Method for manufacture of meat semi-product of high readiness degree

FIELD: food industry.

SUBSTANCE: composition includes meat raw materials defrosted to +2C in the form of PSE beef, PSE pork and turkey meat, beef heart preliminarily maintained in the solution containing a preserving agent, the weight ratio of the components being 1.2:1:2.49:1. One performs meat raw materials milling, sea-buckthorn juice (80%) introduction in an amount of 5%, dried parsley - 0.17%, granulated garlic - 0.33%, "Rondagam-Gelika" food additive - 1%, preliminarily prepared multi-component brine - 16.7%. The multi-components brine is preliminarily prepared based on water with addition of "Promasol BI" complex food additive, culinary salt, "Vitacel" wheat cellulose, soya bean isolate and a preserving agent; the components are taken at the following ratio: 80.8:7.8:6:1.8:2.4:1.2. The produced mixture is stirred till a homogeneous mass production, subjected to a tumbling operation, moulded with usage of thermally resistant casing wherein the mixture cooking is performed. After cooking, one performs water cooling, casing excorticating, the produced semi-product cutting into pieces of the desired size, freezing at a temperature of minus 35C, vacuumisation.

EFFECT: method allows to manufacture a balanced meat semi-product of high readiness degree with prolonged storage life and improved organoleptic properties.

5 cl, 3 tbl, 19 ex

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: method envisages usage of initial raw materials represented by broiler chickens carcasses without bones, treatment with culinary salt and milled garlic, roll moulding, packing, thermal treatment at a temperature of no higher than 400C during 30-50 minutes, cooling at a temperature of 6C. At the stage of chicken carcasses treatment with salt one performs simultaneous treatment with a mixture of Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus starter bacterial cultures and maintenance during 8 hours. Then meat is placed into a deep vessel, poured with orange juice and concentrated milk whey at a ratio of 2:1, maintained in the solution during an hour with subsequent uniform smearing of flesh with a preliminarily prepared mixture of fresh garlic and natural bee honey. The said components are used at the specified quantity ratio.

EFFECT: poultry products range expansion combined with organoleptic indices improvement and the roll preparation process simplification.

2 cl, 2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in manufacture of a delicatessen meat product at restaurants, cafes and canteens. One uses Category 1, 2, 3 beef flesh and undercut that, after salt-rubbing, is maintained under a weight at 3-5C during 24 h; then washed, dried in a ventilated room for drying during 2 h. Beef is richly smeared over with a marinade mixture, compactly placed into 5-060 l food stainless steel cans/tanks, thoroughly punched for removal of hollows; the top meat layer is coated all over with marinade mixture for no air to penetrate into the meat product being manufactured; one proceeds with marinating during 24 h at t - 4C. Then each individual lump of meat is richly smeared over with the mixture it was marinated in and dried in a dryer/climatic chamber during 5-7 days at t - 11-15C with relative humidity equal to 75-80% and air flow rate not in excess of 0.1 m/sec.

EFFECT: ensuring production of a product with a clearly distinct taste and flavour, soft and juicy, that can be stored for 180 days.

1 tbl

FIELD: food industry.

SUBSTANCE: one performs half-carcasses butchering into joints, collecting brisket-and-rib part of the pork carcass with ribs (brisket). One preliminary prepares syringing brine into the composition whereof one introduces a pectin extract of citron melon, water, culinary food salt, sugar and sodium nitrite. Meat raw material is syringed with the brine in an amount of no more than 15% of the meat raw material weight. The syringed joints are put into the vessel, poured with the salting brine containing water, food salt, sugar and sodium nitrite in an amount of 40-50% of the raw material weight. The meat raw material is maintained at a temperature of 2-4C during 24 hours for ageing with subsequent washing in warm water. The meat semi-products thermal treatment is performed in a "smoking-baking" mode at a temperature of 85-95C during 6-7 hours; the ready brisket is cooled till the temperature in the bulk is no higher than 0-8C, packaged and put into the container.

EFFECT: obtainment of pork brisket ready for consumption, with improved organoleptic indices and increased content of pectins allowing to increase antioxidant, anticancer, immunomodulatory and detoxicant properties of the organism as well as accelerate the process of meat raw material ageing and increase the ready product yield.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method involves salting of preliminarily milled meat raw materials (i.e. 1st grade beef and chicken breast fillet) in the presence of an enzyme preparation and starter cultures with subsequent thermal treatment and cooling. Salting is performed with a curing mixture during certain time in the presence of Protepsin enzyme preparation with addition of starter cultures (Fermactiv M-082 (Staphylococcus carnosus M III DSM-No1952) for 1st grade beef and Fermactiv RP-093 (Staphylococcus carnosus M17 DSM-No1953) for chicken breast fillet) taken at a specified quantity. Thermal treatment is performed in two stages: the first stage is performed at a temperature of 40C during 3 hours for 1st grade beef and during 2 hours for chicken breast fillet, the second one - at a temperature of 70C during 30 minutes.

EFFECT: expansion of the range of meat products including snack products with high organoleptic indices and production technology reduction.

2 cl, 4 tbl, 8 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages chopping and freezing, white vegetables cutting and blanching, the components mixing with preserved green peas to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with milk, bone broth and salt to produce a sauce, chicken meat cutting, chicken meat, garnish and sauce packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to methods for manufacture of meat products, essentially - sausages and moulded products as well as semi-products of chopped meat with food additives. The complex food additive consists of two separately packed parts. The additive part, intended for moulding optimal structural-and-mechanic characteristics of meat mince of raw materials with great variability of chemical composition and pH indices values, is introduced after placement of the main low-fat raw material and part of water/ice. The additive part, intended for moulding taste-and-flavour properties of meat products, is introduced after placement of the fat raw material and the remaining water/ice. pH index with normal value 5.4-6.2 and minimal variability of meat mince chemical composition is taken as the criterion.

EFFECT: method ensures guaranteed quality of the ready products by way of separate control of technologic characteristics of mince containing unstable quality meat raw material with great variability of chemical composition.

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to production of a delicatessen product of raw-dried fillet. The raw meat material is represented by goat meat. The method envisages raw material recovery, salting, maintenance in marinade including various components, thermal treatment, cooling until the temperature inside the product is equal to 8C. The marinade includes honey in an amount of 3 kg per 100 kg of the raw meat material. Additionally the marinade includes parsley in an amount of 2 kg per 100 kg of the raw meat material.

EFFECT: method ensures production of a product having preventive properties due to reduced fat content and containing biologically active substances.

2 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry for production of small-piece meat semi-products, preferably - shashlik. The method involves carcass deboning, meat trimming, sorting, injection with brine. The brine for injection contains the following ingredients (kg/100 kg of the initial meat raw material): industrially produced mixture for meat semi-products syringing - 0.75-0.85, culinary edible salt - 0.35-0.40, "Tingol-2" cucumaria extract - 0.50-1.00, water - 38.50-40.00. After syringing the meat raw material is massaged, maintained for ageing during 12-24 hours and milled. The milled raw material is mixed with taste-and-flavour food additives and maintained during 4-8 hours at a temperature of 0-4C.

EFFECT: method ensures extension of storage life of the produced small-piece meat semi-products with simultaneous enhancement of their biological value and organoleptic indices improvement.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used for semi-products production. The semi-product contains pork neck, water, an injection mixture, salt, spices or marinade and vegetable oil and Fucolam-S biologically active product.

EFFECT: invention allows to increase the product storage life and improve its biological value.

5 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to delicatessen meat products production. The method involves salting (at a low temperature) of preliminarily milled meat raw material in the presence of an enzyme preparation and starter cultures with subsequent thermal treatment and cooling. Sort 2 or 1 beef salting is performed with a curing mixture during a preset period of time in the presence of an enzyme preparation - hepatopancreas of king crab with addition of Lactobacillus curvatus and Staphylococcus carnosus starter cultures in a specified quantity. Thermal treatment is performed by way of drying Sort 2 or Sort 1beef at a temperature of 40C during 8 and 6 hours accordingly. Cooling is performed during 10 minutes.

EFFECT: invention ensures production of a product with high protein value with preset functional and technological properties, extended storage life combined with simplified technology of its production.

2 cl, 2 tbl, 8 ex

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used during raw dried sausages manufacture. One performs beef deboning, trimming and milling in a mincer with 2.5-3.5 diameter holes and addition of beef and mutton fat into the mince and proceeds with stirring during 5-6 minutes; then dill and caraway seeds, black pepper, milled bulb onions are added; the mass is stirred during 4-5 minutes. Milk whey is added into the mince to quickly reduce pH value to 5.1-5.5.Prepared mince is stuffed into casings, sausage is pricked and settled. Drying is performed in two stages: the first stage is performed at a temperature of 11-15C and relative air humidity equal to 82%; the second stage is performed at a temperature of 10-12C and relative air humidity equal to 75%.

EFFECT: invention reduces the technological production duration to 8 days, prolongs storage life without usage of chemical preserving agents and enhances quality of the ready product.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, beef, pork and parsley, dill and celery greens mincing, rice blanching, bulb onions cutting and sauteing in vegetable oil, part of fresh ornamental cabbages chopping and freezing, the listed components mixing with part of salt and part of black hot pepper to produce mince, the remaining fresh ornamental cabbage taking to leaves, freezing and defrosting, mince moulding into cabbage leaves to produce rolls, mixing wheat flour, sour cream, butter, bone broth, drinking water, tomato paste, the remaining salt and the remaining black hot pepper and boiling out till dry substances content is equal to 25% to produce a sauce, the rolls and sauce packing, sealing and sterilisation.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to manufacture of meat-and-vegetal semi-products, ready products and minces for medical preventive, dietary and special alimentation. The method involves animal raw materials preparation and milling, mince preparation, moulding, cooling, freezing or culinary treatment. One uses beef cutlet meat with addition of pork fat or poultry meat or fish fillet. The vegetal protein is represented by "Vitazar" wheat germ flour paste with particles granulometric composition equal to 1-2 mm in an amount of 33-44% of the total raw materials weight. To obtain the paste, "Vitazar" flour is preliminarily hydrated with culinary salt solution during 15-45 minutes and enriched with aroma and spice components extracts with antibacterial and antioxidant effect; "Vitazar" flour and drinking water are taken at a ratio of 1:1.6-1.8. A quantitative ratio of the components is selected.

EFFECT: method allows to reduce technological losses, increase the ready products yield, efficiently use meat and vegetal raw materials, expand the range of semi-products or minces with high biological value, balanced amino acid, vitamin and mineral composition and good organoleptic indices which are well digested in the human organism.

4 cl, 2 tbl

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, beef cutting and chopping, mixing with part of salt, black hot pepper and nutmeg to obtain mince. Fresh ornamental cabbages are taken to leaves, frozen and defrosted. The mince is moulded into cabbage leaves to produce cabbage rolls. Wheat flour is sauteed in vegetable oil, mixed with bone broth and the remaining salt to produce a sauce. The cabbage rolls and sauce are packed, sealed and sterilised.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, mushrooms cutting and sauteing in melted butter, chicken eggs boiling, shelling and cutting, wheat bread soaking in milk and chopping, raw and smoked meat chopping. The listed components are mixed with wheat crumbs, salt and black hot to obtain mince. One performs fresh ornamental cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls. Potatoes are cut and blanched. Cabbage rolls, potatoes and bone broth are packed, sealed and sterilised.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages preparation and milling of meat raw materials of poultry meat with visceral fat, mince preparation by way of meat raw materials stirring with wheat bread, milk or water, salt and ground pepper, semi-product moulding and mealing in crumbs. Additionally, food additives are represented by dried plums in an amount of 25% of bread weight; dried plums are preliminarily soaked with bread or milk and combined with cut meat raw materials and taste additives; the mixture is milled into particles sized 2-3 mm. The components are taken at the specified ratio.

EFFECT: obtainment of products with improved organoleptic and physical-and-chemical indices, chopped meat goods enrichment with food fibres, vitamins and mineral substances and enhancement of microbiological safety of the product.

1 tbl

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, maize grits boiling till double weight increase, bulb onions cutting and sauteing in beef fat, beef mincing, the listed components mixing with part of salt, part of black hot pepper and part of allspice to produce mince, fresh ornamental cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, mixing drinking water, tomato puree, sugar, the remaining salt, the remaining black hot pepper and the remaining allspice, the mass boiling out till dry substances content is equal to 14.5% to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: preserves include beef or pork liver and brains, sauteed bulb onions, salt, ground allspice, nutmeg and ground cinnamon. Additionally preserves contain sauteed carrots; besides, vegetables are sauteed in vegetable oil. A quantitative ratio of the components is selected.

EFFECT: enhancement of nutritive value and functional properties of the ready product due to combination of its composition with animal and vegetal raw material components and the prime cost reduction.

1 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: method envisages pork, beef and mutton defrosting, handling and trimming, meat mince preparation, cucumaria japonica cooked meat preparation and milling, other recipe components preparation, all the components mixing in the mincemeat mixer, casing filling to produce semi-products, cooling or freezing and packing for sale.

EFFECT: semi-product enrichment with collagen and triterpenic glycosides which allows to use it for manufacture of products for preventive and dietary alimentation.

2 cl, 6 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry and can be used for production of food product. According to the invention mentioned semiproduct have dough casing which is different mostly not connected to each other chambers filled with different content filler. This way they are separated during producing, storage and cooking. EFFECT: invention group allows to expand semiproducts range with simultaneous expanding of taste range, bouquet and aftertaste as well as "biteness" versions.

FIELD: food industry.

SUBSTANCE: method for production of preserves "Forced mutton with vegetables in milk sauce" envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh cabbages cutting and freezing, the listed components mixing with preserved sugar maize to produce garnish, wheat flour sauteing in melted butter and mixing with milk, bone broth, sugar, salt, black hot pepper, red hot chilli pepper and laurel leaf to produce a sauce, mutton meat cutting, forcing with garlic and frying in melted butter, the mutton meat, garnish and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton meat - 575.5-629.9, garlic - 9.2-9.7, melted butter - 26.2, carrots - 162.6-166.8, potatoes - 165-174.2, preserved sweet maize - 65.4, ornamental cabbages - 170.2, wheat flour - 10.2, milk - 204, sugar - 2, salt - 10, black hot pepper - 0.2, red hot chilli pepper - 0.1, laurel leaf - 0.12, bone broth till the target product yield is equal to 1000.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

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