JP6867335B2 - How to make sliced meat for frying - Google Patents

Description

The present invention relates to sliced meat for frying having a short cooking time and a method for producing the same.

For livestock meat such as pork and beef, pork, beef, etc. were slaughtered by a dismantling company, divided into carcasses, and further divided into partial meats such as pork, loin, roses, thighs, and fins, if necessary. Later, these are used as raw meat lumps, processed by a processed meat product manufacturer, and then sold as processed products.

Of these, the loin portion of livestock meat such as pork and beef is important as a raw material for cutlets, steaks and the like. As described in Patent Document 1, such loin partial meat is usually thickened after the raw meat mass is processed by a processing step such as pickle liquid injection, massage, casing filling, freezing, and press molding. Is often sliced with a slicer set to a certain level and sold as a dressed sliced product.

Japanese Unexamined Patent Publication No. 9-322702

It is desirable from the viewpoint of convenience that the frying time of frozen products such as battered cutlets is short. However, there is a problem that the thicker the sliced meat is, the harder it is to heat the inside of the meat, and the longer the frying time is.

As a result of diligent research by the present inventors, the frozen raw meat mass is sliced to form sliced meat, and then one or more recesses are formed on one or both sides of the sliced meat, thereby dressing. It was found that sliced meat can be obtained in which the frying time when fried is shorter than usual. That is, the first invention of the present application is "a slice meat forming step of slicing a frozen raw meat mass to form sliced meat, and one or a plurality of recesses on one side or both sides of the sliced meat by a recess forming member. A method for producing sliced meat, which comprises a step of forming a recess to be formed. "

In the first invention of the present application, the concave portion forming member is a rotating body having one or a plurality of convex portions on the peripheral edge. That is, the second invention of the present application is "the method for producing sliced meat according to claim 1, wherein the concave portion forming member is a rotating body having one or a plurality of convex portions on the peripheral edge." Is.

In the second invention of the present application, one or more recess-forming members sandwich the sliced meat from above and below while rotating, and form a plurality of recesses on both sides of the sliced meat. That is, the third invention of the present application states, "In the recess forming step, one or more recess forming members sandwich the sliced meat from above and below while rotating, and form a plurality of recesses on both sides of the sliced meat. 2. The method for producing sliced meat according to claim 2.

In the third invention of the present application, in order to suppress the deformation of the sliced meat due to pressing, one or a plurality of recesses formed on both sides of the sliced meat are provided in the vertical direction so as to be displaced from each other. It is necessary to press both sides of the sliced meat with the recess forming member. That is, the fourth invention of the present application is described in claim 3, wherein the central axes of the recess formed on one surface of the sliced meat and the recess formed on the other surface are deviated from each other. A method for producing sliced meat. "

In the first invention of the present application, it is preferable that the surface thawing step of thawing the surface of the sliced meat is included before the recess forming step, and the center temperature of the sliced meat after the surface thawing is −2 ° C. to −3 ° C. That is, the fifth invention of the present application further includes a surface thawing step of thawing the surface of the sliced meat before the recess forming step, and the center temperature of the sliced meat after the surface thawing is −2 ° C. to −3 ° C. The sliced meat production method according to claim 1, wherein the sliced meat is produced. ”

In the first invention of the present application, the total area of the recesses formed on one side or both sides of the sliced meat is preferably 11% to 30% of the surface area of both sides of the sliced meat. That is, the sixth invention of the present application is characterized in that "the total area of the recesses formed on one side or both sides of the sliced meat is 11% to 30% of the surface area of both sides of the sliced meat." 1 is the method for producing sliced meat. ”

In addition, the present inventors provide one or more recesses on one or both sides of the sliced meat, and the total area of the recesses is 11% to 30% of the surface area of both sides of the sliced meat. It was found that the fly time when frying was shorter than usual. That is, the seventh invention of the present application is "a sliced meat having one or more recesses on one side or both sides, and the total area of the recesses formed on one side or both sides of the sliced meat is the same as that of the sliced meat. Sliced meat, characterized in that it is 11% to 30% of the surface area of both sides. "

Further, in the seventh invention of the present application, in order to suppress the deformation of the sliced meat due to pressing, it is preferable that the central axes of the recesses formed on both sides of the sliced meat are displaced from each other. That is, the eighth invention of the present application is described in claim 7, wherein the central axes of the recess formed on one surface of the sliced meat and the recess formed on the other surface are deviated from each other. Sliced meat. "

According to the frozen fried meat of the present invention and the method for producing the same, the frozen raw meat mass is sliced to form the sliced meat, and then one or more recesses are formed on one or both sides of the sliced meat. Therefore, it is possible to obtain sliced meat whose frying time is shorter than usual when it is dressed and fried.

It is a process diagram of the slice meat production method for frying in this invention. It is an external view of the recess forming member in this invention. It is an appearance photograph of the sliced meat produced by the sliced meat production method for frying of this invention. It is a front concept view (a) and a side view (b) of the recess forming member provided in the vertical direction.

Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to these embodiments.

In the present invention, the molded raw meat mass is sliced to a predetermined thickness, the surface of the sliced meat is thawed as necessary, and then one or more recesses are formed on one side or both sides of the sliced meat. The present invention relates to a method for producing sliced meat in which the frying time is shorter than usual when dressed and fried, and the sliced meat having a short frying time. The present invention will be described in detail below.

The raw meat mass is not particularly limited, and any of the partial meats such as pork and beef, which have different shapes and weights depending on the part, such as butt, loin, roses, thighs, and fins. This is the subject of the method for producing sliced meat of the present invention. In particular, loin portion meat is suitable as a target of the method for producing sliced meat of the present invention because it is a raw material for cutlets, steaks, and the like.

Since the raw meat mass is usually stored frozen, the raw meat mass is thawed and then the raw meat mass is cut into muscles as necessary. When cutting the raw material meat mass, the part to be cut is the part of the raw material meat mass that is desired to be deformed because it is molded into a uniform shape by pressing. Examples of the above-mentioned portion include a portion where the meat quality of the meat mass is hard, a portion where the width is narrow or the thickness is thin in shape, and the like.

For example, in the case of pork loin partial meat, the rib side has the property that the muscle fibers are soft and easily expand and contract, and the restoring force after molding is weak, and the sirloin side has the hard muscle fibers. Due to its elasticity, it does not easily expand or contract, and has a strong restoring force after molding. Therefore, for example, when the shape is uniform, it is preferable to perform muscle cutting only on the sirloin side where the meat quality is hard, and when the rib side is thick and the sirloin side is thin, it is preferable to perform muscle cutting on the whole.

The pickle liquid is injected into the streaked raw meat mass, and the pickle liquid is permeated into the raw meat mass by vacuum massage or the like. It is preferable to inject 15% to 40% of the pickle liquid into the raw meat mass. Further, in the vacuum massage step, the raw meat mass is put into a vacuum tumbler and rotated for 1 to 2 hours to allow the pickle liquid to permeate the raw meat mass.

The raw meat mass impregnated with the pickle liquid is filled in the casing bag, and a plurality of casing bags are spread in the container box. At this time, by placing a plurality of casing bags in contact with each other and placing them in parallel in the container box and pressing them from above, pre-molding can be performed so as to fit the press-molding mold performed in the subsequent process. .. When pressing the plurality of casing bags from above in the pre-molding, any means such as mechanical pressing by a plate having a size that does not contact the frame of the container box or manual pressing may be used.

The pre-molded casing bag is frozen and half-thawed, and then the raw meat mass is taken out from the casing bag and press-molded. Generally, the classification of low temperature storage is refrigerated 2 to 10 ° C, ice temperature storage (chilled) -2 to 2 ° C, and frozen (frozen) -18 ° C or less. Is in the range of about -14 ° C to -3 ° C. By half-thawing during press molding, the raw meat mass put into the press frame can be deformed by the press. Further, by press molding in a semi-thawed state, it is possible to prevent pressure loss due to pressing in a frozen state, and further prevent the shape from being restored even after the press pressure is released. Can be done.

The raw meat mass press-molded as described above is sliced to a predetermined thickness to produce sliced meat. The thickness of the sliced meat is appropriately selected depending on the form of the product, but in a fried product, the thickness is generally 5 mm to 25 mm.

In order to form a plurality of recesses in the sliced meat, it is preferable to thaw the sliced meat on the surface so that the center temperature of the sliced meat is −2 ° C. to −3 ° C. By thawing the surface, the fibers of the meat are less likely to break when the recesses are formed, so that the recesses are generally restored during frying, and the appearance and texture are almost the same as those of a normal product that does not form recesses. Further, by thawing the surface, the pressure due to the pressing of the concave portion forming member is dispersed, the thickness of the sliced meat becomes thin, and it is possible to suppress the expansion of the surface area.

In order to shorten the frying time, a plurality of recesses are formed on one side or both sides of the sliced meat. The total area of the recesses formed on one or both sides of the sliced meat is preferably 11% to 30% of the surface area of both sides of the sliced meat. If the area ratio of the recesses is small, the effect of shortening the frying time is not sufficient, while if the area ratio of the recesses is too large, the sliced meat becomes too flat due to the pressing pressure of the recess forming member, and the recesses are restored during frying. It is not preferable for the appearance of the frying product because it deteriorates.

Further, the depth of the recess formed in the sliced meat is preferably about 15% to 50% of the thickness of the sliced meat in order to obtain the effect of shortening the frying time.

As a means for forming the concave portion in the sliced meat, one or a plurality of rotating bodies having one or a plurality of convex portions on the peripheral edge can be used. When a recess is formed on one side of the sliced meat, a recess having a predetermined depth is formed on the surface of the sliced meat by pressing the surface of the sliced meat conveyed by the belt conveyor from above with a rotating body. When forming recesses on both sides of the sliced meat, the sliced meat may be turned over and further pressed by the rotating body, or the sliced meat may be passed between the rotating bodies installed in the vertical direction.

Sliced meat having recesses formed on its surface can be subjected to appropriate additional processing such as battering, then frozen again, and then subjected to a processing step to obtain a product. For example, in the case of producing pork cutlet, a raw meat mass of pork press-molded in a semi-thawed state is sliced to a desired thickness, a recess is formed on the surface, a batter and a batter are attached, and then again. After freezing, it is made into frozen pork cutlet.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a process diagram of a raw material meat mass molding method showing an embodiment of the present invention. In FIG. 1, first, the raw meat mass is thawed and then molded into a required shape and a required size. The molded raw meat mass is injected with a pickle liquid, and vacuum massage is performed in the mixing step. Then, after undergoing the steps of casing filling, premolding, freezing, and semi-thawing, press molding is performed. After press molding, the raw meat mass is sliced, and if necessary, the surface is thawed, then recesses are formed on one side or both sides of the sliced meat, and finally the meat is dressed and frozen to form a product.

Before forming a recess on the surface of the sliced meat, for example, the sliced meat is placed for 10 to 30 seconds while applying hot air at a wind speed of 3 to 25 m / s to a heating device having an internal temperature of 100 ° C. to 200 ° C. and sliced. Thaw the surface of the meat. The core temperature of the sliced meat after surface thawing is in the range of -2 ° C to -3 ° C. As a result, when the surface of the sliced meat is pressed by the recess forming member, the recess can be formed deeper. Further, by thawing the surface, the muscle fibers of the sliced meat are less likely to break when pressed by the concave portion forming member, so that the concave portion can be easily restored to the original state, that is, the flat state after frying, and further, the concave portion forming member. Since it is possible to suppress the flattening of the sliced meat due to the pressure due to the pressing of the meat, there is an advantage that the appearance and texture are almost the same as those of a normal product that does not form recesses.

FIG. 2 is an example of a recess forming member 2 that forms a recess on the surface of sliced meat. The concave portion forming member is composed of a rotating body having a plurality of convex portions on the circumference. The end of each convex portion is hemispherical, and by pressing the surface of the sliced meat while rotating, the convex portion bites into the sliced meat, and a concave portion is formed on the surface of the sliced meat as shown in FIG. To. The number of convex portions provided on the circumference of the rotating body can be selected according to the number of holes to be formed in the sliced meat.

When a recess is formed on one side of the sliced meat, a recess having a predetermined depth is formed on the surface of the sliced meat by pressing the surface of the sliced meat conveyed by the belt conveyor from above with a rotating body. When forming recesses on both sides of the sliced meat, the sliced meat may be turned over and further pressed by the rotating body, or the sliced meat may be passed between the rotating bodies installed in the vertical direction.

FIG. 4 is a front view (a) and a side view (b) of a recess forming member provided in the vertical direction, which is used for forming recesses on both sides of sliced meat. By supporting a plurality of recess-forming members on a common rotation axis and rotating them at the same time, it is possible to form a row of a plurality of holes arranged in the vertical direction on the surface of the sliced meat.

In order to suppress the deformation of the sliced meat due to pressing, one or a plurality of recess-forming members provided in the vertical direction are provided so that the central axes of the recesses formed on both sides of the sliced meat are displaced from each other. It is necessary to press both sides. For that purpose, as shown in FIG. 4B, the phases of the recess forming members are shifted so that the convex portions of the recess forming members installed vertically at different timings come into contact with each surface of the sliced meat. Install on the rotating shaft of.

Hereinafter, examples and comparative examples of the present invention will be described. However, the present invention is not limited to these embodiments.
[Test Zone 1]

The pickle liquid was injected into the loin raw meat mass of pork, vacuum massage was performed, and then the casing bag was filled. A plurality of casing bags filled with loin raw meat lumps were arranged in parallel in a container box with the backfat side facing up, and pressed from above to premold the casing bags closer to a rectangular parallelepiped. Then, the pre-molded loin raw meat mass was frozen in a casing bag at an internal temperature of −30 ° C. for 24 hours, and then thawed in the latter half. The semi-thawed loin raw meat mass was taken out of the casing bag and pressed by a mold having the shape of loin meat. The loin raw meat mass after press molding was sliced to a thickness of 11 mm, coated, and then frozen again. Then, the battered sliced meat was fried in frying oil at 180 ° C. for 4 minutes and 30 seconds, and the center temperature of the sliced meat was measured 1 minute after being pulled up from the frying oil. In addition, the frying time at which the core temperature of the sliced meat became 75 ° C. 1 minute after being pulled up from the frying oil was measured.

[Test Group 2-1]
A sliced meat with a thickness of 11 mm was prepared by the same method as in Test Group 1, and the sliced meat was placed on the surface of the sliced meat for 20 seconds while applying hot air at a wind speed of 5 m / s to a heating device having an internal temperature of 200 ° C. Unzipped. Then, one side of the sliced meat is pressed by a plastic recess forming member having a plurality of hemispherical tips having a diameter of 10 mm on the circumference to obtain a sliced meat having six recesses having a depth of 3 mm on one side. It was. The digital image of the sliced meat surface taken with a digital camera was analyzed by Image-Pro Premier 9.1 manufactured by Media Cybernetics, and the ratio [%] of the total area of the recesses to the surface area of both sides of the sliced meat was obtained. After battering the sliced meat with recesses on the surface, it was frozen again, fried in frying oil at 180 ° C. for 4 minutes and 30 seconds, and the center temperature of the sliced meat was measured 1 minute after being pulled up from the frying oil. ..

[Test Group 2-2]
Sliced meat was prepared and tested in the same manner as in Test Group 2-1 except that 12 recesses were formed on one side of the sliced meat.

[Test Group 2-3]
Sliced meat was prepared and tested in the same manner as in Test Group 2-1 except that 17 recesses were formed on one side of the sliced meat.

[Test Group 2-4]
Sliced meat was prepared and tested in the same manner as in Test Group 2-1 except that 22 recesses were formed on one side of the sliced meat.

[Test Group 2-5]
Sliced meat was prepared and tested in the same manner as in Test Group 2-1 except that 29 recesses were formed on one side of the sliced meat.

[Test Group 2-6]
Sliced meat was prepared and tested in the same manner as in Test Group 2-1 except that 34 recesses were formed on one side of the sliced meat.

[Test Group 2-7]
Sliced meat was prepared and tested in the same manner as in Test Group 2-1 except that 22 recesses were formed on both sides of the sliced meat by the recess forming members installed in the vertical direction shown in FIG. 4 (b). Was carried out.

[Test Group 2-8]
Sliced meat was prepared and tested in the same manner as in Test Group 2-1 except that 29 recesses were formed on both sides of the sliced meat.

[Test Group 2-9]
Sliced meat was prepared and tested in the same manner as in Test Group 2-1 except that 34 recesses were formed on both sides of the sliced meat.

Table 1 shows the number of rotating bodies (number of rows) shown in FIG. 2 used as the recess forming member, the number of holes formed on the surface of the sliced meat, and the total area of the holes with respect to the surface area of both sides of the sliced meat in each test group. [%], And the core temperature of the frying product 1 minute after frying in frying oil at 180 ° C. for 4 minutes and 30 seconds. In order to sufficiently heat the frying product, the core temperature of the frying product must be at least 75 ° C. or higher one minute after frying.

The dressed sliced meat (hereinafter referred to as "conventional product") prepared in Test Group 1 was fried in frying oil at 180 ° C. for 4 minutes and 30 seconds, and the center of the sliced meat 1 minute after being pulled up from the frying oil. When the temperature was measured, it was found that the center temperature remained at 60 ° C. and the frying time of 4 minutes and 30 seconds was not sufficient. In addition, the core temperature of the sliced meat reached 75 ° C. one minute after being pulled out of the frying oil, that is, the required frying time for edible meat was also measured and found to be 7 minutes.

The post-fry center temperature of the frying product prepared in Test Groups 2-1 and 2-2 in which 6 and 12 recesses were formed on one side of the sliced meat remained at 60 ° C., which was the same as the conventional product, and the frying time. No shortening effect was obtained.
On the other hand, in the test plots 2-4 to 2-9 having 22 or more recesses, the center temperature of the frying product after frying is 75 ° C. or higher, and the frying time of the frying product is guaranteed to be 4 minutes and 30 seconds. It turns out that is enough.

As described above, in the present invention, by setting the ratio of the total area of the recesses to the surface area of both sides of the sliced meat to 11% or more, the frying time can be shortened from the conventional 7 minutes to 4 minutes and 30 seconds, and the consumption can be reduced. It can be seen that it contributes to shortening the cooking time by the person or the user such as a restaurant or a retail store.

On the other hand, if the number of recesses is further increased, that is, if the area ratio of the recesses to the surface is too large, the sliced meat becomes too flat due to the pressing pressure of the recess forming member, and the restoration of the recesses at the time of frying becomes poor. Therefore, the ratio of the total area of the recesses to the surface area of both sides of the sliced meat is preferably 30% or less.

Claims (5)

Sliced meat forming process of slicing frozen raw meat mass to form sliced meat,
A recess forming step in which the sliced meat is sandwiched from above and below by a recess forming member to form a plurality of recesses on both sides of the sliced meat.
Including
The concave portion forming member is a rotating body having a plurality of convex portions on the peripheral edge.
A method for producing sliced meat, which is characterized by the fact that. In the recess forming step, the plurality of recess forming members form a plurality of recesses on both sides of the sliced meat while rotating.
The method for producing sliced meat according to claim 1, wherein the sliced meat is produced. The central axes of the recess formed on one surface of the sliced meat and the recess formed on the other surface are deviated from each other.
The method for producing sliced meat according to claim 1 or 2, wherein the sliced meat is produced. Prior to the recess forming step, a surface thawing step of thawing the surface of the sliced meat is further included.
The core temperature of the sliced meat after surface thawing is -2 ° C to −3 ° C.
The method for producing sliced meat according to claim 1, wherein the sliced meat is produced. The method for producing sliced meat according to claim 1, wherein the total area of the recesses formed on both sides of the sliced meat is 11% to 30% of the surface area of both sides of the sliced meat.

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