| 摘要 |
PURPOSE:To cook hard meat pieces, which are not used for food directly as they are, into soft meat pieces which are used for food, by immersing meat pieces in cold salt water to season them preliminarily, subjecting them to vacuum packing and heat-treating them. CONSTITUTION:Meat pieces which are not used for food directly as they are immersed in 3wt% cold salt water at 0 deg.C for 20-50min, so that they are preliminarily seasoned and dehydrated. Then, the prepared seasoned meat pieces are subjected to vacuum packaging, heated at 110-130 deg.C, preferably about 120 deg.C, for 20-50min, preferably about 40min by boiling or steaming and cooled and stored at 0--3 deg.C while they are kept in vacuum packaging. |
