Taste improvement of frozen beef
专利汇可以提供Taste improvement of frozen beef专利检索，专利查询，专利分析的服务。并且PURPOSE: To prevent the lowering effect of beef taste caused by the quality change of protein in cold storage, by bringing a flavor improving material consisting of flavor vegetables, liquor, edible oil and fat into contact with beef, subjecting them to rapid freezing treatment, and followed by the thawing and heat treatment of the beef.
CONSTITUTION: Both the surfaces of beef cut into a proper size are brought into contact with a flavor improving material consisting mainly of plural flavor vegetables, e.g., onion, celery, carrot, shiitake (mashroom), liquor, preferably brewage, e.g., sake, wine, etc. and edible oil and fat, e.g., soybean oil, rape oil. The beef being in contact with the material is subjected to rapid freezing treatment. In the heating of prepared frozen beef, the frozen beef is thawed gradually under temperature conditions below normal temperatures, and often complete thaw, the beef is heated conventionally with the beef and the flavor improving material separated or not.
COPYRIGHT: (C)1980,JPO&Japio，下面是Taste improvement of frozen beef专利的具体信息内容。
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