| 摘要 |
The invention relates to freeze-dried meat which is obtained by pure muscle meat being first salted, minced and then shock-frozen, the measures mentioned being taken under the condition that they proceed in the course of a period of at most three hours after slaughter of the animal, furthermore the slaughter product is cooled to temperatures of -40 to -60 DEG C and at this temperature is ground to a particle size of 3 to 5 mm, the ground product is then subjected to a freeze-drying and finally the freeze-dried product is ground at temperatures of -100 to -40 DEG C to a particle size of at most 500 mu .
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