JPH0458844A - Preparation of bamboo leaf-wound ham - Google Patents
Preparation of bamboo leaf-wound hamInfo
- Publication number
- JPH0458844A JPH0458844A JP2173220A JP17322090A JPH0458844A JP H0458844 A JPH0458844 A JP H0458844A JP 2173220 A JP2173220 A JP 2173220A JP 17322090 A JP17322090 A JP 17322090A JP H0458844 A JPH0458844 A JP H0458844A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- bamboo
- cloth
- ham
- wound
- 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.)
- Pending
Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 18
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 18
- 241001330002 Bambuseae Species 0.000 title claims abstract description 18
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 18
- 239000011425 bamboo Substances 0.000 title claims abstract description 18
- 235000020995 raw meat Nutrition 0.000 claims abstract description 12
- 239000004744 fabric Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 12
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 2
- 238000004804 winding Methods 0.000 abstract 2
- 101100394230 Caenorhabditis elegans ham-1 gene Proteins 0.000 abstract 1
- 241001465754 Metazoa Species 0.000 abstract 1
- 101100045395 Mus musculus Tap1 gene Proteins 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 244000309146 drought grass Species 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 240000005499 Sasa Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000010333 potassium nitrate Nutrition 0.000 description 1
- 239000004323 potassium nitrate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
Ａ、発明の目的
イ、産業分野
本発明は、新規な製法による僅巻きノ・ムを提供しよう
とするものである。DETAILED DESCRIPTION OF THE INVENTION A. OBJECTIVES OF THE INVENTION A. Industrial field The present invention aims to provide a thinly wound product using a new manufacturing method.
口、従来の技術とその問題点
便米提供されているハムの製法に公知でるるからに載を
省略するが、その製法で得たノ・ムについては一応下記
の如き間組を指摘することができる。I will omit the description of the conventional technology and its problems as it is a well-known method for producing ham, but I would like to point out the following regarding the ham obtained using that method. can.
■従来のハム、ケーシングには防腐作用がなかった。■Conventional hams and casings had no preservative effect.
■包材の色、材質にこそ変化があれ、統一化されてお９
面白味がない。■There are variations in the color and material of packaging materials, but they are standardized.9
It's not interesting.
■香りは、くん煙のものが多く、楽しさがないＯ
Ｂ１発明の構成
イ０問題を解決しようとする手段
不顧は、下記の構成のものによって上述した問題を解決
しようとするものである。■Most of the scents are smoky, which makes it unenjoyable.OB1 Structure of the Invention A0 Means to Solve the Problem Neglect is an attempt to solve the above-mentioned problem with the following structure.
即ち、本発明は原料肉を塩漬、熟成した恢、その原料肉
を韮巻き、又はケーシング詰めしたものを乾燥、＜ん煙
ボイルしてから、浦、又はケーシング會とり除き、塩水
でボイルした低、又は竹の葉、竹の皮で巻いたもの’ｋ
ｌｆ［とする防腐作用のめる笹巷きハムの製法である。That is, in the present invention, the raw meat is salted and aged, then the raw meat is wrapped in oysters or stuffed in casings, dried, boiled with smoke, the casing or casing is removed, and the raw meat is boiled in salt water. low, or wrapped in bamboo leaves or bamboo skin'k
This is a method for making bamboo-stripped ham that has a preservative effect called lf.
口１発明の実施例
第１工程００１１．原料肉としての畜肉（豚肉、牛肉、
羊肉、家畜内）、人造肉、魚肉なとｔ整形。笹、又に竹
の葉、竹の皮を別途用意する。Example 1 of the invention 1st step 0011. Livestock meat as raw meat (pork, beef,
mutton, domesticated meat), artificial meat, fish meat, etc. Separately prepare bamboo leaves, bamboo leaves, and bamboo bark.
第２工程０９０１０発色剤（亜硝酸ナトリウム、硝酸カ
リウム、塩化ナトリウム）で原料肉２を７日間塩漬、熟
成させる。2nd Step 09010 Raw meat 2 is salted and aged for 7 days with a coloring agent (sodium nitrite, potassium nitrate, sodium chloride).
第３工程０６１０．第２工程金経た熟成した原料肉２を
布、又はケーシングで巷く０ （但し、原料肉を直接第
２工程を経た笹６で巻くこともできる。）
第４工程０００１．第３工程を経た原料肉２を乾燥（２
時間）、＜ん煙（７時間〜８時間）する。Third step 0610. 2nd step The aged raw meat 2 is wrapped in cloth or a casing. (However, the raw meat can also be wrapped directly in the bamboo grass 6 that has passed through the 2nd step.) 4th step 0001. Drying the raw meat 2 that has gone through the third step (2
time), <smoke (7 to 8 hours).
第５工程０９０１．第４工程を経たものをボイル（６８
℃〜７０°Ｃで２時間）する。Fifth step 0901. After the fourth step, boil (68
℃~70℃ for 2 hours).
第６エ程００８９．第５工程で経たもの全冷却し、布、
又にケーシングをとり除き笹６で巻く。6th step 0089. After the 5th step, the cloth is completely cooled,
Again, remove the casing and wrap it with bamboo grass.
第７エ程００６０．第６エ程を経たものを包装、収繭し
て破終製品でるる僅巻きハム１を得る。7th step 0060. The product that has gone through the sixth step is packaged and cocooned to obtain a finished product, 1.
尚、以上は笹の葉を例にとって説明したが、竹の東、又
は竹の反でりっても艮い。The above explanation uses bamboo leaves as an example, but the same applies to bamboo leaves or bamboo leaves.
ｑ０発明の効果
イ、涼科肉２を笹６で巻くことにより、笹６からし４出
る旨味がプラスきれ、味と香りと奮はるかに良くするこ
とが出来る。q0 Effects of the invention A: By wrapping 2 pieces of Suzoshi meat in 6 pieces of bamboo, the umami of 6 pieces of bamboo and 4 pieces of mustard can be added, making the taste and aroma much better.
口、笹６には防腐殺菌作用があるので、防屑剤などの添
刀ｌ物ヲ使用しなくても、保存効果があり、内本来の味
わいを保つことができる０ハ 着色料などを使用しなく
ても、笹の緑色の色彩と査りが自然の感覚をひき出し、
従来のハムのイメージヲー新し、フレツユ感を覚え心豊
かな気分１ｅわうことができるものである０Sasa 6 has a preservative and sterilizing effect, so it has a preservative effect and can maintain its original taste without using additives such as anti-dust agents. Even if you don't do it, the green color and texture of the bamboo will bring out the sense of nature,
The image of conventional ham has been renewed, and it is something that can give you a feeling of freshness and a rich feeling.
第１図は一部を切欠した正■図０
第２図はＡ−Ａ巌拡太ｗｒ面図０
１０１．笹巻きノ・ム、 ２１１．原料肉、 ６０
．。
簀０
狩訂出願人
伝山増男101. Figure 1 is a partially cut-away normal view 0 Figure 2 is an A-A enlarged wr side view 0 101. Sasamaki No Mu, 211. Raw meat, 60
．． . Screen 0 Karisei applicant Denyama Masuo
Claims (1)
ケーシング詰めしたものを乾燥、くん煙ボイルしてから
布、又はケーシングを取り除き、塩水でボイルした笹、
又は竹の葉や竹の皮で巻いたものを特徴とする防腐作用
のある、笹巻きハムの製法。After the raw meat is salted and aged, the raw meat is wrapped in cloth or stuffed in a casing, dried, smoked and boiled, the cloth or casing is removed, and the bamboo is boiled in salt water.
Or the method of making bamboo-wrapped ham, which has a preservative effect and is characterized by wrapping it in bamboo leaves or bamboo skin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2173220A JPH0458844A (en) | 1990-06-28 | 1990-06-28 | Preparation of bamboo leaf-wound ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2173220A JPH0458844A (en) | 1990-06-28 | 1990-06-28 | Preparation of bamboo leaf-wound ham |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0458844A true JPH0458844A (en) | 1992-02-25 |
Family
ID=15956362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2173220A Pending JPH0458844A (en) | 1990-06-28 | 1990-06-28 | Preparation of bamboo leaf-wound ham |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0458844A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082780A (en) * | 2014-06-24 | 2014-10-08 | 金华金贸火腿有限公司 | Production process for ham smoked by bamboo leaves |
| CN105595229A (en) * | 2015-12-22 | 2016-05-25 | 山东省农业科学院农产品研究所 | Instant needle mushroom and surimi product and preparation method thereof |
-
1990
- 1990-06-28 JP JP2173220A patent/JPH0458844A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082780A (en) * | 2014-06-24 | 2014-10-08 | 金华金贸火腿有限公司 | Production process for ham smoked by bamboo leaves |
| CN105595229A (en) * | 2015-12-22 | 2016-05-25 | 山东省农业科学院农产品研究所 | Instant needle mushroom and surimi product and preparation method thereof |
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