DE102005012436A1 - Process to prepare meat dish for human consumption by selection of cadaver sections and temporary vacuum storage prior to mincing and preparation - Google Patents

Abstract

In a process to convert meat into a sliced and minced meat formed product, the meat is first allowed to hang in a vacuum from which it is subsequently withdrawn in batches. The parts of each batch are chosen from specific parts of the cadaver. The meat is then chopped and sub-divided into coarse particles and fine particles, and mixed with herbs in a tumbler. The resulting mixture is then chilled and formed into a meat product. The meat hangs for from 3-4 weeks. The coarse particles are 6-6 cm long and 1.5-2.5 cm wide. The fine particles are about 3 mm in diameter. The ratio of coarse particles to fine particles is about 95: 5. The tumbling process lasts 1-3 hr at 12-20 and is continual or intermittent. The herbs are added in a concentrated solution with water and starch. The chilling temperature is about -2C. The meat product is subsequently prepared for consumption by e.g. marinating, frying. An independent claim is also included for a suitable meat product.

Description

The The present invention relates to a process for producing a assembled meat product cut and partly meated meat, and a meat product, which can be produced by such a method.

Compound Meat products are made from pre-shredded pieces of meat to mechanical Pretreatment to release muscle protein on the surfaces below Simultaneous loosening of the structure (e.g., rumbling or tumbling) also prepared using common salt or nitrite pickling salt. you will be to a larger unit (Piece goods) together; they retain their new shape through heat or freezing treatment.

to Production of assembled meat products The raw material is prepared in a variety of ways. This can be made from uncut or pre-shredded pieces of meat, the following mixed with or without marinade / brine addition or tumbled and then according to the shape behavior with appropriate media be cooled to the mold temperature. For the Forming machines of different construction and principles used. This ranges from filling machines with appropriate intentions via extruder to the molding machines, depending on the manufacturer with a variety of filling techniques work. The molded product is then on different Way further processed, e.g. breaded, cooked, fried, chilled or frozen.

About the Production of assembled Meat products there are a variety of publications.

For example, is from the DE 35 37 713 (Disclosure Date: April 24, 1986) to produce a meat product by first cutting the meat stock with minimal crushing or comminution of the meat, then mixing a binder with the meat and then forming the mixture into a desired shape.

DE 26 40 171 describes a method for treating meat wherein the meat source material is introduced into a drum to form a fibrous, sticky surface and the drum is rotated about a horizontal axis so that ultimately the surface of the meat pieces contained in the drum is processed to be muscle protein is exposed. As a result, the clinging together of the pieces of meat to promote the formation of a piece of meat to be promoted.

The German Offenlegungsschrift 2 342 621 describes a solution for the Problem to produce meat substitutes that have the same taste, the same structure and the same appearance as the meat used in the product itself exhibit. Such a method for texturing meat or Meat mixtures is characterized in that on the surface of a Series of incisions made to the treated good give the same appearance as the original meat product.

In US Pat. No. WO09 / 937160 of Jul. 29, 1999 discloses a method for the preparation of a meat product described which defined muscle strands of the pig is made. In the described method the starting material is freed of attached tendons and fat, a seasoning injected and the muscle strands tumbled. The pretreatment is intended to produce a product as if grown.

however is still the method known in the art own, that the meat products produced by them in qualitative Respects do not meet the requirements of the original high-quality muscle piece. But this is primarily the consumer acceptance of the meat product dependent. It is therefore a particular object of the present invention that in previously known joined together Meat texture to improve meat products, d. H. to the texture of the original To adapt meat raw materials before shredding. It It is a further object of the present invention to provide a stable meat product to provide with the above properties.

These Problems are solved by the subject matter of the independent claims. preferred embodiments emerge from the dependent claims.

By the inventive method it is now possible Meat products with a much improved meat texture to obtain shredded raw material, the meat texture of the meat product essentially corresponds to that of the muscle piece from which the Raw material comes from.

The inventive method combines the already known in the prior art approaches with other elements and thus results in meat products with an excellent Meat texture and stability. It has been found to be particularly advantageous according to the invention that the meat raw material is subjected to a maturation process under vacuum before the actual crushing process and then the meat raw material is comminuted into two different size fractions, ie a coarse and a fine fraction. The fines are used to help restructure the muscle structure by enveloping the individual pieces of meat with this fines and resulting in good binding of the pieces of meat without any popping.

at the development of the method according to the invention was about to get a meat texture from shredded raw material that that of a muscle piece as grown, but with adjustable parameters such as Fat content or marbling. The use of the raw material should being qualitatively below the level of a high quality muscle piece, being the meat texture of this higher-quality muscle piece through the new process should be achieved. The raw material / meat mixture produced in this way can for many used known processing options become.

at the conventional one Meat processing methods of the prior art become this Meat texture not reached. The meat is revised due to the preparation, the meat texture is not tender and the cut is often "fry."

According to the present Invention, a meat product is made from different pieces of muscle, that in texture and taste e.g. a steak corresponds, the Delicacy equivalent or even more delicate than that of a piece a piece of muscle how grown. Special feature is the exact composition of the "steak" meat product in terms of fat content and water content.

• a) Reifen des Fleischausgangsmaterials unter Vakuum.
• b) Chargenweise Bereitstellung des Fleischausgangsmaterials, welches aus spezifizierten Teilstücken besteht,
• c) Zerkleinern des Ausgangsmaterials mit einem Grob- und einem Feinanteil,
• d) Vermischen der Fleischanteile mit einer Würzzusammensetzung und Tumbeln der Mischung,
• e) Abkühlen der Mischung auf Formtemperatur, und
• f) Formen der Mischung zu einem Fleischprodukt.

The present invention relates in particular to the following aspects and embodiments: According to a first aspect, the present invention relates to a method for producing a meat product comprising the following steps:

• a) Maturing the meat stock under vacuum.
• b) Batch delivery of the meat source material consisting of specified cuts,
• c) crushing the starting material with a coarse and a fine fraction,
• d) mixing the meat portions with a seasoning composition and tumbling the mixture,
• e) cooling the mixture to mold temperature, and
• f) forming the mixture into a meat product.

"Meat" is in context all parts of slaughtered or killed warm-blooded animals, the pleasure of People are destined. In the commercial production of meat products is under "meat" in particular skeletal muscle with adherent or embedded fat and connective tissue understood.

For the production The various meat products generally become meat used with different connective tissue and fatty tissue parts. For products, in individual cases from connective or fat tissue poorer meat be prepared as desired may be with tendinous or fatty tissue meat, connective tissue or fatty tissue to be compensated.

Next Race, husbandry, age and rearing also decide the treatment, who experiences the flesh over whose Quality. Beef must preferably be hung or matured in a vacuum, so that it is tender and juicy after cooking.

It has long been known to prepare raw meat before preparing Maturing process too undergo. Pre-prepared meat becomes extra during the preparation tender. For example, Veal should be two weeks, beef, lamb and Wild for about three weeks, pre-mature for about a week. Preferably Matures the meat in vacuum and at low temperatures (but above the Freezing point).

insofar comprises according to a preferred embodiment the ripening step in b) a period of 1-4 weeks, and more preferably 3-4 weeks, insofar as beef is concerned.

Of the Coarse fraction of the meat mixture produced in c) preferably has a length from 5-10 cm, preferably 6-8 cm and a width of 1-3 cm, preferably about 1.5-2.5 cm up. Here, the meat for the fine fraction is preferably gewolft, the coarse fraction cut by means of a slicer.

On the other hand indicates the fines of the meat mixture provided in c) a diameter of preferably about 2-4 mm, preferably about 3 mm, on.

Of particular importance is the ratio of coarse to fine fraction. This ensures that the fine fraction fulfills the function attributed to it, namely to support the restructuring of the muscle structure, in that the individual pieces of meat are enveloped by this fine fraction and result in good binding of the pieces of meat without any popping. The ratio of coarse to fine fraction is preferably between 97: 3 and 90:10 parts by weight. Particularly preferred the ratio of coarse to fine fraction about 95: 5.

According to one preferred embodiment the present invention, a method in which the tumbling in Step d) over a period of 0.5-5 h, preferably 1-3 h takes place.

At the Tumbles become the connective tissue tubing of the muscle fibers as well the protein structures loosened up within the fibers. The muscle fibers can swell more and it can be more protein for meat cohesion and for the water binding be activated. Furthermore, the tumbling increases the tenderness and causes a better and faster distribution e.g. the seasoning composition.

Of further care should always be taken that the tumbler is cooled or in the cold store located. Optimal is a Tumbeltemperatur between 2 ° C-3 ° C. Further Advantages brings a tumble under vacuum. Become a stronger protein solution the yield and the disk cohesion improved.

at The Tumbelzeiten there are different ways. For one thing the meat mixture will be tumbled continuously. Also recommended is an interval tumble program (e.g., 8 min run time and 22 min. Break with a total running time of 15 h). The Tumbelzeit or the Rest periods depend, among other things, on the diameter of the tumbler, from the speed, from the harassment, from the surface u.v.a. in principle the procedure recommended by the manufacturer should be used.

It is preferred according to the invention, that the tumbling is done at a speed of 12-20 rpm.

The in the process according to the invention used spice brine preferably comprises water, starch and spices. in principle The use of any kind of brine is possible once these are in water soluble and / or suspendible ingredients.

The Thus, composition usually includes seasoning Additions, Flavors, colors, etc. as they usually are be used in marinades. For example, as additives natural Pepper extract, natural Butter flavor, nature identical flavorings Spices (paprika, celery, black Pepper); Salt; spice extracts (Rosemary extract), natural Flavors into consideration. Furthermore you can Emulsifiers and antioxidants are used.

at the strength used are according to the invention particularly preferably corn starch, rice starch and / or potato starch, either in native or modified form.

The cooling down in step e) is preferably carried out to a temperature of -1 to -3 ° C, preferably about -2 ° C.

The Meat product obtained in step f) is preferably marinated, Breading, cooking, frying, cooling or freezing processed.

According to one second aspect, the present invention relates to a meat product, which can be produced by the aforementioned method.

Based of the following embodiment is intended the manufacturing method of the invention will be illustrated. It is intended to set out only one way to carry out the process and of course the invention is not in this way limited.

• 1. Fleischzerkleinerung 95 % des eingesetzten vakuumgereiften Fleisches werden mit einem Holac Slicer VA 125 N in 7 cm lange und 2 cm breite Streifen geschnitten. 5 % des eingesetzten Fleisches (Frischfleisch) werden mit einem Fleischwolf (Seydelmann) auf 3 mm verwolft. Dieser Feinanteil soll später bei der Restrukturierung der Muskelstruktur helfen, in dem die einzelnen Fleischstücke von diesem Feinanteil umhüllt werden und zu einer guten Bindung der Fleischstücke ohne Porung führen.
• 2. Tumbeln Um den für eine gute Fleischbindung erforderlichen Eiweißaufschluss zu erlangen, als aber auch die Zartheit des Fleisches zu verbessern, wird das zerkleinerte Fleisch unter Zugabe von Gewürzlake 2 Stunden unter Vakuum bei niedriger Drehzahl getumbelt. Die Gewürzlake besteht aus Wasser, geringer Menge an nativer Kartoffelstärke und Gewürzen. Beim eingesetzten Tumbler handelt es sich um einen „ScanMidi TR/TRC6.
• 2. Kühlen Die vorbereitete Fleischmischung wird nach dem Tumbelprozess in einem Vakuummischer durch Injektion von Stickstoff auf die erforderliche Formtemperatur von –2°C gebracht.
• 3. Formen Nach dem die Fleischmischung auf Formtemperatur gebracht wurde, wird diese auf einer Formax F 26 ausgeformt. Um die gewünschte Fleischtextur bei der Formung nicht zu zerstören, wird durch eine spezielle Kombination der Füllplatte und Lüfterplatte eine schonende Formung sichergestellt.
• 4. Weiterverarbeitung Die ausgeformten Rohlinge/Patties können über verschiedene Kombinationen wie Garen und/oder Panieren weiter verarbeitet werden.

The present method combines in a special way the already known meat processing facilities.

• 1. Meat Crushing 95% of the vacuum-cured meat used is cut into 7 cm long and 2 cm wide strips with a Holac Slicer VA 125 N. 5% of the meat used (fresh meat) is rolled with a meat grinder (Seydelmann) to 3 mm. This fines will help later in the restructuring of the muscle structure, in which the individual pieces of meat are covered by this fine fraction and lead to a good binding of the pieces of meat without pore.
• 2. Tumbling In order to obtain the protein digestion necessary for a good meat binding, as well as to improve the tenderness of the meat, the minced meat with the addition of spice broth is tumbled for 2 hours under vacuum at low speed. The spice mixture consists of water, a small amount of native potato starch and spices. The tumbler used is a "ScanMidi TR / TRC6.
• 2. Cooling After the tumbling process, the prepared meat mixture is brought to the required forming temperature of -2 ° C in a vacuum mixer by injecting nitrogen.
• 3. Forms After the meat mixture has been brought to the forming temperature, it is molded on a Formax F 26. In order not to destroy the desired texture of meat during the molding, is through a special combination of the filler plate and fan plate ensures a gentle shaping.
• 4. Further processing The shaped blanks / patties can be further processed by various combinations such as cooking and / or breading.

The Meat material has a soft, elastic immediately after tumbling Consistency.

Claims (14)

Method for producing a meat product, which includes the following steps: a) Tires of the meat source material under vacuum. b) Batch delivery of meat feed, which consists of specified parts, c) crushing the starting material into a coarse and a fine fraction, d) Mixing the meat with a seasoning composition and tumbling the mixture; e) cooling the mixture to mold temperature; and f) Forming the mixture to a meat product. The method of claim 1, wherein the tire in step b) a period of 3-4 Weeks includes. Method according to claim 1 or 2, wherein the coarse fraction the meat mixture produced in c) has a length of 5-10 cm, preferably 6-8 cm and a Width of 1-3 cm, preferably about 1.5-2.5 cm having. The method of claim 1-3, wherein the fines of the in c) provided meat mixture has a diameter of approx. 2-4 mm, preferably about 3 mm. A method according to claim 3 or 4, wherein the ratio of Coarse fraction to fine fraction between 97: 3 and 90:10. The method of claim 5, wherein the ratio of Coarse to fine fraction about 95: 5. Method according to one or more of the preceding Claims, wherein the tumbling in step d) over a period of 0.5-5 h, preferably 1-3 h takes place. The method of claim 7, wherein the tumbling is continuous or at intervals. The method of claim 8, wherein tumbling at a speed of 12-20 Rpm. Method according to one or more of the preceding Claims, with the spice liquor water, Strength and spices includes. The method of claim 10, wherein the starch is corn starch, rice starch, potato starch and / or any Type includes either native or modified starch. Method according to one or more of the preceding Claims, where cooling in step e) to a temperature of -1 to -3 ° C, preferably about -2 ° C. Method according to one or more of the preceding Claims, wherein the meat product obtained in f) is prepared by marinating, breading, Cooking, frying, cooling or freezing can be further processed. Meat product, which after one or more of claims 1-13 can be produced is.