JPH0338817B2 - - Google Patents
Info
- Publication number
- JPH0338817B2 JPH0338817B2 JP58051707A JP5170783A JPH0338817B2 JP H0338817 B2 JPH0338817 B2 JP H0338817B2 JP 58051707 A JP58051707 A JP 58051707A JP 5170783 A JP5170783 A JP 5170783A JP H0338817 B2 JPH0338817 B2 JP H0338817B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- pieces
- pressure
- salted
- lid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013372 meat Nutrition 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 16
- 238000009938 salting Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 230000000391 smoking effect Effects 0.000 claims description 2
- 230000000737 periodic effect Effects 0.000 claims 1
- 150000003839 salts Chemical class 0.000 description 12
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 4
- 235000011613 Pinus brutia Nutrition 0.000 description 4
- 241000018646 Pinus brutia Species 0.000 description 4
- 238000009826 distribution Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000015242 cooked ham Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000004005 nitrosamines Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/32—Apparatus for preserving using solids
- A23B4/325—Apparatus for preserving using solids with inorganic salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/021—Preserving by means of inorganic salts with apparatus adapted for gaseous preserving agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
- A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明は、肉片を塩づけの間可変圧力に暴露
し、次に慣用の乾燥法及び/又は燻製法にかける
ことからなる、天然塩づけ生肉製品を製造する方
法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing naturally salted raw meat products, which comprises exposing the pieces of meat to variable pressure during salting and then subjecting them to conventional drying and/or smoking methods. .
天然塩づけ生肉製品の従来の製造の場合には、
数週間に亙つて延長する時間のかかる本塩づけが
行われるが、この塩づけの際肉片は塩づけ用の塩
の中間層に層状に寝かされて変化される。この所
謂乾式塩づけは、大きな時間浪費の他に、肉片に
関して所望された均一の塩の分配が、肉片の大き
さ及び品質ならびに他の多くの要因に依存するた
めに常に不均一にならざるを得ないという欠点を
有する。この場合には一般に塩づけ過剰になり、
それに応じて最終製品における味覚の損失を招
く。 In the case of conventional production of naturally salted raw meat products,
During the salting process, which takes a long time and lasts for several weeks, the pieces of meat are laid in layers in an intermediate layer of salt. This so-called dry salting, besides being very time consuming, always results in an uneven distribution of the desired uniform salt over the pieces of meat, depending on the size and quality of the pieces as well as many other factors. It has the disadvantage that it cannot be obtained. In this case, it is generally over-salted;
This results in a corresponding loss of taste in the final product.
ハム製造の場合、肉片を塩づけの間可変圧力な
暴露することは公知である。 In the case of ham production, it is known to expose pieces of meat to variable pressure during salting.
これに関して***国特許出願公開第3002636号
は、肉片を2個の圧力ロールの間に通過させる
際、肉の細胞壁を破壊する高い局部的圧力を形成
する装置を開示している。従つて同装置は、細胞
蛋白を分解しなければならない料理用ハムの製造
用のみ特定されている。 In this regard, DE 30 02 636 A1 discloses a device which creates a high local pressure which destroys the cell walls of the meat when the piece of meat is passed between two pressure rolls. The device is therefore only specified for the production of cooked ham, where cellular proteins must be broken down.
これに対して***国特許出願公開第2818862号
は、肉片が、前塩づけを促進する異なるガス圧に
暴露される構造の旋回ドラムを記載している。 In contrast, DE 2818862 A1 describes a rotating drum in which the pieces of meat are exposed to different gas pressures which promote pre-salting.
***国特許出願公開第2756959号は、付形方法
及び乾燥方法の範囲で残留水を塩づけ済みハム片
から静圧の適用下に圧出して、一種のビユンドナ
ー・フライシユ(Bundner Fleisch)を作る方法
のみを取扱つている。同様にしてヴユンテンベル
ク高地方式による乾式塩づけの場合にも、肉片は
容器内で時間のかかるやり方で4〜6週間押え石
の圧力に暴露される。 German Patent Application No. 2756959 describes a method for producing a type of Bundner Fleisch in which residual water is forced out from salted ham pieces under the application of static pressure within a shaping and drying method. We only deal with Similarly, in the case of dry salting according to the Wüntenberg-Highland method, the pieces of meat are exposed to the pressure of a presser stone in a container in a time-consuming manner for 4 to 6 weeks.
本発明の基礎には、塩づけ肉製品を、従来より
も著しく迅速であるばかりではなく、最終品質に
おいて従来可能であつたよりも塩が少なく、より
一層均一に製造することができるという目的をも
つて、前期の時間のかかる方法を変更するという
課題がある。 The basis of the invention is that salted meat products can be produced not only significantly faster than previously, but also with less salt in the final quality than previously possible and more uniformly. Therefore, the challenge is to change the time-consuming method used in the first half.
この課題は本発明により、垂直方向に自由可動
の蓋を有する耐圧容器中で互いに密接している加
塩すべき肉片の2個以上の層を相互に積重ね、前
記蓋によつて、同蓋に取付けられている機械的駆
動ユニツトを用いて積重ね肉パツケージに数時間
の周期的に増大する圧力をかけ、その結果肉片間
の間〓が圧出された肉片独自の肉汁で満たされて
いることによつて解決される。 This problem is solved according to the invention by stacking two or more layers of meat pieces to be salted in close contact with each other in a pressure vessel with a vertically freely movable lid and attaching them to the same lid by means of said lid. A mechanical drive unit is used to apply increasing pressure to the stacked meat packages over a period of several hours, so that the spaces between the meat pieces are filled with the juices of the pressed meat pieces. It will be resolved.
本発明方法によつて、肉片中へ塩を迅速かつ均
一に導入分配し、全塩づけ過程を短縮する、とい
う効果が得られる。 The method according to the invention has the advantage of rapidly and uniformly introducing and distributing the salt into the meat pieces and shortening the overall salting process.
有利には周期的圧力変化の2以上の周期の間に
静止時間が設けられている。 A rest period is advantageously provided between two or more cycles of the cyclic pressure change.
最大圧力及び/又は最小圧力を短時間の間一定
に保つことができる。 The maximum pressure and/or the minimum pressure can be kept constant for a short period of time.
上記の方法は、従来常用の乾式塩づけ及びそれ
に関連した手作業に代わり、これに要した時間浪
費を節約する。提案した肉片の水圧マツサージは
可及的に短い時間内で肉片における均一な塩の分
配をもたらし、しかも肉構造な損傷されずに保存
されている。 The above method replaces conventional dry salting and the associated manual labor and saves time. The proposed hydraulic pine surge of meat pieces results in a uniform distribution of salt in the meat pieces within the shortest possible time, while preserving the meat structure without damage.
該方法の場合、肉片から圧出された肉汁は差当
たつて極めて高い塩濃度を有している、それとい
うのも流出する肉汁が先づ肉片間に存在する塩粒
に当たり、これらの塩粒を溶解するからである。
この含塩肉汁は本発明のマツサージ法によつて肉
片中に数回圧入されては再び圧出される。この過
程の終わりに肉汁の塩濃度を測定すると同濃度は
半分に減少されていた。この現象は、肉汁が当初
の高い塩分を肉片内部に移送し、そこで放出した
結果であつて、このプロセスが肉片中の均一な塩
の分配に有利に作用した、と説明することができ
る。 In this method, the juice squeezed out from the pieces of meat initially has a very high salt concentration, since the juice that flows out first hits the salt grains present between the pieces of meat, and these salt grains are This is because it dissolves.
This salt-containing meat juice is forced into the meat pieces several times by the pine surge method of the present invention and then squeezed out again. At the end of this process, the salt concentration of the meat juice was measured and found to have been reduced by half. This phenomenon can be explained as a result of the meat juices transporting the initially high salt content into the interior of the meat piece and releasing it there, a process that favored a uniform salt distribution within the meat piece.
5.8〜6よりも大きいPH値を有する、従来塩づ
け生肉の製造に不適当な肉も、本発明の方法及び
他の塩づけ助剤組成物を用いて塩づけ精製品に加
工することができる。この場合にはただマツサー
ジ時間の延長を要するに過ぎない。 Meat that has a PH value greater than 5.8-6 and is conventionally unsuitable for the production of salted raw meat can also be processed into salted purified products using the method of the present invention and other salting aid compositions. . In this case, it is only necessary to extend the pine surge time.
また該マツサージ方法は測定可能の亜硝酸塩の
分解をもたらすことも確認された。これによつ
て、最近の見解によれば発癌性物質として反応し
うる人体中のニトロサミンの形成が阻止される。 It was also determined that the pine surge method resulted in measurable nitrite degradation. This prevents the formation of nitrosamines in the human body, which according to current opinion can react as carcinogens.
Claims (1)
用の乾燥法及び/又は燻製法にかけることからな
る、天然塩づけ生肉製品を製造するに当たり、垂
直方向に自由可動の蓋を有する耐圧容器中で、互
いに密接している加塩すべき肉片の2個以上の層
を相互に積重ね、前記蓋によつて、同蓋に取付け
られている機械的駆動ユニツトを用いて積重ね肉
パツケージに数時間の周期的に増大する圧力をか
け、その結果肉片間の間隔が圧出された肉片独自
の肉汁で満たされていることを特徴とする天然塩
づけ生肉製品の製造方法。 2 周期的圧力変化の2以上の周期の間に静止時
間が設けられている特許請求の範囲第1項記載の
方法。 3 最大圧力及び/又は最小圧力が短時間の間一
定に保たれる特許請求の範囲第1項又は第2項記
載の方法。[Scope of Claims] 1. In the production of naturally salted raw meat products, consisting of subjecting the pieces of meat to variable pressure during salting and then subjecting them to conventional drying and/or smoking methods, vertically free Two or more layers of meat pieces to be salted, which are in close contact with each other, are stacked one on top of the other in a pressure vessel with a movable lid, and by means of said lid, using a mechanical drive unit attached to said lid. A method for producing a naturally salted raw meat product, characterized in that pressure is applied periodically to a stacked meat package cage for several hours, so that the spaces between the meat pieces are filled with juice unique to the pressed meat pieces. 2. The method according to claim 1, wherein a rest period is provided between two or more periods of periodic pressure changes. 3. The method according to claim 1 or 2, wherein the maximum pressure and/or the minimum pressure are kept constant for a short period of time.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE3211817.1 | 1982-03-31 | ||
DE19823211817 DE3211817C2 (en) | 1982-03-31 | 1982-03-31 | Process for the production of naturally cured, raw meat products |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS58201941A JPS58201941A (en) | 1983-11-25 |
JPH0338817B2 true JPH0338817B2 (en) | 1991-06-11 |
Family
ID=6159772
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58051707A Granted JPS58201941A (en) | 1982-03-31 | 1983-03-29 | Method and apparatus for droducing salted raw meat product |
Country Status (2)
Country | Link |
---|---|
JP (1) | JPS58201941A (en) |
DE (1) | DE3211817C2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3431338A1 (en) * | 1984-08-25 | 1986-03-06 | Hermann 7820 Titisee-Neustadt Handsche | DEVICE FOR POOKING MEAT AND HAM OF ALL TYPES |
NL8903150A (en) * | 1989-12-22 | 1991-07-16 | Stork Protecon Bv | METHOD AND APPARATUS FOR PROCESSING PIECES OF MEAT |
ES2142253B1 (en) | 1997-12-12 | 2000-11-16 | Roser Laromaine Jaime | PROCEDURE FOR THE PREPARATION OF A MEAT PRODUCT, PRESSING TOWER AND EQUIPMENT FOR THE PERFORMANCE OF SUCH PROCEDURE. |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2394250A1 (en) * | 1977-04-27 | 1979-01-12 | Dreano Claude | MEAT BRINE-MAKING PROCESS AND MEANS FOR IMPLEMENTING IT |
DE2756959C2 (en) * | 1977-12-21 | 1986-02-20 | Alfons 7080 Aalen Seibold Sen. | Device for pressing cured meat products |
DE3002636C2 (en) * | 1980-01-25 | 1981-12-17 | Hamba-Maschinenfabrik Hans A.Müller GmbH & Co KG, 5600 Wuppertal | Process for the production of cooked cured products or the like. and device for carrying out the method |
-
1982
- 1982-03-31 DE DE19823211817 patent/DE3211817C2/en not_active Expired
-
1983
- 1983-03-29 JP JP58051707A patent/JPS58201941A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
DE3211817C2 (en) | 1985-06-05 |
JPS58201941A (en) | 1983-11-25 |
DE3211817A1 (en) | 1983-10-13 |
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