JPH0581230B2 - - Google Patents

Description

[Detailed Description of the Invention] (a) Field of Industrial Use The present invention enables the use of poultry meat as a wide range of cooking ingredients by supplying each piece of meat in a wide and thin form. be.

(b) Conventional technology Traditionally, a part of beef ribs or tomobara has been bound with a meat binder, sold as bound meat, or cut and handled for a wide range of culinary uses. Techniques for doing so are publicly known.

For example, JP-A-56-144039, JP-A-53
This is similar to the techniques described in Japanese Patent Application Laid-Open No. 120059-20457 and Japanese Unexamined Patent Publication No. 120059/1983.

However, this was not done for poultry meat. The reason for this is that the thighs, breasts, etc. of poultry meat are much smaller and softer than those of beef, etc., making it difficult to cut using a slicing machine, and the shape after cutting is not suitable for meat. It is.

In addition, poultry meat is rarely stored frozen and is often served for human consumption relatively quickly after exsanguination and shedding of feathers.

(c) Problems to be Solved by the Invention The purpose of the present invention is to provide chicken meat, which is cheaper than beef and has ingredients as a diet food that does not cause obesity, and to expand the range of culinary uses several times over the current range.
In addition to improving the taste caused by the breadth of the meat by bonding not only chicken meat with each other but also with duck meat, there is also the generation of new tastes that have never existed before due to bonding with other poultry meat. .

In order to supply meat in this way, it is necessary to slice it using a slicing machine, but these meat chunks are small and soft, so it is difficult to use a slicing machine.

The present invention solves these problems by making it possible to bind and cut in a semi-frozen state by applying it to a slicing machine.

However, freezing poultry meat may discolor the surface and change the taste and texture, so in the present invention, the meat is placed with the glue still on the surface and frozen. be.

(d) Means for solving the problem The purpose of the present invention is as described above, and a method for achieving the purpose will be explained.

Remove some of the bones, tendons, and fat from the breasts and thighs of poultry, such as young birds, adult ducks, and ducks. This is bound together, left at room temperature for several hours, then frozen at -25°C to -30°C for several hours, and cut in a semi-frozen state using a slicer.

(e) Embodiments and operations The purpose and method of the present invention are as described above, and the structure of the present invention will be explained based on the method of the embodiment shown in the drawings.

FIG. 1 is a diagram showing the state from rounding to binding, and FIG. 2 is a diagram showing the process from binding to packing.

Whole chicken 1 is a healthy chicken that has been bled and defeathered, and the internal organs, cloaca, trachea, and esophagus are removed, and then the bone-in breast 2 is cut from the shoulder of the wing. Remove the bone from bone-in thigh 3.
These breast and thigh meats have streaks and fat, so by removing them and shaping them as in steps 4 and 5, they achieve a high level of quality, increase taste, and meet the requirements for diet food. .

Then, with the glue 5 still attached, a binder 6 is applied to the meat surfaces and bound together, and the meat is left at a temperature between 5° C. and 10° C. for about 1 hour to ensure sufficient binding.

Next, in order to increase the binding effect and make slicing easier, freeze at -25°C to -30°C for about 1 hour to strengthen the binding force.

Then, after about an hour, the meat is cut into slicer 7.
Change the thickness depending on the purpose and make sliced meat 8.
For example, the thickness should be about 2.2 mm for sukiyaki, and about 1.8 mm for shiyabu.

Thereafter, the slices are packaged in a container 9 with the width of the slices clearly defined, arranged in a show case, and sold over the counter.

10 in Fig. 2 is a perspective view of the bound meat, but there are not necessarily one piece of breast meat and one piece of thigh meat, but three, four pieces,
In some cases, five sheets are stacked and bound together. In addition, there are cases where only breast meat is bound, thigh meat is bound only, and duck or local chicken is added to these.

These give beautiful patterns and colors to the cross-section of slices, improve the texture by mixing the hard and soft meat, and create new tastes by combining them. Also, you can put thigh meat or breast meat that has been peeled in the middle.

Figure 3 shows flavored chicken roll 11 made from bound meat.
It shows. That is, breast meat and thigh meat are products in themselves, but the skin 5a that is peeled from them and the chicken neck part called ``konikku'' have a narrower scope of use than breast meat and thigh meat. The seasoned chicken roll 11 is made from these ingredients 5a and 13
The seasoned chicken roll 11 is constructed by effectively using the ingredients.

The manufacturing method is to first peel off the Kawa 5a, spread it out, place the seasoned garlic 13 (neck meat) on top of it, use this as the core, and add seasoned burdock, carrots 12, etc. It is rolled into a bowl, then simmered while being rolled and fixed from the outside, and then seasoned again. As a result, the hot taste and texture of burdock and carrots are matched with the garlic 13 and Kawa 5a, resulting in a good taste.

(F) Effects of the Invention Since the present invention is configured as described above, it has the following effects.

First, because the poultry meat remains dry and the poultry meat is placed on the outside to form the bound meat, even when sliced, the external shape is almost the same as that of the poultry meat. It can be safely consumed as food.

Second, until now, poultry meat has not been frozen, and it has been eaten after a relatively short period of time after exsanguination and feather removal. This is because poultry meat tends to change its surface color and texture near the surface when frozen. In order to form the bound meat of the present invention, freezing treatment is absolutely necessary, but in the present invention, since glue remains on the surface of the bound meat, the color of the surface may change even when frozen. This means that changes in the structure of the surface area are less likely to occur.

[Brief explanation of the drawing]

FIG. 1 is a drawing showing the path from the round to the binding, FIG. 2 is a drawing showing the path from the binding to the packaging pack, and FIG. 3 is an overall perspective view of the chicken roll. 1... Round, 2... Breast with bone, 3... Thigh with bone, 4... Special breast meat, 5... Special thigh meat,
6... Meat binding material, 7... Slicing machine, 8... Sliced meat, 9... Sliced meat packaging container, 10...
Bound meat.

Claims (1)

[Claims] 1. Remove bones, tendons, and part of the fat from the breasts and thighs of poultry, such as young birds, adult ducks, and ducks, and place the parts with the glue on the outer periphery, and apply a meat binding agent. The edible poultry is made by binding the poultry through a wafer, leaving it at room temperature for several hours, then freezing it at -25°C to -30°C for several hours, and cutting it in a semi-frozen state with a slicing machine. A method for producing bound meat consisting of, etc.