JP2799442B2 - Cooked meat product and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for cooking meat, which is not hardened when meat is cooked, that is, when meat is cooked and cooked. The present invention relates to a cooked meat product with an improved feeling, and more specifically, even when kept at a refrigerated temperature for a certain period of time after cooking, hardening of meat is reliably prevented, and its good tenderness is maintained. The present invention relates to a cooked meat product such as fried chicken, tempura, fried food and the like which can maintain excellent texture, and a method for producing the cooked meat product.

[0002]

2. Description of the Related Art Conventionally, as cooked meat products cooked, various products such as fried chicken such as chicken, baked meat products, fried foods, and tempura have been manufactured and widely used. When manufacturing meat by baking, cooking by heating such as frying, the meat fiber of the meat shrinks and loses moisture, especially when the product is maintained at a refrigerated temperature for a certain period of time after cooking. There is a problem that the meat quality is hardened, the texture of the cooked meat is significantly reduced, and the commercial value of the cooked meat product is impaired.

[0003] As a method of preventing the hardening of the meat quality of cooked meat by such heating cooking, for example, a method of performing heating cooking such as frying under pressure or a method of compressing meat as a raw material in advance has been known. After sufficiently loosening the meat fiber, various methods are known, such as a method of cooking by heating such as frying.
These methods require the addition of an extra pretreatment step to cooking, which is disadvantageous when processing in large quantities, and that it is difficult to obtain a high-grade cooked meat product. And other various problems.

[0004] By the way, in general, the sales form of cooked meat products has been diversified, and cooked meat products have been provided not only at supermarkets but also at convenience stores and the like. There is a tendency for more and more representative cooked meat products to be sold as so-called refrigerated products maintained at a constant refrigeration temperature.

[0005] In such a so-called unique sales form, the above-mentioned cooked meat products such as fried chicken are not provided immediately after cooking, but are inevitably in the distribution process and the sales process after cooking. During this time, the meat is kept at the refrigerated temperature for a certain period of time. During this time, the meat quality of the cooked meat products, such as fried chicken, inevitably hardens and the texture deteriorates significantly, resulting in a significant loss of commercial value. It was normal to be heard.

Therefore, there is a method of keeping such a cooked meat product in a heated state under irradiation of light such as infrared rays without storing the cooked meat product at a refrigerated temperature to prevent the hardening of the meat quality and a decrease in texture. Although it is used in the department, it is practically difficult to widely introduce the method including the distribution process,
Store safely and securely at the convenience store,
At present, generally, cooked meat products that have been cooked, such as fried, are sold under a certain refrigeration temperature condition. After being cooked, it is sold to consumers in the form of a refrigerated product maintained at a constant refrigeration temperature in a temperature range of about 5 ° C., including the distribution process.

[0007] As described above, conventionally, when a cooked meat product such as fried chicken is sold at a convenience store or the like, the cooked meat product is sold in a form maintained at a refrigerated temperature for a certain period of time after cooking. In the specific sales form, the cooked meat product is inevitably maintained at a refrigerated temperature for a certain period of time after cooking, during which time the meat quality of the cooked meat product such as fried chicken hardens, and It is inevitable that the texture is significantly reduced, and a new method for effectively solving this problem is to prevent the hardening of the meat quality of the cooked meat product in the sales form and to improve the texture. There was a strong need to develop an effective method.

[0008] Conventionally, various methods have been proposed for preventing the hardening of meat quality observed during heating and cooking. For example, chicken boned thigh meat is immersed in a seasoning solution containing sodium bicarbonate and then placed in an oven. It has been proposed to produce seasoned meat having a soft meat quality by baking in a medium (Japanese Patent Laid-Open No. 4-36).
167).

[0009] As a general cooking method, a method of adding a baking soda to these materials and mixing them, such as meat or seafood, which hardens when heated directly or easily escapes the taste, is used. It has been proposed ("Home Cooking Complete Works <Hana> Volume 3, Chinese Cuisine", Kodansha Co., Ltd., 194
Further, a method of adding fish baking soda to maintain the alkalinity when cooking fish or the like is generally known.

[0010] However, all of them prevent meat and seafood from becoming stiff during cooking by heating such as baking, and finish the cooked meat that is eaten immediately after heating while cooking in a softer and softer state. As described above, after cooking, the cooked meat product is hardened in a unique refrigerated sales form maintained at a refrigerated temperature for a certain period of time, and the texture is improved. It is essentially different from what prevents the phenomenon of degradation.

[0011]

Accordingly, the present inventors have taken the above problems relating to such cooked meat products into consideration,
Even when the cooked meat product is kept at a refrigerated temperature for a certain period of time after cooking, the unique sales form, that is, the meat quality of the cooked meat is hardened, and the texture of the cooked meat product is reduced, and immediately after cooking. As a result of intensive research aimed at developing a new technology that can reliably prevent the texture from being significantly lost, baking soda and gelatin were added to the meat before cooking the meat. By performing a treatment of impregnating the meat fiber, the meat meat can be maintained in its original meat quality, not only immediately after cooking, but also when it is maintained at the refrigerated temperature of the specific sales form. It has been found that the hardening of the meat quality and the remarkable decrease in texture due to the hardening can be prevented, and the present invention has been completed.

That is, an object of the present invention is to provide a cooked cooked meat product which does not harden in meat quality even if it is kept at a refrigerated temperature for a certain period of time after cooking, and a method for producing the same. Is what you do.

[0013] The present invention also relates to a convenience store, etc.
Even in a refrigerated sales mode in which the meat is maintained and maintained at a refrigerated temperature for a certain period of time, it is an object of the present invention to provide a cooked meat product in which the tenderness of the meat immediately after cooking and a good texture are sufficiently maintained, and a method for producing the same. Is what you do.

[0014]

The structure of the present invention for achieving the above object comprises the following technical means (1) to (3). (1) A cooked meat product which can be cooked by adding baking soda and gelatin together to the meat and heating the meat.

(2) The cooked meat product is prepared by cooking birds and beef meat by one or more methods selected from heating methods such as frying, baking, boiling, steaming, and frying. A cooked meat product as described.

(3) Cooked meat capable of retaining meat quality softness, characterized by impregnating the meat with baking soda and gelatin, then attaching a batter, if necessary, and heating the meat by a conventional method. Product manufacturing method.

Next, the configuration of the present invention will be described in detail. As the raw material meat of the cooked meat product of the present invention, meat such as beef, pork, chicken, mutton, and horse meat, and appropriate meat such as whale, fish, and shellfish, and fish and shellfish are used. In particular, birds and beasts such as chicken and beef, in which hardening of the meat fiber easily occurs, are preferably applied.

The cooked meat product of the present invention is a fried product in which meat such as chicken is fried, a baked meat product in which meat is baked in an oven or the like, a meat and fish and shellfish which are covered with a batter and fried. It is intended for products of various forms, such as fried or tempura products, fried products using bread crumbs as clothes.

As the cooking means of the cooked meat product, any suitable means corresponding to the cooked meat product can be used, and various methods such as frying, baking, boiling, steaming, and frying as general heating and cooking means can be used. In particular, in the case of these methods, the meat quality of the cooked meat product is easily cured, and therefore, the present invention is preferably used particularly in the case of these methods.

A specific cooking and heating method such as the frying and baking method may be a conventional method which is conventionally used, and is not particularly limited.
In general, frying may be carried out in a cooking method at a temperature of about 200 ° C. over a period of several minutes using cooking oil at a temperature of about 180 to 250 ° C. in an oven at about 180 to 250 ° C. for about 10 to 60 minutes. What is necessary is just to bake.

As described above, in the present invention, the meat as a raw material is pre-treated before the heating and cooking, and the pre-treatment is a treatment in which the meat is combined with both components of baking soda and gelatin. In particular, it is necessary to impregnate the meat fibers with these components. The pretreatment method is not particularly limited as long as it can include both components of baking soda and gelatin.
Although an appropriate method can be used, in general, for example, sodium bicarbonate having a concentration of about 0.5 to 3% by weight, preferably about 0.8 to 1.6% by weight, and a concentration of 0.01 to 3% by weight are used. A method in which meat is immersed in an aqueous solution containing about 0.5 to 1% by weight of gelatin, preferably about 1 hour or more, is suitably used. By immersing in the above aqueous solution at about 7 ° C. or lower for 1 to 24 hours, the meat can be surely impregnated with both components without spoiling the meat.

The baking soda and the gelatin are preferably used not only in the form of an aqueous solution containing these components but also in the form of a seasoning liquid in combination with other appropriate seasonings. And
In general, cooked meat products such as fried chicken are often prepared by immersing meat in a seasoning liquid to add a seasoning, and in that case, use a seasoning liquid containing the baking soda and gelatin. In this case, meat can be easily impregnated with the component.

By such an immersion method, the meat is impregnated simultaneously or individually with the above-mentioned baking soda and gelatin, and a suitable impregnation method such as a method of simultaneously or directly injecting these components directly into the meat. It goes without saying that the method can be used. Further, when using a seasoning liquid form, as the seasoning constituting the seasoning liquid, for example,
Soy sauce, sake, sugar, mirin, caramel, salt, spices, spices, organic acids, herbs and the like can be used as appropriate.

It is important for the cooked meat product of the present invention to contain both the above-mentioned components of baking soda and gelatin in combination. Even if these are used alone, the desired effect cannot be obtained.
That is, among these components, for example, when a test was conducted on the case where baking soda or gelatin was used alone, the cooked meat product cooked by a conventional method immediately after cooking was treated with baking soda or gelatin-free. Although the meat quality is relatively soft, the meat quality of the cooked meat product hardens significantly if it is kept at a refrigerated temperature for a certain period of time after cooking. Can not.

Therefore, in the present invention, it is an essential requirement that both ingredients of the above-mentioned baking soda and gelatin are contained together in the raw meat, and the intended effect of the present invention is not obtained unless these components are used in combination. It is obtained. The amount of the baking soda and gelatin used is 0.05 to 200% for the raw meat.
About 1% by weight, preferably about 0.1 to 0.5% by weight,
Gelatin is added in an amount of about 0.001 to 1% by weight, preferably
It is preferable to use about 0.5 to 0.5% by weight. However, in the case of chicken meat with bone and meat whose meat fiber is easily cured, the use amount is appropriately adjusted in consideration of the substantial amount and quality of meat quality. Need to be done. If the content of both components is below the above range, the desired meat quality hardening prevention effect may not be sufficient, and if it exceeds the above range, the product flavor, texture,
It may affect color tone and the like.

As described above, the cooked meat product of the present invention produced by heating and mixing both the above-mentioned components of baking soda and gelatin is a normal product containing none of these components, or only one of them. The meat quality of the cooked meat product is not so hardened even after being maintained at a refrigeration temperature of about 0 to 7 ° C. for a certain period of time after cooking as compared with a product containing The feeling turned out to be very good.

The cooked meat product of the present invention, as described above,
The above-mentioned baking soda, and a deep-fried type product which is cooked by coating the meat containing the gelatin together with an appropriate batter and heating and cooking is a typical example. A similar effect can be obtained with a fried product.

In the case where fried seeds made of various meats are covered with a batter and fried, the fried batter is not particularly limited and may be any commonly used batter. Are available. Examples of the fried clothing include, for example, ordinary fried clothing mainly composed of starch and flour, commercially available fried flour, and the like. As the tempura and fried food materials, commercially available tempura materials and the like can be used as well as ordinary food materials mainly composed of flour, eggs and the like.

[0029] The cooked meat product of the present invention is stored in an appropriate container by a conventional method alone, and is sold in a specific sales form maintained at a constant refrigeration temperature. Can be used as a raw material for other cooked foods, for example, and can be appropriately sold for sale in the form of a secondary processed product in an appropriate form such as a stir-fry, a grilled product, an ankake, and a lunch box product.

As described above, the cooked meat product of the present invention is used as a raw material for other cooked foods, and is maintained at the refrigeration temperature in the fixed range of about 0 to 7 ° C. in the form of the product subjected to the secondary processing. Even if it is done, the meat quality of the cooked meat product of the present invention does not harden so much, and a decrease in texture can be suppressed. In addition, the cooked meat product of the present invention, after refrigerated for a certain period of time, can further obtain a very good texture as compared with a normal product even when cooked in a microwave oven or the like. .

As the baking soda of the component used in the present invention, a commercially available sodium bicarbonate may be used.
Extracted from collagen, purified and obtained as a clear, tasteless, odorless and concentrated hot water solution, or a commercially available product may be used, and its type, form, and method of use are not particularly limited. Absent.

[0032] In a specific sales form in which the cooked meat product is maintained at a refrigerated temperature for a certain period of time by incorporating both the components of baking soda and gelatin into the meat,
The details of the mechanism of action that can reliably prevent the meat quality from hardening and obtain the effect of not reducing the texture of the cooked meat product are not always clear, but not only immediately after cooking, but also for a certain period of time. Even after maintaining at the refrigeration temperature, the interaction of both components of baking soda and gelatin suppresses the shrinkage of the meat fibers during cooking, and the fact that the meat fibers solidify with each other even at the refrigeration temperature and harden as a whole. It is presumed to be due to reduction.

Such an action of suppressing shrinkage of the meat fiber or an action of reducing the fixation of the meat fiber can be obtained only when meat is impregnated with both the above-mentioned components of baking soda and gelatin. The prevention of meat hardening not only immediately after, but also after maintaining at a refrigerated temperature for a certain period of time is apparently based on the synergistic action of both components.

Next, based on the test examples, the remarkable effect of the present invention using the above-mentioned components in combination will be verified. Test Example The effect obtained when meat was mixed with both components of baking soda and gelatin and then cooked was evaluated by the following method. (1) Impregnation Treatment 300 g of chicken thigh meat cut to about 15 to 25 g is immersed in 92 g of a seasoning liquid having the following composition at a low temperature of 5 ° C. for 4 hours to impregnate the meat with baking soda and gelatin. Was given.

(2) Seasoning liquid (combination) Salt 5% Sugar 3% Powdered soy sauce 3% Sodium glutamate 3% Spice Appropriate amount Baking soda 1% Gelatin 1% Water balance

(3) Heat Cooking The chicken after the immersion treatment is provided with a batter prepared mainly from flour by a conventional method, and is subjected to frying at about 170 ° C. for 4 minutes. Fried food was obtained (Example 1).

(4) Evaluation In the above method, fried chicken was prepared in the same manner as described above except that gelatin was not used (Comparative Example 1), and as in the above method except that neither baking soda nor gelatin was used. For each of the fried chicken (Comparative Example 2), the texture of the fried chicken immediately after fried and the texture of fried chicken after being kept at a refrigerated temperature of about 5 ° C. for 24 hours after fried (when eaten without warming) Was evaluated organoleptically by a specialized panelist.

(5) Test Results The results are shown in Table 1.

[0039]

[Table 1]

As is evident from Table 1, the cooked meat product of the present invention retains a moist feeling even after being cooked and kept at a refrigerated temperature of 5 ° C. for 24 hours, which is equivalent to that immediately after cooking. While the meat has tenderness and the overall texture is excellent, the one of the comparative example has insufficient or no wet feeling, and has a hard meat and reduced texture. Turned out to be what you are doing.

When the same test was conducted using gelatin alone, the same results as in Comparative Example 1 were obtained. Moreover, when the same test was performed in the refrigeration temperature range of 0 to 7 ° C,
The same result as in the case of the present invention was obtained.

[0042]

The present invention will be described more specifically below with reference to other embodiments of the present invention. Example 2 Chicken was cut into about 5 cm squares, and the chicken pieces were immersed in an aqueous solution containing 1.5% by weight of baking soda and 1% by weight of gelatin at 5 ° C. for 4 hours to obtain a material for a cooked meat product. Separately, the chicken was cut into about 5 cm squares to obtain ordinary cooked meat product materials (control products). 98 ° C
For 1 hour to obtain a steamed product.

Next, the steamed product was maintained at a cold temperature of 5 ° C. for 6 hours, and then a sensory evaluation was performed on these products by 15 panelists. It was pointed out that the steamed product of the present invention had a softer meat quality and a better texture.

Example 3 The two steamed products obtained in Example 2 were further treated at 5 ° C. for 18 hours.
After storing at the cold temperature, sensory evaluation was conducted by 10 panelists, all of whom pointed out that the control product was hardened, and that the steamed product of the present invention had lower chicken meat quality. It was evaluated as soft, rich in taste, and excellent in texture.

Example 4 Two types of steamed products stored in a cold room for 6 hours in Example 2 were heated in a microwave oven, and then subjected to a sensory evaluation by 10 panelists. He pointed out that the meat quality of chicken is fibrous, and the steamed product of the present invention has a richer chicken taste, is delicious, and has a softer meat quality.
And it was evaluated that the texture was excellent.

Example 5 After the two types of steamed products obtained in Example 2 were subjected to retort sterilization and subjected to a sensory evaluation by 10 panelists, all of the steamed products of the present invention were found to have chicken meat. It was evaluated that the meat was soft, the taste was rich, and the texture was excellent.

Example 6 After the two types of steamed products retort-sterilized in Example 5 were heated in a microwave oven and subjected to a sensory evaluation by nine panelists, all the steamed products of the present invention were found to be better. The chicken was evaluated as having a soft meat quality, a rich taste, and an excellent texture.

Example 7 A shrimp of about 7 to 8 cm from which heads were removed was immersed in an aqueous solution containing 1.6% by weight of sodium bicarbonate and 1% by weight of gelatin at 5 ° C. for 4 hours, and the surface was dried with hot air to obtain flour. Was immersed in a liquid dissolved in water to obtain a cooked meat product material. Separately, the shrimp of about 7 to 8 cm from which the head was removed was immersed in a solution obtained by dissolving flour in water to obtain a normal cooked meat product material (control product material). The ingredients for the two kinds of cooked meat products are
Deep fried at ℃ for 3 minutes to obtain tempura.

Next, the tempura products were maintained at a cold temperature of 5 ° C. for 6 hours.
When sensory evaluation was performed by 0 panelists, all of them pointed out that the control product was cured, and evaluated that the tempura of the present invention had a softer meat quality and a better texture.

Example 8 The two types of tempura obtained in Example 7 were further stored at a cold temperature for 18 hours, and then subjected to a sensory evaluation by 10 panelists. It was pointed out that the tempura of the present invention had a softer fried seed and a better texture.

Example 9 Two types of tempura stored in a cold room at 5 ° C. for 6 hours in Example 7 were heated in a microwave oven for 3 minutes, and subjected to a sensory evaluation by 10 panelists. It was pointed out that the meat of the product was harder and dried, and the tempura of the present invention was evaluated to be softer in meat and more excellent in texture.

Example 10 The two types of tempura obtained in Example 7 were sterilized by retort and maintained at room temperature for 30 days. Next, when the sensory evaluation was performed by 10 panelists, all of the control products showed that the tempura of the control product had a hardened meat quality, and that the fried seeds of the tempura of the present invention had a soft meat quality and an excellent texture. evaluated.

Example 11 After retort sterilization in Example 10, the mixture was maintained at room temperature for 30 days, and the two types of tempura were further heated in a microwave oven.
Next, when sensory evaluation was performed by 10 panelists, all the members evaluated that the tempura of the control product had hardened meat quality, and that the tempura of the present invention had a softer meat quality and a better texture. did.

Example 12 Pork was cut into about 3 cm square pieces, and the piece of pork was placed in 0.8% sodium bicarbonate.
5% in an aqueous solution containing 0.5% by weight of gelatin and 0.5% by weight of gelatin
For 8 hours, and the surface was cooled to obtain a cooked meat product material. Separately, pork was cut into about 3 cm squares to obtain ordinary cooked meat product materials (control product materials). Said 2
The seeds for cooked meat products were fried at 160 ° C. for 5 minutes to obtain fried. Next, after keeping the fried products under a refrigeration temperature condition of 5 ° C. for 6 hours, a sensory evaluation was performed on these fried foods by 10 panelists. The meat quality was hardened, and the fried food of the present invention was evaluated as having a softer meat quality and an excellent texture.

Example 13 The two types of fried products obtained in Example 12 were further treated for 18 hours 5
After storage at a refrigeration temperature of 10 ° C., sensory evaluation was performed by 10 panelists. All of the control products were deep-fried meats, and the deep-fried meats of the present invention were softer. Was evaluated as having excellent texture.

Example 14 Two kinds of fried chicken kept in a refrigeration temperature of 5 ° C. for 6 hours in Example 12 were heated in a microwave oven and then subjected to a sensory evaluation by ten panelists. The meat quality of the product was hardened, and the fried food of the present invention was evaluated as having a softer meat quality and an excellent texture.

Example 15 The two types of fried food obtained in Example 12 were sterilized by retort and maintained at room temperature for 30 days. Next, when sensory evaluation was conducted by 10 panelists, all the members evaluated that the meat quality of the control product was hardened, and that the fried food of the present invention had a softer meat quality and a better texture.

Example 16 After retort sterilization in Example 15, two types of fried chicken kept at room temperature were heated in a microwave oven. Next, when sensory evaluation was performed by ten panelists, all the members evaluated that the fried food of the present invention had a softer meat quality and a better texture.

Example 17 Sweet and sour pork was manufactured using the fried chicken of the present invention of Example 12. In addition, a sour pork was manufactured using the fried control product of Example 12. Next, the sour pork was stored at a refrigeration temperature of 5 ° C. for 6 hours.
When a sensory evaluation was conducted by human panelists, all of them found that the pork pork using the fried control of the control product had a hardened pork quality, and the pork pork using the fried pork of the present invention was Was evaluated as having a soft meat quality and an excellent texture.

Example 18 The two kinds of sour pork obtained in Example 17 were further subjected to 5 ° C. for 18 hours.
After storage at the refrigeration temperature, the sensory evaluation was carried out by 10 panelists. All of the vinegared pigs using the fried control product had the hardened pork meat. It was evaluated that the sweet and sour pork using was softer and had a better texture.

Example 19 Two kinds of sweet and sour pork preserved at the refrigerated temperature for 18 hours in Example 18 were heated in a microwave oven, and then subjected to a sensory evaluation by ten panelists. The pork using pork was the one in which the meat quality of the pork was hardened, and the pork using pork fried in the present invention was evaluated as having a softer pork and better texture.

Example 20 The two kinds of sour pork obtained in Example 17 were sterilized by retort and maintained at room temperature for 30 days. Next, when sensory evaluation was performed by 10 panelists, all of the vinegared pigs using the control product, fried pork, had the cured meat of pork, and However, the pork was evaluated as having a soft meat quality and an excellent texture.

Example 21 After retort sterilization in Example 20, two kinds of sour pork kept at room temperature were heated in a microwave oven for 2 minutes. Next, when the sensory evaluation was performed by 10 panelists,
The pork meat using the fried control of the control product had a hardened pork meat quality, and the pork meat using the fried pork of the present invention was evaluated as having a soft pork meat quality and excellent texture. .

Example 22 Chicken meat with chicken bone was immersed in a seasoning solution containing baking soda and gelatin at 5 ° C. for 4 hours, and then heated in an oven (atmospheric temperature: 2 ° C.).
(20 ° C.) for about 10 minutes to produce cooked meat. As the seasoning liquid, a mixture composed of 1.5% baking soda, 1% gelatin, 50% soy sauce, 30% mirin, 10% sugar, 2% caramel, and the remaining amount of water was used.

On the other hand, the cooked meat produced by immersing in the seasoning liquid from which the baking soda was removed from the seasoning liquid and subjecting to heat treatment under the same conditions as in the above method was used as a control product. After maintaining at the refrigeration temperature of 12 hours, these cooked meat products were subjected to a sensory evaluation by 10 panelists, and all of them judged that the control product was hard meat, and the cooked meat product of the present invention was It was evaluated that the meat quality was soft and the texture was excellent.

[0066]

Industrial Applicability The present invention relates to a cooked meat product obtained by adding both components of baking soda and gelatin to meat and then performing cooking such as frying. 5 ℃ for a certain period of time after cooking as well as immediately after cooking
Even when the temperature is maintained at the refrigeration temperature before and after, the humid feeling is maintained, the meat quality of the meat is not hardened, and the meat has an excellent texture.

Further, the cooked meat product of the present invention was used as a food material, and various cooked foods obtained by subjecting it to secondary cooking together with other food materials were maintained at a refrigeration temperature of about 5 ° C. for a certain period of time. Even in such a case, the cooked meat product of the present invention has a feature that the feeling of wetness is maintained, the meat quality is prevented from hardening, and the texture is excellent.

Further, the cooked meat product of the present invention retains its meat quality in a good condition even after being subjected to severe treatments such as microwave heating and retort sterilization. It has the characteristic that the texture of the cooked meat product can be maintained well after storage for a long time.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23B 4/06 501 A23L 3/36 A A23L 3/36 A23B 4/02 D (56) References JP-A-54-32659 (JP) , A) JP-A-4-36167 (JP, A) FOOD SCI. , VOL. 52 to 4! (1987) P.A. 893-895,900 (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/318 A23L 1/01 A23B 4/027 A23B 4/06 501 A23L 3/36 JICST file (JOIS)

Claims (3)

(57) [Claims] Claims 1. A cooked meat product which can be cooked by adding baking soda and gelatin together to the meat and heating the meat. 2. The cooked meat product according to claim 1, wherein the meat meat is cooked by one or more methods selected from the group consisting of cooking methods such as frying, baking, boiling, steaming, and frying. Cooking meat products. 3. After the meat is impregnated with baking soda and gelatin,
A method for producing a cooked meat product capable of maintaining the softness of meat quality, wherein the meat is cooked in a usual manner, with clothing added as necessary.