JPH0515342A - Marbled meat and its preparation - Google Patents
Marbled meat and its preparationInfo
- Publication number
- JPH0515342A JPH0515342A JP3169810A JP16981091A JPH0515342A JP H0515342 A JPH0515342 A JP H0515342A JP 3169810 A JP3169810 A JP 3169810A JP 16981091 A JP16981091 A JP 16981091A JP H0515342 A JPH0515342 A JP H0515342A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- fat
- emulsion
- raw meat
- injected
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、霜降り肉およびその製
造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to marbling meat and a method for producing the same.
【０００２】[0002]
【従来の技術】従来、霜降り肉が高級なものとされて好
まれており、価格の比較的安い赤身肉等の肉に、脂肪を
乳化させた乳化液を注入して、付加価値の高い霜降り牛
肉を製造する方法が、種々提案されてきた。これらの方
法のうち、常温で固体の脂肪をその脂肪の融点以上の温
度に加温した乳化液とし、この温度で乳化液を生肉に注
入して肉の中にほぼ均一に分散させたのち、冷却して脂
肪を肉中に分散させて霜降り肉を製造する方法が、例え
ば、特公昭５９−２３７７７号公報、特開昭５９−１６
２８５３号公報で提案された。2. Description of the Related Art Conventionally, marbling meat has been favored because it is of high quality, and an emulsified liquid in which fat is emulsified is injected into meat such as red meat, which is relatively inexpensive, and has a high added value. Various methods for producing beef have been proposed. Among these methods, a solid fat at room temperature is used as an emulsion heated to a temperature equal to or higher than the melting point of the fat, and the emulsion is poured into the raw meat at this temperature to disperse the fat in the meat almost uniformly, A method for producing marbling meat by cooling and dispersing fat in the meat is disclosed in, for example, Japanese Patent Publication No. 59-23777 and Japanese Patent Laid-Open No. 59-16.
Proposed in Japanese Patent No. 2853.
【０００３】前記公報による方法では、乳化液の乳化の
安定のために、脂肪の融点以上に加温した乳化液を生肉
に注入しているが、解凍直後の１℃程度の生肉に、加温
された乳化液を注入すると、肉の鮮度が低下するという
問題があった。このような問題点を解消するために、常
温で固体の脂肪を乳化剤で乳化液とし、その乳化液を低
温で生肉に注入する方法が、例えば、特開平２−１２４
０７３号公報に提案されていた。In the method according to the above-mentioned publication, in order to stabilize the emulsification of the emulsion, the emulsion heated to the melting point of fat or higher is injected into the raw meat, but the raw meat at about 1 ° C. immediately after thawing is heated. There is a problem that the freshness of meat is lowered when the prepared emulsion is injected. In order to solve such a problem, a method in which fat that is solid at room temperature is made into an emulsion with an emulsifier and the emulsion is injected into raw meat at a low temperature is disclosed in, for example, JP-A-2-124.
It was proposed in Japanese Patent Publication No. 073.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、乳化液
は水を含有するために、乳化液を注入した製品は、どう
しても自然の霜降り肉とは隔たったものができていた。
そのために、乳化液中により多くの脂肪を乳化させた乳
化剤が開発され、その結果、約５０％程度の脂肪が含有
された乳化液が、肉への注入に使用できるようになっ
た。現在のところ脂肪分約５０％の乳化液が限界であ
り、それ以上の脂肪分を増加させて水分を減らすと、乳
化液の粘度が増大しハム製造用のインジェクターでは注
射が困難である。また、そのような高粘度の乳化液を注
入した場合には、肉中での乳化液の分散が悪く、出来上
がった製品は、不自然でいかにも人工的な外観となる。However, since the emulsion contains water, the product injected with the emulsion was inevitably separated from natural marbling meat.
Therefore, an emulsifier has been developed in which more fat is emulsified in the emulsion, and as a result, the emulsion containing about 50% fat can be used for injection into meat. At present, the limit is an emulsion having a fat content of about 50%, and when the fat content is further increased to reduce the water content, the viscosity of the emulsion increases and injection with a ham making injector is difficult. Moreover, when such a high-viscosity emulsion is injected, the dispersion of the emulsion in the meat is poor and the finished product has an unnatural and artificial appearance.
【０００５】このように、現在使用されている乳化液中
には、どうしても水分が約５０％程度も含まれてしまう
ことになるから、乳化剤として肉の保水力を助ける機能
の弱いものを使用した場合、製品の保存中に多量の肉汁
が流出してしまい、調理時にも流出し加熱中の縮みが大
きくなり、霜降り牛肉としての品質上の問題となってい
た。As described above, since the emulsified liquid currently in use inevitably contains about 50% of water, an emulsifier having a weak function of assisting the water retaining power of meat was used. In this case, a large amount of meat juice flows out during storage of the product, which also flows out during cooking and causes a large shrinkage during heating, which has been a quality problem as marbling beef.
【０００６】また、水分の流出を防ぐために、乳化剤と
して肉の保水力を助ける機能の強いものを使用した場
合、焼き上げた製品がハムのように繊維感の少ない食
感、例えば、プリンプリンとした食感になってしまい、
自然感を損ねていた。そこで本発明は、結果として高濃
度の脂肪を含んだ乳化液を生肉中に注入でき、生肉中に
できる限り分散させた、自然感に溢れた外観および食感
の霜降り牛肉を提供すること、およびその製造方法を提
供することを目的とする。Further, in order to prevent the outflow of water, when an emulsifier having a strong function of helping the water retaining ability of meat is used, the baked product has a texture with less fibrous texture like ham, for example, pudding pudding. It has a texture,
I was losing the sense of nature. Therefore, the present invention, as a result, an emulsion containing a high concentration of fat can be injected into raw meat, dispersed in raw meat as much as possible, to provide marbling beef with a natural appearance and texture, and It is an object to provide a manufacturing method thereof.
【０００７】[0007]
【課題を解決するための手段】前記した問題点を解決す
るために、本発明は、常温で固体または液体の脂肪を乳
化剤により乳化液とし、該乳化液を低温で生肉に注入
し、脱水装置により脱水することを特徴とする霜降り牛
肉の製造方法とするものである。また本発明は、常温で
固体または液体の脂肪を乳化剤により乳化液とし、該乳
化液を低温で生肉に注入し、マッサージし、脱水装置に
より脱水することを特徴とする霜降り牛肉の製造方法と
するものである。SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides an emulsified solution of fat that is solid or liquid at room temperature by using an emulsifier and injects the emulsified solution into raw meat at a low temperature to dehydrate a device It is a method for producing marbling beef characterized by being dehydrated by. Further, the present invention provides a method for producing marbling beef, which is characterized in that a solid or liquid fat at room temperature is made into an emulsion with an emulsifier, the emulsion is injected into raw meat at a low temperature, massaged, and dehydrated by a dehydrator. It is a thing.
【０００８】本発明において使用する脱水装置には、プ
レスハムの製造に通常用いられている脱色用のボール状
遠心脱水機を使用することができる。脱水処理には、通
常、回転数２０００ｒ．ｐ．ｍ．で６分間程度行なう
が、同様の脱水効果があれば、前記条件に限定されるも
のではない。乳化液が注入された生肉に脱水処理を行な
うことによって、乳化剤中に元々含まれ生肉中に分散し
ていた過剰な水が脱水されて、生肉中に分散されていた
乳化液中の脂肪が濃縮される。The dewatering apparatus used in the present invention may be a ball-shaped centrifugal dewatering machine for bleaching, which is commonly used in the production of press ham. For the dehydration treatment, the rotation speed is usually 2000 r.p.m. p. m. However, the conditions are not limited to the above as long as the same dehydrating effect can be obtained. By performing dehydration treatment on the raw meat into which the emulsion has been injected, the excess water originally contained in the emulsifier and dispersed in the raw meat is dehydrated, and the fat in the emulsion that was dispersed in the raw meat is concentrated. To be done.
【０００９】従来、生肉に注入する水分をできるだけ減
らすために、約５０％程度の高濃度の脂肪含有量の乳化
液を注入していたが、この脱水処理を行なうことによっ
て、生肉製品中の水分を減らすことができ、この生肉の
保存時および調理時に流出してくる水分を減らすことが
できる。そして結果的に、脱水後に肉中に含まれる乳化
液の脂肪は濃縮され、より高濃度に脂肪を含有させるこ
とができる。Conventionally, in order to reduce the water content of raw meat as much as possible, an emulsified liquid having a high fat content of about 50% has been injected. However, by performing this dehydration treatment, the water content in the raw meat product is increased. It is possible to reduce the amount of water that leaks out during storage and cooking of this raw meat. As a result, the fat of the emulsion contained in the meat after dehydration is concentrated, and the fat can be contained in a higher concentration.
【００１０】また、無理に高濃度に含有された脂肪の乳
化液を注入する必要もなく、水分を５０％よりも多めの
乳化剤を使用しても、即ち、脂肪含有量の５０％以下の
乳化液を使用しても優れた霜降り肉を製造することがで
きる。というのは、水分含有量が多い乳化剤を生肉中へ
注入すると、その乳化剤は粘度が低いので乳化剤が生肉
中の隅々まで楽に注入され分散されやすい。そして、最
終的な製品に含まれる水分は、脱水工程により調整する
ことができるからである。Further, it is not necessary to inject an emulsion of fat contained in a high concentration forcibly, and an emulsifier having a water content of more than 50% is used, that is, emulsification of 50% or less of the fat content. Even if the liquid is used, excellent marbling meat can be produced. This is because when an emulsifier having a high water content is injected into raw meat, the emulsifier has a low viscosity, so that the emulsifier is easily injected and dispersed in every corner of the raw meat. The water content of the final product can be adjusted by the dehydration process.
【００１１】このように、本発明の方法によって製造さ
れた霜降り肉は、肉中に分散された脂肪は、粒状になっ
たり、偏ったりせずに、自然に分散された状態になって
いる。しかも、脱水の程度により、生肉中の脂肪比率を
調整することができる。本発明において使用するマッサ
ージ装置には、ハム製造用の回転ドラムを使用すること
ができる。マッサージ処理には、通常、回転数２５回転
／分程度で行なう。この回転の目的は、肉に注入された
乳化液を均一に拡散させること、および、チャーニング
（脂肪粒子の成長）をおこさせることである。このマッ
サージで物理的な攪拌を与えることにより、乳化剤の膜
を有する脂肪粒子を合一させ、次第に脂肪粒子を成長さ
せることにより析出させ、自然に近い霜降り肉とするこ
とができる。ただし、この処理をやりすぎると脂肪粒が
大きくなりすぎて霜降り肉らしい自然感を損ない、ま
た、加熱時の脂肪の流出を助長する。As described above, in the marbled meat produced by the method of the present invention, the fat dispersed in the meat is naturally dispersed without being granulated or biased. Moreover, the fat ratio in the raw meat can be adjusted depending on the degree of dehydration. The massage device used in the present invention may be a rotary drum for ham production. The massage process is usually performed at a rotation speed of about 25 rotations / minute. The purpose of this rotation is to evenly disperse the emulsion injected into the meat and to cause churning (growth of fat particles). By giving physical agitation with this massage, the fat particles having a film of the emulsifier are coalesced, and the fat particles are gradually grown to cause precipitation, whereby a marbled meat close to natural can be obtained. However, if this treatment is performed too much, the fat grains become too large and the natural feeling of marbling meat is impaired, and the outflow of fat during heating is promoted.
【００１２】本発明において使用することのできる乳化
剤には、従来、霜降り肉の製造に使用されている全ての
乳化剤を使用することができる。例えば、乳化剤とし
て、カゼインナトリウム、乳精、脱脂粉乳等の乳蛋白
質、卵蛋白質、大豆蛋白質、小麦蛋白質等の植物蛋白
質、蛋白加水分解物、フォスファチジルコリン、フォス
ファチジルエタノールアミン等の燐脂質、キトサン、シ
ュガーエステル、ポリグリセリン脂肪酸エステル、ソル
ビタン脂肪酸エステル、天然ガム等が使用できる。ま
た、これらの乳化剤を適当に組み合わせることにより、
乳化剤同士の相乗作用により乳化力を高め、また乳化剤
の流動性を高めて、乳化剤の全体使用量を減らすことが
できる。また、その組み合わせにより、食感を自然なも
のとすることができる。As the emulsifier that can be used in the present invention, all emulsifiers conventionally used in the production of marbling meat can be used. For example, as an emulsifier, casein sodium, milk protein such as milk sperm, skim milk powder, egg protein, soy protein, plant protein such as wheat protein, protein hydrolyzate, phosphatidylcholine, phospholipid such as phosphatidylethanolamine, etc. , Chitosan, sugar ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, natural gum and the like can be used. Also, by properly combining these emulsifiers,
The synergistic action of the emulsifiers enhances the emulsifying power and also enhances the fluidity of the emulsifier, thus reducing the total amount of the emulsifier used. Moreover, the texture can be made natural by the combination.
【００１３】本発明で使用する、常温で固体の脂肪と
は、例えば、牛脂、豚脂、乳脂等の動物油、及びパーム
油等の植物油が用いられる。本発明で使用する、常温で
液体の脂肪とは植物性油脂等が用いられる。常温で液体
の脂肪は、本来は、生肉中に注入すると保持性が悪く、
溶出し易いが、乳化剤同士の相乗作用によって、生肉の
冷蔵保存時および調理時ともに、肉中の保持性が良いも
のとなる。The fat which is solid at room temperature used in the present invention includes, for example, animal oils such as beef tallow, lard and milk fat, and vegetable oils such as palm oil. The fat that is liquid at room temperature used in the present invention includes vegetable oils and fats. Originally, liquid fat at room temperature has poor retention when injected into raw meat,
Although it is easy to elute, the synergistic action of the emulsifiers provides good retention of the meat in the meat both during cold storage and cooking.
【００１４】本発明で生肉内に注入する方法は、筋肉注
射法、及び／又は血管注射法により注入する。特に、血
管注射法により、毛細血管を伝わって、肉組織の隅々ま
で、乳化液を均一に分散させることができる。本発明に
適用できる牛肉は、豚肉、馬肉、羊肉等の全ての食肉に
適用可能である。The method of injecting into the raw meat in the present invention is the intramuscular injection method and / or the vascular injection method. In particular, by the vascular injection method, the emulsion can be evenly distributed throughout the meat tissue along the capillaries. The beef applicable to the present invention is applicable to all meats such as pork, horse meat and lamb.
【００１５】[0015]
【実施例１】オーストラリア産の牛のモモ肉に、脂肪：
水：乳化剤＝５０：４６：４の配合の乳化液を注射し
た。乳化剤として、燐脂質、カゼイネート、脱脂粉乳、
植物蛋白質等の混合物を用いた。注射装置として、ハム
製造用のインジェクターを用い、１ｋｇ／ｃｍ2 の圧力
で注射し、乳化液の注射量は、肉重量１００に対し、２
０とした。これを２時間静置した。[Example 1] Australian beef thigh meat and fat:
An emulsion containing water: emulsifier = 50: 46: 4 was injected. As an emulsifier, phospholipids, caseinates, skim milk powder,
A mixture of plant proteins and the like was used. Using an injector for ham production as an injection device, injection was performed at a pressure of 1 kg / cm 2 , and the injection amount of the emulsion was 2 to 100 parts of meat weight.
It was set to 0. This was left to stand for 2 hours.
【００１６】つぎに、プレスハム製造で使う脱色用のボ
ール状遠心脱水機で脱水して、乳化液中に含まれていた
余分な水を除去するとともに、牛肉中に分散していた脂
肪の濃度を高めた。この脱水処理には、前記遠心脱水機
を回転数２０００ｒ・ｐ・ｍとして６分間脱水した。で
きあがった製品の重量は、もともとの肉１００に対して
１１３となった。すなわち、乳化液を肉重量１００に対
し２０加えていたので、約７程度の水がこの脱水処理に
より除去されたことになる。Next, dehydration was performed with a ball-shaped centrifugal dehydrator for decolorization used in the production of pressed ham to remove excess water contained in the emulsion and the concentration of fat dispersed in beef. Raised. In this dehydration treatment, the centrifugal dehydrator was rotated at a rotation speed of 2000 r · p · m for 6 minutes. The finished product weighed 113 for 100 original meat. That is, since 20 emulsions were added to 100 parts by weight of meat, about 7 water was removed by this dehydration treatment.
【００１７】製造された製品は、析出した脂肪が均一に
分散されており、不自然な脂肪のぶつぶつした粒子の存
在もなく、自然感にあふれるものであった。The produced product had a uniform distribution of precipitated fat and was free from the presence of unnatural fat-crushed particles, and had a natural feeling.
【００１８】[0018]
【実施例２】オーストラリア産の牛のモモ肉に、脂肪：
水：乳化剤＝５０：４６：４の配合の乳化液を注射し
た。乳化剤として、燐脂質、カゼイネート、脱脂粉乳、
植物蛋白質等の混合物を用いた。注射装置として、ハム
製造用のインジェクターを用い、１ｋｇ／ｃｍ2 の圧力
で注射した。乳化液の注射量は、肉重量１００に対し、
２５とした。[Example 2] Australian beef thigh meat and fat:
An emulsion containing water: emulsifier = 50: 46: 4 was injected. As an emulsifier, phospholipids, caseinates, skim milk powder,
A mixture of plant proteins and the like was used. An injector for producing ham was used as an injection device, and injection was performed at a pressure of 1 kg / cm 2 . The injection amount of emulsion is 100 for the meat weight,
It was set to 25.
【００１９】つぎに、乳化液の注射された牛肉に対して
ハム製造用の回転ドラムを用い、ドラムの回転数を２５
回転／分としてマッサージして脂肪を分散させると同時
に析出させた。つぎに、プレスハム製造で使う脱色用の
ボール状遠心脱水機で脱水して、乳化液中に含まれてい
た余分な水を除去するとともに、牛肉中に分散していた
脂肪の濃度を高めた。この脱水処理には、前記遠心脱水
機を回転数２０００ｒ・ｐ・ｍとして６分間脱水した。
できあがった製品の重量は、もともとの肉１００に対し
て１１５となった。すなわち、乳化液を肉重量１００に
対し２５加えていたので、約１０程度の水がこの脱水処
理により除去されたことになる。Next, using a rotating drum for ham production, the beef injected with the emulsion was rotated at a rotating speed of 25.
Massaged as revolutions / minute to disperse fat while precipitating. Next, it was dehydrated with a ball-shaped centrifugal dehydrator for decolorization used in the production of press ham to remove excess water contained in the emulsion and to increase the concentration of fat dispersed in beef. . In this dehydration treatment, the centrifugal dehydrator was rotated at a rotation speed of 2000 r · p · m for 6 minutes.
The finished product weighed 115 for 100 original meat. That is, since 25 emulsions were added to 100 parts by weight of meat, about 10 water was removed by this dehydration treatment.
【００２０】製造された製品は、肉繊維に沿って流れ込
みがあり、また脂肪が均一に分散されており自然な霜降
り肉が得られた。The product produced had a natural frosted meat with a flow along the meat fibers and a uniform distribution of fat.
【００２１】[0021]
【実施例３】本実施例において使用した乳化液の成分組
成を脂肪：水：乳化剤：＝３５：６２：３とし、脱水処
理時間を１０分とした。その他の条件は全て実施例２と
同じにしてオーストラリア産の牛のモモ肉にこの乳化液
を適用した。乳化液の注入後の重量は、もとの肉１００
に対して１３３とした。脱水後の重量は１１５となっ
た。すなわち、乳化液を肉重量に対し３３加えていたの
で、約１８程度の水がこの脱水処理により除去されたこ
とになる。Example 3 The component composition of the emulsion used in this example was fat: water: emulsifier: = 35: 62: 3, and the dehydration treatment time was 10 minutes. All other conditions were the same as in Example 2, and this emulsion was applied to Australian beef thigh meat. The weight after injection of the emulsion is 100% of the original meat.
To 133. The weight after dehydration was 115. That is, since the emulsion was added to the meat weight by 33, about 18 water was removed by this dehydration treatment.
【００２２】製造された製品は、肉繊維に沿って流れ込
みがあり、また脂肪が均一に分散されており自然な霜降
り肉が得られた。本実施例では、乳化液中に含まれてい
る脂肪濃度を前記実施例１及び２よりも低濃度とした。
本発明では、このように、脂肪含有量が少ない乳化液を
使用しても、実施例１及び２と同じ量の脂肪を生肉中に
注入することができ、自然な外観の霜降り肉が得られる
ので、乳化液を製造するのに、特に乳化液の脂肪含有率
を高率にする必要はない。The product produced had a flow along the meat fibers, and the fat was evenly distributed, giving a natural marbling meat. In this example, the concentration of fat contained in the emulsion was set to be lower than those in Examples 1 and 2.
In the present invention, as described above, even when an emulsion having a low fat content is used, the same amount of fat as in Examples 1 and 2 can be injected into the raw meat, and a marbling meat having a natural appearance can be obtained. Therefore, it is not necessary to particularly increase the fat content of the emulsion for producing the emulsion.
【００２３】[0023]
【発明の効果】以上詳細に説明したように、本発明によ
れば、常温で固体または液体の脂肪を乳化剤により乳化
液とし、該乳化液を生肉に注入し、脱水装置により脱水
することにより、製造された霜降り肉及びその製造方法
は次の効果を有する。
（１）本発明の霜降り肉は生肉状態でドリップが出にく
い。As described in detail above, according to the present invention, solid or liquid fat at room temperature is made into an emulsion with an emulsifier, and the emulsion is injected into raw meat and dehydrated by a dehydrator, The produced marbling meat and its production method have the following effects. (1) The marbling meat of the present invention is less likely to drip in a raw meat state.
【００２４】（２）脂肪が均一に分散し、外観が自然に
近く緻密な霜降り肉が得られる。
（３）脱水処理を調整することにより、生肉中に注入さ
れた乳化液中に含まれる水分の量を脱水によりコントロ
ールすることができるので、乳化液を作る際、特に脂肪
含有率を高率にする必要がない。
（４）本発明の霜降り肉を焼いたときに焼き縮みが少な
く、繊維感のある自然な食感となる。(2) The fat is uniformly dispersed, and the appearance is close to natural, and a dense marbled meat can be obtained. (3) By adjusting the dehydration treatment, it is possible to control the amount of water contained in the emulsion injected into the raw meat by dehydration, so that the fat content is particularly high when the emulsion is prepared. You don't have to. (4) When the marbling meat of the present invention is grilled, there is little shrinkage and a natural texture with a fibrous texture is obtained.
【００２５】（５）もともとの赤身モモ肉に比べて、本
発明の霜降り肉は脂肪のうま味があり、柔らかい霜降り
肉が得られる。(5) Compared to the original red thigh meat, the marbling meat of the present invention has an umami of fat and a soft marbling meat is obtained.
Claims (3)
より乳化液とし、該乳化液を生肉に注入し、脱水装置に
より脱水することを特徴とする霜降り肉の製造方法。1. A method for producing marbling meat, which comprises emulsifying solid or liquid fat at room temperature into an emulsion, pouring the emulsion into raw meat, and dehydrating the meat with a dehydrator.
より常温で液体の乳化液とし、該乳化液を生肉に注入
し、マッサージし、脱水装置により脱水することを特徴
とする霜降り肉の製造方法。2. A method for producing marbling meat, which comprises emulsifying a fat that is solid or liquid at room temperature into an emulsion that is liquid at room temperature, injecting the emulsion into raw meat, massaging and dehydrating with a dehydrator. .
方法により製造された霜降り肉。3. Marbled meat produced by the method for producing marbled meat according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3169810A JPH0771460B2 (en) | 1991-07-10 | 1991-07-10 | Marbled meat and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3169810A JPH0771460B2 (en) | 1991-07-10 | 1991-07-10 | Marbled meat and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0515342A true JPH0515342A (en) | 1993-01-26 |
| JPH0771460B2 JPH0771460B2 (en) | 1995-08-02 |
Family
ID=15893322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3169810A Expired - Lifetime JPH0771460B2 (en) | 1991-07-10 | 1991-07-10 | Marbled meat and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0771460B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5766045A (en) * | 1995-04-28 | 1998-06-16 | Furukawa Electric Co., Ltd. | Conductor connection terminal unit |
| JP2007517521A (en) * | 2004-01-08 | 2007-07-05 | 吉田 英明 | Meat marinade consisting of fat, protein and bite-sized pieces of meat |
| CN108925880A (en) * | 2018-08-06 | 2018-12-04 | 苏州闻达食品配料有限公司 | A kind of snowflakes beef production method |
| CN113892633A (en) * | 2021-10-22 | 2022-01-07 | 上海福美泰生物科技有限公司 | Fat-injected snowflake meat injection and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5941385A (en) * | 1982-08-31 | 1984-03-07 | Sumikin Coke Co Ltd | Insert of hollow protecting pipe for measurement of temperature in coke oven coal |
-
1991
- 1991-07-10 JP JP3169810A patent/JPH0771460B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5941385A (en) * | 1982-08-31 | 1984-03-07 | Sumikin Coke Co Ltd | Insert of hollow protecting pipe for measurement of temperature in coke oven coal |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5766045A (en) * | 1995-04-28 | 1998-06-16 | Furukawa Electric Co., Ltd. | Conductor connection terminal unit |
| JP2007517521A (en) * | 2004-01-08 | 2007-07-05 | 吉田 英明 | Meat marinade consisting of fat, protein and bite-sized pieces of meat |
| CN108925880A (en) * | 2018-08-06 | 2018-12-04 | 苏州闻达食品配料有限公司 | A kind of snowflakes beef production method |
| CN113892633A (en) * | 2021-10-22 | 2022-01-07 | 上海福美泰生物科技有限公司 | Fat-injected snowflake meat injection and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0771460B2 (en) | 1995-08-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1190431A (en) | Low-fat spread and process for producing same | |
| US5965179A (en) | Treatment of chocolate so that the chocolate treated contains added water | |
| JP3585848B2 (en) | Emulsion for processed meat and processed meat using it | |
| FI93601C (en) | The method produces an edible plasticized dispersion | |
| EP0366998A1 (en) | Gelled emulsion and process for producing the same | |
| JP2007267703A (en) | Method for producing marbled meat oil and fat composition, and method for producing marbled meat | |
| SU301014A1 (en) | METHOD OF PREPARATION OF PRODUCTS, SIMULATING L1YASOPRODUCTS | |
| JPH0515342A (en) | Marbled meat and its preparation | |
| US3386835A (en) | Method of preparing oil-water emulsions | |
| EP0139398B1 (en) | Margarine products or spreads and method for their manufacture | |
| US4219576A (en) | Method of manufacturing a simulated corned beef product | |
| US4379084A (en) | Protein material and method for the manufacture thereof | |
| JPH0659166B2 (en) | Oil and fat emulsion and processing method of raw meat using it | |
| US3215534A (en) | Process for enhancing the palatability of meats | |
| US4091121A (en) | Method for making imitation margarine | |
| JPH0427824B2 (en) | ||
| JP2008035733A (en) | Pickling liquid | |
| JPS5963154A (en) | Preparation of bean curd coagulated with bittern | |
| EP0355058A2 (en) | Food product | |
| JPH0530433B2 (en) | ||
| JP2609985B2 (en) | Restructured meat product and method for producing the same | |
| JPS6119228B2 (en) | ||
| JP2009278916A (en) | Water-in-oil emulsified oil-and-fat composition | |
| SU1472022A1 (en) | Method of producing cased-in ham | |
| JPH0767381B2 (en) | Ham products with marbling texture and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 19960213 |