JPH04293473A - Preparation of meat paste product - Google Patents

Abstract

PURPOSE:To prepare the subject product having spiral form and giving a voluminous feeling when served on a plate, etc., by mincing specific kind of meat, adding table salt, colorant, etc., to the minced meat, filling the mixture in a tubular casing, spirally winding the tube around a rod and subjecting the product to drying and smoking. CONSTITUTION:Pork is mixed with one or more kinds of meat selected from beef, horseflesh, mutton and goat meat. The mixture is minced, added with salt, colorant, seasoning, binder, etc., thoroughly kneaded and filled in a thin- walled tubular casing (e.g. cattle gut). After fixing an end of the casing to a rod (preferably a stainless steel pipe), the casing is spirally wound around the rod by rotating the rod and subjected together with the rod to drying and smoking at a definite temperature and humidity condition and finally the rod is pulled out to obtain the objective product (e.g. Vienna sausage or salami). The diameter of the rod is preferably nearly equal to the diameter of the casing and the rod preferably has a handle at one end.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a spiral-shaped meat paste product.

0002

BACKGROUND OF THE INVENTION Conventional pasted meat products such as Wiener sausages and salami include stick-shaped or horseshoe-shaped products. The above-mentioned stick-shaped pasted meat products are made by filling a casing made of beef intestine, pig intestine, sheep intestine, etc. with raw meat mainly made of pork, and then drying and smoking the casing with one end suspended.

0003

[Problems to be Solved by the Invention] Since the stick-shaped or horseshoe-shaped paste products described above have a simple shape, they do not have enough volume when packaged in bags for sale, displayed at stores, or even when stored in packaging containers. It has a poor feel and does not look good, so it cannot be expected to improve the product value. Further, even if a stick-shaped paste product is sliced, it will only become a disc or an elliptical disc, and even if it is cut to an appropriate length, it will only become a cylinder. Therefore, when it is served on a platter or the like for eating, or when it is served with vegetables or the like, or when it is included as a side dish in a business lunch box, for example, it lacks a sense of volume and looks extremely unappealing.

0004

[Means for Solving the Problems] The present invention has been proposed in view of the above, and involves grinding meat made by mixing pork with one or more of beef, horse meat, mutton, and goat meat into minced meat, and salting the meat. , fill a thin pipe-shaped casing with the raw material that has been thoroughly mixed with coloring agents, seasonings, etc., and fix one end of the casing to one end of the bar to produce the bar. The casing is wound spirally around the bar by rotating the
Dry the casing together with the rod under constant temperature and humidity conditions.
The raw meat inside the casing is smoked and aged and dried.
The present invention relates to a method for producing a minced meat product, characterized in that the bar is removed after the raw meat has coagulated to produce a spiral minced meat product.

[0005] In the present invention, meat whose main ingredient is pork is thoroughly ground into minced meat, and seasonings are added to the minced meat and thoroughly mixed to obtain raw meat. Various types of meat are used depending on the purpose of the product being manufactured, but basically pork is the main ingredient, and some type of meat such as beef, horsemeat, mutton, or goat is added to this pork. A mixture of the above or salted meats mentioned above can be appropriately selected and used. When salted meat is used as raw material, the salted meat is cut into strips and minced. In addition to salt and coloring agents, the above-mentioned seasonings include sugars, spices, binding materials (starch, animal protein, etc.), binding aids (phosphates), antioxidants, preservatives, Coloring agents, etc. These seasonings are mixed after being minced at an appropriate blending ratio depending on the type of meat product mentioned above, and when salted meat is used, a salting process and a shredding process are required. Add the seasonings etc. mentioned above as appropriate.

[0006] The raw meat obtained as described above is filled into a thin pipe-shaped casing made of, for example, animal intestine. The above-mentioned casing includes bovine intestine (diameter 1
(approximately 0 cm), pig intestines (diameter 20 to 40 mm), sheep intestines (diameter approximately 15 to 22 mm), or edible and breathable materials similar in thickness to these can be used.

[0007] Then, one end of the casing filled with raw meat is fixed to a bar having a handle at one end, and the bar is rotated by the handle to spirally wind the casing around the bar. . The above-mentioned rod material is not particularly limited as long as it does not corrode or deform due to moisture, salt, smoke, heat, etc., has good cleaning properties, and has a smooth surface. It is most preferable to use stainless steel pipes. Further, the length of this bar material is approximately 80 cm, but it may be set as appropriate depending on the size of the smoke device used and the length of the casing. Furthermore, it is extremely important to select the thickness of the bar material so that the thickness of the casing used and the diameter of the wound material are within a certain ratio. For example, sheep intestine has a diameter of 16 to 22 mm, and pig intestine has a diameter of 23 to 40 mm.
It is preferable to use a rod with a diameter of approximately 10 cm in the case of bovine intestines, and by making the diameters of the casing and the rod approximately the same, a good and consistent spiral-shaped minced meat product can be obtained. The handle provided at one end of this bar is for rotating the bar around which the casing is wound, but the handle may be rotated by hand by the operator, or it may be rotated by an appropriate drive device. Alternatively, a bar may be installed in the bar and the handle may be rotated using power to rotate the entire bar. There is no particular limitation on the method of fixing the rod and the casing as described above, and C-type laundry scissors or a rubber band may be used. In addition, when attaching the casing to the bar, the casing is usually long, about 5 to 10 meters, and is heavy when filled with raw meat, so one end of the casing is attached to the end of the bar where the handle is. It is better to start winding it in a spiral shape, so that the spiral state can be made more uniform.

[0008] Then, the casing together with the bar material is dried and smoked at room temperature or slightly higher than room temperature to age and dry the raw meat inside the casing. Further, depending on the type of product, boiling may be further performed at 70 to 80°C until the center temperature reaches 63°C. The processing conditions in each of the above-described drying, smoking, and boiling steps are set depending on the type of product to be manufactured. For example, in the case of Wiener sausage, the drying process is at 55-65℃ for about 20-40 minutes, the smoking process is at 60-70℃ for 10-30 minutes, and the boiling process is at 70-80℃ for 30-40 minutes. It takes about 50 minutes. For non-heated foods such as salami sausages, after aging at room temperature for 6 to 10 hours, the drying process is carried out at 25°C.
20 minutes at 25℃ during the smoking process.
The process is repeated for about 30 minutes eight or more times, and finally dried at about 25° C. for 40 to 60 minutes. When producing salami sausage, as mentioned above, it is aged at about room temperature, dried,
When the smoking process is repeated, the raw meat becomes solid as if it had been coagulated by heat, not by thermal coagulation of proteins, but by the so-called sitting phenomenon.

[0009] After the raw meat is solidified within the casing through the above-described processes, the bar is pulled out in the length direction and removed from the casing. The paste obtained in this way has strong spring-like elasticity and does not return to its original shape even if the bar is removed.The center where the bar was located becomes hollow, so it has a spiral shape, and it has a spiral shape. It may be cut into lengths to produce meat products.

[0010] The manufacturing method of the present invention is for manufacturing a spiral-shaped paste product using the procedures and operations described above. Furthermore, the raw meat used may be changed depending on the type of product to be manufactured, or the processing conditions for drying, smoking, and boiling may be changed.

[0011] For example, when producing Wiener sausages, salted livestock meat (pork is the main ingredient, and meat from cows, horses, sheep, and goats is used alone or as a mixture of meats) is used as the raw material.
Use shredded meat made from Then, drying, smoking, and boiling are performed under the following processing conditions. Drying process temperature 55-65℃, time 20-40 minutes Smoking process temperature 60-70℃, time 10-30 minutes Boiling process temperature 72-80℃, time 30-50 minutes

[0012] In addition, when producing salami sausage, salted pork or a mixture of pork and beef is used,
No other meat is used. Non-heated foods such as salami sausage are made from salt-cured pork or a mixture of pork and beef, and after aging at room temperature for 6 to 10 hours, the following process is repeated 8 times, and finally the temperature is 40-6 at around 25℃
Dry for 0 minutes. Drying process temperature: 25℃, time approximately 90 minutes Smoking process temperature: 25℃, time approximately 23 minutes

[0013] The above-mentioned bar with a handle provided at one end is
A casing filled with raw meat may be wound using the following apparatus. For example, there are two vertical supports on the left and right, the first vertical support has a Y-shaped support at the upper end,
A receiving portion for a bearing is provided at the upper end of the second vertical support. Then, the tip of the bar having a handle and having a bearing at its base end is placed on the support portion of the first vertical support;
The bearing at the base end of the bar is fitted into the receiving part of the second vertical support to hold the bar horizontally so that it can rotate freely, and one end of the casing filled with raw meat is attached to the base end of the bar having a handle. Once the casing is attached to the bar, the casing can be wound continuously around the bar by rotating the bar using the handle so that the casing becomes spiral.

[0014] Also, there are two vertical supports on the left and right, and the first
A Y-shaped support is provided at the upper end of the second vertical support, and a shaft support that can hold the handle, bearing, and end of the bar is provided at the upper end of the second vertical support. The rod was placed on the support part of the first vertical support, and the other end of the bar was narrowly attached to the second shaft support part to rotatably hold the bar, and the raw material was filled with the material. Once one end of the casing is fixed to the end of the bar near the second vertical support, the handle may be rotated to rotate the bar to form the casing into a spiral shape and wind the casing one after another. As described above, the winding device in which the handle and the bar material can be separated has the following advantages. first,
Since the bar material is simply a pipe material, it can be produced extremely easily. In the processing steps after the winding step,
Since there are no handles or other extra structures, they do not get in the way of work, and no wasteful storage or processing space is required for drying, smoking, etc. Therefore, by forming several casings into a spiral shape using the above-mentioned winding device and then transferring the casings to a drying chamber or a smoking chamber, a minced meat product can be manufactured extremely efficiently.

[0015]

[Examples] Examples of the present invention are shown below. The raw meat is made by mixing ground beef and pork mince, adding appropriate amounts of salt, spices, sugars, binding materials, etc., and twisting the mixture thoroughly. The mixture was filled into a casing and tightly wound in a spiral around a bar with a diameter of 15 mm and a length of 80 cm set in the winding device having the bearing and handle described above, followed by a drying process at a temperature of 25° C. for 90 minutes. , the 23-minute smoking process is repeated a total of 8 times, and finally, the raw meat is dried at a temperature of 25°C for 50 minutes, and after the raw meat has matured and solidified, the bar with the casing attached is removed from the winding device, and the casing is removed again. A salami sausage was produced by extracting sticks from the sample. This salami sausage is
The average diameter of the whole is 49 mm, and the central cavity is 1
At 4 mm, the helix formed a closely spaced spiral shape and had sufficient three-dimensionality and volume.

[0016]

As explained above, according to the manufacturing method of the present invention, a spiral-shaped minced meat product can be manufactured extremely easily without requiring complicated operations or special processing equipment. Therefore, the production method of the present invention has extremely high practical value industrially. In addition, since the spiral-shaped minced meat product obtained by the present invention has an unprecedented shape, it is voluminous and looks good when packaged in bags for sale or displayed at stores. It is. Furthermore, when cut into appropriate lengths and served on a platter or as a side dish in bento boxes for sale, it becomes appetizing, or by adding decorations that take advantage of its three-dimensional shape. It can further stimulate the appetite and increase the product value.

Claims (3)

[Claims] [Claim 1] Raw material made by mixing pork with one or more of beef, horsemeat, mutton, and goat meat, grinding it into mince, adding salt, coloring agents, seasonings, etc., and thoroughly mixing the mixture. The meat is filled into a thin pipe-shaped casing, one end of the casing is fixed to one end of a bar, and the casing is spirally wound around the bar by rotating the bar. ,
Dry the casing together with the rod under constant temperature and humidity conditions.
The raw meat inside the casing is smoked and aged and dried.
A method for producing a minced meat product, characterized in that the bar material is removed after the raw meat has coagulated to produce a spiral-shaped minced meat product. 2. The method for producing a minced meat product according to claim 1, wherein the minced meat product is a wiener sausage or a salami sausage. [Claim 3] A claim characterized in that the raw meat is aged, dried, heated, coagulated, or solidified by sitting, by repeatedly drying and smoking the casing filled with the raw meat together with the bar material several times. A method for producing a paste product according to item 1 or 2.