Process for producing dried meat
AssigneeFood Industry Research and Development Institute
InventorsShu-Cheng Huang, Ping-Yang Chang
Life of this patent
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Abstract
A process for producing dried meat is disclosed. First, a raw meat is sliced into a sliced meat having a thickness less than 1 cm. Then, the sliced meat is allowed to release salt soluble protein in an amount of 1.5 to 5.5 wt % of the total weight of the sliced meat. Then, the sliced meat is reformed into a reformed meat loaf. Finally, the reformed meat loaf is frozen, sliced, dried, and baked to obtain a reformed dried meat. The manual cost can be effectively saved and the chance of pollution can be reduced. Also, the obtained reformed dried meat has fibrous properties, and the appearance and eating quality are very close to those of the dried meat product obtained from conventional processes.
Claims10
A process for producing a dried meat, comprising the following sequential steps:
- (a) slicing a raw meat into a sliced meat having a thickness less than 1 cm;
- (b) allowing the sliced meat to release salt soluble protein, the salt soluble protein being in an amount of 1.5 to 5.5 wt % of the total weight of the sliced meat;
- (c) reforming the sliced meat into a reformed meat loaf, and freezing the reformed meat loaf to a temperature equal to or lower than −18° C.;
- and
- (d) subjecting the frozen reformed meat loaf to slicing, drying, and then baking to obtain a reformed dried meat.
Dependencies are inferred from the claim text.