Method for production of small-piece meat semi-products

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry for production of small-piece meat semi-products, preferably - shashlik. The method involves carcass deboning, meat trimming, sorting, injection with brine. The brine for injection contains the following ingredients (kg/100 kg of the initial meat raw material): industrially produced mixture for meat semi-products syringing - 0.75-0.85, culinary edible salt - 0.35-0.40, "Tingol-2" cucumaria extract - 0.50-1.00, water - 38.50-40.00. After syringing the meat raw material is massaged, maintained for ageing during 12-24 hours and milled. The milled raw material is mixed with taste-and-flavour food additives and maintained during 4-8 hours at a temperature of 0-4°C.

EFFECT: method ensures extension of storage life of the produced small-piece meat semi-products with simultaneous enhancement of their biological value and organoleptic indices improvement.

2 tbl, 3 ex

 

The invention relates to meat processing, namely the production with functional properties of meat packaged convenience foods, mostly barbecue intended for human consumption after it has been brought to a complete culinary ready at home or at public catering enterprises.

The stabilization properties of meat products and lengthening the shelf life with a guaranteed quality preservation is ensured through the use of preservatives and complex food additives that prevent microbiological spoilage. Currently, despite the huge number and variety of such drugs, reflected the need for supplements of natural origin, providing simultaneously with the safety of the product increase its biological value and strengthening the functional properties.

The known method for the production of natural meat products long-term storage mass from 0.07 kg to 0.5 kg (U.S. Pat. Of the Russian Federation No. 2196479, publ. 2003.01.20), providing cutting meat into pieces, the cutting portions of the semi-finished products and processing within 3-10 min complex seasoning containing, wt.%: porridge semolina 8-12, grated bread 8-12, power of taste and smell 8-12, concentrates (white pepper, ginger, nutmeg) 28-32, mustard 3-6, ascorbic acid pexeva is 8-12, pepper natural white 3-6, natural black pepper 3-6, curry 3-6, carrageenan And 3-6 and phosphates 3-6, which is used in the amount of 1,5-2% by weight of raw meat. The known method does not provide long-term security of ready meat semi-finished product, due to the low efficiency included in a comprehensive seasonings preservative components and low processing time of the semi-finished product.

A method of processing meat in the production of meat products, such as barbecue (U.S. Pat. Of the Russian Federation No. 2222225, publ. 2004.01.27), including slaughter, deboning carcasses, trimming and sorting without breaking the bundles of muscle tissue, preserving of meat in the marinade for 60-120 hours at a temperature from 0 to +8°C, and the composition of the marinade includes garlic, parsley, onions, parsnips, celery, lemon, black pepper and sweet, sterilization in an oven semi-open type for 60-120 min at a temperature of at least 150°C, grinding, cooling and seal in the deaeration chamber within 8-12 min saturated pairs of lemon, followed by flamerobin and hermetic closing at a temperature not less than 75°C. the disadvantages of the known method include a significant length of marinating, the complexity of the technological cycle, including the operation of sterilization and processing of meat steam, and not the residual high organoleptic characteristics of the finished product, because of the long marinating and thermal processing.

Closest to the claimed method is packaged meat semi-finished products, namely, barbecue (U.S. Pat. Of the Russian Federation No. 2348182, publ. 2009.03.10), including slaughter, meat cooling quick way for 13-16 h to a temperature of 0-4°C, followed by exposure for 2 days, deboning carcasses, trimming, sorting, shredding by cutting the meat across the grain into pieces weighing 30-40 g, then add to the meat necessary for preservation of components: salt, sugar, spices, and industrial output pickles or vinegar, or tomato paste, stirring simultaneously massaging for 10-15 minutes, add the onion at the end of mixing, packaging in plastic buckets with tight lids with subsequent canning by marinating for 12-14 hours at a temperature from +2°to +4°C.

The storage life of meat semi-finished product obtained in a known manner, is not long due to the low efficiency of the used traditional preservative components, the preservative components (acid-based marinade, vinegar, tomato paste) do not provide high organoleptic characteristics of the finished product and not give him the biological value

Object of the invention is to provide a method for manufacturing packaged meat semi-finished products with functional properties, high organoleptic characteristics and long shelf life.

The technical result of the invention is to increase the shelf life of produce packaged meat semi-finished products with a simultaneous increase in their biological value and improved organoleptic properties.

This technical result is achieved by the method of production of meat packaged convenience foods, including deboning carcasses, trimming, sorting, grinding raw meat by cutting into serving pieces, add to the meat necessary for preservation of components, and massing, which, in contrast to the known necessary for preservation of components injected into raw meat by injection brine, including industrially produced mixture for extrusion of semifinished meat, salt cookbook : food, extract cucumaria "Thingol-2 and water in the following component content, kg/100 kg of initial raw meat:

the mixture for extrusion of semifinished meat0,75-0,85
salt 0,35-0,40
extract cucumaria "Thingol-2"0,50-1,00
water38,50-40,00,

grinding raw meat is carried out after its injection, massaging and maturation within 12-24 hours, shredded raw meat mixed with flavoring food additives and incubated for 4-8 hours at a temperature of 0-4°C.

The method is as follows.

Depressirovano or specially prepared (chilled and ripened after slaughter) raw meat (pork) is subjected to deboning, trimming and sorting. Blade, Chuck, hip, neck of pork with multineedle injector injection prepared brine, which includes industrial output mixture for extrusion of semifinished meat, salt cookbook : food, extract cucumaria "Thingol-2 and water in the claimed amounts. The temperature of the brine is adjusted, replacing part of the water ice. The amount of injected brine (30-40%) is controlled by weighing raw materials before and after injection.

After injection of raw meat carry out his massaging with the addition of the aforementioned brine (5%) using a vacuum tumbler for at least 5 hours, including breaks when aspect] is to rotate/pause approximately 2:1.

Subjected to injection, massing and subsequent maturing within 12-24 hours at a temperature from 0 to +4°C raw meat cut into pieces weighing from 40-90 grams fat tissue not more than 30% of the mass portion of the semi-finished product.

Sliced raw meat mixed with flavoring supplements that can enable the marinade, including manufactured, dry spices, chopped onion, and vegetable oil.

Then the prepared meat semi-finished product Packed in consumer packaging and is maintained at a temperature from 0 to+4°C for 4-8 hours.

Injectiona raw meat ensures its uniform saturation of the brine, which has a positive impact on the organoleptic characteristics of the finished product, helping to improve its palatability, increase juiciness and achieve more soft consistency, while reducing time marinating.

Massaging raw meat after the injection additionally provides intensive movement of curing agents in the above-mentioned raw materials, allows for further adsorption is carried meat residue brine, to ensure uniform distribution of previously Unallocated brine that makes an incremental contribution to the organoleptic characteristics and also sposobstvuet the reduction of time marinating.

Used in the composition of the brine for injection "Thingol-2, developed by FSUE "TINRO-Centre, Vladivostok, Russia (TU 9280-209-00472012-05, certificate of state registration №U) refers to biologically active additives containing natural complexes, namely biologically active substances of marine life. It is an extract cucumaria (class holothurians), containing triterpene glycosides, the amount of which is about 600 μg/ml In its composition also hexosamine, in particular, glucosamine, vitamins, sugars: galactose, glucose, mannose, fructose, xylose, and minerals; and a range of essential amino acids (20 wt.% in relation to the total number of proteins). According to the results of studies of the Institute of physiology. Pavlov Russian Academy of Sciences (Saint-Petersburg), Vladivostok state medical University, the drug has a high biological activity.

"Thingol-2" is a highly effective immunomodulator; it is recommended for use in the preventive purposes when asthenia, fatigue, improves appetite, normalizes digestion, increase efficiency, the overall tone of the body.

It was established experimentally that the introduction of the proposed quantities of extract cucumaria "Thingol-2" in the composition of the brine in the design of the shelf life of chilled (at temperatures from -1°to +4°C) packaged meat semi-finished products increased to 10 days (compared with 24 hours for meat products, obtained in a known manner, which is consistent with the recommendations SanPiN 2.3.2.1324-03 "Hygienic requirements for shelf life and storage conditions of food products. It should be noted that in the case of industrially produced marinades containing chemical preservatives, the shelf life of the famous meat products does not exceed 7 days).

In the composition of the brine for injection use one of the industrially produced compounds for extrusion of meat products, which are based on salt, acidity regulators, stabilizers, antioxid antes. The compounds improve the texture and color of the meat, give it a richness, improve taste, and also because of the presence of preservative components further increase the safety of the product.

Examples of specific implementation of the method

In the composition of the brine for injection use mixture for extrusion of semifinished meat 33851 production "RAPS GmbH (Austria) (certificate of state registration №U from 22.082008 year).

Example 1

Shashlik "Siesta"

Prepared as described above, the cervical part of the pork injection brine of the following composition, kg/100 kg of raw meat:

the mixture for extrusion 3851 0,85
salt0,35
extract cucumaria "Thingol-2"1,00
water38,50

Subjected to the injection of raw meat massaged and incubated for 12 hours for maturation (at temperature from 0 to +4°C), and then crushed to pieces more or less regular shape weighing 40-90,

To chopped meat add liquid marinade, Crawlspace "Mexico", containing vegetable oil, salt, extracts of natural spices, chili pepper, paprika, onion, cumin, vegetables and herbs, and vegetable oil, at the rate of 2.5 kg of the above marinade and 0.5 kg of vegetable oil per 100 kg of prepared meat.

Prepared skewers Packed in consumer packaging: plastic containers-buckets with a capacity of 10 l and leave to ripen at 0°C for 8 hours.

The results of microbiological investigations of the prepared skewers are shown in table 1.

Table 1
IndicatorsRegulations SanPiNThe content of microorganisms
Background6 days10 days13 day
QMAFAnM, CFU/g, not more than1·1061·1066·1055·1053·106

As can be seen from the above data, the prototype kebab, obtained by the proposed method, exceeded regulatory requirements on the content of microorganisms on the 13th day of storage. Up to this time he had a resistance to microbial spoilage.

For determining the degree of freshness of the received kebab during storage were determined following indicators:

- determination of the freshness of the meat with copper sulfate (CuSO4),

- reaction to peroxidase (PR),

and conducted qualitative reaction for aldehydes.

The results are shown in table 2.

Table 2
Name of indicatorDescription
The period of storage, days0 (background)610 13
Freshness CuSO4Fresh
Fresh PRFresh
The reaction to aldehydesNegative

These data allow to conclude about the possible shelf life of the product up to 10 days.

Example 2

Shashlik "Traditional"

Kebab is prepared analogously to example 1, while for injection use brine of the following composition, kg/100 kg of raw meat:

the mixture for extrusion 338510,75
salt0,40
extract cucumaria "Thingol-2"0,50
water40,00

Subjected to injection and massaging the meat was incubated for 24 hours for curing, and then pulverized as in example 1.

To the minced meat, add chopped onions and decorative spice "barbecue" reddish-orange in color, including peppers, paprika, herbs, onions, 10 kg of onions and 1.2 kg pack is mentioned spices per 100 kg of prepared meat.

Prepared skewers Packed in consumer packaging with a capacity of 1.0 liter and leave for ripening at 4°C for 8 hours.

The results are similar to results of example 1.

Example 3 (prototype)

Prepared slices of beef weighing 30-40 g are mixed in a mixer special design with the following components, kg/100 kg of meat:

salt1,5
sugar0,2
black pepper0,1
vinegar 4%4,0

mix (massage) for 15 min, at the end of the stirring onions, fresh peeled at a rate of 8 kg per 100 kg of raw meat. Ready weight Packed, tightly closed, and marinate at +2°C for 14 hours.

Shelf life (recommended shelf life) chilled meat semi-finished product according to SanPiN 2.3.2.1324-03 at a temperature of from 0 to 6°C without the use of chemical preservative shall not exceed 24 hours.

The finished product is characterized by a rather stiff consistency, lack of juiciness.

Method for the production of meat products, including deboning carcasses, trimming, sorting, ismelda is their meat by cutting into serving pieces, add to the meat necessary for preservation of components and massing, characterized in that the need for conservation of components injected into raw meat by injection brine, including industrially produced mixture for extrusion of semifinished meat, salt cookbook : food, extract cucumaria "Thingol-2 and water in the following component content, kg/100 kg of initial raw meat:

the mixture for extrusion of semifinished meat0,75-0,85
salt0,35-0,40
extract cucumaria "Thingol-2"0,50-1,00
water38,50-40,00,

grinding raw meat is carried out after its injection, massaging and maturation within 12-24 h, chopped raw meat mixed with aromatic food additives and incubated for 4-8 hours at a temperature of 0-4°C.



 

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