| 摘要 |
PURPOSE:To obtain the title food having excellent shelf stability without releasing essence component to the outside by boiling animal meat, repeating roasting and drying, hardening, making water content of the meat uniform and attaching a fungus to the surface of the meat. CONSTITUTION:Animal meat such as beef, pork, horsemeat or mutton is boiled, repeated by roasted and dried, hardened, made into a uniform water content (preferably 2-18wt.%) and a fungus is attached to the surface of the meat to give the objective food. Aspergillus repens 9294 or Aspergillus ruber 9981 (ATCC) is preferable as the fungus. |
