JPH0734866Y2 - Meat packaging structure - Google Patents

Description

[Detailed Description of the Invention] (Industrial field of application) The present invention relates to a meat packaging structure for packaging any kind of meat such as beef, pork, and poultry, and is particularly easy to handle during cooking. Regarding what can provide the optimum flavor.

(Prior Art) Conventionally, for example, when beef is soaked in miso and packaged, the beef is directly soaked in miso. That is, the miso is put in a barrel or a box, and the beef is directly dipped in it.

Also, when the beef pieces are individually packaged, the beef pieces are directly soaked in miso and wrapped with some wrapping paper.

(Problems to be Solved by the Invention) According to the above conventional configuration, there are the following problems.

First, when meat such as beef is directly soaked in a seasoning, it may be over-soaked when it is eaten thereafter, which causes a problem that the flavor is impaired.

Further, when the meat is directly dipped in the seasoning, it is complicated to take out the meat from the meat during cooking, and there is a problem that the seasoning adheres to the meat.

Furthermore, the disposing of seasonings and the like remaining after taking out the meat was also complicated.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a meat packaging structure that facilitates handling during cooking, prevents excessive pickling, and provides an optimum flavor.

(Means for Solving the Problems) In order to achieve the above object, the meat packaging structure according to the present invention is a seasoning formed by a member filled with any type of seasoning and capable of penetrating the umami component of the seasoning. It is characterized in that the bag is folded in two, and any kind of frozen meat is sandwiched between the two, and the bag is hermetically sealed in a vinyl bag.

(Operation) First, a seasoning bag is filled with an arbitrary type of seasoning. Then, the bag is folded in two and the frozen meat is sandwiched between them.

Next, a bag made of vinyl is prepared, and the meat sandwiched between the seasoning bags is sealed therein.

According to such a structure, first, the meat is not soaked directly in the seasoning but indirectly soaked through the seasoning bag, so that only the taste of the seasoning penetrates the meat,
The seasoning itself does not adhere to meat and is easy to handle during cooking.

Since the meat is frozen, it prevents the seasoning from penetrating from the surface of the meat in the frozen state. Therefore, it is possible to prevent the flavor from being lowered due to the seasoning being soaked too much.

Furthermore, it is easy to dispose of the seasonings and the like remaining after taking out the meat.

(Embodiment) An embodiment of the present invention will be described below with reference to FIGS. 1 to 4.

First, the meat piece 1 for steak is prepared. The meat piece 1 is shown to have a certain thickness, but it is not limited to this, and various kinds such as beef, pork, and poultry can be used. Then, the above-mentioned meat piece 1 is made into Japanese paper 3
Fold it in half and insert it in between. Before or after this step, the meat piece 1 is frozen.

On the other hand, as shown in FIG. 2, a seasoning bag 5 made of Japanese paper
Then, the seasoning bag body 5 is filled with an arbitrary type of seasoning 7 as shown in FIG. Examples of the seasoning 7 include miso, slag, soy sauce flavor, and wasabi flavor. As the seasoning bag body 5, the one made of Japanese paper was used.
It has fine holes on the surface and the seasoning 7 itself is a piece of meat 1.
Any material can be used so long as the umami component penetrates without adhering to the.

Then, the seasoning bag body 5 is folded in half, and in the meantime,
The meat piece 1 sandwiched between the washi 3 is sandwiched as it is.
Since the meat piece 1 having a certain thickness has irregularities on its surface, if the surface of the meat piece 1 and the seasoning bag body 5 are brought into direct contact with each other, a space may be formed therebetween. In this embodiment, the space is eliminated by using the Japanese paper 3, and the surface of the meat piece 1 is in contact with the seasoning bag body 5 via the Japanese paper 3.

As shown in FIG. 4, a vinyl bag body 9 is prepared, and the meat piece 1 sandwiched between the washi paper 3 and the seasoning bag body 5 is put in the bag body 5 as it is. Then, a vacuum packing process is performed to maintain the frozen state.

When the meat piece 1 is cooked, the plastic bag body 9 is thawed. At this time, as the thawing progresses, the umami component of the seasoning 7 gradually permeates through the seasoning bag body 5 and the Japanese paper 3, so that the meat piece 1 is dipped in taste. In the present embodiment, by interposing Washi 3, it is possible to prevent a space from being formed between the surface of the meat piece 1 and the seasoning bag 5, and the umami component from the seasoning bag 5 permeates the entire Washi 3. After that, it penetrates from the Japanese paper 3 into the meat piece 1. Therefore, the umami component evenly permeates the surface of the meat piece 1.

According to this embodiment, the following effects can be obtained.

First, unlike the conventional method, the meat piece 1 is not soaked directly in the seasoning 7, but indirectly soaked through the washi 3 and the seasoning bag body 5, so that it is easy to handle when cooking. It became easier. In particular, it is possible to prevent the seasoning 7 from adhering to the meat piece 1. Further, the work of treating the seasoning 7 and the like after taking out the meat piece 1 is extremely simple.

Further, since the meat piece 1 is wrapped with the Japanese paper 3, the surface of the meat piece 1 is prevented from being exposed to the air during the manufacturing process, and the deterioration of the flavor of the meat piece 1 is prevented. Furthermore, the effect of being clean also occurs in terms of hygiene during the manufacturing process. Also,
By using the Japanese paper 3, there is an effect that a space is not created between the meat piece 1 and the seasoning bag body 5 and the umami component of the seasoning 7 is uniformly and efficiently permeated.

Further, since the meat piece 1 is frozen, the surface of the meat piece 1 is solidified during the freezing period and the umami component of the seasoning does not penetrate. Therefore, during cooking, as the thawing progresses, the pickling gradually progresses, so that it is not over-immersed and it is possible to prevent the deterioration of the flavor due to the over-immersing.

(Effects of the Invention) As described in detail above, according to the meat packaging structure of the present invention, the frozen meat is indirectly soaked through the seasoning bag body, which facilitates handling. In addition, it is possible to prevent the flavor from deteriorating due to excessive pickling.

[Brief description of drawings]

1 to 4 are views showing an embodiment of the present invention.
The figure is an explanatory view showing how a piece of meat is sandwiched in Japanese paper, FIG. 2 is a plan view of a seasoning bag made of Japanese paper, and FIG. 3 is FIG.
III-III sectional view and FIG. 4 are views showing a bag body made of vinyl. 1 ... Meat piece 3 ... Japanese paper 5 ... Seasoning bag 7 ... Seasoning 9 ... Vinyl bag

Claims (1)

[Scope of utility model registration request] 1. A seasoning bag body, which is filled with an arbitrary type of seasoning and formed of a material capable of penetrating the umami component of the seasoning, is folded in two, and frozen meat of any type is sandwiched therebetween. A meat wrapping structure, characterized in that it is sandwiched between and sealed inside a plastic bag.