Method for producing flavored ground meat

Abstract

To produce flavored ground meat with a desirable shape and texture.SOLUTION: Flavored ground meat can be obtained by using two or more types of ground meat with different fat contents, and mixing at least one type with a seasoning liquid after it has been boiled. It is most preferable to boil all types of the ground meat before mixing them with the seasoning liquid. In addition, if the ground meat has a high fat content, it is preferable to be mixed without being heated when mixed with the seasoning liquid after boiled, and if the ground meat has a low fat content, it is preferable to be heated and mixed with the seasoning liquid. It is also preferable to use a solution containing caramel in water without being heated with the seasoning liquid after having the ground meat boiled.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing minced meat.

Background Art

[0002] Generally, minced meat is produced by stir-frying while loosening ground meat, and it is not only made at home but also mass-produced industrially as a processed cooked food. When producing minced meat industrially, since the ground meat is stirred by a machine, the shape is likely to collapse and the size tends to become small, and the shape and texture are likely to be inferior compared to handmade products. In addition, when making a processed cooked food, the minced meat produced for the purpose of enhancing storage stability is often subjected to retort treatment or freezing treatment. However, due to these treatments, the shape of the meat further collapses and the texture deteriorates. Thus, when producing minced meat industrially, there is a problem that it is difficult to adjust the shape and texture.

[0003] Therefore, as a method for maintaining the shape of ground meat, Patent Document 1 describes that by adding fat to meat, using the ground meat obtained by grinding the meat to which fat has been added, boiling it at 90°C or higher, and then stirring, it is possible to obtain minced meat with large grains even in the case of industrial production. Further, as a method for maintaining the shape of meat in retort foods, Patent Document 2 describes that by boiling thinly sliced meat in a calcium-containing solution, immersing it in a seasoning liquid containing trehalose, and then performing retort treatment, thinly sliced meat that does not fall apart even after retorting can be obtained.

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 minced meat with good shape and texture.

Means for Solving the Problems

[0006] As a result of intensive studies on a method for producing minced meat with good shape and texture, the inventors of the present invention newly found that by using minced meats with different lipid contents of two or more types, and mixing at least one type of the minced meat with a seasoning liquid after boiling, minced meat with both good shape and texture can be obtained, and thus the present invention was completed.

[0007] That is, the present invention is a method for producing minced meat using minced meats with different lipid contents of two or more types, characterized in that at least one type of the minced meat is mixed with a seasoning liquid after boiling.

[0008] Preferably, at least the minced meat with the highest lipid content among the minced meats is mixed with a seasoning liquid after boiling. Preferably, a solution containing caramel is used for boiling, and it is preferably mixed without heating when mixing with the seasoning liquid.

[0009] Also, it is preferable that all the minced meats are mixed with a seasoning liquid after boiling.

[0010] Also, preferably, at least the minced meat with the lowest lipid content among the minced meats is mixed with a seasoning liquid while heating after boiling.

Effects of the Invention

[0011] According to the present invention, minced meat with good shape and texture can be provided.

Modes for Carrying Out the Invention

[0012] The content of the present invention will be described in detail below including examples, but the present invention is not limited to these examples.

[0013] - Minced meat - The minced meat according to the present invention is not limited to minced meat that has been minced and made small, such as coarsely minced meat, finely minced meat, and double-minced meat. As long as it has a shape or size similar to minced meat, it may be small pieces of cut meat. The shape and size may be appropriately adjusted according to the purpose of using the ground meat, but the diameter in the state before heating is preferably 2 to 20 mm, more preferably 3 to 16 mm, and most preferably 6 to 10 mm. Also, the raw material may be any edible meat and is not particularly limited. For example, beef, pork, chicken, and mutton can be mentioned, and a mixture of multiple types of meat such as combined minced meat may also be used.

[0014] In the present invention, minced meats with different lipid contents of two or more types are used. If minced meats with different lipid contents of two or more types are used, there is no particular limitation. Multiple raw material minced meats may be used, or minced meats from multiple parts may be used. This enables the production of ground meat that combines a juicy fat texture (hereinafter referred to as "fat texture") and a fibrous meat texture (hereinafter referred to as "meat texture"). For example, when manufacturing ground meat using pork, two types of minced meat, such as the loin and the leg, or three types of minced meat, such as the loin, the buttock, and the shoulder, can be used. Using minced meat with a high lipid content increases the fat texture, and using minced meat with a low lipid content increases the meat texture. The types and blending ratios of the minced meat are not particularly limited. For example, by blending the leg and the loin in a ratio of 2:8 to 8:2, well-balanced ground meat can be obtained, with 3:7 to 7:3 being preferred and 3:7 to 5:5 being more preferred.

[0015] - Boiled cooking - In the present invention, at least one type of minced meat is subjected to boiling before being mixed with the seasoning liquid. By performing boiling in advance, not only is the shape of the meat less likely to collapse when heated and mixed with the seasoning liquid, but also the meat texture and fat texture can be improved. The boiling conditions are not particularly limited. However, when the ratio of the weight of the meat after boiling to the weight of the meat before boiling is defined as the boiling yield (%), it is preferably boiled so that the boiling yield is 60 to 90%, more preferably 65 to 80%, and most preferably 70 to 75%. When the boiling degree is strong, the boiling yield is low, and although the shape of the meat is easily maintained, the fat of the meat flows out too much, resulting in a weak fat feeling and a tendency to become flabby. On the other hand, when the boiling degree is weak, the boiling yield is high, and the shape of the meat is likely to collapse during subsequent heat cooking. The temperature of the boiling water and the boiling time may be adjusted as appropriate. For example, it is preferably boiled in boiling water at 90 to 100°C for 30 seconds to 5 minutes, and more preferably boiled in boiling water at 95 to 98°C for 2 to 3 minutes.

[0016] In addition, as the ground meat according to the present invention, two or more types of ground meat with different lipid contents are used. However, the higher the lipid content of the ground meat, the easier it is for the fat to elute and the shape to collapse, or the seasoning liquid to become cloudy when heated and mixed with the seasoning liquid. Therefore, it is preferably boiled at least for the ground meat with the highest lipid content. For example, when using four types of ground meat A, B, C, and D (in descending order of lipid content: A, B, C, D), the fact that at least the ground meat with the highest lipid content is boiled means that whether the remaining ground meat is boiled or not does not matter as long as A is boiled. It means that it may be the case where only A and C are boiled, or only A, C, and D are boiled. Also, it is most preferable to boil all the ground meat. Note that the ground meat is not limited to four types, and two or more types may be used, and it may be two types or five or more types.

[0017] Also, when not heating during mixing with the seasoning liquid after boiling the ground meat, it is advisable to boil it in an aqueous solution containing caramel. When the meat is boiled, its color becomes light and white. Therefore, when not heating and mixing with the seasoning liquid, the seasoning liquid may not penetrate, and the meat may float white, spoiling its appearance. Thus, by boiling the meat in an aqueous solution containing caramel, the boiled meat is colored brown, and even without heating when mixing with the seasoning liquid, good color and flavor can be achieved. The concentration of caramel is not particularly limited, but it is preferably added at 0.1 - 0.6% by weight, most preferably 0.4 - 0.5% by weight, based on the boiling water.

[0018] In addition, other components such as seasoning liquids, antioxidants, bacteriostatic agents, preservatives, pH adjusters, aromatic compounds, coloring agents, thickeners, defoaming agents, and emulsifiers may be added to the boiling water.

[0019] Note that the meat before boiling is preferably raw meat or frozen meat. The product temperature of the meat is preferably -10 to 10°C, more preferably -5 to 10°C, and most preferably 0 to 5°C. 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.

[0020] - Mixed cooking with seasoning liquid - In the present invention, the ground meat is mixed with the seasoning liquid after boiling. When heating and mixing with the seasoning liquid, the seasoning liquid easily penetrates into the meat, and the meat is colored, improving its color and flavor. However, if heated and mixed too much, the shape tends to collapse. Whether to heat during mixing with the seasoning liquid can be appropriately adjusted according to the ground meat used. The higher the lipid content of the ground meat, the easier it is for fat to elute and the shape to collapse, or for the seasoning liquid to become cloudy when heating and mixing with the seasoning liquid. Therefore, at least the ground meat with the highest lipid content is preferably mixed without heating with the seasoning liquid. On the other hand, for ground meat with a low lipid content, the shape is relatively difficult to collapse, and the seasoning liquid is less likely to become cloudy. Therefore, considering the penetration of flavor and the color and flavor of the meat, it is preferable to heat and mix. When heating and mixing, the conditions are not particularly limited, but it is preferable to heat so that the core temperature of the ground meat is around 75°C. Specifically, it is preferably heated at 65 - 90°C for 1 - 10 minutes, and more preferably heated at 70 - 80°C for 1 - 5 minutes.

[0021] The food raw materials and seasonings used in the seasoning liquid are not particularly limited, and can include without limitation the materials commonly used in foods. In addition to food raw materials and seasonings, other components such as antioxidants, bacteriostatic agents, preservatives, pH adjusters, aromatic compounds, colorants, thickeners, defoaming agents, emulsifiers, etc. may also be added. Note that these materials may be prepared separately without being put into the seasoning liquid and finally mixed with the minced meat.

[0022] - Other processing - The minced meat of the present invention may be subjected to freezing treatment or retort treatment. The freezing treatment can be carried out by a conventional method, and either rapid freezing or slow freezing is acceptable, but rapid freezing is preferred. Examples of thawing methods include natural thawing, chilled thawing, microwave thawing, thawing by soaking in running water or water in a packaged state such as in a bag, and baking. When performing retort treatment, it can also be carried out by a conventional method and may be carried out under pressure. The conditions are not particularly limited, but for example, it can be heated at 121°C for 20 minutes so that the F value is 10 or more.

[0023] Note that the minced meat obtained by the present invention can be used in foods using various minced meats. For example, it can be used as an ingredient in donburi or noodles (udon, soba, Chinese noodles, pasta).

Examples

[0024] Examples of the present invention are described below, but the present invention is not limited thereby.

[0025] <Test 1: Examination of meat type and boiling cooking> (Test Example 1 - 1) 130 g of ground pork shoulder and 190 g of seasoning liquid were put into a frying pan, heated and stirred at 95°C for 5 minutes to prepare minced meat. The seasoning liquid used was prepared by mixing all the raw materials in the formulation shown in Table 1 and heating and mixing them at 88°C for 3 minutes.

[0026]

Table 1

[0027] (Test Examples 1-2 to 1-5) Minced meat was prepared in the same manner as in Test Example 1-1, except that the minced meat of the pork part described in Table 2 was used in the amount described in Table 2 instead of the minced pork shoulder in Test Example 1-1.

[0028] (Test Example 1-6) 50 g of ground pork shoulder and 190 g of seasoning liquid were put into a frying pan, heated and stirred at 95°C for 5 minutes to prepare a seasoning liquid containing pork shoulder. 80 g of ground pork belly was boiled in 1 kg of boiling water at 98°C for 2 minutes, drained, transferred to a container, and mixed with the seasoning liquid containing pork shoulder to prepare minced meat.

[0029] (Test Example 1-7) 80 g of ground pork belly and 190 g of seasoning liquid were put into a frying pan, heated and stirred at 95°C for 5 minutes to prepare a seasoning liquid containing pork belly. 50 g of ground pork shoulder was boiled in 1 kg of boiling water at 98°C for 2 minutes, drained, transferred to a container, and mixed with the seasoning liquid containing pork belly to prepare minced meat.

[0030] (Test Example 1-8) 50 g of ground pork shoulder and 80 g of ground pork belly were boiled in 1 kg of boiling water at 98°C for 2 minutes, drained, transferred to a container, and mixed with the seasoning liquid to prepare minced meat.

[0031] <Sensory Evaluation> The test samples were evaluated by 6 elderly panelists. The shape, texture, and color and flavor of the meat were evaluated on a 10-point scale as follows, and the average score (rounded off to the nearest whole number after the decimal point) was used as the score. A score of 5 or higher was considered a pass. The turbidity of the seasoning liquid was evaluated on a 4-point scale, and a score of Δ or higher was considered a pass. The results of the sensory evaluation for each test example are shown in Table 2. <Evaluation of the shape of the meat> 1: The shape of the meat is collapsed and defective ⇔ 10: The shape of the meat is maintained and good. <Evaluation of the texture of the meat> 1: The fibrous meat texture and juicy fat texture do not coexist and are defective. ⇔ 10: Both the fibrous meat texture and juicy fat texture are excellent and good. <Evaluation of the color and flavor of the meat> 1: It does not blend well with the seasoning liquid and the color of the meat is white and floating, which is defective. ⇔ 10: It blends well with the seasoning liquid and the meat is not white and floating and is good. <Evaluation of the turbidity of the seasoning liquid> ◎: The seasoning liquid is not turbid and is very good. 〇: The seasoning liquid is slightly turbid but is good. △: The seasoning liquid is somewhat turbid but is generally good. ×: The seasoning liquid is turbid and is defective.

[0032]

Table 2

[0033] First, looking at Test Examples 1-1 to 1-5, there was no test group in which all evaluations exceeded the passing score. Regarding the shape, it was collapsed in all test groups and fell below the passing score. The higher the proportion of ground meat with a high lipid content in the test group (the lipid content of each ground meat was in the order of bara, kata, ude, momo from high to low, and the lipid content of each test group was in the order of high to low: Test Example 1-2, 1-3, 1-5, 1-1, 1-4), the more likely the shape was to collapse, and the meat grains became smaller in the order of Test Example 1-2, 1-3, 1-5, 1-1, 1-4. Regarding the texture, in Test Examples 1-3 to 1-5 using multiple minced meats with different lipid contents, different textures such as a fatty texture and a meaty texture were simultaneously felt and were more preferable than Test Examples 1-1 and 1-2. Test Example 1-3, which used the two types of minced meat with the largest difference in lipid content, was the most preferable. Although Test Example 1-3 was the only one that exceeded the passing score, due to the collapse of the shape in all cases, it was felt that the fatty texture and meaty texture inherent in the meat had decreased. Regarding the color and taste of the meat, from the state of raw meat, after heating and mixing with the seasoning liquid, the seasoning liquid penetrated well and all were equally good, and all exceeded the passing score. Regarding the cloudiness of the seasoning liquid, the higher the proportion of minced meat with a high lipid content, the more the fat of the meat eluted into the seasoning liquid and emulsified, showing a tendency to become cloudy. Test Example 1-4 had the least cloudiness and exceeded the passing score, but all the others were unqualified, and Test Example 1-2 had the most cloudiness.

[0034] In contrast, all evaluations of Test Examples 1-6 to 1-8 exceeded the passing score and were good. Regarding the shape, all of Test Examples 1-6 to 1-8 were better than Test Example 1-3. Since the shape was retained without collapsing in the boiled meat, Test Example 1-8, in which all the meat was boiled, was the best. Comparing Test Examples 1-6 and 1-7, the higher-lipid-content pork was more likely to collapse when heated and mixed with the seasoning liquid, and Test Example 1-6, in which the pork was boiled, had a slightly better shape. Regarding the texture, all of Test Examples 1-6 to 1-8 were better than Test Example 1-3. In the boiled meat, there was a tendency for the meaty texture and fatty texture to be strong, and Test Example 1-8, in which all the meat was boiled, was the best. Regarding the color and taste of the meat, all of Test Examples 1-6 to 1-8 were inferior to Test Example 1-3. The boiled meat tended to become thin and white, but it was within the passing range. Pork tended to become whiter by boiling than beef, and Test Examples 1-8, 1-6, and 1-7 were white in that order. Regarding the cloudiness of the seasoning liquid, all of Test Examples 1-6 to 1-8 were better compared to Test Example 1-3. Since the elution of fat was less when the boiled meat was heated and mixed with the seasoning liquid, Test Example 1-8 in which all the meat was boiled was the best. Comparing Test Examples 1-6 and 1-7, more fat was eluted when the pork loin with a higher lipid content was heated and mixed with the seasoning liquid, and Test Example 1-6 in which the pork loin was boiled had less cloudiness of the seasoning liquid.

[0035] From this, it was suggested that by using minced meats with different lipid contents of multiple types and boiling at least one type of minced meat before mixing with the seasoning liquid, the shape and texture of the meat can be improved and the cloudiness of the seasoning liquid can also be suppressed.

[0036] <Test 2: Examination of the presence or absence of heating when mixing with the seasoning liquid after boiling> (Test Example 2-1) 50 g of minced pork shoulder and 190 g of seasoning liquid were put into a frying pan and heated and stirred at 95°C for 5 minutes to prepare a seasoning liquid containing minced pork shoulder. 80 g of minced pork loin was boiled in 1 kg of boiling water at 98°C for 2 minutes and drained. The boiled minced pork loin was put into the frying pan containing the seasoning liquid containing minced pork shoulder, heated and mixed at 70°C for 3 minutes to prepare minced meat.

[0037] (Test Example 2-2) 50 g of minced pork shoulder and 80 g of minced pork loin were boiled in 1 kg of boiling water at 98°C for 2 minutes and drained. The boiled minced pork loin and 190 g of seasoning liquid were put into a frying pan, heated and mixed at 70°C for 3 minutes, then transferred to a container, and the boiled minced pork shoulder was added and mixed to prepare minced meat.

[0038] (Test Example 2-3) 50 g of minced pork shoulder and 80 g of minced pork loin were boiled in 1 kg of boiling water at 98°C for 2 minutes and drained. The boiled minced pork shoulder and 190 g of seasoning liquid were put into a frying pan, heated and mixed at 70°C for 3 minutes, then transferred to a container, and the boiled minced pork loin was added and mixed to prepare minced meat.

[0039] (Test Example 2-4) 50 g of ground pork shoulder and 80 g of ground pork loin were cooked by boiling in 1 kg of boiling water at 98°C for 2 minutes and then drained. 190 g of the cooked pork loin, the cooked pork shoulder, and the seasoning liquid were put into a frying pan and heated at 70°C for 3 minutes and mixed to prepare minced meat.

[0040] For the obtained samples, sensory evaluation was carried out in the same manner as in Test 1. The results are shown in Table 3.

[0041]

Table 3

[0042] When comparing test groups with different heating conditions when mixing the seasoning liquid after boiling the pork loin, such as Test Examples 1-6 and 2-1, in the test group where the seasoning liquid was heated and mixed (Test Example 2-1), although the color and taste of the meat that had become thinner after boiling were colored and improved by the seasoning liquid, the shape of the meat was slightly collapsed, the fat and meat textures decreased, and the degree of white turbidity of the seasoning liquid increased. Overall, the test group without heating (Test Example 1-6) was better than the heated test group (Test Example 2-1). Similarly, when comparing Test Examples 1-8 and 2-2, and Test Examples 2-3 and 2-4, which are test groups with different heating conditions when mixing the seasoning liquid after boiling the pork loin, there was a similar tendency.

[0043] Next, when comparing test groups with different heating conditions when mixing the seasoning liquid after boiling the pork shank, such as Test Examples 1-8 and 2-3, in the test group where the seasoning liquid was heated and mixed (Test Example 2-3), the shape of the meat collapsed due to heating and the meat texture also decreased, but compared with the case where the pork loin was heated with the seasoning liquid, the degree of deterioration was small in both shape and texture. Also, the seasoning liquid remained unchanged without becoming cloudy, and the color and taste were improved. Overall, the heated test group (Test Example 2-3) was better than the non-heated test group (Test Example 1-8). Similarly, when comparing Test Examples 2-2 and 2-4, which are test groups with different heating conditions when mixing with the seasoning liquid after boiling the upper arm meat, a similar tendency was observed.

[0044] From this, it was suggested that when mixing with the seasoning liquid after boiling, it is preferable to mix without heating if the ground meat has a high fat content, and it is preferable to heat and mix if the ground meat has a low fat content.

[0045] <Test 3: Examination of boiling using a caramel solution in boiling water> (Test Example 3-1) Minced meat of pork loin was produced in the same manner as in Test Example 2-3, except that a 0.5% aqueous solution of caramel was used for the boiling water used for boiling the minced meat.

[0046] (Test Example 3-2) Minced meat of pork loin and minced meat of pork upper arm were produced in the same manner as in Test Example 2-3, except that a 0.5% aqueous solution of caramel was used for the boiling water used for boiling, and no heating was performed when mixing all the meat after boiling with the seasoning liquid.

[0047] For the obtained samples, sensory evaluation was carried out in the same manner as in Test 1. The results are shown in Table 4.

[0048]

Table 4

[0049] When comparing Test Example 3-1 and Test Example 2-3, which are test groups that differ in whether a caramel solution was used for the boiling water of the loin meat, the test group using the caramel solution in the boiling water (Test Example 3-1) had significantly better color and taste, but the other evaluations were the same. Also, the color and taste of Test Example 3-1 were better than those of Test Example 2-4. Test Example 3-2 was a test group that examined whether the color and taste could be improved by using a caramel solution as the boiling water instead of heating when mixing the upper arm meat and the loin meat with the seasoning liquid after boiling. However, at the concentration of the caramel solution used this time, the color became too dark, the compatibility with the seasoning liquid was slightly poor, and the color and taste evaluation was inferior to that of Test Example 3-1. In addition, since the penetration of the taste of the seasoning liquid into the meat was poor compared to the test group (Test Example 3-1) where only the upper arm meat was heated when mixed with the seasoning liquid, overall, Test Example 3-1 was better.

[0050] From this, it was suggested that at least one of the ground meats is preferably boiled in a solution containing caramel, and more preferably boiled in a solution containing caramel when not heated when mixing with the seasoning liquid after boiling. In addition, when integrated with the results of Test 2, it was suggested that the ground meat with a high lipid content is preferably boiled using a caramel solution as the boiling water and then mixed with the seasoning liquid without heating.

[0051] <Test 4: Examination of freezing treatment and retort treatment> (Test Example 4-1) After producing minced meat in the same manner as in Test Example 1-3, it was placed in a container and rapidly frozen at -30°C for 30 minutes.

[0052] (Test Example 4-2) After producing minced meat in the same manner as in Test Example 1-3, it was placed in a container and heat sterilized at 121°C for 20 minutes.

[0053] (Test Example 4-3) After producing minced meat in the same manner as in Test Example 3-1, it was placed in a container and rapidly frozen at -30°C for 30 minutes.

[0054] (Test Example 4-4) After producing minced meat in the same manner as in Test Example 3-1, it was placed in a container and heat sterilized at 121°C for 20 minutes.

[0055] For the obtained samples, sensory evaluation was carried out in the same manner as in Test 1. The results are shown in Table 5. Note that in Test Examples 4-1 to 4-4, they were put into boiling water in the container, and in Test Examples 4-1 and 4-3, they were reheated for 3 minutes, and in Test Examples 4-2 and 4-4, they were reheated for 5 minutes before evaluation.

[0056]

Table 5

[0057] When comparing Test Examples 4-1 and 4-2 with Test Example 1-3, in the retort-treated test group (Test Example 4-1), the shape was greatly collapsed, the fat feeling and the meat feeling were reduced, and the degree of cloudiness was also increased. In the frozen-treated test group (Test Example 4-2), although the shape was maintained, the meat feeling was reduced. On the other hand, when comparing Test Examples 4-3 and 4-4 with Test Example 3-1, in the retort-treated test group (Test Example 4-3), although the shape was slightly collapsed, the fat feeling and the meat feeling were reduced, and the degree of cloudiness was increased, but all evaluations exceeded the passing score. In the frozen-treated test group (Test Example 4-4), although the meat feeling was reduced, the shape was maintained, and all evaluations exceeded the passing score. Also, when comparing the difference between Test Examples 4-1 and 4-2 and Test Example 1-3 with the difference between Test Examples 4-3 and 4-4 and Test Example 3-1, the difference between Test Examples 4-3 and 4-4 and Test Example 3-1 was smaller, suggesting that the deterioration of quality due to retort treatment or freezing treatment was suppressed.

[0058] As described above, the present invention is characterized in that minced meat with different lipid contents of two or more types is used, and at least one type of minced meat is mixed with a seasoning liquid after being cooked by boiling. By using a plurality of types of minced meat with different lipid contents, it is possible to obtain a meat floss in which the meat feeling and the fat feeling are both achieved. In addition, by cooking the minced meat by boiling before mixing it with the seasoning liquid, a meat floss with a maintained shape, improved meat feeling and fat feeling can be obtained. Therefore, the present invention has an extremely excellent effect that a meat floss excellent in shape and texture can be produced by using minced meat with different lipid contents of two or more types and mixing at least one type of minced meat with a seasoning liquid after being cooked by boiling.

Claims

1. A method for manufacturing minced meat with minced meat having different lipid contents of two or more types, wherein at least one type of the minced meat is mixed with a seasoning liquid after being cooked by boiling. A method for manufacturing minced meat characterized by this.

2. The method for manufacturing minced meat according to Claim 1, wherein the at least one type of minced meat is the minced meat having the highest lipid content.

3. The method for manufacturing minced meat according to Claim 1, characterized in that all of the minced meat is mixed with a seasoning liquid after being cooked by boiling.

4. The method for manufacturing minced meat according to Claim 2 or 3, characterized in that at least the minced meat having the highest lipid content among the minced meat is mixed with a seasoning liquid without heating after being cooked by boiling.

5. The method for manufacturing minced meat according to Claim 4, characterized in that at least the minced meat having the lowest lipid content among the minced meat is mixed with a seasoning liquid while heating after being cooked by boiling.

6. The method for manufacturing minced meat according to Claim 4, characterized in that the cooking by boiling is performed using a solution containing caramel.

7. The method for manufacturing minced meat according to Claim 5, characterized by performing retort processing.

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