JP2008067721A - Compression molded pettitoes and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a compression molded pettitoes and method for producing the same, capable of molding into various forms and being treated into various shapes according to purpose such as a slice or a cube, etc., and being used as food materials like sushi items, a box lunch, feeding, etc., made as easily edible by those avoiding pettitoes from its grotesque looks. <P>SOLUTION: The compression molded pettitoes is produced in the following processes, a process separating the heat cooked pettitoes into primary meats of pettitoes and primary bone of pettitoes with small meats, a process heating/cooking the primary meats of pettitoes again, a process cooling the heat cooked primary meats of pettitoes under compression and a process removing compression molded primary meats of pettitoes from a mold. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention can be processed into various shapes, can be used in various applications as ingredients for sushi, lunch boxes, lunches, etc., is easy to eat, and has a beneficial effect on beauty and health, and a method for producing the same About.

  In recent years, cooked pork legs have been distributed as food, and the skin-beautifying effect of collagen and gelatin contained in pork legs has become a hot topic, and pork legs are being eaten by a wide generation. You can easily imagine being shy away from. Pork legs are pretreated (heated, treated with body hair, etc.), commercialized and generally distributed and consumed.

  The products currently on the market are boned, boneless and seasoned. Shaped boneless pork leg meat can be processed into a variety of applications, and demand is expected to increase dramatically. Currently, various pork legs with bones are on sale, but bones cannot be eaten, and the ratio of bone to pork leg meat is not constant, so it is unfair to consumers who pay for the contents There is a problem that the feeling remains.

As a conventional pork foot cooking method, a pork foot cooking method for grilled meat material (Patent Document 1), a pork foot soup manufacturing method, and cooked pork foot (Patent Document 2) are known. There is no known technique for producing a pork leg molded body so that it can be used as a foodstuff for lunch boxes and lunches.
JP 2006-271317 A JP 2007-174922 A

  Pork leg is softened by heating and partly gelled. The present inventor has conducted various studies on the cooking method of pork foot, and the meat of the pork foot placed in the container can be easily shaped by being pressurized, and gradually solidified by being cooled. As a result, we gained the knowledge that lipids, gelatin, etc. play the role of adhesives and integrate. In other words, the present inventors have found that pork legs are cooked and softened once to be gelled, and then pressure-cooled to be solidified.

  In the present invention, the molded body itself can be molded into various shapes, and the molded body can be cut into various shapes such as slices and dice according to the application, such as sushi, lunch boxes, lunches, etc. It is an object of the present invention to provide a pork foot compression molded body that can be used as a variety of food ingredients and can be eaten easily even by people who have shunned the grotesque shape of the pork foot itself, and a method for producing the same And

  In order to solve the above-mentioned problems, the first aspect of the method for producing a compression-molded pork leg of the present invention separates the cooked pork leg into pork leg primary meat pieces and pork leg primary bones with small meat pieces. A step, a step of recooking the pork leg primary meat piece, a step of pressurizing and cooling the pork leg primary meat piece that has been cooked again, and a die cut of the compression-molded pork leg primary meat piece And a step of obtaining a compression molded body.

  The second aspect of the method for producing a compression-molded pork foot of the present invention comprises a step of separating cooked pork feet into pork foot primary meat pieces and pork foot primary bones with small pieces of meat, and the separated pigs The step of cooking the primary bone of the foot to obtain a thick cloudy soup containing gelatin, collagen, etc., the soup and the pork leg primary meat piece are mixed, and the mixture containing the pork leg primary meat piece and the soup is heated again. The step of cooking, the step of pressure-cooling the mixture containing the pork leg primary meat piece and the soup that has been cooked again, and the pig leg compression by punching the mixture containing the compressed pork leg primary meat piece and the soup And a step of obtaining a molded body.

  The third aspect of the method for producing a compression-molded pork foot of the present invention comprises a step of separating cooked pork feet into pork foot primary meat pieces and pork foot primary bones with small pieces of meat, and the pork foot primary meat pieces The step of adding vegetables to the food and cooking again, the step of pressure-cooling the mixture containing the cooked pork leg primary meat pieces and vegetables, and the compression-molded pork leg primary meat pieces and vegetables. And a step of die-cutting the mixture to obtain a pork foot compression molding.

  The fourth aspect of the method for producing a pork foot compression molding of the present invention comprises a step of separating cooked pork feet into pork foot primary meat pieces and pork foot primary bones with small pieces of meat, and the separated pigs A process of obtaining a thick cloudy soup containing gelatin, collagen, etc. by heating and cooking the primary bone of the foot, adding and mixing vegetables to the soup and the pork leg primary meat piece, this pork leg primary meat piece and the soup and vegetable ingredient A step of re-cooking the mixture containing the meat, a step of pressure-cooling and molding the mixture of the pork leg primary meat piece and the soup and vegetables cooked again, and the compression-molded pork leg primary meat piece and the soup And a step of cutting a mixture containing vegetables and vegetables to obtain a pork foot compression molded body.

  In the method for producing a compression-molded pork leg of the present invention, pork head meat obtained from a cooked pork head can be used by mixing with the pork leg primary meat piece.

  The first aspect of the pork foot compression molding of the present invention is a pork foot compression molding manufactured by the method for manufacturing a pig foot compression molding of the present invention, which is sliced after die cutting and used as sushi material. It is characterized by that.

  A second aspect of the pork foot compression molded body of the present invention is a pig foot compression molded body manufactured by the method for manufacturing a pig foot compression molded body of the present invention, which is cut into a dice shape after die cutting, It is provided as an ingredient for school lunch.

  In the above-described pig foot compression molding of the present invention, the compression molding body was manufactured using pork foot as a raw material, but similarly, the compression molding body can be manufactured using a pig head as a raw material. The method for producing a pork head meat compression molding of the present invention includes a step of recooking pork head meat obtained from a cooked pork head, and a pressure cooling molding of the recooked pork head meat piece. And a step of punching out the compression-molded pork head meat piece to obtain a pork head meat compression-molded body.

  The pig head meat compression-molded body of the present invention is manufactured by the method for manufacturing a pork head meat compression-molded body of the present invention.

  According to the present invention, the molded body itself can be molded into various shapes, and the molded body can be cut and processed into various shapes such as slices and dice depending on the application. To provide a pork foot compression molded body that can be used as various food ingredients such as school lunches, and can be eaten easily even by people who have shunned the grotesque shape of the pork foot itself, and a method for manufacturing the same. It is also possible to provide a pork head meat compression-molded body having the same action and a method for producing the same.

  Embodiments of the present invention will be described below with reference to FIGS. 1 to 9 in the accompanying drawings, but various changes or modifications can be made to these embodiments without departing from the technical idea of the present invention. Needless to say.

  FIG. 1 is a flowchart showing an example of the order of steps in the method for producing a pork foot compression molding of the present invention. In FIG. 1, first, a frozen pork leg material is prepared (step 100). This frozen pork leg material (for example, pork leg with frozen bones that has undergone hair removal treatment) is thawed. For example, in a refrigerator, it is thawed by immersing it in water all day and night for the purpose of washing, removing blood and deodorizing. Although there is no particular limitation on the temperature in the refrigerator, it is preferably 8 ° C. or lower for hygiene purposes. Since the minimum temperature needs not to be frozen, it needs to exceed 0 ° C., for example, about 3 ° C. is appropriate.

  Next, heat cooking (primary) is performed on the thawed pork leg (step 102). This heat treatment is performed, for example, by placing the thawed pork leg 9 in a boiling vessel 8 filled with boiling water at 80 to 120 ° C., preferably 95 to 98 ° C., and taking a predetermined amount of time (30 to 60 minutes, preferably Cook for about 45 minutes (Figure 3). The boiled pork leg is washed again with water and then cooked in a steamer, for example, for 30 minutes to 2 hours, preferably about 1 hour at 90 to 130 ° C, preferably about 102 ° C.

  The heat-cooked pork leg bone and meat are separated manually (step 106). The higher the temperature of the above-described primary cooking, the easier the bone and meat can be separated. By this separation operation, the primary meat piece is separated (step 108) and the primary bone is separated (step 109).

  Next, the primary meat piece is cooked again (secondary) (step 110). In the secondary heat treatment, the primary meat piece may be cut into an appropriate size, placed in a mold, and reheated with a steamer (for example, 90 to 130 ° C, preferably 102 ° C). After this secondary cooking, pressure cooling molding is performed (step 112). This pressurization and cooling molding is performed by applying pressure to the mold containing the reheated primary meat piece and applying pressure to the mold, and storing it in a refrigerator at 1 to 8 ° C, preferably 3 ° C for one day. Take the primary meat pieces from the mold the next morning. By this molding process, the primary meat pieces are shaped and solidified, and a pork foot compression molding A is obtained (step 114). In addition, it takes a lot of time to reheat the above-mentioned primary meat pieces, quickly put them into a mold, cover them, pressurize them and leave them at room temperature, but the primary meat pieces are shaped and integrated in the same way. Body B can be obtained. Since there is no difference in the solid state and texture between the pork foot compression molding A and the pork foot compression molding B, the pig foot compression molding may be manufactured by either method.

  There is no particular limitation on the shape of the mold for performing the above-described pressure-cooling molding. For example, the box-shaped mold 10 shown in FIG. 4A, the cylindrical mold 11 shown in FIG. 4B, the bowl-shaped mold 12 shown in FIG. A mold of the shape can be used. FIGS. 5A to 5F are schematic views showing the procedure of the above-described step 112 and step 114. FIG. In FIG. 5A, the primary meat piece 16 is weighed by the measuring instrument 14 and put into the mold 10, and the primary meat piece 16 put into the mold 10 is press-molded by the pressure plate 18. The molded primary meat piece is punched to form a pork leg compression molding 17. If this pork leg compression molding body 17 is sliced into a sliced pork leg compression molding body 17A, it becomes a sushi seed, and if cut into a dice shape to make a dice-like pork leg compression molding body 17B, it can be used for lunch and lunch. It can be used as a foodstuff.

  Reheating cooking of the separated primary bone (step 109) will be described with reference to FIG. The primary bone is put in boiling water and cooked (step 111). In this cooking, the primary bone is put into boiling water and stirred for a predetermined time (for example, about 1 to 3 hours, preferably about 1.5 hours) while stirring with medium heat. By this cooking, a thick cloudy soup containing gelatin, collagen and the like can be obtained. Heat cooking with boiling water does not lead to complete separation of small pieces of meat from primary bone. However, after boiling (about 110-115 ° C.) in a pressure cooker, when heated for a predetermined time (for example, about 45 minutes) and left for a predetermined time (for example, about 30 minutes), most bones and meat are separated, Heat cooking work under pressure is superior, and high-pressure kneaders with a cooking temperature of a few hundred degrees have been developed, and by using these, yield and workability can be improved. Furthermore, if the primary bone is stirred forward and backward while applying pressure and heating, the efficiency of the separation work can be expected.

  Next, the cooking method of the primary meat piece and the primary bone will be described with reference to FIG. A piece of primary meat cut into pieces is added to the cloudy soup from which bone has been removed with a stainless steel wire mesh filter (a vegetable or seasoning may be added if desired) (step 200), and the whole is stirred at 85 ° C to 85 ° C. Heat until 90 ° C. (step 202). The mixture is heated in a cream stew shape, poured into a mold, covered with an upper lid, lightly held, stored in a refrigerator (eg, 3 ° C.) for a whole day, solidified, and shaped and integrated (step 204). By this molding operation, a pig foot compression molding C is obtained (step 206).

  A shaping method using a cylindrical heat-resistant resin bag will be described. If the mixture of the primary meat piece and the soup in the cream stew state (gelled) in step 202 described above is poured into a bag and cooled in a refrigerator (for example, 3 ° C.) overnight, a sausage-like (rod-like) solid can be obtained. .

  In addition, vegetables such as onions, carrots, shiitake mushrooms, shimeji, etc. can be added to the primary meat pieces and soup as desired, but cooking recipes for these vegetables are widely open to the public, It may be performed by a conventional method, and detailed description thereof is omitted. In the case of pig foot compression molding C with added vegetables, if it is sliced thinly, the vegetables can also be seen in the cross section and appetite, and there is also a special effect on solidification solidification by adding vegetables do not do. In addition, it is obvious that seasoning, medicinal herbs, perfumes, etc. can be added in the above-mentioned cream stew shape (gelation), and the use of speedy cooking can be expanded. Even when vegetables are added to the pork leg compression molding C, it is softer than the pork leg compression moldings A and B because it is still watered.

If the primary meat piece is cut to a moderately small size, the above-mentioned cream stew shape (gelation)
An air stuffer (intestinal filling machine) can also be used, and it can be processed into a sausage shape (bar shape) that is widely sold in general.

  About the influence by the temperature change of pig foot compression moldings A, B, and C, it is as follows. The shaped body cooled to 3 ° C. was taken out of the mold and sliced thinly to about 1.5 to 2.0 mm. During the slicing operation, separation and peeling of the shaped body were not observed, and strong integrity and adhesion were confirmed. The sliced pork leg was raised to room temperature 25 ° C, but no separation or peeling was observed. Although it heated to 40 degreeC with the microwave oven, isolation | separation and peeling are not seen. When it is heated to 50 ° C. in a microwave oven, some separation and separation are observed. Pork leg compression molding has the characteristic of softening as the temperature rises. It is possible to adjust the softness of the pig foot compression molding by the amount to be added.

  Currently, pork ears and head meat are eaten by lovers from specific countries and regions, but due to their gross form, demand is limited. Mixing and shaping with pork leg meat is also possible, and it is expected that the skin of the head and meat pieces will become popular food by the technique of the present invention.

  Examples of the present invention will be described below.

(Cooking experiment example 1)
Use pork legs (hair removal treatment, 10 kg of pork legs with frozen bones, 23 pieces, 430 g / piece). The work procedure is as follows.
(1) In a refrigerator at 3 ° C, it was thawed by immersing it in water all day and night for the purpose of washing, removing blood and deodorizing. For hygiene purposes, 8 ° C or less would be preferable.
(2) Put 10 kg of pork leg in boiling water at 95-98 ° C. and boiled for 45 minutes while removing lye. A change in mass from 10 kg to 9.46 kg was observed.
(3) The boiled pork leg was washed again with water and then cooked at 102 ° C. for 1 hour in a steamer. It was confirmed that the pig skin started to tear. A change in mass from 9.46 kg to 8.81 kg was observed.
(4) Wearing work gloves, the bone and meat were separated with a cooking tool (knife, small knife, scissors). It was confirmed that the higher the temperature, the easier the separation of bone and meat. A piece of meat in this state is referred to as a primary piece of meat, and a state with a small piece of meat is referred to as a primary bone. The primary meat piece was 3.98 kg and the primary bone was 4.83 kg.
(5) The primary meat piece was cut into an appropriate size, put into a mold, reheated with a steamer (102 ° C.), covered with an upper lid, stored in a refrigerator at 3 ° C. for a day and night, and taken out from the mold the next morning. The primary meat was shaped and integrated to confirm solidity (pig foot compression molding A).
(6) After the primary meat was reheated, it was quickly put into a mold, covered with an upper lid and pressurized, and similar shaping and integration could be confirmed with this method (pig foot compression molding B).
(7) Although integration was confirmed even with a primary meat at 50 ° C., a hollow portion was also observed, and the integration was better as the temperature was higher. (The mold used this time was an 85 × 190 × 45 (depth) aluminum casting resin coating, one surface open mold). The pressure weight was 5 kg (31 g / cm ² ).

Describes the re-cooking of primary bone.
(1) The primary bone was put into boiling hot water and heated and cooked for 1.5 hours while stirring over medium heat. A thick cloudy soup containing gelatin, collagen, etc. was made, but the small pieces of meat from the bone were not completely separated.
(2) After boiling in a household pressure cooker (about 110 to 115 ° C.), the mixture was heated for 45 minutes and left for 30 minutes. This confirms the superiority of the work with most of them being separated. This time, it was performed twice with 1 kg of primary bone and 2 kg of water. When determined by the proportional method, the mass change from 4.83 kg to 4.12 kg of the primary bone was considered due to the separation work with the pressure cooker. That is, it can be confirmed that the small pieces of flakes are peeled from the bone and the components are dissolved. A high-pressure kneader with a cooking temperature of a few hundred degrees has also been developed, and it is clear that the yield and workability can be improved by using these. If the primary bone is stirred forward and backward while being pressurized and heated, the efficiency of the separation work can be expected.

Describe how to cook primary meat and bone.
To the cloudy soup from which the bone has been removed with a stainless steel wire mesh filter, the primary meat that has been cut into pieces by adding vegetables and seasonings is added, and the whole is heated to 85 ° C. to 90 ° C. with stirring. The state after heating became cream stew, which was poured into a mold, lightly covered with an upper lid, stored in a refrigerator at 3 ° C overnight, solidified and confirmed to be integrated (pig foot compression molding C) .

  This time, onions, carrots, shiitake mushrooms and shimeji were used as vegetables, but cooking recipes are widely open to the public, and details are omitted.

  The pork leg compression molding C described above was sliced thinly, but vegetables were seen in the cross section, which stimulated appetite and had no effect on the shaping and solidification. It is clear that if it is cream stewed (gelled), seasoning, herbs, fragrances, etc. can be added, it can be easily seasoned and the use of speedy cooking will be expanded. There was no difference in the solid state and texture between the pork leg compression molding A and the pork leg compression molding B. The pork leg compression molding C contains vegetables and is further watered, so it is softer than the pork leg compression moldings A and B.

  If the primary meat is cut to a moderately small size, the above-mentioned cream stew shape (gelation) can be used as an air stuffer (enteric filling machine), and it can also be processed into a sausage shape (bar shape) that is widely sold. is there.

The influence of the temperature change of the pig foot compression moldings A, B, C is as follows.
The pig foot compression molded body cooled to 3 ° C. was taken out of the mold and sliced thinly to about 1.5 to 2.0 mm. During the slicing operation, separation and peeling of the shaped body were not observed, and strong integrity and adhesion were confirmed. The sliced pork leg compression molding was raised to room temperature 25 ° C, but separation and peeling were not observed. Although it heated to 40 degreeC with the microwave oven, isolation | separation and peeling are not seen. Although it heated to 50 degreeC with the microwave oven, partial separation and peeling were seen.

  It was confirmed that the pork foot compression-molded body had a characteristic of softening as the temperature increased. It was confirmed that the softness of the pork foot compression molding could be adjusted by the amount of water to be added.

(Cooking experiment example 2)
Production experiment of pig foot compression molding using a cylindrical heat-resistant resin bag To the cloudy soup from which bone has been removed with a stainless steel wire mesh filter, add primary ingredients made of vegetables and seasonings and sliced pieces, while stirring The whole is heated to 85 ° C to 90 ° C. The state after heating becomes a cream stew shape, poured into a bag in this cream stew state (gelation), and cooled in a refrigerator at 3 ° C. overnight, the next morning formation of a sausage-shaped (stick-shaped) pork leg compression molding Was confirmed. When this pork leg compression molding was sliced and eaten, it was the same texture as the pork leg compression molding C described above.

(Cooking experiment example 3)
When the primary meat is heated to a certain temperature (50 ° C.) (Cooking Example 1), and after the primary meat piece is raised to a high temperature (85 ° C. to 95 ° C.) and then cooled (to 50 ° C.) ( In the comparison of cooking example 2), it was confirmed that there was a difference in the adhesiveness of Kaya. It was confirmed that the cooking example 2 had much higher adhesiveness than the cooking example 1.

(Cooking experiment example 4)
Possibility experiment of frozen food Pork foot compression moldings A, B, C and their sliced pieces were frozen at -20 ° C., and the changes after thawing were examined. When the pork leg compression moldings A, B, and C were naturally thawed and sliced, the integrity was maintained and no problem was felt in workability. When the sliced pieces were naturally thawed, the integrity was maintained. When the sliced piece was rapidly thawed with a range, peeling of the adhesive part was observed in part. From the above results, it was confirmed that there was no problem in handling as frozen food.

  Currently, pork ears and head meat are eaten by enthusiasts from specific countries and regions, but due to their gross form, demand is limited. It is possible to mix and shape with pork leg meat, and the skin of the head and the meat pieces can be expected to become popular food by this processing method.

It is a flowchart which shows an example of the process order of the manufacturing method of the pork leg compression molding of this invention. It is a flowchart which shows an example of order of the process of the cooking method of the primary meat piece and the primary bone in this invention. It is explanatory drawing which shows the one aspect | mode which heat-cooks the pork leg in manufacture of the pork leg compression molding of this invention. It is an isometric view explanatory drawing which shows an example of the type | mold used for shaping | molding of the pig leg compression molding body of this invention. It is perspective explanatory drawing which shows the other example of the type | mold used for shaping | molding of the pig leg compression molding body of this invention. It is perspective explanatory drawing which shows another example of the type | mold used for shaping | molding of the pig leg compression molding body of this invention. BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic diagram which shows the principal part of the shaping | molding procedure of the pork leg compression molding of this invention, (a) is a side view which shows the state which measures a pork leg primary meat piece, (b) is the pork leg primary meat piece measured. (C) is a cross-sectional explanatory view showing the storage state of the pork leg primary meat pieces put into the mold, (d) is a perspective view showing the molded pork leg compression molded body, (e) ) Is an explanatory view showing a sliced pork foot compression molded body, and (f) is an explanatory view showing a pig foot compression molded body cut into a dice shape.

Explanation of symbols

8: Boiled container, 9: Pork leg, 10: Box type, 11: Cylindrical type, 12: Saddle type, 14: Meter, 16: Primary meat piece, 17: Pork leg compression molding, 17A: Sliced shape Pig foot compression molding, 17B: Dice-like pig foot compression molding, 18: Pressure plate.

Claims (9)

  Separating the cooked pork leg into a pork leg primary meat piece and a pork leg primary bone with a small piece of meat, re-cooking the pork leg primary meat piece, and re-cooked pork leg primary meat piece A method for producing a pork leg compression molding, comprising: a step of pressure-cooling molding; and a step of punching the compression-molded pork leg primary meat piece to obtain a pork leg compression molding.   The process of separating the cooked pork leg into pork leg primary meat pieces and pork leg primary bones with small pieces of meat, and cooking and heating the separated pork leg primary bones to become cloudy and rich containing gelatin, collagen, etc. Including a step of obtaining a soup, a step of mixing the soup and the pork leg primary meat piece, recooking the mixture containing the pork leg primary meat piece and the soup, and the reheated pork leg primary meat piece and the soup. A step of compression-cooling the mixture, and a step of punching the mixture containing the compression-molded primary pork leg meat and soup to obtain a pork leg compression molding, Body manufacturing method.   The step of separating the cooked pork leg into pork leg primary meat pieces and pork leg primary bones with small pieces of meat, the step of adding vegetables to the pork leg primary meat pieces and cooking again, and the above cooking again A step of pressure-cooling and molding a mixture containing pork foot primary meat pieces and vegetables, and a step of obtaining a pork foot compression molded body by die cutting the mixture containing pork foot primary meat pieces and vegetables. A method for producing a compression-molded pork foot, comprising:   The process of separating the cooked pork leg into pork leg primary meat pieces and pork leg primary bones with small pieces of meat, and cooking and heating the separated pork leg primary bones to become cloudy and rich containing gelatin, collagen, etc. A step of obtaining a soup, a step of adding and mixing vegetables to the soup and the pork leg primary meat piece, a step of heating again the mixture containing the pork leg primary meat piece, the soup and vegetables, and the step of cooking again A step of pressure-cooling and molding a mixture containing pork leg primary meat pieces, soup and vegetables, and die-molding the mixture containing pork leg primary meat pieces, soup and vegetables to obtain a pork leg compression molding And a method for producing a pork foot compression-molded body.   The pork leg meat obtained from the cooked pork head is used by mixing with the pork leg primary meat piece, and the pork leg compression molding according to any one of claims 1 to 4, Method.   It is a pork leg compression molding manufactured by the manufacturing method of the pork leg compression molding of any one of Claims 1-5, Comprising: It slices after die-cutting and is used as a sushi article, It is characterized by the above-mentioned. Pig foot compression molding.   It is a pig foot compression molding body manufactured by the manufacturing method of the pig foot compression molding body of any one of Claims 1-5, Comprising: It cuts into a dice shape after die-cutting, and is provided as a lunch box or a foodstuff for lunch. This is a compression molded pork leg.   The step of recooking the pork head meat obtained from the cooked pork head, the step of pressurizing and cooling the pork head meat piece cooked again, and the compression molded pork head meat mold And a step of obtaining a pork head meat compression molding body, and a method for producing a pork head meat compression molding body.   A pork head meat compression-molded body produced by the method for producing a pork head meat compression-molded body according to claim 8.

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