| 摘要 |
PURPOSE: To decrease the amt. of a flavor imparting material to be used and to obtain flavored meat having good texture by subjecting a mixture composed of concd. broth, reducing sugar and sulfur-containing material to a heat treatment to effect partial reaction, adding this mixture to heated meat and drying the meat. CONSTITUTION: 15 to 25 pts.wt. water, 0.01 to 0.3 pts. citric acid and 0.02 to 0.08 pts. antioxidant are added to 100 pts.wt. meat, such as beef, chicken and the mixture is heated for 40 to 120 minutes at 90 to 140 deg.C under a pressure of 1.3 to 1.8 bar to separate the broth and fats. This broth is concentrated until a solid content of 35 to 45wt.% is attained. 4 to 14 pts.wt. reducing sugar (e.g.: xylose) and 12 to 35 pts. sulfur-containing material (a mixture composed of 8 to 23 pts. cysteine and 4 to 12 pts. thiamine) is added and mixed to and with 100 pts. such concd. broth and the mixture is heat treated for 30 to 240 minutes at 90 to 100 deg.C to effect partial reaction. The flavored meat is obtd. by adding 8 to 25 pts. heat treated mixture, 5 to 10 pts. salt, 0 to 3 pts. egg white and 0 to 2 pts. antioxidant to 100 pts. heated meat and drying the meat at 80 to 98 deg.C under 10 to 50 millibar. |
