Title:
コールドスモーク肉製品及びその製造方法
Document Type and Number:
Japanese Patent JP7138362
Kind Code:
B2
Abstract:
The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, curing the meat source with the curing agent, and drying, cold smoking, and drying both the external skin surface and the meat source. The meat source is then chilled, the external skin surface is removed, and the meat source is sliced and/or segmented into a meat portion. The meat portion is marinated in a marinade solution, and then dried, cold smoked and dried to attain a water activity between about 0.7 and about 0.9 to produce the flavored jerky product.
Inventors:
Goodman Ronald N.
Application Number:
JP2020556220A
Publication Date:
September 16, 2022
Filing Date:
March 29, 2018
Export Citation:
Assignee:
Fish Pro Glow LLC
International Classes:
A23B4/044; A23B4/03; A23L13/00; A23L13/40; A23L13/70; A23L17/00
Domestic Patent References:
| JP2009273403A |
Foreign References:
| TW201613490A |
Attorney, Agent or Firm:
Fumio Takino
Toshiaki Tsuda
Fukuda Yasuhiro
Toshiaki Tsuda
Fukuda Yasuhiro
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