JP2001054368A - Production of steak meat and steak meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To inexpensively provide a delicious and steak in a restaurant or the like. SOLUTION: Plural thin slice pieces 3 and 4 are obtained by slicing one or plural kinds of chunks of meat (e.g. tough meat 1 and tender meat 2). An integrated laminate product 5 having a suitable thickness for steak meat is obtained by laminating the plural thin slice pieces 3 and 4 and pressing them to cause compression bonding of the slice pieces through pressing force. Many pores ranging among plural thin slice pieces are formed so as to push the meat away in such a way that they penetrate the laminate product 5 in its thickness direction or they have a specified depth to form steak meat. The steak meat is served as a steak by being roasted.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing steak meat and steak meat.

[0002]

2. Description of the Related Art Today, so-called beef steaks are commonly eaten. Suitable for steak meats are sirloin, fin and loin, which have relatively soft textures, but these are generally expensive as premium meats. On the other hand, meat with a lot of streaks and muscles is considered to be unsuitable for steak meat because it is hard, and its price is low and its nutritional value is not inferior to soft meat, but its use is limited. Conventionally, hard meat has been minced and shaped into a steak shape, which has been baked and provided as a pseudo steak. However, the texture is close to that of a hamburger, and is hardly the texture of a steak.

[0003]

An object of the present invention is to provide a delicious steak at a restaurant or the like at a low cost.

[0004]

According to the present invention, one or more kinds of meat chunks are sliced to obtain a plurality of thin slices, and the plurality of thin slices are laminated. By pressing, the sliced pieces are pressed together with the applied pressure to form an integrated laminate having a thickness suitable for the steak meat, and this laminate is used as the steak meat. Also,
A large number of small holes can be formed by striking the meat over a plurality of slices and penetrating the sliced pieces to form steak meat at a predetermined depth or through the laminate. Bake this and serve as steak.

[0005] As a result, there are many lines and muscles,
Conventionally, meat that is not suitable for steak meat can be eaten softly, and steak can be provided at a restaurant or the like at low cost. In addition, by using hard meat (so-called miscellaneous meat), which has been conventionally limited in its use, as part or all of the steak meat, its use is expanded and its effective use as meat becomes possible. Here, by pressing a plurality of sliced pieces between contact surfaces by pressing force,
Since there is no need to apply a food adhesive to the sliced pieces, the production is simple, and the adhesive does not impair the texture. Furthermore, by forming a large number of small holes as described above, the meat portion near the small holes is deformed to increase the integrity of the sliced pieces, and when the meat is baked as steak meat, the fire reaches the inside. It will be easier to pass.

[0006] More preferably, one or more kinds of meat chunks are thinly sliced to a thickness of 0.2 mm to 1 mm (particularly 0.2 mm to 0.5 mm) to obtain a plurality of thin slices. ,
By laminating the plurality of thin sliced pieces in a range of 20 to 100 pieces (in particular, about 30 to 50 pieces) and pressing them, the sliced pieces are pressed together by the applied pressure, and the thickness suitable for steak meat is obtained. And a small number of small holes penetrating in the thickness direction of the layered product or forming a large number of small holes at a predetermined depth by striking the meat over a plurality of sliced pieces to form a steak meat. It is desirable.

[0007] Here, if the thickness of the sliced pieces is large, the sliced pieces are separated from each other when baked, so that the sliced pieces are easily opened. If the thickness is too thin, slicing becomes difficult or lamination becomes complicated. It can be said.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described below with reference to embodiments. In FIG. 1, a block of hard meat (hereinafter also referred to as miscellaneous meat) 1 having many streaks and muscles,
Slices of soft meat (steak meat) 2 such as sirloin, fin and loin are thinly sliced, and a large number of slices 3, 3, 3,... A large number of 4, 4,... Are obtained.
In this slicing process, the frozen block of the meat 1 and the steak meat 2 is kept in a refrigerator or the like for a certain period of time to be in a half-thawed state. Or a shear type).

Then, the thin slice pieces 3, 4 are mixed randomly or alternately, for example, one by one, or randomly or alternately in units of an appropriate number of groups, or mixed at random. Thus, the laminated body 5 is stacked (laminated). The number of slice pieces 3 and 4 to be stacked is appropriately determined according to the thickness of the steak meat to be obtained. For example, 30 or more slice pieces 3 and 4 having a thickness of about 0.3 to 0.5 mm are used. About 50 sheets can be laminated. Further, as conceptually shown in FIG. 2, the laminated body 5 is pressed in the thickness direction and the individual slice pieces 3 and 4 are pressed together to achieve integration. This integration is to press the sliced pieces together by pressure and bond the surfaces with a certain strength without using an adhesive for foods on the sliced pieces 3 and 4, and use an adhesive. Since there is no need for such application, the process is not complicated, and the flavor of meat is not impaired by the adhesive.

[0010] Here, as shown in FIG.
The above-mentioned sliced pieces 3 and 4 are stacked to a predetermined thickness in the molding concave portion 7 and finally pressed by a pressing member such as a pressing plate 8 to obtain an integrated laminate 5. At this time, a resin film (wrap) 9 for food packaging is mounted on the inner surface of the concave portion 7 of the mold 6, and the slice pieces 3 and 4 are stacked thereon. The upper portion of the body 5 is covered, and in this state, pressure is applied to the bottom of the concave portion 7 by the pressing plate 8, and the slice pieces are pressed together to achieve integration as the laminate 5. If such a mold 6 is used, even if the shapes and sizes of the sliced pieces 3 and 4 are not exactly uniform, the sliced pieces 3 and 4 are stacked so as to fill the recessed portions 7, and thus the laminate 5 is formed. The outer shape of the recess is 7
Because it is forced to follow the outer shape given by the inner surface of
The size and shape of the slice pieces 3 and 4 may be irregular to some extent. Further, by filling the concave portions 7 with the slice pieces 3 and 4 via the resin film 9, the laminated body 5 can be easily taken out from the concave portions 7 via the resin film 9.

As shown in FIG. 4, a large number of small holes 14 are formed in the thickness direction by the hole-piercing tool 11 in the laminated body 5 whose integrity has been enhanced by pressing, and the steak meat 15 (FIG. 5) Becomes The drilling tool 11 includes a base 12 and a large number of needle-like projections 13 held directly or via a cushion (not shown). By entering, a large number of small holes 14 penetrate the laminate 5 or are formed at a predetermined depth. Here, holes can be formed from one side of the laminate 5 or from both sides by turning over. Due to the formation of the large number of small holes 14, a large number of slice pieces constituting the laminate 5
In the inner peripheral surface of the laminated body 5, the sliced piece is bitten in the hole-piercing direction and is distorted (FIG. 5). Further, when the steak meat 15 illustrated in FIG. 6 thus obtained is baked, a large number of small holes 14 facilitate the passage of fire to the inside.

In the above description, an example in which a plurality of types of meat chunks such as hard meat and soft meat are sliced and laminated and integrated integrally has been described. However, as in the embodiment shown in FIG. So-called miscellaneous meat 1 that is muscular and not usually suitable for steak meat
Can be used as a raw material. In this example, the block of the meat 1 is thinly sliced into a number of slices 3, 3, 3,..., These slices 3 are laminated to a thickness suitable for the steak meat, and pressed in the thickness direction. It is integrated to form the laminate 5 as described above. The method of forming and pressurizing the laminated body 5 is the same as that shown in FIGS. 2 and 3. Also, as described with reference to FIG. 4, a large number of small holes 14 are opened to obtain steak meat as shown in FIGS. The thickness of the slice pieces 3 and the number of stacked pieces are the same as those in the previous embodiment.

As in the previous embodiment, if the sliced pieces of the hard meat and the soft meat are mixed, steak meat having a good texture can be obtained at low cost. In addition, if meat with a lot of fat and meat with a lot of fat are sliced and mixed, the ratio of the mixture will be adjusted to the steak meat according to the taste of the customer (considering the taste of less fat, harder and softer). Can be. On the other hand, if the sliced piece of the hard meat is used alone as in the later examples, the steak becomes cheaper, and the sliced ones are laminated and pressed to be united again,
Since hard parts such as streaks and muscles are divided and a softer texture is obtained, it can be used as steak meat.

In any case, it is also possible to freeze or refrigerate in this state, without making holes, after laminating and pressing to form an integrated laminated body 5. And
Before baking as a steak meat, the small holes 14 can be formed as shown in FIG.

The meat used (sliced) in the present invention is typically beef, besides pork,
Chicken may be used, as long as it can be steak.
The type does not matter.

[Brief description of the drawings]

FIG. 1 is an explanatory view conceptually showing a technique of slicing and laminating in one embodiment of the present invention.

FIG. 2 is a cross-sectional view showing a step of pressing a laminate.

FIG. 3 is a cross-sectional view illustrating stacking and pressing of slice pieces using a mold.

FIG. 4 is an explanatory diagram showing an example of a method of forming a large number of small holes.

FIG. 5 is a conceptual cross-sectional view of a laminated body (steak meat) after perforation.

FIG. 6 is a perspective view of the steak meat.

FIG. 7 is an explanatory view conceptually showing a slicing / stacking method according to another embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Hard meat 2 Soft meat 3 Slice piece 4 Slice piece 5 Laminated body 6 Type 7 Concave part 8 Push plate 11 Hole punch 13 Needle-like projection 14 Small hole 15 Steak meat

Claims (8)

[Claims] 1. A plurality of thin sliced pieces are obtained by slicing one or more kinds of meat chunks, and the plurality of thin sliced pieces are laminated and pressurized, so that the sliced pieces are pressed by the pressing force. A method for producing a steak meat, comprising: pressing the mixture into an integrated laminate having a thickness suitable for the steak meat; and using the laminate as the steak meat. 2. The method according to claim 1, wherein one or more kinds of meat masses are 0.2 mm to 0.2 mm.
By thinly slicing to a thickness of 5 mm to obtain a plurality of thin sliced pieces, by laminating 20 to 100 pieces of the plurality of thin sliced pieces and pressing them, the pressed pieces are pressed together by the applied pressure. A method for producing steak meat, comprising: forming an integrated laminate having a thickness suitable for steak meat, and using the laminate as steak meat. 3. A plurality of thin sliced pieces are obtained by slicing one or more kinds of meat chunks, and the plurality of thin sliced pieces are laminated and pressurized, so that the sliced pieces are pressed by the pressing force. Into a laminated body having a thickness suitable for the steak meat, and a large number of small holes penetrating in the thickness direction of the laminated body or extending over a plurality of slices at a predetermined depth. A method for producing steak meat, wherein the steak meat is formed by extruding the steak. 4. The method according to claim 1, wherein one or two or more kinds of meat masses are 0.2 mm to 0.2 mm.
By thinly slicing to a thickness of 5 mm to obtain a plurality of thin sliced pieces, by laminating 20 to 100 pieces of the plurality of thin sliced pieces and pressing them, the pressed pieces are pressed together by the applied pressure. To make an integral laminate of a thickness suitable for steak meat, and further penetrate in the thickness direction of the laminate or straddle a large number of small holes at a predetermined depth across multiple slices and push the meat away A method for producing steak meat, which is formed into steak meat. 5. A plurality of thin sliced pieces obtained by slicing one or more kinds of meat chunks are laminated and pressed, and the applied pressure is applied to the sliced pieces to form an integral piece. Steak meat characterized by being made into a laminate. 6. The method according to claim 1, wherein one or two or more kinds of meat masses are 0.2 mm to 0.2 mm.
By laminating and pressing 20 to 100 pieces of a plurality of thin slice pieces obtained by thinly slicing to a thickness of 5 mm, the slice pieces are pressed together by the applied pressure to form an integrated laminate. Steak meat characterized by being done. 7. A plurality of thin sliced pieces obtained by slicing one or more kinds of meat chunks are laminated and pressurized, so that the sliced pieces are pressed with each other by the applied pressure to form a steak meat. An integrated laminate having a suitable thickness, and a large number of small holes penetrating in the thickness direction of the laminate or having a predetermined depth formed by straddling the meat over a plurality of sliced pieces and displacing the meat. A characteristic steak meat. 8. The method according to claim 1, wherein one or more kinds of meat masses are 0.2 mm to 0.2 mm.
By laminating and pressing 20 to 100 of a plurality of thin slices obtained by thinly slicing to a thickness of 5 mm, the slices are pressed together with the applied pressure, and the thickness suitable for steak meat A plurality of small holes penetrating in the thickness direction of the laminated body or at a predetermined depth and straddling a plurality of sliced pieces to push out meat. Steak meat.