| 摘要 |
PURPOSE:To obtain the title beef of significantly enhanced taste and eating feel, by application, through a specific powdery protein, of the fat layer of high-grade or extra high-grade beef along the direction of the muscle fiber of off-grade beef to improve beef of inferior taste. CONSTITUTION:The fat layer 3 of high-grade or extra high-grade beef is laid in a nearly continuous manner in the direction of arrow A on a pan 5 for freezing use, and powdery protein 4 with a size of <=200 mesh is applied thereon followed by spraying water. Thence, a piece of off-grade beef 2 is laid thereon so that its muscle fiber parallel with the arrow A direction followed by closing a cover 5a and pressing said piece 2 at a specified level of pressure followed by latching with hooks 5b. After left to stand at 5-15 deg.C for ca. 15min, said piece 2 is rapidly freezed so that the temperature at the center of the piece 2 become ca. -5 deg.C, and stored in a freezed state before opening the cover 5a, thus obtaining the objective composite beef 1. |
