| 摘要 |
PROBLEM TO BE SOLVED: To obtain a processed raw meat giving an excellent eating texture after cocking by adding a solution containing a gel-forming starch hydrolyzate, e.g. a hydrolyzed dextrin or the like, lactose, maltodextrin (reduced product) and a saccharide forming no gel such as starch syrup (reduced product) to a raw meat. SOLUTION: An aqueous solution for processing meat is prepared by using dextrin or the like hydrolyzed to an extent not exceeding DE 4 as a gel-forming starch hydrolyzate, lactose, maltodextrin with DE of about 7-45 or its reduced product, and starch syrup or its reduced product as a saccharide not forming gel. This aqueous solution containing both of the gel-forming starch hydrolyzate and the saccharide not forming gel is injected into a thawed raw meat such as pork roast or the like so that the gel-forming starch hydrolyzate (solid) and the saccharide not forming gel (solid) are added in amounts of more than 0.1wt.% and 1-10wt.%, respectively, based on the raw meat, and tumbled whereby the objective processed raw meat excellent in the eating texture after cocking is obtained. |
