JPH05328888A - Meat cake and its production - Google Patents

Abstract

PURPOSE:To produce an inexpensive meat cake showing flavor and texture of cuttlefish. CONSTITUTION:Fine pieces of meat 10 using smooth muscle part of stomach of bovine are blended with wheat flour 19 and roasted to give a meat cake 1. The meat cake 1 is produced by collecting smooth muscle part of stomach of bovine to give meat lump, processing the meat lump into fine meat pieces or minced state, then blending the meat pieces with wheat flour and roasting. Another meat cake is prepared by pressing and extending the smooth muscle part of stomach of bovine and roasting. This meat cake is used for food as an extended meat cake as it is or torn cuttlefish-like torn meat cake or cut into various shapes such as stick form.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cracker-shaped or squid-like meat confectionery using meat as a raw material and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, there is a confectionery made from seafood such as squid and small fish and processed into rice crackers. This one is
It is prepared by appropriately cutting seafood, seasoning it, and then baking it. Specifically, there are fried squid confectionery, squid, etc.

Marine products have been an important food source since ancient times.
This marine product is rich in various nutritional components such as essential amino acids, vitamins and minerals required by humans, and umami components such as amino acids and inosinic acid. Therefore, it is a nutritious and delicious food. Therefore, as described above, when this marine product is used as a raw material for confectionery, it is possible to produce a delicious confectionery that is rich in nutrients.

[0004]

[Problems to be Solved] Therefore, the inventor has conducted keen research to produce a nutritious and delicious confectionery using other raw materials, like the confectionery. In view of such problems, the present invention aims to provide an inexpensive meat confectionery that exhibits the flavor and texture of squid and a manufacturing method thereof.

[0005]

The present invention provides a meat confectionery characterized in that a smooth muscle portion of a cow's stomach and a confectionery base material such as wheat flour are mixed and baked. This meat confectionery is manufactured, for example, as follows. That is, the meat mass obtained by collecting the smooth muscle portion of the stomach of a cow is processed into a meat piece or minced meat pieces, and then a confectionery base material such as wheat flour is added to it, and then this is baked. ..

The term "stomach" refers to the rumen, reticulum, abomasum, and abomasum of cows. Particularly, the rumen is preferable as the stomach. That is, a cow has four stomachs, and the rumen is the largest stomach, which accounts for about 80% of the whole stomachs. The rumen is also the stomach where the food eaten by cows arrives for the first time. Here, food is fully digested and absorbed and transported to the rumen. Therefore, this rumen contains calcium,
It is rich in nutrients such as vitamins and has a high nutritional value. In the present invention, a rumen as well as a rumen can be used.

It is preferable to add a seasoning such as amino acid seasoning and salt when processing the above-mentioned meat mass. Then, a confectionery base material such as flour is added to the above-mentioned minced meat and mixed. At this time, it is preferable to add additives such as the above-mentioned seasoning and other preservatives or antioxidants. Moreover, you may add the said additive to a confectionery base material. The confectionery base material includes wheat flour, rice, soybeans, buckwheat, and the like.

Next, the meat paste is formed into a desired confectionery shape and then baked. The temperature is 160 ~ 20
0 ° C is preferred. Also, after baking, 160 ~ 200 ℃
It is preferable to deep-fry. Further, preferably after frying, it is dried at 50 to 100 ° C. It is preferable that the pieces of the lump of meat have a size of, for example, 3 mm to 9 mm.

Another meat confectionery is characterized in that the smooth muscle portion of the stomach of a cow is spread and baked. In producing this product, the smooth muscle part of the stomach of a cow is sampled, spread to form meat, and then baked. The meat confectionery produced in this manner can be torn into various shapes such as crispy squid, or cut into various shapes such as stick-shaped, hail-like, grilled-style, and round.

[0010]

FUNCTION AND EFFECT In the meat confectionery of the present invention, the smooth muscle portion of the cow's stomach is used. The smooth muscle part of the cow's stomach is a delicious part called mino, which is eaten with roasted meat. This part has little animal odor and no habit. It is also highly elastic and has a squid-like texture. Also, this meat confectionery has the same flavor as squid.

The stomach is an organ that digests and absorbs food and has a high nutritional value. Therefore, the meat confectionery using this stomach is rich in nutrition. Further, conventionally, the beef stomach is used as roasted meat and most of it is discarded. By using this as a raw material for meat confectionery, new demand will be created and effective use of food resources will be achieved. Further, therefore, the meat confectionery can be manufactured at low cost. As described above, according to the present invention, it is possible to provide an inexpensive meat confectionery that exhibits the flavor and texture of squid and a manufacturing method thereof.

[0012]

【Example】

Example 1 A meat confectionery according to the present invention will be described with reference to FIGS. 1 and 2. As shown in FIG. 1, the meat confectionery 1 of this example is produced by mixing the meat pieces 10 of the smooth muscle portion of the rumen of a cow and the flour 19 and baking the mixture. The manufacturing method will be described in detail below.

First, the rumen of a cow is collected. The epidermis of the rumen is peeled off to obtain a lump of smooth muscle. One cow yields about 6 kg of cow rumen and about 3 kg of smooth muscle. Next, this smooth muscle portion is cut into strip-shaped thin pieces 10 of about 3 to 9 mm using a cutter. Next, 64 kg of the meat pieces 10 and 18 kg of wheat flour are prepared, and these are mixed. During this mixing, 250 g amino acid seasoning, 330 g table salt, and 720 g sweetener are added. This gives a meat paste.

Next, this meat paste is formed into a desired shape such as a Senbei shape, and then this is placed in a rotary baking machine for 18 minutes.
Bake at 5 ° C. Next, spray it with soy sauce. Then, deep-fry at 180 ° C. Then, it dries at 70 degreeC with a dryer. With this, about 50 kg
The meat confectionery 1 is obtained.

In the meat confectionery 1 of this example, a meat strip 10 using the smooth muscle portion of the rumen of a cow is used as a meat raw material. This is a delicious part called mino, which is eaten with roasted meat, has little animal odor, and has no habit. It is also highly elastic and has a squid-like texture. In addition, this meat confectionery has a squid flavor.

The cow has four stomachs, and the rumen is the largest stomach. The rumen is also the stomach where food eaten by cows arrives for the first time. here,
Food is fully digested and absorbed and transported to the rumen. Therefore, this rumen contains abundant nutrients such as calcium and vitamins and has a high nutritional value.

Conventionally, the rumen of a cow has been used as roasted meat as described above, and most of it has been discarded. By using this as a raw material for meat confectionery, new demand will be created and effective use of food resources will be achieved. Further, therefore, meat confectionery can be manufactured at low cost. In addition, in this example, the smooth muscle portion is divided into thin pieces 10.
Although an example of cutting is shown in the above, this can be processed into a minced shape and used in the same manner.

Example 2 As shown in FIG. 2, the meat confectionery of this example is obtained by pressing the smooth muscle portion of the rumen of a cow and baking it to obtain a plate-shaped meat confectionery 11
It is what In producing the rolled meat confectionery 11, the smooth muscle portion of the rumen of a cow is collected in the same manner as in Example 1. Next, this product is put between iron plates heated to about 185 ° C., pressed and baked. Thereby, as shown in FIG. 2, a plate-shaped rolled meat confectionery 11 having a thickness of 0.5 to 1 mm is obtained. Prior to the pressing, the smooth muscle portion of the cow is seasoned with an amino acid seasoning and salt. Others,
This is the same as the first embodiment. Also in this example, the same effect as that of the first embodiment can be obtained.

Example 3 As shown in FIG. 3, the meat confectionery of this example is obtained by tearing the roasted meat confectionery 11 obtained in Example 2 into a squid-like saki meat confectionery 12. This product has the same texture and flavor as the so-called squid. Others are the same as in the first embodiment. Also in this example, the same effect as that of the first embodiment can be obtained.

[Brief description of drawings]

FIG. 1 is a perspective view of a meat confectionery of Example 1.

FIG. 2 is a perspective view of a rolled meat confectionery according to a second embodiment.

FIG. 3 is a perspective view of a stick-shaped toasted Saki confectionery of Example 3.

[Explanation of symbols]

 1. ． ． Meat confectionery, 10. ． ． 10. Smooth muscle part thin pieces ． ． Rolled meat confectionery, 12. ． ． Saki meat confectionery, 19. ． ． flour,

Claims (4)

[Claims] 1. A meat confectionery characterized by mixing a smooth muscle portion of a cow's stomach and a confectionery base material such as flour and baking the mixture. 2. A meat confectionery comprising a smooth muscle portion of a cow's stomach stretched and baked. 3. A lump of meat obtained by collecting a smooth muscle portion of a cow's stomach is processed into a strip shape or a minced shape, and then a confectionery base material such as flour is added thereto, and then baked. A method for producing a characteristic meat confectionery. 4. A method for producing a meat confectionery, which comprises squeezing a lump of meat obtained by collecting a smooth muscle part of a cow's stomach under heating so as to form an extended meat and baking it.