KR20000060194A - Meat product used the strip diced meat - Google Patents

Abstract

PURPOSE: A processed meat products such as ham and sausage is provided, which improves chewedness and taste of meat by cutting meat in thin strips. CONSTITUTION: The processed meat products cut in thin strips are produced by the steps of: cutting meat in thin strip at a temperature of -10-0°C, in this step using three step strip-dicer or slicing with general slicer first and then using multi-slicer or silent cutter; mixing the meat with spice and any other materials in mixer; soaking in salt for 8-36 hours; forming with apparatus and heating; and packaging to final product.

Description

Meat product used the strip diced meat}

The present invention relates to a meat product containing the meat and to produce the meat as a raw material relating to the processed meat containing the minced meat.

Conventional meat products such as ham sausages are manufactured through a series of steps such as grinding, admixing, filling, and heat-treated packaging of raw meat, in which the raw meat is chopped in a grinder or a Paul chopper. In the chopping step, when the raw meat is put into the chopper, it is put into the facility through the rotating screw. The raw meat is cut into particles having a smaller size than the hole of the hole plate while passing through the fixed hole plate and the rotating + ruler knife. The finished product is prepared by adding seasoning, sugar, seasoning, refined salt, and binder. The finished product prepared in this way is deficient in chewing meat texture. In addition, the grinding method using Paul chopper, which cuts the raw meat with six knives rotating, is a method that is mainly used for emulsified sausages by grinding the raw meat finely or finely. You can control the size of the raw meat sliced by reducing the time. However, since particles of a completely uniform shape and size cannot be obtained, they are mainly used for the production of sausages requiring complete cutting. For the above reasons, processed meats, including ham and sausages, that use finely sliced meats obtained using the above method, may be a product with a soft texture that is less meaty, give an uneven texture, or the texture and taste of general processed meats. I can only have.

Thus, the present inventors feel that in the existing products, because the manufacture of meat slices by using the method of chopped meat that was not used in the existing chopping or cutting method in the processing step of raw meat in the production of ham, sausage or other processed meat products The present invention was completed by confirming that not only the meat texture and flavor of the raw material concept could be obtained, but also that the meat and meat products of industrialized products can have the same texture and taste as bulgogi or ribs.

The processed meat product consists of raw meat and subsidiary materials. Pork, poultry and beef are used as raw materials, and subsidiary proteins, starch, seasonings, sugar, seasonings, refined salt and spices are used as raw materials. Among them, the texture of raw meat is the highest in content, and depending on the size of the chopped meat (the degree of grinding), the texture may be increased or decreased. When the chopped size of the raw meat is large, there is a feeling of chewing of the meat, like the ham with the particles, and when it is small, the meat is not felt but the tenderness of the sausage is usually felt. As mentioned above, the main equipment used for grinding raw meat is chopper. In principle, raw meat is fed through a rotating screw, and raw meat is cut out to a desired size through a hole plate and a rotating + knife. Due to the non-uniform size, the finished product may not have even particles, which makes it possible to feel meat in large chunks of meat.However, small or broken meats reduce texture and texture, causing a crumbly or soft texture. It became.

The present invention removes the cause as described above, and uses the raw meat as a slicing method in order to make the texture feel uniform and chewing meat, so that the particles of the chopped meat of a certain size, and supplementary protein, starch, sauce, sugar , Seasonings, refined salt and necessary ingredients are added, mixed, and filled with a molding machine and heat treated to produce a processed meat product, so that the texture and taste of meat as a whole can be felt with a uniform texture. The size of the cut meat is preferably 2 mm to 10 mm in length, 2 mm to 10 mm in length, and 10 mm to 100 mm in length. Particularly preferred size of the cut meat is 3 mm to 7 mm, 3 mm to 7 mm, and 20 mm to 70 mm in length.

The present invention was manufactured through the following manufacturing method.

● Manufacturing process

1) Shred fresh beef, pork or poultry to a certain size at -10 ° ~ 0 ℃.

2) Add spices and other ingredients to the shredded meat of 1) and mix thoroughly in the mixer.

3) It is soaked for 8 to 36 hours.

4) After molding to a certain size in the molding machine, heat treatment.

5) After packaging, it is commercialized.

※ The slicing was performed using a three-stage strip dicer or a first slice using a general slicer, followed by a second slice or a multi slicer, and a second slice using a silent cutter after the first slice. The method using only the slicer was able to obtain better quality meat than the method using the silent cutter. The slicing and dicing conditions were 0 ° C at -10 ° C, and when the thawing was performed more than the standard, the meat of a certain size could not be obtained.

The present invention is explained in more detail by the following examples, but the present invention is not limited in any way by these.

Example 1

100 g of beef was first sliced with a slicer at −2 ° C., and then sliced with a multi slicer to prepare sliced meat having a width of 3 mm and a length of 3 mm. To 86.5g of minced meat, 8g of marinade, 3g of sugar, 0.2g of seasoning salt, 0.3g of starch salt, and 2g of starch were mixed well in a mixer, and then molded by a molding machine and then heat-treated to prepare 100g of ham.

Example 2)

100 g of pork was first sliced at -5 ° C. with a strip dicer, and then sliced second with a slicer to prepare sliced meat having a width of 7 mm and a length of 7 mm.

Example 3

100 g of pork at -6 ℃ with a slicer, sliced first with a slicer, cut into slices of 5mm long and 5mm long, mixed in a vacuum mixer, filled in a casing and smoked. Was prepared.

Example 4

100g of chicken was prepared in the same manner as in Example 1, except that the first slice was sliced at -5 ° C with a slicer and then sliced with a slicer to prepare a sliced meat having a width of 5 mm and a length of 5 mm.

Example 5

This embodiment is carried out by equalizing the mixing ratio of the raw meat and subsidiary materials in Example 1 and only selecting the size of the raw meat cut as a variable as shown in the table in order to show the difference in the texture by the minced meat that is a feature of the present invention Sensory evaluation was carried out after manufacturing the product under the same conditions as in Example 1. For comparison with the chopped meat, the product was prepared under the same conditions with the chopped meat and the chopped meat as follows.

Standard of cut meat (width × length × length mm) division end I All la hemp bar Chopping Width (mm) 2 3 4 5 6 7 6 Length (mm) 2 3 4 5 6 7 6 Length (mm) 50 50 50 50 50 50 50 Remarks The length of the sliced meat does not significantly affect the texture of the product, but the length is easy to form.

The effect of the present invention is a noticeable difference in the texture of chewing meat compared to the product using a conventional chopping technology or cutting technology, the appearance of the product has improved the preference by having a natural form, such as grilled meat, It was also excellent in terms of taste. The results were measured by sensory test and are as follows.

The sensory test was evaluated by 20 experienced panelists, and the test sample was sliced and fried to a suitable thickness in consideration of the characteristics of the food of the present invention, and then provided to an experienced panel agent. Duncan's multi-range test was used to test the significance of the treatment period.

Product sensory evaluation result

Example using beef Treatment level (㎜) 2 3 4 5 6 7 Chopping (6mm) Exterior 6.1 6.4 6.1 6.1 6.0 6.0 4.3 Flavor 5.7 5.8 5.8 5.6 5.6 5.5 4.6 Organization 6.1 5.3 6.1 6.1 5.1 5.7 4.1 Cutting state 5.4 5.7 5.6 5.6 5.5 5.6 4.0 Overall Symbol 5.8 6.1 5.9 5.9 5.8 5.7 4.3

Example using pork Treatment level (mm) item 2 3 4 5 6 7 Chopping (6mm) Exterior 5.5 5.7 6.3 6.2 6.2 5.9 4.3 Flavor 5.2 5.3 5.7 5.7 5.5 5.6 4.5 Organization 5.6 5.9 6.2 6.2 5.9 5.7 4.1 Cutting state 5.2 5.4 5.5 5.6 5.4 5.4 4.0 Overall Symbol 5.4 5.5 5.9 5.9 5.8 5.7 4.2

Example using chicken Treatment level (㎜) 2 3 4 5 6 7 Chopping (6mm) Exterior 5.1 5.2 5.5 5.9 5.8 5.8 3.2 Flavor 5.1 5.1 5.3 5.4 5.4 5.2 4.0 Organization 5.1 5.2 5.8 5.9 5.7 5.6 3.4 Cutting state 4.9 5.1 5.3 5.4 5.5 5.4 3.2 Overall Symbol 5.1 5.2 5.5 5.7 5.6 5.5 3.5

Results of Ham Production Example Using Pork Meat Treatment level (㎜) 2 3 4 5 6 7 Chopping (6mm) Exterior 5.3 5.6 6.1 6.1 6.0 5.7 4.3 Flavor 5.5 5.4 5.6 5.6 5.6 5.5 4.5 Organization 5.2 5.9 6.1 6.1 5.8 5.6 3.7 Cutting state 5.2 5.4 5.5 5.6 5.4 5.4 2.7 Overall Symbol 5.4 5.5 5.9 5.9 5.8 5.7 4.2

※ In the case of using Paul Chopper (silent cutter), there was a slight error in the size of the slicing, but the sensory evaluation result similar to the above table was shown.

Using meat chopped to a size of more than 10㎜-When the product is manufactured, meat and subsidiary materials fall or texture is excluded, so it was excluded from sensory evaluation.

As shown in Table 2), there is a significant difference from the product using the chopping method, and the best score was obtained when the size of the minced meat was 2 mm to 7 mm.

Claims (5)

Method for producing a processed meat meat, characterized in that for producing minced meat made of beef, pork, or poultry meat A processed meat product according to claim 1, wherein the product is ham. A processed meat product according to claim 1, wherein the product is sausage. The processed meat product according to claim 1, wherein the cut meat has a width of 2 to 10 mm and a length of 2 to 10 mm. Method for producing a minced meat by cutting beef, pork or poultry at -10 ~ 0 ℃