PROBLEM TO BE SOLVED: To obtain wild animal meat or gibier meat in which any kind of meaty odor of the animal meat is eliminated, and to obtain a method of producing the same.SOLUTION: The charcoal aged gibier meat and the method of producing the same for eliminating odors of boar meat being a raw material, and aging the meat, includes: a process (1) of shaping the boar meat, wrapping the meat in cellophane, and drying the meat with ashes a process (2) of cutting the dried boar meat with ashes into cubes of 3 cm, mixing with the meat with salting agent, and let stand overnight a process (3) of mincing the boar meat salted and let stand overnight (2) with a chopper (for use of 3 mm PL) a process (4) of stirring the meat with a mixer or the like a process (5) putting the meat in a pan and wetting a surface with water to smooth and a process (6) of baking the meat in an oven until the center temperature reaches 70°C.COPYRIGHT: (C)2013,JPO&INPIT【課題】あらゆる獣肉を肉の臭みを削除したジビエ肉および製造方法を得ることを課題とする。【解決手段】木灰熟成ジビエ肉および製造方法において、原材料のしし肉の臭みをとり旨みを熟成させる工程で、(1)猪肉を整形し、セロファンで包み灰干しにする。(2)灰干しした猪肉を3cm角に角切りにして、塩漬剤を混ぜてよくなじませ、一晩寝かせる。(3)翌日、塩漬けし一晩寝かせたしし肉(2)をチョッパーにてミンチ(3mmPL使用)にする。(4)ミキサー等で撹拌する。(5)型に入れて表面を水で濡らし、滑らかになるようにする。(6)中心温度が70℃に達するまでオーブンで焼く。ことで出来る。【選択図】図1
