JPH0673435B2 - Method of manufacturing meat products - Google Patents

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 meat products such as hamburgers, baked pork, and grilled meat, which are made from meat or processed meat products and can be distributed at room temperature.

[0002]

2. Description of the Related Art Currently, meat products that are distributed at room temperature include retort foods such as hamburgers and meatballs,
There are dried foods such as baked pork and delicacy foods, and products with improved preservability by adding preservatives.

[0003] However, the above-mentioned items focus on storability and convenience, and in retort foods,
35-4 with a pressure of 1.5-3 kg / cm ² at a temperature of 0 ° C
Since it is heat-treated for 0 minutes, the meat tends to crumble, has a bad texture, has a stuffy odor, and has a poor flavor.

In dry foods, the water content of the product is low, the texture is poor, the flavor of the seasoning is strong, and the original flavor of meat is lost.

Further, it is often used as an ingredient for instant cooked foods such as cup noodles like roasted pork. However, since such meat products have poor restorability, more meat is added and meat thickness is increased. It is thin and has good restorability, and has a soft texture and no meatiness.

[0006] In foods containing preservatives, a large amount of preservatives are added for circulation at room temperature, the taste and aroma of the preservatives are strong and the flavor is bad, and the meat is crunchy and the texture is not good. .

[0007]

In view of the background as described above, the present invention is a hamburger, baked pork, which can be distributed at room temperature while leaving a texture with a fibrous texture peculiar to meat.
It is intended to propose a method for producing a meat product such as yakiniku.

[0008]

The present invention has been made to achieve the above-mentioned object, and the contents thereof are as follows.

That is, in the method for producing a meat product according to the invention of claim 1 of the present application, the meat output or meat processed product having a predetermined shape is generated by using an induction heater and the oscillator output is 4.5 to 15 k.
w, after pre-heat treatment with heating time 5-120 seconds, 1
Deep frying in oil at 10 to 160 ° C. for 2 to 10 minutes, thereby adjusting the water content to 40 to 60%, and then adjusting the water content of this meat or processed meat product to a sugar content of 35 ° to 60 °.
It is characterized in that the packaging material is filled with the seasoning liquid adjusted in the above, and after vacuum packaging, it is heated by boiling.

In the method for producing a meat product according to the second aspect of the present invention, meat or a processed meat product having a predetermined shape is heated by an infrared heater at a heating temperature of 100 to 180 ° C. for a heating time of 1 to 10 110-1 after pre-heat treatment for minutes
Deep frying in oil at 60 ° C. for 2 to 10 minutes, thereby adjusting the water content to 40 to 60%, and then adjusting the water content of the meat or processed meat to 35 ° to 60 °. The packaging material is filled with the seasoning liquid, vacuum-packed, and then heated by boiling.

Explaining the present invention in more detail, the meat used in the present invention is beef, pork, chicken and the like, and as the processed meat product, ham, sausage, baked pork and the like can be used.

First, a raw material is formed into a predetermined shape (for example, a thickness of 2).
Slice to ~ 5mm, then by dielectric heating or infrared heating (in case of dielectric heating, oscillator output 4.5 ~ 15k
w, heating time 5 to 120 seconds, in the case of an infrared heater, heating temperature 100 to 180 ° C., heating time 1 to 10 minutes) pre-heat treatment, thereby, for example, meat temperature to 50 to 80 ° C., then 110 to Fried at a frying temperature of 160 ° C. for 2 to 10 minutes to adjust the water content to 40 to 60%.

As for the frying temperature and time, it is necessary to be in the range of 110 to 160 ° C. for 2 to 10 minutes as described above, and at 110 ° C. and 2 minutes or less, there is no bactericidal effect. If it is more than a minute, the meat will burn and the color will deteriorate.

Next, the sugar content of the seasoning liquid is adjusted to 35 ° -60 ° (Br
Adjust to ix), but if the sugar content of the seasoning liquid is 35 ° or more, the growth of bacteria cannot be suppressed, and if it exceeds 60 °, the taste of the seasoning liquid becomes deep and the original taste of meat is lost. I,
The flesh color also gets worse.

Then, the meat or the processed meat product whose water content is adjusted is filled in a packaging material together with the seasoning liquid whose sugar content is adjusted, vacuum packed, and then heated by boiling (for example, 70 to 1).
It is manufactured by heating in hot water at 00 ° C for 10 to 60 minutes.

[0016]

In the method of the present invention, as pre-treatment for frying, since the meat can be uniformly heated from the inside by performing dielectric heating or infrared heating, the shrinkage of the meat is small, and the meat is not heated by heating. Preheated (meat temperature is 50
Since the temperature is up to -80 ° C), it is close to the frying temperature and has the effect of improving frying efficiency.

Next, since the oil is instantly dehydrated during frying, the drying time is completed in a short time.
In the present invention, the water content of meat or processed meat is 40%.
The content is adjusted to -60%, because the original flavor of meat is lost when the water content is less than 40%, and the storage stability becomes poor due to the growth of bacteria when the water content exceeds 60%.

Further, the meat or processed meat product whose water content is adjusted is filled with a seasoning liquid whose sugar content is adjusted to 35 ° to 60 °. This prevents not only the seasoning of food but also the growth of bacteria. In addition, since it is sterilized by boiling (70 to 100 ° C. hot water) after vacuum packaging and boiling, it is possible to obtain hamburger, baked pork, roasted meat, etc. that can be distributed at room temperature.

[0019]

According to the method for producing a meat product according to the present invention, high temperature and high pressure (temperature 120
℃, pressure 1.5 ~ 3kg / cm ² ) while applying heat treatment for a long time of 35 to 40 minutes, there is no collapse of the meat structure, and the moisture content of meat is 40 to 60% and high water content. Therefore, the texture is good, and there is little shrinkage of the meat because it is heat-treated before frying.

Further, the sterilizing effect by frying and the effect of preventing bacterial growth by filling the seasoning liquid having a high sugar content, and the sterilizing step by heating with a boil after vacuum packaging, a facility such as a sterile room is required at the time of packaging. Instead, there is an effect that it can be manufactured with simple equipment.

[0021]

EXAMPLES Next, some examples of the present invention will be described.

(Embodiment 1) A roasted pork log produced by a conventional method was sliced with a slicer to have a thickness of 3 mm, and the oscillator output was 4.
The meat is heated by microwave irradiation under the conditions of 5 kw and irradiation time of 20 seconds, preheated to a meat temperature of 65 ° C., and then fried in a fryer at 130 ° C. for 4 minutes. The water content of the meat at this time is 52%
Met.

Next, the seasoning liquid prepared by mixing soy sauce, taste phosphorus, sugar, seasonings and spices to a sugar content of 42 ° was added to meat 10.
The baked pork obtained by filling the packaging material in a ratio of 0 parts by weight to 50 parts by weight, vacuum-packing, and boiling in boiling water for 40 minutes was preferable because it had a meaty texture. .

Example 2 Beef rib meat was sliced to a thickness of 5 mm with a slicer, and the sliced meat was baked for 10 minutes on a far infrared ray grill at a heating temperature of 150 ° C.
Deep fried at a frying temperature of ℃ for 5 minutes.

Then, the packaging material was filled with 20 parts by weight of 100 parts by weight of roasted meat having a sugar content of 45 °, vacuum packed, and then boiled in boiling water for 30 minutes. Made as a product.

(Example 3) Minced beef and minced pork were used as raw materials, onions, eggs, bread crumbs, and seasonings were mixed with a mixer, and the mixture was die-cut to 60 g with a molding machine, and then 5 with a far infrared ray grill at 180 ° C. The surface was baked for a minute and then fried for 6 minutes at a frying temperature of 150 ° C.

Then, the seasoning liquid having a sugar content of 45 ° was filled in a packaging material at a ratio of 50 parts by weight with respect to 100 parts by weight of meat, vacuum packed, and then boiled in hot water at 95 ° C. for 30 minutes. As a product.

In each of the above embodiments, the hamburger, the roast pork and the roasted meat were described, but the object of the present invention is not limited to this, and other meat products in general are produced by the method of the present invention, and it seems to be meat. It had a texture.

The products produced by the above-mentioned respective examples were placed at 37 ° C.
As a result of the sterilization test conducted on the 30 days storage test, the number of general viable bacteria was 300 / g or less, the heat-resistant bacteria was 300 / g or less, and the coliform group was negative.

The retort product, the dried product, and the preservative-added product produced by using the same raw material meat and seasoning as the baked pork produced in Example 1 above were compared by 20 panelists, and the results were evaluated. It is as 1.

[0031]

[Table 1]

5-point evaluation method (n = 20) 5 points: very good 4 points: good 3 points: normal 2 points: bad 1 point: very bad (comparative example) Next, comparison with each of the above-mentioned examples For this purpose, some comparative examples that are outside the scope of the present invention will be shown.

(Comparative Example 1) A roast pork sliced to a thickness of 3 mm was
The microwave was irradiated for 15 seconds with an oscillator output of 17 kw, but the meat burned. Moreover, even if the irradiation time was 10 seconds or less, the meat was burnt and only products having no commercial value were obtained.

Comparative Example 2 A baked pork sliced to a thickness of 3 mm was
Microwave was irradiated for 2 minutes with an oscillator output of 4 kw, and the meat temperature of the baked pork at this time was 44 ° C.

Next, the oil was deep-fried at a frying temperature of 110 ° C. until the water content reached 50%, but the pre-heating was insufficient and the frying time became long, resulting in a product with severe meat shrinkage.

(Comparative Example 3) Minced beef and minced pork were used as raw materials, onions, eggs, bread crumbs, and seasonings were mixed with a mixer, and the mixture was die-cut to 60 g with a molding machine, and then 5 with a far infrared ray grill at 180 ° C. The surface was baked for a minute and then fried at a frying temperature of 100 ° C for 6 minutes (the water content at this time was 62%).
%).

Next, the seasoning liquid having a sugar content of 42 ° was filled in a packaging material at a ratio of 50 parts by weight with respect to 100 parts by weight of meat, vacuum packed, and then heated in boiling water at 95 ° C. for 30 minutes. As a result of carrying out a storage test of the above-mentioned product at 37 ° C., it was only stored for 3 weeks because of excessive water content and low frying temperature and insufficient bactericidal effect.

(Comparative Example 4) A roast pork sliced to a thickness of 3 mm was
Irradiate microwaves for 2 minutes with oscillator output 4.5kw,
It was fried for 4 minutes at a frying temperature of 0 ° C, but the water content in the meat was 32.
It became%.

Next, the seasoning liquid prepared to have a sugar content of 42 ° was added to meat 1.
After packing the packaging material in a ratio of 50 parts by weight to 00 parts by weight, vacuum packaging, and boiling heating in boiling water for 40 minutes, the sensory result is that the meat is hard and the texture is bad due to insufficient water content. Met.

Claims (2)

[Claims] 1. A meat or processed meat product having a predetermined shape is produced by using an induction heater and the oscillator output is 4.5 to 15 kw and the heating time is 5
After pre-heat treatment for ~ 120 seconds, 110 ~ 160 ℃
A seasoning liquid in which the water content is adjusted to 40 to 60% by frying in the oil of 2 to 10 minutes, and then the moisture-adjusted meat or processed meat product is adjusted to a sugar content of 35 to 60 °. A method for producing a meat product, which comprises filling a packaging material together with the packaging material, vacuum packaging, and then heating with boiling. 2. A meat or a processed meat product having a predetermined shape is preheated using an infrared heater at a heating temperature of 100 to 180 ° C. for a heating time of 1 to 10 minutes, and then 110 to 160 ° C.
A seasoning liquid in which the water content is adjusted to 40 to 60% by frying in the oil of 2 to 10 minutes, and then the moisture-adjusted meat or processed meat product is adjusted to a sugar content of 35 to 60 °. A method for producing a meat product, which comprises filling a packaging material together with the packaging material, vacuum packaging, and then heating with boiling.