| 摘要 |
A method for processing poultry meat into a shape of dried meat slice is provided to secure excellent stability against bacteria during a manufacture and distribution process and to enable a consumer to easily cook or eat the poultry meat. A method for processing poultry meat into a shape of dried meat slice comprises the following steps of: slaughtering poultry; rapid-freezing the slaughtered poultry at 20 degrees below zero; defrosting the poultry and selecting each part; removing bones from the selected parts; washing out foreign materials and blood; steaming the washed material with 100-120°C of steam; compressing the material with 0.5 horse power; roll-processing the compressed material to become 5mm in thickness; baking the rolled material in an oven at 100-120°C for 5-15 seconds; sterilizing the material with ultraviolet rays or infrared rays; and vacuum-packing the processed and dried poultry.
|
