JPH01168263A - 衣つき乾燥畜肉の製造方法 - Google Patents

Info

Publication number

JPH01168263A

JPH01168263A JP62328100A JP32810087A JPH01168263A JP H01168263 A JPH01168263 A JP H01168263A JP 62328100 A JP62328100 A JP 62328100A JP 32810087 A JP32810087 A JP 32810087A JP H01168263 A JPH01168263 A JP H01168263A

Authority

JP

Japan

Prior art keywords

meat

batter

hot water

water

dried

Prior art date

1987-12-23

Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)

Granted

Links

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• Global Dossier
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• 235000013372 meat Nutrition 0.000 title claims abstract description 53
• 239000011248 coating agent Substances 0.000 title abstract 2
• 238000000576 coating method Methods 0.000 title abstract 2
• 238000002360 preparation method Methods 0.000 title description 2
• XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
• 235000015177 dried meat Nutrition 0.000 claims description 22
• 238000004519 manufacturing process Methods 0.000 claims description 13
• 238000009777 vacuum freeze-drying Methods 0.000 claims description 6
• 235000013527 bean curd Nutrition 0.000 claims description 4
• 238000002791 soaking Methods 0.000 claims description 2
• 235000013305 food Nutrition 0.000 abstract description 15
• 239000004615 ingredient Substances 0.000 abstract description 12
• 235000015278 beef Nutrition 0.000 abstract description 2
• 235000015277 pork Nutrition 0.000 abstract description 2
• 238000004108 freeze drying Methods 0.000 abstract 1
• 238000005470 impregnation Methods 0.000 abstract 1
• 238000000034 method Methods 0.000 description 15
• 238000009835 boiling Methods 0.000 description 10
• 235000012149 noodles Nutrition 0.000 description 4
• 238000010411 cooking Methods 0.000 description 3
• 238000001035 drying Methods 0.000 description 3
• 239000000796 flavoring agent Substances 0.000 description 3
• 235000019634 flavors Nutrition 0.000 description 3
• 235000020995 raw meat Nutrition 0.000 description 3
• 238000007796 conventional method Methods 0.000 description 2
• 230000000694 effects Effects 0.000 description 2
• 244000144972 livestock Species 0.000 description 2
• 239000012466 permeate Substances 0.000 description 2
• 235000014102 seafood Nutrition 0.000 description 2
• 235000013311 vegetables Nutrition 0.000 description 2
• 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
• 240000008620 Fagopyrum esculentum Species 0.000 description 1
• 238000010521 absorption reaction Methods 0.000 description 1
• 239000011247 coating layer Substances 0.000 description 1
• 230000000052 comparative effect Effects 0.000 description 1
• 238000011156 evaluation Methods 0.000 description 1
• 235000011194 food seasoning agent Nutrition 0.000 description 1
• 238000007654 immersion Methods 0.000 description 1
• 239000010410 layer Substances 0.000 description 1
• 239000000155 melt Substances 0.000 description 1
• 239000000203 mixture Substances 0.000 description 1
• 238000000465 moulding Methods 0.000 description 1
• 230000000149 penetrating effect Effects 0.000 description 1
• 239000002994 raw material Substances 0.000 description 1
• 230000001953 sensory effect Effects 0.000 description 1

Cited By (2)