| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a meat retort product improved in specific soft palatability caused by retort treatment to have elastic palatability and decreased retort smell. <P>SOLUTION: The meat retort products having elastic palatability and decreased retort smell after processed with a long time retort treatment corresponding to high F value are produced by compounding a related extract to the material meat and curdlan to a pickle liquid, roasting the sliced surface of the meat and deaeration-packaging. By adding the curdlan to the pickle liquid, more elastic palatability can be obtained. <P>COPYRIGHT: (C)2007,JPO&INPIT |
