RU2608044C1 - Method for production of raw smoked meat products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat processing industry. Method comprises grinding whole muscle raw materials, kneading with addition of a salting mixture, containing a nitrite salting composition, a flavour additive and bacterial preparation, moulding into gas-permeable shell, holding at temperature 4 °C for 7 days, moulding, tying, smoking and drying. To improve organoleptic properties of raw smoked products and reduce sodium content in finished product, before salting, meat is preliminarily ground, a nitrite salting composition with low content of sodium is used in salting mixture.

EFFECT: invention can be used for production of delicatessen raw smoked meat products.

1 cl, 1 tbl, 1 ex

Description

The invention relates to the meat processing industry and can be used for the production of uncooked smoked delicacies from beef, pork, horse meat, lamb and meat of other slaughtered animals, including deer meat. The method involves grinding meat into pieces, massaging the raw materials with the addition of a curing mixture containing a nitrite-curing composition, a flavoring agent and a bacterial preparation, molding in a gas-permeable shell, holding at 4 ° C for 7 days, smoking by repeated forced feeding into the heat chamber air, providing an active phase of smoking with regulation of temperature, relative humidity and speed of air and smoke mixture. After that, the obtained uncooked smoked product is transferred to the final drying chamber with a temperature of 10-12 ° C, a relative humidity of 75% and an air velocity of 0.1-0.2 m / s and final drying is carried out for 5-7 days. Thus, they get the final product - a smoked meat product. The method allows to improve the organoleptic characteristics of smoked products and to obtain a product with a low sodium content. 1 tab.

The invention relates to the meat processing industry and can be used for the production of uncooked smoked delicacies from beef, pork, horse meat, lamb and meat of other slaughtered animals, including deer meat.

Traditionally, the technology of raw smoked products involves the use of certain muscles or muscle groups of high quality for their manufacture [1], the proportion of which in the carcass is small. The proposed technology allows the use of meat obtained from less suitable parts of the carcass for these purposes, corresponding to the meat of the highest grade.

A known method for the production of raw smoked Klinskaya beef, which envisages the salting and ripening of raw meat, first by treating it in a massager with a dry salting mixture containing nitrite salt and a flavoring additive, introducing a bacterial preparation into the massager during continuous rotation of the massager drum for no more than 5 minutes, and 10-12 revs. After that, cyclic massaging is carried out with the ratio of the rotation time of the massager drum and its dwell time in each cycle (1-5) :( 40-90) at a rotation speed of the massager drum 2-5 rpm. Then the raw meat is unloaded from the massager and placed in a curing brine with a nitrite salt content of 5.7-6.3 wt. % per 100 l of curing brine for no more than 8 days at a temperature not exceeding 8 ° C. Curing brine is used in an amount of 45-55% per 100 kg of raw meat [2].

The disadvantages of this method are the difficulties associated with the uniform distribution of the curing mixture throughout the volume of raw meat; a long massage time, which requires certain costs, an increased content of sodium chloride in the finished product.

Closest to the technical nature of the claimed is a method for the production of raw smoked products from deer meat, which involves the preparation of whole muscle raw materials, massaging, rubbing with a curing mixture containing nitrite-curing mixture, flavoring and bacterial preparation, vacuum treatment, aging of the raw material at a temperature of 4 ° C for 7 days, molding, brazing, smoking and drying, characterized in that to increase the efficiency of the processes of salting and ripening, optimize the regimes of salting, higher Ia manufactured product quality and improve its organoleptic properties of deer meat before salting pre massaged, and the shutter speed to produce ripening under vacuum.

The disadvantages of this method is that the method involves the production of smoked products from strictly defined muscles and a high content of sodium chloride in the finished product.

The high content of sodium chloride in raw smoked products is associated with the need to give the product flavor and organoleptic properties, as well as ensure its safety. Replacing sodium chloride with potassium chloride and magnesium chloride in a curing mixture of potassium chloride and magnesium chloride, which have a preventive antihypertensive effect, and will reduce the amount of sodium consumed.

The objective of the invention is to increase the efficiency of the processes of salting and ripening due to preliminary grinding of raw meat before salting, improving the quality of the manufactured product by lowering the sodium content in the finished product and improving its organoleptic properties.

In the proposed method, the task is achieved in that the meat before salting is crushed into pieces or to a meal, massaged with the addition of a curing mixture containing a nitrite-curing composition with a low sodium content, a flavoring additive, Star-Pur additive and a bacterial preparation, then produce products by, holding the raw materials at a temperature of 4 ° C for 7 days. Increasing the efficiency of the processes of salting and ripening, improving the quality of the manufactured product and improving its organoleptic properties is due to the uniform distribution of the curing mixture, including the bacterial preparation, and reducing the amount of sodium added to the composition of the curing mixture.

Meat raw materials: beef, pork, lamb, horse meat and meat of other slaughter animals, including deer meat corresponding to premium meat, chopped in meat-cutting machines in the form of slices, whetstones or other shapes, or chopped in a spinning top with an outlet diameter of 25 mm

It is advisable to massage the meat while maintaining the temperature in the area of the massager, not exceeding 4 ° C. Massaging is performed in the massager at a drum rotation frequency of 10-12 rpm for 1 hour, cyclically 10 minutes of massage, 10 minutes of rest. Ambassador of meat raw materials is carried out by adding a curing mixture in the amount of 3.42% by weight of meat directly to the massager.

The components of the curing mixture were taken in the following quantities, kg per 100 kg of the mixture: nitrite-curing composition - 2.5, consisting of a nitrite-curing mixture "Niso-2" - 1.75, a mixture of salts of potassium chloride and magnesium chloride in a ratio of 1: 1 - 0.75; Star-Pur additive - 0.8; flavoring additives 0.12; bacterial preparation "Bitec LK-30" 0,025.

Ripening of raw materials at a temperature of 4 ° C for 7 days is carried out under vacuum. After that, molding, brazing, smoking is carried out by repeatedly forcing air repeatedly into the heat chamber, which provides an active smoking phase with regulation of temperature, relative humidity and air velocity and smoke mixture. After smoking, the resulting uncooked smoked product is transferred to the final drying chamber with a temperature of 10-12 ° C, a relative humidity of 75% and an air velocity of 0.1-0.2 m / s and final drying is carried out for 5-7 days.

The invention is illustrated by example.

Example 1

Prepared veined meat is ground on meat-cutting machines into pieces or whetstones or on a top with a hole diameter of the outlet grill 25 mm, it is subjected to salting and machining in a massager at a drum speed of 10-12 rpm for 1 hour cyclically 10 minutes of massaging 10 minutes rest . Ambassador of meat raw materials is carried out by adding a curing mixture in the amount of 3.42% by weight of meat directly to the massager.

For the production of raw smoked meat products, components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:

Pulp isolated from half carcasses - 100, and also, g

nitro-curing mixture "Niso-2" - 1750;

mixtures of salts of potassium chloride and magnesium chloride in a ratio of 1: 1 - 750;

flavoring additive "Rohpekel" - 120;

Star-Pur additive - 800;

bacterial preparation Bitec "Bitec LK-30" - 25.

To prepare the rubbing mixture, curing ingredients are mixed in the following order: curing mixture “Niso-2”, a mixture of salts of potassium chloride and magnesium chloride in a 1: 1 ratio, aromatic mixture “Rohpekel”, additive “Star-Pur”, the starting culture of microorganisms "Bitec LK-30."

Salty raw materials are filled into a gas-permeable shell, looped, hung on sticks and kept at maturity at a temperature of 0-4 ° C for 7 days.

After maturation, the products are sent to a heat chamber, where the following operations are carried out: drying without smoke at a temperature of 30 ° C for 30-40 minutes; Smoke-and-smoke mixture at a temperature of 30-32 ° C by multiple forced alternating supply of air into the heat chamber providing an active smoking phase with regulation of temperature, relative humidity and speed of air and smoke-air mixture. After smoking, the meat products are dried to a predetermined humidity at a temperature of 12-15 ° C and a relative humidity of 75-72% and an air velocity of 0.05-0.1 m / s.

The resulting final product is a raw smoked meat product, produced from small-bones, boneless raw materials in a shell, having the best color indices, organoleptic evaluation and low sodium content, which is the subject of the invention. Comparative indicators of color, organoleptic scoring and mass fraction of sodium chloride of the object of the invention from deer meat and the product produced using nitro-curing mixture "Niso-2" are presented in table. one.

Information sources

1. Reference technologist sausage production / I.A. Rogov, A.G. Zabashta, B.E. Gutnik et al. - M .: Kolos, 1993 .-- 431 pp., Ill.

2. Pat. 2207021 Russia, IPC ⁷ A23L 1/314, A23L 1/318, А23В 4/044 / BC Gueta, N.P. Selivanov. Raw Klinskaya beef and the method of its production. Publ. 2003 year

3. Pat. 2552065 Russia, IPC ⁷ A23L 1/31, А23В 4/03, А23В 4/044 / О.М. Myshalova, G.V. Gurinovich, I.S. Patrakova, M.O. Osipova. Method for the production of uncooked smoked meat products. Publ. 2015 year

Claims (1)

A method for the production of uncooked smoked meat products, comprising crushing whole muscle raw materials, massaging them with the addition of a curing mixture containing a nitrite-curing composition, a flavoring additive and a bacterial preparation, molding in a gas-permeable shell, holding the raw material at 4 ° C for 7 days, molding netting, smoking and drying, characterized in that in order to improve the organoleptic characteristics of raw smoked products and reduce the sodium content in the finished product, meat before salting edvaritelno pulverized, and curing the mixture in the composition employed nitrite-curing composition having a reduced sodium content.