JPH0310660A - Preparation of ham and sausage - Google Patents

Abstract

PURPOSE:To obtain ham and sausage having excellent flavor and a layer of flavor and seasoning material such as spice on the surface part by previously applying flavor and seasoning material on inner face of casing in charging raw material for ham and sausage in the casing. CONSTITUTION:Flavor and seasoning material is previously applied on inner face of casing to afford the aimed ham and sausage in preparation of ham and sausage by filling the casing with raw material for ham and sausage or wrapping the raw material with the casing.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing hams and sausages. In particular, the present invention relates to a method for producing flavorful hams and sausages having a layer of spices and other seasoning materials on the surface.

[Conventional technology]

Meat loaf products with spices attached to the surface are known as bastrami beef, etc., but this is made by directly sprinkling spices such as grain koshiyo on the surface of the raw meat loaf and then heating it by grilling etc. . In such products, the spices permeate into the meat mass due to heat treatment, so even when the finished product is sliced into thin slices, the spices do not separate from the meat mass and retain the flavor of the spices.

However, the meat covered with spices is usually handled unpeeled, which makes it easy for the spices to separate from the meat during transportation or handling before grilling. In the case of large pieces, they have the disadvantage of being easy to remove.

Additionally, pressed ham is usually manufactured by combining and molding small chunks of shredded and salted meat, and sausages are manufactured by filling ground meat into a cylindrical casing. There is a need for further improvement in flavor and variety. As with the Bastrami beef mentioned above, it is conceivable to add a layer of spices to the surface of pressed hams and sausages to improve their flavor and taste, but in either case, the raw materials before shaping or filling are Since it is a collection of small meat lumps or ground meat, it does not retain its shape, so it is extremely difficult to sprinkle spices on its surface as it is.

Furthermore, the surface of salami sausage, which is a type of dry sausage, is coated with koshiyo.It is also known as pepper salami sausage, which is made by soaking the finished salami sausage in which the casing has been removed and soaking it in gelatin solution. It is sprinkled with grain koshiyo and air-dried.
In that case, koshiyo is applied to the surface of the salami sausage, where the proteins have already been denatured and become extremely hard due to heating and drying. improvement was not sufficient.

[Contents of the invention]

The present inventors have been conducting research on a method for smoothly and easily producing hams and sausages with good flavor and taste, which have a layer of spices and other seasoning materials on the surface.

As a result, the inner surface of the casing commonly used in the production of hams and sausages is pre-applied with spices and other seasoning materials, and the raw materials for hams and sausages are filled or wrapped in the casing. ,
When hams and sausages are produced using conventional methods, seasoning materials such as spices can be applied extremely easily and smoothly to the surface of hams and sausages;
In addition, the spices and seasoning materials that adhere to the surface permeate during the manufacturing process of hams and sausages and during the storage of the finished products, resulting in products with good flavor and taste without peeling of the seasoning materials. I found out that it can be done.

Therefore, the present invention is characterized in that when ham and sausage raw materials are filled into a casing or wrapped in a casing to produce ham and sausage, a seasoning material is applied to the inner surface of the casing. This is a method for producing ham and sausage.

The ham and sausage in the present invention includes any ham and sausage produced using a casing, regardless of the type of raw material or production method. The hams referred to in the present invention include so-called hams, such as boneless hams, roast hams, Korean hams, belly hams, rack hams, etc., which are produced by shaping lumps of pork thighs, loin meats, shoulder meats, belly meats, etc., as well as pigs, cows, sheep, etc. goat, horse,
This includes so-called pressed hams, which are manufactured by shredding meat such as chicken, rabbit, fish, etc., or in some cases, the organ meat of such animals into small pieces of meat, and binding the pieces with a binder such as ground meat. Furthermore, the sausage according to the present invention includes both domestic sausages with a high water content and dry sausages and semi-dry sausages with a low water content, such as bok sausages, Vienna sausages, frankfurter sausages, polonia sausages, and riona sausages. , liver sausage, head cheese, salami sausage, cervelat sauce, mortadella, etc.

The casing used in the present invention is one that can be used to directly fill or wrap raw materials for ham and sausages when manufacturing hams and sausages, and can also be coated with flavoring and seasoning materials on its inner surface. Any material may be used, and its shape and material do not matter. For example, the casing may have a specific shape such as a cylinder, or it may be a flat film or sheet that is not formed into a cylinder or the like. Examples of casings used in the present invention include edible casings made of livestock intestines, artificial collagen proteins, etc., as well as paper, cellulose materials (fibrous, cellophane, cellulose acetate, etc.), and synthetic resins (polyvinylidene chloride, Inedible casings made of polyethylene (plastics such as polyethylene), etc. can be mentioned, but in terms of adhesion stability of wind and seasoning materials to the casing and product quality, fibrous materials made of washi paper with hiscose topography are preferred. preferable.

The flavor/seasoning material may be applied to the inner surface of the casing at any time before the casing is filled with ham or sausage ingredients or before the ham or sausage ingredient is wrapped in the casing.For example, the flavor/seasoning material may be applied to the inner surface of the casing. A large number of casings may be prepared in advance and used one after another, or the flavor and seasoning material may be applied to the inner surface of the casing immediately before filling the casing with raw materials for ham or sausage. When using a casing formed into a cylindrical shape, etc., the wind/seasoning material may be applied after forming the casing into the shape of a cylinder, etc. It is convenient to form a tube or the like so that the side coated with the seasoning material is on the inside. In that case, the filling of raw materials for ham or sausage into the cylindrical casing may be carried out after the casing has been coated with seasoning materials and made into a cylindrical shape, depending on the respective manufacturing method.
Alternatively, it may be before forming into a cylinder. If the casing is not formed into a cylindrical shape or the like and is used in the production of hams and sausages in the form of a sheet or film, the sheet or film coated with the seasoning material may be used as is. Although it is not easy to apply wind and seasoning materials to the inner surface of casings that are originally cylindrical and have a small diameter, such as the intestines of livestock, it is possible to apply wind and seasoning materials to the inner surface of the casing according to the present invention. Can be used as

The wind/seasoning material may be applied uniformly or unevenly over the entire inner surface of the casing, or there may be areas where the wind/seasoning material is applied and areas where it is not applied. Depending on how it is applied, a wide variety of products can be obtained.

If the wind/seasoning material alone can stably hold the wind/seasoning material on the inner surface of the casing, it is possible to apply only the wind/seasoning material to the inner surface of the casing and use it for manufacturing hams and sausages. If the wind/seasoning material alone cannot be stably retained, it is desirable to use a binder to stably adhere the wind/seasoning material to the inner surface of the casing.

In that case, even if the binder is applied to the inner surface of the casing and then the wind/seasoning material is applied thereon, or the wind/seasoning material is applied to the inner surface of the casing and then the binder is applied on top of it, or The seasoning material and the binder may be mixed in advance and applied to the inner surface of the casing. As a binder,
gelatin, alginate propylene glycol ester,
Calcium salt, sodium salt of cellulose glycolic acid, sodium starch glycolate, sodium starch phosphate, methylcellulose, sodium polyacrylate,
Sodium alginate, casein, sodium salts of casein, natural gums (such as gum tragacanth, gum gasote, gum arabic, gum karaya, guar gum, locust bean gum, etc.) can be used, but among these, gelatin is preferred from the viewpoint of product quality. The binder is typically about 10 to
It is preferable to use it in the form of a solution such as an aqueous solution or an ethanol solution with a concentration of about 25%. Further, the binder is preferably one that does not dissolve into hot water or steam during the boiling or steaming process and does not remain in the finished product.

As the seasoning material, any one or a plurality of kinds can be used in combination in any ratio depending on the product to be manufactured.

Examples of flavor and seasoning ingredients include koshiyo, mustard, laurel, allspice, cloves, mace, nutmeg, fennel, coriander caraway, cumin,
Dill, celery, cardamom, 7N Greek, thyme, sage, onion, garlic, paprika, ginger, wasabi, chili pepper and other spices, dried fruits, dried vegetables, dried grains, various nuts, various dried meat products, fish products, etc. Other seasoning materials can be used, and in particular dog shank, which is about 80% of koshiyo, is suitable in terms of product preparation.

Wind/seasoning materials are used in powder, granule, or paste form for ease of handling, adhesion to casing materials,
Desirable from the viewpoint of permeability into ham and sausage.

As mentioned above, in the present invention, any of the methods employed in the production of ham and sausage can be employed, and the production method is not limited, but typical production methods are as follows.

When producing so-called hams such as boneless ham, roast ham, shoulder ham, belly ham, and rack ham,
Shapes chunks of pork thigh, loin, shoulder, belly, etc.
It contains salt, sugars, coloring agents, antioxidants, binding aids,
Salted using a salting agent consisting of binders, emulsion stabilizers, chemical seasonings, spices, etc., then wrapped in a casing with wind and seasoning materials on the inside, and smoked or unsmoked. , produced by boiling or steaming. In this case, the salting space is wrapped with a casing made of a non-cylindrical film or net coated with wind/seasoning materials on the inside, and then a casing made of a cylindrical film or casing is made as needed depending on the shape and size of the salting space. It is convenient to seal other shapes.

At this time, instead of applying the wind/seasoning material to the entire surface of the casing, apply the wind/seasoning material only to the inner surface of the casing where the lower part between the salting areas contacts, and then apply the wind/seasoning material to the inner surface of the casing where the lower part of the salting area contacts. After a period of time, seasoning materials are directly sprinkled on the meat in the upper part of the salting interval, and the upper part of the meat is covered with the remaining part of the casing, and even if it is smoked, boiled, or steamed, etc. good.

In the production of such hams, if smoking treatment is involved, it is necessary to use a breathable casing made of paper, cellophane, fibrous, etc.; if smoking treatment is not performed, breathable casings are required. Both casings with or without air permeability can be used, but casings made of non-air permeable plastic are preferred from the standpoint of storage and mass production.

In addition, when producing pressed ham, the meat of animals such as pigs, cows, sheep, goats, horses, chickens, rabbits, etc., and in some cases the internal organs and fish meat of these animals, are shredded into small pieces. After that, a mixed salt consisting of table salt, sodium nitrite, sugar, etc. is mixed uniformly with this and salted, and the salted small meat pieces are added with binders such as ground meat, spices, seasonings, and other ingredients. Adding agents (synthetic preservatives, coloring agents, antioxidants, fillers such as cornstarch, etc.) and mixing, filling this mixture into a casing with flavoring and seasoning materials on the inside, and smoking or non-smoking. Produced by boiling or steaming. In this case, since the mixture consisting of salted beef chunks, binder, etc. does not have shape retention properties, when or after filling the casing with the mixture, the outside of the casing has a rectangular, large, or elliptical cross section. It is best to reshape by making a mold or using a tener.

The type of meat used at that time, its blending ratio, the composition of the salting agent and the amount mixed into the small pieces of meat, the salting temperature and time,
The type and amount of binder (ground meat) to be added to the salted small meat chunks, the type and amount of other additives, the method of mixing each component,
The mixing conditions, mixing device, method of filling the mixture into the casing, filling amount, type of filling device, type of retainer, smoking method, boiling or steaming method and conditions, etc. are not particularly limited.
Any method commonly known in the production of pressed ham can be used.

In the production of such pressed ham, when filling the above-mentioned mixture consisting of salted beef chunks, a binder, etc. into a casing whose inner surface is coated with a seasoning material, the mixture is already formed into a cylindrical shape and the inner surface is coated with a seasoning material. The retainer can be attached to the outside of the casing coated with the material, either by filling the cylindrical casing with the mixture, or by attaching a casing made of a flat sheet or film to the inner surface of the retainer along its concave shape. After applying the seasoning material to the concave portion, the mixture may be placed therein, and then the casing may be sealed into a cylindrical shape. In this latter case, the flavor and seasoning material is applied only to the inner surface of the sheet or film-like casing, which is held in a concave shape and corresponds to the lower half of the glue tainer, and the above-mentioned raw material mixture for pressed ham is introduced there. death,
After that, sprinkle the seasoning material directly on the upper part of the mixture, cover the upper part of the mixture with the remaining part of the casing (sheet or film), close the upper half of the retainer, and smoke or do not smoke. Alternatively, boiling or steaming may be performed. If smoke treatment is involved, it is necessary to use a casing made of breathable paper, cellophane, fibrous, etc.; if smoke treatment is not performed, breathable and non-breathable casings must be used. The fact that any of the casings can be used is the same as in the case of hams such as the above-mentioned roast ham.

Furthermore, when producing domestic sausage with a high water content according to the present invention, after shredding pork, beef, mutton, goat meat, horse meat, chicken, rabbit meat, and in some cases fish meat, etc.
This is salted, and the small pieces of meat that have been salted are turned into ground meat by a meat grinder, and spices, seasonings, and other additives (synthetic preservatives, coloring agents, antioxidants, fillers, etc.) are added to the ground meat. Chilled water is added together with ice and snow, mixed together, and the kneaded mixture is filled into a casing with wind and seasoning materials applied on the inside.
It is tied into appropriate lengths, dried, and smoked; it is produced by boiling or steaming without smoking. In addition, when producing dry sausage, meat (pork, beef, horse meat, cotton wool, goat meat, etc.) is salted and cut into thin strips, and pork fat, spices, seasonings, and other additives (synthetic Preservatives, coloring agents, antioxidants, fillers, etc.) are added and kneaded, and the kneaded mixture is filled into a casing with seasoning materials applied to the inside.
It is produced by tying it into appropriate lengths and drying it to a moisture content of about 35% or less, or by drying and smoking. Semi-dry sausage is the above-mentioned dry sausage that is filled into a casing and tied together.
Produced by boiling or steaming and drying, or by drying and smoking. Types of raw meat and salting methods for making sausages, types and amounts of additives, methods of mixing each component, mixing equipment, methods of filling the mixture into casings and types of filling equipment, drying methods, smoking The smoking method, boiling method, steaming method, conditions, etc. are not particularly limited, and any method commonly known in the production of sausages can be employed.

When manufacturing such sausages, it is preferable to fill them into a casing that is already cylindrical and has a seasoning material applied to its inner surface. If smoke treatment is involved, it is necessary to use a breathable casing made of paper, cellophane, fibrous, etc., and if smoke treatment is not performed, a breathable casing and a breathable casing must be used. Any type of casing can be used, but for tomesnack sausages that are not smoked, casings made of non-porous plastic have good storage stability and are suitable for mass production, and for dry sausages, plastic casings are suitable. /ing is not used.

〔Effect of the invention〕

In the present invention, spices and other seasoning materials are applied to the inner surface of the casing used in producing ham and sausage, and raw materials for ham and sausage are filled or wrapped in the casing, which is an extremely simple process. Through this operation, it is possible to reliably and smoothly produce hams and sausages having a layer of seasoning material on their surfaces.

Moreover, the wind and seasoning materials applied to the inner surface of the casing are
Packing into casings; casing-wrapped raw materials for hams and sausages are particularly important during subsequent processing steps such as smoking, drying, boiling or steaming, and during storage of the finished product. During heating processes such as boiling and steaming,
It penetrates into hams and sausages, and as a result, the flavor and seasoning materials do not fall off from the finished product, and by harmonizing the flavor and seasoning materials with the meat on the product surface,
Gives a mellow and extremely good texture and flavor.

Furthermore, the method of the present invention uses raw materials that do not retain their shape by themselves, such as aggregates of small pieces of shredded meat or ground meat, and for this reason, it is necessary to directly apply flavoring and seasoning materials to the surface of the raw materials. The present invention is particularly suitable for the production of pressed ham and sausages, which are difficult to produce.When using the present invention, flavor and seasoning materials can be applied to the surface of pressed ham and sausage raw materials with extremely simple operations, resulting in improved flavor and flavor. It is possible to provide a variety of products with improved taste.

EXAMPLES The present invention will be specifically explained below with reference to examples, but the present invention is not limited by these examples. In addition, in the following examples, parts and percentages indicate values by weight.

Example 1 Raw meat consisting of 40 parts of pork lean meat, 20 parts of pork fat, 20 parts of horse lean meat, and 20 parts of sheep lean meat was cut into cubes of approximately 3 cm square, and 1000 g of the raw meat was added with 100 parts of common salt and nitrous acid. 30 g of mixed salt consisting of 0.7 parts of sodium and 10 parts of sugar was added and mixed well, and the mixture was refrigerated at a temperature of about 2° C. for 4 days to perform salt pickling.

Separately, prepare ground meat for binding by adding 30g of the above mixed salt to LOOOOG, which is a mixture of pork red meat and ice at a ratio of 100:20, and cutting it until it becomes paste-like! Two.

To the above salted meat, 200 g of the ground meat for binding and spices (
Add 30g of white cornstarch, cardamom, nutmeg, onion, and mace, 4g of chemical seasonings, antioxidants (sodium erythorbate Hg, and 30g of cornstarch) and mix uniformly until the mixture becomes sticky.

Separately, prepare a metal plate retainer (inner diameter 10 cm, length 30 cm) that is divided into two in the length direction and has a circular cross section.
Water-absorbing paper (45cm x 55cm;
fibrous) along the line, and then add 470 g/m of an aqueous gelatin solution with a concentration of about 14%! Apply at the rate of
On top of this, add 850g/m2 of black koshiyo (8 parts)
Sprinkle it evenly in the following proportions and let it set.

Fill the mixture prepared above with no gaps, and add 85% of black cornstarch powder to the top half of the mixture.
Sprinkle directly at a rate of 0g/m''.

Cover the top half of the mixture with the remainder of the absorbent paper protruding from the lower half of the retainer mold, place the upper half of the retainer mold on it, close the retainer, and heat the entire retainer to a temperature of 75 to 75 s.o.c.
Pour into hot water and heat until the center temperature reaches 68°C.

After cooling, the finished pressed ham was taken out of the retainer and the water-absorbing paper was peeled off. The black pepper adhered firmly to the surface of the pressed ham and partially penetrated, while the black pepper adhered to the water-absorbing paper. The gelatin used was dissolved in hot water and a delicious pressed ham was obtained.

Example 2 Approximately 5 pieces of mixed meat consisting of 60 parts of pork lean meat and 40 parts of beef lean meat
After shredding into cm square cubes, the pieces were salted in the same manner as in Example 1 above. The shredded meat that had been salted was ground through a meat grinder using a 3 mm plate.

1000 g of this minced meat, 1 g of spices (breakdown: 4 g of pepper, 2 g of mace, and 5 g of onion juice), 10 g of original fat
Add 0g and 200g of ice water and mix.

Separately, prepare a long film made by laminating polypropylene on Japanese paper with a width of 25 cm, and prepare a long film with a density of 1 on the - side.
A 4% gelatin aqueous solution was applied at a rate of 470g/m'', followed by 850g/m of Kuroko/Yoku (8 parts).
Sprinkle at a ratio of 2.

After the gelatin binder and black pepper layer had dried, the film was sealed with the black pepper layer on the inside to form a cylindrical casing with a diameter of about 8 cm.

The above cylindrical casing was filled with the above mixture and tied to a length of about 30c+n, then transferred to a smoking chamber, first dried under fire for about 40 minutes at a temperature of about 50°C, and then dried at a temperature of about 70°C.
Smoked for 60 minutes at a temperature of °C. Finally, sausages were prepared by placing them in hot water at 80°C and boiling them for 150 minutes.

After cooling, when the surface casing was peeled off, the sausage had a good flavor, with a layer of black radish firmly attached to the surface, and a portion of which had penetrated into the interior of the sausage.

Claims (1)

[Claims] A method for producing ham and sausage, which comprises applying a seasoning material to the inner surface of the casing when producing ham and sausage by filling raw materials for ham and sausage into a casing or wrapping them in the casing.