JP2000032956A - Production of dried seasoned meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a dried seasoned meat by which the production steps can be reduced, the waste of a seasoning liquid is eliminated and the incidence rate of defectives can be reduced. SOLUTION: This method for producing a dried seasoned meat comprises successively performing a mixed seasoning liquid injecting step for injecting a mixed seasoning liquid prepared by mixing a binding material with a seasoning material into the interior of a massive raw material meat, a seasoning liquid dispersing step for dispersing the injected mixed seasoning liquid in the raw material meat, a heating step for heating the massive meat after completing the treatment for dispersing the seasoning liquid, a cutting step for cutting the massive meat after completing the heat treatment into the shape of the final product and a drying step for drying the resultant cut small pieces of meat. Thereby, the steps after the cutting in which the shape is especially easily lost can be reduced to prevent the seasoning liquid from being wasted.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing dried seasoned meat used as an ingredient of an instant food, for example.

[0002]

2. Description of the Related Art In recent years, instant foods (eg, ramen with cups) have become very popular, and the demand for dry seasoned meat that can be stored for a long time as an ingredient (eg, char siu) has been increasing.

[0003] By the way, this type of dried seasoned meat (eg, dried char siu) is conventionally generally manufactured through the steps shown in FIG. Pork is used as the raw meat A for char siu pork, and the raw meat A is generally used as a thick single piece of meat or block meat.

Pickle liquid injection step 11 In this step, the pickle liquid is injected into the mass of raw material meat A with a syringe needle. The pickle liquid is a liquid in which proteins, phosphates, salt, and the like are mixed in water in appropriate amounts, and has a function of enhancing the binding power of meat. The injection amount of the pickle liquid is adjusted depending on the concentration. For example, 20 to 50% by weight of the raw meat A is injected.

[0005] Tumbling step 12 This step is to uniformly disperse the pickle liquid injected into the raw meat, and the pickle liquid injected raw meat is rotated under reduced pressure for several hours. The raw meat into which the pickle liquid has been injected can impart elasticity to the meat quality by the binding action of the pickle liquid, and can improve the texture.

Molding step 13 In this step, the mass meat after the tumbling is molded into a predetermined shape (rectangular parallelepiped) by a retainer.

Heating step 14 In this step, the molded mass is heated with steam or hot water, and the mass temperature of the mass is, for example, 70%.
Heated to about 75 ° C.

Cooling / Freezing Step 15 In this step, the heat-treated mass is cooled and then slowly frozen in a freezer (-20 ° C.). In this step, the heat-treated mass may be frozen at a temperature suitable for cutting and slicing (the center temperature is −2 ° C. to 0 ° C.).

Thawing step 16 In this step, the frozen meat is thawed to a temperature suitable for cutting it (the center temperature is −2 ° C. to 0 ° C.). In the case where freezing is performed only to a temperature at which cutting and slicing can be performed in the cooling / freezing step 15, the thawing step 16 is omitted.

Cut / Slicing Step 17 In this step, the thawed meat is cut into the final product shape (thin plate shape) with a cutter and a slicer.

Seasoning liquid immersion step 18 In this step, small pieces of meat cut into a product shape are immersed in a seasoning liquid for a predetermined time to season the small pieces of meat. The seasoning liquid mainly contains sugars (water syrup), soy sauce and the like.

Draining step 19 In this step, the seasoned small piece meat is taken out of the seasoning liquid, and excess seasoning liquid is removed from the small piece meat.

Drying step 20 This step is to dry the seasoned piece of meat that has been drained and to preserve it for a long time. As this drying method, for example, there is a vacuum freeze-drying method.

[0014] The dried seasoned meat thus produced is used, for example, as an ingredient of an instant food (eg, dried char siu).

[0015]

However, the above-mentioned conventional method for producing dry seasoned meat (dried char siu) has the following problems.

(1) A seasoning liquid immersion step 18 for seasoning meat and a subsequent liquid draining step 19 are required, which increases the number of manufacturing steps and complicates the operation, and requires equipment for these steps. Becomes

(2) Since small pieces of meat are immersed in the seasoning liquid to season the meat, a large amount of the seasoning liquid is required, and the seasoning liquid is wasted (discarded). The amount is large and uneconomical.

(3) In order to uniformly attach the seasoning liquid to the meat, cut and sliced small pieces of meat are immersed in the seasoning liquid, and then the liquid is drained. During the handling of the swarf, debris is easily separated from the small piece of meat, and cracks are easily generated in the small piece of meat. Therefore, the appearance deteriorates and the commercial value decreases, and the rejection rate increases and the yield deteriorates. In particular, small pieces of meat that are seasoned later are already brittle because the heat treatment has already been completed, and the rate of defective products increases as the number of man-hours increases.

The present invention has been made in view of the above-mentioned conventional problems, and provides a method for producing dried seasoned meat in which the number of production steps can be reduced, the waste of seasoning liquid can be eliminated, and the incidence of defective products can be reduced. It is intended to be.

[0020]

The present invention has the following structure as means for solving the above-mentioned problems. That is, the present invention is a manufacturing method for producing a small piece of dried seasoned meat from the state of the bulk raw meat, and includes the following mixed seasoning liquid injection step, seasoning liquid dispersion step, heating step, cutting step, and drying. The steps are performed sequentially.

As the raw meat, for example, pork is used for char siu, but appropriate meat can be adopted according to the use. The raw meat is used as a lump (including a single thick meat, a large block meat or a small lump meat).

Step of Injecting Mixed Seasoning Liquid This step is to inject a mixed seasoning liquid obtained by mixing a binder material and a seasoning material into a lump of raw meat. The binding material enhances the binding power of meat. For example, proteins, phosphates, salt (also serving as a seasoning material), and the like are used for enhancing the binding power. As the seasoning material, soy sauce, sugars, salt, and the like are used. Then, the mixed seasoning liquid is prepared by mixing appropriate amounts of the binder material and the seasoning material into water in advance.

In the mixed seasoning liquid injection step, the mixed seasoning liquid is injected into the mass of the raw material meat with an injection needle. A large number of injection needles may be arranged at predetermined small intervals vertically and horizontally in the plane direction. When used for thick meat, a height difference may be provided between the tip positions of the injection needles so that the mixed seasoning liquid can be injected to a plurality of depths by a single injection operation. In this mixed seasoning liquid injection step, the mixed seasoning liquid is simultaneously injected into the raw meat from the injection needles in a predetermined amount. In this case, the injection is performed by inserting the distal end of each injection needle almost to the center thickness portion of the raw meat. It is to be noted that the mixed seasoning liquid to be injected into the meat is suitable in an amount of about 10 to 30% by weight based on the raw meat, though depending on the concentration.

Seasoning liquid dispersion step This step is to uniformly disperse the mixed seasoning liquid injected into the raw meat. In this seasoning liquid dispersion step, as referred to as tumbling, if the raw meat into which the mixed seasoning liquid has been injected is rotated for several hours under reduced pressure, the dispersion efficiency is good. The tumbling time is, for example, about 10 to 20 hours, depending on the concentration of the mixed seasoning liquid and the injection density. In the seasoning liquid dispersion step, the raw meat may be agitated with a mixer if the raw meat is in the form of small chunks.
Furthermore, after this seasoning liquid dispersion treatment, if the mass meat is allowed to stand for a predetermined time, the mixed seasoning liquid in the meat is more uniformly dispersed,
In addition, the flesh becomes soft, and the subsequent molding becomes easier. still,
The binding material in the mixed seasoning liquid has a function of binding the meat (can impart elasticity to the meat quality), and can improve the texture of the produced seasoned meat. After the seasoning liquid dispersion step, a molding step of molding the lump meat into a predetermined shape may be incorporated as necessary.

Heating Step In this step, the mass meat having been subjected to the seasoning liquid dispersion treatment is heated with steam or hot water. The heating temperature and heating time in this heating step are not particularly limited,
For example, heating is preferably performed until the center temperature of the meat becomes, for example, about 70 to 75 ° C. After the heating step, the heat-treated lump of meat may be cooled and then slowly frozen in a freezer.

Cutting step In this step, the heat-treated lump meat is cut into a final product shape (for example, a thin plate piece) by a cutter and a slicer. In this case, the heat-treated lump meat is preferably frozen at a center temperature of about −2 ° C. to 0 ° C.

Drying Step This step is to dry the small pieces of meat cut into the product shape in the above-mentioned cutting step to enable long-term storage.
In addition, as this drying method, for example, there is a vacuum freeze drying method.

The dried seasoned meat thus produced is
For example, it is used as an ingredient of an instant food (eg, dried char siu).

In the method for producing dry seasoned meat of the present invention, as described above, a mixed seasoning liquid in which a binding material and a seasoning material are mixed in advance is injected into the raw material meat. A binding function and a seasoning function can be imparted to meat. Further, since the seasoning liquid is directly injected into the raw meat, there is no waste. Furthermore, in the state where the mass meat after the heat treatment is cut into the product shape, the shape is easily broken,
After that, it can be commercialized only by drying, so that the incidence of cracks and cracks is reduced.

[0030]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of the present invention will be described with reference to FIG. 1. The manufacturing method of this embodiment is based on a method of manufacturing a mass of raw meat A into a small product such as dried char siu (dry seasoning). Meat) B.

As the raw meat A, lump pork belly was used. Further, the mixed seasoning liquid was prepared in the following ratio.

Formulation of mixed seasoning liquid (unit is% by weight) Soy sauce 31.0 Sugar 26.0 Salt 5.0 Milk protein 4.0 Vegetable protein 2.0 Casein 1.5 Sodium polyphosphate 1.8 Sodium pyrophosphate 0.7 Ginger liquid 1.0 Antioxidant 0.3 Water 26.7 Among the above ingredients, salt, protein, phosphate, etc. function as a binding material for meat.

In the production method of the embodiment shown in FIG. 1, the mixed seasoning liquid injection step 1, tumbling step 2, molding step 3, heating step 4, cooling / freezing step 5, thawing step 6, Cut / slicing step 7 and drying step 8 were sequentially performed to produce dried seasoned meat (product) B. The outline of each step is as follows.

Mixed Seasoning Liquid Injection Step 1 The mixed seasoning liquid having the above composition was injected into a mass of raw meat A in a dispersed state using a number of injection needles. The injection amount of the mixed seasoning liquid is about 20% by weight with respect to the raw material meat A.
In addition, the injection device for performing this mixed seasoning liquid injection step,
The conventional pickle liquid injection device can be used as it is, and no new equipment is required.

Tumbling Step 2 This tumbling step 2 corresponds to the seasoning liquid dispersion step in the claims, and the above mixed seasoning liquid injection raw material meat was tumbled for 16 hours under reduced pressure. still,
After this tumbling, it was allowed to stand for 24 hours.

Molding Step 3 The tumbled mass was molded into a rectangular parallelepiped shape by a retainer.

Heating Step 4 The molded mass was heated with steam. The heating was terminated when the central temperature of the mass reached 73 ° C.

Cooling / Freezing Step 5 The heated mass was placed in a refrigerator for 24 hours to cool, and then slowly frozen in a freezer (-20 ° C.).

Thawing step 6 The above frozen mass is stored in a thawing chamber at a central temperature of -2 ° C.
Thawed to 0 ° C.

Cutting / Slicing Step 7 The thawed mass was cut into small pieces of meat having a size of about 3 to 4 cm on a side and a thickness of about 1 to 2 mm using a cutter and a slicer.

Drying Step 8 The above piece of meat was frozen again, freeze-dried in vacuum at 60 ° C., and then adjusted to a water content of 7% to obtain product B.

When the dried seasoned meat of the embodiment of the present invention thus produced is compared with the dried seasoned meat produced by the conventional method shown in FIG. 2, the defective rate of the conventional method is 9.8%. In contrast, the defective product occurrence rate in the present embodiment was 4.6%. Also, as in the present application, even in the dry seasoned meat produced using a mixed seasoning liquid in which a binder material and a seasoning material were previously mixed, there was almost no difference in sensory test from the dry seasoned meat according to the conventional method.

[0043]

According to the method for producing dried seasoned meat of the present invention,
The following effects are obtained.

(1) In the mixed seasoning liquid injection step 1, a mixed seasoning liquid in which a binder material and a seasoning material are previously mixed is injected into the raw material meat, so that the pickle liquid in the conventional method shown in FIG. 2 is used. The pouring step 11 and the seasoning liquid immersion step 18 can be performed collectively in one step, and the liquid draining step 19 in FIG. 2 is not required, so that the manufacturing steps can be simplified.

(2) Equipment for performing the seasoning liquid immersion step 18 and the draining step 19 in the conventional method can be omitted.

(3) Since the method of injecting the seasoning liquid into the meat is used for seasoning the meat, the amount of the seasoning liquid can be reduced compared to the conventional method of immersing the meat in the seasoning liquid, and the method is wasteful. There is no seasoning liquid.

(4) Since the drying step, which is the final step, is performed after the cutting step of cutting a lump of meat into a product shape, the number of steps for handling small pieces of cut meat that are easily deformed is reduced, and the incidence of defective products is reduced. (Yield is good).

[Brief description of the drawings]

FIG. 1 is a block diagram showing a production process of dried seasoned meat according to an embodiment of the present application.

FIG. 2 is a block diagram showing a production process of a dried seasoned meat according to a conventional method.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Ryuichi Fujita Inventor 2112-59 Takuma, Takuma-cho, Mitoyo-gun, Kagawa Prefecture F-term in Nissin Frozen Foods Co., Ltd. AP07 AP13 AP17 AP18 AP21

Claims (1)

[Claims] 1. A mixed seasoning liquid injecting step of injecting a mixed seasoning liquid in which a binder material and a seasoning material are mixed into a mass of raw meat, and a seasoning liquid for dispersing the injected mixed seasoning liquid in the raw meat. Dispersion step, a heating step of heating the seasoning liquid dispersion-treated lump meat, a cutting step of cutting the heat-treated lump meat into a final product shape, and a drying step of drying the cut piece of meat. A method for producing dried seasoned meat, which is performed sequentially.