| 摘要 |
PROBLEM TO BE SOLVED: To obtain a soft beef-processed product having viscoelasticity and favorably delicate palate feeling while retaining the palate feeling inherent in beef. SOLUTION: This beef-processed product improved in palate feeling, especially a sausage, is obtained by adding to a beef-processed product 0.05-1.5 wt.% of &Igr;-carrageenan with a calcium content of <=0.1% whose 1.5 wt.% aqueous solution is not gelatinized at 25 deg.C. |
