JPS60214835A - Preparation of smoked food - Google Patents

Abstract

PURPOSE:To obtain a smoked food having improved shelf stability without damaging quality, by preserving edible meat with seasoning at low temperature, drying and smoking it at similar low temperature, molding it while sprinkling a mixed solution of alcohol and sorbic acid. CONSTITUTION:Meat is preserved in seasoning at 0-5 deg.C for 4-5 days, dried at 3-40 deg.C for 4-5 days, smoked at 5 deg.C, and molded while sprinkling a mixed solution of an alcohol and sorbic acid (preferably obtained by blending 40-70wt% ethanol with 1-2g sorbic acid/kg food), to give the desired food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing smoked foods, which is dried and smoked at low temperatures.

Traditionally, smoked foods have generally been manufactured through six steps: salting meat, washing with water, boiling, drying, and smoking. Heat treatment by boiling in this process is a necessary process to prevent the growth of mold and improve preservation through preservatives, and is an essential process for smoked foods that are stirred to improve preservation. This often resulted in negative effects such as decreased taste and changes in quality.

The inventor was able to eliminate such high-temperature heating to prevent corrosion.
As a result of extensive research in order to improve shelf life, the product is treated at a low temperature of around 5 degrees Celsius, and then sprayed with a mixture of alcohol and sorbic acid, which prevents mold growth, preservatives, and improves the taste and quality of the product. This method succeeded in producing a smoked food with excellent preservability.

The production method of the present invention will be described in detail. The target meats include not only beef, pork, chicken, and whale meat, but also fish meat.

21 First, meat is marinated in a mixture of soy sauce, sugar, spices, etc. for 4 to 5 days at a temperature of 0 to 5 degrees Celsius to evenly infuse the meat with flavor, and then placed in a drying room for 4 to 5 days. 3-40
Dry at ℃ and smoke.

This smoking process is carried out at 1-15℃ for about 10 hours, and a mixture of alcohol and sorbic acid is sprayed on the product while it is being rolled and formed using rollers to preservative it and serve as food. It is to be packaged.

The mixed solution of alcohol and sorbic acid used here has a concentration of ethanol of 40 to 70%, and sorbic acid as a preservative of 1 to 2 g per gram of food.
2 is used as the limit.

Spraying this liquid mixture is preferable since it can be spread evenly and uniformly by spraying.

In the conventional method, when the steaming step is omitted and the product is processed at a low temperature in order to prevent deterioration of taste and quality, yeast bacteria grow densely on the external surface of the product, and furthermore, the product becomes brownish due to smoke during the 1-flag formation process. However, in the case of low-temperature treatment using the method of the present invention, the drying and forming steps produce good quality and excellent taste. A product with preservability and bactericidal effect can be obtained.

Example Chicken Fillet Meat 5 K9 was marinated in a seasoning liquid consisting of soy sauce, miso rind, and sugar with a small amount of chili powder added, and kept in the refrigerator at 0°C.
Leave it for 5 days to infuse the flavor and change the atmosphere of the drying room to 1.
Keep it at 5℃ and dry it for 5 days with a slight breeze. The weight of the fillet meat after being taken out was 1.2 Kr. This was placed in a smoking chamber and subjected to explosion treatment at a warm temperature of 5°C for 10 hours, and then rolled onto a pressure roller to form a thin plate. During this forming, alcohol and sorbic acid solution 3 c
A product was obtained by evenly distributing C in an atomized form by spraying. This product had a candy color, was translucent and shiny, had a good appearance and taste, and was suitable as a luxury item.

In addition, this product was vacuum packed and stored at room temperature, but even after 10 months, it did not change in quality and had the same taste.

Claims (1)

[Claims] It is characterized by soaking meat in seasonings at a temperature of 0 to 5 degrees Celsius, taking it out, drying it at 3 to 40 degrees Celsius, smoking it at a low temperature of 5 degrees Celsius, and shaping it while sprinkling a mixture of alcohol and sorbic acid. A method for producing smoked food.