WO1982000239A1 - Process for manufacturing processed meat food - Google Patents
Process for manufacturing processed meat food Download PDFInfo
- Publication number
- WO1982000239A1 WO1982000239A1 PCT/JP1981/000158 JP8100158W WO8200239A1 WO 1982000239 A1 WO1982000239 A1 WO 1982000239A1 JP 8100158 W JP8100158 W JP 8100158W WO 8200239 A1 WO8200239 A1 WO 8200239A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- meat
- plum
- bread
- jam
- jelly
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
Definitions
- the present invention relates to a method of producing processed meat food.o
- the meat is soaked for several days in a liquid from which the components of plum are extracted, for example, plum syrup, plum wine, plum salt solution, and the like.
- plum syrup for example, plum syrup, plum wine, plum salt solution, and the like.
- Production of processed foods such as meat span, meat biscuit, meat confectionery, meat jam, meat jelly, ham, and wiener, etc.
- the present invention is intended to solve such problems.] It is not only an idiot J that is harmless to the human body, but it is also beneficial.9 It provides a method of processing meat that is good for health. What is o
- Plum has four main functions: blood purification, fatigue recovery, vitality enhancement, and sterilization.
- plums which are acid foods that neutralize 100 g of beef, an acidic food, are 1 g of dried plums! ), 0.2 g for plum extract o pork and chicken. 5 g for dried plum to neutralize 100 g each, and 1 g for plum extract. Since acidic meat is neutralized by a small amount of plums], the processing and preservation of meat with plums is a rational and ideal method.
- Example of manufacturing method of ham and weiner according to the present invention O-When producing conventional ham and ginna, the meat is immersed in a mixed water of nitrite and salt for several days.o The problem with this conventional production method is that nitrous acid is used. O Nitrite is harmful to the human body.Although the allowable amount is specified, we would like to produce ham and wiener without using nitrite if possible.o Manufacture hum and wiener by the method of the present invention. In some cases nitrite is unnecessary.
- the meat is ham, it is hardened. In this way, the meat is sterilized and tastes as good as it can be eaten raw.
- the meat is firmly immersed in a plum juice solution. Seasonings, spices, and color formers may be put in the liquid. ) After serving, it may be sprayed on this o Use this meat and manufacture it in the usual way o
- ground meat is immersed in a plum sylob solution for several days. Add seasonings, spices, color formers, binders, etc., and knead the mixture)) and mix according to the standard method. % Good O
- Example 1 Example of a program
- OMPI In the method of making bread with meat according to the present invention, the meat is put into plum syrup for several days. This meat was mixed in the usual manufacturing process! ) Manufacture bread containing D meat. .
- Example 2 Example of meat filling bread
- the storage method is to put the bread with meat in a cardboard box and store it at room temperature o
- the meat-filled biscuits and meat-filled confectionery prepared by the production method of the present invention can be stored for several months.
- the method for producing meat-containing biscuits and meat-containing confections according to the present invention is as follows: minced meat is immersed in a plum syrup solution for several days. Manufacture meat-filled biscuits and meat-filled sweets.
- Example of a real rice cake 3 An example of a meat-filled biscuit
- the method for producing meat jam according to the present invention comprises the steps of: dipping ground meat in ume sylob solution for several days; O mixing the ground meat in a conventional production process to produce meat jam;
- Example 4 Example of meat jam
- Example 5 Example of meat jelly
- Example 6 Example in which meat can be stored for a long time
- the preservation method is to put the meat in a tapper while immersed in the plum sylob and store it at room temperature.
- the production method according to the present invention has a problem that the meat is immersed in the ume sirob liquid ⁇ the liquid from which the components of the ume are extracted, and the order of production of the other parts is arbitrary.
- Plum syrup is prepared to put the sugar in Ome 0
- the industrial applicability of the production method of the present invention is that ham and wine can be produced without using nitrite.o
- Meat breads, meat biscuits, meat confections, meat jams, and meat jellies can produce epoch-making effects that can save processed products for several months, resulting in mass production be able to.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A process for manufacturing processed meat food such as ham, Vienna sausage, meat-containing bread, meat-containing biscuit, meat-containing confectionery, meat-containing jam, meat-containing jelly, etc. by using meat having been dipped in a solution containing ingredients extracted from Japanese plum. This process makes it possible to produce ham and Vienna sausage without using nitrous acid, and prolongs the storage period of meat-containing bread, meat-containing biscuit, meat-containing confectionery, meat-containing jam, meat-containing jelly, etc. to several months.
Description
明 細 書 Specification
発明の名称 肉の加工食品を作る方法 Title of the Invention Method of making processed meat food
「技術分野」 "Technical field"
本発明は食肉の加工食品を作る方法に関する o 詳しくは梅の成分が抽出され ている液体、 例えば梅シロ ッ プ ·梅酒 ·梅塩液等に食肉を数日間漬け置き、 そ の食肉を用い例えば肉スパン、 肉入ビスケッ ト、 肉入菓子、 肉入ジャム、 肉ゼ リー、 ハム、 ウィンナ一等の加工食品を製造し、 その保存期間を長期間とする 食肉の加工方法に関する o The present invention relates to a method of producing processed meat food.o In detail, the meat is soaked for several days in a liquid from which the components of plum are extracted, for example, plum syrup, plum wine, plum salt solution, and the like. Production of processed foods such as meat span, meat biscuit, meat confectionery, meat jam, meat jelly, ham, and wiener, etc.
「背景技術」 "Background technology"
従来肉パン、 肉入ビスケッ ト、 肉入菓子、 肉ジャムを大量生産する場合、 生 産過程、 流通過程、 加工品保存過程に於て、 食肉に徵生物が付着増殖し短時間 に腐敗した 力ビが発生し食用不可能になる 0 Conventionally, when mass-producing meat bread, meat-filled biscuits, meat-filled confectionery, and meat jam, in the production process, distribution process, and processed food preservation process, organisms adhere to and grow on meat and spoil in a short time. Becomes impossible to eat 0
このため従来合成保存料や殺菌剤、 抗生物質等による保存方法が考えられて きた o For this reason, conventional storage methods using synthetic preservatives, bactericides, antibiotics, etc. have been considered o
しかし合成保存料には A F 2 やフタ一ル酸エステル、 過酸化水素水のように 人体に対し悪影響を及ぼす事が判明されることがあ.り、 現在使用許可されてい る合成保存料についても人体に対し有害であることが判明される可能性は非常 に多い o 合成保存料は多量を用いると人体に有害なので、 その使用量に規制が あり、 現在のように合成保存料を使用している食品がはん濫している時代、 人 々は 1日に数種類の合成保存料をと ]9まぜて摂取してお ] その摂取種類、 摂 取総量を考える時、 人々は恐怖感を覚えるのである o . - 「発明の開示」 However, synthetic preservatives AF 2 and lid Ichiru acid ester is in, Kotogaa can adversely affect the human body as a hydrogen peroxide solution is found. Is, even for synthetic preservatives that are currently used permitted Very likely to be found to be harmful to the human body o Since the use of large amounts of synthetic preservatives is harmful to the human body, there are restrictions on the amount of synthetic preservatives that can be used. In an era when foodstuffs are booming, people take several types of synthetic preservatives a day] 9 in a mix] and when they think about their types and the total amount they consume, people are afraid. o.-"Disclosure of invention"
本発明はこのよう 問題を解決することを目的としたものであ] 人体に対 し無害であるばか J でなく、 加えて有益であ ]9健康のためにも良い食肉の加工 方法を提供するものである o The present invention is intended to solve such problems.] It is not only an idiot J that is harmless to the human body, but it is also beneficial.9 It provides a method of processing meat that is good for health. What is o
即ち、 天然物で安全であ] 、 かつアルカ リ食品の王様である梅を用いる食肉 の加工保存方法である 0 本発明者は古来日本に於て愛用賞味されている梅につ き、 食肉保存法のテーマで種々研究した結果、 梅の成分が食肉と結合し極めて 強い防腐、 防力ビ性を示し食肉長期保存が可能であることを発^した。 ' 即ち、 梅の抽出液である梅シロ ッ プ、 梅酒、 梅塩水に生食肉を浸漬しておい たものは 7日間位すると生のままでも食べられる位殺菌され賞味される状態と
なることを 見した。 ― ― In other words, safety der natural products], and alkaline food of the king is a processing method of preserving meat using the plum is 0 the present invention have Ki One in plum has been a favorite relish Te ancient times at in Japan, meat storage As a result of various studies on the theme of the law, it was shown that the components of plum are combined with meat and exhibit extremely strong preservative and antimicrobial properties, and that meat can be stored for a long time. 'In other words, immersion of raw meat in ume extract, plum syrup, plum wine, and plum salt water, which are ume extract liquids, can be eaten raw even after 7 days, so that they are sterilized and tasted good. I saw that it became. ― ―
この殺菌された状態の食肉をパンやビスケッ ト ·菓子' ジャムに入れ、 肉入 パン、 肉入ビスケッ ト、 肉入英子、 肉ジャムを製造した] 9、 ハム、 ウィンナ一、 蒸肉の材料として用い、 肉加工食品を製造したところ優れた保存効果のあるこ とを発見した o This sterilized meat was put into bread, biscuit and confectionery 'jam to produce bread with meat, biscuit with meat, Eiko and meat jam.] 9, Ham, Wiener, steamed meat Used to produce processed meat products and found that it had an excellent preservative effect o
梅の成分のクェン酸の保存効果が考えられるが、 クェン酸 1種類を用 て食 肉保存を研究しても、 梅の場合のように数力月の長期間にわた )保存させるこ とはでき ¾ぃ0 The preservative effect of cunic acid, a component of ume, can be considered.However, even if one researches on the preservation of meat using one type of cunic acid, it can be preserved over a long period of several months, as in the case of ume. Yes ¾ ぃ0
食肉の長期間保存は梅の成分中のクェン酸だけの作用によるものではなく、 他の多数の成分による相互作用によるものである。 Long-term storage of meat is not due to the action of citrate alone in the plum components, but to the interaction of many other components.
梅は主に四つの作用、 血液浄化作用、 疲労回復作用、 活力増進作用、 殺菌作 用:^あ 。 Plum has four main functions: blood purification, fatigue recovery, vitality enhancement, and sterilization.
梅に多量に含有されているカルシュゥムゃナト リゥムは血液を中性から弱ァ ルカリ性に変えることができ血液浄化作用と ！)、 カルシユウムゃリ ンは人体 の筋肉や骨の成分でもあ！)活力増進作用とな )、 クェン酸は疲労の元と る乳 酸の過剰発生をおさえ、 疲労回復作用とな]?、 クェン酸や有機酸は殺菌作用の 手助けとるる。 ' - このように優れた四つの作用を有する梅は人体に有益とな])ます。 ' 食肉は酸性食品であ )酸性食品を取 ]9すぎると血液は酸性に傾き病気に罹 易い体質と ますが、 アル力リ食品の王様である梅は酸性食品である食肉を 良く中和します。 Calcium nutrients, which are contained in plums in large quantities, can change blood from neutral to weak alkalinity and have a blood purification effect! ), Calcium is also a component of the muscles and bones of the human body! ) Is a vitality-enhancing effect), kunic acid suppresses the excessive generation of lactate, which causes fatigue, and is a fatigue-recovery effect. ??, cunic acid and organic acids help in the bactericidal action. '-Plums with such excellent four effects are beneficial to the human body]). 'Meat is an acidic food.) If you take acidic food, too much blood will tend to be acidic and vulnerable to disease. You.
即ち、 酸性食品である牛肉 1 0 0 gを中和するアル力リ性食品である梅は梅 干しで 1 gであ！)、 梅エキスでは 0. 2 gです o豚肉や鶏肉.各々 1 0 0 gを中和 する梅干しは 5 gであ ]?、 梅エキスでは 1 gであ]?ます。 このように酸性食肉 は少量の梅によ ]3中和されるので、 梅による食肉の加工保存方法は合理的かつ 理想的る方法であ]?ます o In other words, plums, which are acid foods that neutralize 100 g of beef, an acidic food, are 1 g of dried plums! ), 0.2 g for plum extract o pork and chicken. 5 g for dried plum to neutralize 100 g each, and 1 g for plum extract. Since acidic meat is neutralized by a small amount of plums], the processing and preservation of meat with plums is a rational and ideal method.
「発明を実施するための最良の形態」 "Best mode for carrying out the invention"
本発明の食肉加工方法によるハム、 ウィンナ一、 肉入パン、 肉入ビスケッ ト、 肉入菓子、 肉ジャ ム、 肉ゼリーを実施するための形態につき、 その各々にっき 説明する。 Each of the embodiments for carrying out ham, wiener, meat bread, meat biscuit, meat confection, meat jam, and meat jelly by the meat processing method of the present invention will be described below.
本発明によるハム、 ウィンナ一の製造方法を説明し合せて実施例と保存結果
を示す o - 従来ハム、 ゥィンナ一を製造する場合食肉を亜硝酸塩と塩の混合水に数日浸 潸し製造する o この従来の製造方法で問題点と ¾るのは亜硝酸を使用すること である o 亜硝酸は人体に有害であ 許容量が定められているが、 できる ら亜 硝酸塩を用いずハム、 ウィンナ一を製造したいものである o 本発明の方法でハ ム、 ウィンナーを製造する場合亜硝酸塩は不必要なのである o . Example of manufacturing method of ham and weiner according to the present invention O-When producing conventional ham and ginna, the meat is immersed in a mixed water of nitrite and salt for several days.o The problem with this conventional production method is that nitrous acid is used. O Nitrite is harmful to the human body.Although the allowable amount is specified, we would like to produce ham and wiener without using nitrite if possible.o Manufacture hum and wiener by the method of the present invention. In some cases nitrite is unnecessary.
即ち、 食肉をハムの場合は固ま ])で、 ウィンナ一の場合はひき肉状態とし、 梅シロッブ液に数日浸漬し製造する。 このようにすると食肉は殺菌され生のま ま食べられる位風味良くる 、 肉を感じさせ ¾い状態に変化する o In other words, if the meat is ham, it is hardened. In this way, the meat is sterilized and tastes as good as it can be eaten raw.
最も賞黉される点は食肉が長期保存できる状態と ることである O The most awarded point is that meat can be stored for a long period of time O
本発明によるハムの製造方法は、 固ま i?の食肉を梅シ口ップ液に浸漬する'。 調味料、 香辛料、 発色剤は液の中に入れても良く、 液よ])取！）出して後これに 噴霧しても良い o この肉を用い常法によ ?製造する o In the method for producing ham according to the present invention, the meat is firmly immersed in a plum juice solution. Seasonings, spices, and color formers may be put in the liquid. ) After serving, it may be sprayed on this o Use this meat and manufacture it in the usual way o
本発明によるゥ ンナ一の製造方法は、 ひき肉を梅シロッブ液に数日浸漬す る。 これに調味料、 香辛料、 発色剤、 結合剤等を加え練])込み常法によ])製造 する o 調味料、 香辛料等は梅シロッブ液と混合し、 この混合液に肉を浸漬して %良い O In the method for producing a container according to the present invention, ground meat is immersed in a plum sylob solution for several days. Add seasonings, spices, color formers, binders, etc., and knead the mixture)) and mix according to the standard method. % Good O
実施例 1. ムの実施例 Example 1. Example of a program
肉 l kgの固ま！）に食塩、 コショウ、 ショウガ汁、 ニンニク汁を摺込み、 この 肉を梅シロッブ液に 1 0日間浸漬する。 この肉をたこ糸で固く巻き、 セロファ ンに包み糸で結び止め、 加熱殺菌する o L kg of meat! ) With salt, pepper, ginger juice and garlic juice, and soak this meat in ume sylob solution for 10 days. Wrap the meat tightly with a octopus thread, wrap it in cellophane, tie it with a thread, and heat sterilize o
'保存方法はハムを冷蔵庫に保存する o 'How to store ham in the refrigerator o
保存結;^" 5力月後カビが発生する o Preservation; ^ "Mold develops after 5 months o
本発明による肉入パンの製造方法を説明し合せて実施例と保存結果を示す。 従来肉入パンを大量生産する場合、 肉の腐敗速度が速く 4 日間よ j 保存でき るい。 本発明の製造方法による肉入パンは数力月に及び保存できるのである。 即ち、 肉入パンの水分が蒸発してしま 、 カラ力ラの状態に ¾るまでパンにも 中の肉にも力ビが発生しないのである o An example and a storage result will be described together with a description of a method for producing a meat loaf bread according to the present invention. When mass-producing conventional bread with meat, the meat rots quickly and can be stored for 4 days. The meat loaf according to the production method of the present invention can be stored for several months. In other words, the moisture in the meat bread evaporates, and no power is generated on the bread or on the meat inside until the state of the karakara is reached.
普通パンは 7日間の保存でカビが発生するのであるが、 本発明の製造方法に よる肉入パンは肉のみならずパンまでも保存期間を延長し、 数力月に及び保存 可能に ¾るのである o Normal bread generates mold on storage for 7 days, but the bread with meat prepared by the method of the present invention extends the storage period not only for meat but also for bread, and can be stored for several months. Is o
OMPI
本発明による肉入パンの製邊方法は、 食肉を梅シロッァ液に数日^^する。 この肉を常法による製造過程に於て混合した！）中に入れた Dし肉入パンを製造 する。 . OMPI In the method of making bread with meat according to the present invention, the meat is put into plum syrup for several days. This meat was mixed in the usual manufacturing process! ) Manufacture bread containing D meat. .
実施例 2. 肉入パンの実施例 Example 2. Example of meat filling bread
鶏ひき肉 5 0 0 gを梅シロ ップ液に 7日間浸漬する o このひき肉を二回発こ うさせたパンきじの中に等分して入れ常法によ]?肉入パン 1 0個を製造した o 比較対称のため、 加熱したひき肉をパンに入れ肉入パンを作])保存日数を比較 した。 500 g of ground chicken is immersed in plum syrup for 7 days. O Eat the ground meat in equal parts in a bread spine that has been boiled twice. O Because of the comparative symmetry, heated ground meat was put into bread to make meat-filled bread.]) The storage days were compared.
保存方法は肉入パンをダンボール箱に入れ室温に保存する o The storage method is to put the bread with meat in a cardboard box and store it at room temperature o
保存結果 ' Save result ''
本発明による肉入ビスケッ トと肉入菓子の製造方法を説明し合せて実施例 と保存結果を示す ο The method for producing meat-containing biscuits and meat-containing confectionery according to the present invention will be described together with examples and the results of storage will be described.
従来ビスケッ トゃ菓子単体だけだと保存期間は数力月保存できるが、 肉の 場合は肉の腐敗性のため数日である ο Conventional biscuit ゃ confectionery alone can store for a few months, but for meat it is several days due to the spoilage of meat ο
本発明の製造方法による肉入ビスケッ ト、 肉入菓子は数力月に及び保存可 能になるのである。 The meat-filled biscuits and meat-filled confectionery prepared by the production method of the present invention can be stored for several months.
本発明による肉入ビスケッ ト、 肉入菓子の製造方法は、 ひき肉を梅シロ ッ プ液に数日浸漬する ο この肉を常法による製造過程に於て混合した 、 .中に 入れた] し、 肉入ビスケッ ト、 肉入菓子を製造する。 The method for producing meat-containing biscuits and meat-containing confections according to the present invention is as follows: minced meat is immersed in a plum syrup solution for several days. Manufacture meat-filled biscuits and meat-filled sweets.
実旆例 3. 肉入ビスケッ トの実施例 Example of a real rice cake 3. An example of a meat-filled biscuit
鶏ひき肉 5 0 0 gを梅シロップ液に 7日間浸漬する。 このひき肉とビスケ ッ ト材料であるバタ一 1· 5カツブ、 砂糖 3力ッブ、 卵 3個、 ノ ニラェ、、,セン
ス小さじ 3、 小麦粉 9カップ、 ベ一キングパウダーと混合し常法によ 肉入ビ スケツ ト 2 0 0個を製造する o 比較対称のため加熱したひき肉をビスケッ トに 入れ肉入^スケッ トを作 、 保存日数を比較した o 保存方法は肉入ビスケッ ト を紙箱に入れ室温に保存する o 500 g of ground chicken is immersed in plum syrup for 7 days. This minced meat and biscuit ingredients, 1 タ 5 cutlet, 3 sugar, 3 eggs, 3 eggs, noni la Mix 3 teaspoons of flour, 9 cups of flour, and baking powder to produce 200 meat skewers according to the standard method.o For comparison, heat the ground meat into biscuits and add meat skewers. Comparison of cropping and storage days o Storage method: Put meat-containing biscuit in a paper box and store at room temperature o
保存結果 Save result
従来ジャ ムは果実類ジャ ム、 ピ一ナツ類ジャム、 チョ コレート類ジャ ムが市 販されているが肉ジャムは腐敗しやすいため市販されてい い o 又ジャムは砂 糖漬保存の原理に基いておるものであ 糖分含有量が非常に多く問題である。 本発明の製造方法による肉ジャムは糖分も少く、 しかも数力月に及び保存が 可能になるのである。 Conventionally, fruit jams, peanut jams, and chocolate jams are marketed, but meat jams are easily marketed because they are easily rotted.o Jams are based on the principle of candied preservation. The sugar content is very high and is a problem. The meat jam produced by the method of the present invention has a low sugar content and can be stored for several months.
本発明による肉ジャ ムの製造方法は、 ひき肉を梅シロッブ液に数日浸漬する O このひき肉を常法による製造過程に於て混合し肉ジャ ムを製造する o The method for producing meat jam according to the present invention comprises the steps of: dipping ground meat in ume sylob solution for several days; O mixing the ground meat in a conventional production process to produce meat jam;
実施例 4. 肉ジャムの実施例 Example 4. Example of meat jam
鶏ひ 肉 5 0 0 gを梅シロッブ液に 1 0日間浸漬する o このひき肉と梅シロ ッブ液にゼリーを加え煮つめ肉ジャムを作る o 砂糖は梅シロッブの中に含まれ ているので加える必要は い o Immerse 500 g of chicken meat in plum sylob for 10 days o Add jelly to this ground meat and plum syrup and cook the meat jam o Sugar is included in plum sylob and must be added Yes yes
比較対称のため加熱したひき肉に砂糖とゼリーを加え固め肉ジャムを作る。 保存方法は肉ジャムをタッパ一に入れ室^に保存する o
保存結果 For comparative symmetry, add sugar and jelly to the minced meat that has been heated to make a hardened meat jam. The preservation method is to put the meat jam in the tapper and store it in the room ^ Save result
鶏ひき肉 2 0 0 gを加熱殺菌する o この肉を梅塩水で浸漬し、 7日後ゼリ― で固める o Heat sterilize 200 g of ground chicken o Soak this meat in plum salt water and harden with jelly after 7 days o
比較対称の tめ加熱した肉をゼリ一で固め肉ゼリーを作]?保存日数を比較し た o Comparatively symmetrically heated meat is solidified with jelly to make meat jelly]?
保存方法は肉ゼリーをタッパ一に入れ室温に保有する o Preservation method is to put meat jelly in a tapper and keep at room temperature o
保存結果 Save result
実施例 6. 食肉が長期間保存できる状態となる実施例 Example 6. Example in which meat can be stored for a long time
鶏ひき肉 5 0 0 gを梅シロッブに浸清しておく o 500 g of minced chicken in plum sirob
保存方法は肉を梅シロッブに浸漬したままタッパーに入れ室温に保存する。 保存結: ¾ ""梅シロップ漬けにされている食肉は、 5力月を経てなお力ビの発 生るし o The preservation method is to put the meat in a tapper while immersed in the plum sylob and store it at room temperature. Preservative: ¾ "" Meat that has been pickled in plum syrup is still strong after 5 months.
本発明による製造方法はいずれの場合も梅シロッブ液ゃ梅の成分が抽出され る液に食肉を浸漬する事が課題であ 、 その他の部分の製造過程の順序は任意 であ ]9常法に従うものとする o In any case, the production method according to the present invention has a problem that the meat is immersed in the ume sirob liquid 液 the liquid from which the components of the ume are extracted, and the order of production of the other parts is arbitrary. Shall o
梅シロップは青梅に砂糖を入れて製造する 0 Plum syrup is prepared to put the sugar in Ome 0
OMPI
「産業上の利用可能性」 OMPI "Industrial applicability"
本発明の製造方法による産業上の利用可能性は、 ハム、 ウィ ンナ一は亜硝酸 塩を使用せずに製造できる o The industrial applicability of the production method of the present invention is that ham and wine can be produced without using nitrite.o
肉入パン、 肉入ビスケッ ト、 肉入菓子、 肉ジャ ム、 肉ゼリーは、 数力月に及 ぶ加工品保存を可能にする画期的 ¾効果をあげることができ、 そのため大量生 産することができる。 Meat breads, meat biscuits, meat confections, meat jams, and meat jellies can produce epoch-making effects that can save processed products for several months, resulting in mass production be able to.
OMPI—OMPI—
j
j
Claims
請求の範囲 The scope of the claims
生食肉又は加熱した食肉を梅シロッブ液、 梅酒、 梅塩液、 その他の梅の成分 が抽出している液体につけておき、 この食肉を用いて、 ハム、 ウィンナ一、 肉 入パン、 肉入ビスケッ ト、 肉入菓子、 肉ジャ ム、 肉ゼリー、 その他の肉の加工 食品を作る方法 ο
Put the raw meat or heated meat on the liquid from which the plum sylob solution, plum wine, plum salt solution and other plum ingredients are extracted, and use this meat to make How to make meat, sweets, meat jam, meat jelly, and other processed meat foods ο
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55095970A JPS5774037A (en) | 1980-07-12 | 1980-07-12 | Preparation of processed meat food |
| JP80/95970800712 | 1980-07-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1982000239A1 true WO1982000239A1 (en) | 1982-02-04 |
Family
ID=14152036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP1981/000158 WO1982000239A1 (en) | 1980-07-12 | 1981-07-09 | Process for manufacturing processed meat food |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS5774037A (en) |
| WO (1) | WO1982000239A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2798562A1 (en) * | 1999-09-17 | 2001-03-23 | Claude Rollier | COOKED PORK OR POULTRY PRODUCT FREE OF NITRATES / NITRITES PRESERVATIVES AND PROCESS FOR PREPARING THE SAME |
| CN107897739A (en) * | 2017-11-29 | 2018-04-13 | 芜湖县石坝土鸡养殖有限公司 | A kind of production method of reed catkins chicken bacon product |
| CN108850853A (en) * | 2017-05-12 | 2018-11-23 | 姜建华 | A kind of big row's meat（No. three meat）Ham |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5548369A (en) * | 1978-09-29 | 1980-04-07 | Seiji Wada | Agent for improving taste of meat |
-
1980
- 1980-07-12 JP JP55095970A patent/JPS5774037A/en active Pending
-
1981
- 1981-07-09 WO PCT/JP1981/000158 patent/WO1982000239A1/en unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5548369A (en) * | 1978-09-29 | 1980-04-07 | Seiji Wada | Agent for improving taste of meat |
Non-Patent Citations (1)
| Title |
|---|
| KIMATA MASAO, "Suisan Gijutsu Sosho Daiissatsu Shokuhin Hozongaku", (1949-1-10), Asakura Shoten, p. 282-283. * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2798562A1 (en) * | 1999-09-17 | 2001-03-23 | Claude Rollier | COOKED PORK OR POULTRY PRODUCT FREE OF NITRATES / NITRITES PRESERVATIVES AND PROCESS FOR PREPARING THE SAME |
| WO2001021003A1 (en) * | 1999-09-17 | 2001-03-29 | Claude Rollier | Cooked meat product and method for preparing same |
| CN108850853A (en) * | 2017-05-12 | 2018-11-23 | 姜建华 | A kind of big row's meat（No. three meat）Ham |
| CN107897739A (en) * | 2017-11-29 | 2018-04-13 | 芜湖县石坝土鸡养殖有限公司 | A kind of production method of reed catkins chicken bacon product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5774037A (en) | 1982-05-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU703527B2 (en) | Processed meat, meat food material using the same, and production method for processed meat | |
| CN105166981A (en) | Beef ball with pineapple and mung bean stuffing, and making method thereof | |
| CN105054059A (en) | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof | |
| CN105341739A (en) | Datelike sausage which is ready to eat after being taken from packets and preparation method of datelike sausage | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| CN104432229A (en) | Making method for quick-frozen salmon fillets | |
| CN107981253B (en) | Salted fish salt and preparation process thereof | |
| KR20180107802A (en) | Seaweed pickle manufacturing method | |
| RU2586916C1 (en) | Method of salting delicatessen fish | |
| KR101360836B1 (en) | Manufacturing method of sweet mulberry pudding containing sweet mulberry retaining original form, and sweet mulberry pudding prepared thereby | |
| WO1982000239A1 (en) | Process for manufacturing processed meat food | |
| KR102253774B1 (en) | Preparation method of fish skin frying | |
| JPH078239A (en) | Mineral antimicrobial agent | |
| KR101204386B1 (en) | Manufacturing method of garlic food material and garlic source using the food material | |
| JP2795335B2 (en) | Method for producing high-pressure ham and high-pressure ham | |
| CN1159895A (en) | Method for preparing preserved fish | |
| CN109874997A (en) | A kind of instant mushroom sauce crab food and preparation method thereof | |
| CN109329771A (en) | A kind of vinegar-pepper ham sausage and preparation method thereof | |
| JP2002000246A (en) | Bacteriostatic agent | |
| JPH02257826A (en) | Boiled egg filled in container | |
| RU2791912C1 (en) | Method for obtaining a fat additive for fish products | |
| RU2818113C1 (en) | Delicatessen fish fillet salting method | |
| KR101972340B1 (en) | Seasoning Sauce for Making Sailfin Sandfish Sikhae, and Method for Manufacturing the Same | |
| KR20090091445A (en) | Fleshy prawn preserved in soy sauce process | |
| JPH0423946A (en) | Preparation of salmon food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| AK | Designated states |
Designated state(s): US |
|
| AL | Designated countries for regional patents |
Designated state(s): FR |