Method for manufacture of jellied meat product

FIELD: food industry.

SUBSTANCE: method involves meat raw material preparation, milling, scalding, addition of a vegetal component, moulding with a jellying composition pouring and cooling. The jellying composition in the ready product is present in an amount of 35-50%. The jellying composition contains the following components: "Crystal" jellying complex food additive - 12-15 wt %, "Unicons" preserving agent - 0.05-0.1 wt %, drinking water - balance. "Crystal" jellying complex food additive is preliminarily dissolved in drinking water under continuous stirring conditions at a temperature of 80°C; the produced mixture is cooled to 55-60°C.

EFFECT: jellied meat product storage life increase.

3 tbl, 2 ex

 

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

A method of producing cold generowania product providing for the preparation of an aqueous dispersion of protein gelling agent by pre-swelling in water followed a uniform dispersion when heated, wherein the protein of gelling agent used polyfunctional collagen the drug, obtained by grinding collagen raw material, washing the aqueous alkaline solution with pH 12, containing not more than 0.3% of sodium chloride, and treatment with an alkali solution with a pH not less than 13 at a water ratio mixture of 1:(1-2,5), the temperature from -40°C to +25°C for 0.5-7 days, followed by homogenization and neutralization of the mixture with an aqueous solution of edible acid to pH 5-8 and drying at a temperature not exceeding 35°C, the amount of protein gelling agent is 7-30% of the total weight of the finished product, after that, the resulting dispersion is mixed with prescription components and the mixture is heated to a temperature 35-98°C, followed by formation and gelation of the finished product upon cooling [Patent No. 2077225, A23L 1/06].

The disadvantage of this method is the complexity of the receipt of the product, a short period of time superior�.

The closest in technical essence to the proposed method is a method of production of meat generowania product, for example, in the form of meat products in jelly or aspic, including the preparation of the gelling composition and meat raw materials, grinding of raw meat, scalding, add the vegetable component, forming a filled gelling composition, cooling, gelling composition is a sauce that contains the following components in the ratio, wt. %:

Mayonnaise33-40
Gelling
complex additive "Crystal"8-15
Drinking waterElse

the preparation of the gelling composition is carried out by pre-dissolved with continuous stirring in hot drinking water gelling complex food additive "Crystal" at a temperature of at least 80°C, then the resulting solution was cooled to a temperature of 55-60°C, after which it add the mayonnaise and mix thoroughly to obtain a homogeneous composition, wherein in the finished product gelling composition is 35-50% [RF Patent № 2259794 A 3L 1/317].

The disadvantages of this method is low organoleptic characteristics, short shelf life of the finished product.

The technical result of the invention is to improve organoleptic characteristics, to increase the shelf life of the finished product.

The technical result is achieved in that the method of production of meat generowania product in the form of meat products in jelly or aspic, including the preparation of the gelling composition, which contains in a ratio by weight. %: gelling complex food additive "Crystal" - 12 - 15, water - the rest, by pre-dissolved with continuous stirring in drinking water at a temperature of 80°C gelling complex food additive "Crystal", cooling to a temperature of 55-60°C, the preparation of meat raw materials, grinding of raw meat, scalding, add the vegetable component, forming a filled gelling composition, cooling, in the finished product gelling composition is 35-50%, gelling the composition further comprises a preservative "Unions" in the amount of 0.05-0.1 %.

The introduction of the gelling composition of the preservative "Unicons" improves organoleptic characteristics, increases the shelf life of the meat generowania product.

The introduction of the preservative "Unions" in the amount of less than 0.05% will not advance organoleptic�ski indicators increase the shelf life of the product, and the introduction of more than 0.1% increases the cost of the product.

Table 1 shows examples of formulations of the proposed cold generowania product.

Method of production of meat generowania product is as follows:

Example 1. Raw meat: beef or pork take on weight and quality, prepare by traditional technology: cook languages of beef or pork at a temperature of 87-90°C, cooking time beef languages - 2-4 hours, pork tongues - 1,5-2,5 hours. Then languages boiled beef or pork, cut into pieces of a thickness not exceeding 1.0 cm in length language or pieces of other shape. Boiled sliced beef tongues or pork scald on the sieve. Prepare the vegetable component, such as greens spicy fresh (parsley, dill, celery). Greens spicy fresh inspect, remove sprigs from signs of damage, with a changed color, washed with water running from contamination and blanch for 1 to 3 minutes in water with temperatures ranging from 82 to 87°C, then cooled, added to raw meat. The preparation of the gelling composition is carried out by pre-dissolved with continuous stirring in hot drinking water in the ratio, wt. %: gelling complex food d�additives "CRYSTAL" - 15, potable water - the rest, at a temperature of 80°C, gelling the resulting composition is cooled to a temperature of 55-60°C, making preservative "Unions" in the amount of 0.05 wt.%.

Forming a filled gelling composition is carried out in two ways: for meat products in jelly or aspic.

1st method - obtaining of meat products in jelly. Prepared boiled sliced into pieces the languages of beef or pork, prepared spicy greens fresh, weighed according to the recipe, mixed with pre-cooked gelling composition in the mixer or other container, is molded in the form of loaves. The molded loaves of meat products in jelly is placed horizontally on a frame with a special device and is directed to the cooking. Cooking is carried out at a temperature of 80°C for 1-2 hours until the temperature in the center of the loaf is not below 72°C. the Finished meat products in jelly fed to the cooling.

2nd way is to obtain priming. Prepared boiled sliced into pieces the languages of beef or pork, prepared spicy greens fresh, weighed according to the recipe, and placed in a container of consumer disposable (trays, containers, etc.) pre-cooked pour gelling composition and fed to the cooling. When pouring gelling composition watching �Toba it is completely covered raw meat and vegetable component.

Cooling cold generowania product in the form of meat products in jelly or aspic is carried out in the chambers at a temperature of from 0 to 4°C for 8-12 hours until a temperature in the product 4±2°C.

Example 2. Raw meat: meat chicken or Turkey take on weight and quality, prepare by traditional technology: cooking of meat chicken or Turkey is carried out at temperatures of 82-87°C, cooking time of carcases, halves CSD - 1,5-2,5 hours, carcasses, halves turkeys and 1.5 - 2.5 hours. Boiled pieces of meat chicken or Turkey cut along the muscle fibers into pieces of arbitrary shape with a thickness not more than 1.5 cm Boiled cut out into pieces of meat chicken or Turkey scald on the sieve. Prepare plant component, for example, greens spicy fresh (parsley, dill, celery). Greens spicy fresh inspect, remove sprigs from signs of damage, with a changed color, washed with water running from contamination and blanch for 1 to 3 minutes in water with temperatures ranging from 82 to 87°C and pour over boiling water, then cooled, added to raw meat. The preparation of the gelling composition is carried out by pre-dissolved with continuous stirring in hot drinking water in the ratio, wt. %: gelling complex food additive "CRYSTAL" - 13,5, drinking water - remained�Noah, at a temperature of 80°C, gelling the resulting composition is cooled to a temperature of 55-60°C, making preservative "Unions" in the amount of 0.07 wt %.

Forming a filled gelling composition is carried out in two ways: for meat products in jelly or aspic.

1st method - obtaining of meat products in jelly. Prepared boiled sliced into pieces, the meat of chicken or Turkey prepared spicy greens fresh, weighed according to the recipe, mixed with pre-cooked gelling composition in the mixer or other container, is molded in the form of loaves. The molded loaves of meat products in jelly is placed horizontally on a frame with a special device and is directed to the cooking. Cooking is carried out at a temperature of 80°C for 1-2 hours until the temperature in the center of the loaf is not below 72°C. the Finished meat products in jelly fed to the cooling.

2nd way is to obtain priming. Prepared sliced boiled meat chicken or Turkey, prepared spicy greens fresh, weighed according to the recipe, and placed in a container of consumer disposable (trays, containers, etc.) pre-cooked pour gelling composition and fed to the cooling. When filling the gelling composition to ensure that it is fully coated,� raw meat and vegetable component.

Cooling cold generowania product in the form of meat products in jelly or aspic is carried out in the chambers at a temperature of from 0 to 4°C for 8-12 hours until a temperature in the product 4±2°C.

Example 3. Raw meat: pork head meat, take on weight and quality, prepare by traditional technology, boiled pork head meat at a temperature 90-96°C for 2-6 hours. Then pork head meat is ground on the top with a hole diameter of the lattice 16 mm, the crushed pieces of meat pork head scald on the sieve. Prepare plant component, for example, greens spicy fresh (parsley, dill, celery). Greens spicy fresh inspect, remove sprigs from signs of damage, with a changed color, washed with water running from contamination and blanch for 1 to 3 minutes in water with temperatures ranging from 82 to 87°C, then cooled. The preparation of the gelling composition is carried out by pre-dissolved with continuous stirring in hot drinking water in the ratio, wt. %: gelling complex food additive "CRYSTAL" - 12, water - the rest, at a temperature of at least 80°C, gelling the resulting composition is cooled to a temperature of 55-60°C, making preservative "Unions" in an amount of 0.1 wt.%.

Forming a filled gelling composition is carried out with two�personages: for meat products in jelly or aspic.

1st method - obtaining of meat products in jelly. Prepared boiled shredded to pieces, pork head meat, prepared spicy greens fresh, weighed according to the recipe, mixed with pre-cooked gelling composition in the mixer or other container, is molded in the form of loaves. The molded loaves of meat products in jelly is placed horizontally on a frame with a special device and is directed to the cooking. Cooking is carried out at a temperature 80-86°C for 2-3. 5 hours to a temperature in the center of the loaf is not below 75°C. the Finished meat products in jelly fed to the cooling.

2nd way is to obtain priming. Prepared boiled minced meat pork head, prepared spicy greens fresh, weighed according to the recipe, and placed in a container of consumer disposable (trays, containers, etc.) pre-cooked pour gelling composition and fed to the cooling. When filling the gelling composition to ensure that it is completely covered raw meat and vegetable component.

Cooling cold generowania product in the form of meat products in jelly or aspic is carried out in the chambers at a temperature of from 0 to 4°C for 8-12 hours until a temperature in the product 4±2°C.

Table 2 shows organo�Opticheskie cold indicators generowania product produced by the proposed method.

Table 2
Organoleptic characteristics of the meat generowania product
Parameter nameFeature
Recipe 1Recipe 2Recipe 3
Appearancefor meat products in jelly: the loaves with a clean, dry surface for priming: consumer
containers filled with transparent jelly with chunks of meat products and vegetable component
Appearance and color on the cutthe pieces of meat language, sprigs of greenery spicy fresh, uniformly distributed in a transparent jelly, stable, surface jelly gloss.the pieces of meat chicken or Turkey, sprigs of greenery spicy fresh, uniformly distributed in a transparent jelly, stable, surface jelly gloss.the pieces of meat pig heads, sprigs of greenery spicy fresh, uniformly distributed in a transparent jelly, stable, surface jelly gloss
Consistencythick, jelly-likethick, jelly-likethick, jelly-like
Smell and tastecharacteristic of the products included in the composition of products, without foreign taste and odor.

The organoleptic analysis of the indicators shows that meat generowania product has a high organoleptic characteristics.

Table 3 presents the physico-chemical characteristics, cold generowania product produced by the proposed method.

After 30 days from the end of the technological process at a storage temperature of 4±2°C and relative humidity of 80 to 85% of the organoleptic and physico-chemical characteristics of meat generowania product produced by the proposed method are consistent with those presented in table. 2 and tab. 3.

The shelf life of meat generowania of a product manufactured with complex food additive "CRYSTAL", at a storage temperature of 4±2°C and relative humidity of 80 to 85% since the end of the technological process is: for meat products in jelly - from 7 to 14 days.

for jellied meats�products in disposable consumer packages - no more than 6 days.

The shelf life of meat generowania of a product manufactured by the proposed method, at a storage temperature of 4±2°C and relative humidity of 80 to 85% since the end of the technological process is: not less than 30 days

A test batch of meat generowania product were produced, studied and passed the extended tasting at the Department

technologies and equipment for food production VPO state agrarian University n. a. P. A. Stolypin.

Analysis and tasting showed that meat generowania the product produced by the proposed method has a high organoleptic characteristics, increased shelf life by 2-4 times.

Method of production of meat generowania product can be used as mini-factories and enterprises large exchangeable power in meat and poultry processing industry.

Method of production of meat generowania product in the form of meat products in jelly or aspic, including the preparation of the gelling composition, which contains in a ratio, wt.%: gelling complex food additive "Crystal" 12-15, drinking water - the rest, by pre-dissolved with continuous stirring in drinking water at a temperature of 80°C gelling complex food additive "Crystal", cooling to temp�tours 55-60°C, the preparation of meat raw materials, grinding of raw meat, scalding, add the vegetable component, forming a filled gelling composition, cooling, in the finished product gelling composition is 35-50%, characterized in that the gelling composition further comprises a preservative "Unions" in the amount of 0.05-0.1 wt.%.



 

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