| 摘要 |
The sandwiche type dry meat is prepd. by 1) cutting frozen meat to 3-5mm thickness at a right angle to muscle fiber, 2) putting the cut meat between the heat plate or vacuum-dryer, and 3) drying the meat ar 20˜50 deg C heating plate, 0.2˜4 mmHg for 1˜5 hrs. to obtain the frozen meats having dryed meat layers on their upper and lower sides. |
