PROBLEM TO BE SOLVED: To provide a meat heated food product having soft and high-grade texture and further enhanced juicy feeling, by suppressing thermal hardening easily following cooking, even in the case of dry and brittle meat having little oil portion.SOLUTION: A meat heated food product is obtained by impregnating seasoning liquid into a meat material and by heating it. In the meat heated food product which is an emulsified product, the seasoning liquid contains sodium hydrogencarbonate as much as 0.3 wt.% or more, and though emulsion stability is kept during immersion of meat, demulsification is generated by heating by cooking.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】油分が少なく、ぱさついた畜肉であっても、加熱調理に伴い、簡易に、熱硬化を抑制し、ソフトで高級感のある食感で、さらにジューシー感を高めた畜肉加熱食品を提供する。【解決手段】本発明は、上記課題を解決するため、畜肉素材に、調味液を含浸させ、加熱してなる畜肉加熱食品であって、前記調味液が0.3重量%以上の炭酸水素ナトリウムを含み、かつ畜肉の浸漬時では乳化安定であるが調理による加熱により乳化破壊が起こることを特徴とする乳化物である畜肉加熱食品とした。【選択図】図1
