JPS62138166A - Processed meat using stomach of large-sized animal - Google Patents

Abstract

PURPOSE:To produce processed meat food having delicious taste and flavor similar to smoked cuttlefish meat, utilizing waste materials, by boiling the stomach of large-sized edible animal such as pig, cattle, etc., treating with a salting agent containing seasonings and spices and slicing the treated product after smoking CONSTITUTION:Stomach of large-sized edible animal such as pig, cattle, etc., which hitherto has been discarded is boiled and then treated with a salting agent containing seasonings and spices. The treated product is smoke and sliced to obtain the objective processed meat.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a processed meat product using the stomach of a large animal.

(Background Art) Bacon, ham, and sausage are typical processed meat products that undergo fuming treatment.

The meat used for these processed meat products is mainly thigh meat, loin meat (back side), belly meat, and shoulder meat.

Internal organs such as the liver are used effectively, but many are discarded. Among internal organs, tripe, for example, pig tripe, is boiled and then shredded and served as low-grade meat, or served as an ingredient in stews with other internal organs). However, the tripe produced in large quantities at meat processing plants is often discarded as it has no use value.

The inventor completed the present invention as a result of extensive research into the possibility of providing these tripes, which are discarded in large quantities, as high-quality processed meat products instead of low-grade meat.

In other words, the purpose of the present invention is to make it possible to effectively utilize the stomachs of large animals such as pigs and cows, which have traditionally been discarded in large quantities.
To provide processed meat products having the taste and flavor similar to squid.

(Summary of the Invention) The present invention has the following configuration to achieve the above object.
That is, boil the tripe of large edible animals such as pigs and cows,
It is characterized by being a processed meat product that is processed with a salting agent containing seasonings and spices, then smoked and sliced.

(Example) The stomach of large animals such as pigs and cows has a relatively hard outer skin 10 (thickness of 0.5 to 1 mm
A relatively soft fleshy part 14 (about 10 to 15 mm thick) exists between the fat part 12 (about 31 mm thick) of the inner wall.

The inventor focused on the fact that even the stomach pouch has a relatively thick fleshy part 14 as described above. We also thought that this fleshy part 14 would have few hard muscles and could be used as food.

Therefore, they thought that a new processed meat product could be obtained by subjecting it to smoke treatment, similar to ham, etc., and devised a processing method, and as shown below, they were able to obtain the desired food product.

First, blood is squeezed from the stomachs of pigs, cows, horses, etc. as necessary, and then this is boiled. This boiled product is treated with a salting agent composed of salt (or soy sauce), saltpeter, sugar, etc. Treatment with salting agents can be done by rubbing the salting agent into the surface of the stomach pouch, the so-called okazuri method, or by turning the salting agent into liquid form.
It may be any of the so-called dofu-duke methods, in which the liquid is prepared and dipped in the same. In addition to the above-mentioned sugar, the salting agent is made by adding seasonings such as monosodium glutamate, and spices such as strained rice, cloves, nutmeg sog, and burasokbepe as needed. .

When the salting is complete, the tripe is washed with running water, salt is removed as needed, and then drained and dried.

Then, it is treated with salt at a temperature of about 50"C for about 1 hour.

Sawdust from deciduous trees is preferably used as the smoke material.

After salt treatment, it is sliced into thin pieces and packaged for commercialization.

The processed meat product thus obtained has a delicious taste and flavor similar to squid. In addition, the texture of the squid is slightly harder than that of squid.

This processed meat product has a reddish fleshy part and a white fat part2, making it enjoyable to eat in terms of color.

More specific examples will be shown below.

Example 1 Ingredients Pig tripe 10 kg Salting agent
salt 2.5 kg saltpeter
0.015kg sugar 0.2-0.3kg spices
0.01kg (Spices such as strainer, clove, natsuta, knob, bra, etc.)
7. First, mix the boiled raw material and a salting agent, and rub the salting agent evenly into the raw material. Next, this raw material is piled up and stored in a cool, dark place for 7 to 10 days.

Then, after washing with running water and removing salt, heat at 20°C.
Drain for 1 hour, and then dry at 5°C for 1 to 1.5 hours. The dried product is hung on a shelf and smoked at 50°C for 24 hours. After cooling, it was sliced into pieces about 2 mm thick and packed in banks to form a product.

Example 2 Ingredients: Cow tripe 10k.

Salting agent salt 5 kg saltpeter
0.03kF.

Sand T! o, 6kg Water 10 k.

Spices 0.02kF.

(Spices are the same as in Example 1) The boiled raw material was soaked in a salting agent for 7 days.

This was washed with running water at 20° C. for 1 hour. The steps after draining are the same as in Example 1.

In both Examples 1 and 2, the food products had a delicious taste and flavor similar to that of squid, and had a slightly harder texture than squid. A similar food product was obtained by using horse tripe as the raw material.

(Effects of the Invention) As described above, according to the present invention, the stomach of a large animal can be effectively used without being discarded, and it is a new meat additive that has a delicious taste and flavor similar to squid. The processed meat product can be served as a nutritious food such as a snack for sake or a side dish for Shokuto.

Although the present invention has been variously explained above with reference to preferred embodiments, the present invention is not limited to these embodiments, and it goes without saying that many modifications can be made without departing from the spirit of the invention. It is about.

[Brief explanation of drawings]

FIG. 1 is a partial sectional view of the stomach pouch. 10...Outer skin, 12...Fat part, 14... Fleshy part.

Claims (1)

[Claims] 1. Processed meat products using the tripe of large edible animals such as pigs and cows, which are boiled, treated with a salting agent containing seasonings and spices, and then smoked and sliced. .