| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a processed meat product having excellent qualities, excellent textures such as good tooth touch, excellent juicy touch and good throat touch, and capable of enhancing the yield, because oils and fats injected into the processed meat product and water are not dripped, when the processed meat product is frozen or heated. SOLUTION: This method for producing a processed meat product comprises preparing an emulsion composition containing a thermally coagulating protein such as soybean protein, oils and fats, and water, impregnating the prepared emulsion composition into meat such as chicken by a method such as an impregnation method using a tumbler at a low temperature, and subsequently retaining the treated meat at a low temperature to deemulsify the impregnated emulsion composition. The oils and fats are preferably those having a rising melting point of <19 deg.C, containing triglycerides having many unsaturated fatty acids bound to the 2-positions in a total amount of <=60%, and containing SOS (1,3- saturated-2-oleyl glyceride) in an amount of 5%, preferably palm super olein. The emulsion is preferably an O/W type emulsion from the view point of impregnation into the meat. |
