RU2084185C1 - Swimming bird meat salting composition - Google Patents

Abstract

FIELD: poultry-processing industry, in particular, processing of bird's meat with salting mixture. SUBSTANCE: salting composition contains components used in the following ratio, 1 kg per 100 kg of raw meat material: edible salt 1.5-2.5; black powdered pepper 0.4-0.6; ground laurel leaf 0.05-0.1; minced onion 1.0-4.0. EFFECT: increased efficiency, elimination of disagreeable odor of duck or goose meat, provision for production of high-quality meat.

Description

 The invention relates to the poultry industry, in particular to the processing of meat of waterfowl (geese, ducks).

 A known composition for salting waterfowl meat (when preparing pastrami of goose and duck), including 2.5 kg table salt, ground black pepper 0.4 kg and a flavoring additive - fresh garlic 3.5 kg per 100 kg of raw meat.

The mixture rubbed the individual parts of the carcasses of a bird, placed in a container and poured with a solution containing 10 20 l of water and 10 g of sodium nitrite per 100 kg of raw meat. Duration of salting 3 4 days. After salting, the products are boiled at a temperature of 90 105 ^o C for 6 8 hours and cooled in suspension to a temperature of 8 ^o C (OST 4998-75 goose and duck pastrami). The disadvantage of this method of processing meat is that spiced brine additives and smoke substances do not fully ensure the removal of the specific smell of raw meat in products. The finished product smells duck (goose) meat.

 The objective of the described invention is the processing of duck (goose) meat curing mixture, providing complete neutralization of a specific unpleasant bird odor. This technical problem is solved by introducing common salt, black pepper, and a flavoring additive containing crushed bay leaves and chopped onions into the curing mixture.

The ratio and quantitative content of the components of the mixture is as follows, kg per 100 kg of raw meat:
common salt 1,5 2,5
ground black pepper 0.4 0.6
ground bay leaf 0.05 0.10
chopped onions 1.0 4.0
An analysis of experimental studies revealed that the introduction of chopped onion and bay leaf chopped in combination with salt and black pepper into the curing composition has a significant effect on the organoleptic properties of finished products, the raw materials of which were processed with this mixture. The smell of duck (goose) meat is almost completely absent, the aroma of spices and spices is noticeably felt.

 The main role in this case is given to the joint use in a mixture of crushed onions and bay leaves. This is explained by the fact that onions and bay leaves contain in their composition a certain amount of essential oils, which contribute to the neutralization of the smell of duck (goose) meat. It is the joint use of these two components that gives a tangible effect not only in eliminating the unpleasant bird smell of meat and meat products from this raw material, but also in acquiring a specific pleasant aroma and taste of the finished products.

 It should also be noted that along with these properties, additives (mainly onions) also have antioxidant properties due to the presence of provitamin A (carotene). This component helps to reduce the oxidative damage to the fatty tissue of raw meat, which prevents the strengthening or even eliminates the unpleasant odor of duck (goose) meat.

 Given the above, it was found that the proposed composition and a certain quantitative ratio of the components of the curing mixture give the finished product an improvement in organoleptic characteristics, completely eliminating the unpleasant smell of meat of waterfowl. Products acquire the flavor of flavors and spices.

 Of the various types of meat products (semi-finished products, minced meat, pickled products, sausages and smoked meat from duck meat (geese), the technology for producing duck pastrami using the proposed mixture is given as a sample.

 Prepared raw materials are rubbed with curing salt prepared from the components used and put in salts in vats or boxes. Then pour brine containing 10 30 liters of water and 10 15 g of sodium nitrate per 100 kg of raw material.

The duration of the salting is 3 4 days at a temperature of 2 4 ^o C. After the end of the salting, the raw materials are sent to smoking, which is carried out at a temperature of 90 105 ^o C for 6 8 hours.

 Similarly, the processing of raw materials for pickled products and smoked meats is carried out.

 As for minced meat, semi-finished products and sausages, the raw materials are treated with a dry curing mixture without adding a solution (water).

After heat treatment, the pastram is cooled in a suspended state to a temperature of 8 10 ^o C.

Example 1. A curing mixture is prepared of the following composition with a certain quantitative ratio of components, kg per 100 kg of raw meat:
common salt 1,5
ground black pepper 0,4
bay leaf chopped 0.05
chopped onions 1.0
Example 2. The curing mixture is prepared analogously to example 1, with the exception of the quantitative ratio of components, kg per 100 kg of raw meat:
table salt 2.5
ground black pepper 0.6
shredded bay leaf 0.1
chopped onion 4.0
Example 3. The curing mixture is prepared analogously to example 1, with the exception of the quantitative ratio of components, kg per 100 kg of raw meat:
table salt 2.0
ground black pepper 0.5
bay leaf chopped 0.075
chopped onions 2.5
Finished products (duck pastrom), the raw materials of which were processed with a curing mixture prepared according to examples 1 to 3, had good organoleptic characteristics (aroma and smell of spices and smoking substances). The smell of duck meat was completely absent. The product tastes moderately salty, with a delicate meat structure.

Example 4. A curing mixture is prepared of the following composition with certain quantitative ratios of components, kg per 100 kg of raw meat:
common salt 1.0
ground black pepper 0.2
bay leaf chopped 0.03
chopped onion 0.5
Example 5. The curing mixture is prepared analogously to example 1, with the exception of the quantitative ratio of components, kg per 100 kg of raw meat:
common salt 3.0
ground black pepper 0.8
shredded bay leaf 0.15
chopped onion 6.0
The product obtained from raw materials treated with the curing mixture of example 4 has a deteriorated organoleptic characteristics due to the smell of specific duck meat.

 The product obtained from raw materials treated with the curing mixture of Example 5 also has degraded organoleptic characteristics. Finished products acquire a pungent smell of onions, taste salty, pepper is felt.

 Thus, the best organoleptic characteristics of finished products are achieved when processing meat raw materials curing mixture prepared according to examples 1 to 3.

Claims (1)

Composition for salting waterfowl meat, consisting of table salt, ground black pepper and flavoring agent, characterized in that as a flavoring additive it contains bay leaf and onion, taken in crushed form, in the following ratio of ingredients, kg per 100 kg of raw material :
Salt 1.5 2.5
Ground black pepper 0.4 0.6
Bay leaf chopped 0.05 0.1
Shredded onions 1.0 4.0