Delicatessen meat product preparation method

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in manufacture of a delicatessen meat product at restaurants, cafes and canteens. One uses Category 1, 2, 3 beef flesh and undercut that, after salt-rubbing, is maintained under a weight at 3-5°C during 24 h; then washed, dried in a ventilated room for drying during 2 h. Beef is richly smeared over with a marinade mixture, compactly placed into 5-060 l food stainless steel cans/tanks, thoroughly punched for removal of hollows; the top meat layer is coated all over with marinade mixture for no air to penetrate into the meat product being manufactured; one proceeds with marinating during 24 h at t - 4°C. Then each individual lump of meat is richly smeared over with the mixture it was marinated in and dried in a dryer/climatic chamber during 5-7 days at t - 11-15°C with relative humidity equal to 75-80% and air flow rate not in excess of 0.1 m/sec.

EFFECT: ensuring production of a product with a clearly distinct taste and flavour, soft and juicy, that can be stored for 180 days.

1 tbl

 

The present invention relates to food industry and can be used as a method of manufacturing a delicatessen meat product.

A well-known technique of cooking the meat product "Pastrami on-Yerevan" / "Meat", the book Lagutina, cooking school /. It sharply differs from that offered by the fact that the technical result obtained after the application of this technology is very low, namely in the resulting meat product "Pastrami on-Yerevan" flour is added, which when swelling becomes a source of bacterial contamination leading to a small storage period, and which rigidly binds the ingredients when drying the meat product, forming a nasty thick crust over the entire surface of the meat product /almost solid thin biscuit/. The important role played by no in the mixture for curing "basturma in Yerevan" - sauce "Akhun, sugar, spices Chaman, the respective proportions which create the refined taste of the meat delicacy.

The proposed method of manufacture of delicious dried sausage whole-muscle meat product, the surface of which, when dried, formed a soft crust mixture in which marinated meat out of a piece of beef 1, 2, 3 categories and clippings, differs from the above-mentioned consistency, UWC�, smell, color and appearance, and increased to 180 days storage period. This is the technical result obtained from the implementation of special technologies of producing exquisite delicacy of the product.

If a claimed method to produce gourmet meat products of beef, we will get refined dietary delicacy, due to low fat content is only 20% of the fat content of the usual beef and absence of collagen (connective) tissue.

TECHNOLOGICAL CARD of DELICATESSEN MEAT PRODUCT

№ p/pName of raw materialsThe calculated number of servings (raw material weight (net)
1 kg, kg10 kg, kg100 kg, kg
1Beef of 1 category (tenderloin)2,1621,6216,0
2Or beef category 2 (thick, thin edge)2,1621,6216,0
3 Or beef category 3 (rear leg - "Apple")2,1621,6216,0
4The composition of the mixture for marinating:
- garlic0,040,44,0
- Chaman dried0,010,11,0
- sugar (sand)0,030,33,0
- cilantro0,0020,020,2
- dill0,0020,020,2
- Sol0,0450,454,5
The sauce is a patent 2425592 0,22,020,0
Including:
- tomato paste 30%0,111,111,0
- walnut0,0160,161,6
- vegetable oil0,0020,020,2
- dried herbs0,0010,010,1
- pepper red0,0010,010,1
- black pepper0,0030,030,3
- garlic0,0060,06 0,6
water or broth0,11,010,0
- Sol0,0020,020,2

MANUFACTURING TECHNOLOGY

Thawed, washed and giovanny whole-muscle beef 1, 2, 3 categories and tenderloin rubbed with salt, stand for load at a temperature of 3-5 degrees for 24 hours. Then it is washed, dried in a ventilated room to dry for 2 hours and densely obsesiva mixture for marinating, compacted into the food tanks /stainless steel tanks with a volume of 50-60 liters / covered from the inside with a mixture for marinating. All carefully obtinut /to remove voids/ and the upper layer of the meat is completely coated with a mixture for marinating /the air does not penetrate into the manufactured meat product/ marinade exactly 24 hours, at a temperature of 4C°, under a tight lid. At this time, the meat is marinated and Matures. Then slice the beef separately, thickly daubed the mixture in which it was resting, and dried in the dryer /climature/ for 5-7 days at a temperature of 11-15C°, a relative humidity of 75-80% and velocity of air movement is not �ver 0.1 m/sec. The mixture for marinating includes: sauce "Akhun", spice Chaman, dried herbs - dill, cilantro, and garlic, sugar, salt.

The technical result of the invention is to provide a unique manufacturing technology of delicious dried sausage whole-muscle meat product on the surface during drying of the formed crust mixture in which marinated meat, with exquisite taste and long shelf life.

Cook the mixture for pickling.

In a patented, ready-made sauce (patent 2425592, its composition is specified in the processing card) is added Chaman, crushed garlic, dill, cilantro, salt and sugar in the proportions specified in the processing card. Everything is made to a homogeneous condition and held for 2 hours under a tight lid.

Sources of information

1. Meat. A collection of culinary recipes. L. A. Lagutin, S. V. Lagutin. Rostov-on-don.

2. Phoenix - 224 S. Culinary school Lagutina, p. 121 "Pastrami on-Yerevan".

3. Patent No. 2425592 sauce "Akhun".

A method of manufacturing a delicatessen meat product, providing for rubbing salt thawed and trimmed slices of beef, soak it under load, wash, obsushivaniya, cook the mixture for marinating, smearing the beef mixture, marinating and drying, characterized in that use myak�th beef 1, 2, 3 categories and tenderloin, which after rubbing salt stand for load at a temperature of 3-5°C for 24 h, then washed, dried in a ventilated room to dry for 2 h and densely obsesiva mixture for marinating, compacted into the food tanks/stainless steel tanks with a volume of 50-60 l, smeared on the inside with a mixture for marinating, then carefully obtinut to remove voids and the top layer completely cover meat mixture for marinating, the air does not penetrate into the manufactured meat product, and marinate 24 hours at t 4°C, then every single piece of meat thickly daubed the mixture in which it was resting, and dried in the dryer/climature for 5-7 days at t - 11 to 15°C and a relative humidity of 75-80% and velocity of air is not more than 0.1 m/sec.



 

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