AU774051B2 - Dried seasoned meats - Google Patents
Dried seasoned meats Download PDFInfo
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- AU774051B2 AU774051B2 AU44883/99A AU4488399A AU774051B2 AU 774051 B2 AU774051 B2 AU 774051B2 AU 44883/99 A AU44883/99 A AU 44883/99A AU 4488399 A AU4488399 A AU 4488399A AU 774051 B2 AU774051 B2 AU 774051B2
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- meat
- dried
- seasoning solution
- impregnated
- seasoned
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- Ceased
Links
- 235000013372 meat Nutrition 0.000 title claims description 95
- 235000011194 food seasoning agent Nutrition 0.000 claims description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000015177 dried meat Nutrition 0.000 claims description 26
- 230000000694 effects Effects 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 15
- 235000013622 meat product Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 2
- 241000208125 Nicotiana Species 0.000 claims 1
- 235000015278 beef Nutrition 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 5
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000270722 Crocodylidae Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000271571 Dromaius novaehollandiae Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 241000289581 Macropus sp. Species 0.000 description 1
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- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- LNNWVNGFPYWNQE-GMIGKAJZSA-N desomorphine Chemical compound C1C2=CC=C(O)C3=C2[C@]24CCN(C)[C@H]1[C@@H]2CCC[C@@H]4O3 LNNWVNGFPYWNQE-GMIGKAJZSA-N 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- -1 for example Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000007373 indentation Methods 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
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- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
AUSTRALIA
Patents Act 1990 COMPLETE SPECIFICATION STANDARD PATENT
S
S
S. Applicant(s): JAPAN TOBACCO INC.
Invention Title: DRIED SEASONED MEATS The following statement is a full description of this invention, including the best method of performing it known to me/us:
SPECIFICATION
DRIED SEASONED MEATS FIELD OF THE INVENTION The present invention relates to a dried, seasoned meat which is very soft to eat and has good shelf stability, and to a method of producing the same.
SELATED BACKGROUND ART e..
There have been various methods for producing dried, seasoned meat products, such as beef jerky. A known typical method is one in which a raw, frozen or chilled meat is soaked in a seasoning solution per se or after treatment with heating or drying, and then dried with hot air or freeze-dried.
However, the dried, seasoned meat products produced by such method are generally quite hard so that not every one can masticate, and the fibers of the meat products often get in between the teeth.
Therefore, even persons who like to eat dried, seasoned meats cannot eat them too much.
Such undesirable hardening of dried meats is caused by being undergone a drying process under severe conditions for meat tissues drying with hot air) before or after seasoning the meats.
The drying process under severe conditions tends to cause destruction of meat tissues or reduction in water content of the finished dried meat product. As a result, the meat product is compressed and becomes hard. For the purpose of preventing the undesirable shrinkage (compression) of the meat product while at 2 the same time maintaining a soft, crumbly texture, it is tried to perform the drying process under moderate conditions at a single low temperature. However, such drying process disadvantageously requires a long time of period for drying and cannot provide a dried meat product with a satisfactory softness. Even if a dried meat product with a satisfactory softness can be provided, there is still a problem that the water activity of the dried meat product excesses 0.87, resulting in poor shelf stability.
Accordingly, there is a need for a dried, seasoned meat which is soft to eat and has depth of taste and sufficient shelf stability.
SUMMARY OF THE INVENTION In one aspect, the present invention provides a dried, seasoned meat having water activity of from 0.75 to 0.86 and water content of from 25 to 40 wt% and the degree of softness of each meat product of 380 gf or less.
In another aspect, the invention provides a dried seasoned meat produced by injecting a seasoning solution into a meat, freeze-drying the meat, and then soaking the dried meat with a seasoning solution, followed by drying.
In another aspect, the invention provides a dried, seasoned meat produced by: contacting a meat with a first seasoning solution so that the meat is impregnated with the first seasoning solution; exposing the meat which is impregnated with the 30 first seasoning solution to conditions so that the meat is freeze dried; contacting the freeze dried meat with a second seasoning solution which has a solid content of from 45 to 7tip 75 wt% so that the freeze dried meat is impregnated with S.e.
eeo.
S
eeo..
So
S
2a the second seasoning solution; and exposing the meat which is impregnated with the second seasoning solution to a temperature of from about to 15 0 C so that the meat is dried.
In another aspect, the invention provides a method for producing a dried, seasoned meat, which comprises injecting a seasoning solution into a meat, freeze-drying the meat, and then soaking the dried meat in a seasoning solution, followed by drying.
In another aspect, the invention provides a method of preparing a dried, seasoned meat comprising the following steps: contacting a meat with a first seasoning solution so that the meat is impregnated with the first seasoning solution; exposing the meat which is impregnated with the first seasoning solution to conditions so that the meat is freeze dried; contacting the freeze dried meat with a second seasoning solution which has a solid content of from 45 to wt% so that the freeze dried meat is impregnated with the second seasoning solution; and exposing the meat which is impregnated with the second seasoning solution to a temperature of from about to 150C so that the meat is dried.
*%0 9 9* S S S S 5S
S
3 DETAILED DESCRIPTION OF THE INVENTION The dried, seasoned meat of the present invention can be produced using, as a raw material, a common livestock meat of, for example, cow, pig, chicken or sheep, a meat of other animal such as kangaroo, crocodile or emu, or a fish meat of, for example, shark.
The dried, seasoned meat has water activity of from 0.75 to 0.86 and water content of 25 to 40 wt%. Without falling within these ranges, the meat product cannot exhibit good shelf stability while maintaining a soft, crumble texture. Preferably, the water activity is from 0.78 to 0.83 and the water content is from 27 to .e.
wt%.
Water Activity Water activity is defined as the ratio of the humidity in a sealed container keeping food to the saturated humidity at the same temperature. Saturated humidity is the level of humidity when evaporation ceases at a particular temperature. The water activities of rice/bean, meat/fish, and vegetable/fruit are about 0.70, 0.98 and 0.99, respectively. Water activity is related to storage behaviour of food, and the food having high water activity is likely to be damaged by microorganism.
The method of producing the dried, seasoned meat of the present invention is described below in detail.
First, a raw meat is treated to remove undesirable materials fat masses or connection tissues) therefrom, and then impregnated with a seasoning solution with or without qualitymodifiers a color-developing agent). As a color-developing agent, for example, sodium nitrite may be used. The finished meat product can develop a fresh color by heating the meat after being impregnated with a color-developing agent, without additional drying at higher temperatures drying with hot air or drying in the wind or sun). The solid content of the seasoning solution may be from 1 to 20 wt%. The meat with the color-developing agent is shaped in various configurations, including slices, dice, sticks or chips.
The shaped meat is freeze-dried to the extent that the internal water content becomes less than 5 wt%. As a result of the freeze-drying of the meat, numerous numbers of voids are formed within the meat, which is effective for uniform penetration of the seasoning solution into the meat. The freeze-drying has another effect that the water content of the meat in this stage is reduced sufficiently so that even a seasoning solution with low water activity with a high concentration) can penetrate into the V.964 S"meat texture rapidly and uniformly.
Then, the freeze-dried meat is soaked in a seasoning solution with or without heating. The seasoning solution may contain a .*0S oooo common seasoning, including a fermentative seasoning soy 5555 •source and miso), an edible salt, a vineger, an amino acid-type seasoning sodium glutamate), a nucleic acid-type seasoning inosinic acid), a seasoning extract beef extract), a liquor a sweet sake (mirin) or a wine], a spice and a sugar.
Examples of the sugar include normal sugar, a sugar alcohol, a polysaccharide, a monosaccharide and a disaccharide. In addition, an antioxidant and/or a pH-adjusting agent may also be incorporated.
The solid content of the seasoning solution may be from 45 to wt%, and preferably from 50 to 65 wt% (water activity: around 0.9) When soaking the freeze-dried meat into the seasoning solution, the ratio between the seasoning solution and the freezedried meat is about 7:1 to 3:1 by weight. The ratio falling within the range enables a sufficient impregnation of the seasoning solution into the meat. The seasoning solution in which the freeze-dried meat is soaked is heated to 60 to 90"C. The time for the soak may vary depending on the amount of the meat and the concentration of the seasoning solution, but is generally about from 15 to 60 minutes.
The meat impregnated with the seasoning solution is swished off the excess seasoning solution and then dried. The drying may be performed by ventilating exposing in the wind) at a temperature from 5 to 0* 00 The following examples are given as more specific illustration of the invention. It should be understood, however, that the invention is not limited to the specific details set forth in the 00** 000* examples.
0*° oo 0 00°
EXAMPLES
*0 ExamDlP I A beef round meat, from which fat layers, connection tissues and rinds had been removed, was uniformly impregnated with a *0 S seasoning solution (15 wt% based on the total weight of the meat) having solid content of 10 wt% and containing sodium nitrite as a color-developing agent. The meat was sliced in 2 mm thick and then freeze-dried. The resultant meat slices had water content of 5 A seasoning solution (50 kg) having a composition shown in Table 1 below was prepared and then heated to 75"C. The freezedried meat slices obtained above (10 kg) were soaked in the seasoning solution for 30 minutes.
The meat slices were swished off the excess seasoning solution and then dried at 10"C for 2 hours, thereby giving a dried, seasoned meat product. The resultant meat product had water content of 32 wt% and water activity of 0.81.
When the dried meat product was tasted by panelists, all of them evaluated that the dried meat product was soft and tasted good.
Tahl 1i: Glucose syrup 46.9 Common (koikuchi) soy sauce 27.0 Sucrose 10.0 Edible salt 2.0
S.
Dextrin 1.5 Beef extract 1.0 Spices 1.5 Tocopherol preparation 0.1 Balance water 10.0 Example 2 A beef round meat, from which fat layers, connection tissues and rinds had been removed, was soaked overnight in a seasoning solution having solid content of 15 wt% so that the seasoning solution is impregnated into the meat uniformly. The meat was sliced in 4 mm thick and then freeze-dried. The resultant meat slices had water content of 5 A seasoning solution (70 kg) having a composition shown in Table 2 below was prepared and then heated to 85'C. The freezedried meat slices obtained above (10 kg) was soaked in the seasoning solution for 60 minutes.
Thereafter, the meat was swished off the excess seasoning solution and then dried at 5'C for 4 hours, thereby giving a dried, seasoned meat product. The resultant dried meat product had water content of 28 wt% and water activity of 0.79.
When the dried meat product was tasted by panelists, all of them evaluated that the dried meat product was soft and tasted good.
Table 2: Sorbitol 46.0 Common (koikuchi) soy sauce 24.8 Sucrose 15.0 Potato starch 1.5 Sodium glutamate 1.5 S. Spices 1.5 Edible salt 0.5 Sodium ascorbate 0.2 Balance water 9.0 Cnmparative Examp1 e Each of the dried meat product produced in Example 2 and two types of commercial dried meat products (a beef jerky from Golden Vally and a dried pork from FLENCO) was determined on the maximum load to evaluate the degree of softness of each meat product numerically.
Measurement device: a high resolution-type creep meter, "rheoner model RE-3305" 8 (a product by Yamaden Corporation); Plunger: No. 13, 0 5 mm sphere Environmental conditions: temperature: 24 0 C, humidity: Rate of determination (indentation rate): 1.0 mm/sec.; and Number of determination: five samples.
As a result of the determination, it was found that the degree of softness was 230 to 380 gf for the dried meat product of Example 2, 920 to 4170 gf for the beef jerky from Golden Valley, and 750 to 2560 gf for the dried pork from FLENCO. The results demonstrate that the dried meat product of the present invention is significantly soft compared with the known commercial products.
As mentioned above, the dried, seasoned meat produced according to the present invention can be soft and have depth of taste and good shelf stability even at the water activity of less than 0.87.
The invention has been described in detail with reference to various embodiments, and it will now be apparent from the foregoing to those skilled in the art that changes and modifications may be made without departing from the invention in its broader aspects, and it is the invention, therefore, in the appended claims to cover all such changes and modifications as fall within the true spirit of the invention.
In the claims which follow and in the preceding description of the invention, except where the context requires otherwise due to express language or necessary go 30 implication, the word "comprise: or variations such as comprises" or "comprising" is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition or further features in various embodiments of the invention.
*9ee ooo• .9 8a It is to be understood that a reference herein to a prior art publication does not constitute an admission that the publication forms a part of the common general knowledge in the art in Australia, or any other country.
S
S
S. 55 S S S S
S.
S
S S
S.
*555 5*55 *555
S
5555 S. S S
*S
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.59 *S*5 S S S. S
Claims (11)
1. A dried, seasoned meat having water activity of from 0.75 to 0.86, water content of from 25 to 40 wt% and the degree of softness of each meat product of 380 gf or less.
2. The dried seasoned meat of claim 1 wherein the degree of softness is between 230 and 380 gf.
3. A dried, seasoned meat produced by: contacting a meat with a first seasoning solution so that the meat is impregnated with the first seasoning solution; exposing the meat which is impregnated with the first seasoning solution to conditions so that the meat is freeze dried; contacting the freeze dried meat with a second seasoning solution which has a solid content Of from to 75 wt% so that the freeze dried meat is impregnated with the second seasoning solution; and exposing the meat which is impregnated with the second seasoning solution to a temperature of from about 50 to 15 0 C so that the meat is dried. 0*
4. The dried seasoned meat of claim 3 wherein the meat is eoe impregnated with the first or second seasoning solution by injecting the seasoning solution into the meat. b c.
5. A dried seasoned meat produced by injecting a first seasoning solution into a meat, freeze-drying the meat, and then soaking the dried meat with a second seasoning solution, followed by drying. 10
6. A method for producing a dried, seasoned meat, which comprises: contacting a meat with a first seasoning solution is that the meat is impregnated with the first seasoning solution; exposing the meat which is impregnated with the first seasoning solution to conditions so that the meat is freeze dried; contacting the freeze dried meat with a second seasoning solution which has a solid content of from to 75 wt% so that the freeze dried meat is impregnated with the second seasoning solution; and exposing the meat which is impregnated with the second seasoning solution to a temperature of from about to 150C so that the meat is dried.
7. The method of claim 6 wherein the meat is impregnated with the first or second seasoning solution by injecting the seasoning solution into the meat.
8. A method for producing a dried, seasoned meat, which So comprises injecting a seasoning solution into a meat, e freeze-drying the meat, and then soaking the dried meat 25 in a seasoning solution, followed by drying. 0:0. 0.oo
9. A dried, seasoned meat substantially as hereinbefore described with reference to Examples 1 or 2. 000. S 30
10. A method for producing a dried, seasoned meat, substantially as hereinbefore described with reference to Examples 1 or 2. :i
11 Dated this 22nd day of April 2004 JAPAN TOBACCO INC. By their Patent Attorneys GRIFFITH HACK
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10-245762 | 1998-08-31 | ||
| JP24576298A JP4514844B2 (en) | 1998-08-31 | 1998-08-31 | Seasoned dried meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU4488399A AU4488399A (en) | 2000-03-16 |
| AU774051B2 true AU774051B2 (en) | 2004-06-17 |
Family
ID=17138434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU44883/99A Ceased AU774051B2 (en) | 1998-08-31 | 1999-08-31 | Dried seasoned meats |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP4514844B2 (en) |
| AU (1) | AU774051B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001128646A (en) * | 1999-11-05 | 2001-05-15 | Nippon Meat Packers Inc | Non-heated meat product intended for person with chewing/swallowing distress and method for producing the same |
| DE602004029460D1 (en) | 2003-03-28 | 2010-11-18 | Uno Shoyu Co Ltd | MEAT MODIFICANT, METHOD FOR PRODUCING A MEAT PRODUCT, AND MEAT PRODUCT |
| JP5693100B2 (en) * | 2010-08-30 | 2015-04-01 | 株式会社なとり | Dried meat and method for producing the same |
| JP6192303B2 (en) * | 2013-01-25 | 2017-09-06 | 日清食品ホールディングス株式会社 | Restorable dried meat processed product and manufacturing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06153862A (en) * | 1992-11-18 | 1994-06-03 | House Foods Corp | Preparation of food having medium water content |
-
1998
- 1998-08-31 JP JP24576298A patent/JP4514844B2/en not_active Expired - Lifetime
-
1999
- 1999-08-31 AU AU44883/99A patent/AU774051B2/en not_active Ceased
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06153862A (en) * | 1992-11-18 | 1994-06-03 | House Foods Corp | Preparation of food having medium water content |
Also Published As
| Publication number | Publication date |
|---|---|
| AU4488399A (en) | 2000-03-16 |
| JP4514844B2 (en) | 2010-07-28 |
| JP2000069903A (en) | 2000-03-07 |
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