JP2013537044A - Process for processing meat using tasteless liquid smoke - Google Patents

Abstract

  Describes meat products processed with substantially tasteless smoke and methods for processing meat to maintain freshness and color without substantial smoky taste or odor . In general, the method comprises burning organic material to produce soot, and removing material in the soot that imparts the soot odor and taste to produce a substantially tasteless soot. , Dissolving the tasteless smoke in the liquid to produce a tasteless smoke, and adding the tasteless smoke to the meat. Tasteless liquid can be obtained by injecting the tasteless liquid into the meat and immersing the meat in the tasteless liquid for an amount of time sufficient for the tasteless liquid to diffuse into the meat. Or it can be added by spraying tasteless smoke on the meat. Tasteless smoke can also be added by wrapping meat with a material infused with tasteless smoke.

Description

  The present invention generally uses smokeless liquids that are substantially tasteless or purified to a level that does not impart a substantial smokey taste to meat that is processed through the use of the disclosed process. Relates to products and processes for processing meat and in particular seafood. The soot is produced, purified, dissolved in the liquid and then exposed to the meat to maintain freshness and color. Meat treated with tasteless smoke retains its color and freshness without substantial smoke or odor while being frozen and stored at normal freezer temperatures and after thawing. The claimed product and the disclosed process make it easy and inexpensive to transport and store meat, especially raw seafood meat such as sushi or sashimi.

  As can be seen from the prior art and the history of this technology, smoking and using smoke to maintain the color and freshness of meat is a long-standing and problematic issue .

  Patent Document 1 (U.S. Pat. No. 5,484,619) entitled “Method for Treating Fish and Meat by Extra-Low Temperature Smoking” describes the color of tuna while it is frozen at the normal freezer temperature. To maintain the freshness and color of the tuna by adding filtered wood smoke to give it a suitable taste so that it is suitable for eating raw as sashimi after thawing Teaching the process. Yamaoka claims a process for treating tuna with gaseous soot and a process for spraying traditional flavored soot on slices of tuna meat to add a distinct soot flavor Also disclosed.

  Yamaoka does not teach at all to dissolve the filtered smoke in water to produce a tasteless smoke for addition to meat. Rather, when Yamaoka uses smoke, it is a traditional flavored smoke used for the stated purpose of adding smoke flavor. Yamaoka does not teach the addition of glaze to promote color retention, but only teaches the addition of glaze to add flavor. Yamaoka's invention relates to the preservation of color by the addition of gaseous filtered soot.

  Kowalski patent document 2 (US Pat. No. 5,972,401) entitled “Process for Manufacturing Tasteless Super-Purified Smoke for Treating Seafood to be Frozen and Thawed” Teaches a process for maintaining the freshness and color of marine foods by treating with smoked wood smoke. Similar to US Pat. No. 5,484,619, this US Pat. No. 5,972,401 relates to the treatment of seafood meat by direct exposure to purified wood soot. Dissolving smoke purified in water to produce a tasteless liquid smoke, and then adding this liquid liquid to seafood to maintain the color and freshness of the seafood Teaching or unexpected.

  A weakness of using gaseous wood soot is that it contains a naturally occurring concentration of carbon monoxide as a major component to help maintain color. The use of carbon monoxide containing gas to treat meat for color preservation is prohibited in several countries, including Japan, the world's largest and most profitable seafood market. It has been. Patent Document 1 (US Pat. No. 5,484,619) and Patent Document 2 (US Pat. No. 5,972,401) both result in the soot of wood containing gaseous carbon monoxide. Commercial implementation is illegal under current legislation.

  The scientific basis for the color preservation properties of gaseous wood smoke is identical to the scientific basis for the ability of tasteless smoke to maintain the color of meat.

  The red pigment in meat is mainly composed of myoglobin (Mb), hemoglobin (Hb), and others that contain heme iron. Tuna is a typical red fish. In tuna meat, it is generally known that over 80% of heme iron is Mb and the rest is Hb. The core of fresh tuna meat has a deep purple color.

Mb is a reduced type (reduced Mb) containing iron ions (Fe ²⁺ ). When reduced Mb is exposed to ambient air, it combines with oxygen (O ₂ ) and changes to bright red oxymyoglobin (O ₂ Mb). This process is called oxygenation. However, Fe ²⁺ in O ₂ Mb is gradually oxidized by auto-oxidation to iron ions (Fe ³⁺ ) to form brown-colored metmyoglobin (MetMb). Oxidation of red O ₂ Mb to brown MetMb is called browning or methonation. Tuna meat in the state of bright red O ₂ Mb is found to be fresh and preferred and thus has a high commercial value. However, brown MetMb-stated tuna meat has no visual attraction and its value is significantly reduced to almost zero even if the meat is kept fresh and safe to eat. descend.

  To prevent browning due to the formation of MetMb, and to maintain the red color of the meat, tuna for use as sashimi is frozen at ultra-low temperatures between -45 ° C and -60 ° C. The deterioration of each component in the tuna meat can be almost completely suppressed even at -18 ° C, which is the normal temperature of the freezing compartment of household refrigerators around the world. However, the reason why ultra-low temperature freezing is used is that browning of tuna meat is almost completely suppressed at about -60 ° C.

  Browning due to methification significantly reduces the commercial value of sliced raw fish (sashimi). When tuna meat is stored at -18 ° C, methation occurs somewhat rapidly. However, it should be emphasized that the degradation of each component in the tuna meat can be suppressed almost completely even when stored at slightly -18 ° C. On the other hand, the formation of MetMb is very slow at -60 ° C and browning is only caused slightly during long-term storage. After thawing, tuna meat will gradually turn brown within 7-10 days, similar to untreated tuna.

  However, the handling, storage and transport of tuna frozen at ultra-low temperatures may handle, store and transport tuna at the same ultra-low temperature in every step of the commercial flow from the processing plant to the retail store. Need possible facilities. This necessitates huge investments in infrastructure and equipment that most companies outside of Japan cannot easily cover. Even in Japan, such ultra-low temperature frozen tuna is sold at a premium price.

A less expensive alternative to cryogenic freezing is to treat seafood meat with filtered wood smoke to preserve color. As pointed out in Kowalski's own US Pat. No. 5,972,401, seafood meat, when processed with wood smoke, the various Mb molecules present in the smoke. It undergoes a chemical reaction between the components, namely O ₂ , CO, NO, NO ₂ , and H ₂ O. When Mb binds to O ₂ , Mb produces bright red oxymyoglobin, when combined with CO produces red carboxymyoglobin, and when combined with NO and NO ₂ , red nitric oxide myoglobin and Nitrogen dioxide myoglobin is produced and, when combined with H ₂ O, produces brown MetMb.

Oxymyoglobin is not stable and changes rapidly to MetMb. However, carboxymyoglobin is very stable. Furthermore, by coordinating CO instead of O ₂ to Mb containing Fe ²⁺ , the oxidation of Fe ²⁺ in Mb to brown MetMb can be significantly suppressed. Tuna meat treated with filtered wood smoke is known to retain its color after freezing at -18 ° C for one year and after thawing for up to a week. It has been.

  In addition to filtered wood smoke, treatments using chemically synthesized carbon monoxide have also been used. Tuna meat treated with CO can maintain a red color for up to 2 years at -18 ° C, and even after thawing, the tuna treated with CO is kept at about 5 ° C in a household refrigerator. If retained, the red color can be maintained for an additional few weeks. This means that chemically synthesized carbon monoxide contains well over twice the amount of CO compared to wood soot, resulting in an artificial-looking cherry red color in tuna meat Due to In addition, CO has the ability to make the color of tuna meat reddish, making it appear more valuable than its actual value, but when treated with wood smoke containing much lower concentrations of CO This does not happen.

  Because consumers use meat color as an essential indicator of freshness, CO-treated tuna can give consumers a false impression of their freshness. However, as mentioned above, carbon monoxide is not approved as a food additive in Japan, and it is forbidden to use carbon monoxide in foods for the purpose of promoting color preservation. ing. As a result, marine food meats treated with carbon monoxide are not permitted for input into Japan and commercial distribution.

  Yellowfin tuna meat, a high-value sashimi and sushi product in Japan, changes color in a relatively short period of time when exposed to air. The tuna meat continues to oxidize even when frozen at a normal freezer temperature of about -25 ° C or lower. Since color is an important factor in determining freshness, oxidized brown tuna loses its value as a sashimi product. Therefore, maintaining the color and freshness of the tuna meat in order to preserve the value of the tuna meat is extremely important for raw tuna handlers for sashimi.

  Prior to the invention of filtered wood smoke treatment, freezing between -45 ° C and -60 ° C was the only way to maintain the freshness and redness of tuna meat during and after freezing Met. In addition, to minimize the risk of oxidation, tuna is usually not cut into fillets, but shipped in full with skin. This greatly increases labor costs for retailers who have to hire additional personnel to dismantle tuna into fillets. In addition, handling, transporting and storing tuna at -45 ° C to -60 ° C requires considerable investment in equipment and resources, leading to further price increases. Through treatment with filtered wood smoke, the processor peels the tuna, cuts it into smaller retail sizes, and freezes the tuna pieces at a normal freezer temperature of about -25 ° C or less. Can be transported, stored, and processed, allowing processors and retailers to save significant costs, which can be returned to consumers in the form of lower retail prices.

  In the 1990s, a large number of tuna processors began using red wood smoke to process red seafood, especially yellowfin tuna, to help preserve color. Products treated with filtered timber soot have been very commercially successful in Japan and the United States, but have also led to increased public and government oversight of the processes used. .

  As previously noted, wood soot contains a naturally occurring concentration of carbon monoxide. Carbon monoxide is not recognized as a food additive and its use in food products in Japan is prohibited under Article 6 of the Japanese Food Sanitation Law. In 1997, the Japanese government announced that a tuna product treated with filtered wood soot because the filtered wood soot contained a prohibited food additive, namely carbon monoxide gas. Banned imports and sales. Since then, only fresh fish tuna and untreated frozen tuna products frozen at -45 ° C to -60 ° C have been able to enter the Japanese market. Many tuna processors that manufactured and sold filtered smoked tuna products at the time of this ban were suddenly shut out of a profitable market without having an appropriate replacement. became.

  Patent Document 3 entitled “Method for Preserving Tuna” (US Pat. No. 6,936,293 (Yamaoka et al.)) Has a specific range (1100-2400 μg / kg) of residual CO concentration in tuna meat. Tuna meat treated with wood smoke has the same color as natural reddish tuna meat, and the color degradation rate after thawing of such treated tuna meat is It is similar to the rate of meat color degradation, i.e., browning occurs within 7 days. In short, Yamaoka teaches that smoke-treated tuna produced using the original wood smoke has the following characteristics: (1) The color of tuna meat is the same as that of natural tuna meat. (2) The browning of smoked tuna meat stored at -18 ° C for about 3 months is negligible. This is because browning due to methation can be almost completely suppressed even during storage at -18 ° C. (3) Tuna meat treated with filtered wood soot, after thawing, turned brown within 7 days, similar to natural tuna meat, with a concomitant decline in commercial value . Thus, it is unlikely that the consumer will have an inaccurate impression regarding its freshness.

  However, as previously noted, wood soot contains a naturally occurring concentration of carbon monoxide as a major component that promotes color retention. Therefore, Japan's Ministry of Health, Labor and Welfare also bans the import and sale of marine food products that have been processed using smoked soot that has been filtered to promote color retention and has been processed using synthetic CO. There is no distinction between products and products treated with filtered wood smoke. The Canadian and European Union governments have imitated Japan's lead, as well as tuna products processed with filtered wood smoke and carbon monoxide to help preserve color. It is prohibited.

  On the other hand, liquid smoke is clearly described in the list of approved food additives in Japan, and the use of liquid smoke for food products is legal.

  Tasteless smoke acts like filtered wood smoke or CO in that it induces a chemical reaction in the tuna meat to help preserve color. The water present in the filtrate does not affect or interfere with this chemical reaction.

When CO gas comes into contact with tuna meat having a water content greater than 80%, the CO gas initially physically dissolves into the meat structure. The dissolution of CO in tuna meat
CO (g) = CO (aq) (1)
Can be described. Here, CO (g) refers to gas phase CO, and CO (aq) refers to CO dissolved in the tuna meat structure. The reversible coordination reaction to Mb is
Mb + CO (aq) = MbCO (2)
Can be described.

In this case, it should be noted that CO (aq) is coordinated to Mb instead of CO (g) because Mb is distributed inside the tuna meat structure. For tuna meat treated with CO-containing gas, two types of CO, namely CO (aq), physically dissolved CO, and Mb (CO), Mb coordinated (bonded) CO) is present in the meat structure. The equilibrium of dissolution of CO in tuna meat can be expressed by Henry's law, such as gas dissolution in liquid or polymer.
pco = H [CO (aq)] (3)
Here, pco refers to the partial pressure of CO in the gas phase, [I] refers to the concentration of component I, and H is referred to as the Henry constant. The tuna meat structure can be simulated as water because over 80% of the tuna meat is water. The Henry constant in this system can approximate the CO constant in water, that is, the solubility of CO in water. The straight line passing through the origin depicted in Fig. 1 shows the proportional relationship of the concentration of CO dissolved in the physical body with respect to the partial pressure of CO (i.e., the concentration of CO in the gas phase at a total pressure of 0.1013 MPa), i.e. in the process gas. Represents the proportional relationship of the concentration of CO remaining due to physical dissolution to the concentration of CO. The solubility value of CO in water is known as 2.32 × 10 ⁻² cm ³ N / cm ³ -water at 20 ° C. Therefore, the concentration of physically dissolved CO is estimated to be 2,320 μg / kg at the CO concentration (10%) in the processing gas.

The relationship between the concentration of Mb-bonded CO and the partial pressure of CO in the process gas at equilibrium is
[MbCO] = K [Mb] ₀ pco / (H + Kpco) (4)
Can be expressed as Here, K refers to the equilibrium constant of reaction (2), and [Mb] ₀ refers to the initial content of Mb in the tuna meat. The content of Mb in a typical tuna is reported to be 2 mg / g, and the average molar mass of Mb is known as 17,000 g / mol. When all Mb is occupied (coordinated bond) by CO, the residual concentration of CO due to the coordinate bond to Mb is calculated to be 3,290 μg / kg.

  In short, CO gas physically dissolves in the tuna meat structure when it first comes into contact with the tuna meat. Subsequently, the dissolved CO diffuses in the tuna meat structure and binds to Mb distributed within the structure. This mechanism is called the dissolution-diffusion mechanism. On the other hand, when the smoke liquid comes into contact with the tuna meat, the smoke liquid diffuses directly into the tuna meat without going through a dissolution step as in the case of filtered wood smoke or CO. . In either case, carboxymyoglobin is formed by the coordinate bond of CO to Mb, and the formation of MetMb is suppressed. Therefore, the effect of the smoke dispersion in the tuna meat is similar to the smoke and CO effects of the filtered wood.

  However, there are very important differences externally. In the case of filtered wood smoke or CO, the tuna meat is directly exposed to dry smoke or dry gas, inducing the chemical reaction described above. However, in the case of tasteless smoke, the dry smoke is first dissolved in water to produce a tasteless smoke, and therefore in the meat as if it had been treated with dry smoke. It is this tasteless smoke, not dry smoke, that diffuses into the meat and induces similar chemical reactions in the meat. This difference is very important because carbon monoxide in liquid smoke is not considered a food additive banned in Japan and is one component of liquid smoke approved as a food additive. This is because a product that has absorbed a considerable amount of carbon monoxide contained in the liquid smoke can be put on a market that prohibits the use of carbon monoxide as a food additive.

  On April 21, 2005, the Nagaoka branch of Japan's Ministry of Health, Labor and Welfare responded to an inquiry from Kenzo Sakurai of Onsui Co., Ltd. , And the wood smoke produced by burning sawdust and filtering it to remove soot and tar to a minimum will produce a soot solution. confirmed. After this confirmation, Sakurai filed Patent Document 4 (US Patent Application Publication No. 2005/0226959) entitled “Fish Processing Method Using Smoking Liquid into which Smoke-Dry Components are Dissolved” in October 2005. This application eventually became patent document 5 (US Pat. No. 7,595,071). In addition, the other day, on May 12, 2010, the Uwajima branch of the Ministry of Health, Labor and Welfare (MHLW) ) Domestic sales did not violate the Food Safety Law, and it was confirmed that yellowtails treated in this way would be properly classified as “unheated frozen food” rather than “fresh frozen food”.

  In Sakurai, US Pat. No. 7,595,071, Sakurai teaches a process for producing a smoke by dissolving filtered wood soot in water, Generates phlegm and injects it into the ventricle of the live fish, and perfuses it throughout the fish using the arteries of live fish such as hamachi (Japanese yellowtail) and tilapia. Quickly process whole fish meat. Sakurai teaches to open the fish and expose the heart to reach the ventricle. Sakurai also claims that this process can be used for large fish such as tuna.

  However, while small fish such as hamachi and tilapia are relatively easy to handle, in order to use this invention for large fish such as tuna, large and wildly raging fish are captured in the open sea, Keep this fish alive throughout the fishing voyage until it is finally delivered to the processing factory, open it to expose the live heart, inject liquid into the ventricle, live in the factory It involves a very large task of repeating this process for all tuna carried in state. This scale of work is not commercially feasible. This is the same even when the tuna is farmed.

  In addition, Sakurai is ultra-purified enough to remove filtered smoke soot and other substances that impart smoke taste and odor before it is dissolved in water to produce smoke. It does not teach what must be done. Adding a contact sleeve filter with a pore size of 0.3 μm and filtering out microorganisms and materials that occlude blood vessels is sufficient to reduce the amount of phenol present in the smoke to below the cognitive threshold level. It ’s very hard to say.

  In fact, Sakurai teaches the addition of other ingredients into the water in addition to the filtered wood soot to produce smoke. Specifically, Sakurai teaches that the smoke drying component is dissolved in a solution in which essential additives such as antioxidants, pH adjusters, or seasonings are also dissolved.

  Finally, Sakurai mentions that fish fillets can be immersed in this liquid smoke solution, but the wood smoke is ultrapurified before being dissolved in water to make the liquid smoke This is not explicitly taught, and as a result, a fish fillet with a smoke taste and odor is obtained.

  Unlike Sakurai, Yamaoka et al. (Japanese Patent No. 3976646) entitled “Method of Preserving Round Tuna” specifically targets tuna species and contains filtered carbon monoxide. Discloses a process for injecting a solution in which smoke gas is dissolved with other ingredients into the arteries of live or freshly killed fresh whole tuna (or `` round '' tuna) before blood clots ing. For all the reasons mentioned above above, the use of live tuna is not commercially viable. In addition, tuna is usually killed at the time of capture, so round tuna has already passed a long time since it was unloaded at the fishing port and trucked to the factory for processing, so Yamaoka's method becomes impossible.

  In contrast to Sakurai and Yamaoka, the present invention (1) does not require live fish, and (2) injects the liquid into the fish heart or artery to perfuse the liquid throughout the fish. (3) Before the filtered wood soot is dissolved in water, it is necessary to remove substances that give the taste and odor of soot by ultra-purification, and (4) Teaching that the water in which the soot of ultra-purified wood will be dissolved is cooled to between the freezing point of the meat and the ambient room temperature, (5) large fish such as tuna, By making it possible to cut into slices and cut into smaller sizes, it makes it easier to process with tasteless liquid smoke, enabling commercial mass production, and (6) soaking tasteless liquid smoke By wrapping tuna meat in the absorbent material contained in it, the tasteless liquid smoke is diffused in the tuna meat (7) teaches a method for effectively injecting tasteless liquid into meat that is too thick for the liquid to completely penetrate; (8) tasteless liquid Teaches that meat treated with can be preserved under cooling conditions for up to 24 hours, facilitating preservation and maintaining the freshness of the meat ( 9) Teach a dehydration process to remove excess liquid from the treated meat after injecting tasteless liquid and immersing in tasteless liquid.

  Kowalski, now abandoned (US Patent Application Publication No. 2003/0044497), introduces tasteless smoke or carbon monoxide gas into the fish respiratory system and is edible via the circulatory system. Discloses a process and apparatus for absorption into muscle tissue. Kowalski also discloses an embodiment in which filtered soot or carbon monoxide is dissolved in the water in which the fish swims and the fish is gradually killed by suffocation with carbon monoxide. Similar to Sakurai and Yamaoka above, Kowalski requires a relatively small live fish and is not expecting the present invention.

  Dinh-Sybeldon et al. (US Patent Application Publication No. 2003/0054075) entitled “Processing Wrap Containing Coolant”, now abandoned, wraps food in paper or cellophane impregnated with liquid smoke. Teaches a process for treating food by imparting a smoke color and flavor to the food. However, the document does not mention the soot of wood to produce a tasteless soot or the ultra-purification of the soot of wood before dissolving in water.

  Cauchois et al. (US Patent Application Publication No. 2006/0117964) entitled “Method for Generating a Smoke” is a pending application for tasteless smoke. The document mentions diffusion but does not mention the treatment of meat with tasteless liquid smoke.

  US Pat. No. 6,777,012 to Olson et al. Entitled “Seafood Preservation Process” (US Pat. No. 6,777,012) treats fish products with filtered wood smoke that imparts the taste and odor of smoke, and then It further teaches a process for maintaining the color and freshness of fish products by removing the odor of soot by treating with ozone. Olson does not teach the ultra-purification of wood smoke and the treatment of marine foods with tasteless smoke.

  According to Yamaoka et al. (US Pat. No. 6,936,293) entitled “Method for Preserving Tuna”, needle injection is performed so that the residual carbon monoxide concentration in meat is between 1,100 and 2,400 μg / kg. It teaches a process for injecting filtered wood smoke directly into meat using the device. This patent document 3 (US Pat. No. 6,936,293) does not teach injecting tasteless liquid smoke into tuna.

  Kowalski's patent document 11 (US Patent Application Publication No. 2005/0208187) entitled “Process and apparatus to inject fluids”, now abandoned, uses a large number of needles to inject fluid into meat. A process for doing so is disclosed. Kowalski does not mention the production of tasteless liquid smoke and its injection into meat.

  Ono's patent document 12 (US Pat. No. 5,939,116) entitled “Method for Far-Infrared Drying of Food Under Reduced Pressure at Low Temperature” is a method for sterilizing and dehydrating food to extend shelf life. Teaches. Ono's method is effective in dehydrating tuna after treatment with a tasteless syrup, but the present invention also describes a method that is equally effective at a lower cost.

  As can be seen from the prior art and the history of the industry, the natural smoke without the flavouring and coloration of traditional flavored smoke liquid so that the processed meat retains a fresh quality. There is a need for products and processes that utilize shelf life and liquid processing methodology.

  Conventional flavored smoke is a dark brown liquid produced from wood smoke that has passed through water. Wood chips or sawdust are burned to generate soot. The soot is then passed through water to capture both the flavoring component and other soot components. As a result, a dark liquid containing various components and gases present in the smoke is obtained.

  Conventional flavored smoke is usually used commercially in the production of smoked meat such as bacon or sausage. Some conventional flavored soots contain only water and smoke components having a substantial smoke flavor. Other traditional flavored smokes include water, smoke components with a substantial smoke flavor, and vinegar, molasses, caramel or caramel color, salt, spices, sugar, and vegetable protein. And other ingredients.

  Conventional flavored smoke has a clear and pronounced smoke flavor and odor. This is the main purpose of conventional flavored smoke. The purpose of conventional flavored smoke liquid is to capture various smoke components in liquid form by allowing smoke to pass through the water, and then use the traditional flavored smoke liquid as a flavoring and coloring agent. To give the meat product a smoked appearance and taste without the need to actually expose the meat to smoke. This provides a broader and more convenient way to give meat a traditional smoke and flavor without the need to actually burn wood or organic materials during and during meat processing. It becomes possible. The purpose of traditional flavored soot is to maintain as many features as possible of the traditional soot treatment process, including maximizing the traditional soot flavor imparted by the soot treatment. While producing a product that has traditionally been smoked in appearance. As a result, conventional flavored smoke is not used for processing raw meat such as sushi, sashimi or carpaccio. This is because such products are traditionally cooked with meat that has a fresh taste and generally does not have a strong smoke flavor or odor.

  The tasteless soy liquid described in the present invention is obtained by using organic combustion smoke such as wood soot that has been sufficiently filtered or purified to remove substances that give off the taste and odor of smoke. When smoke is dissolved in a liquid and added to the meat, no substantial smoke flavor or odor is imparted to the processed meat, unlike traditional flavored smoke. As a result, a substantially tasteless soot is obtained that does not impart the taste and odor of smoke but retains the preservability associated with smoke treatment.

  Soy liquor that does not have the taste of smoke does not have any commercial value and applicability for food products that are conventionally smoked, but is surprising, as the inventors have discovered. It should be noted that it is very effective in maintaining the freshness of meat such as tuna and the color of the meat, even when frozen at normal freezer temperatures without the taste or odor of smoke. This allows the meat to be eaten raw as sashimi or carpaccio. Many meats turn brown when exposed to water and lose their fresh appearance. Unlike those skilled in the art, meat that is susceptible to browning upon contact with water, such as tuna, does not turn brown when exposed to tasteless liquid smoke. Such meat retains its original color when processed with tasteless smoke, i.e., without adding other ingredients to tasteless smoke. Furthermore, unlike the expectation of those skilled in the art, meat treated with tasteless smoke does not result in a watery meat product. This is because the meat is prevented from becoming watery and the strength of the natural flavor of the meat is maintained by simply dehydrating the meat to eliminate excess liquid as a result of the meat absorbing tasteless smoke. Because.

  As such, the disclosed invention provides a new, non-obvious, effective and economical product and process for maintaining the freshness and color of meat such as tuna.

U.S. Pat.No. 5,484,619 U.S. Pat.No. 5,972,401 U.S. Patent No. 6,936,293 US Patent Application Publication No. 2005/0226959 U.S. Patent No. 7,595,071 Japanese Patent No. 3976646 US Patent Application Publication No. 2003/0044497 US Patent Application Publication No. 2003/0054075 US Patent Application Publication No. 2006/0117964 U.S. Patent No. 6,777,012 US Patent Application Publication No. 2005/0208187 U.S. Pat.No. 5,939,116 Japanese Patent No. 3559993

  One object of the present invention is to produce a tasteless liquid so that the meat does not change color while it is frozen and stored at normal freezer temperature and retains its natural color after thawing, By adding, it is to maintain the meat color of the seafood.

  Another object of the present invention is to ensure that meat treated with tasteless sap has no smoky taste or odor and is suitable for raw consumption as sushi, sashimi, or carpaccio. The freshness and natural taste of meat and seafood by producing tasteless smoke using filtered wood soot that has been purified to remove substances that may give off the taste or odor of smoke Is to maintain.

  A further object of the present invention is to transport and store these products at normal freezer temperatures so as to preserve their natural color during freezing and after thawing without reducing the freshness of the meat and seafood products. Is to maintain the market value of the meat and to significantly reduce storage and shipping costs.

  Accordingly, another object of the present invention is to replace the filtered wood soot as a substitute for soot in order to overcome the restrictions of Japanese food hygiene laws regarding the import and sale of smoked seafood products in Japan. The use of a savory soup of all the costs of processing seafood meat with filtered wood smoke so as to maintain the freshness and color of the meat of the red seafood To provide benefits and benefits to tuna processors.

  A further object of the present invention is to cut meat and seafood products into smaller retail sizes such as steaks, sac, tessins and sushi slices while maintaining the freshness and color of the meat after freezing and thawing. This enables a significant savings in labor costs and a significant reduction in shipping effort to retailers.

  In accordance with the present invention, a method for treating meat is provided, the method comprising burning organic material to produce soot, and a material in the soot that imparts the soot odor and taste. Removing to produce tasteless soot, dissolving tasteless soot in the liquid to produce smoke, and adding smoke to the meat.

  Preferably, the smoke is added by injecting the smoke into the meat. Preferably, the sliced meat is immersed in the sliced liquid for an amount of time sufficient for the liquid smoke to diffuse into the sliced meat, or by spraying the liquid smoke on all sides of the sliced meat. , Treated with a liquid smoke. Preferably, the sliced meat is packed with an absorbent material soaked with liquid smoke, the sliced meat packaged in the bag is sealed, and the bag containing the packaged sliced meat is vacuumed. By sealing, it may be processed using a liquid smoke. Preferably, the packaged sliced meat is further processed with tasteless smoke by cutting a small opening in the bag, supplying tasteless smoke through the bag opening, and resealing the bag.

  Preferably, the meat treated with the liquid solution seals the meat in the bag, seals the bag, and holds the bag for a period of 24 hours or less at a temperature above the freezing point of the meat to 4.4 ° C. It is further processed by cooling and storage. Preferably, the meat is placed on an absorbent pad in the bag. The storage process may also be performed at a temperature ranging from just above the freezing point of the meat being stored to below ambient room temperature.

  Preferably, the liquid is water and preferably the meat is a seafood meat, especially tuna.

  Preferably, the tasteless soot is dissolved in water at a temperature ranging from ambient room temperature to above freezing. Preferably, the tasteless soot draws the tasteless soot stored in the receiving bag into the water in an air-deficient container sealed by the use of a compressor and escapes from the water. Smoke is sucked back into the receiving bag and the receiving bag is emptied until the tasteless soot is completely dissolved in the water until the tasteless soot that does not dissolve in the water container is repeated in the cycle. It is dissolved in water by recycling and returning again.

  Preferably, the container is externally cooled so that the water in the container is cooled to a temperature ranging from below ambient room temperature to above freezing.

  Preferably, in the production of smoke, at least 3 grams of tasteless smoke is dissolved per 250 grams of water.

Preferably, in injecting the liquid smoke into the meat, 1 cc of the liquid smoke is injected per 1 cm ² of the meat.

  Preferably, the water in which tasteless soot will be dissolved contains a maximum of 2% sodium chloride.

  Preferably, in the soot purification, activated carbon is used to remove substances that impart soot odor and taste from the soot.

  Preferably, after processing the meat with tasteless smoke, the meat is dehydrated by applying inspiration after a storage process for up to 24 hours.

  Alternatively, in soot purification, the soot is not sufficiently purified below the perception threshold for soot taste and / or odor before producing soot by contact with the liquid.

  After the meat has been treated with smoked liquid and subjected to a preservative treatment for a period of 24 hours or less, preferably the meat is soaked with ozone so that it does not have a detectable smoke taste or odor. Further processing removes the taste and / or odor of smoke.

  Another method of processing meat is to package sliced meat in an absorbent material soaked in water, to seal sliced meat packaged in a bag, and to vacuum seal the bag Cutting, a small opening in the bag, supplying the smoke removed through the bag opening with a material that imparts the odor and taste of the smoke, and resealing the bag. In this method, preferably the meat is further processed by cooling the bag and subjecting it to storage at temperatures from above the freezing point of the meat to 4.4 ° C. for up to 24 hours. Also, the soot used in this method may not be sufficiently filtered below the perception threshold for soot taste or odor. Also, in this method, after the meat has been treated with smoked liquid and subjected to a storage treatment for a period of 24 hours or less, preferably the meat has a detectable smoke taste or odor. Further treatment with ozone eliminates the taste and / or odor of soot.

  In soot purification, alternatively, the material that imparts the smoke odor and taste is sufficiently removed so that the smoke odor or taste is not imparted to the meat.

  These and other basic objects and advantages of the present invention will be better understood by reviewing the following detailed description in conjunction with the accompanying drawings.

Between the residual concentration of CO in a typical tuna meat with Mb content of 2 mg / g (composed of Mb-coordinated and physically dissolved CO) and the concentration of CO in the process gas It is a graph which shows the outline | summary of the relationship predicted in. It is a figure which shows the process for manufacturing a tasteless liquid smoke. FIG. 4 shows a process for removing liquid from tuna pieces cut into a crispy form.

  To achieve the above object, the process according to the present invention for processing seafood meat, including red meat, has a tasteless liquid smoke by dissolving ultra-pure wood smoke in water. Producing a tasteless lye by producing, and processing seafood meat with this tasteless lye, and a temperature above the freezing point of the meat up to 4.4 ° C for up to 24 hours Allowing the preserved meat to be subjected to a preservative treatment.

  Dissolution of ultra-purified wood smoke in water can be achieved in two ways. One method involves producing a tasteless soot inside the absorbent material by contacting the ultra-purified wood soot against the water-soaked absorbent material. . This tasteless smoke can penetrate thin slices of tuna and can be processed effectively, but this process is cooled to facilitate the preservation process and maintain the freshness of the raw tuna meat. It is recommended that it be performed under conditions.

  Although it is possible to dissolve ultrapure wood soot in water at ambient temperature, according to our experience, ultrapure wood soot can be dissolved in cooled water. Dissolves faster. Therefore, cooling the water into which the paper towel will be immersed to below ambient room temperature, preferably in the range of 0 ° C. to 4.4 ° C., and at temperatures above the freezing point of the meat and below ambient room temperature, preferably 0 ° C. Preserving the meat in a refrigerated room for up to 24 hours at ~ 4.4 ° C maintains the freshness of the meat and has a fresh taste and a crimson tuna product that has been treated with tasteless liquid smoke It is effective in the production of

  In addition, storage at ambient room temperature is possible, but the freshness of the meat decreases when the time of exposure to ambient temperature increases. In addition, the US Food and Drug Administration's HACCP legislation mandates that fresh seafood meat be kept below 4.4 ° C during various processing stages, but is temporarily exposed to temperatures above 4.4 ° C. Is allowed. Therefore, the recommendation of cooling the water that will cause the ultra-purified soot to be dissolved and carrying out the storage treatment in the temperature range of 0 ° C to 4.4 ° C is effective for the tasteless smoke solution. It does not reflect specific limitations, but to comply with government health regulations to pursue the best practices for maintaining the freshness of raw products.

  An example of how this method can be performed is to obtain a small thin slice of tuna and place any of the meat in an absorbent material such as a paper towel soaked in water cooled to 0 ° C to 4.4 ° C. Fully wrap this slice so that no part is exposed, place this wrapped tuna piece in a plastic bag, vacuum seal this plastic bag and insert a needle-type dispenser into the plastic bag Fill the plastic bag with ultra-purified wood soot, reseal the plastic bag, and then place the plastic bag containing tuna meat into a refrigerator room with a thermostat set at 0 ° C-4.4 ° C Carry and store for 24 hours.

  In the previous example, it is very important that no part of the meat to be preserved is directly exposed to ultra-pure wood smoke. By direct exposure to ultra-pure wood soot, the meat becomes treated with wood soot containing carbon monoxide gas and is therefore less likely to enter the Japanese market. Forbidden.

  Another method involves directly injecting ultra-purified wood soot into a water container that has been cooled to a temperature below ambient room temperature but above freezing. Not all ultra-purified wood soot dissolves immediately when in contact with chilled water, some amount does not dissolve and escapes from the water into the air. Capture this ultra-purified soot and recirculate it in the water by using an air compressor to prevent wasting this fugitive ultra-purified wood soot It is necessary to let them return. This air compressor sucks back the ultra-purified soot in the receiving bag and then injects it back into the water. It is necessary to seal the entire system and suck out the air before attempting to dissolve the ultrapure wood soot in the water so that the ambient air does not dilute the soot concentration.

  An example of this is an air pump (or air compressor), a bag that receives sac-type ultra-purified wood smoke, and cools the water in the water tank to a temperature below ambient but above freezing. To prepare a device with a fully sealed water tank filled with two-thirds of water, placed on a larger tank filled with enough ice slurry to . A rubber hose connects the receiving bag and water tank to the air compressor.

Prior to initiation, the operator uses an air pump to draw out ambient air. The air pump is then activated to draw ultra-purified wood soot from the receiving bag into the water tank. When the unpurified ultra-purified soot appears above the water, it is sucked out and returned into the receiving bag, and then recycled back into the water tank. This process is repeated until the receiving bag is emptied and all ultra-purified wood soot is dissolved in the water. The resulting tasteless liquid smoke is now ready to be added to the tuna meat in multiple ways.
1. Soak the tasteless liquid in the absorbent material piece, wrap the meat piece completely in the soaked absorbent material so that no part of the meat is exposed, and wrap it in a plastic bag The bag is sealed and stored at a temperature above the freezing point of the meat and below the ambient temperature, preferably at 0 ° C to 4.4 ° C for 24 hours. Apply.
This aspect is ideal for processing tuna pieces smaller than rectangular blocks called sac.
2. Fill the injection device with tasteless liquid smoke and inject this liquid directly into the meat. The meat is placed in a plastic bag, which is then sealed. The plastic bag is placed in the refrigerator for 24 hours at a temperature above the freezing point of the meat and below the ambient temperature, preferably at 0 ° C. to 4.4 ° C. for 24 hours.
This embodiment is utilized to process tuna meat having a thickness greater than 2.5 cm, such as a quarter of tuna.
3. Fill the basin with tasteless lysate and fully immerse the thin piece of meat in this tasteless lysate for about 5 seconds and for longer slices up to 1 minute or longer. The meat is placed in a plastic bag, which is then sealed. The plastic bag is placed in the refrigerator for 24 hours at a temperature above the freezing point of the meat and below the ambient temperature, preferably at 0 ° C. to 4.4 ° C. for 24 hours.
This embodiment can be used to process tuna pieces such as sushi slices and sticks called tessin.
4. Place a thin piece of meat on the absorbent pad, spray a sufficient amount of tasteless smoke on the top and bottom surfaces of the meat, place the meat in a plastic bag, and then the plastic bag is sealed. The plastic bag is placed in the refrigerator for 24 hours at a temperature above the freezing point of the meat and below the ambient temperature, preferably at 0 ° C. to 4.4 ° C. for 24 hours.
This embodiment can be used to process tuna pieces smaller than sushi slices and sticks.

  Whatever option is selected to deliver tasteless sap to the meat, the meat has absorbed the tasteless sap, which can make the meat watery and reduce the strength of the meat's natural flavor. It is highly recommended to undergo a dehydration process in order to eliminate excess liquid due to the result.

  In addition, bacteria tend to grow in humid conditions, and eliminating liquid from meat greatly reduces the surface of the bacteria growth, so dehydration reduces the number of bacteria and reduces the number of bacteria. This has the additional advantage of extending the storage period.

Dehydration can be achieved by placing the preserved tuna meat in a plastic bag fitted with a hose connected to an air compressor. The air compressor is activated and applies an intake pressure of up to 0.98 kgf / cm ² to the meat for 3 minutes. This is sufficient to eliminate all 1-4% excess liquid from small pieces of tuna such as sac. Larger tuna pieces may require greater inspiratory pressure and dehydration time greater than 3 minutes.

(Detailed description of preferred embodiments)
The process of producing tasteless smoke for processing seafood begins with producing ultra-purified wood smoke that is dissolved in water to produce tasteless smoke. .

Ultra-purified wood smoke smokes organic matter such as sawdust thermally in an oxygen-deficient combustion chamber at temperatures in the range of 250-400 ° C., and the smoke taste, flavor, or It is generated by passing the generated soot through a filter that removes substances in the soot that can give off odors. The ultra-purified wood soot is then housed at room temperature in a sac-type receiving bag measuring 1.8288 m × 4.572 m, typically having a capacity of 3.8228 m ³ .

  The use of activated carbon removes substances that give smoke taste and odor, such as phenol, found in wood smoke to below the perception threshold for smoke taste and smell, and thus wood smoke. It has been found to be effective in “ultra-purifying” smoke.

  Examples of methods for producing ultra-pure wood smoke are described in US Pat. No. 5,484,619 (Yamaoka et al.) And US Pat. No. 5,972,401 (Kowalski). Japanese Patent No. 3559993 (Sakurai) describes a smoke generator that generates filtered smoke. This smoke can then be ultrapurified according to the teachings of US Pat. No. 5,484,619 and US Pat. No. 5,972,401. In addition, the technology of producing ultra-pure wood soot that does not give the taste and odor of smoke to meat is well known in the art, and since 1993, U.S. Pat. Already implemented by Yamaoka Nippon Corporation (later Pescarich Manufacturing Corporation).

  A rectangular piece of yellowfin tuna, commonly referred to in the art as 4.5 to 6.0 cm x 15.0 to 16.0 cm in size with a thickness of 2.5 cm, is prepared and brought to a temperature below ambient room temperature but above freezing point. It is individually wrapped in a 20.0cm x 31.5cm size paper towel soaked in chilled water. This packaging must be carried out carefully so that no part of the sac is exposed. The packaged sac is then placed in a plastic bag. The plastic bag is vacuum sealed to remove all air from the bag. A small opening is cut into the plastic bag and a needle-type dispenser is inserted into this opening, connected by a hose to a sac bag containing a compressor and ultra-pure wood smoke. The plastic bag is filled with ultra-pure wood soot and is resealed quickly to prevent the ultra-pure wood soot from escaping from the opening. The plastic bag is brought into a cold room where the thermostat is preset at 0 ° C. to 4.4 ° C. and left for 24 hours so that it can be stored. After the preservation process, the sac, which is now reddish in a beautiful crimson color, is removed from the plastic bag, placed in a final package, frozen or refrigerated and shipped.

  The above-described embodiment is an efficient and cost-effective way to process seafood meat having a thickness of 2.5 cm or less. However, if the thickness of the meat exceeds 2.5 cm, as in the case of a quadrant cut at the center, for example, by simply adding the tasteless liquid to the meat, It is not enough to penetrate the meat completely up to the core. In this case, injecting the tasteless liquid into the deep part of the meat, the tasteless liquid will be added to all four parts where the tasteless liquid cannot be reached only by external addition. Effective to deliver.

  In the above-described embodiment, tasteless soot is produced only when the ultra-purified wood soot comes into contact with the water in the paper towel. Therefore, as a preliminary step to enable delivery of tasteless smoke by injection, it becomes necessary to produce tasteless smoke by dissolving ultra-purified wood smoke in water.

In order to efficiently produce such tasteless soot, care must be taken to ensure that the ultrapure wood soot completely dissolves in the water and does not escape into the air. It has a gas receiving bag 1 with a capacity of 3.8228 m ³ to accommodate 4.8 kilograms of ultra-purified wood soot, as illustrated in Figure 2, and a holding capacity of 300 liters, 3 minutes 2 is filled with water and half is immersed in a larger tank 3 filled with ice and water 4 so that the water inside the water tank 2 is cooled to a temperature below ambient room temperature but above the freezing point Requires an air-deficient closed system consisting of a sealed stainless steel water tank 2 on a stand 11, an air compressor or air pump 5, and a vacuum pump 6. A thermometer 7 is installed to monitor the water temperature inside the water tank 2. An air hose 8 having a coupling 9 includes a gas receiving bag 1 and an air compressor / air pump 5, an air compressor / air pump 5 and a sparger 10, a water tank 2 and a gas receiving bag 1, and The vacuum pump 19 and the water tank 2 are connected.

The operator first opens the ball valve 12 and activates the vacuum pump 19 to suck out the ambient air through the air suction hose 19 in the sealed water tank 2. When the pressure gauge 4 reaches −0.06 MPa, the ball valve 12 is closed and the vacuum pump 19 is stopped. When the air pump 5 is switched on, it pulls out the ultra-pure wood soot from the gas receiving bag 1, passes through the pressure regulator 13 at 0.20 MPa, and the sparger 10 located at the bottom of the water tank 2. And then dispersed in water as fine bubbles. Undissolved ultra-pure wood soot appears above the water, generating a pressure of up to 0.18 MPa (ie 1.90 kgf / cm ² ). A pressure relief valve 14 controls and releases the unpurified ultra-purified wood soot back into the gas receiving bag 1 where it is recirculated back into the water tank 2. This cycle is repeated until all ultra-purified wood soot has dissolved in the water. In this process, about 24 grams of ultra-purified wood soot is dissolved in water per liter. In the above example, 4.8 kilograms of ultra-purified soot dissolved in 200 liters of water produces 204.8 liters of tasteless smoke.

  When all the ultra-purified wood soot has melted, the air pump 5 is stopped and the ball valve 15 is opened to release tasteless soot via the TLS outlet 16.

  To refill the water tank, the ball valve 17 is opened and water flows into the water tank 2 via the water supply line 18 to the desired level by checking the water level gauge 20. The empty gas receiving bag 1 is removed and replaced with another bag filled with ultra-pure wood soot. The entire process is then repeated to such an extent that the smoke odor and taste-providing substances are sufficiently removed from the smoke so that no smoke odor or taste is imparted when the smoke is added to the meat. Is possible.

  Next, a basin measuring 22.0 cm × 28.0 cm having a depth of 5.0 cm is filled with tasteless soot. A 20.0 cm x 31.5 cm sized paper towel with a sac measuring 4.5-6.0 cm x 15.0-16.0 cm having a thickness of 2.5 cm or less, prepared and immersed in a basin containing tasteless liquid smoke Individually packed inside. The sachet is completely packaged in this soaked paper towel, placed in a plastic bag, vacuum sealed and ultra-purified as above so that no part of the saku is exposed Filled with smoked wood smoke, resealed and then placed for 24 hours inside a refrigerated room with a thermostat preset to 0 ° C to 4.4 ° C and subjected to a preservative treatment .

  If the tuna meat to be preserved is as thin as a sushi slice measuring 0.35cm x 3.5cm x 6.5cm, one alternative to wrapping the meat in an absorbent material is to use a tasteless koji solution. Immerse tuna slices in a filled basin for 2-5 seconds. The tuna slice is then placed on an absorbent pad of a size suitable for the tuna slice and placed in a plastic bag, which is then sealed. The plastic bag is transported into a cold room with a thermostat preset at 0 ° C. to 4.4 ° C. and subjected to storage treatment for 4 to 24 hours.

  Yet another alternative is to spray a sufficient amount of tasteless smoke on the upper and lower surfaces of the tuna slices. In this example, a tuna slice measuring 0.35 cm × 3.5 cm × 6.5 cm is placed on an absorbent pad measuring 20.0 cm × 31.5 cm. The operator fills the spray bottle with tasteless smoke and sprays it on the upper and lower surfaces of the tuna slices. The tuna slice is placed on an absorbent pad of a size suitable for the tuna slice and placed in a plastic bag, which is then sealed. The plastic bag is transported into a cold room with a thermostat preset at 0 ° C. to 4.4 ° C. and subjected to storage treatment for 4 to 24 hours.

  Spraying or immersing tasteless smoke in tasteless juice is not recommended for meat cut larger than thin slices as in the above example. This is because tasteless liquid smoke may not penetrate completely into the meat, and as a result, the surface is bright reddish, but the interior is different and partially preserved. Because it is.

If the thickness of the meat exceeds 2.5 cm, e.g., a quarter cut at the center with a thickness of 15 cm, the operator will be in US Patent No. 6,936,293 and US Patent Application Publication No. 2005/0208187. Using a needle injection device as described, 1 cc of tasteless liquid per cm ² of meat is injected into the meat at a number of locations throughout the quarter.

It is highly recommended that meat soaked in tasteless smoke, sprayed with tasteless smoke, or injected be dehydrated to remove excess liquid from the meat. This is done by applying an intake pressure of 0.98 kgf / cm ^{2 to} the meat. FIG. 3 shows how this is performed on the preserved saks.

The preserved sac 21 is wrapped in a dry paper towel 22 and placed in a plastic bag 23. A small opening 24 for inserting a suction hose 19 connected to the air compressor 5 is formed in the plastic bag 23. The operator operates the air compressor 5 for 3 minutes, during which time the air compressor 5 applies an intake pressure of up to 0.98 kgf / cm ^{2 to} the meat. This dehydration process eliminates up to 4% of the liquid from the meat weight. If the amount of liquid removed is not sufficient, the dehydration process can be repeated or carried out over a period of more than 3 minutes at a time.

  US Pat. No. 5,939,116 describes a vacuum cooled infrared drying process that uses a pressurized chamber to effectively eliminate up to 4% of the meat weight. The use of the machine described in this patent is effective in dewatering large pieces of meat at a time and achieving the same consistent results each time.

  A color and taste comparison was made between yellowfin tuna treated with filtered wood smoke / tasteless smoke and yellowfin tuna treated with tasteless smoke. Yellowfin tuna treated with filtered wood smoke / tasteless smoke had a bright red color and was slightly acid. On the other hand, (a) packaging yellowfin tuna with a paper towel soaked in tasteless liquid, (b) spraying tasteless liquid on yellowfin tuna, and (c) tasteless straw. Yellowfin tuna, which has been treated with a tasteless soot added by immersing yellowfin tuna in the liquid, has a clear crimson color and tastes similar to freshly sliced yellowfin tuna meat It became a meat product having. Yellowfin tuna infused with tasteless liquid smoke has a bright red wine color similar to the natural redness of untreated tuna and a meat product with a taste similar to freshly sliced yellowfin tuna meat.

  While particular embodiments of the present invention have been illustrated and described, it would be obvious to those skilled in the art that various changes and modifications can be made without departing from the spirit of the invention. Accordingly, all such changes and modifications that are included within the scope of this invention are intended to be included within the scope of the appended claims.

1 Gas receiving bag
2 Stainless steel water tank
3 tanks
4 Ice and water, pressure gauge
5 Air compressor / air pump
6 Vacuum pump
7 Thermometer
8 Air hose
9 Joiners
10 Sparja
11 Stand
12 ball valve
13 Pressure regulator
14 Pressure relief valve
15 Ball valve
16 TLS exit
17 Ball valve
18 Water supply line
19 Vacuum pump, air suction hose
20 Water level gauge
21 Saku
22 Dry paper towel
23 Plastic bag
24 small opening

Claims (50)

A method for processing meat,
Burning organic material to produce smoke,
Removing a substance imparting smoke odor and taste from the smoke to produce tasteless smoke;
Dissolving the tasteless soot in a liquid to produce a smoke;
Adding the liquid smoke to the meat.   The method of claim 1, wherein the liquid smoke is added by injecting the liquid smoke into the meat.   The method of claim 1, wherein the meat is sliced meat, and the liquid smoke is added by immersing the sliced meat in the liquid smoke.   The method of claim 1, wherein the meat is sliced meat, and the liquid smoke is added by spraying the liquid smoke onto the sliced meat. The liquid smoke is
Add the liquid smoke to the absorbent material,
The method of claim 1, wherein the meat is added by wrapping the meat with the absorbent material. Sealing the meat in a bag;
Sealing the bag;
5. The method according to any one of claims 1 to 4, further comprising: cooling the bag at a temperature above the freezing point of the meat and subjecting the bag to a storage treatment. Cutting a small opening in the bag;
Supplying the tasteless smoke through the opening of the bag;
6. The method of claim 5, further comprising resealing the bag.   8. The method according to claim 5 or 7, further comprising the step of cooling and storing the bag for 24 hours or less at a temperature above the freezing point of the meat to 4.4 ° C.   The method according to claim 1, 2, 3, 4, 5, or 7, wherein the liquid is water.   The method of claim 6, wherein the liquid is water.   9. The method of claim 8, wherein the liquid is water.   10. The method of claim 9, wherein the tasteless soot is dissolved in water at a temperature ranging from ambient room temperature to a temperature above the freezing point.   9. A method according to claim 6 or 8, wherein the tasteless soot is dissolved in water at a temperature ranging from ambient room temperature to a temperature above the freezing point. The tasteless smoke is
Draw the tasteless soot stored in the receiving bag into the water in an air-deficient container sealed by the use of a compressor;
Sucking back the undissolved tasteless smoke that escaped from the water into the receiving bag,
During the cycle, the undissolved tasteless soot is recirculated back into the water container until the receiving bag is empty and the tasteless soot is completely dissolved in the water. 13. The method of claim 12, wherein the method is dissolved in water.   15. The method of claim 14, wherein the vessel is cooled from the outside so that the water in the vessel is cooled to a temperature ranging from below ambient room temperature to a temperature above the freezing point.   The meat is placed on an absorbent pad in the bag, and then the bag is closed and placed in a refrigerated room at a temperature above the freezing point of the meat to 4.4 ° C. for up to 24 hours. 7. The method according to claim 6, wherein the storage process is performed.   10. The method of claim 9, wherein at least 3 grams of the tasteless soot is dissolved per 250 grams of water. The method according to claim ² , wherein a maximum volume of 1 cc of liquid smoke is injected per cm ^{2 of} meat.   10. A method according to claim 9, wherein the water in which the tasteless soot is dissolved contains at most 2% sodium chloride.   6. The method of claim 1, 2, 3, 4, or 5, wherein activated carbon is used to remove substances that impart smoke odor and taste from the smoke. The meat according to claim 6, wherein the meat is dehydrated by applying an inspiratory pressure of up to 1.9 kgf / cm ^{2 to} the meat for up to 3 minutes or more after storage treatment for up to 24 hours. The method described. The meat according to claim 8, wherein the meat is dehydrated by applying an inspiratory pressure of up to 1.9 kgf / cm ^{2 to} the meat for up to 3 minutes or more after storage treatment for up to 24 hours. The method described.   7. The method of claim 6, wherein the preservation process is performed at a temperature ranging from directly above the freezing point of the meat being preserved to less than ambient room temperature.   9. The method of claim 8, wherein the preservation process is performed at a temperature ranging from just above freezing point of the meat being preserved to less than ambient room temperature.   The soot is filtered prior to producing soot by contact with the liquid, but not sufficiently purified below a perception threshold for soot taste and / or odor. The method according to 2, 3, 4, or 5.   The meat is further treated with ozone so that it does not have a detectable smoke taste or odor after it has been treated with smoked liquid and subjected to a preservative treatment for up to 24 hours. 26. The method of claim 25, wherein the process removes the taste and / or odor of smoke. A method for processing meat,
Wrapping sliced meat in an absorbent material soaked in water;
Sealing the packaged sliced meat in a bag;
Vacuum sealing the bag;
Cutting a small opening in the bag;
Providing a smoke-depleted substance through the opening of the bag to remove a substance that imparts the odor and taste of the smoke;
Re-sealing the bag.   28. The method of claim 27, further comprising the step of cooling and storing the bag for a period of 24 hours or less at a temperature above the freezing point of the meat to 4.4 ° C.   29. The method of claim 28, wherein the soot is filtered but not sufficiently purified below a perception threshold for soot taste or odor.   The meat is further treated with ozone so that it does not have a detectable smoke taste or odor after it has been treated with smoked liquid and subjected to a preservative treatment for up to 24 hours. 30. The method of claim 29, wherein the treatment removes the taste and / or odor of smoke.   The meat is a seafood product, claim 1, 2, 3, 4, 5, 7, 10, 11, 12, 14, 15, 16, 17, 18, 19, 21, 22, 23, 24, 26, The method according to 27, 28, 29, or 30.   7. The method of claim 6, wherein the meat is a seafood.   9. The method of claim 8, wherein the meat is a seafood.   10. The method of claim 9, wherein the meat is a seafood.   14. The method of claim 13, wherein the meat is a seafood.   21. The method of claim 20, wherein the meat is a seafood.   26. The method of claim 25, wherein the meat is a seafood.   32. The method of claim 31, wherein the seafood is tuna.   38. The method of claim 32, 33, 34, 35, 36, or 37, wherein the seafood is tuna.   2. The method of claim 1, wherein the material imparting smoke odor and taste is sufficiently removed so that no smoke odor or taste is imparted to the meat. Sealing the meat packaged with the absorbent material in a bag;
6. The method of claim 5, further comprising vacuum sealing the bag containing the packaged meat.   Claims 1, 2, 3, 4, 5, 7, 10, 11, 12, 14, 15, 16, 17, 18, 19, 21, 22, 23, 24, 26, 27, 28, 29, 30, 32. A product produced by the method according to 32, 33, 34, 35, 36, 37, 38, 40 or 41.   A product produced by the method of claim 6.   A product produced by the method according to claim 8.   A product produced by the method of claim 9.   14. A product produced by the method of claim 13.   21. A product produced by the method of claim 20.   26. A product produced by the method of claim 25.   32. A product produced by the method of claim 31.   40. A product produced by the method of claim 39.

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