JPS5995844A - Packed dried meat for sukiyaki - Google Patents

Abstract

PURPOSE:To obtain packed dried meat having improved restoring properties and taste, by absorbing fully sugar in raw fresh animal meat, packing the meat into a water permeable semipermeable membrane, putting it in a desiccant so that it is dehydrated, deaerating it in a barrier film, packing it into the film. CONSTITUTION:Raw fresh meat (preferably sliced) is immersed in 15-30wt% concentrated solution of sugar for 1-2 months under chilled condition at <=10 deg.C, it is taken out, and packed into a semipermeable membrane for permeating a large amount of water, such as cellophane, polyvinyl alcohol resin film, or polyamino acid resin film. It is then embedded in a desiccant (not so strong drying power) such as volcanic ash, B type silica gel, ID type silica gel, etc. After 2-3 days are over, it is taken out, the dehydrated packed meat is packed into a barrier film such as nylon, polyethylene, polyvinylidene chloride, etc. while being deaerated.

Description

DETAILED DESCRIPTION OF THE INVENTION The object of the present invention is to provide a method for producing dried fresh sukiyaki meat that has extremely excellent reconstitution properties when reconstituted with hot water. It is a transparent fresh dried meat that can be called meat, and can be stored for a long time at room temperature, and when it is unwrapped and simmered with vegetables, etc., it maintains the same soft texture and fresh flavor as raw meat. It is sukiyaki meat.

In addition, in the present invention, although it can be named sukiyaki meat,
It is not limited in its uses, and can be unwrapped and eaten raw, and has an extremely wide range of uses as an ingredient in Japanese, Western, and Chinese dishes, such as stewed vegetables, curry, stew, instant meat noodles, ramen, etc. Not only that, but it also has the property of being able to be stored as emergency food without deteriorating.

Traditionally, animal meat such as beef, pork, and chicken has been difficult to dry due to its cellular structure, and dried meat has poor reconstitution properties when rehydrated, making it difficult to obtain the original texture of the meat. This is partly due to the fact that the eating habits of
In the meat distribution process, heated processed products such as hams and sausages, or thawed cuts of frozen fresh meat are stored and supplied chilled. However, the former is not a substitute for so-called "meat" even if it is raw ham, and the latter has a short shelf life, so it is not suitable for carrying around in the hot sun even if brought to a camp, and it is not suitable for use on a voyage. There are many difficulties in storing fresh meat, such as the burden on refrigeration equipment.

The present inventor has discovered that fresh dried meat with excellent resiliency can be produced extremely easily as described below, thereby providing a method that can completely overcome the above-mentioned difficulties in meat distribution. .

That is, the packaged dried sukiyaki meat of the present invention not only improves the preservability of sliced cut meat, but is also a semi-cooked, energy-saving product that is convenient to carry, rich in restorability and flavor. The manufacturing method will be disclosed in detail below.

The raw material fresh meat may be blocks or cuts, but sliced meat is preferred. First, it is soaked in a concentrated sugar solution of at least about 5% or more, preferably 15% to 30%.

The marinating time depends on the thickness and quality of the meat, but it is carried out under chilled conditions below 10° C. for 1 to 2 days so that the sugar content sufficiently penetrates into the meat. The sugar may be sugar or other sugars, and sugar alcohols such as sorbitol can also be partially substituted. In short, the intervention of sugars has the effect of preventing protein alteration and denaturation and maintaining restorability. For pickling liquid, polymer phosphate,
Vitamins or quality preservatives such as salt and amino acids,
Although it is preferable to add freshness-preserving agents, coloring agents, antioxidants, seasonings, etc., preservatives are rather unnecessary. Regarding sugar, there is little effect if it is less than 5%. It is even more difficult to dry animal meat that has been sufficiently soaked with sugar than raw meat, so it is easily deteriorated by normal drying methods, but as in the present invention, it is packaged in a semi-permeable membrane that is permeable to a large amount of moisture, and a moisture absorbing agent is applied from the outside of the membrane. When dehydrated, it can be dried very easily, it is hygienic without reducing its freshness, and it can be dried even at room temperature without deteriorating or spoiling.

Therefore, a transparent, multi-moisture permeable semipermeable membrane such as cellophane, polyvinyl alcohol resin film, or polyamino acid resin film is used for the membrane, but if the drying force is too strong, drying from the outside of the membrane will only occur on the surface of the meat. If the meat becomes too dry, it will no longer allow moisture to pass through, and it will not dry any further.If the drying power is not strong enough, the drying time will be too long, during which time the meat will deteriorate and rot. Therefore, lime-based desiccant and A-type silica gel are inappropriate, and volcanic ash, B-type silica gel, ID-type silica gel, etc. are preferable.

For example, pickled meat wrapped in cellophane and wrapped in newspaper.
When this meat is buried in volcanic ash, cellophane easily permeates salt and water, but not sugar, so naturally the sugar concentration increases as the water content in the meat decreases, leaving it for 2-3 days. The drying process dehydrates the entire meat and it becomes transparent. As for the degree of dehydration, if the water activity becomes 0.9 or less, normal spoilage will no longer be possible.
Rather than dehydrating all of the 70% free water, if you want to maintain the freshness of the meat and prioritize restorability, use intermediate moisture and stop drying when the meat becomes transparent. Depending on the relationship between salinity and sugar content, residual moisture is 30-50% and sugar content is 10%-
20% is preferable, and therefore, the product yield of the dried sukiyaki meat of the present invention is within the range of 70% to 110% based on the raw meat. It is sterile because it is dried wrapped in a semipermeable membrane that does not allow bacteria to pass through, but if necessary, the surface is sterilized with alcohol, etc., and then it is wrapped in a barrier film such as vinylidene chloride or nylon polyethylene. Degassed packaging.

As described above, the packaged dried sukiyaki meat of the present invention is fresh meat that has been dried within a semipermeable membrane that is permeable to a large amount of water, so it is sterile and has a low water activity, so that it does not easily spoil even at room temperature.

Moreover, since it has been treated with a sugar solution in advance, it has extremely good restorability, and can be used to make fresh meat by soaking it in water or instant cooking in hot water. Furthermore, since it is degassed and packaged with a barrier film, it is an energy-saving product with an extremely beautiful appearance that can be stored permanently under chilled conditions. Therefore, effects that could not be obtained with conventional products in terms of meat distribution can be expected.

[Example 1] 1 kg of sliced fresh beef was mixed with about 1 kg of sugar solution for pickling (
4% salt, 0.2% sodium pyrophosphate, and 0.3% ascorbic acid dissolved in a sugar solution of 700 parts water and 300 parts sugar) and stored in a refrigerator at 0°C to 10°C. 2
After a day, if you take it out of the liquid and drain it, the weight will be 5.
It has increased by 0%. Divide this into approximately 150g portions, paste cellophane on the top and bottom, spread B-type silica gel on top of the bottom, then spread newspaper, line them up on top of that, cover with newspaper, and then spread B-type silica gel on top of that. Then, spread newspaper on top, line up the cellophane-wrapped pickled meat, cover with newspaper, and then spread B-type silica gel... dehydration and drying of the meat is carried out in several layers. When the change in the weight of the marinated meat was expressed by time as the yield relative to the initial raw meat, at room temperature of 18°C to 22°C, it was as shown in the following table.

Table 1: Weight increase due to pickling of sliced beef (from 0°C
10℃) Table 2: Weight loss due to gel drying of marinated meat (
The dehydration rate is about twice as slow as the water absorption rate (18°C to 22°C), but after 48 to 60 hours, the meat becomes transparent and reaches a constant weight, but in this example, the water content was 3.
Drying was stopped when the sugar content was 9% and the sugar content was 21%, and the yield was 95%. This dried meat is made of cellophane adhesive, nylon, and K.
When the product was placed in a coated polyethylene bag and vacuum packaged, the product turned out to be ruby-red and transparent packaged dried sukiyaki meat. After being left at room temperature for one month, it was rehydrated in hot water and used in stew dishes, but it retained the same texture and flavor as fresh beef.

Incidentally, type B silica gel that has absorbed water can be easily dried even by heating at 100° C. or lower, and can be recycled and used many times. Volcanic ash has similar advantages, but its water-holding capacity is inferior.

Patent applicant: Haruo Kajitani

Claims (1)

[Claims] Fresh meat that has been sufficiently absorbed with sugar in advance is wrapped in a semipermeable membrane that is permeable to high moisture, such as cellophane, polyvinyl allure resin film, polyamide, or acid resin film, and then wrapped in a membrane made of volcanic ash, B-type silica gel, etc. while still in its fresh state. A packaged dried sukiyaki meat characterized in that water is dehydrated from the membrane surface using a moisture absorbent, and the dehydrated packaged product is further degassed and packaged in a barrier film such as a nylon/polyethylene film or a vinylidene chloride film.