JPH0323144B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to thinly sliced dried meat and a method for producing the same.

BACKGROUND ART Dried sausages, salami sausages, and the like are known as dried meat products. These dried meat products are served as ingredients for salads or as appetizers for alcoholic beverages, but because they are relatively thick, usually over 2 mm, and even the thinnest are over 1 mm, they retain the original taste of the dried meat. It was limited to its chewing sensation and texture, and its uses were limited.

The inventors of the present invention have conducted intensive research to develop a dried meat product that uses dried meat as a raw material and can be used in a wide variety of dishes that goes beyond the conventional taste and has new uses. Thickness 0.02mm using chisel
In the case of thinly sliced dried meat pieces of ~1.00 mm, a transparent appearance appears, which is far from the appearance of conventional dried meat products, and the overall taste, including a light chewing sensation and soft texture, is also different from that of conventional dry meat products. It has been found that this product is new and good, and can be used in a wide range of applications beyond conventional dried meat flakes.

The thinly sliced dried meat is produced by, for example, salting edible red meat, seasoning it, and heat-treating it.
Alternatively, it can be produced by drying without applying it to form a dried red meat lump, and then slicing the dried red meat lump.

However, red meat from livestock and poultry is composed of a large number of muscle fibers that extend in parallel. The cutting force acting on the meat makes it easy to break the meat into small pieces,
Furthermore, when thinly slicing parallel to the muscle fibers, cracks are likely to occur along the muscle fibers, requiring careful consideration in manufacturing. The thinly sliced dried meat pieces 21 (see FIG. 3) produced in this manner also tended to crack along the muscle fibers 22 due to a slight external force.

An object of the present invention is to provide a novel thinly-sliced dried meat piece that has good appearance and taste as described above, has a wide range of uses, and can prevent the occurrence of crushing or cracking along the muscle fibers, and a method for producing the same. It is in.

Means for Solving the Problems The object of the present invention is to bond a large number of edible dried red meat thin slices with a diameter of 5 mm to 50 mm that have been salted and seasoned with various directions of muscle fibers to mutually bind the circumferential surfaces. thinly sliced dried meat pieces characterized by having a thickness of 0.02 mm to 1.00 mm, and edible red meat chunks cut into a large number of small meat pieces with a diameter of 5 mm to 50 mm, and after salting the small meat pieces. This is achieved by a method for producing thinly sliced dried meat pieces, which is characterized by seasoning and mixing, filling the casing, drying it, and slicing the obtained dried meat mass to a thickness of 0.02 mm to 1.00 mm.

Embodiments Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

First, edible red meat of any kind of livestock or poultry, such as cow edible red meat, is cut into cubes of approximately 5 mm to 50 mm square, preferably cubes of 10 mm to 20 mm square, to obtain a large number of small meat pieces. As described below, if the small piece of meat is smaller than a 5 mm square cube,
The transparency of thinly sliced dried meat pieces is no longer good, and 50
If the cube is larger than mm square, cracks may occur during slicing. These small pieces of meat are salted for 3 days or more to allow the mixed salt to penetrate into the center of the small pieces of meat. As a result, the small meat pieces exhibit a beautiful red color, and their binding strength is also significantly enhanced. After salting, seasonings, spices, etc. are added to these small pieces of meat to season and mix. After this seasoning and mixing operation, a large number of small pieces of meat are filled into the casing using a stuffer or the like. The filling into the casing may be carried out immediately after the above-mentioned seasoning and mixing operation, or it may be carried out after being refrigerated overnight at a low temperature of about 2°C to 3°C to allow seasonings, spices, etc. to penetrate well into the small pieces of meat. Good too. As the casing, it is possible to use intestines of cows, pigs, sheep, etc., casings made of synthetic resin membranes, artificial casings made from cellulose or animal fibers, etc., and those having air permeability are used. The small pieces of meat thus filled in the casing are subjected to heat treatment for sterilization. The heat treatment is carried out using a similar treatment method in which the center of the filled small pieces of meat is kept at a temperature of 63° C. or higher for about 30 minutes. After the heat treatment, the filled small pieces of meat are dried to form a dried meat mass 1 covered with a casing 2 (see FIG. 1). The drying process is performed in the same manner as the drying process used to produce dry meat products such as dry sausages or semi-dry sausages, and has a water activity of 0.75-0.94, preferably 0.80-0.
It is assumed to be 0.90. Next, the casing 2 is peeled off and the dried meat loaf 1 has a thickness of 0.02 mm to 1.00 mm, preferably
Thinly sliced dried meat pieces 4 shown in FIG. 2 are produced by slicing into 0.05 mm to 0.10 mm. If the thickness of the dried meat piece 4 exceeds 1.00 mm, the overall taste including chewing sensation, texture, etc. will not be new and good, and the reason why the thickness is less than 0.02 mm is due to processing considerations. ,
It is extremely difficult. Moreover, if the water activity is less than 0.75, the color tone of the dried meat pieces 4 will become dark, the transparency will be lost, and the chewing feeling and texture will not be good. Furthermore, if the water activity exceeds 0.94, the storage stability of the dried meat pieces 4 will be poor.

As shown in FIG. 1, the obtained dried meat mass 1 is composed of a large number of small meat pieces 3 whose peripheral surfaces are bound together, and each muscle fiber 3' is oriented in various directions. When slicing the dried meat loaf 1, cutting force acts on each small piece of dried meat 3.
Since the small meat pieces 3 are strongly bonded to each other and reinforced with each other, they do not break into small pieces during the thin-slicing process, and the produced thin-sliced dried meat pieces 4 do not break along the muscle fibers 3'. do not have.

Effects of the Invention As is clear from the above, the thinly sliced dried meat pieces according to the present invention have a thickness of 0.02 mm to 1.00 mm, so that the overall taste and appearance including chewing sensation, texture, etc. It has become something new and better than the original dried meat, and can be widely used in a wide variety of dishes including new uses. In addition, because the edible lean meat flakes with a diameter of 5 mm to 50 mm are bonded to each other at their circumferential surfaces with various muscle fiber directions, the reinforcement between the flakes prevents pulverization and cracking along the muscle fibers. be effective. Further, according to the method for producing thinly sliced dried meat pieces according to the present invention, a large number of small pieces of meat with a diameter of 5 mm to 50 mm are salted and mixed with seasoning, and then filled into a casing and dried. Clumps 0.02mm~1.00
Since it is sliced thinly to a thickness of mm, it is possible to obtain thinly sliced dried meat pieces that have the above-mentioned effects, and when the dried meat pieces are sliced into thin slices, the dried meat pieces and the thinly sliced dried meat pieces are not crushed or cracked. There is nothing to do.

[Brief explanation of drawings]

FIG. 1 is a partially cutaway perspective view showing an example of a dried meat loaf produced by the drying process in the method of the present invention, FIG. 2 is a perspective view showing an embodiment of the thinly sliced dried meat piece of the present invention, and FIG. FIG. 1 is a perspective view showing a conventional thinly sliced dried meat piece. 1... Dried meat lump, 2... Casing, 3...
Dried meat pieces, 4... Thinly sliced dried meat pieces.

Claims (1)

[Claims] 1. Diameter of 5 mm to 50 mm treated with salting and seasoning mixture.
A large number of edible dried red meat thin slices with various muscle fiber directions are bound to each other on the circumferential surface, and the thickness is 0.02 mm to 1.00 mm.
Thinly sliced dried meat pieces characterized by having a thickness of mm. 2 Cut the edible red meat lump into many small pieces with a diameter of 5 mm to 50 mm, salt the small pieces, mix with seasoning, fill in a casing, dry this,
1. A method for producing thinly sliced dried meat pieces, which comprises slicing the obtained dried meat loaf into pieces with a thickness of 0.02 mm to 1.00 mm.