NON-HEATED MEAT PRODUCT AND PRODUCTION PROCESS THEREOF

To provide a production process of non-heated meat product such as raw ham, especially a production process using a single needle injection method or a method of injecting pickle liquid into other raw meat in the salt immersion step, and in which the water activity can be reduced so as to meet a pre...

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Bibliographische Detailangaben
Hauptverfasser:	KOMAZAKI MUTSUMI, GOTO SEITARO, SASAO SHOJI, IITANI YUJI, HANADA TERUAKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BUTCHERING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MEAT TREATMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a production process of non-heated meat product such as raw ham, especially a production process using a single needle injection method or a method of injecting pickle liquid into other raw meat in the salt immersion step, and in which the water activity can be reduced so as to meet a predetermined standard in a short period of time in each of the salt immersion step and the drying step.SOLUTION: Provided is a production process of non-heated meat product, including a salt immersion step of injecting a pickle liquid having a water activity of 0.6700 to 0.8999 into raw material meat using a pickle injector at an amount of injection ratio of 110 to 160%.SELECTED DRAWING: None 【課題】生ハム等の非加熱食肉製品の製造方法、特に塩漬工程において一本針注入法またはその他の原料肉にピックル液を注入する方法を用いる製造方法であって、塩漬工程、乾燥工程それぞれ短期間で水分活性を所定の基準を満たすよう低下させることができる製造方法を提供する。【解決手段】水分活性が０．６７００〜０．８９９９であるピックル液を、注入率が１１０〜１６０％となる量で、ピックル用インジェクターを用いて原料肉に注入する塩漬工程を含む、非加熱食肉製品の製造方法。【選択図】なし