CN1043431A - 肉类加工方法 - Google Patents

肉类加工方法 Download PDF

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Publication number
CN1043431A
CN1043431A CN89101602A CN89101602A CN1043431A CN 1043431 A CN1043431 A CN 1043431A CN 89101602 A CN89101602 A CN 89101602A CN 89101602 A CN89101602 A CN 89101602A CN 1043431 A CN1043431 A CN 1043431A
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China
Prior art keywords
meat
processing
mentioned
steam
tough
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CN89101602A
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CN1026054C (zh
Inventor
清水康弘
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Toshin Technical Co Ltd
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Toshin Technical Co Ltd
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Publication of CN1043431A publication Critical patent/CN1043431A/zh
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Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

一种肉类加工方法，将肉送入蒸汽锅，再使蒸汽进入蒸汽锅，从而使肉受到蒸汽的加工。它可将咬不动的肉(如舍弃的母鸡等)加工成松软的烤肉。

Description

本发明涉及一种肉类加工方法，特别涉及一种将咬不动的肉类（如舍弃的母鸡）变为松软的烤肉的肉类加工方法。
虽然至今提出了许多种肉类加工方法，但还没有一种是具有代表性的，作为惯常使用的肉类加工方法，我们可以举出日本专利出版物49-30556和4914657。
在这些专利出版物中，上述咬不动的肉类在一个压力为0.7kg/cm2～2.1Kg/cm2的高压锅中蒸煮时间约为30分钟至1小时。
在上述肉类加工方法中，提出了下列问题。
虽然上述咬不动的肉类是在上述0.7Kg/cm2～2.1Kg/cm2的高压下加工的，但会产生肉皮的起皱、脱落、破损和肉的起皱，因此肉的软化程度不是最好的，作为商品的价值就降低了。
签于先有技术的加工方法存在这些缺点，本发明的主要目的是提供一种将咬不动的肉类（如舍弃的母鸡）变为松软的烤肉的肉类加工方法。
按照本发明所述的肉类加工方法包括一个将肉类送入蒸气锅的第一过程，和一个将干蒸汽从锅炉送入上述蒸汽锅从而使上述肉类受到蒸汽加工的第二过程。
在本发明所述的肉类加工方法中，上述咬不动的肉类（如舍弃的母鸡、鹌鹁和其它动物肉类）可以重新变为松软食品，具有烤鸡和炸鸡所具有的高的商品价值，至于节约能源的价值无法准确估算。
图1是表明肉类加工方法的框图。
图2是表明本发明工艺中所用的低压锅和锅炉的侧面图。
下面参考附图说明本发明所述的肉类加工方法的一种最佳实施例。
首先，比如说，将带骨的母鸡或鹌鹁之类被舍弃的咬不动的肉类1，送入低压锅2中，并从锅炉3送入干蒸汽，从而通过上述干蒸汽将上述咬不动的肉类加热并加工为软肉。
现在参考用上述低压锅加工上述咬不动的肉类的一种最佳实施例，说明如下：
低压锅的压力约为0.2～0.5Kg/cm2。
干蒸汽的温度为100～130℃。
热加工的时间约为30分钟至1小时。
按照该最佳实施例所述的加工上述咬不动的肉类的方法，上述咬不动的肉类中的许多脂肪被熔化，在上述低压锅2的下面将门8打开之后被排放掉。
按照我们的实验，可以利用上述加工后的肉和脂肪制成味道极好的烤鸡或炸鸡，而且这种加工后的肉的味道比利用新鲜的小鸡或小鹌鹁制作的烤鸡的味道更美。
现在参考如图2所示的本发明的加工系统，在上述低压锅2上安装了压力表4和干蒸汽进汽部件6，后者有一个安全阀5和一个温度计7，门8的开闭用把手控制。
从前述锅炉3来的一定压力的干蒸汽通过送汽管9送入上述低压锅2中。

Claims (2)

1、一种肉类加工方法，它包括一个将肉类送入蒸汽锅的第一过程，和一个将蒸汽从锅炉送入上述蒸汽锅从而使上述肉类受到蒸汽加工的第二过程。
2、一种如权利要求1所述的加工方法，上述肉类在100～130℃和0.2Kg/cm2～0.5Kg/cm2的低压下加工约30分钟至1小时。
CN89101602A 1988-12-12 1989-03-21 肉类加工方法 Expired - Fee Related CN1026054C (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP313500/88 1988-12-12
JP63313500A JPH02156869A (ja) 1988-12-12 1988-12-12 肉の加工方法

Publications (2)

Publication Number Publication Date
CN1043431A true CN1043431A (zh) 1990-07-04
CN1026054C CN1026054C (zh) 1994-10-05

Family

ID=18042058

Family Applications (1)

Application Number Title Priority Date Filing Date
CN89101602A Expired - Fee Related CN1026054C (zh) 1988-12-12 1989-03-21 肉类加工方法

Country Status (5)

Country Link
US (1) US4933200A (zh)
JP (1) JPH02156869A (zh)
KR (1) KR910005276B1 (zh)
CN (1) CN1026054C (zh)
CA (1) CA1337510C (zh)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5439694A (en) * 1994-07-11 1995-08-08 Morris & Associates, Inc. Poultry preparation process and apparatus
ES2186731T3 (es) * 1994-09-26 2003-05-16 Eugene R Tippmann Dispositivo y procedimiento para la preparacion de un producto carnico.
EP0790778B1 (en) * 1994-11-07 1999-04-28 Frigoscandia Inc. Method and apparatus for steam pasteurization of meat
US6949265B1 (en) 1995-07-03 2005-09-27 Cargill, Incorporated Low temperature rendering process
US6159515A (en) * 1995-07-03 2000-12-12 Cargill, Incorporated Low temperature rendering process
US6569482B2 (en) 1998-10-30 2003-05-27 Excel Corporation Method for surface treating animal tissue
US6291003B1 (en) 1998-10-30 2001-09-18 Excel Corporation Method and apparatus for steam pasteurization of meat
KR100689156B1 (ko) * 2006-11-17 2007-03-09 유병주 육류가공 방법
US9060523B1 (en) * 2012-10-01 2015-06-23 Guy E Buller-Colthurst Thermal process for food enhancement
CN104187770A (zh) * 2014-08-14 2014-12-10 贵阳新民食品有限公司 一种开袋即食风味扒丝肉加工方法
CN109090487A (zh) * 2018-07-10 2018-12-28 南宁学院 一种芙蓉肉的制作方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US992488A (en) * 1910-10-13 1911-05-16 Joseph Von Epler Process of preserving meats.
US3316829A (en) * 1966-02-01 1967-05-02 Bloomer Fiske Inc Steam cooking apparatus
JPS4914657A (zh) * 1972-06-07 1974-02-08
JPS4930556A (zh) * 1972-07-13 1974-03-19

Also Published As

Publication number Publication date
KR900008977A (ko) 1990-07-02
JPH02156869A (ja) 1990-06-15
CA1337510C (en) 1995-11-07
US4933200A (en) 1990-06-12
KR910005276B1 (ko) 1991-07-24
CN1026054C (zh) 1994-10-05

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