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MEAT THAWING METHOD, MEAT PRESERVING METHOD, AND PROCESSED FOOD COMPRISING MEAT TREATED WITH THE THAWING METHOD AND PRESERVING METHOD

机译:解冻方法,保鲜方法以及用该解冻方法和保鲜方法处理过的食品

摘要

PROBLEM TO BE SOLVED: To provide a meat thawing and preserving method surely suppressing drip of meat in spite of being inexpensive, and to provide a processed food comprising meat treated with the thawing method and preserving method.;SOLUTION: The meat thawing and preserving method comprises a drip preventing process of adding to 100 pts.wt. of meat, a drip preventing agent which is obtained by mixing 0.2-5 pts.wt. of salts comprising a mixture of at least one kind selected from NaCl, KCl, CaCl2, and MgCl2 with 0.1-6 pts.wt. of alkalis comprising a mixture of at least one kind selected from NaHCO3, Na2CO3, CaCO3, KHCO3, K2CO3 and NH4HCO3.;COPYRIGHT: (C)2008,JPO&INPIT
机译:解决的问题:提供一种尽管价格便宜但仍能可靠地抑制肉滴落的解冻保鲜方法,并提供一种包括通过解冻保鲜方法处理过的肉的加工食品;解决方案:解冻保鲜方法包括增加到100 pts.wt的防滴漏过程。肉类,一种防滴剂,可通过混合0.2-5 pts.wt获得。包含至少一种选自NaCl,KCl,CaCl 2 和MgCl 2 且重量百分比为0.1-6 pts。的盐的混合物。包含至少一种选自NaHCO 3 ,Na 2 CO 3 ,CaCO 3 的混合物的碱,KHCO 3 ,K 2 CO 3 和NH 4 HCO 3 。版权:(C)2008,JPO&INPIT

著录项

  • 公开/公告号JP2007275003A

    专利类型

  • 公开/公告日2007-10-25

    原文格式PDF

  • 申请/专利权人 KATAYAMA:KK;

    申请/专利号JP20060107795

  • 申请日2006-04-10

  • 分类号A23B4/07;A23B4/08;

  • 国家 JP

  • 入库时间 2022-08-21 21:16:02

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