| 摘要 |
PURPOSE:To obtain dried meat which can be reconstituted to the meat having the taste, flavor and texture of fresh meat, by frying meat in an oil undr reduced pressure, and freezedrying the product in vacuum. CONSTITUTION:Meat (e.g. beef, pork, chicken, mutton, etc.) is preferably preheated to 30-90 deg.C, and fried in an oil under reduced pressure to decrease the water-content of the meat to 35-65%. The frying can be carried out either by dipping the meat in the oil in an oil tank, and quickly reducing the pressure in the tank, or by evacuating the oil tank, and charging the meat into the tank. The fried meat is freeze-dried in vacuum at a cooling rate to cool the meat from +25 deg.C to -30 deg.C in 30-120 minutes and at the ultimate temperature of <=-10 deg.C. |
