Delicatessen smoked-and-baked pork brisket production method

FIELD: food industry.

SUBSTANCE: one performs half-carcasses butchering into joints, collecting brisket-and-rib part of the pork carcass with ribs (brisket). One preliminary prepares syringing brine into the composition whereof one introduces a pectin extract of citron melon, water, culinary food salt, sugar and sodium nitrite. Meat raw material is syringed with the brine in an amount of no more than 15% of the meat raw material weight. The syringed joints are put into the vessel, poured with the salting brine containing water, food salt, sugar and sodium nitrite in an amount of 40-50% of the raw material weight. The meat raw material is maintained at a temperature of 2-4C during 24 hours for ageing with subsequent washing in warm water. The meat semi-products thermal treatment is performed in a "smoking-baking" mode at a temperature of 85-95C during 6-7 hours; the ready brisket is cooled till the temperature in the bulk is no higher than 0-8C, packaged and put into the container.

EFFECT: obtainment of pork brisket ready for consumption, with improved organoleptic indices and increased content of pectins allowing to increase antioxidant, anticancer, immunomodulatory and detoxicant properties of the organism as well as accelerate the process of meat raw material ageing and increase the ready product yield.

2 tbl, 3 ex

 

The invention relates to the meat industry, namely, to cut production of smoked meat products with functional properties.

To date studies show that injection into the thickness of the product enriching of the substances with the use of edible surfactants, complexing agents, biologically active additives - water-alcohol extracts of some species of plant material, to improve the quality of meat and meat products.

There is a method of molded meat product for school meals, providing for the preparation of raw meat, fillers, curing ingredients and spices, chopping raw meat, mixing of components and preparation of meat, cooking stuffing. At the same time as fillers use a mixture of wheat bran diet and pectin in a ratio of 3:1, taken in an amount from 2 to 8% by weight of meat. Wheat bran diet pre-crushed to particle size of from 0.05 to 0.3 mm, hydratious at a temperature of about 80 to 98C, the water ratio 1:(4-6) and cooled. Forming semi-finished product is carried out in the form of cylindrical rolls with filling in the geometric center. Then the paneer rolls, frozen and Packed (RU # 2309618).

The disadvantage of this method is the preparation of the meat product and the chopped raw meat, although the invention enables the obtaining of a meat product with functional properties, high nutritional and biological value, long shelf life.

There is a method of cooking food products by extrusion, including freezing with the preliminary molding of the food product pectin-lecithin injectable gel (PLATES) in an amount of 10-30% by weight of raw materials. The gel is a mixture of concentrated gel, antioxidants and preservatives, with PLATES is composed of the pectin in the amount of 1-1,5 weight.h. and lecithin water-dispersion 02-0,3 weight.h.; concentrated flavor enhancer, solution dry bovine and/or porcine plasma (RU # 2402958). Moreover, the preparation of the PLATES used on the 140 weight.h. drinking water 20 weight.h. concentrated gel, 20 weight.h. concentrated flavor enhancer, 20 weight.h. solution dry plasma. The disadvantage of this method is that pectin-lecithin gel extrusion including preservatives and flavor enhancers, does not provide functional and technological properties of the final product because of its freezing, crystal growth of the interstitial fluid and the subsequent destruction of tissue with loss of meat juice.

There is also known a method for the production of stuffed smoked-cooked brisket (Zharinov, A. I. and other Crack the e courses in modern meat processing technology, organized by the company "Protein technologies international (USA). Part 2. Cut and restructured meat products. M., 1997, page 143), including a preliminary molding in muscle cuts from pork carcass brine (density 1,087 g/cm3the content of sodium nitrite to 0.05% sugar and 1.5%) in the amount of 10% by weight of raw materials. Then nespracovane meat cuts are placed in the vats, pressed, pour brine (density 1,087 g/cm3the content of sodium nitrite to 0.05%) in the amount of 40-50% and kept on maturation 3-5 days in brine and 1-2 days out of it. Blastout bacon and stuffed pig minced beef with spices. The resulting roll tied with twine, then smoked at 30-50C for 3-4 h, are cooking at 80-82C for 1.5-2 hours and cooled. The disadvantage of this method is the length of the process and getting stuffed meatloaf, not with functional properties.

The closest to the technical nature of the claimed invention is a method for the production of brisket smoked baked premium, according to which use raw meat in the form of gregoriobarros parts with ribs, selected along the length of the cuts, with the remote peritoneum from pork carcass of the first and second categories in the shoes, and the upper boundary goes along the line of separation of the loin, bottom - l is Sri split the breast into two equal parts, the thickness of the thin part is not less than 3 cm, and the thickness of subcutaneous fat is not more than 2.5 see below raw meat is salted wet method with preliminary molding through the bloodstream or muscle tissue brine in an amount of not more than 10% by weight of raw materials. Nespracovane hams are placed in the tank, press and pour the brine in the amount of 40-50%. The duration of exposure of the raw materials in brine 3-5 days at 2-4C and out of the brine 1-2 days. Then raw meat is washed in warm water, formed and sent to the heat treatment. The smoked brisket and baked at a temperature of 85-95C for 6-7 hours Ready bacon is cooled to a temperature in the thickness not exceeding 0-8C (see I. A. Rogov, Reference technologist sausage production, Moscow, 1993, page 358).

The disadvantages of this method is to obtain brisket smoked baked pork, not with functional properties.

The technical result of the invention is to obtain gourmet smoked baked loin of pork with functional properties, high nutritional and biological value; the acceleration of the maturation process, while improving the organoleptic properties, increased output of finished products.

The technical result is achieved in that in the method of producing delicious smoked baked brisket of pork,involving the preparation of raw meat by the selection cuts in the form of gregoriobarros parts with ribs, subsequent salting meat wet method with preliminary molding in muscle tissue brine, laying nespracovany cuts in capacity, compaction and fill the brine in the amount of 40-50% by weight of raw meat, extract raw materials in brine at 2-4C followed by washing in warm water, the heat treatment of meat products in the mode of Smoking-baking at a temperature of 85-95C for 6-7 h, cooling ribs before reaching the temperature in the thickness not exceeding 0-8C, according to the invention pre-prepare the brine, brought pectin extract from watermelon feed concentration of 0.3-0.8%, while 100 kg of finished product brine contains, kg: water - 3,7; pectin extract from watermelon feed concentration of 0.3-0.8% - 10,0; salt - 4,6; sugar - 0,28; sodium nitrite - 0,009; then cooked brine spazout raw meat in an amount of not more than 15% of its mass, further carry out salting curing brine, which is 100 kg of finished product contains, kg: water - 46,9, salt - 15,6, sugar - 0,9, and sodium nitrite - 0,03, then stand in it raw meat on the maturation for 24 h, the quality control of finished products is carried out after the cooling, after which the finished product is Packed and placed in a container.

Comparative analysis of the claimed solutions about what tipam leads to the conclusion, that the claimed method differs from the known fact that injected into the brine pectin extract from watermelon feed concentration of 0.3-0.8%.

Comparison of the claimed solution is not only the prototype, but also with other known technical solutions in the industry allows us to identify in them the features distinguishing the claimed solution to the prototype, and to make a conclusion on the compliance of the claimed solution to the criterion of "inventive step".

At the present time of patent and technical literature is not a well-known method of production of smoked and roasted loin of pork in the claimed combination of features.

The use of pectin extract in the composition of the brine allows the use of the property of pectin - gelation, because they are hydrocolloids. Introduced in liquid food environment in the process of preparing a meat product, they bind water, resulting in food colloid system loses its mobility and consistency of the meat product changes. As pectic substances are compounds of polysaccharide nature and contain significant amounts of hydroxyl groups, they are hydrophilic and mostly soluble. When this molecule is soluble pectic substances interact selectively with harmful molecules in the substance, forming chemical compounds and neutralizing them. It is this ability to electoral biochemical sorption explains the fact that pectin effectively link the many harmful substances. On the ability of pectin to form jellies based its therapeutic effect. Once in the gastrointestinal tract, pectin forms a gel that captures toxic substances, promoting the excretion of heavy and radioactive metals. The physiological function of pectin extract in the composition of the solution for spray - conclusion from the body of salts of heavy metals, normalization of the blood and blood, increasing the elasticity of blood vessels. Introduction pectin extract from watermelon feed not only increases the biological and nutritional value of the finished product, but improves the quality of the performance and reduces the colonization of microorganisms that can extend the shelf life of finished products. Nutritional and biological value of 100 g bacon: protein - not less than 10.0 g, fat - no more than 56,0, calories - no more than 544,0 calories, sodium chloride (salt) is not more than 3.5%.

Pectin extract has high protivorahiticheskimi properties, and at the use of 2 g of pectin human body receives a prophylactic dose of pectin. Because the brine BBO is Yat 10,0 kg of pectin extract (PE) from feed watermelon concentration of 0.3-0.8% per 100 kg of finished product the 10.0 kg PE contains 30,0-80,0 g of pectin per 100 g of bacon contains 0.3-0.8 g of pectin. Therefore, when using 100 g of delicious smoked baked brisket of pork, people will be able to compensate for functional daily requirement of pectin in the 15-40%, which corresponds to the concept of the balanced functional nutrition Institute of nutrition and confirms the functional properties of the finished product.

The introduction of the brine is less than 10 kg PE will not give the expressions of the necessary functions of more than 10 kg PE - will not add any useful or new qualities to the finished product.

Maturing within 24 hours of curing brine due to the fact that diffusion-osmotic processes due to the functional properties of pectin contribute to the increase of the number of water-soluble proteins, improve the water-binding capacity, tenderness and juiciness of the product.

Quality control of finished products is a mandatory safety routine microbiological and physico-chemical nature of SanPiN 2.3.2.1078-01.

Thus, the technical result is achieved only when combined with the stated parameters of the method of production of delicious smoked baked brisket of pork.

The method is as follows.

Produce cutting the carcass by cuts from eraut for salting and Smoking grudgebearer of the pig carcass with ribs - the brisket. Pre-prepare the brine by traditional technology. Preparation of lead in three tanks with agitators. In the first capacity poured cold water and add salt, mix thoroughly. The resulting brine is directed into the second tank and allow the solution to settle (sedimentation of impurities). If the solution is well defended, it can be used without the filter, gently merging with sediment. A cloudy solution before use filtered through two layers of gauze. After settling the brine is filtered, poured into the third container and add the remaining ingredients (pectin extract, sugar, sodium nitrite) (table.1) prepare the brine to the desired concentration with a specific gravity 1,087 g/see

To reduce the temperature of the brine in it add 15-20% ice instead of prescription of moisture. The temperature of the brine should be 4C.

Ready brines are stable for days at a temperature of 0 to+4C.

Similarly prepare of curing brine for pickles in accordance with the formulation (table.1)

The temperature of the brine is 2-4C. Then spazout selected raw brine using a multineedle syringes in the amount of not less than 15% by weight of raw materials.

Pre nespracovane cuts are placed in a container, then pour the previously prepared curing brine in the amount of 50% by mA the CoE raw materials, and maintain it for 24 hours.

Next, the raw material is washed with water temperatures of 20-25C. After that meat products are sent into the roasting chamber, where the heat treatment in the mode of Smoking-baking is carried out at a temperature of 85-95C for 6-7 h After the heat treatment, the product is cooled to a temperature not higher than 8C in the thickness of the product. Then carry out the quality control of finished products(SanPiN 2.3.2.1078-01) on yield and organoleptic indicators. Finished products are placed in a container and Packed. The shelf life of the target product is 5 days from the end of the process at a temperature of 0-8C and a relative humidity of 755%, including the manufacturer - not more than 24 hours

Method for the production of delicious smoked baked brisket of pork is confirmed by examples of specific performance.

Example 1. Are butchering the carcass by cuts selected for salting and Smoking grudgebearer of the pig carcass with ribs - brisket. Pre-prepare the brine, which impose pectin extract from watermelon feed concentration of 0.3%, while 100 kg of finished product brine contains, kg: water - 3,7; pectin extract from watermelon feed concentration of 0.3% to - 10.0; salt - 4,6; sugar - 0,28; sodium nitrite - ,009. The temperature of the brine is 2-4C. Then spazout selected raw brine using a multineedle syringes in the amount of not less than 15% by weight of raw materials. Then stack nespracovane cuts in a container and pour curing brine in the amount of 50% by weight of raw meat, which is 100 kg of finished product contains, kg: water - 46,9, salt - 15,6, sugar - 0,9, and sodium nitrite - 0,03; and stand in it for 24 hours. Next, the raw material is washed with water at 20C. After that meat products are sent into the roasting chamber, where the heat treatment in the mode of Smoking-baking is carried out at a temperature of 85C for 6 hours. After the heat treatment, the product is cooled to a temperature not higher than 8C in the thickness of the product. Then carry out the quality control of finished products (SanPiN 2.3.2.1078-01) on yield(table.2) and sensory characteristics. In this way receive the brisket with the following organoleptic characteristics: appearance of the finished product - the surface is clean, dry, without snags meat and lard, the region exactly cut off; consistency - elastic; on the cut - colored muscle tissue is pale pink in color, no gray spots; color speck white, non yellowing, with Sabarmati smell of smoked, salted taste, without foreign taste and odor. Then ready the th products are placed in a container and Packed.

Example 2. Method for the production of delicious smoked baked brisket carried out analogously to example 1, and the brine contains pectin extract from watermelon feed concentration of 0.5%. Heat treatment mode Smoking-baking is carried out at a temperature of 90C for 6.5 h in this way get the brisket with the following organoleptic characteristics: appearance of the finished product - the surface is clean, dry, without snags meat and lard, the region exactly cut off; texture - tender, juicy; on the cut - colored muscle tissue slightly pink color, no gray spots; color speck white with a pinkish tinge, non yellowing, with a pleasant aroma of light smoke, harmonious ham taste, without foreign taste and odor.

The output of finished products is presented in table 2.

Example 3. Method for the production of delicious smoked baked brisket carried out analogously to example 1, and curing the brine contains pectin extract from watermelon feed concentration of 0.8%. Heat treatment mode Smoking-baking is carried out at a temperature of 95C for 7 hours in this way get the brisket with the following organoleptic characteristics: appearance of the finished product - the surface is clean, dry, without you the watts of meat and lard, edge exactly cut off; the consistency is firm, juicy; on the cut - colored muscle tissue is pale pink in color, no gray spots; color speck white, non yellowing, with a pronounced aroma of smoked, salty, with a light sour taste.

The output of finished products is presented in table 2.

When using pectin extract as an ingredient of saline for injection of raw meat products were produced with a higher yield and better organoleptic characteristics (more delicate texture, juiciness, the severity of taste). Improving the quality and yield of the finished product occurs for the following reasons:

- meat product absorbs more moisture due to the high absorption capacity of pectin, introduced in the form of pectin extract in comparison with normal saline;

during thermal processing of the product (smoked) there is a considerable loss of moisture, as in the claimed method moisture loss is reduced due to its retention of pectin substances, which leads to an increase of yield and its succulence.

It should be noted that the best functional and technological properties observed in pectin extract from watermelon feed concentration of 0.8%. Improved tenderness, juiciness and we bite the ti product caused by the activation activity gidroliticheskikh enzymes due to a rupture of muscle fibers, increasing the number of free connections, capable of holding a given amount of moisture.

A positive effect in the implementation of the developed method is that, partially replacing water pectin extract in the brine, the product acquires medicinal properties due to pectin; to give the target product of high nutritional and biological value.

The proposed method allows to obtain ready-to-eat bacon pork with improved organoleptic characteristics and with a high content of pectin, which can increase antioxidant, anticarcinogenic, immunomoduliruushimi, detoxifying properties of the organism.

Table 1
Recipe brine for the production of smoked and roasted meats
Name of raw materialsPork: grogorievna part with ribs (rib)
The consumption rate per 100 kg of finished product, kg100
The brine
Water3,7
Pectin extract of 0.3-0.8%10,0
Sol4,6
Sugar0,28
Sodium nitrite0,009
Curing brine for pickles
Water46,9
Solthe 15.6
Sugar0,9
Sodium nitrite0,03
Table 2
Yield
no examples of the methodThe mass of raw material, gThe weight of the finished productOutput %
1 example is the addition of 0.3% pectin extract in brine26722088
2 example - the addition of 0.5% pectin extract in brine23921090
3 example - the addition of 0.8% pectin extract in brine24823093
Control sample without added pectin extract in brine27824086

Method for the production of delicious smoked baked brisket of pork, involving the preparation of raw meat by the selection cuts in the form of gregoriobarros parts with ribs, followed by salting meat wet method with preliminary molding in muscle tissue brine, laying nespracovany cuts in capacity, fill curing brine in the amount of 40-50% by weight of raw meat, extract raw materials in brine at 2-4C followed by washing in warm water, the heat treatment of meat p is supabrights mode Smoking-baking at a temperature of 85-95C for 6-7 h, cooling ribs before reaching the temperature in the thickness not exceeding 0-8C, wherein the pre-prepare the brine, which impose pectin extract from watermelon feed concentration of 0.3-0.8%, while 100 kg of finished product brine contains, kg: water - 3,7; pectin extract from watermelon feed concentration of 0.3-0.8%-10,0; salt - 4,6; sugar - 0,28; sodium nitrite - 0,009; then cooked brine spazout raw meat in an amount of not more than 15% of its mass, subsequent carry out salting curing brine, which is 100 kg of finished product contains, kg: water - 46,9, salt - 15,6, sugar - 0,9, and sodium nitrite-0,03, then stand in it raw meat on the maturation for 24 h, the quality control of finished products is carried out after the cooling, after which the finished product is Packed and placed in a container.



 

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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat flour sauteing in melted butter, pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, bone broth, salt, black hot pepper and laurel leaf to produce a sauce, kidneys cutting and frying in melted butter, fresh white cabbages chopping and freezing, kidneys, cabbages and sauce packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, rice cooking till weight increases by 150%, bulb onions, quince and basil greens cutting, mutton chopping, mixing with bulb onions, rice, basil greens, salt and black hot pepper to produce mince, the mince moulding into cabbage leaves to produce tolma, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, tolma, quince, dried apricots, pumpkin seeds extraction cake, tomato paste and bone broth packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: method envisages preparation of mince of trimmed first grade beef, nutria meat, dry estragon, seasonings and spices with addition of salted mid-back speck and pieces of preliminarily salted and cooked beef tongues; then one performs sausage links moulding, settling, thermal treatment and cooling. At the first stage, beef tongues are cooked in water or meat broth during a time ensuring the possibility of skinning; then beef tongue skin is removed. At the second stage, into the produced meat broth where beef tongues were cooked, one introduces food culinary salt, sugar sand and sodium nitrite solution; beef tongues are additionally cooked in the broth till readiness. Mid-back speck is milled in a mincer with 2-3 mm diameter outlet holes. One manually moulds sausage links placing Cellophane cellulose film onto the table; the film is covered with a mince layer, then a quarter or a half of the tongue cut along is placed in the middle; then the sausage with mince is rolled up in the form of a link and placed into Extra elastic sausage mesh. The sausage goods ingredients quantity ratios are selected.

EFFECT: manufacture of a product with increased nutritive and biological values, organoleptic indices and taste gamut.

5 cl, 1 tbl, 3 ex

FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

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