JPH10179091A - Bacon - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain bacon in which taste is not degraded although lard content is low. SOLUTION: This bacon is produced from an edible meat block obtained by laminating a rib 1 of pork and a shoulder 2 of pork in a certain ratio so that the volume of rib 1 can be no more than that of shoulder 2. Since the shoulder 2 having much lean meat is mainly used for the edible meat block, the lard content of whole bacon is reduced and its calorie is made small. Further, since the lard content is suitably applied by the rib 1, the bacon is prevented from being damaged in its body and flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bacon having a low fat content.

[0002]

2. Description of the Related Art Generally, bacon obtained by salting pork ribs and smoking is rich in fat, and a unique body and aroma is produced from this fat, so that it is widely used in various dishes. ing.

[0003] However, such bacon is naturally high in calories due to its high fat content, and is often shunned by health-conscious customers who prefer low-calorie meals.

[0004] On the other hand, shoulder bacon using pork shoulder meat has a relatively low fat content because it is mainly made of red meat, and is generally eaten like bacon using loose meat. Because of lack, there was a problem that umami was little.

[0005] Therefore, an object of the present invention is to obtain bacon which does not impair umami even if the fat content is low.

[0006]

In order to solve these problems, according to the present invention, a meat block is formed by laminating pork ribs and shoulder meat at a ratio such that the amount of ribs is equal to or less than the amount of shoulder meat. It was decided to produce bacon from.

[0007] In this bacon, since lean meat having a large amount of lean is mainly used for the meat block, the fat content of the whole bacon is reduced, and the calorie can be suppressed low. In addition, since the fat is appropriately imparted by the ribs, the fragrance is not impaired by the bacon body.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The bacon shown in FIG. 1 is composed of pork belly 1 and shoulder meat 2 stacked vertically.

To produce this bacon, FIG. 2 (a)
As shown in the figure, flattened pork shoulder after salting 2
Is put in a mold box A with a lid a. A mesh is provided on each peripheral surface of the mold box A.

As shown in FIG. 2 (b), flattened pork ribs 1 are pickled after salting, as shown in FIG. 2 (b). The amount of the loose meat 1 is formed so as to be equal to or less than the amount of the shoulder meat 2.

Then, the lid a of the mold box A is closed, and the lid a is fixed with a suitable fastener such as a turnbuckle, and the above-mentioned loose meat 1 and shoulder meat 2 are pressed by the lid a to perform a smoked heat treatment. By applying, the block-like bacon as shown in FIG. 1 is completed.

In this bacon, the lean meat 2 mainly used in the meat block is used, so that the fat content of the whole bacon is reduced and the calories can be suppressed low. In addition, since the fat is appropriately given by the rose meat 1, the aroma is not impaired by the bacon body,
The taste of bacon can also be maintained.

It should be noted that the bacon produced as described above is compared with the same amount of bacon produced only from the loose meat 1,
Good results were obtained in that the fat content could be reduced by about 20% and the umami could be sufficiently extracted even when cooked.

[0014]

As described above, the bacon according to the present invention does not impair the unique taste of bacon, and has a low fat content and low calorie as compared with a product made from only rib meat. It is easy to accept even for those who want to eat calories, prevents the diet from becoming excessive in calories, and contributes to improving the health of consumers.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a bacon according to the present invention.

FIG. 2 is an explanatory view schematically showing a manufacturing process of the above.

[Explanation of symbols]

 A type box a lid 1 loose meat 2 shoulder meat

Claims (1)

[Claims] 1. Bacon produced from a meat block obtained by laminating pork ribs and shoulder meat at a ratio such that the amount of ribs is equal to or less than the amount of shoulder meat.