MANUFACTURING METHOD OF BEEF JERKY WITH GOOD TEXTURE

Title:

MANUFACTURING METHOD OF BEEF JERKY WITH GOOD TEXTURE

Document Type and Number:

Japanese Patent JP2014195449

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To provide means for preparing a beef jerky which is much easier to chew than conventional products, has no crumbly feeling and has rich flavor.SOLUTION: A beef jerky is prepared by using tough bottom round as main material meat and by slicing and dry processing after steam heating the tough bottom round. In this way, beef raw meat mixed pickle is homogenized without a process of softening meat fiber, allowing a suspension of which fat content is regulated to be localized between fiber layers of a beef round meat rod. The beef jerky is therefore much easier to chew than the conventional beef jerky, has a preferable feeling that meat fiber comes loose in mouth without crumbly feeling, and has rich flavor.

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Inventors:

TANJI HIROYUKI
ARAKI YUJI

Application Number:

JP2014001083A

Publication Date:

October 16, 2014

Filing Date:

January 07, 2014

Export Citation:

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Assignee:

PRIMA MEAT PACKERS LTD

International Classes:

A23L13/70; A23B4/03; A23L13/00

Attorney, Agent or Firm:

Masaki Hirota
Seiji Ozawa
Yusaku Tokai
Makoto Horiuchi
Yamauchi Masako
Shohei Fujimoto
Shuichi Sonomoto

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