| 摘要 |
PURPOSE:To firmly bond raw meat pieces with each other without deteriorating the taste of the meat by adding a neutral salt to two or more pieces of raw meat and pressing the meat pieces. CONSTITUTION:0.5-5 pts.wt. of a neutral salt (e.g. NaCl) is added to 100 pts.wt. of two or more pieces of raw meat and the meat pieces are pressed under a pressure of 100-10,000kg/cm<2> for 5-30-min. |
