JPH01211470A - Preparation of food using venison as main material - Google Patents
Preparation of food using venison as main materialInfo
- Publication number
- JPH01211470A JPH01211470A JP63034622A JP3462288A JPH01211470A JP H01211470 A JPH01211470 A JP H01211470A JP 63034622 A JP63034622 A JP 63034622A JP 3462288 A JP3462288 A JP 3462288A JP H01211470 A JPH01211470 A JP H01211470A
- Authority
- JP
- Japan
- Prior art keywords
- venison
- meat
- salad oil
- food
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 17
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 10
- 235000012045 salad Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 235000015278 beef Nutrition 0.000 claims abstract description 6
- 239000006071 cream Substances 0.000 claims abstract description 5
- 235000013601 eggs Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 4
- 239000001702 nutmeg Substances 0.000 claims abstract description 4
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 3
- 239000010452 phosphate Substances 0.000 claims abstract description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 4
- 235000015277 pork Nutrition 0.000 claims description 4
- 235000020095 red wine Nutrition 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 240000002657 Thymus vulgaris Species 0.000 claims description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 3
- 239000002075 main ingredient Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000001585 thymus vulgaris Substances 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000008184 Piper nigrum Nutrition 0.000 claims 1
- 235000021168 barbecue Nutrition 0.000 claims 1
- 235000013614 black pepper Nutrition 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 239000002699 waste material Substances 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 3
- 241001492697 Centropogon cornutus Species 0.000 description 2
- 235000015241 bacon Nutrition 0.000 description 2
- 150000003016 phosphoric acids Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、鹿肉を主材とするハム様の食品の製法に間す
るものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a ham-like food product whose main ingredient is venison.
［従来の技術］
従来、肉を使用したこの種のものにあっては、ハム、ベ
ーコンなどの食品が良く知られている。[Prior Art] Conventionally, foods such as ham and bacon are well known as foods of this type using meat.
［発明が解決しようとする課題］
上記ハム、ベーコンなどの食品にあっては、下記のよう
な問題点を有していた。[Problems to be Solved by the Invention] Foods such as ham and bacon have had the following problems.
Ａ、保存料などの添加物が使用されている。A. Additives such as preservatives are used.
Ｂ、ＩＩＩ肪分が多い。B, III High fat content.
Ｃ１硬いため食べすらい。C1 is so hard that you can't even eat it.
本願は、従来の技術の有するこのような問題点に鑑みな
されたものであり、その目的とするところは、次のよう
な事のできるものを提供しようとするものである。The present application was made in view of the problems of the prior art, and its purpose is to provide a system that can do the following.
Ａ、保存料などの添加物が使用されていない。A. No additives such as preservatives are used.
Ｂ、脂肪分が少ない。B. Low in fat content.
Ｃ０柔らかいため食べやすい。C0 Soft and easy to eat.
［課題を解決するための手段］
上記目的を達成するために、本発明のものは下記のよう
になるものである。[Means for Solving the Problems] In order to achieve the above object, the present invention is as follows.
すなわち、本願の方法は、
廃肉あるいは廃肉と牛肉を半々の割合にした肉を挽いた
のち、これに対して、適量の豚油１食塩、燐酸塩、ナッ
メッグ、砂糖、ブラックベツバー、グルタミンソーダー
、赤ワイン、中華焼肉のたれ、ブイヨン、卵、生クリー
ム、タイムを添加し、粘りがでるまでよく混ぜ合わせ、
適宜な形に成型したのち、サラダオイルをひいたオーブ
ンに入れ、肉全体に更にサラダオイルをかけ、弱火で所
定分焼台上げ、更に、所定時間冷やし、真空パック包装
するよう構成された廃肉を主材とする食品の製法である
。That is, the method of the present application involves grinding waste meat or meat with a 50/50 ratio of waste meat and beef, and then adding an appropriate amount of pork oil, salt, phosphate, nutmeg, sugar, black bethvar, and glutamine. Add soda, red wine, Chinese Yakiniku sauce, bouillon, eggs, fresh cream, and thyme and mix well until it becomes sticky.
Waste meat is formed into a suitable shape, placed in an oven coated with salad oil, covered with salad oil all over the meat, grilled over low heat for a predetermined amount of time, cooled for a predetermined period of time, and packaged in a vacuum pack. This is a method of manufacturing food products whose main ingredients are
［作用］ ハムの様に食する。[Effect] Eat like ham.
［発明の実施例］ Ａ、第１発明は下記の如く構成されている。[Embodiments of the invention] A. The first invention is configured as follows.
第１工程 下記の原料を用意する。1st step Prepare the following raw materials.
（り 鹿 肉 １ ｋ
ｇ（２） 豚 油 ２００
ｇ（３） 食 塩
１ｇ（４） 燐 酸 塩 ６
ｇ（５）ナッメッグ ８ｇ
（６）砂 ！１ ３ｇ
（７） ブラックペラパー １０ ｇ（８）グルタ
ミンソーダー １．２ｇ（９）赤ワイン
２００ ｃｃ（１Ｇ）中華焼肉のたれ ２４０ ｇ
（１１）ブイヨン １２０ ｃｃ（１２）
卵 ２ 個（１３
）生クリーム ２００ ｃｃ（１０タ
イ ム ２ｇ第２工程
廃肉を挽いたのち、これに（１） から（１４）の調味
用の添加物を入れ、粘りがでるまでよく混ぜ合わせ、適
宜な形にす
る。(Deer meat 1k
g(2) pork oil 200
g(3) Salt
1g (4) Phosphoric acid salt 6
g (5) Nameg 8g (6) Sand! 1 3g (7) Black perapa 10g (8) Glutamine soda 1.2g (9) Red wine
200 cc (1G) Chinese Yakiniku sauce 240 g
(11) Bouillon 120 cc (12)
2 eggs (13
) fresh cream 200 cc (10 cc)
After grinding 2g of the waste meat in the second step, add the seasoning additives (1) to (14) to it, mix well until it becomes sticky, and shape it into an appropriate shape.
第３工程
サラダオイルをひいたオーブンに入れ、肉全体に更にサ
ラダオイルをかけ、弱火で４０〜５０分焼き上げる。Step 3: Place the meat in an oven coated with salad oil, pour more salad oil all over the meat, and bake over low heat for 40 to 50 minutes.
第４工程 ２〜３時間冷やし、真空パック包装す る。4th step Refrigerate for 2-3 hours and vacuum pack. Ru.
Ｂ、第２発明は下記の如く構成されている。B. The second invention is configured as follows.
第１工程 下記の原料を用意する。1st step Prepare the following raw materials.
（１） 鹿 肉 ０．５
ｋｇ（２） 牛 肉 ０．
５ ｋｇ（３） 豚 油
２００ ｇ（４） 食 塩
１ｇ（５） 燐 酸 塩
６ｇ（６） ナツメッグ ８ｇ
（ア） 砂 糖 ３ｇ（８
）ブラックペラパー １０ ｇ（９） グルタミン
ソーダー １．２ｇ（ｌＯ）赤ワイン ２
００ ｃｃ（１１）中華焼肉のたれ ２４０ｇ（１
２）ブイヨン １２０ ｃｃ（１３）
卵 ２ 個（１４）生
クリーム ２００ ｃｃ（１５）タ イ
ム ２ｇ第２工程
廃肉と牛肉を挽いたのち、これに（３）から（１５）の
調味用の添加物を入れ、粘りがでるまでよく混ぜ合わせ
、適宜な形にする。(1) Deer meat 0.5
kg (2) Beef Meat 0.
5 kg (3) pork oil
200 g (4) salt
1g (5) Phosphoric acid salt
6g (6) Nutmeg 8g (a) Sugar 3g (8
) Black perapa 10 g (9) Glutamine soda 1.2 g (lO) Red wine 2
00 cc (11) Chinese Yakiniku sauce 240g (1
2) Bouillon 120 cc (13)
2 eggs (14) 200 cc fresh cream (15) 2 g thyme 2nd step After grinding the waste meat and beef, add the seasoning additives from (3) to (15) to it until it becomes sticky. Mix well and shape as desired.
第３工程
サラダオイルをひいたオーブンに入れ、肉全体に更にサ
ラダオイルをかけ、弱火で４０〜５０分焼き上げる。Step 3: Place the meat in an oven coated with salad oil, pour more salad oil all over the meat, and bake over low heat for 40 to 50 minutes.
第４工程 ２〜３時間冷やし、真空パック包装す る。4th step Refrigerate for 2-3 hours and vacuum pack. Ru.
［発明の効果］
本発明は、上述の通り構成されているので次に記載する
効果を奥する。[Effects of the Invention] Since the present invention is configured as described above, the following effects are achieved.
Ａ、廃肉の有する一種独特の風味を損ねることなく生か
すことができる。A. It is possible to utilize the unique flavor of waste meat without damaging it.
Ｂ、保存料などの添加物が使用されていないにもかかわ
らず、２〜３週間保存できる。B. It can be stored for 2 to 3 weeks even though no additives such as preservatives are used.
Ｃ１脂肪分が少ない。Low C1 fat content.
Ｄ、柔らかいため食べやすい。D. Easy to eat because it is soft.
Claims (1)
のち、これに対して、適量の豚油、食塩、燐酸塩、ナツ
メッグ、砂糖、ブラツクペッパー、グルタミンソーダー
、赤ワイン、中華焼肉のたれ、ブイヨン、卵、生クリー
ム、タイムを添加し、粘りがでるまでよく混ぜ合わせ、
適宜な形に成型したのち、サラダオイルをひいたオーブ
ンに入れ、肉全体に更にサラダオイルをかけ、弱火で所
定分焼き上げ、更に、所定時間冷やし、真空パック包装
することを特徴とする鹿肉を主材とする食品の製法。After grinding venison or a 50/50 mixture of venison and beef, add an appropriate amount of pork oil, salt, phosphate, nutmeg, sugar, black pepper, glutamine soda, red wine, and Chinese barbecue sauce. , add bouillon, eggs, fresh cream, and thyme and mix well until it becomes sticky.
After shaping the venison into an appropriate shape, the meat is placed in an oven coated with salad oil, the whole meat is further drizzled with salad oil, grilled over low heat for a predetermined amount of time, cooled for a predetermined period of time, and vacuum packed. The manufacturing method of the main ingredient food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63034622A JPH01211470A (en) | 1988-02-16 | 1988-02-16 | Preparation of food using venison as main material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63034622A JPH01211470A (en) | 1988-02-16 | 1988-02-16 | Preparation of food using venison as main material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01211470A true JPH01211470A (en) | 1989-08-24 |
Family
ID=12419487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63034622A Pending JPH01211470A (en) | 1988-02-16 | 1988-02-16 | Preparation of food using venison as main material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01211470A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1234509A1 (en) * | 2001-02-05 | 2002-08-28 | Erich Josef Kraft | Process for producing a low-fat sausage product |
| WO2007086690A1 (en) * | 2006-01-25 | 2007-08-02 | Hanboul Foocheepia Co., Ltd. | Method for preparing of chinese medicine venison |
-
1988
- 1988-02-16 JP JP63034622A patent/JPH01211470A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1234509A1 (en) * | 2001-02-05 | 2002-08-28 | Erich Josef Kraft | Process for producing a low-fat sausage product |
| WO2007086690A1 (en) * | 2006-01-25 | 2007-08-02 | Hanboul Foocheepia Co., Ltd. | Method for preparing of chinese medicine venison |
| KR100825395B1 (en) * | 2006-01-25 | 2008-04-29 | 주식회사 한불후치피아 | Method for preparing of chinese medicine venison |
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