JPS6342667A - Deodorization of meat - Google Patents
Deodorization of meatInfo
- Publication number
- JPS6342667A JPS6342667A JP61184797A JP18479786A JPS6342667A JP S6342667 A JPS6342667 A JP S6342667A JP 61184797 A JP61184797 A JP 61184797A JP 18479786 A JP18479786 A JP 18479786A JP S6342667 A JPS6342667 A JP S6342667A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- alcohol
- treated
- odor
- heat
- 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.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 62
- 238000004332 deodorization Methods 0.000 title description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000005406 washing Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims description 12
- 230000001877 deodorizing effect Effects 0.000 claims description 10
- 238000009835 boiling Methods 0.000 abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 241000251468 Actinopterygii Species 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 241001465754 Metazoa Species 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000003756 stirring Methods 0.000 abstract description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract description 3
- 239000004094 surface-active agent Substances 0.000 abstract description 3
- 239000007864 aqueous solution Substances 0.000 abstract description 2
- 244000144977 poultry Species 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 238000005470 impregnation Methods 0.000 abstract 1
- 235000015170 shellfish Nutrition 0.000 abstract 1
- 235000020995 raw meat Nutrition 0.000 description 10
- 235000015278 beef Nutrition 0.000 description 9
- 238000004140 cleaning Methods 0.000 description 7
- 238000011282 treatment Methods 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- 238000001035 drying Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 235000020991 processed meat Nutrition 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- OWNRRUFOJXFKCU-UHFFFAOYSA-N Bromadiolone Chemical compound C=1C=C(C=2C=CC(Br)=CC=2)C=CC=1C(O)CC(C=1C(OC2=CC=CC=C2C=1O)=O)C1=CC=CC=C1 OWNRRUFOJXFKCU-UHFFFAOYSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 229920000388 Polyphosphate Polymers 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 239000001205 polyphosphate Substances 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000951471 Citrus junos Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000565 sealant Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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］ 本発明は肉類の脱臭方法に関する。[Detailed description of the invention] ] Industrial application field] The present invention relates to a method for deodorizing meat.
［従来技術］
従来、肉類の脱臭方法としては、豚皮を加熱処理により
脱臭する技術か特開昭４９−９８０６０１）公報（［豚
皮により食料品を製造する方法］）に、羊肉、鯨肉を有
機酸とＪ−デルアルコ ルを含む配合組成物に接触させ
脱臭４′る技術が特公昭４゜２５２２７壮公報（［肉類
の脱臭加ｌ二〇、ｊ）に、又ペスト状とした水ｉＱ動物
肉を０℃〜２０℃未満の親水性ｆ子機溶剤に接触させ１
次いで２０°Ｃ〜沸点の親水性ａ機溶剤に接触さ且脱臭
する技術が特公昭５６−３１０９６シ）公報（［水産動
物肉の親水性有機溶剤による変性方法］）に開示されて
いる。[Prior Art] Conventionally, as a method for deodorizing meat, there has been a technique for deodorizing pig skin by heat treatment. A technology for deodorizing meat by contacting it with a blended composition containing an organic acid and J-delalcohol was disclosed in Japanese Patent Publication No. 425227 (1983) ([Deodorization of Meat 120, j)]. Bringing animal meat into contact with a hydrophilic solvent below 0°C to 20°C 1
A technique for deodorizing the meat by contacting it with a hydrophilic a-organic solvent having a boiling point of 20 DEG C. is disclosed in Japanese Patent Publication No. 56-31096 ([Method of Modifying Aquatic Animal Meat with a Hydrophilic Organic Solvent]).
［本発明か解決し７ようとする問題点］しかしながら、
特公昭４０−２５２２７号公報に開示された方法では、
脱臭するのに１０Ｆ１間という長期間を要するため、能
率的な方法ではなか−１、た。[Problems that the present invention attempts to solve] However,
In the method disclosed in Japanese Patent Publication No. 40-25227,
It is not an efficient method because it takes a long time of 10 F1 to deodorize.
また、本発明者らは肉類特有の異臭をイ】オるオストラ
リア産の牛肉（１５■スライス品）を使用し、該異臭を
脱臭すべく、特開昭４８−９８０６０号公報の実施例に
開示された加熱処理を行な−、た。即ち水を張った容器
中に該牛肉を投し、加熱し沸騰せしめて約１０分後に取
り出し、再び水を張−・た容器中に該牛肉を投し、加熱
して沸騰させ、３０分後に取り出した。以１−の加熱処
理に３１、り得られた牛肉を真空乾燥した後、熱湯で復
几後官能試験を行な−たか、牧草臭、せ味臭で表現され
ろ５間文か残り、該異臭は完全に除ノミされていなか−
、た。In addition, the present inventors used Australian beef (15 slices) to eliminate the unusual odor characteristic of meat, and disclosed in the example of JP-A-48-98060. A heat treatment was carried out. That is, the beef is thrown into a container filled with water, heated and brought to a boil, taken out after about 10 minutes, and then thrown into a container filled with water again, heated and brought to a boil, and after 30 minutes. I took it out. The beef obtained after the heat treatment described in 1-31 was vacuum-dried, and then reconstituted with boiling water and subjected to a sensory test. The odor has not been completely eliminated.
,Ta.
次に特公昭５６−３１０９６号公報による技術は、水産
動物肉の脱脂、脱臭及び変性方法に関するしのであるが
、親水性０機溶剤に接触さ仕る前に原料肉をペ スト状
とオろ必要があり、原料肉を適宜所定の製品形状部り塊
状あるいはスライス状等の形で処理するものではなく、
処理後の製品形状に制限があ−た。また鳥獣肉類の脱臭
を１］的として本技術の処理を行なった場合、ペースト
状とし７て処理されろため、原木・１肉本来の外観及び
食感を保持オろには困難であ−・た。更に親水性有機溶
剤との接触は、０°Ｃ〜２０℃未満と４０℃〜沸点と２
段階に分けて行う必要かあり、多量の親水性ｆｆ機溶剤
を必要とした。Next, the technique disclosed in Japanese Patent Publication No. 56-31096 is related to a method for degreasing, deodorizing, and denaturing aquatic animal meat, but the raw meat is made into a paste and sieved before being brought into contact with a hydrophilic solvent. It is necessary to process the raw meat into a predetermined product shape, such as chunks or slices.
There were restrictions on the shape of the product after treatment. In addition, when the present technology is used to deodorize bird and animal meat, it is difficult to maintain the original appearance and texture of raw wood/meat because it is processed as a paste. Ta. Furthermore, the contact with a hydrophilic organic solvent is between 0°C and below 20°C and between 40°C and boiling point of 2°C.
It was necessary to carry out the process in stages, and a large amount of hydrophilic FF solvent was required.
そこで本発明者らは、肉類特有の異臭（甘味臭、油臭、
魚臭、牧１゛、χ臭、泥臭、−１−臭等と表現される）
を有する肉類をペースト状とすることなく、所望と４゛
ろ形状、例えば塊状あるいはスライス状等のまま、短時
間でほぼ完全に除去することにより、風味良好な肉類を
提供することを目的とし、鋭意研究を重ねた。その結果
本発明に至ったものである。Therefore, the present inventors investigated the off-flavors peculiar to meat (sweet odor, oily odor, etc.).
(Described as fish odor, maki 1゛, χ odor, mud odor, -1- odor, etc.)
The purpose of the present invention is to provide meat with good flavor by almost completely removing it in a short time while leaving the meat in the desired shape, such as lumps or slices, without turning it into a paste. I have done extensive research. As a result, the present invention was achieved.
［問題点を解決するための手段］
即ち本発明の構成要旨とするところは、肉類を加熱処理
し、次いでアルコール類に浸漬した後洗浄ず゛ることを
特徴とする肉類の脱臭方法である。[Means for Solving the Problems] That is, the gist of the present invention is a method for deodorizing meat, which is characterized in that the meat is heat treated, then immersed in alcohol, and then washed.
以下、本発明の構成を成す各工程について詳しく説明す
る。Hereinafter, each step constituting the structure of the present invention will be explained in detail.
本発明に於ける肉類とは、魚介鳥獣肉類であり、肉類特
有の異臭（甘味臭、油臭、魚臭、牧草具、泥臭、土臭と
表現される）を有する肉類である。Meat in the present invention is fish, poultry, or animal meat, and is meat that has an unusual odor characteristic of meat (expressed as sweet odor, oil odor, fish odor, pasture odor, mud odor, or earth odor).
当該肉類を煮熱、ボイル、スヂーム等の方法により、該
原料肉の芯温が４０°Ｃ以−トに達した後１分間以上加
熱処理を行う。The meat is heated by boiling, boiling, steaming, or the like for one minute or more after the core temperature of the raw meat reaches 40°C or higher.
加熱処理後の肉は必要に応じ冷風にて冷却される。The meat after heat treatment is cooled with cold air as necessary.
かくして得られる加熱処理肉を一り０℃〜沸点の温度に
保った０ ５〜５０％のアルコール類に１０秒間以り浸
漬する。この際、核アルコール類を攪拌することにより
加熱処理肉への浸漬効果を促進ケろことかできろ。The heat-treated meat thus obtained is immersed for 10 seconds in 0.5 to 50% alcohol maintained at a temperature of 0° C. to the boiling point. At this time, the effect of soaking the heat-treated meat can be promoted by stirring the nuclear alcohol.
また本発明に使用するアルコール類としては、特にユー
タノ ルが好ましいが、この他に清酒、ワイン、ブラン
デー、みりん等の調理用酒類を使用オろごともできる。Further, as the alcohol used in the present invention, eutanol is particularly preferred, but other cooking alcoholic beverages such as sake, wine, brandy, and mirin may also be used.
更に該アルコール類に界面活性剤、重炭酸ソーダ、ポリ
リン酸塩等の薬剤、食塩、砂糖、醤油、ブタミン酸ソー
ダ等の調味料のうちいずれか一種、あるいは適宜複数種
加えて使用することもできる。Furthermore, one or more of surfactants, drugs such as sodium bicarbonate, polyphosphates, and seasonings such as salt, sugar, soy sauce, and sodium butamate may be added to the alcohol.
アルコール類に浸漬された肉は、次にＯ−＋００°Ｃの
水または界面活性剤、重炭酸ソーダ、ポリリン酸塩等の
薬剤を適宜組み合わＵた混合水溶液により２秒間具ト洗
浄される。この際、洗浄液の量としては処理内１に対し
０５（重量比）以−Ｌとし、洗浄は処理内が洗浄液に浸
漬した状態で行なわれ、更に洗浄中は洗浄液を攪拌オろ
ことが好ましい、。The meat soaked in alcohol is then washed for 2 seconds with water at 0-+00°C or a mixed aqueous solution containing an appropriate combination of agents such as a surfactant, sodium bicarbonate, and polyphosphate. At this time, it is preferable that the amount of the cleaning liquid is 05 (weight ratio) or more to 1 part of the treatment area, and that the cleaning is carried out with the treatment area immersed in the cleaning liquid, and that the cleaning liquid is further stirred during cleaning. .
ここで原料肉の形状については、加熱処理前にスライス
状としておくことか好ましいかごの限りてはない。即ち
、加熱処理、アルコール類への浸漬、洗浄の各工程の前
後に適宜所望とする形状に切断することもできる。Here, the shape of the raw meat is not limited, although it is preferable to slice it before heat treatment. That is, it can be cut into a desired shape as appropriate before and after each step of heat treatment, immersion in alcohol, and washing.
以上の脱臭処理を行なった肉類は必要に応じ着味した後
に、真空乾燥、真空凍結乾燥、熱風乾燥、マイクロ波乾
燥、油揚乾燥、減圧油揚乾燥等、各種乾燥方法により乾
燥し、乾燥食品とすることができる。The meat that has been deodorized as described above is seasoned as necessary, and then dried by various drying methods such as vacuum drying, vacuum freeze drying, hot air drying, microwave drying, fried tofu drying, and vacuum fried tofu drying to produce dried foods. be able to.
以下本発明の効果及び具体的態様を実験例及び実施例に
基づき説明する。The effects and specific aspects of the present invention will be explained below based on experimental examples and examples.
［実験例］
（実験条件）
使用原料肉・オーストラリア産牛肉１．５ｉｊ！スライ
ス品
加 熱 ・原料肉に対し２倍量（重量比）の温湯（７
０℃）にて１分間煮熱、
煮熱後冷風（−２５℃）にて急
冷
浸 漬 ： 原料肉に対し等量（重量比）の２０％エタ
ノール水溶液に、室温にて
１時間浸漬
洗 浄 、原料肉に対し２倍量（重量比）の水道水で５
分間以−ヒ洗浄
１、記の処理を終えた肉を凍結乾燥により乾燥し、サン
プルとした。[Experiment example] (Experiment conditions) Raw meat used: Australian beef 1.5ij! Heating of sliced products - Add twice the amount (weight ratio) of hot water to the raw meat (7
Boil for 1 minute at 0°C, then quench and soak in cold air (-25°C): Wash by immersing the meat in a 20% aqueous ethanol solution in an equal amount (weight ratio) at room temperature for 1 hour. , with twice the amount (weight ratio) of tap water as the raw meat.
After washing for 1 minute, the meat was dried by freeze-drying and used as a sample.
（評価方法）
サンプルに熱湯を注き３分後の状態を５名のパネラ の
官能により官能評価を行−・へ〇、評価は１・記の評価
基準により、５点評価を行い５名の平均値をと−）た。(Evaluation method) Boiling water was poured onto the sample, and the state after 3 minutes was sensory evaluated by 5 panelists. The average value was -).
（、Ｅｉｌ’価括準）
ノ１肉のアルコ ル処理特何の酪酸臭
イｆ（無処理より劣る）
） 牧１゛コ臭、け味史で表現される特有の臭有り
（脱麩効果なし）
） 牧草臭、せ味臭で表現されろ実桟る（脱臭効果
は認められるか弱い）
＋１ 牧Ｃ５′（臭、せ味臭で表現されろ臭若干残る
（脱史効果イｆす）
＋＋→ 牧草臭、柚味臭で表現されろ臭無し、風味良好
（脱臭効果顕署）
（実験結果）
以上の実験結果から明らかなように、加熱処理、浸漬、
洗浄のいずれか一処理を行なったサンプル（実験Ｎ０２
〜４）、あるいは加熱処理、浸漬、洗浄のい泪れか一゛
、処理を組み合わけて行なったサンプル（実験Ｎｏ、５
〜１０）、または加熱処理、浸漬、洗浄のＳ、処理を本
発明以外の順序で行なったサンプル（実験Ｎｏ、１２〜
＋６）では原料肉の有していた牧草臭、せ味臭で表現さ
れろ異臭は完全に除去されていなか−、た。、特に原料
肉を加熱処理せずに浸？ｉｔ したサンプル（実験Ｎｏ
、３．７，８．＋ ０．１３．１４．１６）では生肉の
アルコール処理特有のに除ノにされており、風味良好な
ものてあ−、た。(, Eil' price) There is a special butyric acid odor f (inferior to untreated meat) caused by alcohol treatment of meat. (None)) Expressed by grass odor and dried fish odor (deodorizing effect is recognized but weak) +1 Maki C5' (expressed by odor and dried dried odor, but some odor remains (dehistoricizing effect) ++ → No odor expressed by grass odor or yuzu odor, good flavor (evidence of deodorizing effect) (Experimental results) As is clear from the above experimental results, heat treatment, soaking,
Samples that underwent one of the cleaning treatments (Experiment N02)
~4), or samples subjected to a combination of heat treatment, soaking, and washing (Experiment No. 5)
~10), or samples in which heat treatment, immersion, and cleaning were performed in an order other than that of the present invention (experiment No. 12~
In +6), the off-flavors that the raw meat had, which were expressed as grassy and dried fish odor, were not completely removed. , especially if the raw meat is soaked without heat treatment? It sample (Experiment No.
, 3.7, 8. +0.13.14.16) excludes the characteristic of alcohol treatment of raw meat, and it has a good flavor.
次に本発明の具体的態様を実施例を挙げて説明する。た
だし以下に示り′実施例は本発明の一実施例でありこの
限りではない。Next, specific aspects of the present invention will be explained by giving examples. However, the embodiments shown below are only examples of the present invention and are not limited thereto.
実施例 Ｉ
肉類時ＴＴの異臭を有４゛ろオ ストラリア産の牛肉Ｉ
ｋｇを１．５ｍａの厚みのスライス状に切断し、肉の芯
温か７０℃となるように、肉に対し２倍量の熱湯で煮熱
する。煮熱時間は肉の芯温か７０°Ｃに達した後、当該
温度を維持し２分間行なった。Example I: Beef from Australia with a 4.5 oz. odor when meat is TT.
Cut the meat into slices with a thickness of 1.5 mm and boil in twice the amount of boiling water so that the core temperature of the meat is 70°C. The boiling time was 2 minutes after the core temperature of the meat reached 70°C and the temperature was maintained.
煮熱後−２５℃の冷風にて急冷する。次に冷却した該処
理肉を、肉に対し等量の２０％エタノール水溶液に室温
にて１時間浸漬する。エタノール浸漬後、処理肉を肉に
対し２倍量の水道水を使用し、洗浄水を攪拌しながら５
分間洗浄する。After boiling, quench with cold air at -25°C. Next, the cooled processed meat is immersed for 1 hour at room temperature in a 20% aqueous ethanol solution of the same amount as the meat. After immersing the processed meat in ethanol, use twice the amount of tap water as the meat, and soak the processed meat for 5 minutes while stirring the washing water.
Wash for minutes.
以上の処理を施した肉を凍結乾燥により乾燥させ、乾燥
牛肉とした。The meat subjected to the above treatment was dried by freeze-drying to obtain dried beef.
実施例 ２
肉類特有の異臭を有するニューシーラント産の牛肉１に
９を、肉の芯温か８０℃となるように、肉に対し４倍量
の熱湯で煮熱する。煮熱時間は肉の芯温か８０℃に達し
た後当該温度を維持し２分間とした。次に該煮熱肉を１
．５ｉｘの厚みのスライス状に切断した後アルコール含
＠１５％になるように水で希釈した６０℃のみりん液の
中に１時間浸漬する。浸漬後、処理内を肉に対し２倍量
の水道水を使用し、洗浄水を攪拌しながら５分間洗浄４
゛る。更に食塩、砂糖、醤油、グルタミン酸ソーダを含
有した着味液中で５分間煮熱し、着味後熱風乾燥により
乾燥し、乾燥牛肉とした。Example 2 1 to 9 pieces of beef produced by New Sealant, which has an unusual odor characteristic of meat, is boiled in 4 times the amount of boiling water so that the core temperature of the meat is 80°C. The boiling time was 2 minutes by maintaining the temperature after the core temperature of the meat reached 80°C. Next, add 1 portion of the boiled meat.
．． After cutting into slices with a thickness of 5ix, the pieces were immersed in mirin solution at 60°C diluted with water to contain 15% alcohol for 1 hour. After soaking, wash the inside of the meat for 5 minutes using twice the amount of tap water as the meat, stirring the washing water.
It's true. Further, the beef was boiled for 5 minutes in a seasoning solution containing salt, sugar, soy sauce, and sodium glutamate, and after seasoning, it was dried by hot air drying to obtain dried beef.
［効 果］
本発明によれば肉類特有の異臭（甘味具、油臭、魚臭、
牧草具、泥臭、土臭等と表現されろ）を有ｉ−ろため、
従来利用価値の低かった肉類を、所望とする形状、例え
ば塊状あるいはスライス状等のまま短時間で、はぼ完全
に該異臭を除去することに、Ｌす、風味良好な肉類を得
ろことができる。更に当該異臭を脱臭した肉類は種々の
加工食品の素材として使用できる他、着味後乾燥して乾
燥肉とすれば、熱湯で復元ずろ即席食品の具材として使
用できろ等、利用価値の高いものである。[Effect] According to the present invention, the odor peculiar to meat (sweetener, oil odor, fish odor,
Because of the smell of pasture, mud, earth, etc.),
It is possible to obtain meat with good flavor by almost completely removing the off-odor in a short period of time, leaving meat that has conventionally had low utility value in the desired shape, such as lumps or slices. . Furthermore, meat that has been deodorized can be used as a material for various processed foods, and if dried after seasoning, it can be used as an ingredient in instant foods without being reconstituted with boiling water. It is something.
Claims (1)
浄することを特徴とする肉類の脱臭方法。A method for deodorizing meat, which comprises heating the meat, immersing it in alcohol, and then washing it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61184797A JPS6342667A (en) | 1986-08-06 | 1986-08-06 | Deodorization of meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61184797A JPS6342667A (en) | 1986-08-06 | 1986-08-06 | Deodorization of meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6342667A true JPS6342667A (en) | 1988-02-23 |
| JPH0560339B2 JPH0560339B2 (en) | 1993-09-02 |
Family
ID=16159459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61184797A Granted JPS6342667A (en) | 1986-08-06 | 1986-08-06 | Deodorization of meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6342667A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7378119B2 (en) | 2002-08-30 | 2008-05-27 | Cargill, Incorporated | Meat enhancement system |
| CN107950997A (en) * | 2018-01-16 | 2018-04-24 | 江门市江户泉食品有限公司 | Sea eel meat tartar sauce and preparation method thereof |
-
1986
- 1986-08-06 JP JP61184797A patent/JPS6342667A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7378119B2 (en) | 2002-08-30 | 2008-05-27 | Cargill, Incorporated | Meat enhancement system |
| CN107950997A (en) * | 2018-01-16 | 2018-04-24 | 江门市江户泉食品有限公司 | Sea eel meat tartar sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0560339B2 (en) | 1993-09-02 |
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