| 摘要 |
PURPOSE:To obtain a processed cattle meat food, capable of sufficiently drawing aroma and tastiness of cattle meat and imparting unique flavor and aroma thereto by enzymic action of molds and usable in the same manner as that of dried bonito by boiling, aging, roasting and drying cattle meat and molding the surface of the resultant hardened cattle meat. CONSTITUTION:The objective processed cattle meat food, obtained by boiling, aging, roasting and drying cattle meat (beef, pork, horse meat or mutton) so as to provide preferably 15-25wt.% moisture content, then covering the surface of the cattle meat with molds belonging to the genus Aspergillus or Penicillium, excellent in preservation quality an widely utilizable for soups, cooked foods, etc. |
