JP2001352943A - Food material for spit-roasting and spit-roasted food of meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food material for spit-roasting and a spit-roasted food of meat capable of providing an unconventional texture. SOLUTION: The food material for the spit-roasting and spit-roasted food are obtained by mixing a rib 1 and a ham 2 of a pig subjected to loose housing as the meat in one skewer 3. Furthermore, the amount of the rib 1 is preferably 40-70% and the balance is preferably ham 2. The rib 1 and ham 2 may be dipped in a light-colored soy sauce prior to the spitting on the skewer 3 to provide a soy sauce taste.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foodstuffs for skewers and skewered foods of baked meat.

[0002]

2. Description of the Related Art Conventionally, grilled chicken using chicken has been almost used as meat skewers sold in supermarkets and the like. Most skewers sold in bars and stalls are also grilled chicken.

[0003] In addition, kushi-katsu is known as a pork skewer. At outdoor barbecues and the like, beef and sheep meat are skewered and baked.

[0004]

As the conventional ingredients for skewers, chicken, beef, and the like are often used, and the texture of the meat is often unsatisfactory. That is, as a material,
Since meat used in other dishes such as beef, sheep, and chicken is used, it is difficult to obtain the unique texture of skewers.

[0005] In some cases, pork is sometimes used. However, ordinary pork is soft, so that the chewing feeling is insufficient and the texture is unsatisfactory.

The present invention has been made to solve the above-mentioned problems, and has as its object to provide a skewered food material and meat skewered food that can provide an unprecedented texture.

[0007]

Means for Solving the Problems In order to achieve the above object, the food for skewers according to the present invention is a food for skewers in which meat is stabbed on a skewer, and is used to remove loose and meat from pork that has been left free as meat. It is mixed in one skewer. Since free-range pork meat is used in this way, a chewy texture can be obtained. In addition, since the mixture of fat with a sense of fat and thigh with a sense of flesh is mixed,
A subtle and tasty texture can be obtained.

In another invention, in addition to the above-mentioned food for skewers, the mixture ratio of the ribs and the thighs in one skewer is 40 to 70% of the ribs and the rest is the thighs. With such a configuration, it is possible to obtain a feeling that both the texture of fat and the texture of lightness are mixed appropriately.

Further, in another invention, in addition to the above-mentioned ingredients for skewers, the meat is immersed in thin soy sauce before the meat is skewered to obtain a soy sauce taste. Therefore, a texture based on soy sauce can be obtained.

[0010] Further, in another invention, in addition to the above-mentioned ingredients for skewers, soaking time in light soy sauce is set to 10 to 25 minutes. For this reason, it is possible to prevent the soy sauce from soaking into the pork that has been kept free and becoming too hot.

[0011] A food for skewers according to another aspect of the present invention is a food for skewers for sticking meat on a skewer and baking the meat, wherein the meat and the ribs of the free-range pork are used as meat members.
With such a configuration, it is possible to obtain a feeling that both the texture of fat and the texture of lightness are mixed appropriately.

Further, in other foods for skewers, meat is soaked in thin soy sauce for 10 to 25 minutes.
For this reason, it is possible to prevent the soy sauce from soaking into the free-range pork sufficiently and preventing it from becoming too spicy.

[0013] In addition, other ingredients for skewers are:
It is 0-70% and the rest is meat. With such a configuration, it is possible to obtain a feeling that both the texture of fat and the texture of lightness are mixed appropriately.

A skewered food according to another aspect of the present invention is provided in claim 1.
The food is baked using the foodstuff for skewers described in any one of (1) to (7). For this reason, the unprecedented texture, that is,
While having a moist feeling and a feeling of dryness, it is also possible to enjoy the softness of pork and the firm texture of wild pork meat.

Further, in another invention, in addition to the above-mentioned invention, in a state where meat is skewered, the meat is immersed in a sauce containing at least sake, white sugar and grated garlic for 10 to 25 minutes and then baked. . For this reason, the mellowness of sake, the unique flavor of grated garlic, and the texture with the sweetness of white sucrose can be obtained.

Further, in another invention, in addition to the meat skewered food of the above-mentioned invention, the sauce is 8400-8800 cc of water,
Sake 360-730 cc, white sugar 200-240 g, grated garlic 20-40 g, grated ginger 10-20 g, bite pepper 5-15 g, chemical seasoning 10 having amino acids
After mixing 0 to 200 g, the mixture is boiled and then cooled.

[0017] With such a configuration, the skewered food has a more unique texture and a light and moist feeling unlike any other.

[0018]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A skewered food and meat skewered food according to an embodiment of the present invention will be described below with reference to FIGS.

The skewered food and meat skewered food are foods and foods that have been devised based on unconventional ideas and concepts. As shown in FIG. 1, first, a piece of rose meat 1 and a piece of meat 2 of free-grown pork are prepared. Each is cut to a thickness of about 2 mm. At this time, the mixture ratio of the flesh 1 and the flesh 2 is 40 to 70% for the flesh 1 and the rest is the flesh 2. Preferably, the bulk 1 is 50 to 6
It is good to make it 0% and the rest thigh 2 meat. This mixed meat becomes a food for skewers.

The cut meats 1 and 2 each weigh 10 to 15 g. These cut meats 1 and 2 are mixed in thin soy sauce for 10 to 25 minutes, preferably 15 minutes.
Soak for about a minute. This soak makes the soy sauce flavor the base. The meat in this state is also a food for skewers.

After that, as shown in FIG. 2, the ribs 1 and the meat 2 are stabbed on the skewers 3. At this time, the cut meat from the set of cut meat in which
４4 sheets are taken out and pierced by the skewers 3. At this time, about two pieces of loose meat 1 and about two pieces of thigh meat 2 are pierced into each skewer 3 at this time. As shown in FIG. 2, the loose meat 1 and the meat 2 are alternately stabbed, and sometimes the loose meat 1 has three pieces, the thigh meat 2 has one piece, and the loose meat 1,
Following the loose meat 1, two thighs 2 are stabbed in succession.

It is to be noted that the rose meat 1 and the thigh meat 2 are separated and soaked in thin soy sauce.
When stabbing, it may be possible to stab the bulk 1 and the meat 2 separately. For example, one piece of thigh 1 may be stuck, then one piece of thigh 2 may be stuck, then one piece of thigh 1 may be stuck, and finally one thigh 2 may be stuck.

Next, as shown in FIG. 3, the skewered foodstuff 11 in a state where the meat 1 and the meat 2 are stabbed in the skewer 3 is immersed in the sauce 13 in the bottle 12 for 10 to 25 minutes. In addition, it is preferable to soak in the sauce 13 for about 15 to 20 minutes.

The sauce 13 is made of 8640 cc of water and 540 c of sake.
c, 220 g of white sugar, 30 g of grated garlic, 15 g of grated ginger, 10 g of chili pepper, and 150 g of a chemical seasoning having an amino acid generally called Ajinomoto are boiled once and then cooled.

This sauce 13 can obtain a similar texture even when the following component ratio is used. That is, 8
400 to 8800 cc, liquor to 360 to 730 cc, upper sugar to 200 to 240 g, grated garlic to 20 to 40 g, grated ginger to 10 to 20 g, bite pepper to 5 to 15 g, chemical seasoning having amino acids May be set to 100 to 200 g.

The method of baking when immersed in the sauce 13 and then baking uses a charcoal fire, a gas burner or the like. The baked meat skewered food 21 is provided to the customer on the spot, or is temporarily packaged and put out at the food counter.

Although the above-described embodiment is an example of a preferred embodiment of the present invention, the present invention is not limited to this, and various modifications can be made without departing from the gist of the present invention. is there. For example, the ratio of the bulk 1 and the meat 2 may be changed. In other words, to give the older person a refreshing feeling, the thigh meat 2 should be about 75%, the loose meat 1 should be about 25%, and this should be reversed for children and those who like greasy meat. May be.

In addition, vegetables to be stabbed on the skewers 3 may include vegetables such as green onions in addition to the meat 1 and the meat 2. further,
All the meat is not free-range pork meat, but free-range pork meat is mixed 50% and normal pork 50%,
In addition, free-range pork meat may be mixed with loose meat 1 and meat 2.

Furthermore, if one of the free-range pork belly 1 and thigh meat 2 is lost as a material, or according to the taste of the person, only the free-range pork belly 1 or only the free-range pork leg 2 is used. May be. Furthermore, one of the free-range pork belly 1 and thigh meat 2 may be mixed with normal pork meat.

[0030]

As described above, the foodstuff for skewers and the meat skewered food of the present invention can provide an unprecedented texture. That is, it is possible to obtain a food or food having both a refreshing feeling and a moist feeling and having a solid taste like wild pork meat.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a diagram for explaining a skewered food material and a meat skewered food according to an embodiment of the present invention, and is a diagram illustrating a state in which free-ranging pork belly and sliced meat are sliced.

FIG. 2 is a diagram for explaining a skewered food material and meat skewered food according to the embodiment of the present invention, and is a perspective view showing a state in which sliced meat is stabbed on a skewer.

FIG. 3 is a view for explaining the skewered food and meat skewered food of the embodiment of the present invention, and is a cross-sectional view showing a state in which the skewered food stabbed on a skewer is immersed in a sauce in a bottle. is there.

FIG. 4 is a diagram for explaining a skewered food material and meat skewered food according to the embodiment of the present invention, and is a diagram illustrating a processing flow from a meat slicing process to a baking process.

[Explanation of symbols]

 1 free-range pork belly 2 free-range pork leg 3 skewers 11 ingredients for skewers 12 bottles 13 sauce

Claims (10)

[Claims] 1. A foodstuff for skewers wherein meat is stabbed on a skewer, wherein ribs and meat of pork left free as said meat are mixed in one skewer. 2. The foodstuff for skewers according to claim 1, wherein the mixture ratio of the ribs and the thighs in one skewer is 40 to 70% of the ribs and the remaining thighs. 3. The skewered foodstuff according to claim 1, wherein the meat is immersed in thin soy sauce so as to have a soy sauce taste before the meat is skewered. 4. The time of soaking in the thin soy sauce is 10 to
The food for skewers according to claim 3, wherein the food is 25 minutes. 5. A foodstuff for skewers for sticking meat on a skewer and baking, wherein free-range pork belly and meat are used as the meat member. 6. The foodstuff for skewers according to claim 5, wherein the meat is soaked in thin soy sauce for 10 to 25 minutes. 7. The foodstuff for skewers according to claim 5, wherein the bulk is 40 to 70% and the remaining thigh is meat. 8. A food for skewered meat, which is baked using the food for skewered food according to any one of claims 1 to 7. 9. In a state where the meat is skewered, at least one sauce is filled with sake, white sugar and grated garlic.
The meat skewered food according to claim 8, wherein the meat is baked after soaking for 0 to 25 minutes. 10. The sauce is water 8400-8800c.
c, sake 360-730cc, fine white sugar 200-240g,
Grated garlic 20-40 g, grated ginger 10-20
The meat skewered food according to claim 9, characterized in that the mixture is mixed with 5 to 15 g of bitter pepper, 100 to 200 g of a chemical seasoning having amino acids, and then boiled and cooled.