| 摘要 |
PURPOSE: To provide a method for producing a flaky food of meat of fishes and shellfishes, chicken, cattle meat or artificial meat by which the separation of water can completely be prevented from occurring during the preservation after the thermal sterilization without a fear for deteriorating the flavor, texture and color tone of the flaky food. CONSTITUTION: This method for producing a flaky food is to add a dried vegetable and thickening polysaccharides to a seasoning liquid, emulsify the resultant mixture in a temperature zone of 10-80 deg.C for 1-10min by high-speed stirring at 1000-10000r.p.m. and then mix the resultant emulsion with one or more of meat of fishes and shellfishes, chicken, cattle meat and artificial meat. |
