JPH0659192B2 - Manufacturing method of processed meat and fish products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to a food product, and relates to an industrially advantageous method for producing a processed meat / fish meat product.

The meat and processed meat products of the present invention are the same or different kinds of meat pieces in various shapes and forms, for example, beef, horses, pigs, sheep, seafood and other meat pieces, which are arbitrarily selected and adhered to each other. The purpose of the invention is to obtain a processed meat / fish meat product obtained by the above, and a bound meat generally called.

[Conventional technology]

As a method of utilizing irregularly shaped or small, low-commercial-value scraps that are generated during the meat processing process and are not used for the original meat processing, multiple pieces of meat are bonded using an alkaline substance The method of re-processing into shape and texture to increase the commercial value is taken. Generally, as an alkaline substance, it is possible to bond meat and its processed products by using burned or unbaked products of egg shells, shells, bone meal, phosphates, potassium carbonate, sodium carbonate and other substances. Is already known. However, when these alkaline substances are used, the odor that is peculiar to alkaline substances when edible,
Occurrence of an offensive odor was unavoidable. By neutralizing the offensive taste and odor peculiar to this alkaline substance with an acidic substance,
Although solved, the major drawback was that if the meat pieces were neutralized before being bonded, the adhesive capacity would be significantly impaired.

[Problems to be Solved by the Present Invention]

Coated fumaric acid is employed here. The coated fumaric acid is obtained by coating the surface of fumaric acid particles with fats and oils, and the fumaric acid content is arbitrary, for example, 82 to
An example is 80% (by weight). The melting point of fats and oils used for coated fumaric acid is 60 ° C. or higher, and at low temperatures of 10 ° C. or lower, which is a general manufacturing condition in meat processing, fumaric acid, which is an acidic substance, directly reacts with an alkaline substance,
Further, the low pH does not adversely affect the meat itself and does not inhibit the effect of the alkaline substance at the adhesion stage.

Alkaline substances used in the present invention include calcined calcium as shell calcined calcium, egg shell calcined calcium, bone calcined calcium, and uncalcined calcium as shell calcined calcium, egg shell calcined calcium, bone calcined calcium, coral calcined calcium and others. One or more of these alkaline substances are used.

Multiple pieces of meat, using a combination of fumaric acid and an alkaline substance, by using and heating the meat after bonding,
The bond becomes stronger.

That is, upon heating, the oil and fat used for coating melts and fumaric acid elutes and reacts with the alkaline substance.

In the present invention, the combined use ratio of the alkaline substance and the coated fumaric acid can exert the effect when the amount (weight) of the fumaric acid coated is 5 parts or less relative to 1 part of the alkaline substance. In addition, the combined amount of the alkaline substance and the fumaric acid coated is 0.2 to 5% (the same as the weight% or less), preferably 0.6 to
It may be used in the range of 2%.

Hereinafter, the present invention will be described with reference to experimental examples and examples.

Experimental Example 1 Neutralization Test of Alkaline Substance with Coated Fumaric Acid A 0.3% aqueous dispersion of calcined shell calcium was prepared, and coated with fumaric acid 0.12%, 0.24%, 0.36%,
Add 0.48% and 0.6% of each amount, and add 30% at 65 ℃.
The pH after heating for 20 minutes and cooling to 20 ° C. was determined by the glass electrode method, and the taste and odor peculiar to alkali were determined by sensory test. The sensory test is for 10 people (average age 25)
Tasting by panel, A (good) ~ C (normal) ~ E
The evaluation was made in 5 grades of (poor).

Experimental Example 2 Binding Test in Minced Meat Bone (animal bone) calcined calcium and coated fumaric acid are mixed in the following composition, and the minced pork (peach minced meat 3 mm minced) is stirred and mixed with a mixer. This is filled in a vinyl chloride casing tube and boiled at 80 ° C. for 40 minutes. After being rapidly cooled with tap water, it was stored at 5 ° C. for 24 hours, and the binding property at that time was measured with a card meter (IIO Electric Co., Ltd.).

Experimental Example 3 Binding test on squid meat Egg shell calcined calcium and coated fumaric acid were mixed in the following composition and added to squid meat cut to 1 × 3 cm, and mixed well.
A mixture of calcined eggshell calcium and normal fumaric acid which is not coated is similarly mixed with squid meat. This is vacuum-packed, left to mold in a retainer for 2 hours, and then molded at -20 ° C for 48 hours.
Store frozen for an hour. After frozen storage, slice into 1 cm thickness and bake in a frying pan to measure taste, smell and texture by sensory evaluation. Also, the degree to which the meat comes off when baking
(Peels off) ~ △ (Slightly peels off) ~ X (Peels off)
It was evaluated in three stages.

[The evaluation method of taste and smell is the same as in Experimental Example 1] Example 1 To 100 parts of pork thigh meat cut into 2 cm squares of the binding cutlet, 0.3 parts of calcined shell calcium and 0.36 part of coated fumaric acid were added and mixed. This is vacuum-packed, left to stand in a retainer for 2 hours, and then molded and stored at -20 ° C for 48 hours. Freeze-preservation. Fried.

The binding Tonkatsu thus obtained does not have the peculiar taste and smell of alkali, and the meat pieces are not peeled off.
The texture was good.

Example 2 Fish bound steak To 100 parts of cod white meat cut into 1 cm square, 0.5 part of uncalcined shell calcium and 0.6 part of coated fumaric acid were added and mixed. This is vacuum-packed, left to mold in a retainer for 2 hours, and then frozen and stored at −20 ° C. for 72 hours. After cryopreservation, slice into 1 cm thick pieces, sprinkle an appropriate amount of salt and black pepper, and bake in a frying pan. The thus obtained fish meat-bound steak had no peculiar taste or odor peculiar to alkali, and the pieces of meat did not come off or break when cut with a knife, and had good flavor and texture.

Claims (2)

[Claims] 1. A method for producing a processed meat / fish meat product, which comprises using a plurality of pieces of meat in combination with a coated fumaric acid and an alkaline substance. 2. The method for producing a processed meat or fish meat product according to claim 1, wherein the alkaline substance is calcined calcium or uncalcined calcium.