JPS6158533A - Preparation of dried mutton meat seasoned with beef taste - Google Patents

Abstract

PURPOSE:To prepare dried mutton meat having the taste and flavor of beef and having the texture different from mutton, by removing the fat part from mutton, defatting the meat in boiling water, centrifuging the treated meat, boiling in molten hot beef tallow, and seasoning and drying the product. CONSTITUTION:Mutton meat is sliced to about 2-5mm. thick, and the fat part is removed therefrom. The meat part is put into boiling water to melt the fat contained in the meat. The fat floating on the boiling water is scooped and removed. The defatted meat pieces are centrifuged for the further removal of fat, and washed with hot water to emove the characteritic smell of mutton. The mutton meat is boiled in molten hot beef tallow to obtain a beef-like mutton meat having different texture from the mutton used as the raw material. The meat is seasoned and dried to obtain the objective dried mutton meat seasoned with beef taste.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to meat, and is particularly characterized in that the flavor and odor are changed by dissolving and removing fat within the meat and penetrating and converting different fats. This is what I did.

Originally, animal meat was prepared and used individually in a variety of ways, such as beef for beef and chicken for chicken. Cooking takes advantage of the unique flavors of horse, pork, chicken, etc. Therefore, each type of meat has its own unique flavor and odor. In particular, mutton has a unique odor, and compared to other meats, its consumption is very small and its price is low. Beef, on the other hand, is considered the best food, and its high price places a heavy economic burden on ordinary people to constantly purchase and eat it.

The present invention uses mutton meat, which is currently the cheapest and least consumed, and has been researched into beef-like processed meat that is similar to expensive beef. It has been found that meat, rabbit meat, etc., have very little taste and odor peculiar to each animal, and the higher the fat content, the higher the taste and odor peculiar to the animal. Therefore, the method for producing beef-like dried mutton meat, which is the present invention, will be explained.

■ Cut the meat into 2-5% thick pieces, remove the fat and leave only the meaty part. Next, put it in boiling water to dissolve the fat contained in the meat.
After scooping and removing the fat that has risen to the top of the water, the fat-removed pieces of meat are washed in hot water, and the fat-free meat pieces are washed in hot water to remove the characteristic odor of mutton.

■ By heating the beef tallow and turning it into a liquid, the pieces of meat finished in step ■ are added and simmered.The liquid beef tallow penetrates into the fat-removed pieces of mutton meat, resulting in beef-like mutton meat that is different from thick fat. is completed.

■ When the meat piece finished in ■ is seasoned and dried, it becomes 7 of the present invention.
Tons of beef style drying can be produced.

As with the invention described in item 1, since inexpensive mutton meat and rarely used beef tallow are used, the resulting product can be commercialized at a very low cost, and it can be used like pork or chicken. Not artificial feed,
Since the meat is grown on natural grass, it is possible to provide food that is extremely good for health.

What has been described above is what is claimed as new and what is desired secured by patent.

This method involves removing fat from meaty pieces using method ■, and the method using method ■ to infiltrate different fats into the pieces of meat.

Claims (1)

[Claims] Cut the mutton into pieces, remove the fat, and place the pieces in boiling water to dissolve and remove the fat inside the pieces. After removing the fat using a centrifuge, heat the beef tallow. By putting pieces of meat from which fat has been removed into the liquid and boiling them, the beef tallow penetrates into the pieces of meat, producing mutton meat with a completely different fat content. A method for producing dried beef-flavored mutton meat, which is seasoned and dried.