JPS63123335A - Preparation of canned meat composed mainly of mutton - Google Patents

Abstract

PURPOSE:To obtain the titled canned meat preservable over a long period at normal temperature, convenient to carry and easy to eat, by sterilizing mutton by boiling, etc., sealing the mutton together with sterilized seasonings and vegetables in a can and sterilizing the content under high temperature and pressure. CONSTITUTION:(A) Mutton cut to e.g. 4-6mm thick is sterilized by boiling, roasting, steaming, etc. Separately, (B) seasonings [e.g. MISO (fermented soybean paste), salt, MIRIN (sweet Japanese rice wine used as seasoning), etc.] and vegetables are sterilized. The component A or the components A and B are packed in a can, sealed, sterilized by heating under high pressure (e.g. at 120 deg.C for 30-40min) and cooled to obtain the objective canned food. The food is suitable for persons over a wide age range because the smell of mutton is eliminated by boiling and the fat is removed from the meat before cooking.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) The present invention relates to a method for producing canned mutton, which allows for long-term preservation of quality at room temperature and can be easily and deliciously eaten anywhere.

Conventional mutton products such as Genghis Khan are packed with raw meat in bags and are difficult to store at room temperature, so they must be stored in the freezer or refrigerated, and must be carried in a cooler or other equipment when carried for leisure. Must be. In addition, since the bag is made of vinyl, it is susceptible to damage and there are problems such as spoilage of the product due to air intrusion.

(b) Details of practical examples of the present invention will be detailed below.

In the explanation, in order to specify the amount of materials used, the explanation will be based on the case of making a can (4t3θg in terms of internal volume)/can.

The main meat, mutton, is cut into pieces about 6mm thick, about 3!
Boil rOg with water over fire for about 5 minutes (approximately 2AOg = 2Og when boiled), drain the water, and then pack it into cans.

The seasoning (sauce) used to add flavor is a mixture of soy sauce, sugar, salt, mirin, and spices.
Add squeezed onions, garlic, and ginger and mix, about 2! ; Ogt - using warm water or fire, about 7
Sterilize at 0 NgO℃ for about 3 minutes. (When sterilized, approximately 2
00g> Put sterilized seasoning (sauce) in a can filled with mutton, seal it, and heat it in a high-pressure heat sterilization pot at about 30 - 20 degrees Celsius.
After sterilizing for several minutes, cool with water, etc.

Also, when packing vegetables such as peppers, bean sprouts, and onions, and grains such as beans and corn, cut them to fit the size of the can and then boil them.

(c) Effects of the Invention The present invention uses canning, a method that has not existed before, to enable long-term preservation of quality at room temperature, making it convenient to carry around, and at the same time solving problems such as spoilage due to air intrusion due to external injury. Since the product is sterilized by high-temperature heating, there is no need to use any additives, and the product can be eaten immediately after opening the can without the hassle of baking or boiling. In particular, since the main ingredient, mutton, is boiled, there is no meaty odor, and the fat content has been reduced, making it suitable for a wide range of age groups, from the very young to the elderly. Moreover, mass production by automatic mechanization is also possible.

Since the present invention is constructed as described above, it provides a method for producing canned mutton that preserves the flavor of mutton.

Claims (1)

[Claims] A method for producing canned meat mainly made from mutton, which is characterized by comprising the following steps. 1st step ~ Cutting the mutton into appropriate thickness and sterilizing it by boiling, baking, steaming, etc. using water, hot water, etc. 2nd process - Assortment of seasonings [soy sauce, miso, salt, sugar, mirin, apples, peaches, ginger, onions, spices, etc. (sauce, etc.)] and vegetables, grains, fruits, etc. All materials used must be sterilized. Only the mutton that has gone through the 3rd process to the 1st process is packed in a can,
Mutton that has gone through the first process and seasonings from the second process are packed in a can, or mutton that has gone through the first process and all or some of the ingredients from the second process are packed in the same can. All items must be sealed and sterilized by high-pressure heating (retort).