| 摘要 |
Korean traditional roast meat is processed as an instant food. Thus, 60% (combination ratio) beef was treated with 10% welsh onion, 10% onion, and 3% garlic. The resulting beef was seasoned with 6% soybean sauce, 0.3% purified salt, 2% sucrose, 1% beef flavor, 0.5-1.0% caramel, and 2% starch (to increase viscosity). Then the resulting beef was packed and pasteurized at 120oC for 20-40 min to give the product. |
