PROBLEM TO BE SOLVED: To solve problems that, in a compromise method in which a part of a dried bonito production method is applied to a meat product production method, it is not easy to grow and multiply germs of dried bonito on a surface of meat without decay of meat, express concentrated flavor in fermentation and maturation, and control excessive dry due to the germs of dried bonito.SOLUTION: Salt is applied to raw meat for preventing decay of meat, and optimal conditions of temperature, humidity, nutrient source, oxygen supply and culture time are set so that the germs of dried bonito can grow and multiply quickly in a short time, and spraying of the germs at a high density germ number is performed. Then, excessive dry due to mold is prevented, the meat is packed by vacuum packaging at an appropriate period of yield for controlling a dryness degree, and then the meat is matured.COPYRIGHT: (C)2017,JPO&INPIT【課題】食肉製品の製法に鰹節の製法の一部を応用する折衷方法の中で、肉を腐敗させずに、いかに鰹節菌をその表面で迅速に発育・増殖させ、発酵・熟成にて、濃厚な旨みを発現させるか及び鰹節菌による過度な乾燥をどのように制御することが課題であった。【解決手段】原料肉に食塩を加えて腐敗防止とし、鰹節菌が短期間に迅速に発育・増殖しやすいように温度と湿度、栄養源、酸素供給と培養時間の最適条件を設定し、かつ高濃度菌数での菌の噴霧をおこなった。次いでカビによる過度な乾燥を防止し、乾燥度を制御するために、適宜な収量の時期に真空包装し、それから熟成させた。
