JPH03228637A - Treatment of meat - Google Patents

Abstract

PURPOSE:To enable ready taking only by heating by pasteurizing a vacuum packed meat and storing the meat in a packed state. CONSTITUTION:A fish meat, an animal meat, etc., after addition of water or seasonings thereto or without addition thereof is subjected to vacuum pack using a heat-resistant plastic film having a low oxygen-permeability. The packed material is subsequently pasteurized, e.g. by carrying out heat treatment in 80 deg.C hot water under pressure for about 60min, then rapidly frozen and put in cold storage.

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field of the Invention) The present invention relates to a preserved food that can be easily eaten by simply storing meat in a package and warming it.

(Prior art and its problems) Grilled meat is well known as, for example, steak, chicken wings, grilled fish, teriyaki, boiled fish, etc., and is extremely delicious. Since raw meat is used as the raw material, there are problems with the shelf life of not only the raw material but also the aged meat.

It is also extremely delicious to marinate meat in seasonings such as miso, tamarijou oil, soy sauce, sake lees, salt, etc. at a low temperature for about 3 days or more and then grill it. It's difficult to make, and the baked meat doesn't keep well.

If the meat is baked sufficiently in an attempt to increase its preservability, the preservability will improve somewhat, but the meat will become extremely hard and loose, making it difficult to eat and extremely unpleasant.

Packed raw meat is also known, but it is difficult to sufficiently sterilize the raw meat inside the pack, and it often deteriorates and becomes unpalatable during storage, and in extreme cases, it can even rot. , this method is also not preferred.

The present invention solves these problems by changing the way of thinking and vacuum-packing meat and then sterilizing it by low temperature heating.

(Structure and operation of the invention) The present invention is characterized in that meat is vacuum-packed as it is, with or without adding water or seasonings, and then sterilized by low temperature heat.

According to the present invention, even if meat is thoroughly heat-sterilized as it is or with water added inside a vacuum pack, the meat will become significantly tougher or less tender due to low-temperature heat sterilization compared to high-temperature heat sterilization. It does not become hard to eat or taste bad, it has an extremely moderate softness, and the delicious meat flavor is not lost at all. Therefore, you can eat it with your favorite flavor by adding your favorite seasonings.

Also, in the case of meat with seasonings added, in exactly the same way as above, the meat does not become extremely hard or chewy, making it difficult to eat, and the seasonings do not penetrate into the meat very easily. It permeates through, and the delicious aroma does not escape at all, and these harmoniously combine to create an extremely delicious and unique flavor.

Therefore, the concentration of seasoning can also be significantly reduced.

Moreover, since no soaking time is necessarily required, the product quality is always constant, which is extremely favorable from both productivity and economical standpoints.

Also, even if the storage life is greatly increased by sufficiently low temperature heat sterilization,
Similar to the above, it maintains appropriate softness and is extremely delicious.

Fish or animal meat is suitable, and fresh meat, frozen or unfrozen, is particularly good.

The temperature of low-temperature heat sterilization must be above the temperature at which the meat is sterilized, but below the temperature at which the meat becomes noticeably tough or crumbly and difficult to eat.

Although it naturally depends on the thickness of the meat, it is appropriate to cook at a temperature of about 50 to 95°C, preferably 60 to 85°C, for about 3 to 180 minutes.

A conventional vacuum packing method is sufficient, and the shape of the pack is suitably a container or bag, and the material thereof is suitably one that has low oxygen permeability and can withstand heat sterilization.

When heating in a microwave oven, metal sheets such as aluminum foil should be avoided.

The seasoning may be any commonly used seasoning liquid or seasoning such as miso, soy sauce, tamari soy sauce, salt, chemical seasonings, spices, sake lees, alcohol, sweeteners, organic acids, etc.
A suitable combination of these or diluting them with water to adjust the concentration is suitable.

Suitable fish meat is one that has undergone normal processing and can be eaten as is. The same applies to animal meat.

(Effects of the invention) 1. By sufficiently performing low-temperature heat sterilization, the preservability of meat can be significantly increased.

It is also moderately soft and extremely delicious.

2. It is possible to produce consistently delicious meat products in a short period of time, which is extremely favorable from both productivity and economical standpoints.

Example 1 Tuna frozen at about -20°C was cut into pieces of about 5 cm square and about 1 cm thick, a small amount of water was added, and the pieces were vacuum packed using a heat-resistant plastic film with low oxygen permeability using a conventional method. , heat seal to seal. Next, add this to about 8
Sterilize at low temperature for about 60 minutes under pressure in hot water at 0°C.

Next, this is quickly frozen at -40°C for 10 minutes, and then stored at -15°C for 6 months.

Next, this was thawed and then warmed to 60°C.

When I dipped it in soy sauce and ate it, it was moderately soft, easy to eat, and extremely delicious.

Example 2 Raw beef frozen at about -15°C was cut into pieces about 1 cm thick, mixed with a seasoning liquid consisting of 5 parts of tamari soy sauce, 1 part of sugar, 2 parts of wine, and 2 parts of water. According to the method, it is vacuum packed with a heat-resistant plastic film with low oxygen permeability and sealed by heat sealing. Next, this is pasteurized in hot water at about 75° C. under pressure for about 60 minutes. Next, this is quickly frozen at -40°C for about 10 minutes, and then stored at -15°C for one year.

Next, this was placed in a microwave oven, and after defrosting, it was heated to about 60°C.

This had extremely moderate softness, was easy to eat, and was extremely delicious.

Claims (1)

[Claims] 1. A meat processing method characterized by vacuum-packing the meat as it is, with or without adding water or seasonings, and then sterilizing it by low temperature heating.