| abstract |
(57) [Summary] [Purpose] The main purpose of the present invention is to provide a method for enhancing the umami of a processed meat product without using a seasoning such as sodium glutamate or suppressing the amount thereof. [Configuration] 1. In the method for producing a processed meat product in which raw material meat is salted in the presence of sodium nitrite, ripened at low temperature, dried, smoked, and heated, the raw material meat after low temperature aging is aged at a temperature of 30 to 45 ° C. A method for producing a processed meat product, which is characterized by the above. 2. Medium temperature aging at 30-35 ° C for 6-20 hours or 35 The method for producing a processed meat product according to the above item 1, which is performed at -40 ° C for 4 to 12 hours or at 40 to 45 ° C for 2 to 8 hours. |