WO2019230992A1 - Method for processing pork skirt steak for grilling - Google Patents

Method for processing pork skirt steak for grilling Download PDF

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Publication number
WO2019230992A1
WO2019230992A1 PCT/JP2019/030077 JP2019030077W WO2019230992A1 WO 2019230992 A1 WO2019230992 A1 WO 2019230992A1 JP 2019030077 W JP2019030077 W JP 2019030077W WO 2019230992 A1 WO2019230992 A1 WO 2019230992A1
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meat
pork
harami
cutting
thin film
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PCT/JP2019/030077
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French (fr)
Japanese (ja)
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秀作 皆川
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有限会社皆川商事
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    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes

Definitions

  • the present invention relates to a pork harami that uses a pork halami, which is a long meat lump consisting of a skin part to which the outermost fat adheres, a thin film part, and a red part covered by the thin film part as a cooking material for grilled meat.
  • the present invention relates to a method for processing yakiniku.
  • Pork is generally carried in by a dismantling processor, slaughtered, suspended, head cut, head inspection, internal organ removal, internal organ inspection, peeling, spine split, carcass inspection, bone, muscle, and excess fat removed.
  • the product is shipped to a meat wholesaler through a process such as trimming to adjust the form.
  • Pork harami at the time of shipment is generally a stick-shaped meat lump, and has a lot of outer skin and a lot of fat attached to its periphery.
  • pork harami is a visceral meat that shows the area including the fascia, thoracoabdominal wall, and abdominal muscles in the muscles of the diaphragm. A special smell and discoloration also occur. There is also a tendency to harden by heating.
  • Patent Document 1 suppresses the pork harami (diaphragm) from becoming hard due to boiling, and reduces the peculiar odor.
  • a soft and delicious cooking material can be obtained by an infiltration process step for infiltrating the seasoning solution and a boil process for boiling before the processing.
  • Patent Document 1 and Patent Document 2 are both accompanied by boiling, and are not suitable as foods that are required as a cooking material for grilled meat and that are soft, delicious, and visually pleasing.
  • the present invention provides a processing method for grilled pork halami that can be used as a cooking material for grilled meat that suppresses the outflow of the original delicious ingredients of pork halami meat and is soft, delicious, and visually pleasing.
  • the purpose is to provide.
  • the processing method for roasted pork meat of the first invention is a cooking material for roasted pork meat which is a long meat lump comprising an outermost skin part, a thin film part, and a red part covered by the thin film part.
  • a skin part removing step of removing the skin part from the meat chunk A cutting step of cutting the meat portion of the lean portion leaving the thin film portion by the outer skin portion removing step into a plurality of cut meats by cutting at a predetermined width along the longitudinal direction; For each of the cut meats formed by the cutting step, a notching step for cutting a surface perpendicular to the cutting surface of the cutting step from one end and leaving a hinge part at the other end, And a cut process for forming a plurality of cuts at a predetermined depth on an exposed surface in which the cut meat is opened in two through the hinge portion formed by the cutting process.
  • the thin film portion is left and this covers the red meat portion, thereby inhibiting the deterioration that the red meat portion is in direct contact with air. Discoloration can be reduced. Furthermore, since the thin film portion covers the lean portion, the outflow of the gravy in the lean portion can be suppressed and the umami component can be confined.
  • pork halami can be used as a baked meat cooking material that is soft, delicious, and visually appealing.
  • the processing method for grilled pork halami of the second invention is the first invention, To the processed meat obtained by the cut process, seasoning is applied to the exposed surface having a plurality of cuts, and the processed meat is surrounded by the coated surface as the upper side and the thin film portion as the lower side.
  • the method further includes a dipping step of dipping the component.
  • the seasoning and the thin film part cover the red part, thereby reducing the part directly touching the air, and the characteristic that occurs with deterioration and deterioration of the red part While further reducing odor and discoloration, it is possible to suppress the outflow of gravy in the red meat portion and ensure the umami component.
  • pork halami can be a softer, more delicious, and more pleasingly-appeared cooking material for grilled meat.
  • the schematic diagram which shows the processing content of the flowchart shown in FIG. The schematic diagram which shows the processing content of the flowchart shown in FIG.
  • the schematic diagram which shows the processing content of the flowchart shown in FIG. The schematic diagram which shows the processing content of the flowchart shown in FIG.
  • pork harami 1 used in the pork harami processing method for pork harami includes a lean portion 10 that is pork halami meat itself, and an outer skin portion that is the outermost portion. 11 and a long meat block consisting of a thin film portion 12.
  • the pork harami 1 is a long meat lump, and is composed of a red meat portion 10 that is pork harami meat itself, a thin film portion 12 that covers the red meat portion 10, and an outer skin portion 11 that is located in the epidermis to which fat adheres. Become.
  • the red meat portion 10 has the characteristics of the meat itself and the meat mass with fat.
  • the thin film portion 12 is a thin film that covers the red meat portion 10 and suppresses the outflow of gravy, which is a umami component, and has a characteristic of giving a crisp texture when baked.
  • the pork harami processing method for pork harami of this embodiment includes an outer skin part removing step (STEP 11), a cutting step (STEP 12), a cutting step (STEP 13), and a cut step (STEP 14), Dipping step (STEP 15).
  • the outer skin portion removing step is a step of removing the outer skin portion 11 from the pork harami 1 which is a meat lump. In addition, when fat has adhered to the outer skin part 11, fat is also removed together.
  • the outer skin portion removing step (STEP 11) is performed when the end portion of the outer skin portion 11 located on the outermost side is pinched and peeled off with a finger or the like while pressing the substantially rod-shaped pig harami 1 with an appropriate force.
  • the blade is inserted between the thin film portion 12 and the thin film portion 12, and the blade is inserted while peeling off the outer skin portion 11.
  • the rod-shaped pig harami 1 from which the outer skin part 11 has been removed is in a state of only the red part 10 and the thin film part 12 attached to the red part 10.
  • the cutting step is a step of cutting the long pork harami 1 of the lean portion 10 leaving the thin film portion 12 into a plurality of cut meats along the longitudinal direction with a predetermined width.
  • the cutting step (STEP 12) is a step of dividing the long pork harami 1 into a plurality of cut meats 20 at a predetermined width.
  • the predetermined width indicates a width that takes into consideration the size, amount, etc. that are easy to eat when providing to general consumers.
  • a cut 21 is made in each cut meat 20 having a substantially rectangular parallelepiped shape obtained by performing the cutting process in STEP 12. It is a cutting process.
  • a cut 21 in a plane perpendicular to the cut surface a at one end and the cut surface a 'at the other end is formed, for example, from a cut start position cc' to a cut position dd '.
  • the predetermined thickness used as the hinge part 22 can be left.
  • the lean portion 10 is left on the cut surface and the thin film portion 12 is left on the opposite surface.
  • the cut step is a step of making a plurality of cuts 23 at a predetermined depth on the exposed surface where the cut meat 20 is opened in two via the hinge portion 22 formed by the cutting step of STEP 13. is there.
  • the cut surface 20 formed by the cut process of STEP 13 is opened in two through the hinge part 22, the exposed part is the red part 10, and the thin part 12 is left on the opposite side.
  • a plurality of cuts 23 are made at a predetermined depth so as not to be divided at predetermined intervals on the surface of the lean portion 10 which is the exposed surface.
  • the cut 23 is heated evenly to the inside of the red meat portion 10 when baked, and has the effect of reducing the unevenness of the hardness due to the heating variation and making it soft and easy to chew.
  • the seasoning 40 is applied to the exposed surface including at least a plurality of cuts 23 on the processed meat 30 obtained in the cut step of STEP 14, and the coated surface is the upper side, the thin film portion.
  • the processed meat 30 is surrounded by 12 and the umami is immersed (see FIG. 5).
  • the seasoning 40 may be applied not only to the exposed surface having a plurality of cuts 23 but also to the entire processed meat 30.
  • the seasoning 40 such as miso applied to the surface of the red meat portion 10 with the cuts 23, it is possible to make it easier to soak the taste and flavor into the meat.
  • the lean portion 10 is covered with the thin film portion 12 remaining on the back surface of the application surface, so that abundant gravy as a umami component is confined in the lean portion 10.
  • seasoning 40 such as miso
  • the lean portion 10 is covered with the thin film portion 12 remaining on the back surface of the application surface, so that abundant gravy as a umami component is confined in the lean portion 10.
  • the umami component it is possible to inhibit the characteristic odor generated by the progress of deterioration and deterioration of meat that is caused by direct contact with air.
  • seasoning 40 such as miso with high viscosity
  • adhesion of microorganisms such as bacteria and mold spores scattered in the air can be suppressed.
  • water activity value can be reduced by suppressing water evaporation in the red meat portion 10, and the growth and proliferation of microorganisms such as bacteria and mold spores can be suppressed.
  • produce by deterioration of meat and progress of deterioration can also be reduced.
  • miso used as a seasoning contains a hydrolase and has the effect of softening meat by degrading protein and producing amino acids as umami components. Furthermore, by spraying sake before applying miso, the spoilage suppression and deodorizing effect by the alcohol sterilization action can be increased, and a more soft and flavorful cooking material for yakiniku can be obtained.
  • fermented foods such as miso are desirable for the seasoning used, but it is not limited to these, and it is replaced with a seasoning that combines and mixes various ingredients such as soy sauce, salt pepper and garlic oil according to preference. It doesn't matter.
  • the individual processed meat 30 to which the seasoning 40 and the like are applied is the same, for example, the application surface of the seasoning etc. is on the upper side and the thin film portion 12 is on the lower side.
  • the application surface of the seasoning etc. is on the upper side and the thin film portion 12 is on the lower side.
  • Stack multiple sheets in the same direction wrap them in a food storage wrap 50 etc. under natural pressure, and let them stand for 30 minutes to 1 hour in a refrigerator. It is also possible to provide it as a soaked meat soaked up to.
  • pork halami can be used as a cooking material for yakiniku that is soft, delicious, and visually appealing. That is, it is possible to provide pork harami as a cooking material for yakiniku that maintains the texture such as taste and softness.
  • SYMBOLS 1 Pork harami meat, 10 ... Lean part, 11 ... Outer skin part, 12 ... Thin film part, 20 ... Cut meat, 21 ... Cut, 22 ... Hinge part, 23 ... Cut, 30 ... Processed meat, 40 ... Seasoning, 50 ... Food preservation wrap

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Abstract

Provided is a cooking material for grilling that makes pork skirt steak soft, delicious and visually appealing. A method for processing pork skirt steak for grilling according to the present embodiment includes: an outer skin and fat removal step (STEP 11); a cutting step (STEP 12); a notching step (STEP 13); a scoring step (STEP 14); and an immersion step (STEP 15).

Description

豚ハラミの焼肉用加工方法Pork Harami Yakiniku Processing Method
　本発明は、最外部にある脂肪が付着する外皮部と、薄膜部と、該薄膜部に覆われる赤身部とからなる長尺の肉塊である豚ハラミを焼肉用調理素材とする豚ハラミの焼肉用加工方法に関する。 The present invention relates to a pork harami that uses a pork halami, which is a long meat lump consisting of a skin part to which the outermost fat adheres, a thin film part, and a red part covered by the thin film part as a cooking material for grilled meat. The present invention relates to a method for processing yakiniku.
　豚肉は、一般的に解体加工業者による生体搬入、屠畜、懸吊、頭部切断、頭部検査、内臓摘出、内臓検査、剥皮、背割り、枝肉検査、骨や筋、余分な脂肪を除去し形態を整えるトリミング等の処理工程を経て食肉卸店等に出荷される。出荷時の豚ハラミは、一般的に棒状の肉塊で、その周囲には多くの外皮や多くの脂肪が付着した状態である。 Pork is generally carried in by a dismantling processor, slaughtered, suspended, head cut, head inspection, internal organ removal, internal organ inspection, peeling, spine split, carcass inspection, bone, muscle, and excess fat removed. The product is shipped to a meat wholesaler through a process such as trimming to adjust the form. Pork harami at the time of shipment is generally a stick-shaped meat lump, and has a lot of outer skin and a lot of fat attached to its periphery.
特開２０００－１０６８４６号公報JP 2000-10684 A 特開２００５－１５１８０８号公報JP 2005-151808 A
　ここで、豚ハラミは、横隔膜の筋肉で筋膜、胸腹壁、腹筋を含むあたりを示す内臓肉であることから、一般的な枝肉と比較すると空気に触れることでの劣化が早く、時間の経過とともに特有の臭みや変色も発生する。また、加熱により固くなる傾向もある。 Here, pork harami is a visceral meat that shows the area including the fascia, thoracoabdominal wall, and abdominal muscles in the muscles of the diaphragm. A special smell and discoloration also occur. There is also a tendency to harden by heating.
　特許文献１の加工方法は、豚ハラミ（ダイアフラム）をボイルによって固くなることを抑制し、特有の臭気を低減させるものである。 The processing method of Patent Document 1 suppresses the pork harami (diaphragm) from becoming hard due to boiling, and reduces the peculiar odor.
　また、特許文献２の加工方法によれば、加工前に調味溶液に浸透処理する浸透処理工程とボイル処理するボイル工程により柔らかくて美味しい調理素材を得ることができるものである。 Moreover, according to the processing method of Patent Document 2, a soft and delicious cooking material can be obtained by an infiltration process step for infiltrating the seasoning solution and a boil process for boiling before the processing.
　しかしながら、特許文献１および特許文献２の加工方法は、いずれもボイルを伴うものであり、焼肉用調理素材として求められる、柔らかく、美味しく、また見た目にも好まれる食材としては不適であった。 However, the processing methods of Patent Document 1 and Patent Document 2 are both accompanied by boiling, and are not suitable as foods that are required as a cooking material for grilled meat and that are soft, delicious, and visually pleasing.
　上記事情に鑑みて、本発明は、豚ハラミ肉本来の美味成分の流出を抑制し、柔らかく、美味しく、また見た目にも好まれる焼肉用調理素材とすることができる豚ハラミの焼肉用加工方法を提供することを目的とする。 In view of the above circumstances, the present invention provides a processing method for grilled pork halami that can be used as a cooking material for grilled meat that suppresses the outflow of the original delicious ingredients of pork halami meat and is soft, delicious, and visually pleasing. The purpose is to provide.
　第１発明の豚ハラミの焼肉用加工方法は、最外部にある外皮部と、薄膜部と、該薄膜部に覆われる赤身部とからなる長尺の肉塊である豚ハラミを焼肉用調理素材とする豚ハラミの焼肉用加工方法において、
　前記外皮部を前記肉塊から除去する外皮部除去工程と、
　前記外皮部除去工程により薄膜部を残した前記赤身部の肉塊を、長手方向に沿って所定幅で切断して複数のカット肉とするカット工程と、
　前記カット工程により形成した各々の前記カット肉に対して、その一端から前記カット工程の切断面と垂直な面の切り込みを入れると共に他端にヒンジ部を残す切れ込み工程と、
　前記切り込み工程により形成された前記ヒンジ部を介して前記カット肉を二つに開いた露出面に、所定の深さで複数の切り目を入れる切り目工程と
を備えることを特徴とする。 The processing method for roasted pork meat of the first invention is a cooking material for roasted pork meat which is a long meat lump comprising an outermost skin part, a thin film part, and a red part covered by the thin film part. In the processing method for grilled pork halami,
A skin part removing step of removing the skin part from the meat chunk;
A cutting step of cutting the meat portion of the lean portion leaving the thin film portion by the outer skin portion removing step into a plurality of cut meats by cutting at a predetermined width along the longitudinal direction;
For each of the cut meats formed by the cutting step, a notching step for cutting a surface perpendicular to the cutting surface of the cutting step from one end and leaving a hinge part at the other end,
And a cut process for forming a plurality of cuts at a predetermined depth on an exposed surface in which the cut meat is opened in two through the hinge portion formed by the cutting process.
　第１発明の豚ハラミの焼肉用加工方法によれば、薄膜部を残しこれが赤身部を覆うことで、赤身部が直接空気に触れることにより進む劣化を阻害し、劣化に伴い発する特有の臭みや変色を軽減することができる。さらに、薄膜部が赤身部を覆うことで、赤身部内の肉汁流出を抑制し、旨み成分を閉じ込めることができる。 According to the processing method for roasted meat of pork harami of the first invention, the thin film portion is left and this covers the red meat portion, thereby inhibiting the deterioration that the red meat portion is in direct contact with air. Discoloration can be reduced. Furthermore, since the thin film portion covers the lean portion, the outflow of the gravy in the lean portion can be suppressed and the umami component can be confined.
　また、赤身部の表面に複数の切り目を入れることにより、肉を焼く際に、赤身部の内部まで熱が伝わりやすくなり、加熱ムラによる硬さの偏りが軽減され、柔らかい食感を保つことができる。 In addition, by making multiple cuts on the surface of the red meat part, it becomes easier for heat to be transmitted to the inside of the red meat part when grilling meat, reducing unevenness of hardness due to uneven heating and maintaining a soft texture it can.
　このように、第１発明の豚ハラミの焼肉用加工方法によれば、豚ハラミを、柔らかく、美味しく、また見た目にも好まれる焼肉用調理素材とすることができる。 Thus, according to the processing method for grilled pork halami of the first invention, pork halami can be used as a baked meat cooking material that is soft, delicious, and visually appealing.
　第２発明の豚ハラミの焼肉用加工方法は、第１発明において、
　前記切れ目工程により得られた加工肉に対して、複数の切れ目が入った前記露出面に調味料を塗布し、該塗布面を上側、前記薄膜部を下側として該加工肉を包囲して旨み成分を、浸漬させる浸漬工程をさらに備えることを特徴とする。 The processing method for grilled pork halami of the second invention is the first invention,
To the processed meat obtained by the cut process, seasoning is applied to the exposed surface having a plurality of cuts, and the processed meat is surrounded by the coated surface as the upper side and the thin film portion as the lower side. The method further includes a dipping step of dipping the component.
　第２発明の豚ハラミの焼肉用加工方法によれば、調味料等と薄膜部とが赤身部を覆うことにより、直接空気に触れる部分を少なくし、赤身部の劣化及び劣化に伴い発する特有の臭みや変色をさらに軽減するとともに、赤身部内の肉汁流出を抑制し、旨み成分を確保することができる。 According to the processing method for roasted meat of pork harami of the second invention, the seasoning and the thin film part cover the red part, thereby reducing the part directly touching the air, and the characteristic that occurs with deterioration and deterioration of the red part While further reducing odor and discoloration, it is possible to suppress the outflow of gravy in the red meat portion and ensure the umami component.
　このように、第２発明の豚ハラミの焼肉用加工方法によれば、豚ハラミを、より柔らかく、より美味しく、またより見た目にも好まれる焼肉用調理素材とすることができる。 Thus, according to the processing method for grilled pork halami of the second invention, pork halami can be a softer, more delicious, and more pleasingly-appeared cooking material for grilled meat.
本実施形態の豚ハラミの焼肉用加工方法に用いる豚ハラミの実際の写真。The actual photograph of pork harami used for the processing method for pork harami yakiniku of this embodiment. 本実施形態の豚ハラミの焼肉用加工方法に用いる豚ハラミおよびその断面を示す模式部。The model part which shows the pork harami used for the processing method for pork harami yakiniku of this embodiment, and its cross section. 本実施形態の豚ハラミの焼肉用加工方法の処理手順を示すフローチャート。The flowchart which shows the process sequence of the processing method for pork harami yakiniku of this embodiment. 図２に示すフローチャートの処理内容を示す模式図。The schematic diagram which shows the processing content of the flowchart shown in FIG. 図２に示すフローチャートの処理内容を示す模式図。The schematic diagram which shows the processing content of the flowchart shown in FIG. 図２に示すフローチャートの処理内容を示す模式図。The schematic diagram which shows the processing content of the flowchart shown in FIG. 図２に示すフローチャートの処理内容を示す模式図。The schematic diagram which shows the processing content of the flowchart shown in FIG.
　図１に模式的に示すように、本実施形態の豚ハラミの焼肉用加工方法に用いる豚ハラミ１は、豚ハラミ肉そのものである赤身部１０と、これに対して、最外部にある外皮部１１と、薄膜部１２とからなる長尺の肉塊である。 As schematically shown in FIG. 1, pork harami 1 used in the pork harami processing method for pork harami according to this embodiment includes a lean portion 10 that is pork halami meat itself, and an outer skin portion that is the outermost portion. 11 and a long meat block consisting of a thin film portion 12.
　すなわち、豚ハラミ１は、長尺の肉塊であって、豚ハラミ肉そのものである赤身部１０と、赤身部１０を覆う薄膜部１２と、脂肪が付着する表皮に位置する外皮部１１とからなる。 That is, the pork harami 1 is a long meat lump, and is composed of a red meat portion 10 that is pork harami meat itself, a thin film portion 12 that covers the red meat portion 10, and an outer skin portion 11 that is located in the epidermis to which fat adheres. Become.
　赤身部１０は、肉そのものの旨み成分と脂肪を備えた肉塊との特徴を有するものである。 The red meat portion 10 has the characteristics of the meat itself and the meat mass with fat.
　薄膜部１２は、赤身部１０を覆い、旨み成分となる肉汁流出を抑制する薄い膜であり、焼いた際のパリッとした食感を出す特徴を有するものである。 The thin film portion 12 is a thin film that covers the red meat portion 10 and suppresses the outflow of gravy, which is a umami component, and has a characteristic of giving a crisp texture when baked.
　次に、本実施形態の豚ハラミの焼肉用加工方法について、図２に示す処理手順のフローチャートおよび図３～図６に示す模式図に従って説明する。 Next, the processing method for pork harami yakiniku of this embodiment will be described according to the flowchart of the processing procedure shown in FIG. 2 and the schematic diagrams shown in FIGS.
　図２に示すように、本実施形態の豚ハラミの焼肉用加工方法は、外皮部除去工程（ＳＴＥＰ１１）と、カット工程（ＳＴＥＰ１２）と、切り込み工程（ＳＴＥＰ１３）と、切れ目工程（ＳＴＥＰ１４）と、浸漬工程（ＳＴＥＰ１５）とを備える。 As shown in FIG. 2, the pork harami processing method for pork harami of this embodiment includes an outer skin part removing step (STEP 11), a cutting step (STEP 12), a cutting step (STEP 13), and a cut step (STEP 14), Dipping step (STEP 15).
　外皮部除去工程（ＳＴＥＰ１１）は、外皮部１１を肉塊である豚ハラミ１から除去する工程である。なお、外皮部１１に脂肪が付着している場合には、脂肪も併せて除去される。 The outer skin portion removing step (STEP 11) is a step of removing the outer skin portion 11 from the pork harami 1 which is a meat lump. In addition, when fat has adhered to the outer skin part 11, fat is also removed together.
　具体的に、外皮部除去工程（ＳＴＥＰ１１）は、略棒状の豚ハラミ１を適度な力で押さえながら、一番外側に位置する外皮部１１の端部を指等でつまみ引き剥がす際、外皮部１１と薄膜部１２の間に刃物を入れ、外皮部１１を引き剥がしながら刃物を入れて赤身部１０の端から端まで削ぎ取る。 Specifically, the outer skin portion removing step (STEP 11) is performed when the end portion of the outer skin portion 11 located on the outermost side is pinched and peeled off with a finger or the like while pressing the substantially rod-shaped pig harami 1 with an appropriate force. The blade is inserted between the thin film portion 12 and the thin film portion 12, and the blade is inserted while peeling off the outer skin portion 11.
　このようにして、外皮部１１を除去した棒状の豚ハラミ１は、赤身部１０と赤身部１０に付着する薄膜部１２のみの状態となる。 In this way, the rod-shaped pig harami 1 from which the outer skin part 11 has been removed is in a state of only the red part 10 and the thin film part 12 attached to the red part 10.
　次に、カット工程（ＳＴＥＰ１２）は、薄膜部１２を残した赤身部１０の長尺の豚ハラミ１を、長手方向に沿って所定幅で切断して複数のカット肉とする工程である。 Next, the cutting step (STEP 12) is a step of cutting the long pork harami 1 of the lean portion 10 leaving the thin film portion 12 into a plurality of cut meats along the longitudinal direction with a predetermined width.
　図３に模式的に示すように、具体的に、カット工程（ＳＴＥＰ１２）は、長尺の豚ハラミ１を、所定幅で分断し、複数のカット肉２０とする工程である。 As shown schematically in FIG. 3, specifically, the cutting step (STEP 12) is a step of dividing the long pork harami 1 into a plurality of cut meats 20 at a predetermined width.
　なお、所定幅とは、一般消費者に提供する際の食べやすい大きさ、量等を勘案した幅を示す。 In addition, the predetermined width indicates a width that takes into consideration the size, amount, etc. that are easy to eat when providing to general consumers.
　次に、切り込み工程（ＳＴＥＰ１３）は、主として、ＳＴＥＰ１２のカット工程により形成した各々のカット肉２０に対して、その一端からカット工程の切断面と垂直な面の切り込み２１を入れると共に他端にヒンジ部２２を残す工程である。 Next, in the cutting step (STEP 13), for each cut meat 20 formed by the cutting step of STEP 12, a cut 21 in a plane perpendicular to the cutting surface of the cutting step is inserted from one end and the other end is hinged. In this step, the part 22 is left.
　図４に模式的に示すように、具体的に、切り込み工程（ＳＴＥＰ１３）は、例えば、ＳＴＥＰ１２のカット工程実施により得られた略直方体等の形状をなす各々のカット肉２０に、切り込み２１を入れる切れ込み工程である。各カット肉２０において、一端の切断面ａと他端の切断面ａ´と垂直な面の切れ込み２１を、例えば、切り始め位置ｃ－ｃ′から切り止め位置ｄ－ｄ′まで形成する。これにより、ヒンジ部２２となる所定の肉厚を残すことができる。そして、切り開いた面には赤身部１０、反対面には薄膜部１２が残る状態とする。 As shown schematically in FIG. 4, specifically, in the cutting process (STEP 13), for example, a cut 21 is made in each cut meat 20 having a substantially rectangular parallelepiped shape obtained by performing the cutting process in STEP 12. It is a cutting process. In each cut meat 20, a cut 21 in a plane perpendicular to the cut surface a at one end and the cut surface a 'at the other end is formed, for example, from a cut start position cc' to a cut position dd '. Thereby, the predetermined thickness used as the hinge part 22 can be left. The lean portion 10 is left on the cut surface and the thin film portion 12 is left on the opposite surface.
　次に、切れ目工程（ＳＴＥＰ１４）は、ＳＴＥＰ１３の切り込み工程により形成されたヒンジ部２２を介してカット肉２０を二つに開いた露出面に、所定の深さで複数の切れ目２３を入れる工程である。 Next, the cut step (STEP 14) is a step of making a plurality of cuts 23 at a predetermined depth on the exposed surface where the cut meat 20 is opened in two via the hinge portion 22 formed by the cutting step of STEP 13. is there.
　具体的に、切れ目工程（ＳＴＥＰ１４）は、ＳＴＥＰ１３の切り込み工程により形成したカット肉２０をヒンジ部２２を介して二つに開いた露出面が赤身部１０、反対面には薄膜部１２が残る状態において、該露出面となる赤身部１０面に、所定間隔で分断しない程度の所定の深さで複数本の切れ目２３を入れる。 Specifically, in the cut process (STEP 14), the cut surface 20 formed by the cut process of STEP 13 is opened in two through the hinge part 22, the exposed part is the red part 10, and the thin part 12 is left on the opposite side. , A plurality of cuts 23 are made at a predetermined depth so as not to be divided at predetermined intervals on the surface of the lean portion 10 which is the exposed surface.
　切れ目２３は、焼いた際に、赤身部１０の内部まで満遍なく加熱され、加熱ばらつきによる硬さの偏りを軽減して、柔らかく咀嚼しやすくする効果がある。 The cut 23 is heated evenly to the inside of the red meat portion 10 when baked, and has the effect of reducing the unevenness of the hardness due to the heating variation and making it soft and easy to chew.
　次に、浸漬工程（ＳＴＥＰ１５）は、ＳＴＥＰ１４の切れ目工程により得られた加工肉３０に対して、少なくとも複数の切れ目２３が入った露出面に調味料４０を塗布し、塗布面を上側、薄膜部１２を下側として該加工肉３０を包囲して旨みを浸漬させる工程である（図５参照）。なお、調味料４０は、複数の切れ目２３が入った露出面のみならず、加工肉３０全体に塗布してもよい。 Next, in the dipping step (STEP 15), the seasoning 40 is applied to the exposed surface including at least a plurality of cuts 23 on the processed meat 30 obtained in the cut step of STEP 14, and the coated surface is the upper side, the thin film portion. In this step, the processed meat 30 is surrounded by 12 and the umami is immersed (see FIG. 5). The seasoning 40 may be applied not only to the exposed surface having a plurality of cuts 23 but also to the entire processed meat 30.
　このように、切れ目２３を入れた赤身部１０の表面に味噌などの調味料４０等を塗布することで、旨みや風味を肉に浸み込ませやすくすることができる。 Thus, by applying the seasoning 40 such as miso to the surface of the red meat portion 10 with the cuts 23, it is possible to make it easier to soak the taste and flavor into the meat.
　さらに、味噌などの調味料４０等を塗布することで、塗布面の裏面に残る薄膜部１２とで赤身部１０が覆い囲まれるため、旨み成分となる豊富な肉汁が赤身部１０内に閉じ込められ、旨み成分を凝縮させる効果と共に、空気に直接触れることにより進む肉の劣化及び劣化の進行により発する特有の臭みを阻害することもできる。 Further, by applying seasoning 40 such as miso, the lean portion 10 is covered with the thin film portion 12 remaining on the back surface of the application surface, so that abundant gravy as a umami component is confined in the lean portion 10. In addition to the effect of condensing the umami component, it is possible to inhibit the characteristic odor generated by the progress of deterioration and deterioration of meat that is caused by direct contact with air.
　加えて、粘度性の高い味噌などの調味料４０を塗布することで、空気中に飛散する細菌やカビの胞子等の微生物付着を抑制できる。また、赤身部１０中の水分蒸発抑制により水分活性値を低減でき、細菌やカビの胞子等の微生物の発育、増殖を抑制することができる。これにより、肉の劣化及び劣化進行により発する特有の臭みや変色も軽減できる。 In addition, by applying seasoning 40 such as miso with high viscosity, adhesion of microorganisms such as bacteria and mold spores scattered in the air can be suppressed. Further, the water activity value can be reduced by suppressing water evaporation in the red meat portion 10, and the growth and proliferation of microorganisms such as bacteria and mold spores can be suppressed. Thereby, the characteristic odor and discoloration which generate | occur | produce by deterioration of meat and progress of deterioration can also be reduced.
　例えば、調味料として使用した味噌には、加水分解酵素が含まれ、たんぱく質を分解することで肉を柔らかくし、旨み成分となるアミノ酸を生成する効果もある。さらには、味噌を塗布する前に清酒を噴霧することで、アルコール殺菌作用による腐敗抑制、消臭効果が増し、一層柔らかく風味深い美味しい焼肉用調理素材とすることができる。 For example, miso used as a seasoning contains a hydrolase and has the effect of softening meat by degrading protein and producing amino acids as umami components. Furthermore, by spraying sake before applying miso, the spoilage suppression and deodorizing effect by the alcohol sterilization action can be increased, and a more soft and flavorful cooking material for yakiniku can be obtained.
　なお、使用する調味料には味噌等の発酵食品が望ましいが、これらに限定するものではなく、醤油、塩コショウ、ニンニク油など、各種素材を好みに応じて組合せ・混合した調味料に置き換えても構わない。 In addition, fermented foods such as miso are desirable for the seasoning used, but it is not limited to these, and it is replaced with a seasoning that combines and mixes various ingredients such as soy sauce, salt pepper and garlic oil according to preference. It doesn't matter.
　また、図６に模式的に示すように、浸漬方法として、調味料４０等を塗布した個々の加工肉３０を、調味料等の塗布面を上側、薄膜部１２を下側にするなど、同一方向に統一して複数枚重ね、自然加圧状態のもと食品保存用ラップ５０等で包み、冷蔵庫で３０分から１時間程度寝かせることにより、調味料等の風味、旨みを赤身部１０の肉芯まで浸漬させた漬け肉としての提供も可能である。 Moreover, as schematically shown in FIG. 6, as the dipping method, the individual processed meat 30 to which the seasoning 40 and the like are applied is the same, for example, the application surface of the seasoning etc. is on the upper side and the thin film portion 12 is on the lower side. Stack multiple sheets in the same direction, wrap them in a food storage wrap 50 etc. under natural pressure, and let them stand for 30 minutes to 1 hour in a refrigerator. It is also possible to provide it as a soaked meat soaked up to.
　さらに、真空パック等の利用により冷凍保存期間を長くすることができ、焼肉店舗での提供に限定することなく、味付き焼肉用調理素材等として、土産品・贈答品として提供することもできる。 Furthermore, it is possible to extend the frozen storage period by using a vacuum pack or the like, and it can be provided as a souvenir or gift as a cooking material for seasoned yakiniku without being limited to provision at a yakiniku store.
　以上詳しく説明したように、本実施形態の豚ハラミの焼肉用加工方法によれば、豚ハラミを、柔らかく、美味しく、また見た目にも好まれる焼肉用調理素材とすることができる。すなわち、食味、柔らかさ等の食感を保った焼肉用調理素材としての豚ハラミを提供することができる。 As described in detail above, according to the pork harami processing method for grilled pork of this embodiment, pork halami can be used as a cooking material for yakiniku that is soft, delicious, and visually appealing. That is, it is possible to provide pork harami as a cooking material for yakiniku that maintains the texture such as taste and softness.
　なお、本実施形態は、加工肉３０として、ＳＴＥＰ１５の浸漬工程を備える場合について説明したがこれに限定されるものではなく、焼肉用調理素材として提供される加工肉３０としては、ＳＴＥＰ１５の浸漬工程を省略したものであってもよい。 In addition, although this embodiment demonstrated the case where the immersion process of STEP15 was provided as processed meat 30, it is not limited to this, As the processed meat 30 provided as a cooking material for grilled meat, the immersion process of STEP15 May be omitted.
　１…豚ハラミ肉、１０…赤身部、１１…外皮部、１２…薄膜部、２０…カット肉、２１…切り込み、２２…ヒンジ部、２３…切れ目、３０…加工肉、４０…調味料、５０…食品保存用ラップ
 
 
  DESCRIPTION OF SYMBOLS 1 ... Pork harami meat, 10 ... Lean part, 11 ... Outer skin part, 12 ... Thin film part, 20 ... Cut meat, 21 ... Cut, 22 ... Hinge part, 23 ... Cut, 30 ... Processed meat, 40 ... Seasoning, 50 ... Food preservation wrap

Claims (2)

  1. 　最外部にある脂肪が付着する外皮部と、薄膜部と、該薄膜部に覆われる赤身部とからなる長尺の肉塊である豚ハラミを焼肉用調理素材とする豚ハラミの焼肉用加工方法であって、
    　前記脂肪が付着する外皮部を前記肉塊から除去する外皮部除去工程と、
    　前記外皮部除去工程により薄膜部を残した前記赤身部の肉塊を、長手方向に沿って所定幅で切断して複数のカット肉とするカット工程と、
    　前記カット工程により形成した各々の前記カット肉に対して、その一端から前記カット工程の切断面と垂直な面の切り込みを入れると共に他端にヒンジ部を残す切れ込み工程と、
    　前記切り込み工程により形成された前記ヒンジ部を介して前記カット肉を二つに開いた露出面に、所定の深さで複数の切り目を入れる切り目工程と
    を備えることを特徴とする豚ハラミの焼肉用加工方法。     Pork harami processing method for grilled meat using pork harami, which is a long meat lump consisting of a skin part to which the outermost fat adheres, a thin film part, and a red part covered by the thin film part, as a cooking material for baked meat Because
    A skin part removing step for removing the skin part to which the fat adheres from the meat chunk,
    A cutting step of cutting the meat portion of the lean portion leaving the thin film portion by the outer skin portion removing step into a plurality of cut meats by cutting at a predetermined width along the longitudinal direction;
    For each of the cut meats formed by the cutting step, a notching step for cutting a surface perpendicular to the cutting surface of the cutting step from one end and leaving a hinge part at the other end,
    The pork harami yakiniku characterized by comprising: a notch step for forming a plurality of incisions at a predetermined depth on an exposed surface in which the cut meat is opened in two through the hinge portion formed by the notching step. Processing method.
  2. 　請求項１記載の豚ハラミの焼肉用加工方法において、
    　前記切れ目工程により得られた加工肉に対して、複数の切れ目が入った前記露出面に調味料を塗布し、該塗布面を上側、前記薄膜部を下側として該加工肉を包囲して旨み成分を、浸漬させる浸漬工程をさらに備えることを特徴とする豚ハラミの焼肉用加工方法。
          In the processing method for pork harami grilled meat according to claim 1,
    To the processed meat obtained by the cut process, seasoning is applied to the exposed surface having a plurality of cuts, and the processed meat is surrounded by the coated surface as the upper side and the thin film portion as the lower side. A pork harami processing method for yakiniku, further comprising a dipping step of dipping the ingredients.
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JP2005151808A (en) * 2003-11-20 2005-06-16 Sugimoto Shokuhin Kk Method for processing pig diaphragm
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