Chilled small-piece meat semi-product recipe composition

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used for semi-products production. The semi-product contains pork neck, water, an injection mixture, salt, spices or marinade and vegetable oil and Fucolam-S biologically active product.

EFFECT: invention allows to increase the product storage life and improve its biological value.

5 tbl, 2 ex

 

The invention relates to the meat industry, namely the production of semi-finished meat packaged chilled, enriched by the addition of plant origin.

Known semis packaged boneless, composed of pork, onions, salt, spices or marinade and vegetable oil [Semi-finished products and meat-containing packaged "Remerowski". Specifications 9214-008-050831611-2006]. In accordance with the normative and technical documentation in the compounding of semi-finished products includes the mixture for extrusion and preservative Robin SL". This preservative to extend the shelf life of semi-finished meat refrigerated up to 7 days.

The disadvantage of this formulation is the presence of a synthetic preservative that reduces the biological value of the product.

Currently in the meat industry there is a trend towards the use of biologically active additives (BAA) to improve the nutritional and biological value, functional and technological properties and sensory qualities of the finished product [RU 2083137 C1, 10.07.1997; EN 2187949 C1, 27.08.2002; EN 2228118 C2, 10.05.2004; EN 2333683 C1, 20.09.2008]. Special attention is research problem is simple, affordable, and safe supplements. These requirements can satisfy the natural complexes of plant materials, including biological the automatic active substances of marine algae.

The technical result of the invention is to increase the biological value of the product and increase its shelf life.

The invention consists in that in the recipe composition of semi-finished meat packaged boneless containing pork neck, water mixture for extrusion, salt, spices or marinade and vegetable oil, according to the invention additionally introduce a biologically active product Fullam, in the following ratio of ingredients, kg/100 kg:

Neck of pork71,0-72,0
The mixture for extrusion0,5-0,6
Salt "Extra"of 0.25-0.3
Fullam-0,3-0,5
Spices or marinade and vegetable oil1,2-3,0
Waterrest

Biologically active product Fullam-is a polysaccharide composition, obtained from brown algae Fucus evanescens, consisting of fucoidan in the amount of 60-80% and polymannuronic acid in the amount of 20-40% [RU 2315487 C1, 27.01.2008; certificate of state registration №77.99.23.3 U. 1249.3.07]. This homogeneous the th or melkopyatnistoy powder from light beige to brown, without foreign taste and smell.

Fullam is not toxic to the body, has good solubility and a large spectrum of biological activity. It is an additional source of immunoactive polysaccharides and soluble dietary fibers, which increase nonspecific resistance of the organism, and can be used as raw material for production of food SUPPLEMENTS for the prevention of painful conditions of the body caused by physical weakening of the body, weakening of the immune system, to improve the condition of vital systems and organs. Fullam-also has a beneficial effect on the liver, has antiulcer action. At the dose of 100 mg/kg, it has no anticoagulant action, therefore, is not contraindicated for people with reduced blood clotting. In addition, Fullam does not contain iodine, and therefore products containing the additive may be recommended for people with diseases of a thyroid gland.

The use of biologically active product of Fukyama-in the composition of meat products is unknown.

It has been unexpectedly found that the introduction in the semis chilled Fukyama-increases the shelf life. In accordance with the sanitary-epidemiological conclusion No. PC from 07.09.2010, shelf life of semi-refrigerated (Aslak "Siesta", shashlik "Traditional") using Fukyama-at temperatures from -1°C to +4°C - not more than 10 days. The shelf life of semi-cooled using a known preservative Robin SL" in similar conditions - no more than 7 days.

Thus, it is clear the advantage of using in recipes meat products of Fukyama, derived from ecologically pure natural raw materials, which increases the biological value of the finished product and increasing the shelf life of the finished product for three days compared with the use of preservative chemical nature of foreign production, which is the additive Robin SL".

For the production of semi-finished meat packaged chilled pre-frozen meat is thawed. The thawing process is finished when the temperature of the raw material in the thickness of the block reaches 0±1°C on surface 2±2°C. cut-up, deboning, trimming is carried out in areas where the temperature is not higher than 12°C, relative humidity not exceeding 75%. For the production of kebab use the neck or hip pork. Raw materials for the manufacture of small-sized semi-finished products comes from plot boning with temperature from 0 to +6°C. Then the raw material is extruded brine on the injector with the subsequent processing of the massager.

For the manufacture of brine on what I shashlik use water, in which add ice, salt "Extra"mixture for extrusion, the additive Fullam-in the amount of 0.3%and 0.5% by weight of raw meat. The concentration of biologically active additives are selected experimentally, namely, under normal conditions of storage from -1 to +6°C concentration of Fukyama-C should be not less than 0.03%; in terms of aggravate, i.e. when the temperature is raised to 9°C, the concentration of the additive should be a maximum of 0.05%. Mixing of the brine is carried out manually using paddles. The temperature of this solution from -2 to +4°C. the Brine is injected into the thickness of the raw material injections into the muscle using a multineedle injector brand "Ingect Star". The percentage of extrusion is controlled by weighing raw materials before and after extrusion.

The process of massaging is carried out massager brand "Metat master" in accordance with the selected program massaging. The massaging modes are presented in table 1.

Table 1
Duration massaging2-3 hours
Mode massaging (rotate/pause, min)20/10
The speed of rotation of the drum8 rpm
Maturation 10 hours
The load factor of the massager0,6
The depth of the vacuum80-90%

Note: the pressure at the injector is not above 2.5 bar; the number of added brine in the massager should not exceed 5%.

Massive raw meat sent to maturation in the raw materials Department at a temperature of from 0 to 4°C. the ripening of raw materials up to 10 hours. Further matured after maturation, raw materials are sent to the production area of semi-natural. Cake-like semi-finished products are made by cutting raw materials manually certain mass and size. When using decorative spices or marinades add them to the chopped raw material and mix by hand or in the mixer (the masseurs). Kebabs can be made with onions or without it.

The invention is illustrated by examples of specific performance.

Example 1. Shashlik "Traditional" chilled.

Square or rectangular pieces injected spongy flesh of pork weighing from 40 to 90 g cut from the neck or hip area, mixed with spice, water according to the recipe, with the following ratio of components, kg/100 kg:

71,0
Neck of pork
The mixture for extrusion0,5
Salt "Extra"0,25
Fullam-0,3
Spices1,2
Waterrest

Example 2. Shashlik "Siesta" chilled.

Square or rectangular pieces injected spongy flesh of pork weighing from 40 to 90 g cut from the neck or hip area, mix with marinade and vegetable oil according to the recipe, with the following ratio of components, kg/100 kg:

Neck of pork72,0
The mixture for extrusion0,6
Salt "Extra"0,3
Fullam-0,5
Marinade0,25
Vegetable oil0,05
Waterrest

Organoleptic characteristics polufabrikatnykh presented in table 2.

The finished product has the following physico-chemical characteristics, which are presented in table 3.

Table 3
Name of indicatorThe value of the index
Mass fraction of protein, %, not less thanto 12.0
Fat content, %, max30,0
Mass fraction of sodium chloride, %, max1,8
Mass fraction of total phosphorus, %, max1,0

Microbiological indicators of semi-finished products meet the requirements of SanPiN 2.3.2.1078 (table 4).

Table 4
Name of indicatorThe value of the index
The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1 g of product1·106
BGK (coliform) 0.001 g of productNot found
Pathogenic microorganisms, including Salmonella in 25 g of productNot found
L. monocytogenes in 25 g of productNot found

Indicators of toxic elements, antibiotics, pesticides, and radionuclides in semi-finished products are presented in table 5.

Table 5
Name of indicatorThe value of the index
Mass fraction of toxic elements, mg/kg, not more:
- lead0,5
- arsenic0,1
- cadmium0,05
- mercury0,03
Antibiotics, mg/kg:
- levomycetinNot found
- tetracycline groupNot found
- GrishinNot found
- bacitracinNot found
Pesticides, mg/kg, not more than
- hexachlorocyclohexane0,1
- DDT and its metabolites0,1
Radionuclides, Bq/kg, not more:
Cesium - 137200

Conducted tasting of the proposed semi-finished meat packaged chilled at the tasting Council LLC Ratimir". The purpose of the tasting is the assessment of the quality of the product on a 10-point scale and establishing retention periods.

The quality indicators in points: color - 2,3, taste and smell - 4,4, appearance, and consistency is 3.2. Total amount of points to 9.9.

Shelf life - 10 days. The quality indicators in points: color - 2,3, taste and smell - 4,3, appearance, and consistency of 3.1. Total score of 9.7.

Formulated composition of semi-finished meat packaged chilled containing pork neck, water mixture for extrusion, salt, spices or marinade and vegetable oil, wherein the composition is administered biologically active product Fullam With the following ratio of ingredients, kg/100 kg:

neck of pork71,0-72,0
the mixture for extrusion0,5-0,6
salt "Extra"of 0.25-0.3
Fullam-0,3-0,5
spices or marinade and vegetable oil1,2-3,0
waterrest



 

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