JPH03168040A - Production of processed meat - Google Patents

Abstract

PURPOSE:To enable cooking and sterilization of meat while suppressing the exudation of drip in the sterilization of seasoned meat in packaged state by vacuum-packaging the meat with a flexible container or a film, heating the meat under pressure and cooling while keeping the pressurized state. CONSTITUTION:Seasoned meat is vacuum-packaged with a flexible container or film and heated under pressure (1.0-3.0kg/cm<2> gauge) until the center temperature reaches 60-68 deg.C. The heat-treated meat is cooled to or below room temperature (23 deg.C) while keeping the pressure of the heat-treatment to obtain the objective cooked and sterilized meat.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for cooking and sterilizing processed meat products vacuum-packed using flexible containers or films.

[Conventional technology]

Conventionally, when cooking and sterilizing seasoned meat (hereinafter referred to as meat) after vacuum packaging it with a film or the like, it was customary to cook and sterilize it by immersing it in a hot water bath under normal pressure.

However, with these methods, the meat juice (hereinafter referred to as drip) oozes out from the meat, reducing the taste, and the oozing drip makes the meat look bad and has low commercial value.
Good processed meat products could not be obtained.

[Problem to be solved by the invention]

The object of the present invention is to suppress drip oozing as much as possible under conditions for cooking and sterilizing processed meat products, and to provide meat with excellent juicy taste.

[Means to solve the problem]

The present invention is a cooking sterilization method that minimizes drips that ooze out from meat during cooking and sterilization by heating and cooling under a constant pressure within the range of 1.0 to 3.0 kg/all in terms of gauge pressure. This is due to

[Function] The present invention sterilizes food by cooking and cooling under constant pressure without changing the pressure. ct
R or higher, 3. It must be less than 0 kg/c+i.

The pressurization condition is 1. Gauge pressure. If it is less than 0 kg/afl, a lot of drips will ooze out from the meat, which will reduce the taste and the value as a product.

In addition, the pressurization conditions are 3. If it is above 0 kg/c, the leaching of dorisop from the meat can be suppressed, but
The meat itself becomes denatured, its taste as meat deteriorates, and it loses its value as a product.

Regarding the heating conditions, it is necessary to keep the heating temperature to 68°C; if it exceeds 68°C, the meat will denature and its value as a product will decrease.

The heating time will vary depending on the size and weight of the meat to be pasteurized, as well as the quality of the meat, but it should be such that the temperature at the center of the meat to be pasteurized is 60°C or more and 68°C or less. It is necessary to set the time.

The cooling conditions are to cool down to room temperature (23°C) or lower while maintaining the pressure during heating, but cooling can be done in either a one-step method or a multi-step method of two or more steps. However, if the pressure is not maintained while cooling, drips will ooze out.

Incidentally, by applying a temperature of about 60°C, pathogenic E. coli etc. can be sterilized and the purpose of food preparation can be achieved.

[Example] A beef/thigh loin meat loaf (120 x 150 x 35 mm, weight approximately 800 g) was immersed in a seasoning liquid, then grilled to the extent that the surface had brown marks, and then made into a three-layer structure of nylon/EVAL/polyethylene. Vacuum packed with a 150μ thick film, with a gauge pressure of 1. 5 kg/C+a at a temperature of 68°C
The sample was heated for 100 minutes at a pressure of 1.5 kg/crK and cooled for 15 minutes with water at 32°C as a first cooling, and further cooled with water at 18°C for 40 minutes as a second cooling.

The amount of drip that oozed out from the green meat package obtained in the example could be suppressed to about 20 ml.

(Comparative Example 1) Beef/thigh loin meat lumps processed in the same manner as in the example (approximately the same shape and weight) were vacuum packaged and then heated at 68°C in a non-pressurized state.
After heating for 100 minutes, the mixture was cooled with 32°C water for 15 minutes and 18°C water for 40 minutes without pressure. The amount of drip that oozed out from the package was about 10 ml.

(Comparative Example 2) After vacuum packaging beef/thigh loin meat blocks (approximately the same shape and weight) processed in the same manner as in the example, the gauge pressure was set to 3. The treatment was carried out under the same conditions except that the weight was 5 kg/1. The amount of drip that oozed out was about 20 mm, but the quality of the meat changed and became hard, the taste as meat deteriorated, and the value as a product was inferior.

(Comparative Example 3) After vacuum packaging beef/thigh loin meat lumps (approximately the same shape and weight) processed in the same manner as in the example, the heat treatment conditions of the example were applied except that the heating temperature was 80°C. It was treated under similar conditions. The amount of oozing per lip was about 20 m2,
The color of the center of the meat changed, the meat lacked juiciness, the taste deteriorated, and the value as a product was inferior.

〔Effect of the invention〕

According to the method of cooking and sterilizing processed meat products of the present invention, the oozing of drips that occur during cooking and sterilization can be suppressed as much as possible, and meat packages with high commercial value can be obtained without reducing the taste of seasoned processed meat. be able to.

Claims (1)

[Claims] (1) In a method of packaging and cooking and sterilizing seasoned meat, the seasoned meat is vacuum packaged using a flexible container or film, and the gauge pressure is 1.0 to 3.
A method for producing processed meat products, which comprises heating under a pressure of 0 kg/cm^2 and subsequently cooling to below room temperature while maintaining this pressure.