JP2012254022A - Method for injecting pickle liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To reduce the volume of a pickle liquid to be infiltrated into fatty flesh as much as possible; to reduce the volume of flowing drips; and to improve efficiency in pickle liquid-injecting work.SOLUTION: In a method for injecting a pickle liquid, a frozen bacon original material 9 is thawed out, and then the injection needle 11 of an injector 1 is driven into the bacon original material 9 to inject the pickle liquid, the injection needle 11 is driven into the bacon original material 9 when the material concerned is semi-thawed.

Description

  The present invention relates to a pickling liquid injection method for injecting a liquid substance such as a pickling liquid or seasoning liquid into a meat lump, particularly a meat lump for bacon.

  Bacon eaten at home, restaurants, etc. is required to have a uniform taste throughout the product. Therefore, after thawing a meat mass for bacon (sometimes referred to as “bacon log”) that has been conventionally stored in a freezer, a predetermined amount of pickle liquid or seasoning (“ In some cases, such as “pickling liquid” is injected (see, for example, Patent Document 1). In this injector, an injection head having a large number of injection needles is arranged above a feed conveyor (belt conveyor), and when the meat block conveyed by the conveyor reaches just below the injection head, the conveyor is temporarily stopped. While stopping, the injection head is rapidly lowered and the injection needle is inserted into the raw meat chunk to inject the pickle liquid.

Japanese Patent Laid-Open No. 6-209663,

  Pork belly is used as the bacon log, but pork belly has red and fat, and generally has three layers, that is, white fat (fat) in the middle layer. And upper and lower red meats sandwiching the intermediate layer. When the pickle liquid is injected into the bacon log, the pigment of the pickle liquid penetrates into the fat and mixes into the white. For this reason, the fat of bacon that has become a product has a cloudy color and does not look good, resulting in a reduction in product value.

  Further, during the thawing, a drip (thawing solution) flows out from the bacon log, and this drip contains umami and nutrients. Therefore, when the drip flows out, not only the taste but also the color is deteriorated, so that it is necessary to suppress the outflow as much as possible.

  The frozen bacon log is put in a refrigerator and slowly thawed at a certain temperature, for example, about 5 ° C., so as to reduce the outflow of drip. It takes 2 days. Therefore, the time related to the pickling liquid injection work becomes long, and the working efficiency is not good.

  In view of the above circumstances, an object of the present invention is to reduce the amount of the pickling liquid that penetrates into the fat as much as possible. Another object is to reduce the amount of drip outflow and improve the efficiency of the pickling liquid injection operation.

  The present invention relates to a pickle liquid injection method in which a frozen bacon log is thawed and then an injection needle of an injector is driven into the bacon log to inject a pickle liquid. It is characterized by being driven sometimes.

  The temperature of the raw bacon wood in the half state of the present invention is + 1 ° C to -3 ° C. The bacon log according to the present invention is characterized by comprising upper and lower layers of red meat and an intermediate layer of fat. The red meat in the upper and lower layers of the bacon raw material of the present invention is in a thawed state, and the fat in the intermediate layer is in a frozen state. The bacon log of the present invention is characterized in that it is put into a massage device and massaged after the pickle liquid is injected.

  In this invention, when the bacon log is in a half-thawed state, that is, when the fat in the intermediate layer is in a frozen state, the injection needle is struck, so that the pickle liquid is difficult to enter the frozen fat. Therefore, before and after pickling liquid injection, the fat color hardly changes and maintains a beautiful white color, so that it looks good and increases the commercial value.

  Since the pickle solution is injected when the bacon log is in a half-thawed state, the time required for thawing can be shortened and drip outflow is less than when thawed completely. By the way, according to the present invention, the thawing time is shortened by about half compared to the conventional example, and the drip outflow amount can be reduced by about 4%.

It is a front view which shows the Example of this invention. It is an expanded sectional view of a bacon log. It is an expanded sectional view of another bacon log.

The present inventor considered that the fat (fat), which is an intermediate layer of bacon raw wood, becomes cloudy in the product because the pickle liquid penetrates into the fat. As a result of diligent research on measures to prevent the pickle liquid from penetrating into fat, the following was found.
(1) When thawing, the upper and lower layers of red meat should be thawed first, followed by the middle layer of fat being thawed,
(2) The injection needle penetrates the fat in the intermediate layer at the time of injecting the pickle liquid, but when the fat is frozen, the pickle liquid is difficult to penetrate.

  Therefore, the present inventor has found that the above problem can be solved by driving the injection needle and injecting the pickle liquid when the frozen bacon log is in a half-thawed state. The present invention has been completed based on the above findings.

  An embodiment of the present invention will be described with reference to FIGS. As shown in FIG. 2, the pork belly (bacon log) 9 used as a meat mass for bacon is sandwiched between the upper and lower red meat 9r, 9r, and the fat 9w in the central portion (intermediate layer) It has a so-called three-layer structure. The loose meat 9 is formed in a substantially quadrangular prism shape. For example, the thickness is 34 mm to 45 mm, the width is 260 mm, and the length is 500 mm.

  The bacon log 9 is stored frozen. This bacon log 9 is put in a refrigerator (not shown) and slowly thawed at a low temperature, for example, about 5 ° C., but in the middle of thawing, the surface is soft and the central part (core) is frozen, that is, half-thawed. When it becomes the state, it is taken out from the refrigerator. At this time, the upper and lower red meats 9r and 9r are in a thawed state, and the fat portion 9w in the central portion (intermediate layer) is in a frozen state. The temperature of the bacon log 9 at the time of half-thawing is, for example, + 1 ° C. to −3 ° C.

  As shown in FIG. 1, the bacon log 9 taken out from the refrigerator is placed on the belt conveyor 3 and conveyed to just below the injection needle 7. Then, the belt conveyor 3 stops and the injection head 2 and the presser plate 13 of the injector 1 move (lower) in the direction of arrow A1 toward the bacon log 9. The presser plate 13 presses the bacon log 9, and the injection needle 11 is driven into the bacon log 9 through the guide hole of the presser plate 13.

  While the injection needle 11 ejects the pickle liquid supplied from the injection head 2, the pickle liquid is sequentially injected into the upper layer of red meat 9 r, the central portion (intermediate layer) of fat 9 w and the lower layer of red meat 9 r. Since the fat 9w in the central portion is in a frozen state, the pickle solution is infiltrated. Therefore, since the pickle liquid hardly penetrates into the fat 9w, the white state before the pickle liquid injection can be maintained.

  When the injection needle 11 is lowered to the lower limit movement position, the supply of the pickle liquid is stopped. Then, the injection head 2 moves (rises) in the direction opposite to the arrow A1, and accordingly, the injection needle 11 comes out of the bacon log 9 and the presser plate 13 moves away from the bacon log 9 and rises. Return to position.

  As described above, when the injection operation of the pickle liquid is completed, the belt conveyor 3 moves (rotates) in the direction of the arrow A3 and conveys the bacon log 9 to a predetermined position. The said bacon log 9 conveyed to the predetermined position is thrown into a massage apparatus and massaged.

  The embodiment of the present invention is not limited to the above. For example, in the above-described embodiment, a three-layer structure bacon log in which fat is located in the central portion and sandwiched between upper and lower layers of red meat is described. However, it goes without saying that the present invention can also be applied to other meat chunks (logs) having the same fat as the bacon logs. Further, the bacon log does not necessarily have an accurate three-layer structure. For example, as shown in FIG. 3, the fat 9w is located only in the intermediate layer (central portion) and the intermediate layer (three-layer portion) The present invention can also be applied to a case where the layer extends from the upper layer to the upper layer (two-layer portion).

1 Injector 2 Injection head 9 Bacon log
9r lean 9w fat 11 injection needle

Claims (5)

In the pickle liquid injection method of injecting the pickle liquid by thawing the frozen bacon log and then driving the injector injection needle into the bacon log,
A pickling liquid injection method, wherein the injection needle is driven when the bacon log is in a half-thawed state.   The pickling liquid injection method according to claim 1, wherein a temperature of the raw bacon wood in the half-thaw state is + 1 ° C to -3 ° C.   The pickling liquid injection method according to claim 1 or 2, wherein the bacon log is provided with upper and lower layers of red meat and an intermediate layer of fat.   The pickle liquid injection method according to claim 1, 2, or 3, wherein the red meat in the upper and lower layers of the bacon raw wood is in a thawed state, and the fat in the intermediate layer is in a frozen state.   5. The pickling liquid injection method according to claim 1, wherein the bacon log is put into a massage device and massaged after the pickling liquid is injected.

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