SU1717063A1 - Method for brine treatment of meat products - Google Patents

Abstract

The invention relates to the meat industry, more specifically to the salted meat, for example, ham. The aim of the invention is to intensify the process and improve the quality of the salting. The method is carried out as follows. The coproduct is placed in a tank, which is evacuated, then pierced with solid needles with a distance between them of 0.003-0.05 m and subjected to vibration. After that, brine is pumped into the tank and vacuumized, then the brine is subjected to ultrasonic vibrations, and the product is vibrated. At the end of the process, the brine is pumped from the tank and an additional vibro-vacuum treatment and co-product are carried out, then the tank is filled with air and the finished product is removed. 1 ill., 1 tab.

Description

The invention relates to the meat industry, more specifically to the salted meat, for example, ham.

The purpose of the invention is to intensify the process and improve the quality of salting.

The drawing shows a diagram of the device with which the method is carried out.

The device contains a tank 1, which has a cover 2. In the tank 1 there is a stand 3 for m soprodukta, located on elastic supports 4. The stand 3 can vibrate vibrations created by the vibrator 5. In the inner cavity of the tank 1 there is an emitter 6 connected to the generator 7 ultrasonic vibrations. On the cover 2, an electric actuator 8 is mounted, which serves to move the plate 9 with the needles 10 by means of the rod 11. On the cover 2 there is a valve 12,

which, through a hose 13, connects the internal cavity of the tank 1 with the vacuum pump 14, the tank 15 is also connected to the pump 15 by the hose 16 through the valve 17, and by the rod 18 the pump 15 is connected to the tank 19 with brine.

The method is carried out as follows.

To place the product into the container 1, lift the lid 2, place the product on the stand 3 and close the lid 2. Then the vacuum pump 14 is turned on, which pumps the air out of the tank 1 through the hose 13 and the valve 12. After a vacuum has been formed in the tank, the coproduct is pierced with the help of needles 10. Then the needles 10 are lifted and the co-product is subjected to vibration by the vibrator 5. Upon completion Vibrovacuum processing of m product opens valve 17 and brine from tank 19 with pump 15 through hoses.

about s

Hammers 18 and 16 are fed into the tank 1. After the brine is fed into the vacuum tank 1, it is degassing by vacuuming. After the tank 1 is filled with brine, the valve 17 is closed, the ultrasonic oscillator 7 is turned on, which by means of the radiator 6 communicates the ultrasonic vibrations to the brine. Under the action of ultrasonic vibrations, the brine penetrates through the channels formed by the needles 10 when piercing directly into the capillary-porous medium, the semipermeable partitions and films between the muscle groups and the tissues of the co-product. Simultaneously with the ultrasonic vibrations on the m, the coproduct is affected by the vibration of the vibrator 5. Under the action of vibration, the brine inside the coproduct is distributed throughout the volume. Then the valve 17 is opened and the saline from the tank 1 is pumped into the tank 19 by the pump 15, the vacuum pump 14 is turned on and an additional vibro-vacuum treatment and co-product are performed. Next, the shelf container 1 is filled with air, the lid 2 is opened and the finished product is removed.

The following modes are used to implement the method.

Brine static pressure during sounding (2-10) x105 Pa, frequency of ultrasonic oscillations 10-100 kHz, duration of sounding 2-10 s, frequency of vibration vibrations affecting m coproduct 5-100 Hz, amplitude of vibration oscillations 0.5-5 mm, the intensity of ultrasonic vibrations is 1.5–5 W, the residual pressure during vacuumization of the tank (0.05–0.2) x105 Pa, the duration of vibration treatment and coproducts under vacuum is 20–60 minutes. Brine degassing is produced when pumping it from the tank to an evacuated tank, and since the hydraulic system is sealed, the brine later on participates in the salting process in the degassing state.

The effect of the vacuum on the m co-product in combination with the vibration produces an increase in the volume of the m co-product due to the expanding effect of the osmotic pressure. At the same time, the pores and capillaries expand, the cells of tissues and co-products increase, their walls and semipermeable walls and films thin between the individual muscle groups and tissues. In the vacuum, air bubbles are also removed from the surface and from the product, which prevent the brine from entering the media, which results in a more intensive distribution of the brine in the air.

Below are the studies to estimate the brine saturation of the co-product from the specific acoustic power. The studies were conducted on a model of capillary-porous material. The condition of proportionality between the relative magnitude of the increment in the mass of brine filling up the capillary of the co-product under the influence of ultrasound and the number of divisions of air bubbles is written as follows:

 j

V3b

Aac d N dt

  . RJ-D-Rg. Pi

v,

bonds

rr

st

 Yes P)

where A tg is the mass of gas released during cavitation;

Eac is the energy of cavitation bubbles;

a - physical constant, depending on the strength of the product;

v3B - the speed of sound in the product;

sgzh - brine surface tension coefficient;

d N

d t

the frequency of division of the bubbles;

RK is the capillary radius;

 - coefficient of solubility of gases;

Dr - diffusion coefficient;

Vya is the working volume of the capillary;

Yes - saturation intensity of the brine co-product.

Differentiating expression (1), we determine at what ratio of the magnitude of the sound pressure to the static p

brine pressure (pa)

GTS

maximum;

2 Ra (Ra-Rst) PJ p (Ra-Rst) 2.

1Pa

i.e. max at

 2

 st

After ultrasonic treatment of the coproduct under the influence of vacuum and vibration, the process of the final uniform distribution of the brine in me se occurs. The expansion of the vacuum on the pores and capillaries, as well as the thinning of the cell walls of animal tissue and semipermeable partitions and films, increases the intensity of the uniform distribution of the brine in me under the action of the osmotic pressure of the brine. Vacuuming except

In addition, it improves the quality of meat by eliminating contact with air oxygen, reducing bacterial contamination, and improving the sanitary conditions of the salting process. The combination of the brine entry process in m and the technological operation to evenly distribute it in the entire volume of the product in the same curing tank eliminates the costs associated with the loading and unloading work between operations.

The needle must be pierced with continuous thin needles with a diameter of up to 1 mm, which makes it possible to create a multi-needle nozzle with the smallest possible distance between the needles (3 mm) without feeding brine over them.

Puncturing of the co-product with thin continuous needles before exposure to the brine with ultrasound allows to intensify the process of salting.

In accordance with the Poiseyl law, the fluid velocity in a capillary vessel is related to the radius of the capillary by the following relationship: v f (R2), i.e. the velocity of the fluid in the capillary is proportional to the square of its radius.

When piercing the meat, channels with a diameter of 1 mm or more are formed, which is significantly larger than the flow passages of the capillary capillary-porous structure of the meat. Through the needles made in the m channels, the brine under the influence of ultrasonic vibrations and static pressure freely penetrates directly into the product, and its further distribution over the whole volume comes from the channels, i.e. the brine does not need to overcome the entire thickness of the product, while the speed of brine passing through the channels made with needles is several orders of magnitude greater than when passing through a capillary-porous structure under the influence of ultrasound.

In addition, when salting products such as ham, brisket, brisket, channels are made with needles directed across the fibers, i.e. in the direction having the lowest permeability. Thus, when the brine is voiced, the latter, due to the insignificant hydraulic resistance of the channels, almost instantly goes into the depths of the product and is distributed from the channels along the fibers (in the direction of the best permeability) throughout the volume. Moreover, due to the small distance between the punctures (up to 3 mm), it will take much less time to distribute the brine over the whole volume than in the prototype method, where

the brine distribution in the product occurs mainly in the direction across the fibers and due to the absence of canals made with needles, the brine needs to overcome the entire thickness of the processed product.

The method is illustrated by specific examples of its implementation, which are tabulated.

0

The choice of modes of the method is determined by the recipe of salting and the type of dressing and co-products.

Spacing between the needles for

5, the perforation of the meat during pre-injection treatment is 0.003-0.05 m. This range is sufficient to create a puncture network for introducing brine into the product when exposed to ultrasonic vibrations and an increased static pressure of the brine. A decrease in the distance of less than 0.003 m creates an excessively frequent network of punctures, which impairs the appearance and consistency of the product without

5 thus giving a particular reduction in the salting time, since the distance is already insignificant in its magnitude. In addition, the creation of a too frequent network of punctures causes additional technical difficulties in placing a large number of needles in the device, which complicates and annoys it. Increasing the distance between the needles of more than 0.05 m causes a significant increase in the duration of the salting process.

The application of the proposed method will allow to intensify the process of salting and improve the quality of m coproducts by creating a single technological

0 salting process with a reasonable sequence of operations aimed at intensifying the process, which involves the preparation and processing of both the product itself and the injectable

5 brine, as well as the optimal ratio of the amplitude of the acoustic pressure and the static pressure of the brine. In addition, the optimization of the ratio of the acoustic pressure and the static pressure of the brine

0 allows you to simplify the process equipment due to the use of a small excess brine overpressure and the implementation of the whole process in the same curing tank, which is

5 combined with the use in the process of vacuum processing lowers the bacterial contamination of the product, improves the sanitary and hygienic environment of the process, improves the quality of the finished product.

Claims (1)

Claim method Salting of coproducts, which involves placing the product in an airtight container filled with brine, exposing the brine to ultrasonic vibrations while simultaneously exposing the product to vibration, characterized in that, in order to intensify the process and improve the quality of the salting, before placing the product into the brine product vacuum and pierce with continuous needles with a distance between them of 0.003-0.05 m with subsequent exposure of the product to vibration, the container filled with the product 0 brine, vacuum, after simultaneous treatment of the brine with ultrasonic vibrations, and the product is vibrated, brine is pumped out of the tank and additional vibratory vacuum treatment of the product is carried out, and the effect of ultrasonic vibrations on the brine is carried out at a ratio of Ra 2 Rst where Ra is the average amplitude of the ultrasonic pressure; Rst - static brine pressure. 15 Indicators ; 1 (cut up, 2 (cut up 3 (m co-products chopped m co-I m coproducts) j large section - products); c) The distance between the needles, mm3 Vibration amplitude, mm0,5 Vibration frequency, Hz100 Duration of preliminary vibrovacuum processing, min. 20 The duration of the final vibration under vacuum, min 20 Residual pressure during evacuation, x 10 Pa. 0.2 ten Ultrasonic vibration frequency, kHz Sounding duration,, s The average value of the amplitude of ultrasonic pressure, x 105Pa Brine static pressure, x 105Pa Example 50 5 five 60 60 0.05 100 10 20 10 13 / / //// L // L //// L ///// U /////// / nineteen