JPS6224065B2 - - Google Patents
Info
- Publication number
- JPS6224065B2 JPS6224065B2 JP53087108A JP8710878A JPS6224065B2 JP S6224065 B2 JPS6224065 B2 JP S6224065B2 JP 53087108 A JP53087108 A JP 53087108A JP 8710878 A JP8710878 A JP 8710878A JP S6224065 B2 JPS6224065 B2 JP S6224065B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- chicken
- waste
- low pressure
- steam
- 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.)
- Expired
Links
- 235000013372 meat Nutrition 0.000 claims description 23
- 239000002699 waste material Substances 0.000 claims description 11
- 238000003672 processing method Methods 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 7
- 241000286209 Phasianidae Species 0.000 description 6
- 238000010411 cooking Methods 0.000 description 3
- 101100298225 Caenorhabditis elegans pot-2 gene Proteins 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
この発明は肉の加工方法に関し、とくに廃肉又
は老肉を柔かくするためのもので、にわとり、う
ずら、牛、ぶた等に応用できるものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a meat processing method, particularly for tenderizing waste meat or old meat, and is applicable to chickens, quail, cows, pigs, etc.
従来、やきとりやフライ等に用いられる肉は若
鶏、若肉をそのまま用いており、いわゆる廃肉、
廃鶏等の老肉は固くて味がまずいためほとんど使
われていなかつた。さらに、鶏にかぎらず、うず
らの廃肉もほとんど使用されずに廃棄処分にされ
ていた。そのためにやきとり、フライドチキン、
他の肉料理の値段が高くなると共に、廃肉の有効
な利用がなされていないことは省資源の方向に逆
らうものであつた。又さらに従来の方法で例えば
蒸し器で蒸す場合はいくら蒸しても柔かくはなら
なかつた。さらに高圧がまで蒸した場合には皮が
縮んで肉はばらばらになり商品価値はきわめて困
難であつた。 Traditionally, the meat used for yakitori and fried foods is young chicken or young meat, so-called waste meat,
Old meat such as chicken scraps was hard and tasted bad, so it was rarely used. Furthermore, not only chicken meat but also quail waste meat was rarely used and thrown away. For that purpose, yakitori, fried chicken,
The increasing prices of other meat dishes and the lack of effective use of waste meat went against the direction of resource conservation. Furthermore, when steaming using a conventional method, for example, in a steamer, it did not become soft no matter how much it was steamed. Furthermore, when steamed to high pressures, the skin shrank and the meat fell apart, making it extremely difficult to find commercial value.
この発明は以上の欠点をすみやかに除去するた
めの改良に関し、とくにうずらおよび鶏等の廃肉
を低圧下の熱処理によつて柔かくすることを目的
とするものである。 The present invention relates to an improvement for quickly eliminating the above-mentioned drawbacks, and in particular aims at softening waste meat such as quail and chicken by heat-treating it under low pressure.
以下、図面と共にこの発明による肉の加工方法
について詳細に説明すると、骨つきの廃肉１を低
圧がま２に送り、低圧がま２でボイラ３から送ら
れた蒸気によつて加熱されて柔かくされるもので
ある。ここで廃肉（鶏、うずら等）を処理する場
合の最適な実施例について述べると次の通りであ
る。 Hereinafter, the meat processing method according to the present invention will be explained in detail with reference to the drawings. Waste meat with bones 1 is sent to a low pressure oven 2, where it is heated and softened by steam sent from a boiler 3. It is something that Here, an optimal embodiment for processing waste meat (chicken, quail, etc.) will be described as follows.
低圧がまの圧力 0.2〜0.5Kg／cm2
蒸気の温度 100〜130℃
加熱処理時間 約30分〜１時間
この実施例により、廃肉は廃肉の中にある多く
の油身は、とけて低圧がまの下から取り出せるよ
うに構成されており、この油を使用して処理後の
廃肉を料理する時に用いれば、きわめてこくのあ
る味が出てくるもので、若肉（鳥、うずら等）を
そのまま料理した場合に比べると、はるかに美味
なものが得られることが判明した。Pressure of low pressure pot: 0.2 to 0.5 Kg/cm 2 Temperature of steam: 100 to 130℃ Heat treatment time: Approximately 30 minutes to 1 hour According to this example, much of the oil in the waste meat is melted. It is constructed so that it can be taken out from under the low-pressure pot, and when used when cooking waste meat after processing, it produces an extremely rich taste, and it is suitable for cooking young meat (chicken, quail, etc.). It turns out that the result is much more delicious food than if you cooked it as is.
次に、本実施例に用いる低圧がま２とボイラ３
について説明すると、第２図に示されるように、
低圧がま２には圧力計４、安全弁５の設けられた
蒸気送入部６、温度計７が各々設けられており、
開閉自在に設けられた扉８はハンドル９により開
閉が制御されるように構成されている。一方ボイ
ラー３は一定圧力の蒸気を低圧がま２に接続され
た送り込みパイプ９を介して送り込まれるように
構成されている。 Next, the low pressure pot 2 and boiler 3 used in this example
To explain, as shown in Figure 2,
The low pressure pot 2 is provided with a pressure gauge 4, a steam inlet section 6 equipped with a safety valve 5, and a thermometer 7, respectively.
A door 8 provided so as to be openable and closable is configured to be opened and closed by a handle 9. On the other hand, the boiler 3 is configured such that steam at a constant pressure is fed through a feed pipe 9 connected to the low pressure boiler 2.
この発明による方法によれば、ただ同然のゴミ
のように扱われている廃肉（鶏肉、うずら肉、そ
の他）がいとも簡単に商品価値の高い料理の材料
とよみがえさせることができるもので、その省資
源的価値は計り知れないものがある。 According to the method of this invention, waste meat (chicken, quail meat, etc.) that is treated as nothing more than garbage can be easily revived as an ingredient for cooking with high commercial value. Its resource-saving value is immeasurable.
第１図はこの発明による肉の加工方法を示すブ
ロツク図、第２図はこの方法に用いられる低圧が
まとボイラの一例を示す側面図である。
２は低圧がま、３はボイラ、４は圧力計、９は
パイプである。
FIG. 1 is a block diagram showing a meat processing method according to the present invention, and FIG. 2 is a side view showing an example of a low pressure boiler used in this method. 2 is a low pressure pot, 3 is a boiler, 4 is a pressure gauge, and 9 is a pipe.
Claims (1)
入により蒸気処理することを特徴とする肉の加工
方法。1. A meat processing method characterized by placing waste meat in a steam processing pot and steam processing it by introducing dry steam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8710878A JPS5515709A (en) | 1978-07-19 | 1978-07-19 | Method of processing poultry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8710878A JPS5515709A (en) | 1978-07-19 | 1978-07-19 | Method of processing poultry |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5515709A JPS5515709A (en) | 1980-02-04 |
| JPS6224065B2 true JPS6224065B2 (en) | 1987-05-26 |
Family
ID=13905743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8710878A Granted JPS5515709A (en) | 1978-07-19 | 1978-07-19 | Method of processing poultry |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5515709A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652564B (en) * | 2012-04-10 | 2013-12-11 | 池州市金凤凰天然食品有限公司 | Preparing method of kidney-tonifying qi-benefiting seasoned duck |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4914657A (en) * | 1972-06-07 | 1974-02-08 | ||
| JPS4930556A (en) * | 1972-07-13 | 1974-03-19 |
-
1978
- 1978-07-19 JP JP8710878A patent/JPS5515709A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4914657A (en) * | 1972-06-07 | 1974-02-08 | ||
| JPS4930556A (en) * | 1972-07-13 | 1974-03-19 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5515709A (en) | 1980-02-04 |
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