JPH07322855A - Production of canned edible meat having soft flesh - Google Patents

Abstract

PURPOSE:To obtain a canned edible meat, comprising soft flesh even using hard edible meat of aged waste domestic animal or waste chicken, not having flavor of unrefined rice wine, etc., by inhibition of its migration to meat, by treating animal meat or domestic fowl meat with unrefined rice wine, immersing the meat in lukewarm water and using the meat as a raw material for a canned edible meat. CONSTITUTION:Animal meat or domestic fowl is treated with an unrefined rice wine or unrefined soy source (aged unrefined soy source), the flesh is softened and becomes readily edible. The meat is immersed in lukewarm water, mixed with seasoning, optionally with vegetables, packed into a can, a bottle, or a bag and sterilized by heating to give a canned edible meat (including bottled meat and retort food) sufficiently retaining flavor of meat.

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 soft canned meat from livestock or poultry. According to the method of the present invention, canned meat with a soft meat quality can be produced from hard meat such as aged meat and chicken.

[0002]

2. Description of the Related Art Canned meat is obliged to be sterilized by the Food Sanitation Law by heating at 120 ° C. for 4 minutes or by a method having the same or higher effect. Such severe heating conditions harden the meat. As a method of preventing this, papain, a technique of softening meat with plant-derived proteolytic enzymes such as bromelain has been known for a long time, but it is difficult to use, and the degree of softening varies, or a bad odor occurs. there were. In addition, JP-A-61-15
Japanese Patent No. 2249 discloses a technique of heating and seasoning livestock meat using raw soy sauce to prevent the hardening of the tissue in the case of a retort food. However, in this method, both the meat and the raw soy sauce mixed seasoning solution are filled in a container and sterilized by retort after deaeration sealing, or the meat is mixed with the raw soy sauce mixed seasoning solution, boiled over low heat, and then filled in the container. Since the retort sterilization is performed after degassing and sealing, the action time of the enzyme of raw soy sauce is not enough,
Hard meat does not soften sufficiently, and it cannot be used for canned meat that is not seasoned with soy sauce.

[0003]

SUMMARY OF THE INVENTION The present invention has been made for the purpose of solving the above-mentioned drawbacks, and uses hard meat such as meat, poultry, especially aged livestock and abandoned chicken. The present invention also aims to provide a method for producing a canned meat that can produce a soft meat canned even if the type of canned food is not seasoned with soy sauce.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to achieve such an object. As a result, the meat or poultry meat is treated with mash and blanched, and this can be used as a raw material for canned meat. When produced, the obtained canned meat is not hardened even by high temperature sterilization during canning production, and the flavor of moromi does not transfer to meat, and it was found that a soft canned meat can be obtained and the present invention was completed. It was That is, the present invention relates to a method for producing a canned meat product having a soft meat quality, which comprises treating livestock meat or poultry meat with mash and blanching, and using this as a raw material to produce a canned meat product. Meat such as beef, pig, horse and sheep is used for the livestock meat in the present invention, and chicken, duck meat, turkey meat and the like are used for poultry meat. However, it is particularly preferable to use a hard meat such as aged livestock meat, abandoned chicken meat, carcass meat, and stink meat, because these meat quality are softened and made easy to eat. In addition, although liquor, alcoholic mash, soy sauce mash, etc. are used as the mash, it is particularly preferable to use soy sauce mash (aged soy sauce moromi) from the viewpoint of softening the meat quality or improving the flavor of the meat.

In general, canned meat is prepared by slicing or slicing raw meat and poultry meat, blanching it in boiling water, adding seasoning, and optionally vegetables, and filling it in cans, bottles, bags or other containers. It is produced by heat sterilization (in the present invention, not only cans, but also those filled in bottles, bags and other containers are called canned goods). At this time, it is advisable to perform the moromi treatment before boiling in hot water. As a result, the color of the moromi disappears, and for the processed meat that does not use soy sauce as a seasoning, the softening method using soy sauce or other moromi can be used. The method of treatment with moromi in the present invention is a small amount of moromi, in particular meat as it is in soy sauce moromi, or a method of immersing tenderized meat, tumbling using a rotary massager, meat and a suitable soy sauce moromi in a large container, etc. There is a method of adding moromi mash and adding water so that the meat is soaked, a method of mashing soy sauce mash and injecting it, and the like can be appropriately selected. In the present invention, the concentration of moromi can be arbitrarily set according to the purpose of use, but it is usually about 5 to 20% by weight based on the weight of meat. The processing conditions are 0-40 for these meats.
It is desirable to immerse the mash at the above concentration for 1 to 48 hours, preferably 5 to 15 ° C for 1 to 24 hours. It is desirable to dilute the moromi with water about 5 to 20 times before use. In this way, the enzyme in moromi acts effectively, and the flavor of moromi is not transferred to meat,
It is possible to obtain meat that is soft and retains a sufficient meat flavor. As described above, when processed with soy sauce mash, blanched, sealed as canned (including bottled and retorted food) and sterilized by heating, processed meat or processed poultry meat having a soft and pleasant taste and texture can be obtained. The processed meat product obtained by the method of the present invention can be used for other food products that do not use soy sauce, such as livestock meat Yamato boiled meat, boiled meat boiled meat, vegetable meat boiled meat, grilled chicken meat, and yakitori. For example, it can be used as a can of many cooked foods such as curry, stew, borscht, and hayashi.

Next, the present invention will be specifically described with reference to examples.

[Example 1] One piece after removing meat and fat from beef carcass
It was cut into pieces of meat of ~ 2 kg, frozen in the latter half, and sliced to a thickness of 5-6 mm using a slicer. On the other hand, weigh the soy sauce mash to be 5% by weight of the meat and add water to adjust the weight to 60% by weight of the meat.
The sliced meat was put into this liquid and immersed in a refrigerator overnight.
This was blanched in boiling water at 90 ° C. for 3 minutes, drained, and filled in flat No. 3 type cans in an amount of 50 g each. Separately, soy sauce 25 parts by weight, sugar 15
To 100 parts by weight of water, 2 parts by weight of wheat flour, 0.2 parts by weight of powdered agar, and 1 part by weight of sodium glutamate to make 100 parts by weight, which is heated to 80 ° C. to prepare a seasoning solution, and a can filled with meat pieces is charged with 45 g. Each was added. After double-tightening this can with a seamer according to a conventional method, heat sterilization was performed while rotating the contents using an internal rotating retort at 115 ° C for 45 minutes while rotating the contents at a speed of 10 rpm, and water cooling. I got canned beef Yamato.

[0007]

[Comparative Example 1] As in Example 1, the meat was semi-frozen with 1 to 2 kg of beef and sliced to a thickness of 5 to 6 mm.
Without soaking in soy sauce moromi like above, it was left in the refrigerator overnight as it was, and in the same manner as in Example 1 below, a canned beef Yamato boiled was obtained.

[0008]

[Example 2] 15 × 15 × one piece of abandoned chicken thigh meat excluding foreign matter
Sliced to 10 mm. On the other hand, weigh the soy sauce mash to make it 10% by weight of the meat, add water to adjust the weight to 2/3 of the meat, and soak the minced meat in this solution. Soaked in the refrigerator overnight. This was blanched in boiling water at 90 ° C. for 3 minutes to drain the water, lightly bake, then lightly sprinkled with salt, and filled in flat No. 3 type cans at 50 g each. After double-tightening this can with a seamer by a conventional method, heat sterilization is performed while rotating the contents using an internal rotating retort at 120 ° C for 30 minutes at a speed of 10 revolutions per minute, followed by water cooling, Yakitori salted canned food was obtained.

[0009]

[Comparative Example 2] Waste chicken thigh meat similar to that of Example 2 was used.
Put it in the refrigerator overnight without soaking it in soy sauce moromi, boil it in 90 ° C hot water for 3 minutes, drain the water, lightly bake it, and lightly sprinkle salt on it, then flatten type 3 50 g of each can was filled in a can, and then Yakitori salted canned food was obtained in the same manner as in Example 2.

In order to confirm the effect of the present invention, the quality of the product of the example and the product of the comparative example were compared by sensory evaluation. Sensory evaluation was carried out by a two-point preference method using 20 trained panelists. The results are shown in Table 1.

[0011]

[Table 1]

As a result, the method according to the present invention was statistically significantly favored in all cases, because it had moderate softness.

[0013]

INDUSTRIAL APPLICABILITY In the method for producing livestock meat or processed poultry meat according to the present invention, the raw material livestock meat or poultry meat before cooking is dipped in moromi and blanched to make the meat soft even in the high temperature heat sterilization step It is possible to obtain a processed meat canned product that does not have an offensive odor or powderiness. Also, processed meat products that do not use soy sauce as a seasoning can be softened by using soy sauce moromi.

Claims (4)

[Claims] 1. Treating livestock or poultry meat with mash,
A method for producing canned meat with a soft meat quality, which is characterized by blanching and using this as a raw material. 2. The method according to claim 1, wherein the moromi is soy sauce moromi. 3. The method according to claim 2, wherein soy sauce moromi is diluted with water before use. 4. The production method according to claim 1, wherein the livestock meat and the poultry meat are aged livestock meat and abandoned chicken meat.