JPH0320218B2 - - Google Patents
Info
- Publication number
- JPH0320218B2 JPH0320218B2 JP56200710A JP20071081A JPH0320218B2 JP H0320218 B2 JPH0320218 B2 JP H0320218B2 JP 56200710 A JP56200710 A JP 56200710A JP 20071081 A JP20071081 A JP 20071081A JP H0320218 B2 JPH0320218 B2 JP H0320218B2
- Authority
- JP
- Japan
- Prior art keywords
- minced
- meat
- temperature
- frozen
- fish
- 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.)
- Expired - Lifetime
Links
- 235000013372 meat Nutrition 0.000 claims description 55
- 241000251468 Actinopterygii Species 0.000 claims description 22
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims 1
- 239000000047 product Substances 0.000 description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 235000015278 beef Nutrition 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 235000020993 ground meat Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 244000144977 poultry Species 0.000 description 3
- 235000013594 poultry meat Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000011089 carbon dioxide Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Description
【発明の詳細な説明】
本発明は畜肉の挽肉や魚肉の擂り身の如き常温
で粘着性あるミンチを個々に分離したバラ状凍結
製品として得る製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing minced meat, which is sticky at room temperature, such as minced meat or minced fish, as a frozen product in which individual pieces are separated.
凍結食品の普及にともない種々の凍結製品の製
造方法が提案されている、そしてこれらの凍結製
品は解凍時に解凍し易い状態に凍結すると便利で
あり、又販売時の計量や使用時の小出し使用が可
能な如く凍結すると便利である。このため小細片
食品、たとえば米飯、豆類等はそれぞれ分離した
バラ状態にして凍結されて商品化されている。そ
して牛、豚、鳥肉等の畜肉の挽肉や魚肉の擂り身
等のミンチも又前記した小細片化食品と同様にバ
ラ状凍結製品として製造されることが好ましい
が、これらの畜肉の挽肉や魚肉擂り身のミンチは
常温で粘着性があつて粘結していてわゆるほぐれ
が悪く、前記米飯のバラ状凍結のため従来より行
なわれている方法を採用して、前記常温のミンチ
を冷却しながら撹拌しと凍結したとしても、ミン
チは分散されることがなくブロツク状となつて凍
結することとなる。 With the spread of frozen foods, various methods for producing frozen products have been proposed.It is convenient to freeze these frozen products to a state that allows them to be easily thawed, and it also makes it easier to measure them at the time of sale and dispense them at the time of use. It is convenient to freeze as much as possible. For this reason, small pieces of food, such as cooked rice, beans, etc., are separated and frozen and commercialized. It is also preferable that minced meat such as beef, pork, poultry, etc., and minced meat such as minced fish meat be manufactured as frozen bulk products in the same manner as the above-mentioned finely chopped foods. Minced minced meat or ground fish meat is sticky and clumps at room temperature, making it hard to loosen, so a conventional method was used to freeze the cooked rice in pieces. Even if the minced meat is frozen by stirring while cooling, the minced meat will not be dispersed and will freeze in the form of blocks.
従つて上記した解凍時における容易さがなく、
余分なエネルギーと時間を要するばかりでなく、
計量や使用時の小分けが出来ない不都合が生じ、
商品として実用化されていないのが現状である。 Therefore, it is not easy to unzip as described above,
Not only does it take extra energy and time,
This causes the inconvenience of not being able to measure or divide into smaller portions during use.
At present, it has not been put into practical use as a commercial product.
本発明は上述の如き現状に鑑みなされたもの
で、その目的とするところは牛、豚、鳥肉等の畜
肉の挽肉や魚肉の擂り身等常温でミンチにすると
粘着性を有する物質を、バラ状に凍結したミンチ
に製造するもので、その特徴は畜肉や魚肉等の常
温でミンチにすると粘着性を有する物質を0℃〜
−10℃の間の品温を保持してミンチにした後これ
を−10℃以下の低い温度を保持しながら撹拌して
凍結することによつて上記目的を達成したもので
ある。以下本発明を詳細に説明する。 The present invention was made in view of the above-mentioned current situation, and its purpose is to remove substances that become sticky when minced at room temperature, such as minced meat such as beef, pork, and poultry, and ground fish meat. It is manufactured into minced meat that is frozen into a shape, and its characteristics are that it can remove substances that become sticky when minced at room temperature, such as meat or fish meat, at 0°C or more.
The above object was achieved by mincing the product while maintaining the temperature between -10°C and then stirring and freezing the minced meat while maintaining a low temperature of -10°C or lower. The present invention will be explained in detail below.
まづミンチにすべき牛肉、豚肉、鳥肉等の畜肉
あるいは魚肉を−2℃〜−10℃の品温状態にす
る。即ち−18℃以下の凍結肉にあつては、保冷庫
に収納して品温を上記所望温度にまで昇温せし
め、又常温状態の品物では冷蔵庫に収納して品温
が上記温度に降下する迄冷却する。そして−2℃
〜−10℃の間の品温に均一に冷却されたら続いて
ミンチにするためチヨツパーにかける。なお前記
−2℃〜−10℃の温度は畜肉や魚肉が半凍結され
ている状態であつて、チヨツパーにかけて充分ミ
ンチにされる軟かさが保たれている。一方それ以
下の温度即ち−10℃以下の品温では畜肉、魚肉は
硬化してチヨツパーの刃が立たずミンチすること
が困難であつた。 First, meat such as beef, pork, poultry, or fish to be minced is brought to a temperature of -2°C to -10°C. In other words, frozen meat at -18°C or below is stored in a refrigerator to raise the temperature to the above desired temperature, and items at room temperature are stored in the refrigerator to bring the temperature down to the above temperature. Cool until and -2℃
Once it has cooled uniformly to a temperature between ~-10°C, it is then passed through a chopper to mince it. Note that at the temperature of -2°C to -10°C, the meat or fish meat is semi-frozen, and remains soft enough to be minced by chopper. On the other hand, at lower temperatures, i.e., below -10°C, meat and fish meat hardens and the chopper's blade does not stand up, making it difficult to mince.
このようにして−2℃〜−10℃の間の品温に保
たれた畜肉や魚肉はチヨツパーにかけられてミン
チされて押し出される。この時チヨツパーの刃に
よる切削や押し出しスクリユーによる圧縮の摩擦
により、畜肉や魚肉の品温が上昇する。そしてチ
ヨツパーよりミンチされて押し出されてくる挽肉
や魚肉の擂り身が0℃以上の温度であると、挽肉
や魚肉擂り身にある粘着性にもとづくべたつき現
象が生じ、ミンチが相互に粘結しブロツク化す
る。このようなことから本発明ではチヨツパーか
ら押し出されてくるミンチにされた挽肉や魚肉の
擂り身を0℃以下の温度に保持した処挽肉や魚肉
擂り身のミンチの水分が氷結し、この結果が粘着
性が低下し、ミンチされた微細片のそれぞれの相
互の粘結が弱まりブロツク化が低減された。そし
てこのような状態を得るため種々実験を試みた結
果、ミンチに処理するチヨツパーの大きさや、ミ
ンチ処理する量によつて種々条件が異なるが、チ
ヨツパーにかける前の畜肉や魚肉の品温を−2℃
以下に保持すると、チヨツパーから押し出されて
くるミンチの品温が0℃以下に保たれることが判
明した。又上記0℃以下のミンチを得るため0℃
以下の温度雰囲気を保持してチヨツパーにかけて
もよい。 The meat and fish meat, which is kept at a temperature between -2°C and -10°C in this way, is put through a chopper, minced, and extruded. At this time, the temperature of the meat and fish meat rises due to the friction caused by the cutting by the chopper's blade and the compression by the extrusion screw. If the ground meat or fish meat that is minced and extruded from the chopper is at a temperature of 0℃ or higher, a sticky phenomenon will occur due to the stickiness of the minced meat or fish meat, and the minced meat will stick together and block. become For this reason, in the present invention, the moisture in the minced minced meat or minced fish that is extruded from the chopper and is kept at a temperature below 0°C freezes. The adhesion was reduced, and the mutual caking of the minced fine pieces was weakened, so that blocking was reduced. As a result of trying various experiments to obtain such a state, various conditions differ depending on the size of the minced meat and the amount of meat to be minced, but the temperature of the meat and fish meat before being minced is - 2℃
It has been found that when the temperature is maintained below, the temperature of the minced meat extruded from the chopper can be kept below 0°C. Also, in order to obtain the minced meat below 0°C,
The chopper may be applied while maintaining the following temperature atmosphere.
このようにして0℃以下の品温を保つてチヨツ
パーによつてミンチされて押し出されて来た挽肉
や魚肉の擂り身は、ついで更に低い温度好ましく
は−10℃以下の温度に保つて撹拌しながら凍結す
る。 The minced meat or fish meat that has been minced and extruded by the chopper while keeping the temperature below 0℃ is then kept at an even lower temperature, preferably below -10℃, and stirred. Freeze while
その凍結手段としては機械式冷凍機によつて発
生した寒冷を用いた低温雰囲気下のたとえば回転
ドラムを用いて撹拌して凍結してもよい。又液体
窒素(沸点−196℃)を寒剤として噴霧した低温
状態に維持したたとえば回転ドラム等の撹拌手段
で撹拌して凍結してもよい。更に効果的な手段は
回転ドラム内に、前記0℃以下の品温を保持して
チヨツパーより押し出されて来た粘着力が低下し
た挽肉あるいは魚肉の擂り身と共に、液化炭酸ガ
スを噴射せしめて雪状ドライアイスにして投入
し、これらを回転するドラム内で混合撹拌する
と、前記ミンチされた挽肉や魚肉の擂り身の個々
の細片と寒剤である雪状ドライアイスとが密接に
接触して極めて効果的な冷却が行なわれ、かつミ
ンチされた個々の細片を分散した状態で凍結せし
めて、極めて良好な品質のバラ状に凍結された挽
肉や魚肉の擂り身が得られる。 The freezing means may include stirring and freezing using, for example, a rotating drum in a low-temperature atmosphere using cold generated by a mechanical refrigerator. Alternatively, the mixture may be frozen by stirring with a stirring means such as a rotating drum, which is maintained at a low temperature by spraying liquid nitrogen (boiling point -196° C.) as a cryogen. A more effective method is to inject liquefied carbon dioxide gas into a rotating drum together with minced meat or fish meat, which has lost its adhesive strength and has been extruded from a chopper while maintaining the temperature below 0°C. When these pieces are mixed and stirred in a rotating drum, the individual pieces of the minced meat or minced fish come into close contact with the snow-like dry ice, which is a cryogen, resulting in extremely Effective cooling is carried out and the individual minced pieces are frozen in a dispersed state, resulting in very good quality frozen minced meat or fish meat in bulk.
本発明は以上のように従来バラ状に分散して凍
結することが困難であつた畜肉の挽肉や魚肉の擂
り身等常温でミンチにすると粘着性ある物質を極
めて良好に、ミンチ細片を分離したバラ状凍結製
品として得ることを可能としたものである。即
ち、本発明によれば、冷凍のままでミンチ細片を
分離したバラ状製品とするので、形状が美しく、
クズ肉もほとんど出ない商品価値の高い製品とす
ることができ、しかも0℃〜−10℃の間の品温を
保持してミンチにするために、挽肉になつてから
もお互いが付着せず、その後のバラ状凍結が容易
で生産性の高い方法である。そしてこの結果バラ
状に凍結された挽肉や魚肉擂り身は使用時の解凍
が極めて容易かつ迅速となるばかりでなく、これ
により計量における小分け配分や、使用時の小出
しが随時可能となり、凍結製品として商品的価値
を向上せしめることとなる。 As described above, the present invention can extremely effectively remove sticky substances and separate minced fine pieces when minced at room temperature, such as minced livestock meat or ground fish meat, which were conventionally difficult to disperse and freeze in bulk. This makes it possible to obtain it as a frozen bulk product. That is, according to the present invention, since the minced pieces are separated into a bulk product while still frozen, the product has a beautiful shape and
It is possible to create a product with high commercial value that produces almost no waste meat, and since the meat is minced while maintaining the temperature between 0℃ and -10℃, the meat does not stick to each other even after it is ground. , subsequent freezing in bulk is easy and highly productive. As a result, not only is it extremely easy and quick to defrost ground meat or ground fish that has been frozen in bulk, but this also makes it possible to divide it into small portions during measurement and dispense at any time during use. This will improve the commercial value.
そして更に又本発明の出現により前記物質の加
工調整が随時可能となりしかも良好な製品として
保存し得るので、その効果は極めて大である。 Furthermore, with the advent of the present invention, the aforementioned materials can be processed and adjusted at any time, and can be stored as good products, which is extremely effective.
次に実施例を示すと、ボンレス牛精肉の冷凍品
(−20℃)をカツターにかけてチヨツパーにかけ
易い5cm立方の大きさに粗粉砕し、これを−5℃
の温度に保持された冷蔵庫に24時間保管した後取
り出し、直ちにチヨツパーにかけてミンチにし−
0.7℃の品温のミンチを得た。そしてこの時のミ
ンチ状の挽肉は粘着性が弱まつていた。ついでこ
れを液化炭酸ガスを内部に噴射して雪状ドライア
イスとして供給されている回転ドラム内に投入し
て、約2分撹拌凍結処理した結果、挽肉のミンチ
が個々に分散した極めて良好なバラ状の凍結挽肉
が得られた。なおこの時の凍結処理温度は−40℃
であり、使用された液化炭酸ガスの消費量は1Kg
の挽肉を処理するのに1Kgの液化炭酸ガスを消費
した。 Next, to show an example, frozen boneless beef meat (-20℃) is coarsely ground into 5 cm cubic size that is easy to put through a cutter, and then crushed at -5℃.
After storing it in the refrigerator at a temperature of
Minced meat with a product temperature of 0.7°C was obtained. At this point, the minced meat had become less sticky. Next, this was put into a rotating drum that was supplied as snow-like dry ice by injecting liquefied carbon dioxide gas inside, and stirred and frozen for about 2 minutes. As a result, the minced meat was individually dispersed into very good pieces. Frozen ground meat with a shape of 100% was obtained. The freezing treatment temperature at this time is -40℃.
The amount of liquefied carbon dioxide consumed is 1Kg.
It took 1 kg of liquefied carbon dioxide to process 100 min of ground meat.
なお、上記説明は肉類や魚肉を例示して説明し
たが、本発明はこれのみに限定されるものでなく
その他常温でミンチにすると粘着性を有する物質
であればいかなる物質でも、前記肉類や魚肉と同
様にバラ状凍結製品として製造することが可能で
ある。 Although the above explanation has been made by exemplifying meat and fish meat, the present invention is not limited to this, and any substance that is sticky when minced at room temperature can be used. Similarly, it can be produced as a frozen bulk product.
Claims (1)
を、0℃〜−10℃の間の品温を保持してミンチに
した後これを−10℃以下の温度を保持しながら撹
拌して凍結したことを特徴とするバラ状に凍結し
たミンチ状食品の製造方法。 2 ミンチにすると常温で粘着性を有する物質が
畜肉あるいは魚肉であることを特徴とする特許請
求の範囲第1項記載のバラ状に凍結したミンチ状
食品の製造方法。[Claims] 1. A substance that is sticky at room temperature when minced is minced while maintaining the product temperature between 0°C and -10°C, and then minced while maintaining the temperature at -10°C or lower. A method for producing a minced food frozen in bulk, characterized by stirring and freezing. 2. The method for producing a minced food frozen in bulk according to claim 1, wherein the substance that becomes sticky at room temperature when minced is animal meat or fish meat.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP20071081A JPS58101641A (en) | 1981-12-11 | 1981-12-11 | Preparation of minced food frozen in loosened state |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP20071081A JPS58101641A (en) | 1981-12-11 | 1981-12-11 | Preparation of minced food frozen in loosened state |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS58101641A JPS58101641A (en) | 1983-06-16 |
JPH0320218B2 true JPH0320218B2 (en) | 1991-03-18 |
Family
ID=16428930
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP20071081A Granted JPS58101641A (en) | 1981-12-11 | 1981-12-11 | Preparation of minced food frozen in loosened state |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS58101641A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008116069A (en) * | 2006-11-01 | 2008-05-22 | Matsushita Electric Ind Co Ltd | Device for freezing food into disengaged state |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0523102A (en) * | 1990-11-27 | 1993-02-02 | Yumiba Toshiro | Cocking material for dough of rice cracker |
FR2763673B1 (en) * | 1997-05-20 | 1999-06-18 | Air Liquide | METHOD AND DEVICE FOR REFRIGERATION OF BULK PRODUCTS |
JP5995359B2 (en) * | 2012-09-12 | 2016-09-21 | 敏之 吉見 | Method for producing frozen sprinkles, and frozen sprinkles |
US11224242B2 (en) | 2016-03-30 | 2022-01-18 | Nippon Suisan Kaisha, Ltd. | Frozen minced fish meat and method for manufacturing the same |
BE1024422B1 (en) * | 2016-07-20 | 2018-02-20 | Dekeyzer-Ossaer Nv | METHOD FOR FORMING MILLED IN DOSTABLE FORM |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5417154A (en) * | 1977-06-09 | 1979-02-08 | Naito Rikuyoshi | Preserving of edible meats |
-
1981
- 1981-12-11 JP JP20071081A patent/JPS58101641A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5417154A (en) * | 1977-06-09 | 1979-02-08 | Naito Rikuyoshi | Preserving of edible meats |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008116069A (en) * | 2006-11-01 | 2008-05-22 | Matsushita Electric Ind Co Ltd | Device for freezing food into disengaged state |
Also Published As
Publication number | Publication date |
---|---|
JPS58101641A (en) | 1983-06-16 |
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