| 摘要 |
PURPOSE:To provide a pretreatment method of the title meat for use in foods to be put to high-temperature heating treatment such as retort hot sterilization. CONSTITUTION:The objective pretreatment characterized by the following: (A) livestock meat or fish-and-shellfish meat is dipped in a calcium-contg. liquor followed by a polymerized phosphate-contg. liquor, or (B) said meat is dipped, in the same order as the above, in the above two kinds of liquor, one or both of which is incorporated with a neutral salt and/or sodium bicarbonate. The livestock meat or fish-and-shellfish meat put to the present treatment is rich in softness and elasticity, compared to that untreated, according to functional evaluation. |
