JPS63222644A - Production of smoked meat - Google Patents

Abstract

PURPOSE:To produce smoked meat with low salt in a short time, by bringing edible meat sprinkled with blended seasoning with fragrance of smoked meat into contact with a highly osmotic substance. CONSTITUTION:Edible meat such as fish meat or animal meat is brought into contact with blended seasoning such as salt, sugar and spice with fragrance of smoked fish for 12-24hr to give edible meat 6 sprinkled with the blended seasoning. Then the edible meat 6 is wrapped in a dehydrating sheet 1 obtained by sealing a highly osmotic substance 3 such as gelatinous sucrose aqueous solution and a high polymer water absorbing agent 4 in between semipermeable membranes 2 such as cellophane paper or parchment paper and aged while forcedly dehydrating by osmotic pressure.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing smoked food using fish meat, livestock meat, etc.

[Prior Art] Smoking, which is obtained by subjecting meat such as various types of fish and livestock meat to smoking, is generally well known and enjoyed by many people.

Conventionally, this type of smoked meat is produced by salting the meat, hanging it in a combustion chamber, and smoking it by burning wood shavings such as oak or oak that have little resin, giving it a unique flavor. was.

However, in the conventional production method described above, the salted meat is soaked in fresh water to remove salt, and then smoked, which requires many steps such as ``salting removal process'' and smoking process. Not only is it complicated, but it also takes a long time to produce, and the flavor of the meat tends to lose its flavor during that time. Moreover, it is very difficult to control the salt content.
Smoked food tends to be salty.

[Problems to be Solved by the Invention] An object of the present invention is to provide a method for producing smoked meat that can produce low-salt smoked food in a short time through a simple process by omitting the steps of removing salt and smoking meat. The purpose is to provide.

[Means for solving the problems] In order to solve the above problems, the production method of the present invention provides fish meat,
Meat, such as livestock meat, is coated with a complex seasoning that gives it a smoked flavor, and the meat coated with the seasoning is brought into contact with a high osmotic pressure substance, whereby the meat is aged while being forcibly dehydrated using osmotic pressure. It is.

[Specific examples of the invention] The manufacturing method of the present invention will be explained in detail below.

In the method of the present invention, fish meat such as salmon, octopus, livestock meat such as cow and pig, etc. are used as the meat, and these meats are
It is flavored by sprinkling it with a complex seasoning that has a smoked flavor.

The above-mentioned composite seasoning is formed by mixing a fuel such as a flavor with a smoked flavor with salt, sugar, spices, and the like.

In this way, by flavoring a food with a complex seasoning having a smoked flavor, a predetermined flavor can be easily imparted to the food without subjecting the food to a new smoking treatment.

The salt content in the meat at this time can be adjusted arbitrarily by adjusting the amount of salt in the compound seasoning, but it is usually desirable to adjust it to about 4 to 10%, and the flavor The time required for seasoning varies depending on the type of food and the amount of salt in the compound seasoning, but generally about 12 to 24 hours is appropriate.

Next, the flavored meat as described above is brought into contact with a highly osmotic substance through a semipermeable membrane, and is aged for a certain period of time at low temperature or room temperature while being forcibly dehydrated using the osmotic pressure. Obtain the desired smoked product.

The smoked product obtained in this way has a slightly higher moisture content than conventional smoked products, making it moist and flexible.

Here, the above-mentioned food may be subjected to dehydration treatment immediately after being sprinkled with the composite seasoning, so that flavoring and ripening are performed simultaneously.

The above-mentioned high osmotic substances include sucrose, fructose, glucose,
Sugars such as maltose, salt, glycerin, etc. are used alone, or one or two of the above sugars are used.
An aqueous solution of a mixture of the above seeds and common salt or glycerin, a mixture of common salt and glycerin, or a mixture of saccharide, common salt and glycerin is used. In particular, when an aqueous solution containing two or more of sugars, salt, and glycerin is used, the osmotic pressure will be higher than when they are used alone, and the dehydration efficiency will be extremely high.

On the other hand, as the semipermeable membrane, cellophane paper, parchment paper, water-resistant polyvinyl alcohol film, etc. are preferably used.

Thus, when meat is brought into contact with a high osmotic pressure substance through a semipermeable membrane, water in the meat moves through the semipermeable membrane into the high osmotic substance due to osmotic pressure, and dehydration occurs. be exposed. This dehydration is carried out evenly and quickly not only from the surface layer of the meat but also from the inside due to the high osmotic pressure, and the moisture content and water distribution are made uniform throughout the meat. Then, by controlling the moisture content and making the moisture distribution uniform through this dehydration, the ripening of the meat progresses rapidly, and early smoked meat can be obtained.

A known dehydration sheet can be used for the dehydration. FIG. 1 shows an example of such a dehydrating sheet.
A high osmotic pressure substance 3 made of a gel-like sucrose aqueous solution or the like and a polymeric water absorbing agent 4 such as an acrylic acid polymer are enclosed between the two. When dehydrating the meat using the dehydrating sheet 1, the dehydrating sheet 1 wraps the meat 6 either directly or through a semipermeable membrane 5 such as cellophane, as shown in FIG.

It goes without saying that an aqueous solution of a mixture of two or more of the above-mentioned saccharides, common salt, and glycerin can be used as the high osmotic pressure substance 3 enclosed in the dehydration sheet.

Next, examples of the present invention will be described.

(Example) Salmon (1 kg) was used as meat, coated with a compound seasoning with a smoked flavor (saltness 3%), wrapped in a commercially available dehydrating sheet, and kept in the refrigerator for about 70 hours. I let it sit and mature.

The smoked product obtained in this way contains a little water, so it is moist and flexible, and even though it has not been specially smoked, it has a unique flavor and has a unique taste and texture. was also very good.

[Effects of the Invention] As described above, according to the production method of the present invention, the osmotic pressure is increased by sprinkling meat with a complex seasoning that has a smoked flavor and bringing the meat coated with the seasoning into contact with a high osmotic pressure substance. Since the meat is aged while being forcibly dehydrated, there is no need for the conventional salt removal process or smoking process, and smoked meat can be produced in a short time using a simple process.

[Brief explanation of the drawing]

FIG. 1 is a sectional view showing an example of the structure of a dehydrating sheet, and FIG. 2 is an explanatory diagram of a dehydrating method. 2. Semi-permeable membrane, 3. High osmolality substance, 6. Meat.

Claims (1)

[Claims] 1. Meat such as fish or livestock meat is coated with a complex seasoning that gives it a smoked flavor, and the meat coated with the seasoning is brought into contact with a substance with high osmotic pressure and aged while being forcibly dehydrated using osmotic pressure. A method of producing smoked food.