| 摘要 |
PURPOSE:To prepare a processed meat food having improved taste, particularly texture, without a variation in quality between products, by using an enzymic pharmaceutical capable of exhibiting an activity at a specific temperature or above. CONSTITUTION:In preparing a processed meat food, e.g. ham, sausage, marine fish-paste product or canned food, a raw material meat is mixed with an enzymic pharmaceutical prepared by granulating a proteolytic enzyme, e.g. papain, trypsin or actionomycetous protease, coated with a coating agent which will not melt at ordinary temperature but will melt under heating, with a hardened oil having a melting point of 40 deg.C or above by a spray or centrifugal spray appratus into a fine particulate material of preferably 50 mesh or less in an amount of about 0.0001-1wt% as the enzyme weight based on the raw material meat. The resultant mixture is then heated. |
