Production method of stir-fried thinly cut meat

Abstract

To produce stir-fried thinly cut meat excellent in a shape and palate feeling.SOLUTION: Stir-fried thinly cut meat which is little collapsed in a shape even when being stir-fried, having moist feeling and excellent in both a shape and palate feeling can be produced by performing boil-cooking before stir-frying by using boiling water at less than 90°C in production of the stir-fried thinly cut meat so as to bring a ratio of weight of meat after boil-cooking to weight of meat before boil-cooking to 81.8-91.1%. It is more excellent to boil-cook in high-temperature boiling water in a short time than to boil-cook in low-temperature boiling water in a long time, and the temperature of the boiling water is preferably 80-88°C, and most preferably 85-88°C.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for manufacturing stir-fried thin-sliced meat.

Background Art

[0002] As general meat cooking methods, various cooking methods such as stir-frying, boiling, steaming, and baking are known. Among these, stir-frying imparts a unique aroma and texture through frying, but the shape of the meat may collapse due to stirring. When using thin-sliced meat or industrially stirring and stir-frying with a machine, the shape collapse is particularly large, which has been a problem.

[0003] Therefore, as a method for maintaining the shape of ground meat, Patent Document 1 describes that after adding fat to meat, obtaining ground meat by grinding the meat to which fat has been added, and then stirring after boiling the ground meat at 90°C or higher, it is possible to obtain large-grained meat mince even in the case of industrial production. Also, as a method for maintaining the shape of thin-sliced meat in retort foods such as curry, Patent Document 2 describes a method of boiling thin-sliced meat in warm water at 65°C to 85°C for 1 to 5 minutes and then subjecting the cooled meat to retort processing together with sauces. However, when stir-frying thin-sliced meat by the methods described in these documents, even if the shape could be maintained, the texture became soggy, and it was not possible to obtain stir-fried meat with both good shape and texture.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to produce stir-fried thin-sliced meat with good shape and texture.

Means for Solving the Problems

[0006] As a result of intensive studies on a method for producing stir-fried thin-sliced meat with good shape and texture, the inventors of the present invention found that after boiling the thin-sliced meat and then stir-frying it, when using boiling water at a temperature below 90°C for boiling so that the ratio of the weight of the meat after boiling to the weight of the meat before boiling is 81.8 to 91.1%, it is newly found that stir-fried thin-sliced meat with the shape of the meat retained and good texture can be obtained even after stir-frying, and the present invention has been completed.

[0007] That is, the present invention is a method for producing stir-fried thin-sliced meat in which the thin-sliced meat is boiled and then stir-fried, characterized in that the temperature of the boiling water used for boiling is below 90°C, and the boiling is carried out so that the ratio of the weight of the meat after boiling to the weight of the meat before boiling is 81.8 to 91.1%.

Effects of the Invention

[0008] According to the present invention, it is possible to provide stir-fried thin-sliced meat with good texture and shape.

Embodiments for Carrying Out the Invention

[0009] The content of the present invention will be described in detail below including examples, but the present invention is not limited to these examples.

[0010] - Meat - The meat according to the present invention uses thin-sliced meat. The thickness of the meat is preferably 1.0 to 3.0 mm, more preferably 1.5 to 2.5 mm. The type and part of the meat are not particularly limited and can be appropriately selected according to the use. For example, examples of the type of meat include beef, pork, chicken, and mutton, and examples of the part include loin, shoulder, thigh, and arm.

[0011] - Boiled cooking - In the present invention, boiling is carried out before stir-frying. The conditions for boiling are not particularly limited as long as the ratio of the weight of the meat after boiling to the weight of the meat before boiling is 81.8 - 91.1% with respect to the weight of the meat before boiling. Hereinafter, the ratio (%) of the weight of the meat after boiling to the weight of the meat before boiling is referred to as the "boiling yield". By performing this treatment, it is possible to suppress the flakiness of the texture and the collapse of the shape after stir-frying. When the temperature of the boiling water is 90°C or higher, although the shape of the meat is likely to be maintained, the texture tends to be hard and flaky. Therefore, the temperature of the boiling water is preferably less than 90°C. Even if the temperature of the boiling water is low, there is no problem, but the boiling time becomes long and the efficiency is poor. Also, in the case of the same boiling yield, compared with boiling the meat for a long time in boiling water at a low temperature, boiling the meat for a short time in boiling water at a high temperature tends to result in better texture and shape. Therefore, the temperature of the boiling water is more preferably 80 - 88°C, and most preferably 85 - 88°C.

[0012] Regarding the boiling yield, when it is about 80%, the denaturation of the protein progresses and it becomes hard in a curled shape. When it is about 90%, there is still a red color and it is in a soft state where it can be crushed by pressing with a finger. When the boiling yield is lower than 81.8%, although the shape is likely to be maintained, the texture is likely to be flaky. When it exceeds 91.1%, while the texture becomes moist, the shape tends to collapse easily. Also, the higher the boiling yield, the easier it is for the seasoning liquid to penetrate and the easier it is to get flavored.

[0013] Specific conditions for boiling are, for example, about 15 seconds in boiling water at 65°C, about 10 - 15 seconds in boiling water at 70°C, and about 5 - 10 seconds in boiling water at 80°C or higher and less than 90°C. Also, other components such as a seasoning liquid, an antioxidant, a bacteriostatic agent, a preservative, a pH adjuster, an aromatic compound, a coloring agent, a thickener, an antifoaming agent, and an emulsifier may be added to the boiling water.

[0014] As the state of the meat before boiling, raw meat or frozen meat is preferred. As the product temperature of the meat, -10 to 10°C is preferred, -5 to 10°C is more preferred, and 0 to 5°C is most preferred. From the perspective of food preservation, a lower product temperature is better, but if the meat is rapidly heated from a state where the product temperature is too low, the meat is likely to become tough.

[0015] - Stir-fried cooking - In the present invention, stir-frying is performed after boiling. By performing this treatment, a cooking texture and a flavor peculiar to stir-frying are imparted. The conditions for stir-frying are not particularly limited. For example, it is heated at 80 to 100°C for about 1 to 10 minutes. Since the shape of the meat is more likely to collapse as the stir-frying time is longer, it is preferable to stir-fry at a high temperature for a short time.

[0016] Also, other food ingredients may be added during stir-frying for cooking, and seasoning can also be done by mixing with various seasonings. Since the meat of the present invention is boiled so as to have a specific boiling yield, the protein does not completely denature, and thus the seasoning liquid easily penetrates even though it has been boiled beforehand. The food ingredients and seasonings to be used are not particularly limited, and materials commonly used in foods can be included without limitation. In addition to seasonings, other components such as antioxidants, bacteriostatic agents, preservatives, pH adjusters, aromatic compounds, coloring agents, thickeners, defoaming agents, and emulsifiers may be added.

[0017] The stir-fried meat obtained by the present invention can be used in foods using various stir-fried meats. For example, it can be used as an ingredient in stir-fried meat and vegetables or in noodles (udon, soba, Chinese noodles, pasta). Also, by performing freezing treatment or heat sterilization treatment, it can be used as a cooked food that can be stored for a long time.

Examples

[0018] Examples of the present invention are described below, but the present invention is not limited thereby.

[0019] (Test Example 1) After applying 4 g of salad oil to a frying pan and heating it to 100°C, 75 g of pork belly (2 mm thick, 5 cm long side, 3 cm short side) and 21 g of seasoning liquid were added, and it was heated and stirred for 4 minutes to prepare a stir-fried meat. The initial temperature of the pork belly used in the test before boiling was all 0 - 5°C. Also, the composition of the seasoning liquid is as shown in Table 1.

[0020]

Table 1

[0021] (Test Example 2) 150 g of pork belly (2 mm thick, 5 cm long side, 3 cm short side) was boiled in 1.5 kg of boiling water set at 65°C for 7 seconds, drained, and then cooled to 30°C or lower. After applying 4 g of salad oil to a frying pan and heating it to 100°C, 75 g of the boiled pork belly and 21 g of seasoning liquid were added, and it was heated and stirred for 4 minutes to prepare a stir-fried meat.

[0022] (Test Examples 3 - 28) Stir-fried meat was prepared in the same manner as in Test Example 2, except that the temperature of the boiling water and the boiling time were changed as described in Table 2.

[0023] (Test Example 29) Stir-fried meat was prepared in the same manner as in Test Example 1, except that pork thigh meat (2 mm thick, 5 cm long side, 3 cm short side) was used instead of pork belly meat.

[0024] (Test Example 30) Stir-fried meat was prepared in the same manner as in Test Example 16, except that pork thigh meat (2 mm thick, 5 cm long side, 3 cm short side) was used instead of pork belly meat.

[0025] For the test samples subjected to boiling, the boiling yield was measured by the following method. <Measurement of Boiling Yield> 150 g of meat before boiling was boiled under the conditions of each test section, and the weight was measured after draining the water. The ratio of the weight of the meat after boiling to the weight of the meat before boiling was defined as the boiling yield (%), and it was calculated up to the first decimal place. The results of the boiling yield in each test example are shown in Table 3.

[0026] In addition, the test samples were evaluated by 6 experienced panelists after cooling. The texture and shape were evaluated on the following 5-point scale, and the penetration of flavor was evaluated on the following 3-point scale, and the average score (the evaluation of texture was up to the first decimal place) was used as the score. The texture and shape were considered qualified if the evaluation was 3 or higher, and the penetration of flavor was considered qualified if the evaluation was ○ or higher. Since the meat parts were different between Test Examples 1 to 28 and Test Examples 29 and 30, the texture evaluation of Test Examples 1 and 29 was 5 points, the shape evaluation was 1 point, and the penetration of flavor evaluation was ◎, and the evaluation criteria were divided by part and the evaluation was carried out. The evaluation results regarding the texture, shape, and penetration of flavor in each test section are shown in Table 4. <Evaluation of texture> 5: It is very moist and extremely good. 4: There is almost no stickiness, it has a moist feeling and is good. 3: There is little stickiness, it has a moist feeling and is generally good. 2: It is slightly sticky, lacks a moist feeling, and is slightly poor. 1: It is extremely sticky and is poor. <Evaluation of shape> 5: The ratio of the meat that retains the shape before cooking is 90% by weight or more, and it is extremely good. 4: The ratio of the shape retained before cooking is 70% by weight or more and less than 90% by weight, and it is good. 3: The ratio of the shape retained before cooking is 50% by weight or more and less than 70% by weight, and it is generally good. 2: The ratio of the shape retained before cooking is 30% by weight or more and less than 50% by weight, and it is slightly poor. 1: The ratio of the shape retained before cooking is 30% by weight or less, and it is poor. <Evaluation of penetration of flavor> ◎: The taste is fully infused and is extremely good. 〇: The taste is infused and is good. △: The taste infusion is slightly poor and is slightly defective.

[0027]

Table 2

[0028]

Table 3

[0029]

Table 4

[0030] For Test Example 1 which was not boiled, the texture was tender and the taste infusion was good, but the shape collapsed and the shape evaluation was unqualified. Also, for Test Examples 24 - 28 boiled with boiling water at 90°C or above, although the shape was well maintained, the texture was flaky and the taste infusion was weak, and the evaluations of texture and taste infusion were unqualified. In contrast, for Test Examples 4, 7, 8, 10 - 12, 15 - 17, 20 - 22 where the boiling water temperature was less than 90°C and the boiling yield was 81.8 - 91.1%, while maintaining the shape, the texture was tender and the taste infusion was good, and all evaluations exceeded the passing score.

[0031] Subsequently, comparing the results of test groups such as Test Examples 14 to 18, where the boiling water temperature is the same but the boiling time is different, the texture tends to become soggy as the boiling time increases, and the test groups with a boiling time of 10 seconds (Test Example 17) or less exceeded the passing score. On the other hand, the shape tends to be maintained as the boiling time increases, and the test groups with a boiling time of 5 seconds (Test Example 15) or more exceeded the passing score. Also, the penetration of taste tends to deteriorate as the boiling time increases, and the test groups with a boiling time of 10 seconds (Test Example 17) or less exceeded the passing score. All evaluations passed in the test groups with a boiling time of 5 to 10 seconds (Test Examples 15 to 17). This tendency was the same when comparing other test examples with the same boiling water temperature but different boiling times.

[0032] Similarly, comparing the results of test groups such as Test Examples 2, 6, 11, 16, 21, 26, where the boiling time is the same but the boiling water temperature is different, the texture tends to become soggy as the boiling water temperature increases, and the test groups with a boiling water temperature of 88°C (Test Example 21) or less exceeded the passing score. On the other hand, the shape tends to be maintained as the boiling water temperature increases, and the test groups with a boiling water temperature of 80°C (Test Example 11) or more exceeded the passing score. Also, the penetration of taste tends to deteriorate as the boiling temperature increases, and the test groups with a boiling water temperature of 88°C (Test Example 21) or less exceeded the passing score. All evaluations passed in the test groups with a boiling water temperature of 80 to 88°C (Test Examples 11, 16, 21). This tendency was the same when comparing other test examples with the same boiling time but different boiling water temperatures.

[0033] Also, comparing the results of test groups such as Test Examples 11, 16, 20, which have similar boiling yields, cooking at a high temperature in boiling water for a short time tended to result in better shape and texture than cooking at a low temperature in boiling water for a long time. On the other hand, the degree of taste penetration was very good in all cases, but cooking at a low temperature for a long time was slightly better. Overall, cooking at a high temperature for a short time tended to be superior, and Test Example 20 was the best among the above three test groups. This tendency was the same when comparing Test Examples 8, 12, 21.

[0034] Finally, comparing Test Example 29 and Test Example 30, which are test groups using meat parts different from those in Test Examples 1 to 28, Test Example 29 had an excellent moist texture and very good flavor penetration, but its shape was deformed. On the other hand, although Test Example 30 was inferior to Test Example 29, it had a moist texture, good flavor penetration, and its shape was retained. Considering all the balances, Test Example 30 was superior.

[0035] From the above, it was suggested that it is preferable that the temperature of the boiling water is less than 90°C and the boiling yield is 81.8 to 91.1%. Also, the temperature of the boiling water is more preferably 80 to 88°C, and most preferably 85 to 88°C.

[0036] As described above, the present invention is a method for producing stir-fried thin-sliced meat in which the thin-sliced meat is boiled and then stir-fried. By boiling the thin-sliced meat at a temperature of the boiling water used for boiling less than 90°C and boiling it so that the ratio of the weight of the meat after boiling to the weight of the meat before boiling is 81.8 to 91.1%, it has an excellent effect of being able to produce stir-fried thin-sliced meat with good shape and texture during cooking.

Claims

1. A method for manufacturing stir-fried thinly sliced meat, which involves stir-frying thinly sliced meat after boiling it, wherein the temperature of the boiling water used for boiling is less than 90°C, and the meat is boiled such that the ratio of the weight of the meat after boiling to the weight of the meat before boiling is 81.8 to 91.1%. A method for manufacturing stir-fried thinly sliced meat, characterized by the above.

2. The method for manufacturing stir-fried thinly sliced meat according to claim 1, characterized in that the temperature of the boiling water used for boiling is 80 to 88°C.

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