Method for preparing of meat-based food product and meat-based food product

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

 

The present invention relates to a method of manufacturing a food product based on meat and food based on meat.

The level of technology

According to the main provisions of the German Book food all the parts of animals intended for human consumption in food, defined by the concept of meat. In addition to muscle and adipose tissue this term includes also the internal organs, blood, bones and skin. In this section of the book also identifies the types of cooking and processing parts of animals that fall under the concept of "meat".

"Mjasoprodukt" is a generic commodity technological term, the interpretation which is given in the German Book of food products (meat and Meat products). According to the definition of meat products are products composed exclusively or predominantly (at least 50%) of the meat. Meat are all parts of slaughtered or euthanized animals intended for human consumption. About myasoprodukti (as opposed to meat) is it then, when the meat is cooked, which in most cases is associated with treatment to ensure its safety. Such processing is primarily heat treatment (for example, ready-made schnitzel, boiled sausage), preservation in an acidic environment (e.g., spicy beef, marinated in vinegar), Smoking and salting (for example, syroco any ham) and drying (for example, solid sausage). However, this treatment does not apply cold treatment (cooling, freezing), because it is only during processing.

In meat products there are boxed and loose goods. To the piece goods are products of raw smoked (for example, pork roll) and boiled-smoked products (e.g. cooked ham). To loose products include sausages, cut into pieces of meat (for example, goulash) and passed through a meat grinder meat (for example, cutlets).

According to the German Book of food products (meat and Meat products) restructured meat products are made from pieces of meat after mechanical pre-treatment to release muscle protein on the outer surfaces while simultaneously loosening of the structure (for example, by beating or processing in the drum) with the use of sodium chloride or nitric acid curing salt. Then, they are moulded in natural products of larger volume (piece goods), the products retain their new shape due to heat treatment or freezing. Fabric composition used pieces of meat has remained essentially the same. Despite the amount of salt required for their manufacture, restructured meat products retain the same composition as the products of natural what about the meat, models of which they are made. Unless otherwise provided in the guidelines for Books produced during the manufacture of damaged muscle tissue (such as sausage meat, the substance of the selected muscle protein) does not exceed 5% of the volume of ready-to-eat product (10% of the volume for meat products poultry). While manufacturing is not used passed through a meat grinder, chopped or otherwise comminuted meat.

In order to avoid confusion between the restructured meat products and similar products from natural meat of the word "restructured meat before putting a trade designation of the product and, moreover, in direct connection with the trading symbol the same font indicate that the piece mjasoprodukt is formed (for example, leg of restructured meat, formed from pieces of pork; roll restructured meat, goulash of restructured meat, formed from pieces of meat).

Natural meat or whole lump meat comes in, as it has been deposited on the body of the animal, particularly in relation to the appearance, composition, structure and taste. The disadvantage is that it is available only in a predetermined anatomical shape, for example, in the form of the loin, thick edges, cutlet parts, breast hips, boneless brisket and other pieces. The restructured meat can be given almost any shape and it differs from natural whole pieces of meat or only its part.

In patent document France No. And-2707460, international patent publication no WO-A-96/23416, U.S. patent No.-3537864 described methods of making food products, according to which the cut meat after marinating freeze in certain forms. Frozen meat can be cut into slices for use.

International publication number WO-A-97/10717 relates to a method for pressing a separate meat products between the chilled contact surfaces for receiving a food product is a uniform thickness profile.

U.S. patent No.-3924295 relates to a method of forming meat products by creating on the outer surface of the adhesive secreted substances, freezing and increase pieces of meat in the form. The resulting food product may further be cut for packaging, distribution and consumption cut in slices.

European application No.-181024 relates to a method of processing poultry, in which part of the bird is marinated and covered with a sheath. Get food immediately after thermal processing of ready-to-use.

European application No.-0565222 relates to frozen and covered about is accoi fish product which consists of many alternating layers of fish material and layers of edible material and has at least one side without the shell, and method of manufacturing such a product. In General, the finished product has the shape of a rectangular plate.

The invention

Thus, the problem to which the present invention is directed, is to create a manufacturing method of a new food product based on meat and new food product based on meat.

In accordance with the invention the solution of this problem is achieved by creating a method with signs on paragraph 1 of the claims, and the product possessing the features on paragraph 24 of the claims.

The method of manufacture of a new food product based on meat in accordance with the invention is as follows:

- solid natural meat is treated in the drum with liquid marinade,

processed meat is formed into at least one of the restructured body, containing some piece of pieces of whole natural meat,

- restructured the body is frozen, and

- restructured the body or obtained by sawing off from it portions of the body or other part of the restructured body in frozen or deep-frozen state carefully press in the form of the u, to give it the correct shape.

Having the additional advantages of embodiments of the method described in paragraphs 2-23 claims.

Corresponding to the invention the food product is meat based and manufactured according to the method according to one of paragraphs 1-23 claims.

In contrast to the known technology of the restructured meat technology in accordance with the invention are not used chopped or sliced pieces of meat. Instead, it uses a one-piece natural meat, as it is anatomically built up on the body of the slaughtered animal. This means that in meat are naturally the location and relationship of the muscles. Thus we can talk about the so-called "piece-parts of the meat, in particular, in the form of a fillet, sirloin, leg, breast, thigh, boneless brisket, i.e. those parts that are clearly defined and anatomically installed in the technology and legal standards in relation to food.

When processing in the drum liquid marinade served on meat and penetrates into it. Typically, processing is performed in a drum with embedded devices, which during the rotation of the drum produces gentle effect on the treated mass.

Restructured the body can have, for example, the form is of alindra, ball, block or plate. Molding and freezing the meat can be performed sequentially or concurrently or with partial temporal overlap of these operations. Preferably, the restructured body is subjected to a deep freeze at temperatures from -15 to -18°C.

Surprisingly, but restructured the body does not disintegrate, and thus do not require the use of thickeners, stabilizers or similar additives. Marinating and molding meat in the restructured body can be made very soft impact and gives you the opportunity to flavor the food with spices. In restrukturirovany body remains completely intact cellular, muscular and fibrous structure of natural meat. The food product has a better appearance and better structure, it is better otkazyvaetsja than restructured meat products, and to taste fully matches the natural meat. Thus, the food product has organoleptic characteristics of natural meat and at the same time has the advantages of restructured meat in the form, and not to fall under the definition of restructured meat. Due to this calibration meat can be made more precisely than in the case of natural meat in the form of a piece of pieces. In addition, you can get the restructured body, nannochoristidae size pieces of natural meat, simplifying further processing. On the other hand, due to the gentle treatment of the product according to the invention it does not reduce its value sausage substance, as it is typical of restructured meat products.

As the types of meat can be used in poultry, pork, beef, veal, mutton, lamb, horse, goat or fowl, as well as mixtures of different kinds of meat. Poultry meat can be used, in particular, chicken, chickens, turkeys, ducks or geese. As used parts especially suitable filei breast and/or internal filei chickens, since they are processed in the drum with liquid marinade are of a particularly high adhesiveness and, in addition, especially of soft and delicious. In the aspects of ease of processing and high quality product it is preferable to use boneless meat.

In food technology marinades are used as acidic, containing spices solutions to handle them food. Preferred is the use of liquid marinades containing spices and/or salt and/or water and/or oil-water emulsion and/or an emulsion of water in oil and/or vinegar and/or wine.

Preferably processed in the drum meat was molded at least one plate or plate. Moulding and freezing boards can be tiled m is rosily apparatus. Such a device contains a number of parallel plates, which are channels for the coolant. The gaps formed between the plates for receiving frozen products can be reduced by using a hydraulic cylinder. There are tiled freezers with horizontal and vertical installation of the plates. Up to this time they were mainly used for freezing fish fillets, whole fish blocks and fluid or pasty masses, such as the cream and egg yolk. With a vertical arrangement of plates processed in the drum meat may be injected through the upper start of the gap. After the introduction of meat into the gap of the latter made more narrow by hydraulic cylinder and subjected to molding thus plate deep freeze.

Frozen plates are particularly suitable for use on large food enterprises or other enterprises for further processing. Preferably the plate is cut into smaller portions of the plate. This can be used band saws. Preferably the plate is cut initially parallel to its highest planes, and then vertically to him. The size and weight of sawn slabs are chosen in accordance with the purpose, especially in the aspect of use (e.g., side, semi-finished or finished product) and the number of consumers is of Italy (for example, portion per person, per family or large consumer portion).

Further processing of at least one of the restructured body or portions of the body may lie in the fact that on one side is applied containing moisture edible mass as a covering layer, and restructured the body or portions of the body frosting together with a covering layer. The covering layer may be more or less to cover at least one side of the restructured body or portions of the body. When freezing is provided by coupling edible mass restructured body or body portion. Perhaps this contributes to the interaction between the ice crystals that form in edible weight and are present in the restructuring of the body or portions of the body.

The covering layer can serve as a decoration and/or seasoning for meat and/or to improve the taste and/or as a side dish and/or to improve sensation when biting. This layer may contain, in particular, vegetables and/or fruits and/or fat and/or cream and/or wheat flour and/or bread and milk paste and/or seasonings. Its components can be prepared, weighed and crushed and then applied to the plates or plate portions. Preferably the weight applied to the restructured body or by the operating body chilled, to avoid the growth of microorganisms. The temperature of the mass is preferably in the range from 10 to 0°C.

According to another variant implementation covering layer put another edible mass as an additional covering layer. Additional covering layer can be, in particular, for decoration or to further improve the taste. It may contain, for example, cheese and/or herbs and/or pieces of fried bread, perhaps with seasonings.

Preferably the mass or further weight put on the moving restructured body or portions of the body by means of a dosing apparatus. For this purpose, the dosing device can be equipped with a slot die and/or the spray device.

Restructured the body, the plate portions, the body portions of the plate or other part of the restructured body gently press in the form of frozen or, preferably, deeply frozen state to give them the appropriate configuration. This operation can be performed, for example, by using a stamp. This food can be given almost any shape, including irregular. For example, you can give it the shape of a piece of pieces, such as chicken breast.

When using forms and acting jointly with it the stamp there is the duty to regulate the risk of formation of residues at closure-sectional shape of the stamp. This risk is eliminated in the embodiment, when the amount of the restructured body or portion of the body is determined with regard to its compliance with the volume form so that the body fully filled cavity forms no earlier than the time the form is closed. For this volume of the body should be preferably less than the volume of the form.

Carefully molded in the form of the product has the above described advantages of the food product. A special advantage is that it preserves the structure of natural meat. However, in comparison with the known structured meat products molded product additionally has a more attractive appearance, better consistency and better sensation when biting. When eating it is almost completely matches the natural meat.

Molded product may be subjected to further processing, depending on restructured or portions of the body, and mainly as a covering layer on the product is applied edible mass.

The invention is further explained in more detail with reference to the accompanying flowchart (figa, b, C), a diagram of the cutting plate (figa, b, C) and a sample implementation.

Information confirming the possibility of carrying out the invention

In the first stage of the technological process in accordance with figa rightabout slab of meat, which in particular may contain internal filei chickens. It is at this stage can be prepared mass is applied as a covering layer.

In the first phase of the meat processed in the bowl with the marinade containing seasonings. For example, in an industrial drum can be processed servings weight of from 500 to 1000 kg

When processing in the drum in meat penetrates the liquid marinade with spices. The marinade can be, for example, a mixture of herbs and water, but can also be used emulsion oil in water, emulsion water in oil.

Processing time internal fileav chickens is approximately 15 min, while for other types of meat may differ from this value.

Processed meat move in plate freezer apparatus in a container of special steel, which has means for rolling (for example, cargo truck Vermag). It evenly load in plate freezer apparatus, the shape of the plates and frozen at the second stage 2 of the process. Then the plate is removed.

Plates can be kept in intermediate storage of deep cold.

Subsequently, at the third stage 3 of the process, the frozen slabs cut to pieces, i.e. the dimensions of the container, forms a part of the packaging of the food product.

Sawing can be done is accordance with figa, b, so that the plate 4 first several times saw in thickness, and then further cut thinner plate 5 on many portions of the plates 6, depending on package size.

On stage 7 of the process prepared, weighed and milled original products, such as vegetables or fruits, margarine, sour cream, wheat flour, spices, different from the one used in the previous stages 1-3 way. The temperature of this mass, which, by its consistency can be like pasty products for sandwiches, lies in the interval from 10 to 0°C. Select size pieces of vegetables and/or fruits in the mass depends on its purpose.

Mass move to the dosing apparatus in the container which has means for rolling (for example, cargo truck Vermag), and fill in the apparatus at the stage 8.

The block diagram illustrates the two options for subsequent stages of the process.

In accordance with option I (fig.1b) at stage 9, sawn slabs are to be separated on a moving conveyor belt; at this stage, however, the boards are placed on the tape in a continuous series. Then at stage 10 on the moving plate of the dosing device, for example, using a slit of the head, causing a jet of edible mass as a covering layer.

Later on an additional stage 11 of the covering layer of the can is to be sprinkled other edible mass, forming another covering layer and consisting, for example, cubes of cheese, herbs, small pieces of toasted bread. This can be done using a special dispenser.

Then on the stage 12 to make a separation of the "chain" of consecutive plates, for example, by moving the moving with higher speed conveyor belt, put divided plate in the tank and closed the lid.

At the final stage 13 Packed so the product is subjected to a deep freeze. Deep-frozen finished product is then removed from the freezer and optionally Packed in cardboard boxes to transport or store.

In accordance with the variant II (figs) portions of the plates are initially placed individually in portioned containers, which are placed on a conveyor belt.

Then at stage 15 produce portions dosed application of edible mass as a covering layer in the containers portions of the plate by means of a dosing device.

Later on an additional stage 16 of the covering layer may be covered with other edible weight as another covering layer using a special dispenser.

Then at stage 17 successive filled containers closed and subjected to deep freezing. In Zack is Uchenie finished products are removed and possibly Packed in cardboard boxes for transportation. If desired, the products may also be stored.

In the example implementation of internal filei chickens processed in the drum with liquid marinade containing a mixture of herbs and water.

Processed filei chicken formed into plates in plate freezer and freeze, for example 1.5 m 0.8 m 0.1 m Plate removed and cut into portions of a plate weight, for example, from about 100 to 300,

To put into deep freeze plate evenly applied fresh weight. Components of mass, among others, is wheat flour, fats and various kinds of vegetables, such as broccoli, spinach, tomatoes or fruit, etc.

The product is subjected to repeated freezing. This leads to the fact that the covering layer is adhered to the surface portions of the inner plates of fileav chickens.

The product is placed on an aluminum or plastic tray, where it can also be cooked (in the oven for about half an hour to 45 minutes or in the microwave).

1. A method of manufacturing a food product is meat based, in which the whole natural meat processed in the drum with liquid marinade, processed meat in the drum is formed into at least one of the restructured body containing a few pieces of whole natural meat, restructurirovanie the body is subjected to freezing or deep freezing, and restructured the body or obtained by sawing off from it portions of the body or other part of the restructured body in frozen or deep-frozen state is pushed into the form, to give it a configuration corresponding to the configuration of the form.

2. The method according to claim 1, characterized in that the load segments of whole natural meat.

3. The method according to claim 1 or 2, characterized in that the meat is poultry, pork, beef, veal, mutton, lamb, horse, goat or fowl, or several different kinds of meat.

4. The method according to claim 3, characterized in that the meat is a meat chicken, chicken, Turkey, duck or goose.

5. The method according to any one of claims 1 to 4, characterized in that the meat is a sirloin or internal sirloin.

6. The method according to any one of claims 1 to 5, characterized in that the meat is a breast fillets and/or the inner fillet of chicken.

7. The method according to any one of claims 1 to 6, characterized in that the liquid marinade contains spices and/or salt and/or water and/or oil-water emulsion, and/or an emulsion of water in oil and/or vinegar and/or wine.

8. The method according to any one of claims 1 to 7, characterized in that the processed meat in the drum is formed into at least one plate and freeze.

9. The method according to claim 8, characterized in that the processed meat in the drum is formed into at least one plate and Zamora is more in plate freezer apparatus.

10. The method according to any one of claims 1 to 9, characterized in that the restructured body is subjected to a deep freeze.

11. The method according to any one of claims 1 to 10, characterized in that the restructured body cut into portions of the body using a band saw.

12. The method according to any of PP-11, characterized in that the plate is cut initially parallel to its highest planes, and then vertically to its highest planes.

13. The method according to any one of claims 1 to 10, characterized in that the restructured body cut into serving plate.

14. The method according to any one of claims 1 to 13, characterized in that the restructured body and/or on portions of the body causing containing moisture edible mass as a covering layer and restructured the body and/or portions of the body frosting together with a covering layer.

15. The method according to 14, characterized in that the mass contains vegetables and/or fruits and/or fat and/or sour cream, and/or wheat flour and/or bread and milk paste, and/or seasoning.

16. The method according to 14 or 15, characterized in that the components of the mass prepared, weighed and crushed.

17. The method according to any of p-16, characterized in that the edible mass is applied on the restructured body and/or on portions of the body in a cooled state.

18. The method according to 17, wherein the edible mass is cooled to the fact the temperature from 10° With 0°C.

19. The method according to any of PP-18, characterized in that the covering layer is applied other edible mass as an additional covering layer.

20. The method according to claim 19, characterized in that the additional covering layer contains cheese and/or herbs, and/or pieces of fried bread.

21. The method according to any of PP-20, characterized in that the weight and/or additional mass is applied on the moving restructured body or portions of the body by means of a dosing device.

22. The method according to any of PP-21, characterized in that the restructured body or portions of body weight and/or additional mass is subjected to a deep freeze.

23. The method according to any one of claims 1 to 22, characterized in that the amount of the restructured body portions of the body or piece of pieces of the restructured body pick up with respect to the volume form so that restructured the body portions of the body or piece piece restructured body completely fills the cavity of the form not earlier than when the stamp closes the form.

24. A food product based on meat produced by the method according to any one of claims 1 to 23.



 

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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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