JPH09322702A - Forming of raw meat block - Google Patents

Abstract

PROBLEM TO BE SOLVED: To surely prepare sliced products having even shapes and weights of a raw meat block by cutting hard muscles of the raw meat block under specific conditions and forming the resultant meat block by pressing in a semi-thawed state. SOLUTION: At first, hard muscles of a raw meat block are cut by applying a kitchen knife on the meat block in an oblique straight line against the longitudinal direction and perpendicularly. Further, the resultant meat block is once frozen, and it is subjected to semi-thawing and pressed to form under a semi-thawed state. It is preferable to apply the kitchen knife at 45 deg. against the longitudinal direction of the raw meat block from the view point of forming efficiency. The width of the application of the knife is preferably 20-30mm and the depth of cutting is preferably from 15mm to the two thirds of the thickness of the raw meat block. After hard muscles of the raw meat block is cut, a pickling solution is optionally infused into the raw meat block and further, the meat block is adequately subjected to a massaging process, a casing filling process, a freezing process, etc., by common methods before it is preferably formed by pressing. Furthermore, as the raw meat block, loin part meat is suitable since the formed meat blocks from the loin part meat can be used as raw material for cutlet, steak, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of molding raw meat chunks such as loin meat of livestock meat.

[0002]

2. Description of the Related Art Livestock meat such as pork, beef, etc.
The demolition company slaughters, divides it into carcasses, and, if necessary,
After being divided into partial meats such as loin, roses, thighs and fins, these are processed as a raw meat mass by a meat processed product manufacturer, and then sold as processed products.

[0003] Among them, loin part meat of livestock meat such as pork and beef is important as a raw material for cutlets, steaks and the like. Such loin meat is usually made from raw meat chunks,
Pickle liquid injection, massage, casing filling, freezing,
After being processed by a processing step such as press molding, the product is often sliced by a cutting machine having a fixed thickness and sold as a sliced product. Even if such a sliced product is used as a product before processing, it needs to have a uniform shape and a uniform weight.

[0004] Loin parts such as pork and beef often have different thicknesses on the rib side and the sirloin side, and the sirloin side is generally wider and thinner than the rib side. . Therefore, in order to make the sliced product a uniform shape and a uniform weight, it is necessary to press-mold the raw meat mass before cutting into a uniform shape in advance.

Japanese Patent Application Laid-Open No. 48-23981 discloses a technique for press-forming raw meat, cut meat, and knee meat in a frozen or semi-frozen state. However, if the raw meat chunk in the frozen or semi-frozen state is simply press-molded as it is, the hardness and elasticity of the meat quality are different depending on the portion of the meat chunk,
It was difficult to mold sufficiently uniformly. Therefore, for uniform molding, it is necessary to uniformly soften the meat quality of the meat mass.

[0006] As a method of uniformly softening the meat quality of a meat mass, there has been proposed a method in which the meat is cut and then processed. Japanese Unexamined Patent Publication No. 3-164130 discloses a technique for tendering a raw meat block such as loin ham, which has a technique in which only a hard portion of the meat block is pierced with a muscular cutting blade to make a uniform softness as a whole. It is disclosed.

[0007] Such a method of making a cut in a muscle called a muscle cutting is performed by heating as described on page 174 of "Illustration encyclopedia of cooking anything" (edited by Shoichiro Naruhara, published by Shufu to Seikatsusha). For the purpose of preventing warping of meat during cooking, it is customary to prepare beef and pork, but in the above-mentioned technique, the meat quality of the chunk of meat is punctured intermittently with a muscle cutting blade. This line is applied to soften.

[0008] However, simply applying the method of cutting the raw meat mass to the raw meat mass by intermittently piercing the raw meat mass with the muscle cutting blade, even if the raw meat mass becomes uniformly soft as a whole, the muscle cutting is not smooth. Since the raw meat mass is press-formed because it is intermittent, it is not possible to cause sufficient deformation at the time of pressing, or part of the shape of the raw meat mass after press molding is not press-formed. There was the inconvenience of restoring the shape, and uniform molding was still difficult.

[0009]

SUMMARY OF THE INVENTION In view of the above, it is an object of the present invention to provide a method for molding a raw meat mass, which can reliably obtain a slice of the raw meat mass having a uniform shape and a uniform weight. It is intended for.

[0010]

According to the present invention, a raw meat mass is
In the step of straightening obliquely to the length direction and at a vertical angle of 90 degrees, and in press molding,
A method of molding a meat mass, which comprises a step of freezing and thawing the raw meat mass in the latter half of freezing and press molding in a semi-frozen state. Hereinafter, the present invention will be described in detail.

In the usual molding of raw meat, the raw meat is first shaped, if necessary, before injecting the pickle liquid into the raw meat. In the molding method of the present invention, a step of making a cut is thereafter performed. The raw material mass is not particularly limited, and may be any of partial meats such as pork, beef, roses, thighs, and fins, as long as they are partial meats of pigs and cows, and have different shapes and weights depending on parts. Is also an object of the molding method of the present invention. Particularly, the loin partial meat is suitable as a target of the molding method of the present invention since it becomes a raw material for cutlets, steaks and the like.

When the raw meat mass is cut, the portion to be cut is a portion of the raw meat mass that is desired to be deformed in order to form a uniform shape by pressing. Examples of the above-mentioned portion include a portion where the meat quality of the meat mass is hard, a portion whose shape is narrow or thin, and the like.

[0013] For example, in the case of pork loin, the muscle quality is such that muscle fibers are tender on the rib side and tend to expand and contract.
The sirloin has a property in which the restoring force after molding is weak, and the sirloin side has a strong restoring force after molding because the muscle fiber is hard and hard to expand and contract due to its elasticity. Therefore, for example, when the shape is uniform, it is preferable to make a cut only on the sirloin side where the meat is hard, and when the rib side is thick and the sirloin side is thin, it is preferable to make a cut all over.

Further, when the back fat covers the surface of the raw meat mass (in accordance with the standards of the Japan Meat Rating Association, the back fat covering the surface of the pork loin is within 10 mm). Since the fat itself is hard and hardly deformed by ordinary press molding, it is preferable to cut the entire back fat portion. In such a case, it is preferable that the above-mentioned cutting is performed on the back fat side of the raw meat mass.

In the present invention, in the step of cutting the raw meat, the raw meat block is cut in a straight line oblique to the length direction and at a vertical angle of 90 degrees. Usually, in the step of press-molding the raw meat mass performed after the above-described stripping step, a force is applied from two directions, a length direction (horizontal direction) and a thickness direction (vertical direction), of the raw meat mass. Press.

In the present invention, by performing the above-mentioned cutting in a straight line obliquely to the length direction, during the above-mentioned press forming, the cutting is slid in two directions of a horizontal direction and a vertical direction on the cutting surface and is fixed. It will be molded to width and thickness. The above-mentioned cutting is performed in a straight line because there is no difference in the obtained effect even if the cutting is performed in a curved line. The angle of the above-mentioned muscle cutting with respect to the length direction of the meat mass is usually preferably 30 to 45 degrees, and more preferably about 45 degrees in terms of molding efficiency.

The vertical angle of the slit is 90 degrees.
Even if it is larger or smaller than 90 degrees, it will be cut diagonally. If cut diagonally, the raw material mass will be deformed unevenly due to the pressure at the time of pressing, and if it is made into the final sliced product, it will be in a pine cone shape during cooking. On the contrary, the commercial value will be significantly impaired.

The cutting width of the above-mentioned streak is easier to mold as the width is narrower. However, if the width is too narrow, breakage and cracks are liable to occur in a subsequent step. More preferably, it is 20 to 30 mm. As for the depth of the above-mentioned slit, the deeper the mold, the easier it is to form, but it is liable to be broken or cracked in the subsequent process. Therefore, it is preferable to set the depth to usually 15 mm to less than two-thirds of the thickness of the raw meat mass.

The above-cut raw meat mass is poured into a pickle liquid, if necessary, and subjected to various steps such as massage, casing filling, freezing, etc., according to a conventional method.

In the present invention, the pickle liquid is injected after the cut, and the synergic effect of the cut and the massage performed after the injection of the pickle liquid allows the raw meat to be cut from the cut by the cut. The infiltration of the pickle liquid into the lump becomes easy, and the yield of the pickle liquid is reduced by about 1.5 to 2.5% as compared with the case where the above-mentioned streak is not performed.
Can be improved.

In the present invention, when the press molding is performed, the raw meat block is thawed in the latter half of freezing, and the press molding is performed in a semi-frozen state. By performing the above half-thawing in press molding, the raw meat mass put in the press frame can be deformed by the press. In addition, by press-molding in a half-thawed state, it is possible to prevent pressure loss due to pressing in a frozen state, and to prevent the shape from being restored even after releasing the press pressure. Can be.

The raw meat mass pressed as described above is subjected to necessary additional processing as needed, then frozen again, and can be made into a product through subsequent processing steps. For example,
In the case of producing pork cutlet, after the raw meat mass of the press-formed pork is sliced to a desired thickness in a half-thawed state, after attaching batter and batter, the frozen pork cutlet is again frozen and processed. You.

[0023]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a process chart showing one embodiment of the present invention. In FIG. 1, first, the raw meat block is
It is shaped to the required shape and size. In a normal process, the pickle liquid is then injected, but in the present invention, a cut is made before the pickle liquid is injected. Further, as a usual method, after injection of the pickle liquid, massage, filling of the casing, freezing and the like, and then press molding, in the present invention, the raw meat mass frozen before this press molding Is half-thawed and semi-frozen. After press molding, they are frozen and sliced into products as usual.

[0024]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. Example 1 On the back fat side of sirloin of raw meat mass of loin portion of pork,
After performing a slitting process at a cutting width of 30 mm, a cutting depth of 15 mm, and a cutting angle of 45 °, a pickle liquid was injected, massaged, and the casing was filled according to a conventional method, followed by freezing. The frozen raw meat chunks were half-thawed and pressed from the top and side surfaces in a semi-frozen state to form.
The loin raw material after molding was frozen again and sliced to a thickness of 7 mm, and the change in weight from the rib side to the sirloin side was measured. Both ends were slightly lighter, but the weight was generally uniform. It was

Example 2 The raw meat mass of the pork loin portion was placed on the backfat side of the sirloin.
The treatment was performed in the same manner as in Example 1 except that the cut width was 20 mm, the cut depth was 15 mm, and the cut angle was 45 degrees. The loin raw meat lump after molding was sliced in the same manner as in Example 1 and the change in weight was measured. As a result, both ends were slightly lighter, but the overall weight was uniform.

Comparative Example 1 The raw meat mass of the pork loin portion was placed on the backfat side of the sirloin.
Cut width 5mm, cut depth 25mm, cut angle 4
The processing was performed in the same manner as in Example 1 except that the cutting was performed at 5 degrees. The loin raw meat mass after molding was sliced in the same manner as in Example 1, and the change in weight was measured. As a result, the sirloin side became heavier.

Comparative Example 2 The same treatment as in Example 1 was carried out except that the raw meat mass of the pork loin portion was not cut on the backfat side of the sirloin backfat. The loin raw material lump after molding was sliced in the same manner as in Example 1 and the change in weight was measured. The sirloin side was lighter.

[0028]

According to the molding method of the present invention, the raw meat chunk can be molded into a uniform shape. Therefore, when the raw meat chunk is made into a sliced product such as pork cutlet, a predetermined thickness is required. By slicing, a product having a uniform shape and a uniform weight can be obtained, and the yield can be improved by making the weight uniform. Furthermore, in the present invention, the pickle liquid is injected after the raw meat mass is cut, and then massage is performed. Therefore, the yield of the pickle liquid can be improved.

[Brief description of drawings]

FIG. 1 is a process chart showing a method for molding a raw meat mass of the present invention.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Noboru Yamamoto 2112, Takuma, Takuma-cho, Mitoyo-gun, Kagawa Prefecture 143 Fine Foods Research Cooperative (72) Ryuichi Fujita 2112, Takuma, Takuma-machi, Mitoyo-gun, Kagawa Prefecture 143 Within Fine Foods Research Cooperative

Claims (1)

[Claims] A step of cutting a raw meat mass in a straight line obliquely to the length direction and at a vertical angle of 90 degrees; and
A method of molding a raw meat mass, which includes the step of performing the half-freezing and thawing of the raw meat mass in the semi-frozen state before press molding.