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1. 发明授权

US06663908B2 Process for producing dried meat 有权
标题翻译：干肉生产工艺
公开(公告)号：US06663908B2
公开(公告)日：2003-12-16
申请号：US09790475
申请日：2001-02-22
申请人： Shu-Cheng Huang , Ping-Yang Chang
发明人： Shu-Cheng Huang , Ping-Yang Chang
IPC分类号： A23L131
CPC分类号： A23B4/033 , A23B4/023 , A23B4/03 , A23L13/00 , A23L13/67
摘要： A process for producing dried meat is disclosed. First, a raw meat is sliced into a sliced meat having a thickness less than 1 cm. Then, the sliced meat is allowed to release salt soluble protein in an amount of 1.5 to 5.5 wt % of the total weight of the sliced meat. Then, the sliced meat is reformed into a reformed meat loaf. Finally, the reformed meat loaf is frozen, sliced, dried, and baked to obtain a reformed dried meat. The manual cost can be effectively saved and the chance of pollution can be reduced. Also, the obtained reformed dried meat has fibrous properties, and the appearance and eating quality are very close to those of the dried meat product obtained from conventional processes.
摘要翻译：公开了生产干肉的方法。首先，将生肉切成厚度小于1厘米的切片肉。然后，将切片的肉释放出切片肉总重量的1.5〜5.5重量％的盐溶性蛋白质。然后，将切肉改造成改良的肉面包。最后，将改革后的肉条冷冻，切片，干燥并烘烤，得到改性的干肉。可以有效节省人工成本，减少污染的机会。此外，所得到的改性干肉具有纤维性质，并且外观和饮食质量与从常规方法获得的干肉制品非常接近。

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