JPS60207562A - Sliced meat food and its production - Google Patents

Abstract

PURPOSE:The hardness and temperature of dehydrated meat lumps are kept in specific ranges to enable the meat lumps to be sliced in less than 1mm. thickness. CONSTITUTION:Dehydrated meat lumps are adjusted in their hardness and temperature to 10-90 and 0-30 deg.C, then they are sliced into pieces of less than 1mm.. In case of higher than 0 deg.C in the meat, the lumps of high or medium water content show less than 10 hardness in many cases, while the meat lumps of low water content after strong dehydration deteriorates its quality on slicing. In case of lower than -30 deg.C in the lumps, almost all meat shows higher than 90 hardness after dehydration. Therefore, the adjustment becomes difficult, when the temperature goes out of the range from 0--30 deg.C. The process according to the present invention prevents the temperature of the meat lumps from increasing and enable stabilized cutting into flakes of less than 1mm. thickness.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cut meat food obtained by cutting a dehydrated meat loaf, and a method for producing the same.

Conventionally, the most popular product of this type is shaved squid and shaved kamaboko. Moreover, all of these products use meat blocks that have been dehydrated to a low moisture content that can withstand storage even if they are raw materials, so-called joints, dried sardines, dried kamaboko, and industrially, these are not processed beforehand. After processing, it was common to cut it to make shaved flowers, or to finish the shaved flowers by crushing, drying, etc. However, dehydrated meat blocks such as joints, dried sardines, and dried kamaboko differ depending on their type, quality, dehydration method, etc., but generally their water content is I/'i2.
5 inches or less, and its hardness is 40 or more, so it is very hard.These dehydrated meats are usually pretreated for the purpose of softening the meat and sanitary control before cutting. However, even those that have gone through such a pretreatment process generally have a moisture content of less than 30 inches and a hardness of 30 or more, and are still quite hard. Therefore, since such dehydrated green meat is cut as is, frictional heat is generated due to friction at least on the cutting blade of the cutting machine and the cutting surface of these dehydrated green meat. Changes and dissipation of flavor substances and oxidation of fats and oils are promoted, and the flavor of the resulting cut food tends to deteriorate, and this change is particularly noticeable in products with a flavor that is easily affected by changes due to heat, such as dried bonito flakes. there were. Furthermore, such frictional resistance during cutting also relaxes the muscle tissue of the dehydrated meat, resulting in the generation of powder and fine pieces during cutting, and the shaved meat that is obtained as a cut food may also be damaged. It was easy.

However, in the conventional production of shaved food products called shaved bonito, shaved squid, and shaved kamaboko, the thickness of the shaved flowers is less than 1%, so In order to make flowers, it was necessary to strongly dehydrate the meat to reduce its moisture content and make it into a dehydrated meat with extremely high hardness, which could then be used as a raw material. In other words, as the meat is dehydrated and its moisture content decreases, its hardness increases, or if the moisture content is more than 40, it becomes a soft meat with a hardness of 10 or less. Even if you cut a piece of meat as it is, it will not be in the shape of a cut-out flower, but will be cut in the same way as surimi. Therefore, in the conventional manufacturing method, it was impossible to turn meat blocks with medium to high moisture content, which have been subjected to weak dehydration treatment, into cut foods with a thickness of 1% or less. As mentioned above, in the conventional production of cut meat foods, meat raw materials are dehydrated to become very hard and have a low moisture content, which lengthens the dehydration process and improves shelf life. On the other hand, there were drawbacks such as low yield, oxidation of fats and oils in the meat, loss of flavor, and easy change in color. In particular, since it is not possible to use meat with a relatively high fat content, it is necessary to select meat with a low fat content. However, since cost-effective cut foods cannot be obtained, the types of products available are also limited. In view of the above-mentioned circumstances, the inventors of the present invention conducted various tests and research, and found that the @! It was discovered that cutting to a thickness of 1% or less was possible by limiting the degree and temperature to a specific range, and the present invention was completed based on this knowledge.

The present invention will be explained in more detail below. The meat in the present invention' includes fish and shellfish meat, bird and animal meat, marine animal meat, soft body meat,
You can open things that are large enough to cut, such as crustaceans, sea cucumbers, jellyfish, other meats, kamaboko fish, fish meat hams and sausages, and single-meat hams and sausages. Dehydration treatment includes boiling, steaming, roasting, microwave heating, drying, smoking (roasting), various seasoning slopes, alcohol crushing, alcohol crushing, lees pickling, moromi pickling, etc. 1 lt 2 steps or more. Examples include processing performed in combination. In the present invention, "hardness" refers to a value indicated by the amount of strain or the ratio of the amount of indentation of the green meat to the load when the green meat is pressed vertically with an indenter.In this case, the hardness used is For example, there is a yKS Shore constant pressure hardness tester H8-180B manufactured by Kuen Scientific Instruments Manufacturing Co., Ltd. In the present invention, fish and shellfish meat, birds and animals, marine mammal meat, soft body 1 meat, shellfish 1 meat, sea cucumbers, jellyfish, other meats, kamaboko, fish ham/sausages, 1 meat ham/sausage 1
A dehydrated meat loaf obtained by processing Gin meat raw materials in a conventional manner is used. This dehydrated meat loaf may be raw meat as it is, unnecessary parts removed or cut into appropriate sizes, dehydrated, whole minced meat, surimi, etc.
Alternatively, minced meat, surimi, etc. with a binding material added to it, heated and dried, bound, shaped, and dehydrated at the same time; can be used. Dehydration treatment methods include boiling, steaming, roasting, microwave heating, drying, smoking (roasting), and various at-flavors (salt, sugar, vinegar, soy sauce,
It can be carried out in one step or in combination of two or more steps, such as pickling (miso, other seasonings, or mixtures thereof, etc.), pickling in alcoholic beverages, pickling in alcohol, pickling in lees, pickling in moromi, etc. Therefore, dehydrated meat lumps can be used as final products such as dry-dried products, boiled-dried products, smoke-dried (roasted) products, baked-dried products, seasoned dried products, and other pickled products, as well as their processing. Half-finished products,
The history also includes kamahoko (kamahoko, chikuwa, hanpen, naru-maki, etc.), meat hams, sausages, fish meat, sausages, and dried products of these. Note that it is preferable that unnecessary portions of such dehydrated meat have been sufficiently removed. This dehydrated meat is subjected to cooling treatment including freezing, but this cooling treatment may cause the moisture contained in it to freeze,
Some of the other ingredients solidify, increasing the hardness of the dehydrated meat. In this case, the hardness gradually increases in proportion to the decrease in the temperature of the cooling process, but this is thought to be due to an increase in the ice lees ratio of the water content and progress in assimilation of other components. In addition, the hardness of the meat gradually increases as its moisture content decreases, although it varies somewhat depending on its type, quality, dehydration treatment method, etc. Next, in order to cut the meat into cut foods with a thickness of 1 m/m or less, it depends on the structure of the cutter used and the material and shape of the cutting blade, but at least the hardness is lθ~90, preferably within the range of 30~70. This is because a lump of meat with a hardness of 1O or less becomes abrasive even when cut, and a lump of meat with a hardness of 90 or more turns into powder.

Therefore, in the present invention, when cooling the dehydrated meat, the hardness of the meat before the cooling treatment is taken into consideration, and the cooling treatment temperature is selected from the range of 0 to -30°C, and the meat after the cooling treatment is It is manufactured by IA so that the hardness of the lump is 10-90. Therefore, among the conventionally dehydrated meat blocks with low moisture content such as joints, dried sardines, dried kamaboko, etc., if the hardness is already 90 or more before cooling treatment, Ail treatment on the water surface may be applied as appropriate. It is necessary to perform the cooling process after reconstitution with water. In addition, in the case of dehydrated meat having a hardness in the range of lυ to 90 before cooling treatment, the increase in hardness has little to do with the decrease in product temperature, and therefore the presence or absence of freezing due to contained moisture is irrelevant. However, in the case of dehydrated green meat having a hardness of lθ or less, both an increase in hardness and a decrease in product temperature act, so freezing of contained water and solidification of other components are greatly involved.

In addition, if the temperature of the meat after cooling treatment is 0℃ or higher, the hardness of the meat with medium or high moisture content, which is weakly dehydrated, is often 10 or less, and the hardness of meat with low moisture content, which is strongly dehydrated, is When cutting meat, the quality retention effect decreases. On the other hand, when the temperature of the green meat is below 130°C, the hardness of most of the dehydrated green meat is 90 or higher. Therefore, it is difficult to adjust the temperature when it deviates from the range of 0 to -30°C. For the cooling treatment of these meat blocks, a low-temperature liquid or low-temperature gas such as liquefied nitrogen gas or liquefied carbon dioxide gas can be used directly or indirectly, or a cooling device in each building can be used. Furthermore, when it comes to cooling treatment that requires freezing, slow cooling treatment, which causes ice crystals in the meat to grow and cause cracks in the muscle tissue, is not suitable, and rapid cooling treatment is preferable. Next, the green meat that has been cooled in this way is cut using a shaving machine, but at least during cutting, the green meat must maintain the hardness and temperature tolerances adjusted during the cooling process. be. For this reason, cutting is performed by cooling and adjusting the atmosphere in the cutting chamber, or at least the temperature of the cutting part and the green meat supplying part of the cutting machine to match the adjusted temperature of the green meat. This prevents the temperature of the green meat from increasing due to friction during cutting, making stable cutting possible, and thus making it possible to make shavings with a thickness of 1 m/m or less. This shaved flower can be used as is, or with seasoned shun,
Further, at least one step of refrigeration, heating, or drying is performed to obtain a cut food.

According to the present invention as described above, the following effects are achieved.

(b) It is now possible to make cut foods with a thickness of l -Fl/-l or less even from meat with a high water content, even though the dehydration treatment is weak, which could not be used in the past, and what is more, the cut food obtained from this meat has a new soft feel that was not felt in conventional products.

(b) When using meat that has been poorly dehydrated by cooling it as it is, the processing period of the dehydration process can be shortened to a large extent, which not only improves the longevity of the meat, but also improves the quality of meat raw materials. It is possible to obtain completely new cut food tubes by using a large number of yms and crystalline meat lumps, without limiting the amount of meat (with low fat content) as in the past.

(c) Even when using meat that has been dehydrated to a low moisture content as in the past, the fracture and temperature are adjusted through cooling treatment, and this state is maintained during cutting, so frictional heat is reduced. can be prevented from occurring. Therefore, no deterioration in the flavor of the cut food due to changes or dissipation of flavor substances in the meat mass or oxidation of fats and oils is observed.

2) Since the dehydrated meat is cooled and cut by adjusting its hardness and temperature, meat that has been dehydrated and has a medium to high moisture content can, of course, be cut into meat that has been dehydrated to a low moisture content like conventional methods. Even if it is a lump, the water contained in it freezes and other ingredients solidify, so the muscle tissue becomes hardened, and the generation of powder and pieces during cutting is extremely small, and the resulting shavings (cut food) are also easy to break. It becomes difficult.

Procedural amendment (voluntary) 1. Indication of the case Patent application filed on April 2, 1980 2 Title of invention Cut meat food and its manufacturing method 3.
Address of patent applicant related to the person making the amendment 2-8 Nihonbashi Muromachi, Chuo-ku, Tokyo Name (
Name) Ninben Co., Ltd. Representative Ihei Takatsu 4, Agent & Contents of Amendment (1) Scope of patent claims in the specification i! 11? Appendix J
I-I do.

Claims (1) A cut meat food product characterized by cutting a dehydrated meat loaf adjusted to a hardness of t-10 to 90 and a temperature of t-o to -30°C to a thickness of 1% or less.

(2) The meat mass is suitable for fish and shellfish, birds and animals, marine mammals, soft bodies, crustaceans, sea cucumbers, jellyfish, other meats, kamaboko, fish hams/sausages, and meat hams. - The cut meat food according to claim 11, which is a meat loaf of sausages.

(3) After adjusting the hardness of the dehydrated green meat to Th1O ~ 90 and temperature f: o ~ -30°C, the thickness of the green meat is 1%.
Cut it into the following shape and use it as is or after seasoning.
A method for producing cut meat food, characterized in that it further comprises at least one step of refrigeration, heating or drying.

(4) The dehydration process includes one or more of the following steps: boiling, steaming, roasting, microwave heating, drying, smoking, various seasonings, J sake pickling, alcohol pickling, lees pickling, moromi pickling. Claim No. 3 (3) characterized in that the invention is carried out in combination.
) The method for producing the cut meat food described in item 2.

Procedures Masashi Uyama (spontaneous) 1. Description of the case 1982 Patent Application No. 65626 2 Title of the invention Meat cut food and its manufacturing method 3 Person making the amendment Relationship to the case Patent applicant address 2-8 Kibashi Muromachi 1, Chuo-ku, Tokyo Address/Name Ninhen Co., Ltd. Representative Takatsu Ihei 4, Agent 6, Claims of the invention increased by amendment (1) Dehydrated meat with hardness of 10 to 90 and 1 degree of 0 to -3
A cut meat food product, which is prepared by cutting meat to a thickness of 1 mm or less after adjusting the temperature to 0°C.

(2) The dehydrated meat mass is a meat mass obtained by appropriately dehydrating raw meat of fish and shellfish, bird and animal cheeks, marine animal cheeks, soft bodies, shellfish, sea cucumbers, jellyfish, and other raw meat. , fish ham
The cut meat food according to claim (1), which is a meat loaf of sausages, meat hams and sausages, or a meat loaf obtained by appropriately dehydrating the meat loaf as necessary. .

(3) After adjusting the hardness of the dehydrated meat to 10 to 90 and the temperature to 0 to 30°C, the meat was heated to a thickness of III
A method for producing a cut meat food, which comprises cutting the cut meat to a size of I11 or less, cutting the cut meat as it is or seasoning it, and then subjecting it to at least one step of refrigeration, heating, or drying.

(4) The dehydration treatment is a combination of one or more of the following steps: boiling, steaming, roasting, microwave heating, drying, smoking, various seasonings, alcohol purification, alcohol baking, nI pickling, and moromi baking. Claim No. (3) characterized in that
A method for producing a cut meat food as described in Section 1.

Claims (1)

[Claims] tll fII! degree from 10 to 90 and temperature from 0 to -30
A cut meat food product characterized by cutting a dehydrated meat block adjusted to ℃ to a thickness of 1% or less. +21 A patent claim characterized in that the former H5 meat mass is a mass of fish and shellfish, meat of birds and animals, meat of crustaceans, sea cucumbers, jellyfish, other meats, kamaboko fish, fish meat hams and sausages. Cut meat food according to range il+. (3) After adjusting the hardness of the dehydrated meat block to 10 to 90 and the temperature to 0 to -30CK, cut this meat block to a thickness of 1%, leave it as is or season it, and then refrigerate and heat it. or drying. (4) The dehydration treatment combines one or more of the following steps: boiling, steaming, roasting, microwave heating, drying, smoking, various seasonings, alcoholic beverages, alcohol pickling, lees pickling, and moromi pickling. 132. A method for producing a cut meat food according to claim 131.