Brawn "moscow" premium quality and method of production brawn "moscow" premium quality

 

(57) Abstract:

The invention relates to meat processing industry, namely the production of Brawn. Method for the production of Brawn provides for the preparation of raw meat of pork by separating the flesh of the leg in deboning and trimming cuts of pork carcass in the skin, the Ambassador by at least two extrusion under pressure curing brine multineedle syringe at a temperature in the thickness of the flesh of the leg 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 4oC. For extrusion of pulp tibia using curing brine in number, amounting to 25-30% of the weight of the pulp of the leg. To prepare 100 l of curing brine using salt cookbook: food 7,5-10,0 kg, phosphate, preferably "ALMANAC SUPER, 1,3-2,0 kg sodium nitrite 25,0-30,0 g, sugar 450,0-640,0 g, ascorbic acid 130,0-240,0 g, soda food 65,0-120,0 g and Loveday the mixture rest. After extrusion the pulp tibia stand in the same curing brine, which is used in the quantity constituting 20,0-25,0% by weight of pulp tibia, and Eout in boiling water for 15-20 min, then cooled and cut into pieces no larger than 2020 mm with subsequent washing with hot water with a temperature that ensures the removal of residual fat. Then the washed pulp tibia loaded into the mixer, make pre-cooked generowanie broth with vinegar, sugar, spices, complex mixed herbs or spices with sugar and fresh garlic peeled chopped, stirred for 5-10 min and conduct forming loaves, cooking, cooling and packaging of the finished product. Proposed method are the Brawn "Moscow" of the highest grade. The invention allows to improve the structural-mechanical and functional and technological properties of raw meat and thus to improve 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.

The invention relates to meat processing industry, namely the production of Brawn.

Known Brawn of the highest grade and the method of its production (Reference technologist sausage production. Edited by I. A. Rogov, M., "Kolos", 1993, 215-220 C., reetz. 138). As part of the recipe components Brawn with the for food, sodium nitrite, a Supplement containing herbs and spices. Method for the production of Brawn provides for the preparation of raw meat from beef, pork and lamb meat, pork meat heads salty boiled, jowl Giovanni blanshirovannuyu, additives - sodium salt food, sodium nitrite, sugar, spices, Ambassador, mince, forming loaves Brawn, thermal processing, cooling and packaging of the finished product.

The present invention as part of the Brawn, and the method of its production, is to improve the quality of the manufactured product, improving its organoleptic properties while improving the efficiency of the process of salting the flesh of the leg of pork.

The task in terms of the production method of the Brawn is solved due to the fact that the method of production of Brawn according to the invention provides the preparation of raw meat of pork by separating the flesh of the leg in deboning and trimming cuts of pork carcass in the skin, the Ambassador by at least two extrusion under pressure curing brine multineedle syringe at a temperature in the thickness of the flesh of the leg and the temperature of posylochnogo 1oIn the temperature range from 1 to 4oWith, and for extrusion of pulp tibia using curing brine in number, amounting to 25-30% of the weight of the pulp of the tibia, at the same time to prepare 100 l of curing brine using salt cookbook: food - 7,5-10,0 kg, phosphate, preferably "ALMANAC SUPER - 1,3-2,0 kg sodium nitrite - 25,0-30,0 g, sugar - 450,0-640,0 g, ascorbic acid - 130,0-240,0 g, soda food - 65,0-120,0 g and Loveday mixture rest and after extrusion pulp tibia stand in the same curing brine, which is used in the quantity constituting 20,0-25,0% by weight of pulp tibia, and leave to ripen at a temperature of from 0 to 4oWith no more than 24 hours, after which the pulp tibia blanched in hot water in the boiling water for 15-20 min, then cooled and cut into pieces no larger than 2020 mm with subsequent washing with hot water with a temperature that ensures the removal of residual fat, after which the washed pulp tibia loaded into the mixer, make pre-cooked generowanie broth with vinegar, sugar, spices, or instead of sugar and spices complex blend of spices and fresh garlic peeled chopped, stirred for 5-10 min and Pensilvania pulp tibia to cool to a temperature not exceeding 12oC.

Recommended generowanie broth prepared by dilution in 100 l of water with a temperature of 90-95oWith continuous stirring 15-17 kg of gelatin, followed by cooling to a temperature of 45-50oWith, and vinegar to use 9% and add it to the number of 14-16 l, and generowanie broth can be used in a number 80,0-85,0 kg per 100 kg of unsalted raw materials for Brawn.

As spices can use black pepper, or white pepper, or red pepper ground allspice or ground coriander.

Forming loaves should be carried out in shell natural bubbles, caps, stomachs, or artificial, nylon shell, or in a pre-sterilized form of metallic or polymeric materials.

Recommended cooking loaves of Brawn, molded in natural or artificial casings, conduct in thermal chambers with steam at a temperature 85-86oFor 2,4-5,0 h to achieve in the thickness of the product temperature not less than 72oC and boiling Brawn in forms appropriate to conduct hot air to the same temperature in the thickness of the product.

It is advisable headcheese in the membranes of the cooling gap from 0 to 4oC for 10-12 h or headcheese shells to cool in the chamber at a temperature of from 0 to 4oAnd headcheese in the form of cooling in the chamber at a temperature of from 0 to 4oWith, then headcheese be extracted from the molds and wrap in parchment or greaseproof, or cellophane, or film.

The above method are the Brawn "Moscow" class, which is the second independent object of the invention.

To prepare Brawn "Moscow" higher grades can use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Pulp Shin - 100,0

and g:

Salt - 2350,0 - 2450,0

Sodium nitrite - 7,5

Vinegar 9% - 950,0 - 1050,0

Sugar - 240,0 - 260,0

Black pepper, or white, or red ground - 90,0 - 110,0

Allspice or ground coriander - 45,0 - 55,0

Garlic fresh peeled chopped - 145,0 - 155,0

or instead of sugar and certain spices

A complex blend of spices - 900,0 - 1100,0

Gelatin - 11000,0 - 11300,0

Phosphate, preferably "ALMANAC SUPER - 400,0 - 500,0

Ascorbic acid - 40,0 - 60,0

Food soda - 20,0 - 30,0

The technical result provided by the present set of prisam the improvement of 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 pulp Shin of pork and its conditions, introducing a curing brine inside with almost equal to the temperature of the brine and pulp drumsticks pork together with the picked up the best part of curing brine and selected the best components for the production of Brawn, provide improved finished product quality and organoleptic characteristics.

Used in the production of drug - phosphate "ALMANAC SUPER" is known.

The invention is illustrated by the following examples, which do not cover, and moreover does not restrict the entire amount of the claim.

Example 1

To prepare Brawn "Moscow" premium quality used components in the following ratio, kg per 100 kg of unsalted raw materials:

Pulp Shin - 100,0

and g:

Salt - 2400,0

Sodium nitrite - 7,5

Vinegar 9% - 1000,0

Sugar - 250,0

Ground black pepper - 100,0

Bayberry powder - 50,0

Garlic fresh peeled chopped - 150,0

Gelatin - 11200,0

Phosphate ALMANAC SUPER - 450,0

Oskorblyaut preparing raw meat of pork by separating the flesh of the leg in deboning and trimming cuts of pork carcass in the skin.

Then carry out the Ambassador two-molding under the pressure of the curing brine multineedle syringe at a temperature in the thickness of the flesh of the leg and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, are equal and equal to 4oWith, and for extrusion of pulp tibia using curing brine in the amount of 25% by weight pulp tibia, which is 25 kg.

To prepare 100 l of curing brine using salt cookbook: food - 9.6 kg phosphate, which is used as the phosphate ALMANAC SUPER - 1.8 kg, sodium nitrite - 30.0 g, sugar - 600 g, ascorbic acid 200 g, the baking soda - 100.0 g and Loveday mixture to the rest.

After extrusion the pulp tibia stand in the same curing brine, which is used in a quantity amounting to 20.0% by weight of pulp tibia, which is 20 kg, and leave to ripen at a temperature of 0oWith in 24 hours.

Then the pulp tibia blanched in hot water in boiling water for 15 minutes, cool and cut into pieces of 2020 mm with subsequent washing with hot water with a temperature that ensures the removal of residual fat.

After blanching the pulp shins Oh what Ino prepared generowanie broth with vinegar in the amount of - 1000,0 grams of sugar in the number of 250.0 g of ground black pepper in number - 100.0 g, allspice ground in the number of 50.0 g, and garlic fresh peeled crushed in the number of 150.0 g and stirred for 5 minutes

Preparation generowania broth is carried out by dilution in 100 l of water with a temperature of 90oWith continuous stirring, 15 kg of gelatin, followed by cooling to a temperature of 45oWith, and use vinegar 9% and add it to the number 14 L. Generowanie broth is used in the amount 80,0 kg per 100 kg of unsalted raw materials for Brawn.

As a spice use ground black pepper, allspice, pepper.

Forming loaves carried out in natural casings - bubbles, and then carry out the cooking bread in thermal chambers of steam at a temperature of 85oWith over a 3.0 hours to achieve in the thickness of the product temperature 72oC.

Cooling is carried dushirovanie water for 15 minutes, after which headcheese podpisovat and continue cooling at a temperature of 2oC for 10 h, followed by packaging of the finished product.

So get Brawn "Moscow" premium quality.

Oseni, kg per 100 kg of unsalted raw materials:

Pulp Shin - 100,0

and g:

Salt - 2400,0

Sodium nitrite - 7,5

Vinegar 9% - 1000,0

Sugar - 150,0

A complex blend of spices - 1000,0

Garlic fresh peeled chopped - 150,0

Gelatin - 11200,0

Phosphate ALMANAC SUPER - 450,0

Ascorbic acid - 50,0

Food soda - 25,0

In the production of Brawn "Moscow" of the highest grade are preparing raw meat of pork by separating the flesh of the leg in deboning and trimming cuts of pork carcass in the skin.

Then carry out the Ambassador two-molding under the pressure of the curing brine multineedle syringe at a temperature in the thickness of the flesh of the leg and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, are equal and equal to 3oWith, and for extrusion of pulp tibia using curing brine in the amount of 30% by weight pulp tibia, which is 30 kg.

To prepare 100 l of curing brine using salt cookbook: food - 8,0 kg phosphate, which is used as the phosphate ALMANAC SUPER - 1.5 kg, sodium nitrite - 25,0 g granulated sugar - 5 the project for the pulp tibia stand in the same curing brine, which is used in a quantity amounting to 25.0% by weight of pulp tibia that is 25 kg, and leave to ripen at a temperature of 3oWith 20 hours.

Then the pulp tibia blanched in hot water in boiling water for 20 minutes, cool and cut into pieces 1818 mm with subsequent washing with hot water with a temperature that ensures the removal of residual fat.

After blanching the pulp tibia cooled to a temperature of 11oC.

The washed pulp tibia loaded into the mixer, make pre-cooked generowanie broth with vinegar in the number 1000,0 g, a complex mixture of spices in the number 1000,0 g, and garlic fresh peeled crushed in the number of 150.0 g and stirred for 8 minutes

Preparation generowania broth is carried out by dilution in 100 l of water with a temperature of 95oWith continuous stirring, 17 kg of gelatin, followed by cooling to a temperature of 50oWith, and use vinegar 9% and add it to the number 16 HP Generowanie broth is used in the amount of 85 kg 100 kg unsalted raw materials for Brawn.

Forming loaves spend in pre-sterilized form metal, weenie carried out in a chamber at a temperature of 3oWith, and then removed from the molds and wrap in parchment.

So get Brawn "Moscow" of the highest grade.

1. Method for the production of Brawn, characterized in that it provides for the preparation of raw meat of pork by separating the flesh of the leg in deboning and trimming cuts of pork carcass in the skin, the Ambassador by at least two extrusion under pressure curing brine multineedle syringe at a temperature in the thickness of the flesh of the leg 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, and for extrusion of pulp tibia using curing brine in number, amounting to 25-30% of the weight of the pulp of the tibia, at the same time to prepare 100 l of curing brine using salt cookbook: food 7,5-10,0 kg, phosphate, preferably "ALMANAC SUPER 1,3-2,0 kg sodium nitrite 25,0-30,0 g, sugar 450,0-640,0 g, ascorbic acid 130,0-240,0 g, soda food 65,0-120,0 g and Loveday the mixture rest, and after extrusion pulp tibia stand in the same curing brine, which is used in a quantity Astana 24 h, after that the pulp tibia blanched in hot water in the boiling water for 15-20 min, then cooled and cut into pieces no larger than 20x20 mm with subsequent washing with hot water with a temperature that ensures the removal of residual fat, after which the washed pulp tibia loaded into the mixer, make pre-cooked generowanie broth with vinegar, sugar, spices, complex mixed herbs, or spices with sugar and fresh garlic peeled chopped, stirred for 5-10 min and conduct forming loaves, cooking, cooling and packaging of the finished product.

2. The method according to p. 1, characterized in that after blanching pulp tibia cooled to a temperature not exceeding 12oC.

3. The method according to any of paragraphs. 1 and 2, characterized in that generowanie broth prepared by dilution in 100 l of water with a temperature of 90-95oWith continuous stirring 15-17 kg of gelatin, followed by cooling to a temperature of 45-50oWith, and use vinegar 9% and add it to the number of 14-16 l, and generowanie broth is used in the amount 80,0-85,0 kg per 100 kg of unsalted raw materials for Brawn.

4. The method according to any of paragraphs. 1-3, characterized in that criando ground.

5. The method according to any of paragraphs. 1-4, characterized in that the molded loaves carried out in shell natural bubbles, caps, stomachs, or artificial, nylon shell, or in a pre-sterilized form of metallic or polymeric materials.

6. The method according to any of paragraphs. 1-5, characterized in that the cooking loaves of Brawn, molded in natural or artificial casings are in thermal chambers with steam at a temperature 85-86oFor 2,4-5,0 h to achieve in the thickness of the product temperature not less than 72oAnd cooking meat pudding in the forms of conduct hot air to the same temperature in the thickness of the product.

7. The method according to any of paragraphs. 1-6, characterized in that headcheese shells are cooled by dushirovanie water for 15-20 minutes, then podpisovat and continue cooling at a temperature of from 0 to 4oC for 10-12 h or headcheese shells are cooled in the chamber at a temperature of from 0 to 4oAnd headcheese in forms is cooled in the chamber at a temperature of from 0 to 4oWith, then headcheese removed from the molds and wrap in parchment or parchment or cellophane, or film.

8. Brawn "Moscow" premium quality, characterized by the fact that he paidousis ratio, kg per 100 kg of unsalted raw materials:

Pulp Shin - 100,0

and g:

Salt - 2350,0-2450,0

Sodium nitrite - 7,5

Vinegar 9% - 950,0-1050,0

Sugar - 240,0-260,0

Black pepper, or white, or red ground - 90,0-110,0

Allspice or ground coriander - 45,0-55,0

Garlic fresh peeled chopped - 145,0-155,0

Gelatin - 11000,0-11300,0

Phosphate, preferably "ALMANAC SUPER - 400,0-500,0

Ascorbic acid - 40,0-60,0

Food soda - 20,0-30,0

10. Brawn under item 8, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw materials:

Pulp Shin - 100,0

and g:

Salt - 2350,0-2450,0

Sodium nitrite - 7,5

Vinegar 9% - 950,0-1050,0

Sugar - 150,0

Black pepper, or white, or red ground - 90,0-110,0

Garlic fresh peeled chopped - 145,0-155,0

A complex blend of spices - 900,0-1100,0

Gelatin - 11000,0-11300,0

Phosphate, preferably "ALMANAC SUPER - 400,0-500,0

Ascorbic acid - 40,0-60,0

Food soda - 20,0-30,0

 

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FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

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