JPS5894369A - Preparation of processed edible meat product - Google Patents

Abstract

PURPOSE:To suppress sufficiently the peculiar smell of edible meat and to obtain a processed edible meat product having adjusted taste, by adding a Japanese horseradish to a raw material containing edible meat, followed by processing it. CONSTITUTION:A grated raw horseradish such as a powdery Japanese horseradish, a horseradish, a Japanese horseradish in a valley, etc. is added to a raw material containing various kinds of edible meat such as minced beaf, minced pork, mutton, horsemeat, fish meat, blended minced meat, etc., and the raw material is processed. The raw material may be edible meat itself or edible meat blended with various kinds of additives such as an onion, salt, pepper, etc. The amount of the horseradish added is 0.01-0.5wt% based on the total raw material in the case of powdery horseradish and 0.5-10wt% based on the total raw material in the case of grated raw horseradish. By this processing, various kinds of processed edible meat product such as ham, sausage, hamburger, boiled fish meat, a kind of fish paste, etc. are obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to a method for producing processed meat products that can sufficiently suppress the peculiar odor of meat and exhibit a harmonious and mellow taste.

Processed food items such as ham, neseshi, hamburger steak, kamapoko, bamboo-1 meat dumplings, minced meatballs, and meatloaf are obtained by processing raw meat such as beef, pork, horsemeat, fish, kneaded meat, and mutton, and have been increasing in large quantities in recent years. is consumed. .

However, each of these meat raw materials has its own unique odor, and this odor remains in processed meat products even after processing, making them difficult for general consumers to get used to.

In order to eliminate the above-mentioned peculiar odor, processors have conventionally taken measures such as adding spices such as raw sheep, perapa, and chili pepper to raw meat, or applying special processing treatments. Both of these methods were only expected to have a masking effect and were not sufficient. Furthermore, methods of adding various chemicals to the raw meat have been used, but these were also not sufficient.

An object of the present invention is to provide a method for producing processed meat products that can sufficiently suppress the peculiar odor of raw meat and provide a harmonized and mellow taste, which improves the drawbacks of the above-mentioned known techniques. .

In order to achieve the above object, the present invention is characterized in that wasabi is added to a raw material containing meat and the raw material is processed, thereby obtaining a processed meat product from the raw material.

The meat used as the raw material meat in the present invention is ground pork,
Various meats are used, such as ground beef, mutton, rabbit, horse, fish, and mixed ground meat, and the wasabi is mixed wasabi, or grated fresh wasabi such as horseradish and sawawa wasabi.

In the present invention, the raw material containing meat may be only the above-mentioned meat itself, and the above-mentioned meat may be mixed with onions, salt, koshiyo, eggs, breadcrumbs, nutmeg,
It may contain various additives such as sugar, garlic, sufu-kunruto, and fragiday.

The amount of wasabi added to the raw material is 0.01 to 0.5% by weight based on the total raw material for mixed horseradish, and 0.5 to 10% by weight based on the total raw material for grated fresh wasabi.

As mentioned above, the present invention adds wasabi to the raw material containing meat and processes it through the desired processing steps to produce kotoniyosu, ham, nuseshi, non-nberg, kamaboko, chikuwa, meat dumplings, minced cutlets, meatloaf, etc. Various processed meat products are obtained. The processed meat products thus obtained not only have the characteristic odor of meat sufficiently suppressed, but also have a harmonized and mellow taste.

Hereinafter, the present invention will be described in more detail and specifically with reference to Examples.

Example 1 A raw material (hamburger base) is prepared by mixing together 400 g of minced meat, 150 g of chopped onions, one egg, bread crumbs, salt, koshiyo, and a small amount of nutmeg in a bowl.

The above-mentioned grated fresh horseradish and dried horseradish powder were added and mixed in the proportions shown in Table 1, and after grilling, a sensory test was conducted and the results are shown in Table 1. In addition, sensory tests were conducted on processed meat products (
This was done by eating a hamburger.

Table ■ As is clear from the batter ■, the amount of grated wasabi added was 0.5 to 10% by weight (Samples 4 to 7) and the amount of powdered wasabi added was 0.01 to 0.5% by weight (Sample N [L10～
In the case of 12), the resulting nparg had no meat-specific odor, and had a mellow taste and a good flavor.

Example 2 600 t of ground pork, 150 f of ground beef, coarse salt, sugar, koshiyo, nutmeg, curlew, smoked rut, and brunch were thoroughly ground in a mortar, and in addition, 2 eggs and 300 cc of water (i = in a mixer) Stir well, add the well-mixed ingredients mentioned above little by little, and mix well until homogeneous to prepare the raw material (frankfurter sausage base).

After adding and mixing grated raw wasabi from Sawa Wasabi and dried powder wasabi from Sawa Wasabi in the proportions shown in Table ■ to the above-mentioned raw materials, the mixture is poured into a pig's intestine, smoked, and boiled in hot water at 80 to 85 degrees Celsius. After that, soak in running water and cool to obtain flan and kufurt sausage. The obtained frankfurter sausage was subjected to a sensory test in the same manner as in Example 1, and the results are shown in Table IiC.

Table 1 It can be seen from the surface layer that, similar to Example 1, the production method according to the present invention suppresses the peculiar odor of meat and provides a harmonized and mellow taste.

Example 3 Tuna and swordfish fillets 5002 are dehydrated and ground in a meat grinder. Add this to coarse salt, sugar, cornstarch, nutmeg,
Mix well with curlicue, smoked salt, and brunch and season. Separately, mix the eggs and ice water in a mixer, add the fish meat a little at a time, and mix well to coat it evenly, to prepare the fish sausage base (raw material) f.

Grated fresh horseradish and dried powdered horseradish were added to the raw material in the proportions shown in Table 1 and mixed, then packed in a casing and boiled in hot water at 80 to 95°C. Next, this is cooled under running water to obtain a fish sausage.

The obtained fish sausage was subjected to a sensory test in the same manner as in Example 1, and the results are shown in Table 3.

From the surface layer of the front door, it can be seen that, as in Example 1, the method of the present invention suppresses the fish odor and provides a harmonized and mellow taste.

Example 4 Cut pork, mutton, rabbit meat, and horse meat at right angles to the fibers of each meat, add 3N salt and 0.3% saltpeter, mix, and refrigerate for 24 hours. After that, put it in a mixer, season with koshiyo, nutmeg, curlicue, and brandy, and stir well until it becomes sticky to make it homogeneous, and prepare the base (raw material) for pressed ham.

Grated fresh horseradish and dried horseradish powder were added and mixed to the raw material in the proportions shown in Table 3, and then packed into casings. At this time, pack the casing firmly to prevent air from entering and to prevent the casing from tearing. Next, smoke the casing and heat it to a 70 to 70
After boiling in hot water at ℃, cool under running water to obtain presnomu.

The obtained press was subjected to a sensory test in the same manner as in Example 1, and the results are shown in Table 3.

Table y From the above-mentioned coating (2), it can be seen that, as in Example 1, the method of the present invention suppresses the peculiar odor of meat and provides a harmonized and mellow taste.

Patent applicant Kinjirushi Wasabi Co., Ltd.

Claims (1)

[Claims] (1) A method for producing a processed meat product, which comprises adding wasabi to a raw material containing meat, processing the raw material, and thereby obtaining a processed meat product from the raw material. . (2. In the method according to claim 1, the wasabi is powdered wasabi, and 0 of the total raw materials is
．． A method for producing a processed meat product in which 01 to 05% by weight is added. (3) Claims - Processed meat product according to the method according to item 1, wherein the wasabi is grated fresh wasabi, and 0.5 to 10% by weight of this is added to the total raw material. manufacturing method.