JPS6214765A - Production of meat food - Google Patents

Abstract

PURPOSE:To obtain a meat food, particularly convenient for eating and having good storability, by mixing a meat with ingredients, seasoning and binder, solidifying the resultant mixture to a specific hardness, inserting a rod body thereinto, roasting the mixture and freezing the roasted mixture. CONSTITUTION:Meat of a bird or animal, e.g. cattle, pig, bird, sheep, or whale, is mixed with ingredients, e.g. vegetable or fruit, seasoning, e.g. pepper or salt, and binder, e.g. egg or bread crumb, etc. The mixed material is then solidified into a dumpling of specific size to give a lump of meat. The tip part of a rodlike body is inserted into the lump of meat and integrated therewith by pressing or grasping. The rodlike body is preferably made of wood from the viewpoint of integration with cooked rice. The lump of meat with the rodlike body inserted thereinto is roasted in an oven or small kitchen range to give light brown color to the surface of the lump of meat. The lump part of the meat just after roasting is then covered with a plastic sheet, etc., and frozen. The frozen meat food is individually or several pieces thereof are divided and packed and served. After thawing, the food can be directly eaten or heated and roasted for eating.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing meat foods such as hamburgers, and particularly to a method for producing meat foods that are convenient to eat and have good storage stability.

That is, the present invention is characterized by mixing meat, ingredients, seasonings, and binding materials, solidifying them to a predetermined size, inserting the tip of a stick, and then baking the meat and then freezing it.

The present invention will be explained in more detail below.

The meat food of the present invention consists of a cooked meat lump and a stick whose tip is inserted into the meat lump, and is convenient to eat by holding the stick. Such a meat loaf is formed by mixing meat cut or ground into a predetermined size with ingredients, seasonings, and binding materials. The meat used is beef.

Edible bird and animal meat such as pork, poultry, horse meat, mutton, and whale meat. This meat is mixed with ingredients such as vegetables and fruits, seasonings such as pepper and salt, and binders such as eggs and bread crumbs. Here, when using stimulating vegetables such as onions as ingredients, it is also possible to eliminate the harshness by pre-heating them with oil etc. before mixing.

Mixing may be done by hand or by mechanical force such as a kneader. Table 1 A shows the blending ratios mainly used for meat foods with a taste similar to hamburgers, and Table B shows the blending ratios used for meat foods with a lighter taste.

(Left below) Table 1 The ingredients thus mixed are then solidified into a dumpling of a predetermined size to form a meat loaf. When molding B, the material may be filled into a predetermined mold and pressed, or it may be held manually. Then, the tip of the rod is inserted into the hardened meat mass, and then pressed or squeezed to integrate with the rod. FIG. 1 shows a perspective view of an example after this molding, in which 1 is a molded meat lump and 2 is a rod. In this case, the rod is preferably made of wood from the point of view of integration with the rice, but it is also a plastic rod with appropriate fins or protrusions.

It may also be a metal rod.

After the above forming process is completed, the meat loaf is baked. The grilling can be carried out using an appropriate means such as an oven, a stove, a gas stove, etc., and the meat is baked until the surface of the meat becomes golden brown. This baking hardens the surface of the meat to a certain extent and eliminates any deformation. Further, during this grilling, seasonings such as sauce, soy sauce, miso, etc. may be applied to the surface of the meat loaf with a brush to improve the taste.

. In addition, during this baking, aluminum foil or the like is wrapped around the bar exposed to the outside from the meat to prevent the bar from burning.

In addition, during such grilling, an outer skin may be formed by applying a flour solution to the meat loaf and baking it after baking, or by wrapping shark roe skin around the meat loaf. FIG. 2 is a cross-sectional view of the meat food to which the outer skin 3 is attached. Appearance of the outer skin 3 can improve palatability.

Next, after this baking process, the meat loaf is covered with a plastic sheet or a plastic bag to prevent dust and bacteria from adhering to it, and then frozen. This freezing is performed so that the center of the meat is frozen to improve storage performance.

The meat food produced as described above can be supplied individually or in several parcels, and after thawing, it can be eaten as is or heated and grilled.

According to the present invention described above, the stick can be held in the hand and eaten as is, and since it is not seasoned, it can be eaten easily.

Also, since it has storability, it can be stored for a long time.

[Brief explanation of drawings]

1 and 2 are a front view and a cross-sectional view of each side of a meat product produced by the method of the present invention.

Claims (2)

[Claims] (1) A method for producing meat foods, which comprises mixing meat, ingredients, seasonings, and binding materials, solidifying the mixture to a predetermined size, inserting the tip of a stick, grilling the mixture, and freezing the mixture. (2) The method for producing a meat food according to claim (1), wherein a skin is applied to the surface of the meat loaf to be grilled.