Delicatessen product production method

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to delicatessen meat products production. The method involves salting (at a low temperature) of preliminarily milled meat raw material in the presence of an enzyme preparation and starter cultures with subsequent thermal treatment and cooling. Sort 2 or 1 beef salting is performed with a curing mixture during a preset period of time in the presence of an enzyme preparation - hepatopancreas of king crab with addition of Lactobacillus curvatus and Staphylococcus carnosus starter cultures in a specified quantity. Thermal treatment is performed by way of drying Sort 2 or Sort 1beef at a temperature of 40°C during 8 and 6 hours accordingly. Cooling is performed during 10 minutes.

EFFECT: invention ensures production of a product with high protein value with preset functional and technological properties, extended storage life combined with simplified technology of its production.

2 cl, 2 tbl, 8 ex

 

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

A method of producing a delicate product of fermented meat (see patent RU No. 2030884, CL A23L 1/31, publ. 1995), providing for the Ambassador of raw materials, which take beef, 2, 1 varieties, horse 1, 2 varieties, the lamb in the presence of the enzyme preparation - good food and seed crops, with consequent formation in porcine skin, for 60-72 hours in brine 0,10-0,12% pepsin. However, this method is suitable for the production of gourmet sausages with insufficient shelf life, without specified functional and technological properties with low protein value and complex technology of its receipt.

Result from the use of the invention is expressed in the expansion of the range of meat products by obtaining a new product with high protein value with the specified functional and technological properties, high shelf life at a sufficiently simplified technology of its manufacture.

Result from the use of the invention is achieved by a method of manufacturing a delicate product includes the Ambassador of the pre-crushed material in the presence of the enzyme preparation and starter cultures with subsequent heat treatment, and Oh what adenium, and as raw meat take beef 2 varieties, the Ambassador exercise curing the mixture within 24 hours, in the presence of the enzyme preparation - hepatopancreas red king crab in the number 0,009% of the weight of raw meat with the addition of starter cultures "BACTODERM" F-RM-52 (Lactobacillus curvatus and Staphylococcus carnosus) in an amount of 0.03 g per 1 kg of raw meat, and heat treatment is carried out by drying at 40°C for 8 hours followed by cooling for 10 minutes.

As well as raw meat take beef grades 1, the Ambassador exercise curing the mixture for 15 hours, in the presence of the enzyme preparation - hepatopancreas crab in number to 0.007% by mass of raw meat with the addition of starter cultures "BACTODERM" F-RM-52 (Lactobacillus curvatus and Staphylococcus carnosus) in an amount of 0.03 g per 1 kg of raw meat, and heat treatment is carried out by drying at 40°C for 6 hours followed by cooling for 10 minutes.

It should be noted that in the process of obtaining product proteolysis occurs under the action of the enzyme preparation and enzyme systems of microorganisms, which improves functional and technological properties of the product, namely: moisture-tie capacity, water-holding capacity, gyrodinium capacity and product yield. Also, is the suppression of pathogenic microbial cultures contained in the product, thereby increasing the shelf life of the product.

Insufficient addition of enzyme and microbial drug leads to the partial increase of the functional and technological properties of raw meat. The increased introduction of drugs leads to a slight improvement of the performance and increase the cost of production.

The parameters of the technological process of production of the product, in particular aging in brine, temperature and drying time, duration of cooling, the best, by experiment, since they directly depend on the type of raw meat, the less it connective tissue (collagen), the less time is being spent on the Ambassador and drying, and Vice versa.

The invention is displayed by the equipment used. Take beef, cut on the slicer into slices 5 mm thick weighing 10-12 g and placed in a mixer, which contribute curing mixture containing table salt, ground black pepper, sugar, baking soda, coriander, enzyme preparation (hepatopancreas crab), the preparation of starter cultures, then stand in the Ambassador, as what carry out the drying in a drying chamber with subsequent cooling of the product at the temperature of the shop.

The essence and the gaining explain examples of specific performance.

Raw meat - beef 2 varieties.

Example 1: beef 2 varieties of cut on the slicer thickness of 5 mm weight 10-12, chopped raw meat in a mixer add curing mixture containing salt 40 g ground black pepper - 1.4 g sugar 10 g, sodium, 2 g, coriander 10 g per 1 kg of raw meat, the preparation of starter cultures "BACTODERM" F-RM-52 in the amount of 0.3 g per 1 kg of raw meat and enzyme preparation (hepatopancreas crab) in the amount of 0.09 g per 1 kg of raw meat, which corresponds 0,009%. Ambassador produce within 24 hours at the temperature of +3°C, then carry out the drying of the product in the drying chamber at a temperature of 40°C and then cooled for 10 minutes. The result is a product with a protein content of 20%, fat - 6%, with specified functional and technological properties (see table 1).

Example 2: same as example 1, the difference is the amount of enzyme preparation taken less 0,009% (0.005%), and starter cultures taken less than 0.3 g (0.2 g) per 1 kg of raw meat (see table 1).

Example 3: same as example 1, the difference is the amount of enzyme preparation taken more 0,009% (0,013%), and starter cultures taken more than 0.3 g (0.4 g) per 1 kg of raw meat (see table 1).

Example 4: the Ambassador carried out without the addition of enzyme preparation and starter cultures.

Raw meat - beef 1st grade.

Use the 1: take the beef grades 1 cut on the slicer into pieces 10-12 grams with a thickness of 5 mm, then the crushed raw meat add curing mixture containing salt - 38 grams ground black pepper - 1.2 g sugar 9 g, sodium, 1.5 grams coriander - 8 g per 1 kg of raw meat, the preparation of starter cultures "BACTODERM" F-RM-52 in the amount of 0.3 g per 1 kg of raw meat and enzyme preparation (hepatopancreas crab) in an amount of 0.07 g per 1 kg of raw meat, which corresponds to 0.007%. Ambassador produce for 15 hours at a temperature of +3°C, then carry out the drying of the product in the drying chamber at a temperature of 40°C and then cooled for 10 minutes. The result is a product with a protein content of 20%, fat - 6%, with specified functional and technological properties (see table 2).

Example 2: same as example 1, the difference is the amount of enzyme preparation was taken less than 0,007% (0,003%), and starter cultures taken less than 0.3 g (0.1 g) per 1 kg of raw meat (see table 2).

Example 3: same as example 1, the difference is the amount of enzyme preparation taken more than 0,007% (0,011%), and starter cultures taken more than 0.3 g (0.2 g) per 1 kg of raw meat (see table 2).

Example 4: the Ambassador carried out without the addition of enzyme preparation and starter cultures.

46,6
Table 1
Raw meat - beef 2 grade
Name of indicatorThe quantity of enzyme preparation / initial cultures
0,009%/0.3 g per 1 kg0,005%/0.3 g per 1 kg0,013%/0.4 g per 1 kgno
Example 1Example 2Example 3Example 4
12345
Moisture-tie capacity, %53,750,854,350,2
The water-holding capacity, %76,572,177,0771,4
Shirodaria ability, %36,033,536,633,1
Output %46,235,433,1

Table 2
Raw meat - beef grades 1
Name of indicatorThe quantity of enzyme preparation / initial cultures
0,007%/0.3 g per 1 kg0,003%/0.3 g per 1 kgto 0.011%/0.4 g per 1 kgno
Example 1Example 2Example 3Example 4
Moisture-tie capacity, %56,653,557,152,9
The water-holding capacity, %81,176,682,675,6
Shirodaria ability, %38,035,438,435,1
Output %39,849,738,1

Thus, we received a product with specified functional and technological properties, with a protein content of 20%, with a low fat content of 6% and with an increased shelf life for quite simplified technology of its receipt.

1. Method for the production of delicious product, including Ambassador shredded raw meat in the presence of enzyme preparation and starter cultures with subsequent heat treatment and cooling, characterized in that the quality of raw meat take beef 2 varieties, the Ambassador exercise curing the mixture for 24 h in the presence of the enzyme preparation - hepatopancreas red king crab in the number 0,009% of the weight of raw meat with the addition of starter cultures Lactobacillus curvatus and Staphylococcus carnosus in the amount of 0.03 g per 1 kg of raw meat, and heat treatment is carried out by drying at 40°C for 8 h and then cooled in for 10 minutes

2. Method for the production of delicious product, including Ambassador shredded raw meat in the presence of enzyme preparation and starter cultures with subsequent heat treatment and cooling, characterized in that the quality of raw meat take beef 1 SOR is a, the Ambassador exercise curing the mixture for 15 h in the presence of the enzyme preparation - hepatopancreas crab in number to 0.007% by mass of raw meat with the addition of starter cultures Lactobacillus curvatus and Staphylococcus carnosus in the amount of 0.03 g per 1 kg of raw meat, and heat treatment is carried out by drying at 40°C for 6 h and then cooled for 10 minutes



 

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