JPS62181739A - Production of animal meat-containing senbei (japanese cracker) - Google Patents

Abstract

PURPOSE:To improve taste and to eliminate waste, by blending animal meat which was previously softened with protease with starch, liquid, etc., thinly extending each desired amount of the blended materials and roasting them into SENBEI. CONSTITUTION:Animal meat such as chicken, pork, beef, etc., cut into about 4cm square is blended with about 0.3-2.0wt% protease, both are lightly rubbed with hands and the enzyme is evenly attached to the whole surface of the animal meat. When the meat is allowed to stand in this state for 24hr, the protease acts on fibers of the meat and the meat is made soft. Then, the meat is washed with water and unfastened into meat of about 1-2mm diameter. Then, the meat is blended with salt, chemical seasoning, etc., blended with a proper amount of starch, stirred, divided into a dumpling state of about 5-6g. When it is baked in a flatly extended state at 150-180 deg.C for about one minute, it can be beautifully roasted in a state wherein the fibers of the meat are protruded from the surface.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing rice crackers containing meat such as chicken, pork, and beef.

(Background of the Invention) In recent years, as a delicacy food, seafood-containing rice crackers, which are made by mixing seafood such as shrimp, squid, octopus, and whitebait in starch ingredients and baking them, have been developed and marketed.

By the way, in such seafood-filled rice crackers,
In order to ensure the full flavor of seafood ingredients, it is necessary to use relatively fresh ingredients caught in nearby waters, but such fresh ingredients may not be available consistently throughout the year, so There is a problem that depending on the material used, there is a period when the material cannot be obtained, which limits the manufacturing period of the product (facilities are idle).

On the other hand, livestock meat such as chicken, pork, and beef is stably available throughout the year, and the present inventors are actively researching methods for producing rice crackers containing such livestock meat. However, rice crackers made with animal meat that are manufactured using relatively soft, high-quality fleshy parts taste good but do not leave fibrous food particles in the mouth. There is a debate that the cost is too high, while on the other hand, meat-filled dishes made using shoulder meat, which is inexpensive but has a relatively hard texture, do not leave meat in your mouth when you eat it. A problem arises in that the fibers of the meat remain and the remaining fibers of the meat tend to settle between the teeth.

In addition, when shoulder meat with a high fat content is used, there is also the problem that the fat content is burned during grilling in a broiler, leaving a fishy odor in the product.

(Object of the invention) In view of the above-mentioned circumstances, an object of the present invention is to propose a method for producing rice crackers containing meat that can improve the texture even when inexpensive shoulder meat is used. .

(Means for achieving the object) The method for producing rice crackers containing meat of the present invention includes chicken, pork,
It is characterized by softening livestock meat such as beef in advance using a proteolytic enzyme, mixing the softened meat with starch, liquid, etc., and then spreading the mixed material thinly into a predetermined amount and baking it into a rice cracker shape. It's Shino.

(Function) In the present invention, livestock meat is softened in advance using a proteolytic enzyme, and the softened raw meat is used to produce rice crackers containing livestock meat. Even if hard shoulder meat is used as meat, the texture of the produced meat crackers will not deteriorate when eaten (particularly, no meat fiber residue will remain in the mouth).

(Example) To explain the present invention in detail, the method for producing rice crackers containing meat according to this example includes a raw meat pretreatment step, a raw material mixing step,
This is done through a baking process.

Raw meat pre-processing process As the livestock meat that is used as the raw material, shoulder meat (for example, organ meat) that is not very valuable for fII such as chicken, pork, and beef can be used, but in this example, beef shoulder meat was used. ing. This shoulder meat is tough and cannot be softened into fibers by boiling or other methods.

After removing the fatty parts of this raw meat,
Shred into square cm square pieces. In addition, when the wall thickness is thin, it is cut so that the length in the fiber direction is approximately 4 cm. The reason why the length in the fiber direction is about 4 cm is to ensure that when the final product (rice crackers) is baked, it can be clearly seen from the outside that meat is included.

Next, a proteolytic enzyme of about 0.3 to 2% by weight is mixed with the raw meat shredded as described above, and the enzymes are spread evenly over the entire surface of the raw meat by gently massaging the two. Let it blend in. Then, when the proteolytic enzyme is well blended with the surface of the raw meat and left to stand overnight, the proteolytic enzyme acts on the fibers of the raw meat and softens the quality of the raw meat. .

When the raw meat has been considerably softened by proteolytic enzymes, the core is immersed in relatively dilute salt water with a concentration of about 1.5 to 2%, and left to stand in a cool, dark place for about 8 to 10 hours.

Next, the meat is washed with water to remove excess foreign substances such as salt and scum.

The raw meat that has been softened and washed with water as described above is further softened by simmering it in a consommé soup at a temperature of about 90 to 95° C. for about 2 to 3 hours.

Then, take out the meat that has finished stewing and cut the meat along the direction of the fibers into a piece as thick as a matsushi stick (1 to 2 ml in diameter).
Once the raw meat is loosened in portions (degree), the raw meat pre-processing process is completed.

Raw material mixing process: Add appropriate amounts of the softened raw meat that has been processed into fine fibers as described above, salt, chemical seasonings, and consommé soup (concentrated to about 70%) used during simmering. Mix and mix thoroughly, then add an appropriate amount of starch and stir well. In addition, the suitable blending ratio of each material is as follows.

Raw meat 33-35 heavy salt
t-1,7" Chemical seasoning I~1
, 5〃 Consomme soup 22-23〃 Starch
39-40 [Baking process] The material formed in the two-legged raw material mixing process is divided into dumplings of about 5 to 6 g in size, and then rolled out into flat shapes using a press-type baking machine. If you bake for about 1 minute at a temperature of 150 to 180 degrees Celsius, the meat will be nicely grilled with the fibers sticking out to the surface.

The rice crackers containing meat produced in this way were subjected to sensory tests by 15 sensory testers regarding flavor, taste, texture, presence of residual food bekasu, etc., and all of them gave good results for all items. was gotten.

(Effects of the Invention) In the present invention, livestock meat is softened in advance using a proteolytic enzyme, and the softened raw meat is used to produce rice crackers containing livestock meat, so the raw meat has a relatively high quality. It is possible to use tough shoulder meat (therefore, it is cheap), and even rice crackers made with meat made using such tough shoulder meat have a good texture when eaten, and are especially good for the mouth. This has the effect that no meat fiber residue remains inside.

Claims (1)

[Claims] 1. Soften livestock meat such as chicken, pork, or beef in advance using proteolytic enzymes, mix the softened meat with starch, liquid, etc., spread the mixed material thinly in predetermined amounts, and bake it into rice crackers. A method for producing rice crackers containing meat, characterized by the following.