| 摘要 |
PURPOSE: To obtain a meat-cooked product having intrinsically desirable taste and texture as a meat for beef stew, chicken curry, the white cream of scallop eyes by sauteeing the surface of fresh meat of animals or poultry and electrically heating the sauteed meat together with the broth. CONSTITUTION: Fresh meat of an animal, a poultry or a fish is sauteed its surface and heated with electricity together with shells other than meat and the broth to effect sterilization and cooking to give this food product. As cooked meat products, are cited tongue stew, hamburger stake, lamb stew or white sauce for salmon slices. |
