Ham smoked sausages "klinskoe" and the method of its production

 

(57) Abstract:

The invention relates to meat processing industry. The method involves the selection of raw meat in the form of pulp ham with thickness of subcutaneous fat is not more than 2.0 cm from the hip part of the pork carcass in the skin or without skin, or partially removed skin. Preparation of curing brine carried out using the sodium salt food, sodium nitrite and fosfatsoderjasimi of the drug. Ambassador of raw meat are inside multineedle syringe at a temperature in the thickness of selected raw meat and the temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oS temperature 1 to 4oC. Subsequent massaging is carried out in vacuum massager for 12-16 h at a speed of rotation of the drum vacuum massager 6-8 rpm cycles with mechanical impact during 18-22 min and the supernatant 35-45 min in each cycle. Temperature of raw meat at the end of the process of massaging is not more than 6oC. After that raw meat is unloaded from the vacuum massager and kept on maturation at a temperature of 0 to 4oC for no more than 48 hours Then produce FM drying by hot air with a temperature of 55-60oC for 30-35 minutes, smoked smoke mixture with a temperature of 70-74oC for 30-45 min and cooking vapor mixture at a temperature of 70-75oC and relative humidity of 98-99%. Then provide air cooling to achieve in the thickness of the ham smoked sausages temperature 6 - 8oC. Thereby obtaining the final product - ham smoked sausages. The invention provides improved structural-mechanical and functional and technological properties of raw meat, increase quality and biological value of the finished product while improving the efficiency and adaptability of the production process. 1 C. and 7 C.p. f-crystals, 1 table.

The invention relates to meat processing industry, namely the production of hams smoked sausages.

There are various products of hams, for example, ham smoked sausages and the method of its production (see, for example, Horns, I. A., Handbook technologist sausage production, Moscow, 1993, page 341, recipe 284).

For the production of such a product use part of the hip cuts from pork carcass 1 and 2 categories in the shoes or without, but also from the salty bacon. The leg is separated in the upper part of the tilt of the layer of fat no more than 4 see

Ambassador of raw meat implement mixed or wet with the preliminary molding. While raw meat spazout curing brine. To use spray curing brine (density of 1,100 g/cm3the sodium nitrite of 0.075% and sugar 1,0%). Curing brine is injected with one or multineedle syringes or through the bloodstream in the amount of 10% by weight of raw meat. When mixed Ambassador ham then RUB salt in the amount of 3% by weight of raw meat, after which the hams are placed in vats and pressed under mixed Ambassador for 1 day. When wet Ambassador exercise massage massager when the rotation speed of 8 rpm mode: rotation 10-20 min, sucks 50 min (once).

Then ham pour curing brine (density 1,087 g/cm3the content of sodium nitrite to 0.05%) in the amount of 40-50% by weight of raw meat. When mixed Ambassador ham kept in a curing brine 5-7 days, when wet Ambassador 2-3 days. After exposure curing brine is drained and ham stand out curing brine 2-5 days.

Prepared ham smoked for 1 h at 80-100oWith or 2-6 h at 30-50oC.

Boiling is carried out in the same way, Heenim, when the temperature in its thickness reaches 711oC. After which the hams are washed with water (temperature 30-40oC) and cooled under the shower (temperature 10-12oC), the final cooling is carried out in chambers before reaching the temperature in the interior of the product 0-8oC.

Yield of 78% by weight of unsalted raw meat (without kneading), 81% of the mass of unsalted raw meat (massaging).

The disadvantage of the above method of production of smoked and cooked pork products is the long duration of time in the process, the finished product, not a high percentage yield of the product of the mass of unsalted raw meat, as well as lack of effectiveness of the Ambassador, as this method does not provide sufficient uniformity of curing brine in raw meat, which negatively affects the quality of the manufactured product.

The present invention is to improve the quality of the manufactured product and improve its organoleptic properties while improving the efficiency of processes Ambassador, massaging, Smoking and cooking.

The problem is solved due to the fact that before the e raw meat in the form of pulp ham with thickness of subcutaneous fat is not more than 2.0 cm from the hip part of the pork carcass in the skin, or without skins, or partially removed the skin, the preparation of the curing brine with salt sodium food, sodium nitrite and fosfatsoderjasimi drug, Ambassador of raw meat inside multineedle syringe at a temperature in the thickness of selected raw meat and the 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, followed by massaging in a vacuum massager for 12-16 h at a speed of rotation of the drum vacuum massager 6-8 rpm cycles with mechanical impact during 18-22 min and the supernatant 35-45 min in each cycle and ensuring that the temperature of raw meat at the end of the process of massaging not more than 6oWith, after which raw meat is unloaded from the vacuum massager and kept on maturation at a temperature of from 0 to 4oC for no more than 48 hours, and then produce the molding of raw meat by bookmarks hams in the grid and heat treatment in a hermetically sealed chambers by successive drying by hot air with a temperature of 55-60oC for 30-35 minutes, smoked smoke mixture with a temperature of 70-74oC for 30-45 min and cooking proboscus the gap in the thickness of the hams temperature 68-72oWith subsequent air cooling to achieve in the thickness of the ham smoked sausages temperature from 6 to 8oWith his packing.

The molding should be performed at least twice under pressure from 1,5105to 2,0105PA.

To prepare 100 l of one variant of curing brine is preferable to use 7,0-11,0 kg sodium salt food, a 21.5-30.0 g of sodium nitrite, 690,0-1900,0 g fosfatsoderjasimi drug "Almanac super" and, optionally, 400,0-640,0 g sugar, 125,0-220,0 ascorbic acid, 62,5 to be 110.0 g of soda food and Toledano mixture rest, and for the extrusion of raw meat curing brine it is expedient to prepare with temperature from 0 to -2oWith and to use in quantity, comprising 25-35% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

To prepare 100 l of another embodiment of curing brine is advisable to use 7,0-11,0 kg sodium salt food, a 21.5-30.0 g of sodium nitrite, 3,8-7,0 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and Toledano mixture rest, and for the extrusion of raw meat curing brine is preferably prepared with temperature sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

Raw meat before molding and after extrusion can be weighed to determine the amount of injected brine, and when establishing the difference between the required amount of brine and the brine that are not included in raw meat, can enter in the vacuum massager in the amount not exceeding 7% by weight nespracovane raw meat that is loaded in the vacuum massager. Vibrating preferable to load with a factor of 0.6-0.7, and vacuuming with a vacuum depth up to 85%.

Massaging should preferably be conducted at a temperature in the area of vacuum massager 2oC2oC.

In one embodiment, the cooking ham smoked sausages, it is preferable to use the components in the following ratio, kg per 100 kg of unsalted raw meat:

The flesh of the hip part of the pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Ascorbic acid - 45,0 - 55,0

Food soda - 22,5 - 27,5

Sugar - 140,0 - 160,0

Fosfatsoderjasimi drug "Almanac super - 250,0 - 460,0

In another embodiment, the cooking ham smoked sausages, it is preferable to use the components in the following ratio, kg per 100 kg narenda food - 2450,0 - 2550,0

Sodium nitrite - 7,5

Fosfatsoderjasimi drug "ALMI SCHINKEN COMBI G/401" - 1330,0 - 1750,0

Ham smoked sausages receive according to the aforementioned method and any of its variants. Ham smoked sausages is a high-quality natural product obtained without vegetable protein supplements with high structural and rheological characteristics and traditional taste and colors.

Used fosfatsoderzhaschie drugs known in our market and are manufactured by the company "Almi", Austria.

Organoleptic and other indicators ham smoked sausages, 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 the cold Sylvania 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, improve 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.

In this case, the finished product obtained according to the invention, meets the highest hygienic requirements.

The distribution of the curing of the composition by volume of meat after extrusion curing brine in muscle tissue occurs in two stages. At first formed the starting zone of accumulation of curing brine. In the second stage of curing substances diffuse it throughout the volume smoked-cooked product.

Ham smoked-Varanavicius, and especially not restrict the entire amount of the claims of this invention.

Example 1

For the production of hams smoked-cooked produce pulp hip part of the pork carcass in the skin, without skin or partially removed the skin, with the thickness of subcutaneous fat is not more than 2 cm

In parallel, prepare of curing the brine. To prepare 100 l of curing brine use 7.8 kg sodium salt food, 23,0 g of sodium nitrite, 470,0 g sugar, 156,0 ascorbic acid, 1400,0 g fosfatsoderjasimi drug "Almanac super", 78.0 g of soda food and Toledano mixture rest. For the extrusion of raw meat used curing brine with a temperature of -1oWith the quantity constituting 32% of the mass of raw meat. Accordingly, in 100 kg of finished product contains not more than 23,0 g,32=of 7.4 g of sodium nitrite, which corresponds to the condition to ensure the contents of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

For cooking ham smoked sausages use the components in the following ratio, kg per 100 kg of unsalted raw materials:

The flesh of the hip part of the chilled pork carcass - 100,0

and g:

Salt - 2500,0

Nitrite n is th drug "Almanac super - 450,0

Ambassador of meat raw materials produced by extrusion multineedle syringe at a temperature in the thickness of the pieces and the temperature of curing brine at the outlet of the needle holes multineedle syringe equal to each other and the components of the 1oC. Curing brine is injected into raw meat twice under pressure 1,8105PA. At this stage, set the difference between the required amount of the brine and put in place,denna. The results of the weighting added 2% by weight of the brine from the mass nespracovane raw meat.

The process of massaging is carried out in vacuum massager for 14 h with vacuum to vacuum depth 80% at a load factor of 0.6, and when the rotational speed of the drum vacuum massager 6 rpm cycles with mechanical impact for 20 min and the supernatant for 40 min in each cycle. In the area of vacuum massager temperature is 1oC. At the end of the process of massaging the temperature of raw meat in vacuum massager is 3oC. After massaging raw meat direct to the maturation and incubated for 36 hours

Ripe pieces of raw meat is made by laying in the grid and sent for heat treatment, in the process cotoroaia 56oC for 30 min, Smoking smoke mixture is carried out in the same chamber at a temperature of 72oC for 35 min and the cooking vapor mixture is at a temperature of 75oC and relative humidity of 98%. Cooking is complete when the temperature in the interior of the product will reach 71oC. Then mesh with the product removed from the heat-chamber and cooled. Cooling ham smoked sausages carried out to achieve in the thickness of the hams temperature 6oC. the Yield of ham smoked sausages is 85% of the weight of unsalted raw materials, after which the product is labelled, packaged and sent for implementation.

Example 2.

For the production of hams smoked-cooked produce pulp hip part of the pork carcass in the skin, without skin or partially removed the skin, with the thickness of subcutaneous fat is not more than 2 cm

In parallel, prepare of curing the brine. To prepare 100 l of curing brine is used to 9.3 kg sodium salt food, of 28.0 g of sodium nitrite, 5.5 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and Toledano mixture rest. For the extrusion of raw meat used curing brine with a temperature of -1oWith the amount sostavit sodium, which corresponds to the condition to ensure the contents of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

For cooking ham smoked sausages use the components in the following ratio, kg per 100 kg of unsalted raw materials:

The flesh of the hip part of the chilled pork carcass - 100,0

and g:

Salt - 2500,0

Sodium nitrite - 7,5

Fosfatsoderjasimi drug "ALMI SCHINKEN COMBI G/401" - 1500,0

Ambassador of meat raw materials produced by extrusion multineedle syringe at a temperature in the thickness of the pieces and the temperature of curing brine at the outlet of the needle holes multineedle syringe, equal and components of the 2oC. Curing brine is injected into raw meat twice under pressure 1,6105PA. At this stage, set the difference between the required amount of brine and entered. The results of the weighting added 4% by weight of the brine from the mass nespracovane raw meat.

The process of massaging is carried out in vacuum massager for 16 h with vacuum to vacuum depth 80% at a load factor of 0.7, and when the rotational speed of the drum vacuum massager 7 rpm cycles with mechanical impact for 22 min and UP>C. At the end of the process of massaging the temperature of raw meat in vacuum massager is 4oC. After massaging raw meat direct to the maturation and incubated for 48 hours

Ripe pieces of raw meat is made by laying in the grid and sent for heat treatment, which initially carry out drying by hot air in a sealed stationary universal heat chamber at a temperature of 60oC for 35 min, Smoking smoke mixture is carried out in the same chamber at a temperature of 74oC for 32 min and the cooking vapor mixture is at a temperature of 75oC and relative humidity of 99%. Cooking is complete when the temperature in the interior of the product will reach 72oC. Then mesh with the product removed from the heat-chamber and cooled. Cooling ham smoked sausages carried out to achieve in the thickness of the hams temperature 6oC. the Yield of ham smoked sausages is 85% of the weight of unsalted raw materials. Then the product is labeled, Packed and shipped for sale.

1. Method for the production of hams smoked sausages, characterized in that it provides for the allocation of raw meat in the form of pulp Oh, what I partially removed the skin, the preparation of the curing brine with salt sodium food, sodium nitrite and fosfatsoderjasimi drug, Ambassador of raw meat inside multineedle syringe at a temperature in the thickness of selected raw meat and the temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oS temperature 1 to 4oWith, followed by massaging in a vacuum massager for 12-16 h at a speed of rotation of the drum vacuum massager 6-8 rpm cycles with mechanical impact during 18-22 min and the supernatant 35-45 min in each cycle and ensuring that the temperature of raw meat at the end of the process of massaging not more than 6oWith, after which raw meat is unloaded from the vacuum massager and kept on maturation at a temperature of 0 to 4oC for 48 h, and then produce a molding raw meat by bookmarks hams in the grid and heat treatment in a hermetically sealed chambers by successive drying by hot air with a temperature of 55-60oC for 30-35 minutes, smoked smoke mixture with a temperature of 70-74oC for 30-45 min and cooking vapor mixture at a temperature of 70-75ooC followed by air cooling to achieve in the thickness of the ham smoked sausages temperature from 6 to 8oC and its packaging.

2. The method according to p. 1, characterized in that the molding is produced at least twice under pressure from 1,5105to 2,0105PA.

3. The method according to PP. 1 and 2, characterized in that for the preparation of 100 l of curing brine is used 7,0-11,0 kg sodium salt food, a 21.5-30.0 g of sodium nitrite, 690,0-1900,0 g fosfatsoderjasimi drug "Almanac super" and, optionally, 400,0-640,0 g sugar, 125,0-220,0 g of ascorbic acid, 62,5 to be 110.0 g of soda food and Toledano mixture rest, and for the extrusion of raw meat curing brine prepared with temperatures ranging from 0 to -2oC and is used in a quantity amounting to 25-35% 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 PP. 1 and 2, characterized in that for the preparation of curing brine is used 7,0-11,0 kg sodium salt food, a 21.5-30.0 g of sodium nitrite, 3,8-7,0 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and Toledano mixture rest, and for the extrusion of raw meat curing brine prepared with temperatures ranging from 0 to more than 7.5 g per 100 kg of raw meat.

5. The method according to any of paragraphs. 1-4, characterized in that the raw meat before molding and after extrusion weighed, to determine the number of injected brine, and when establishing the difference between the required amount of brine and entered, brine, not included in raw meat, is introduced into the vacuum massager in the amount not exceeding 7% by weight nespracovane raw meat that is loaded in the vacuum massager, when the factor loading of 0.6-0.7 and a depth of vacuum to 85%.

6. The method according to any of paragraphs. 1-5, characterized in that the kneading is carried out at a temperature in the area of vacuum massager 2oC2oC.

7. The method according to PP. 1-3, 5, 6, characterized in that the cooking ham smoked sausages use the components in the following ratio, kg per 100 kg of unsalted raw materials:

The flesh of the hip part of the pork carcass - 100,0

and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Ascorbic acid - 45,0 - 55,0

Food soda - 22,5 - 27,5

Sugar - 140,0 - 160,0

Fosfatsoderjasimi drug "Almanac super - 250,0 - 460,0

8. The method according to PP. 1, 2, 4-6, characterized in that the cooking ham smoked sausages use components
and g:

Salt - 2450,0 - 2550,0

Sodium nitrite - 7,5

Fosfatsoderjasimi drug "ALMI SCHINKEN COMBI G/401" - 1330,0 - 1750,0.

9. Ham smoked sausages, characterized in that it is obtained by the method according to any of paragraphs. 1-8.

 

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FIELD: meet industry, in particular uncooked smoked or uncooked jerky sausage manufacturing.

SUBSTANCE: Method for production of fermented meet products, such as uncooked smoked or uncooked jerky sausage from damaged meet raw materials includes introducing into additive composition carbohydrates followed by pumping and charging into desiccator under starting treatment conditions: namely: collapse for 24 h at temperature of 13°±1°C, air moisture of 92±3 %, air velocity of 0.01±0.1 m/s. Once the initial thermal parameters in desiccator have been reached, followed drying for 10 days is carried out at varying temperature from 12°C to 25°C. To calculate current temperature values for drying regime during the first 10 days data on pH alteration of sausage from standard raw material versus time, which are taken for basic reference standard, are digitized into computer; pH value of sausage from damaged raw materials is measured each 30 min for 3 h; obtained data also are digitized into computer and discrepancy of measured pH values from standard ones are compared. In accordance to results drying temperature is calculated by mathematical simulation methods. Then calculated temperature is set in desiccator. After 3 days of drying sausage pH value is measured every day, microbiological analysis is carried out, and current population value of valuable microflora Ni in sausage is determined, with the proviso, that pHi - pHi+1 <= pHi - pHi+2, wherein pHi is current pH value; pHi+1 is pH value after 1 day, and pHi+2 is pH value after 2 days. Further maximum permissible population of valuable microflora Nmax is calculated in accordance with equation: Ni/Nmax = 0.5-0.7 and by mathematical simulation methods drying completion time is determined.

EFFECT: sanitary safety and good quality of uncooked smoked and uncooked jerky sausage from damaged raw material.

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