JP2018029550A - Manufacturing method of spare ribs - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of spare ribs which is rich in taste and flavor with containing umami, has less fat content, is healthy and is easy to be taken.SOLUTION: Boston plate with bone of pork is impregnated into water, boiled only for a prescribed time and cooled, floated oil and scum are removed when cooled scum is boiled, scum is flown from the Boston plate with bone of pork which is taken off, excess fat is removed, the Boston plate with bone from which the scum and the fat are removed is cut into a plurality of pieces of meats, cut pieces of meat are combined and molded to be meat lumps with equal size, the molded meat lump is impregnated into broth and refrigerated, and refrigerated pieces of meat is taken off to cook desired spare ribs according to cooking means.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing a spare rib made of pork boned shoulder meat.

  There are various types of meat such as beef and pork, such as loin, fins and thighs. In particular, the meat around pork ribs and cooked raw boned rose meat or boned rose meat is called spare ribs. In cooking spare ribs, baking is performed after being applied to the seasoning liquid, or baking after being boiled with the seasoning liquid.

For conventional meat dishes, in Patent Document 1, fat is cut out from the lump of meat taken from the beef thigh and the muscles inside are completely removed, and then the meat lump is shaped like a stick along the muscles. After cutting the stick-shaped meat into a circle perpendicular to the line, collect a plurality of pieces of meat and closely shape them, and apply the well-shaped meat to the well-known steak cooking process, making it cheap. A method for producing beef steak as a material is disclosed.
In addition, for conventional meat dishes, a spare rib product is disclosed in Patent Document 2 in which raw meat-filled rose meat is filled in a heat-resistant bag, sealed, and then sterilized by retort to make the meat easy to peel off from the bone. A manufacturing method is disclosed.

Japanese Patent No. 2808253 Japanese Patent Laid-Open No. 2006-36293

By the way, spare ribs manufactured from boned shoulder meat have a problem of being hard to eat because the meat is hard and rich in fat, so that it is greasy, so it is easy to get tired and it is difficult to peel meat off the bone.
On the other hand, in Patent Document 2, raw bone-filled rose meat is filled in a heat-resistant bag, sealed, and then sterilized by retort, making the meat easy to peel off from the bone and making it easy to eat. A manufacturing method is disclosed.

However, recently, it has been demanded to reduce the amount of fat obtained for health reasons. For this reason, in the spare ribs, there is a growing demand for healthy spare ribs that are not only easy to eat but also low in fat.
In Patent Document 2, since raw rose meat with bone is sealed in a heat-resistant bag and sterilized by retort, there is no change in the amount of fat contained in bone meat with bone before and after sterilization. It is not possible to produce healthy spare ribs with little content.

  Therefore, an object of the present invention is to provide a method for producing a spare rib that is rich and rich in flavor, has a small amount of fat, is healthy and easy to eat.

  In this invention, the pork boned shoulder meat and the amount of water that the boned shoulder meat is soaked are put in a pan, covered, and when the pan is heated to boil the water, the boiling state can be maintained. Stew the boned shoulder meat with a minimum amount of heat for a predetermined time, stop heating when the predetermined time has passed, wash the pot with water and boil the boned shoulder belly meat and the stock made from the stew, and rough Remove the oil and lye that floated when the boned shoulder meat is boiled from the soup that has been heated and cooled, take out the shouldered meat with bone from the pan, wash it with water, and drain the ash around the meat At the same time, excess fat is removed from the meat, and the boned shoulder meat from which the lye and fat have been removed is cut into a plurality of pieces of meat along the bones, and the cut pieces of meat are combined to form a meat block of equal size. Shaped and shaped Serial meat chunks with said broth in an amount which the meat mass soak refrigerated in containers, characterized in that the cooking following the procedure of cooking desired spare ribs removed refrigerated saved the meat mass.

This invention simmers and cools pork bone-in shoulder pork soaked in water for a predetermined time, removes the oil and lye that floats from the chilled broth, and drains the lye from the bone-in shoulder pork that has been taken out. , Remove excess fat, cut boned shoulder meat into multiple pieces along the bone, combine the cut pieces into a uniform size and soak the shaped meat in dashi Refrigerate and store the chilled meat chunks and cook according to the desired spare rib cooking procedure.
As a result, the present invention removes the oil and excess fat that floats when the boned shoulder meat is boiled, so that the fat content can be reduced. Because it cools in a fresh state, the taste that has come out in the soup can be returned to the meat again, and several pieces of meat cut along the bones are combined to form a uniform chunk of meat soaked in the soup Therefore, not only can the umami returned to the meat be fixed, but also the meat lump can be prevented from touching the air and smelling out.
For this reason, this invention manufactures spare ribs that are rich and rich in flavor, including fat, healthy and easy to eat, by taking out meat chunks refrigerated in containers and cooking them according to the desired spare rib cooking procedure. can do.

FIG. 1 is a diagram illustrating a procedure of a spare rib manufacturing method.

  The purpose of the present invention is to provide a method for producing a spare rib that is rich and rich in flavor and has a low fat content and is easy to eat. Remove the oil and lye that floated when boiled, excess fat, cut into multiple pieces of meat along the bones, and shape the shaped pieces of meat by combining the cut pieces of meat into equal-sized pieces Is soaked in the soup stock, refrigerated and stored, and the meat mass is taken out and cooked according to a desired spare rib cooking procedure.

Embodiments of the present invention will be described below with reference to the drawings.
FIG. 1 shows an embodiment of the present invention. In the spare rib manufacturing method of the present invention, pork boned shoulder meat is used as a food material. When manufacturing, deep pans with lids such as small pots, water for stew, gas stove and other heating equipment, water for cooling, water for washing meat, containers for refrigerated storage, cold storage equipment such as refrigerators, knives and Prepare cooking utensils such as an oven.
In the manufacturing method of spare ribs, the shoulder rib meat (for example, 7 kg) of pork for a plurality of servings is put in a pan, the amount of water that the meat is immersed in is put in the pan, and the lid is covered (A01). At this time, you may put flavored vegetables in the pot.
A pot with boned shoulder meat and water is placed on a heating device and heated to boil the water. When the water boils, the heating device weakens to the minimum heating power that can maintain the boiling state (100 ° C.), and boiled shoulder meat with bone for a predetermined time (A02).
Here, the predetermined time is, for example, 55 minutes. This predetermined time is a time required for the meat to become soft and easy to peel off the bone from the bone, and is a short time because the purpose is not to take the soup stock.

When the predetermined time has elapsed, the heating device is turned off and heating is stopped. The pan is lowered from the heating device, and the pan is washed with water using cooling water to gradually cool the stewed boned shoulder meat with meat and the broth produced by the stew (A03).
For stewed foods, such as bouillon, which must be taken out of the broth, the boiled food must be taken out immediately. However, the taste of the ingredients is in the broth, which is not delicious.
Therefore, in this invention, after simmering bone-in shoulder loose meat for a predetermined time, in a state where the bone-in shoulder loose meat is soaked in soup, the pan is washed with water and gradually cooled over time (A03). In this way, the taste that has been in the soup is returned to the meat again.

When the pan 1 is cooled, the oil and lye that floated when the boned shoulder meat is boiled are removed from the chilled soup (A4).
After removing the oil and lye from the stock, remove the boned shoulder meat from the pan. The boned shoulder ribs that have been taken out are washed with water and washed with lye (vegetable waste when flavored vegetables are added), and the excess fat other than the necessary fat is removed from the meat using a knife (A05) ).
Here, the necessary fat is fat for producing the taste, richness, flavor, texture, etc. of meat, and other fats are extra fats.
The boned shoulder meat from which lye and fat have been removed is cut into a plurality of pieces of meat along the bone (A06). The cut pieces of meat are combined and shaped into a plurality of meat chunks. The plurality of meat chunks are shaped so that each has a uniform size (A07).
The bone-in shoulder rib meat, which is an ingredient of the spare ribs, can be taken only for two servings from one pig, and the meat size is different from 400 g to 600 g in the state of raw meat. In addition, when the bone-in shoulder loose meat is boiled, oil or lye comes out and lightens about 100 to 200 g. Therefore, boiled shoulder ribs with bones for multiple servings are divided into three or four equal pieces of meat along the bones, cut into pieces of meat, and each piece of meat is roughly 250g- Shape to 300g (for one serving). In shaping the meat chunk, the meat pieces combined are pressed and brought into close contact with each other.

The shaped meat chunk is put in a container such as a weight, and the soup stock is soaked in the amount that the meat chunk is immersed, and stored refrigerated (A08). The optimum temperature for refrigerated storage is, for example, 4 ° C. By immersing the meat chunks in soup so that they do not touch the air and refrigerated, the umami returned to the meat can be fixed, and the meat can be prevented from touching the air. The proper period for refrigerated storage is 2 days.
The meat block that has been refrigerated is taken out of the container and cooked according to a desired spare rib cooking procedure within a proper period of refrigeration (A09) to obtain a finished product of spare ribs.
The desired spare rib cooking procedure includes baking, boiling, etc. as a common practice. For example, in a cooking procedure for baking spare ribs, seasoned meat chunks taken out of the container with seasonings and sauces and baked in an oven at 240 ° C. for 15 to 20 minutes can obtain a finished product of spare ribs. The completed spare ribs are appropriately cut along the bones and placed on a plate for serving.

As described above, the method for producing spare ribs of the present invention cools pork boned shoulder meat with water for a predetermined time, removes the oil and lye that floats when boiled from the chilled soup, Pour the lye from the meat to remove excess fat. Bone shoulder meat with bones from which lye and fat have been removed is cut into pieces of meat along the bones, and the cut pieces of meat are combined to form an even-sized piece of meat. Refrigerate. The meat chunks that have been refrigerated are removed and cooked according to the desired spare rib cooking procedure.
As a result, the spare rib manufacturing method of the present invention removes the oil and excess fat that floats when the boned shoulder meat is boiled, so that the fat content can be reduced and the stewed meat is kept for a predetermined time so as not to overboil. Since it is cooled in a state of being boiled and soaked in soup, the umami from the soup can be returned to the meat again. And, by combining multiple pieces of meat cut along the bone and shaping them into a uniform size meat chunk and soaking it in soup, not only can you fix the taste returned to the meat, but also the meat chunk Can prevent smell from coming into contact with the air.
For this reason, the spare rib manufacturing method of the present invention takes out meat chunks refrigerated in a container and cooks them in accordance with the desired spare rib cooking procedure, so that it is rich and rich in flavor, including umami, and has a low fat content and is healthy. Easy-to-eat spare ribs can be manufactured.

In addition, in the above-mentioned Example, although the predetermined time at the time of stewing pork shoulder rib meat with a bone was 55 minutes, it is not limited to this. The predetermined time can be changed as appropriate according to the type and quantity of meat, the quality, the heat capacity of the pan used for stew, the calorific value of the heating equipment used for stew, the type of flavored vegetables used for stew, and the like.
In addition, the shoulder loose meat with bone uses, for example, a cutter having an approximately 1/3 cylindrical elastic or flexible round blade, and inserts a round blade between meat and bone at the longitudinal end of the bone, Meat can be easily peeled off from the bone by making incisions over the entire circumference of the bone. In addition, the shoulder-shoulder meat with bone can be easily peeled off from the bone by blowing compressed air into the notch between the meat and the bone and removing the meat from the bone. Thereby, when eating the prepared spare rib, since meat can be easily peeled off from a bone, it can make it easy to eat. Note that the cut between the meat and the bone may be made before the bone-in shoulder loose meat is put in the pan and boiled, or when the bone-in shoulder loose meat is cut along the bone.
Furthermore, in the above-mentioned embodiment, the boiled shoulder rib meat with bone is cut into a plurality of meat pieces along the bone and shaped into a meat chunk of equal size, and the meat chunk is refrigerated and stored before cooking and bone. Spare ribs with ribs are manufactured, but spare ribs without bones can also be manufactured. When manufacturing boneless spare ribs, when cutting the boned shoulder meat with boiled lye and fat, into pieces of meat, cut the meat between the bones as described above and peel the meat off the bones. The peeled meat is cut into a plurality of pieces of meat and shaped into boneless meat chunks of equal size, and the meat chunks are refrigerated and cooked to produce boneless spare ribs. Thereby, the manufacturing method of the spare rib of this invention can be applied not only to the manufacturing of the spare rib with bone but also to the manufacturing of the spare rib without bone.

  The present invention is capable of producing a spare rib that is rich and rich in flavor, has a small amount of fat, is healthy and easy to eat, and is not limited to pigs. It can be applied to the manufacturing method.

Claims (1)

Put the pork shoulder rib with bone and the amount of water soaked in this bone shoulder cap into the pan, cover it,
When the water is boiled by heating the pan, the boned shoulder meat is boiled for a predetermined time with the minimum heat power that can maintain the boiling state,
When the predetermined time has passed, stop heating, wash the pot with water and boil the shoulder ribs with bone and the broth made from the stew to take rough heat,
Remove the oil and lye that floated when the boned shoulder meat was simmered from the chilled soup,
Remove the boned shoulder meat from the pan, wash it with water and drain the lye around the meat and remove excess fat from the meat,
Cut the boned shoulder meat with bone removed from the lye and fat into multiple pieces of meat along the bone,
Combine the cut pieces of meat and shape them so that each of them has a uniform size,
Put the shaped meat chunk and the soup soaked in this meat chunk in a container and store it in a refrigerator.
A method for producing a spare rib, wherein the meat chunk stored in a refrigerator is taken out and cooked in accordance with a desired spare rib cooking procedure.

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