JPH0533020B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to an improvement in a method for producing bone-in sausage.

[Conventional technology]

Conventionally, bone-in sausages are produced by filling the intestine with mixed minced meat, inserting bones, and then subjecting the sausage to heat treatments such as drying, smoking, and boiling.
The invention of JP-A No. 62-220170, the distal end portion of a quantitative filling nozzle that can deliver a predetermined amount of raw meat is appropriately curved in the axial direction to correspond to the degree of curvature of the bone, and this quantitative filling nozzle A guide groove is formed on the outer periphery of the intestine so that the bone attached along the axial direction can fit therein, and the bone is inserted between the guide groove and the inserted intestine along the metered filling nozzle. After fixing the tip with a clip, feed the raw meat into the intestines through the quantitative filling nozzle, and while holding the clip part, slide it along with the bone to the tip of the quantitative filling nozzle, and fill the raw meat around the bone with a fixed amount of bone. An invention disclosed in Japanese Patent Application Laid-Open No. 63-279744 has been proposed as a method for producing sausages with sauce.

[Problem to be solved by the invention]

In the former among those described in the prior art,
Since bones were inserted after filling the intestine with mixed minced meat, there was a problem in that the amount of meat in the intestine was not constant (poor quantitative performance).

In addition, in the latter case, it is difficult to position the bone in the center of the filler meat in the intestines, so the shape of the product is irregular and looks bad, which tends to cause variations in the product, and the irregular shape makes it difficult to eat. Moreover, there was a problem in that the meat dough that adhered to the bones tended to be unevenly distributed, making it difficult to eat without leaving any meat dough behind.

Therefore, the present invention has been made in view of the problems of the prior art, and its purpose is to position the animal bones in the center of the mixed dough in the intestines and to transport them into the intestines. To provide a novel method for producing bone-in sausages, which enables quantitative filling of sausages and efficiently produces products with regular shapes in large quantities.

[Means to solve the problem]

The present invention consists of a first step of salting and aging the raw meat, then chopping it, adding an appropriate amount of spices and seasonings, and kneading it to obtain a mixed minced meat; Before filling and stuffing the intestine, a second step of inserting the animal bone, which has been boiled, washed and cut into a predetermined length, into the intestine, and rotating the animal bone while holding the intestine and one end of the animal bone. A third step of filling the intestines with a fixed amount of meat paste and placing the animal bones in the center of the filled mixed meat mixture in the intestines, and drying the mixed meat mixture with bones obtained in the third step. , a fourth step of smoking and boiling the bone-in sausage.

〔Example〕

The method of the invention will be described with reference to the flow diagram shown in FIG.

The steps for manufacturing and commercializing bone-in sausage using the present invention are as follows.

1st process The main raw material, raw meat [livestock meat (pork, beef, goat meat, sheep meat, poultry meat, rabbit meat, etc.), fish meat (tuna, cod, etc.)] is primarily processed according to the raw material specifications. Then, cut to the size of the raw material specifications.
After processing and weighing, the specified amounts of carcinogens (sodium nitrite, potassium nitrate, sodium nitrate, etc.), binding reinforcing agent (polymerized phosphate), antioxidant (sodium ascorbate), and salt are added and mixed. 3℃
Salted and aged for about 72 hours.

2nd step: The salted and aged raw meat is crushed or roughly ground using a chopper.

3rd process Add spices (pepper pepper, pepper,
Add nutmeg, caraway, coriander, onion, garlic, etc.) and chemical seasonings, mix in a mixer, and knead to make seasoned mixed paste.

Fourth step: The prepared animal bone 20 of a predetermined length is placed into the washed and swollen intestine 10.

Incidentally, the animal bone 20 is subjected to the following pretreatment. That is, stick-shaped animal bones (pork ribs, pork fibulas, etc.) are boiled (about 30 minutes at 100°C) to remove attached meat and periosteum, and then washed. 5th process Mixed minced meat after 3rd process 15 is quantitatively filled into the intestine 10 through the animal bone 20 so that the animal bone is in the center.

In this case, hold the intestine 10 and one end of the animal bone 20 (the left end in the case of FIG.
Filling nozzle 30 while rotating as shown in the figure.
The right end of the intestine 10 is squeezed after filling with the mixed minced meat 15 spewed out from the intestine 10 and filling the intestine 15 in a fixed quantity.

Although FIG. 3A shows an example in which both ends of the animal bone 20 protrude outward, it is of course possible to bury the animal bone 20 so that the animal bone 20 does not protrude from the intestine 10.

6th Step The intestine stuffed product obtained through the 5th step is heat treated by drying, smoking (about 60 to 90 minutes), and boiling (about 30 minutes at 80°C).

7th Step Furthermore, the product that has gone through the 6th step is cooled, vacuum packed, and sterilized to produce a final product.

〔Effect of the invention〕

According to the manufacturing method of the present invention, it is possible to position the animal bone in the center of the mixed dough in the intestine, and it is also possible to fill the intestine in a fixed amount, and the meat dough is distributed almost evenly around the bones. Since they adhere to each other, well-shaped bone-in sausages can be produced in large quantities and efficiently.

[Brief explanation of drawings]

Figure 1 is a flow diagram showing the manufacturing method of the present invention, Figure 2 is a schematic diagram showing the process of quantitatively filling mixed minced meat in the manufacturing method of the present invention so that the animal bones are in the center, and Figure 3A. FIG. 3B is a longitudinal cross-sectional view of the intestinal filling product filled by the manufacturing method of the present invention, and FIG. 3B is a cross-sectional view of the intestinal filling product filled by the manufacturing method of the present invention. 10...Intestines, 15...Mixed minced meat, 20...Animal bones.

Claims (1)

[Scope of Claims] 1. A first step of salting and aging the raw meat, chopping it, adding an appropriate amount of spices and seasonings, and kneading to obtain a mixed minced meat; and the mixed minced meat obtained in the first step. A second step of inserting boiled, washed and cut animal bones into the intestines into the intestines before filling the intestines with the intestine, and inserting the animal bones into the intestines while holding the intestines and one end of the animal bones. a third step of filling the intestine with a fixed amount of grated material while rotating and arranging the animal bone in the center of the filled and mixed grated material in the intestine; and the mixed grated meat with bones obtained in the third step. A method for producing bone-in sausage, comprising a fourth step of drying and smoking the material, and boiling the material.