JP2528380B2 - Method for producing dried meat - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing dried meat using chicken breast meat or breast meat as a raw material.

[Conventional technology]

Chickens, along with beef and pork, have become a source of important animal protein for the Japanese, surpassing even fish, because of their stable supply.

And the sausage meat that corresponds to the second pectoral muscle of chicken has the softest medium meat of chicken, has a light taste, contains the most protein in chicken and viscera, and has a good balance of amino acids.

Similarly, chicken breast is rich in both protein and fat, and is a delicious part with a good taste.

[Problems to be Solved by the Invention]

However, the conventional method of cooking chicken breast and breast meat is
Although they are eaten as soups, baked or fried, there is a problem that they cannot be stored for a long time.

And since the conventional cooking method of such chicken breast and breast meat is for eating these as a side meal,
It also had the drawback that it was not suitable for picking and eating liquor by hand like peanuts and squid crows. Furthermore, the conventional dish of chicken breast or breast prepared by such a cooking method is generally known, and the fact is that they have become accustomed to the taste.

The present invention has been made in view of such circumstances, can be stored for a long period of time, can be eaten as a snack of sake, and has a chicken meat or breast meat that has never been used as a raw material. It aims at providing the manufacturing method of.

[Means for solving the problem]

In accordance with the above-mentioned object, the method for producing dry meat according to claim 1, wherein chicken breast or breast meat is salted for an appropriate period, fried and sliced thinly, and then the sliced thin meat is sprinkled with a sweetener. It is configured to dry.

And the manufacturing method of the dried meat according to claim 2,
In the method for producing dried meat according to claim 1, the process of sprinkling the sliced meat with a sweetener and drying is performed twice.

[Action]

In the method for producing dry meat according to claim 1 or 2, salting chicken breast or breast meat for a suitable period of time allows salt to be absorbed in the breast meat or breast meat, thereby adjusting the taste. At the same time, make it durable for storage.

When the salted chicken breast or the breast meat is fried (fried), the meat quality is changed from raw meat to fried meat, hardened, and sterilized. Next, the fried chicken breast or the breast meat is sliced to an appropriate thickness to make it easy to pick and eat.

The sliced thin meat is sprinkled with a sweetener and dried. The thin meat is seasoned, the water content is removed, and the surroundings are covered with the sweetener, which makes it a delicacy food that can be stored for a long time.

In particular, in the method for producing dry meat according to claim 2, since the treatment of sprinkling the sweetener and drying is performed twice, water inside the sliced meat is sufficiently removed, and Good adhesion.

〔Example〕

Next, examples embodying the present invention will be described to provide an understanding of the present invention.

First, prepare raw chicken breast or breast meat and salt it. In this case, add chicken salt or breast meat with plenty of salt, put it in a container and leave it for 3 days. The amount of this salt used is 18 kg for 10 kg chicken breast or 10 kg breast.
It is about 0g.

This allows water to escape from chicken breasts or breast meat, and salt penetrates into chicken breast meat or breast meat.

The salted meat thus obtained is taken out from the container, fried (fried), taken out in a state of being sufficiently fried to the inside, and sliced to a thickness of 1.5 to 4 mm (preferably 2 to 3 mm). In this case, if the meat is too thin, extra sweetener will be attached to the meat afterwards, so it should be at least 1.5 mm, and if it is too thick, it should be 4 mm or less because it is difficult to eat.

Next, sprinkle sliced chicken breast or breast meat with a sweetener. Sugar is usually used as the sweetener, but other sweeteners may be used. The treatment of sprinkling the sweetener is carried out by putting the sliced meat in a mixer rotating at a low speed, adding an appropriate amount of the sweetener, and mixing.

In this way, the sliced meat sprinkled with the sweetener is dried. This drying may be performed by sun drying, but usually hot air drying is performed to appropriately remove water. Since a part of the sweetener is removed in this process, the above-mentioned sweetener is finally attached again and dried sufficiently to remove water sufficiently so as to endure long-term storage.

〔The invention's effect〕

As is clear from the above description, the method for producing dry meat according to the present invention uses chicken breast or breast meat as a raw material,
Once it is salted, it is fried, sliced, sprinkled with a sweetener and dried, so it can withstand long-term storage at room temperature,
It is now possible to provide delicacies that can be easily picked and eaten by hand.

Also, the meat inside is salted and the sweetener is attached to the outside, so it was easy to eat and a taste test was conducted on a large number of people, it tasted good, it was sweet even if the surroundings were sprinkled with sweetener Therefore, it is possible to provide a delicacy food different from the conventional cooking method of chicken breast meat or breast meat.

Claims (2)

(57) [Claims] 1. A method for producing dried meat, which comprises salting chicken breast or breast meat for a suitable period of time, frying it into thin slices, and then sprinkling the sliced thin meat with a sweetener and drying. 2. The method for producing dried meat according to claim 1, wherein the treatment of sprinkling the sliced meat with a sweetener and drying is performed twice.