| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an improver for meat maintaining a soft, a juicy and a fibrous feelings without deteriorating the taste even after preservation at normal temperature, chilling or freezing for 24 h while maintaining the yield comparable to that of a conventional product by using the improver for the meat in a preparation stage before heating in a cooked food such as bird and animal meat or fishes or shellfishes. <P>SOLUTION: The improver for the meat comprises 2.5-5.5 pts.wt. of a sugar alcohol, 1.0-2.5 pts.wt. of an esterified or/and an etherified starch derivative and 0.3-1.3 pts.wt. of an organic acid salt based on 1 pt.wt. of roast salt. A method for producing the processed meat food comprises pickling the improver for the meat solely or together with other seasonings and carrying out a treatment such as tumbling or injection during preparation of the meat. <P>COPYRIGHT: (C)2004,JPO |
