| 摘要 |
PURPOSE:To prepare a pork cutlet having excellent taste, flavor and palatability, and suitable for the mass-production with uniform quality, from meat which has hiterto been deemed inadequate to use, by impregnating an aqueous suspension of proteins in the tissue of the pork meat to be used. CONSTITUTION:A medium - low-grade pork meat which has hitherto been deemed inadequate as the raw material of pork cutlet, is impregnated with proteins such as wheat protein suspended in water. The impregnation can be carried out, e.g. by contacting the protein directly with the pork meat, and impregnating into the tissue taking advantage of the water contained in the pork meat, or injecting an aqueous solution of the protein forcibly into the tissue with an injector, etc. The characteristic smell of meat can be mitigated by the water added to the tissue during impregnation. The treated meat is cured to improve the palatability and the taste, and seasoned with seasonings and spices. When the meat is a large block, it is cut to the desired size and shape, and when the meat is chopped small pieces, they are bonded with a bonding meat to a large meat block by molding, etc., and sliced to desired thickness. The meat is coated and fried to obtain the pork cutlet. |
