| 摘要 |
PURPOSE:To obtain the subject food edible in a state of soft texture and a slight odor even beef stiffening in baking and having strong odor by adding paste containing heat-coagulating protein and water to sliced beef. CONSTITUTION:Paste containing heat-coagulating protein, water and preferably oils and fats is added to sliced beef to afford the aimed food. Besides, the paste is preferably composed of 1 pt.wt. protein, 5-6 pts.wt. water and 3-8 pts.wt. fat component. |
