JPS5842737B2 - Beef quality preservation treatment method - Google Patents
Beef quality preservation treatment methodInfo
- Publication number
- JPS5842737B2 JPS5842737B2 JP53128844A JP12884478A JPS5842737B2 JP S5842737 B2 JPS5842737 B2 JP S5842737B2 JP 53128844 A JP53128844 A JP 53128844A JP 12884478 A JP12884478 A JP 12884478A JP S5842737 B2 JPS5842737 B2 JP S5842737B2
- Authority
- JP
- Japan
- Prior art keywords
- beef
- treatment method
- aqueous solution
- meat
- preservation treatment
- 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.)
- Expired
Links
- 235000015278 beef Nutrition 0.000 title claims description 25
- 238000000034 method Methods 0.000 title claims description 11
- 238000004321 preservation Methods 0.000 title claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 22
- 229940061607 dibasic sodium phosphate Drugs 0.000 claims description 11
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 230000000087 stabilizing effect Effects 0.000 claims description 2
- 238000012733 comparative method Methods 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明は生牛肉の肉質の軟化と肉の色の安定化処理を行
って牛肉をその外観、味等を損わずに長期保存しうるよ
うにした牛肉質の保存処理法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention is a method for preserving beef quality by softening the quality of raw beef and stabilizing the color of the beef so that it can be stored for a long time without damaging its appearance, taste, etc. It concerns the processing method.
従来牛肉は枝肉からヒレ、モモ、ロース等に分割され、
これらを夫々冷凍保存ないしはチルド保存し、それを又
区分、切断、スライスしてＵｆ、Ｉし易い形で流通して
いるが、特にチルド保存中（００〜１０℃）短時間に佃
液のヘモグロビンの変化等で黒褐色に変色したり、肉質
の硬化を促進したりすることにより、牛肉の品質の低下
を来たし、その商品価値を損ねるのみならず時には褐変
肉質を切断して捨てる場合が多く経済的損失も大である
。Traditionally, beef is divided from the carcass into fillet, thigh, loin, etc.
Each of these is stored frozen or chilled, and then divided, cut, sliced, and distributed in a form that is easy to use for Uf and I. Especially during chilled storage (00-10℃), the hemoglobin of Tsukuda liquid is The quality of beef deteriorates due to changes in the color of the beef, such as changes in color, and the hardening of the meat.This not only impairs the commercial value of beef, but also causes the browned meat to be cut and thrown away, which is often economically uneconomical. The losses are also large.
本発明はこのような問題に対処してなされたもので、牛
肉を肉塊又は調理し易くスライスして冷凍又はチルド保
存中の前後或いは処理中に、該牛肉に対して重炭酸ソー
ダと第二燐酸ソーダを添加して肉組織の軟化と肉色素の
安定化とを図ることにより所期の目的を達したものであ
る。The present invention was made in response to such problems, and the present invention is made by adding sodium bicarbonate and dibasic sodium phosphate to beef before or after freezing or chilling the meat or slicing it into pieces for easy cooking, or during processing. The desired purpose was achieved by adding the ingredients to soften the meat tissue and stabilize the meat pigment.
一般に牛肉の調理利用方法はしゃぶしゃぶ、牛刺身、す
き焼き、ロースト、ステーキ、シチュー味噌漬、その他
煮物、焼物等にして食されるが、これを肉塊、スライス
の状態で冷凍ないしはチルド保存する前又は後で或いは
保存中に重炭酸ソーダ０，５〜２５ｗｔ％、、第二燐酸
ソーダ０．２〜１．５ｗｔ％の水溶液を牛肉に吹付けた
り、該水溶液に牛肉を浸漬したりすることにより本発明
は実施される。In general, beef is cooked and used as shabu-shabu, beef sashimi, sukiyaki, roast, steak, stew, miso-marinated, other boiled and grilled dishes, etc., but it is eaten before freezing or chilling in the form of meat chunks or slices. The present invention can be carried out by spraying or immersing beef in an aqueous solution of 0.5 to 25 wt% of sodium bicarbonate and 0.2 to 1.5 wt% of dibasic sodium phosphate afterwards or during storage. Implemented.
尚場合によっては重炭酸ソーダと第二燐酸ソーダの粉末
を牛肉表面にまぶす等の方法によってもよい。In some cases, a method such as sprinkling powder of bicarbonate of soda and dibasic sodium phosphate on the surface of the beef may be used.
又重炭酸ソーダ及び第二燐酸ソーダは牛肉の調味液及び
これに類するものに混入して使用してもよく、この重炭
酸ソーダと第二燐酸ソーダは同時に適用しても工程をず
らせて各別に適用するようにしてもよい。Also, bicarbonate of soda and dibasic sodium phosphate may be used by mixing them into beef seasoning liquid and similar products, and even if the bicarbonate of soda and dibasic sodium phosphate are applied at the same time, they can be applied separately by staggering the steps. It's okay.
以下本発明を実施例によって説明する。The present invention will be explained below with reference to Examples.
実施例 １
すき焼用スライス牛肉５０Ｃ１宛の試料を一方は本発明
法に従って重炭酸ソーダ１ｗｔ％、第二燐酸ソーダ０１
５ｗｔ％の水溶液中に１分間浸漬してから十分水切りを
行ってから他方は比較のためそのまＸ、共に常温及び庫
内温度＋７℃前後の冷蔵庫で保存し下記の如き結果を得
た。Example 1 A sample destined for 50C1 sliced beef for sukiyaki was mixed with 1 wt% of sodium bicarbonate and 0.1 wt% of dibasic sodium phosphate according to the method of the present invention.
After immersing it in a 5 wt % aqueous solution for 1 minute and thoroughly draining it, the other one was stored as it was for comparison.
尚本発明法による場合脂味の所は純白に維持されたが、
比較法によるものは黄色に変色した。In addition, when using the method of the present invention, the fatty parts were maintained pure white, but
The sample prepared by the comparative method turned yellow.
又本発明法によるものは牛肉のつや、味、柔かさはいず
れも比較法のものに比べ優れていた。Also, the gloss, taste, and tenderness of the beef produced by the method of the present invention were all superior to those produced by the comparative method.
実施例 ２
しゃぶしゃぶ用スライス牛肉各１００ｇを重炭酸ソーダ
１ ｗ ｔ ％、第二燐酸ソーダ０．５ｗｔ％の水溶液
及び重炭酸ソーダ２ｗｔ％、第二燐酸ソーダ１ｗｔ％の
水溶液に夫々浸漬してすぐ引鮭げ水切りしたもの、１５
分間浸漬したもの、当該水溶液をスプレーしたものにつ
いて夫々変色保存テストを行った結果、４日間経過して
も変色はみられなかった。Example 2 Each 100 g of sliced beef for shabu-shabu was immersed in an aqueous solution of 1 wt % of sodium bicarbonate and 0.5 wt % of dibasic sodium phosphate, and an aqueous solution of 2 wt % of sodium bicarbonate and 1 wt % of dibasic sodium phosphate, and immediately drained. things, 15
As a result of a color change preservation test conducted on those soaked for a minute and those sprayed with the aqueous solution, no discoloration was observed even after 4 days had passed.
他方当該水溶液で処理しないものは翌日には半分位が黒
変した。On the other hand, about half of the samples not treated with the aqueous solution turned black the next day.
又ブロック牛肉に本発明法を適用した新表面の褐変を防
ぎ従来のように表面の褐変肉の切り捨てを必要としなか
った。Furthermore, by applying the method of the present invention to block beef, browning of the surface of the meat is prevented, and there is no need to cut off the browned meat on the surface as in the conventional method.
更に又繊維質の硬い牛肉部分に本発明を適用するに当っ
て重炭酸ソーダと第二燐酸ソーダとの水溶液に１時間程
度浸漬することにより十分柔軟化することができた。Furthermore, when applying the present invention to hard, fibrous beef parts, they could be sufficiently softened by immersing them in an aqueous solution of sodium bicarbonate and dibasic sodium phosphate for about one hour.
又味噌漬牛肉の味噌に重炭酸ソーダ及び第二燐酸ソーダ
を添加して本発明を実施した所、牛肉を変色なく柔かく
保存することができ本発明法が十分効果的であることが
認められた。When the present invention was carried out by adding sodium bicarbonate and dibasic sodium phosphate to miso for miso-marinated beef, it was found that the method of the present invention was sufficiently effective as the beef could be preserved in a soft state without discoloration.
Claims (1)
存する前後のいずれかの工程或いはその保存工程中に、
該生牛肉に重炭酸ソーダ０５〜２．５ｗｔ％と第二燐酸
ソーダ０．２〜１．５ｗｔ％の水溶液を吹付けるか、ま
たはこの水溶液に該生牛肉を浸漬して肉組織の軟化と肉
の色の安定化とを行なう工程を施すことを特徴とする牛
肉質の保存処理法６1 Any process before or after freezing or chilling beef into chunks or slices, or during the preservation process,
The raw beef is sprayed with an aqueous solution of 05 to 2.5 wt% of sodium bicarbonate and 0.2 to 1.5 wt% of dibasic sodium phosphate, or the raw beef is immersed in this aqueous solution to soften the meat tissue and color the meat. Beef quality preservation treatment method 6 characterized by performing a step of stabilizing the
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP53128844A JPS5842737B2 (en) | 1978-10-19 | 1978-10-19 | Beef quality preservation treatment method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP53128844A JPS5842737B2 (en) | 1978-10-19 | 1978-10-19 | Beef quality preservation treatment method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5554854A JPS5554854A (en) | 1980-04-22 |
| JPS5842737B2 true JPS5842737B2 (en) | 1983-09-21 |
Family
ID=14994775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP53128844A Expired JPS5842737B2 (en) | 1978-10-19 | 1978-10-19 | Beef quality preservation treatment method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5842737B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2257147C (en) * | 1996-06-07 | 2007-11-13 | Wisconsin Alumni Research Foundation | Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry |
| US7060309B2 (en) | 2002-02-08 | 2006-06-13 | Hormel Foods, Llc | Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat |
| US7378119B2 (en) | 2002-08-30 | 2008-05-27 | Cargill, Incorporated | Meat enhancement system |
| US7135202B2 (en) | 2003-07-23 | 2006-11-14 | Hormel Foods, Llc | Method of vacuum tumbling for processing meat |
| CN112586713A (en) * | 2020-12-07 | 2021-04-02 | 上海盛鲜食品有限公司 | Beef freezing preservative and beef freezing preservation method |
-
1978
- 1978-10-19 JP JP53128844A patent/JPS5842737B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5554854A (en) | 1980-04-22 |
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