JPH01168263A - Preparation of dried animal meat having coating - Google Patents

Abstract

PURPOSE:To obtain the title animal meat suitable as an ingredient for an instantly cookable food, by applying batter for TEMPURA (Japanese deep-fat fried food) to an animal meat piece having a form of a block, flat plate, etc., frying the coated meat in an oil, immersing in hot water for a prescribed period, taking out of the hot water and immediately freeze-drying in vacuum. CONSTITUTION:Batter for TEMPURA is applied to the surface of a piece of animal meat such as beef or pork having a shape to facilitate the impregnation of water to the core part, e.g., the shape of small block or flat plate. The coated meat piece is thrown into frying oil heated at a prescribed temperature. The fried food with a coating is immersed in hot water for a prescribed period, taken out of the water and immediately freeze-dried in vacuum to obtain the objective dried animal meat.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing battered dried meat that can be cooked, for example, by simply adding boiling water, and can be used as an ingredient in instant cooked foods.

(Background of the invention) In recent years, many ready-to-cook foods that can be prepared simply by adding boiling water have appeared on the market due to their ease of preparation.
However, with the trend toward diversification of foods, many types of ingredients are being manufactured, including ingredients used in instant prepared foods such as cup noodles. As an example of ingredients for such instant foods, ingredients such as seafood and vegetables have traditionally been added to tempura.
Dried tempura is used, which is fried in batter and then vacuum freeze-dried. In this way, when you add boiling water to dried tempura made from seafood or vegetables, the batter prevents moisture from penetrating the contents to some extent. It is now possible to restore it to a state where it can be eaten (softness), and is very useful as an ingredient for cup soba noodles, cup udon noodles, etc.
has been done.

By the way, dried meat pieces, which are made by processing and seasoning animal meat raw materials into small lumps or flat shapes and drying them as they are, have traditionally been used as ingredients for cup noodles, etc. If the meat is dried as is, when hot water is added to the meat, water will permeate directly into the inside of the dried meat from the surface, and the dried meat will become soft in a relatively short period of time.

However, in the case of dried meat with batter on the outside of the meat piece, the batter has been fried in oil and has a dense structure, so when boiling water is added to the batter, moisture penetrates into the inside. It takes a considerable amount of time (about 10 to 13 minutes to restore water after 3 months of manufacture) for water to penetrate until the meat part becomes soft. Therefore, such battered dried meat has a problem in terms of reconstitution time when used as an ingredient for instant cooked foods that are simply cooked by adding boiling water.

(Object of the Invention) In view of the above-mentioned background, the present invention has been made to make it possible to use battered and dried meat as an ingredient for an instant cooked food that can be cooked simply by adding boiling water, that is, it can be used as an instant cooked food within a target cooking time. The purpose of the present invention is to propose a method for producing battered and dried meat that can be restored to an edible state.

(Means for Achieving the Object) The method for producing battered dried meat of the present invention involves applying tempura batter on the surface of pieces of meat that are shaped into small lumps or flat shapes that allow moisture to easily penetrate to the center. Cooked in fried tofu,
The method is characterized in that the coated meat pieces fried in oil are immersed in hot water for a predetermined period of time, then taken out from the hot water and immediately vacuum freeze-dried.

(Function) According to the present invention, the surface of a piece of meat is coated with batter for tempura and fried, and the battered piece of meat is immersed in hot water before drying, thereby removing a large amount of water from the battered portion. By vacuum freeze-drying the battered meat pieces that have absorbed a large amount of water and become swollen, the moisture inside the coating layer is removed and many cavities are formed afterwards. Become. This cavity becomes a water passage when hot water is added to the battered dried meat, and serves to shorten the time for the hot water to penetrate into the meat inside the batter.

(Example) A preferred example of the method for producing battered dried meat of the present invention is described below.
explain. In this example, there are a process of forming pieces of meat that will be the contents of battered dried meat, a battering process of applying tempura batter to the surface of the pieces of meat, a frying process of frying the battered pieces of meat, and a process of frying the pieces of meat that have already been fried. Battered dried meat is produced through a hot water immersion process in which battered meat pieces are immersed in a vortex, and a vacuum freeze-drying process in which the battered meat pieces immersed in a vortex are vacuum freeze-dried. Each of the above steps will be explained in detail.

In this embodiment, one kind or a mixture of two or more kinds of beef, pork, or other kinds of meat are used as the raw meat.

This raw meat is minced, shredded, and seasoned appropriately depending on the purpose.

Livestock Meat Piece Forming Process In this process, the shredded and seasoned raw meat is shaped into small lumps such as small diameter balls or dice.
Alternatively, it may be formed into a single flat piece having an appropriate area. In addition, regardless of whether it is formed into a small lump or a flat shape, the thickness should be 5+ nm, taking into account the time it takes for moisture to reach the center of the meat part when hot water is added.
The following is desirable. For example, when molding into a die shape, the length is about 20 mm, the thickness is about 115 mm, and the thickness is 5 m.
If it is to be formed into a flat shape, the area should be adjusted as appropriate depending on the application, and the thickness should be up to about 5 mm.

Batter application step In this step, a commonly used tempura batter may be applied to the surface of the meat piece in a conventional manner.

Fried tofu process In this process, the pieces of meat coated in batter are heated to 160~
Fry for 1.5 to 2 minutes in oil heated to about 165℃. At this time, the batter coagulates to form a batter and the meat inside is completely heated.

Soaking process in hot water In this process, battered meat pieces that have been fried are soaked in 70 to 10 liters of water.
00C (preferably 90-100°C) in boiling water.
Soak for about 3 minutes. Note that the quality of livestock meat deteriorates as the number of times it is heated increases, so it is preferable to soak it in hot water immediately after frying while it is still hot. When the battered pieces of meat are immersed in hot water in this manner, water is absorbed into the numerous microscopic spaces in the batter and the pieces become swollen. At this time, moisture also permeates into the inside of the meat pieces. Incidentally, the higher the temperature of the hot water in which the battered meat pieces are immersed, the better the absorption rate, and preferably the temperature of the hot water is 90° C. or higher.

In addition, when the clothing portion absorbs water, the weight of the clothing portion increases by about 15 to 20%, which means that water has been absorbed by the increased amount.

Vacuum freeze-drying process In this process, the water on the surface of the battered meat pieces and the moisture in the meat pieces are removed and frozen at the same time, and as shown in Figure 1, the moisture in the batter 2 and the meat pieces L is removed. The former parts become cavities 3A and 3B.

The battered and dried meat thus produced is stored in a predetermined amount in a moisture-proof bag and used as an ingredient for instant cooked foods.

When boiling water is added to the battered dried meat produced by the production method of this example, the boiling water melts into the batter 2 and the numerous cavities 3A.
, 3 [Three pieces of meat inside in a very short time after passing through 3...! reaches the surface of the meat, and furthermore, the air in the meat piece I/13B, 3B・
・The moisture gradually penetrates into the meat and reaches the center of the meat piece in a relatively short time, until it reaches a state where it can be fully eaten within the target cooking time for instant cooked food (for example, within 5 minutes). It becomes soft.

Comparative Example Dried meat with batter obtained by carrying out the production method of the example of the present invention as described above and the conventional method, that is, putting pieces of meat in batter, frying them in oil, and then vacuum freeze-drying them as they are. Table 1 shows the results of a comparison between the conventional battered dried meat and the reconstitution time after adding boiling water (time taken for moisture to penetrate to the center of the meat piece) and flavor. Shown below. Regarding flavor, 15
A sensory evaluation method was adopted with a panel of 100 points, and the results were evaluated using a 100-point scoring system. In addition, 15 samples were randomly selected for examination, 1 month after manufacture and 15 after 3 months after manufacture.

Table 1 As can be seen from the above examination results, it can be seen that the coated and dried meat produced by the present invention is superior to that produced by the conventional method in terms of reconstitution time and flavor.

(Effects of the Invention) According to the method for producing battered dried meat of the present invention, before drying battered pieces of meat that have been fried in uradori, they are immersed in hot water to allow the battered portion to absorb moisture. By immediately vacuum freeze-drying the battered meat pieces, the moisture in the batter layer is removed, and many micro-cavities can then be formed. Therefore, the coated dried meat produced by the production method of the present invention has many micro-cavities formed in the batter, so that when hot water is added, the hot water passes through the cavities in the surface and into the batter. It is now possible to reach the meat part in a short time, and even dry meat with batter can be restored (moisture completely penetrates to the center of the meat) within the target cooking time of instant cooked food, making it possible to make instant cooked food. This has the effect of allowing it to be used as an ingredient without any hindrance.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view of battered dried meat produced by the production method of the embodiment of the present invention.

Claims (1)

[Claims] 1. Put tempura batter on the surface of a piece of meat that has a shape that allows moisture to easily penetrate into the center, such as a small lump or flat shape, and fry it in tofu.The battered meat piece that has been fried in tofu is then placed in hot water for a predetermined period of time. A method for producing coated dried meat, which comprises soaking the meat, taking it out of the water, and immediately vacuum freeze-drying it.