JPH0320218B2 - - Google Patents

Description

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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)

[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.