Method of producing retort food

Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom

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Details

426523, 426641, 426643, A23L 1305, A23L 1238, A23L 131, A23L 1325

Patent

active

048428728

ABSTRACT:
A method of producing retort food comprises the steps of enclosing and sealing in a packaging container meat such as animal meat or fish meat broiled with a flavoring liquid containing a soy component in such a manner that the content of amino nitrogen originating from said soy component within the flavoring liquid is 0.08 to 0.25% by weight and also containing 4.8 to 8.0% by weight of salt, and subjecting the meat to retort sterilization processing at a temperature of 115.degree. to 130.degree. C. under a gauge pressure of 0.8 to 1.7 kg/cm.sup.2 for 5 to 60 minutes.
This method is applicable to the production of retort foods from various soy-broiled meats and is capable of eliminating browning and generation of any unpleasant taste.

REFERENCES:
patent: 3124465 (1964-03-01), Watanabe et al.
Oriental Cook Book-Better Homes and Gardens, 1977, Meredith Corp., Iowa, pp. 70 and 72.
Webster's 9th New Collegiate Dictionary, 1968, Merriam-WSebster, Inc., Springfield, Mass., p. 537.

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