Method of producing retort food
US4842872A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 1, 1987 |
| Grant date | Jun 27, 1989 |
| Priority date | — |
| Expiry date | Sep 1, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L33/185
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of producing retort food comprises the steps of enclosing and sealing in a packaging container meat such as animal meat or fish meat broiled with a flavoring liquid containing a soy component in such a manner that the content of amino nitrogen originating from said soy component within the flavoring liquid is 0.08 to 0.25% by weight and also containing 4.8 to 8.0% by weight of salt, and subjecting the meat to retort sterilization processing at a temperature of 115.degree. to 130.degree. C. under a gauge pressure of 0.8 to 1.7 kg/cm.sup.2 for 5 to 60 minutes. This method is applicable to the production of retort foods from various soy-broiled meats and is capable of eliminating browning and generation of any unpleasant taste.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.