| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve a problem such that since on heating pieces of meat such as cattle meat, chicken meat, fish meat, etc., finely minced meat, formed hamburgs and meat balls, sausages fill-processed into casings, ham, etc., too much, the meats become tightly hard, and the taste of the meats is damaged with the flow out of broth. <P>SOLUTION: This improving agent of the meats is provided by mixing an SSL (sodium stearoyl lactate) and/or polysolvate as it is, by dissolving or dispersing the agent in water or an oil, or emulsifying with water/oil, to the meats before heating. <P>COPYRIGHT: (C)2004,JPO |
