PICKLE FOR PROCESSING MEAT

摘要

PROBLEM TO BE SOLVED: To obtain a curing agent capable of improving the quality of a meat processed product such as a ham or a bacon at the time of injecting the pickle without raising the viscosity thereof when using a pickle by including a transglutaminase and a partial protein hydrolyzate therein. SOLUTION: This pickle for processing a meat product is obtained by including a transglutaminase and a partial protein hydrolyzate such as a partial soybean protein hydrolyzate having about 3-20% hydrolytic ratio. The pickle preferably contains 2-30 units of the transglutaminase based on 100 g pickle.