JPH04316464A - Preparation of dried meat product - Google Patents

Abstract

PURPOSE:To prepare dried meat having saddle-form by drying a piece of sliced meat under specific processing condition and drying condition. CONSTITUTION:Meat minced with a mincer is added with a seasoning liquid and heated to obtain a cylindrical meat block. The block is sliced to circular disk of 0.5-3.0mm thick. The sliced pieces are charged into a rotary drum 4 and dried at a relative humidity of 40-90%, a wind velocity of 0.5-3.5m/sec and a rotational speed of 1-20rpm to form the slice in the form of a saddle 1.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing dried meat products.

0002

BACKGROUND OF THE INVENTION Conventional dried meat products include those supplied in the form of sticks and those obtained by thinly slicing such meat products, such as sliced salami sausages.

0003

[Problems to be Solved by the Invention] However, the above-mentioned stick-shaped dried meat products have an extremely poor appearance when placed on a platter or packaged in bags for sale. Furthermore, dried meat products that are thinly sliced, such as sliced salami sausage, do not have a sense of volume when served or packaged in bags, and when they are placed on a serving plate, the slices stick to each other and may fall off the serving plate. This also causes problems such as unnecessary number of sheets being taken.

[0004] In order to solve the above-mentioned problems, for example, a method of slicing with a device having a special slicing blade may be considered, but this method imposes an economic burden on the design and manufacture of the device, and the slicing This is not a practical method because the work is troublesome and the yield is low.

[0005]

[Means for Solving the Problems] The present invention has been proposed in view of the above-mentioned problems, and consists of adding a seasoning liquid to raw meat minced in a meat grinder, mixing well, and then heat-forming it into a cylindrical shape. Slice into disks with a thickness of 0.5 to 3.0 mm, place the slices in a rotating drum, and set the relative humidity to 40 to 90% and the wind speed to 0.5 to 3.5 m/sec. The present invention relates to a method for producing a dried meat product, which comprises drying slices at a rotational speed of 1 to 20 revolutions per minute to form slices into the shape of a horse's saddle.

According to the present invention described above, it is possible to obtain a slice piece 1 having a unique shape as shown in FIG. The side ends 3, 3 are bent upward, that is, the shape is curved back like a horse's saddle.

[0007] As described above, in the method for producing a dried meat product of the present invention, the raw meat is first minced using a meat grinder to cut the muscle fibers. The raw meat is one used as a normal dried meat product, and examples thereof include pork, horsemeat, mutton, and the like.

[0008] Then, seasoning liquid is added to the minced raw meat and thoroughly mixed. The above-mentioned seasoning liquid is composed of, for example, common salt, sodium ascorbic acid, a coloring agent, carbohydrates, water, etc., and is used as a raw material for ordinary dried meat products.

[0009] Next, this is heated and formed into a cylindrical shape, and is filled into a tube casing (about 4 cm in diameter) made of, for example, cellulose, natural intestine, or collagen, and heated at 55 to 70°C.
Heat for 30 to 60 minutes with steam or hot air to coagulate the meat protein.

[0010] Then, the above-mentioned casing is peeled off to take out a cylindrical lump of meat, and this is cut into pieces with a thickness of 0.5 to 3.0 m.
m, preferably 1.0 to 2.5 m.
Slice into m-thick pieces.

Next, this sliced piece is immediately placed in a rotating drum 4 as shown in FIG. 2 and dried. The rotating drum 4 includes a drum body 7 which is composed of a cylindrical body part 5 and side parts 6, 6, which are made of, for example, a metal mesh body and has at least air permeability, and a drive stand which rotatably supports the drum body 7. 8 and a motor 9 that rotates the drum body 7 in the circumferential direction of the body portion 5.
The rotation speed can be adjusted, and the rotating drum 4 is equipped with a blower (not shown) that can adjust the wind speed, and is installed in an environment where the relative humidity can be adjusted. It is something that

[0012] The drying conditions for the above-described sliced pieces in the rotating drum are as follows. That is, the storage capacity of the slice pieces relative to the internal volume of the rotating drum is in the volume range of 20 to 40%, the room temperature is set to 5 to 20°C, and the relative humidity is set to 40 to 90%, preferably 50 to 80%. Set. In addition, the wind speed is 0.5 to 3.5 m/sec, preferably 1.5 m/sec.
Set to 0 to 3.0 m/sec. Further, the rotational speed of the rotating drum is set to 1 to 20 revolutions/minute, preferably 1 to 15 revolutions/minute.

[0013] It should be noted that, outside the conditions of the present invention, it is impossible to obtain a slice having a warped shape like a horse's saddle. For example, the thickness of the slice is 0.5 mm or less, or 3.
If the thickness is 0 mm or more, the slices will not have a saddle-like shape even if dried under the same drying conditions as in the present invention;
Even if the slices have a thickness of ~2.5 mm, saddle-shaped slices cannot be obtained even if they are left to dry on a wire mesh without using a rotating drum. In addition, under each drying condition, the wind speed should be 0.5 m/sec or less, or 3.5 m/sec or less.
m/sec or more, when the relative humidity is below 40% or above 90%, when the rotation speed is above 20 revolutions/minute, etc., each slice is uniformly saddle-shaped as in the present invention. It is not possible to have the shape of

[0014] Such a unique shape is due to the interaction of the difference in the degree of dryness on both sides of the slice, the compressive load between the slices, and the strong drying shrinkage at the edges of the slice, and as the drying progresses, it becomes uniform. Depending on the thickness of the slice, the rotational speed of the rotating drum, the relative humidity in the drying chamber, the wind speed, etc., drying shrinkage stress is generated in the slice, resulting in a unique shape. is formed.

[0015]

[Examples] Examples of the present invention will be described below. Example 1 Pork shoulder 40%, pork leg 30%, pork fat 20%, mutton 10%
% raw meat is minced using a 5 mm plate meat grinder, and the raw meat is mixed with 0.5% sodium glutamate, 0.05% nucleic acid seasoning, 0.3% glycine, 1% glucose,
Sodium ascorbic acid 0.1%, NaNO2 100p
pm, salt 2%, polyphosphate 0.4%, black pepper 0.5
%, potato starch 2%, and cold water 20%, and kneaded and twisted for 3 minutes using a silent cutter. Next, diameter 4
After filling a collagen casing with a size of 1.5 cm in size and making it into a cylindrical shape as it is or compressing it between plates into an oval shape and keeping it at 5°C for 2 days, it was heated in a smokehouse at 70°C until the center temperature reached 63°C. It was dried at ℃, smoked, and then steam-cooked. After cooling overnight in a refrigerator at 5°C, slices were sliced vertically to a thickness of 2.5 mm, stored at 35% of the volume of the rotating drum in Figure 2, and heated to 15°C.
The dried meat product was dried for two days at room temperature, with a wind speed of 2.5 m/sec, a relative humidity of 70%, and a drum rotation speed of 10 rpm to obtain a uniform saddle-shaped dried meat product as shown in FIG. After casing, it was compressed in an unheated state and made into an oval shape, resulting in a uniform horse saddle-shaped product with a long saddle back.

Example 2 Raw meat consisting of 40% pork leg, 20% pork belly fat, and 40% horse meat was minced using a 5 mm plate meat grinder, and the raw meat was seasoned in the same amount as in Example 1. Additives such as salt, coloring agent, and 20% cold water were added, and the mixture was mixed and twisted for 3 minutes using a silent cutter. Next, it was filled into a fibrous casing with a diameter of 4 cm, and it was made into a cylindrical shape as it was, or compressed between plates and made into an oval shape, and was kept at 5 ° C. for 2 days.
70℃ until the center temperature reaches 63℃ in the smokehouse.
It was dried, smoked, and then steam-cooked. After cooling in a refrigerator at 5°C overnight, slice it vertically to a thickness of 0.3 mm, 35% of the volume of the rotating drum in Figure 2.
Store at a room temperature of 15°C and a relative humidity of 30%.
It was dried for 2 days under the conditions of a wind speed of 0.3 m/sec and a drum rotation speed of 0.5 rpm. The obtained product was in the form of a block with several pieces glued together, an irregular shape and insufficiently dried, and the desired saddle-shaped product could not be obtained.

Example 3 Raw meat consisting of 50% pork lean meat, 20% pork belly fat, and 30% mutton was minced using a 5 mm plate meat grinder, and the raw meat was seasoned in the same amount as in Example 1. Additives such as salt, coloring agent, and 20% cold water were added, and the mixture was mixed and twisted for 3 minutes using a silent cutter. Next, a collagen casing with a diameter of 4 cm was filled with collagen casings, either in the form of a cylinder as it was, or compressed between plates to form an oval shape and kept at 5°C for 2 days, after which the center temperature reached 63°C in a smokehouse. It was dried at 70°C until it reached a certain temperature, and then steam-cooked after smoking. After cooling in a refrigerator at 5°C overnight, slice it vertically in the length direction to a thickness of 3.5 mm, store it at 45% of the volume of the rotating drum in Figure 2, and store it at room temperature at 15°C. , relative humidity 95%,
It was dried for 2 days under the conditions of a wind speed of 4 m/sec and a drum rotation speed of 25 revolutions/min. The obtained product had the shape of a sliced disc-shaped product shrunken into an amorphous shape, and no saddle-shaped product was obtained. In other words, the special shape of the present invention is capable of controlling the difference in the degree of drying on both sides of the slice and the mutual compression of the slices as the drying progresses, with an appropriate combination of slice thickness, ventilation drying conditions, and drum rotation speed. It has become clear that the interaction between the load and the strong drying shrinkage at the edges of the slices naturally creates a beautiful, uniformly curved horse-saddle shape.

[0018]

As explained above, according to the present invention, a slice piece having a horse saddle shape, which is an original shape that has never been seen before, can be easily obtained. The above-mentioned slices have a beautiful luster due to the reflection of light on their curved surfaces, and have a higher volume ratio at a given weight than flat slices, so they can be packaged in bags when serving them on a platter or for sale. It has a sense of volume and looks good when worn. Further, the manufacturing method of the present invention does not require industrially complicated processing, and therefore has extremely high practical value.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of a horse saddle-shaped slice obtained by the present invention.

FIG. 2 is a perspective view of a rotating drum used in the present invention.

Claims (1)

[Claims] [Claim 1] Add seasoning liquid to raw meat minced in a meat grinder, mix well, and then heat-form into a cylindrical shape.
Slice into disks with a thickness of 0.5 to 3.0 mm, place the slices in a rotating drum, and set the relative humidity to 40 to 90% and the wind speed to 0.5 to 3.5 m/sec. 1. A method for producing a dried meat product, which comprises drying at a rotational speed of 1 to 20 revolutions per minute to form slices into a horse saddle shape.