JP2006345725A - Method for producing ham and bacon each seasoned with haccho miso - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a meat product comprising ham and bacon seasoned with Haccho miso comprising imparting color, taste, flavor and aroma of red soybean miso (including Haccho miso) regarded as a prototype of traditional Japanese flavor to ham or bacon regarded as a prototype of western food to harmonize them. <P>SOLUTION: The method for producing Japanese-style ham and bacon comprises the following process: injecting pickle liquid into meat; tumbling the meat; stabilizing the meat for 3-7 days; leaving the stabilized meat at rest; and pickling the meat with salt followed by drying, smoking and steaming the meat. In the process above, the meat is pickled twice in seasoning liquid containing the red soybean miso such as Haccho miso as main raw material. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing ham and bacon using red miso and red dashi miso typified by Hatcho miso.

  When using the taste of miso as a seasoning for ham or bacon, it is a common manufacturing method that mixes miso or soy sauce with the pickle liquid for pickling, injects the liquid into meat and immerses it. is there.

Since miso is a fermented food, when mixed with pickle liquid and injected into meat, the fermenting bacteria are alive, so they tend to cause lactic acid fermentation and have poor storage stability even when finished in ham. There is.
Miso and soy sauce contain a lot of salt, so if you try to strengthen the taste and flavor in the pickle solution, increasing the amount of miso increases the amount of salt, and adjusting the salt makes it difficult to produce the characteristics of miso was there.
Provided is a method for producing ham and bacon, which maintains the moderate salt content of ham and bacon, and also has the characteristics of color, taste, flavor and aroma of Hatcho miso.

  After salting with pickle liquid according to the general ham production method, squeezing and removing the pickle liquid, red bean miso represented by Hatcho miso is dissolved in sake, sake, and sugar is added to adjust the taste. In addition, sufficient mixing is performed, and the problem is solved by adding a step of standing at 0 to 10 ° C. for about 1 to 3 days and immersing twice.

  While maintaining moderate saltiness in the central part, the surface, the outer 2mm ~ 10mm about the taste, flavor and fragrance of Hatcho miso strongly, and the surface part is dry, and the water activity is lowered by the effect of smoke We provide a method for producing bacon, a new flavored ham that harmonizes the taste of bacon with a Japanese-style ham that has been preserved due to the sterilizing power of smoke.

Inject 2kg pork loin with pickle liquid in the proportions shown in Table 1 and tumbling for about 30 minutes. After salting in a refrigerator at 0-5 ° C for 7 days, only the meat mass is taken out. Tumble with 0.1 kg of mirin (110 cc) and sugar (0.14 kg) with sufficient agitation, and soak with the solution at a temperature of about 5 ° C. for 2 days.
A manufacturing method in which the meat chunks that have been soaked are suspended in a smoke house, dried, smoked, and steamed, and then refrigerated overnight in a refrigerator.

  The pickle solution shown in Table 1 above is injected into 10 kg of raw pork loin and tumbled with the solution for 30 minutes using a tumbler.

  Leave with a pickle solution in a refrigerator at 5 ° C. for 7 days.

  Thereafter, the soaking solution is thoroughly cut, tumbling is performed for 30 minutes with the solutions in Table 2 above, and the soaking solution is soaked with the remaining solution for 2 days.

  The extracted meat chunk is suspended in the smoke house and dried for about 1 hour, and it is confirmed that the surface is dry even if the surface is touched by hand. For about 50 minutes, steamed for 1 hour at a temperature of 80 ° C. and confirmed that the center temperature of the meat is 70 ° C., and then cooled in the refrigerator overnight.

  As a result, a product in which the taste and flavor of Haccho miso are strong in the portion of 2 to 10 mm from the surface of the finished ham and the taste of Western ham is maintained in the central portion. When this ham was sliced and eaten, it became possible to produce a Japanese-style ham, which first felt strongly the characteristics of the Hatcho miso, and then harmonized with a Western-style or Japanese-style taste that felt the taste of the ham at the center.

It is explanatory drawing which showed the completion figure of Haccho miso ham and bacon, and sectional drawing.

Explanation of symbols

1 Haccho miso ham finished in brownish brown, the surface of bacon 2 Central part of normal ham 3 Outer part of 2-10mm from the surface where the taste and flavor of Haccho miso are strong

Claims (1)

  After finishing the salting process of ham and bacon manufacturing method, it is further obtained by pickling twice with a seasoning liquid mainly composed of red bean miso represented by Hatcho miso, Bacon manufacturing method.