PROBLEM TO BE SOLVED: To achieve a method for producing seasoned meat, capable of improving seasoning and meat texture at the same time while reducing a load on an operation in a backyard of a retail shop and a restaurant, applicable to both cases of performing meat texture improvement processing in a short time and a long time, and free from the need of an excessive amount of process liquid that causes a large amount of waste fluid after processing.SOLUTION: A method for producing seasoned meat includes meat yield improvement processing in cooking by bringing meat into contact with a process liquid which contains (a) salinity of 3-10 mass% and (b) non-swollen phosphoric acid crosslinked starch of 2-7 mass%, and has a quantity of 10-20% at weight comparison to the meat as a processing object, for a prescribed time within 48 hours so as to permeate the meat into the process liquid.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2016,JPO&INPIT【課題】小売店や飲食店のバックヤードにおけるオペレーションの負荷を軽減しつつ、調味と食肉の肉質改善を同時に行うことが可能な調味肉の製造方法の実現。食肉の肉質改善処理を短時間で行う場合と長時間で行う場合の双方に適用可能であり、かつ処理後に廃液が多量に生じてしまうような過分量の処理液を用いる必要のない肉質改善処理がなされた調味肉の製造方法。【解決手段】食肉を、(a)塩分が3~10質量%、(b)未膨潤状態のリン酸架橋澱粉が2~7質量%含有されている処理液であって処理対象である食肉との重量対比で10~20%の分量の処理液に48時間までの所定の時間接触させ、前記食肉に前記処理液を浸透させることにより、加熱調理時の歩留改善処理がなされた調味肉の製造方法。【選択図】図1
