JPH10179091A - Bacon - Google Patents
BaconInfo
- Publication number
- JPH10179091A JPH10179091A JP8349687A JP34968796A JPH10179091A JP H10179091 A JPH10179091 A JP H10179091A JP 8349687 A JP8349687 A JP 8349687A JP 34968796 A JP34968796 A JP 34968796A JP H10179091 A JPH10179091 A JP H10179091A
- Authority
- JP
- Japan
- Prior art keywords
- bacon
- meat
- shoulder
- pork
- rib
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】この発明は、脂肪分の少ない
ベーコンに関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bacon having a low fat content.
【0002】[0002]
【従来の技術および発明が解決しようとする課題】一般
に、豚のばら肉を塩漬けして燻煙したベーコンは脂肪分
が多く、この脂肪分から独特のこくと香りが生まれるの
で、いろんな料理に広く使われている。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】しかし、こうしたベーコンは、当然なが
ら、多脂肪ゆえにカロリーが高く、低カロリーの食事を
好む健康志向の顧客には敬遠されがちであった。[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】一方、豚の肩肉を使用したショルダーベー
コンは、赤身肉を主としているため、比較的脂肪分が少
なく、ばら肉を使用したベーコンと同様に、一般に食さ
れているが、こくと香りに欠けるので、旨味が少ないと
いう問題があった。[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】そこで、この発明の課題は、脂肪分が少な
くても、旨味を損なうことのないベーコンを得ることに
ある。[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】[0006]
【課題を解決するための手段】こうした課題を解決する
ため、この発明では、豚のばら肉と肩肉とを、ばら肉の
分量が肩肉の分量に対して同等以下となる割合で積層し
た食肉ブロックからベーコンを製造することとしたので
ある。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】このベーコンは、食肉ブロックに主として
赤身の多い肩肉が使用されているので、ベーコン全体の
脂肪分が少なくなって、カロリーを低く押さえることが
できる。また、前記ばら肉によって脂肪分が適度に付与
されるので、ベーコンのこくと香りが損なわれない。[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】[0008]
【発明の実施の形態】図1に示すベーコンは、上下に積
層された豚のばら肉1と肩肉2とから構成されている。DESCRIPTION OF THE PREFERRED EMBODIMENTS The bacon shown in FIG. 1 is composed of pork belly 1 and shoulder meat 2 stacked vertically.
【0009】このベーコンを製造するには、図2(a)
に示すように、塩漬け後、偏平に成形された豚の肩肉2
を、蓋a付きの型箱A内に入れる。型箱Aの各周面に
は、網目が施されている。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.
【0010】この肩肉2に対して、図2(b)に示すよ
うに、前記肩肉2と同様に、塩漬け後、偏平に成形した
豚のばら肉1を重ねる。ばら肉1の分量は、肩肉2の分
量に対して同等以下となるように成形しておく。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.
【0011】そして、型箱Aの蓋aを閉じ、この蓋aを
ターンバックルなどの適宜な締め金具で固定し、前記ば
ら肉1と肩肉2とに蓋aによる押圧を加え、燻製加熱処
理を施すことにより、図1に示すようなブロック状のベ
ーコンができあがる。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.
【0012】このベーコンは、食肉ブロックに主として
赤身の多い肩肉2が使用されているので、ベーコン全体
の脂肪分が少なくなって、カロリーを低く押さえること
ができる。また、前記ばら肉1によって脂肪分が適度に
付与されるので、ベーコンのこくと香りが損なわれず、
ベーコンの旨味も維持できる。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.
【0013】なお、前述のように製造されたベーコン
は、ばら肉1のみから製造された同量のものと比べて、
脂肪分を20%程度減らすことができ、また、調理して
も旨味を十分に引き出すことができるという良好な結果
が得られた。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】[0014]
【発明の効果】以上説明したように、この発明に係るベ
ーコンは、ベーコン独特の旨味を損なうことがなく、ま
た、ばら肉のみから製造したものに比べて、脂肪分が少
なくカロリーも低いので、低カロリーの食事を志向する
人にも受け入れられやすく、食事がカロリー過多に陥る
ことを防止して、消費者の健康増進に寄与する。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.
【図1】この発明に係るベーコンを示す斜視図FIG. 1 is a perspective view showing a bacon according to the present invention.
【図2】同上の製造過程を概略で示す説明図FIG. 2 is an explanatory view schematically showing a manufacturing process of the above.
A 型箱 a 蓋 1 ばら肉 2 肩肉 A type box a lid 1 loose meat 2 shoulder meat
Claims (1)
肩肉の分量に対して同等以下となる割合で積層した食肉
ブロックから製造したベーコン。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8349687A JPH10179091A (en) | 1996-12-27 | 1996-12-27 | Bacon |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8349687A JPH10179091A (en) | 1996-12-27 | 1996-12-27 | Bacon |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH10179091A true JPH10179091A (en) | 1998-07-07 |
Family
ID=18405429
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP8349687A Pending JPH10179091A (en) | 1996-12-27 | 1996-12-27 | Bacon |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH10179091A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2015173621A (en) * | 2014-03-14 | 2015-10-05 | 日清食品ホールディングス株式会社 | Dried instant seasoned meat, and manufacturing method thereof |
-
1996
- 1996-12-27 JP JP8349687A patent/JPH10179091A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2015173621A (en) * | 2014-03-14 | 2015-10-05 | 日清食品ホールディングス株式会社 | Dried instant seasoned meat, and manufacturing method thereof |
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