Method for preparation of stuffed smoked-and-cooked poultry meat roll

FIELD: food industry.

SUBSTANCE: method involves preparation of raw materials, spices and brine, poultry meat salting, ageing, filling preparation, shaping and thermal treatment. Filling is represented by poultry by-products, dried apricots, dried plums and raisins. The roll is shaped into natural casing represented by bung and slightly dried at a temperature of 60°C during 10-20 minutes; then one performs frying with smoke at a temperature of 85-90°C during 45-60 minutes and cooking at a temperature of 80-85°C. Smoking is performed at a temperature of 75-80°C during 15-20 minutes; alternatively, one performs smoking at a temperature of 25-30°C after cooling to a temperature equal to 25-30°C.

EFFECT: improvement of the ready product organoleptic indices and poultry meat rolls range expansion.

3 tbl, 3 ex

 

The invention relates to food industry. The aim of the invention is to expand the range of products from poultry, obtaining at the output of the finished product with quality characteristics.

Known method of preparing a heat-treated roll of poultry (RU, patent 2076613, publ. 10.04.1997, A23L 1/315), including the Ambassador and heat treatment, which consists in roasting and Smoking using smoke, then collapsing in a roll form, the exposure of dry salting and heat treated in one stage to the temperature of 80-85°With the inside of the loaf.

The disadvantage of this method is that the result can be a product of irregular shape with a violation of the integrity of the surface.

The closest in technical essence and the achieved effect is a method for preparing heat-treated roll "URIs" poultry (RU, patent 2130277, publ 20.05.1999, A23L 1/315), including the deboning of carcasses of chickens, hens and broiler chickens, Ambassador of the dry method with a mixture of sodium salt and ground black pepper in a ratio of 1.5 to 1:0,01-0,1 respectively, and the processing of garlic, collapsing in a roll form and heat-treated at a temperature above 400°C for 30-50 min.

The disadvantage of this method are the high production costs associated with the use of foil in the process function�of olenia product.

The technical problem of the invention is to expand the range of rolls of poultry, giving the finished product is smooth, without protruding edges, shapes, the use of natural casings as the shaper.

The technical problem of the invention is achieved in that in the course of making rolls umassonline poultry is additionally stuffed. As a shaper uses natural bung that allows you to give the finished product globose or globose-oblong in shape and can be used in writing.

The technical result of the invention is to expand the range of rolls of poultry, the improvement of organoleptic characteristics of the finished product due to the use of natural casings - caps.

Method of preparation of the roll smoked-cooked poultry is as follows.

Used in the production of poultry carcasses in refrigerated and frozen within 2-3 days after slaughter.

At the stage of preparation of raw materials upon receipt for processing of frozen poultry meat (carcasses) it defrost in special chambers (defroster) or in the baths.

When thawing in the cells of the bird is placed on a lattice the shelves or on beshalach to separate the carcass is not in contact with one another. The defrosting process recommends�I lead slowly. The air temperature at the beginning of the process should be at 1-2°C, and then it gradually increased to 8-10°C. the relative humidity at the beginning of the defrosting about 90%, at the end of the process is 70-80%. In this mode of the carcasses of chickens, hens and ducks thawed for 20-24 hours, geese and turkeys - 24-30 hours.

When thawing in the baths carcass loosely stack and fill with tap water.

Thawing is complete when the temperature in the thickness of the muscles of the carcass will not be below 1°C.

In the preparation of raw materials for rolls of poultry carcass is subjected to trimming, a continuous piece with or without skin, without deep cuts muscle tissue. The skin surface is carefully processed from the stumps, fluff, hair-like feather, remnants of oscomerce. Subcutaneous fat at a boning ducks and geese is not deleted. Allowed to remove the loin.

Boneless raw materials to inspect, remove the rest of the cartilage and possible bone inclusions and sent to the Ambassador.

At the stage of preparation of spices and materials salt are received by the company in bulk, before using sieved through sieves with magnitnouloviteli.

Preparation and purification of garlic produced in separate rooms. Garlic separated into cloves (teeth) brush and remove rotten slices, washed in cold running water, crushed on the top with a hole diameter of d�etki 2-3 mm.

Chopped garlic in the production of speciality products from poultry meat used for polishing.

The preparation of flavorings, extracts of spices, aromatic mixes, decorative obsipo, food additives, and mixtures of food additives, Smoking drugs, food phosphates, carrageenan produced in accordance with the recipes.

At the stage of preparation of the composition of the brine for injection deli foods from poultry, he should be prepared according to the formulations.

It is recommended that the brine to cook in stainless steel tanks by sequentially dissolving the ingredients with vigorous stirring. For a better solution, we recommend using a blade stirrer.

The sequence of adding ingredients in the preparation of brine: pour into a container with cold water (80-85% from that specified in the recipe amount) and dissolve in it the sugar, phosphate, carrageenan and gradually introduce isolated soy protein. After complete dissolution of the components listed above in a container add salt and continue mixing. At the end of the cooking process brine if necessary, can provide sodium nitrite, and then ascorbic acid or its derivatives.

The rest amount of prescription of water (15-20%) is added in the form of ice/snow to reduce the tempera�URS brine. The brine temperature should not exceed 4°C. the Prepared brine prior to injection is recommended to maintain for 20-30 minutes. Ready brines stable for days at a temperature of 0-4°C.

The stage of salting and ripening of raw materials is carried out using the massagers or without them.

Ambassador of raw materials includes a number of processing methods: injection molding of brine; massaging; exposure on maturation.

Raw material for the manufacture of all kinds of delicious food from the birds are weighed and then syringe single or multineedle syringe, then massaged (tumorous) massagers (the toggle).

Injection molding: the brine is injected into the thickness of the muscular tissue of the prepared raw materials. To meet the level of introduction of the brine raw material is weighed before and after the introduction of brine.

Before beginning the process of massaging in the capacity of the massager is added, if necessary, the missing amount of brine (but not more than 5% of the percentage amount selected spriteimage brine, for example, if you need to gaspricewatch 30% brine by weight of unsalted raw materials and equipment or for other reasons do not permit this, it is necessary to bring the level of injection to 25% by weight of unsalted raw materials, and the remaining 5% pour in the tumbler) and spices according to the recipe.

After injection raw massaged within 1-2 hours following re�the Imami massager work:

- the speed of the tank massager 6-8 rpm;

- work 20 min;

- rest 10 min;

- total time massaging 1-2 hours.

Recommended massaging modes can be adjusted and adapted to the specific conditions of production.

The load factor capacity massager - 0,6-0,7. Depth vacuum of 0.8-0.9 percent.

The massagers or the agitator should be installed in a curing room or a dedicated room to ensure the ambient air temperature 0-4°C.

For a more uniform distribution in the raw brine containing carrageenan, it is recommended that the first hour of kneading performed with a continuous motion capacity of the drum.

Allowed the preparation of the stuffed roulade of chicken smoked without injection in one of two ways described below:

1 way

Raw (boneless poultry meat or boneless poultry carcass), curing ingredients, water, snow load in the tumbler and treated in the following modes:

- the speed of the tank massager 6-8 rpm;

- work 20 min;

- rest 10 min;

- total time massaging 3-4 hours.

The process of massaging is carried out until complete absorption of the brine.

2 way

Raw (boneless poultry breast and thigh parts, drumstick) loaded into the mixer with curing ingredients, water, snow and�srabatyvayut for 20-30 min.

Used the recipe spices and starch are introduced directly into a tumbler or mixer.

When unloading the tumbler or agitator, the temperature of the raw material should not exceed 8°C.

After conducting the full cycle of massaging raw material is placed in metal or plastic containers and sent for maturation within 12-24 hours at a temperature of 0-4°C or left in the tumbler at the same time.

After salting the raw material is removed and then fed to the molding.

At the stage of preparing the filling for the roulade of chicken stuffed with smoked use bird offal, scallops chickens and roosters, leather, apricots, prunes, raisins.

When preparing the filling components are sorted, cleaned, washed, remove contaminants.

The bird offal - heart, liver, gizzards, scallops, skin, washed in cold running water, then cooled to a temperature not higher than 12°C and ground in a grinder with a hole diameter of the lattice 2-3 mm, or manually.

Fruits (dried apricots, prunes, raisins) are sorted, washed and weighed according to the recipe.

Allowed the bird offal - heart, liver, gizzards, scallops, blanch (blanching time is determined by the manufacturer, depending on the equipment used).

At the stage of forming umassonline poultry meat (one or �stratum VA) laid out on the table (skin side down), on the edge of the reservoir in a single layer spread the filling in an amount up to 30% by weight of the product and wrapped in a roll and put in the bung.

At the stage of thermal processing of ready-stuffed rolls of birds hung on the frame and sent for drying at 60°C for 10-20 minutes, roasting with smoke at a temperature of 85-90°C for 45-60 minutes, until Golden brown, cooking at a temperature of 80-85°C until the internal temperature of the product 76-78°C. Then subjected to curing at a temperature of 75-80°C for 15-20 minutes until the color of smoked or cool the product to a temperature of 25-30°C and is smoked at a temperature of 25-30°C to achieve a smoked color.

Method of preparation of the roll smoked-cooked poultry is illustrated by the following examples.

Example 1

To prepare stuffed roulade cooked and smoked poultry meat at the stage of heat treatment using the following parameters presented in table 1.

td align="center"> Min
Table 1
ExampleDryingRoasting with smokeCookingSmoking
Pace.Pace.MinPace.MinPace.Min
Example 16010-2085-9045-6070-7585-9525-30

The result was the product of hard consistency with a strong smell and taste of Smoking, which affects the organoleptic characteristics of the finished product.

Example 2

Heat treatment according to method 2 was carried out analogously to example 1, except for boiling and Smoking, the parameters of which are presented in table 2.

Table 2
ExampleDryingRoasting with smokeCookingSmoking
Pace.MinPace.Min Pace.MinPace.Min
Example 26010-2085-9045-6080-8575-8015-20

As a result there was obtained a product with a delicate texture and a pleasant smell and taste of the smoked product, with smooth Golden surface.

Example 3

Heat treatment according to method 2 was carried out analogously to example 1, except for boiling and Smoking, the parameters of which are presented in table 3.

Table 3
ExampleDryingRoasting with smokeCookingSmoking
Pace.MinPace.MinPace.MinPace.Min
Example 36010-2085-9045-6090-10065-7010-15

As a result there was obtained a product with a loose heterogeneous texture with a slightly pronounced aroma and taste of smoked product.

The General conclusion. When carrying out heat treatment, it is important to choose the right modes of cooking and Smoking rolls stuffed, because these modes directly affect the quality of the finished product. In example 2, was selected the optimal regimes of heat treatment of rolls stuffed smoked-cooked poultry meat.

Method of preparation of the stuffed roulade of smoked and cooked poultry meat, including the preparation of raw materials, spices, brine, Ambassador of poultry meat, the maturing, preparing the filling, forming and heat treatment, characterized in that the stuffing used offal of poultry, dried apricots, prunes and raisins, shaped roll with a stuffing in natural shell - bung and carry out drying at 60°C for 10-20 minutes, then frying with a smoke at a temperature of 85-90°C for 45-60 min and boiling at a temperature of 80-85°C, and COP�ions is carried out at a temperature of 75-80°C for 15-20 min or after cooling of the product to a temperature of 25-30°C is smoked at a temperature of 25-30°C.



 

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