| 摘要 |
The method involves shaping a meat into several meat pieces having a mean thickness of 5-22 mm and a diameter of 50-160 mm. The shaped meat pieces are wet-coated with crushed or minced meat-type raw materials, to cover the whole surface-area of the meat piece. The wet-coated meat piece is dry-coated, and deep-fried, and then surplus frying fat is removed, so that the meat pieces have a frying fat content of less than 15 percent by weight. The deep-fried meat pieces are then frozen. An independent claim is included for deep-frozen shaped meat product. |
