Method for complex food additive introduction into mince for manufacture of sausages, chopped meat products and semi-products

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to methods for manufacture of meat products, essentially - sausages and moulded products as well as semi-products of chopped meat with food additives. The complex food additive consists of two separately packed parts. The additive part, intended for moulding optimal structural-and-mechanic characteristics of meat mince of raw materials with great variability of chemical composition and pH indices values, is introduced after placement of the main low-fat raw material and part of water/ice. The additive part, intended for moulding taste-and-flavour properties of meat products, is introduced after placement of the fat raw material and the remaining water/ice. pH index with normal value 5.4-6.2 and minimal variability of meat mince chemical composition is taken as the criterion.

EFFECT: method ensures guaranteed quality of the ready products by way of separate control of technologic characteristics of mince containing unstable quality meat raw material with great variability of chemical composition.

 

The invention relates to food additives for meat products, mainly emulsified products such as sausages and molded products and semi-finished products of minced meat, and to methods of manufacture of such products and semi-finished products. The preemptive scope of the invention is a food Supplement that contains components that enhance the structural-mechanical properties of minced meat and flavor characteristics of the finished products, and how they make the meat in the cooking process. As components of such additives that improve the structural and mechanical characteristics of the ground beef can be used in isolated animal and vegetable proteins, gums, carrageenan, other polysaccharides and dietary fiber, antioxidants and food phosphates. These components may also include food raw materials and products that are not meat, such as whey powder and egg products. Components affecting flavoring properties of the finished products, can be food acids and their salts, extracts of aromatic plants, essential oils and oleoresin, natural spices and artificial flavors [1].

The known structure of the food additive compositions of different composition for stuffing sausages and molded articles of the s [EN 2249417, 2005; EN 2193331, 2002; EN 2249417, 2005], which may contain protein-carbohydrate complex components and phosphates. Other known food additives, such as smoked sausages contain only flavoring components such as wine-alcohol composition and carbohydrate complex [RU 2115341, 1998]. In the preparation of the stuffing in the first case flavoring ingredients recipe: spices, spices, flavor enhancers and flavours, and the second structure: fillers, water-retaining agents and emulsifiers, if any in the recipe, make the stuffing separately, each by itself. That is, they do not constitute any mixture, especially within the package, and are not comprehensive Supplement. The use of food additives in the form of individual ingredients requires more skill technologists that when technological cards of different products have to decide on the rules of application, quantity and composition of these ingredients. This makes it difficult and persuasively who have to dispense additives in beef, and also complicates the system and warehouse management company, providing the conditions for their proper storage, packaging and transportation. This is the drawback encountered in obtaining a technical result of the invention using such is not laudisa complex food additives.

Very popular complex food additives [2], used in the manufacture of semi-finished meat [US 5690989, 1997; EN 2297159, 2007] and meat products [EN 2173071, 2001; EN 2197871, 2003] and are balanced mixtures. They contain as excipients, emulsifiers, water-retaining agents, and other structure-forming ingredients and flavorings, and are themselves products [3] and can be packaged as a General packaged in quantities necessary to make certain mass of raw meat. Complex food additive, used in the implementation of the method of production of sausages with filler [EN 2197871, 2003], the selected prototype of the invention in the part of the first paragraph of his formula. No problems associated with separate dosing of ingredients, as in the above analogues. Because these ingredients are balanced in the additive composition and content, for its use does not require high qualification of the technologist and its introduction does not complicate the work of parsecookies as the filled amount of the additive is designed for a certain amount of raw materials. To store and transport such additives in industrial premises warehouse easily, as they are usually Packed in a sealed malebye the Noi package.

But the prototype has a significant drawback, which consists in the following. Currently, with the aim of reducing the cost of products is widely practiced partial replacement of raw meat on the fat-containing and low-grade, introduction to the recipe of vegetable and animal proteins instead of muscle and increased output of finished product through the use of moisture retaining ingredients. Moreover, all this is done in the background with the unstable quality of raw meat in the commodities market. Therefore, when used as food additives, complex mixtures in such conditions it is impossible directionally changing technological properties of stuffing, changing the quantity of additives as this could result in a proportional change in the consumer properties of the finished product taste and aroma. And, Vice versa, change the dosage a comprehensive nutritional supplements in order to manage the organoleptic properties can lead not only to a desired change of taste and aroma, but also changes the content in the finished product structuring the stuffing ingredients, such as phosphates, which may result in noncompliance with the requirements of the normative documentation to its chemical composition. In addition, on the market of meat intended for industrial processing, the part of the raw material has poro the PSE (Pale Soft Exudative). Meat PSE (for pork this defect is indicated RSE) soft, watery, pale in color and pH<5,4. As part of the meat, on the contrary, hard, dry, dark red with a brownish tint and pH>6,2, i.e. it has a defect called DFD (Dark-Firm-Dry) [4]. These vices, namely the values inherent measure of hydrogen ion activity (pH) and the relative content of fat and protein, causes a strong difference in water-holding capacity [5-7]. Besides raw meat in the volume of annual deliveries in the industry has large values of variations of the concentrations of the components of the chemical composition of fat, protein and moisture [8]. The use of complex food additives, generally determined on the raw materials specified sustainable quality normal for him is with normal pH and chemical composition, which by analogy with defective meat indicated NOR [4]. This drawback prevents the use of complex food additives, including prototype to obtain a technical result of the invention.

The invention in part of the first paragraph of his formula is as follows. Performed experimental study of the effect of the content of the complex food additive "Doctor", produced by LLC "Collection of tastes" (demodemo, Moscow region), in the stuffing on its rheological characteristics of the independent is IMO obtained from flavoring properties. As samples of meat used a mixture of equal parts of beef and pork. I picked up three samples of minced meat of different fat: NOR with pH=5,8; PSE with pH=5,2 and DFD with a pH of 6.4. From each sample of minced meat cooked on one sample at the recommended dosage, mince PSE and DFD and another four samples, increasing in each content of the additive is 5%. Further described in [9] the method of using a rotational viscometer was measured resistance minced shear strain, which was judged on its structural and mechanical properties. The results showed that the rheological properties of minced meat, NOR with the recommended dosage corresponded to a sample of minced meat DFD increased by 15% additives, and minced meat PSE - 20%. The content of volatile substances in the vapor phase of the last two samples, measured by gas chromatography, was on average higher than the first. Moreover, this content was strongly dependent on the fat content of the raw materials from which they were made. Thus, in spite of good technological characteristics of their meat, if there is to develop, for example, cooked sausage, its taste and flavor will be different from the usual, i.e. consumer quality will be low, and the consumption of expensive complex food additive for its preparation - high. So that was done is AVOD, what it is advisable to separate from each other mixtures of structuring and flavoring additive components, for example, by dividing them into separate packages and use them in different proportions, depending on the redox properties of the medium meat. The correlation between the content of the fat phase and the efficiency of flavoring ingredients additives involves the optimization of the sequence (schedule) they are made in raw materials when preparing meat.

Known methods of making integrated food additives in meat cooked sausages [EN 2347395, 2009] and stuffing meat products [EN 2266690, 2005] when process require the simultaneous laying of spices, vegetable protein meat or protein drugs [EN 2257717, 2005; EN 2208346, 2003; EN 2205560, 2003], food acids and phosphates. When using packaged additives, representing a comprehensive balanced mixture, method of making and cannot be otherwise. Therefore, components that generate and structural-mechanical properties of meat and flavor characteristics of the finished product, put in the minced meat together, as selected above prototype [EN 2197871, 2003]. When using this method of bookmarks informed above the separation of complex food additives into two functional parts becomes meaningless that prepacs who meet the technical result of the invention.

The invention in part of the way to make the stuffing consists of two parts (structural and flavoring) complex supplements is the following. It is known that by increasing the surface of the fat-water in any emulsion systems may be lack of protein for the formation of the separation layer at the phase boundary with dual solubility and thereby stabilizing the emulsion [10, EN 2283584, 2006]. In emulsion medium minced meat with a high content of fat in the raw materials from which it is prepared, the same thing happens, but devoid of a protein shell oil droplets can actively absorb fat-soluble volatile compounds [11] type of essential oils. This leads to a noticeable weakening of the aroma and taste of the finished product. In addition, it is known that thermal denaturation of biopolymers in water-containing biomass begins with the destruction of their hydration shells [12]. So, for example, present in spices and forming a specific taste and smell of the product alkaloids and esters of carboxylic acids, deprived of hydrate shells, the heat treatment can be denatured, also accompanied by the loss of their natural organoleptic qualities. It follows that the protein preparations contained in the structural part of the additive, it is better to make a stuffing before putting it boldly what about the raw materials, and spices and flavoring ingredients, as a separate part of the additive, on the contrary, after or together with water or ice.

The technical result of the invention to provide with a comprehensive dietary Supplement guaranteed quality of semi-finished products and products of minced meat type sausages, including emulsion, through the separate control of the technological characteristics of meat containing raw meat unstable quality with great variability in the chemical composition and flavor properties of finished products.

This technical result is achieved due to the fact that in complex food additive for meat products, including sausages and molded products and semi-finished products of minced meat produced as the final product and is packaged in quantities designed for a specific weight of raw meat, tightly Packed mixture comprising the components forming the structural-mechanical characteristics of meat-type water-retaining agents, emulsifiers and fillers from food raw materials and products that are not meat, and components forming the flavoring properties of the finished products such as food acids, salts, flavor enhancers and flavor, natural spices and spices and their extracts, essential oils and is Evreinov, the difference is that the components for the formation of structural-mechanical characteristics of ground beef, and components for the formation of the flavoring properties of the finished products are placed in separate packages, and the method of application consists of two separately Packed parts of the complex food additives in the meat during its preparation, the difference is that some additives, intended for the formation of structural-mechanical characteristics of ground beef, make after laying low-fat main raw material type of beef and poultry, and some additives, intended for the formation of the flavoring properties of the finished products, contribute after laying fatty basic raw material type, pork, and bacon, protein-fatty emulsion and water (ice).

The invention together its distinguishing characteristics is experimentally compared with the prototype. For the realization of this prototype (an additive in a unitary package) used isolated soy protein, carrageenan, food phosphates, essential oils and oleoresin coriander, black pepper and nutmeg. They were made in the meat after cutting the pre-minced in a meat grinder beef with half the mass provided by compounding a water-ice mixture, and again cutterbar to what stijene temperature of meat +4...6C, then add the bacon and the remaining half amount of water and was cutterbar until a temperature of meat +8...10C. Then made of starch as a filler and water for hydration and cutterbar until a temperature of meat +12...16C. For implementing features of the invention flavoring ingredients: essential oils and oleoresin contributed in laying the filler (starch) along with water for hydration. Minced meat stuffed in polyamide casing, pre-soaked in tap water. Heat treatment was performed in thermostat for about 40 minutes until a temperature inside the baton +72...75C.

Just prepared three options sample: Option I meat NOR, Variant II of meat with a pronounced defect DFD and Option III Vice PSE. The invention of the ingredients that form part of the additive for the formation of structural-mechanical characteristics of ground beef, made with different chemical composition, namely the ratio of protein/carbs, and sought to obtain the highest yield of all variants after treatment when compliance with the requirements of GOST to their chemical composition. He with an accuracy of 1% 124%. The optimal ratio of proteins/carbs in the chemical composition of the additive was 1/1 for Option I, 7/5 for Option II and 5/7 for option III. Then kakri making in Options II and III of the additive with the same content of protein and carbohydrate yield was 118% and 119%, respectively. This confirms the conclusion that the chemical composition of the part of the supplements that affect the structural and mechanical properties of meat, you should pick a target-oriented as the main raw material, for example, using as a criterion the hydrogen activity in its environment. Chromatographic analysis of the headspace of the crushed fragments of the Central part of the loaves showed that the content of volatile substances in the samples of Option II and Option III, where the flavoring components contributed to the stuffing separately in the last stage of its preparation, one and a half times higher than their content in Option I. This proves that the regulations make separate structure and flavoring parts of the complex additive is an essential element of the invention.

Thus, comparison of the invention with the closest analogue that characterize the prior art in the field of its subject matter shows that the distinctive feature of the method of introducing additives is significant in relation to the technical result and can only be implemented in conjunction with the hallmark of the invention in the part of the additive. The applicant did not identify any known solutions related to similar requirements for the separation of complex food additives on functional parts and to methods outside is placed in the stuffing.

The present invention on an industrial scale can be realized, for example, through the production consists of two functional parts of the complex food additives by specialized companies in a wide range of variations in the chemical composition of the structural parts, designed for use with meat raw materials of varying quality. This range of options will allow at meat processing plants, where the monitoring of incoming raw materials, to periodically acquire lots of these additives in the amount established by the statistical distribution of variants destination. To calculate technologists sausage-cooking meat processing enterprises average pH value of meat dependency of the manufactured products with the purpose of making decisions about the choice of a particular variant of the additive can be used the formula proposed in [6].

The above data indicate the possibility of carrying out the invention use described in the application or previously known means and methods, as well as the possibility of achieving it technical result of the invention.

LITERATURE

1. Lauretana. Modern food ingredients. Features of the application. - S.-Pb: "Profession", 2009.

2. Lauretana. The application of food is obivok in the processing of meat and fish. - S.-Pb: "Profession", 2007.

3. GOST R 52499-2005 "food Additives. Terms and definitions"

4. Viepoint. The quality of raw meat and problems of its processing // Vestnik Sevkat, No. 1 (5), 2006.

5. Iaakov and other Biotechnology meat and meat products. The course of lectures. - M.: Delhi Print, 2009.

6. Zharinov A.I. Form due to the moisture in the meat and meat products [Text] / Aigaiou, N.a.sokolov // Bulletin of Armaros - M No. 4. 2004.

7. Water in food / edited Rubacuori. - M: Food industry, 1980.

8. Aease and other Information technologies of food production in the face of uncertainty. - M.: Publishing House. VNIIMP, 2001.

9. Sdection Potapov. Optimization of modes of "ripening" reologicheskie unsteady food environments using programmable viscometer // Storage and processing of farm products, No. 7, 2006.

10. Sdection. Technology of cavitation disintegration in dairy production // the Dairy industry No. 9, 2007.

11. Bentolunch. Chemistry of fats. - M.: Food industry, 1974

12. Acetoxy and other Technology of products of public catering, vol. 1. Physico-chemical processes occurring in food when cooking. - M.: Kolos, 2003.

Method of making integrated food additives in the meat during its preparation, characterized by the fact that the complex food additive consists of two CTD is correctly Packed parts, in this part Supplement intended for generating optimal structural-mechanical characteristics of ground beef from raw materials with a large variability in the chemical composition and pH values, contribute after laying low-fat main raw material and part of the water/ice, and some additives, intended for the formation of the aromatic properties of meat products contribute after laying fatty raw material and the remaining part of the water/ice as a criterion to choose the pH from the normal value of 5.4 to 6.2 and minimal variability of chemical composition of ground beef.



 

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SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: beef - 169.01-173.91; pork - 83.13-104.54; pork raw tallow - 6.67; chicken eggs - 3.33; melted fat - 63,17; fresh white cabbages - 612.5; carrots - 13.3-13.68; bulb onions - 73.9-74.85; parsley roots - 3.6-3.67; brined cucumbers - 25.5; wheat bread - 43.33; wheat crumbs - 13.33; sunflower flour - 10.2; water - 66.67; tomato paste in conversion to 30% of dry substances content - 12.71; acetic acid in conversion to 80% concentration - 0.13; sugar - 5.05; salt - 8; cinnamon - 0.02; nutmeg - 0.01; black hot pepper - 0.42; allspice - 0.01; laurel leaf - 0.03; bone broth till the target product yield is equal to 1000. One performs wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and part of bulb onions chopping. The listed components are mixed with chicken eggs, part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce cutlets. Fresh white cabbages are chopped and frozen. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. One minces brined cucumbers and mixes carrots, parsley roots, strained part of bulb onions and milled brined cucumbers with flour and bone broth, tomato paste, acetic acid, sugar, the remaining salt, cinnamon, nutmeg, the remaining black hot pepper, allspice and laurel leaf to produce a sauce. One uses in the sauce composition sunflower flour that is poured, before mixing, with drinking water and maintained for swelling. The cutlets, cabbages and sauce are packed, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: beef - 169.01-173.91; pork - 83.13-104.54; beef raw tallow - 6.67; chicken eggs - 3.33; melted fat - 63,17; fresh white cabbages - 612.5; carrots - 13.33-13.68; bulb onions - 73.9-74.85; parsley roots - 3.6-3.67; brined cucumbers - 25.5; wheat bread - 43.33; wheat crumbs - 13.33; sunflower flour - 10.2; water - 66.67; tomato paste in conversion to 30% of dry substances content - 12.71; acetic acid in conversion to 80% concentration - 0.13; sugar - 5.05; salt - 8; cinnamon - 0.02; nutmeg - 0.01; black hot pepper - 0.42; allspice - 0.01; laurel leaf - 0.03; bone broth till the target product yield is equal to 1000. One performs wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and part of bulb onions chopping. The listed components are mixed with chicken eggs, part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce cutlets. Fresh white cabbages are chopped and frozen. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. One minces brined cucumbers and mixes carrots, parsley roots, strained part of bulb onions and milled brined cucumbers with flour and bone broth, tomato paste, acetic acid, sugar, the remaining salt, cinnamon, nutmeg, the remaining black hot pepper, allspice and laurel leaf to produce a sauce. One uses in the sauce composition sunflower flour that is poured, before mixing, with drinking water and maintained for swelling. The cutlets, cabbages and sauce are packed, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, green beans and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions and sunflower flour with bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw beef tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions and sunflower flour with bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw beef tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, green beans and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions and sunflower flour with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and bulb onions, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, sugar peas and greens cutting, freezing and mixing to produce garnish, wheat flour sauteing in melted butter, sunflower flour pouring with drinking water and maintenance for swelling, mixing wheat and sunflower flour with sour cream, tomato paste and the remaining salt to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: nonconforming bread processing method involves bread milling into crumbs, the crumbs moistening until mass fraction of moisture is equal to 26-28%, the mass extrusion at a temperature of 90C, drying the moulded semi-product till moisture content is equal to 9-10% with its subsequent intumescence in deep-frying fat; for moistening one uses Karkade tea flowers infusion; for the infusion preparation one expends 10-30 g of Karkade tea flowers with moisture content equal to 14% per 1 l of water.

EFFECT: invention allows to enhance nutritive value and expand the range of bread crackers produced by way of nonconforming bread processing.

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