JPS62138166A - Processed meat using stomach of large-sized animal - Google Patents
Processed meat using stomach of large-sized animalInfo
- Publication number
- JPS62138166A JPS62138166A JP60278544A JP27854485A JPS62138166A JP S62138166 A JPS62138166 A JP S62138166A JP 60278544 A JP60278544 A JP 60278544A JP 27854485 A JP27854485 A JP 27854485A JP S62138166 A JPS62138166 A JP S62138166A
- Authority
- JP
- Japan
- Prior art keywords
- stomach
- processed meat
- spices
- meat
- salting agent
- 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.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は大動物の胃袋を用いた食肉加工品に関するもの
である。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a processed meat product using the stomach of a large animal.
(背景技術)
くん煙処理する食肉加工品として代表的なものにベーコ
ン、ハム、ソーセージがある。(Background Art) Bacon, ham, and sausage are typical processed meat products that undergo fuming treatment.
これらの食肉加工品に供する肉は、主としてもも肉、ロ
ース肉(背向)、ばら肉、肩肉である。The meat used for these processed meat products is mainly thigh meat, loin meat (back side), belly meat, and shoulder meat.
内臓は、肝臓等は有効に利用されるが、廃棄されるもの
も多い。内臓のうち、胃袋は、例えば豚の胃袋にあって
は、ボイルされたのち細断されて低級肉として供される
か、あるいは他のもつく内臓)と−緒に煮込みの材料等
として供されるが、食肉加工工場等で大量に排出される
胃袋は利用価値のないものとして廃棄されるものも多い
。Internal organs such as the liver are used effectively, but many are discarded. Among internal organs, tripe, for example, pig tripe, is boiled and then shredded and served as low-grade meat, or served as an ingredient in stews with other internal organs). However, the tripe produced in large quantities at meat processing plants is often discarded as it has no use value.
発明者はこれら大量に廃棄されている胃袋を低級肉でな
く高級な食肉加工品として提供できないかと鋭意検討を
重ねた結果本発明を完成したものである。The inventor completed the present invention as a result of extensive research into the possibility of providing these tripes, which are discarded in large quantities, as high-quality processed meat products instead of low-grade meat.
すなわち本発明の目的とするところは、従来大量に廃棄
されていた、豚、牛等の大動物の胃袋を有効利用でき、
イカのくんせい風の美味と風味を有する食肉加工品を提
供するにある。In other words, the purpose of the present invention is to make it possible to effectively utilize the stomachs of large animals such as pigs and cows, which have traditionally been discarded in large quantities.
To provide processed meat products having the taste and flavor similar to squid.
(発明の概要)
本発明は上記目的を達成するため次の構成を有する。
すなわち、豚、牛等の食用大動物の胃袋を、ボイルし、
調味薬・香辛料を含む塩漬剤で処理し、さらにくん煙処
理してスライスして成る食肉加工品であることを特徴と
する。(Summary of the Invention) The present invention has the following configuration to achieve the above object.
That is, boil the tripe of large edible animals such as pigs and cows,
It is characterized by being a processed meat product that is processed with a salting agent containing seasonings and spices, then smoked and sliced.
(実施例)
豚、牛等の大動物の胃袋は、第1図にその断面図で示す
ように、比較的に硬い外皮10 (厚さ0.5〜1mm
程度)と内壁の脂肪部12(厚さ31程度)との間に比
較的に柔らかい肉質部14 (厚さ10〜15mm程度
)が存在している。(Example) The stomach of large animals such as pigs and cows has a relatively hard outer skin 10 (thickness of 0.5 to 1 mm
A relatively soft fleshy part 14 (about 10 to 15 mm thick) exists between the fat part 12 (about 31 mm thick) of the inner wall.
発明者は胃袋であっても、上記のように比較的に厚い肉
質部14が存在することに着目した。そしてこの肉質部
14には硬い筋の存在は少なく充分に食用に供せるので
ばないかと考えた。The inventor focused on the fact that even the stomach pouch has a relatively thick fleshy part 14 as described above. We also thought that this fleshy part 14 would have few hard muscles and could be used as food.
そこでハム等と同じように(ん煙処理することによって
新たな食肉加工品が得られるのではないかと考え、処理
方法を工夫したところ以下に示すように所望の食品が得
られたのである。Therefore, they thought that a new processed meat product could be obtained by subjecting it to smoke treatment, similar to ham, etc., and devised a processing method, and as shown below, they were able to obtain the desired food product.
まず、豚、牛、馬等の胃袋を必要に応して血絞りしたの
ち、これをボイルする。このボイルしたものを、塩(あ
るいはしょう油)、硝石、砂糖等で組成した塩漬剤で処
理する。塩漬剤での処理は、塩漬剤を胃袋表面にこすり
込む、いわゆるおかづり法、あるいは塩漬剤を液状にm
製してこれに浸漬する、いわゆるどふづけ法のいずれで
あってもよい。塩漬剤は、前記の砂糖の他、必要に応じ
てグルタミン酸ソーダ等の調味薬や、こし、よ)、ちょ
うじ、ナッメソグ、ブラソクベペ等の香辛料を加えたも
のを用い、味((けを行う。First, blood is squeezed from the stomachs of pigs, cows, horses, etc. as necessary, and then this is boiled. This boiled product is treated with a salting agent composed of salt (or soy sauce), saltpeter, sugar, etc. Treatment with salting agents can be done by rubbing the salting agent into the surface of the stomach pouch, the so-called okazuri method, or by turning the salting agent into liquid form.
It may be any of the so-called dofu-duke methods, in which the liquid is prepared and dipped in the same. In addition to the above-mentioned sugar, the salting agent is made by adding seasonings such as monosodium glutamate, and spices such as strained rice, cloves, nutmeg sog, and burasokbepe as needed. .
塩漬が終了したら胃袋を流水で水洗し、適宜に塩切りを
行ったのち、水切り、乾燥する。When the salting is complete, the tripe is washed with running water, salt is removed as needed, and then drained and dried.
次いで50“C程度の温度で約1目間くん塩処理する。Then, it is treated with salt at a temperature of about 50"C for about 1 hour.
スモーク材料は落葉樹のオガ屑が好適ζ5二用いられる
。Sawdust from deciduous trees is preferably used as the smoke material.
くん塩処理後薄肉にスライスし、パック包装等して製品
化する。After salt treatment, it is sliced into thin pieces and packaged for commercialization.
このようにして得られた食肉加工品は、イカのくんせい
風の美味な味と風味を有す゛る。また店ざわりはイカの
くんせいよりもやや硬い食感を犀する。The processed meat product thus obtained has a delicious taste and flavor similar to squid. In addition, the texture of the squid is slightly harder than that of squid.
この食肉加工品は、赤味をおびた肉質部と白色の脂肪部
を有し2、色彩的にも楽しめる。This processed meat product has a reddish fleshy part and a white fat part2, making it enjoyable to eat in terms of color.
以下にはより具体的な実施例を示す。More specific examples will be shown below.
実施例1
原料 豚の胃袋 10 kg塩漬剤
塩 2.5 kg硝石
0.015kg
砂糖 0.2〜0.3kg香辛料
0.01kg
(香辛料はこしよう、ちょうじ、ナツタ・ノブ、ブラ・
7クベソパ等の内一種以」−)
まず、ボイルした原料と塩漬剤とを混合し、塩漬剤を原
料にまんべんなくこすり込む。次にこの原料を積み上げ
、7〜10日間冷暗所に保存する。Example 1 Ingredients Pig tripe 10 kg Salting agent
salt 2.5 kg saltpeter
0.015kg sugar 0.2-0.3kg spices
0.01kg (Spices such as strainer, clove, natsuta, knob, bra, etc.)
7. First, mix the boiled raw material and a salting agent, and rub the salting agent evenly into the raw material. Next, this raw material is piled up and stored in a cool, dark place for 7 to 10 days.
次いで流水によって水洗し、塩出しをした後、20°C
で1時間水切りし、さらに5℃で1〜1.5時間乾燥す
る。乾燥品を棚につるし、50℃で24時間くん煙処理
する。冷却後2mm程の厚さにスライスし、バンク詰め
として製品とした。Then, after washing with running water and removing salt, heat at 20°C.
Drain for 1 hour, and then dry at 5°C for 1 to 1.5 hours. The dried product is hung on a shelf and smoked at 50°C for 24 hours. After cooling, it was sliced into pieces about 2 mm thick and packed in banks to form a product.
実施例2 原料 牛の胃袋 10 k。Example 2 Ingredients: Cow tripe 10k.
塩漬剤 塩 5 kg硝石
0.03kF。Salting agent salt 5 kg saltpeter
0.03kF.
砂t! o、6kg 水 10 k。Sand T! o, 6kg Water 10 k.
香辛料 0.02kF。Spices 0.02kF.
(香辛料は実施例1と同じ) ボイルした原料を塩漬剤に7日間漬は込んだ。(Spices are the same as in Example 1) The boiled raw material was soaked in a salting agent for 7 days.
これを20℃1時間流水で水洗した。水切り後の工程は
実施例1と同様である。This was washed with running water at 20° C. for 1 hour. The steps after draining are the same as in Example 1.
実施例1.2共、イカのくんせい風の美味な味と風味を
有し、イカのくんせいよりはやや硬い舌ざわりの食品を
得た。原料として馬の胃袋を用いたところやはり同様の
食品を得た。In both Examples 1 and 2, the food products had a delicious taste and flavor similar to that of squid, and had a slightly harder texture than squid. A similar food product was obtained by using horse tripe as the raw material.
(発明の効果)
以上のように、本発明によれば、大動物の胃袋を廃棄す
ることなく有効利用し得、イカのくん−1い風の美味な
味と風味を有する新らしい食肉加]゛品を提供し得たも
のであり、該食肉加工品は酒のつまみ、食東のおかず等
栄養価のある食品として供することができる。(Effects of the Invention) As described above, according to the present invention, the stomach of a large animal can be effectively used without being discarded, and it is a new meat additive that has a delicious taste and flavor similar to squid. The processed meat product can be served as a nutritious food such as a snack for sake or a side dish for Shokuto.
以上本発明につき好適な実施例を挙げて種々説明したが
、本発明はこの実施例に限定されるものではなく、発明
の精神を逸脱しない範囲内で多くの改変を施し得るのは
もらろんのことである。Although the present invention has been variously explained above with reference to preferred embodiments, the present invention is not limited to these embodiments, and it goes without saying that many modifications can be made without departing from the spirit of the invention. It is about.
第1図は胃袋の部分断面図である。
10・・・外皮、 12・・・脂肪部、14・・・肉質
部。FIG. 1 is a partial sectional view of the stomach pouch. 10...Outer skin, 12...Fat part, 14... Fleshy part.
Claims (1)
・香辛料を含む塩漬剤で処理し、さらにくん煙処理して
スライスして成る大動物の胃袋を用いた食肉加工品。1. Processed meat products using the tripe of large edible animals such as pigs and cows, which are boiled, treated with a salting agent containing seasonings and spices, and then smoked and sliced. .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60278544A JPS62138166A (en) | 1985-12-11 | 1985-12-11 | Processed meat using stomach of large-sized animal |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60278544A JPS62138166A (en) | 1985-12-11 | 1985-12-11 | Processed meat using stomach of large-sized animal |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS62138166A true JPS62138166A (en) | 1987-06-20 |
Family
ID=17598736
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60278544A Pending JPS62138166A (en) | 1985-12-11 | 1985-12-11 | Processed meat using stomach of large-sized animal |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62138166A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63291530A (en) * | 1987-05-25 | 1988-11-29 | Hiroyuki Hamano | Flake of meat and preparation thereof |
FR2667222A1 (en) * | 1990-10-02 | 1992-04-03 | Lachenai | PROCESS FOR THE MANUFACTURE OF FOOD PRODUCTS BASED ON BREEDING OF CATTLE, OR SHEEP. |
US5437883A (en) * | 1994-07-25 | 1995-08-01 | He; Jueling | Method of processing pig intestines and stomachs |
-
1985
- 1985-12-11 JP JP60278544A patent/JPS62138166A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63291530A (en) * | 1987-05-25 | 1988-11-29 | Hiroyuki Hamano | Flake of meat and preparation thereof |
FR2667222A1 (en) * | 1990-10-02 | 1992-04-03 | Lachenai | PROCESS FOR THE MANUFACTURE OF FOOD PRODUCTS BASED ON BREEDING OF CATTLE, OR SHEEP. |
US5437883A (en) * | 1994-07-25 | 1995-08-01 | He; Jueling | Method of processing pig intestines and stomachs |
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