Method for reprocessing of siberian stag meat

FIELD: food-processing industry, in particular, methods for producing of meat food from whole stag carcass.

SUBSTANCE: method involves providing three-staged thermal processing of meat in cooking apparatuses under excessive pressure, first stage including acting upon fresh-killed meat by impact pressure of (5-7)*105 Pa for 3-5 hours, second stage including relieving pressure and heating meat to temperature of 90°C, and third stage including increasing pressure to (5-7)*105 Pa and cooking at temperature of 130-150°C for 3-4 hours. Before charging of cooking apparatus with meat, whole carcass is cut transverse to muscle length into 6-8 cm long pieces. At second stage, salt, fat and water are added.

EFFECT: elimination of losses of valuable raw material, reduced processing time beginning from slaughtering to realization time, and improved quality of product.

2 cl, 4 tbl, 4 ex

 

The invention relates to food industry, in particular to a method for producing a meat product from whole carcasses of deer.

There is a method of cooking meat products by cooking them in 3 stages, the second and the third of which the process is conducted in the cooking apparatus. On the second and third stages of heat treatment, the pressure is increased up to 1.5-2.5 ATM by means of a flow in a tank of compressed air, while the second stage is carried out at 58-63°and the third at 78-82°With (see RF patent №1120954, MCI And 22 With 11/00, BI No. 40, 1984).

However, due to the fact that the meat of deer and deer is characterized by rigidity, the above processing do not provide the consumer qualities of deer meat.

While its biochemical qualities of the flesh of a deer is characterized by a high proportion of healthy proteins to defective, a high content of nitrogenous extractives, vitamins, macro - and micronutrients, it is not widely applied in meat processing complex. Thus, the content of such essential amino acids as lysine, leucine, meat of deer superior to beef, pork and lamb. The full content of the protein in the meat of deer 15.9% more than beef, 32.3% more than in pork, 23.4% more than in the lamb. Annually score about 10% of the total population of red deer. Slaughter producing is directly on farms, as driving or transportation of semi-wild animals in the organization for the meat processing virtually impossible. Storage conditions as in the period of ripening (post-mortem glycolysis)and to processing in remote detention facilities do not provide adequate sanitary-veterinary norms. Thus, the nature of the industry and the rigidity of the meat of the deer makes use of only bulk muscle tissue, but they are hardly implemented. This ultimately becomes the cause of large losses of raw meat.

Necessary to develop a method of processing meat of deer to utilize the productive potential of the carcass, to shorten the period from the slaughter of animals to complete processing and providing high organoleptic characteristics of the finished product.

This technical result is achieved in that in the method of processing meat, comprising heat treatment of meat in the cooking apparatus under the action of excess pressure in 3 stages, in the first processing stage shock pressure (5-7)*105PA affect meat for 3-5 hours, in the second stage (after pressure relief produce heating of the mass of meat to a temperature of 90°in the third stage to increase the pressure up (5-7)*105PA by compressed air and the cooking process is carried out at a temperature of 130-150°C for 3-4 cha is s, however before downloading the cooking apparatus, the entire carcass is cut into pieces 6-8 cm across the length of the muscle, and in the second stage, add salt, fat and water based: salt 15 g fat 100 g water 330 g per 1 kg of meat.

The essence of the method lies in the fact that worked out the optimal parameters for thermal effects and pressure in the processing of whole deer carcasses (meat, bones, head, feet), ensuring the achievement of high organoleptic characteristics of the meat product, the complete extraction of bone protein, reducing losses, reducing processing time from slaughter to the finished product up to 8 hours, by reducing the time course of post-mortem glycolysis up to 3-5 hours and optimization of the flow of processing when the optimal size of the pieces of meat.

Research by reducing the time duration of post-mortem glycolysis revealed that the pressure greatly accelerates the ripening of meat (ripened meat has a pH from about 5.8 to 6.2). Was studied comparative impact pressure from 4 to 7 ATM on fresh meat in carcasses and cut into pieces 6 to 8 cm across the length of the muscle. The pH value of meat depending on pressure and time of exposure are shown in table 1.

Table 1
Pressure 1*10 PA (ATM)the time impact of the shock pressure, hour
234567234567
the pH of the meat in carcassesthe pH of the meat cut
44,64,85,05,2of 5.45,6the 4.7a 4.95,05,35,5the 5.7
5the 4.7a 4.95,05,35,65,8a 4.95,25,55,86,06,2
6a 4.94,15,35,55,86,05,35,55,86,06,16,2
75,2of 5.45,65,86,16,25,55,86,16,26,26,2

As can be seen from table 1, the duration of post-mortem glycolysis cut of meat at a pressure of 5*105PA extending t is 5 hours (pH 5,8), and meat carcasses 7 hours; 6*105PA 4 hours, and for meat in the carcass 6 hours; 7*105PA 3 hours, and for meat in the carcass 5 hours. Thus, it is reasonable to use in this activity, the reduction in the duration of post-mortem glycolysis cut meat at impact davlenie (5-7)·105PA within 3-5 hours.

To identify the effectiveness of the shock pressure compared to growing was conducted a number of experiments. It is established that the permeability and penetration of the meat is directly proportional to the pressure. Resolution post-mortem rigor when exposed to pressure on the meat depends on the pressure values and the way of its impact. Comparative effectiveness of impact pressure (4-7)*105PA and the pressure to increase from 1*105to (4-7)*105PA to pH of fresh meat are shown in table 2.

Table 2
pHTime pressure to achieve pH, h
when exposed to pressure, 1*105PA
4567when the shock pressurewhen Nar is increased pressure
the 4.7a 4.95,25,522,8
a 4.95,25,55,834,2
5,05,55,86,145,6
5,35,86,06,257,0
5,56,06,16,268,4
the 5.76,26,26,279,8

As can be seen from table 2, the shock pressure accelerates the time change of the pH of meat is 40%. Thus, the effects of the shock pressure in 5*105PA to the maturation of fresh meat (pH 5,8) requires 5 hours, while with the increasing pressure from (1 to 4)*105PA is 7.0 hours. A similar trend of reduction of time of ripening of meat was observed when exposed to pressure (6-7)*105PA.

Thus, the process of post-mortem glycolysis meat should be in the cooking apparatus (autoclave) in cut condition at shock pressures of 5-7 atmospheres within 3-5 hours depending on working pressure: 7 MPa for 3 hours, at 6 ATM - 4 hours, 5 ATM - 5 hours. Then the pressure is their sharply dropping, which leads to additional softening meat.

Research to identify the optimal size of the pieces (cuts) of meat at a loss when exposed to pressure on meat showed the absence of restrictions on the geometrical size of the cuts. However, during the heat treatment, the size of the losses largely depended on the length of the muscle tissue and is not dependent on the diameter cuts. As this heating leads to qualitative and quantitative changes of physico-chemical properties of the meat, due to the fact that tissue is defibrinated, causing the voltage associated with the change in the structure of muscle proteins and callogen that promotes vypressovyvanii water with rastvorennye substances in it, and the longer the cuts, the greater the loss. In addition, accelerated maturation, i.e. the impact of pressure on the meat before cooking, also affect the quality of the final product.

Organoleptic evaluation of meat, processed claimed process with accelerated maturation, i.e. when the meat before heat treatment was affected by the impact pressure of 6 ATM (option 1), and without processing the shock pressure (during maturation in vivo (19°C for 2 days) (option 2) are shown in table 3. For comparison, table 3 gives the organoleptic assessment of deer meat cooked at atmospheric pressure is AI (1* 105PA) for 4 hours (option 3).

Table 3
Length cuts, cmScoring
option 1option 2option 3
the taste, smellstiffnesssucculentthe overall scoretaste, hallsstiffnesssucculentthe overall scorethe overall score
54,63,63,711,94,13,13,510,79,1
6the 4.7the 3.8a 3.912,44,33,3the 3.811,49,6
74,84,24,313,34,3a 3.94,012,29,9
84,64,04,012,64,43,44,011,810,2
94,33,73,21,2 4,13,23,610,99,5

As can be seen from table 3, the optimal length of the cuts in both cases, the overall assessment was 6-8 cm, however organoleptic characteristics 1 variant is significantly higher, which confirms the effectiveness of the accelerated maturation of the meat during processing.

In addition, it should be noted that the results of the 2 options received during the processing of the meat of the claimed method, but without the accelerated maturation, higher than the results of conventional cooking.

Heat treatment in the proposed method consists of 2 stages. At the first stage after pressure relief intended for the accelerated ripening of meat, produce heating of the meat up to 90°before pressure (5-7)*105PA, followed by maintaining the temperature of boiling in the range 130-150° (second stage). It is established that the length of time of heat treatment of meat under pressure depends on the temperature of the mass of meat at the initial pressure.

The dependence of processing time on the temperature of the mass of meat in the initial feed pressure shown in table 4.

Table 4
Pressure 1*PA (ATM)The temperature of the meat at the time of filing the pressure, °
20607090
Processing time, h
58,56,55,04,0
67,56,04,53,5
76,55,54,03,0

As can be seen from table 4, the heating of the meat before applying pressure significantly reduces the cooking time of the meat and the temperature of the heat medium in the further process of cooking on the level 130-150°eliminates the process of boiling, as it is known that the pressure increases by 1 ATM increases the boiling temperature for 10°C. Thus, when the pressure of 5 ATM boiling possible at 140°With, at 6 ATM at 150°With, at 7 ATM - at 160°C. Thus, mass transfer processes at the stated temperature and pressure become specific in nature, reducing the intensity of the water-yielding capacity, resulting in a reduction of losses soluble fraction, volatile components, improving the quality of the product.

Research has shown that the Ambassador of fresh meat during its maturation undesirable, because the change in pH of salted meat under pressure is significantly slowed down. However, if heat is the processing of salt holds water in the tissues, what affects the reduction of losses, and the effect of pressure on homogenates of meat in a salt solution to cause swelling of the muscle tissue.

Experimental studies of the claimed process were carried out under the following cooking options:

option 1 - in the presence of fat and salt (in the stated limits);

option 2 - without fat and salt;

option 3 - if there is only salt;

4 option - if there is only fat.

Losses in version 1 was 9%, in version 2 35%3 version 16%, with 4 option 15%.

Adding fat causes a reduction in the number of press out the water with valuable components. This seems to be associated with a lower compression meat under the action of temperature. In addition, the added fat in the cooking process improves the taste of deer meat, having a low content of its own fat.

The meat processing deer stated the way it is and the optimal extraction of bone protein. Thus, the study of bone residue after extraction of meat suspensions showed that removing the bone protein was 90-96% with 18% of the content in the bone tissue, which greatly enriched the composition of the final product meat processing deer and increased his output. Evaporation of the bone protein at atmospheric pressure provided only 27% of its output. The declared parameters of temperature and pressure provided online is newny transition of calcium and nitrogen compounds from bone to bone protein. In addition to these substances from the bones in protein and plenty of bone and fat. The method is as follows.

Example 1. The carcass of a deer after removal of the internal organs and the dehiding cut in the pair state in halves, then into pieces with a length of 6-8 cm across the length of the muscle fibers, loaded into an autoclave and served in (5-7)*105PA, stand under this pressure for 3-5 hours and sharply dropping, add salt, fat and water based: salt 15 g fat 100 g water 330 g per 1 kg of carcass weight. Next, produce heating of the mass of meat up to 90°and process pressure (5-7)*105PA, the cooking process is carried out at this pressure and a temperature of 130-150°C for 3-4 hours. At the end of the cooking process and pressing the meat is Packed in airtight containers in the form of a homogeneous paste.

Example 2. The manner of example 1, but with a cut to pieces by a length of 6 cm, the magnitude of the shock pressure 5*105PA for 5 hours, followed by pressure release; add salt, fat, water, heated to 90°and a process pressure of 5*105PA by means of compressed air. The cooking is carried out at this pressure for 4 hours at a temperature of 130°C.

Example 3. The method is carried out as in example 1 with a cut to pieces by a length of 7 cm, the magnitude of the shock pressure 6*10 PA for 4 hours with subsequent discharge pressure is Oia, add salt, fat, water, heated to 90°and a process pressure of 6*105PA by means of compressed air. The cooking is carried out at this pressure for 3.5 hours.

Example 4. The method is carried out as in example 1 with a cut to pieces by a length of 8 cm, the magnitude of the shock pressure 7*105PA within 3 hours with the subsequent release of pressure; add salt, fat, water, heated to 90°and a process pressure of 7*105PA by means of compressed air. The cooking is carried out at this pressure for 3 hours.

The application of the proposed method allows to use the full productive potential of the carcass, to reduce the processing of meat from slaughter to implement up to 8 hours, when the specific technology of reindeer antlers provides the exception of losses of valuable raw meat and high-quality meat product that can be used in any sausage production, but also in the native form.

1. A method of processing meat of deer, including heat treatment of meat in the cooking apparatus under the action of excess pressure in stage 3, wherein in the first processing stage shock pressure (5-7)·105PA affect meat for 3-5 h, the second stage after pressure relief produce heating of the meat to a temperature of 90°S, the and the third stage to increase the pressure up (5-7)· 105PA and lead the process of cooking at a temperature of 130-150°C for 3-4 h, while before loading the cooking apparatus, the entire carcass is cut into pieces 6-8 cm across the length of the muscle, and in the second stage, add salt, fat, water.

2. The method according to claim 1, characterized in that the salt, fat and water is introduced at the rate of: salt 15 g fat 100 g water 330 g per 1 kg of meat.



 

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3 ex

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The invention relates to a machine for filling sausage, etc

The invention relates to a stuffing of sausage syringe device for the extrusion of food substrates, in particular meat, and cold extruded meat product, manufactured using a new horn

The invention relates to the meat industry, namely the production of sausage products

FIELD: food-processing industry, in particular, methods for producing of meat food from whole stag carcass.

SUBSTANCE: method involves providing three-staged thermal processing of meat in cooking apparatuses under excessive pressure, first stage including acting upon fresh-killed meat by impact pressure of (5-7)*105 Pa for 3-5 hours, second stage including relieving pressure and heating meat to temperature of 90°C, and third stage including increasing pressure to (5-7)*105 Pa and cooking at temperature of 130-150°C for 3-4 hours. Before charging of cooking apparatus with meat, whole carcass is cut transverse to muscle length into 6-8 cm long pieces. At second stage, salt, fat and water are added.

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2 cl, 4 tbl, 4 ex

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16 cl, 2 dwg

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5 dwg

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16 cl, 7 dwg, 6 ex

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3 cl, 2 dwg

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9 cl, 3 dwg

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4 cl, 3 dwg

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