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

 

The invention relates to meat processing industry. Allocate internal muscles of the hip part of the beef carcass, cooled to a temperature in the thickness of the thigh, not exceeding 4oWith, or thawed to a temperature in the thickness of the thigh is not below the 1oS. 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 ripened beef rubbed with a mixture of minced garlic with pepper black ground. When cat is gnosti 28-32% for 40-60 minutes While Smoking is carried out in the same chamber at a temperature of 76-78oC for 40-60 min to dark yellow color of the outer surface of the product. The cooking is carried out at a temperature 74-76oC and relative humidity of 98-99% to achieve in the thickness of the product cooked smoked 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 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 days (see Rogov, I. A. Handbook technologist sausage production. M., 1993, page 376).

The disadvantage of the above sposobov products 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 a massive cycles mechanical impact and sludge exposure to maturation at a temperature of from 0 to 4oWith, molding, heat treatment, including drying, Smoking, cooking, cooling (see Zharinov, A. I. and other Short courses on the basics of modern meat processing technology, organized by company Protein technologies international of the USA, ch. II. Cut and restructured meat products, M., 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 to improve the quality izgotovlen the owls of 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 distinguish the internal muscles of the hip part of the beef carcass, cooled to a temperature in the thickness of the thigh, not exceeding 4oWith, or thawed to a temperature in the thickness of the thigh is not below the 1oWith 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 1oWith up to 4oC, and when the molding /img.russianpatents.com/chr/8226.gif">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)about/minand ensuring the temperature of raw meat at the end of the process are not above the 4oC, and after massaging raw meat stand for curing for at least 24 hours, and then ripened beef rubbed with a mixture of minced garlic with pepper black ground, and during heat treatment drying is carried out in sealed chambers at a temperature 64-66oC and relative humidity of 28-32% for 40-60 min, and the curing is carried out in the same chamber at a temperature of 76-78oC for 40-60 min to dark yellow color of the outer surface of the product and the cooking is at a temperature 74-76oC and relative humidity of 98-99% to achieve in the thickness of the product cooked smoked beef - beef smoked-cooked temperature 68-72oC.

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

Raw meat should preferably be used in the form of pieces of oblong shape with weight 1.5-2 kg

To prepare 100 l of a variant of p is 900,0 g fosfatsoderjasimi drug "Almanac super", 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 with the use 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" the 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 with the use 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.

Massaging can be done when the temperature in the production area or in the area of vacuum massager 2o2o

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 - beef smoked-boiled, it is advisable to use the components in the following ratio, kg per 100 kg of unsalted raw materials: Inner muscles of the hip part of the 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 - beef smoked-cooked is better to use the components in the following ratio, kg per 100 kg of unsalted raw materials:
The internal muscles of the hip part of the beef carcass - 100,0
and g:
Salt - 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" - 1330,0-17 is Adina smoked sausages 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 of beef smoked-boiled collected in this way 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 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 maturation increase the 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, analnye the heat treatment, 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.

Beef smoked sausages and method of its manufacture 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 beef smoked-boiled as a source of raw materials use of chilled beef, namely distinguish the internal muscles of the hip part of the beef carcass, cooled to a temperature of 3oWith thicker thighs. Meat seasol for extrusion. 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 - beef smoked-boiled - use components in the following ratio, kg per 100 kg of unsalted raw materials:
The internal muscles of the hip parts of chilled beef carcass - 100,0
and g:
Salt - 2500,0
Sodium nitrite - 7,5
Ascorbic acid - 50,0
Food soda - 25,0
Sugar - 150,0
Garlic peeled fresh - 2500,0
Ground black pepper - 200,0
Fosfatsoderjasimi 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 when temperature is observed 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.

Ripened raw meat is subjected to molding, giving the pieces of raw meat rectangular shape.

The product is then rubbed 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 sent to a heat treatment, 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 ka is 98%. 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 is carried out in a stream of cold air to achieve in the thickness of the product cooked smoked beef - beef smoked-cooked temperature 6oC. After which the product is labelled, packaged and sent for implementation.

Example 2.

For the production of beef smoked-boiled as a source of raw materials used thawed beef, namely distinguish the internal muscles of the hip part of the beef carcass, thawed to a temperature of 2oWith thicker thighs. Raw meat is used in the form of pieces of oblong shape with weight 1.5-2 kg

In parallel, prepare of curing the brine. To prepare 100 l of curing brine used: 9,4 kg sodium salt food, to 27.7 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, the preparation of product smoked-cooked beef - beef smoked-boiled use the components in the following ratio, kg per 100 kg of unsalted raw materials:
The internal muscles of the hip part of thawed 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 is carried out in a vacuum tumbler for 15 h with a vacuum at the speed of the drum vacuum massager 6 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 withstand the Aulnay form.

The product is then rubbed 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 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 is carried out in a stream of cold air to achieve in the thickness of the product cooked smoked beef - beef smoked-cooked temperature 6oC. After which the product is labelled, packaged and sent for implementation.


Claims

1. Method of production of smoked and cooked beef, involving the preparation of raw meat by separating the muscles of the beef carcass, preparation of curing rassouli raw materials 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 allocate internal muscles of the hip part of the beef carcass, cooled to a temperature in the thickness of the thigh, not exceeding 4oWith, or thawed to a temperature in the thickness of the thigh is not below the 1oWith 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 is injected at least twice under a pressure of 1.5105- 2,0103PA, 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 with the drying is carried out in sealed chambers at a temperature 64-66oC and relative humidity of 28-32% for 40-60 min, and the curing is carried out in the same chamber at a temperature of 76-78oC for 40-60 min to dark yellow color of the outer surface of the product and the cooking is at a temperature 74-76oC and relative humidity of 98-99% to achieve in the thickness of the product cooked smoked beef - beef smoked-boiled - temperature 68-72oC.

2. The method according to p. 1, characterized in that the raw meat used in the form of pieces of oblong shape with weight 1.5-2 kg

3. The method according to p. 1, 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 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, amounting to 25-35% 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.

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 hospitalizat 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. 1-5, 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 the pieces of raw meat attached to a rectangular shape.

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, 5-9, characterized in that for the preparation of product smoked-cooked beef - beef smoked-boiled - use components in the following ratio, kg per 100 kg of unsalted raw materials:
The internal muscles of the hip part of Hawaii the PTA - 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, 4-9, characterized in that for the preparation of product smoked-cooked beef - beef smoked-boiled - use components in the following ratio, kg per 100 kg of unsalted raw materials:
The internal muscles of the hip part of the beef carcass - 100,0
and g:
Salt - 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. Beef smoked sausages, 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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