| 摘要 |
PURPOSE:To improve texture and flavor of preserved edible meat, such as frozen edible meat, and obtain edible meat suitable as retort food, etc. by dipping a piece of previously heat-treated meat in alcohols and heat-treating the resultant piece of meat under pressure. CONSTITUTION:A piece of previously heat-treated meat is dipped in alcohols (preferably wine) for at least 10min and heat-treated under pressure to afford the aimed edible meat. Furthermore, a piece of meat prepared by thawing a piece of preboiled, refrigerated and preserved meat may be used as the above- mentioned piece of meat. |
