JP3119791B2 - Method of producing retort food with sliced beef or pork - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing retort foods such as curry, hayashi, and beef bowl using sliced beef and pork as raw materials.

[0002]

2. Description of the Related Art Conventionally, various instant foods which can be stored at room temperature and require no labor for cooking have been provided. Of these, cooked foods are sealed in a light- and air-tight container, and then pressurized and heat-sterilized retort pouch foods (hereinafter referred to as retort foods) can be stored at room temperature for a long period of time. Because it can be eaten in general, it is widely popular. For example, JP-A-56-82082 discloses a method for producing retort curry. However, conventional retort foods have a problem in that the ingredients are boiled down because the products are exposed to high temperatures for a long time in the manufacturing process. Specifically, when using raw beef or pork as ingredients for retort food, boiling water is used as a pretreatment, but meat shrinks or collapses due to denaturation due to high temperature and stirring by boiling. Had occurred. Also, when performing retort sterilization, if the source does not have an appropriate viscosity,
Intense convection of the sauce occurred in the pouch, causing the ingredients to collapse. For the above-mentioned reasons, sliced meat, especially rose meat having fat in a layered form, has shrunk or collapsed and peeled off at the fat boundary surface, and it has been difficult to use it as an ingredient.

[0003]

SUMMARY OF THE INVENTION The present invention has been made for the purpose of solving the above-mentioned conventional problems, and provides a method for producing a retort food in which the sliced meat of the ingredients is not destroyed even after retort sterilization. The purpose is to do.

[0004]

SUMMARY OF THE INVENTION The present invention has a thickness of 2 to 4 mm .
The sliced beef or pork is boiled with hot water of 65 to 85 ° C. for 1 to 5 minutes to obtain a viscosity of 2000 to 6000 cp.
The above object was achieved by filling a pouch together with the sauce or sauce prepared in s (60 ° C. B-type viscometer No. 4 rotor) and retort sterilizing.

[0005] In the present invention, beef or pork sliced to a thickness of 2 to 4 mm is boiled in hot water at 65 to 85 ° C for 1 to 5 minutes. This temperature is the denaturation temperature of the protein that constitutes the meat, and it is possible to minimize the shrinkage of the meat in the fiber direction and collapse due to convection, because excessive heat is not applied. In addition, when using meat containing fat such as rose meat in a layered manner, outflow and peeling of fat can be minimized. Then, since the source or sagging does not occur an excessive convection during sterilization by retort sterilization with the source or sauce with a moderate viscosity and 2000～6000Cps,
It is also possible to prevent the collapse of the meat.

[0006]

The present invention will be described in detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

Example 1 50 g of pork belly was cut into 40 × 40 mm and 3 mm in thickness.
It was heated 2 min at 70 ° C. temperature water, then without seasoning
It was immediately cooled with running water. On the other hand, 50 g of onions were minced, and 5 g of lard and 1 g of grated garlic were added, followed by frying over low heat for 20 minutes. After adding 3g of curry powder and 9g of flour and fry, 150g of soup stock,
5 g of tomato ketchup, 10 g of grated apples and a little salt were added, and the mixture was simmered for 10 minutes to obtain a curry sauce. This mosquito
With the laser source set at 60 ° C., a No.
When measured with 4 rotors and 20 rpm, 4500c
ps. This sauce was filled in a retort pouch together with the above treated pork, degassed and sealed, and then subjected to retort sterilization (steam, 121 ° C., 30 minutes, F ₀ = 10) to obtain a retort curry. After leaving the curry obtained at room temperature for one day,
Heated for 5 minutes in hot water remains pouches were tasted, sliced pork ingredients is neither collapse cooked without straw contracture in the retort was in good condition.

Example 2 50 g of beef belly was cut into a size of 40 × 30 mm and a thickness of 2 mm.
Heat in warm water at 0 ° C for 2 minutes, then quickly without seasoning
Cooled quickly with running water. In addition, 50 g of onions were cut into combs, blanched with boiling water for 1 minute, and then cooled with running water. On the other hand, soy sauce 15g, sake 10g, sugar 10
g, 0.5 g of salt and 60 cc of bonito stock soup, boil, add 2 g of potato starch and add viscosity of 2500 c
ps (60 ° C B-type viscometer No.4 rotor 20r
pm) to obtain sauce. This sauce is filled in a retort pouch together with the beef and onion of the above-described treatment , and after degassing and sealing, retort sterilization (steam type, 121 ° C. for 30 minutes, F ₀ = 1)
0) was carried out to obtain a retort beef bowl. When the obtained retort beef bowl was tasted and heated for 5 minutes in hot water remains pouch, sliced beef in beef bowl shrinks without straw contracture in the retort, results in less collapse mouthfeel was good.

Example 3 Beef (rose meat) was cut into 40 × 40 mm and 3 mm in thickness.
The boil was performed in warm water of 60 to 90 ° C. for 30 seconds to 6 minutes. Six kinds of retort curries were obtained using the beef obtained here according to the method of Example 1. The state of the beef in the product is shown in Table 1 below.

[0010] Legend: ◎: Very good shape retention ○: Good △: Slight shrinkage / collapse ×: Severe shrinkage / collapse Result: Range shown in bold frame in Table 1 (temperature 65-85 ° C, time 1 ~ 5 min) was good.

Example 4 Beef (rose meat) was cut into a size of 40 × 40 mm and a thickness of 3 mm and boiled at 80 ° C. for 2 minutes. Next, adjust the viscosity with potato starch (1000
The above-mentioned beef was filled in a retort pouch together with curry and beef bowl sauce, and retort sterilization was performed at 121 ° C. for 30 minutes to obtain a retort curry and a retort beef bowl.
The obtained sample was boiled in boiling water for 5 minutes in a pouch, and the state of the beef was as shown in Table 2.

[0012]

[0013]

According to the production method of the present invention, a retort food which is not broken down into sliced beef or pork even after retort sterilization can be obtained.

Claims (1)

(57) [Claims] 1. A method for preparing raw or frozen beef or pork
Sliced to 4mm thickness, 65-85 ° C as pretreatment
Retort food characterized by filling a retort pouch with beef or pork cooled after boiled in warm water for 1 to 5 minutes and a sauce or sauce having a viscosity adjusted to 2000 to 6000 cps and sterilizing the retort. Manufacturing method.