| 摘要 |
PURPOSE: To provide a method for rationally preparing a fish meat jerky at a high yield by using bound fish meat principally composed of waste pieces of raw meat. CONSTITUTION: Waste pieces of fish meat, etc., is at first seasoned and flavored, and bound with a protein-binding enzyme (e.g. transglutaminase). At the time, the bound meat is molded to a rectangular parallelopiped in a size not to generate loss with a retainer, etc., in accordance with a shape of the product. The resultant bound meat is cooled for about 2hrs., and the binding is finished, and the meat is frozen, then sliced to a plate-like shape having about 8mm thickness in accordance with the thickness of the jerky. The sliced material is subjected to a cold wind drying or a fumed drying to obtain a dried material containing moisture of about 25%. Furthermore, resultant material is sliced to a stick-like shape having about 4mm thickness to obtain the objective product. A bound jerky of fish meat is a new product not existed formerly and has excellent taste, color and shape, and able to down the cost at first by applying a new protein-binding enzyme. |
