| abstract |
PROBLEM TO BE SOLVED: To have the fresh flavor of freshly ground spices, the strength of the flavor felt when chewing, the strength of the flavor remaining after swallowing, the strength of the flavor when eaten after roasting, and when put in the mouth Providing a factory-scale manufacturing method for processed meat products with excellent flavors, such as the long time it takes to feel the flavor, the long-lasting flavor remaining in the mouth, and the odor of livestock meat . One or more kinds of spices are mixed and then finely pulverized, and the spices filled and sealed in an aluminum pack while being purged with nitrogen within 12 hours are used within a predetermined time after opening. In ham and bacon, when finely ground spice is added / contacted during tumbling, in sausage hamburger, when finely ground spice is added / contacted during secondary mixing, deep-fried fried chicken, and in fried chicken, the finely ground spice is added to the batter. Add and contact finely pulverized spices during coating. |