Process manner, and pig cartilage processed food null of pig

摘要

PURPOSE: To obtain a processed pig cartilage food rich in calcium and mucopolysaccharide and useful as a tidbit and a calcium-replenishing food material by boiling the costal cartilage and/or scapular cartilage of pig under pressure, subjecting the boiled cartilage to surface-washing and draining and refrigerating the product in a state covered with a dry-prevention sheet. ;CONSTITUTION: The costal cartilage and/or scapular cartilage obtained from the skeleton separated from the dressed carcass of pig and having 5-40vol% of meat attached to the surface are boiled at 105-115°C under pressure for 1-2 hrs. The scum is removed by washing the surface of the boiled cartilage and the cartilage is drained, covered with a dry-prevention sheet and refrigerated. The refrigeration is performed usually for 10-12 hrs. The processed cartilage produced by the above process is sliced, immersed in a seasoning liquid having the taste of MISO (fermented bean paste) or soy sauce and vacuum-packaged or the processed cartilage is pulverized to obtain powder to be scattered on boiled rice.;COPYRIGHT: (C)1995,JPO