Roll "jubilee klinskoe" boiled pork and beef 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 the muscles of the dorsal part of the beef carcass and chilled pork bacon spinal ratio by weight(8,5-9,5): (1,5-0,5), preparation of curing brine. Ambassador beef raw lead 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 4oC. Circular massaging beef raw is carried out in vacuum massager for 15-17 hours Keeping on maturation outside the vacuum massager lead with subsequent plastovane on the bars and obzivaniem each bar with a mixture of spices and herbs for decoration and simultaneous plastovane cooled to a temperature not higher than the 1oWith bacon pig spinal plates of a thickness not exceeding 0.5 cm and then produce the forming roll by stacking in lined with cellophane rectangular layer of at least one plate of pork bacon spinal, on top of which is placed the decorated blocks from th what about the spinal. Further, it is served on top of the cellophane, close the form with a cover and sent for heat treatment in a heat chamber. Spend cooking in two stages, the first of which is for 55-65 minutes at a temperature of 59-61oWith, and the second at a temperature of 76-78oTo achieve the temperature in the interior of the roll 68-74oC. Then the form podpisovat and direct cooling. Then chilled roll is released from the mold, remove the cellophane, smooth out the bumps and Packed. 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 13 C.p. f-crystals, 1 table.

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

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.

.), and the character of the Ambassador and heat treatment (cooked, smoked sausages, boiled-smoked, smoked, smoked baked, roasted).

The variation of technological parameters of processing makes it possible to obtain the same type of raw meat different products, 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.

There are various rolls of beef, such as beef roulade smoked baked (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. M., 1997, S. 145).

To manufacture this product using a clipping from beef carcass obtained by separating powszechna-lumbar muscles from the beef carcass and Stripping it from other muscles and connective tissue.

Pozo is and chilled curing brine (density 1,087 g/cm3the content of sodium nitrite to 0.05% sugar and 1.5%) in the amount of 10-15% by weight of raw meat.

Then the cutting guide in the vacuum massager, where flood curing brine in an amount of 10% by weight of raw meat and massaged cycles with mechanical impact and sludge in each cycle, after which the raw meat is sent on maturation.

2. Raw meat pour chilled curing brine in the amount of 20% by mass of raw meat and produce primary kneading in the mixer for 20-30 minutes then raw meat sent to the maturation 12-15 hour, pre-placing in a plastic or metal container and the Bay of curing brine in the amount of 30% by weight of raw meat.

Next raw meat removed from the curing brine and kept on maturing within 24-36 hours, and then subjected to secondary kneading in the mixer before the formation of the sticky surface of the pieces of raw meat.

3. Raw meat spazout using a multineedle syringe chilled curing brine, pour curing brine in the amount of 50% by weight of raw meat, podpisovat and kept in a curing brine 36-48 hours at the temperature of the air in the room 2-4oC.

After the Ambassador is tons of spices (black pepper or white pepper - 200 g, cumin - 100 g) and garlic (600 g), then stack on 2 pieces on cellulose or sinyou film, placing the end of one of the muscles in the base of the other muscles. Then wrap into a roll and tie with string or thread from two sides longitudinally and every 5-6 cm cross with a loop for hanging and is directed to a thermal treatment.

Thermal treatment. Smoking and baking is carried out at 85-90oC for 6-8 h until a temperature in the center of the product 70 -72oC. after the heat treatment roll is cooled when the air temperature is not higher than the 4oTo achieve the temperature in the center of the roll 44oC.

The yield is 83% (without kneading) and 90% (with vacuum kneading) by weight of unsalted raw meat.

Also known roll smoked baked and the method of its production (see, for example, Horns, I. A. Handbook technologist sausage production. M., 1993, S. 360, Retz.328, S. 357, Retz.321).

For the production of such a roll is used Chuck cuts in the skin, separated horizontally by a straight line parallel to the cervical vertebrae from pork carcass 1 and 2 categories in the skin. Shank, shoulder and shoulder bones, cartilage and rough tendons removed, and the thickness pitaniem inside through the bloodstream or muscle tissue is curing brine (density 1,987 g/cm3the content of sodium nitrite to 0.05% sugar and 1.5%) in the amount not exceeding 10% by weight of raw meat. Nespracovane raw meat is placed in the tank, pressed and poured curing brine (density 1,987 g/cm3the content of sodium nitrite to 0.05%) in the amount of 40-50% by weight of raw meat. The exposure time of raw meat in the curing brine 3-5 days at a temperature of 2-4oC.

The heat treatment. Makoto fabric of the shoulder part is cut in half, stack them on top of each muscle tissue inside, wrap in cellophane, tie with twine every 5-8 cm and do a loop to podpalivanija.

Rolls smoked and baked at 85-95oC for 11-12 hours. The finished rolls is cooled to a temperature in the interior of the roll is not higher 0-8oC.

The product yield of 87% by weight of unsalted raw meat.

Also known rolls cooked, such as meat loaf cooked pork (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. M., 1997, S. 138).

For the production of such a roll is used Chuck cuts of pork carcass in the Cabinet is the ants. According to the first blade part spritzy brine and salt in the wet or mixed Ambassador. While raw meat spazout brine with a density of 1,100 g/cm3containing 0.075% sodium nitrite and 1.0% of sugar through the bloodstream or in Makoto part in the amount of 10% by weight of raw materials.

Then when mixed Ambassador raw meat RUB salt in the amount of 3% by weight, placed in tubs and pressed within 1 day.

When wet Ambassador extruded raw meat is placed in the massager and handle when the rotational speed of the working body massager 8 rpm once in 10-20 minutes

After that raw meat pour brine (density 1,087 g/cm3content of sodium nitrite to 0.05%) in the amount of 40-50% by weight and incubated for 5-7 days at mixed Ambassador and 2-3 days at a wet Ambassador. Then salted raw meat washed, sanded surface, roll, removing the bones and excess fat. Boneless pulp is fed to the forming roll.

According to the second variant of the shoulder portion of the roll, and then subjected to wet the Ambassador. When this raw material is spazout brine (density of 1,100 g/cm3the content of sodium nitrite - 0,075% sugar 1%) in the amount of 10% of its mass and pass on massively (frequent is sucks - 40-60 min after adding in the apparatus of the brine in an amount of 5% by weight of raw materials.

Upon completion of the Ambassador of the shoulder pulp roll in roll subcutaneous part up, tightly bound with twine every 5 cm and pass on cooking.

Rolls can be made in special molds. Cook the rolls in water at a temperature of 80-82oWith based 50-55 min per 1 kg of body weight.

At the end of cooking the rolls rinsed with hot water, pressed 2-4oC for 10-12 hours.

The rolls in the form podpisovat, compressing the cover, from which the product formed is characterized ribs, and cool. The output is: without massaging - 78%, with massaging - 81% of the weight of unsalted raw materials.

The present invention is the creation of a cut product, such as meatloaf, boiled pork and beef are high quality, with high organoleptic properties while streamlining modes Ambassador, massaging and heat treatment.

The problem is solved due to the fact that the method of production method of production of a roll of boiled pork and beef, which, according to the invention, provides for the allocation of raw meat in the form of muscle SP5), preparation of curing brine, Ambassador beef raw 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 1oWith up to 4oWith the subsequent circular massaging beef raw in vacuum massager for 15-17 hours, keeping on maturation outside the vacuum massager with subsequent plastovane on the bars and obzivaniem each bar with a mixture of spices and herbs for decoration and simultaneous plastovane cooled to a temperature not higher than the 1oWith bacon pig spinal plates of a thickness of less than 0.5 cm, and then produce the forming roll by stacking in lined with cellophane rectangular layer of at least one plate of pork bacon spinal, on top of which is placed the decorated blocks from beef raw to the top of the form, and then placed raw meat wrapped the bottom plate of pork bacon spinal, and then cover the top with plastic wrap, cover the form with a cover and sent for heat treatment in Terre>With, and the second at a temperature of 76-78oTo achieve the temperature in the interior of the roll 68-74oWith, then the form podpisovat and directed for cooling, after which the cooled roll is released from the mold, remove the cellophane, smooth out the bumps and Packed.

So get the final product is a roll of boiled pork and beef, which is the second object of the invention.

For the production of rolls of cooked pork and beef can be used chilled beef carcasses with temperature in thicker hip and shoulder, not exceeding 3oWith, or thawed beef carcasses with temperatures in the thickness of the thigh is not below the 1oC.

When preparing raw meat, preferably muscle dorsal part of the beef carcass separated from the ribs and spinous processes of the thoracic vertebrae, starting from the fourth to the last thoracic vertebra.

To prepare 100 l of curing brine can use 7,0-15,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, 370,0-1000,0 g sugar, USD 128.0-of 326.0 ascorbic acid, of 850.0-2600,0 g fosfatsoderjasimi drug "Almanac super", 64,0-163,0 g soda food and lovedance mixture rest, and for the extrusion of raw meat, it is recommended to use the I is not more than 7.5 grams per 100 kg of raw meat.

Or for preparation of the curing brine can use 7,0-15,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, a 3.0-10.5 kg fosfatsoderjasimi drug type "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, and for the extrusion of raw meat may use curing brine in the amount of 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.

Curing brine is advisable to prepare three containers, the first of which is having a mixer, it is preferable to dissolve the salt from getting saturated solution which can defend in the second vessel, after which the solution through the filter can be sent to a third vessel in which it is recommended to prepare of curing brine desired composition.

It is advisable circular massaging beef raw to spend with mechanical action within 15-25 min and the supernatant for 35-45 min in each cycle and the vacuum at the speed of rotation of the drum vacuum massager 4-8 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 4oC.

Recommended massaging implement at a temperature in the zone of raspostranenii beef raw bars preferably with the size of the sides 20 x 20 mm and a length of not more than 50 cm

When the forming roll after covering its top with cellophane roll can be pierced in several places.

The cooling roll is preferably carried out by dushirovanie cold running water until the temperature in the interior of the roll 34-3oWith, and then in a cooling chamber at a temperature of 3-5oTo achieve the temperature in the interior of the roll, not exceeding 6oC.

Or the cooling roll can be achieved through exposure to cold air with a temperature not exceeding 4oTo achieve in the thickness of the roll temperature not exceeding 6oC.

For cooking meatloaf, boiled pork and beef can use the components in the following ratio, kg per 100 kg of unsalted raw meat: Muscles of the dorsal part of the beef carcass - 85,0 - 95,0 Bacon spinal - 5,0 - 15,0 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 Phosphate type Almanac super - 300,0 - 500,0 Mixture of spices and herbs for decoration - 2800,0 - 3200,0
Or for cooking meatloaf, boiled pork and beef can use the components in the following ratio, kg per 100 kg of unsalted raw meat:
The muscles of the dorsal part of the beef carcass - 85,0 - 95,0
Bacon HRA drug "Almi SCHINKEN COMBI G/401" - 1330,0 - 1750,0
The mixture of spices and herbs for decoration - 2800,0 - 3200,0
Roll cooked pork and beef, which is the second object of the invention, receive according to the aforementioned method and any of its variants. Roll cooked pork and beef is a high-quality natural product obtained with excellent structural and rheological characteristics and traditional taste and colors.

Used in the manufacture of roll boiled pork and beef preparations: fosfatsoderjasimi drug "Almanac super" and fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401", are known in our market, and is produced by company "Almi", Austria.

Organoleptic and other indicators meatloaf, boiled pork and beef produced in the described manner, are presented in the 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 and 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 maturation increase the solubility of proteins aktomiozinovogo fraction and an increase in the degree of hydration 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 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.

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 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 fiber into what the NRN their 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.

Roll cooked pork and beef and a method for its production according to the invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1
For the production of rolls of cooked pork and beef as a source of raw meat used muscle of the dorsal part of the beef carcass and chilled pork fat cap in the ratio by weight of 9.0:1.0 in. When this muscle dorsal part of the beef carcass is separated from the ribs and spinous processes of the thoracic vertebrae, starting from the fourth to the last chest posbank and, kg per 100 kg of unsalted raw meat:
The muscles of the dorsal part of the beef carcass to 90.0
Bacon spinal - 10,0
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
The mixture of spices and herbs for decoration - 3000,0
Parallel to the preparation of raw meat by any known method prepare of curing the brine using a 13.9 kg sodium salt food, of 37.5 g of sodium nitrite, 833,3 g sugar, 277,8 ascorbic acid, 2222,2 g fosfatsoderjasimi drug "Almanac super 138,9 g soda food and lovedance mixture rest, and for the extrusion of raw meat used curing brine in number, amounting to 20.0% 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 the connection form of sodium ascorbate.

Curing brine prepared with a temperature of -1oAnd the molding carried out immediately after preparation of curing brine. Ambassador of raw meat spend inside curing Rasso the Sola on the exit hole of the needle 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 16 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 20 min, and sludge within 40 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 the maturation outside the vacuum massager, followed by his plastovane.

The thus prepared raw meat blastout on the bars and sprinkle each piece with a mixture of spices and herbs for decoration. Ignoreme>/p>The forming roll is produced by stacking in lined with cellophane rectangular shape layer from one plate of pork bacon spinal, on top of which is placed the decorated blocks from beef raw to the top of the form. Laid raw meat wrapped the bottom plate of pork bacon spinal, and then cover the top with plastic wrap, cover the form with a cover and sent for heat treatment in a heat chamber.

The heat treatment process is carried out in a heat chamber in two stages, the first of which are cooked for 60 minutes at a temperature of 60oC and the second at a temperature of 77oTo achieve the temperature in the interior of the roll 71oWith, then the form podpisovat and direct cooling. The cooling roll is carried dushirovanie cold running water until the temperature in the interior of the roll 34oWith, and then in a cooling chamber at a temperature of 5oTo 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 boiled pork and beef is 90% of the weight of unsalted raw meat.

So get the final product is syshestvyut also as described in example 1. At the same time as feedstock 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.

Parallel to the preparation of raw meat by any known method prepare of curing the brine using 7,9 kg sodium salt food, with 21.4 g of sodium nitrite, 476,2 g sugar, 158,8 ascorbic acid, 1230,0 g fosfatsoderjasimi drug "Almanac super", 79,4 g soda food and lovedance mixture rest, and for the extrusion of raw meat used curing brine in number, amounting to 35.0% 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 the connection form of sodium ascorbate.

The process of massaging is also 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 production is key produces the same as in example 1, except that when plastovane beef raw bars do with the size of the parties 20x20 mm and a length of not more than 50 cm, and after covering formed of roll on top of the cellophane roll, pierce in several places.

So get the final product is a roll of boiled pork and beef, which is the second object of the invention.

Example 3
For the production of rolls of cooked pork and beef as a source of raw meat used muscle of the dorsal part of the beef carcass and chilled pork fat cap in the ratio by weight of 9.2:0,8. When this muscle dorsal part of the beef carcass is separated from the ribs and spinous processes of the thoracic vertebrae, starting from the fourth to the last thoracic vertebra.

For cooking meatloaf, boiled pork and beef use components in the following ratio, kg per 100 kg of unsalted raw meat:
The muscles of the dorsal part of the beef carcass - 92,0
Bacon spinal - 8,0
and g:
Salt - 2450,0
Sodium nitrite - 7,5
Fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" - 1500,0
The mixture of spices and herbs for decoration - 2900,0
moreover, the output of the ready roll boiled pork and gestim way prepare of curing the brine. For this purpose, 7,6 kg sodium salt food, with 21.4 g of sodium nitrite, 4,7 kg fosfatsoderjasimi drug "Almi SCHINKEN COMBI G/401" and lovedance mixture rest, and for the extrusion of raw meat used curing brine in the amount of 35.0% by weight of raw meat with the use of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

Prepare of curing brine in three vessels, the first of which is having a mixer, dissolve the salt from getting saturated solution, which defend in the second vessel, after which the solution through the filter is directed into the third tank, which prepare of curing brine specified structure.

Curing brine prepared with a temperature of -1oAnd the molding carried out immediately after preparation of 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 pressure 2,0105PA. After extrusion raw meat is weighed for accurate opredelyonnogo 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 15 h at a speed of rotation of the drum massager 4 rpm When massaging raw meat in each cycle mechanical action is carried out for 25 min, and sludge within 45 minutes the Depth of vacuum when massaging is 85,0%. 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.

The thus prepared raw meat blastout on the bars and sprinkle each piece with a mixture of spices and herbs for decoration. At the same time blastout cooled to a temperature of 1oWith bacon pork spine plates of a thickness not exceeding 0.5 cm

The forming roll is produced by stacking in lined with cellophane rectangular shape layer from one plate of pork bacon spinal, on top of which is placed the decorated blocks from beef raw to the top of the form. Laid raw meat wrapped the bottom plate of pork bacon spinal, and then cover the top with plastic wrap and pierce the roll in several places. After that Zaki is carried out in a heat chamber in two stages, the first of which are cooked for 55 minutes at a temperature of 61oWith, and the second at a temperature of 78oTo achieve the temperature in the interior of the roll 74oWith, then the form podpisovat and direct cooling. The cooling roll is carried out by exposure to cold air with a temperature of 4oTo achieve in the thickness of the roll temperature 6oC. and then cooled roll is released from the mold, remove the cellophane, smooth out the bumps and Packed.

The output of the ready roll boiled pork and beef is 90.5% by weight of unsalted raw meat.

So get the final product is a roll of boiled pork and beef, which is the second object of the invention.

Example 4
The method is carried out as described in example 3. At the same time as the feedstock use of chilled beef carcasses with temperature in thicker hip and shoulder 3oC. And the Ambassador molding is carried out at a temperature in the thickness of specified raw meat 2oC and the temperature of the brine at the outlet of the needle holes multineedle syringe equal to 1oC.

Parallel to the preparation of raw meat by any known method prepare of curing brine for sprat type "Almi SCHINKEN COMBI G/401" and lovedance mixture the rest, and for the extrusion of raw meat used curing brine in number, amounting to 20.0% by weight of raw meat with the use of sodium nitrite is not more than 7.5 grams per 100 kg of raw meat.

The process of massaging is also produced as in example 3, 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 3, except that when plastovane beef raw bars do with the size of the parties 20x20 mm and a length of 48 see

So get the final product is a roll of boiled pork and beef, which is the second object of the present invention.


Claims

1. Method for the production of rolls of cooked pork and beef, characterized in that it provides for the allocation of raw meat in the form of the muscles of the dorsal part of the beef carcass and chilled pork bacon spinal ratio by weight(8,5-9,5): (1,5-0,5), preparation of curing brine, Ambassador gave 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 beef raw in vacuum massager for 15-17 h, keeping on maturation outside the vacuum massager with subsequent plastovane on the bars and obzivaniem each bar with a mixture of spices and herbs for decoration and simultaneous plastovane cooled to a temperature not higher than the 1oWith bacon pig spinal plates of a thickness of less than 0.5 cm, and then produce the forming roll by stacking in lined with cellophane rectangular layer of at least one plate of pork bacon spinal, on top of which is placed the decorated blocks from beef raw to the top of the form, and then placed raw meat wrapped the bottom plate of pork bacon spinal, and then cover the top with plastic wrap, cover the form with a cover and sent for heat treatment in a heat chamber in which are cooked in two stages, the first of which is for 55-65 minutes at a temperature of 59-61oWith, and the second at a temperature of 76-78oTo achieve the temperature in the interior of the roll 68-74oWith, then the form podpisovat and sent to klout.

2. The method according to p. 1, characterized in that for the production of rolls of cooked pork and beef use chilled beef carcasses with temperature in thicker hip and shoulder, not exceeding 3oWith, or thawed beef carcasses with temperatures in the thickness of the thigh is not below the 1oC.

3. The method according to any of paragraphs. 1 and 2, characterized in that the muscle of the dorsal part of the beef carcass is separated from the ribs and spinous processes of the thoracic vertebrae, starting from the fourth to the last thoracic vertebra.

4. The method according to p. 1, characterized in that for the preparation of 100 l of curing brine is used 7,0-15,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, 370,0-1000,0 g sugar, USD 128.0-of 326.0 g of ascorbic acid, of 850.0-2600,0 g fosfatsoderjasimi drug "Almanac super", 64,0-163,0 g soda food and lovedance the rest of the mixture, and for the extrusion of raw meat used curing brine in the quantity constituting 20,0-35,0% from the mass 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 for the preparation of curing brine is used 7,0-15,0 kg sodium salt food, 21,4-of 37.5 g of sodium nitrite, a 3.0-10.5 kg fosfatsoderjasimi drug "Almi SCHINKEN CO is icesto 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.

6. The method according to any of paragraphs. 4 and 5, characterized in that the curing brine is prepared in three vessels, the first of which is having a mixer, dissolve the salt cookbook food from getting saturated solution, which defend in the second vessel, after which the solution through the filter is directed into the third tank, which prepare of curing brine desired composition.

7. The method according to p. 1, characterized in that circular massaging beef raw is carried out with a mechanical action for 15-25 min and the supernatant for 35-45 min in each cycle and the vacuum at the speed of rotation of the drum vacuum massager 4-8 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 4oC.

8. The method according to any of paragraphs. 1 and 7, characterized in that the kneading is carried out at a temperature in the area of vacuum massager (22)oC.

9. The method according to p. 1, characterized in that when plastovane beef raw bars do with the size of the parties 20x20 mm and a length of not more than 50 cm

10. The method according to p. 1, characterized in that during the forming roll after covering its top with cellophane roll pierce not in the running water until the temperature in the interior of the roll 34-36oWith, and then in a cooling chamber at a temperature of 3-5oTo achieve the temperature in the interior of the roll, not exceeding 6oC.

12. The method according to p. 1, characterized in that the cooling roll is carried out by exposure to cold air with a temperature not exceeding 4oTo achieve in the thickness of the roll temperature not exceeding 6oC.

13. The method according to any of paragraphs. 1-4, 6-12, characterized in that for the preparation of the roll of boiled pork and beef use components in the following ratio, kg per 100 kg of unsalted raw meat:
The muscles of the dorsal part of the beef carcass - 85,0-95,0
Bacon spinal - 5,0-15,0,
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 - 300,0-500,0
The mixture of spices and herbs for decoration - 2800,0-3200,0
14. The method according to any of paragraphs. 1-3, 5-12, characterized in that for the preparation of the roll of boiled pork and beef use components in the following ratio, kg per 100 kg of unsalted raw meat:
The muscles of the dorsal part of the beef carcass - 85,0-95,0
Bacon spinal - 5,0-15,0
and g:
Salt - a for decoration - 2800,0-3200,0
15. Roll cooked pork and beef, characterized in that it is obtained by the method according to any of paragraphs. 1-14.

 

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The invention relates to the meat industry
Chewing gum // 2197094
The invention relates to confectionery industry, namely the production of chewing gum

The invention relates to the processing of food and pharmaceutical products, in particular to cover their edible inorganic films

The invention relates to a frozen food products that contain pasta dough and the filling, preferably of the type of climbing (LasagnŠµ)

The invention relates to a method of cooking a food product with layers of pasta dough, in particular, is suitable for cooking product type "lasagne"

The invention relates to the production of extruded meat products

The invention relates to a method for producing glazed cereal products

The invention relates to meat processing industry

The invention relates to the meat industry, and in particular to method of production of cooked meat products, in particular rolls of cooked pork with filler
The invention relates to meat processing industry, namely the production of Brawn
The invention relates to meat processing industry, namely the production of red Brawn language higher grade

The invention relates to the meat industry, in particular to methods of salting meat products by dublirovaniem

The invention relates to meat processing industry
The invention relates to meat processing industry, namely the production of Brawn
The invention relates to meat processing industry, namely the language production of blood sausages

The invention relates to the meat industry

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.

24 cl, 6 dwg

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