JPH0728698B2 - Meat delicacy manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing meat delicacies using a vacuum freeze-drying method.

[Prior art] Conventionally, in the production of meat delicacies, raw meat was directly immersed in a seasoning solution, boiled, treated with smoke, cut and dried, but the meat of seasoning solution was used. It has a drawback that it has poor penetration into the surface and causes uneven taste and color near the surface and near the center. Therefore, as a method for producing a meat meat delicacy for improving this drawback, for example, as disclosed in JP-A-60-91964, raw meat obtained by removing inedible portions of meat such as pork and beef and cutting it to a predetermined size is disclosed. By freeze-drying, and the resulting porous dried meat is allowed to coexist directly with a seasoning liquid with or without the addition of a quality improver under reduced pressure, and then returned to normal pressure to forcefully shorten the raw meat. There has been proposed a method of recovering and seasoning in time, heat treatment as it is or smoke treatment, then removing water to a predetermined amount by a usual drying method, and then performing processing such as rolling, compression and cutting.

[Problems to be Solved by the Invention]

However, the above-mentioned conventional method of producing meat delicacies is because the raw meat cut to a predetermined size is freeze-dried as it is,
There is a drawback that the cut surfaces are joined together (protein binding) and the fillets are connected. In addition, the porous dried meat obtained by freeze-drying is vacuum impregnated with the seasoning solution, and after depressurization, 10 to 30
It requires many steps of heat treatment for minutes and drying with hot air, resulting in poor efficiency. Furthermore, in the subsequent process, since processing such as rolling, compression, and cutting is performed, the final product cannot maintain the original shape in which the edible portion is cut to a predetermined size, and the appearance is not good. However, there were various problems that the surface was sticky.

In the present invention, raw meat is frozen in advance, cut into the shape of the final product in that state, vacuum freeze-dried, and this is immersed in a boiling seasoning solution to complete seasoning and heating at the same time, and naturally leave it. Accordingly, it is an object of the present invention to provide a meat delicacy manufacturing method capable of solving all the above-mentioned conventional problems.

[Means for Solving the Problems]

As a specific means for achieving the above object, the present invention includes a step of freezing the edible portion of raw meat or fish meat, a step of cutting the frozen raw meat into a predetermined shape, and a frozen state of the cut raw meat. After arranging in a drying tray at a predetermined interval, pre-freezing, vacuum freeze-drying, the obtained porous dried meat is boiled seasoning in which sugar and salt are adjusted to a predetermined concentration in advance and a water retention agent is added. We present a method of producing meat delicacies characterized by sequentially performing a step of dipping in a liquid for a short time and pulling it up, and a step of allowing the pulled up meat to stand naturally until the seasoning liquid has infiltrated to the end of the tissue. It is a thing.

[Action]

The raw meat cut in the frozen state by the above means maintains the state in which the cut surfaces are separated from each other in the vacuum freeze-drying step. Further, when the porous dry meat obtained by vacuum freeze-drying is immersed in the boiled seasoning liquid, it is instantly permeated to the inside and simultaneously heat-treated.

〔Example〕

 Next, examples of the present invention will be described.

Process 1. Remove the inedible parts of meat and fish meat, select the edible parts according to the type of final product, and freeze each.

Step 2. Frozen raw meat is cut into a cubic shape (10 mm x 10 mm x 10 mm) with a frozen band saw according to the shape of the final product.

Step 3. Separate the raw meat in the frozen state and place it in a drying tray so that they do not bond to each other. Then, it was pre-frozen without being thawed, and then freeze-dried at a vapor pressure of 0.1 mmHg to obtain a porous freeze-dried meat. In this case, in order to remove the so-called fishy odor at the time of eating the final product, a simmering step is optionally added before the next step. That is, the porous freeze-dried meat is immersed in hot water at 80 ° C. for several minutes, pre-frozen again, and freeze-dried at a vapor pressure of 0.1 mmHg.

Step 4. To prevent spoilage, the sugar and salt concentrations are adjusted in advance, and a high-concentration seasoning liquid containing a water retention agent with a total solid content of 40 wt% or more is boiled (boiled in step 3 above). If a step is added, the temperature may be 20 to 80 ° C.), and the cubic porous freeze-dried meat obtained in step 3 is dipped therein so that the shape of the cube is maintained. An example of the seasoning liquid formulation is as follows.

Formulation example White soy sauce 100g (10.973%) Sugar 30g (3.292%) Beef extract 100g (10.973%) Water retention agent Solbit 300g (32.920%) Mirin 150g (16.460%) Sodium lactate 100g (10.973%) E-mix 12.9g (1.416%) ) Pepper 1.5g (0.165%) Sodium nitrate 13.8g (1.514%) Sodium nitrite 2.9g (0.318%) Nicotinamide 0.1g (0.011%) Ascorbic acid 0.1g (0.011%) Water 100g (10.973%) Total amount 911.3g (99.999%) Freeze-dried meat contains only 3 to 5% of water and is porous, so when it is immersed in the boiled seasoning liquid, it instantly (even in shape and size) Depending on seconds or tens
For seconds, it penetrates to the center of the meat and is heated at the same time, so it is immediately pulled up. The amount of seasoning solution adsorbed is adjusted to a range of 1.5 to 1.75 times that of freeze-dried meat (2.0 to 2.5 times if the simmering step was added in step 3 above) by adjusting the dipping time.

Step 5. The pulled meat keeps the cubic shape, cut the seasoning juice and let it stand for half a day or two days at room temperature until the seasoning solution has infiltrated to the end of the meat tissue, and let the surface become sticky. Pack when there is no more. The final product thus obtained had an appropriate water content (7 to 25 wt%), a water activity value (AW value) of 0.70 to 0.86 and a sugar content of 10 to 30%. Therefore, it is possible to prevent spoilage, and since the water retention agent is blended, the shape does not collapse and it has flexibility.

In addition, in the present embodiment, the shape of the final product was shown as a cubic shape, but of course, the shape is not limited to this shape, and the thickness of the meat is angular or in the range of about 5 to 50.0 mm. It can be freely adjusted in the form of a plate.

[Effects of the Invention] According to the present invention, there are the following effects.

Frozen raw meat, cut into a predetermined shape, arranged on a drying tray at predetermined intervals, pre-freeze without thawing,
Since vacuum freeze-drying is performed, the cut surfaces of the final product can be maintained as they are without the cut surfaces being joined to each other.

Porous freeze-dried meat was added to a boiled seasoning solution containing sugar and salt adjusted in advance to a predetermined concentration and a water retention agent.
Seasoning and heating can be done in one step by soaking for a short time and pulling up, as in the conventional method, raw meat is freeze-dried, seasoning liquid is vacuum impregnated, then heat-treated and secondary dried. The process of is not required.

Unlike the conventional manufacturing method, the final process does not require processes such as rolling, compression and cutting, and the final product can maintain the original shape cut in the frozen state in the previous process of vacuum freeze drying. It has a good texture and is not sticky on the surface, making it easy to eat and providing delicious delicacies.

Claims (1)

[Claims] 1. A step of freezing the edible portion of live meat or fish meat, a step of cutting the frozen raw meat into a predetermined shape, and preliminarily freezing the cut raw meat in a frozen state at predetermined intervals on a drying tray. After that, the step of vacuum freeze-drying, the step of pulling up the resulting dried porous meat by immersing it in a boiled seasoning solution containing water-retaining agent for a short time after the sugar and salt have been adjusted to a predetermined concentration, A method of producing meat delicacies, which comprises sequentially performing the step of naturally leaving the meat until the end of the tissue is infiltrated with the seasoning liquid.