JPS62208255A - Production of minced horsemeat - Google Patents
Production of minced horsemeatInfo
- Publication number
- JPS62208255A JPS62208255A JP61050875A JP5087586A JPS62208255A JP S62208255 A JPS62208255 A JP S62208255A JP 61050875 A JP61050875 A JP 61050875A JP 5087586 A JP5087586 A JP 5087586A JP S62208255 A JPS62208255 A JP S62208255A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- horsemeat
- wine
- thigh
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 23
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 210000000689 upper leg Anatomy 0.000 claims abstract description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 5
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 235000010460 mustard Nutrition 0.000 claims abstract description 5
- 244000056139 Brassica cretica Species 0.000 claims abstract 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract 3
- 235000013614 black pepper Nutrition 0.000 claims abstract 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 210000000617 arm Anatomy 0.000 claims 1
- 238000009461 vacuum packaging Methods 0.000 claims 1
- 238000005520 cutting process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 241000167854 Bourreria succulenta Species 0.000 description 5
- 235000019693 cherries Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 241000219198 Brassica Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
■ 産業上の利用分野
この発明は、さくら肉（馬肉）のそともも、らんいち、
うちもも、しんたま、うで、チャックテンダー等の主材
料をすぐに食用とすることは一般的に供しないが１本発
明は例えば鰹のタタキとかマグロのタタキなどのように
表面をかためる（タタキ）ことによりさくら肉の特性を
活かし日もちをよくして高カロリー蛋白質、ミネラル、
少量の脂肪分、カルシューム、鉄、ビタミン等の栄養の
利点を産業利用分野に拡げて食用とする。[Detailed Description of the Invention] ■ Industrial Application Field This invention is directed to the use of cherry meat (horse meat),
Generally, the main ingredients of thighs, shin tama, udon, chuck tenders, etc. are not eaten immediately, but in the present invention, they are prepared by hardening the surface, such as seared bonito or seared tuna. By taking advantage of the characteristics of cherry meat, it has a long shelf life and is rich in high-calorie protein, minerals, and
The nutritional benefits of small amounts of fat, calcium, iron, and vitamins can be extended to industrial applications to make it edible.
主なマーケットは、精肉店、スーパー、鮮魚店、Ｘ？シ
屋、ホテル、食堂及びレストラン。The main markets are butcher shops, supermarkets, fresh fish shops, and X? Shops, hotels, cafeterias and restaurants.
スナック、食料品店、其の他の店に向けることができる
。Can be directed to snacks, grocery stores, and other stores.
（ロ）従来の技術 従来は１食肉に少量、他にハンバーグ用。(b) Conventional technology Conventionally, a small amount is used for one meat, and other items are used for hamburgers.
ハム等少量使用されていた。A small amount of ham was used.
（・今発明が解決しよう゛とする問題１点しかしく口）
の方法では、さくら肉（馬肉）を完全１００％食用に供
することは、なかなかむづかしく本発明によってさくら
肉全体の原料の加工水準を上げて素材の特性を活かし完
全食用としてユーザーの要望にこたえるものである。(・Only mention one problem that the invention is currently trying to solve.)
With this method, it is difficult to make cherry meat (horse meat) 100% edible.The present invention increases the level of processing of the entire raw material of cherry meat, takes advantage of the characteristics of the material, and meets the needs of users by making it completely edible. It is something.
に）問題点を解決するための手段
この発明は、さくら肉（馬肉）のタタキ製品の製造法に
係るものでっぎの工程を経て製品とするものである。B) Means for Solving the Problems The present invention relates to a method for manufacturing a seared cherry meat (horse meat) product, which is made into a product through a process.
第１図は製品を示すものであり、第２図はそのプロセス
で第１工程でそれぞれの肉部の筋引きをナイフで切取る
。Fig. 1 shows the product, and Fig. 2 shows the process, in which in the first step the lines of each meat part are cut out with a knife.
第２工程で処定寸法に切断するものでっぎの第３工程で
黒コシヨーをほどこし一時保管する。In the second step, the pieces are cut into specified dimensions, and in the third step, black koshiyo is applied and temporarily stored.
第４工程で表面を５分程上下バーナーで表面焼上げ（タ
タキ）とする。炉上温度は’ｌｏ。In the fourth step, the surface is seared using upper and lower burners for about 5 minutes. Furnace temperature is 'lo.
度とする。degree.
焼上げはＬＰＧガス、都市ガス等でよい。Baking can be done using LPG gas, city gas, etc.
つぎに第５工程でワイン浸けは５分程度としそのワイン
の混合はつぎのとおり
醤油、赤ワイン、味淋、酢、にんに（、香辛料、チキン
コンソメ、天然甘味料、−味唐がらし１等の混合をなし
隠し味とするものもある。ワイン浸は工程を終ると第６
エ程ではタレ切り工程を経て第７エ程でからし味付をし
、これで特徴をもたせ第８工程重量表示等、第９工程で
真空包装を経て製品となる。Next, in the fifth step, soak in wine for about 5 minutes, and mix the wine as follows: soy sauce, red wine, miso, vinegar, garlic, spices, chicken consommé, natural sweetener, - Ajijigarashi 1 etc. Some have a secret flavor.After the wine soaking process is completed, the sixth step is
In the process, the product goes through a sauce cutting process, is seasoned with mustard in the seventh process, gives it its characteristics, displays the weight in the eighth process, and is vacuum packaged in the ninth process to become a product.
（ホ）作用
上述のように近来、自然食品の不足は目に余るもので材
料の不足も又同様の現象を呈して物価高騰は免れない。(E) Effects As mentioned above, the shortage of natural foods has become flagrant in recent years, and the shortage of raw materials has also caused a similar phenomenon, leading to a rise in prices.
尚近年の２００海里の問題や、捕鯨問題も国際化して来
ており本発明は鯨肉に勝る幾多の利点のあるもので食改
善にふされしいものである。In addition, in recent years, the 200 nautical mile problem and the whaling problem have become international, and the present invention has many advantages over whale meat and is suitable for food improvement.
（へ）発明の効果
これにより本発明は、精肉の加工に適さない部分の品質
を本発明の加工向上技術により風味と食べ安い方法によ
る製造法に係るもので食生活のニーズに対応しようとす
るものである。(f) Effects of the invention As a result, the present invention attempts to meet dietary needs by improving the quality of parts of meat that are unsuitable for processing by using the processing technology of the present invention to improve flavor and make it easier to eat. It is something.
図中第１図は本発明の製造法による製品を示す正面図。
第２図からは第１工程の筋引き、第２工程でカット、第
３工程で黒コシコーかけ第４工程で表面焼上げ、第５工
程でワイン浸け。
第６エ程で水分きり（タレ切り）第７エ程でからし味付
、第８工程で表示、第９工程で真空包装、製品のプロセ
ス。FIG. 1 is a front view showing a product manufactured by the manufacturing method of the present invention. From Figure 2, the first step is striping, the second step is cutting, the third step is black coating, the fourth step is baking, and the fifth step is soaking in wine. In the 6th step, water is removed (sauce removed), in the 7th step, mustard flavor is added, in the 8th step, it is labeled, and in the 9th step, it is vacuum packed and the product is processed.
Claims (1)
うちもも、しんたま、うで、チャックテンダー等の肉部
を材料とし、それを最初に筋引きし、つぎに処定寸法カ
ットし黒コショーして一時保管、表面を焼き上げてタタ
キにしワインたれに５分間浸食したのち水分をきりから
し味付をし、真空包装して製品とする特徴をもったさく
ら肉タタキ製品とした製造法。The next parts of Sakura meat (horse meat) are thigh, ranchi,
Meat parts such as thighs, thighs, arms, and chuck tenders are used as raw materials.The meat is first lined, then cut to the desired size, sprinkled with black pepper, and stored temporarily.The surface is seared and seared, then drizzled with wine. A manufacturing method for making a Sakura meat tataki product, which has the characteristics of soaking in water for 5 minutes, removing water, adding mustard flavor, and vacuum packaging the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61050875A JPS62208255A (en) | 1986-03-08 | 1986-03-08 | Production of minced horsemeat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61050875A JPS62208255A (en) | 1986-03-08 | 1986-03-08 | Production of minced horsemeat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62208255A true JPS62208255A (en) | 1987-09-12 |
Family
ID=12870891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61050875A Pending JPS62208255A (en) | 1986-03-08 | 1986-03-08 | Production of minced horsemeat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62208255A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100352625B1 (en) * | 2000-03-23 | 2002-09-12 | 박인형 | Method of manufacturing horse extract |
| CN108713694A (en) * | 2018-04-24 | 2018-10-30 | 吴静 | Ganoderma lucidum coltfoal amber cream and its manufacture craft |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55162958A (en) * | 1979-06-07 | 1980-12-18 | Shinko:Kk | Preparation of two-layer seasoned meat block with heat-treated surface |
| JPS58190374A (en) * | 1982-05-01 | 1983-11-07 | Shoichi Shinada | Nutrient meat for food containing seasoning |
-
1986
- 1986-03-08 JP JP61050875A patent/JPS62208255A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55162958A (en) * | 1979-06-07 | 1980-12-18 | Shinko:Kk | Preparation of two-layer seasoned meat block with heat-treated surface |
| JPS58190374A (en) * | 1982-05-01 | 1983-11-07 | Shoichi Shinada | Nutrient meat for food containing seasoning |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100352625B1 (en) * | 2000-03-23 | 2002-09-12 | 박인형 | Method of manufacturing horse extract |
| CN108713694A (en) * | 2018-04-24 | 2018-10-30 | 吴静 | Ganoderma lucidum coltfoal amber cream and its manufacture craft |
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