JP5160695B1 - Method for producing boar meat product and boar meat product - Google Patents

Abstract

The present invention provides a method for producing a boar meat product that promotes the edible use of boar meat.
After the basil 7 is soaked in water and squeezed, it is placed on the boar meat 5 on which the cut 6 is formed, and the smoked process (smoke) is performed for about 10 to 15 minutes. Then, seasoning using the seasoning which mix | blended citrus juices, such as a mandarin orange, and soy sauce in the ratio of 7: 3 is performed.
[Selection] Figure 1

Description

  The present invention relates to a method for producing a boar meat product and a boar meat product. More specifically, the present invention relates to a method for producing a boar meat product, which is obtained by subjecting a boar meat to smoke processing, and the boar meat product.

In recent years, the damage of crops caused by wild boars has become more serious, and the number of wild boar captured has also been increasing.
Here, wild boar meat is also used for food. For example, Patent Document 1 proposes a technique for using wild boar meat as a cutlet cooking material.

JP 2009-207427 A

  However, wild boar meat may not be widely used as an edible food, and its circulation is limited compared to beef, pork and chicken. As a result, most of the captured wild boar has been disposed of.

  The present invention has been made in view of the above points, and an object of the present invention is to provide a method for producing a boar meat product and a boar meat product that can promote the edible use of boar meat.

  In order to achieve the above object, the method for producing a boar meat product of the present invention is characterized in that at least one selected from basil, laurel, sage, papamint, or lemongrass is attached with moisture on the boar meat. The process of performing a smoke process in the state arrange | positioned, and the process of seasoning the smoked boar meat using the seasoning containing citrus juice and soy sauce.

Here, smoke processing is performed in a state where at least one selected from basil, laurel, sage, papamint, or lemongrass (hereinafter referred to as “basil etc.”) is placed on the boar meat. By this, the smell of wild boar meat can be suppressed.
In addition, any one of basil etc. may be arrange | positioned on a boar meat, and 2 or more may be arrange | positioned on a boar meat.

In addition, by adhering moisture to at least one selected from basil and the like, it is easier to extract components such as basil than when no moisture is adhered, and sufficiently suppresses the smell of boar meat it can.
When water is attached to basil or the like, it is preferable to squeeze after immersing in water. That is, if moisture adheres excessively, the concentration of components such as basil diminishes, and the smell of wild boar meat may not be sufficiently suppressed. Therefore, it is preferable to squeeze after immersing in water so that excessive moisture adhesion can be suppressed and the odor of boar meat can be sufficiently suppressed.

  Furthermore, when a cut having a depth of about ¼ to の of the thickness of the boar meat is formed, heat easily passes to the core of the boar meat during smoked processing (smoked smoke). Moreover, the smell of wild boar meat can be more sufficiently suppressed by infiltrating components such as basil from the cut. Therefore, it is preferable to form a cut having a depth of about 1/4 to 1/3 of the thickness of the boar meat.

  In addition, by adding citrus juice to the seasoning used for seasoning wild boar meat after smoked processing (smoked smoke), it is possible to impart an appropriate sourness to smoked wild boar meat, and citrus juice such as citrus Can disinfect boar meat.

  In addition, by adding soy sauce to the seasoning used for seasoning boar meat after smoked processing (smoked smoke), it is possible to give an appropriate pungent taste to smoked wild boar meat, and boar after smoked processing (smoked smoke) Even when the odor remains in the meat, it is possible to realize a boar meat product that does not matter when eating.

  In consideration of the flavor of the boar meat product, it is preferable that citrus juice and soy sauce are contained in a ratio of approximately 7: 3.

  In order to achieve the above object, the boar meat product of the present invention is arranged on the boar meat by attaching moisture to at least one selected from basil, laurel, sage, papamint, or lemongrass. After the smoked process was performed, seasoning using a seasoning containing citrus juice and soy sauce was performed.

Here, the smell of wild boar meat can be suppressed by performing smoked processing (smoke) in a state where at least one selected from basil or the like is placed on the boar meat.
In addition, any one of basil etc. may be arrange | positioned on a boar meat, and may be arrange | positioned on two or more boar meats.

  Moreover, by adhering moisture to at least one selected from basil and the like, components such as basil can be extracted, and the odor of boar meat can be sufficiently suppressed.

  Furthermore, after performing smoked processing (smoked smoke), by performing seasoning using a seasoning containing citrus juice, it is possible to impart an appropriate sourness to smoked wild boar meat, and citrus juice has Sterilization of wild boar meat can be realized with the disinfection function.

  Moreover, after performing smoked processing (smoked smoke), by performing seasoning using a seasoning containing soy sauce, an appropriate pungent taste can be imparted to smoked wild boar meat, and after smoked processing (smoked smoke) Even when the scent remains in the boar meat, it is possible to realize a boar meat product that does not matter when eating.

  In the method for producing the boar meat product of the present invention and the boar meat product of the present invention, promotion of edible use of the boar meat can be realized.

It is a flowchart for demonstrating an example of the manufacturing method of the boar meat product to which this invention is applied. It is a schematic diagram for demonstrating an example of the smoker used for an example of the manufacturing method of the boar meat product to which this invention is applied. It is a schematic diagram (1) for demonstrating an example of the soot kiln which can be utilized for an example of the manufacturing method of the boar meat product to which this invention is applied. It is a schematic diagram (2) for demonstrating an example of the soot kiln which can be utilized for an example of the manufacturing method of the boar meat product to which this invention is applied.

Hereinafter, embodiments for carrying out the present invention will be described with reference to the drawings.
FIG. 1 is a flowchart for explaining an example of a method for producing a boar meat product to which the present invention is applied. FIG. 2 illustrates an example of a smoke-making machine 1 used for an example of a method for producing a boar meat product to which the present invention is applied. It is a schematic diagram for doing.

  In an example of a method for producing a boar meat product to which the present invention is applied, first, the boar meat 5 is cut into large sizes (step S1).

Here, in this embodiment, the case where the fist large boar meat 5 is used is described as an example. However, the size of the boar meat 5 is not necessarily limited to the fist large size. Wild boar meat is sufficient, and sliced meat and meat blocks larger than the fist size may be used.
However, in the case of thin sliced meat, it is difficult to feel the texture of the meat when eaten, and in the case of a meat block larger than the fist size, it is difficult to catch fire. I use meat.

  Next, the notch 6 is formed in the wild boar meat 5 cut into fists. Specifically, a slit 6 having a thickness of about 1/4 to 1/3 of the thickness is formed using a knife or the like (step S2).

Here, in the present embodiment, the case where the cut 6 is formed in the boar meat 5 is described as an example, but the cut 6 of the boar meat 5 is not necessarily formed.
However, by forming the cut 6, heat easily passes to the core of the meat during smoke processing (smoke), and components such as basil can easily penetrate from the cut 6. In this embodiment, the cut 6 The case of forming is taken as an example.

  In the case where thin sliced meat is used or the like, if the heat passes sufficiently to the core of the meat without forming the cut 6, and the component such as basil is soaked, the cut 6 is used for simplification. Is not necessary.

Moreover, in this Embodiment, although the case where the depth of the notch 6 is 1 / 4-1 / 3 of the thickness of a wild boar meat is mentioned as an example, the depth of the notch 6 is not necessarily such a depth. It is not limited to size.
However, when the cut 6 is too small (when the cut is less than 1/4 of the thickness of the meat), the ease of passing heat is insufficient, or the ease of penetration of components such as basil is insufficient. It becomes. On the other hand, when the notch 6 is too large (when the notch exceeds 1/3 of the thickness of the meat), the boar meat 5 is excessively divided, making it difficult to feel the texture of the meat when eaten. Therefore, in the present embodiment, the depth of the cut 6 is set to ¼ to ３ of the thickness of the boar meat 5.

  Next, basil is immersed in water to allow moisture to adhere to the basil (step S3).

Here, in this embodiment, the case where basil is smoked with the wild boar meat 5 will be described as an example, but it is not necessarily limited to basil, but laurel, sage, papamint, lemongrass Etc.
Moreover, the quantity of basil etc. which smoke-process (smoke) with the boar meat 5 does not necessarily need to be one, and may smoke-process with 2 or more selected from basil etc.

  Subsequently, the basil soaked in water is squeezed to remove excessively attached basil moisture (step S4).

Here, in this embodiment, the case where the excess water is removed by squeezing basil after being immersed in water is described as an example, but it is not always necessary to remove the excess water, and the water is taken out from the water. It may be used as it is later.
However, to remove excess water by squeezing basil after soaking in water so that excess water can be removed, and the dilution of components extracted from basil can be suppressed and the smell of wild boar meat can be sufficiently suppressed. Is preferred.

  By the way, before the smoke treatment (smoke), salting is often performed as a pretreatment, and in this embodiment, the pretreatment may be performed as necessary. In addition, the preserving process resulting from dehydration and salting can be expected by performing the pretreatment with salting.

  In general, the drying process is often performed before the smoke process (smoke), and in this embodiment, the drying process may be performed as necessary.

The boar meat 5 is arranged on a general-purpose smoking machine after performing the above-described pretreatment such as salting and drying as necessary (step S5).
Here, in the smoker 1 used in the present embodiment, an aluminum foil 2 is disposed on the smoker body, and a smoke chip (cherry blossom) 3 having a size of 3 mm to 5 mm is disposed on the aluminum foil 2. A wire mesh material 4 is disposed above the smoke chip 3. And the wild boar meat 5 is arrange | positioned to this metal-mesh material 4 (refer Fig.2 (a)). In addition, it arrange | positions so that the notch 6 formed in the boar meat 1 may face upwards.

Here, in the present embodiment, the case where the smoker 1 as shown in FIG. 2A is used is described as an example, but it is sufficient if the smoker can be performed. Various smokers may be used and a furnace may be used.
That is, it is sufficient to smoke the wild boar meat 5 to obtain the smoked wild boar meat, and any smoker can be used. Therefore, the smoke chip 3 to be used is not necessarily limited to the cherry chip and can be changed as appropriate.

  For example, FIG. 3 and FIG. 4 show an example of a soot kiln capable of soot processing. 3A shows the smoked kiln 10 in a state where the wild boar meat 5 is not arranged, and FIGS. 3B and 4 show the smoked kiln 10 in a state where the wild boar meat 5 is arranged.

  The smoke kiln 10 shown here is constructed using bricks. The inside of the smoke kiln 10 has a cooking chamber at the top and a combustion chamber at the bottom, and an iron plate 11 having an opening formed at the boundary between the cooking chamber and the combustion chamber. Further, a chimney 13 is provided on the top surface of the smoke kiln.

  The opening is formed in the iron plate 11 so that the smoke in the combustion chamber can move to the cooking chamber, and the chimney 13 is provided for smoke in the cooking chamber (excess smoke) ) To the outside.

  When smoke processing (smoke) is performed in the smoke kiln shown in FIGS. 3 and 4, the wire mesh 12 is disposed on the iron plate 11, and the boar meat 5 is disposed on the wire mesh 12. Note that the wire mesh 12 and the boar meat 5 are brought into the cooking chamber through the opening window 16 provided in the cooking chamber.

In addition, wood 15 (for example, cherry blossoms) is placed in an open window provided in the combustion chamber and ignited. Note that the chimney 13 is covered with a cover material 14 during the smoking process (smoke) so that the cooking chamber is efficiently heated.
In addition to the smoker 1 shown in FIG. 2, smoker (smoke) can also be performed using the smoker kiln 10 shown in FIGS.

  Next, the basil 7 from which excess water has been removed is placed on the boar meat 5 (step S6). Specifically, the basil 7 is disposed above the region where the cut 6 of the boar meat 5 is formed.

Thereafter, as shown in FIG. 2 (b), the smoker is smoked (covered with smoke) by covering the smoker with a lid 8 and putting it in a sealed state and igniting it with fire (step S7).
In addition, by performing smoked processing (smoke), the preservation property of the boar meat 5 can be improved and a specific flavor can be added.

  Further, extraction of the content components of the basil 7 is promoted by heat during the smoke treatment (smoky smoke), and the extracted content components soak into the boar meat 5 through the cuts 6 of the boar meat 5.

  Here, in the present embodiment, the case where smoke processing (smoke) is performed by igniting the smoke machine 1 is described as an example, but the smoke chip 3 may be directly lit. . Moreover, you may perform a smoke process (smoke) using a microwave oven.

In the present embodiment, smoke processing (smoke) is performed for about 10 to 15 minutes.
Note that the temperature of the sealed space and the cooking chamber formed by the lid 8 is important during the smoking process (smoke), and therefore the temperature of the sealed space and the cooking chamber is checked as necessary. As an example, a thermometer is arranged in a sealed space or a cooking chamber, and for example, it is confirmed whether the temperature is 80 ° C to 90 ° C.

  Then, a seasoning containing citrus juice such as mandarin orange and soy sauce in a ratio of 7: 3 is created, and the wild boar meat 5 is seasoned with such a seasoning (step S8). In this way, a boar meat product to which the present invention is applied can be obtained.

Here, in this embodiment, the case of using a seasoning containing citrus juice and soy sauce in a ratio of 7: 3 is described as an example, but the ratio of citrus juice and soy sauce is as follows. The ratio is not necessarily limited to 7: 3, and may include other components.
However, considering the smoked flavor of wild boar meat, it is preferable to use a seasoning containing citrus juice and soy sauce in a ratio of approximately 7: 3.

  In the manufacturing method of the boar meat product to which the present invention is applied, smoked processing (smoke) is performed in a state where the basil 7 is disposed on the boar meat 5, and the unique odor of the boar meat 5 can be suppressed. it can. In addition, the cut 6 is formed in the boar meat 5 and the smoked process (smoke) is performed in a state where moisture is attached to the basil 7, so that the odor of the boar meat 5 can be suppressed more sufficiently.

  Moreover, in the manufacturing method of the boar meat product to which this invention is applied, it seasoned with the seasoning which contains citrus juice and soy sauce in the ratio of 7: 3, and the savory boar which suppressed the smell of the boar meat 5 was carried out. It is possible to realize meat products.

As above-mentioned, by using the manufacturing method of the boar meat product to which this invention is applied, the peculiar smell of the boar meat 5 can be suppressed, and promotion of the edible use of the boar meat 5 is implement | achieved. And by that, it can expect the increase in the amount of boar meat circulation.
In addition, by increasing the amount of wild boar meat distributed, the amount of captured wild boar disposed of will be reduced, and effective use of food resources will be realized.

Moreover, about the boar meat product obtained with the manufacturing method of the boar meat product to which this invention is applied, it can preserve | save for about 6 months long by performing a sealing process after completion of a product. In addition, a sealing process may be performed after the smoking process (smoke), and seasoning using the above-described seasonings may be performed when eating.
In consideration of the fact that beef and pork meat products can generally only be stored for about 1 to 2 months, the boar meat products obtained by the method for producing boar meat products to which the present invention is applied should be stored for a long period of time. It is understood that is possible.

DESCRIPTION OF SYMBOLS 1 Smoker 2 Aluminum foil 3 Smoked chip 4 Wire mesh material 5 Wild boar meat 6 Notch 7 Basil 8 Lid 10 Smoke kiln 11 Iron plate 12 Wire mesh 13 Chimney 14 Cover material 15 Wood 16 Open window

Claims (5)

A process of smoking processing in a state where water is attached to at least one selected from basil, laurel, sage, or lemongrass and placed on boar meat;
A method for producing a wild boar meat product comprising the step of seasoning the smoked wild boar meat using a seasoning containing citrus juice and soy sauce. The method for producing a boar meat product according to claim 1, wherein at least one selected from basil, laurel, sage, or lemongrass is soaked in water and then squeezed and placed on the boar meat. The boar meat is smoked in a state in which a cut having a depth of approximately 1/4 to 1/3 of the thickness of the boar meat is formed. Production of a boar meat product according to claim 1 or claim 2. Method. The method for producing a boar meat product according to claim 1, 2 or 3, wherein the seasoning contains citrus juice and soy sauce in a ratio of approximately 7: 3. After seasoning with at least one selected from basil, laurel, sage, or lemongrass and placing it on the boar meat, use a seasoning containing citrus juice and soy sauce Wild boar products that have been seasoned

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