JPH06292536A - Roast chicken ham - Google Patents

Abstract

PURPOSE:To make tasty and safety foods free from synthetic additives by solving defects that chicken hams have less taste caused by original chicken smell and excessive fat which have not been removed because they were made by filling in chicken ham casings and boiling and that both the production and consumption are limited in spite of its inexpensiveness. CONSTITUTION:Raw meats consisting of ca. 60% dark meet (1) and ca. 40% chest meat (2) are dipped in a flavoring solution and salted after removing their excess fats. They are formed not to get out of shape and their backsides are uniformly covered by chicken skins (3). The forming is carried out by supplying skins where they are not sufficient. A lump of formed meat is put into a net to stabilize and smoked in a retainer. Then, it is baked in an oven at 115-120 deg.C. The net is removed after cooling and it is packed in vacuum and pasteurized with water in a pasteurization tank at 85 deg.C for 15 minutes. Then it is cooled with cold water. Garlics may be dispersed in the meat and a wine may be added to the flavoring solution.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to roasted chicken ham.

[0002]

2. Description of the Related Art Chicken ham has not been popular in the past. This is because there was not much demand because the smell of chicken could not be completely eliminated due to the low temperature of the boil during production. Also, in the method of manufacturing chicken ham,
There are several applications, each with its own drawbacks. For example, a chicken roll and its manufacturing method (JP-A-60-414).
In 66), the meat is not wrapped with raw broiler skin, but with high-fibrous vegetables. Since it is only the skin, the original taste of chicken could not be tasted. A method of producing a molded meat mass using chicken as a raw material (Japanese Patent Laid-Open No. 56-144039) is
This is a method for producing a chunk of molded meat, which comprises immersing chicken in a pickling solution such as a seasoning / adhesion-strengthening agent, aging it, and then filling it in a casing and press-molding it. It is a semi-cooked product because it is not heated. In addition, the raw material contained chicken fat and an adhesion reinforcing agent was added as an additive.
The time for aging by pressurizing and compressing is set to several hours to several tens of hours. And freeze it in the pretreatment,
I had to be in a cold state.

[0003]

This has the following drawbacks. (A) Chicken meat contains a lot of fat, and the conventional chicken ham remained fat-laden, but with that, too much fat was taken in, and when the ham was made, the fat in the ham was too high. When melted, the part had become hollow. To prevent adult diseases, it is necessary to remove excess fat as much as possible during the ham manufacturing process. (B) Conventional chicken ham is inexpensive because it has an original odor, but its production and consumption were low. (C) The conventional chicken ham was made by boiling it in a casing, so it had the drawbacks that excess fat and odor were not removed and the flavor was reduced. (D) In the past, in the case of Boylham, even if wine was added, it was astringent and did not give a good taste.

[0004]

In order to achieve the above object, the roast chicken ham according to the present invention comprises chicken meat (1) of about 60% and breast meat (2) of about 40% of raw meat. Shave off excess fat, soak it in a seasoning solution containing salt, pepper, and spices overnight, and salt it. Form the pieces so that the meat does not collapse and cover the surface with chicken skin (3) evenly. Forming while supplementing the lacking skin. Put the shaped chunks of meat in a net to stabilize, put in a retainer and smoke. Then, bake at 115 ° C to 120 ° C in an oven. Remove it from the oven, let it radiate heat naturally, cool it, remove the net, and vacuum package. Next, enter the sterilization process, and sterilize with hot water in a sterilization tank at 85 ° C. for 15 minutes. Then, put in cold water and cool. The present invention is a roast chicken ham produced by the above process. Gyoja garlic is chopped and sprinkled on the meat so that it is near the center of the meat, or wine is added to the seasoning liquid.

[0005]

[Function] When roasted chicken ham was roasted, the umami and the color appeared. By baking, the astringency is removed, and fat is properly removed through the pores (4) and the gaps in the skin.
Also, since excess fat is scraped off first, there is no dent in the finished ham after the fat has melted. Since baking is performed at a high temperature, it is not necessary to add an antiseptic, and it can be eaten with a great sense of security. Gyoja garlic is chopped and sprinkled on the meat so that it comes near the center of the meat, or by adding wine to the seasoning liquid, you can enjoy a wide variety of colors and tastes. . The flavor and aroma will be further enhanced, and you will be able to enjoy various cooking methods. In addition to white wine, Haskap wine and strawberry wine are also suitable as wine types.

[0006]

EXAMPLES Examples of the present invention will be described below. (B) Chicken thigh (1) is about 60%, breast is 40
Peel off the excess fat from the raw meat in the proportion of%. (B) Soak overnight in a seasoning solution containing salt, pepper, and spices, and salt. (C) Shape the meat so that it does not collapse and cover the surface with chicken skin (3) evenly. If there is a lack of skin, make up while supplementing. Put the shaped chunks of meat in a net to stabilize, put in a retainer and smoke. (D) Bake at 115 ° C to 120 ° C in an oven. (E) Take out from the oven, let it radiate heat naturally, cool it, remove the net, and vacuum package. (F) Sterilize with hot water in a sterilization tank at 85 ° C for 15 minutes, put in cold water and cool.

The present invention is manufactured by the above process. The temperature when baking in the oven is 115 ° C to 1
Although the temperature is 20 ° C, the optimum baking temperature is 120 ° C. In addition to the oven, if you use far-infrared rays, you can evenly cook the meat evenly from the center of the meat, making it possible to achieve a more ideal baking method. Further, as a method for solidifying meat in the present invention, gelatin of chicken meat is extracted from the meat by treating it at a high temperature, and it is solidified and adhered by cooling it after baking it. Meat is integrated. Although no adhesive reinforcing agent is used, the chicken skin (3) covering the meat can be used as a joint, and yet the flavor can not escape. Since the sterilization process is carried out at a high temperature during the manufacturing process, all bacteria can be sterilized, and it is not necessary to add a preservative. When the meat is solidified, the process of freezing is not required, and the pretreatment can be performed at room temperature, which saves extra labor and reduces cost. Instead of gyoja garlic, you can use leek and garlic.
White wine is suitable for wine, but Haskup wine, strawberry wine, etc. may be used. As a bactericidal effect due to the temperature range, even bacteria that do not die at 72 ° C are 115 ° C
It can be completely sterilized by baking it in an oven at 120 to 120 ° C. At that time, 1 hour and a half is just right.

The following table shows the results of the nutritional comparison analysis of vacuum boiled chicken ham and roasted chicken ham. Since roast chicken ham has less water than vacuum boiled chicken ham, each component is concentrated, so the values per 100 g of protein, lipid, carbohydrate and ash are higher than those of Boyle's product. Roasted chicken ham is said to be more delicious than boiled products by roasting it, eliminating the astringency and chicken odor and condensing only the umami.

[0009]

Since the present invention is manufactured by the above process, it has the following effects. (1) Roasted chicken ham can eliminate the astringency and chicken odor when baking in the oven. (2) By baking, the taste and color are increased. (3) The surface is smooth because excess fat is removed,
It doesn't have a hollow interior, and it looks good and lasts a long time. (4) Since the chicken skin is wound, it functions as a binder and acts as an adhesive, so that additives such as an adhesive reinforcing agent are not required. Since there are no additives such as preservatives, safe foods closer to natural foods can be manufactured. (5) By using chicken skin on the surface, a synergistic effect of making a grain and not letting the taste escape is exhibited. (6) By adding wine to the seasoning liquid, the aroma of wine is absorbed in the meat and the color is improved, and the flavor and aroma are further increased. At the same time, the original smell of chicken can be eliminated. As for the type of wine, in addition to white wine,
Haskap wine and strawberry wine are suitable. Various wine colors can be added without using synthetic coloring agents. (7) The chopped gyoja garlic is sprinkled on the meat so that it comes near the center of the meat, so the taste does not escape and the taste spreads from the center. (8) By roasting, the water content will be less than that of the boiled product, and each component will be concentrated by that much, and the astringency
The smell of chicken comes out, and the taste comes out. With the above effects, everyone from children to the elderly can enjoy the delicious food.

[Brief description of drawings]

FIG. 1 is a perspective view showing a state in which a lump of roasted chicken ham with skin and thigh meat without skin and skin is gathered together.

FIG. 2 is a perspective view showing a state in which chicken skin is evenly wound on the surface of a mass of meat collected from roasted chicken ham.

FIG. 3 is a perspective view showing a state in which a roast chicken ham is completed.

FIG. 4 is a cross-sectional view of a block of meat wrapped with gyoja garlic.

[Explanation of symbols]

 1 thigh 2 breast 3 chicken skin 4 pores 5 roast chicken ham

Claims (3)

[Claims] (A) Chicken thigh meat (1) is approximately 60
%, The breast meat (2) is approximately 40%, remove excess fat from the raw meat, soak it in a seasoning solution containing salt, pepper and spices overnight, and salt it. Form it together so that the meat does not collapse,
Cover the surface evenly with chicken skin (3). Forming while supplementing the lacking skin. (B) Put the shaped lump of meat in a net to stabilize it, put it in a retainer and smoke. Then, bake at 115 ° C to 120 ° C in an oven. Remove it from the oven, let it radiate heat naturally, cool it, remove the net, and vacuum package. (C) Next, enter the sterilization process, and sterilize with hot water in a sterilization tank at 85 ° C. for 15 minutes. Then, put in cold water and cool. Roast chicken ham characterized by being manufactured by the above process. 2. Gyoja garlic, chopped, so that the garlic garlic comes near the center of the meat,
The roasted chicken ham according to claim 1, wherein the roasted chicken ham is scattered on the meat and rolled. 3. The roast chicken ham according to claim 1, wherein wine is added to the seasoning liquid.