JPS6225930A - Production of skewered meat from swine head - Google Patents

Abstract

PURPOSE:To obtain delicious and palatable skewered meat suitable for dish, etc., by softening a swine head with a wooden hammer, cooling in a refrigerator, skewering with a skewer, seasoning, drying in a smoking chamber, heat-treating, and finally cooling the product. CONSTITUTION:A swine head is softened by beating with a wooden hammer, etc., stored in a refrigerator for 48hr in a state immersed in a pickling liquid, cut to small pieces and skewered. The skewered meat is washed with chilled water, arranged on a mesh, scattered with a seasoning such as black pepper and dried in a smoking chamber. After drying, the meat is smoked with a smoking wood such as cherry wood. The smoked meat is heat-treated with steam and cooled in a refrigerator for a night to obtain the objective skewered meat.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing skewered meat using pork head meat, which has conventionally been used only as ground meat, as a raw material.

[Conventional technology]

Pork head meat, i.e., meat such as temples, cheeks, and tongue, is very tough and has many sinews because it is often used for chewing, so it was traditionally ground as shoulder meat and used for gyoza, shumai, hamburgers, and sausages. There was no other use for it other than making sausages.

[Purpose of the invention]

The present invention aims to make advanced use of pork head meat, which has not had much utility value in the past, brings out the unique taste of pork head meat, and produces skewered meat using pork head meat as a raw material that has a taste similar to that of beef. The purpose is to provide a method.

[Structure and operation of the invention]

The method for producing skewered meat using pork head meat as a raw material according to the present invention consists of the following steps.

■ Hit the pork ink with a mallet to soften it.

Prepare the leanest part of the pork head and pound it all over with a mallet to soften it to a certain extent so that the pickle can penetrate well into the meat.

■ Place the culms in the refrigerator for 48 hours while pickling.

The temperature of the refrigerator should be 5-10°C.

■Cut the meat with a meat master.

The salted meat is taken out, and using a Meat Master, a roll cutter with a large number of disc-shaped blades arranged around it, placed a little apart from each other, and a machine that cuts through the meat between them, Cut the sinew while making cuts,
Soften.

■Cut the meat into small pieces and thread them onto skewers.

Cut the meat that has been passed through the Meatmaster into small pieces that can be eaten with your mouth, and thread them onto bamboo skewers. It becomes easier to eat, and the value of the product increases.

■Rinse the meat on a skewer in cold water.

After salting, the meat is washed with cooling water to remove dirt and excess salt from the surface.

(6) Arrange the skewered meat on a wire mesh and sprinkle with black pepper and other seasonings. And in the smoking room, the temperature is 65℃.
Dry for about 1 hour.

■After drying, smoke it with cherry wood or other smoked wood.

The smoking process is performed at a temperature of about 65°C for about 2 hours.

■ Heat treatment with steam.

After drying and smoking, the meat is heated with steam at 80-85°C for about 1 hour until the center of the meat reaches around 68°C, and is sterilized at the same time. The reason why we decided to use steam for heat treatment in this way is that the meat does not change in quality even if the temperature rises slightly with steam, and also because the steam equipment can be installed inside the smoking room. This is because after the meat is placed on a wire mesh and smoked, it can be immediately steamed there without transferring the meat, which has the advantage of simplifying the processing process.

■Cool overnight in the refrigerator.

The finished product is cooled overnight in a refrigerator to prevent deterioration, then packaged and shipped.

〔Effect of the invention〕

By going through the above steps, the present invention makes it possible to utilize pig head meat, which has conventionally had low utility value as carcass, to a high degree,
It has a taste similar to beef, and has the effect of producing delicious, well-presented, and easy-to-eat skewered meat that can be used as an appetizer for sake, for the table, or as a snack.

Claims (1)

[Claims] A method for producing skewered meat using pork head meat as a raw material, which comprises the following steps. (1) Hit the pork head with a mallet to soften it. (2) Place the pickle in the refrigerator for about 48 hours. (3) Cut the meat with a meat master. (4) Cut the meat into small pieces and place on skewers. (5) Rinse the meat on a skewer in cold water. (6) Arrange the skewered meat on a wire mesh, sprinkle with seasonings such as black pepper, and then dry in a smoking room. (7) After drying, smoke with cherry wood or other smoked wood. (8) Heat treatment with steam. (9) Cool in the refrigerator overnight.