JPH10295332A - Processed meat food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed food capable of deal with diversified tastes. SOLUTION: This method for producing processed meat food comprises cutting a raw meat in proper shapes in a raw material meat-preparing process 10, removing skins, small bones, dark red portions, etc., dipping and heating the divided pieces so as to leave a raw meat portion in the center in a heating and dipping process 11, broiling the surface portions of the treated pieces in a broiling process 12, preparing a seasoning solution 3 in a seasoning solution- preparing process 13, charging the treated raw material flesh 2 and the seasoning solution 3 into each bag 5 in a charging process 14, sealing the opening portion of the bag 5 in a sealing process 15, and subsequently integrally freezing the raw material meat 2 and the seasoning solution 3 in a freezing process 16. Thereby, the processed meat food 1 capable of corresponding to diversified tastes in spite of being a traditional processed meat food can be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed meat food mainly made of, for example, bonito meat and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION In Japan, the manner of cooking fish meat, animal meat, and the like is wide-ranging, including Japanese, Western, and Chinese. For fish meat, cooking methods that make use of the characteristics of ingredients have been cultivated for many years. Taking bonito as an example, in addition to the common cooking style of fish, such as “sashimi”, which eats raw downed meat as it is, grilled fish, boiled fish, etc., “battered fish (Tosa sashimi)” with grilled surface of downed meat, downed meat Bonito flakes,
There is "salt spiced" etc. which is immersed in salt and aged.
As described above, there are traditionally cooking modes specific to fish species (bonito specific). On the other hand, from the viewpoint of cooking methods, vinegars such as edible vinegar, fruit vinegar (lemon juice), and vinegar include marinated French dishes (scallop scallops, etc.) and saba mackerel. There is a dish applied to. The combination of the above-mentioned cooking material and the cooking method has been cultivated for many years, and what is provided on the market at present is based on a conventional traditional method. By the way, recently, diversification of tastes for food materials has been progressing, and various improvements and ideas have been made even in traditional food processing or cooking techniques such as conventional meat processed foods. Japanese Patent Application No. 9-44820 even for the present applicant
In the issue No. "Meat processed food and its production method", a new processed meat food has been disclosed.

[0003]

[Technical Problems Attempted to Be Developed] The present invention has been made in view of such a background, and has as its technical object the development of a novel processed meat food that can respond to diversifying tastes.

[0004]

That is, in the processed meat food according to the first aspect, the raw meat cut into an appropriate shape is heated and dipped so as to leave a raw portion in the center, and further baking near the surface. It is characterized in that it is packaged in an individual packaging with an appropriate amount of seasoning liquid, and is further frozen. ADVANTAGE OF THE INVENTION According to this invention, while permeation of the seasoning liquid at the time of defrosting processed meat food progresses uniformly, the seasoning condition can be adjusted by adjusting the standing time after defrosting.

[0005] In addition to the above requirements, the processed meat food according to claim 2 is characterized in that the heating dipping is blanching. According to this invention, a processed meat food utilizing the original flavor of the raw meat can be obtained.

The processed meat food according to claim 3 is characterized in that, in addition to the above requirements, the raw meat reduced into the appropriate shape is in a frozen state. According to the present invention, the surface heating treatment such that the raw portion remains in the central portion of the raw meat can be easily and reliably performed.

Further, the processed meat food according to claim 4 is characterized in that, in addition to the above requirements, the raw meat is fish meat. ADVANTAGE OF THE INVENTION According to this invention, a novel processed meat food which can respond to diversifying tastes can be obtained.

Further, the processed meat food according to claim 5 is characterized in that, in addition to the requirements described in claim 4, the raw material meat to which the fish meat is applied is skipjack. ADVANTAGE OF THE INVENTION According to this invention, it is possible to obtain a novel processed meat food that can respond to diversifying tastes without being bound by the traditional processed meat food.

Further, the processed meat food according to claim 6 is characterized in that, in addition to the above requirements, the seasoning liquid contains vinegar as a main component. ADVANTAGE OF THE INVENTION According to this invention, it is possible to obtain a novel processed meat food that can respond to diversifying tastes without being bound by the traditional processed meat food.

Further, in the method for producing processed meat food according to claim 7, the raw meat is lowered into an appropriate shape in the raw meat preparing step, skins, small bones, bloody blood, etc. are removed, and the raw meat is placed in the center in the heating dipping step. Heat dipping so that the part remains, and further baking near the surface in the baking step, while preparing the seasoning liquid in the seasoning liquid preparation step, and filling the raw meat and seasoning liquid in a single packaging in the filling step In the sealing step, the opening of the individual packaging bag is sealed, and then in the freezing step, the raw meat and the seasoning liquid are integrally frozen. ADVANTAGE OF THE INVENTION According to this invention, a novel processed meat food which can respond to diversifying tastes can be obtained. In addition, the seasoning of the raw meat can be performed without requiring a special process.

Further, in the method for producing processed meat food according to claim 8, in addition to the requirement described in claim 7, in the heating dipping step, the raw meat is placed in hot water at 100 ° C. for 60 to 24 hours.
By blanching for 0 seconds, the surface of the raw meat is altered in protein. According to the present invention, it is possible to easily control the amount of the raw part left in the center of the raw meat.

[0012] Furthermore, in the method for producing a processed meat food according to the ninth aspect, in addition to the requirement according to the seventh or eighth aspect, in the baking step, the raw meat is baked over a charcoal fire for 240 to 360 seconds. . According to the invention,
Aroma can be imparted to the surface of the raw meat.

Further, in the method for producing processed meat food according to claim 10, in addition to the requirements described in claim 7, 8, or 9, the freezing means used in the freezing step is based on a liquid immersion method. It is characterized by immersing in brine at 50 to minus 35 ° C. for 60 to 90 minutes. ADVANTAGE OF THE INVENTION According to this invention, the time required for freezing can be controlled widely, and permeation of a seasoning liquid into raw material meat can be controlled.

Further, in the method for producing a processed meat food according to the eleventh aspect, in addition to the requirements according to the seventh, eighth, ninth or tenth aspect, the raw meat prepared in the raw meat preparing step is a bonito cut meat. It is characterized by fish meat as an example. ADVANTAGE OF THE INVENTION According to this invention, it is possible to obtain a novel processed meat food that can respond to diversifying tastes without being bound by the traditional processed meat food.

Further, in the method for producing a processed meat food according to the twelfth aspect, in addition to the requirements according to the seventh, eighth, ninth, tenth or eleventh aspects, the seasoning liquid prepared in the seasoning liquid preparation step comprises vinegar. It is characterized by being a main component. ADVANTAGE OF THE INVENTION According to this invention, it is possible to obtain a novel processed meat food that can respond to diversifying tastes without being bound by the traditional processed meat food.

Further, the method for producing a processed meat food according to claim 13 is the method according to claim 7, 8, 9, 10, 11, or 1.
In addition to the requirement described in 2, the filling step is characterized in that an appropriate amount of seasoning liquid according to the weight of the raw meat is filled in the individual packaging, and thereafter, the raw meat is filled in the individual packaging.
According to the present invention, the seasoning liquid can be brought into contact with the raw meat on all surfaces without excess or shortage. The problems described above are achieved by the inventions described in these claims.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The processed meat food 1 of the present invention and the method for producing the same will be described below while sequentially explaining the production method. FIG. 1 is a block diagram illustrating an example of a manufacturing process for implementing the method for manufacturing processed meat food 1, in which a raw meat preparation step 10, a heating dipping step 11, and a baking step 12 are provided in series, A seasoning liquid preparation step 13 is provided in parallel with this.
At the subsequent stage, a filling step 14, a sealing step 15, a freezing step 16, a dressing step 17, and a boxing step 18 are arranged in series. By the way, the raw material of the processed meat food 1 of the present invention is fish meat such as bonito, tuna, dolphin, livestock meat such as cattle and horse, poultry meat such as chicken, or minced meat, and plow meat formed into an appropriate shape. Etc. are used,
In the present embodiment, a skipjack will be described as an example. Hereinafter, each process of the manufacturing process of the processed meat food 1 will be described.

(1) Raw meat preparation step 10 After skipping bonito (raw fish), it is landed in a cold or frozen storage state and sold to the market. Those for typical raw food and processing are stored frozen. The frozen storage is performed by the cooling air method, the indirect contact method, the liquid immersion method, the liquid gas method, etc. Among them, when the cooling air method is used, minus 55 to 55 is used.
Freezing at minus 50 ° C is preferable, but in general, semi-air blasting and air blast freezing at minus 35 ° C pass through the maximum ice crystal formation zone within 5 hours to reach a final freezing temperature of minus 25 ° C. I do.

When lowering the frozen skipjack thus obtained, it is preferable to cut the frozen skipjack in a frozen state in order to prevent the formation of meteorite. For example, a frozen skipjack cutter is used. This machine is equipped with a severing machine, a back slicing machine, a slicing machine, a slicing machine, a squaring machine, etc. Each process such as splitting is continuously performed. And from this frozen skipjack shredder or frozen cuts cut by hand,
The skin, small bones, blood and the like are removed to obtain the raw meat 2 (about 300 g). As described above, the raw meat 2 is obtained in the raw meat preparing step 10 in the same factory that constitutes the manufacturing process of the processed meat food 1, and is obtained by being delivered by another factory or another supplier. You may.

(2) Heat Dipping Step 11 In the heating dipping step 11, the frozen raw meat 2 is immersed (dipped) in a liquid heating medium 11L so that the surface of the raw meat 2 is left at the center of the raw meat 2. This is a step of subjecting the surface to protein modification by heat treatment. In the present embodiment, water is used as the liquid heating medium 11L, this water is charged into an appropriate container, and heated and boiled with a gas burner or the like,
Temperature of ° C. The container can have various capacities, such as a large-capacity container capable of accommodating a plurality of raw meats 2 and a small-capacity container capable of accommodating a single raw meat 2. Is in a frozen state, so water (hot water)
It is preferable to secure a capacity of about 5 liters for one raw material meat 2 (central temperature minus 40 ° C., 370 g) so as to prevent a sharp drop in temperature. In addition, as the liquid heating medium 11L, edible oil such as salad oil and sesame oil can be used.
Spices such as garlic can also be added.

Then, for 60 to 240 seconds, preferably 12
By blanching as an example of heating dipping for 0 to 180 seconds, more preferably 150 to 180 seconds, the surface of the raw meat 2 is altered in protein. By the way, the protein alteration referred to herein means alteration of amino acids, and the surface of the raw meat 2, which had a clear red color before heating, becomes cloudy due to the protein alteration. Also, due to the heating dipping, the fibrous material on the surface of the raw meat 2 loosens the binding, and the meat juice and the like flow out,
Since lye is produced, it is preferable to scoop with a scoop or the like. When the above heat treatment is completed, the raw meat 2 is taken out, and the lye adhering to the raw meat 2 is removed, drained, and the like as appropriate.

(3) Baking Step 12 The baking step 12 is a step of baking the outer periphery of the raw meat 2 which has been heat-dipped in the heating dipping step 11. As a heat source for baking, charcoal fire 12C is most preferable, but a ceramic heater or a gas burner that emits far-infrared rays like carbon fire 12C can also be used. In the baking, as an example, heating is performed from below a net conveyor or the like provided in a heat tunnel so that the baking is performed at the end of the transport by the net conveyor. In the present embodiment, as an example, a charcoal fire 12C ( The conveyance path and the conveyance time are set so that baking is performed at about 1000 ° C. for 5 minutes. Incidentally, it is preferable that a reflection plate or the like is appropriately provided in the heat tunnel so that heat rays radiated from the charcoal fire 12C located below the net conveyor are wrapped around the upper surface of the net conveyor,
In this case, both sides are baked by one transfer.
Even if such a heating wire wrap-around structure is not provided, if the raw meat 2 is held vertically by sandwiching it with a wire mesh, and the charcoal fire 12C is made to face both sides thereof, the baking of both sides can be performed by one transfer. It can be carried out. Furthermore,
When using a gas burner as the heat source for baking,
If a configuration is adopted in which a gold skewer is driven into the raw meat 2 and the gold skewer is appropriately rolled, the location facing the heat source can be constantly changed, and uniform baking can be performed.

(4) Seasoning liquid preparation step 13 The seasoning liquid preparation step 13 is a step of preparing the seasoning liquid 3 containing vinegar as a main component. This seasoning liquid 3 is a liquid mainly composed of vinegar such as edible vinegar, fruit vinegar, and vinegar (western vinegar), and appropriately mixed with seasonings such as salt, sugar, and chemical seasonings, and spices. In the seasoning liquid preparation step 13, these components are obtained by appropriately stirring with a mixer or the like. As described above, the seasoning liquid 3 is obtained in the seasoning liquid preparation step 13 in the same factory that constitutes the manufacturing process of the processed meat food 1, and is obtained by being delivered by another factory or another supplier. You may.

(5) Filling Step 14 The filling step 14 is a step of filling the individual packaging 5 with the raw meat 2 subjected to the heat treatment in the heating dipping step 11 and the seasoning liquid 3 obtained in the seasoning liquid preparation step 13. It is. The individual bag 5 is a bag made of a synthetic resin such as nylon resin, PP, PE, or the like. The color of the bag 5 is transparent for general household use so that the processed meat 1 can be visually recognized. In the case of business use, coloring or adding a metal (aluminum or the like) layer is used in order to impart a light-shielding property in consideration of storability. Then, an appropriate amount of the seasoning liquid 3 is introduced into the individual packaging 5 and the raw meat 2 is subsequently introduced. The seasoning liquid 3 permeates from the fibers on the surface of the raw meat 2 toward the raw body part at the center. I will do it. The raw meat 2 and the seasoning liquid 3 are charged into the individual packaging 5 in advance.
And the seasoning liquid 3 may be continuously charged, or the raw meat 2 and the seasoning liquid 3 may be simultaneously charged.

(6) Sealing Step 15 The sealing step 15 is a step of sealing the opening of the individual packaging 5 containing the raw meat 2 and the seasoning liquid 3 in the filling step 14. This sealing is performed using an appropriate sealer in accordance with a conventional method.At this time, it is preferable to prevent the gas from being mixed in order to avoid deterioration of the contents, and to actively use an inert gas such as nitrogen gas. It may be mixed. Further, a heat sterilization step having a retort pot or the like may be provided after the sealing step 15.

(7) Freezing Step 16 The freezing step 16 is a step of freezing the sealed individual bag 5 containing the raw meat 2 and the seasoning liquid 3. In the present embodiment, the freezing means used in the freezing step 16 is a liquid immersion method, and the raw meat 2 is added to brine 16B (aqueous calcium chloride solution) at minus 50 to minus 35 ° C, preferably minus 45 to minus 35 ° C. And seasoning liquid 3
The raw meat 2 and the seasoning liquid 3 are rapidly frozen because the packaging 5 is immersed in the sealed individual bag 5 for 60 to 90 minutes. Further, as the brine 16B, a saline solution, a propylene glycol aqueous solution or the like may be used. If a semi-air blast, an air blast method, or the like is used as a freezing means, a slow freezing process can be achieved, and penetration of the seasoning liquid 3 into the raw meat 2 can be promoted.

(8) Dressing step 17 The dressing step 17 is a step necessary when the liquid immersion method is used in the freezing step 16, and performs washing of brine with water or the like and drying of the washing water. It is a process. Therefore,
Although not shown in detail, it is provided with appropriate washing and drying means such as a circulating water tank and a blower. Further, in the dressing process 17, a product label, a bar code label, or the like may be attached.

(9) Box Packing Step 18 The box packing step 18 is a step of packing the processed meat food 1 from which the line has been removed in the dressing step 17 for shipping. Box 1 made of heat insulating material
8B stores one or a plurality of processed meat foods 1.

The processed meat food 1 of the present invention is obtained by a manufacturing method using the above-described manufacturing process as an example. When eating this food, a thawing process is performed as follows. First, the processed meat food 1 in the individually packaged state is taken out of a freezer or the like, and is naturally thawed or blanched at room temperature, and is forcibly thawed by a microwave oven or the like, so that the seasoning liquid 3 and the raw meat 2 are thawed. If left in this state for about 30 minutes, the seasoning liquid 3 penetrates from the surface of the raw meat 2 to the center, and the seasoning of the processed meat food 1 proceeds. At this time, since the raw meat 2 has been subjected to heat dipping and baking, the seasoning liquid 3 has uniformly penetrated into the surface of the raw meat 2 and is seasoned evenly. Also, the degree of seasoning can be adjusted by adjusting the standing time after the thawing.

[0030]

EXAMPLE The method for producing processed meat food of the present invention is as described above, and an example of processed meat food 1 obtained by this method will be described below. As the raw meat 2, three pieces of skipjack meat (fillet) weighing 300 g were used. As the seasoning liquid 3, 30 to 70 g of a mixture of edible vinegar and salt is added to one piece of the raw meat 2 in accordance with the seasoning condition such as light taste and richness.
Was used. A polyethylene bag was used as the individual packaging 5. In the heating dipping step 11, the liquid heating medium 11
Hot water at 100 ° C. was used as L, and the raw material meat 2 (center temperature minus 40 ° C.) in the frozen state was blanched for 60 seconds, and then placed on a slat and drained. In the baking process 12, a charcoal fire 12C (approximately 1000
C) for 5 minutes. In the filling step 14, the individual packaging 5
After the seasoning liquid 3 was charged, the raw meat 2 was charged. In the freezing step 16, the raw meat 2 and the seasoning liquid 3 were introduced into brine 16B (aqueous solution of calcium chloride) at minus 35 ° C., and the sealed individual packaging 5 was immersed for 60 minutes.

[0031]

According to the present invention, it is possible to obtain a novel processed meat food 1 which can meet diversifying tastes without being restricted to a traditional processed meat food.
Can be stored without compromising the aroma, taste and aesthetics. In addition, the processed meat food 1 is basically seasoned in the filling step 14, and the degree of seasoning can be more delicately adjusted by adjusting the standing time after thawing.

[Brief description of the drawings]

FIG. 1 is a skeleton diagram showing a production process for producing a processed meat food of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Meat processed food 2 Raw meat 3 Seasoning liquid 5 Individual packaging 10 Raw meat preparation step 11 Heat dipping step 11L Liquid heating medium 12 Baking step 12C Charcoal fire 13 Seasoning liquid preparation step 14 Filling step 15 Sealing step 16 Freezing step 16B brine 17 Beauty Packaging process 18 Box packing process 18B Box body

Claims (13)

[Claims] 1. Raw material meat which has been lowered into an appropriate shape is heated and dipped so as to leave a living body portion in the center, further baking near the surface, and then packed in an individual bag with an appropriate amount of seasoning liquid, and further frozen. Processed meat food characterized by having done. 2. The processed meat food according to claim 1, wherein the heat dipping is blanching. 3. The processed meat food according to claim 1, wherein the raw meat cut into the appropriate shape is in a frozen state. 4. The processed meat food according to claim 1, wherein the raw meat is fish meat. 5. The processed meat food according to claim 4, wherein the raw meat to which the fish meat is applied is skipjack. 6. The processed meat food according to claim 1, wherein the seasoning liquid contains vinegar as a main component. 7. The raw meat is reduced to an appropriate shape in a raw meat preparation step, skins, small bones, blood cells, etc. are removed, and heat dipping is performed in a heat dipping step so that a raw portion remains in the center, and further baking step is performed. Near the surface is baked, while the seasoning liquid is prepared in the seasoning liquid preparation step, and the raw meat and the seasoning liquid are filled in individual packaging in the filling step, and the opening of the individual packaging is sealed in the sealing step. And
Thereafter, in the freezing step, the raw meat and the seasoning liquid are integrally frozen, and the method for producing a processed meat food is characterized in that the raw meat and the seasoning liquid are integrally frozen. 8. In the heating dipping step, the raw meat is blanched in hot water at 100 ° C. for 60 to 240 seconds,
The method for producing processed meat food according to claim 7, wherein the surface of the raw meat is altered in protein. 9. The method according to claim 7, wherein in the baking step, the raw meat is baked for 240 to 360 seconds over a charcoal fire. 10. The freezing means used in the freezing step is based on a liquid immersion method, wherein the immersion is performed in brine at a temperature of −50 to −35 ° C. for 60 to 90 minutes. 9. The method for producing a processed meat food according to item 9. 11. The method for producing a processed meat food according to claim 7, wherein the raw meat prepared in the raw meat preparing step is fish meat such as bonito meat as an example. 12. The method for producing a processed meat food according to claim 7, wherein the seasoning liquid prepared in the seasoning liquid preparation step contains vinegar as a main component. 13. In the filling step, an appropriate amount of seasoning liquid according to the weight of the raw meat is filled in the individual packaging, and thereafter, the raw meat is filled in the individual packaging.
13. The method for producing a processed meat food according to 8, 9, 10, 11 or 12.