JP2016150002A - Method of producing roasted salt caked meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing roasted salt caked meat, the method capable of providing meat that does not become salty, but with delicious taste meat should have by promoting autodigestion, while capable of forming a firm salt cake hardly generating cracks.SOLUTION: A salt cake is formed by covering meat with kneaded salt prepared by mixing and kneading salt, egg white, and starch, then the salt cake is roasted to heat the meat. The outer periphery of the meat is covered with aluminum foil, and the boundary surface of the meat and the aluminum foil is covered with a paper sheet. Heat is applied so that the temperature of the meat becomes at 50°C or higher and at 60°C or lower so as to promote autodigestion of the meat, and after that heat is applied to perform sterilization so that the temperature becomes at 65°C or higher and at 70°C or lower.SELECTED DRAWING: None

Description

    The present invention relates to a method for manufacturing a salt-grilled meat using meat as a food material.

  Fish Shiogama has long been known as a traditional food culture in Japan, and in particular, salmon Shiogama originated in Genkai-dono cuisine using the natural salmon of Genkai-an, and is widely made nationwide. This salmon kettle has a side of planning food, because the kettle is divided by a wooden casket and the cocoon is taken out and eaten.

  Patent Document 1 describes a method for efficiently producing a salt-grilled fish by using a mold container formed in the shape of a fish and reducing the amount of salt to be used as a method for producing the salt-grilled fish.

Japanese Patent No. 4330946

  Although fish salt pots have been widely used so far, there is no known salt pot for meat. If meat can be made into a new food that forms a salt pot, traditional Japanese food culture can be inherited, and food with high planning and enjoyment can be realized.

  However, in forming a salt pot, fish and meat differ in various ways. Fish has a flat shape with bones and hard skin, so it does not easily crack when force is applied to harden the salt kettle, but in the case of meat, it has a certain thickness to maintain the taste of the meat. Therefore, if the force is applied when the salt pot is hardened, the force becomes non-uniform and easily cracks. When cracks occur, heat enters from them during heating, and the meat is baked at a high temperature and loses its taste. In addition, the meat shrinks due to heating, and cavities are easily generated inside the salt pot. Therefore, the problem that it is easy to break when transporting as processed food arises.

  In the case of fish, even if the fish is in contact with the salt, the fish skin prevents the salt from penetrating into the fish. In the case of meat, if the meat is in contact with the salt, Immediately after that, it becomes salty and uneatable. In addition, the drip coming out of the meat penetrates into the salted salt and the appearance looks bad.

  Furthermore, it is different in terms of autolysis. In the case of fish salt pots, as the self-digestion of fish meat progresses after dying, the microorganisms attached to the fish start to breed using these decomposition products as a food, resulting in a bad taste and a rotting odor. Fish goes on to rot. Therefore, the rate of self-digestion of fish is very rapid, and in the production of fish salt pots, the use of fresh fish is important for producing delicious foods.

  On the other hand, in the case of meat, stiffening occurs after death after slaughtering and muscles are stiffened. However, after the stiffening after death, it gradually softens due to the action of the enzyme, umami components increase, and flavor improves. Therefore, in the heating step, it is necessary to set the baking conditions so that the enzyme can be maintained at a temperature that promotes autolysis.

  The present invention has been made in order to solve the above-mentioned problems, and can provide a strong salt kettle that does not easily crack, and does not become salty, but promotes self-digestion and provides meat with the original taste of meat. It is an object of the present invention to provide a method for producing a salt-grilled meat.

  In order to solve the above-described problems, the method for producing a meat salted kettle according to the present invention comprises forming a salted pot by covering the meat with a mixed salt prepared by kneading salt, egg white, and starch, and baking the salted pot. It is characterized by heating meat.

  By forming and heating the salt pot, the meat is not heated rapidly, the meat can be heated slowly over time, and the taste of the meat can be extracted. In the case of meat, when it is baked at a high temperature, the taste is lost, but this can be prevented by forming a salt pot and heating. In addition, meat here includes not only meat such as pork, beef and chicken, but also meat such as salmon and venison.

  In addition, salt and egg white alone are hard and brittle salt pots, but a sticky salt pot can be formed by using mixed salt prepared by kneading starch in addition to salt and egg white. In the case of a fish salt kettle, the fish is flat and has bones and hard skin, so even if force is applied when hardening the salt kettle, it will not easily crack, and even if the salt kettle is somewhat brittle, it will cause problems. Absent. However, in the case of a meat salt kettle, it is necessary to use something thick to maintain the taste of the meat, and since the meat has a soft meat quality, it is necessary to use force when hardening the salt kettle. If applied, the force becomes non-uniform and cracks are likely to occur. In addition, the meat shrinks due to heating, and cavities are easily generated inside the salt pot.

  Therefore, by using a mixed salt prepared by kneading starch to make a sticky salt kettle, it is possible to form a strong salt kettle that does not easily crack, and to eliminate the adverse effects caused by cracks during heating. Even if a hollow is formed in the inside of the salt pot, it is strong enough to withstand this. In addition, when a salt pot is struck with a wooden mallet, it breaks into large chunks, so that small salt chunks do not scatter and are highly convenient for transportation. As an example of starch, potato starch can be used.

  In the manufacturing method of the meat salt pot grill of this invention, it is preferable to cover the outer peripheral surface of the said meat with aluminum foil.

  By covering the outer peripheral surface of the meat with the aluminum foil, it is possible to prevent the drip coming out of the meat from penetrating into the salted salt and to prevent the salt content of the salted salt from penetrating into the meat and becoming salty. Moreover, it can be made into a steamed state with the moisture from meat, and the umami of meat can be drawn out.

  In the manufacturing method of the meat salt pot grill of the present invention, it is preferable to cover the boundary surface between the outer peripheral surface of the meat and the aluminum foil with a paper sheet.

  When the outer peripheral surface of meat is directly covered with aluminum foil, the adhesion between the meat and the aluminum foil is not necessarily good, but by covering the boundary surface between the outer peripheral surface of the meat and the aluminum foil with a paper sheet, Adhesion can be ensured and the effect of covering with aluminum foil can be improved.

  In the method of manufacturing the meat salted kettle of the present invention, the meat is heated to a temperature of 50 ° C. or higher and 60 ° C. or lower to promote self-digestion of the meat, and thereafter 65 ° C. or higher and 70 ° C. or lower. It is preferable to sterilize by heating.

  In the case of fish salt pots, as the self-digestion of fish meat progresses after dying, the microorganisms attached to the fish start to breed using these decomposition products as a food, resulting in a bad taste and a rotting odor. Fish goes on to rot. Therefore, the rate of self-digestion of fish is very rapid, and in the production of fish salt pots, the use of fresh fish is important for producing delicious foods.

  On the other hand, in the case of meat, stiffening occurs after death after slaughtering and muscles are stiffened. However, after the stiffening after death, it gradually softens due to the action of the enzyme, umami components increase, and flavor improves. Therefore, in the heating process, the temperature is set to promote self-digestion to maintain the active state of the enzyme to promote self-digestion and increase the taste. In order to promote self-digestion, an appropriate temperature range is 50 ° C. or higher and 60 ° C. or lower, and then a sterilizing effect is obtained by setting the temperature to 65 ° C. or higher and 70 ° C. or lower.

  In the method for manufacturing the meat salted kettle of the present invention, it is preferable to remove moisture from the meat by covering the meat with a sheet using a semipermeable membrane having selective permeability as a pretreatment to the meat.

  By removing moisture from meat in the pretreatment stage, it is possible to improve the effect of measures against moisture during salt pot formation. Since the sheet using the semipermeable membrane having permselectivity is used, the umami component of meat is not permeated and only moisture can be passed.

  According to the present invention, it is possible to form a strong salt kettle that does not easily crack, and to achieve a method for producing a salted kettle of meat that does not become salty and can promote self-digestion and provide meat with the original flavor. can do.

Below, the manufacturing method of the salted pottery of meat which concerns on embodiment of this invention is demonstrated.
In the present invention, meat such as pork, beef, and chicken, as well as animal meat such as salmon and venison, can be widely used as meat. Here, a case where pork is used will be described as an example. In addition, the following description shows an example and it can change suitably with the material to be used and various conditions.

  The manufacturing method of the salt pot grill according to the embodiment of the present invention includes a salt salt manufacturing process, a salt pot forming process, a heating process, and a packaging process, and additionally includes a pretreatment process. Hereinafter, each of these steps will be described sequentially.

Initially, the manufacturing process of salted salt is demonstrated.
For 1 kg of pork, 2.0 kg to 3.0 kg of salt, 100 g to 150 g of starch as an example of starch, and 3 to 4 eggs of egg white are prepared. After mixing salt and potato starch by hand, add egg white and knead into meringue to make kneaded salt. The mixing time of the salt and potato starch by hand is preferably about 1 to 2 minutes, and the kneading time of the egg white with respect to the mixture of salt and potato starch is preferably about 10 to 20 minutes.

  There is no problem whether a salt having a particle size of less than 500 microns is used or a salt having a considerably large particle size is used. Since there is no need to select the type of salt, the salt can be easily obtained, and inexpensive common salts can be used. However, when a salt with large particles is used, it takes a long time to add egg white and knead, but a salt with large particles is generally expensive and is not suitable for manufacturing a salt pot.

  The temperature at which proteins such as egg white solidify is around 70 ° C., but when starch such as starch that is hard to solidify even at 100 ° C. is mixed, it becomes sticky. Therefore, by using a sticky salt kettle, a strong salt kettle that does not easily crack can be formed. If this is used, since it can also endure transportation, in addition to serving as food at restaurants, it can be distributed as processed food. The amount of salt used can also be reduced.

Next, the pretreatment process will be described.
The pork is soaked in a soumle solution made from boiled sake, onion, salt, garlic, etc. and left in the refrigerator for about 7 days. Alternatively, sprinkle with herb or salt powder, season it in a bag, and place it in the refrigerator for about 7 days. If soaked in a high-saline Saumur solution, salt it with running water, and if it is seasoned with a low-salinity Saumur solution or herb, wash it with water. For such seasoning, pork itself is a frozen product, a part that lacks the taste of pork, meat pieces that appear when shaping a lump, pork meat that has a lot of fat and is not suitable for aging, etc. In some cases, it is indispensable, but delicious portions that can be baked and eaten as they are can be used after aging for 20 days in an aging cabinet at around 0 ° C.

Rewind each pork several times with a sheet using a semipermeable membrane and place it in the refrigerator for about 5 days to remove water and mature the pork, or in a aging chamber dedicated to meat with a temperature of 0 to 2 ° C. Then, wrap the pork in a sheet using a semipermeable membrane and leave it for 10 to 15 days to remove and age the pork.
Since the sheet using the semipermeable membrane has selective permeability, it can pass only moisture without permeating the umami component of meat having a large molecular weight. If moisture removal is performed in the pretreatment stage, it is possible to improve the effect of measures against moisture at the time of salt pot formation. Moreover, by winding with the sheet | seat using a semipermeable membrane, it can prevent that pork does not touch air directly and changes into the dirty dark red to the inside of pork.

Next, the formation process of a salt pot is demonstrated.
Take out the pre-treated pork, sprinkle with a large amount of coarsely ground pepper, and then wind the meat with a thick silk thread to shape the shape of the meat. Wrap the pork in triple or quadruple with thick paper such as a paper sheet, and then wrap it so that it is wrapped twice in aluminum foil to adjust the shape.

  By wrapping meat with aluminum foil, it is possible to prevent far-infrared rays coming from the oven or salt pot from acting on the meat, it is possible to prevent the drip coming from the meat from penetrating into the salt, It can prevent the salt content of salt from permeating into meat and becoming salty. Moreover, it can be made into a steamed state with the moisture from meat, and the umami of meat can be drawn out.

  Furthermore, by covering with a paper sheet, the conduction of heat can be delayed, and the taste of meat can be extracted by baking for a long time at low temperature, and the adhesion with meat can be ensured, The effect of covering can be improved. In addition, due to the deliquescence of magnesium chloride contained in the salt, it is possible to prevent pork from being absorbed and becoming hard.

  Lay the aluminum foil on the iron plate, place the mold with no bottom and lid on it, put a part of the salted salt and flatten it. The formwork has holes everywhere. Place the pork wrapped in aluminum foil on the formwork, put the kneaded salt on the pork to coat the whole pork, shape the upper part and the center part thickly, and press them with your hands etc. Then remove the formwork. Apply water to the hand and shape it so that the surface is smooth.

  The shape of a pork salt pot is close to a rectangular parallelepiped, and the simpler is better in strength. If the amount of pork used is 1 kg, the shape is generally 6-8 cm in height, 7-10 cm in width, 33-40 cm in length, and the shape of the salt pot is in the center Therefore, it is appropriate to use a simple rectangular shape with an upper part of about 18 cm, a width of 14 cm, and a length of 43 cm.

Next, the heating process will be described.
The oven is set to a high temperature of 250 ° C. in advance and baked for 15 to 20 minutes to finish the salt kettle firmly, and then the set temperature is lowered and baked at 120 to 150 ° C. for 60 to 90 minutes. By maintaining the temperature range in which the temperature of the pork is 50 to 60 ° C. for a long time and creating an environment in which the enzyme works well, steaming is performed at a low temperature, causing the self digestion of the pork and increasing the taste.

  Although the heating time varies depending on the type of oven, the thickness of the pork, etc., the core temperature of the pork must be 60 ° C. or more and 30 minutes or more must elapse to completely kill food poisoning bacteria. When the core temperature of pork is around 55 ° C., the pasteurization temperature of pork has not been reached. Therefore, the core temperature of pork is raised to 65 ° C. to 70 ° C. and completely sterilized by baking at 120 to 150 ° C. over time. This completes the soft pork steaming.

  If the core temperature of the pork rises too much, the taste will decrease sharply. Since these temperature conditions vary greatly depending on the ability of the oven, etc., it is necessary to adjust the heating power with the oven itself used. In the present invention, in order to make a processed pork product as delicious as possible, the core temperature of the pork and the heat sterilization time are determined as described above.

Finally, the packaging process will be described.
After steaming and heating and sterilizing, shrink pack with thick material while salt kettle is hot. By carrying out the shrink pack while the salt kettle is hot, it is wrapped in a bag in a state where it can be heated and sterilized, and it can have the same effect as heating and sterilizing after packaging. Thereby, a best-before period can be made into 3 months by the refrigeration required.

  Also, shrink packing with a thick material when the salt kettle is hot makes it difficult for the salt kettle itself to break and absorbs moisture in the air, thereby further stabilizing the strength of the salt kettle. After shrink pack, place in refrigerator to cool. Wrapped in plastics with cushioning properties, put a wooden mallet, put a label on the label, and finished a pork salt pot as a product. This is refrigerated along with the cosmetic box.

  If you eat pork shio kettle as a processed product, it is much better than grilled pork and eat it, and the salt kettle is firmly formed, so it can withstand transportation and has a shelf life of about 3 months. Therefore, in addition to serving as food at restaurants, it can be distributed as processed foods that can be sold directly to consumers in department stores.

  In a scene where a pig's salt pot is smashed with a wooden mallet etc., everyone concentrates on the act at the time of eating, and breaking the salt pot itself becomes an event. Even if a child strikes with a mallet or the like, it does not break easily and sometimes even requires the help of an adult, which also gives fun. Shiogama with added starch powder is very hard as a person who comes into contact with the salt kettle for the first time, and it does not break easily.

  The present invention is widely applied as a food with a high degree of planning that can apply the traditional food culture Shiogama to meat, bring out the original taste of the meat, and gather together and eat by dividing them with a wooden bowl. Can be used. In addition, since meat such as salmon and venison can be widely used, it can also be spread as a game of Gibier.

Claims (5)

  A method for producing grilled meat in a salt pot, comprising forming a salt pot by covering the meat with a mixed salt prepared by kneading salt, egg white and starch, and baking the salt pot to heat the meat.   2. The method for producing a meat salt-grilled meat according to claim 1, wherein an outer peripheral surface of the meat is covered with an aluminum foil.   The method for producing a meat salt-grilled meat according to claim 2, wherein a boundary surface between the outer peripheral surface of the meat and the aluminum foil is covered with a paper sheet.   The meat is heated to a temperature of 50 ° C or higher and 60 ° C or lower to promote self-digestion of the meat, and then heated to a temperature of 65 ° C or higher and 70 ° C or lower to sterilize. A method for producing a salt-grilled meat according to any one of 1 to 3.   The meat salt pot according to any one of claims 1 to 4, wherein as a pretreatment to meat, the meat is covered with a sheet using a semipermeable membrane having permselectivity to remove moisture from the meat. A method of making baked goods.