| 摘要 |
An animal foodstuff containing meat, with water content of 10-50% (pref. 15-35%) is preserved by saturating the meat component in the non-denatured state with a concentrated solution of a sugar at 42 degrees C, followed by heating at >42 degrees C (pref. 70-110 degrees C) to coagulate the meat protein at least on the outside of the meat. The sugar can penetrate and saturate the meat much better when it is non-denatured. |
