Preparation of processed beef
专利汇可以提供Preparation of processed beef专利检索，专利查询，专利分析的服务。并且PURPOSE: To prevent the lowering of the taste and flavor of beef, and to improve the preservability, by removing a part of fat and sinews from beef round, punching the beef to form a number of perforations, treating the punched beef with powdery seasoning, and roasting the surface of the beef.
CONSTITUTION: Fat and sinews are partly removed from beef round, and the beef is punched with needles to form a number of perforations. The punched beef is smeared with seasonings such as salt, beef extract, vegetable extract, etc., or immersed in an aqueous solution of the above seasonings, and left to stand for a definite time. The treated beef is roasted lightly only at the surface, and cooled to obtain the objective processed beef. The time to be left after the seasoning treatment is arbitrary; however, it is preferable to store in a refrigerator for about 10hr. The preferable seasonings are those containing a reducing agent, e.g. celery, onion, garlic, etc. The punching of the beef round is pref. carried out with needles with 1W3mm diameter or by using a sinew-cutter.
COPYRIGHT: (C)1981,JPO&Japio，下面是Preparation of processed beef专利的具体信息内容。
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