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| A process for producing dried meat is disclosed. First, a raw meat is sliced into a sliced meat having a thickness less than 1 cm. Then, the sliced meat is allowed to release salt soluble proteins in a marinated solution. Reformation is conducted by employing the marinated sliced meat and the salt soluble proteins. The obtained reformed dried meat has fibrous properties, and the appearance and eating quality are very close to those of the dried meat product obtained from conventional processes. The process of the present invention can be conducted mechanically, which effectively reduces the manual cost (US$ 0.75 manual labor cost can be saved for per kilogram). Other advantages include; the chance of contamination to be reduced, increases the product output, and enhances the homogeneity of product quality. |
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