JP2015070811A - Smoking method of charcoal-grilled meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for adding flavor to Bincho charcoal-grilled meat with the addition of a smoking effect, thereby masking the discomfort odor unique to the meat.SOLUTION: A beef tongue is salted and immersed in salt water in advance and cut into pieces to be skewered. The skewered beef tongue is disposed above the burning Bincho charcoal 5, 5 so as to be charcoal grilled. During charcoal grilling, water is sprayed onto the skewed beef tongue 2, 2... and the burning Bincho charcoal 5, 5... once or more, so that a steaming effect due to the steam or water vapor blow generated by the heat of the burning Bincho charcoal 5, 5... is added to the skewered beef tongue 2, 2..., achieving a semi-grilled state in the charcoal grilling treatment. Subsequently, water-containing smoking chips 6, 6... are spread over the burning Bincho charcoal 5, 5..., so that due to the smoking of the chips 6, 6... generated by the heat from the Bincho charcoal 5, 5..., a flavor is added to the skewered beef tongue 2, 2... and the odor is thereby masked. At the same time the skewered beef tongue 2, 2... is baked with the combustion heat of the Bincho charcoal 5, 5...

Description

  TECHNICAL FIELD The present invention relates to a method for charcoal-burning smoked meat by using Bincho charcoal as a heating means, placing it over Binchotan charcoal for burning meat, performing charcoal grilling, and subsequently performing a smoke treatment.

  This method of charcoal grilling of meat, especially the smoke processing that follows the charcoal grilling, is performed in an open place such as on a charcoal grill, not in a closed space like a smoke smoker. There is no known technology regarding the charcoal grill method.

  Patent Document 1 is a method for producing dried beef, which can be cut in various forms at room temperature, is performed in order to obtain dried beef that has a beautiful color tone and that maximizes the characteristics of beef. As one of many processes, the soot treatment is employed, and the soot treatment has no characteristics.

  Patent Document 2 relates to a smoking method and a smoking device. The former is a smoked method in which beef is cooked over a direct fire while contacting the smoke. The latter also includes a storage chamber for storing food, a soot combustion section for burning soot, and a soot generation section for generating soot that comes into contact with the food, wherein the soot combustion section is provided in the storage chamber and the storage chamber. It is the smoked apparatus which was located under the foodstuff and burned the said soot so that the said foodstuff could be made. Note that the soot burning part also serves as the soot generating part, and the soot is burned in the soot burning part and soot is generated from the soot.

  According to the smoked method of this patent document 2, by beating the beef by direct fire, the flavor as a good beef is drawn out, and further smoke treatment is performed at the same time, which is different from conventional grilled meat and smoked, It is said that beef with a new good flavor can be obtained. However, according to this smoke method, the smoke treatment is not different from the conventional one, and it is possible to remove or mask the unique odor of meat, for example, the unique odor such as beef tongue. Smoke treatment is difficult. It will be a process of adding a little scent of smoke to beef. If the soot burning part also serves as a soot generating part, a soot chip is placed around the burning soot, so the soot chip burns up with the soot and the soot is sufficiently There is also a risk that it will not be performed. Conversely, if soot is generated well, the soot may not be burned well.

  According to the invention of Patent Document 2, in addition to the case where the soot generation unit is configured separately, as well as the case where the soot generation unit and the soot combustion unit are combined, these are performed by a closed smoke generator. In any case, such a closed device is necessary.

  Patent Document 3 relates to a method for charcoal-fired ham, which uses Bincho charcoal as a heating means, and in the method for charcoal-fired ham, where raw ham is disposed above and burnt Bincho charcoal. During the charcoal grilling of the hamwood with the Bincho charcoal, the hamwood and the burning Bincho charcoal are watered from above, and the hamwood is generated by the heat of the burning Bincho charcoal. The steaming and steaming action to be added is added to obtain a good charcoal-fired state of ham.

  According to the charcoal-fired method of ham wood of Patent Document 3, water is also applied to the bincho charcoal that burns with the target hamwood at least once during the charcoal-fired process, and is generated by the combustion heat of the bincho charcoal. Since the hot steam and steam are blown up, the ham is heated not only directly by the combustion heat of normal Bincho charcoal, but also in the steamed state by the hot steam and steam being blown up. The material becomes softer than ordinary charcoal fire, less burned, and has a good baked state with no miscellaneous taste, and is delicious. Since the charcoal-fired object is ham, even a relatively large size can be baked in a soft state up to the inside.

  The charcoal grilling method of ham wood of Patent Document 3 is an excellent charcoal grilling method as described above, but it cannot remove the unique odor of various meats and has a smoke burning means. Of course, it is not possible to add aroma with smoke or mask the unique smell of meat.

JP 08-38034 A JP 2007-82413 A JP 2011-254664 A

  The present invention uses Binchotan charcoal to add a direct roasted meat effect by burning and a good steamed roasting effect by high-temperature steam and steam, and it has a soft, tasteless, roasted meat effect that retains the original taste of meat. In addition, a smoke-cooking method for meat that can be further scented and that can effectively remove or mask the unique unpleasant odor of each meat is provided by a smoke action with special measures. It is a problem to be solved.

1 of this invention arrange | positions above the Bincho charcoal which burns the meat | flavor which permeate | transmitted the inside previously, and burns charcoal, and in the middle of the charcoal baking, this meat and the Bincho charcoal which burns one or more times Watering from above, adding to the meat steaming action by blowing up steam and steam generated by the heat of the burning Bincho charcoal, the meat is charcoal grilled to a half-baked state,
Next, smoke-impregnated chips impregnated with water are laid on the burning Bincho charcoal, and the flesh smoke generated by the heat of the Bincho charcoal gives the meat aroma and a unique smell of the meat. This is a charcoal-burning method for meat that is masked and simultaneously baked by heating with the combustion heat of the Bincho charcoal.

According to 2 of the present invention, in the method of charcoal-grilled smoked meat of 1 of the present invention,
As the soot chip, a chip immersed in water and impregnated with water for 5 to 10 hours is employed.

3 of the present invention, in the method of charcoal-grilled smoked meat of 1 or 2 of the present invention,
When the temperature of the smoke exceeds 180 ° C, the meat, the chip that emits smoke, and the burning Bincho charcoal are watered from above to adjust the temperature of the smoke to 80 to 180 ° C. I decided to do it.

4 of the present invention is a method for charcoal-grilling smoked meat of 1, 2 or 3 of the present invention,
When the temperature of the meat reached 80 ° C. or higher after the start of smoke, the charcoal-grilled smoke was terminated.

  According to the charcoal grilling method for meat according to the first aspect of the present invention, the bincho charcoal that burns with the target meat at least once in the stage of only charcoal grilling before entering the soot stage, High-temperature steam and steam generated by the combustion heat of the above, and in addition to direct heating by the combustion heat of ordinary Bincho charcoal, the meat is subjected to steaming action by blowing up the high-temperature steam and steam Therefore, the meat can be burned deeper than normal charcoal grilling, and can proceed with a good baking that is soft, less scorched, and has no miscellaneous taste.

  Since the smoke chip is impregnated with water, it is completely different from a dry chip, and has a fresh scent according to the tree species, such as a raw tree, and burns it. The smoke that is emitted when placed on Bincho charcoal has a fresh scent like a raw tree according to the tree species. Therefore, the meat located above the chip is wrapped in the smoke rising from the chip, and when it comes into contact with it, the meat is fresh like a raw tree according to the tree species of the smoke. A scent will be added, and the unique odor of the meat will be masked almost completely.

  Also, smoke emitted from smoke-impregnated chips impregnated with water is different from that emitted from dry chips, and it is an impression that it feels heavy from its movement, and it is very slowly To rise. Therefore, the smoke emitted from the chip and wrapping the meat disposed above the chip does not immediately leave the surroundings of the meat, and the meat is kept for a relatively long time. Maintain the wrapped state. Therefore, the meat can be smoked satisfactorily in an open space where skewering is performed, not in a closed space such as by a smoker. In addition, as described above, in order to maintain the state in which the smoke has wrapped the meat for a relatively long time, the scenting action on the meat by the smoke and the masking of the unique odor of the target meat associated therewith The action can be performed satisfactorily.

  As described above, the meat is brought into contact with the smoke of the smoke chip impregnated with water, and the meat is attached with a fresh scent like a raw tree according to the tree species. The odor will be almost completely masked, and the meat that has been baked and smoked will have no unpleasant odor, and will have a fresh scent like a raw tree according to the above tree species It will be savory with

  The property and action of the soot chip impregnated with water as described above are based on the inventor's unique knowledge.

  In addition, the charcoal-grilling method of meat of the present invention has the above-described actions and effects, and the target meat is mainly assumed to be pork and beef, but more particularly its action effects. Therefore, it is more effective when applied to beef tongue with a unique unpleasant odor.

  According to the charcoal grilling method for smoked meat according to 2 of the present invention, since the smoke chip is immersed in water for 5 to 10 hours and impregnated with water, a sufficiently impregnated state of moisture Thus, as described above, it has a fresh scent of fresh wood according to the tree species. Therefore, as described above, when the soot chip impregnated with moisture is laid on the burning bincho charcoal, soot will be generated by the heat of combustion. It has a fresh fragrance of fresh wood according to the conditions.

Moreover, this soot smoke adheres well to meat and has a function of masking a unique odor according to meat very well.
Furthermore, as described above, this soot has an impression that it feels heavy from its movement, rises very slowly, and can wrap the meat located above for a relatively long time. Become.

It should be noted that if the soaking chip is immersed in water for less than 5 hours, it will not be in a water-impregnated state at which the above effect can be fully exerted, and if it exceeds 10 hours, the components in the tree will flow unnecessarily into the water. However, there is a problem that fragrance components are lost.
In addition, the above-mentioned chips for smoke are assumed to be those having a dice shape of 1 cm to 5 cm square.

  According to the method for charcoal grilling smoked meat of the third aspect of the present invention, it is possible to appropriately adjust the temperature of the smoke so that good smoke can be performed. Moreover, steam or steam is generated by the operation of adjusting the temperature of the soot, and a steaming effect can be obtained.

  According to the method for charcoal-fired smoke of meat 4 of the present invention, the charcoal-fired smoke can be terminated in the optimum charcoal-fired state and smoked state.

The partial notch front sectional drawing which shows the stove of an example used in an Example, and the mounting means mounted on it. The cross-sectional front view of a stove, a mounting means, etc. which shows the state which has put the skewered beef tongue on the mounting means and is charcoal-grilled. The top view of FIG. (a) is a front view of the mounting means, (b) is a side view of the mounting means, and (c) is a plan view of the mounting means. The cross-sectional front view which shows the state which spread | overlaid the chip for smoke on the Bincho charcoal which burns.

  Embodiments of the present invention will be described below in detail based on examples.

The method of charcoal-grilled smoke of meat of this example employs beef tongue as the meat for charcoal-grilled smoke, and the target beef tongue is subjected to a seasoning that penetrates into the interior in advance, and has an appropriate size. It is placed above the Bincho charcoal 5, 5 ... which burns it, and charcoal grilled, and during the charcoal grilling, the beef tongue and the Bincho charcoal 5, 5 ... burned from above them Watering is applied to the beef tongue of the above-mentioned size, and steaming action by blowing up steam and steam generated by the heat of the Bincho charcoal 5, 5 ... is added, and the beef tongue is burned to a half-baked state. And
Next, smoke burning chips 6, 6... Impregnated with moisture are spread on the burning Bincho charcoal 5, 5..., And the chips 6, 6. The beef tongue is scented with smoke and masked with the accompanying odor, and at the same time baked by heating with the combustion heat of the Bincho charcoal.

  The beef tongue that is the target of charcoal-grilled soot in this example is 1 kg of the raw meat block salted for 2 days, and then soaked in salt water with sugar and seasoning for 12 days, for charcoal grill In this embodiment, it is cut into a size and shape that can stab several pieces on one skewer. More specifically, it was processed into a short cylindrical shape having a diameter of about 2 to 3 cm and a thickness of about 1 cm, a 1/2 cylindrical shape, or a 1/3 cylindrical shape, and stabbed into a bamboo skewer having a length of 30 cm.

  As described above, the above-described beef tongue is charcoal-grilled in the previous stage, and this charcoal-grilling is performed using Bincho charcoal 5, 5,. Charcoal-grilling using this Bincho charcoal 5, 5 ... can burn Bincho charcoal 5, 5 ... inside, and can place beef tongue, especially beef tongue 2, 2 ... stabbed in a skewer on the top. It can be carried out by using various types of stoves which are provided with placing means such as a net or can be arranged with such placing means. In this embodiment, the stove 1 shown in FIG. 1 has a horizontal semi-cylindrical shape.

  As shown in FIG. 1, the stove 1 is provided with a plurality of openings 1b, 1b,... Each having a mesh door that can be opened and closed at the bottom of a side wall 1a. The mounting means 3 on which 2, 2,... Can be detachably disposed.

  As the above-described placing means 3, various members having a mesh shape, or a lattice-like member as a whole in which metal bars are arranged vertically and horizontally can be freely adopted, but in this embodiment, the placing means 3 is As shown in FIGS. 4 (a) to 4 (c), a large number of short vertical metal bars are arranged in parallel with each other at a fixed interval, and these long vertical metal bars are arranged in five horizontal directions. A horizontally long mounting surface portion 3a connected by a metal rod and legs 3b, 3b, 3b arranged at the lower part of the upper side, the lower part of the center and the lower part of the lower side of the mounting surface part 3a were adopted. The leg portion 3b is composed of a metal rod that constitutes the lower end side thereof and a number of connected hanging rods that connect the metal rod constituting the lower end side and the corresponding lower surface of the placement surface portion 3a. As described above, the mounting means 3 is detachably mounted on the top of the stove 1.

  The ignition of Bincho charcoal 5, 5... In the stove 1 is performed by first igniting by placing Nara coal or Kunugi charcoal 4 on the inner bottom of the stove 1, and when it is in an appropriate combustion state, this is used as a seed fire. And put it on it. For example, as shown in FIG. 2, Nara charcoal or kunugi charcoal 4, 4... Is arranged at the lowermost part of the inner bottom of the stove 1, and as described above, it is ignited by a general technique and becomes an appropriate combustion state. By the way, Bincho charcoal 5, 5. If necessary, a new Bincho charcoal is placed on the Bincho charcoal in a direction crossing it. If necessary, Bincho charcoal 5, 5... In this way, the fired Nara coal or Kunugi charcoal 4, 4... Is used as a seed fire to ignite Bincho charcoal 5, 5. In addition, the ignition method of Bincho charcoal is not limited to this, A various appropriate method is employable.

  The distance between the lower surface of the mounting surface portion 3a of the mounting means 3 and the uppermost bincho charcoal 5, 5,... Is about 20 cm in this embodiment.

  When the above Bincho charcoal 5, 5 ... are in an appropriate combustion state, that is, when all or part of their surfaces are red, a plurality of skewered beef tongues are placed on the placing surface portion 3a of the placing means 3 described above. 2, 2... Are placed in two rows so as to be parallel to each other as shown in FIGS. Further, the lower portions of the skewered beef tongues 2, 2,... In each row are in a state of facing the upper side or the lower side of the placement surface portion 3a. In this state, when the skewered beef tongues 2, 2,... Are about 1/3 baked, it is confirmed that the entire bincho charcoal 5, 5,.

  This watering is performed by evenly pouring water over the skewered beef tongues 2, 2... Arranged on the mounting surface portion 3 a of the mounting means 3. The amount of water in the water hose is such that the surface of the Bincho charcoal 5, 5 ... underneath is blackened by the water flowing from between the skewered beef tongues 2, 2, but not extinguished.

  When water is splashed in this way, the splashed water is blown up as steam or steam at a stretch by the heat of the burning Bincho charcoal 5, 5,. The skewered beef tongues 2, 2,... Disposed on the mounting surface portion 3a of the mounting means 3 thereon are in a steamed state by this high-temperature steam and steam blowing up. This watering is preferably repeated a plurality of times. Do it at least once. When the process is repeated twice or more, the process is performed until the whole of Bincho charcoal 5, 5. It should be noted that Bincho charcoal 5, 5... Whose surface has changed to black due to water splashing is not constant depending on the conditions at that time, but the whole recovers to red in approximately 3 to 5 minutes.

  In the above-described charcoal grilling process, the skewered beef tongues 2, 2,... Are appropriately rotated a number of times in order to uniformly heat them. This turning is performed in the same manner as that generally performed.

When the skewered beef tongue 2, 2, which has been subjected to charcoal grilling, is about half-baked, as shown in FIG. 5, the smoke smoke chips 6 hydrated on the burning Bincho charcoal 5, 5, Spread the 6 ... and proceed the smoke process. The chips 6, 6... Are spread after the skewered beef tongue 2, 2... Are removed from the stove 1 together with the placement surface portion 3 a of the placement means 3.
The above “half-baked degree” does not have to be exactly the same. The degree of baking should be about 40% to 60%, and the term “half baking” includes the baking state in that range. In terms of time, the time required for the charcoal grilling stage is about 8 minutes.

  As the smoke smoke chips 6, 6,..., Cherry, apple, plum chips and the like are suitable. In this embodiment, a cherry core chip was used. These chips 6, 6... Adopt a 3 cm square dice and are immersed in water for about 8 hours to contain water. These chips 6, 6... Are suitably spread over the Bincho charcoal 5, 5. In this example, it was spread to a thickness of approximately 4 cm.

  After laying the smoke smoke chips 6, 6... On the Bincho charcoal 5, 5... Immediately thereafter, the skewered beef tongues 2, 2 placed on the placement surface portion 3 a of the placing means 3 are immediately placed. The mounting surface portion 3a is returned to the stove 1 by returning it to the stove 1.

  The smoke smoke chips 6, 6... Spread on the Bincho charcoal 5, 5... Gradually emit smoke from the combustion heat of the Bincho charcoal 5.

  As described above, the soot chips 6, 6... Are immersed in water for about 8 hours and impregnated with water, so unlike the dry chips, they do not burn up suddenly. As mentioned above, smoke gradually starts to be emitted. In this embodiment, since a cherry heartwood is used as a chip, the chip itself has a scent like a fresh hearted cherry heartwood. The smoke that was generated by the combustion heat of ... also has a fragrance like the heartwood of a fresh cherry tree. Therefore, the skewered beef tongue 2, 2,... Located on the mounting surface portion 3a of the mounting means 3 above the smoke chips 6, 6,. It is wrapped in soot and comes in contact with it, and the scent of cherry blossoms is freshly added. In addition, when such scented smoke is attached, the unique unpleasant odor of the skewered beef tongue 2, 2,... Is almost completely masked.

  The soot emitted from the smoke-impregnated chips 6, 6 ... impregnated with water in this way, as described above, moves slowly and feels heavy and rises very slowly. Therefore, the smoke that originates from the chips 6, 6 and wraps around the skewered beef tongue 2, 2, as described above, surrounds the skewered beef tongue 2, 2. It does not move immediately away from it, and maintains the state of wrapping the skewered beef tongue 2, 2,... For a relatively long time. Therefore, the skewered beef tongue 2, 2,... Is not smoked in a closed space such as by a smoker, but is opened as above the placement surface portion 3a of the placement means 3 of the stove 1. Smoke treatment can be carried out well even in a space.

  In addition, as described above, in order to maintain the state where the smoked smoke wraps the skewered beef tongue 2, 2,... Over a relatively long time, the scenting action of the smoked smoke on the skewered beef tongue 2, 2,. Further, the masking action against the unique unpleasant odor of the skewered beef tongue 2, 2,.

  When the smoke temperature exceeds 180 ° C. after entering the above smoke process, the skewered beef tongue 2, 2,..., Smoke emitting chips 6, 6,. ... and water from above, and adjust the temperature of the smoke in the range of 80-180 ° C. Thus, when the smoke temperature is adjusted to this range, the scenting action of the skewered beef tongue 2, 2,... Further, by the water splash performed as an operation for adjusting the temperature of the smoke, high-temperature steam or steam is generated, and the steaming effect of the skewered beef tongue 2, 2,.

  The method of charcoal grilling meat of this embodiment is to be terminated when the temperature of the skewered beef tongue 2, 2,... The skewered beef tongues 2, 2,... Are lowered from the placing surface portion 3a. Thus, the charcoal-grilled smoke can be terminated in an appropriate charcoal-grilled state and smoked state. The time required for the smoking stage is approximately 15 minutes.

<Comparative example>
In this comparative example, similarly to the embodiment of the present invention, the raw meat block of 1 kg of beef tongue was salted for 2 days, and subsequently soaked in salt water with added sugar and seasoning for 12 days, and then such treatment. The raw meat block was boiled at a core temperature of 80 ° C. for 2 hours, and then the boiled raw meat block was placed in a closed smoker, where it was heated by direct fire with a firewood located at the bottom. This was dried for a period of time, and subsequently smoked for 6 hours with a chip for soot arranged on the bottom. As the soot chip, a 3 cm square chip of the same size made of the same cherry core material as in the example was used. However, a dry chip that has not been immersed in water is used.

<Tasting>
The processed skewered beef tongue 2, 2,... Of the above example and the processed beef tongue of the above comparative example were observed and tasted by a total of 20 adult males and 10 adult females. It was.
In addition, the skewered beef tongue 2, 2,...
About the processed beef tongue of a comparative example, the block was cut into a short cylindrical shape, a 1/2 cylindrical shape or a 1/3 cylindrical shape having a diameter of about 2 to 3 cm and a thickness of about 1 cm after heat dissipation. A sample food was used.

(1) In terms of appearance, the skewered beef tongue 2, 2,... Of the example is red because cherry core material (containing water) is used as the smoke smoke chips 6, 6,. Similarly, cherry core material (dried) is used as a soot chip, but since it is cut as described above, only its edge is red and both sides are white. In this regard, all the tasters determined that the beef tongue of the example was better in appearance.
(2) The skewered beef tongue of the example leaves the taste of beef tongue, but its unpleasant odor is completely masked. In the comparative example, a peculiar unpleasant odor comes out especially from the cut surface. All the tasters judged that the skewered beef tongue of the example did not feel an unpleasant odor, but the comparative example felt it.
(3) The skewered beef tongue of the example is juicy, but the comparative example is in a dry state and has no juiciness. All the tasters judged that way.
(4) The skewered beef tongue of the example has a scent of fresh cherry trees, but the comparative example is less fragrant than that of the example. The smell of beef tongue is mixed and felt. Ninety percent of the tasters judged that way.
(5) As a result, all the tasters are overwhelmingly superior to the comparative example in the skewered beef tongue of the example by combining the aroma, flavor, soft texture and masking of the smell peculiar to beef tongue. It was evaluated.

1 Stove 1a Side wall 1b Opening 2 Skewered beef tongue (skewered beef tongue)
3 Placement means 3a Placement surface part 3b Leg part 4 Nara charcoal or Kunugi charcoal 5 Bincho charcoal 6 Chip for smoke

Claims (4)

Pre-seasoned meat that has been infiltrated into the interior is placed above the Bincho charcoal for burning and charcoal grilled. During the charcoal grilling, the meat and the burning Bincho charcoal are watered from above. Performing a steaming action by blowing up steam and steam generated by the heat of the burning Bincho charcoal, and subjecting the meat to a half-baked state,
Next, smoke-impregnated chips impregnated with water are laid on the burning Bincho charcoal, and the flesh smoke generated by the heat of the Bincho charcoal gives the meat aroma and a unique smell of the meat. A method for charcoal roasting of meat, which is masked and simultaneously baked by heating with the combustion heat of the Bincho charcoal.   The method for charcoal grilling meat of meat according to claim 1, wherein the chip for smoke is soaked in water and impregnated with water for 5 to 10 hours.   When the temperature of the smoke exceeds 180 ° C, the meat, the chip that emits smoke, and the burning Bincho charcoal are watered from above to adjust the temperature of the smoke to 80 to 180 ° C. The method of charcoal-grilled smoked meat according to claim 1 or 2.   The method of charcoal-grilled meat according to claim 1, 2 or 3, wherein the charcoal-grilled smoke is terminated when the temperature of the meat reaches 80 ° C or higher after the start of smoke.

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