JP2002065214A - Material for cutlet and tempura, cutlet and tempura obtained from the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain both a new type cutlet material or Tempura material capable of being kept in a cutlet or a Tempura without releasing daintiness of meat juice which fat meat has and a cutlet or a Tempura obtained from the cutlet material or the Tempura material. SOLUTION: Pieces of sliced meat having 0.5-2 mm thickness are piled and struck with coating for a cutlet or a Tempura to give a cutlet material or a Tempura material. This cutlet or Tempura is obtained from the cutlet material or the Tempura material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel cutlet or tempura material which does not lose the deliciousness of the meat juice of fat, and a cutlet or tempura obtained therefrom.

[0002]

2. Description of the Related Art Conventionally, cutlets have been produced by putting cutlet clothes made of breadcrumbs or the like on pork, beef, chicken or the like and frying them with oil. In the first place, the taste of meat is
Although it is found in the meat juice contained in fat, etc., when a piece of meat is fried in oil, the meat pieces are so dense that there is no place to hold the meat juice produced by processing in the meat piece, and the resulting meat juice flows into the oil. It is hard to say that the taste of meat is being used 100%.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a new type of cutlet or tempura material which can be inserted into cutlets or tempura without losing the taste of the meat juice of fat. The point is to provide cutlets or tempura.

[0004]

The first aspect of the present invention relates to a cutlet or tempura material obtained by laminating sliced meat having a thickness of 0.5 to 2 mm and attaching the cutlet or tempura coat.

[0005] The second aspect of the present invention relates to the cutlet or tempura material according to claim 1, wherein the sliced meat having a fat portion and a lean portion is overlapped so that the lean portion comes on the fat portion.

A third aspect of the present invention relates to the cutlet or tempura material according to claim 1, wherein sliced meat having a lot of fat and sliced meat having a lot of leanness are stacked. Fatty sliced meat is meat that is more than half fat.

A fourth aspect of the present invention relates to a frozen cutlet or tempura material obtained by freezing the cutlet or tempura material according to claims 1 to 3.

A fifth aspect of the present invention relates to a cutlet or tempura obtained by frying the cutlet or tempura material according to claims 1 to 4 with oil.

The reason for making sliced meat having a thickness of 0.5 to 2 mm is that when the meat is put on a batter and fried in oil, (1)
Juice can be stored between meat pieces, (2) plump and fried, (3) when using loin, eliminates the "small feeling" of conventional loin cutlets and gives a moist texture It is in the point. For this reason, the thickness of the sliced meat is preferably as thin as possible. However, in the current meat slicer, when the meat is frozen and put on a meat slicer, the thinnest sliced thickness is about 0.5 mm. Therefore, at present, the thickness of each sliced meat is 0.5 to 2 mm, preferably 0.5 to 0.8 mm,
Particularly preferably, it is 0.5 to 0.6 mm. Pieces of meat can be beaten to make them even thinner, but the cells of the meat are broken and the taste is inevitable.

[0010] Since meat has a disparity depending on the part of the meat, and the taste, hardness and texture differ depending on the part, usually one cutlet is made using the meat of the same part. In that case, the type described in claim 2 is preferable. That is,
As shown in FIG. 1, a piece of meat having a fat portion and a lean portion therein as shown in FIG. 1 is shown in FIG. 2 (although it is vertically displaced for easy viewing, it is actually stacked neatly). In order to obtain the state shown in FIG. 3, it is preferable to superpose the lean portion of the next piece of meat on the fat portion of one piece of meat so as to have a thickness of about one cutlet.

In the case where a delicate texture such as taste and hardness depending on the part of the meat is not required, sliced meat with a lot of fat and sliced meat with a lot of lean are alternately layered to have a thickness of about one cutlet. be able to.

Regardless of which type of sliced meat is used, the thickness of one piece of meat is set to 0.2 to 2 mm, and by making the thickness of the whole piece approximately the same as that of a single cutlet, meat juice is easily produced. It is also important that the gravy is easily stored.

The sliced meat laminate corresponding to one cutlet obtained by laminating the sliced meat has a thickness of 5 to 5.
It is 20 mm, preferably 10 to 20 mm, particularly preferably 12 to 20 mm. Again, the larger the number of layers and the greater the thickness of the laminate, the richer the gravy is stored, the better the texture and juiciness.

The method of laminating the sliced meat is basically as shown in FIGS. 2 and 3, but as a modification, after laminating the sliced meat to a certain thickness, it is wrapped and wound to a diameter of about 1-2 cm. Can be in the form of a stick. With this, the same effect as that of the fried food by the flat laminate can be obtained.

Normally, the basis for slicing meat is to slice in a direction substantially perpendicular to the direction of the fiber of the meat. Therefore, slicing the meat very thinly involves cutting the fibers of the meat into small pieces. Therefore, according to the present invention, even a hard meaty substance can be transformed into soft meat.

In the present invention, pork is the most typical meat, but beef, boar, mutton, goat,
Whale meat, chicken, etc. can be used and there is no special restriction.

According to the present invention, it is standard to stack the same parts of the same kind of meat, but it is also possible to combine meats of different parts in the same kind of meat. In addition, the same portions of animal meat of different varieties may be combined with each other, or meat of different portions of animal meat of different varieties may be combined and stacked to enjoy a combination.

In the present invention, the meat laminate may be divided into two or three, and cheese, vegetables and the like may be sandwiched between them, or spices (pepper, curry powder) may be placed between or on the surface. And sesame seeds.

In the present invention, for example, a product such as tonkatsu is seasoned with a seasoning such as sauce and eaten.
In some cases, the fried food itself is not seasoned specially, or in some cases, such as fried, the ingredients are seasoned appropriately.

[0020]

EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited thereto.

Example 1 One piece of pork loin was sliced to a thickness of 0.5 mm, and 25 slices were laminated (meat weight 130 g: thickness 12.5 mm) as shown in FIGS. This was immersed in a flour paste containing eggs, and then baked to make a cutlet material. The thickness of this cutlet material was 15 mm.

One part of the cutlet material was flash-frozen, and the other part was fried in oil according to a conventional method, and used for sampling by 10 panelists. The gravy is well held between the sliced meats,
Juiciness, softness and texture were all superb. After one day and night, the frozen product was fried in oil in the same manner and tasted, but it was almost the same level as the fried product immediately.

Example 2 The cutlet (10 mm thick) obtained by laminating 20 slices in the same manner using the same sliced meat was inferior in texture to the cutlet having a thickness of 25 slices. The texture was significantly superior to a cutlet made of a single piece of meat (thickness 10 mm) that was not sliced and laminated with the same meat.

Comparative Example 2 12.5 mm thick 12.5 mm
One piece of pork loin was fried in oil in the same manner and served for sampling. The results are shown in the table.

[0025]

[Table 1]

[0026]

(1) The meat juice is accumulated between the sliced meats and the leakage of the meat juice is small, so that the meat juice is smooth and the original taste of the meat can be sufficiently exhibited. (2) Since the lean portion and the lean portion are overlapped, the fat is sufficiently permeated into the lean portion to increase the moist feeling. (3) Since the meat is finely cut by slicing, the meat has an extremely soft texture as compared to the case without slicing. (4) Even meat with a low fat content, such as loin, can be improved in a feeling of dryness by laminating the meat with the fat, giving a moist feeling.

[Brief description of the drawings]

FIG. 1 is a plan view of a pork loin fillet.

FIG. 2 is a diagram showing how to stack sliced meat of pork loin;

FIG. 3 is a sectional view of a stack of sliced pork loin.

Claims (5)

[Claims] 1. A cutlet or tempura material obtained by laminating sliced meat having a thickness of 0.5 to 2 mm and attaching a cutlet coat or tempura coat. 2. The cutlet or tempura material according to claim 1, wherein the sliced meat having a fat portion and a lean portion is overlapped so that the lean portion comes on the fat portion. 3. The cutlet or tempura material according to claim 1, wherein a sliced meat with a lot of fat and a sliced meat with a lot of lean are stacked. 4. A frozen cutlet or tempura material obtained by freezing the cutlet or tempura material according to claim 1. 5. A cutlet or tempura obtained by frying the cutlet or tempura material according to claim 1 with oil.