| abstract |
(57) [Summary] [PROBLEMS] To provide a low-fat, low-fat chicken-like animal meat dough product having an excellent texture and a rich flavor. [Solution] More than 40% by weight and 100% by weight of meat After adding water in the following range, 0.1 to 1.0% by weight of an alkaline substance and a seasoning and / or spice, crushing the mixture in a vacuum of 100 torr or less to form a surimi. Heat treatment. |