CS264738B1 - A way of producing poultry mosaic brawn - Google Patents

Abstract

The solution concerns a two-stage technological process for the production of poultry stuffing and a method of its heat treatment. The essence of the solution is an insert assembled from some of the components according to the recipe, which, after heat treatment at a temperature of 72 to 75 °C for 8 to 10 minutes and cut into pieces with edges of 0.8 to 2 cm, is mixed with boiled and ground pork with broth and the complete mixture is heat treated according to a known procedure.

Description

The present invention relates to a method for producing a poultry mosaic which solves the two-stage processing of components according to the recipe.

To date, poultry headstocks are produced on a one-component basis, i.e. all components are mixed together and heat treated in the packages. The essence of the most common technological process is that the pre-cooked mash content of the beverage together with the other components of the recipe filled into cooking and consumer containers is cooked for the first 10 to 15 minutes at 85 ° C and for the next 50 to 60 minutes at 70 to 75 ° C. , so that a temperature of 70 ° C for at least 10 minutes is maintained at the depth of the product. After cooking, the brawn is allowed to cool and is formed into the desired shape at the time of cooling.

The major disadvantage of the poultry head production described above is that during the first separate cooking of the meat components, there are high yield losses and 30 to 50% heat losses, depending on the meat raw material used.

The aforementioned drawbacks are overcome by the method of making poultry mosaic according to the invention, which consists in preparing a homogenized liner from the specified components according to the recipe, which, after heat treatment at 72 to 75 ° C for 8 to 10 minutes and cut into cats 0.8 to 2 cm is mixed with boiled and ground broth pork goats, the complete mixture being heat treated according to a known method.

The advantage of the new method of poultry mosaic production is the highest increased yield of used components by up to 19%, which results from the overall technological process, especially by using raw meat semi-finished products in the technological process. The technology itself also makes it possible to increase production per worker by more than 100% while reducing labor and hygiene in the workplace. Last but not least, the improved taste and aromatic properties of the finished product and lower energy costs compared to the previous mode of production.

EXAMPLE

The recipe for 100 kg of heat treated product contains:

raw poultry meat paste 59.05 glacial water pulp 1.50 pork cutlet raw 9.30 potato starch 1.00 black pepper 0.50 · fresh garlic 0.50 sol kitchen 2.10 marjoram scrubbed 0.05 pork skins cooked 22 00 pork skin broth 17,00 of which the insert contains:

raw poultry paste 59,05 glacial pulp 1,50 pork cutlet 9,30 potato starch 1,00 pepper seasoning 0,15 garlic fresh 0,15 sol cooking 1,20 marjoram scrubbed 0,02

The recipe composition, homogenized into high-speed cookers, is cooked at 72 ° C for 9 minutes after filling into 12 cm food polyethylene cooking containers, and after being cooled and stripped, it is cut into 1.5 cm feline cats. In this process, the liner is mixed with ground cooked pork skins and other components according to the recipe and, after filling into consumer packages, is cooked at 80 ° C until the core temperature _f reaches 68 ° C for at least 10 minutes.

Example 2

The liner of the recipe, homogenized into fast-blowers, is cooked at 74 ° C for 10 minutes after filling into a 16 cm diameter polyethylene cooking container, and after cooling and stripping the container is split into 1.8 cm feline cats. The liner treated in this way is mixed with the truncated pork goats and other components according to the recipe and, after filling into the cooking and consumer packaging, is cooked until the core temperature reaches 68 ° C for at least 10 minutes.

Claims (1)

The components according to the recipe and after being filled into consumer packages are cooked at 80 ° C for a period of time at which the core temperature reaches 68 ° C for at least 10 minutes. EXAMPLE 2 A formulation formulation compound homogenized in a 16-cm-high food-grade polyethylene cooker is boiled at 74 ° C for 10 minutes while being sliced into 1.8 liters after cooling and stripping. cm. In this way, the liner is mixed with the rolled pork goats and the other ingredients according to the recipe, and after filling into the cooking and consumer packaging, the food is cooked when the core temperature reaches 68 ° C for at least 10 minutes. SUBJECT OF THE INVENTION A method for producing poultry mosaic brawn, which is comprised of dehydrated poultry meat, ice crumb or water of pork broth, potato starch, boiled pork goat with broth and spice mixture, characterized in that a homogenized liner is prepared from the specified components to be heat treated at 72 to 75 ° C for 8 to 10 minutes, cut into cats between 0.8 and 2 cm in length and mixed with boiled and ground pork broths, followed by complete heat treatment.