RESTRUCTURED DRIED BEEF STICK USING MEAT AND METHOD FOR PREPARING THE SAME

摘要

PURPOSE: manufacture recombinant meat broken pieces are provided to increase yield, with the content of relatively low crude fat and crude protein, with Brightness enhancing surfaces, to soften quality. ;CONSTITUTION: meat is ground. 1.0-1.The salt of 5 weight %, 0.5-1.The sugar of 5 weight %, 0.1-0.The garlic powder of 5 weight %, 0.1-0.The ginger powder and 0. of 5 weight %1-0.The Chinese prickly ash that is added to of the 96-98 weight % of 5 weight % is crushed and is mixed with. Mixing meat is thinly applied to cloth, and is 8-10 in 70-80 degree. Dry meat cutting to obtain in the form of recombinant meat broken pieces throwing, the meat be it is selected from the following it is at least one include beef, pork or poultry meat. Dry meat is cut to 0.3-0.The size of 5cm. ;The 2013 of copyright KIPO submissions;[Reference numerals] (AA) crushes meat; (BB) seasoning and spice is added to the meat of crushing and blends; (CC) cloth of the mixing meat sparsely spread; (DD) dry; (EE) rebuilds meat after drying; (FF) it is cut into suitably sized (finished product)