| 摘要 |
PURPOSE:To seal and cook meat without damaging texture and flavor characteristic to meat by washing a meat lump with water, removing internal organs, fats, etc., coating the meat lump with wheat flour, previously boiling, further attaching seasoning to the meat lump, packing in vacuum and heat-treating. CONSTITUTION:Meat lump cut into halves or a part is washed with water, internal organs and excessive fats stuck to the peripheral part are removed by a kitchen knife and scissors and the meat lump is dehydrated. Then the whole surface of the dehydrated meat lump is coated with wheat flour, the meat lump is previously boiled in 2% salted water to remove harshness, smell and excessive fats. Further, the surface of the meat previously boiled is covered with natural seasoning composed of salt, spice, etc., and the meat lump is packed into a bag made of a plastic film and packaged in vacuum. Then the meat lump packed in vacuum is heat-treated at 90-95 deg.C for 1-8 hours and allowed to stand and naturally cooled at normal temperature for 2-12 hours to give a primarily processed food having freshness and taste. |
