| 摘要 |
PURPOSE:To obtain a new tasty dried food, good to palate, suitable as a food of delicate flavor, a relish, etc., and improved in keeping quality by thermally drying meats, seasoning the meats and then applying blows plural times so as not to destroy the muscular fiber structure. CONSTITUTION:Meats are initially dried by heating and then seasoned. Blows are subsequently applied to the resultant meats plural times so as not to destroy the muscular fiber structure. Thereby, muscular masses are loosened until a bulky muscular fiber state is attained and a dried and seasoned food with 8-30% moisture content loosened to the muscular fiber state without destroying the muscular fiber structure is obtained. At least the final blow treatment is preferably carried out by stamping treatment in order to obtain the above-mentioned food. |
