JPH02190142A - Preparation of retort livestock meat food - Google Patents

Abstract

PURPOSE:To provide a retort livestock meat food having a soft, elastic texture and a soy sauce flavor activating the flavor of the meat and preventing a YAMOTONI (beef boiled in soy sauce) smell generated during the storage of the food by roasting cut or sliced raw meat impregnated with a salt of polymerized phosphoric acid and packaging the roasted meat together with seasonings. CONSTITUTION:Cut or sliced raw meat is immersed in a treating solution comprising a salt of polymerized phosphoric acid aqueous solution to allow the aqueous solution to impregnate into the raw meat in an amount of 0.2-0.5wt.% based on the raw meat, followed by roasting the treated raw meat at 250-300 deg.C to provide a roast meat. The roast meat is packaged together with seasonings such as soy sauce, MIRIN (a sweet sake), sugar, a chemical seasoning and water.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing retort meat food.

[Conventional technology]

Conventional retort meat products are produced by filling and packing cut or sliced raw meat with a seasoning liquid based on soy sauce, mirin, or sugar, or by boiling cut or sliced raw meat in the seasoning liquid. There is a known method of filling and packing the material into a packaging material.

[Problems to be Solved by the Invention] However, the retort meat food produced by the above-mentioned conventional method has poor meat elasticity, lacks softness, and has a flavor similar to that of canned Yamato. There was a problem with the strong smell peculiar to rappu.

The present invention has been made to solve the above-mentioned conventional problems, and is a retort meat food product that has a soft and elastic texture, eliminates the Yamato fish odor that develops during storage, and has a soy sauce flavor that makes the most of the meat flavor. The aim is to provide a method for manufacturing.

[Means for Solving the Problems] The present invention includes a step of immersing cut or sliced raw meat in a treatment solution containing polymerized phosphate as a main component to infiltrate the raw meat with polymerized phosphate; This method of producing a retort meat food is characterized by comprising the steps of roasting raw meat impregnated with an acid salt at 250 to 300°C, and packaging the roasted meat together with a seasoning liquid.

Examples of the treatment liquid containing the polymerized phosphate as a main component include those obtained by dissolving polymerized phosphoric acid in water. Further, the treatment liquid may be prepared by adding salt as necessary.

The raw meat is preferably immersed in the treatment solution so that 0.2% by weight or more of the polymerized phosphate is permeated into the raw meat. The reason for this is that the penetration rate is 0.
This is because if the amount is less than 2% by weight, it will be difficult to remove the Yamato fish odor and soften the roasted meat effectively. The penetration rate of the polymerized phosphate can be adjusted by adjusting the concentration of the polymerized phosphate in the treatment liquid, the immersion time, etc. Note that the upper limit of permeation of the polymerized phosphate into raw meat may be about 0.5% by weight.

The reason for limiting the above roasting temperature is that if the temperature is lower than 250°C, it will be difficult to remove the Yamato fish odor from the meat and make it soft, but if the temperature exceeds 300°C, it will burn and the flavor will deteriorate. It is from. In this roasting, it is desirable to roast both sides of the raw meat.

The seasoning liquid is a solution of soy sauce, mirin, sugar, chemical seasonings, etc., in water.

[Function] According to the present invention, raw meat that has been cut or sliced is immersed in advance in a treatment solution containing polymerized phosphate as a main component to infiltrate the raw meat with polymerized phosphate, thereby improving its raw texture and during storage. It is possible to produce a retort meat food that has a soy sauce flavor that makes the most of the meat flavor without the Yamato fish odor that occurs in other foods.

[Example] Examples of the present invention will be described in detail below.

First, the frozen pork belly (belly meat) was sliced into 6-inch thick slices while still frozen, weighed to 10 kg, and then soaked in a treatment solution with the following composition containing polymeric phosphate as the main component.
Add 0 polymerized phosphate to the sliced bokeh by soaking for an hour.
．． Penetration was carried out at 3% by weight.

[Processing liquid]

Polymerized phosphate 0.1 Kg Salt 0.2 Kg Water
10.0 Kg Next, the sliced balk soaked in the treatment liquid was thoroughly drained, and then transferred to a roasting machine, and both sides of the sliced balk were roasted at 250° C. for 1.5 minutes, and immediately air-dried.

Next, a seasoning liquid 20f having the following composition is placed in a retort packaging film, and the roasted and cooled balk 30 is
After filling the container with 40 to 50 fflb, it was degassed and packaged. After this, immediately retort sterilization (120℃, Fo=8)
A retort meat food was produced.

[Seasoning liquid]

Soy sauce 50.0 Kg Mirin 30.0 Kg Sugar 50.0 Kg Chemical seasonings 2.5 Kg Ginger 6.0 Kg Onion G, OK g Water 10.0 Kg Comparative example 30 g of sliced balls similar to those in the example were used as packaging film for retorts. After filling and accommodating 20 g of seasoning liquid with the above composition, deaerate packaging to 40 to 50 mb,
Immediately, retort sterilization (120"c, Fo-8) was performed to produce a retort meat food.

The retort meat foods of this example and comparative example were stored in a thermostat at 37°C, opened on the first day, 1 week, 3 weeks, and 5 weeks, and examined by an expert panelist to evaluate the flavor and texture of the contents.
A sensory test was conducted by 0 people. The results are shown in the first section below.
Shown in the table.

The flavor in Table xl is 5 points...good, 4 points...generally good,
Evaluation was made as follows: 3 points: average, 2 points: somewhat poor, ■: poor.

The texture of X2 is 5 points: Elastic, 4 points: Slightly elastic, 3 points: Average, 2 points: Slightly less elastic, 1 point: Less elastic. It was evaluated by

In addition, the retort meat foods of the present examples and comparative examples were heated at 37°C.
After storing it in a constant temperature machine for 5 weeks, the package was opened and the contents were cut with a knife to prepare samples with dimensions of 10111 mm in width and 0.5 cm in thickness. The rheometer (trade name, manufactured by Fudo Kogyo Co., Ltd., NRM-20) is equipped with a printer as shown in Figure 1.
02J, printer, PR-31). These results are shown in Tables 2 to 4 below. In addition,
Cutting strength, soft feel and crispness were measured by the following methods.

(2) Cutting Strength A sample 2 having the above dimensions is placed on the table 1 shown in FIG. 1, and the table 1 is raised at a speed of 8 cm/11H.
When the sample 2 was raised to the highest position, the sample 2 on the table 1 was completely cut by a blade 4 supported by a U-shaped holder 3. The load applied to the blade 4 during such cutting is detected by a detector (not shown), and a printer (not shown) (speed; Hc+++
/sin), the chart shown in FIG. 2 was prepared. Calculate the load h (g) from the height of the waveform on this chart, and calculate the cutting area of the sample (S; 1 cmXo,
5 cm-0,5cj) by cutting strength [h/S
(g/cd)] was measured.

(2) Soft Feeling The length g from the rise of the waveform to the peak position was determined from the chart shown in FIG. 2, and the soft feeling was measured from this length. In this case, it is determined that the longer the length, the softer the feeling.

(2) Articulation The articulation was measured by determining tan α from the angle α in the direction of decrease in the load during cutting in the chart of FIG. 2 described above.

In this case, it is determined that the larger tanα is, the better the sharpness is.

No. table No. table No. table A manufacturing method can be provided.

[Brief explanation of the drawing]

FIG. 1 is a schematic perspective view showing a testing machine used to measure the cutting strength, soft feel, and crispness of retort meat foods in Examples and Comparative Examples of the present invention. This is a chart obtained by cutting a sample of meat food. 1...table, 2...sample, 4...blade. As is clear from the above Tables 1 to 4, the retort meat food of this example had a good flavor without Yamato odor during storage and an excellent texture (cutting strength,
It can be seen that it has a soft feel and crispness. [Effect of the invention]

Claims (1)

[Claims] A step of immersing cut or sliced raw meat in a treatment solution containing polymeric phosphate as a main component to infiltrate the raw meat with polymeric phosphate;
A method for producing a retort meat food, comprising the steps of roasting at 300°C and packaging the roasted meat together with a seasoning liquid.