JPH06319491A - Raw vienna sausage - Google Patents

Abstract

PURPOSE:To produce a raw Vienna sausage having a low fat content and, nevertheless, pleasant to the palate by mixing raw meat with KONNYAK (paste made from the starch of devil's tongue). CONSTITUTION:Minced raw meat is mixed with KONNYAK, seasonings, spices, etc., and thoroughly kneaded. The kneaded mixture is filled in a casing and both ends of the filled casing are closed.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to raw wiener sausage made from livestock meat.

[0002]

2. Description of the Related Art Generally, as raw materials for raw wiener sausage, livestock meat such as pork, beef, lamb, horse meat, poultry meat, rabbit meat, etc. have been used.
Due to the difficulty of obtaining rabbit meat, more and more pork and beef are used. For its production, raw meat that has been salted and ground into minced meat is seasoned with seasonings and spices, kneaded with a binder, antioxidant, etc., and then packed in a casing such as sheep intestines, then smoked or heated. , Dried.

[0003]

In the conventional raw wiener sausage, lard has been used in order to improve the binding property of meat and to obtain a smooth texture. The proportion of this lard was 10 to 30%. For this reason, since raw wiener sausage is high in fat, it is apt to be shunned by elderly people who care about cholesterol levels and young women who are strongly diet-conscious. If you reduce the proportion of pork fat to reduce this fat content, it will look rough on the whole,
There was a drawback that the texture became bad.

[0004]

SUMMARY OF THE INVENTION The present invention is intended to solve the above problems, and an object thereof is to provide a raw wiener sausage which is low in fat and has a good texture, and is made from pork, beef and lard. It is characterized in that 5 to 15% of konjac is mixed with the raw material meat.

[0005]

EXAMPLE An example of the present invention will be described below along with its manufacturing process. 80 g of pork and 10 g of beef trimmed by removing muscles and blood are cut into minced meat with a chopper.

5g of pork fat and 5g of shredded konjac
And further add additives such as seasonings and spices, and knead thoroughly with a mixer or the like. Here, the following can be mentioned as additives. Examples of seasonings include sugar, sodium glutamate, and sodium inosinate in addition to salt. All of these are useful for improving the taste.

As the spices, natural spices, synthetic spices and the like are used, and examples thereof include black pepper, white pepper, sage and nutmeg. All of these serve to eliminate the smell of raw meat and improve the taste.

A preservative may be added during the kneading. As the preservative, sorbic acid, potassium sorbate and the like are used in addition to salt which is also used as a seasoning. These help prevent spoilage and extend their shelf life, but since natural foods are valued in recent years, efforts are being made to reduce the use of preservatives as much as possible,
In addition, salt tends to be used less in consideration of high blood pressure. However, even if the usage rate of these preservatives is reduced, smoke and heat treatment are completely performed, and further problems such as improvement of packaging technology and spread of refrigerating facilities do not occur.

[0009] The raw meat sausage of the present invention can be obtained by filling the casing with the above-prepared stuffed meat prepared by kneading and closing both ends of the casing. . A film made of sheep intestine, pig intestine, collagen, vinylidene chloride / vinyl chloride copolymer, or the like is used for the casing. The above-mentioned raw wiener, in which the casing is filled with stuffed meat, is thoroughly washed and then smoked or heated without smoking to become a wiener sausage as a product. The heating time requires a central temperature of 63 degrees and 30 minutes or more. Then, it is cooled and stored at 10 ° C or lower.

In the above examples, 5% was shown as an example containing konjac.
Within the range of%, there is no particular effect on the texture and the like.

[0011]

EFFECTS OF THE INVENTION The raw wiener sausage according to the present invention having the above constitution is a low fat in which the proportion of fat contained is reduced by about 15% as compared with the conventional one, so that an elderly person with high blood pressure and high cholesterol value It is suitable for the elderly, young women who are highly diet-oriented, and sick people who cannot put a burden on digestion. Furthermore, even if the proportion of pork fat is reduced, it does not affect the texture or the like and has a smooth taste, so that it has many excellent effects such that it can be eaten in the same manner as conventional ones. .

Claims (1)

[Claims] 1. A raw material consisting of pork, beef and lard, which is 5
Raw wiener sausage characterized by mixing ~ 15% konjac.