JP3663792B2 - Process for producing processed meat products and processed processed meat products - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to a method for producing processed meat products and frozen processed meat products. More specifically, the present invention relates to a method for producing processed meat products using ground meat such as hamburg as a main material, and frozen processed meat products obtained by this production method. It relates to processed frozen livestock meat processed food.
[0002]
[Prior art]
Processed livestock foods such as hamburgers are usually mixed with the main ingredients of minced livestock meat and added to secondary ingredients such as eggs, seasonings, vegetable protein, bread crumbs or starch, then molded and then fired It is manufactured by doing. The minced meat is heated at the time of the final baking, so that protein transformation occurs and the shape is fixed. However, since it may be deformed during baking, a thin hamburger that is particularly easily deformed is fired. Sometimes it is necessary to take measures such as pressing from above with another iron plate. In addition to the above baking, there are a method of steaming with a steamer and a method of boiling in hot water as means for protein modification by heating the molded product, but deformation during heating is inevitable.
[0003]
Processed livestock meat foods obtained as described above, for example, the hamburger, are frozen and widely distributed as frozen foods. Since such frozen foods cannot be cut with an ordinary knife, for example, when sandwiching frozen hamburger with bread, it is usually heated to about 60 ° C and thawed. It is cut between a bread and a predetermined size.
[0004]
[Problems to be solved by the invention]
However, the above-described conventional method for obtaining a hamburger has disadvantages such as that the meat juice flows out during baking and the yield is reduced, and the flavor of meat and oil is impaired. In addition, since deformation occurs during firing (protein modification), it is necessary to adjust the shape of the molded product by predicting deformation due to firing, and to take measures to suppress deformation during firing. Was.
[0005]
Furthermore, when the obtained hamburger or the like is frozen, it becomes hard and brittle.For example, when using it for the sandwich, it cannot be cut by sandwiching it in a frozen bread, and there is an extra operation of thawing once before cutting. It was necessary.
[0006]
Therefore, the present invention provides a method for producing processed livestock meat food that can prevent meat juice and oil from flowing out at the time of baking, etc., and can maintain the flavor of ingredients, and can be easily cut in a frozen state. The purpose is to provide frozen processed processed meat foods.
[0007]
[Means for Solving the Problems]
In order to achieve the above object, the method for producing processed meat products according to the present invention adds a part of the auxiliary material to the ground meat of the main material, if necessary, and heats it while stirring and mixing it. Processed livestock meat processed by this production method, characterized by performing protein modification treatment, cutting to 5 mm or less, mixing the remaining sub-materials and gelling agent with this, forming, and then performing heat treatment The frozen livestock meat processed food of the present invention can be obtained by subjecting the food to a freezing treatment.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in more detail with reference to an example of a procedure for producing a hamburger which is one of processed meat products. When manufacturing a hamburger, first of all, minced meat of livestock, which is the main material, and breadcrumbs, starch, onions, oil, etc., which are the auxiliary materials, are provided with a heating means, such as a kneader or heating kettle with a heating jacket It is put in and stirred and mixed while heating to carry out protein modification of livestock meat. By the protein modification treatment, the meat is protein-modified, and the bread crumbs and starch absorb the meat juice and oil exuded from the meat at the same time as cooking, and a saute in which these are mixed is obtained. The heating temperature at this time can be arbitrarily set depending on the type of livestock meat and the type of food to be produced. For example, in the case of a hamburger, about 60 to 110 ° C. is appropriate.
[0009]
Next, the saute obtained by the protein modification treatment is shredded to 5 mm or less, and the remaining auxiliary materials such as seasonings and spices and a gelling agent (for example, curdlan) are added and mixed, and this is formed into a predetermined shape. To form a molded product. At this time, if livestock meat exceeding 5 mm is mixed in the molded product, there is a disadvantage that the molded product is easily broken. Moreover, since food texture will worsen if it is too small, it is preferable to shred in the range of 0.1-5 mm.
[0010]
The molded product becomes a predetermined hamburger by performing a final heat treatment, that is, a baking treatment after a usual baking treatment or steaming treatment. At this time, since the livestock meat has been subjected to protein modification treatment in advance, the heat treatment is not deformed, and the heat treatment can be completed while maintaining substantially the same shape as the molded product, thereby saving labor for suppressing deformation. Therefore, a hamburger having a desired shape can be easily obtained. Moreover, what is necessary is just to perform the said baking process on the heated iron plate similarly to the baking process of a normal hamburger. Furthermore, the steaming process can be performed with steam at about 100 ° C., and a batch type box-type steamer or a continuous conveyor system can be adopted. In addition, when performing a baking process after a steaming process, since it is heat-processed enough to the inside by a steaming process, it is sufficient to make a moderate burn on the surface.
[0011]
The hamburger thus obtained has a good bite even if eaten as it is, the flavor of the meat is not impaired, the shape is stable, and the yield is also good. Furthermore, it can also provide as a frozen hamburger by carrying out the freezing process of the obtained hamburger. Frozen hamburgs manufactured in this way can be easily cut even in a frozen state by first subjecting livestock meat to protein conversion treatment and shredding to 5 mm or less. It is also suitable for use as a material.
[0012]
In addition, this invention is applicable not only to the above-mentioned manufacture of a hamburger but to various foods, such as meatballs, etc. which used the minced meat of livestock as a main material.
[0013]
【Example】
In a kneader equipped with a heating jacket, 30 kg of ground beef, 10 kg of chopped onion and a small amount of oil were added and heated at about 100 ° C. for 10 minutes with stirring. Next, after stopping the supply of steam for heating, 0.6 kg of starch was added, and stirring was continued for 5 minutes to obtain saute. This was taken out from the kneader and chopped to about 5 mm, and then allowed to cool to 40 ° C.
[0014]
To the above saute, 0.3 kg of water-soluble gelatin, seasoning (beef extract, salt, pepper, sodium glutamate) and spices (nutmeg, oregano) in total 0.5 kg, and further 0.9 kg of curdlan were added and mixed. Thereafter, it was formed to a thickness of 8 mm and a diameter of 100 mm. Next, the molded product was steamed for 15 minutes in a steaming chamber at 100 ° C., and then baked for 3 minutes on an iron plate heated to 250 ° C. to obtain a hamburger. The obtained hamburger had a good bite and a taste of meat. Moreover, the hamburger shape was uniform in thickness and hardly distorted.
[0015]
On the other hand, what was shape | molded in thickness 5mm was frozen at -35 degreeC for 30 minutes, and the frozen hamburger was obtained. This was stored at −20 ° C. for a whole day and night, and then sandwiched between breads in a frozen state and cut with a kitchen knife together with the breads. When this was naturally thawed and eaten, the bite and meat flavor were the same as before freezing.
[0016]
【The invention's effect】
As described above, since the method of the present invention is formed after protein conversion of minced meat in advance, it is not deformed by heating after molding, and a high quality livestock meat processed food with uniform thickness and shape can be obtained. Furthermore, various shapes such as a sharp shape can be manufactured. Furthermore, since the flavor of meat is not missed, a processed meat product with a rich flavor can be provided.
[0017]
In addition, frozen processed processed meat products produced by the method of the present invention can be easily cut even when frozen, so they can be sandwiched between breads or used as sandwiches or rolled into bars. Even when used for sushi or cut into a predetermined shape with a knife or the like, it does not collapse. Furthermore, it is excellent in flavor and texture after thawing.

Claims (3)

It is characterized by heating the ground meat of the main material, which is a main material, with stirring, and then subjecting it to protein modification treatment, cutting it to 5 mm or less, mixing it with a secondary material and a gelling agent, and then performing heat treatment. Manufacturing method for processed livestock meat. The method for producing processed livestock meat food according to claim 1, wherein the protein modification treatment is performed after adding a part of the auxiliary material to the minced meat. A frozen processed meat product, wherein the processed meat product obtained by the production method according to claim 1 or 2 is frozen.