JP7061470B2 - How to mold raw meat mass - Google Patents

Description

The present invention relates to a method for forming a raw meat mass such as loin portion meat of livestock meat having a square cross section.

For livestock meat such as pork and beef, pork, beef, etc. were slaughtered by a dismantling company, divided into carcasses, and further divided into partial meat such as pork, loin, roses, thighs, and fins, if necessary. Later, these are used as raw meat lumps, processed by a processed meat product manufacturer, and then sold as processed products.

Of these, the loin portion of livestock meat such as pork and beef is important as a raw material for katsuretsu, steak and the like. Such loin partial meat is usually sliced by a cutting machine having a constant wall thickness after processing the raw meat mass by a processing process such as pickle liquid injection, massage, casing filling, freezing, and press molding. However, it is often sold as a sliced product. Even if such a sliced product is used as a product before processing, it is necessary to have a uniform shape and a uniform weight.

Loin portion meat such as pork and beef often has a different thickness shape between the rib side and the sirloin side, and the sirloin side usually has a wider width and a thinner shape than the rib side. Therefore, in order to make the sliced product have a uniform shape and a uniform weight, it is necessary to press-mold the raw meat mass before cutting into a uniform shape in advance.

Patent Document 1 discloses a technique for press-molding raw meat, meat fillets, knee meat and the like in a frozen or semi-frozen state. However, it has been difficult to form the raw meat mass in a frozen or semi-frozen state as it is, because the hardness and elasticity of the meat differ depending on the part of the meat mass. .. Therefore, for uniform molding, it is necessary to uniformly soften the meat quality of the meat mass.

As a method of uniformly softening the meat quality of the meat mass, a method of processing after cutting the muscle has been proposed. Patent Document 2 discloses a technique for tendering a raw meat mass such as loin ham by piercing a muscle cutting blade only into a hard portion of the meat mass to cut the muscle and processing it into a uniform softness as a whole. ..

Further, in Patent Document 3, the raw meat mass is cut in a straight line diagonally with respect to the length direction and at a vertical angle of 90 degrees, and when press-molding, the raw meat mass is frozen and thawed in the latter half of the half. A method for molding a meat mass that is press-molded in a thawed state is disclosed.

Japanese Unexamined Patent Publication No. 48-23981 Japanese Unexamined Patent Publication No. 3-164130 Japanese Unexamined Patent Publication No. 9-322702

Regarding the shape of the raw meat mass, it is common to press-mold using a formwork that is close to the original shape of the loin portion, but in recent years there has been a need for a square loin portion for cutlet sandwiches. It is increasing. However, simply using a rectangular formwork does not sufficiently transmit pressure to the corners of the raw meat mass, the edges of the corners collapse, and the yield decreases due to the protrusion of meat from the formwork during press molding (5). There was a problem that waste loss of about% occurred). In view of the above, it is an object of the present invention to provide a method for molding a raw meat mass, which can obtain a sliced raw meat mass having a square cross section and clear corner edges. ..

As a result of diligent research by the present inventors, the raw meat mass impregnated with the pickle liquid was filled in a casing bag, then frozen and half-thawed, and the raw meat mass taken out from the casing bag was formed into a V -shape. By placing it on a lower formwork that has a shape and has an opening facing upward and press-molding it with an upward pressing member, the cross section has a square shape and the corner edges are clear. It was found that a good raw meat mass can be obtained. That is, the first invention of the present application is
"The process of injecting pickle liquid into the raw meat mass and
The process of infiltrating the pickle liquid into the raw meat mass,
The step of filling the casing bag with the raw meat mass infiltrated with the pickle liquid, and
The step of freezing the raw meat mass filled in the casing bag, and
A step of half-thawing the raw meat mass filled in the casing bag,
A step of taking out the semi- frozen raw meat mass from the casing bag, placing it on the lower formwork, and press-molding the raw material mass from above by an upward pressing member.
Including
The lower formwork is V -shaped and is installed with the opening facing upwards.
The lower formwork is adjacent along the longitudinal direction and forms a V-shape with a first side surface and a second side surface, a third side surface above the first side surface, and the second side surface. With a fourth side above,
A raw material meat mass molding method characterized by this. "
Is.

In addition, after filling the raw material meat mass in the casing bag and before freezing the casing bag, pre-molding is performed to make the cross section of the raw material meat mass from an elliptical shape to a square shape, thereby forming a lower mold at the time of press molding. It has been found that a raw meat mass having a square cross-sectional shape with clear corner edges can be obtained while reducing the waste loss due to the protrusion of the meat from between the upward pressing members. That is, the second invention of the present application is
"The method for molding a raw meat mass according to claim 1, further comprising a step of pre-molding the raw meat mass filled in the casing bag after filling the raw material meat mass in the casing bag."
Is.

Further, the premolding in the second invention of the present application is performed by placing a plurality of casing bags in a container box so as to be in contact with each other and in parallel, and pressing the plurality of casing bags from above. That is, the third invention of the present application is
"The pre-molding process is
(1) A step of placing a plurality of casing bags in a container box, in which the casing bags are placed in contact with each other and in parallel.
(2) The process of pressing a plurality of casing bags from above,
including,
The method for molding a raw meat mass according to claim 2. "
Is.

Further, when cutting the raw meat mass, the raw meat mass is cut diagonally linearly with respect to the length direction and at a vertical angle of 90 degrees, so that the raw meat mass is perpendicular to the horizontal direction on the muscle cutting surface at the time of press molding. It can be molded into a constant width and thickness by sliding in two directions. That is, the fourth invention of the present application is
"Before the step of injecting the pickle liquid into the raw meat mass,
The raw material according to any one of claims 1 to 3, further comprising a step of cutting the raw meat mass in a straight line diagonally with respect to the length direction and at a vertical angle of 90 degrees. How to mold a chunk of meat. "
Is.

Further, the third side surface and the fourth side surface of the V-shaped lower formwork in the first invention of the present application are inclined outward with respect to the center line of the lower formwork. Compared to the U-shaped lower formwork, the V -shaped lower formwork has less waste loss due to the protrusion of meat during press molding, and the raw material meat mass with a square cross-sectional shape with clearer corner edges. Can be obtained. That is, the fifth invention of the present application is
"The method for molding a raw meat mass according to claim 1, wherein the third side surface and the fourth side surface are inclined outward with respect to the center line of the lower formwork . ".

The raw meat mass press-processed according to the first invention to the fifth invention of the present application finally has a substantially square cross section. That is, the sixth invention of the present application is
"The method for molding a raw meat mass according to claim 1 to 5, wherein the cross section of the raw meat mass that has been press-molded is a quadrangle."

According to the method for molding a raw meat mass of the present invention, it is possible to obtain a raw meat mass having a square cross section and clear corner edges while reducing waste loss due to meat protrusion during press molding. It is possible to produce, for example, a square loin portion for sandwiches.

Process diagram of the raw material meat mass molding method of the present invention Cross-sectional view of the casing bag stored in the container box Cross-sectional view of the press molding formwork used in the method for molding the raw material meat mass of the present invention (U-shaped lower formwork and corresponding upward pressing member). Perspective view of the upward pressing member and the lateral pressing member corresponding to the U-shaped lower formwork. Cross-sectional view of the press molding formwork used in the method for molding the raw material meat mass of the present invention (V-shaped lower formwork and corresponding upward pressing member). After press molding, the raw meat mass is extruded from the V-shaped lower formwork by the lateral pressing member. Photograph of the loin raw meat mass obtained in Example 1 ((a) appearance of the raw meat mass, (b) cross section) Photograph of the loin raw meat mass obtained in Example 2 ((a) appearance of the raw meat mass, (b) cross section)

Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to these embodiments.

In the present invention, a casing bag is filled with a raw meat mass infiltrated with a pickle liquid, premolded as necessary, frozen and half-thawed, and the raw meat mass taken out from the casing bag is U-shaped or U-shaped. It is a method for molding a raw meat mass having a square cross section, which comprises a step of placing it on a V-shaped lower die and press-molding it. The present invention will be described in detail below.

The raw meat mass is not particularly limited, and any of the partial meats such as pork and beef, which have different shapes and weights depending on the part, such as kata, loin, roses, thighs, and fillets. It is the target of the molding method of the present invention. In particular, loin portion meat is suitable as a target of the molding method of the present invention because it is a raw material for katsuretsu, steak and the like.

Since the raw meat mass is usually stored frozen, after thawing the raw meat mass, the raw meat mass is cut into muscles as necessary. When cutting the raw meat mass, the part to be cut is the part of the raw meat mass that is to be deformed because it is molded into a uniform shape by pressing. Examples of the above-mentioned portion include a portion where the meat quality of the meat mass is hard, a portion where the width is narrow or the thickness is thin, and the like.

For example, in the case of pork loin partial meat, the rib side has the property that the muscle fiber is soft and easily expands and contracts, and the restoring force after molding is weak, and the sirloin side has the property that the muscle fiber is hard. Due to its elasticity, it does not easily expand or contract, and has a strong restoring force after molding. Therefore, for example, when the shape is uniform, it is preferable to cut the muscle only on the sirloin side where the meat quality is hard, and when the rib side is thick and the sirloin side is thin, it is preferable to perform the muscle cutting on the whole.

In the step of cutting the raw meat mass, the raw meat mass is cut in a straight line diagonally with respect to the length direction and at a vertical angle of 90 degrees. Normally, in the step of press-molding the raw meat mass after the above-mentioned streak cutting step, force is applied from two directions, the length direction (horizontal direction) and the thickness direction (vertical direction) of the raw meat mass. Press.

By performing the streak cutting diagonally in a straight line with respect to the length direction, it slides in two directions of the horizontal direction and the vertical direction on the streak cutting surface at the time of press molding so that it is molded into a constant width and thickness. Become. Since there is no difference in the effect obtained even if the above-mentioned streak cutting is performed in a curved line, it is performed in a straight line. The angle of the muscle cutting with respect to the length direction is usually preferably 30 to 45 degrees, and more preferably about 45 degrees in terms of molding efficiency.

The vertical angle of the streak is 90 degrees. Even if it is larger or smaller than 90 degrees, it will be cut diagonally, and if it is cut diagonally, the raw meat mass will be deformed unevenly due to the pressure during pressing, and if it is the final sliced product, it will be shaped like a pine cone during cooking. On the contrary, the commercial value will be significantly impaired.

The narrower the width of the streak, the easier it is to mold, but if it is too narrow, it tends to collapse or crack in the subsequent process, so it is usually preferably 10 to 40 mm. More preferably, it is 20 to 30 mm. The deeper the streak is, the easier it is to mold, but it is more likely to collapse or crack in the subsequent process. Therefore, it is usually preferably 15 mm to 2/3 or less of the thickness of the raw meat mass.

The raw meat mass that has been cut into muscles is injected with a pickle liquid, and the pickle liquid is infiltrated into the raw meat mass by vacuum massage. It is preferable to inject 20% to 40% of the pickle liquid into the raw meat mass. Further, in the vacuum massage step, the raw meat mass is put into a vacuum tumbler and rotated for 1 to 2 hours to allow the pickle liquid to permeate the raw meat mass.

The raw meat mass impregnated with the pickle liquid is filled in the casing bag, and a plurality of casing bags are spread in the container box. At this time, by placing a plurality of casing bags in contact with each other and placing them in parallel in the container box and pressing them from above, pre-molding can be performed so as to fit the press-molded formwork performed in the subsequent process. .. When pressing the plurality of casing bags from above in the premolding, any means may be used, such as mechanical pressing by a plate having a size that does not contact the frame of the container box, or manual pressing. This makes it possible to bring the casing bag closer to a rectangular parallelepiped and fit it into the U-shaped or V-shaped lower formwork used for stamping.

After the casing bag that has undergone the pre-molding process is frozen and half-thawed, the raw meat mass is taken out from the casing bag and subjected to the press molding process. Generally, the classification of low temperature storage is refrigerated 2 to 10 ° C, ice temperature storage (chilled) -2 to 2 ° C, frozen (frozen) -18 ° C or less, but half-thawed is the product temperature. Is in the range of about -14 ° C to -3 ° C. By half-thawing during press molding, the raw meat mass put into the press frame can be deformed by pressing. In addition, by press molding in a semi-thawed state, it is possible to prevent pressure loss due to pressing in a frozen state, and further prevent the shape from being restored even after the press pressure is released. Can be done.

In the press molding process, a frozen and semi-thawed raw material mass is placed in a lower formwork having a U-shaped or V-shaped cross section after preforming, and the raw material meat is placed by an upward pressing member corresponding to the lower formwork. The raw meat mass is pressed in the length direction (horizontal direction) by pressing the mass in the thickness direction (vertical direction) and pushing the lateral pressing member into the space formed by the lower formwork and the upward pressing member that are fitted to each other. Do it by doing.

The raw meat mass press-molded as described above can be subjected to appropriate additional processing, then frozen again, and then subjected to a processing step to obtain a product. For example, in the case of producing pork cutlet, the raw meat mass of the press-molded pork is sliced to a desired thickness in a half-thawed state, attached with batter and batter, and then frozen again to freeze the pork cutlet. It is said that.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a process diagram of a raw material meat mass molding method showing an embodiment of the present invention. In FIG. 1, first, the raw meat mass is shaped into a required shape and a required size. The shaped raw meat mass is muscle-cut and injected with pickle liquid. After injecting the pickle liquid, it is press-molded after undergoing the steps of vacuum massage, casing filling, premolding, freezing, and half-thawing. After press molding, slice, batter, freeze and make into a product as usual.

In the pre-molding, in order to match the shape with the press-molded formwork performed in the subsequent process, as shown in FIG. 2, a plurality of casing bags 101 filled with the raw meat mass 100 are spread in the container box 102, and they are in contact with each other and are in contact with each other. This is done by pressing from above in a state where they are placed so as to be parallel. The pressing means from above the casing bag 101 includes mechanical pressing by a plate having a size that does not contact the frame of the container box 102, and manual pressing. At this time, when the raw meat mass 100 is lard, it is desirable to turn the backfat side upward. Pre-molding becomes easier by turning the backfat side upward. Pre-molding may be omitted depending on the type of raw meat mass.

As an embodiment of press molding, (1) a raw meat mass frozen and semi-thawed after pre-molding is placed in a lower mold 201 having a U-shaped cross section shown in FIG. 3, and a convex protrusion 203 The raw meat mass is pressed in the thickness direction (vertical direction) by the upward pressing member 202 provided with the above, and further, the lateral pressing shown in FIG. 4 is performed on the space 204 formed by the fitted lower form 201 and the upward pressing member 202. A mode in which the raw meat mass is pressed in the length direction (horizontal direction) by pushing the member 205, (2) frozen and semi-thawed after pre-molding into a lower mold 301 having a V-shaped cross section shown in FIG. The raw meat mass is placed, and the raw meat mass is pressed in the thickness direction (vertical direction) by the upward pressing member 302 provided with the convex protrusion 303 having the protrusion cut out in a V shape, and further fitted to each other. A mode is included in which the raw meat mass is pressed in the length direction (horizontal direction) by pushing the lateral pressing member 305 into the space 304 formed by the lower form and the upward pressing member.

As shown in FIG. 3, the U-shaped lower form 201 is installed with the opening facing upward, and is configured to be able to be fitted with the upward pressing member 202 provided with the convex protrusion 203. Aluminum can be selected as the material of the lower formwork 201, and resin can be selected as the material of the upward pressing member 202, but the material is not limited to these materials.

The space 204 formed by the lower mold 201 and the upward pressing member 202 contains a raw material meat mass pressed in the thickness direction (vertical direction), and the lateral pressing member 205 shown in FIG. 4 is pushed into the space 204. As a result, the raw meat mass is further pressed in the length direction (horizontal direction), and a press-molded raw material meat mass having a square cross section can be obtained. By combining the pre-forming process and press molding, it is possible to obtain raw meat mass with a square cross section and clear corner edges while reducing waste loss due to meat protrusion during press molding. It will be possible.

As shown in FIG. 5, the V-shaped lower formwork 301 has a first side surface 301a and a second side surface 301b adjacent to each other along the longitudinal direction, and a third side surface 301c above the first side surface 301a. A fourth side surface 301d is provided above the second side surface. The angle formed by the first side surface 301a and the second side surface 301b forming the V-shape is preferably 85 degrees to 95 degrees, more preferably 90 degrees. Further, the third side surface 301c and the fourth side surface 301d are 5 to 20 degrees, more preferably 8 degrees to the outside of the V-shaped lower formwork with respect to the center line 310 of the formwork shown in FIG. It is desirable to incline 13 degrees. As a result, the gaps 306a and 306b are between the third side surface 301c and the fourth side surface 301d of the V-shaped lower formwork 301 and the outer side surfaces 303a and 303b of the convex protrusion 303 of the upward pressing member 302, respectively. Is formed, and the lower end portion of the convex protrusion 303 of the upward pressing member 302 is prevented from being caught on the top portions 307a and 307b of the V-shaped lower formwork 301, and the waste loss due to the protrusion of the meat is further reduced. It becomes possible to do. Aluminum can be selected as the material of the lower formwork 301, and resin can be selected as the material of the upward pressing member 302, but the material is not limited to these materials.

The upward pressing member 302 corresponding to the V-shaped lower formwork 301 has a convex protrusion 303 cut out in a V shape, and the upward pressing member 302 is fitted into the opening of the lower formwork. A space 304 having a quadrangular or diamond-shaped cross section is formed by the upward pressing member 302 and the lower formwork 301, and the space matches the shape of the molded raw meat mass. In the upward pressing member 302, the V-shaped notched surface of the convex protrusion 303 is composed of the first side surface 303c and the second side surface 303d, and the angle formed by the first side surface 303c and the second side surface 303d is Similar to the V-shaped lower formwork 301, it is preferably 85 degrees to 95 degrees, more preferably 90 degrees.

Further, it is preferable that the center line 310 of the formwork connecting the inner surface bottom portion 308 of the V-shaped lower formwork and the V-shaped inner surface bottom portion 309 of the upward pressing member 302 is perpendicular to the ground plane. Since the V-shaped lower formwork 301 is easier to apply pressure to the corners of the raw meat mass than the U-shaped lower formwork, it is possible to obtain a raw material meat mass having a square cross section with clear corner edges. There is an advantage that it can be done.

The raw meat mass press-molded as described above is extruded as shown in FIG. 6, subjected to appropriate additional processing, then frozen again, and can be made into a product through a subsequent processing step. For example, in the case of producing pork cutlet, the raw meat mass of the press-molded pork is sliced to a desired thickness in a half-thawed state, attached with batter and batter, and then frozen again to freeze the pork cutlet. It is said that.

Hereinafter, examples of the present invention will be described. However, the present invention is not limited to these embodiments.
[Example 1]
After performing a muscle cutting treatment on the backfat side of the loin portion of pork with a cutting width of 30 mm, a cutting depth of 15 mm, and a cutting angle of 45 degrees, a pickle solution was injected according to a conventional method, and vacuum massage and casing filling were performed. A plurality of casing bags filled with loin raw meat lumps were arranged in parallel in a container box with the backfat side facing up, and pressed from above to make the casing bags closer to a rectangular parallelepiped. Then, the pre-molded loin raw meat mass was frozen in a casing bag at an internal temperature of −30 ° C. for 12 hours, and then thawed in the latter half. The semi-thawed loin raw meat mass is taken out from the casing bag, placed on the U-shaped lower form 201 shown in FIG. 3, and pressured at 14 MPa from above by the upward pressing member 202 provided with the convex protrusion 203. Pressed in the thickness direction (vertical direction). Further, the raw meat mass was pressed in the length direction (horizontal direction) by pushing the lateral pressing member 205 shown in FIG. 4 into the space 204 formed by the lower form 201 and the upward pressing member 202 at a pressure of 7 MPa. .. The loin raw meat mass after press molding was sliced to a thickness of 9 mm and frozen again. 7 (a) and 7 (b) are photographs of the appearance and cross section of the loin raw meat mass produced according to Example 1, and it is possible to obtain a raw meat mass having a square cross section with generally clear corner edges. did it. When the raw meat mass having a square cross section was produced according to Example 1, the waste loss rate of the raw material was 2.03% (the amount of raw meat discarded when using 3246.2 kg of the raw material was 66 kg).

[Example 2]
The pre-molded half-thawed loin raw material mass is placed on the V-shaped lower formwork 301 shown in FIG. 5 so that the corners in the longitudinal direction coincide with the inner surface bottom portion 308 of the V-shaped lower formwork. Then, the corresponding upward pressing member 302 presses from above in the thickness direction (vertical direction), and the lateral pressing member 305 corresponding to the space is pushed into the space 304 formed by the upward pressing member 302 and the lower formwork 301. The same method as in Example 1 was carried out except that the raw meat mass was pressed in the length direction (horizontal direction). 8 (a) and 8 (b) are photographs of the appearance and cross section of the loin raw meat mass produced according to Example 2, and the raw meat mass having a square cross section with clear corner edges could be obtained. .. When a loin raw meat mass having a square cross section was produced according to Example 2, the loss rate of the raw material was 1.05% (raw material waste amount 34.16 kg when using 324.6.2 kg of raw material), which was compared with Example 1. The raw material loss rate was about half. Comparing the bottoms of the raw meat lumps of FIGS. 7 (a) and 8 (a), the raw meat lumps shown in FIG. 8 (a) have smaller edge rattling and corners as compared with FIG. 7 (a). It was possible to obtain a raw meat mass with a square cross section with clearer edges.

100 ... Raw meat mass 101 ... Casing bag 102 ... Container box 201 ... U-shaped lower formwork 202 ... Upward pressing member 203 corresponding to U-shaped lower formwork ... Convex protrusion 204 of the upward pressing member 202 ... Space 205 formed by the upward pressing member corresponding to the U-shaped lower formwork ... Corresponding to the U-shaped lower formwork Lateral pressing member 301 ... V-shaped lower formwork 301a ... First side surface 301b of V-shaped lower formwork ... Second side surface 301c of V-shaped lower formwork ...・ Third side surface 301d of V-shaped lower formwork ・ ・ ・ Fourth side surface 302 of V-shaped lower formwork ・ ・ ・ Upward pressing member 303 corresponding to V-shaped lower formwork ・ ・ ・Convex protrusions 303a, 303b notched in a V shape of the upward pressing member 302 ... External side surfaces 303c, 303d of the convex protrusion 303 ... First side surface and second side surface 304 ... Space formed by V-shaped lower formwork and corresponding upward pressing member 305 ... Lateral pressing member corresponding to V-shaped lower formwork 306a, 306b ... Formed between the third side surface 301c and the fourth side surface 301d of the V-shaped lower formwork 301 and the outer side surfaces 303a and 303b of the convex protrusion 303 of the upward pressing member 302, respectively. Voids 307a, 307b ... Top of V-shaped lower formwork 301 ... Inner surface bottom of V-shaped lower formwork 309 ... V-shaped notched surface bottom of convex protrusion 303 310 ... Formwork centerline connecting the inner surface bottom portion 308 of the V-shaped lower formwork and the V-shaped notched surface bottom portion 309 of the convex protrusion 303.

Claims (6)

The process of injecting pickle liquid into the raw meat mass and
The process of infiltrating the pickle liquid into the raw meat mass,
The step of filling the casing bag with the raw meat mass infiltrated with the pickle liquid, and
The step of freezing the raw meat mass filled in the casing bag, and
A step of half-thawing the raw meat mass filled in the casing bag,
A step of taking out the semi- frozen raw meat mass from the casing bag, placing it on the lower formwork, and press-molding the raw meat mass from above by an upward pressing member.
Including
The lower formwork is V -shaped and is installed with the opening facing upwards.
The lower formwork is adjacent along the longitudinal direction and forms a V-shape with a first side surface and a second side surface, a third side surface above the first side surface, and the second side surface. With a fourth side above,
A raw material meat mass molding method characterized by this. The raw material meat mass molding method according to claim 1, further comprising a step of pre-molding the raw material meat mass filled in the casing bag after filling the raw material meat mass in the casing bag. The pre-molding step is
(1) A step of placing a plurality of casing bags in a container box, in which the casing bags are placed in contact with each other and in parallel.
(2) The process of pressing a plurality of casing bags from above,
including,
The method for molding a raw meat mass according to claim 2. Before the step of injecting the pickle liquid into the raw meat mass,
A step of cutting the raw meat mass in a straight line diagonally with respect to the length direction and at a vertical angle of 90 degrees.
The method for molding a raw meat mass according to any one of claims 1 to 3, wherein the raw meat mass comprises. The third side surface and the fourth side surface are inclined outward with respect to the center line of the lower formwork.
The method for molding a raw meat mass according to claim 1. The method for molding a raw meat mass according to claim 1 to 5, wherein the cross section of the raw meat mass that has been press-molded is a quadrangle.

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