| 摘要 |
PURPOSE:To obtain a product having long testable period and new texture, by adding starch, seasoning, water, etc., to one kind of livestock meat, chicken meat and fish meat or blend of two or more kinds thereof and subjecting the blend to high pressure and temperature treatment, molding and packing. CONSTITUTION:One kind of ground meat of fish, meat of livestock used as ham or sausage or chicken meat, etc., or a blend obtained by blending two or more kinds of these meats at a proper ratio is kneaded with water or starch, etc., and the blend is subjected to water content adjustment. The resultant paste product is sent to a heating process 2, e.g. by a gas compressor 1 and heat treated at high temperature. In the heating process 2, pressure adjustment 4 is carried out so that pressure is in the range of previously fixed pressure. Then the paste product is sent to a cooling process 3 and cooled to a temperature capable of packing. After cooling, the paste product is packed as a prescribed form through a pressure modifier 5 by a molding apparatus 6. |
