초록 ▼

In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a cation normality ratio of Na+/K+/Ca++of 2-10/1-6/1-4, the contact continuing until the water gain in t

In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a cation normality ratio of Na+/K+/Ca++of 2-10/1-6/1-4, the contact continuing until the water gain in the meat is at least 8% of the initial weight of the meat. Thereafter a dry, powdery coating agent, including starch, protein and optional flavoring, is applied to the meat. During subsequent microwave cooking of the meat, the coating agent forms a starch-and-protein crosslinked continuous skin-like film which controls the heating rate and the microwave penetration depth so that microwave energy absorption is at least initially higher at the film than in the interior of the meat.

대표청구항 ▼

A process for preparing coated microwaveable raw poultry meat which will be juicy and tender after microwave cooking, comprising the steps of: (A) intimately contacting raw poultry meat with an aqueous solution having a pH of 5.0-9.0, a cation normality of 0.021-0.196 Na+, 0.010-0.086 K+and 0.003-0.

A process for preparing coated microwaveable raw poultry meat which will be juicy and tender after microwave cooking, comprising the steps of: (A) intimately contacting raw poultry meat with an aqueous solution having a pH of 5.0-9.0, a cation normality of 0.021-0.196 Na+, 0.010-0.086 K+and 0.003-0.030 Ca++, and a cation normality ratio of Na+/K+/Ca++, of 2-10/1-6/1-4, the contact continuing until the water gain in the meat is at least 8% of the initial weight of the meat; and (B) thereafter applying to the raw meat a dry powdery coating agent, including starch in an amount of no more than 45% by weight and protein in an amount of no more than 45% by weight, until a 3-15% pick-up based on the weight of the meat is achieved; whereby, during subsequent microwave cooking of the raw meat, the coating agent forms a starch-and-protein cross-linked continuous skin-like film which controls the heating rate and the microwave penetration depth so that microwave energy absorption is at least initially higher at the film than in the interior of the meat, and bumping and the resultant formation of dry, tough parts in the meat are reduced.