Title:
【発明の名称】畜肉加工製品の製造方法
Document Type and Number:
Japanese Patent JP2879261
Kind Code:
B2
Abstract:
PURPOSE:To provide a means wherein preserving with salt and aging can be carried out in a short period without lowering flavor of product and further a processed product of animal meat having constantly uniform qualities can be manufactured. CONSTITUTION:Lactobacillus sake D-1,001 (FERM P-11,708), lactic acid bacteria having salt resistance and antimicrobial resistance, fermenting at <=5 deg.C, is added to animal meat, which is subjected to lactic acid fermentation to give processed product of animal meat.
Inventors:
DOI UMEYUKI
TAWARA TOYOYUKI
YONEYAMA YUKIKO
TAWARA TOYOYUKI
YONEYAMA YUKIKO
Application Number:
JP41545190A
Publication Date:
April 05, 1999
Filing Date:
December 28, 1990
Export Citation:
Assignee:
SANEI TOKA KK
International Classes:
A23B4/02; A23B4/00; A23B4/033; A23B4/12; A23B4/22; A23L13/60; A23L13/70; C12N1/00; C12R1/225; (IPC1-7): A23L1/317; A23B4/02; A23B4/12; A23L1/318; C12N1/00
Domestic Patent References:
| JP60156380A |
Attorney, Agent or Firm:
Keiichi Ota