JP2009100693A - Method for producing salt pan roast beef - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide salt pan roast beef retaining deliciousness and flavor of beef in a rare condition, and creating high-class feeling, and to provide a method for producing the salt pan roast beef. <P>SOLUTION: This method for producing the salt pan roast beef comprises sequentially adopting (a) a process of pickling with salt of pickling block meat for roast beef with salt, (b) a surface roasting process of heating only the surface of the block meat after pickling with salt, (c) a fat skin packing process of wrapping the block meat which is heated only in the surface with sliced pork backfat followed by further wrapping with beef crepine, (d) a salt pan forming process of embedding the block meat packed with fat skin in a salt pan made of salt including albumen, (e) a dry heating process of dry heating the formed salt pan, (f) a confirming-repairing process of crack of the salt pan, and (g) a freezing-storing process. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing a salted kettle roast beef, and more specifically, the beef block meat is salted, the surface is heated only, the surface heated beef block meat is wrapped with sliced pork back fat, The present invention relates to a method of manufacturing a salt pot roast beef that is embedded in a salt pot and then dry-heated.

  For example, a conventional method of cooking or cooking fish or meat in a salt pot is a salt pot made of salt containing egg white after wrapping the whole or part of the fish with magnolia leaves, bamboo leaves, cherry leaves, etc. After embedding and drying the fish cooking method and kneading salt prepared by kneading salt and egg white in a mold container that is formed in the shape of a fish, scale removal, built-in removal, removal of wrinkles, etc. The pretreated fish is placed on the salt, and then the fish is completely covered with the kneaded salt. Then, the mold container is turned upside down on the tray to put the fish kneaded salt coating from the mold container into the tray. There is known a method for manufacturing a salt-grilled fish (see, for example, Patent Document 1) in which a tray containing a fish paste salt coating is placed in an oven and baked. Wrapped pork meat and chunks of pork with non-woven fabric, grilled with salt kettle, grilled beef chunks with cabbage or salted bamboo shoots, and wrapped tightly with octopus thread. Later, a cooking method is known in which it is embedded in a salt pot and dried.

JP-A-2005-27550

  An object of the present invention is to provide a salt pot roast beef that produces a high-class feeling of a rare state or a medium rare state exhibiting a moderate salty taste and flavor, and a method for producing the same.

When the present inventors applied the conventional method of grilling fish and pork with salt to the red block meat for roast beef, the taste of beef is reduced due to the movement of moisture (movement of salt), or the salty taste is reduced. It has been found that there is a drawback of becoming too strong. Therefore, as a material for wrapping beef block meat, a wide selection of synthetic resin wrapping materials, plant materials existing in nature, animal fat portions or intestinal portions, etc., and changing the packaging order etc., beef block meat As a result of intensive investigations such as examining the effect of roast beef flavor and flavor, shape retention and hardness of salt pot, sliced beef block meat that had been salted and baked on the surface was first sliced By wrapping with pork back fat, and further wrapping with beef net fat, then roast beef in a rare state or medium rare state obtained by baking in a salt pot, has a unique taste and flavor while maintaining a moderate salty taste, As a result, the present invention was completed.
Thus, although the back fat of sliced pigs has the effect | action which prevents the movement of moisture (movement of salt), since the back fat of pigs has a fiber, it shrinks and deforms in the fiber direction at the time of dry heat processing. However, it is possible to suppress the deformation of the block meat due to the shrinkage deformation of the pork back fat by the dry heat treatment by using and wrapping the beef net fat with no heat shrinkage deformation like a wrap. In this way, wrapping block meat with sliced pork back fat and further wrapping with beef net fat prevents moisture movement (salt movement) even when baked in a salt pot. It is not strong, maintains its umami and flavor, and has no deformation of the cow block.

  That is, the present invention provides [1] a method for producing a salted roast beef comprising the following steps (a) to (e) in sequence, and (a) a salting step of salting the roast beef block meat. (B) a surface baking process for heating only the surface of the block meat after salting; (c) a sebum packaging process for wrapping the block meat heated only on the surface with sliced pork back fat and cow net fat; (D) a salt pot molding step of embedding the block meat packed with sebum in a salt pot composed of salt containing egg white; (e) a dry heat heating step of dry heating the formed salt pot; [2] (E) The method for producing a salted roast beef according to [1] above, further comprising (f) a salt pot crack confirmation / repair step after the dry heat heating step, and [3] (e) dry heat After the heating process, or (f) after the crack confirmation / repair process of the salt pot Further (g) above [1], characterized in that with a freezing and storage process or [2] a method for the preparation of Shiogama roast beef described.

  The present invention also provides [4] a method for producing a salted roast beef according to any one of the above [1] to [3], wherein a plurality of pork back fat sliced to a thickness of 1 to 2 mm is used, 5) (e) The method for producing a salted roast beef according to any one of the above [1] to [4], wherein heating is performed to a rare state or a medium rare state by a dry heat heating step, and [6] (c ) In the oil skin packaging step, the method for producing a salted roast beef according to any one of the above [1] to [5], wherein [7] the salted pot is dried egg white, starch, milk The present invention relates to a method for producing a salt pot roast beef according to any one of the above [1] to [6], which is a salt pot containing a purified protein.

  Furthermore, the present invention relates to [8] a salt pot roast beef produced by the production method according to any one of [1] to [7].

  According to the present invention, the meat odor is reduced by the salting process of rubbing the additive mix on the surface, the taste is imparted, the flavor of the meat is not missed by the surface baking process of the meat, and then the block meat Wrapping with sliced pork back fat, and further with a fat embedding process of wrapping with beef net fat, and baking in a salt pot, moisture transfer (salt transfer) and block meat deformation can be prevented. By sequentially performing these steps, it is possible to obtain a salted kettle roast beef that increases the taste while maintaining the umami and flavor of red beef and has a high-class feeling.

  The method for producing the salted kettle roast beef of the present invention includes (a) a salting step of salting the block meat for roast beef, (b) a surface baking step for heating only the surface of the block meat after salting, (c) the surface Only the heated block meat is wrapped with sliced pork back fat and beef net fat, (d) The fat skin wrapped block meat is embedded in a salt pot composed of salt containing egg white It is not particularly limited as long as it is a production method sequentially equipped with a salt kettle molding step and (e) a dry heat heating step for dry heating the molded salt kettle, and the beef used as a raw material is suitable for cooking roast beef For example, good quality peach red meat can be mentioned, and raw meat or frozen meat thawed can be cut into a suitable size to make a roast beef block meat.

  The salting agent (additive mix) used in the salting step of (a) of the present invention usually uses sodium chloride and pepper, but other herb spices such as celery powder, and sugars such as glucose can be used. It is preferable that the mixture is sprinkled on the surface of the block meat, and tumbled at 5 to 15 ° C. for usually 30 minutes to 2 hours to rub evenly. By the salting step, the odor of meat can be reduced and a taste can be imparted.

  In the surface baking process of (b) of the present invention, only the surface of beef is heated, but such heating is performed to the extent that the surface of beef is colored. As long as this condition is satisfied, the type of heating method is not particularly limited. For example, heating methods such as oven heating, iron plate heating, iron net heating, fly heating, and microwave heating can be employed. Of these heating methods, the oven heating method is preferable in terms of operation because it can uniformly heat only the surface of the cow lump.

  The (c) oil skin packaging process of the present invention is a characteristic process in the present invention and is particularly important. In this process, sliced pork back fat and cattle net fat are essential packaging materials, and nonwoven fabric is an optional packaging material. The sliced pork back fat can be obtained by shaping the pork back fat from which the fat portion on the back of an adult pig has been cut into a flat plate with a rectangular cross section, and further slicing, for example, about 150 mm × Examples include a sliced pork back fat formed into a flat plate with a rectangular cross section of 80 mm × 25 mm and having a thickness of 1 to 2 mm, for example, about 150 mm × 80 mm × 1.5 mm. Is used for the packaging of block meat, and back fat slice packaging can suppress the transfer of moisture from the block meat to the salt kettle and at the same time suppress the transfer of salt from the salt kettle to the block meat. Since there is a fiber, it shrinks and deforms in the fiber direction during dry heat treatment. It is not preferable to use beef tallow instead of pork back fat. Further, bovine net fat is a net-like fat that wraps the internal organs (stomach, spleen / kidney) of the cow, and the net fat is cut into a size of about 400 mm × 400 mm, for example. By this reticulate wrapping, it is possible to suppress deformation of the block meat due to shrink deformation in the fiber direction during the dry heat treatment of pork back fat. The order of packaging is not particularly limited, but a method of wrapping with sliced pork back fat, then wrapping with cow net fat is preferred, wrapping with sliced pork back fat, then wrapping with cow net fat, and further It can also be wrapped with a nonwoven fabric from above. When wrapped with a non-woven fabric, when there is a drip from the meat, the appearance of dirt can be reduced.

  The salt pot molding process of (d) of the present invention is a process of embedding the block meat that has been packaged with oil skin in a salt pot composed of salt containing egg white. Specifically, the component material used in the salt pot is a salt. Egg whites, starches, weak flour, whey protein, water, and the like can be used as main components. The blending ratio thereof is, for example, 83.00 to 93.00% by weight of salt, and 2.00 to 3.00 of dried egg white. % By weight, starches 1.50-2.50% by weight, soft flour 0.02-0.07% by weight, whey protein 0.02-0.07% by weight, water 8.00-9.00% by weight be able to. Raw egg white or dried egg white can be used as the egg white, and starches such as corn starch, potato starch, tapioca starch, and modified starches thereof (alpha starch, oxidized starch, dextrin, etherified starch, ester) Modified starch such as modified starch) can be used, and any grade of weak flour can be used. Egg whites, starches, soft flour, whey, etc. are used as components that make it easier to embed with salt, maintain moldability after dry heat, and are preferable in appearance.

  As a method for embedding a beef block wrapped in a fat skin in a salt kettle, a normal method of embedding using this type of salt kettle can be used. For example, an upper mold and a lower mold capable of embedding block meat in advance can be used. Make a pot mold consisting of a mold, spread salt on the upper mold and lower mold to a predetermined thickness, embed a cow block, fit the upper mold and lower mold tightly, and embed the salt There is an embedding method that spreads the meat at a predetermined thickness and spreads the meat, puts a cow block on it, and wraps it tightly so as to completely cover the whole.

  In the dry heat heating step (e) of the present invention, it is preferable to heat the final roast beef product so that it becomes a rare or medium rare product. Dry heat heating can be performed by, for example, a normal method performed in a smoke house, and dry heat heating conditions are preferably performed in accordance with production standards for specific heated meat products defined by the Food Sanitation Law. The heating time can be shortened at a higher temperature, and the heating time can be lengthened at a lower temperature. In the case of a rare state, a dry heat heating method in which the dry heat temperature is 60 ° C. and is maintained for 120 minutes when the center temperature reaches 55 ° C. can be preferably exemplified.

  Although the salted kettle roast beef of the present invention can be obtained by cooling after the dry heat heating step, it is preferable to carry out the crack checking and repairing step of the salt kettle of (f) after the dry heat heating step of (e). If cracks are found on the surface of the salt kettle, wrap the salt further and repair it, and after adjusting the appearance, dry heat is applied to dry the restored salt kettle. For example, in a smoke house, the internal temperature is 95. When the temperature reaches ˜105 ° C., the salt kettle is placed in a smoke house and heated for 8 to 13 minutes to finish.

  After the dry heat heating step (e) above or after the crack confirmation / repair step of the salt kettle (f), the salt kettle roast beef heated by dry heat is cooled and packaged. Thereafter, (g) a freezing / storage step is preferably provided. In the freezing / storage step, a freezing method and a storage method that are usually performed in food preservation can be employed. In the state where the salt pot roast beef of the present invention is frozen and stored, there is an advantage that salt does not penetrate into the roast beef.

  The salted kettle roast beef of the present invention is made of red beef, salted, baked only on the surface, wrapped with sliced pork back fat, and further wrapped in beef net fat, salted kettle molded in salt kettle and By adopting each means of dry heat, the beef lean is kept in a rare or medium rare state, its texture, umami, and flavor are improved, and it shows a delicious luxury feeling wrapped in salt that is not too salty. It can be used as food and as a gift.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  Raw beef for roast beef (Japanese black beef peach meat) was thawed and shaped. Thereafter, the raw material beef is cut (around 700 g, the cross section is about 8 cm × 10 cm) to obtain a block meat. On the surface of the block meat, an additive mix [salt 50 wt%, black pepper 14 wt%, celery powder 0.2 The appropriate amount of [wt%, glucose 35.8 wt%] was rubbed and tumbled at 10 ° C. or lower for 1 hour (salting step). After standing for 30 minutes, it was placed in an oven set at 230 ° C. and heated until only the surface of the block meat was colored, and the surface was baked (surface baking step). Then, it was left to stand for 10 minutes in a rapid cooling box to take rough heat.

  Slice the pork back fat, which is roughly 150 x 80 x 25 mm (see Fig. 1) into 1.5 mm, and slice it into 5 to 7 slices (see Fig. 2). Wrapped, and then wrapped in a spread of cattle fat (see FIG. 3) 400 × 400 (mm) (grease skin packaging step). The main component of salt that constitutes a salt pot with block meat wrapped in oil skin [salt (made by Daiichi Bussan Co., Ltd.) 87.3% by weight, dried egg white (trade name “Dried Egg White H” manufactured by Daiichi Bussan Co., Ltd.) 2.4 wt. %, Modified starch (trade name “Permaflow” manufactured by Nippon Corn Starch Co., Ltd.) 1.75% by weight, thin flour (trade name “White Feather” manufactured by Tokai Starch Co., Ltd.) 0.05% by weight, whey protein (trade name “Genesis H”) “Daiichi Kasei Co., Ltd.) Salt of 0.05% by weight and 8.45% by weight of water] was firmly wrapped and molded to a thickness of about 40 mm (salt pot molding process).

  The block meat formed in the salt pot was put in a smoke house and heated at 60 ° C. by dry heat, and maintained for 120 minutes after the central temperature of the block meat reached 55 ° C. (dry heat heating process). After cooling, the one without cracks was completed as a salt pot roast beef. If there is a crack on the surface of the salt kettle, repair the cracked portion by filling the cracked salt with the salt for the salt kettle having the same components as above, and then put it in the salt kettle when the inside temperature of the smoke house reaches 100 ° C. And heated for 10 minutes. After repairing the cracks, the heated salt kettle roast beef was cooled, sub-vacuum packed, and freeze-dried to obtain a freeze-dried salt kettle roast beef (see FIG. 4).

(Details of oil-skin packaging)
FIG. 5 shows the top surface of the salt pot roast beef obtained in Example 1 with the salt pot removed. FIG. 5 shows that the roast beef is wound with pork back fat slices and cow net fat, and is tightly wound with two types of fat skin. FIG. 6 shows a cross section of the roast beef shown in FIG. It can be seen from the cross section that the meat is baked in a rare state. FIG. 7 shows a state in which the net fat has been peeled off, FIG. 8 shows a state in which the back fat slice has been peeled off, and FIG. 9 shows a roast beef from which all of the fat skin has been peeled off.

The photograph which image | photographed the back fat (raw) cut out from the back of the pig used for the oil skin packaging of this invention is shown. The photograph which image | photographed what sliced (raw) the back fat cut out from the back of the pig of this invention is shown. The photograph which image | photographed what spread | reduced the net fat (raw) of the cow of this invention is shown. The photograph which image | photographed the final product (freezing) of the salt pot roast beef of this invention is shown. The photograph which image | photographed the state (heat-processed) of the state which wound the roast beef of this invention with the back fat slice of a pig and the net fat of a cow is shown. The photograph which image | photographed the cross section of the state (heat-processed) in which the roast beef of this invention was wound with the back fat slice of a pig and the net fat of a cow is shown. The photograph which image | photographed the state which peeled the net oil of this invention is shown. The photograph which image | photographed the state which peeled the back fat slice of this invention is shown. The photograph which image | photographed the roast beef which peeled all the sebum of this invention is shown.

Claims (8)

(A) A salting step of salting block meat for roast beef, characterized in that the following steps (a) to (e) are sequentially provided:
(B) a surface baking step of heating only the surface of the block meat after salting;
(C) A sebum wrapping step of wrapping the block meat heated only on the surface with sliced pork back fat and beef net fat;
(D) a salt pot molding step of embedding the block meat wrapped in sebum in a salt pot composed of salt containing egg white;
(E) a dry heat heating step for dry heating the molded salt kettle; The method for producing a salt pot roast beef according to claim 1, further comprising (f) a crack confirmation / repair step of the salt pot after the dry heat heating step. The salt pot roast beef according to claim 1 or 2, further comprising (g) a freezing / storage process after the dry heat heating process or (f) the crack confirmation / repair process of the salt pot. Manufacturing method. The method for producing a salt pot roast beef according to any one of claims 1 to 3, wherein a plurality of pork back fat sliced to a thickness of 1 to 2 mm is used. (E) Heating to a rare state or a medium rare state by a dry heat heating process, The manufacturing method of the salt pot roast beef in any one of Claims 1-4 characterized by the above-mentioned. (C) The method for producing a salt pot roast beef according to any one of claims 1 to 5, further comprising packaging with a non-woven fabric in the oil-skin packaging step. 7. The method of producing a salted roast beef according to claim 1, wherein the salted pot is a salted pot containing dried egg white, starches, and whey protein. A salt pot roast beef produced by the production method according to claim 1.