Title:
【発明の名称】食肉の処理方法
Document Type and Number:
Japanese Patent JP3105013
Kind Code:
B2
Abstract:
PURPOSE:To soften meat without damage to taste, to make the color of meat clear and to keep it for a long period. CONSTITUTION:Softening of meat without damage to taste while making the color clear and prevention of deterioration of its quality over a long period are possible by adding a flavonoid glucoside such as rutin, quercitrin, isoquercetin, peltatoside or hyperoside and a readily water soluble flavonoid glucoside obtained by acting an enzyme having a sugar-transfer function thereon in the presence of a sugar to meat, a raw material containing it or a processed meat.
Inventors:
Kiyofumi Tanaka
Application Number:
JP6406091A
Publication Date:
October 30, 2000
Filing Date:
March 04, 1991
Export Citation:
Assignee:
San-Ei Gen F.F.I.,Inc.
International Classes:
A23B4/20; A23B4/14; A23B4/22; A23L3/3562; A23L13/70; (IPC1-7): A23B4/20; A23L1/318; A23L3/3562
Domestic Patent References:
| JP61289835A | ||||
| JP4719088A | ||||
| JP1213293A |