JPH0327187B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing roasted pork for instant noodles, which is mainly used as an ingredient for instant cutlet ramen.

[Conventional technology]

Grilled pork is often used as an ingredient in instant noodles, especially instant ramen, but in the past, thigh meat, which is almost 100% lean, was used for grilled pork for instant noodles. This is because the roasted pork used for instant noodles is freeze-dried and has less moisture.
This was because the fatty part, which is a mixture of fatty meat and lean meat, separates from the fatty part, which is a lump of fat, and the lean part, which contains almost no fat, and the grilled pork falls apart and loses its commercial value.

[Problem that the invention seeks to solve]

However, grilled pork used in ramen etc. is generally considered to be more delicious if it contains a moderate amount of fat.
Since this is said to be a consumer's preference, there was a problem in that if roasted pork with only lean meat as described above was used, the product would not suit the consumer's tastes. Additionally, if we put roasted pork with only lean meat in a container with instant noodles, the noodles would be so dry that the roasted pork would become even drier than ours, and it would break into pieces during transportation. .

In view of the above circumstances, it is an object of the present invention to provide a method for producing roasted pork for instant noodles, which allows grilled pork with a mixture of fat and lean meat to be used for instant noodles, and prevents the lean portion from further drying. The purpose is

[Means for solving problems]

In order to achieve the above object, the method for producing roasted pork for instant noodles according to the present invention includes roasted pork containing freeze-dried fat that has been sliced into 1 to 4 mm pieces and seasoned.
It is characterized by having a process of spraying steam at a temperature higher than the melting point of the fat for a predetermined period of time.

[Effect]

By doing the above, the fat content of the melted fat permeates into the lean meat and increases the binding force between the fat and lean meat, and at the same time, the fat content of the fat forms a coating on the outer surface of the lean meat, preventing further leakage from inside the lean meat. Prevent dehydration.

〔Example〕

Hereinafter, the present invention will be explained in detail based on examples.

First, cut a chunk of grilled pork containing fatty meat such as pork belly into a predetermined size and slice it into a thickness of about 2.5 mm.
The sliced roasted pork as shown in FIG. 1 is marinated in a seasoning containing sugars, soy sauce, salt, spices, natural antioxidants, etc. for flavoring. The thickness of the slices should be in the range of 1 to 4 mm, since it is necessary that the slices be thick enough to allow hot water to pass through when reconstituted for eating. Further, the sliced food may be soaked in the seasoning for about 3 hours, but it may be soaked for longer if necessary.

Next, the roasted pork seasoned as described above is pre-frozen and then freeze-dried. This freeze-drying reduces the moisture content of roasted pork to about 3%.

Next, steam at about 70℃ is applied to this freeze-dried pig.
Spray for about 60 minutes. The fat melting point of grilled pork fat is
Although it varies depending on the feed given to the pig, the temperature is about 30°C or higher.For example, if steam at about 70°C is sprayed on grilled pork whose melting point is about 40°C for 60 minutes as described above, the fat part 1 will melt. The fat melts and penetrates into the lean side 2. Therefore, at the joint surface 3 between the fatty meat portion and the lean meat portion, the fat on the fatty meat side digs into the lean meat side, and the bond between the fatty meat and the lean meat is enhanced. Further, the melted fat content of the fatty meat flows to the outer surface of the lean meat due to the blowing force of the steam. Therefore, the outer surface of the red meat is coated with oil and fat, and the water remaining inside the red meat is prevented from being dehydrated any further. Furthermore, since Escherichia coli is generally killed by applying heat to about 60°C for about 30 minutes, spraying steam under the above conditions also has a sterilizing effect on E. coli. Note that the temperature and time of the steam sprayed onto the freeze-dried roasted pork are not necessarily limited to approximately 70°C and 60 minutes as described above. Since it is over 30℃, this approximately 30℃
Approximately 100 or more and does not impair the quality of grilled pork
It is only necessary to set an appropriate temperature within the range of 0.degree. According to experiments, the above-mentioned effects were sufficiently achieved even under conditions such as a steam temperature of 60 minutes and a spraying time of 70 minutes.

After completing the process of spraying steam onto the roasted pork freeze-dried as described above, the desired roasted pork for instant noodles can be obtained by performing a sorting process and a weight inspection process.

The roasted pork for instant noodles produced in this way is used by placing it in a container with the instant noodles, but as mentioned above, the outer surface of the lean meat is coated with oil and fat, so there is no dehydration from within the lean meat. This also prevents the noodles from becoming too dry due to the moisture in the lean meat being absorbed by the noodles.

It goes without saying that the roasted pork for instant noodles produced by the method of the present invention can be used as any instant noodle tool other than the above-mentioned cutlet ramen.

〔Effect of the invention〕

As is clear from the above explanation, according to the method for producing roasted pork for instant noodles according to the present invention, the fat in the fatty meat permeates into the lean side, increasing the binding strength between the fatty meat and the lean meat. Even when used, the lean meat and fat of the produced roasted pork for instant noodles do not fall apart, and the roasted pork containing such fatty meat can be commercialized as an ingredient for instant noodles. Furthermore, since a film of oil and fat is formed on the outer surface of the lean meat, even if it is placed in a container with instant noodles, the noodles will not absorb water and become even drier, making it suitable for long-term storage.
The roasted pork is not broken into pieces during transportation, etc., and the product value is improved.

[Brief explanation of drawings]

FIG. 1 is a perspective view of sliced grilled pork.

Claims (1)

[Claims] 1. A method for producing roasted pork for instant noodles, comprising the step of spraying steam at a temperature higher than the melting point of the fat for a predetermined period of time on roasted pork containing freeze-dried fat that has been sliced into 1 to 4 mm pieces and seasoned.