PROBLEM TO BE SOLVED: To provide a method of producing roasted salt caked meat, the method capable of providing meat that does not become salty, but with delicious taste meat should have by promoting autodigestion, while capable of forming a firm salt cake hardly generating cracks.SOLUTION: A salt cake is formed by covering meat with kneaded salt prepared by mixing and kneading salt, egg white, and starch, then the salt cake is roasted to heat the meat. The outer periphery of the meat is covered with aluminum foil, and the boundary surface of the meat and the aluminum foil is covered with a paper sheet. Heat is applied so that the temperature of the meat becomes at 50°C or higher and at 60°C or lower so as to promote autodigestion of the meat, and after that heat is applied to perform sterilization so that the temperature becomes at 65°C or higher and at 70°C or lower.SELECTED DRAWING: None【課題】ひび割れの生じにくい強固な塩釜を形成できるとともに、塩辛くならず、自己消化を促進して肉本来の旨味のある肉を提供することが可能な肉類の塩釜焼きの製造方法を提供する。【解決手段】塩と卵白と澱粉とを混練して調整された練塩で肉類を覆って塩釜を形成し、この塩釜を焼き上げて肉類を加熱する。肉類の外周はアルミ箔で覆われており、肉類とアルミ箔との境界面は紙製のシートで覆われている。肉類の温度が５０℃以上６０℃以下となるように加熱して、肉類の自己消化を促進し、その後６５℃以上７０℃以下となるように加熱して殺菌を行う。【選択図】なし
