JPS6344348B2 - - Google Patents
Info
- Publication number
- JPS6344348B2 JPS6344348B2 JP60070033A JP7003385A JPS6344348B2 JP S6344348 B2 JPS6344348 B2 JP S6344348B2 JP 60070033 A JP60070033 A JP 60070033A JP 7003385 A JP7003385 A JP 7003385A JP S6344348 B2 JPS6344348 B2 JP S6344348B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- bone
- spare ribs
- small holes
- ribs
- 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
- 210000000988 bone and bone Anatomy 0.000 claims description 16
- 239000000853 adhesive Substances 0.000 claims description 5
- 230000001070 adhesive effect Effects 0.000 claims description 5
- 235000020989 red meat Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 208000006735 Periostitis Diseases 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 210000001175 cerebrospinal fluid Anatomy 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 210000003460 periosteum Anatomy 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
【発明の詳細な説明】
産業上の利用分野
本発明は食肉製品、ことに新規なスペアリブの
製法に関する。DETAILED DESCRIPTION OF THE INVENTION FIELD OF INDUSTRIAL APPLICATION The present invention relates to meat products, in particular to a novel process for producing spareribs.
従来の技術
スペアリブは豚の肉付の肋骨であつて、骨に赤
身の肉がついており、鉄板等の上で焼いて食する
と、独得の旨味がある。これは脂身が少ないこと
と、焼く際に髄液がしみ出して肉に付くので旨味
が増すためと考えられる。Prior Art Spare ribs are pork ribs with lean meat attached to the bones, and when eaten grilled on an iron plate, they have a unique flavor. This is thought to be due to the lack of fat in the meat, and the fact that the cerebrospinal fluid seeps out and sticks to the meat during grilling, increasing its flavor.
発明が解決しようとする問題点
スペアリブは近年その価値が認められ需要が増
して来ている。しかしながら、スペアリブは上か
ら５番目あたりの肋骨までであつて、６番目以下
では脂身が多く不適である。従つてどうしても生
産量に限界がある。Problems that the invention seeks to solve Spare ribs have been recognized for their value in recent years and demand has been increasing. However, spare ribs are about the 5th rib from the top, and anything below the 6th rib is too fatty and unsuitable. Therefore, there is a limit to the amount of production.
問題点を解決するための手段
本発明は上述の問題を解決せんとしてなされた
ものである。すなわち本発明は従来スペアリブと
して使用されていなかつた骨ことに上から５番目
以下の肋骨をスペアリブとして有効利用しようと
するにある。Means for Solving the Problems The present invention has been made to solve the above problems. That is, the present invention aims to effectively utilize bones that have not been conventionally used as spare ribs, particularly the fifth rib from the top and below.
本発明は、適宜の長さに切断した骨にドリルで
小孔をいくつかあけ、このように用意した骨に、
可食性の接着材を施した赤身の肉を巻き付け、こ
れをリテーナ、ケーシング等に入れるか真空包装
することにより圧迫状態に保つて接着せしめるこ
とを特徴とする。 In the present invention, several small holes are drilled in a bone cut to an appropriate length, and the bone prepared in this way is
It is characterized by wrapping red meat coated with an edible adhesive and keeping it in a compressed state by placing it in a retainer, casing, etc., or vacuum packaging, and then adhering it.
作 用
本発明によれば、従来活用されていなかつた骨
が赤身の肉をつけることによりスペアリブとして
商品化できる。しかもドリルであけた小孔から効
果的に髄液が肉の中に滲み出すのである。Effects According to the present invention, bones that have not been used in the past can be commercialized as spare ribs by attaching red meat to them. Moreover, the spinal fluid effectively seeps into the meat through the small holes drilled.
実施例 以下本発明の好適な実施例について述べる。Example Preferred embodiments of the present invention will be described below.
芯になる骨としては、肉および脂身をすき取つ
た６番目以下の豚の肋骨を用いる。これを適宜の
長さたとえば長さ20cm位に切断する。次いでドリ
ルを用いてこの骨に小孔をいくつかあける。たと
えば２〜３ミリの径の小孔を７〜８個ランダムに
骨を貫通させるのがよい。 As the core bone, use a pork rib with the meat and fat removed. Cut this into an appropriate length, for example, about 20 cm. A drill is then used to make several small holes in this bone. For example, it is preferable to randomly make 7 to 8 small holes with a diameter of 2 to 3 mm through the bone.
上述の骨の調製と平行して可食性の接着材を用
意する。たとえばすけそうだらのすり身を凍結乾
燥した原料に卵白を加え、10℃において20分間ね
り込む。これに倍量の水の塩少々を加えて再びね
つて出来上る。 The edible adhesive is prepared in parallel with the bone preparation described above. For example, add egg white to freeze-dried ground pollack and knead it for 20 minutes at 10℃. Add a pinch of salt to twice the amount of water and knead it again.
肉としてはたとえば肩の肉のような赤味の肉を
おおよそ15cm×２cm位の切片とし、これに上述の
ようにして調製した可食性の接着材を少量よく混
和する。 The meat is cut into approximately 15 cm x 2 cm pieces of red meat, such as shoulder meat, and a small amount of the edible adhesive prepared as described above is thoroughly mixed into the pieces.
前述の如く調製した骨に、この可食性接着材を
全面に施した赤味の肉を巻き付ける。この際骨に
多少の肉がすき残してあれば、接着はますます良
好となる。また接着する肉の筋繊維が骨に直角で
あると、食用時の肉と骨のはがれかたが自然のも
のにごく近くなる。この過程も約10℃程度の環境
下で行なうものとする。 The red meat coated entirely with the edible adhesive is wrapped around the bones prepared as described above. At this time, if some meat remains on the bone, the adhesion will be even better. Also, if the muscle fibers of the meat that adhere to the meat are perpendicular to the bone, the way the meat and bone will separate when eaten will be very close to natural. This process is also carried out in an environment of about 10°C.
このように肉を巻き付けたものを、専用のリテ
ーナーまたは、ソーセージの皮の如きケーシング
に詰め込むか、さらには真空包装することにより
外部から圧迫力を加えた状態としてたとえば７時
間10℃の環境下において静置する。このようにす
ることにより完全に骨と肉とが接着される。 The meat wrapped in this way is stuffed into a special retainer or a casing like sausage skin, or it is vacuum packed and compressed from the outside for 7 hours in an environment of 10°C. Leave it still. By doing this, the bone and meat are completely bonded.
発明の効果
本発明によれば、従来スペアリブとして利用さ
れなかつた６番目以下の肋骨がスペアリブとして
商品化でき、実利上の効果がきわめて大きい。Effects of the Invention According to the present invention, the sixth and lower ribs, which were conventionally not used as spare ribs, can be commercialized as spare ribs, and the practical effects are extremely large.
また、スペアリブとして重要な髄液すなわち骨
膜エキスとゼラチン質等がいくつもの小孔を通じ
て直接肉の中に滲み出して来るので、旨味が一層
と向上する。 In addition, the spinal fluid, which is important for spare ribs, such as periosteum extract and gelatin, seeps directly into the meat through the many small pores, further improving the flavor.
さらにケーシングや真空包装は接着後も取外さ
ず、そのままにしておくこともできるので、保
管、出荷、店頭陳列にも有利である。 Furthermore, the casing and vacuum packaging can be left as they are without being removed after bonding, which is advantageous for storage, shipping, and store display.
Claims (1)
くつかあけ、このように用意した骨に、可食性の
接着材を施した赤身の肉を巻き付け、これをリテ
ーナ、ケーシング等に入れるか真空包装すること
により圧迫状態に保つて接着せしめることを特徴
とするスペアリブの製法。1 Drill several small holes in a bone cut to an appropriate length, wrap red meat coated with an edible adhesive around the prepared bone, and place this in a retainer, casing, etc. A method for producing spare ribs characterized by keeping them in a compressed state and adhering them by vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60070033A JPS61231968A (en) | 1985-04-04 | 1985-04-04 | Production of spare rib |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60070033A JPS61231968A (en) | 1985-04-04 | 1985-04-04 | Production of spare rib |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61231968A JPS61231968A (en) | 1986-10-16 |
| JPS6344348B2 true JPS6344348B2 (en) | 1988-09-05 |
Family
ID=13419875
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60070033A Granted JPS61231968A (en) | 1985-04-04 | 1985-04-04 | Production of spare rib |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61231968A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62220170A (en) * | 1986-03-20 | 1987-09-28 | Masuo Matsuyama | Production of sausage with bone |
| AU2009260123B2 (en) * | 2008-06-19 | 2015-06-11 | Smine Pty. Ltd. | Laminated meat product and process |
| US20100285181A1 (en) * | 2009-05-08 | 2010-11-11 | Raymond Kenneth Moors | Unconventional edible food products |
-
1985
- 1985-04-04 JP JP60070033A patent/JPS61231968A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61231968A (en) | 1986-10-16 |
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