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Method for manufacturing quality lowering inhibitor, frozen meat processed product and heated frozen meat processed product after reheating of frozen frozen meat processed product, and method for suppressing quality reduction after reheating of heated frozen meat processing product
Method for manufacturing quality lowering inhibitor, frozen meat processed product and heated frozen meat processed product after reheating of frozen frozen meat processed product, and method for suppressing quality reduction after reheating of heated frozen meat processing product
Problem to be solved: to provide a quality reduction inhibitor for heated frozen processed meat products after reheating.Solution: a material having a low content of amylopectin contained in an amylopectin containing powder having a concentration of 75% by mass or more is used.No selection
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