JP6757595B2 - Heated meat products - Google Patents

Description

The present invention relates to a cooked meat product. The present invention particularly relates to a cooked meat product having a texture for raw meat.

Japanese Unexamined Patent Publication No. 2008-142053 describes a method for producing a meat substitute food material using konjac. The techniques described in this publication are intended to use no meat or to mix konjak such as minced meat.

Japanese Unexamined Patent Publication No. 2008-1420535

An object of the present invention is to provide a cooked meat product having raw meat-like properties even when heat-treated meat having a certain size.

In the present invention, basically, by spreading mannan in a meat mass, gelling it, and then freezing and thawing it, konjac-derived fibers are generated in the meat mass, and as a result, heating is applied. Is also based on the finding that it is possible to provide cooked meat products that can maintain the properties of raw meat.

The first aspect of the present invention relates to a method for producing a cooked meat product.
This method includes a mannan injection step, a gelation step, a freezing step, a thawing step, and a heating step.
The mannan injection step is a step of injecting a mannan-containing liquid containing mannan into a meat loaf.
The gelling step is a step of gelling the mannan injected into the meat loaf.
The freezing step is a step of freezing the meat loaf.
The thawing step is a step of thawing a meat loaf.
The heating step is a step of heating the meat loaf.

Since the above steps are included, fibers derived from mannan are generated in the meat loaf, the meat quality is improved, and a cooked meat product having properties for raw meat can be obtained despite the heat treatment.

Meat mass, for ^example, 1cm ^{3 ~15000cm} 3 (weight meat mass, for example 1G～15kg) or less. The present invention is particularly effective for meat loaf having a certain size, not minced meat or minced meat. Of course, the meat loaf may be made smaller by shearing the meat loaf when it is provided for actual eating such as yukhoe or when it is eaten.

The mannan-containing liquid preferably further contains either or both of carrageenan and starch. Mannan is often supplied to meat loaf with a large amount of water. For this reason, a large amount of water may be contained in the meat loaf. If the meat loaf is cut or chewed in such a state, the water may flow out unnaturally. In that case, since carrageenan or starch acts as a water absorbent, it is possible to prevent the situation where water unnaturally flows out from the meat loaf.

It is preferable that a dispersion step for dispersing the mannan-containing liquid in the meat mass is further provided between the mannan injection step and the gelation step. Since mannan enters the meat fiber by the dispersion step, the meat mass can contain abundant mannan-derived fibers.

An example of a gelling step involves injecting an alkaline solution into a meat loaf. The alkaline solution causes gelation of mannan.

An example of the heating step is a step of heating at 55 ° C. or higher and 75 ° C. or lower for 5 minutes or longer and 10 hours or shorter. As a result, sterilization treatment such as processed ham can be performed. On the other hand, since the heated meat product of the present invention contains fibers derived from mannan, the raw meat-like properties can be maintained even if heat sterilization is performed.

An example of a meat loaf is a beef loaf. If the meat loaf is beef, for example, the cooked meat product of the present invention can be used for yukhoe, which was intended to be eaten raw. In addition, depending on the store that offers deep-fried skewers, customers may deep-fried skewers. In such a case, it is assumed that the customer eats deep-fried skewers without being sufficiently heated. Even in such a case, the cooked meat product of the present invention has been heated once, so that the kushikatsu can be provided with peace of mind. In addition, there are stores that offer beef cutlet with rare parts left. Even in this case, the cooked meat product of the present invention can provide beef cutlet with peace of mind because it is once heated even if it has a rare appearance.

That is, a preferred mode of use of the method for producing a cooked meat product of the present invention relates to a method for producing a yukhoe-like food and a method for producing a beef cutlet-like food. The method for producing a yukhoe-like food product includes a step of obtaining a heated beef loaf by a method for producing a heated meat product and then cutting the heated beef loaf. The method for producing beef cutlet-like food includes a step of obtaining a lump of heated beef by a method for producing a cooked meat product, and then putting a garment on the lump of heated beef and frying it.

The second aspect of the present invention relates to meat products. The meat product has a 1 cm ³ or more 15000 cm ³ less meat chunks, and fibers from mannan present in the meat mass during the either or both of carrageenan or starch present in the meat mass during the. A preferred example of this meat product is a beef cutlet-like food in which the meat loaf is a loaf of beef and has a garment that covers at least a portion of the loaf of meat.

The present invention can provide a cooked meat product having raw meat-like properties even when heat treatment is performed on meat having a certain size.

FIG. 1 is a flowchart showing a manufacturing process of a meat product in an example.

The present invention is not limited to the forms described below, and includes those which are appropriately modified by those skilled in the art from the following forms to the extent obvious to those skilled in the art.

FIG. 1 is a flowchart showing an example of a method for producing a cooked meat product of the present invention.
Examples shown in FIG. 1 include a mannan injection step (S101), a dispersion step (S102), a gelation step (S103), a freezing step (S104), a thawing step (S105), and a heating step (S106). Including a cooling step (S107) and a processing / packaging step (S108).

The mannan injection step (S101) is a step of injecting a mannan-containing liquid containing mannan into a meat loaf. In the mannan injection step (S101), the meat loaf used as a raw material may be cut into appropriate sizes. Meat mass, for example, is 1cm ³ or more 15000cm ³ below. The size of the piece of meat may be a 5 cm ³ or more 5000 cm ³ or less, may be a 10 cm ³ or more 3000 cm ³ or less, may be 20 cm ³ or more 1000 cm ³ or less. The present invention is particularly effective for meat loaf having a certain size, not minced meat or minced meat. Of course, the meat loaf may be made smaller by shearing the meat loaf when it is provided for actual eating such as yukhoe or when it is eaten. The meat loaf is not particularly limited as long as it is meat that can be eaten by humans. Examples of meat in chunks are edible livestock such as beef, pork, sheep, horse and poultry, or duck, whale, kangaroo, crocodile, deer, bear, rabbit and fox. It is meat selected from wild or semi-wild bird and animal meat (jibie) such as meat. Of these, it is preferable to use beef, which is generally used as a raw material for yukhoe and tataki. The meat loaf may be cut and sheared into an arbitrary shape using a food cutter, a silent cutter, a mixer, a chopper, or the like as long as it has a certain size.

The mannan may be, for example, glucomannan or galactomannan (see Japanese Patent No. 5622980 and Japanese Patent No. 5230630). The mannan-containing liquid is 0.01 part by weight or more and 2 parts by weight or less, preferably 0.04 part by weight or more and 1 part by weight or less, and more preferably 0.1 part by weight or more and 0. It is preferable to include 4 parts by weight or less. Mannan forms an irreversible gel by reacting with alkali. By freezing and thawing this irreversible gel, it hardens and separates from water to become fibrous, giving it a meat-like texture.

The mannan-containing liquid preferably further contains either or both of carrageenan and starch. Mannan is often supplied to meat loaf with a large amount of water. For this reason, a large amount of water may be contained in the meat loaf. If the meat loaf is cut or chewed in such a state, the water may flow out unnaturally. In that case, since carrageenan or starch acts as a water absorbent, it is possible to prevent the situation where water unnaturally flows out from the meat loaf. In addition, starch is particularly preferable because it can give a firm texture. The starch may be natural starch or modified starch. The starch may be a known starch such as potato starch. On the other hand, when starch derived from swelling was used, the flesh was able to be expressed appropriately, so that starch derived from swelling can be said to be preferable starch.

The mannan-containing liquid may contain carrageenan and starch. It preferably contains 1 part by weight or more and 20 parts by weight or less, and may be 4 parts by weight or more and 15 parts by weight or less, or 5 parts by weight or more and 10 parts by weight or less. In the mannan-containing liquid, carrageenan is preferably contained in an amount of 0.1 to 5 parts by weight, and may be contained in an amount of 0.5 to 2 parts by weight. In the mannan-containing liquid, starch is preferably contained in an amount of 0.1 to 20 parts by weight, may be 1 to 20 parts by weight, may be 0.5 to 10 parts by weight, or may be contained in 2 to 5 parts by weight. .. The mannan-containing liquid may appropriately contain known substances such as antioxidants and colorants.

The mannan-containing liquid may contain a liquid that releases an alkaline component after a predetermined time or under a predetermined pressure. Specifically, for example, a powder in which an alkaline powder is contained in a water-soluble capsule and a powder other than the alkaline powder of the mannan-containing liquid are prepared, and these are mixed when performing the mannan injection step. ， Since the capsule dissolves after a predetermined time and the alkaline component dissolves, the gelation of mannan may proceed. Examples of such capsules are those containing carrageenan and starch. The mannan-containing liquid may contain a salt of an acid and an alkali which are easily volatilized. Then, since the acid component volatilizes under reduced pressure, the mannan-containing liquid may become alkaline, and as a result, the gelation of mannan may proceed. Examples of easily volatilized acids are carbonic acid, nitric acid, nitrite, hydrochloric acid, sulfuric acid, and acetic acid.

The mannan-containing liquid may further contain any one or more of a gelling agent, a coloring agent, a softening agent, a seasoning, a coloring agent, a fat substitute, a gelling aid, and various fibers. Mannan gel is created in a lump of meat, frozen and thawed to change it into a fibrous form, and combined with starch, a gelling agent, and a softening agent, the texture and appearance of raw meat can be effectively reproduced. The mannan-containing liquid may be produced by dissolving or dispersing the raw materials in water using a mixer, a homogenizer, a whipper, or the like.

Examples of gelling agents are pectin, locust bean gum, tara gum, guar gum, mannan, glucomannan, tamarind gum, arabic gum, purulan, farsellan, tragant gum, carrageenan, arabinogalactan, methylcellulose, carrageenan, gellan gum, xanthan gum, agar, It is one or more selected from gelatin, curdlan, xanthan gum, alginates and processed starch, and is usually blended in an amount of 0.1 to 20 parts by weight, preferably 0.5 to 10 parts by weight. The presence of the gelling agent can give the meat loaf a jelly-like elastic texture. As a result of trying various gelling agents, carrageenan was most compatible with the fibers derived from mannan and was able to give a raw meat-like texture.

Colorants are edible red No. 2 and its aluminum lake, edible red No. 3 and its aluminum lake, edible red No. 102, elderberry pigment, perilla pigment, purple corn pigment, vine juice pigment, vine skin pigment, beet red, cochineal. Dyes, Luck Dyes, Benibana Red Dyes, Benikouji Dyes, Edible Red No. 106, Murasakiimo Dyes, Kuchinashi Dyes, Akane Dyes, Ponceau Berry Dyes, Edible Yellow No. 5 and their Aluminum Lakes, Annatto Dyes, Water Soluble Anato, Togarashi Dyes, Edible One or two or more are selected from Yellow No. 4 and its aluminum lake, turmeric pigment, orange pigment, carmine chlorophyll, corn pigment, carrot carotene, β-carotene, and Benibana chlorophyll. Coloring agent
It is usually blended in an amount of 0.001 to 3 parts by weight, preferably 0.005 to 2.5 parts by weight.

Softeners include phosphates such as polymerized phosphates and orthophosphates, inorganic salts such as carbonates and hydrogen carbonates, ascorbic acid salts, polymerized phosphates, citrates, gluconates, tartrates, and lactic acid. One of salts, fumarates, malates, organic acid salts such as phytate phosphate, basic amino acids such as lysine, arginine, histidine, tryptophan, ornithine, proteolytic enzymes, lipolytic enzymes, etc. Alternatively, two or more are selected. The softener is usually blended in an amount of 0.05 to 10 parts by weight, preferably 0.07 to 5 parts by weight.

Examples of seasonings are umami seasonings, fermented seasonings, various extracts, amino acids, nucleic acids, organic acids, and inorganic salts. The seasoning is usually blended in an amount of 0.01 to 20 parts by weight, preferably 0.05 to 15 parts by weight.

The color former is any one or more selected from sodium nitrite, potassium nitrate, sodium nitrate, and vegetable extract.

As the fat substitute, any one or a mixture of two or more selected from inulin, low molecular weight pectin, maltitol, dextrin, maltodextrin, and modified starch may be used. Usually 0.1 to 20 parts by weight, preferably 0.5 to 10 parts by weight is added to the seasoning liquid.

Examples of modified starch are acetylated adipic acid cross-linked starch, acetylated oxidized starch, acetylated phosphoric acid cross-linked starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropylated phosphoric acid cross-linked starch, hydroxypropyl starch, phosphoric acid. Any one or a mixture of two or more selected from cross-linked starch, phosphoric acid starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and pregelatinized starch thereof may be used. The modified starch is usually contained in a mannan-containing liquid in an amount of 0.1 to 20 parts by weight, preferably 1 to 20 parts by weight, 0.5 to 10 parts by weight, or 2 to 5 parts by weight. May be good. ..

As an example of the gelling aid, any one or a mixture of two or more selected from calcined calcium such as eggshell calcium and shell calcium, uncalcined calcium, and bittern may be used. The gelling aid is usually blended in an amount of 0.05 to 5 parts by weight, preferably 0.1 to 1 part by weight.

Examples of various fibers are any one or more selected from beet fiber, apple fiber, soybean fiber, wheat fiber, cellulose fiber, and seaweed extract. The various fibers are usually blended in an amount of 0.05 to 5 parts by weight, preferably 0.1 to 1 part by weight.

If the acidity of the mannan solution is too low, gelation will proceed. Therefore, the pH of the mannan solution is preferably, for example, pH 6 to 9, and more preferably pH 7 to 8.

The mannan injection step (S101) may be carried out under normal pressure or under reduced pressure. An example of decompression is 0.1 atm or more and 0.9 atm or less, and may be 0.5 atm or more and 0.8 atm or less. Under reduced pressure, the meat mass expands and gaps between the fibers are opened, so that the mannan-containing liquid can easily penetrate into more details.

The mannan injection step may be performed using a syringe or an injector. An injector is a device that injects a liquid substance into a meat loaf. The injector has a high-pressure liquid generating unit and a liquid substance injection unit having an injection nozzle. Then, there are some injectors that can control the injection pressure while injecting the liquid substance when injecting the liquid substance from the injection part into the meat loaf. Specific injectors are described, for example, in Japanese Patent No. 3226481, Japanese Patent No. 3636279, Japanese Patent No. 4716524, and Japanese Patent No. 5269432.

In this step, for example, 35 parts by weight or more and 100 parts by weight, preferably 40 parts by weight or more and 80 parts by weight of the mannan-containing liquid is injected into the meat mass with respect to the weight of the meat mass. It is preferable that the mannan-containing liquid is injected uniformly into the meat loaf from a plurality of places in the meat loaf. When the alkaline solution is injected into the meat loaf, the mannan-containing liquid is preferably injected in an amount of 35 parts by weight or more and 90 parts by weight or less, and 40 parts by weight or more and 80 parts by weight or less, based on 100 parts by weight of the meat loaf. It is preferable to inject the following.

The dispersion step (S102) is an arbitrary step for allowing the mannan-containing liquid to be dispersed in the meat loaf. In the example of the dispersion step (S102), the mannan-containing liquid massages, vibrates, or tumbles the meat loaf. A device for tumbling is described, for example, in Japanese Patent No. 3651849. The dispersion step (S102) is preferably performed under vacuum (low vacuum) or reduced pressure. For example, tumbling may be performed for 1 minute or more and 1 day or less, 10 minutes or more and 12 hours or less, or 30 minutes or more and 2 hours or less. Since mannan enters the meat fiber by the dispersion step, the meat mass can contain abundant mannan-derived fibers.

The gelling step (S103) is a step of gelling the mannan injected into the meat loaf. An example of a gelling step involves injecting an alkaline solution into a meat loaf. The alkaline solution causes gelation of mannan. As described above, although the mannan injection step (S101) and the gelation step (S103) are conceptually different steps, when the mannan injection step (S101) is performed, the gelation of mannan progresses in sequence. It doesn't matter. The alkaline solution is preferably injected in an amount of 1 part by weight or more and 20 parts by weight or less, and more preferably 1.5 parts by weight or more and 15 parts by weight or less, based on 100 parts by weight of the meat mass after the injection of the mannan solution. It may be 5 parts by weight or more and 10 parts by weight or less.

The alkaline solution is an alkaline solution that is acceptable for food hygiene, and is not particularly limited as long as it can gel mannan. Examples of alkaline solutions include sodium carbonate, sodium hydrogen carbonate, sodium phosphate or potassium phosphate. These alkalis may be contained in an alkaline solution in an amount of 1 part by weight or more and 30 parts by weight or less, and may be 4 parts by weight or more and 15 parts by weight or less.

In the gelling step (S103), the alkaline solution may be sprayed onto the meat loaf, or the alkaline solution may be injected with an injector. Further, a dispersion treatment for dispersing the alkaline solution in the meat loaf may be performed. The example of the dispersion processing is the same as the dispersion process described above.

In the gelling step (S103), in order to swell and gel the mannan, the meat loaf may be allowed to stand after tumbling or the like. When the meat loaf is allowed to stand, it may be under normal pressure or gradually pressurized.

In the freezing step (S104), the freezing step is a step of freezing the meat loaf. The freezing step may be carried out at, for example, −50 ° C. or higher and -1 ° C. or lower, and the freezing time may be adjusted by adjusting the freezing temperature and the accumulation of meat loaf. A specific example of the freezing time is 10 seconds or more and 3 days or less, but it may be 1 minute or more and 1 day or less, 30 minutes or more and 12 hours or less, or 1 hour or more and 5 hours or less.

The thawing step (S105) is a step of thawing the meat loaf. The thawing step may be carried out, for example, by allowing the meat loaf to stand at 1 ° C. or higher and normal temperature for 10 minutes or longer and 1 day or shorter (or 30 minutes or longer and 12 hours or shorter, or 1 hour or longer and 5 hours or shorter).

The heating step (S106) is a step of heating the meat loaf. A sterilization method having a sterilization effect equal to or higher than that of heating at a core temperature of 63 ° C. for 30 minutes, which is an index for heated meat products such as ham, is preferable. An example of the heating step is a step of heating at 55 ° C. or higher and 75 ° C. or lower for 5 minutes or longer and 10 hours or shorter. The heating step may be performed at 60 ° C. or higher and 70 ° C. or lower, or 60 ° C. or higher and 63 ° C. or lower. It may be performed at 63 ° C. or higher and 65 ° C. or lower. The sterilization time may be adjusted so that the sterilization effect is equal to or higher than that of heating at a core temperature of 63 ° C. for 30 minutes, and it is 20 minutes regardless of whether it is 5 minutes or more and 10 hours or less, or 10 minutes or more and 5 hours or less. It may be 2 hours or less, 30 minutes or more and 4 hours or less. As a result, sterilization treatment such as processed ham can be performed. On the other hand, since the heated meat product of the present invention contains fibers derived from mannan, the raw meat-like properties can be maintained even if heat sterilization is performed. When the meat loaf contains starch, it is preferable to adopt a heating condition in which the starch is gelatinized.

The cooling step (S107) is an arbitrary step for returning the heated meat loaf to room temperature so that it can be easily handled. The cooling step (S107) can be achieved by allowing the heated meat loaf to stand for processing and packaging, and can also be achieved when transporting the packaged meat loaf. It can also be performed under the same conditions as the thawing step.

The processing / packaging step (S108) is an arbitrary step of processing or packaging the heated meat loaf according to the intended use. Examples of processing include cutting meat chunks into food for yukhoe, shaving the outer surface (or cutting the outer surface into strips) to make tataki-like food, putting on clothes to make cutlets, and skewering. It is like putting on clothes while passing it through to make kushikatsu-like food. Packaging may be performed as appropriate according to the intended use.

Since the above steps are included, fibers derived from mannan are generated in the meat loaf, the meat quality is improved, and a cooked meat product having properties for raw meat can be obtained despite the heat treatment.

A preferred mode of use of the method for producing a cooked meat product of the present invention relates to a method for producing a yukhoe-like food and a method for producing a beef cutlet-like food. The method for producing a yukhoe-like food product includes a step of obtaining a heated beef loaf by a method for producing a heated meat product and then cutting the heated beef loaf. The method for producing beef cutlet-like food includes a step of obtaining a lump of heated beef by a method for producing a heated meat product, and then putting a garment on the lump of heated beef and frying it. The present invention can also provide kushikatsu-like food, in which case any loaf of meat stuck on the skewer may be dressed. You may also fry the one with clothes on. The material of the garment and the method of making the garment are arbitrary. The raw material for the batter may be wheat flour alone, or wheat flour, eggs, flour, batter liquid, bread crumbs, or the like may be appropriately used.

The second aspect of the present invention relates to meat products. The meat product has a 1 cm ³ or more 15000 cm ³ less meat chunks, and fibers from mannan present in the meat mass during the either or both of carrageenan or starch present in the meat mass during the. A preferred example of this meat product is a meat loaf (and yukhoe) for yukhoe that becomes a yukhoe by cutting the meat loaf. A preferred example of this meat product is a meat loaf (and tataki) for beating to obtain a tataki-like food obtained by burning the outer surface of the meat loaf with fire. Another preferred example of this meat product is a beef cutlet-like food in which the meat loaf is a loaf of beef and further has a garment covering at least a portion of the loaf of meat.

Hereinafter, the present invention will be specifically described with reference to Examples. FIG. 2 is a flowchart showing a manufacturing process of the cooked meat product in Example 1.

Trimmed Australian beef. At the time of trimming, the shape of the meat was controlled to be 5 cm × 5 cm × 10 cm.
The A-pickle driving was controlled so that the A-pickle was 40% by weight with respect to the meat loaf using an injector manufactured by Tsukacom.
For tumbling, a tumbling device manufactured by Asahi Giken Co., Ltd. was used, and tumbling was performed under reduced pressure (0.1 atm) for 1 hour to disperse A pickles.
The B pickle driving was performed in the same manner as the A pickle driving. The amount of B pickle was controlled to be 5% by weight based on the weight of the meat loaf.
Tumbling was performed in the same manner as the previous tumbling.
Then, it was allowed to stand for 3 hours under normal temperature and pressure.
The meat loaf was cooled in a freezer at −25 ° C. for 10 hours, and the meat loaf was frozen.
Then, the meat loaf was allowed to stand at 4 ° C. for 15 hours in a thawing chamber to thaw the meat loaf.
Then, the meat loaf was heated for 30 minutes at a central temperature of 63 ° C. using a constant temperature bath and sterilized by heating.
Then, the meat loaf was cooled by water cooling to obtain a cooked meat product.

(Concentration of mannan)
A cooked meat product was produced in the same manner as in Example 1 except that the concentration of mannan in the A pickle was 0.4 parts by weight and the increased or decreased amount was adjusted by the water content in the pickle. As a result, as the concentration of mannan increased, the elasticity of the mannan fiber expressed in the meat increased, resulting in a more raw meat-like texture.

(Concentration of carrageenan)
A cooked meat product was produced in the same manner as in Example 1 except that the amount of carrageenan in the A pickle was 2 parts by weight and the amount of increase or decrease was adjusted by the water content in the pickle. As a result, there was less water separation during slicing, and the condition was better.

(Amount of starch)
A cooked meat product was produced in the same manner as in Example 1 except that the starch in the A pickle was 5 parts by weight and the amount of increase or decrease was adjusted by the water content in the pickle. As a result, there was less water separation during slicing, and the condition was better.

(Type of starch)
A cooked meat product was produced in the same manner as in Example 1 except that the type of starch was starch derived from sardine. As a result, the starch derived from Ukikusa had good elasticity and fineness, and the flesh of raw meat could be expressed appropriately.

(Size of meat loaf, driving rate)
A cooked meat product was produced in the same manner as in Example 1 except that the type of Australian beef was sirloin (7 cm × 17 cm × 35 cm) with backfat and the A-pickle driving was 100% by weight of the meat weight. .. As a result, a meat product having a good texture was obtained as in Example 1.

The cooked meat product produced in the same manner as in Example 1 was cut into strips to obtain a Yukhoe-like food. Despite being a cooked meat product, the yukhoe-like food had an appearance similar to that of raw meat, and had a texture similar to that of yukhoe using raw meat.

The outside of the cooked meat product produced in the same manner as in Example 1 was roasted to obtain a beef tataki-like food.

The cooked meat product produced in the same manner as in Example 1 is cut into pieces of about 2 cm × 5 cm × 10 cm, sprinkled with flour, batter, and bread crumbs in the same manner as making beef cutlet, and the inside is rarely fried in high-temperature oil to make beef. I got a cutlet-like food. Although this beef cutlet-like food also has a rare appearance inside, the inside was actually sterilized by heating.

The present invention can be used in the field of food manufacturing.

Claims (9)

A mannan injection step of injecting a mannan-containing liquid containing mannan into a meat loaf, and
A gelling step of gelling the mannan injected into the meat loaf in the mannan injection step,
A freezing step of freezing a meat loaf containing mannan gelled in the gelling step,
The thawing step of thawing the meat loaf frozen in the freezing step and the thawing step
The heating step of heating the meat loaf thawed in the thawing step and
Method for manufacturing cooked meat products, including. A method of manufacturing a heating meat product according to claim 1, wherein the meat mass is 1 cm ³ or more 15000 cm ³ or less, the production method of heating meat products. The method for producing a cooked meat product according to claim 1, wherein the mannan-containing liquid further contains either or both of carrageenan and starch. The method for producing a cooked meat product according to claim 1, wherein the cooked meat product further includes a dispersion step for dispersing the mannan-containing liquid in the meat mass between the mannan injection step and the gelation step. Production method. The method for producing a heated meat product according to claim 1, wherein the gelation step includes a step of injecting an alkaline solution into the meat mass. The method for producing a cooked meat product according to claim 1, wherein the heating step is a step of heating at 55 ° C. or higher and 75 ° C. or lower for 5 minutes or longer and 10 hours or shorter. The method for producing a cooked meat product according to claim 1, wherein the meat loaf is a loaf of beef. A method for producing a yukhoe-like food product, which comprises a step of cutting a heated beef loaf after obtaining a heated beef loaf by the method for producing a heated meat product according to claim 7. A method for producing a beef cutlet-like food, which comprises a step of obtaining a lump of beef after heating by the method for producing a heated meat product according to claim 7, and then putting a garment on the lump of beef after heating and frying.

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