TENDERIZED MEAT AND TENDERIZING METHOD THEREOF

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专利权人:

KEE FRESH&SAFE FOODTECH CO.; LTD.

发明人:

YANG, CHO SUNG,杨卓松,楊卓松,LIAO, KUO JUNG,廖国荣,廖國榮

申请号：

TW101149877

公开号：

TW201424601A

申请日:

2012.12.25

申请国别(地区):

TW

年份:

2014

代理人:

摘要：

The present invention disclosed a tenderized meat and a tenderizing method thereof.   The method of tenderizing meat comprises the following steps: disposing a specific meat at a temperature of 0℃ to 35℃and a pressure from 1 MPa to 450 MPa for 15 seconds to 24 hours to obtain a meat to be tenderized, and refrigerating the pre-tenderizing meat at a temperature of 0℃ to 18℃ to ripen for 7 days to 35 days so as to obtain a tenderized meat.本發明係揭露一種嫩化肉品及其嫩化方法。肉品嫩化方法包括下列步驟:將特定肉品置於溫度為0℃~35℃且壓力為1~450 MPa下15秒~24小時後,取得待嫩化肉品。再將待嫩化肉品冷藏於溫度為0℃~18℃下進行7~35天熟成後,而得到嫩化肉品。S11~S12...步驟

来源网站：

中国工程科技知识中心

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http://www.ckcest.cn/home/