Method for preparation of thermally treated roll of poultry meat

FIELD: food industry.

SUBSTANCE: method envisages usage of initial raw materials represented by broiler chickens carcasses without bones, treatment with culinary salt and milled garlic, roll moulding, packing, thermal treatment at a temperature of no higher than 400°C during 30-50 minutes, cooling at a temperature of 6°C. At the stage of chicken carcasses treatment with salt one performs simultaneous treatment with a mixture of Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus starter bacterial cultures and maintenance during 8 hours. Then meat is placed into a deep vessel, poured with orange juice and concentrated milk whey at a ratio of 2:1, maintained in the solution during an hour with subsequent uniform smearing of flesh with a preliminarily prepared mixture of fresh garlic and natural bee honey. The said components are used at the specified quantity ratio.

EFFECT: poultry products range expansion combined with organoleptic indices improvement and the roll preparation process simplification.

2 cl, 2 tbl, 2 ex

 

The invention relates to poultry processing industry, namely to methods for preparing heat-treated roll of poultry.

Currently one of the popular delicatessen meat products was meatloaf, which is made from minced meat, and whole-muscle pieces. For this purpose, Turkey, pork, chicken, beef. Prepare products of different shapes and sizes, used for stuffing any products - eggs, mushrooms, cheese, herbs, cooked carrots, pasta, etc.

The known method of production of meat loaf "Delicacy" (EN 2306721, IPC A23L 1/31, Appl. 27.03.2007, publ. 27.09.2007). The method involves deboning carcasses of rabbits, Ambassador dry method with various curing ingredients and marinating with different spices. Prepared plates of rabbit meat and a thin layer of bacon rolled into a roll. Rolls smoked for 3-4 hours at a temperature of 30-50°C. Boiled at a temperature of 75-85°C. Before cooling roll podpisovat for 7-8 hours at a temperature not exceeding 12°C. the Method allows to obtain diet foods with high nutritional value. The disadvantage of this method is that the cooking process is quite time consuming and in the end, the finished product is quite high cost.

Known method of preparing termo�developed roll of poultry (RU 2076613, IPC A23L 1/315, Appl. 28.06.1995, publ. 10.04.1997). The method comprises, as a raw material for preparation of roll using standard carcass of chickens category 1, which, after boning and making spices rolled into a roll form and kept in a dry salting, and then subjected to heat treatment in a single stage with simultaneous roasting and Smoking with the use of smoke, wherein the process is conducted until a temperature of 80-85°C inside the roll. However, this method involves the use of smoke, which is not possible to ascribe the roll to the diet products and specialized direction.

Known method of preparing a meat product for baby food (EN 2165723, IPC A23L 1/31, A23L 1/314, A23L 1/312, A23L 1/317, Appl. 19.03.1996, publ. 27.04.2001). Meat products for baby food, including meat, blood products, by-products, additionally contains whey and dill, while the meat is presented in the form of premium beef and pork lean, pork collagen, and the blood in a stable solid form. The product is further added flavorings, g per 100 kg of raw materials: salt - 1600, sugar - 100, sodium nitrite - 3. This ensures a meat product with an optimized amino acid composition. However, the cooking process is quite long and labor�capacious, and the production costs are comparatively high.

The closest to the proposed method of preparation of the roll is a method for preparing heat-treated roll "URIs" poultry (RU 2130277, IPC A23L 1/315, Appl. 30.01.1998, publ. 20.05.1999). The method includes deboning carcasses of chickens and chickens weighing not less than 650 g Chicken flesh discourage, surface RUB the curing mixture (salt, black pepper, granulated garlic). Half roll into the shape of a roll, wrap in a double layer of aluminum foil and heat-treated in the oven. The finished product has good organoleptic characteristics, contains 18.7 g of protein and 12.9 g of fat. The disadvantage of this method is limited gamma brining ingredients, which narrows the range of products, in addition, the use of black pepper is contraindicated in acute inflammation of the kidneys, and allergic diseases. With caution you should use the finished product in the children's and dietetic food.

The object of this invention is to expand the range of poultry products with improved organoleptic characteristics, simplifying the process of preparation of the roll, increasing the quality of the finished product, its nutritional value.

To solve this problem in the method of making heat-treated roll of poultry, PR�atricauda use as a source of raw carcasses of broiler chickens without bones, the processing of pulp, salt, minced garlic, by distributing them according to the flesh, collapsing in the form of a roll, then the connection is chicken flesh overlapping skin out, packaging roll, a heat treatment in universal camera at temperatures above 400°C for 30-50 min, cooling at 6°C, according to the invention, in the processing stage table salt carcasses of chickens simultaneously treated with a mixture of starter bacterial cultures and incubated for 8 hours, then the meat is placed in a deep container, pour orange juice and concentrated whey in a ratio of 2:1, soak in this solution for one hour, then evenly RUB the chicken flesh is pre-prepared mixture of peeled crushed fresh garlic with honey bee natural, these components are used in the ratio, kg per 100 kg of raw meat:

salt1,00-1,50
the mixture of starter bacterial cultures0,02
fresh garlic2,00-2,50
honey bee natural1,20-1,30
orange juice10,00
concentrated whey5,00

The starting mixture of bacterial cultures consists of lactic acid bacteria: a strain of Lactobacillus curvatus, a strain of Staphylococcus carnosus, Pediococcus pentosaceus strain, in the ratio 9:7:8.

The technical result of the invention is provided in that the simultaneous combination of honey bee natural, fresh garlic and orange juice gives the product an unusual spicy taste, add these ingredients extends the range of poultry products and allows in General to obtain high quality finished product. The use of carcasses of broiler chickens allows to obtain the optimal size of chunks, thus the nutritional value of raw materials sufficient for the delicacy of the product, and the use of orange juice with the addition of concentrated whey noticeably softens the meat. In addition, concentrated whey contains large amounts of minerals (magnesium, potassium, calcium, phosphorus, sulfur, sodium) and vitamins A, E, C, b1In2In6In12. Concentrated whey is produced by the condensation (evaporation) side of a milk product (whey), wherein realise�Xia task maximum content of mineral complex, so the balance of micro - and macroelements concentrated whey allows to enrich the finished product is necessary for the human body minerals.

The use of a mixture of bacterial cultures allows the formation of aromatic substances and create a specific flavor, to suppress the growth of undesirable microflora, reduce lipid oxidation. Technological action of these microorganisms (strain Lactobacillus curvatus, a strain of Staphylococcus carnosus, Pediococcus pentosaceus strain) is primarily associated with the formation of specific biologically active components such as enzymes, vitamins, bacteriocins, organic acids, which allows to intensify the production process, to improve sanitary-microbiological and organoleptic characteristics of the finished product - roll from poultry.

It is advisable finished product to use for athletes, children over three years and in other specialized nutrition.

Method of preparation of the roll is as follows. Carcasses of broiler chickens take both chilled and frozen. Frozen whole broiler chickens defroster at temperatures above 12°C for 20 hours. The defrosting is carried out to achieve a temperature in the thickness of the pectoral muscle 1°C. Carcasses industrial�up with running cold water with the temperature above 15°C. Then the carcass is cut into the formation. When flushed the birds lay on his back, knife on the keel sternum make the cut, getting flattened carcass. The legs of birds and the wings on the inner side cut with a knife to the bone. Remove the bones from the flesh with the skin and take out the skeleton, carefully removing the cartilage and small bones. Chicken flesh and discourage exercise Ambassador, initially treated with a sodium salt and a mixture of starter bacterial cultures consisting of lactic acid bacteria: a strain of Lactobacillus curvatus, a strain of Staphylococcus carnosus, Pediococcus pentosaceus strain, in the ratio 9:7:8 (respectively in g: 7,5:5,8:6,7) without prior preparation in dry form, and incubated for 8 hours. Then in a deep bowl put the carcass in broiler chickens, pour orange juice and concentrated whey in a ratio of 2:1, incubated for one hour. Next, the thus prepared pulp evenly RUB the peeled chopped fresh garlic and honey bee natural. Chicken flesh from one or two carcasses connect overlapping skin out. Then tightly roll into a roll form. The roll is Packed and heat-treated in universal camera at temperatures above 400°C for 30-50 minutes. Cooling is carried out. The finished product is oval-cylindrical weighing from 400 �.

Table 1 provides data on calories, fat content, vitamins and minerals of the product prototype and the claimed method, in table 2 (see graphic part) the technological scheme of production termoautonomo roll from poultry.

Example 1. For preparation of heat-treated roll take raw material, which is used as chilled carcasses of broiler chickens without bones. The pulp is pounded and processed table salt and a mixture of starter bacterial cultures consisting of lactic acid bacteria: a strain of Lactobacillus curvatus, a strain of Staphylococcus carnosus, Pediococcus pentosaceus strain, in the ratio 9:7:8 (respectively in g: 7,5:5,8:6,7) without prior preparation in dry form and allowed to stand for 8 hours. Then in a deep bowl put the carcass of the chicken and pour orange juice and canned milk serum in a ratio of 2:1 and soak one hour. Next, the chicken flesh is removed from the container and evenly RUB the peeled chopped fresh garlic and honey bee natural. Chicken flesh connect overlapping skin outward and tightly roll into a roll form, fix. The prepared product is placed in an oven and heat-treated at 350°C for 30-35 minutes. Cooling are in the chamber at a temperature of 6°C, relative humidity of air�ha 90%. These components are used in the ratio, kg per 100 kg of raw meat: salt - 1,00; a mixture of starter bacterial cultures - 0,02; fresh garlic - 2,00; honey bee natural - 1,20; orange juice - 10,00; concentrated whey - 5,00. The finished product has a natural color of cooked chicken meat with a pleasant smell and rich texture.

Example 2. Chicken roll is prepared analogously to example 1, except that heat treatment was carried out at 300°C for 50 minutes, and the components used in the ratio, kg per 100 kg of raw meat: salt - 1,50; a mixture of starter bacterial cultures - 0,02; fresh garlic - 2,50; honey bee natural - 1,30; orange juice - 10,00; concentrated whey - 5,00. The finished product has a natural color of cooked chicken meat with a pleasant smell and rich texture.

The proposed method is characterized by ease of preparation of the roll, because it does not require special preparation and processing of raw materials used.

The offered roll is obtained according to the inventive method extends the range of poultry products with new taste, because whole-muscle products lately are in high consumer demand. In addition, concentrated milk� serum helps to improve the functional and technological properties, in particular tenderness and water-binding ability, and contains large amounts of minerals (magnesium, potassium, calcium, phosphorus, sulfur, sodium) and vitamins A, E, C, b1In2In6In12. Fresh garlic adds a light spicy flavor and aroma of the finished product, it contains volatile and many other useful minerals for the body and vitamins. Honey bee natural biologically active product of complex chemical composition. Basically it consists of fructose and glucose, which are simple legkousvoyaemymi carbohydrates. It is advisable finished product to use for athletes, children over three years and in other specialized nutrition.

1. Method of preparation of heat-treated meat loaf poultry, utilizing as a source of raw carcasses of broiler chickens without bones, handling the flesh of a carcass table salt, minced garlic by distributing them according to the flesh, collapsing in the form of a roll, then the connection is chicken flesh overlapping skin out, packaging roll, a heat treatment in universal camera at temperatures above 400°C for 30-50 min, cooling at 6°C, wherein what stage in the processing of table salt carcasses of broiler chickens simultaneously milling�Thibaut mixture of starter bacterial cultures and incubated for 8 hours then the meat is placed in a deep container, pour orange juice and concentrated whey in a ratio of 2:1, is maintained in this solution for one hour, then evenly RUB the pulp is prepared with a mixture of fresh garlic with honey bee natural, these components are used in the ratio, kg per 100 kg of raw meat:

salt1,00-1,50
the mixture of starter bacterial cultures0,02
fresh garlic2,00-2,50
honey bee natural1,20-1,30
orange juice10,00
concentrated whey5,00

2. A method according to claim 1, characterized in that the starting mixture of bacterial cultures consists of lactic acid bacteria: a strain of Lactobacillus curvatus, a strain of Staphylococcus carnosus, Pediococcus pentosaceus strain, in the ratio 9:7:8.



 

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3 tbl, 3 ex

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