| 摘要 |
PROBLEM TO BE SOLVED: To more speedily and more simply obtain more stable and fine modified meat by acting koji, which is obtained by effecting filamentous bacteria and/or yeast, to raw poultry or meat. SOLUTION: Koji, which is obtained by growing filamentous bacteria and/or yeast, is acted on raw poultry or meat (round meat is easy to handle) to ferment and mature the poultry or meat. The poultry or meat is sliced into 1 to 5cm thickness, sufficiently entwined with the koji and housed in a shallow container having satisfactory air permeability to be effected for one to four weeks at 30 to 60 deg.C. By adding the obtained modified meat to conventional seasoning, a soup base, etc., a seasoning which is free from the odor of animals, increased in rich and complicated tastes and can intensify a taste like beef. |
