Method for producing of raw cured whole-muscular formed product of poultry meat

FIELD: meat and poultry processing industry.

SUBSTANCE: method involves preparing raw material and salting mixture; providing dry salting, forming and drying of raw material. Dry salting process is performed with the use of salting mixture including anti-oxidizer, preservative and starter lactic-acid bacterial culture. Dry salting process is performed by massaging of raw material with salting mixture for time interval not in the excess of 20 min, followed with holding for up to 3 days at temperature of 2-4 C. Forming process involves alternatively interlaying white and/or red meat with fat used in the ratio of 2:1, respectively. Method further involves additionally pressing formed product and holding for 2 days at temperature of 2-4 C; providing two-staged drying process: first stage including drying at air temperature of 18-22 C and relative air humidity of 90-98%, then at temperature of 10-14 C and relative air humidity of 64-68% until moisture content in muscular tissue is 48-52%. Method allows whole-muscular formed raw cured product to be obtained from poultry small muscular tissue pieces, said product having an air of monolith product.

EFFECT: reduced time for obtaining of poultry product, improved organoleptical properties and prolonged shelf life of ready product.

9 ex

 

The invention relates to meat and poultry processing industry and can be used in the manufacture of dry-cured molded products from poultry meat.

Famous dry-cured product of the cut of meat pork ham "ham manor" (Magazine "Meat industry", 2000, No. 3, article "Peculiarities of the technological process of production of dry-cured ham", ed. Ryzhov, S. and others, pp.28-29).

Method for the production of "the Manor of ham" provides for a double dry salting. In leg rubbed up to 4% salt aged 7 days. Then fanned them with compressed air to remove moisture. This is followed by a secondary polishing of salt at the rate of 3% by weight of raw material aged for 14 days. Then, the extract at a temperature of 2°C for 12 weeks at a humidity of 60-65%. Then one week stand leg at a temperature of 17-19°when humidity 73-77% and 12 weeks at a temperature of 13-15°C, humidity 65-75%.

Before the final stage of aging hams who have lost up to 25% of the mass is subjected to surface treatment with a mixture of pork fat with spices, subsequent ripening of the product occurs at a temperature of 14-16°C and relative humidity of 70-80% for 18-21 months.

This method of obtaining cut and dried product has a long time of salting, ripening and drying, as IP is result whole ham in natural fat ratio, muscle and bone.

The closest in technical essence and the achieved result is a way of getting jerked cut product from horse - Kazi (Pokhlebkin CENTURIES of National cuisines of our peoples. M: Light and food industry, 1983, s).

The way to obtain this product provides for the preparation of the raw material and curing the mixture, dry salting, the forming raw material, extract it within 7 days and subsequent drying in 2-3 months.

However, this method can only be used for meat horse meat because it has a coarser structure of muscle tissue. In addition, the ripening of the product is quite long and the way he has no industrial use. This automatic transfer of technological principles, characteristic for producing cut products from beef, pork, horse meat on the technology of poultry products is unacceptable, for example, products ham type of poultry meat produced by technology of ham products from beef and pork, are not monolithic, are krasivye, tasteless.

In the available sources of information about cut and dried products from poultry was not found.

The objective of this invention is to provide a cured molded cut of meat product PT is s, reduction of production time, as well as the expansion of the range of commercially available dried products, unconventional for the domestic market.

This task is achieved by a method of obtaining jerked cut molded product from poultry includes preparation of raw material and curing the mixture, dry salting, molding and drying. Dry Ambassador exercised by curing a mixture comprising an antioxidant, a preservative and starter lactic acid bacterial culture by massaging raw material with the curing mixture is not more than 20 min and followed by exposure to 3 days at a temperature of 2-4°s, when forming raw material alternate white and/or red meat with fat in the ratio 2:1 respectively, then podpisovat molded product up to 2 days at a temperature of 2-4°and drying are in two stages: first, when the air temperature is 18-22°C and relative humidity 90-98%then at a temperature of 10-14°C and relative humidity of 64-68% to achieve a moisture content in the muscle tissue of 48-52%.

The technical result of this invention is to provide a cut and dried molded product formed from small pieces of muscle tissue of the bird and with the appearance of a monolithic product, as well as reducing the production time of the product while ensuring high orginal pricheski properties of the product and increase the shelf life of the finished product.

The main technological processes of production of dried products are the Ambassador, maturation and drying to a moisture content that ensures the stability of the product during storage.

Obtaining monolithic (glued) of the product of the individual pieces of meat is a difficult task. This is achieved through the removal of the surface of the pieces of meat solarstorm proteins, providing stickiness pieces of meat. This is achieved through the mode of salting, curing composition mixture comprising an antioxidant, a preservative, lactic acid bacterial culture. Obtaining solid product is also provided by the alternation of the molded white and/or red meat and bacon with a ratio of meat:bacon as 2:1, respectively. The combination of these techniques allows you to create a monolithic structure from separate pieces and continue to receive new product, namely cut and dried molded product from poultry. If using bacon more than 1 part to 2 parts meat deteriorate the organoleptic characteristics, reduced shelf life, as you go faster oxidation processes, deteriorating solidity. When using fat less than 1 part to 2 parts of the product deteriorate the organoleptic characteristics of the product, the product becomes less tender drier.

Massing the materials which accelerates the process of Ambassador and promotes uniform distribution of the curing ingredients, allowing you to get more delicate texture of poultry, that is to improve its texture.

In addition, the alternation of white and/or red meat poultry and bacon produces a product having broken the original appearance, which makes it more attractive, thereby increasing its commercial value.

In the process of preparation of the product and its storage often cause damage to the product, as is the oxidation of lipids and the development of undesirable microorganisms, which leads to change in appearance, smell and taste of the product. Due to the low stability of lipids poultry meat to oxidation meat gets the smell of rancid and oslavany. Therefore, the stability of lipids poultry products long-term storage is the most important and at the same time the most complicated task. The set of methods of ways, including the use of antioxidants and preservatives ensures the prevention of oxidation and microbial spoilage of poultry, thus providing good organoleptic properties of the final product and increase its shelf life. The use of lactic acid starter cultures suppresses unwanted microflora and reduces the time of ripening. During the Ambassador and podpisovania transformation of microflora due to the introduction with the art culture, and also due to maintain the temperature of the process of development of microflora and enzymatic maturation goes in the right direction.

The invention is illustrated by the following examples.

Example 1.

Carcasses of broiler chickens, chickens enjoy after slaughter 48 hours at a temperature of 0-4°or carcasses of turkeys enjoy after slaughter 4 days at a temperature of 0-4°To expose the bones, separating the white meat from the breast and red meat from the thigh without skin. The prepared raw material is subjected to dry Ambassador massager curing a mixture consisting of sodium chloride in the amount of 3 kg per 100 kg of sodium nitrite in an amount of 10 g per 100 kg of raw spices with the simultaneous introduction of the antioxidant BHT in an amount of 0.01% to lipids, preservative - Haro-Frisch (producer company "ALLTEX) in an amount of 400 g per 100 kg of raw material, registrationentry (flooded) bookreport PB-MP, previously restored in boiled water at a temperature of 37°C for 2 hours, enter in the amount of 0.035% of to the mass of raw materials and massaged for 20 min and then maintained at a temperature of 2-4°C for 3 days. Ambassador conduct until the stickiness on the surface of the meat and, based on this condition selects the mode. Salted poultry meat is formed into alternating white and/or red meat, or bacon, of equal length and thickness, reaching in the context of razlichnogo: white, light pink and dark red, with a ratio of meat:bacon 2:1. Molded raw material thus subjected to Bradke (pruning) and placed in a mesh sleeve.

To seal and create a monolithic product structure arranged in a grid raw materials are sent to podpisovanie and podpisovat for 2 days at a temperature of 2-4°C. Then the materials are sent for drying in a climate chamber (climatherm). Drying lead in 2 stages. At the first stage of drying is carried out at a temperature of 20°C and relative humidity of 98%. In the second stage drying is carried out at a temperature of 12°C and a relative humidity of 65%. Drying should be performed within 10 days to achieve a moisture content of muscle tissue 48-52%. After drying, the grid is removed and the finished product is sent for packing.

Developed the product has a high organoleptic properties: specific pleasant taste and aroma, delicate texture.

Example 2.

Carcasses of broiler chickens, chickens enjoy after slaughter 48 hours at a temperature of 0-4°or carcasses of turkeys enjoy after slaughter 4 days at a temperature of 0-4°To expose the bones, separating the white meat from the breast and red meat from the thigh without skin. The prepared raw material is subjected to dry Ambassador massager curing a mixture consisting of sodium chloride in the amount of 3 kg per 100 kg of sodium nitrite in number is the amount of 10 g per 100 kg of raw material, spices with the simultaneous introduction of the antioxidant dihydroquercetin in the amount of 0.02% to the content of lipids, preservative - sodium lactate in an amount of 500 g per 100 kg of raw material, bookreport Bactrofarm (manufacturer hammer Hansen) in an amount of 50 g per 100 kg of raw materials and massaged for 20 min, then maintained at a temperature of 2-4°C for 3 days. Ambassador conduct until the stickiness on the surface of the meat and, based on this condition, choose the mode. Salted poultry meat is formed into alternating white and/or red meat, or bacon, of equal length and thickness, reaching in the context of different colors: white, light pink and dark red with a ratio of meat:bacon 2:1. Molded raw material thus subjected to Bradke (pruning) and placed in a mesh sleeve.

To seal and create a monolithic product structure arranged in a grid raw materials are sent to podpisovanie and podpisovat for 2 days at a temperature of 2-4°C. Then the materials are sent for drying in a climate chamber (climatherm). Drying lead in 2 stages. At the first stage of drying is carried out at a temperature of 20°C and relative humidity of 98%. In the second stage drying is carried out at a temperature of 12°C and a relative humidity of 65%. Drying should be performed within 10 days to achieve a moisture content of muscle tissue 48-52%. After drying, the grid is removed and the new product is sent for packing.

Developed the product has a high organoleptic properties: specific pleasant taste and aroma, delicate texture.

Example 3.

Carried out analogously to example 1, only the first stage of drying is carried out at the same temperature, but at a humidity of 89%. Is formed on the surface temper meat (crust), which prevents the production of moisture from the interior of the product, and the drying process is slowed down.

Example 4.

Carried out analogously to example 1, only the first stage of drying is carried out at the same humidity, but at a temperature of 24°C. is Observed activation banal microflora and there is a risk of microbial spoilage, and at a temperature of 17°With, there is a decrease in activity in the course of enzymatic processes, which slows down the drying process.

Example 5.

Carried out analogously to example 1, except that the second stage of drying is carried out at the same humidity, but at a temperature of 15°C. is Observed activation banal microflora, increases the risk of microbial spoilage, and at a temperature of 9°With a decrease in the activity flow of enzymatic processes, which slows down the drying process.

Example 6.

Carried out analogously to example 1, the second stage of drying is carried out at the same temperature, but at a humidity of 79% of the drying process slows down, and at a humidity of 69% on top of the spine is formed temper meat (crust), which prevents the production of moisture from the interior of the product, and the drying process is slowed down.

Example 7.

Carried out analogously to example 1, without the use of bakkoury and preservatives. There is a longer drying by 20-30%.

Example 8.

Carried out analogously to example 1, without the use of antioxidant. You receive a taste of oslavany and odor at the end of the drying and storage process.

Example 9.

Carried out analogously to example 1, without the use of bakkoury, antioxidant, preservative. During drying of the product was observed rancidification, when tagged.

Thus, the proposed method allows to obtain dried cut molded product from poultry, with short production time (up to 18 days) and long shelf life of up to 6 months, while maintaining the organoleptic properties.

The way to obtain uncooked cut molded product from poultry, providing training materials and curing the mixture, dry salting, molding and drying, characterized in that the dry salting carry out curing a mixture containing antioxidant, preservative and start milk-acid bacterial culture, with dry salting is carried out by massaging in a period of not more than 20 min, followed by exposure to 3 days at a temperature of 2-4°S, p and molding materials alternate white and/or red meat with fat at a ratio of meat:bacon as 2:1, respectively, then podpisovat over time up to 2 days, and drying is carried out in 2 stages, first, the drying is conducted at a temperature of 18-22°C and relative humidity 90-98%, and then drying is carried out at a temperature of 10-14°C and relative humidity of 64-68%, to achieve a moisture content in the muscle tissue of 48-52%.



 

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