JPH028703B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a sausage that has a stick-shaped gripping portion (animal bone) like an American dog and is convenient to carry and eat on the go.

[Prior art] Traditionally, sausages are made by grinding salted meat, kneading it while adding seasonings, stuffing it into intestine or an alternative packaging material (e.g. cellophane, Lifean, etc.), which is then dried and smoked. Various kinds of processed meat products have been known all over the world since ancient times in convenient forms that have a long shelf life.

A wide variety of methods are known for classifying this sausage, but for example, the raw materials include pork (pork sausage), pork (shoulder) and beef (cheek) (e.g. bologna sausage), liver ( In addition to almost all parts of the body of livestock such as liver sausage, there are also fish sausages made from tuna, salmon, whale, etc. (Lyona sausage), with diced fat (Motadella sausage)
There are different types of intestines (sausages), and packaging materials, that is, casing materials, as types of intestines for stuffing intestines.
Pig small intestine (Bologna sausage, Frankfurter sausage), cow rectum (Riona sausage), cow cecum (Motadella sausage),
Sheep intestines (wiener sausage), cellophane,
There are various types of sausages, such as Life-An, and they are divided into dry sausages and domestic sausages depending on the manufacturing method.

[Problems to be Solved by the Invention] However, the above-mentioned various sausages are given names depending on the type of raw meat, the type of casing, the diameter of the casing, etc., and have various tastes, Sausages have a flavor, but what determines the taste are the raw materials for sausages and seasonings, and we have reached the limit of creating sausages with completely new flavors by combining the above. There is.

However, in recent years, people's tastes have become increasingly diverse,
There has been a demand for newer food products, and sausages are no exception.There has been a desire for sausages that are easy to eat and more delicious than ever before, as they were in the gourmet era.

On the other hand, hot dogs (American dogs) with stick-shaped grips and bone-in beef (sho 59-
No. 175384) is known.

These can be easily eaten while walking, and have a sparerib-like exterior shape that gives them a luxurious feel, but the grips in all of them are simply for holding and eating, and the taste of the food is limited. It did not create a new taste.

In view of the above, the present invention makes it possible to eat while walking using animal bones as a gripping part, and also improves the conventional sausage manufacturing method by adding various ingredients exuded from the animal bones to the conventional sausage manufacturing method. The purpose is to provide a new and delicious sausage manufacturing method.

[Means for Solving the Problems] In order to achieve the above object, the method for producing bone-in sausage according to the present invention includes a first step of pulverizing raw meat for sausage, adding an appropriate amount of spices to the mixture, and mixing and kneading. a second step of filling the casing with the kneaded meat material; and a second step of filling the casing with the kneaded meat material; A third step of penetrating the animal bone, and drying and smoking the meat paste with bones obtained in the third step, and boiling it at a predetermined temperature for a required time to exude the nutritional components contained in the animal bone. It consists of a fourth step in which the surrounding dough material is seasoned.

[Example] An example of the present invention will be described below along the process steps.

1st step: After shaping and cutting livestock meat (pork, beef, mutton, other livestock meat), artificial meat, fish meat, etc., mix appropriate amounts of starch and cornstarch to obtain raw meat for sausage, and further as needed. Salted and aged with coloring agents (sodium nitrite, potassium nitrate, sodium chloride).

Next, grind it with chijotupar and add appropriate amount of spices (pepper, sauce, nutmeg, cardamom,
Add caraway, allspice, garlic, black pepper, etc.), chemical seasonings, and appropriate amounts of starch and cornstarch and mix in a mixer and knead.

2nd step: Filling various casing materials, such as pig intestines 4, with the dough material (raw meat for sausages) 3 kneaded in the first step, and forming a round rod for sausages as shown in FIG. shall be.

However, the shape packed into this casing is not limited to the above-mentioned round bar shape, but may be any other shape.

Third step: The periosteum 2 is shaped into a certain shape in advance.
Prepare an animal bone, for example, pork bone 2, to which B and some meat pieces 2A are attached, and boil it briefly to remove scum and odor, and then knead the round rod obtained in the second step. It penetrates into the approximate center of the meat material 3 and penetrates both ends 2C of the bone 2 outward.

At this time, as shown in the figure, the pork support bone 2 is inserted into the pig intestine 4 so that only the both ends 2C of the bone are not covered by the casing, but the entire bone including both ends 2C is covered with the pig intestine 4. Good too.

In addition, the reason why the animal bone 2 to which the periosteum 2B and some pieces of meat 2A are attached is used is that the flavor components exuding from the periosteum 2B etc. act on the meat paste material to make it more delicious. When salted and aged for about 7 days together with the raw meat for sausages in the process, the umami flavor penetrates into the raw meat for sausages through the periosteum and the like, which has the advantage of increasing the umami flavor of the sausages.

The animal bones 2 used in this process are made to be penetrated into a meat paste material and boiled for a predetermined period of time, in which the components within the bones seep out. , chicken wing bones, unfinished bones, etc. are used.

Furthermore, by having both ends 2C of the bone 2 protrude from the meat mixture 3, when the product is made, it becomes convenient to carry or eat by holding the ends; however, the invention is not limited to this. Only the end portion may protrude from the dough material 3, or it may be completely buried in the dough material 3.

Furthermore, when shaping the animal bone 2 into a predetermined shape in advance,
One or both ends of the bone may be cut to expose the bone marrow within the bone. This has the advantage that when boiling (described later), the umami flavor from the bone marrow etc. quickly oozes out, reducing the boiling time and making it possible to cook at a low temperature.

4th step: Dry and smoke the bone minced meat obtained in the 3rd step for about 1 hour and 30 minutes to 2 hours, and then dry and smoke for about 1 hour and 30 minutes.
Boil at a temperature of 80°C, for example 78°C, for about 1 hour.
This is because sterilization is not sufficient at temperatures below 75℃, and
This is because at temperatures above 80°C, the oil separates from the meat, leaving only fibers, which lacks flavor.

By this boiling, a large amount of nutritional components such as bone marrow protein and calcium contained in the bones and umami exude, which acts on the minced meat 3 around the bones 2,
In addition to the umami inherent in meat paste material 3, the umami of bone marrow and other ingredients is added, resulting in a sausage with excellent taste, aroma, and richness.

The product that has gone through this process is cooled, packaged, and sterilized to obtain the final product, bone-in sausage 1.

[Effect of the invention] The method for producing bone-in sausage according to the present invention is as follows.
After casing the minced meat material (raw meat for sausage) in the process, animal bones are penetrated into the minced meat material in the third step,
Furthermore, in the fourth step, they are dried, smoked, and boiled at a predetermined temperature for the required time, so that the bone marrow protein and other nutrients and flavors contained in the animal bones act on the meat paste surrounding the animal bones. Moreover, since the minced meat is covered with a casing, all of the flavor etc. is soaked into the minced meat without leaking out. Therefore, it is possible to obtain a sausage with a new taste and nutrition that has never existed before.

In addition, since animal bones with periosteum and some pieces of meat attached are used, not only can the periosteum be eaten together, but the flavor and nutrients from the periosteum can also be soaked into the meat paste during the boiling process. .

Furthermore, the sausage obtained by this manufacturing method has a stick-shaped gripping part (animal bone), so it is convenient to hold, transport, and eat while walking.

[Brief explanation of drawings]

Fig. 1 is a partially cutaway front view of the bone-in sausage obtained by the production method of the present invention, and Fig.
It is an enlarged sectional view taken along the line A-A. 1... sausage with bone, 2... animal bone, 2A...
... Meat piece, 2B... Periosteum, 3... Raw meat, 4... Casing.

Claims (1)

[Scope of Claims] 1. A first step of pulverizing the raw meat for sausage, adding an appropriate amount of spices to it, mixing it, and kneading it; A second step of filling the kneaded meat material into a casing; a third step of penetrating the animal bone, which has been previously shaped into a certain shape and has periosteum and some pieces of meat attached, into the approximate center of the meat mixture; and the meat with bones obtained in the third step. a fourth step of drying and smoking the animal bone, and boiling it at a predetermined temperature for a required time to exude the nutritional components contained in the animal bones and seasoning the surrounding minced meat material; A distinctive bone-in sausage manufacturing method.