| 摘要 |
A meat product and apparatus (2) and method of producing the same including a piece of meat which is heat treated to have no outer skin about its surface is disclosed. The meat is placed inside of an air-tight chamber (10) and steam generated from a source of water (12) is introduced into the cooking chamber (10). The steam and pressure within the chamber (10) are regulated so as to create an atmospheric humidity of 100 % within the chamber, so any water present within the meat is prevented from evaporating into the atmosphere of the chamber (10). The pressure may be reduced so as to produce a low temperature steam from 150 to 180 degrees F to cook the meat product. Additionally, a flavored ingredient, such as liquid smoke, may be added to the water (12) to flavor the meat product and the pressure can be further reduced so that a thin skin layer can be formed on the meat product surface. |
