JPH0799935A - Processed edible meat and its preparation - Google Patents

Abstract

PURPOSE:To obtain a processed meat having thick, mild and excellent taste like a chicken terrine by filling roughly minced cattle meat, etc., into a boned wing meat of chicken and treating under specific condition. CONSTITUTION:Bone 2 is removed from the wing meat 1 of chicken and the boned chicken wing meat 1 is immersed in a boiling soup 3 for the chicken wing meat for a prescribed period. Separately, roughly minced cattle meat and/or fish meat are immersed in an immersion liquid for cattle meat or fish meat for a prescribed period and the immersed cattle meat, etc., is filled in the cavity of the immersed chicken wing meat. The wing meat 1 is processed in a drying chamber 6, a smoking chamber 7, a steaming chamber 8, an immersion chamber 9 and a cooling chamber 10 to obtain the objective processed edible meat product A.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed meat product and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, as a processed meat product using livestock meat or fish meat, for example, there is a wiener sausage.

[0003]

However, the above-mentioned wiener sausage has a problem that the taste is not yet full and mellow.

[0004]

In view of the above, the present invention provides a processed food product in which bone-removed chicken wings are filled with live meat and / or fish meat and heat-treated. .

Further, according to the present invention, the chicken wings are bone-removed, the bone-removed chicken wings are dipped in the chicken wings soaking solution for a certain period of time, and the chicken wings are soaked in advance in the chicken and chicken meat soaking solution. Filled with live meat and / or fish meat that has been soaked for a certain period of time, dry chicken wings with live meat and / or fish meat at a certain temperature for a certain period, and smoke at a certain temperature for a certain period of time. The present invention provides a method for producing a processed meat product, which comprises steaming at a constant temperature for a constant time and cooling at a constant temperature for a constant time.

Here, the composition ratio of the chicken wing soaking solution for soaking the bone-removed chicken wings is as shown in Table 1, and the concentration is preferably 12% to 14%. It is preferable to immerse and the soaking solution in a weight ratio of 2: 1 for 20 to 24 hours.

[0007]

[Table 1]

The composition ratio of the soaked liquid for livestock meat / fish meat in which the live meat and / or fish meat is soaked is as shown in Table 2, and the concentration is preferably 20% to 24%. 7: 2 weight ratio of fish meat and pickling liquid,
Mix for a fixed time, for example, 5 minutes.

[0009]

[Table 2]

Then, to the meat and / or fish meat mixed with the soaking solution as described above, the batter powder having the composition ratio shown in Table 3 is added and further mixed for a certain period of time, for example, 5 minutes.

[0011]

[Table 3]

[0012] Preferably, after the above-mentioned immersing work, aging is carried out for 15 to 16 hours, for example, in a aging container kept at a temperature of 3 to 5 ° C.

The drying time is, for example, 30 minutes to 6 minutes.
0 minutes is preferable, and the drying temperature is, for example, 60 minutes.
C. to 80.degree. C. is preferable.

The time for smoking is preferably 10 to 20 minutes, and the temperature for smoking is preferably 50 ° C. to 80 ° C.

The smoke can be emitted in the smoke chamber.

The steaming time is, for example, 15 minutes to
It is preferably 25 minutes, and the steaming temperature is preferably 70 ° C. to 80 ° C., for example.

Further, in order to improve the shelf life of the processed meat product, it is preferable to carry out an external dipping treatment and a cooling treatment. Such an external dipping treatment is carried out by adding a preservative such as sorbic acid and a pH adjusting agent. Hot water with a concentration of 5% to 1.0% (for example, 70%
C.) for 2 to 5 minutes, for example.

The cooling treatment is carried out by, for example, accommodating in a cold room kept at 0 ° C. to 3 ° C. for 10 hours to 15 hours.

The processed meat product produced as described above is shipped, for example, in a pillow package.

[0020]

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 is a block diagram of the manufacturing process of the processed meat product A according to the present invention, and FIG. 2 is an explanatory view of the manufacturing process.
The method for producing the processed meat product A will be described below with reference to FIGS. 1 and 2.

First, as shown in FIG. 1, the process for producing the processed meat product A is as follows: (1) bone-removing process → (2) chicken wings salting process b, and (3) livestock meat processing process. c → (4) Meat ripening step d, followed by (5) Meat filling step e → (6) Drying treatment step f → (7) Smoke treatment step g →
(8) Steaming treatment step h → (9) External immersion treatment step i → (1
There are 0) cooling treatment step j → (11) packaging treatment step k.

(1) [Boning process] As shown in FIG. 2 (a), the base portion 1a of the chicken wings 1 is cut, and the bone 2 is pulled out as shown in FIG. 2 (b).

(2) [Chicken chicken wings salting step] The bone-removed chicken wings 1, as shown in FIG. Soak in 4 for 20 hours at a weight ratio of 2: 1.

The composition ratio of the chicken wings immersing liquid 3 at this time is as shown in Table 4.

[0026]

[Table 4]

(3) [Meat processing step] Stink cartilage and the like are removed from pork as livestock meat, and minced with minced meat 12 using a 3 mm choppy.

Then, minced meat 12 is mixed with a pickling solution for livestock meat / fish meat having a concentration of 22% at a weight ratio of 7: 5 for 5 minutes.

The composition ratio of the livestock meat / fish meat pickling solution at this time is as shown in Table 5.

[0030]

[Table 5]

Then, add the mixture powder to the minced meat 12,
Mix for another 5 minutes.

Table 6 shows the composition ratio of the batter at this time.

[0033]

[Table 6]

(4) [Meat ripening step] Mince 12 is placed in an aging container kept at 5 ° C for 15 hours for aging.

(5) [Live meat filling step] As shown in FIG. 2D, the salted chicken wings 1 are filled with minced pork 12 aged by the filling device 5 (see FIG. )reference).

(6) [Drying process step] As shown in FIG. 2 (e), the chicken wings 1 filled with minced meat 12 is placed in a drying process chamber 6 shown in FIG. 2 (f) for 40 minutes. , Dry.

At this time, the temperature inside the drying processing chamber 6 is maintained at 75.degree.

(7) [Smoke treatment step] The dried chicken wings 1 are stored in the smoke treatment chamber 7 shown in FIG. 2 (f) for 15 minutes and smoke treated.

At this time, the temperature in the smoke processing chamber 7 is 75 ° C.
Keep on.

(8) [Steaming treatment step] The smoked chicken wings 1 are placed in the steaming chamber 8 called in FIG. 2C for 20 minutes and steamed.

At this time, the inside of the steam treatment chamber 8 is maintained at 75 ° C.

(9) [Exposing process] The steamed chicken wings 1 are soaked in the outside water in the outside chamber 9 shown in FIG. 2F for 3 minutes.

At this time, as the externally treated water, hot water at 70 ° C. with sorbic acid and a pH adjusting agent added to have a concentration of 1.0% is used.

(10) [Cooling Treatment Step] The chicken wings 1 subjected to the external immersion treatment is placed in a cooling treatment chamber 10 shown in FIG.

At this time, the inside of the cooling processing chamber 10 is kept at 3 ° C.

(11) [Packaging processing step] The finished product A, which is a final product obtained by cooling,
Pillow packaging, for example, 10 in polyvinyl packaging bag 11
Put them individually and seal.

Processed meat product A produced as described above
Was eaten by 100 people, and the impressions after eating are summarized in Table 7.

[0048]

[Table 7]

[0049]

According to the present invention, the following effects can be obtained.

That is, in the present invention, by pouring meat or fish meat into the bones of chicken wings that have been deboned and subjecting to heat treatment,
It is possible to obtain processed meat products, and in addition to the chicken terrine-like taste with a harmony of chicken and livestock meat or fish meat, you can add a rich flavor by the smoke technique to make it a mellow taste never before .

[Brief description of drawings]

FIG. 1 is a block diagram of a manufacturing process of a processed meat product.

FIG. 2 is an explanatory view of a manufacturing process of a processed meat product.

[Explanation of Codes] A Processed meat product 1 Chicken wings 2 Bone 3 Salt water 4 Container 5 Filling device 6 Drying treatment chamber 7 Smoke treatment chamber 8 Steaming treatment chamber 9 Outside treatment chamber 10 Cooling treatment chamber 11 Packaging bag

Claims (2)

[Claims] 1. A processed meat product in which bone-removed chicken wings are filled with live meat and / or fish meat and heat-treated. 2. The chicken wings are bone-removed, the bone-removed chicken wings are dipped in the chicken wings soaking solution for a certain period of time, and the chicken wings are soaked in the chicken meat wings for a certain period of time in advance. Filled with live meat and / or fish meat, dried chicken wings with live meat and / or fish meat at a constant temperature for a certain period of time, and smoking at a constant temperature for a certain period of time, A method for producing a processed meat product, comprising steaming at a constant temperature and cooling at a constant temperature for a constant time.