JP2004321138A - Method for producing bacon - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing bacon remarkably reducing raw meat molding processes, molding time, and drying and smoking time, and largely improving the productivity of bacon. <P>SOLUTION: The method for producing bacon comprises molding raw meat, drying the molded raw meat followed by smoking the dried meat. In the method, the raw meat is dried and smoked after electrically heated. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing bacon, and more particularly to a method for producing bacon that can significantly reduce the molding step and molding time of raw meat, the drying and smoking treatment time, and greatly improve the productivity of bacon. It is.
[0002]
[Prior art]
Conventionally, as shown in FIG. 3, bacon is applied with a compressive force to raw meat formed by laminating pieces of meat such as ribs of pork, and is subjected to processing such as drying and smoking to produce a raw wood of bacon. The bacon logs are sliced to a size suitable for commercial use.
In general, when manufacturing this bacon log, for example, a retainer having a plurality of box-shaped storage sections is prepared, and the raw meat is stored in a raised state in the storage section of each retainer, and a plurality of The retainers are stacked and placed.
Then, a tightening tool for tightening the space between the uppermost retainer and the bogie is prepared, and the tightening tool is tightened so as to eliminate the gap between the retainers caused by the swelling of the raw meat. It is compressed and molded.
[0003]
[Problems to be solved by the invention]
By the way, in the above-mentioned conventional method for producing bacon, the compression-molded raw material meat is further dried and then smoked. However, in order to maintain the flavor and the like, these dry and smoke treatments are usually 50 to 80. It is performed at a temperature of ° C., and as a result, there is a problem that a long time of about 3 hours is required for each of the drying and the smoking process.
[0004]
The present invention, in view of the above-mentioned problems of the conventional bacon production method, significantly reduces the molding process and molding time of raw meat, drying and smoking time, and can greatly improve the productivity of bacon. An object of the present invention is to provide a method for producing bacon.
[0005]
[Means for Solving the Problems]
In order to achieve the above object, the method for producing bacon of the present invention is a method for producing bacon, in which the formed raw meat is dried and then smoked, wherein the raw meat is electrically heated and then dried and smoked. Is performed.
[0006]
This bacon is manufactured by heating and heating the raw meat and then subjecting the raw meat to drying and smoking, so that the raw meat is uniformly heated to form the raw meat and dried and smoked in a preheated state. This can greatly reduce the molding process, molding time, drying and smoking time, and greatly improve the productivity of bacon.
In addition, since the bacon can be formed by energizing and heating the raw meat, it is possible to cope with diversification of the finished shape by changing the shape of the energizing and heating casing.
[0007]
In this case, the electric heating of the raw meat can be performed by packing the raw meat in the electric heating casing, and the drying and smoking process can be performed while the raw meat is packed in the electric heating casing.
[0008]
Thereby, workability is improved and productivity of bacon can be further improved.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, an embodiment of a bacon manufacturing method of the present invention will be described with reference to the drawings.
[0010]
1 and 2 show one embodiment of the method for producing bacon of the present invention.
In this method for producing bacon, the raw meat 1 is packed in an electric heating casing 2 and energized and heated (Joule-heated), and then the energized and heated raw meat 1 is taken out of the casing 2 (or a casing as described later). (2 each) It is introduced into a smoke house (not shown), where it is dried to some extent and then smoked.
[0011]
The casing 2 is made of, for example, a box-shaped casing made of a synthetic resin plate member having insulating properties as shown in FIG. 1, nylon or fluororesin having insulating properties as shown in FIG. A wire mesh casing made of a wire mesh member coated with a synthetic resin as described above can be used.
[0012]
When a box-shaped casing made of a synthetic resin plate-like member having insulating properties is used for the casing 2, the packaging of the raw meat 1 in Japanese paper can be omitted.
As a result, the cost of the washi 22 can be reduced, and industrial waste caused by the used washi can be eliminated.
[0013]
When a wire mesh casing made of a wire mesh member coated with a synthetic resin such as a fluororesin having an insulating property is used for the casing 2, the raw meat 1 is wrapped with Japanese paper 22 as in the related art. After packing in the casing 2, the casing 2 can be dried and smoked while the raw meat is packed.
Thereby, workability is improved and productivity of bacon can be further improved.
[0014]
In any of the above cases, electrodes 21, 21 made of a conductive material such as titanium are disposed on the opposing side surfaces of the casing 2 along the side surfaces. 1 to carry out the heating.
[0015]
In this case, the raw meat 1 is energized and heated in the casing 2 at, for example, 70 ° C. for about 30 minutes, and then is taken out of the casing 2 (or the entire casing 2 as described above) and introduced into a smoke house. After drying at about 1 hour for about 1 hour, a smoke treatment is performed at about 50 to 70 ° C. for about 2 hours.
[0016]
As a result, the raw meat 1 is heat-formed and preheated by electric heating, so that conventional press forming is not required, drying is promoted, and smoke in smoke treatment is easily put on. .
[0017]
The energization heating of the raw meat 1 is automatically cut off sequentially by supplying a predetermined amount of electric power to a plurality of casings 2 using a plurality of integrated wattmeters 3 and a programmable controller 4 or the like. You can do so.
[0018]
Then, the smoked raw meat 1 is cooled, sliced to a predetermined thickness as necessary, and packaged in a vacuum pack or the like.
[0019]
Thus, in the method for producing bacon of the present embodiment, the raw meat 1 is heated and heated and then dried and smoked, so that the raw meat 1 is homogeneously heated, and the raw meat 1 is heated and formed. Drying and smoking treatment can be performed in a heated state, whereby the molding step, molding time, drying and smoking treatment time can be significantly reduced, and bacon productivity can be greatly improved.
In addition, since the bacon production method can form the raw material meat by electric heating, by changing the shape of the electric heating casing, it is possible to cope with diversification of the finished shape.
[0020]
Specifically, in the conventional method for producing bacon, as shown in FIG. 3, the drying of the raw meat 1 took about 3 hours at 50 ° C. and the smoke treatment took about 3 hours at 50 to 80 ° C. In the method for producing bacon according to the present embodiment, as described above, drying is performed at 50 ° C. for about 1 hour, and smoke processing is performed at 50 to 70 ° C. for about 2 hours. Can be.
In addition, the total manufacturing time, which conventionally required about 10 hours in total, can be manufactured in about 7 hours in the present embodiment.
[0021]
As mentioned above, although the Example of this invention was described, the manufacturing method of the bacon of this invention is not limited to the description of this Example, It can be suitably changed in the range which does not deviate from the meaning. .
[0022]
【The invention's effect】
According to the method for producing bacon of the present invention, after the raw meat is electrically heated and then dried and smoked, the raw meat is uniformly heated to form the raw meat, and the raw meat is preheated. Drying / smoking treatment can be performed, whereby the molding process, molding time, drying and smoking treatment times can be significantly reduced, and bacon productivity can be greatly improved.
Further, according to the bacon manufacturing method, since the raw material meat can be formed by electric heating, by changing the shape of the electric heating casing, it is possible to cope with diversification of the finished shape.
[0023]
In addition, the electric heating of the raw meat is performed by packing the raw meat in the electric heating casing, and the drying and smoking process is performed while the raw meat is packed in the electric heating casing, thereby improving the workability. Can be further improved.
[Brief description of the drawings]
FIG. 1 is a process chart showing one embodiment of a method for producing bacon of the present invention.
2A is a perspective view showing a mold-shaped casing, FIG. 2B is a cross-sectional view showing an electric heating casing, and FIG. 2C is an explanatory view showing an example of an electric heating method.
FIG. 3 is a process chart showing a conventional method for producing bacon.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Raw material meat 2 Casing 21 Electrode 22 Japanese paper 3 Integrated power meter 4 Programmable controller

Claims (2)

A method for producing bacon, which comprises subjecting a formed raw meat to drying and then subjecting the raw meat to smoke treatment, wherein the raw meat is subjected to heating and then drying and smoking treatment. The bacon according to claim 1, wherein the heating of the raw meat is performed by packing the raw meat in a casing for heating and supplying the raw meat to the casing for raw heating while the raw meat is packed in the casing. Production method.

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