JPS63109756A - Processed meat product and production thereof - Google Patents

Abstract

PURPOSE:To obtain a processed meat product having good taste and characteristic flavor, by rubbing seasoning into meat lump of beef, cooling, roasting the whole surface of the meat lump in such a way that heat will not reach the interior of the meat lump, rapidly cooling, further packing in vacuum and freezing. CONSTITUTION:High-quality or ultrahigh-quality part of beef is cut into meat lump, blood is drained, the meat lump is sprinkled with seasoning which comprises mainly salt and pepper, etc., further with a small amount of water and sufficiently rubbed. Then the meat lump is cooled at low temperature about -5 deg.C for 10-20hr and the seasoning is permeated to the interior of the meat lump. Further the whole surface of the meat lump is roasted by a direct fire in such a way that heat will not reach the interior of the meat lump to form roasted and tightened surface skin layer in 1-3mm thickness. Then the meat lump is quenched, the surface skin layer is further tightened, successively packed in vacuum and frozen to give the aimed meat product.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention provides novel processed meat products, especially beef, with a unique flavor similar to raw meat but more delicious than raw meat.
This invention relates to a processed meat product that can be stored for a long period of time without any change in flavor, and a method for producing the same.

[Background of the invention] Beef and other animal meats are usually eaten cooked by grilling, boiling, or stir-frying, that is, thoroughly cooked, and the custom of eating them raw is limited to special foodies and unusual people. There are very few people except those who are into food, because raw meat has a characteristic meaty odor that ordinary people do not like.

In addition, meat that is eaten raw must be very fresh to taste good, and fresh meat is difficult to obtain and expensive.

However, on the other hand, cooked meat, such as beefsteak, is quite greasy and sticky, so it is easy to get tired of it, especially for people who do not regularly eat meat, such as Japanese people. Although it is recognized as a good source of meat, eating too much meat can lead to obesity and the accumulation of cholesterol in the blood vessels, which is a health problem.

In Japan, there has been a custom of eating raw fish, that is, sashimi, for a long time.Sashimi has a smoother taste compared to fish cooked with various seasonings and sauces, and has many nutritional and health benefits. It is also an excellent food. Based on this custom, the present inventor attempted to process beef or other animal meat, such as horse meat, into a state similar to raw meat, but which is easier to eat and easier to preserve than raw meat, and has developed the present invention. This is what we have come to complete.

[Embodiments of the Invention] Next, preferred embodiments of the novel processed meat product and method for producing the same according to the present invention will be described.

Referring to FIG. 1, the novel processed meat product 1 of the present invention is shown vacuum packed in a transparent package P. Product 1 is a piece of meat, and this meat piece is 10
It weighs between 0 and 500 g, preferably between 150 and 300 g, most preferably between 200 and 250 g. Meat loaf 1 has a roasted color over its entire surface and looks like ordinary roast beef. However, once you pick it up, you will notice that Product 1 is frozen solid, and when you cut it open and look at the contents, you can immediately see that it is completely different from roast beef.

Referring to FIG. 2, a cut section of the novel processed meat product 1 cut along the line ■--■ in FIG. 1 is schematically shown.

Package P is shown in phantom (dashed line). The meat product 1 is made from beef, especially the high-grade or super-high-grade parts of adult cows, especially the round called new beef or the thick flank. The diameter is at most 7 to 8 cm, preferably 5 to 6 cm, while the length L (FIG. 1) of the product is at most 20 a1, preferably 12 to 15 a11.

The entire surface of the meat product 1 is covered with a skin layer 2 with a thickness of about 1 to 3 m. The skin layer 2 is shown as countless small dots in the drawing, and is formed by tightening the meat tissue by baking the surface of the meat. The epidermal layer 2 has the color of cooked meat, that is, brown to light brown.

In sharp contrast to this skin layer 2, the inner portion 3 surrounded by the skin layer 2 exhibits a bright red or crimson color, which is as bright as raw meat or even more so than raw meat. Visually, this inner portion 3 looks like raw meat. However, this inner part 3 is actually soaked with a flavor mainly consisting of a light salty taste, and has a taste different from that of raw meat. A particularly noticeable difference from raw meat in this inner portion 3 is that it has little or no raw beef odor. Therefore, the processed meat product 1 of the present invention can be eaten deliciously even by people who dislike eating raw meat without causing discomfort.

This disappearance of the raw meat odor is a result of the manufacturing process of the present invention, which will be described later.In particular, in the product according to Manufacturing Method Example 2, the raw meat odor is completely eliminated by penetration of fruit juice, vinegar, etc. , giving it a unique taste.

Next, the method for producing the processed meat product of the present invention will be explained using a specific example.

Example 1 First, cut the meat from a high-grade or very high-grade part of an adult cow, especially the thigh meat or the part called chic flank.
A large number of meat pieces each weighing 100 to 500 g, most preferably 200 to 250 g. The meat is exsanguinated and preferably as much fat as possible is also removed. Exsanguination is preferably performed by applying pressure to the meat mass.

Next, a seasoning consisting mainly of salt and containing koshiyo and other ingredients, such as ingredients effective in eliminating odors or ingredients effective in turning the meat red, is sprinkled evenly over the meat mass. Sprinkle over meatloaf.

This seasoning is 50 to 300g per 100kg of meat loaf,
It is good to use suitably 150-170g.

Add a small amount of water to the seasoned meat loaf and rub the meat well, preferably by hand. It is also possible to carry out the rubbing by mechanical means instead of by hand. The kneading process can be carried out for about 5 minutes on a 20 kg meat loaf. This process allows the seasoning to soak into the meat, giving it a bright red color. This color cannot be obtained unless meat from adult cows is used. Meat that does not develop a red color, for example pale pink, is not appetizing.

Subsequently, the meat mass is kept at a temperature in the range of +5 to -5°C, preferably +2 to -
In a refrigerator at a temperature of 2°C, most preferably -1°C,
Cool for 20 hours, preferably 15 hours. This step allows the :A flavoring agent to penetrate deeply into the meat loaf while preventing fermentation and spoilage. At the end of this process, the meat is thoroughly cooled to the core, but the moisture is not frozen and the taste of the meat is not affected.

After the meat is removed from the cooling process, it is immediately grilled evenly over the entire surface over an open flame. The heat source is preferably gas or charcoal, but other heat sources that produce strong instantaneous burning can also be used. The best way to grill it is to have a light brown mark on the surface.
Never fry the meat to the point where it becomes discolored. By this heat treatment, a thickness of 1 to 3 days is coated on the entire surface of the meat loaf.
Preferably, about 21 roasted skin layers are formed, and the meat tissue of the skin layer is tightly tightened to prevent the extract of the raw (uncooked) meat tissue inside from seeping out. and seals the deliciousness inside the meat loaf. At the same time, this heat treatment also has a sterilizing effect on the meat, which is desirable from a sanitary standpoint.

The meat, which has only been seared on the surface, is then rapidly cooled.

The rapid cooling is preferably carried out by immersing the meat block in cold water, more preferably ice water, for a short period of time. The rapid cooling further tightens the skin layer of the meat loaf, and prevents the internal meat from discoloring due to residual heat received in the heating process. The meat chunks are immediately lifted out of the cold or ice water and any water adhering to the surface is removed, for example by wiping with a cloth.

Finally, the meat loaf is vacuum packed in a plastic film and frozen to produce the product 1 of the invention as shown in FIG.
becomes. Preferably, the product 1 is frozen to a solid state, but the internal moisture does not ooze out onto the surface of the meat loaf and cause it to freeze.

When ready to eat, just thaw the meat a little and slice it thinly.The cut pieces of meat, excluding the surrounding skin layer 2, have a fresh red color similar to that of raw meat, and are juicy and supple. It exhibits a

Example 2 In the same manner as Example 1, cut the high-quality meat into meat chunks,
After exsanguinating the meat, adding seasonings and water and mixing it well, the meat chunks are soaked in the seasoning liquid before going into the cooling process.

The flavoring liquid is preferably one made by adding vinegar or lemon or orange juice to apple juice or onion juice. - For example, apple juice and onion juice may be mixed in a volume ratio of 4:1 to 1:4, preferably 1:1, and vinegar or the like may be added to this in a volume ratio of 1:10 to 1:5.

Immersion in the flavored liquid is done for one day and night, but for more than 10 hours3
This immersion, which can range from 0° hours or less, almost completely eliminates the raw beef odor and instead produces a flavor that is more palatable than raw meat.

The meat loaf pulled up from the immersion in the flavoring liquid is then subjected to the same steps as in Example 1, including the cooling step (retention in the refrigerator), and becomes a product.

According to the present invention, the processed meat product can be stored under refrigeration for a long period of time without changing or deteriorating the flavor.

When the product is cut into thin slices (round slices), the cut end will look like the one schematically shown in Figure 2, with the surrounding thin skin layer 2 having the color of grilled meat, but the inner part 3 being long. For example, even after freezing for 6 months.

It has a fresh red or crimson color and can be mistaken for raw meat. This raw meat-like portion 3 has sufficient moisture and a delicious flavor better than raw meat, and does not have the odor of raw meat.

The present invention can be applied to horse meat and other animal meats in addition to beef. Horse meat is sometimes eaten raw as horse sashimi in Japan, but it is not necessarily liked by the general public.
This is probably because raw horse meat stinks, or because people think it stinks.

However, by the method of the present invention, seasonings mainly containing salt,
Horse meat that has been treated with a flavoring liquid such as fruit juice, cooled, heated on the surface, and rapidly cooled has a similar appearance to raw meat, but does not have a raw meat odor and has a new delicious taste. be.

Processed meat products according to the present invention can be sliced into thin rounds and eaten with a soy sauce-based sauce or dipping sauce, chopped finely and made into a salad with appropriate vegetables and dressing, or even more so in the most Japanese way.

There are many new ways to eat it, such as thinly sliced pieces of raw-looking meat and placing them on top of rice to make ``beef sushi.'' In any case, the processed meat product according to the present invention is a new type of meat food that is completely different from conventional roast beef, cold beef, etc. in terms of color, taste, and texture.

[Effects of the Invention] According to the present invention, a meat food with a light new flavor without the odor of raw meat, without the stickiness or greasiness of cooked meat, and with a new flavor can be provided. People who are tired of eating meat but don't want to eat raw meat can be given the pleasure of trying new meat dishes. Processed meat products produced according to the present invention can be stored for long periods of time without being affected, and can be transported over long distances under refrigeration, so that even people far away from the meat production area can always enjoy the taste of fresh raw meat. It can bring you delicious taste. Furthermore, since the processed meat products produced according to the present invention have a low fat content, meat dishes can be consumed with peace of mind without fear of cholesterol accumulation.

[Brief explanation of the drawing]

FIG. 1 is a perspective view showing the appearance of the processed meat product according to the present invention. FIG. 2 is a cross-sectional view schematically showing a cut taken along the line 1--2 in FIG. [Main codes] 1... Processed meat product, 2... Epidermal layer, 3... Inner part (raw meat-like part).

Claims (1)

[Scope of Claims] 1. The entire surface of the meat loaf is baked as a skin layer with a thickness of about 1 to 3 mm, and the inside of the meat loaf is red like raw meat, and the raw meat-like part is a processed meat product characterized by being imbued with a flavor mainly consisting of a light salty taste. 2. A processed meat product characterized in that the taste of fruit juice, onion juice, and/or vinegar is slightly permeated into the raw meat-like part. 3. a. Cut the high-grade or very high-grade cuts of beef into meat chunks and exsanguinate them; b. Add seasonings mainly consisting of salt and containing pepper and others, and then add a small amount of water to the meat chunks. c. Cool the meat loaf to a low temperature of about -5°C for 10 to 20 hours to allow the seasoning to penetrate into the meat loaf; d. Grill the entire surface of the meat loaf over an open flame, making sure that the inside of the meat loaf does not get cooked.
Form a baked and tightened skin layer with a thickness of 3 mm, e. Rapidly cool the surface-grilled meat loaf to further tighten the skin layer, f. Next, vacuum pack this meat loaf and freeze it to produce a product. A method for producing processed meat products, comprising: 4. a. Cut high-grade or very high-grade beef into meat chunks and exsanguinate the meat; b. Add seasonings mainly consisting of salt and containing pepper and others, and then add a small amount of water to the meat chunks. c. Add the meat chunks to a flavoring liquid consisting of apple juice, onion juice, vinegar, lemon juice or orange juice for 10 to 30 minutes.
d. The meat loaf pulled out of the flavoring liquid is cooled to a low temperature of about -5°C for 10 to 20 hours to allow the seasoning and flavoring liquid to penetrate into the meat loaf; e. , The entire surface of the cooled meat loaf is roasted over direct flame so that the inside of the meat loaf is not cooked, to form a baked and tightened skin layer with a pressure of about 1 to 3 mm on the entire surface of the meat loaf. , f. A method for producing a processed meat product, which comprises: quenching a meat loaf that has been grilled only on the surface to further tighten the skin layer; g. Next, vacuum-packing the meat loaf and freezing it to produce a product. 5. The method according to claim 3 or 4, wherein the beef is a round or thick flank. 6. The method according to claim 5, wherein the beef is cut into meat chunks each weighing 150 to 300 g. 7. The above seasoning is 50 to 300g per 100kg of meat loaf
At a ratio of 0.7 to 1.5 liters of water per 20 kg of meat
5. The method according to claim 3 or 4, wherein the method is used in a proportion within the range of . 8. The method according to claim 3 or 4, wherein the quenching is performed by crushing the meat loaf, which has been grilled only on the surface, in ice water, and then the water on the surface of the meat loaf is wiped off. 9. The method according to claim 3 or 4, wherein the vacuum-packed meat loaf is solidly frozen.