JPH05146275A - Method for treating meat - Google Patents

Abstract

PURPOSE:To obtain readily edible treated meat having extreme softness, high water retention and good taste which has been impossible of production by a conventional procedure. CONSTITUTION:Meat is properly treated, a great number of very small holes are bored in the meat and paste water is impregnated into the very small holes to give the treated meat.

Description

Description: BACKGROUND OF THE INVENTION [0001] The present invention relates to a method for treating meat which is extremely soft, easy to eat, and has a large water-retaining property.

[Prior Art] Meat, particularly raw fillet or saloon raw meat obtained by appropriately cutting beef, is soft and has a large water retention and is delicious when baked to beef steak. However, because the other parts have a lot of momentum, it looks red and looks good, but when this is cut and baked appropriately and made into beef steak, it is hard and it seems to be eating a piece of wood and it is very bad.

[0003] When salmon is appropriately cut and processed, those with a large amount of fat are soft and easy to eat, while those with a small amount of fat are crunchy, and it seems that they are eating a piece of wood.

[0004] Animal meat, in particular, beef ribs or muscles, after being chopped, mixed and shaped, and hamburger steaks and hamburgers that are baked are chubby and dry because the chopping is insufficient. Extremely bad. For this reason, the source was changed to a teriyaki sauce and the improvement was made, but it is still insufficient.

[Means for Solving the Problems] The present invention is characterized in that after the meat is appropriately treated, innumerable micropores are provided in the meat and the micropores are impregnated with glue water. Therefore, we achieved the purpose of making tasty meat products that make the original flavor of meat more delicious by increasing the water retention and making it softer and easier to eat.

[0006] [Action] When meat is appropriately treated and then numerous micropores are formed in the meat, and the micropores are impregnated with paste water,
A large amount of water with a large amount of water is impregnated into the numerous micropores,
Not only the water retention in that portion becomes extremely large, but the paste water further penetrates into the meat layer through the micropores. For this reason, meat contains a large amount of water, and when numerous micropores are formed, the fibers of the meat are cut or broken and become extremely soft. Next, when this is baked, since it is not just water but water containing a paste, the evaporation of water is significantly reduced, and even when meat is baked, the water content does not decrease so much. Therefore, the baked meat becomes a very tasty meat product that is soft and easy to eat and does not dry.
To the meat that has been appropriately treated, a method of providing a myriad of micropores may be pressed by a plate provided with a myriad of needles, but passing a pressing roll provided with a myriad of needles increases productivity, Better. The tip of the needle may be sharp or in the shape of a blade, but the shape of the blade is more preferable because the meat fibers are easily cut. The paste is optional, but if starch and wheat flour are dispersed in water and water is heated, it may be gelatinized and the flavor of meat may be different, so if you dislike this, do not use It is good, and when using it for a long time, it is better to lower the concentration. In this sense, carrageenan and pectin are the most suitable. When beef or the like is mixed and then mixed to form a hamburger steak or a hamburger, it is necessary to appropriately form the mixture. When it is desired to add fats and oils to give the flavor of fats and oils, it is a good method to mix edible surfactants such as lecithin and egg yolk with fats and oils and add them to the paste water. However, according to the present invention, it is preferable that it is sufficiently soft and delicious without oil and fat, and it is healthy. When cutting meat, it may be perforated and then perforated in paste water or perforated in paste water. In the case of hamburger steaks and hamburgers, they are mixed and molded after chipping, so after drilling,
It is good practice to impregnate or spray quickly. Of course, it may be re-molded with or without re-molding. Also, if you do not want to make holes, after chipping, make a thinner chip of about 3 mm or less, or pass it through a roll of about 3 mm or less, and add paste water when mixing it. Formed and baked to make a smooth, moderately chewy hamburger steak or hamburger.
Moreover, even if it is perforated and baked, it becomes even more delicious. Meat is arbitrary such as meat and fish. INDUSTRIAL APPLICABILITY The present invention has an effect on delicious meat products, and it is delicious and soft.

[Example 1] Beef is cut into hard red meat without fat to prepare a raw beef steak having a thickness of about 300 gr and a thickness of about 15 mm. Make 6 of this. The three pieces are sandwiched between two metal plates provided with innumerable minute blades, pressed and pierced to form innumerable minute holes. Then spray this thoroughly with 2% carrageenan water from both sides. After 10 minutes, butter was applied to an iron plate on which a ceramic plate radiating far infrared rays was laid, and both sides were baked at about 200 ° C. The baking process was a medium. This is group A. The remaining 3 for comparison
The pieces are group B, which have been baked into a medium by the conventional method.
All of the group A could be eaten without using a knife, were extremely soft, were easy to eat, and were delicious as moisturizer. All of the B groups are extremely hard and difficult to eat even if they are cut with a knife to make them small, and they are not easy to eat.
The difference between groups and group B was too obvious.

[Advantages of the Invention] The product of the present invention had a remarkable difference as in the example, as compared with the conventional product.

[Procedure amendment]

[Submission date] December 4, 1991

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0004

[Correction method] Change

[Correction content]

[0004] A hamburger steak or a hamburger, which is formed by mixing meat of beef, for example, beef ribs or muscle, and then mixing and baking it, is sick and crunchy because of insufficient chopping. . To counter this, add pork, bread, eggs,
Milk, cream, onions, a small amount of salt and pepper, etc.
A hamburger that is selected, mixed, molded, and fired
Burger steak and hamburger steak are also known, and to some extent
Good, but not enough.

Claims (1)

[Claims] [Claim 1] A method for treating meat, which comprises appropriately treating meat and then providing innumerable micropores therein, and impregnating the micropores with a paste water.