CN1218643A - Pressed and heated sausage containing fibrous meat and its producing method - Google Patents
Pressed and heated sausage containing fibrous meat and its producing method Download PDFInfo
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- CN1218643A CN1218643A CN98124600A CN98124600A CN1218643A CN 1218643 A CN1218643 A CN 1218643A CN 98124600 A CN98124600 A CN 98124600A CN 98124600 A CN98124600 A CN 98124600A CN 1218643 A CN1218643 A CN 1218643A
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Abstract
To obtain a pressurized heated sausage containing a fibrous meat capable of sufficiently preventing reduction in texture and occurrence of change in color in sterilization treatment by heating under pressure and during preservation after the sterilization treatment. This pressurized heated sausage containing a fibrous meat is characterized that by sealing a mixture of a fibrous meat and a kneaded meat- containing paste in a container made of an oxygen gas barrier material having 0-200 mL/m<2> .24 hr.atm oxygen gas permeability at 30 deg.C at 80 RH and sterilizing the mixture in the said container by heating under pressure conditions.
Description
The invention relates to and contain fibrous meat and sausage and manufacture method thereof that under the pressurized, heated condition, carry out the pasteurization processing.
As the sausage that contains fibrous meat, for example know, such as open the spy in the clear 62-163671 communique record, in adding the meat mincing that spices etc. tempers, sneak into fibrous flavoured meat after, form the sausage that boils then.
But, the sausage that in the past contains fibrous meat so all is the so-called sausage that boils type (by the boiling sausage that boils with boiling water or boiling is heated), not anti-at normal temperatures preservation, even (for example below 10 ℃) are preserved at low temperatures, but storage life (trial test phase) also is the limit about month.
Therefore,, must keep low temperature, thereby to reduce circulation cost be limited, and preserving and also be the cost time during carrying for the consumer in transportation with when selling with regard to the sausage that contains fibrous meat in the past.
The present invention finishes in view of the problem that above-mentioned conventional art has, its purpose is to provide, even pass through long-time (for example about 6 months) at normal temperatures, also can be not damage quality (sense of food) and fully to prevent sausage that contains fibrous meat and the manufacture method thereof that the state of variable color is preserved.
The inventor should achieve the above object and further investigate, and found that following understanding, thereby has finished the present invention.Promptly, at first, when the sausage that will contain fibrous meat under simple pressurized conditions is carried out pasteurization processing (so-called distillation sterilization) test, when this is handled and subsequent in preserving, cause the sausage fading that contains fibrous meat, and after processing preservation in quality be subjected to big infringement, can not fully keep commodity value.
Therefore, the inventor is to preventing fully that such quality from reducing and variable color (fading) takes place, carried out deep research, found that, the container that uses the extremely low oxygen barrier material of oxygen permeability to constitute, can fully prevent the reduction of the quality when the pressurized, heated sterilization processing and in preservation thereafter and the generation of variable color, thereby finish the present invention.
That is, the invention provides the pressed and heated sausage that contains fibrous meat, this sausage is 0～200ml/m with the oxygen permeability that fibrous meat and the mixture that contains the paste of meat mincing is sealed in when 30 ℃ and 80% relative humidity
2In the container that the oxygen barrier material of 24hatm (atmospheric pressure) constitutes, under pressurized conditions, the said mixture in the said vesse is carried out pasteurization and be treated to feature.
In addition, the invention provides the manufacture method of the pressed and heated sausage that contains fibrous meat, this method is to comprise that following operation is a feature: separate after with sliced meat salt marsh and boiling and be split into fibrously, obtain the operation of fibrous meat; After will grinding meat and/or Minced Steak salt marsh, mix, obtain containing the operation of the paste of meat mincing; Above-mentioned fibrous meat and the paste that contains meat mincing are mixed, obtain the operation of mixture; The oxygen permeability that said mixture is sealed in when 30 ℃ and 80% relative temperature is 0～200ml/m
2Operation in the container that the oxygen barrier material of 24hatm constitutes; Under pressurized conditions, the said mixture in the said vesse is carried out the operation of pasteurization processing.
Below, the pressed and heated sausage of fibrous meat and the preferred forms of manufacture method thereof of containing of the present invention is described.
At first, with reference to the description of drawings pressed and heated sausage that contains fibrous meat of the present invention.Fig. 1 is the side view of expression about the dissengaged positions of the pressed and heated sausage that contains fibrous meat of a kind of preferred forms of the present invention.As shown in Figure 1, in the pressed and heated sausage 1 that contains fibrous meat of the present invention, fibrous meat 2 and the mixture 4 that contains the paste 3 of meat mincing are sealed in the container 5 that is made of the oxygen barrier material described later.
Fibrous meat 2 in the quality (sense of food) that improves sausage 1 of the present invention, makes it keep unique local flavor, and then also gives feeling of high class in appearance, preferably fibrous beef and/or horseflesh, especially fibrous beef the best.This is because beef and/or horseflesh raciness have appropriate redness on color, also has the tendency of bringing feeling of high class.As such fibrous meat 2, as aftermentioned, preferably use to separate after with sliced meat salt marsh and boiling and be split into fibrous meat, as suitable fibrous meat, for example can enumerate and be split into fibrous so-called one-tenth beef separating after beef salt marsh and the boiling, and the so-called Salted beef of supporting by the arm horseflesh that beef and horseflesh are handled equally.In addition, when salt marsh etc., also can in fibrous meat 2, add flavoring (salt, granulated sugar, trehalose, mixed condiments etc.), colour former (natrium nitrosum, sodium nitrate, potassium nitrate etc.), binding agent (polyphosphate, pyrophosphate, metaphosphate etc.) etc. in advance.
The size of fibrous meat 2, suitably select according to the purposes of sausage 1 of the present invention, the raw material of use etc., so that obtain desirable quality, but better be that length is that 2～30mm, diameter are 1～10mm, being more preferably length is that 2～20mm, diameter are 1～8mm, and especially preferably length is that 2～15mm, diameter are 1～5mm.This is because the length of fibrous meat 2 is if surpass the above-mentioned upper limit, then when the mixture filling with fibrous meat 2 and the paste 3 that contains meat mincing is sealed in the container 5 that is made of the oxygen barrier material, partly produce in ligation and to nip, the tendency that has the infringement sealing, and be lower than above-mentioned following prescribing a time limit, the tendency that exists quality to reduce.In addition, the diameter of fibrous meat 2 is if surpass the above-mentioned upper limit, then when containing the sausage of such fibrous meat, has the tendency with the quality that does not feel well edible, and be lower than above-mentioned following in limited time, the tendency that exists quality to reduce.
The paste 3 that contains meat mincing, when regulating the quality (sense of food) of sausage 1 of the present invention mutually with above-mentioned fibrous meat 2 additionally, play the effect of the attachment of fibrous meat 2, preferably contain at least a paste of from the group that beef, pork, horseflesh, mutton, rabbit meat, poultry (chicken, turkey, pheasant, quail, duck, ostrich, hybridization duck (the mixing kind of wild duck and tame duck) etc.) meat (internal organ and the edible part that comprise them) and the flesh of fish are formed, selecting that grinds meat and/or Minced Steak.As the paste 3 that contains such meat mincing, as hereinafter described, preferably use after will grinding meat and/or Minced Steak salt marsh and carry out mixing paste, when salt marsh, also can add flavoring (salt, granulated sugar, trehalose, mixed condiments etc.), colour former (natrium nitrosum, sodium nitrate, potassium nitrate etc.), binding agent (polyphosphate, pyrophosphate, metaphosphate etc.) etc. in advance.
As the flesh of fish that can contain in the paste 3 that contains meat mincing, preferably meat of tuna, cod, sardine, scad, salmon, silver carp, grass carp etc. and whalemeat grinds meat and/or Minced Steak.In addition, contain the paste 3 of meat mincing so that can contain spices (pepper, ginger, cassia bark, nutmeg, nutmeg skin, cloves, Sage etc.), synthetic dyestuff, synthetic preservative (sorbic acid, potassium sorbate etc.), prevent the additive of oxidant (arabo-ascorbic acid, sodium isoascorbate etc.) etc. and starch, bond material such as flour, corn flour, vegetable protein, lactoprotein.And then, in the paste 3 that contains meat mincing, also can add the secondary goods, materials and equipments (so-called seed) of vegetables, grain, cheese etc.
In sausage 1 of the present invention, use the mixture 4 that mixes above-mentioned fibrous meat 2 and contain the paste 3 of meat mincing, but the content of the fibrous meat 2 in such mixture 4 better is 5～70 weight %, is more preferably 10～60 weight %, especially preferably 20～50 weight %.The content of fibrous meat 2 surpasses the above-mentioned upper limit, has the tendency of the shape-retaining ability variation when making sausage, in addition, also has water and oily segregative tendency.And be lower than above-mentioned following prescribing a time limit at the content of fibrous meat 2, the tendency that exists quality to reduce.
In sausage 1 of the present invention, be used for container 5 that said mixture 4 is enclosed, be to be 0～200ml/m by the oxygen permeability when 30 ℃ and 80% relative humidity
224hatm better is 0～100ml/m
224hatm is more preferably 0～70ml/m
224hatm, preferably 0～50ml/m
2The container that the oxygen barrier material of 24hatm constitutes.This is because the oxygen permeability surpasses 0～200ml/m
224hatm can not fully keep quality and reach fully preventing variable color.In addition, if the oxygen permeability reaches 100ml/m
2Below the 24hatm, then be in the tendency of keeping quality more reliably and preventing variable color, if reach 70ml/m
2Below the 24hatm, this tendency becomes more remarkable, at 50ml/m
2Below the 24hatm, become best state.
Moreover, as (the ml/m of oxygen permeability unit
224hatm) be unit, with (cm according to JIS-K7216
3/ m
224h/atm) be identical meaning.Can use material known so far as such oxygen barrier material, especially preferably comprise from least a oxygen barrier resin to select polyvinylidene chloride (often being called for short PVDC), ethylene-vinyl alcohol copolymer (often being called for short EVOH), polyamide (fatty polyamide, dimethylbenzene base system polyamide, aromatic polyamide etc.) (often being called for short PA) and polyalcohols (polyvinyl alcohol, polysaccharide etc.) and the group of polycarboxylic acids (polyacrylic acid, polyacrylic acid part corrective etc.) as the modified resin composition of principal component.In addition, as with above-mentioned polyalcohols and polycarboxylic acids object lesson as the modified resin of principal component, can routine the mixture (suitable is mixed aqueous solution) that will be made up of polyalcohols and polycarboxylic acids be shown is coated on the base material, and after the drying, heat-treat and the resin that obtains, have by ester bond and make twenty percent branch structure combining, perhaps by adding metallic compound, not only at ester bond, and under ionic bond (ionomer) coexistence, the resin with twenty percent branch structure combining.
Moreover, the material that what is called comprises above-mentioned oxygen barrier resin is meant, the resin combination (also can comprise the additive of the suitable processing aid of picture and be used for painted pigment etc.) that contains the above above-mentioned oxygen barrier resin of 50 weight %, perhaps constituting at least 1 layer of duplexer, with above-mentioned oxygen barrier resin or contain the duplexer that the resin combination of this resin more than the 50 weight % is configured to as layer.As such oxygen barrier material, any monomer film in the above-mentioned oxygen barrier resin can example be shown, the resin combination monomer film or the laminate film that constitute by several combinations in the above-mentioned oxygen barrier resin, resin combination monomer film or laminate film that above-mentioned oxygen barrier resin and other resin (polyolefin (polyethylene, polypropylene, polypropylene, polybutene, polystyrene etc.), styrene ethylene butadiene block copolymer, thermoplastic polyurethane, ethylene methyl acrylate copolymer etc.) constitute.
Have no particular limits about the thickness of oxygen barrier material of the present invention etc., but better be the thickness of 1～500 μ m degree, the special preferably thickness of 1～300 μ m degree.In addition, above-mentioned oxygen barrier material also can be coloured to redness, yellow, green, gold, silver color etc., is being coloured to the occasion of such color, is in the tendency that the sausage fading that caused by light lowers more.
The shape of the container 5 that is made of such oxygen barrier material and size etc. have no particular limits, and suitably select according to the purposes of resulting sausage 1.As the shape of such container 5, can so-called rocket type packing, deep drawing packing, the wrapping container shapes of pillow type be shown example.In addition, the method for sealing said mixture 4 also has no particular limits in relevant container 5 of the present invention, as shown in Figure 1, can adopt the envelope of using envelope stop ring 6 to end method and utilize the envelope of thermal welding to end method.And then relevant said vesse 5 of the present invention preferably has the so-called distillation patience of anti-pressurized, heated sterilization processing described later.So-called such distillation patience is meant, fills water and seal in container, carries out pressurized, heated when handling under identical condition, does not produce breakage, distortion, painted, variable color etc.
Sausage 1 of the present invention is to carry out pasteurization processing (so-called distillation sterilization) and formation together with being filled in the said mixture 4 and the container 5 that also seal in the said vesse 5 under the pressurized, heated condition.The condition of such distillation sterilization, suitably select according to the water activity of mixture 4, pH etc., but in the central temperature of mixture is state more than 120 ℃, preferably keep the condition more than 4 minutes or have the condition of fungicidal effectiveness equal with it, the pressure of this moment is 1.5～3.5Kg/cm preferably
2Degree.Like this, sausage 1 of the present invention is through so-called distillation sterilization, and therefore general bacterial population is that every gram is below 10.
The pressed and heated sausage 1 that contains fibrous meat for such a the present invention, can fully prevent the reduction of quality (in mouth, feel physical character, sense of food) when the pressurized, heated sterilization processing and in the later preservation, and fully suppress in the sausage 1, the particularly oxidation of fibrous meat prevents variable color (fading).
Below, a kind of preferred forms of the manufacture method of the pressed and heated sausage that contains fibrous meat of the present invention is described.
In manufacture method of the present invention, at first, separate after with sliced meat salt marsh and boiling and be split into fibrously, obtain fibrous meat.Employed sliced meat are the sliced meat that become above-mentioned fibrous meat raw material, and the length of for example suitable machine direction that is to use meat is cut off into the sliced meat of 20～70mm.Then, at first use salt marsh to wait such sliced meat and salt marsh agent mixing with mixer (mixer).With respect to 100 parts by weight sliced meat, such salt marsh agent preferably contains the salt of 1.0～2.5 parts by weight, and then can also add other flavoring, colour former, binding agent, oxidant (ascorbic acid, sodium ascorbate, niacinamide etc.) etc.Condition during salt marsh has no particular limits, and carries out 1～10 day but be preferably in 0～10 ℃ temperature.Then, the sliced meat that use boiling salt marsh such as digester to cross.Condition during boiling has no particular limits, but but is preferably in 90～120 ℃ temperature and carried out 15～120 minutes.Then, use contrary serrated knife tool etc. that the sliced meat of untiing easily of boiling are separated and be split into fibrously, obtain above-mentioned fibrous meat thus.
In addition, in manufacture method of the present invention, after will grinding meat and/or Minced Steak salt marsh, carry out mixingly, obtain containing the paste of meat mincing.Employed meat and/or the Minced Steak of grinding is that the meat that uses shredding machine (meat grinder) etc. will become the paste raw material that contains above-mentioned meat mincing is in advance made and ground meat and/or Minced Steak, and what can also contain the flesh of fish and whalemeat grinds meat and/or Minced Steak.Then, earlier grind meat and/or Minced Steak and salt marsh agent mixing with mixer (mixer) etc. with such with salt marsh.Grind meat and/or Minced Steak with respect to 100 parts by weight, such salt marsh agent preferably contains the salt of 2～4 parts by weight degree, and then also can add other flavoring, colour former, binding agent, oxidant (ascorbic acid, sodium ascorbate, niacinamide etc.) etc.Condition during salt marsh has no particular limits, and carries out 1～10 day but be preferably in 0～10 ℃ temperature.Then, salt marsh is crossed grinds meat and/or Minced Steak,, use quiet cutting knife (masticator) etc. and the spices that adds as required, synthetic colouring matter, syntheticly preserve material, to prevent that oxidant, binding material etc. from carrying out together mixing, obtains containing the paste of above-mentioned meat mincing.
Then, use the above-mentioned fibrous meat of mixings such as mixer and contain the paste of meat mincing, obtain above-mentioned mixture after, use sausage filler (filling machine), fill clipper etc. automatically this mixture filling is sealed in the container that is made of above-mentioned oxygen barrier material.Then, use distillation still etc., under above-mentioned pressurized, heated condition, mixture and this container that is filled in the said vesse carried out sterilization processing together, obtain the pressed and heated sausage that contains fibrous meat of the invention described above thus.
Below, be described more specifically the present invention according to embodiment and comparative example, still, the present invention is not limited to following embodiment.
Embodiment 1
The ox round is cut off into about the square sliced meat of 5cm, use the salt marsh mixer, at 5 ℃, with sliced meat with contain the salt of 1.7 parts by weight with respect to 100 parts by weight sliced meat, and the salt marsh agent of granulated sugar, natrium nitrosum, sodium phosphate trimer and the sodium ascorbate of trace mixed 3 days, carried out salt marsh.Then, the sliced meat that salt marsh is crossed are put into the steam still, 95 ℃ of boilings 1 hour, meat fiber formed the state untied simply, used contrary serrated knife tool, separated to be split into fibrously, obtained fibrous meat.
In addition, use the salt marsh mixer, at 5 ℃, 2 parts by weight) and admix meat with respect to 100 parts by weight and contain 3 parts by weight salt beef and pork admixed meat (beef: pork=1 parts by weight:, and the salt marsh agent of granulated sugar, natrium nitrosum, sodium phosphate trimer and the sodium ascorbate of trace mixed 1 day, carried out salt marsh.Then, add pork fat, starch, spices (white pepper, nutmeg etc.) and flavoring (sodium glutamate, beef broth etc.) in the meat respectively admixing of crossing of salt marsh in right amount, use quiet cutting knife (the MEISSNER corporate system, RSM-35-VAC), carry out mixingly, obtain containing the paste of meat mincing.
Then, with the above-mentioned paste that contains meat mincing put into mixer (the HOBART corporate system, A-200T) in, on one side every a small amount of add above-mentioned fibrous meat, mix on one side, obtain mixture (fibrous meat: paste=35 parts by weight that contain meat mincing: 65 parts by weight).Then, use the Wu Yu type fill automatically clipper (Network レ Ha ォ-ト パ ッ カ-, KAP), this mixture is filled the oxygen barrier film that is sealed in by polyvinylidene chloride (Wu Yu synthetic fibre GG98) (at 30 ℃, 80% relative humidity, oxygen permeability: 30ml/m
224hatm, thickness: 40 μ m) in the foreskin of Gou Chenging (rocket type packing foreskin), obtain the sausage of diameter 22mm, long 150mm.
Then, and use cooking disinfection device (day slope is made made, RCS-60/10TG), and at pressure 2.5kg/cm
2, 120 ℃ of central temperatures condition under, above-mentioned sausage was kept 10 minutes, obtain the pressed and heated sausage that contains fibrous meat of the present invention.The length and the diameter of the fibrous meat in the pressed and heated sausage that contains fibrous meat that measures, length is 2～15mm, diameter is 1～5mm.
The pressed and heated sausage that contains fibrous meat that obtains in room temperature preservation, each period shown in carry out table 1 is (after distillation just, after 3 months, after 6 months) sense test (about each period, estimate by same evaluation group (10 people), metewand is shown in table 1), the mensuration of rupture strength (use テ Network ス チ ュ ロ メ--, レ ォ テ ッ Network society of Co., Ltd. system, Off-De レ ォ メ--NRM-2010J～CW type (プ ラ Application ジ ャ-: profile of tooth is pushed excellent B)), and the mensuration of degree of fading (using Japanese electric look Industrial Co., Ltd system, spectrum colour meter ス ペ Network ト カ ラ メ--SE2000 type).Resulting the results are shown in table 1 and the table 2.
Moreover the so-called a value of measuring in the mensuration of degree of fading is as shown in " according to the aberration of Chinese spy's aberration formula " item of aberration method for expressing (JISZ8730), the value that the tristimulus values of the look of stipulating from JIS Z8722 is calculated, this numerical value is big more, and redness is strong more, means that the variable color degree is little.
Comparative example 1
Except using no extended polypropylene film (at 30 ℃, 80% relative humidity, oxygen permeability: 3300ml/m
224hatm, thickness: 50 μ m) replace making similarly to Example 1 beyond the polyvinylidene chloride film, obtain containing the pressed and heated sausage of fibrous meat.The resulting pressed and heated sausage that contains fibrous meat is carried out sense test, the mensuration of rupture strength and the mensuration of degree of fading similarly to Example 1.Resulting the results are shown in table 1 and the table 2.
Table 1
| The embodiment comparative example | Use packaging material | Between storage life | Sense result of the test (number: 10 people's evaluation) | Rupture strength (n=5, maximum～minimum) | |||
| There is the tooth reaction not bite broken quite excessively | The tooth reaction of appropriateness is arranged | The tooth reaction is arranged a little | There is not the tooth reaction | ||||
| Embodiment 1 | ????A ???(*1) | Just after the distillation | ????????0 | ????10 | ????0 | ????0 | ??1478～930g |
| After 3 months | ????????0 | ????10 | ????0 | ????0 | ??1462～908g | ||
| After 6 months | ????????0 | ????9 | ????1 | ????0 | ??1381～826g | ||
| Comparative example 1 | ????B ???(*2) | Just after the distillation | ????????0 | ????10 | ????0 | ????0 | ??1498～942g |
| After 3 months | ????????0 | ????4 | ????5 | ????1 | ??1092～730g | ||
| After 6 months | ????????0 | ????0 | ????5 | ????5 | ??922～690g | ||
(
*1) packaging material A: vinylidene chloride (Wu Yu synthetic fibre GG98) film [oxygen barrier material]
(
*2) packaging material B: no extended polypropylene film [non-oxygen barrier material]
Table 2
| The embodiment comparative example | Use packaging material | Between storage life | Result's (a value) that look is measured |
| Embodiment 1 | ????A ???( *1) | Just after the distillation | ????13.50～11.29 |
| After 3 months | ????12.83～11.36 | ||
| After 6 months | ????12.59～11.12 | ||
| Comparative example 1 | ????B ???( *2) | Just after the distillation | ????10.23～9.08 |
| After 3 months | ????6.31～5.20 | ||
| After 6 months | ????3.73～3.02 |
(
*1) packaging material A: vinylidene chloride (Wu Yu synthetic fibre GG98) film
[oxygen barrier material]
(
*2) packaging material B: no extended polypropylene film
[non-oxygen barrier material]
Can confirm from the result shown in table 1 and the table 2,, can fully prevent when the pressurized, heated sterilization processing and the reduction of the quality in the later preservation and generation variable color according to the pressed and heated sausage that contains fibrous meat of the present invention.
As previously discussed, according to the pressed and heated sausage that contains fibrous meat of the present invention, can fully prevent when the pressurized, heated sterilization processing and the reduction of the quality in the later preservation and generation variable color.In addition, according to manufacture method of the present invention, can efficient well and reliably make the pressed and heated sausage that contains fibrous meat of the invention described above.
The simple declaration of accompanying drawing
Fig. 1 is the side view of the dissengaged positions that contains the fibrous meat pressed and heated sausage of a kind of preferred forms of the relevant the present invention of expression.
The explanation of symbol
1 ... the pressed and heated sausage that contains fibrous meat, 2 ... fibrous meat, 3 ... the paste that contains meat mincing, 4 ... mixture, 5 ... container, 6 ... the envelope stop ring.
Claims (10)
1. contain the pressed and heated sausage of fibrous meat, it is characterized in that, the oxygen permeability that fibrous meat and the mixture that contains the paste of meat mincing are sealed in when 30 ℃ and 80% relative humidity is 0～200ml/m
2In the container that the oxygen barrier material of 24hatm constitutes, under pressurized conditions, the said mixture in the said vesse is carried out pasteurization and handle.
2. the described pressed and heated sausage that contains fibrous meat of claim 1, it is characterized in that, above-mentioned fibrous meat is fibrous beef and/or the horseflesh with long 2～30mm, diameter 1～10mm, and the above-mentioned paste that contains meat mincing is to contain at least a paste of selecting from the group that beef, pork, horseflesh, mutton, rabbit meat, poultry meat and the flesh of fish are formed that grinds meat and/or Minced Steak.
3. claim 1 or the 2 described pressed and heated sausages that contain fibrous meat is characterized in that, above-mentioned fibrous meat is to separate after with sliced meat salt marsh and boiling to be split into fibrous meat.
4. the described pressed and heated sausage that contains fibrous meat of each claim in the claim 1～3 is characterized in that, the content of the above-mentioned fibrous meat in said mixture is 5～70 weight %.
5. the described pressed and heated sausage that contains fibrous meat of each claim in the claim 1～4, it is characterized in that above-mentioned oxygen barrier material comprises from least a resin to select polyvinylidene chloride, ethylene-vinyl alcohol copolymer, polyamide and polyalcohols and the group of polycarboxylic acids as the modified resin composition of principal component.
6. contain the manufacture method of the pressed and heated sausage of fibrous meat, it is characterized in that, comprise following manufacturing process: after salt marsh and boiling sliced meat, separate and be split into fibrously, obtain the operation of fibrous meat; After salt marsh grinds meat and/or Minced Steak, carry out mixingly, obtain containing the operation of the paste of meat mincing; Mix above-mentioned fibrous meat and the paste that contains meat mincing, obtain the operation of mixture; The oxygen permeability that said mixture is sealed in when 30 ℃ and 80% relative humidity is 0～200ml/m
2Operation in the container that the oxygen barrier material of 24hatm constitutes; Under pressurized conditions, the said mixture in the said vesse is carried out the operation of pasteurization processing.
7. the described manufacture method that contains the pressed and heated sausage of fibrous meat of claim 6, it is characterized in that, above-mentioned sliced meat are sliced meat of beef and/or horseflesh, above-mentioned fibrous meat is the fibrous meat with long 2～30mm, diameter 1～10mm, above-mentioned grind meat and/or Minced Steak be at least a meat from the group that beef, pork, horseflesh, mutton, rabbit meat, poultry meat and the flesh of fish are formed, selected grind meat and/or Minced Steak.
8. claim 6 or the 7 described manufacture methods that contain the pressed and heated sausage of fibrous meat is characterized in that, make the content of the above-mentioned fibrous meat in said mixture become the paste that 5～70 weight % ground mix above-mentioned fibrous meat and contain meat mincing.
9. the described manufacture method that contains the pressed and heated sausage of fibrous meat of each claim in the claim 6～8, it is characterized in that above-mentioned oxygen barrier material comprises from least a resin to select polyvinylidene chloride, ethylene-vinyl alcohol copolymer, polyamide and polyalcohols and the group of polycarboxylic acids as the modified resin composition of principal component.
10. the described manufacture method that contains the pressed and heated sausage of fibrous meat of each claim in the claim 6～9, it is characterized in that, reach state more than 120 ℃ in the central temperature of this mixture, keep the condition more than 4 minutes or have and under the condition of equal therewith fungicidal effectiveness the said mixture in the said vesse is carried out pasteurization and handle.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9294399A JPH11127817A (en) | 1997-10-27 | 1997-10-27 | Pressurized heated sausage containing fibrous meat and its production |
| JP294399/97 | 1997-10-27 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1218643A true CN1218643A (en) | 1999-06-09 |
Family
ID=17807243
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98124600A Pending CN1218643A (en) | 1997-10-27 | 1998-10-27 | Pressed and heated sausage containing fibrous meat and its producing method |
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| Country | Link |
|---|---|
| JP (1) | JPH11127817A (en) |
| CN (1) | CN1218643A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356889A (en) * | 2011-09-26 | 2012-02-22 | 福州百洋海味食品有限公司 | Sterilization method in cuttlefish sausage production process |
| CN105146572A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Sausage meat curing condiment |
| CN106983085A (en) * | 2017-04-17 | 2017-07-28 | 甘肃农业大学 | A kind of oxidation reaction apparatus and operating procedure controlled for meat products quality |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6564185B2 (en) * | 2014-12-26 | 2019-08-21 | プリマハム株式会社 | Retort sausage manufacturing method |
-
1997
- 1997-10-27 JP JP9294399A patent/JPH11127817A/en active Pending
-
1998
- 1998-10-27 CN CN98124600A patent/CN1218643A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356889A (en) * | 2011-09-26 | 2012-02-22 | 福州百洋海味食品有限公司 | Sterilization method in cuttlefish sausage production process |
| CN105146572A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Sausage meat curing condiment |
| CN106983085A (en) * | 2017-04-17 | 2017-07-28 | 甘肃农业大学 | A kind of oxidation reaction apparatus and operating procedure controlled for meat products quality |
| CN106983085B (en) * | 2017-04-17 | 2024-01-23 | 甘肃农业大学 | Oxidation reaction device for meat quality control and operation process |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH11127817A (en) | 1999-05-18 |
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