COMPOSITION FOR MEAT, METHOD FOR MANUFACTURING PROCESSED MEAT FOOD, AND METHOD FOR IMPROVING TEXTURE OF PROCESSED MEAT FOOD

摘要

Provided is a method for manufacturing a processed meat food, said method comprising: a step for applying component (A), which is an oil- or fat-processed starch, and component (B), which is one or more alkaline agents selected from the group consisting of sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate and potassium carbonate, to meat and thus preparing a dough; and a step for heating the dough, wherein the pH value at 25^°C of a 10 mass% aqueous dispersion of component (A) is 4.0-12.0 inclusive.