| 摘要 |
PURPOSE:To improve the water-retainability of the protein of fish, shellfish, crustacean and cattle, and to improve the freeze preservability of the meat, by cutting and crushing the raw meat of fish, shellfish, crustacean and cattle to a size smaller than a specific diameter prior to the initiation of the autodigestion, and kneading the crushed meat. CONSTITUTION:The raw meat of fish, shellfish, crustacean and cattle is cut and crushed to ultrafine particles of <=200mu diameter before the autodigestion of the meat begins. The crushed meat is kneaded with preferably the whole egg of an animal. EFFECT:The emulsified state of the lipid and water can be maintained stably even at a high temperature, and the odor of the raw meat can be eliminated. |
