JPH06253784A - Processing of edible poultry or animal meat - Google Patents

Abstract

PURPOSE:To provide a process for treating poultry or animal meat to easily obtain an easily cookable, e.g. seasonable poultry or animal meat, especially meat for steak, at home or in a restaurant. CONSTITUTION:A mesh scorch pattern is applied to the surface of a raw flat meat (meat for steak) or the surface of a cube meat is lightly broiled. The meat is put into a heat-resistant flexible bag, vacuum packaged, immersed in hot water of 60-100 deg.C and immediately cooled after the heat-treatment.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating edible poultry and meat such as uncooked chicken and other poultry, beef and other meat or steak meat.

[0002]

BACKGROUND ART Cooked foods such as hamburger steak, meatballs, hams and sausages are made of a flexible or flexible bag or tray made of a single material such as pressure-resistant and heat-resistant polyester, polyethylene, aluminum foil, or a laminated material. Put in, 105
Retort bouch foods obtained by heat sterilization with pressurized steam at ~ 130 ° C for 40 to 60 minutes are well known in the art.

[0003]

DISCLOSURE OF THE INVENTION The present invention is not a conventional retort food in which cooked food is placed in a pressure-resistant and heat-resistant bag and sterilized by pressurized steam, but uncooked bird or meat or uncooked food. The product obtained by putting the poultry meat and seasonings of No. 3 in a pressure-resistant, heat-resistant, flexible bag or tray and cooking and processing uncooked poultry meat during the heat treatment,
The present invention has been achieved as a result of research on a method of treating avian meats that can be easily seasoned and cooked and then provided for consumption.

[0004]

DISCLOSURE OF THE INVENTION According to the present invention, uncooked poultry meat of a suitable shape having a surface with a grain or lightly baked surface is used as it is, or with roasted onions, other boiled vegetables, seasonings. With materials such as pressure resistance, heat resistance,
After packing in a flexible bag or tray and vacuum packaging, 60 to 1
It is a method of treating poultry meat characterized by immersing in hot water of 00 ° C., heating and immediately cooling.

In the present invention, the uncooked edible meat and meat of an appropriate shape means, in the case of poultry, the meat with or without legs, and in the case of meat, the flat meat for steak or the like, or the angular meat. Meat in the form of a meat, and the formed meat such as meat for steak includes the formed meat. 1 for these meats
Baking treatment at about 50 to 300 ° C for about 3 to 30 seconds, that is, lightly grilling the flat meat surface and the square meat (cubic meat such as dice) surface gives a brown color , Or several small pieces of meat in a vacuum to prevent them from sticking together during heat treatment, and
The temperature is set to 150 to 300 ° C. because if the temperature is lower than 150 ° C., the baking is insufficient, and if it exceeds 300 ° C., a burning odor is generated and it is inappropriate.

The salt, pepper and other seasonings are sprayed at the time of the baking treatment, especially when the scent is imparted. For example, when the salt content is 2% or more, it becomes salty. After sprinkling about 0.3% of pepper, it is preferable to quickly bake. Then, if left for about 5 minutes after spraying, the baked meat is vacuum-packed in a bag and subjected to heat treatment, so that the meat juice in the uncooked meat oozes out during the treatment, so the water content is removed. Therefore, it is preferable to leave it for about 5 minutes.

In the heat treatment of the present invention, the uncooked vegetarian meat that has been baked or the uncooked vegetarian meat,
Add roasted onion, other boiled vegetables and seasonings, and after vacuum packaging, boil them in hot water at 60-100 ° C.
The temperature of the hot water was set to 60 to 100 ° C. for the immersion and heating for 2 to 40 minutes because the meat protein is not denatured below 60 ° C. and the meat quality becomes harder than 100 ° C. is there. In the case of hot water heating of steak (flat shape) meat having a thickness of 9 to 12 mm, at 100 ° C., the layer is 2 to 2.5 minutes, the medium is 2.5 to 3.5 minutes, and the well is 3. 5 to 6 minutes are preferable. At 95 ° C, the layer is 2 to 3 minutes, the medium is 3 to 4 minutes, and the well is 4-1.
0 minutes is preferable, and at 70 ° C, the layer is 15 to 20 minutes,
The medium is preferably 20 to 25 minutes and the well is preferably 25 to 30 minutes. At 60 ° C, the rare is 20 to 25 minutes, the medium is preferably 25 to 30 minutes, the well is 30 to 35 minutes, and at 60 ° C, the rare is It is preferably 20 to 25 minutes, medium is 25 to 30 minutes, and well is 30 to 35 minutes. Further, in the case of heating hot water of a cube-shaped (dice-shaped) meat having a thickness of 4 cm, at 100 ° C., the layer has a layer size of 2-3.
Min, medium is 3 to 4 minutes, and well is 4 to 6 minutes. At 95 ° C, the layer is 2 to 3.5 minutes, the medium is 3.5 to 4.5 minutes, and the well is 4.5 to 10 minutes. Preferably, at 95 ° C, the rare is 2 to 3.5 minutes, the medium is 3.5 to 4.5 minutes, and the well is 4.5 to 10 minutes, and at 70 ° C, the rare is 17 to 22 minutes, the medium. 22-27 minutes, well-dwelling 27-32 minutes,
At 60 ℃, the rare is 22-27 minutes, the medium is 27-
It is preferably 32 minutes and the welder is 32 to 35 minutes. In any case, in the heat treatment with hot water at 60 to 100 ° C,
It is not possible to appropriately adjust the heating time according to the thickness, size, etc. of the flat meat or the cubic meat.

In the hot water heating treatment, the meat is vacuum-packaged because air is not present in a container such as a bag, so that the heating is performed uniformly without being floated from the hot water during the hot dipping heating. This is because it is performed, and because the cooling in the cooling process in the subsequent step is performed promptly, and the immediate cooling is at a temperature (60 ° C) or less to the extent that meat protein is not denatured. Then, it is cooled promptly.
The material used for the bag of the present invention means a heat-resistant and flexible packaging material selected from nylon, polyester, polyethylene and other simple substances or nylon / aluminum foil and other composites.

[0009]

Example 1 A 12 mm thick, 120 g steak beef on both sides, sprinkled with an appropriate amount of salt and pepper, allowed to stand for 5 minutes, marked with a roasting trowel, and then put together with 5 g of butter in a nylon bag. After being placed and vacuum-packed, it was immersed in hot water at 70 ° C. for 30 minutes, heated, immediately immersed in cold water at 15 ° C. and cooled to obtain a cooled meat (weldane) product for steak. The obtained cooled meat product for steaks is -30 ° C.
It was possible to store frozen for a long time (about 6 months to 1 year). Then, the frozen steak meat was thawed, taken out of the bag, heated, reconstituted, cooked and served for eating, and it was delicious.

[0010]

[Example 2] 9 mm thick, 90 g of steak-in-type shaped meat for steak, sprinkled with an appropriate amount of salt and pepper on both sides, left for 5 minutes, and then scored with a baking iron, and then 3
After vacuum packaging in a nylon bag with 6 g of butter, 6
It was immersed in hot water at 2 ° C. for 35 minutes, heated, immediately immersed in cold water at 15 ° C., and cooled to obtain a meat (medium) product for steak. The packed meat for steak thus obtained was frozen and stored at -30 ° C for a long period of time, the frozen meat was thawed, left at 5 ° C for 1 week, taken out of the bag, heated and restored.
It was delicious when cooked and served. The frozen meat could be stored for a long period of time.

[0011]

[Example 3] Six surfaces of 150 g of pork thigh meat of about 4 cm x 4 cm x 8 cm were baked in a frying pan heated to 200 ° C, put in a nylon bag together with 30 g of roasted leeks, and vacuum-packed. Immersion and heating in hot water of 100 ° C. for 6 minutes, immediately immersing in cold water of 15 ° C., and cooling to obtain a square meat (well gun) product. The obtained pig thigh meat is stored in a bag in a refrigerator at 5 ° C. and then immersed in boiling water,
After it was restored, it was sliced into thin pieces, served with sauce, and it was delicious. Further, it can be cut into a block having an appropriate size and used as a stew or the like. It was possible to store in a short period (about 25 to 30 days) by refrigeration at 5 ° C.

[0012]

[Example 4] 200 g of chicken drumsticks were cut into 4 cm squares, and the whole surface was baked with gold nets heated to 200 ° C, put in a nylon bag and vacuum-packed, and then in hot water at 80 ° C.
It was immersed for 7 minutes, heated, immediately immersed in cold water, and cooled to obtain a chicken leg product. The chicken thigh meat obtained was stored refrigerated at 5 ° C. Then take it out of the bag, sprinkle it with flour, potato starch, salt, and pepper.
It was fried in edible oil to obtain fried chicken with good taste.

[0013]

INDUSTRIAL APPLICABILITY According to the present invention, a cooled vacuum packaged meat product that can be easily reconstituted with hot water or a microwave oven can be mass-produced easily, and the reconstituted meat taken out from the package is Not only can this be seasoned or cooked as appropriate and served as food,
When it is stored, it can be refrigerated at about 5 ℃,
Since it can be frozen at or below ℃ and stored for a long period of time, it can be transported to a long-distance consumption area, and a useful method for treating avian meat has been obtained.

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] June 30, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0004

[Correction method] Change

[Correction content]

[0004]

Means for Solving the Problems According to the present invention, uncooked poultry meat of a suitable shape having a surface with a grain or lightly baked surface is used as it is, or with roasted onions, other boiled vegetables, seasonings. With materials such as pressure resistance, heat resistance,
60 to 1 after packing in a flexible bag or tray and vacuum packaging
It is a method of treating poultry meat characterized by immersing in hot water of 00 ° C., heating and immediately cooling.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction content]

In the heat treatment of the present invention, the uncooked vegetarian meat that has been baked or the uncooked vegetarian meat,
Add roasted onion, other boiled vegetables and seasonings, vacuum wrap them, then boil them in hot water at 60-100 ° C.
The temperature of the hot water was set to 60 to 100 ° C. for the immersion and heating for 2 to 40 minutes because the meat protein is not denatured below 60 ° C. and the meat quality becomes harder than 100 ° C. is there. In the case of heating steak (flat shape) meat with a thickness of 9 to 12 mm at 100 ° C., the layer is 2 to 2.5 minutes, the medium is 2.5 to 3.5 minutes, and the well is 3. 5 to 6 minutes are preferable. At 95 ° C, the layer is 2 to 3 minutes, the medium is 3 to 4 minutes, and the well is 4-1.
0 minutes is preferable, and at 70 ° C, the layer is 15 to 20 minutes,
The medium is preferably 20 to 25 minutes and the well is preferably 25 to 30 minutes. At 60 ° C, the rare is 20 to 25 minutes, the medium is 25 to 30 minutes, the well is 30 to 35 minutes, and at 60 ° C, the rare is It is preferably 20 to 25 minutes, medium is 25 to 30 minutes, and well is 30 to 35 minutes. Further, in the case of hot water heating of cube-shaped (dice-shaped) meat having a thickness of 4 cm, the layer is 2 to 3 at 100 ° C.
Minutes, medium is 3 to 4 minutes, and well is 4 to 6 minutes. At 95 ° C, the layer is 2 to 3.5 minutes, the medium is 3.5 to 4.5 minutes, and the well is 4.5 to 10 minutes. Preferably, at 95 ° C, the rare is 2 to 3.5 minutes, the medium is 3.5 to 4.5 minutes, the well is 4.5 to 10 minutes, and at 70 ° C, the rare is 17 to 22 minutes, the medium. 22-27 minutes, well-dwelling 27-32 minutes,
At 60 ℃, the rare is 22-27 minutes, the medium is 27-
It is preferably 32 minutes and the welder is 32 to 35 minutes. In any case, in the heat treatment with hot water at 60 to 100 ° C,
The heating time can be appropriately adjusted according to the shape, thickness, etc. of the flat meat or the cubic meat.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction content]

[0011]

Example 3 A surface of 150 g of pig thigh meat of about 4 cm × 4 cm × 8 cm was baked in a frying pan heated to 200 ° C., put it in a nylon bag together with 30 g of roasted leeks, vacuum-packed, and dried at 100 ° C. After immersion in hot water for 6 minutes and heating, it was immediately immersed in cold water at 15 ° C. and cooled to obtain a square meat (well-done) product. The obtained pig thigh meat was stored in a bag in a refrigerator at 5 ° C., soaked in boiling water, restored, sliced thinly, and served with sauce. Also cut into blocks of appropriate size,
It can also be used in stews. It was possible to store in a short period (about 25 to 30 days) by refrigeration at 5 ° C.

Claims (1)

[Claims] 1. A poultry meat of which the surface is scored and which has an appropriate shape is put alone or together with seasoning in a heat-resistant and flexible plastic bag, vacuum-packaged, and then 70-100 ° C.
A method for treating edible poultry meat, which comprises soaking in hot water, heating, and immediately cooling.