JP2004222621A - Method for producing processed food and processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed food capable of reproducing taste of authentic roasted meat cooked by beef barbecue restaurants at home and readily being cooked without entirely discharging smoke. <P>SOLUTION: A method for producing the processed food comprises a step for directly roasting meat with charcoal fire and a step for carrying out vacuum packaging by a synthetic resin film having a gas barrier property under temperature state in which heat of the meat is removed after finishing the above step and proliferation of various germs on meat surface is suppressed. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a processed food and a processed food that can easily reproduce the same taste as charcoal grilled meat made by a yakiniku specialty store at home without emitting smoke.
[0002]
[Prior art]
Yakiniku dishes are cooked with raw meat placed on an iron plate or net, etc. and cooked.In Japan, it is eaten a lot, regardless of the home, yakiniku restaurant, etc., but it occurs when cooking. There is a problem that smoke causes smell to adhere to the interior of a room or clothes of a person in the room.
[0003]
Therefore, in yakiniku stores, etc., by installing large exhaust ducts and equipment such as smokeless roasters, smoke generated when cooking yakiniku is removed, and problems such as odors are improved. I have.
[0004]
[Problems to be solved by the invention]
However, it is difficult for ordinary households to equip large exhaust ducts and smokeless roasters in terms of cost, and at present it is necessary to endure the problem of smoke that occurs when performing yakiniku dishes at home. is there.
In order to cook delicious yakiniku, it is necessary to add subtle grilling, but in general households, it is difficult to get the taste of yakiniku made by specialty stores, so special grilling such as charcoal grilling was used. It is difficult to eat yakiniku at home.
[0005]
Therefore, the present invention has been made in view of the above-described problems, and in the home, it is possible to reproduce the taste of a full-fledged yakiniku made by a yakiniku specialty store, and to perform cooking that can easily perform cooking without emitting any smoke. Made for the purpose of providing food.
[0006]
[Means for Solving the Problems]
In order to achieve such an object, a method for producing a processed food according to claim 1 of the present invention (hereinafter, referred to only as “a method for producing claim 1”) is a step of directly grilling meat on a charcoal fire. And a step of performing vacuum packaging with a gas-barrier synthetic resin film in a temperature state where the heat is removed and the meat surface temperature is such that propagation of various bacteria is suppressed after the step is completed.
[0007]
In addition, a method for producing a processed food according to claim 2 of the present invention (hereinafter, referred to only as “the production method of claim 2”) includes a step of performing vacuum packaging in addition to the configuration of the production method of claim 1. After the end, the system is provided with a step of freezing by rapid freezing.
Further, a processed food according to claim 3 of the present invention is configured to be obtained by the method for producing a processed food according to claim 1 or 2.
[0008]
In the above configuration, as the meat, for example, beef, pork, birds, and other meats may be processed, such as ham and sausage, but unique to yakiniku specialty stores in that there is a difference in seasoning and grilling. It is preferable to use beef that can make use of the taste. The location of the beef is not particularly limited, such as ribs, loin, and roses.
In addition, in the present invention, direct burning of charcoal fire means performing grilled meat by charcoal fire, not simply using charcoal fire as a heat source.
When grilling meat over a charcoal fire, far-infrared rays (a kind of electromagnetic wave with the longest wavelength among infrared rays called heat rays) are emitted from the charcoal fire, and the meat can be roasted deliciously.
That is, since the heat released from the charcoal fire is radiated directly to the meat without requiring a medium such as air, the meat is heated not only from the surface of the meat but also from the inside of the meat that has absorbed the radiation. Therefore, the temperature difference between the outside and the inside of the meat is small, and the meat can be baked without impairing the color, aroma and flavor of the meat, and the heating speed is high.
[0009]
In the production method of claim 1, the temperature state in which the growth of various bacteria is suppressed is generally preferably 45 ° C. or higher as a temperature zone in which the growth of coliform bacteria is suppressed, and most of the general bacteria are It is more preferable that the temperature zone for suppressing propagation is 60 ° C. or higher.
[0010]
The gas barrier synthetic resin film used when performing vacuum packaging is not particularly limited. For example, a film of polyethylene, polypropylene, polystyrene, or the like and a film in which a plurality of these are laminated, and aluminum or the like laminated on these films And the like.
[0011]
Further, when performing vacuum packaging, the meat may be suppressed at a constant vacuum pressure in order to prevent the meat from being tightened too tightly. At this time, it is preferable to insert an oxygen scavenger or the like between the film to be vacuum-packed and the meat.
[0012]
In the production method of the second aspect, the rapid freezing means that when the processed food obtained by the production method of the first aspect is cooled to -25 ° C or less, the temperature range of -1 ° C to -5 ° C (ice Crystallization zone) in a short time as much as possible, in order to prevent water crystals in the texture of the processed food yakiniku from becoming large particles, a freezing method in which freezing is performed. , Brine (antifreeze), dry ice, liquid nitrogen and the like. In the present manufacturing method, it is most preferable to use air blast freezing in view of cost and labor.
[0013]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, as one embodiment of the method for producing a processed food according to the present invention, a production example of a processed food obtained by vacuum-packing charcoal grilled meat will be described. This processed food is performed in an aseptic room or an environment close thereto.
[0014]
(1) Prepare small block beef (roses, loin, ribs with bones, scissors, mino, etc.) as raw meat for yakiniku.
(2) Cut the above meat into appropriate size and adjust the taste with salt or special sauce so that it has the unique flavor of yakiniku specialty store.
(3) Place the seasoned meat on a net and bake it over a charcoal fire.
[0015]
(4) Once the grilled meat is baked, remove the heat and pack the vacuum in units of 80 g to 300 g with a gas barrier synthetic resin film (polypropylene film) at a temperature where the meat surface temperature is controlled to prevent the growth of various bacteria. Do.
(5) Put the grilled meat packs obtained by the vacuum packaging in the above process in a tray, put them in an air blast type quick freezer, and quickly freeze them until the meat temperature is below -25 ° C. To be distributed.
[0016]
The processed food obtained by the above manufacturing method has a unique flavor of yakiniku specialty stores, and the yakiniku cooked by charcoal grilling is vacuum-packaged immediately after completion, and then rapidly frozen. By simply heating, you can eat charcoal grilled meat that has been seasoned at a yakiniku specialty store at home without emitting smoke unique to yakiniku.
In addition, the processed food is in a frozen state by rapid freezing, so that it can be stored for a long period of time, and since the moisture crystal in the meat is adjusted so as not to become large, the tissue of the meat is destroyed. The taste does not decrease.
[0017]
The processed food according to the present invention is not limited to the above embodiment.
[0018]
【The invention's effect】
As described above, when the method for producing a processed food according to claim 1 of the present invention is performed, the seasoned yakiniku in a yakiniku specialty store can be microwaved without emitting smoke at home without emitting smoke. Thus, it is possible to produce a processed food which can be eaten by an easy operation of warming the food.
[0019]
Further, when the method for producing a processed food according to claim 2 of the present invention is performed, in addition to the effect of the production method according to claim 1, rapid freezing is performed, so that long-term storage is possible and taste is also improved. It is possible to produce a processed food which does not cause a decrease in the food quality. Further, the processed food according to the third aspect of the present invention makes it possible to eat seasoned yakiniku from a yakiniku specialty store by an easy operation of heating in a microwave oven without emitting smoke.

Claims (3)

A step of directly grilling the meat on a charcoal fire, and a step of performing vacuum packaging with a gas barrier synthetic resin film under a temperature state in which the heat is removed and the meat surface temperature is reduced so that the propagation of various bacteria is suppressed after the step is completed. How to make processed foods. The method for producing a processed food according to claim 1, further comprising a step of freezing by rapid freezing after the step of performing vacuum packaging. A processed food obtained by the method for producing a processed food according to claim 1 or 2.