Method for production of delicatessen product of goat meat

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to production of a delicatessen product of raw-dried fillet. The raw meat material is represented by goat meat. The method envisages raw material recovery, salting, maintenance in marinade including various components, thermal treatment, cooling until the temperature inside the product is equal to 8C. The marinade includes honey in an amount of 3 kg per 100 kg of the raw meat material. Additionally the marinade includes parsley in an amount of 2 kg per 100 kg of the raw meat material.

EFFECT: method ensures production of a product having preventive properties due to reduced fat content and containing biologically active substances.

2 cl, 1 ex

 

The invention relates to meat processing industry and can be used in the production of delicatessen meat products.

Goat on its nutritional properties comparable with lamb, but has lesser fat content. It contains a complete set of essential amino acids and is limited only by valine.

In recent years significantly increased the demand for high-quality lean meat diet directions, with a pleasant taste, tenderness and juiciness. These properties are characteristic for meat goats. Chemical characteristics and nutritional value of meat goats depending on the breed vary within the following limits: moisture 73,4 is 74.5%; fat 3,36-4,04%; protein 22,07-20,18%; ash 1,18-1,2%.

Protein quality index (ratio - tryptophan: hydroxyproline) in different breeds amounted to USD 3.84-4,34.

Meat goats are of high nutritional value for the ratio of saturated and unsaturated fatty acids: omega 6: omega 3. At the age of 6 months, this figure amounted 6,23 that can be attributed to the goat to the category of diet products, best for baby food. In the composition of intramuscular fat of meat goats contains large amounts of unsaturated fatty acids. The sum of PUFA goat superior to beef. In the goat, this indicator amounted to 3.7-3,84%.

At present, the range of cases is quesnoy products from goat practically not developed. The technical task of the present invention is the production of delicious product from goat possessing curative properties.

The technological process of production of filaki jerked includes preparation of chilled or frozen raw, cut a large piece according to the traditional scheme butchering lamb on large lump semi-finished products.

Manufacturer filaki jerked.

Preparation of meat for filaki to the heat treatment includes dry salting raw with sugar, smoke flavoring. For every 100 kg of raw material add: salt - 2.5 kg, sugar - 0.2 kg, sodium nitrite and 7.5, the duration of the Ambassador of raw materials is 36-48 hours at a temperature of 3-4C. At the end of the Ambassador raw marinated based on 100 kg of raw materials 25% marinade the following composition, kg: water - 16,5, ice - 3,5, parsley - 2, med - 3.

Raw meat for filec placed in a mixer, pour the prepared marinade and mix thoroughly. Then filaki placed in a container and marinate for 24-36 hours at a temperature of 2-4C. Then sent for drying.

Filaki dried for 4-6 hours at a temperature of 65-70C. If in the process of pickling was not added smoke flavoring, during the heat treatment is smoke. Drying is carried out to achieve an elastic consistency and required the th moisture content.

Example

As raw meat use goat meat, removed one layer of the spinal blade cuts. Filaki RUB curing a mixture comprising per 100 kg of raw materials: salt cookbook : food - 2.5 kg, sugar - 0.2 kg, sodium nitrite - 7.5 g, and leave for 36-48 hours at a temperature of 3-4C. At the end of time Ambassador filaki marinated based on 100 kg of raw materials 25% of the marinade. The marinade contains the following components, kg: water - 16,5, ice - 3,5, parsley - 2,0, honey - 3,0.

Filaki put in a mixer for kneading, pour the prepared marinade and marinate for 24-36 hours at a temperature of 2-4C.

Drying filec carry out to achieve an elastic consistency and moisture content in the finished product 35-40%. After heat treatment the product is cooled in chambers at 0-8C to achieve in the thickness of the product is not higher than +8C, which is a sign of the end of the process.

Honey is a great remedy, the constant use of which increases the immunobiological activity of the organism, making it less susceptible to infections. A systematic method of honey depleted and weakened patients improves their General condition, increases the amount of hemoglobin in the blood.

Currently, the honey is used in some diseases of the liver and biliary tract in the clinic of internal diseases. Favorably the effect of honey due to large glucose content, which nourishes the liver cells and improves tissue metabolism.

The use of bee honey accompanied by a greater therapeutic effect in some diseases of the nervous system.

When heated honey enzymes and some vitamins are destroyed, but at the same time released mobile metal ions that activate in the human body many biological catalysts. For example, ions of potassium, sodium, copper, zinc, magnesium and other elements enter into the reaction, ensuring the normal functioning of cells, and are also included in the enzymes that regulate a variety of chemical reactions.

Parsley is a strong cleansing and normalizing metabolism remedy for intoxication. It is in the parsley significant amounts of selenium, since this element is considered as a carcinogenic factor. Found in parsley and Li, acting sedative and anxiety, and depressive States.

Parsley protects the body from diseases of the kidneys, prostate, stomach ulcers and other diseases of internal organs. Due to the high and balanced content of potassium and calcium, it is recommended to take in diseases of the cardiovascular system, disorders of the urinary tract, diabetes. A very beneficial effect on diabetics has with ergasias in parsley insulin-like substance inulin. For diabetics it is important that parsley regulates salt metabolism, removes the decay products, and heavy metals.

Delicatessen products from goat meat produced by this recipe and technology, acquires the properties of the functional food product, as it has low fat content and includes biologically active substances. Analogues delicatessen products of meat goats in the available scientific and technical information almost not found.

1. A method of manufacturing a delicate product from goat, characterized in that it provides for the allocation of raw materials for the production of filaki dried, subjected to dry or wet Ambassador, the excerpt in the marinade, including the various components, heat treatment, cooling until a temperature inside the product 8C, characterized in that the composition of the marinade added honey in the amount of 3 kg per 100 kg of raw meat.

2. The method according to claim 1, characterized in that the composition of the marinade included parsley in the amount of 2 kg per 100 kg of raw meat.



 

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