Blade smoked sausages "klinskoe" beef and method of its manufacture

 

The invention relates to meat processing industry. Allocate the muscles of the scapula and the humerus beef carcass cooled to a temperature in the thickness of the blade, not exceeding 4oWith, or thawed to a temperature in the thickness of the blades belowoS. Ambassador raw meat produce inside curing 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, equal or different by no more than 1oIn the temperature range from 1 to 4oC. if the molding curing brine is injected at least twice under a pressure of 1.5105-2,0105PA. The process of massaging is carried out in vacuum massager for up to 16 h with vacuum at the speed of the drum vacuum massager 3-8 rpm and ensuring the temperature of raw meat at the end of the process of massaging not more than 4oC. And after massaging raw meat stand for curing for at least 24 hours Then it is rubbed with a mixture of minced garlic with pepper black ground. During heat treatment under otnositelnoi humidity 28-30% for 40-60 minutes Smoking is carried out in the same chamber at a temperature of 76-78oC and a relative humidity of 25 to 28% for 40-60 minutes Boiling is carried out at a temperature 74-76oC and relative humidity of 98-99% to achieve in the thickness of the resulting product - blades smoked-cooked beef temperature 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 10 C.p. f-crystals, 1 table.

The invention relates to meat processing industry, namely the production of smoked and cooked beef, in particular the production of smoked and cooked blade of a product manufactured from the muscles of the shoulder part of the beef carcass.

In the production of smoked and cooked products of beef, such as the loin smoked sausages, to improve the palatability of the finished product Ambassador of raw materials is carried out in two stages: the molding of raw meat curing brine from two sides and endurance in curing brine with the addition of the marinade for 3. . . 5 su the data mode of production of smoked and cooked products beef is the long duration of the process of obtaining the finished product, and not a high percentage yield of the product of the mass of unsalted raw meat.

The closest analogue is the product of beef smoked sausages and method of its manufacture, providing for the preparation of raw meat by separating the muscles of the beef carcass, the preparation of the curing brine with salt sodium food, sodium nitrite, fosfatsoderjasimi drug injection molding of raw meat curing brine, followed by kneading cycles mechanical impact and sludge exposure to maturation at a temperature of from 0 to 4oWith the formation with the packing in mesh, thermal processing, including drying, Smoking, cooking, 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, pp. 142-143).

However, the known method is not effective because it does not provide sufficient uniformity of curing brine in raw meat, which negatively affects the quality of the manufactured product.

The present invention is higher the AI process efficiency of the Ambassador, massaging, Smoking and cooking.

This problem is solved by a method for production of smoked and cooked beef, involving the preparation of raw meat by separating the muscles of the beef carcass, the preparation of the curing brine with salt sodium food, sodium nitrite, fosfatsoderjasimi drug injection molding of raw meat curing brine, followed by kneading cycles mechanical impact and sludge exposure to maturation at a temperature of from 0 to 4oWith, molding, heat treatment, including drying, Smoking, cooking, cooling, according to the invention is isolated muscles of the scapula and the humerus beef carcass cooled to a temperature in the thickness of the blades not exceedingoWith, or thawed to a temperature in the thickness of the blades belowoWith the Ambassador of raw meat produce inside curing 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, equal or different by no more than 1oIn the temperature range from 1 to 4oC, and when the molding curing brine 105PA, and the process of massaging is carried out in vacuum massager for up to 16 h with vacuum at the speed of the drum vacuum massager 3-8 rpm and ensuring the temperature of raw meat at the end of the process of massaging not more than 4oC, and after massaging raw meat stand for curing for at least 24 h, and then it is rubbed with a mixture of minced garlic with pepper black ground, and during heat treatment drying carried out hot air when its circulation in sealed chambers at a temperature 64-66oC and relative humidity of 28-30% for 40-60 min, curing is carried out in the same chamber at a temperature of 76-78oC and a relative humidity of 25 to 28% for 40-60 min, and the cooking is at a temperature 74-76oC and relative humidity of 98-99% to achieve in the thickness of the resulting product - blades smoked-cooked beef temperature 68-72oC.

So get the final product - spade smoked-cooked beef, which is the second object of the invention.

Raw meat should preferably be used in the form of pieces weighing 1.5 to 2.0 kg

To prepare 100 l of one variant of curing brine is preferably used in the uper" company "Almi", Austria, and additionally 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, it is preferable to use a curing brine in number, comprising 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.

When neutralization of ascorbic acid soda is sodium ascorbate.

For preparation of the curing brine alternatively can 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" company "Almi", Austria and Toledano mixture rest, and for the extrusion of raw meat, it is advisable to use a curing brine in the number 25,0-35,0% by weight of raw meat, provided the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

Massaging raw meat can carry with duration mechanical impact 15-25 min and sludge 35-45 min in each cycle at a temperature in the production area or in the area of vacuum massager 22oC.

The molded pieces of raw meat arbitrary shape ately.

To prepare the mixture for rubbing raw meat can use 91-93,5% chopped fresh peeled garlic and 6,5-9,0% ground black pepper, and mix appropriate to use in the amount of 2.5-2.8% of the mass of the initial raw meat.

Cooling of the product can be carried out in a stream of cold air to achieve in the thickness of the product temperature 6oC.

In one embodiment, for the preparation of product smoked-cooked beef - blade smoked-cooked beef, it is advisable to use the components in the following ratio, kg per 100 kg of unsalted raw materials: the muscles to the scapula and humerus beef carcass - 100.0 also, 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 Garlic peeled fresh - 2400,0-2550,0 ground black Pepper - 190,0-210,0
Fosfatsoderjasimi drug "Almanac super - 250,0-460,0
In another embodiment, for the preparation of product smoked-cooked beef - blade smoked-cooked beef, it is advisable to use the components in the following ratio, kg per 100 kg of unsalted raw materials:
The muscles to the scapula and humerus beef carcass - 100,0
and g:
Salt poweren,0
Fosfatsoderjasimi drug "ALMI SCHINKEN COMBI G/401" - 1330,0-1750,0
Spade smoked-cooked beef receive according to the aforementioned method and any of its variants. Blade smoked-cooked beef is a high-quality natural product obtained without vegetable protein supplements with high structural and rheological characteristics and traditional taste and colors.

Organoleptic and other indicators blades smoked-cooked beef, 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 almost equal to the temperature of the brine and meat materials in conjunction with the conditions of the massaging with vacuum and with the tion myofibrillary proteins, that 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 organo-elepticheskih 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.

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.

Blade smoked-cooked beef and method of its manufacture according to the invention are illustrated by the following examples, which, however, do not cover, and especially not agrani beef as a source of raw materials use of chilled beef, namely distinguish the muscles to the scapula and humerus beef carcass cooled to a temperature of 3oWith thicker blades. Raw meat is used in the form of pieces weighing 1.5 to 2.0 kg

In parallel, prepare of curing the brine. To prepare 100 l of curing brine used: 7.8 kg sodium salt food and 23.4 g of sodium nitrite, 468,8 g sugar, 156,2 g of ascorbic acid, 1406,3 g fosfatsoderjasimi drug "Almanac super", 78,1 g soda food and Toledano mixture rest. For the extrusion of raw meat used curing brine in number, constituting 32% of the mass of raw meat. Accordingly, in 100 kg of finished product contains no more than 23,4 g0,32=7,49 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 the preparation of product smoked-cooked beef - blade smoked-cooked beef using the components in the following ratio, kg per 100 kg of unsalted raw material in kg:
The muscles to the scapula and humerus chilled beef carcass - 100,0
and g:
Salt - 2500,0
Sodium nitrite - 7,5
Ascorbic acid - 50,0
Food soda - 25,0
With 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 and components of the 2oC. Curing brine is injected into raw meat twice under a pressure of 1.8105PA. The process of massaging is carried out in vacuum massager for 14 h with vacuum to vacuum depth 80% at the frequency of rotation of the drum vacuum massager 4 rpm cycles with a mechanical action for 18 min and the supernatant within 42 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 24 hours.

Ripe shoulder RUB with a mixture of 92.6% chopped fresh peeled garlic and 7.4% of ground black pepper, and the mix is used in a quantity amounting to 2.7% by weight of the original raw meat.

Then raw meat is subjected to molding, in which the pieces of raw meat arbitrary shape without fringe and snag the ku, in the process which initially carry out the drying in a sealed stationary universal heat chamber at a temperature of 65oC and relative humidity of 30% within 50 min, curing is carried out in the same chamber at a temperature of 77oC for 45 min, and the cooking 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 of the product from beef is carried out in a stream of cold air to achieve in the thickness of the product cooked smoked beef - blade smoked-cooked beef temperature 6oC. the Output of finished blades smoked-cooked beef is 90% of the weight of unsalted raw materials. Then the product is labeled, Packed and shipped for sale.

Example 2
For the production of blades smoked-cooked beef as a source of raw materials used thawed beef, namely distinguish the muscles to the scapula and humerus beef carcass, thawed to a temperature of 2oWith thicker blades. Raw meat is used in the form of pieces of arbitrary shape by weight of 1,5-2,0 kg

In parallel, prepare POSOLOGY is, of 7.7 g of sodium nitrite, 5.2 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and Toledano mixture rest. For the extrusion of raw meat used curing brine in number, constituting 27% of the mass of raw meat. Accordingly, in 100 kg of finished product contains not more than 27.7 g0,27=of 7.48 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 making blades beef smoked-boiled use the components in the following ratio, kg per 100 kg of unsalted raw material in kg:
The muscles to the scapula and humerus chilled beef carcass - 100,0
and g:
Salt - 2550,0
Sodium nitrite - 7,5
Garlic peeled fresh - 2500,0
Ground black pepper - 200,0
Fosfatsoderjasimi drug "ALMI SCHINKEN COMBI G/401" - 1400,0
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 a pressure of 1.6105PA. The process of massaging implementation of the rpm cycles with mechanical impact for 25 min and the supernatant for 45 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 24 hours.

Ripe shoulder RUB with a mixture of 92.6% chopped fresh peeled garlic and 7.4% of ground black pepper, and the mix is used in a quantity amounting to 2.7% by weight of the original raw meat.

The product is then subjected to molding, in which the pieces of raw meat arbitrary shape without fringe and snags podpalivajut with subsequent hanging on the holders.

The product is then sent to a heat treatment, which initially carry out the drying in a sealed stationary universal heat chamber at a temperature of 66oC and relative humidity of 29% within 60 min, curing is carried out in the same chamber at a temperature of 78oC for 60 min, and the cooking is at a temperature of 74oC and relative humidity of 99%. Cooking is complete when the temperature in the interior of the product will reach 71oC. the product is Then removed from the heat-chamber and cooled. Cooling of the product from beef carry out the Noah beef temperature 6oC. the Output of finished blades smoked-cooked beef is 90% of the weight of unsalted raw materials. Then the product is labeled, Packed and shipped for sale.


Claims

1. Method of production of smoked and cooked beef, involving the preparation of raw meat by separating the muscles of the beef carcass, the preparation of the curing brine with salt sodium food, sodium nitrite, fosfatsoderjasimi drug injection molding of raw meat curing brine, followed by kneading cycles mechanical impact and sludge exposure to maturation at a temperature of from 0 to 4oWith, molding, heat treatment, including drying, Smoking, cooking, cooling, characterized in that the release muscles of the scapula and the humerus beef carcass cooled to a temperature in the thickness of the blades not exceedingoWith, or thawed to a temperature in the thickness of the blades belowoWith the Ambassador of raw meat produce inside curing 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 item when molding curing brine is injected, at least twice under a pressure of 1.5105- 2,0105PA, and the process of massaging is carried out in vacuum massager for up to 16 h with vacuum at the speed of the drum vacuum massager 3-8 rpm and ensuring the temperature of raw meat at the end of the process of massaging not more than 4oC, and after massaging raw meat stand for curing for at least 24 h, and then it is rubbed with a mixture of minced garlic with pepper black ground, and during heat treatment drying carried out hot air when its circulation in sealed chambers at a temperature 64-66oC and relative humidity of 28-30% for 40-60 min, curing is carried out in the same chamber at a temperature of 76-78oC and a relative humidity of 25 to 28% for 40-60 min, and the cooking is at a temperature 74-76oC and relative humidity of 98-99% to achieve in the thickness of the resulting product - blades smoked-cooked beef - temperature 68-72oC.

2. The method according to p. 1, characterized in that the raw meat used in the form of pieces weighing 1.5 to 2.0 kg

3. The method according to p. 1, characterized in that for the preparation of 100 l of curing brine use the er", and additionally 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 toledanos the rest of the mixture, and for the extrusion of raw meat used curing brine in number, comprising 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 p. 1, 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 toledanos the rest of the mixture, and for the extrusion of raw meat used curing brine in the number 25,0-35,0% by weight of raw meat, provided the content of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

5. The method according to p. 1, characterized in that the massaging of the meat raw material is performed with the duration of mechanical impact 15-25 min and sludge 35-45 min in each cycle, the vacuum depth up to 85% and the load factor vacuum massager 0,5-0,8.

6. The method according to any of paragraphs. 1 and 5, characterized in that the kneading is carried out at a temperature in the area of vacuum massager 22oC.

7. The method according to any of paragraphs. 1 and 2, characterized in that etki with subsequent hanging on the holders.

8. The method according to p. 1, characterized in that for the preparation of mixtures for rubbing raw meat use 91-93,5% chopped fresh peeled garlic and 6,5-9,0% ground black pepper, and the mix is used in the amount of 2.5-2.8% of the mass of the initial raw meat.

9. The method according to p. 1, characterized in that the cooling of the product is carried out in a stream of cold air to achieve in the thickness of the product temperature 6oC.

10. The method according to PP. 1-3, 5-8, characterized in that for the preparation of product smoked-cooked beef - blade smoked-cooked beef - use components in the following ratio, kg per 100 kg of unsalted raw materials:
The muscles to the scapula and humerus beef 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
Garlic peeled fresh - 2400,0-2550,0
Ground black pepper - 190,0-210,0
Fosfatsoderjasimi drug "Almanac super - 250,0-460,0
11. The method according to PP. 1, 2, 4-8, characterized in that for the preparation of product smoked-cooked beef - blade smoked-cooked beef - use components in the following ratio, kg per 100 kg unsalted 2450,0-2550,0
Sodium nitrite - 7,5
Garlic peeled fresh - - 2400,0-2550,0
Ground black pepper - 190,0-210,0
Fosfatsoderjasimi drug "ALMI SCHINKEN COMBI G/401" - 1330,0-1750,0
12. Blade smoked-cooked beef, characterized in that it is obtained by the method according to any of paragraphs. 1-11.

 

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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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