Semi-product preparation for meat foodstuffs

FIELD: biotechnology, food processing industry, preparation of sausage ant other meat foodstuffs from meat and offal raw materials.

SUBSTANCE: claimed method includes meat raw material treatment with sodium chloride 0.015-0.05 % aqueous solution in amount of 0.1-0.2 % based on meat raw material weight and fermentation with enzyme. Fermentation is carried out using of crab hepatopancreas in amount of 0.01-0.05 % based on raw material weight and pancreatin or papain in amount of 0.1-0.5 % based on raw material weight. Obtained raw material mass is conditioned ad 5°C for 4 h and used to prepare sausage ant other meat foodstuffs.

EFFECT: meat raw material with increased water-binding ability, adhesive and antimicrobial characteristics and improved organoleptic and ecological properties.

2 ex

 

The invention relates to biotechnology and can be used in the food industry, for example in the meat industry for the production of sausages and other products from raw meat and offal.

It is known that for normal digestion of meat products in the gastrointestinal tract of man involves a complex cascade of enzymatic reactions (McMurray U. "Metabolism in humans", M.: Mir, 1980, 370 S.).

As a result of implementation of these reactions in the gastrointestinal tract leads to the formation of "chyme" - certain intestinal contents, which ultimately determines the effectiveness and absorption of food (Galperin, Y.M., P.I. Lazarev "Digestion and homeostasis", M: Nauka, 1986, 305 S.). Such a cascade of chemical reactions can be carried out using exogenous enzymes (Mashkovsky PPM "Drugs", M: New wave, 2000, p.114-119).

From literature it is known that enzymes of animal and vegetable origin, along with saline solutions significantly improve the quality of the meat due to partial hydrolysis aktomiozinovogo complex and connective tissues. Most often used for this purpose is available and inexpensive plant enzyme papain (Mosolov CENTURIES "Proteolytic enzymes", M: Nauka, 1971, S.11-95 s.204-239).

The known method of preparation, is of the semi-finished product from by-products of the second category: the spleen, lung, stomach, etc. that after grinding is subjected to the Ambassador and use the enzyme papain. The treated product can be used to produce sausage products (see RF patent №2105506, class. And 23 L 1/312, 1998 prototype).

The disadvantage of this method is the need of the Ambassador of prefabricated 13% solution of sodium chloride in the presence of sodium nitrite, taken in an amount of 7% by weight of the raw materials.

In addition, papain has a low collagenolytic activity and not effectively hydrolyzes connective tissue, especially when used as raw materials for sausage meat so-called "second category".

The technical objective of the proposed method for preparation of semi-finished products for the production of meat products is to provide high organoleptic and ecological properties of meat products of inferior kinds of raw meat by beznitratny processing under reduced content of sodium chloride with the use of enzymes from plant, animal and gidrobiontov origin.

The task can be provided that the method of preparation of semi-finished products for the production of meat products, capable of handling raw meat with an aqueous solution of sodium chloride and fermentation using the introduced enzyme, fermentation carried the t using hepatopancreas crab in an amount of 0.01 to 0.05% by weight of raw materials and Pancreatin or papain in an amount of 0.1-0.5% by weight of the raw material, respectively, this use of 0.015-0.05%solution of sodium chloride in an amount of 0.1 to 0.2% by weight of raw materials.

The proposed method can be implemented in the following two examples: first the inside of the piece of meat is extruded from 0.01 to 0.05% solution of sodium chloride together with the enzyme hepatopancreas crab, taken in an amount from 0.01 to 0.05% by weight of raw materials. The piece of meat is aged 24-48 hours at 3-5°C, after which it is extruded 0.1 to 0.5% by weight of raw meat aqueous solution of papain. Raw meat is aged for 3-5 hours at 3-5°C, then it is sent for processing for preparation of canned food, sausages and other products; in the second, ground meat, and the meat is processed from 0.01 to 0.05% solution of sodium chloride. To the resulting suspension is added first enzyme preparation from hepatopancreas crab, taken in an amount from 0.01 to 0.05% by weight of raw meat. Thus, the entire mass of raw material is aged 24-48 hours at 2-5°C, after which it add in dry form or in the form of a previously prepared solution of Pancreatin, taken in an amount of 0.1-0.5% by weight of raw meat. The resulting meat is aged for 3-5 hours at 2-5°then goes for cooking sausage and other products.

Example 1. 1 kg of meat the second category is extruded 200 ml of 0.025% solution of sodium chloride, which is added 0.025% enzyme hepatopancreas to the ABA at 5° C. the resulting product is aged for 28 hours at the above temperature, after which it is extruded 1% aqueous solution of papain in the amount of 30-50 ml at the same temperature. The resulting product is allowed to stand 5 hours at 2-5°With, then send for the preparation of meat products.

Example 2. 1 kg of meat the second category is ground in a meat grinder. To the resulting minced add 100 ml of 0.05% solution of sodium chloride, then 0.05% enzyme hepatopancreas crab. The mixture was incubated for 48 hours at 2-5°With, then add it to 0,1÷0.5% Pancreatin. The mixture was stirred and left for 3 hours at 5°C, after that it goes on the cooking of meat products.

The technical result of the use of the proposed method is the ability to process second-grade raw material, which has a rough structure of muscle tissue due to the simultaneous use of enzymes of animal and vegetable origin, as well as aquatic organisms, thus providing a significant acceleration of the process of fermentation, increase the water-binding, adhesion and antimicrobial abilities processed meat raw materials, improving its organoleptic and environmental performance by adding the raw material of soft consistency of a particular species and smell, which allows to expand the range of non-traditional forms and types of the clear products for efficient use of raw meat.

The method of preparation of semi-finished products for the production of meat products, capable of handling raw meat with an aqueous solution of sodium chloride and fermentation using the introduced enzyme, characterized in that the fermentation is performed with the use of hepatopancreas crab in an amount of 0.01 to 0.05% by weight of raw material and Pancreatin or papain in an amount of 0.1-0.5% by weight, respectively, with use of 0.015-0.05%solution of sodium chloride in an amount of 0.1 to 0.2% by weight of raw materials.



 

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