Method of salting meat products

 

The invention relates to the meat industry, in particular to methods of salting meat products by dublirovaniem. The method involves molding a multi-component solution, with subsequent machining of dublirovaniem for 10-12 h by cycles mode: 40 min - active phase, 20 min rest. Moreover, during the first 60 min of Toblerone in the active phase may be carried out at high numbers of revolutions of the drum (about 12-16/min) in the range established by the manufacturer. Tumbledown in the period from 60 to 180 min is at average numbers of revolutions of the drum (10-12 rpm). Subsequent time (180 min) the process of Ambassador in the toggle switch is at the lowest speed toggle switch (4-6 rpm). With each cycle of the active phase of Toblerone (after rest) start with 4-6 rpm of the drum within 1-2 minutes the Invention provides the improvement of the quality of the finished product by changing the course of movement of the load in different periods of Toblerone. In addition, it allows for the most efficient, avoiding "stagnant zones in the drum, with the lowest energy consumption to use the process of salting meat products in a rotating drum working bodies. 1 Il.

what Finance, and can find application in the production of salted meat products meat processing.

The known method of salting meat products by extrusion with subsequent dublirovaniem for 8-10 hours modes: 10 minutes active phase; 20 minutes rest. The speed of rotation of the drum 8 rpm [Zharinov, A. I., Kuznetsov O. C. , Cherkashina N. A. A short course on the basics of modern meat processing technology, organized by company Protein technologies international. Part II. Cut and restructured meat products. - M.: Protein Technologies International, 1997. - S. 139].

The disadvantage of this method is the low quality of the finished product due to the lack of regulation of the mode of motion of the load due to a fixed value, the number of revolutions of the drum.

The closest technological characteristics to the proposed method of salting is a method of salting meat products by extrusion multicomponent brine, followed by dublirovaniem for 10-12 hours modes: 40 minutes - active phase, and 20 minutes for rest. The speed of rotation of the drum 16 rpm [Zharinov, A. I., Kuznetsov O. C., Cherkashina N. A. A short course on the basics of modern meat processing technology, organized the protein technologies international, 1997, S. 141].

The disadvantage of this method is the low quality of the finished product due to the inability of the regulatory regime movement of the load due to a fixed value, the number of revolutions of the drum.

Solved by the invention the task is to improve the quality of the finished product through the regulatory process traffic load in different periods of Toblerone.

The solution of this problem is carried out by changing the number of revolutions of the drum at different periods of Toblerone, thereby setting changes the modes of motion of the load. That is, in the known method of salting meat products, providing a multicomponent molding brine with subsequent machining of dublirovaniem for 10-12 hours cycles on mode: 40 minutes - active phase and 20 minutes of rest, according to the invention, tumbledown conduct: during the first 60 minutes in the active phase when the number of revolutions of the drum 12 to 16 rpm, subsequent from 60 to 180 min at 10-12 rpm, and after 180 min until the end of the process, Ambassador at switch - when 4-6 rpm, with each cycle of the active phase of Toblerone after peace begin with 4-6 rpm of the drum within 1-2 minutes.

As shown by useddock, changing in the process of Toblerone.

The drawing shows the dependence of the effective coefficient of friction (f) from time of Ambassador dublirovaniem (t, min).

It is established that in the early stages of processing (up to t=50-60 minutes) when recommended by researchers speeds (8, 12, 16 rpm) [Zharinov, A. I. , Kuznetsov O. C., Cherkashina N. A. A short course on the basics of modern meat processing technology, organized by company Protein technologies international. Part 11. Cut and restructured meat products. - M. : Protein technologies international, 1997, - S. 138-147] effective friction coefficient of meat (f) on the surface of stainless steel has a tendency to a slight decrease (Fig. 1) due to the presence of a liquid medium (brine) in the drum. Therefore, in a given period of time, tumbledown should be at average numbers of revolutions of the drum (12 to 16 rpm). The use of numbers of revolutions smaller than 12 rpm, leads to the fact that in the presence of brine in the drum, perform the function of lubrication mode Toblerone goes into shuffle mode, which is undesirable. It is established that the application of the numbers of revolutions more than 16 rpm does not contribute to increasing the intensity of Toblerone. This is because in General the loading initial velocity, limited by the size of the shell (drum diameter).

Further tumbledown in the range from 60 to 180 min it is necessary to reduce the number of revolutions of the drum (10-12 rpm) due to the fact that it increases the effective friction coefficient and the appearance probability of "dead zones" of raw materials.

Subsequent tumbledown (180 minutes) with the same numbers of revolutions of the drum contributing to a sharp rise (Fig.1) effective coefficient of friction is approximately 2 times. Based on visual observation of the process of Toblerone found that after 3 hours of Ambassador dublirovaniem is sticking pieces of meat at the base of the shelves.

This effect is caused by deterioration of the quality of the finished product due to uneven Toblerone separate pieces, the distribution of the curing agents and the formation of color in it.

In this regard, we recommended, after 180 minutes of Toblerone to reduce the number of revolutions of the drum to a minimum (4-6 rpm). Simultaneously there is a reduction of the energy consumption of the process, and hence the cost of the finished products. Further decrease in the number of revolutions (n<4 rpm) leads to increased the Oia. The revs more than 6 rpm due to irrational manifestations of significant frictional forces between the surface of the shell and the boot.

During the active phase of the process Toblerone meat adhesion characteristics are not evident due to the short contact times of the pieces of meat with the surface of the drum and with each other. However, when cyclic tumbledown, in the process, when the drum is at rest (from 10 to 40 min), these characteristics are evident in a large degree that contributes to significant adhesion forces of interaction between the pieces with the inner surface of the drum and between themselves. It is established that the smallest force of adhesion (4260 PA) occur at low speeds separation (to 3.5810-3m/s) [Gorbatov, A. C. Rheology of meat and dairy products. - M.: Chemistry, 1981, S. 254]. With increasing speed of separation of the meat from the surface interaction 2.6 times the adhesion strength is increased 1.5 times. Therefore, to overcome the arisen over a long period of peace forces of adhesion must transition to the regime of intensive Toblerone hold at least the number of revolutions of the drum (4-6 rpm) for 1-2 minutes, turning CIE courses on the basics of modern meat processing technology, organized by the company "Protein technologies international. Part II. Cut and restructured meat products. - M.: Protein technologies international, 1997, - S. 138-147]. Time less than 1 minute is not enough to overcome the force of adhesion of the pieces with each other. Visually it is established that after a specified time of transition to intensive active phase of Toblerone, drum, having a sufficient number of cycles of rotation passes downloading the necessary energy to overcome the forces of adhesion of the pieces of meat from the shell and to each other. Therefore, the preliminary rotation of the drum at low numbers of revolutions within 1-2 minutes provides further effective development process of Toblerone raw materials in accordance with the technology mode.

Obtaining a quality product using the inventive method of the Ambassador of the following examples.

Example 1 (control), the number of revolutions of the drum 16 rpm at all stages of Toblerone). Pieces of beef weighing 36010 g spazout multicomponent brine, consisting of SUPRA-595 and 33.5 g; salt 85 g sugar, 20 g; phosphate - 16.5 g; sodium nitrite - 0.33 g and ascorbic acid of 1.65 g per 1 liter of brine. Prosperie 10 hours modes: 40 minutes the active phase; 20 minutes rest. The obtained cured prefabricated put in the mold and send it for cooking. The cooking is carried out in the boiler with water at a temperature of 85-90oWith based 55 min per 1 kg of weight of raw material. The yield was 90% of the weight of unsalted raw materials. Organoleptic characteristics of the product: color uneven volume of product, more intense in the center of the samples. Take for comparison with the prototype characteristics of structural-mechanical properties of control samples, determined by the penetration depth of the needle indenter installation Reoviskometr for 100%.

Example 2 (average values of the declared ranges of numbers of revolutions of the drum). The same samples of beef spazout brine recipes, similar to the control samples. Raw material is loaded into the tumbler. Total time Toblerone 10 hours, mode Toblerone: 40 min - active phase, 20 min rest. Tumbledown carried out according to the following scheme: in the first 60 minutes in the active phase the number of revolutions of the drum 14 rpm, then (up to 180 minutes from the start of the Ambassador to toggle) - 12 rpm, the rest of the time until the end of the process of Ambassador tumblers - 6 rpm With each new cycle of Toblerone started at 4 rpm of the drum in thechinese unsalted raw materials. Organoleptic characteristics of the product: the color is uniform throughout the volume of the product, the finished product is juiciness and tenderness compared to the control samples. Structural-mechanical properties amounted to 110% compared with example 1.

Thus, improving the quality of the finished product by changing the course of movement of the load in different periods of Toblerone will most effectively avoiding "stagnant zones in the drum, with the lowest energy consumption to use the process of salting meat products in a rotating drum working bodies.

Claims

Method of salting meat products, providing a multicomponent molding brine with subsequent machining of dublirovaniem for 10-12 h by cycles mode: 40 min - active phase and 20 min rest, characterized in that during the first 60 minutes in the active phase of Toblerone is carried out at a number of revolutions of the drum 12 to 16 rpm, subsequent from 60 to 180 min at 10-12 rpm, and after 180 min until the end of the process, Ambassador at switch - when 4-6 rpm, with each cycle of the active phase of Toblerone after peace begin with 4-6 rpm of the drum within 1-2 minutes

 

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FIELD: food-processing industry.

SUBSTANCE: composition includes sodium benzoate, lactic or 8-10% hydrochloric acid and sodium chloride, with components being used in predetermined ratio. Composition may be used for prolonged cold-free storage and deactivation of raw meat material upon structural contamination thereof with radioactive nuclides of cesium and strontium resulted from technogenic emergencies.

EFFECT: enhanced deactivating activity and increased time for storage of base product upon salting under cold-free conditions.

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