| 摘要 |
PURPOSE:To improve the preservability of edible meat, to remove characteristic smell of meat and to obtain edible meat having excellent taste and flavor by applying a material containing lactobacillus to the surface of a steam-thawed and aged edible meat. CONSTITUTION:Edible meat is frozen, vacuum-packaged and transported. The meat is thawed with steam before cooking and aged. A lactobacillus-containing material such as yogurt bacteria. Calpis(R) bacteria or cow's milk is applied to the aged meat at <=16 deg.C, preferably 4-10 deg.C. |
