JPH0445770A - Preparation of processed animal meat - Google Patents

Abstract

PURPOSE:To obtain the subject processed meat having luxurious hand-made feeling and excellent hygienic state in large quantities by exposing an end of washed bone from a casing material and filling raw meat into the casing material containing the bone as a core. CONSTITUTION:A washed bone 4 is produced by boiling and completely sterilizing a bone and completely removing the attached materials such as periosteum and meat scrap from the bone. Raw meat is crushed with a chopper, etc., salted, aged and mixed with spices. The obtained meat raw material is put into a metering and filling apparatus and is filled into a casing material 6 through a filling nozzle together with the above washed bone 4. An end or both ends of the washed bone 4 are exposed from the casing material 6 and the meat raw material is filled in a space around the washed bone 4 used as a core to obtain the objective processed meat 8.

Description

DETAILED DESCRIPTION OF THE INVENTION "Industrial Application Field" The present invention relates to a method for manufacturing processed meat products, and in particular, a method for manufacturing processed meat products, in which a casing material is integrally filled with small pork chunks and pork ribs,
The present invention relates to a method for producing a processed meat product obtained by drying, smoking, and steaming the integrated processed product.

``Prior Art'' Traditionally, bone-in livestock meat with meat left around the pork bone has been commercialized as spare ribs, and it has been common practice to enjoy the product by biting into it.

In addition, sausages or the like that are machined with a regular stick inserted into them to make them easier to hold and eat have become quite popular.

Therefore, Oganito developed a method for producing sausage-shaped processed meat products that can quickly and integrally fill pig intestine casing material with amorphous pig ribs, small meat chunks as raw meat, and minced meat. (Refer to Japanese Patent Application Laid-Open No. 63-279744).

``Problems to be Solved by the Invention'' The above-mentioned conventional manufacturing method developed by the applicant involves integrally filling pork casing material with bones and raw meat, such as small chunks of meat or minced meat. The aim was to obtain processed meat products with unprecedented umami by subtracting the umami from the meat.

In the conventional manufacturing method, bones are integrally packed with raw meat into a casing material, and then dried, smoked, and boiled. However, as a result of subsequent research, although these manufacturing processes are essential for commercializing and sterilizing processed meat products, in the boiling process, it is necessary to compare the flavor of the stuffed pork ribs. However, it is not possible to bring out the flavor components in the bones in the basolateral bones unless the conditions such as heating time and heating temperature are set at high temperatures and over a long period of time. It turned out that this was just a process to achieve the effect of the established sterilization standards for edible food. On the other hand, it has been found that when heated at low temperatures for long periods of time, not only is the production efficiency of processed meat products poor, but also the flavor cannot be brought out.

In addition, when setting heating conditions such as time and temperature with the aim of bringing out this flavor component, even if it is covered with a casing material, the flavor of the raw meat that is legally filled will be reversed. The problem was that the meat was washed away in the boiling water and was no longer of much commercial value as a processed meat product.

Furthermore, in order to preserve the flavor of bones that are legally filled, the sterilization of the bones must be limited to a light boil; some bones are used in conditions close to fresh bones; However, it is difficult to gauge the freshness of bones collected from other sources.
Hygiene control for producing processed meat products tends to be extremely unsanitary, and contamination with various bacteria and growth of microorganisms have become problems.

On the other hand, in the manufacturing method in which sausages and the like are pierced with regular sticks, the sausages and sticks each have a fixed shape, so they are processed in large quantities by mechanical work.

However, since the ribs described above vary depending on the growth state of the pig and the location of the rib, it has been difficult to mass-produce them using industrial mechanical operations.

The present inventor has developed a method of processing pork ribs, many of which have been disposed of until now, by integrally filling raw material inner materials such as small meat chunks or ground meat with pork ribs in a casing material such as natural pig intestines. The purpose is to provide a method for producing hygienic processed meat products by making processed products, drying them, smoking them, and steaming them.

``Means for Solving the Problems j'' The present invention is configured as follows as a means for achieving the above object.

After the bones are completely sterilized by boiling, the periosteum and meat pieces adhering to the bones are completely removed to prepare washed bones.The raw meat is crushed with a chopper, etc., and the salted meat is aged and spices are prepared. Prepare the raw meat material mixed with and put it into the quantitative filling machine body, fill the raw meat material and washed bones sent from the quantitative filling machine body into the casing material with the filling nozzle, and fill one or both ends of the washed bones. This is a method for producing a processed meat product, characterized in that raw meat is filled around the washed bone with the washed bone exposed from the casing material.

In addition, the most suitable manufacturing equipment for use in the above-mentioned method for manufacturing processed meat products is one that uses curved pork ribs.
- By developing a device with an improved filling nozzle on the main body of a fixed-quantity filling machine, which was previously done manually for each book, the aim is to make it possible to some extent to produce large-scale mechanical production of processed meat products.

"Example" Embodiments of the present invention will be described below with reference to the drawings.

The illustrated embodiment shows a method for manufacturing processed meat products using pork ribs as bones, natural pig intestines or edible intestines as casing materials, and small pork chunks or ground meat as raw meat.

Fig. 1 is a side view of the quantitative filling machine main body used in the method of the present invention, Fig. 2 is a cross-sectional view of the filling nozzle of the main body, Fig. 3 is a block diagram showing the manufacturing process of the present invention, and Fig. 4 FIG. 2 is an explanatory diagram showing the manufacturing process.

In the quantitative filling machine main body which is a manufacturing device, a filling nozzle 2 extending from the filling machine main body 1 is formed under pressure. The filling nozzle 2 is formed in the shape of a vibrator with a predetermined thickness so that a predetermined amount of the raw meat material 5 is sent out from the filling nozzle 2 . The tip portion 2a of the filling nozzle 2 is formed to be curved in the axial direction to correspond to the degree of curvature of the bone to be washed 4, and has a guide recess 3 in which the bone to be washed 4 fits along the axial direction of the outer periphery thereof. is formed. That is, the cross-sectional shape of the filling nozzle 2 in which the guide recess 3 is formed is approximately crescent-shaped.

Note that the quantitative pressure feeding mechanism, drive mechanism, etc. of the quantitative filling machine main body 1 are the same as those of conventional filling machines, so their explanations will be omitted.

Next, the manufacturing process will be explained.

First, fresh pork ribs are sterilized by heating in hot water over 90 degrees Celsius for about two and a half hours. This completely removes the scum and odor from the pork ribs (and makes it possible to peel off the meat pieces, periosteum, cartilage, etc. attached to the pork ribs so that they can be easily removed). If the temperature is too high, the core temperature will be lower than that and the bone marrow inside the pork ribs will not be able to dissolve.
This is because if the time is less than half an hour, the complete sterilization effect on pork ribs cannot be obtained.

Wash the heat-sterilized pork ribs for 10 minutes while pouring hot water at 40 to 50"C, and remove the deposits that can be peeled off from the pork ribs after the heat sterilization. Next, wash the pork ribs. Brushing. From the heat sterilization process to the brushing process described above, deposits on the inside and outside of pork ribs can be completely removed. If there is periosteum etc. attached to the pork ribs, the product itself may This is because the freshness deteriorates quickly (and the storage period is shortened, which tends to cause problems in terms of hygiene management).

The pork ribs thus obtained are dried to obtain completely sterilized washed bones 4. This makes it possible to suppress the growth of microorganisms that are already present in the raw meat from the inside when the pork ribs are integrally packed into the pig intestine with the raw meat, making it extremely hygienic.

Next, after crushing the raw meat such as small chunks and ground meat using a chopper or the like, the salted meat is aged and mixed with spices to obtain the raw meat 5. At this time, in order to ripen the raw meat material 5 in a short time, starch, cornstarch, etc. are not mixed in. As a result, the dark period for ripening is short, which suppresses the growth and development of microorganisms and prevents the contamination of external bacteria. It also has a suppressive effect. Thereafter, the raw meat material 5 thus obtained is put into the quantitative filling machine main body 1.

On the other hand, a natural pig intestine 6, which is a casing material prepared in advance, is thoroughly rinsed with lukewarm water to remove salt, and is set in the filling nozzle 2 of the quantitative filling machine main body 1.

At the tip portion 2a of the filling nozzle 2 of the quantitative filling machine main body 1,
As described above, the guide recess 3 for the washing bone 4 is formed, and after the washing bone 4 is placed in the guide recess 3, it is slid to the tip portion 4a of the washing bone 4, which is the end of the pig intestine 6. Ligate the pig while sliding the end of the cleaned bone 4!
The raw meat material 5 is legally filled into the chamber 6 together with the washed bones 4. Then, the pig intestine 6 is cut and ligated at the proximal end portion 4b of the washed bone 4, and the filling operation is completed. This completes the semi-finished meat product 7. At this time, one or both ends of the washed bone 4 are left protruding from the pig intestine 6, and the end is not cased.The ligation work is performed by tying the end of the pig intestine 6 with cotton thread or by tying the end of the pig intestine 6 several times. Twist it and tie it so that the raw meat material 5 does not protrude.

The semi-finished product 7 completed through the above manufacturing process is dried for 10 minutes at room temperature of 75°C. After drying, it is smoked for 15 minutes at a room temperature of 75°C, and then steamed for 25 minutes at a room temperature of 90°C. The manufacturing process from semi-finished product 7 to steaming is as follows:
Since the process can be carried out in a total time of 50 minutes, the requirements of conventional legal standards can be fully met and mass production can be carried out. In addition, since the above process involves steaming without boiling in hot water, it is possible to suppress the flavor from flowing out from the raw meat material 5 and the pork 11!6 which is the casing material, compared to boiling in hot water. After this steaming, the final product 8 is obtained by cooling and packaging.

Although the above embodiment describes a method for producing processed meat products, it can also be used for processed marine products, cooked processed products, and the like.

In addition, the raw meat material is prepared by mixing necessary seasonings such as spices with the extract obtained by separately steaming pork bones and condensing and cooling, and then the raw meat material and the pork ribs are combined together. Alternatively, processed meat products may be made by filling the container with the liquid.

Further, instead of the washed bones, for example, an edible or inedible core material impregnated with spices may be used. In this case, by integrally filling core materials impregnated with various spices without mixing spices into the raw meat material, various flavors can be obtained depending on the core materials.

``Effects of the Invention'' As shown above, the present invention prepares washed bones 4 by completely sterilizing bones by boiling, and then completely removing attachments such as periosteum and pieces of meat attached to the bones. After pulverizing the inside with a chopper or the like, the raw meat material 5, which has been salted and aged and mixed with spices, is put into the quantitative filling machine main body, and the raw meat material 5 sent from the quantitative filling machine main body 1 and the washed bones 4 are combined. A processed livestock product formed by filling a casing material 6 with a filling nozzle 2 and filling raw meat material 5 around the washed bone 4 with one or both ends of the washed bone 4 exposed from the casing material 6. This is a manufacturing method.

Therefore, when the washed bones 4 are packed into the pig intestine 6, which is a casing material, together with the raw meat material 5, the growth of microorganisms that are already present in the raw meat can be suppressed from the inside, which is extremely hygienic.

Further, since the raw meat material 5 and the washed bone 4 are integrally filled into the pig intestine 6, which is a casing material, it is possible to mass-produce a high-class, handmade-looking processed meat product by mechanical mass production.

[Brief explanation of the drawing]

Figure 1 is a side view of the quantitative filling machine used in the method of the present invention, Figure 2 is a cross-sectional view of the filling nozzle, Figure 3 is a block diagram showing the manufacturing process of the present invention, and Figure 4 is a diagram showing the manufacturing process. FIG. 5 is a perspective view of a processed meat product produced by the method of the present invention. ■... Quantitative filling machine body, 2... Filling nozzle, 3... Guide recess, 4... Washing bone, 5... Raw meat material, 6... Casing material, 7... Half Product, 8...Final product. Fig. 2 Fig. 3 Procedures Manual June 20, 1991 Patent Application No. 150618 of 1990 2, Name of the invention Process for manufacturing processed meat products 3, Person making the amendment Address related to the case ( Residence) Name

Claims (1)

[Claims] After completely sterilizing the bones by boiling, the periosteum and pieces of meat adhering to the bones are completely removed to prepare washed bones, and the raw meat is crushed with a chopper, etc. Raw meat material that has been cured and aged in salt and mixed with spices is prepared and put into the quantitative filling machine body, and the raw meat material and washed bones sent from the quantitative filling machine body are filled into the casing material with a filling nozzle, and the washed bones are 1. A method for producing a processed meat product, characterized in that one or both ends of the meat are exposed from a casing material, and raw meat material is filled around the washed bone as a core.