To produce a freeze-dried food without lowering the quality by pretreating raw meat with a polyphosphoric acid and/or its salt before applying a coating to the meat.
Raw meat is pretreated with a polyphosphoric acid and/or its salt before applying a coating to the meat. The coated meat is fried in an oil, seasoned and freeze-dried. Preferably, a raw meat cut to 5-20 mm cube is immersed in a 1-3 wt.% aqueous solution of a polyphosphoric acid and/or its salt at 5-10°C for 6-12 hr. The surface of the meat is solidified and the sticking of the meat blocks is prevented by boiling the pretreated meat before applying a coating. The coating is preferably a mixture containing 20-80 wt.% of vegetable protein powder in addition of starch powder such as wheat flour to achieve the freeze-drying in good state. The frying temperature is preferably 150-200°C. The seasoning of the fried meat is preferably carried out by immersing the meat in a seasoning liquid.
TERADA EIZO
KANEKO TADASHI
