The composition of multi-purpose food additives for injection delicious cut of meat or offal

 

(57) Abstract:

The invention relates to the meat industry, in particular to the creation of food additives for injection delicious cut products or by-products from reindeer meat, horse meat, beef, cut of pork products and poultry. The food additive composition for injection contains as preservatives, ascorbic acid, potassium citrate citric acid, sodium acetate and erythorbate sodium. Moreover, the preservative obtained by sieving and grinding each of the ingredients, their subsequent mixing and obtaining intermediate. Then the intermediate is dissolved in hot water at the rate of 3 kg of water per 1 kg of preservative by thorough mixing and then filtering the resulting solution and subsequent spray drying of a solution of the intermediate. When drying a solution of intermediate temperature of the air entering the spray installation does not exceed 120oC, and the output is not more than 85oC. the flow Rate through the drying chamber is 12 m/s, the air pressure at the inlet of the rotary atomizer - 4.5 ATM, and the feed rate of material to the spray - 6-10 ml/sec. thus supplied to the nozzle intermediate the visit to the air temperature at the exit of the installation. Advanced additive comprises a dry mixture of components, total pH which is 7,8-7,9, including food starch modified, sodium glutamate, phosphate food, salt cookbook: food, glucose, carrageenan and essential oils and oleoresin aromatic plants at a certain ratio of components, wt.%. The invention enables the creation of multi-purpose food additive, in which the single components suitable for the production of a wide range of delicatessen cut products from various kinds of meat, as well as various by-products. Supplement combines the best technological, sensory, structural and rheological properties and a relatively long shelf life. 10 C.p. f-crystals.

The invention relates to the meat industry, in particular to the use of food additives for injection delicious cut products of various kinds of meat and offal.

In the meat industry are widely used in various compositions of food additives in the composition of the brine to injection delicious cut products of various kinds of meat and offal. So the traditional and the production of delicious cut of meat, for example beef smoked baked, raw materials spazout brine density 1,079 g/cm3in the amount of 8-12% by weight of raw materials. The composition of the brine: water (100 l), salt 12,3 kg, sugar, 1.5 kg, sodium nitrite 0,1 kg Nespracovane raw materials RUB dry curing mixture of 61% salt, 7.3% of black pepper and 31.7% of minced garlic in the amount of 4.1% by weight of raw materials, and then send the meat to the maturation. For the production of deli cut beef products, mutton, horse meat and deer meat and offal of them (see ibid 64-97) use the brine of the same composition, but vary quantitative composition depending on the feedstock and production technology of the product. Allow the use of sodium ascorbate in the amount of 0.05% by weight of raw materials (it lay at the end of the first massaging) or ascorbic acid. As a spice often used black pepper and allspice, nutmeg nutmeg and coriander or replace their respective extracts. However, the shortcomings of these supplements should include the fact that they are not water-holding and solubilizing properties and organoleptic and functional properties of the finished product remains low.

Known compo is Tav brine per 100 liters of skim milk is salt in the amount of 20-22 kg, sugar - 300 g, the marinade from the water in an amount of 5 l containing 100 g of infusion of allspice and 100 g of black pepper. When the molding carry milk brine in the amount of 10-20% by weight of raw materials. After that raw meat massaged for 15 min and after 5 min massaging raw material is poured a mixture of red pepper in the amount of 1000 g of fresh garlic crushed -1200 g, sodium salt - 600 g and 6 l of blood plasma or skim milk. Thus, for extrusion and injection when massaging requires the preparation of two compositions of food additives that from the point of view of raw materials and labor is not cheap. In addition, the composition of these food additives do not affect the shelf life of finished products.

Known composition marinade for injection cut products of poultry meat such as smoked (patent US 4411922 And, CL And 23 In 4/02, 4/14, 25.10.1983). It contains sodium nitrite, sodium chloride, a buffer agent, sodium tripolyphosphate, agent for stabilization of the sodium nitrite - sodium retrobit or ascorbic acid. Cut Turkey meat, poultry or chicken is injected with a solution of the above marinade in the amount of from 8 to 15% by weight of the meat. However, to increase the shelf life of the floor.

Well-known food additive composition for injection lump of beef and pork with getting cut smoked delicatessen products such as ham, loin, boneless brisket (see patent RU 2171064 C1, CL And 23 L 1/31, 27.07.2001). The composition of the brine in addition to the bacterial preparation on the basis of lactic acid microorganisms and curing substances include water-alcohol infusion type balm with ethanol content from 35 to 45% prepared on individual herbs, infusion of Basil or ziziphora or their compositions in amounts of from 0.15 to 0.5% by weight of raw meat. Prepared raw meat is injected brine in the number of 6-10% by weight of raw materials. The composition of the food additive is the closest analogue to the claimed invention.

The above additives improve technological and organoleptic qualities of the product, but not, however, improve the structure and do not increase the durability of the product during storage. Therefore, the establishment of multi-purpose food additive, in which the single components suitable for the production of a wide range of delicatessen cut products from various kinds of meat, as well as various subproducts and relatively long periods of storage, is relevant and economically important task of the modern production of meat products and the present invention.

This problem is solved in that the composition of multi-purpose food additives for injection delicious cut products or by-products from reindeer meat, horse meat, beef, cut of pork products and poultry, according to the invention contains as preservatives, ascorbic acid, potassium citrate, citric acid, sodium acetate and erythorbate sodium, which is obtained by sieving and grinding each of the ingredients, their subsequent mixing and obtaining the intermediate product, then dissolving the intermediate in hot water at the rate of 3 kg of water per 1 kg of preservative by thorough mixing, then filtering the resulting solution and subsequent spray drying of a solution of the intermediate product, and drying of a solution of the intermediate temperature of the air entering the spray installation does not exceed 120oC, and the output is not more than 85oS, the flow velocity through the drying chamber is 12 m/s, the air pressure at the inlet of the rotary atomizer - 4,5 bar, feed rate of material to the spray - 6-10 ml/s, PST, which before installation for drying is heated to the temperature of the air exiting setup, and advanced additive comprises a dry mixture of components, total pH which is 7,8-7,9, including food starch modified, sodium glutamate, phosphate food, salt cookbook: food, glucose, carrageenan and essential oils and oleoresin aromatic plants in the following ratio of components, wt.%:

Ascorbic acid - 3,0-5,0

Citric acid - 0,3-2,0

Potassium citrate - 1,0-4,0

Sodium acetate - 4,0-10,0

Erythorbate sodium - 0,5-2,5

MSG - 1,5-4,0

Carrageenan - 6,0-10,0

Salt - 0,5-1,0

Starch food modified - 0,01-0,5

Glucose - 20,0-40,0

Essential oils and oleoresin aromatic plants - 0,3-1,0

Phosphate food - Rest

moreover, the additive is introduced in the amount of 4.5-5.5 kg per 100 l of brine for injection.

Additionally, the preservative may contain sorbic acid in an amount of 0.3 to 1.0 wt.%. Also, the additive may further comprise a food emulsifier distilled mono - and diglycerides of fatty acids.

Product venison obtained according to the image is OK deer smoked sausages, leg deer smoked baked.

The product venison obtained according to the invention, is a language reindeer smoked sausages, language reindeer smoked baked, language smoked reindeer, the language in bacon deer smoked sausages, language in bacon smoked reindeer-baked.

The product of the beef produced according to the invention, is a cut spicy cooked smoked tenderloin spicy smoked baked, cut the bacon cooked smoked tenderloin in bacon smoked baked, ham Moscow cooked smoked ham Moscow cooked, baked, beef capital cooked smoked beef capital smoked baked, beef festive cooked smoked beef festive cooked baked hams Russian cooked smoked hams Russian cooked and baked.

A byproduct of the beef produced according to the invention, is a language Amateur smoked sausages, language Amateur smoked baked, language Amateur smoked, the language in the special bacon smoked sausages, the language in the special bacon smoked baked, the language in pig skin Russian cooked smoked.

The product of pork produced according izobretatelskikh smoked baked, loin Arbat smoked sausages, roll original smoked baked, roll original smoked sausages, pork shoulder jubilee smoked baked, pork shoulder jubilee smoked sausages, pork Amateur smoked baked, pork Amateur smoked sausages, pork Amateur smoked.

The product from birds obtained according to the invention, is a boiled ham pressed chicken, boiled ham pressed from Turkey roulade of chicken cooked smoked ham chicken boiled-smoked, smoked Turkey roll cooked smoked ham chicken smoked baked, smoked chicken-baked chicken wing smoked baked, smoked Turkey, roasted, drumstick Turkey cooked smoked ham Turkey smoked baked, the wing of a Turkey smoked, roasted, drumstick Turkey smoked, roasted, drumstick Turkey cooked smoked.

The product from horse meat produced according to the invention, is a balyk horse smoked sausages, hams horse, stick horse smoked sausages, bacon horse smoked sausages, bacon smoked sausages from foals, horse tenderloin smoked sausages, sirloin foals smoked sausages.boiled, the language of horse smoked baked, language smoked horse, language of the horse in bacon smoked sausages, language of the horse in bacon smoked baked.

The composition of multi-purpose food additive in the dry form is prepared as follows. First, all the ingredients are food additives prepare. Monitor the availability of components, impurities and lumps method of sieve analysis. Separately prepare the components of the preservative - ascorbic acid, potassium citrate, citric acid, sodium acetate and erythorbate sodium by sieving and grinding each ingredient. Additionally, the preservative may contain sorbic acid. Then the components of the preservative are mixed in the mixer for 2-3 minutes until a homogeneous mass is intermediate. The mixing quality of the intermediate is determined by the degree of homogeneity after the end of the mixing process by the method of sieve analysis. Next, the intermediate is dissolved in hot water at the rate of 3 kg of water per 1 kg of preservative, mixing thoroughly. The resulting solution was filtered through a layer of gauze to separate extraneous insoluble impurities and serves for drying. Drying a solution of intermediate waters. When drying a solution of intermediate temperature of the air entering the spray installation does not exceed 120oC, and the output is not more than 85oC. the flow Rate through the drying chamber is 12 m/s air Pressure at the inlet of the rotary atomizer of 4.5 ATM. The feed rate of material to the spray - 6-10 ml/s pump, a feed solution of intermediate sprayer is only when reaching the setting temperature regimes. Supplied to the spray solution of intermediate constantly stirred to prevent the precipitation of poorly soluble ingredients. Collection of preservative is carried out in a special container, which before installation for drying is heated to the temperature of the air exiting the installation. When filling capacity by 80% to replace it with a blank, pre-blocking the gate of the cyclone. You should periodically produce obstukivanii installation to remove deposited on the walls of the dried material. Ready preservative should be put up or mixed with other components, dietary supplements, not later than 1-2 hours after drying.

In parallel, prepare the dry mix components: MSG, carrageenan, salt cookbook: pesawat food and mix it in the mixer at a certain ratio of components. The total pH of this dry mixture should be of 7.8 to 7.9. A combination of different essential oils and oleoresins allows us to give mjasoprodukty note (taste and aroma) of juniper, garlic, paprika, cardamom, Mace, spicy or original taste, marinaomi effect. Additionally, the additive may contain food emulsifier distilled mono - and diglycerides of fatty acids.

Then spend the classical mixing of the ingredients of the preservative and components of the dry mixture to obtain a composition of multi-purpose food additive in the dry form. During mixing, the pH value of food additives becomes neutral is due to the fact that the preservative is acidic, and the pH of the dry mixture is 7.8 and 7.9.

The next step in the process is the preparation of the brine. Separately prepare salt cookbook: food and sodium nitrite in the form of a solution of 2.5% concentration. Brine for injection is prepared simply by making ingredients in water with vigorous stirring manually or using mechanical devices. First, in the capacity for making brine is poured from 10 to 20 liters of water with temperatures ranging from 8 to 10o brine and mix thoroughly to dissolve the additive in water. Then the container add the remaining water to the required amount, salt cookbook: food and sodium nitrite (in the form of a solution of 2.5% concentration) and carefully mix all the components to complete their dissolution in water. The amount of injected brine is 10-30 kg per 100 kg of raw meat. Prepared the brine is cooled to a temperature of from 0 to 4oC. the Brine with a food additive permitted to be stored within 4 hours. The preparation of meat and other necessary components and the production process of mjasoprodukt are according to the following technological schemes.

Technological scheme of production of beef and venison gourmet cooked-smoked, smoked sausages, smoked baked, smoked, baked:

1. Raw material preparation: defrost, butchering beef, deer carcass by cuts, deboning, trimming, shaping.

2. Preparation of languages beef and deer.

3. Preparation of the sodium salt food; preparation of compositions universal multifunctional food additives in the dry form; the preparation of a solution of sodium nitrite. Preparation of brines.

4. The molding of brine languages. Cooking languages beef and olanlar> 6. The Ambassador and preparing the skins of swine.

7. The Ambassador and massage in massagers raw meat and if you want the recipe, pork skins for the selected modes.

8. Maturation of raw meat at a temperature of 0-4oC.

9. Preparing bacon.

10. Preparation of raw meat, pork skins, bacon to be cooked: obrazka, shape, wrap in cellophane or edible collagen film, the gasket in the shell, binding twine with loop for hanging or wearing nets, etc.

11. Thermal treatment of products from beef and venison gourmet:

a) cooked smoked: boiling at a temperature of 80-85oWith up to a thicker product temperature 72-74oC; then cooling at a temperature of 0-4oWith up to a thicker product temperature 12-15oWith; then smoked at a temperature of 18-22oC for 6-8 h;

b) cooked smoked: smoked at a temperature of 80-90oC for 1-3 hours or at a temperature of 35-50oC for 3-5 h, and then boiling at a temperature 83-87oTo achieve the temperature in the interior of the product 72-74oC;

in) smoked baked: Smoking and baking in the roasting chambers with the flow of smoke when t is black: smoked thick smoke at a temperature of 30-35oC for 24-48 h in the roasting or Smoking chambers; air cooling for 2-3 h;

d) baked: baked in ovens with gas or electric heating at a temperature of 120-150oTo achieve the temperature in the interior of the product 76-78oC; cooling in the chamber at the temperature of 0-6oTo achieve the temperature in the interior of the product 0-6oC.

12. Cooling (a, b, C, and g) suspended in the chamber at the temperature of 0-6oTo achieve the temperature in the interior of the product from 0 to 6oC.

13. Quality control of finished products.

14. Packing, packaging, labeling.

15. Implementation.

Technological scheme of production of pork products, delicious smoked sausages, smoked baked, smoked:

1. Raw material preparation: defrost, cutting pork carcass by cuts, deboning, trimming, shaping.

2. Ambassador of raw meat.

3. Preparation of the salt, the composition of the multi-purpose food additive in the dry form; the preparation of a 2.5% aqueous solution of sodium nitrite. The brine.

4. The molding of brine meat.

5. The massage in massagers on wibree and garlic, if they are used in the recipe.

8. Preparation for heat treatment: obrazka, shaping, polishing spices and garlic (if using), binding twine or planting in a grid, or wrap in edible collagen casing, podpatrywania.

9. Thermal processing of foods from pork delicacy:

a) cooked smoked: smoked at a temperature of 80-90oC for 1-2 h, and then at a temperature of 55-60oC - 2-3 hours; then boil at a temperature 83-87oWith based 55-60 min per 1 kg of the product until the temperature in the interior of the product 70-72oC;

b) smoked baked: Smoking and baking in the roasting chambers with the flow of smoke at a temperature of 85-95oC for 3-6 h until the temperature in the interior of the product 70-72oC;

in) smoked: smoked thick smoke at a temperature of 30-35oC for 24-48 h in the roasting or Smoking chambers; air cooling for 2-3 hours

10. Cooling in limbo in the chamber at the temperature of 0-6oTo achieve the temperature in the interior of the product from 0 to 6oC.

11. Quality control of finished products.

12. Packaging, labeling.

13. Transport similar technological scheme and the modes of production of similar products from reindeer meat (boiled-smoked, smoked sausages, smoked baked, smoked, baked) for clarification that if the production of horse meat a few longer is the process of massaging. As for the production of delicatessen products from birds, there are the same basic stages of production according to the above technological schemes for other raw meat, but there are and their characteristics. Given the nature of raw materials (meat birds), its size and weight, the process of kneading time is shorter, and the heat treatment averages about 30 min until a temperature inside the product 72oC.

The technical result of the present invention is to provide a composition universal multifunctional food additives for injection broad commodity and prescription assortment of delicious cut of meat products and by-products, which greatly intensifies the process and lengthens the shelf life and shelf life of meat products, and increases the yield by 20%.

The use of such supplements in the composition of the brine in the production of delicatessen products group accelerates the process desreved organoleptic and structural-rheological features: more pronounced taste and aroma, nice color, soft and juicy texture compared to similar products made by traditional technology. The manufacturing process is greatly intensified, it is possible to avoid receiving substandard products by regulating the complex biochemical and physical processes in the maturation process.

The additive according to the invention is administered in the amount of 4.5-5.5 kg per 100 l of brine for injection. The amount of injected brine (based on 100 kg of raw meat) is 10-30 kg in order to provide the optimum combination of technological properties and moisture, structural and rheological properties of meat inside the system and organoleptic characteristics of flavor, color or taste of the finished products.

Optimally balanced qualitative and quantitative composition of the complex food additive is a complex multicomponent mixture of specially selected taste, aroma and functional ingredients.

The presence of the addition of essential oils and oleoresins aromatic plants when injecting ensures even distribution of flavor and aroma throughout the product.

Natural aromatic is about and pleasant taste contribute to the restoration of the flavor of the meat, lose them in the process of storage and mask unpleasant odors arising from the development of unwanted organisms and the formation of metabolic products of anaerobic microorganisms.

Composition nutritional supplements may contain any essential oils and oleoresin aromatic plants. While essential oils and oleoresin receive from the whole of aromatic plants and from different Botanical parts of these plants. As sources of essential oils and oleoresins use a variety of aromatic plants such as cardamom, nutmeg, Mace, coriander, garlic, lemon, black pepper, white pepper, red pepper, cinnamon, paprika, cloves, ginger, chili, cumin, curry, cumin, celery, thyme, Regan, turmeric, saffron, marjoram, Basil, parsley, dill, Bay leaf, sage, barberry, etc.

MSG is a flavor enhancer meat products. The glucose also affects the sense of taste, softening the salty taste. Organic acids and their salts in addition to the preservative properties are responsible for vetoablechange and svetostoyjkostj.

Carrageenan in combination with modificarea the system inside mjasoprodukt, and provides excellent moisture retaining properties during heat treatment of the product. The finished product turns out juicy, tender, supple, fragrant and does not require additional application of spices, salt and other seasonings. In the process of use and storage in the context of mjasoprodukt does not occur moisture.

In addition to the technical result of the invention is influenced by special preparation of the preservative, which is in the process of passing through the spray dryer is translated as if in an immobilized state, allowing acquires new properties - the ingredients of the preservative better interact with other components of food additives, it is easier to dissolve in water and has a longer exposure time, which is not influenced even by the heat treatment. In addition, in this dry form of the preservative becomes more concentrated compared with the same preservative does not pass the specified processing, and due to this dose "immobilized" preservative when mixed with other components of food additives contribute 2 times less common that is certainly more efficient and economical.

In addition to dietary supplements, provides for the preparation of brines getting complicated solubilizing solutions, in which essential oils and oleoresin not swim film on the surface of the brine, and evenly distributed in the volume of the entire solution as well as all other ingredients in food supplements. That explains the efficiency of the use of brine for extrusion based on this nutritional supplements, because you can avoid losses securities, including flavoring components in the preparation of the brine and in the process of extrusion. In addition, during the spray run control mechanisms maturation processes of the raw materials and suppressed pathogenic microflora.

The advantages of such a complex, but stable solubilizing systems lies in the fact that they not only have a negative effect on the taste of mjasoprodukt, but on the contrary, ready delicatessen products acquire the distinct taste and aroma, stable and intense color from pink to dark red depending on the type of substrate, and dense texture. When this thick consistency is obtained due to the fact that the introduction of a specified dose of "immobilized" preservative allows you to enter a sufficient number segust what All these new properties of food additives in General provide a finished product wellbeing microbiological point of view and a relatively long shelf life.

The composition of multi-purpose food additive obtained according to the invention is a powdery granular mass from yellow to olive in color with a spicy, sweet, burning taste and aroma, characteristic of the given components. The finished dietary Supplement delivered to consumers (the company) in packaged form in a sealed plastic packages and convenient for transportation (compared with liquid preservatives) and in use.

Thus, the use of this food additive allows to intensify and optimize the technological process of production of delicatessen meat products and by-products due to the fact that simplified the stage of preparation of brine to injection, because the composition of the additive injected all the necessary ingredients - not only traditional, but also fat - and moisture-tie, coupler and sitosterolemia agents, strukturanalyse and structuretobytearray, flavoring ingredients, flavor enhancers and flavor, preservatives, etc. of the processing chain are excluded stages of introduction of additional additives and components and their mixing with raw meat. In addition t the p a longer shelf life and storage time compared with additives, traditionally bring in these products.

Expiration dates and sale of products from reindeer meat, horse meat, beef, pork and poultry deli boiled-smoked, smoked sausages, smoked baked and baked, made with multi-purpose food additive for injection of the firm "Armaros-M, since the end of the process at a temperature of from 0 tooWith make up by cutting portions or entire products:

- Packed in polyethylene film or other similar film - no more than 12 days;

- including the manufacturer - not more than 4 days;

- Packed under vacuum is not more than 30 days;

- including the manufacturer - not more than 10 days.

While the shelf life of products purchased by the consumer, make up 20-25 days, and vacuum-Packed - 30-45 days. Thus, it became possible to sustain without sacrificing quality, with high organoleptic characteristics and stable color products from gourmet and, as a rule, expensive and perishable group of meat products.

The invention is illustrated by the following examples, which, however, do not cover the multi-purpose food additives for injection delicious cut beef products, in particular for the production tenderloin spicy boiled-smoked, cooked classic mixing of the ingredients of the preservative, prepared as described above, and components of the dry mixture. The total pH of the latter is 7.8 and 7.9.

Components are mixed in the mixer in the following ratio, wt. %: the essential oil of nutmeg 0,005; oleoresin of Mace 0,03; essential oil of Mace 0,05; oleoresin red pepper 0,05; oleoresin cardamom 0,01; oleoresin white pepper 0,7; oleoresin nutmeg 0,02; lemon essential oil 0,06; MSG 4,0; starch food modified to 0.5; glucose 25,0; carrageenan 9,0; salt 0,7; phosphate food - the rest. The composition of essential oils and oleoresins aromatic plants gives meat product piquant and original taste and aroma.

The preparation of meat and auxiliary components and the production process of mjasoprodukt are in accordance with the technological scheme. Brine for injection is prepared simply by making ingredients in water with vigorous stirring manually or using mechanical devices. First, in the capacity for making brine is poured from 10 to 15 l in the and mix thoroughly to dissolve the additive in water. Then the container add the remaining water to the required amount, salt cookbook: food (8.3 kg) and sodium nitrite 1.3 l (in the form of a solution of 2.5% concentration) and carefully mix all the components to complete their dissolution in water. The amount of injected brine - 30 kg per 100 kg of raw meat. Prepared the brine is cooled to a temperature of from 0 to 4oC.

Prepared for salting raw meat (lumbar-iliac muscle - cut, partially covered with a brilliant tendon) is weighed, then spazout prepared brine that is injected into the thickness of the muscle tissue odnogolosnymi or multineedle syringes in the amount of 30% by weight of unsalted raw meat. Nespracovane raw meat sent to the massing, loaded into the massager and there is loads left over from the spray brine. Recommended modes massaging meat products from beef delicacy (for cutting out spicy tenderloin in bacon, loin holiday, basturma Russian) when the load factor of the massager of 0.6-0.7, the depth of the vacuum 65-75%, speed capacity massager - 16 rpm, the mode massaging: rotation in one direction 20 min, rest 40 min; rotation in the other direction, 20 min, the rest is some processing and the actual technological processing, cooling and subsequent operations are performed in accordance with the technological scheme.

Example 2

The composition of multi-purpose food additives for injection delicious cut of pork products, in particular for the production of pork shoulder jubilee smoked baked, prepared as it was described before. The components of food additives are mixed in the mixer in the following ratio, wt.%: essential oil of oregano is 0.04, the essential oil of Laurus 0,08, oleoresin of red pepper 0,05, oleoresin black pepper 0,1, clove essential oil is 0.04, essential oil of ginger is 0.06, MSG, 3,0, food starch modified 0,3, glucose 40,0, carrageenan 7,0, salt 1,0, phosphate food - the rest. Advanced dietary Supplement contains food emulsifier distilled mono - and diglycerides of fatty acids. The composition of essential oils and oleoresins aromatic plants gives meat product pungent taste and aroma.

The preparation of meat and auxiliary components and the production process of mjasoprodukt are in accordance with the technological scheme.

Example 3

Composition versatile food damapong, prepared as it was described before. The components of food additives are mixed in the mixer in the following ratio, wt. %: the essential oil of juniper 0,05; oleoresin black pepper 0,9; MSG 1,5; starch food modified to 0.05; glucose 30,0; carrageenan 6,0; salt - 0.8; phosphate food - the rest. The composition of essential oils and oleoresins aromatic plants makes the product taste and aroma of juniper.

Training languages and bacon and the production process are in accordance with the technological scheme. This nespracovane raw materials are sent to the Ambassador and cooking. Additionally preparing a casting solution consisting of water 94,2 l, universal multi-function food additives 1.4 kg, sodium nitrite 0.4 l and sodium salt food 4 kg per pot for boiling languages download casting brine and lay there nespracovane languages in the ratio of 1:1, soak and cook. Boiling languages produced in the brine at a temperature 87-90oC. the cooking time depending on the weight of languages is: deer treated to 1.0-1.5 h, reindeer crude 1,5-2,0 including Welded languages washed in warm water with untreated languages rind is removed and cooled in catalina.out to heat treatment, and further, the production processes are in accordance with the technological scheme.

Example 4

The composition of multi-purpose food additives for injection delicious cut products from horse meat, in particular for the production of smoked brisket is cooked from foals, prepared as it was described before. The components of food additives are mixed in the mixer in the following ratio, wt.%: essential oil of garlic 0,06; essential oil of coriander 0,4; oleoresin black pepper 0,5; essential oil of nutmeg 0,3; MSG 4,0; starch food modified to 0.01; glucose 20, 0mm; carrageenan 6,0; salt 0,5; phosphate food - the rest. Additionally, the preservative contains sorbic acid in the amount of 0.3 wt.%. The composition of essential oils and oleoresins aromatic plants gives meat product taste and flavor of garlic.

The preparation of meat and auxiliary components and the production process of mjasoprodukt are in accordance with the technological scheme.

Example 5

The composition of multi-purpose food additives for injection delicious cut of poultry products, in particular for coverage is where it is refuelled stirred in the stirrer in the following ratio, in wt.%: lemon essential oil 0,09; essential oil of Mace 0,05; oleoresin black pepper 0,4; essential oil of nutmeg 0,03; oleoresin nutmeg 0,02; oleoresin of Mace 0,02; oleoresin red pepper 0,04; oleoresin cardamom 0,015; oleoresin white pepper 0,5; MSG 2,0; starch food modified 0,03; glucose 25,0; carrageenan 9,0; salt 1,0; phosphate food - the rest. Additionally, the preservative contains sorbic acid in an amount of 1.0 wt.%, as a dietary Supplement further comprises a food emulsifier distilled mono - and diglycerides of fatty acids. The composition of essential oils and oleoresins aromatic plants emphasizes harmonious taste and aroma of smoked and grilled meats. In the brine impose additional smoke flavor.

The preparation of meat and auxiliary components and the production process of mjasoprodukt are in accordance with the technological scheme.

Quality deli cut products and by-products from reindeer meat, horse meat, beef, cut of pork products and poultry, produced with the use of this food additive meets the following organoleptic, physico-chemical and microbiologia with selected qualitative and quantitative composition meets all the criteria of patentability.

1. The composition of multi-purpose food additives for injection delicious cut products or by-products from reindeer meat, horse meat, beef, cut of pork products and poultry containing as preservative, ascorbic acid, potassium citrate, citric acid, sodium acetate and erythorbate sodium, which is obtained by sieving and grinding each of the ingredients, their subsequent mixing and obtaining the intermediate product, then dissolving the intermediate in hot water at the rate of 3 kg of water per 1 kg of preservative by thorough mixing and then filtering the resulting solution and subsequent spray drying of a solution of the intermediate product, moreover, when drying a solution of intermediate temperature of the air entering the spray installation does not exceed 120oC, and the output is not more than 85oS, the flow velocity through the drying chamber is 12 m/s, the air pressure at the inlet of the rotary atomizer of 4.5 ATM, the feed rate of material to the spray 6-10 ml/s, while supplied to the atomizer intermediate constantly stirred, and the collection of preservative is carried out in the capacity that before installing the drying temperature warms up to the pH which is 7,8-7,9, including food starch modified, sodium glutamate, phosphate food, salt cookbook: food, glucose, carrageenan and essential oils and oleoresin aromatic plants in the following ratio, wt. %:

Ascorbic acid - 3,0-5,0

Citric acid - 0,3-2,0

Potassium citrate - 1,0-4,0

Sodium acetate - 4,0-10,0

Erythorbate sodium - 0,5-2,5

MSG - 1,5-4,0

Carrageenan - 6,0-10,0

Salt - 0,5-1,0

Starch food modified - 0,01-0,5

Glucose - 20,0-40,0

Essential oils and oleoresin aromatic plants - 0,3-1,0

Phosphate food - Rest

moreover, the additive is introduced in the amount of 4.5-5.5 kg per 100 l of brine for injection.

2. The composition according to p. 1, characterized in that it additionally contains preservative sorbic acid in an amount of 0.3 to 1.0 wt.%.

3. Composition under item 1 or 2, characterized in that it further contains food additive emulsifier distilled mono - and diglycerides of fatty acids.

4. Composition according to any one of paragraphs.1-3, characterized in that the product venison is a smoked reindeer smoked sausages, smoked reindeer smoked baked, smoked reindeer C is the yubom of PP.1-3, characterized in that the product venison is a language reindeer smoked sausages, language reindeer smoked baked, language smoked reindeer, the language in bacon deer smoked sausages, language in bacon smoked reindeer-baked.

6. Composition according to any one of paragraphs.1-3, characterized in that the product of the beef is a cut spicy cooked smoked tenderloin spicy smoked baked, cut the bacon cooked smoked tenderloin in bacon smoked baked, ham Moscow cooked smoked ham Moscow cooked, baked, beef capital cooked smoked beef capital smoked baked, beef festive cooked smoked beef festive cooked baked hams Russian cooked smoked hams Russian cooked and baked.

7. Composition according to any one of paragraphs.1-3, characterized in that the by-product of the beef is a: Amateur language smoked sausages, language Amateur smoked baked, language Amateur smoked, the language in the special bacon smoked sausages, the language in the special bacon smoked baked, the language in pig skin Russian cooked smoked.

8. Composition according to any one of paragraphs.1-3, characterized in that the product of svinicki smoked baked, loin Arbat smoked sausages, roll original smoked baked, roll original smoked sausages, pork shoulder jubilee smoked baked, pork shoulder jubilee smoked sausages, pork Amateur smoked baked, pork Amateur smoked sausages, pork Amateur smoked.

9. Composition according to any one of paragraphs.1-3, characterized in that the product of the birds represents: boiled ham pressed chicken, boiled ham pressed from Turkey roulade of chicken cooked smoked ham chicken boiled-smoked, smoked Turkey roll cooked smoked ham chicken smoked baked, smoked chicken-baked chicken wing smoked baked, smoked Turkey, roasted, drumstick Turkey cooked smoked ham Turkey smoked baked, the wing of a Turkey smoked, roasted, drumstick Turkey smoked, roasted, drumstick Turkey cooked smoked.

10. Composition according to any one of paragraphs.1-3, characterized in that the product of horsemeat is: Balik horse smoked sausages, hams horse, stick horse smoked sausages, bacon horse smoked sausages, bacon smoked sausages from foals, horse tenderloin smoked-is the product of horse is a horse language smoked sausages, the language of horse smoked baked, language smoked horse, language of the horse in bacon smoked sausages, language of the horse in bacon smoked baked.

 

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