TWM589450U - Yakiniku bun - Google Patents

Abstract

The present invention discloses a Japanese-style roasted pork bun. The Japanese-style roasted meat package includes a roasted meat structure, a Japanese-style soy sauce layer, a skin layer and a bun paper. The Japanese-style roasted pork buns made according to the present invention maintain the appearance of the prototype meat, allowing consumers to enjoy the taste of chewing a complete Japanese-style roast pork. Secondly, the Japanese-style roasted pork bun uses Japanese-style soy sauce, which can truly show the taste of Japanese-style roasted pork. Finally, the appearance of Japanese-style roasted pork buns is different from traditional ones, which can increase consumers' desire for diet.

Description

Japanese-style pork buns

The present invention relates to a Japanese-style roasted pork bun, especially a Japanese-style roasted pork bun with complete slices and special flavor.

Yakitori is a very delicious food. Not only in Japan, people all over the world love it and its extended dishes. Japanese-style roasted meat is usually grilled with charcoal fire (generally including beef, beef tongue, pork belly, etc.), and served with a sauce prepared with Japanese soy sauce, which makes the roasted meat itself add a delicious taste.

Buns made with Japanese-style roasted meat as filling are generally frozen foods that need to be steamed or microwaved when eaten. In the traditional Japanese-style roasted pork bun making process, for the convenience of processing, ground meat is usually made of ground meat or even discarded meat, which makes it impossible to identify the prototype meat and let consumers enjoy the taste of chewing a complete Japanese-style roast pork. Secondly, the traditional Japanese-style roast pork does not use Japanese-style soy sauce. It is replaced with table-top soy sauce or chemical soy sauce, which saves cost but loses the taste of Japanese-style roast meat. Finally, the general appearance of the Japanese-style roasted pork buns is round, and there is no particularly attractive appearance.

Therefore, in order to improve the above-mentioned problems with the Japanese-style roasted pork buns, the Japanese-style roasted pork buns can be more authentically restored to the original taste, and the food processing technology is improved. .

This paragraph extracts and compiles certain features of this new model. Other features will be revealed in subsequent paragraphs. Its purpose is to cover the spirit and scope of the additional patent application scope, various modifications and similar arrangements.

The present invention proposes a Japanese-style roasted meat package, which includes: a roasted meat structure, which is composed of stacked layers of flaky meat with a weight of 16-17g, wherein the flaked meat of these specifications is made of pork belly flank to remove bones and tendons It is made of membrane, blood stasis and hair, with a substantial width of 3.5cm and a thickness of 3.5~4.0mm. The side surface contains xylose liquid, and a plurality of additives are evenly distributed inside; a day-type soy sauce layer, partially covering the roasted meat structure An outer skin layer, made of mixed gluten flour processing material and water, covers the Japanese-style soy sauce layer and part of the roasted meat structure, weighs 50~53g, and has a shape that is close to a square bottom and a tile roof roof ; And a bun paper attached to the bottom of the outer skin layer.

According to the present invention, the additive may include soybean salad oil, potato starch, acetylated adipic acid distarch, L-sodium glutamate, 5'-guanine nucleoside phosphate disodium, 5'-hypoxanthine nucleoside phosphate Disodium, chilli and iodized salt.

According to the present invention, the ratio of xylose to water in the xylose liquid may be higher than 1:9.

According to the present invention, the dough processing material may contain sugar, trehalose, aged Shaoxing wine, lard, yeast, salt, baking powder, wheat protein, creamer and improver.

The present invention also proposes a method for making Japanese-style roasted pork buns, including the steps of: raw meat processing steps: removing bones, fascia, blood stasis, and hair of pork belly flank meat under the environment of 0~7℃, using meat products The injection machine injects the additive into the pork belly flank on the upper and lower sides of the pork belly flank, puts the pork belly flank in a vacuum massage machine and rotates at a frequency of 8 revolutions per minute for 60 minutes, and then turns 60 after a 30-minute shutdown and rest Minutes, and leave the treated pork belly flank in a 5±2℃ environment for one day; roasting step: apply xylose liquid on both sides of the pork belly flank, facing the fat side of the pork belly flank Put it in the oven and bake at 170℃ for 60 minutes; Refrigeration step: Cool the cooled pork belly flank in a refrigerated environment of -1~5℃ until the internal temperature of the pork belly flank is lower than 10℃; Cutting steps: cut the pork belly flank into strips with a width of 3.5cm, then cut each strip into 3.5~4.0mm thick slices, and finally cut the slices into standard slices. Stack several layers of flaky meat, the actual weight is 17g; the dough making step: sieve the gluten flour, add the dough processing material and water, mix and stir for 8 minutes to form the dough, and then divide the dough into 53g Crumbs, rounded into dough and left to stand for 5 to 6 minutes to ferment; molding step: place several layers of sliced meat on the dough, pour 5g of Japanese soy sauce, and place the dough along the stack The edges of several layers of sliced meat are wrapped up to form the outer skin layer of the Japanese-style roasted meat package close to the bottom of the square and the roof shape of the tile roof, and the Japanese-style roasted meat package is placed on the steamed bun paper; The steamed pork buns are cooked for 25 minutes in a substantially 100°C environment; and the cooling and freezing step: freeze the steamed pork buns in a -25±5°C environment to form a frozen steamed pork bun.

The manufacturing method of the Japanese-style roasted meat package disclosed in the present invention may further include a step between the forming step and the cooking step: a secondary fermentation step: the Japanese-style roasted meat package is allowed to stand at a substantial temperature of 40°C and a substantial humidity of 70% for 50 ±10 minutes.

The manufacturing method of the Japanese-style pork bun disclosed in the present invention may further include the steps after the cooling and freezing step: a metal inspection step: detecting the Japanese-style pork bun with a metal detector, if any frozen Japanese-style pork bun is found When the length of the iron-containing substance exceeds 1.5 mm, the length of the stainless steel-containing substance exceeds 2.5 mm, or the length of the non-ferrous metal-containing substance exceeds 2.5 mm, the frozen Japanese-style roasted pork bun is destroyed.

According to the present invention, the additive may include soybean salad oil, potato starch, acetylated adipic acid distarch, L-sodium glutamate, 5'-guanine nucleoside phosphate disodium, 5'-hypoxanthine nucleoside phosphate Disodium, chilli and iodized salt.

According to the present invention, the ratio of xylose to water in the xylose liquid is substantially 1:9.

According to the present invention, the dough processing material may contain sugar, trehalose, aged Shaoxing wine, lard, yeast, salt, baking powder, wheat protein, creamer and improver.

The Japanese-style roasted pork buns made according to the present invention maintain the appearance of the prototype meat, allowing consumers to enjoy the taste of chewing a complete Japanese-style roast pork. Secondly, the Japanese-style roasted pork bun uses Japanese-style soy sauce, which can truly show the taste of Japanese-style roasted pork. Finally, the appearance of Japanese-style roasted pork buns is different from traditional ones, which can increase consumers' desire for diet.

The technical solutions in the new embodiment will be described clearly and completely in combination with the drawings in the new embodiment. Obviously, the described embodiments are only a part of the embodiments of the present invention, but not all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative efforts fall within the protection scope of the present invention.

Please refer to Fig. 1, which is a flow chart of a method of making Japanese-style pork buns. According to an embodiment of the present invention, the manufacturing method of the Japanese-style roasted meat package includes the following steps: The first step is a raw meat processing step (S01). In this step, the bones, fascia, blood stasis and hair of the pork belly flank are removed in a low temperature environment of 0~7℃, and the additives are injected into the pork belly flank by the meat injection machine in. The injection machine is a curved or plate-shaped tool with multiple tips. The tip is hollow and can be injected with liquid. When rolling or beating on pork or other meat, the needle is injected into the meat while the additive is injected into the Meat. According to the present invention, the additive may include soybean salad oil, potato starch, acetylated adipic acid distarch, sodium L-glutate, 5'-guanine nucleoside disodium phosphate, 5'-hypoxanthine nucleoside diphosphate Sodium, chilli and iodized salt. After injecting the additives, the pork belly flank was placed in a vacuum massage machine at a frequency of 8 revolutions per minute for 60 minutes, and the machine was turned off for 30 minutes and then turned for 60 minutes. The treated pork belly flank was 5± Let stand for 1 day in 2℃ environment. The vacuum massage machine imitates human rolling meat. After the vacuum massage and vacuum soaking, the meat will become more juice and more elastic, which can improve the quality of the meat.

The second step is the roasting step (S02): apply xylose liquid to both sides of the pork belly flank, put the fat side of the pork belly flank up, and bake in the oven at 170 ℃ for 60 minutes, the goal The temperature inside the pork belly and flank meat can reach above 76℃. The "essential" mentioned here and below means that the value of the physical quantity to be achieved in this step can be slightly higher or lower, which is an error that may occur when considering actual operation. For example, the actual 60 minutes here, the oven may be operated only for 59 minutes because of the old machine, but it is said to be 60 minutes; it may also be baked for 60 minutes, but in the oven with the power turned off Stayed an extra minute. In principle, 60 minutes is the ideal value, that is, XX in the "substantial XX" represents the best applied physical quantity. According to the present invention, the xylose liquid has a certain ratio of xylose and water, for example, 1:9 in essence.

Next, the third step is the refrigeration step (S03): the cooled pork belly flank is cooled in a refrigerated environment of -1 to 5°C until the internal temperature of the pork belly flank is lower than 10°C. The pork belly flank after cold storage will be better cut.

The fourth step is the cutting step (S04). Please refer to FIG. 2. FIG. 2 is a schematic diagram of a 1-cut method of pork belly flank. Cut pork belly flank into 1 piece of meat with a width of 3.5cm, and then cut each piece of meat into 3.5~4.0mm thick slices. Finally, the sliced meat is cut into standard sliced meat, and several layers of standardized sliced meat are stacked, with a substantial weight of 17 g.

Next, the fifth step is the dough making step (S05): sieving the gluten flour, adding the dough processing material and water, and mixing for 8 minutes to form a dough, whose surface is smooth and malleable. Then divide the dough into small pieces with a substantial weight of 53g, shape and round it into dough, and let it sit for 5 to 6 minutes to ferment (the first fermentation). Here, the dough processing material may contain sugar, trehalose, aged Shaoxing wine, lard, yeast, salt, baking powder, wheat protein, creamer and modifier.

The sixth step is the forming step (S06). Please refer to FIG. 3, which is a schematic view of the appearance of the Japanese-style roasted pork bun 10 (before cooling and freezing) manufactured according to the method of manufacturing the Japanese-style roasted pork bun. Place the stacked several layers of flaky meat on the dough made in the previous step, and pour 5g of Japanese-style soy sauce, and wrap the dough up along the edges of the stacked several layers of flaky meat to form The outer skin layer 13 of the Japanese-style roasted meat pack 10 near the bottom of the square (the four corners may be stretched out more due to the elasticity of the dough) and the top of the tile roof shape (dotted area in FIG. 3) The roasted meat pack 10 is placed on the bun paper 20.

Next, the seventh step is the second fermentation step (S07): the Japanese-style roasted pork bun is allowed to stand at a substantial temperature of 40° C. and a substantial humidity of 70% for 50±10 minutes to ferment the skin of the outer layer 13.

The eighth step is the cooking step (S08): the Japanese-style roasted meat is steamed in a substantially 100°C environment for 25 minutes to allow the sliced meat to be cooked.

According to the present invention, the final step is the cooling and freezing step (S09): the Japanese-style roasted pork bun is frozen at -25±5°C to form a frozen Japanese-style roasted pork bun. The finished frozen Japanese-style pork roast can be packed into bags.

However, after being injected by an injection machine or kneaded by a vacuum massage machine, the flaky meat that is finally wrapped in a Japanese-style roasted meat pack may contain metal debris. In order to prevent consumers from eating these "unnecessary additives", the new model still has a metal inspection step after step S09: a metal detector is used to detect the frozen Japanese-style pork buns. If any frozen Japanese-style is found When the length of the iron-containing material in the roasted meat package exceeds 1.5 mm, the length of the stainless steel-containing material exceeds 2.5 mm, or the length of the non-ferrous metal-containing material exceeds 2.5 mm, the frozen Japanese-style roasted meat package is destroyed.

Based on the manufacturing method of the Japanese-style roasted pork bun described above, the present invention also proposes a frozen Japanese-style roasted pork bun 10'. For the structure, please refer to FIG. 4. This figure is a schematic cross-sectional view of the Japanese-style roasted pork bun 10 in FIG. 3 along the AA' section. The frozen Japanese-style roasted pork bun 10' is the appearance of the Japanese-style roasted pork bun 10 when frozen (the shape is unchanged and the volume is small). The frozen Japanese-style roasted meat pack 10' includes a roasted meat structure 11, a Japanese-style soy sauce layer 12, the aforementioned outer skin layer 13 and a bun paper 20.

The roasted meat structure 11 is composed of stacked layers of sliced flesh meat, with a weight of 16~17g (after cooking and cooling and freezing, it will lose some moisture). The flakes of these specifications are made of pork belly flank with bone, fascia, blood stasis and hair removed. The substantial width is 3.5cm and the thickness is 3.5~4.0mm. The side surface contains xylose liquid, and the interior is evenly distributed. Thing. As described above, the additive may include soybean salad oil, potato starch, acetylated adipic acid distarch, sodium L-glutate, 5'-guanine nucleoside disodium phosphate, 5'-hypoxanthine nucleoside diphosphate Sodium, pepper and iodized salt. The ratio of xylose to water in the xylose liquid is higher than 1:9.

Japanese-style soy sauce layer 12, partially covered with roast pork knot 11.

The outer skin layer 13 is made of mixed gluten flour dough processing material and water, and is covered with a Japanese-style soy sauce layer 12 and a portion of roasted meat structure 11. Because Japanese soy sauce is partially adsorbed on a portion of the outer skin layer 13, the Japanese soy sauce layer 12 directly contacts the outer skin layer 13; in some cases, the roasted meat structure 11 directly contacts the outer skin layer 13 (less often). The weight of the outer skin layer 13 is 50-53g (after cooking and cooling and freezing, it will lose some water), and its shape has a square bottom and a tile roof top. Wherein, the aforementioned dough processing material includes sugar, trehalose, aged Shaoxing wine, lard, yeast, salt, baking powder, wheat protein, creamer and improver.

The bun paper 20 is attached to the bottom of the outer skin layer 13.

Although the embodiments of the present invention have been shown and described above, those skilled in the art can understand that various changes, modifications, and replacements can be made to these embodiments without departing from the principles and spirit of the present invention Variations, the scope of the new model is defined by the scope of the attached patent applications and their equivalents.

1‧‧‧ pork belly flank 10‧‧‧Japanese-style pork bun 10’‧‧‧ Frozen Japanese-style pork buns 11‧‧‧Boiled meat structure 12‧‧‧Japanese style soy sauce layer 13‧‧‧Cortex 20‧‧‧ bun paper

Fig. 1 is a flow chart of a method for manufacturing Japanese-style roasted pork buns proposed by the new model, Fig. 2 is a schematic diagram of a cutting method of pork belly flank, and Fig. 3 is a Japanese-style dish manufactured according to the method of manufacturing the Japanese-style roasted pork buns Schematic diagram of the appearance of the roasted pork bun. Figure 4 is a schematic cross-sectional view of the Japanese-style roasted pork bun.

10’‧‧‧ Frozen Japanese-style pork buns

11‧‧‧Boiled meat structure

12‧‧‧Japanese style soy sauce layer

13‧‧‧Cortex

20‧‧‧ bun paper

Claims (4)

A Japanese-style roasted pork bun, including: A roasted meat structure, composed of several layers of flaky meat stacked with a weight of 16~17g, wherein the flaky meat of these specifications is made of pork belly flank without bones, fascia, blood stasis and hair, substantial width 3.5cm, thickness 3.5~4.0mm, the side surface contains xylose liquid, and a plurality of additives are evenly distributed inside; One-day soy sauce layer, partially covering the roasted meat structure; An outer skin layer, made of mixed gluten flour processing material and water, covering the Japanese-style soy sauce layer and part of the roasted meat structure, weighs 50-53g, and has a shape close to a square bottom and a tile roof top; and A bun paper attached to the bottom of the outer skin layer. The Japanese-style roasted pork bun as described in item 1 of the patent application scope, wherein the additive contains soybean salad oil, potato starch, acetylated adipic acid distarch, L-sodium glutamate, 5'-guanine nucleoside phosphate Disodium, 5'-hypoxanthine nucleoside disodium phosphate, pepper and iodized salt. The Japanese-style roasted pork bun as described in item 1 of the patent application scope, wherein the ratio of xylose to water in the xylose liquid is higher than 1:9. The Japanese-style roasted pork bun as described in item 1 of the patent application range, wherein the dough processing material contains sugar, trehalose, aged Shaoxing wine, lard, yeast, salt, baking powder, wheat protein, creamer and modifier.

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