PROCESSING OF EDIBLE MEAT

PURPOSE:To improve the softness and gnawability of meat, and to obtain a meat having excellent taste and flavor, by treating an edible meat with raw soy sauce, thereby reacting the soy to the connective tissue of the meat consisting of proteins such as collagen. CONSTITUTION:Edible meat such as beef...

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Bibliographic Details
Main Authors TAKAHASHI MITSUO, TSUJI RYOHEI
Format Patent
LanguageEnglish
Published 02.12.1986
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PURPOSE:To improve the softness and gnawability of meat, and to obtain a meat having excellent taste and flavor, by treating an edible meat with raw soy sauce, thereby reacting the soy to the connective tissue of the meat consisting of proteins such as collagen. CONSTITUTION:Edible meat such as beef, mutton, pork, etc., is treated with raw soy sauce to effect the softening and seasoning of the meat.
Bibliography:Application Number: JP19850112291