| abstract |
The purpose of the invention is controlling the increase of the viscosity of pickle containing protein and transglutaminase, thereby improving the utility. A substance suppressing the reaction of transglutaminase is added to the transglutaminase preparation at such a quantity that the increase of the viscosity of pickle can be suppressed but transglutaminase activity can be exerted after the pickle is injected in raw meat materials. Specifically, a salting agent containing from 0.001 mole to 10 moles of an ammonium salt per 1,000 U of transglutaminase is used. |