CN104905279A - Instant dry meat with seasoning and manufacturing method thereof - Google Patents
Instant dry meat with seasoning and manufacturing method thereof Download PDFInfo
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- CN104905279A CN104905279A CN201510114147.8A CN201510114147A CN104905279A CN 104905279 A CN104905279 A CN 104905279A CN 201510114147 A CN201510114147 A CN 201510114147A CN 104905279 A CN104905279 A CN 104905279A
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Abstract
The invention provides an instant dry meat with seasoning, capable of preventing curving when recovered with hot water and having good appearance and a manufacturing method thereof. The method includes forming raw meat, heating the formed raw meat, and drying the heated raw meat, wherein multiple layers of raw meat are bonded together in the forming process, the integrated raw meat is wound with wires, and filled in meat net bag and an outer cover, and pressure is applied to the center of the integrated raw meat from the periphery to form the integrated raw meat. In this way, the raw meat during forming process may not be bent in an extreme degree, and fat meat may not prevent extension of lean meat, and curving of the instant dry meat can be prevented.
Description
Technical field
The present invention relates to instant dry zone seasoning matter taste meat and manufacture method thereof that the soup food materials as rapid-result food use.
Background technology
Rapid-result food (such as cup noodles) is popularized on a large scale, and as its soup food materials, using can the instant dry zone seasoning matter taste meat (such as dry skewer-roasted pork) of normal temperature preservation for a long time.Instant dry zone seasoning matter taste meat like this can eat by adding hot water culinary art, pan boiling culinary art, microwave oven cooking etc. to restore simply.
In the past, as the manufacture method of the dry skewer-roasted pork in instant dry zone seasoning matter taste meat, generally following method: after suitable block is justified in the raw meat bendings such as long rib side or volume, by carrying out kinking, the filling of meat mesh bag or overcoat filling etc., apply pressure from the periphery of the block of raw meat towards the center position of block and make block be configured as substantial cylindrical, after heating, carry out cutting and carry out drying.
But, after like this by raw meat bending or volume circle, the dry skewer-roasted pork being shaped, manufacturing is utilized the recoveries such as hot water, in the case by carrying out kinking, the filling of meat mesh bag or overcoat filling etc., there is the problems such as meat is bending, and this problem of aesthetic property difference when existing edible.
Summary of the invention
The technical problem of the present invention for solving
The object of the present invention is to provide a kind of instant dry zone seasoning matter taste meat and manufacture method thereof, prevent the bending of meat when utilizing hot water etc. to restore, aesthetic property time edible is good.
For the technical scheme of dealing with problems
The result that the present inventor attentively studies is, find: different, the directionality of restoring that are conceived to the restoration of lean meat part and fat meat part, by raw meat with layered adhesive after integration, by carrying out kinking, the filling of meat mesh bag or overcoat filling etc., apply pressure to be shaped from the periphery of the raw meat of integration towards center position, produce instant dry zone seasoning matter taste meat, the bending of meat when restoring can be prevented, thus reached the present invention.
That is, a manufacture method for instant dry zone seasoning matter taste meat, it comprises: make the forming process that raw meat is shaped; To the heating process that the raw meat after being shaped heats; And dry drying process is carried out to the raw meat after heating, the feature of the manufacture method of described instant dry zone seasoning matter taste meat is, in described forming process, multiple raw meat after integration with layered adhesive, is being applied pressure by the periphery of the raw meat from integration towards center position and forming.
In addition, preferably, forming process of the present invention is kinking, meat mesh bag is filled or overcoat is filled.
In addition, preferably, drying process of the present invention is that vacuum freezing is dry.
Invention effect
According to the present invention, can provide a kind of and suppress bending when restoring and the instant dry zone seasoning matter taste meat that aesthetic property is good and manufacture method thereof.
Accompanying drawing explanation
Fig. 1 is the figure that an example of in present embodiment, raw meat being carried out to implementation method when kinking, the filling of meat mesh bag or overcoat are filled is shown.
Fig. 2 illustrates figure raw meat being carried out to fill method general when kinking, the filling of meat mesh bag or overcoat are filled.
Fig. 3 be the instant dry zone seasoning matter taste meat made in the present embodiment is described recovery before and after the figure of state.
Fig. 4 is the figure of the state illustrated before and after with the recovery of the instant dry zone seasoning matter taste meat of general fill method manufacture.
Fig. 5 be embodiment 1, comparative example 1 representational sample recovery after photo.
Detailed description of the invention
Below, the manufacture method of the instant dry zone seasoning matter taste meat of embodiments of the present invention is illustrated according to process sequence.In addition, the present invention is not limited to following embodiment.
1. raw material coordinates
For the raw meat of present embodiment, the poultry meat such as beef, pork, chicken, mutton can be used.When instant dry zone seasoning matter taste meat is dry skewer-roasted pork, use pork.For used position, be not particularly limited, plate, tenterloin (filet), kidney chop meat (roast), chunk, omoplate pork chop, das Beinfleisch, pork rump meat etc. can be used.
2. pre-treatment
As the pre-treatment of raw meat, first clear up fat meat, manadesma, muscle, bone etc.Next, meat muscle cutter (jaccard), meat hammer etc. is used to carry out tenderization for the raw meat after cleaning.By carrying out tenderization, thus it is easily overall throughout meat to become in injection process described later pickling liquid.
3. injection process
Pickling liquid is expelled in the raw meat after pre-treatment.As the raw material of pickling liquid, as seasoning material, except salt, soy sauce, sweetener wine, sodium glutamate etc., also monose can be enumerated, disaccharides, compound sugar, sugar alcohol, the carbohydrates such as maltose, pepper, Chinese cassia tree, cloves, fennel, anistree, the fragrant peppery seasoning matter such as nutmeg, ginger, garlic, green onion, the crushed material of round onions etc., squeeze the juice, as binding material, salt can be enumerated, sodium pyrophosphate, sodium polyphosphate, the phosphate such as methyl acid phosphate sodium, soybean protein, the white of an egg, the animals and plants character protein such as lactoprotein, wheat flour, starch, producing starch, dextrin, thickening polysaccharide, food fiber, the ferment such as paddy amine acyl transaminase, as other materials, acetic acid can be enumerated, the brewed wines such as red wine, the proteases such as papain, the carbonate such as sodium acid carbonate, sodium ascorbate, material preserved by tocopherols etc., natrium nitrosum, the colour formers such as potassium nitrate, spices etc.As the injection volume of pickling liquid, can being that the amount of 20 ~ 80 % by weight is added relative to the weight of raw meat.
4. soak into operation
Carry out rolling process, in rolling process, make the raw meat rotation number hour under low-temperature reduced-pressure being added with pickling liquid, thus pickling liquid is impregnated in raw meat.After rolling process, put 12 ~ 24 hours by cold below 10 DEG C for raw meat, make pickling liquid be impregnated into raw meat entirety.
5. forming process
Have the raw meat of pickling liquid to carry out bonding with the size of the superimposed consistent size with overcoat to become stratiform by soaking into.Now, can make cutting raw meat as required shape unanimously after bond.In addition, also by the salt of the protein component such as soybean protein, lactoprotein, starch, salt, alkali earths, phosphate, paddy amine acyl transaminase etc. to be attached to either individually or in combination the adhesive surface of raw meat with the state of powder or liquid, thus raw meat bonding each other can be reinforced.
As the number of plies of the raw meat layeredly bonded, as long as more than 2 layers, be not particularly limited.Because the bonding number of plies is more, bonding plane becomes more, becomes and is easy to broken in the fabrication process or is easy to when restoring broken, so, be preferably 2 layers ~ 4 layers with layered adhesive.In addition, also can be made up of multiple raw meat in 1 layer, but outermost layer is preferably made up of 1 raw meat.
Although raw meat fat meat part is delicious, restoration is poor, in aesthetic property, is also preferably be in outside, therefore, preferably with the fat meat part of raw meat in the mode of outmost surface with layered adhesive.In addition, when raw meat adhesive surface is each other fat meat part, because meat bonding each other dies down, so more preferably raw meat adhesive surface is each other all lean meat part.
When raw meat is filled in overcoat, by raw meat with layered adhesive be preferably: in the shape after the integration with layered adhesive, the length on the base of the cross section in the direction vertical with the direction be filled in overcoat is of a size of 40 ~ 80% relative to overcoat superimposed, the height of cross section is in the scope of 30 ~ 60%.If the base of cross section, this scope of aspect ratio are little, will produce space in overcoat, when being tucked in overcoat by raw meat, raw meat is easy to bending, therefore, is not preferred.In addition, if the base of cross section, this scope of aspect ratio are large, being just difficult to be tucked in overcoat, therefore, is not preferred.It is further preferred that by raw meat with layered adhesive be: the length on the base of the cross section vertical with the Ru direction be filled in overcoat is of a size of 50 ~ 70% relative to overcoat superimposed, the height of cross section is in the scope of 40 ~ 50%.
Apply pressure to the raw meat of the integration with layered adhesive from the periphery of the raw meat of integration towards center position to form.As manufacturing process, such as kinking, meat mesh bag can be enumerated and fill or overcoat filling.Fig. 2 is the figure that the manufacturing process general when carrying out kinking to raw meat or being filled in meat mesh bag, overcoat is shown.As shown in Figure 2, in general manufacturing process, by raw material roulade circle or bending, be wound around with line or raw meat be placed on filling machine and be filled in meat mesh bag, overcoat.On the other hand, Fig. 1 is an example of implementation method when raw meat being carried out to kinking or is filled in meat mesh bag, overcoat in present embodiment, as shown in Figure 1, by raw material roulade circle or bending just with line winding or raw meat to be placed on filling machine and to be filled in meat mesh bag, overcoat.Herein said do not roll up circle or bending refer to, be not with Fig. 1 be such method, under deliberately to heavens that raw meat is bending state, be wound around raw meat with line or be filled in meat mesh bag, overcoat, but non-deliberately bending being wound around with line or causing when being filled in meat mesh bag, overcoat.As long as the scope that non-deliberately bending like this can not affect bending preventing effectiveness is just no problem.By being formed after integration with layered adhesive by raw meat like this, thus raw meat can not be extremely bending, and expansion when lean meat restores can hinder fat meat partly to expand, and can prevent the bending of instant dry zone seasoning matter taste meat.
6. heating process
Raw meat after being shaped is heated.Heating means are not particularly limited, as long as by boiling, steam, hot blast etc. are heated to center temperature and arrive more than 70 DEG C.By lengthening heat time length or improving the albuminous degeneration that central temperature makes raw meat, thus when the instant dry zone seasoning matter taste meat that utilized hot water etc. to restore, the bending of meat tails off, but by as in this embodiment raw meat being formed after integration with layered adhesive, even if thus when heat time short situation, center temperature are low, also can suppress bending, can by heating spent by Energy suppression must be lower.
7. cutting action
Raw meat after heating in heating process is cooled and freezed.Raw meat after freezing partly is thawed to-5 DEG C of front and back, utilizes slicer, cutting machine is cut into target shape.Cutting profile is not particularly limited, and those skilled in the art can suitably be set as meat cubelets shape, tabular.
8. baste operation
Raw meat after cutting in cutting action is immersed in and carries out seasoning matter in baste and taste.Carry out seasoning in advance to raw meat owing to adding in operation at pickling liquid, therefore, herein, the taste that main adjustment is overall, to add for the purpose of the carbohydrate for keeping keeping quality, flexibility.De-liquid is carried out to the raw meat be immersed in baste, the unnecessary baste being attached to raw meat is removed.When not carrying out baste operation, baste material is mixed into and taste operation in pickling liquid and by seasoning matter when being reduced to 1 time, also can omit this operation.
9. drying process
Carrying out drying to the raw meat crossed at baste Zhong Jin Stains after the raw meat after cutting or cutting makes moisture reach less than 14%.Drying means can carry out heated-air drying, microwave drying, vacuum freezing drying.Compared with heated-air drying, microwave drying, vacuum freezing dry due to the contraction of raw meat during drying few, so bending also few time dry, in addition, restoration when utilizing hot water etc. to restore is also good, is preferred.
When carrying out vacuum freezing drying, the raw meat eliminating baste being arranged in after pallet also freezes again, carrying out vacuum freezing drying.When not carrying out baste operation, baste material is mixed into and taste operation in pickling liquid and by seasoning matter when being reduced to 1 time, the raw meat after cutting to be arranged on pallet and after again freezing, to carry out vacuum freezing drying.The dried raw meat of vacuum freezing reaches less than 3% and crisp because moisture is low, so can carry out damping in the storehouse that have adjusted humidity makes moisture reach 4 ~ 14 % by weight, after making it have flexibility, as instant dry zone seasoning matter taste meat.
10. other operations
Dried instant dry zone seasoning matter taste meat, through the inspection such as inspection of foreign substance, microorganism checking, is packed by with large block mounted box, or, be packaged as and eat for single and be packaged in box, be transported to the manufacturing works of rapid-result food, be used in rapid-result food.
Fig. 3 be the instant dry zone seasoning matter taste meat made in the present embodiment is described recovery before and after the figure of state, Fig. 4 be the instant dry zone seasoning matter taste meat manufactured with general fill method is described recovery before and after the figure of state.As shown in Figure 4, the instant dry zone seasoning matter taste meat manufactured by general manufacturing process, method that is round by raw material roulade or that apply pressure from periphery towards center position after bending and be shaped, raw meat is shaped with bending state.Compared with lean meat part, the restoration of fat meat part is poor, and speed of restoring is slow.Therefore, when lean meat part is restored, will stretch to the peripheral direction of instant dry zone seasoning matter taste meat, but because fat meat part exists in the mode covering lean meat part, therefore, hinder and stretch, internally direction is stretched on the contrary.Consequently, the central portion of instant dry zone seasoning matter taste meat is neighbouring bends owing to moving in the direction of the plane orthogonal with instant dry zone seasoning matter taste meat.On the other hand, as shown in Figure 3, the instant dry zone seasoning matter taste meat manufactured in the present embodiment is by configuring raw meat with stratiform, thus raw meat is not extremely bent and is shaped, and fat meat part can not cover the above outer peripheral portion of half cycle continuously.Even if as a result, when restoring lean meat portions extend, fat meat part also can not hinder the stretching, extension of lean meat part, therefore, it is possible to prevent the bending of instant dry zone seasoning matter taste meat.
By as described above by raw meat with layered adhesive after integration, by raw material roulade circle or bending, and carry out kinking or meat mesh bag is filled or overcoat is filled, produce instant dry zone seasoning matter taste meat, thus the bending of meat when restoring can be prevented.
[embodiment]
Below enumerate embodiment to further describe present embodiment.
(embodiment 1)
At cleaning long rib side block and after cutting off muscle with meat muscle cutter, to be 50 % by weight relative to the weight of long rib side, amount is injected by the pickling liquid shown in table 1 to use entry needle.
Long rib side block after injection is carried out under the reduced pressure of temperature 10 ~ 14 DEG C, below-0.08MPa the rolling of 6 hours, below 10 DEG C, leave standstill 12 hours.
By leave standstill after long rib side block be about 450mm at long side direction, short side direction length 50 ± 10mm size cut off after, again cut off in the junction section of the 1st layer of lean meat and the 2nd layer of fat meat part from pork skin side.By be split up into 2 long rib sides with fat meat in outside, lean meat is involutory in the mode of inner side, paddy amine acyl transaminase and soybean protein powder will be mixed with 2:8 and be applied to slightly the bonding plane of 2 long rib sides with the adhering liquid of water-soluble solution in the mode that the weight relative to long rib side is about 0.6 about % by weight, making 2 long rib sides bonding.Now, the thin part of thickness when 2 bondings, by be attached with adhering liquid, the cutting blade of the lean meat part of long rib side is inserted between 2 long rib sides, made the shaped meat that 2 length are about 450mm, width 50 ± 10mm, thickness 45 ± 10mm.
Not bent by the shaped meat of making and directly put into filling machine, is that 35g/cm is filled in superimposed being of a size of in 93mm, the overcoat of staggered perforation for the fibrous material of 7mm with long side direction.
Steam is utilized at heating-up temperature is 98 DEG C, to carry out the heating of 50 clocks until center temperature reaches 80 DEG C to the long rib side after filling.
By the long rib side cooling after heating, 10 hours are freezed in storehouse-25 DEG C freeze.Long rib side after freezing is thawed and reaches about-5 DEG C, use slicer to cut into slices, make thickness be 2.0mm.
By section after long rib side be arranged on pallet, again-25 DEG C freeze to freeze in storehouse until product temperature reaches-20 DEG C.By dry until product temperature is fixed for the long rib side vacuum freezing under below vacuum 60Pa, pallet temperature 60 C after freezing, produce instant dry zone seasoning matter taste meat (dry skewer-roasted pork).
(embodiment 2)
Be within 98 DEG C, 72 minutes, carry out heating until central temperature reaches 90 DEG C by steam with heating condition, produce instant dry zone seasoning matter taste meat (dry skewer-roasted pork) according to the method for embodiment 1 in addition.
(embodiment 3)
Be within 98 DEG C, 110 minutes, carry out heating until center temperature reaches 100 DEG C by steam with heating condition, produce instant dry zone seasoning matter taste meat (dry skewer-roasted pork) according to the method for embodiment 1 in addition.
(comparative example 1)
Will injection pickling liquid and leave standstill after long rib side block with at long side direction for about 450mm, be after the size cut-out of 85 ± 10mm at short side direction, fat meat side is made to be in below, adhering liquid is applied to that face, lean meat side, the cutting blade of the lean meat part being attached with the long rib side of adhering liquid is placed on that face, lean meat side, to prepare 2 cutting blade is rolled, the long rib side of volume circle, put in filling machine, become 35g/cm with long side direction to be filled in like that and to be superimposedly of a size of 93mm, staggered perforation is in the overcoat of the fibrous material of 7mm, instant dry zone seasoning matter taste meat (dry skewer-roasted pork) is produced in addition according to the method for embodiment 1.
(comparative example 2)
Be within 98 DEG C, 72 minutes, carry out heating until center temperature reaches 90 DEG C by steam with heating condition, produce instant dry zone seasoning matter taste meat (dry skewer-roasted pork) according to the method for comparative example 1 in addition.
(comparative example 3)
Be within 98 DEG C, 110 minutes, carry out heating until center temperature reaches 100 DEG C by steam with heating condition, produce instant dry zone seasoning matter taste meat (dry skewer-roasted pork) according to the method for comparative example 1 in addition.
To be put into by these samples in the container of polystyrene and the hot water of the 500ml that annotates, cover lid is also placed 3 minutes to restore.Each sample is restored 20, and bending with visual valuation instant dry zone seasoning matter taste meat (dry skewer-roasted pork).As bending benchmark, the difference of 3mm is had to be considered as bending the difference of the height of central part and peripheral part, to not find that the bending instant dry zone seasoning matter taste meat of more than 3mm is evaluated as zero, a part is found the bending instant dry zone seasoning matter taste meat of more than 3mm is evaluated as △, the instant dry zone seasoning matter taste meat of at least bending for the scope of periphery about more than 1/2 more than 3mm is evaluated as ×.In addition, as the bending overall merit prevented, if zero is 3 points, if △ is 1 point, if × be 0 point, for the integrate score of 20, using more than 50 points as ◎, using 40 ~ 49 points as zero, using 30 ~ 39 points as △, using less than 30 points as ×.
The cooperation of the pickling liquid used in embodiment 1 is shown in Table 1.
[table 1]
The measurement result of number of bends is shown in table 2.
[table 2]
According to above-mentioned result, by being formed after integration with layered adhesive by raw meat, compared with the method formed under the state rolled by raw meat, bending when restoring can be suppressed.As shown in comparative example 3, by extending heat time the center temperature of making is 100 DEG C, by complete for protein sex change, thus can suppress bending, but, by raw meat is being formed after integration with layered adhesive, even if also can not suppress bending with long-time at elevated temperature like this.
In addition, Fig. 5 is the photo of representational sample of shooting embodiment 1, comparative example 1.Photo left part is the sample of embodiment 1, and photo right part is the sample of comparative example 1.As shown in the photo, known, the sample of comparative example 1 is that peripheral part bends and the shape of central part depression, on the other hand, in the sample of embodiment 1, not bending, but tabular.
According to above-mentioned result of the test, by raw material roulade circle or bending after integration with layered adhesive, are not just being carried out overcoat filling, manufacturing instant dry zone seasoning matter taste meat by raw meat, thus the bending of meat when restoring can be prevented.
In addition, the present invention is not limited to above-mentioned embodiment, implementation phase, various distortion can be carried out in the scope not departing from its purport.And, in the above-described embodiment, comprise the invention in various stage, utilize the suitable combination of disclosed multiple constitutive requirements, various invention can be extracted.Such as, even if delete some constitutive requirements from all constitutive requirements shown in embodiment, or make some constitutive requirements be that different forms combines, also the problem described in problem hurdle solved in invention wish can be solved, when obtaining in the effect described in the effect hurdle invented, delete this constitutive requirements, or the formation combining these constitutive requirements can be extracted as invention.
Claims (7)
1. a manufacture method for instant dry zone seasoning matter taste meat, it comprises: make the forming process that raw meat is shaped; To the heating process that the raw meat after being shaped heats; And dry drying process is carried out to the raw meat after heating, the feature of the manufacture method of shown instant dry zone seasoning matter taste meat is,
In described forming process, multiple raw meat after integration with layered adhesive, is being applied pressure by the periphery of the raw meat from integration towards center position and forming.
2. the manufacture method of instant dry zone seasoning matter taste meat as claimed in claim 1, is characterized in that,
The manufacturing process of described forming process is kinking, meat mesh bag is filled and overcoat is filled any one.
3. the manufacture method of instant dry zone seasoning matter taste meat as claimed in claim 1 or 2, is characterized in that,
In described forming process, be in the fat meat part of raw meat and in the mode of the outmost surface of the raw meat of layered adhesive, raw meat bonded.
4. the manufacture method of the instant dry zone seasoning matter taste meat as described in any one of special claim 1 ~ 3, is characterized in that,
In described forming process, the adhesive surface each other of raw meat is lean meat part.
5. the manufacture method of the instant dry zone seasoning matter taste meat as described in any one of Claims 1 to 4, is characterized in that,
In described forming process, filled by overcoat and form,
The length on the base of the cross section vertical with the filling direction be filled in overcoat of the raw meat layeredly after bonding, relative to the superimposed size of overcoat, is 40 ~ 80%,
In the mode of the height of described cross section in the scope of 30 ~ 60% by raw meat with layered adhesive.
6. the manufacture method of the instant dry zone seasoning matter taste meat as described in any one of Claims 1 to 5, is characterized in that,
Described drying process is that vacuum freezing is dry.
7. an instant dry zone seasoning matter taste meat, wherein,
Described instant dry zone seasoning matter taste meat is the instant dry zone seasoning matter taste meat utilizing the manufacture method described in any one of claim 1 ~ 6 to manufacture.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2014051692A JP6289945B2 (en) | 2014-03-14 | 2014-03-14 | Instant dried seasoned meat and method for producing the same |
| JP2014-051692 | 2014-03-14 |
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| CN104905279A true CN104905279A (en) | 2015-09-16 |
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| CN108634225A (en) * | 2018-05-16 | 2018-10-12 | 内蒙古小肥羊食品有限公司 | Ice boils raw material mutton of mutton and preparation method thereof |
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| JP6688651B2 (en) * | 2016-03-30 | 2020-04-28 | 株式会社あじかん | Egg processed product manufacturing method and manufacturing apparatus thereof |
| CN109077250A (en) * | 2018-09-28 | 2018-12-25 | 南京林业大学 | A kind of processing method of rabbit meat gruel jerky and its rabbit meat dried meat of preparation |
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| JP6289945B2 (en) | 2018-03-07 |
| JP2015173621A (en) | 2015-10-05 |
| CN104905279B (en) | 2019-11-29 |
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