JPH06284862A - Production of food for enhancing flavor from raw fat as raw material - Google Patents

Abstract

PURPOSE:To obtain a food capable of enhancing flavor and capable of distributing and preserving at the normal temperature and being easily used as it is at any time. CONSTITUTION:Raw fats washed and selected in advance and having a suitable shape and size are filled in a can or a bag. Or, if necessary, raw fats are mixed with a seasoning solution and filled in a can or a bag. Then, they are heated in a retort sterilizer to sterilize them.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a flavor-enhancing food using raw fat such as pork fat as a raw material.

[0002]

2. Description of the Related Art For example, when shaping pork, excess fat is scraped off with a knife. This cut product is generally called raw fat in the sense of raw fat, and there are two types, namely, back fat and abdominal fat.

Conventionally, there are two types of raw fat, which are diced and minced. Most of the diced fat is used as an auxiliary fat such as ham and salami by mixing it into the fat. However, in recent years, it has been partially used as a floating body for ramen in heavy ramen shops. on the other hand,
Minced meat is used for kneading products such as fish meat sauce.

[0004]

However, conventionally, in the past,
Since raw fat is simply diced and minced, it is simply boiled and frozen.Therefore, in addition to the freezing equipment for distribution and storage, thawing equipment for use is indispensable. It has a problem that it takes time and labor to decompress.

The present invention has been proposed in view of the above-mentioned problems of the above-mentioned prior art, and can be used as a flavor-enhancing food such as ramen floating meat or minced meat dishes at room temperature so that it can be easily used at any time. The purpose of the present invention is to provide a method for producing a flavor-enhanced food using raw fat that can further enhance flavor by allowing storage and, if necessary, further seasoning with a seasoning liquid to add value. And

[0006]

In order to achieve the above object, a method for producing a flavor-enhancing food using raw fat of the present invention as a raw material is a raw fat having an appropriate shape and size which has been washed and selected in advance. The present invention is characterized in that a seasoning liquid is mixed before being filled in a can, a bag, or the like, or if necessary, before being filled in the can, the bag, or the like, and retort sterilized.

[0007]

[Function] Raw fat is filled in a can or a bag and retort-processed, so that it is kept commercially sterile. As a result, it can be distributed and stored at room temperature and can be used at any time. In addition, if you add seasoning liquid to raw fat as needed and add value, it gives a richness (flavor enhancement), so add an appropriate amount to ramen or minced meat dishes, -Food and meat dishes become even more delicious.

[0008]

EXAMPLES Examples according to the manufacturing method of the present invention will be described below. Example 1 As shown in Flow Chart 1, raw fat (porcine back fat) is washed with water to remove foreign matters such as hair and dust. This is a chopper
2 kg of a 3 mm square piece is filled in a retort pouch flat bag (340 mm × 280 mm) using an automatic filling machine and sealed.

Example 2 As shown in Flow Chart 2, raw fat (pork back fat) is washed with water to remove foreign matters such as hair and dust, and then cut into 1.5 mm squares with a dicer. . This example illustrates a ramen flavor-enhancing food product, and there are two types, a char-chew taste and sesame taste, as shown in Table 1 below.

[0010]

[Table 1]

Therefore, regarding the char-chew taste, the seasoning liquid obtained by blending the blending raw materials as shown in Table 2 below was used.
What was sterilized by heating at 0 ° C for 30 minutes and filled in a bulk was mixed with the above cut raw fat and heated to 90 ° C with a hot kneader to mix.

[0012]

[Table 2]

Then, 1 kg of the flat bag (300 mm × 200 mm) of the retort pouch was filled with this using an automatic filling machine, placed in a retort sterilization kettle at 120 ° C., heated for 25 minutes, and at an F value of 4.0. Stop heating and sterilize.

[0014]

Example 3 The basic manufacturing process of this example is the same as that of Example 2, except for the sesame seasoning liquid. This seasoning liquid is
It is composed of compounded raw materials and compounding ratios as shown in Table 3 below.

[0015]

[Table 3]

The applications of the char-chew flavor-enhancing food of Example 2 and the sesame-flavor enhancing food of Example 3 are as shown in Table 4 below, and about 5 to 10 g per serving is added. To be done.

[0017]

[Table 4]

Further, the seasoning liquid is not limited to those shown in Tables 2 and 3, and various raw materials are mixed in an appropriate mixing ratio according to the use of the flavor-enhancing food. The above raw materials may be used in combination with any of liquid, solid and powder.

Further, since vitamin E is an antioxidant, it is not limited to the compounding amount described in Example 2 as long as it can exert its effect. Further, since the salt of Example 1 is added for the purpose of lowering the water activity value and enhancing the preservability, it is not limited as long as it does not become supersaturated.

The production method of the present invention is to enhance the flavor of ground meat foods other than the flavor-enhancing foods of ramen, such as gyoza, shumai, spring rolls, meat buns, hamburg and meatballs. Applies to food manufacturing. Raw fat is not limited to pork fat, and beef fat or other animal fat can be used.

[0021]

As described above, according to the method for producing a flavor-enhanced food using raw fat as a raw material according to the present invention, by retort sterilizing the raw fat, it can be distributed and stored at room temperature, Moreover, it is possible to obtain a flavor-enhancing food that can be easily used at any time. In addition, by adding seasoning liquid to enhance the flavor and add value, it is possible to give soups and meats a unique umami and richness, and therefore a unique umami and aroma depending on the application. By carrying out the seasoning with, it is possible to surely and easily obtain a flavor-enhancing food having a flavor enhancing effect with a more excellent taste.

Claims (1)

[Claims] 1. Filling a can or bag with raw fat having an appropriate shape and size that has been washed and selected in advance, or if necessary, mixing a seasoning solution before filling the can or bag,
A method for producing a flavor-enhanced food using raw fat as a raw material, which is characterized by sterilizing this with retort.