JP2021182894A - Cooking pretreatment method for livestock meat for deep frying or oven cooking, and cooking method - Google Patents

Abstract

To provide a cooking pretreatment method for livestock meat such as pork for deep frying or oven cooking to be used for steaks, fried foods, pork cutlets, etc., having a superior texture, and a cooking method.SOLUTION: The cooking pretreatment method for livestock meat includes the steps of: keeping livestock meat at a temperature of 40-55°C to stay for 2-5 hours, the livestock meat having been in a refrigerated state, and cooling the meat to be kept at 0-7°C for 1-5 days. Then the pretreated livestock meat is cooked to be made a steak or a fried food such as pork cutlet. A steak and the like having a superior texture can be made by cooking the pretreated meat in an oven.SELECTED DRAWING: None

Description

The present invention relates to a pre-cooking method for meat used for steaks, fried pork cutlets and the like, and a cooking method.

As a method for cooking meat for frying or kiln baking such as steak and frying, or a method for pre-cooking, for example, there is a technique disclosed in Japanese Patent Application Laid-Open No. 2001-136934.

Japanese Unexamined Patent Publication No. 2001-136934

The present invention aims to solve the problem of providing food with a better texture with respect to the method of cooking (pre-cooking) meat for frying or kiln-baking used for pork cutlet and the like. In the present invention, the treatment before cooking (cooking of steak and fried food) is hereinafter referred to as pre-cooking treatment.

The present invention for solving the above problems is
A pre-cooking method for meat and a method thereof, in which the meat is held at 40 to 55 ° C. (preferably 45 to 50 ° C.) for 2 to 5 hours, then naturally cooled, and held at 0 to 7 ° C. for 1 to 5 days. It is a method of cooking steak, fried pork cutlet, or pork cutlet using the meat processed in.

To stimulate demand by providing excellent pre-cooking methods and cooking methods for meat (animal meat, chicken) used for steak, fried, tempura, fried chicken, etc., which are dishes using meat. Can be done.

Pork was pre-cooked by the following process.
(1) Obtained in a vacuum-packed state at 0 ° C to 3 ° C and held for 1 to 10 days.
(2) Wrap it in aluminum foil and put it in a kettle (oven, hereinafter referred to as a kettle) kept at 150 to 90 (about 100) ° C. and hold it for 2 to 4 hours. The temperature at the center of the meat was 40 to 55 ° C (preferably 45 to 50 ° C).
(3) After taking it out of the kettle, it was naturally cooled. It will reach room temperature in 1 to 2 hours.
(4) It was taken out from the aluminum foil and kept at 0 to 7 ° C. for 1 to 5 days. Serve for cooking.
(5) The pork subjected to the above pre-cooking treatment (hereinafter referred to as treated pork) was cut to a thickness of 5 mm to 2 cm to obtain a plate-shaped piece having a thickness of 5 mm to 2 cm. In this state, in many cases, when looking at the plane (not the side surface) of the plate-shaped piece, it becomes a plate-shaped meat piece with lean meat and a part of the outer circumference thereof having fat. (In some cases, there is no fat.) This state is hereinafter referred to as a plate-shaped piece.
(6) Place the plate-shaped piece obtained in (5) on a net installed horizontally at a position (about 10 cm) away from the bottom of the pot, and convection in a high temperature atmosphere from above and below and from the side, and the pot. It was heated by radiant heat from the inner wall. In addition, oil was dropped. The internal temperature of the kettle is maintained at 230-260 ° C. The temperature at the center of the treated pork was maintained until it reached 70 ° C. (range of 65 to 75 ° C.) to make a steak. (The holding time was set to about 1.5 minutes.) The net may be a knitted metal wire or a plurality of metal rods (wires) arranged in parallel inside the frame material. , A plurality of parallel rods (wires) may intersect each other. That is, it is a metal member having a small area in contact with the plate-shaped piece and capable of holding the plate-shaped piece. Hereinafter, this metal member will be referred to as a gridiron.

Further, a plurality of gridirons may be installed in parallel in the vertical direction, and a plate-shaped piece may be sandwiched between the gridirons and heated in a kettle. It is also possible to process by hanging the plate-shaped piece inside the pot with a hook. Hereinafter, these methods will be referred to as vertical placement methods. When placed vertically, the oil is more likely to fall down than when placed horizontally, resulting in a lighter texture and lower calories. In this case, if the oil body of the plate-shaped piece is on the lower side, the amount of oil reduction increases. If the plate-shaped piece is thick, it may be heated in a microwave oven for a short time (about 1 minute or less) before being put in a kettle.

Without bringing the plate-shaped piece as shown above into contact with a metal plate such as a frying pan, that is, without heating by heat from the metal plate, due to the high temperature atmosphere and the radiant heat from the inner surface of the kettle. Hereinafter, the heating method will be referred to as an aerial heating method. In particular, the case of vertical installation will be referred to as a vertical air heating method. Steaks cooked by the aerial heating method were evaluated by many people (25 out of 30 people) as being softer and tastier than the steaks made by the conventional method (method of contacting with a metal plate).

For the treated pork treated in the same manner as in Example 1, tonkatsu was cooked using a batter solution. The batter solution was mainly composed of mushrooms and rice flour, and contained vinegar and salt as other components. Hereinafter, such a batter liquid using mushrooms will be referred to as a mushroom batter liquid. Enoki mushrooms, maitake mushrooms, etc. were used for mushrooms, and glutinous rice flour and glutinous rice flour were used for rice flour. Mushrooms are used in a finely divided state using a food processor or the like. Further, soymilk, tofu, wheat flour, brown rice flour, chicken eggs, various vegetables / fruits / seaweeds, seasonings, dairy products and the like may be included. Of these materials, solid ones are crushed to an appropriate size and suspended in water. It is in a muddy state like amazake.

Tonkatsu is cooked by (1) adding mushroom batter liquid and frying in oil (hereinafter referred to as the first method). (2) A method in which a mushroom batter solution is added and fried in oil, and then the oil is reduced by a vertical aerial heating method (hereinafter referred to as the second method). The temperature of the meat is in the range of 70 ° C (65 to 75 ° C). ). In this case, it is important that the oil part is on the lower side. If it is reversed, the outside of the fry (rolling part) will collapse due to the melted oil. In addition, the amount of oil content reduction is reduced. (3) A method in which a mushroom batter solution is applied, heated by a vertical aerial heating method, and then sprayed with a small amount of oil (not fried in oil. Hereinafter referred to as a third method). The temperature of the meat is 70. Set to ° C (range of 65 to 75 ° C). In this case as well, it is important that the oily part is on the lower side. If it is reversed, the outside of the fry (rolling part) will collapse due to the melted oil. In addition, the amount of oil content reduction is reduced.

The examples shown below are the results of adding mushroom batter liquids having various compositions to pork loin (aged pork) and cooking by the second method. (After fried food in rice bran oil, heated in a kettle at about 250 ° C. for several minutes) The tasting test was conducted by the evaluation of the tasting person (3 to 35 people). We asked them to compare it with the case of making it using ordinary batter (batter liquid, chicken egg, flour). The tasting test results (◎, ○, △) shown at the end of each example are ◎, 50% or more when 75% or more of the tastings have a higher evaluation than the pork cutlet using the normal batter solution. The case where the tasting person gave a higher evaluation than the pork cutlet using the normal batter liquid was evaluated as ◯, and the case where there was no big difference from the case where the conventional batter material (batter liquid) was used was evaluated as Δ. Many of the highly evaluated content was that it was light, did not lean on the stomach, and was healthy. Subsequent Examples 2 to 9 are all cooked by the second method using aged pork and mushroom batter liquid.

The following Example 2 is an example in which the amount of enoki mushrooms is changed among the tasting results of pork cutlet when the amount of enoki mushrooms is variously changed. The amount of enoki mushroom indicates the amount in a state where it has not been dried (sun drying, mechanical drying). Other ingredients are glutinous rice flour amount: 2.6%, salt amount: 0.7%, vinegar amount: 2.0%, and the rest is water. The tasting result is
Enoki amount: 30%: △, Enoki amount: 25%, 20%, 15% are all: ◎, Enoki amount: 10%: ○, Enoki amount: 8%: ○, Enoki amount: 6%: △ It can be said that the preferable amount of enoki mushroom is 8% or more, more preferably 15% or more.

Example 3 is a case where another mushroom is used instead of celtis sinensis. The amount of mushrooms is 20%, and the amount is not dried. Other components are the same as in Example 2. In all cases of Maitake mushroom, King trumpet mushroom, Bunashimeji mushroom, Oyster mushroom, and Mushroom, the same excellent texture (◎) as that of Enoki mushroom was obtained.

Example 4 looks at the change with the degree of dryness of the enoki mushroom. The amount of enoki mushroom before drying is 20%. The weight after drying is 10 to 90% of the weight before drying. When dried to 80% by weight, the amount is 16% of the weight before drying, and when dried to 20% by weight, the amount is 4%. Other components are the same as in Example 2. The amount of remaining water increases.
The tasting results were ◎ regardless of the degree of dryness. There was also an impression that the dried one was superior to the non-dried one, but the opposite was not true. The effect of the amount of enoki mushrooms was investigated when the amount of enoki mushrooms was dried to 80% with the range of the amount of enoki mushrooms before drying set to 6 to 25%. Obtained. There was an impression that it was superior to the non-dried one, but not the other way around. When other dried mushrooms (maitake, king trumpet, beech mushroom, oyster mushroom, mushroom) were dried to 80% (16%), there was no difference from the non-dried case. In addition, all the following examples are the result of using the non-dried mushroom.

Example 5 is a case where the amount of rice cake flour is changed. The amount of enoki mushrooms: 20%, the amount of salt: 0.7%, the amount of vinegar: 2.0%, and the rest is water. The tasting result is
Amount of glutinous rice flour: 1.0%: △, Amount of glutinous rice flour: 1.6%: ○, Amount of glutinous rice flour: 2.0%, 3.6%: 4.6% are all ◎, Amount of glutinous rice flour: 5 6.6%: ○, amount of rice cake flour: 6.6%: Δ. The preferred range is 1.6 to 5.6%, and the more preferable range is 2.0 to 4.6%.

Example 6 is also a case where the amount of glutinous rice flour is changed, but glutinous rice flour is also added. The amount of enoki mushrooms: 20%, the amount of salt: 0.7%, the amount of vinegar: 2.0%, and the rest is water. The tasting result is
Total amount of rice flour: 2.6% (Amount of glutinous rice flour: 1.6%, Amount of glutinous rice flour: 1.0%): ◎, Total amount of rice flour: 2.6% (Amount of glutinous rice flour: 1.3%, Amount of glutinous rice flour: 1.3%): ○, total amount of rice flour: 3.6% (amount of glutinous rice flour: 1.6%, amount of glutinous rice flour: 2.0%): ◎, total amount of rice flour: 2. 6% (Amount of glutinous rice flour: 1.0%, Amount of glutinous rice flour: 1.6%): ○, Total of rice flour 1.0% (Amount of glutinous rice flour: 0%, Amount of glutinous rice flour: 1.0%): △ , Total amount of rice flour: 1.6% (Amount of glutinous rice flour: 0%, Amount of glutinous rice flour: 1, 6%): △, Total amount of rice flour: 2.6% (Amount of glutinous rice flour: 0%, Amount of glutinous rice flour) : 2.6%): ○, Total amount of rice flour: 3.6% (Amount of glutinous rice flour: 0%, Amount of glutinous rice flour: 3.6%): ○, Total amount of rice flour: 5.6% (Amount of glutinous rice flour: 5.6%) Amount: 0%, amount of glutinous rice flour: 5.6%): Δ.

Example 7 looks at the influence of the amount of salt. Enoki mushroom amount: 20%, rice cake flour amount: 2.6%, vinegar amount: 2.0%, the rest is water. Salt amount: 0.2%: ○, Salt amount: 1.0%: ◎, Salt amount: 1.5%: ◎, Salt amount: 2.0%: ○, Salt amount: 3.0%: △, Met. Addition of a large amount is not preferable.

Example 8 looks at the influence of the amount of vinegar. Enoki mushroom amount: 20%, rice cake flour amount: 2.6%, salt amount: 0.6%, the rest is water. The amount of vinegar was 1.0%: ⊚, the amount of vinegar: 2.0%: ◎, the amount of vinegar: 3.0%: ○, and the amount of vinegar: 4.0%: Δ. Addition of a large amount is not preferable.

Example 9 looks at the influence of other components. The amount of rice cake: 20%, the amount of rice cake flour: 2.6%,%, the amount of salt: 0.6%, the amount of vinegar: 2.0%, and various components were added, and the balance was water.
Amount of soymilk: 10%, amount of soymilk: 20%, amount of tofu; 10%, amount of tofu: 20%, amount of cabbage; 10%, amount of cabbage: 20%, amount of potato: 10%, amount of yam: 10%, amount of flour : 10%, soymilk amount: 10%, chicken egg amount: 10%, sesame powder amount: 2%, miso amount: 2%, soymilk amount: 2%, pepper powder amount: 1%, spice amount (umami ingredient powder, glutamic acid) Powder, soymilk): 1%. In addition, a small amount (5% or less) of fruit powder, matcha, coffee powder, or cocoa powder may be added depending on the purpose and taste. The tasting results were all ◎. The same applies when these are added in combination. When the flour used for ordinary pork cutlets and the like is not used, or when chicken eggs are not used, the problem of allergies to these substances can be avoided.

The above tasting results are the processed pork cooked by the second method. The material of the fried food using the mushroom batter liquid is not limited to the above-mentioned aged pork. When used for unaged pork, various meats (processed foods such as meat, chicken, ham, fish meat), vegetable materials (croquette), mixed animal and vegetable materials It can be used, and an excellent texture can be obtained as compared with the case of using a conventional batter solution.

For cooked pork, the amount of glutinous rice: 20%, the amount of glutinous rice :: 2.0%, the amount of salt: 0.7%, the amount of vinegar: 2.0%, and the rest was water. The tasting results of both the method and the third method were ⊚. However, from the viewpoint of whether it was light or not, it was evaluated that the first method was slightly inferior and the third method was the lightest. It is compared with the case of making using normal batter liquid (chicken egg, flour).

For pork without pre-cooking treatment, use mushroom batter liquid with enoki amount: 20%, glutinous rice amount :: 2.0%, salt amount: 0.7%, vinegar amount: 2.0%, and the rest is water. If so, the tasting results of the first method, the second method, and the third method were all ⊚, but the results were slightly inferior to those of the treated pork. It is compared with the case of making using normal batter liquid (chicken egg, flour).

For chicken, the amount of mushrooms: 20%, the amount of glutinous rice :: 2.6%, the amount of salt: 0.7%, the amount of vinegar: 2.0%, and the rest is water mushroom batter. The result was ○. In addition, even in the frying by the first method using other materials, the texture of the one using the mushroom batter liquid is higher than that of the case made by using the normal batter liquid (chicken egg, flour). It was ○ or ◎.

The present invention contributes to the promotion of the food industry, restaurants and the like.

Claims (2)

A method for pre-cooking meat, in which the meat is held at 40 to 55 ° C. for 2 to 5 hours, then cooled, and held at 0 to 7 ° C. for 1 to 5 days. A method for cooking steak, fried pork cutlet, or pork cutlet using the meat processed by the method according to claim 1.