초록

Proteinaceous food product is heated by immersing the product in a liquid and maintaining the liquid at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.

대표청구항 ▼

[ What is claimed is:] [1.] A process of tenderizing meat in the absence of an applied tenderizing agent, comprising immersing the meat in a liquid bath liquid and separately heating laterally adjacent zones of said bath liquid to maintain the entire volume of said bath liquid at a controlled temper

[ What is claimed is:] [1.] A process of tenderizing meat in the absence of an applied tenderizing agent, comprising immersing the meat in a liquid bath liquid and separately heating laterally adjacent zones of said bath liquid to maintain the entire volume of said bath liquid at a controlled temperature below a minimum cooked temperature of the meat for a sufficient time to carry out endogenous enzymatic tenderization of the meat.