| 摘要 |
PURPOSE:To obtain the titled edible meat, assuming a fatty tissual structure resembling that of original marbled meat and retained soft sense of eating with little elution of fat or oil even after cooking, by dispersing microcapsules containing a fat or oil in water, etc., and injecting the resultant dispersion into edible meat at a low temperature. CONSTITUTION:Microcapsules consisting of a core material, e.g. purified beef tallow, etc., which is, as necessary, seasoned and wall membrane material, e.g. gum arabic, etc., are dispersed in water containing, as necessary, protein, polysaccharide, vegetable fibers, etc. The resultant dispersion is preferably refrigerated and then injected or inserted into edible meat at a low temperature, preferably <=10 deg.C to afford the aimed edible meat. |
