Roll smoked sausages "moscow" pork and the method of its production

 

The invention relates to the meat industry. The method involves the selection of raw meat in the form of brisket from gregoriobarros part of the pork carcass without ribs with layers and prirezu meat from 20.0 to 25.0%, the preparation of the curing brine. Ambassador of raw meat are inside multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oSince, in the temperature range from 1 to 4oC. Subsequent circular massaging of meat raw materials is carried out in vacuum massager for 6-10 hours Keeping on maturation outside the vacuum massager is carried out at a temperature of from 0 to 4oWith in 24-48 hours Then spend plastovane raw meat on a rectangular plate of brisket, drawing on one side of the bacon mixture of spices for decoration or flavoring mixture for decoration. After that bacon is formed into a roll by coagulation in 3-5 turns sprinkled side inward, followed by wrapping in foil and its fixation on the roll. After the roll mounted on the holders and subjected to heat treatment, which is p>oC and a relative humidity of 25-30% for 40-60 min, curing at a temperature of 75-78oWith the same relative humidity within 40-60 min and boiling at a temperature 74-76oC and relative humidity 98,0-99,0% until the temperature in the interior of the roll 68-72oC. the Invention provides improved structural-mechanical and functional and technological properties of raw meat. Increasing the quality and biological value of the finished product while improving the efficiency and adaptability of the production process. 2 C. and 8 C.p. f-crystals, 1 table.

The invention relates to the meat industry, and in particular to method of production of smoked and cooked meat products, in particular rolls of smoked and cooked pork.

Cut products in recent years are all great consumer demand and production make up a quarter of the total volume of products produced by the enterprises of the meat area, practically all over the world.

This group of products is subdivided as by the type of meat (pork, beef, lamb and so on), and the nature of the Ambassador and heat treatment (cooked, smoked sausages, boiled-smoked, syrokopchaya from the same type of raw meat various meats, different organoleptic characteristics, the duration of the production cycle, the output of finished products, the retention time.

Advanced domestic and foreign experience shows that the extension of the known range of products and selection of optimal parameters of raw meat processing is an indispensable condition for the success of manufacturers in the consumer market.

Known roll smoked-cooked pork and the method of its production, providing for the preparation of raw meat by separating the breast without rib of gregoriobarros part of the pork carcass, the preparation of the curing brine, Ambassador brisket inside multineedle syringe, ripening breast, her plastovane, cooking meat for stuffing breast, laying the meat on plastovane bacon, forming roll, the heat treatment with the operations of Smoking, cooking and cooling (see Zharinov, A. I. and other "Short course on the basics of modern meat processing technology, organized by company Protein technologies international," USA", ch. II, Cut and restructured meat products, Moscow, 1997, page 143).

The present invention is the creation of a cut is Tami while streamlining modes Ambassador, massaging and heat treatment.

The problem is solved due to the fact that the method of production of roll smoked-cooked pork, which, according to the invention provides for allocation of raw meat in the form of brisket from gregoriobarros part of the pork carcass without ribs with layers and prirezu meat from 20.0 to 25.0%, the preparation of the curing brine, Ambassador of raw meat inside multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1 to 4oWith the subsequent circular massaging raw meat in vacuum massager for 6-10 h, keeping on maturation outside the vacuum massager at a temperature of from 0 to 4oC for 24-48 h and plastovane raw meat on a rectangular plate of brisket, drawing on one side of the bacon mixture of spices for decoration or flavoring mixture for decoration, then bacon is formed into a roll by coagulation in 3-5 turns sprinkled side inward, followed by wrapping in foil and its fixation on the roll, p is ermacora by successive drying at a temperature 64-66oC and a relative humidity of 25-30% for 40-60 min, smoked at a temperature of 75-78oWith the same relative humidity within 40-60 min and boiling at a temperature 74-76oC and relative humidity 98,0-99,0% until the temperature in the interior of the roll 68-72oC.

So get the final product - roll smoked sausages "Moscow" from pork, which is the second object of the invention.

To prepare 100 l of curing brine can use 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, 350,0-850.0 g of sugar, USD 128.0-280,0 g of ascorbic acid, of 850.0-2000,0 g fosfatsoderjasimi drug "Almanac super", 64,0-140.0 g of soda food and lovedance mixture rest, and for the extrusion of raw meat used curing brine in the quantity constituting 20,0-35,0% by weight of raw meat, provided the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

Or to prepare 100 l of curing brine can be used 5,0-13,0 kg sodium salt food, 16,7-of 37.5 g of sodium nitrite, 2,2-9,0 kg fosfatsoderjasimi drug "Almi COMBI C-50-A/I and lovedance mixture rest, and for the extrusion of raw meat used curing brine in the quantity constituting 20,0-45,0% by weight of meats the equipment to conduct, at least twice under pressure from 1,5105to 2.0105PA.

Circular massaging raw meat is recommended with a mechanical action for 8-12 min and the supernatant for 18-22 min in each cycle when the speed of rotation of the drum vacuum massager 6-8 rpm and depth of vacuum 80-85% with maintenance of the temperature of raw meat at the end of the process of massaging not more than 6oC.

Massaging expediently carried out at a temperature in the area of vacuum massager 2oC2oC.

Plate brisket is preferable to obtain the length of 40-50 cm, width 35-40 cm and a thickness of 1-2 cm

For cooking meatloaf, smoked-cooked pork can use the components in the following ratio, kg per 100 kg of unsalted raw materials: Grogorievna part of the pork carcass - 100,0 as well as in the city: Salt - 2450,0 - 2550,0 sodium Nitrite - 7,5 Sugar - 130,0 - 170,0 Ascorbic acid - 45,0 - 55,0 Water food - 22,5 - 27,5 Fosfatsoderjasimi drug "Almanac super - 300,0 - 400,0 spice Mix for decorating - 4900,0 - 5100,0
Or for cooking meatloaf, smoked-cooked pork can use the components in the following is:
Salt - 2450,0 - 2550,0
Sodium nitrite - 7,5
Fosfatsoderjasimi drug "Almi COMBI C-50-A/I - 1000,0 - 1800,0
Flavoring mixture for decoration - 4900,0 - 5100,0
Roll smoked-cooked pork, which is the second object of the invention, receive according to the aforementioned method and any of its variants. Roll smoked-cooked pork is a high-quality natural product obtained with excellent structural and rheological characteristics and traditional taste and colors.

Organoleptic and other indicators meatloaf, smoked-cooked pork, obtained as described in table.

The technical result provided by the present set of features, is to improve the structural-mechanical and functional and technological properties of raw meat and thereby improve the quality and biological value of the finished product while improving the efficiency and adaptability of the production process, due to the following:
- the optimal method of Ambassador and its conditions, introducing a curing brine inside in raw meat at virtually the deposits with vacuum and maturation, increase solubility of proteins aktomiozinovogo fraction and an increase in the degree of hydration myofibrillary proteins, which leads to an increase in the number of adsorption-related moisture and thereby to increase the water-binding capacity of meat raw materials, providing improvement in the finished product qualitative and organoleptic characteristics;
- identified optimal parameters for carrying out the heat treatment, are interrelated with the proposed conditions of Ambassador, provide in turn as improving the quality of the finished product and its organoleptic properties due to the reduction of losses of proteins, extractive, mineral substances and vitamins, and improving the efficiency of the production process.

While the finished product, according to the invention, meets the highest hygienic requirements.

Used in the production of smoked and cooked meatloaf drugs: fosfatsoderjasimi drug "Almanac super" and fosfatsoderjasimi drug "Almi COMBI C-50-A/I are known (in our market, and is produced by company "Almi", Austria).

The distribution of the curing of the composition by volume of meat after extrusion curing brine in muscle tissue occurs in two stages. On the PE irout from it throughout the volume of the product.

In muscle tissue of curing brine when the molding is distributed mainly by interfiber space, and then gradually and relatively slowly diffuses into the muscle fibers to equalize the concentration of curing agents in the myofibrils and interfibrillar space. With a uniform distribution throughout the volume of muscle tissue local distribution curing substances, i.e. their content in the interfibrillar space and inside the muscle fibers, may vary significantly due to obstacles sarcolemma penetration of curing agents. But the development of flavor and aroma, as well as the course of other processes can be complete only when the interaction curing substances with intracellular compounds of the meat contained within the myofibrils. In this regard, the duration of the maturation of the meat when the Ambassador will be largely determined by the time required for complete redistribution of curing substances, including inside the muscle fibers.

Roulade of smoked and cooked pork and the production method according to the invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire amount pricetaking raw meat use bacon, selected from gregoriobarros part of the pork carcass without ribs with layers and prirezu meat from 20.0 to 25.0%.

For cooking meatloaf, smoked-cooked pork use the components in the following ratio, kg per 100 kg of unsalted raw meat:
Grogorievna part of the pork carcass - 100,0
and g:
Salt - 2500,0
Sodium nitrite - 7,5
Sugar - 150,0
Ascorbic acid - 50,0
Food soda - 25,0
Fosfatsoderjasimi drug "Almanac super - 400,0
Spice mix for decorating - 5000,0
Parallel to the preparation of raw meat by any known method prepare of curing the brine. To prepare 100 l of curing brine use salt sodium food - 8,3 kg, sodium nitrite - 25,0 g, sugar - 500.0 g, ascorbic acid 167,0 g, fosfatsoderjasimi drug "Almanac super - 1333 g, soda food - to 83.5 g and lovedance mixture rest. For the extrusion of raw meat used curing brine in the amount of 30% by weight of raw meat with the use of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat. Ascorbic acid and soda included in the curing brine, when connected, form the Scola after the preparation of the curing brine. Ambassador of raw meat spend inside brine multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, are equal and equal to 2oC.

When the molding of the brine injected twice under a pressure of 1.5105PA. After extrusion raw meat is weighed to determine the exact number entered curing brine, which can be corrected by adding no more than 7% of curing brine from the mass of raw meat in the vacuum massager subsequent massaging raw meat.

Next, carry out massaging in vacuum massager cycles mechanical impact with vacuum for 6 h at a speed of rotation of the drum massager 8 rpm When massaging raw meat in each cycle mechanical action is carried out for 8 min, and sludge within 18 minutes the Depth of vacuum when massaging is 80,0%. Massaging is carried out with the provision of the temperature of raw meat by the end of the process of massaging the 4oWith and carried out at a temperature in the area of vacuum massager 2oC.

Stand raw meat on POPs the raw material on a rectangular plate of brisket. Next, on one side of the brisket put a mixture of spices for decoration.

The forming roll is produced by coagulation of the breast in 3 turns sprinkled side inward, followed by wrapping in foil and fixing the film on the roll.

After forming roll mounted on holders and subjected to heat treatment. The heat treatment process is carried out in a sealed chambers by successive drying at a temperature of 64oC and relative humidity of 25% within 60 min, smoked at a temperature of 75oWith the same relative humidity for 60 min and boiling at a temperature of 76oC and relative humidity 99,0% until the temperature in the interior of the roll 72oC.

Then the roll is directed to cooling. The cooling roll is carried out in a cooling chamber at a temperature of 4oTo achieve the temperature in the interior of the roll 6oC, then cooled roll is released from the mold, remove the cellophane, smooth out the bumps and Packed.

The output of the ready roll smoked-cooked pork is 90% of the weight of unsalted raw materials.

So get the final product - roll smoked sausages "Moscow" from pork, which is a second izopet use thawed beef carcasses with temperature in thicker thighs 1oC. And the Ambassador molding is carried out at a temperature in the thickness of specified raw meat 1oAnd the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 2oC.

The process of massaging produced as in example 1 except that the kneading is carried out with the provision of the temperature of raw meat to the end of the process massaging 3oWith and carried out at a temperature in the production area which is vacuum massager 2oC.

The process of forming and heat treatment produced as in example 1, except that when plastovane plate brisket get length 40 cm, width 35 cm and a thickness of 1-2 cm

So get the final product - roll smoked sausages "Moscow" from pork, which is the second object of the invention.

Example 3
The method is carried out as described in example 1.

For cooking meatloaf, smoked-cooked pork use the components in the following ratio, kg per 100 kg of unsalted raw meat:
Grogorievna part of the pork carcass - 100,0
and g:
Salt - 2450,0
Sodium nitrite - 7,5
Sugar - 140,0
Ascorbic is aerovane - 5000,0
Parallel to the preparation of raw meat by any known method prepare of curing the brine, and to prepare 100 l of curing brine use salt sodium food - 12,25 kg sodium nitrite - 37,5 g, sugar - 700,0 g of ascorbic acid - 250,0 g, fosfatsoderjasimi drug "Almanac super - 1750, soda food - 125.0 g and lovedance mixture rest, and for the extrusion of raw meat used curing brine in the amount equal to 20% from the mass of raw meat with the use of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat. Ascorbic acid and soda included in the curing brine, when the connection form of sodium ascorbate.

The operation of the Ambassador, kneading, molding and heat treatment produced as in example 1.

So get the final product - roll smoked sausages "Moscow" from pork, which is the second object of the invention.

Example 4
For the production of rolls of smoked and cooked pork as a source of raw meat used bacon, selected from gregoriobarros part of the chilled pork carcass without ribs with layers and prirezu meat from 20.0 to 25.0%:
Grader Fosfatsoderjasimi drug "Almi COMBI C-50-A/I - 1500,0
Flavoring mixture for decoration - 5000,0
Parallel to the preparation of raw meat by any known method prepare of curing the brine. To prepare 100 l of curing brine use salt sodium food - 5.6 kg, sodium nitrite - 16.7 g, fosfatsoderjasimi drug type "Almi COMBI-50-a/I - 3333 g and lovedance mixture rest. For the extrusion of raw meat used curing brine in the amount of 45% by weight of raw meat with the use of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

Curing brine prepared with a temperature of -1oWith, and the molding is conducted immediately after preparation, curing brine. Ambassador of raw meat spend inside brine multineedle syringe at a temperature in the thickness of specified raw meat 2oAnd the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 1oC.

When the molding of the brine injected twice under pressure 2,0105PA. After extrusion raw meat is weighed to determine the exact number entered curing brine, which can be corrected by adding nearly.

Next, carry out massaging in vacuum massager cycles mechanical impact with vacuum for 10 h at a speed of rotation of the drum massager 6 rpm When massaging raw meat in each cycle mechanical action is carried out for 12 min, and sludge within 22 minutes, the Depth of the vacuum when massaging is 85,0%. Massaging is carried out with the provision of the temperature of raw meat to the end of the process massaging 5oWith and carried out at a temperature in the area of vacuum massager 2oC.

Stand raw meat on the maturation outside the vacuum massager at a temperature of 4oC for 24 h, followed by plastovane raw meat on a rectangular plate of brisket and plate brisket receive a length of 50 cm, width of 40 cm and a thickness of 1-2 see below on one side of the brisket put flavoring mixture for decoration.

The forming roll is produced by coagulation of the breast in 5 turns sprinkled side inward, followed by wrapping in foil and fixing the film on the roll.

After forming roll mounted on holders and subjected to heat treatment. The heat treatment process is carried out in hermetycznie 40 min, smoked at a temperature of 78oWith the same relative humidity for 40 min and boiling at a temperature of 74oC and relative humidity of 98.0% to the temperature in the interior of the roll 68oC.

Then the roll is directed to cooling. The cooling roll is carried out in a cooling chamber at a temperature of 2oTo achieve the temperature in the interior of the roll 6oC, then cooled roll is released from the mold, remove the cellophane, smooth out the bumps and Packed.

So get the final product - roll smoked sausages "Moscow" from pork, which is the second object of the present invention.


Claims

1. Method for the production of rolls of smoked and cooked pork, characterized in that it provides for the allocation of raw meat in the form of brisket from gregoriobarros part of the pork carcass without ribs with layers and prirezu meat from 20.0 to 25.0%, the preparation of the curing brine, Ambassador of raw meat inside multineedle syringe at a temperature in the thickness of selected raw meat and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oC internee 6-10 h, keeping on maturation outside of vakuummischer at a temperature of from 0 to 4oC for 24-48 h and plastovane raw meat on a rectangular plate of brisket, drawing on one side of the bacon mixture of spices for decoration or flavoring mixture for decoration, then bacon is formed into a roll by coagulation in 3-5 turns sprinkled side inward, followed by wrapping in foil and its fixation on the roll, then roll hang on holders and subjected to heat treatment, which is carried out in a sealed chambers by successive drying at a temperature 64-66oC and a relative humidity of 25-30% for 40-60 min, smoked at a temperature of 75-78oWith the same relative humidity within 40-60 min and boiling at a temperature 74-76oC and relative humidity 98,0-99,0% until the temperature in the interior of the roll 68-72oC.

2. The method according to p. 1, characterized in that for the preparation of 100 l of curing brine is used 7,0-13,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, 350,0-850.0 g of sugar, USD 128.0-280,0 g of ascorbic acid, of 850.0-2000,0 g fosfatsoderjasimi drug "Almanac super", 64,0-140.0 g of soda food and lovedance mixture rest for the earth with the total amount provided to the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

3. The method according to p. 1, characterized in that for the preparation of 100 l of curing brine is used 5,0-13,0 kg sodium salt food, 16,7-of 37.5 g of sodium nitrite, 2,2-9,0 kg fosfatsoderjasimi drug "Almi COMBI C-50-A/I and lovedance mixture rest, and for the extrusion of raw meat used curing brine in the quantity constituting 20,0-45,0% by weight of raw meat, provided the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

4. The method according to p. 1, characterized in that the molding is conducted at least twice under pressure from 1,5105to 2.0105PA.

5. The method according to p. 1, characterized in that circular massaging of meat raw materials is carried out with a mechanical action for 8-12 min and the supernatant for 18-22 min in each cycle when the speed of rotation of the drum vacuum massager 6-8 rpm and depth of vacuum 80-85% with maintenance of the temperature of raw meat at the end of the process of massaging not more than 6oC.

6. The method according to PP.1 and 5, characterized in that the kneading is carried out at a temperature in the area of vacuum massager 2o2oC.

7. The method according to p. 1, characterized in that the plate of getting breast roulade of smoked and cooked pork use the components in the following ratio, kg per 100 kg of unsalted raw meat:
Grogorievna part of the pork carcass - 100,0
and g:
Salt - 2450,0-2550,0
Sodium nitrite - 7,5
Sugar - 130,0-170,0
Ascorbic acid - 45,0-55,0
Food soda - 22,5-27,5
Fosfatsoderjasimi drug "Almanac super - 300,0-400,0
Spice mix for decorating - 4900,0-5100,0
9. The method according to PP.1 and 3, characterized in that for the preparation of rolls of smoked and cooked pork use the components in the following ratio, kg per 100 kg of unsalted raw meat:
Grogorievna part of the pork carcass - 100,0
and g:
Salt - 2450,0-2550,0
Sodium nitrite - 7,5
Fosfatsoderjasimi drug "Almi COMBI C-50-A/I - 1000,0-1800,0
Taste-aromatic mixture for decoration - 4900,0-5100,0
10. Roulade of smoked and cooked pork, characterized in that it is obtained by the method according to any of paragraphs.1-9.

 

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FIELD: food-processing industry.

SUBSTANCE: method involves processing meat in drum containing liquid marinade and forming it into at least one restructured body comprising several pieces of whole natural meat; freezing restructured body; pressing-in restructured body or portion of body obtained by sawing it from whole restructured body in frozen or deep frozen state into form to impart configuration corresponding to that of form to said body or portion of said body. Method allows single piece product to be obtained that has texture of whole natural meat with undisturbed cellular, muscular and fibrous structure of meat.

EFFECT: improved quality, attractive appearance, and good consistency of meat-based food product.

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