JP2724818B2 - Producing ham - Google Patents
Producing hamInfo
- Publication number
- JP2724818B2 JP2724818B2 JP61143709A JP14370986A JP2724818B2 JP 2724818 B2 JP2724818 B2 JP 2724818B2 JP 61143709 A JP61143709 A JP 61143709A JP 14370986 A JP14370986 A JP 14370986A JP 2724818 B2 JP2724818 B2 JP 2724818B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- salt
- water
- ham
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013372 meat Nutrition 0.000 claims description 46
- 150000003839 salts Chemical class 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 235000015224 raw ham Nutrition 0.000 claims description 11
- 239000012528 membrane Substances 0.000 claims description 9
- 238000009938 salting Methods 0.000 claims description 7
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000015170 shellfish Nutrition 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 230000003204 osmotic effect Effects 0.000 description 15
- 230000018044 dehydration Effects 0.000 description 10
- 238000006297 dehydration reaction Methods 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 239000000126 substance Substances 0.000 description 10
- 229920000298 Cellophane Polymers 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 239000002250 absorbent Substances 0.000 description 3
- 239000006096 absorbing agent Substances 0.000 description 3
- 238000007605 air drying Methods 0.000 description 3
- ZCCIPPOKBCJFDN-UHFFFAOYSA-N calcium nitrate Chemical compound [Ca+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O ZCCIPPOKBCJFDN-UHFFFAOYSA-N 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 235000010333 potassium nitrate Nutrition 0.000 description 3
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Inorganic materials [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 229920002125 Sokalan® Polymers 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
[産業上の利用分野]
本発明は、生ハムの製造方法に関するものである。
[従来の技術]
従来、生ハムは塩蔵法により製造されていた。即ち、
生鮮な畜肉に多量の食塩を付着させ、浸透圧を利用して
畜肉中の自由水の脱水を行うと共に、それを空気乾燥さ
せるようにしていた。
しかしながら、このように大量の食塩を使用する従来
の方法は、塩分が畜肉中に浸透して細胞の破壊や蛋白質
の変性を招くばかりでなく、塩分のコントロールが困難
となって過塩状態となり易く、しかも、乾燥に3〜4ヶ
月もの非常に長い時間を必要とするため、管理に手数が
かかってコストも高くなるなどの欠点があった。また、
このように乾燥に時間がかかるため、使用できる食肉が
ほとんど畜肉に限定され、変質し易い魚肉や貝肉等は使
用することができなかった。
[発明が解決しようとする問題点]
本発明の課題は、大量の食塩を使用することなく、短
時間で低塩の生ハムを製造することのできる生ハムの製
造方法を提供することにある。
[問題点を解決するための手段]
上記課題を解決するため、本発明の方法は、畜肉、魚
肉、貝肉等の生鮮食肉を、多量の塩に直接接触させる塩
漬けの前処理を施すことなく、塩を含む調味料により5
%以下の塩度で味付けした後、半透膜を介して高浸透圧
物質に接触させることにより、−2〜5℃の低温下にお
いて、食肉中に含まれている自由水を浸透圧の作用で強
制脱水しながら熟成させることを特徴とするものであ
る。
[発明の具体例]
以下、本発明の製造方法についてさらに詳細に説明す
る。
本発明の製造方法においては、まず、牛肉や豚肉など
の畜肉、魚肉、貝肉等の生鮮食肉を用意し、これに塩漬
処理を施すことなく好みの味付けを行う。この味付けは
各種の方法によって行うことができるが、例えば、塩、
糖、スパイスなどの調味料や硝石などの保存剤を食肉に
適量まぶした後、それをしばらくの間冷蔵保存すること
により行うこともできる。
この場合の冷蔵保存の時間は、食肉の種類や量、味加
減等によっても異なるが、一般的には12〜48時間程度が
好ましく、これによって食肉に十分味をなじませること
ができる。
次に、冷蔵保存により十分に味をなじませた上記食肉
を、セロハンなどの半透膜を介してゲル状のショ糖水溶
液などからなる高浸透圧物質に接触させ、食肉中に約16
%(重量比)程度含まれている自由水のほとんどを低温
下(約−2〜5℃の範囲が適当)において強制脱水す
る。このとき、その脱水と共に食肉の熟成が進行し、所
期の生ハムが製造されることになる。
ここで、上記食肉中の水分は、浸透圧作用により半透
膜を通して高浸透圧物質中に移行し、その脱水が行われ
る。従って、上記高浸透圧物質中にアクリル酸重合物な
どの高分子吸水剤を混ぜておくことにより、高浸透圧物
質中に移行した水分をこの高分子吸水剤に吸収保持させ
ることができ、それによって脱水能力を一層高めること
が可能となる。
因みに、このような半透膜と高浸透圧物質とを用いた
脱水では、1cm2当り約100気圧の浸透圧の作用により、
1時間当り食肉重量の約1%の水分を抜くことが可能で
あり、脱水に3〜4ヶ月を要する従来の空気乾燥に比べ
ると、同量の食肉を約10日〜2週間程度の非常に短い期
間内に脱水することができる。従って、従来では使用で
きなかった魚肉や貝肉なども使用して生ハムを製造する
ことが可能になる。
また、大量の食塩の浸透による細胞破壊や蛋白質の変
性等を生じることがなく、しかも、塩分過剰となるよう
なこともないため、外観や味が優れ、且つ低塩の生ハム
が製造されることになる。上記脱水には、市販されてい
る吸水シートを使用することもできる。第1図はこのよ
うな吸水シートの一例を示すもので、この吸水シート1
は、セロファンなどの半透膜2,2間に、ゲル状のショ糖
水溶液からなる高浸透圧物質3と、アクリル酸重合物な
どの高分子吸水剤4とを封入したものである。
而して、このような吸水シート1を使用する場合に
は、第2図に示すように、味付けされた食肉5をセロフ
ァンシート6で包み、その上から上記吸水シート1を巻
付け、それを冷蔵庫内に10日〜2週間程度収納して脱水
熟成する。
上記吸水シート1は、適当な時間が経過する毎に新し
いものと交換するのが望ましく、これによって脱水効率
を高めることができる。
このようにして脱水した食肉は、燻煙をかけて風味付
けをするようにしてもよい。
なお、上記方法においては、始めに食肉に味付けする
方法として、塩、糖、スパイスなどの調味料を直接食肉
にすり込むようにしているが、このような方法によるこ
となく、用意した食肉を上記半透膜と高浸透圧物質とに
より軽く脱水して自由水を約4〜6%程度抜いた後、
塩、砂糖、スパイス等を溶かした水溶液中にこの食肉を
浸漬させて味付けするようにしてもよい。これにより、
脱水した分水溶液の吸収がよくなり、確実な味付けが行
われる。
また、上記脱水の過程において、塩、糖、スパイス等
の調味料を適宜添加し、味の調整を行うようにすること
もできる。
次に、本発明の実施例について説明する。
[実施例]
《材料》
豚ロース肉・・・・1kg
粗塩 ・・・・50g
砂糖 ・・・・15g
黒胡椒(荒挽き)・・・10g
硝石 ・・・・5g
吸水シート・・・・2枚
(市販品・商品名「ピチットシート」)
豚ロース肉は脂肪を形よく切りそろえ、塩、砂糖、硝
石、胡椒をよくすり込んで約12時間冷蔵庫に収納し、味
をなじませた。
次に、冷蔵庫から出した食肉をセロファン紙で包み、
その上から吸水シートを巻き着けて再び冷蔵庫に収納
し、0℃前後の温度で10時間脱水することにより生ハム
を熟成させた。この間、3日毎に吸水シートを交換し
た。
これによって製造された生ハムは、ねっとりとした生
ハムに特有の感じをもち、しかも、塩分が5%以下と少
なく、風味も非常に良いものであった。
[発明の効果]
このように、本発明の方法は、生鮮食肉に、脱水や腐
敗防止のための前処理である多量の塩に直接接触させる
という塩漬け処理を施すことなく、該食肉を塩を含む調
味料で5%以下の塩度で味付けしたあと、半透膜を介し
て光浸透圧物質に接触させることにより、該食肉中の自
由水を浸透圧の作用で内部から強制的に脱水して生ハム
を製造するようにしているため、脱水速度が非常に速
く、従来の自然乾燥法(風乾法)では製造に3〜4ヶ月
も要していた生ハムを、10日〜2週間程度の非常に短期
間のうちに製造することができ、しかも、−2〜5℃と
いう低温下で脱水及び塾生を行うようにしているため、
これらの相乗作用により、従来では腐敗防止のため不可
欠であった塩漬処理を一切用いることなく、食肉の変質
や腐敗等を生じさせない高品質の生ハムを確実に製造す
ることが可能であり、この結果、変質や腐敗等を生じ易
い素材として従来は全く使用することができなかった魚
肉や貝肉等を使用して、生ハムを簡単且つ確実に製造す
ることができる。
特に、シリカゲル等の吸湿剤を使用して単に食肉表面
の水分だけを吸収させる従来の乾燥方法(実質的に風乾
法と同じ)とは違い、浸透圧の作用によって食肉の内部
の水分を強制的に吸収して脱水するようにしているた
め、食肉全体にわたって確実且つ短時間に脱水すること
ができると共に、水分率の調整や含有水分の均一化等も
容易に行うことができ、このため品質管理が非常に容易
で、常に一定品質の生ハムを得ることができる。
しかも、脱水や腐敗防止等のために大量の食塩を食肉
に直接接触させる必要がないため、食塩の浸透による細
胞の破壊や蛋白質の変性、塩分濃度の上昇等を生じるこ
とがなく、高品質で低塩の生ハムを簡単に製造すること
ができる。The present invention relates to a method for producing raw ham. [Prior Art] Conventionally, raw ham has been manufactured by the salting method. That is,
A large amount of salt was attached to fresh meat, and dehydration of free water in the meat was performed using osmotic pressure, and it was air-dried. However, the conventional method using a large amount of salt in this manner not only causes salt to penetrate into the meat and causes destruction of cells and denaturation of proteins, but also makes it difficult to control salt and easily becomes oversalt. In addition, since drying requires a very long time of 3 to 4 months, there are drawbacks such as troublesome management and high cost. Also,
As described above, since drying takes a long time, usable meat is mostly limited to animal meat, and fish meat, shellfish, and the like, which easily deteriorate, cannot be used. [Problems to be Solved by the Invention] An object of the present invention is to provide a method for producing raw ham capable of producing low-salt raw ham in a short time without using a large amount of salt. . [Means for Solving the Problems] In order to solve the above-mentioned problems, the method of the present invention provides fresh meat such as livestock meat, fish meat, shellfish, etc. without performing a pre-treatment of salting in which the meat is brought into direct contact with a large amount of salt. 5 depending on seasonings containing salt
% Of salt, and then brought into contact with a high osmotic substance via a semipermeable membrane, so that the free water contained in the meat is subjected to the effect of osmotic pressure at a low temperature of −2 to 5 ° C. And ripening while forcibly dehydrating. [Specific Examples of the Invention] Hereinafter, the production method of the present invention will be described in more detail. In the production method of the present invention, first, fresh meat such as beef and pork, fish meat, shellfish and the like is prepared, and the desired seasoning is performed without subjecting the meat to salting. This seasoning can be performed by various methods, for example, salt,
It can also be carried out by sprinkling a meat with an appropriate amount of a seasoning such as sugar or spice or a preservative such as saltpeter, and then refrigerated for a while. In this case, the time for refrigerated storage varies depending on the type and amount of meat, the degree of taste, and the like, but generally it is preferably about 12 to 48 hours, whereby the meat can be tasted sufficiently. Next, the meat, which has been sufficiently taste-adjusted by refrigerated storage, is brought into contact with a high osmotic pressure substance such as an aqueous gelled sucrose solution through a semi-permeable membrane such as cellophane, so that about 16
% (Weight ratio) of the free water is forcibly dehydrated at a low temperature (approximately in the range of -2 to 5 ° C). At this time, the aging of the meat proceeds with the dehydration, and the desired raw ham is produced. Here, the water in the meat moves into the hyperosmotic substance through the semipermeable membrane by osmotic action, and is dehydrated. Therefore, by mixing a polymer water-absorbing agent such as an acrylic acid polymer in the high osmotic pressure substance, it is possible to absorb and retain the water transferred into the high osmotic pressure substance by this polymer water-absorbing agent. This makes it possible to further enhance the dewatering ability. By the way, in the dehydration using such a semipermeable membrane and a high osmotic pressure substance, by the action of osmotic pressure of about 100 atm / cm 2 ,
It is possible to drain about 1% of the weight of meat per hour, and compared with the conventional air drying that requires 3 to 4 months for dehydration, the same amount of meat can be removed for about 10 days to 2 weeks. It can be dehydrated within a short period. Therefore, raw ham can be produced using fish meat, shellfish, and the like that could not be used conventionally. In addition, since a large amount of salt does not cause cell destruction or protein denaturation due to permeation of a large amount of salt, and also does not cause excessive salt content, raw ham with excellent appearance and taste and low salt is produced. Will be. A commercially available water-absorbing sheet can be used for the dehydration. FIG. 1 shows an example of such a water absorbing sheet.
In this example, a high osmotic substance 3 composed of an aqueous gel sucrose solution and a high molecular water absorbing agent 4 such as an acrylic acid polymer are sealed between semipermeable membranes 2 such as cellophane. Thus, when such a water-absorbing sheet 1 is used, as shown in FIG. 2, the seasoned meat 5 is wrapped in a cellophane sheet 6, and the water-absorbing sheet 1 is wound thereon, and Store in the refrigerator for about 10 days to 2 weeks and dehydrate and mature. It is desirable that the water-absorbing sheet 1 be replaced with a new one every time an appropriate time elapses, thereby increasing the dewatering efficiency. The meat thus dehydrated may be smoked and flavored. In the above method, as a method of seasoning the meat first, seasonings such as salt, sugar, and spices are rubbed directly into the meat. After gently dewatering with a permeable membrane and a high osmotic substance to remove about 4-6% of free water,
The meat may be immersed in an aqueous solution in which salt, sugar, spices and the like are dissolved, and seasoned. This allows
The absorption of the dewatered aqueous solution is improved, and a reliable flavoring is performed. In the dehydration process, a seasoning such as salt, sugar, and spice may be appropriately added to adjust the taste. Next, examples of the present invention will be described. [Examples] << Materials >> Pork loin ... 1kg Crude salt ... 50g Sugar ... 15g Black pepper (roughly ground) ... 10g Saltpeter ... 5g Water absorbing sheet ... 2 Pieces (commercially available, product name "Pichit sheet") Pork loin meat was cut into fat in a well-shaped form, salted, sugared, saltpeter, and pepper were rubbed well and stored in the refrigerator for about 12 hours to allow the taste to blend. Next, wrap the meat from the refrigerator in cellophane paper,
A water-absorbent sheet was wound around from above and stored in the refrigerator again, and dehydrated at a temperature of about 0 ° C. for 10 hours to mature the raw ham. During this time, the water absorbing sheet was replaced every three days. The prosciutto ham thus produced had a feeling unique to the sticky prosciutto, and had a low salt content of 5% or less and a very good flavor. [Effects of the Invention] As described above, the method of the present invention allows the fresh meat to be subjected to salting without subjecting the meat to salting treatment of directly contacting a large amount of salt which is a pretreatment for preventing dehydration and decay. After seasoning with a seasoning containing 5% or less of salt, the free water in the meat is forcibly dehydrated from the inside by the action of osmotic pressure by contacting it with a light osmotic substance through a semipermeable membrane. Dehydrated ham is manufactured very quickly, so the dehydration rate is very fast, and the conventional natural drying method (air drying method) requires 3 to 4 months for production, Can be manufactured in a very short period of time, and because dehydration and cram school are performed at a low temperature of -2 to 5 ° C,
By these synergistic effects, it is possible to reliably produce high-quality raw ham that does not cause deterioration or decay of meat without using any salting treatment that was conventionally indispensable for preventing rot, As a result, raw ham can be easily and reliably manufactured by using fish meat, shellfish, and the like, which could not be used at all, as a material that easily causes deterioration, decay, and the like. In particular, unlike the conventional drying method (substantially the same as the air drying method), which simply absorbs moisture on the meat surface using a moisture absorbent such as silica gel, the moisture inside the meat is forced by the action of osmotic pressure. As it absorbs and dehydrates the meat, it can be surely and quickly dehydrated over the whole meat, and it can also easily adjust the moisture content and equalize the water content. It is very easy and you can always get ham of constant quality. Moreover, since it is not necessary to bring large amounts of salt into direct contact with meat to prevent dehydration and decay, etc., it does not cause cell destruction, protein denaturation, or increase in salt concentration due to salt infiltration. Low salt ham can be easily produced.
【図面の簡単な説明】
第1図は吸水シートの一構成例を示す断面図、第2図は
脱水方法の説明図である。
2……半透膜、3……高浸透圧物質
5……食肉BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a cross-sectional view showing one configuration example of a water-absorbent sheet, and FIG. 2 is an explanatory view of a dewatering method. 2 ... Semi-permeable membrane, 3 ... High osmotic pressure substance 5 ... Meat
Claims (1)
接触させる塩漬けの前処理を施すことなく、塩を含む調
味料により5%以下の塩度で味付けした後、半透膜を介
して高浸透圧物質に接触させることにより、−2〜5℃
の低温下において、食肉中に含まれている自由水を浸透
圧の作用で強制脱水しながら熟成させることを特徴とす
る生ハムの製造方法。(57) [Claims] After seasoning fresh meat such as animal meat, fish meat, shellfish, etc. with a salt-containing seasoning at a salinity of 5% or less without applying a salting pretreatment that directly contacts a large amount of salt, and then through a semipermeable membrane -2 to 5 ° C. by contacting
A method for producing raw ham, comprising ripening free water contained in meat at a low temperature while forcibly dehydrating free water contained in meat.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61143709A JP2724818B2 (en) | 1986-06-19 | 1986-06-19 | Producing ham |
FR878705679A FR2600236B1 (en) | 1986-06-19 | 1987-04-22 | PROCESS FOR PRODUCING UNCOOKED MEAT FOOD |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61143709A JP2724818B2 (en) | 1986-06-19 | 1986-06-19 | Producing ham |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63254A JPS63254A (en) | 1988-01-05 |
JP2724818B2 true JP2724818B2 (en) | 1998-03-09 |
Family
ID=15345148
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61143709A Expired - Lifetime JP2724818B2 (en) | 1986-06-19 | 1986-06-19 | Producing ham |
Country Status (2)
Country | Link |
---|---|
JP (1) | JP2724818B2 (en) |
FR (1) | FR2600236B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102379428A (en) * | 2010-12-16 | 2012-03-21 | 会泽天伟火腿有限公司 | Low salt ham curing method |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2797781B1 (en) * | 1999-08-27 | 2002-11-08 | Patrick Duhaut | SEMI-PERMEABLE MEMBRANE DRYING PROCESS |
EP1599104A1 (en) * | 2003-02-19 | 2005-11-30 | Berge Holding As | Process for treating meat |
JP2005237331A (en) * | 2004-02-27 | 2005-09-08 | Showa Denko Plastic Products Co Ltd | Method for producing salted and dried product and salted and dried product |
JP2007029011A (en) * | 2005-07-27 | 2007-02-08 | Nippon Shokuhin Kk | Method for producing seafood product like raw ham |
CN102919875B (en) * | 2012-10-24 | 2013-08-21 | 金华金贸火腿有限公司 | Making process of ham |
JP2015100284A (en) * | 2013-11-21 | 2015-06-04 | 独立行政法人国立高等専門学校機構 | Method for processing fish meat |
JP6461479B2 (en) * | 2014-03-26 | 2019-01-30 | 元司 堀 | How to prevent moisture transfer to the immersed material |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5675054A (en) * | 1979-11-24 | 1981-06-20 | Showa Denko Kk | Contact dehydration method of perishable food |
US4383376A (en) * | 1981-03-18 | 1983-05-17 | Showa Denko Kabushiki Kaisha | Contact-dehydrating sheet for drying protein-containing food |
JPS57166976A (en) * | 1981-04-06 | 1982-10-14 | Haruo Kajitani | Dehydration of agricultural, aquatic, or livestock product |
JPS5858124A (en) * | 1981-09-30 | 1983-04-06 | パ−マテイツク・フイルタ−・コ−ポレイシヨン | Separation apparatus assembly |
-
1986
- 1986-06-19 JP JP61143709A patent/JP2724818B2/en not_active Expired - Lifetime
-
1987
- 1987-04-22 FR FR878705679A patent/FR2600236B1/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102379428A (en) * | 2010-12-16 | 2012-03-21 | 会泽天伟火腿有限公司 | Low salt ham curing method |
Also Published As
Publication number | Publication date |
---|---|
FR2600236B1 (en) | 1991-01-11 |
FR2600236A1 (en) | 1987-12-24 |
JPS63254A (en) | 1988-01-05 |
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EXPY | Cancellation because of completion of term |