DE1164811B - Process for improving the binding ability of meat products, in particular for the production of a binding sausage stew - Google Patents

Description

Process for improving the binding ability of meat products, in particular for the production of a cohesive sausage meat The butcher is responsible for the production of Meat and sausage products are a very different raw material available, its Suitability for the production of meat and sausage products depends on a number of factors, such as the origin and quality of the live cattle and the quality of the slaughtered Meat that changes continuously from the time of slaughter. Despite this large differences in the nature of the raw material will be made by the producer End product that is as consistent as possible and that corresponds to local consumption habits expected.

For the production of many meat products, especially boiled sausages, must z. B. the meat used to be bindable. The flesh of young animals like young bulls and heifers, has a natural bonding ability while advancing Age this natural binding capacity - with otherwise the same quality of the meat - tends to get lost more or less. In addition, it is natural Meat binding capacity is highest immediately after slaughter and increases very quickly with progressive cooling and rigor mortis.

In many cases, however, the processor is responsible for the production of Meat products, especially boiled sausages, the meat of young animals are not available. Often it is not even possible to have meat products and boiled sausages immediately after To produce slaughter using the so-called "warm process", but rather the meat products and boiled sausages must be made from animal meat using the "cold process" that were slaughtered a long time before and z. B. in the so-called "dead shipment" have reached the meat processing companies. Are particularly unfavorable the conditions of frozen meat slaughtered in the cattle-producing countries and is frozen in order to first apply to meat and sausage products in the industrialized countries to be processed.

If you want certain meat products from such cold meat, in particular Boiled sausage, so it is necessary for the production of such meat products to bring about the necessary binding ability again. To achieve this goal are already many processes and additives that are referred to as cutter aids become known. The simplest aid is table salt, which in addition to his flavoring property also affects the ability of the meat to swell and bind. The use of alkali salts, especially sodium salts, is also particularly important edible acids, for example citric, tartaric, acetic and lactic acids, as Cutter aid to increase the swelling and binding ability of the for production of meat products and here again especially the meat used for boiled sausages. Cutter auxiliaries based on the alkali salts of edible acids exist z. B. either from individual of these alkali salts or mixtures thereof or finally from mixtures with table salt. These salts, including table salt, and their mixtures are simply referred to as "salts" for short.

The use of these salts in the previous form and application method is unsatisfactory because it increases the ability of the meat treated with it to swell and bind only insufficiently affect, and the meat-and-meat produced from such meat Sausage products do not fully meet the high consumer expectations.

It does not matter whether these salts are coarsely crushed or pre-ground Meat before cutting or during the cutting process or partly before and partly were added during the cutter process, their influence on the increase in Swell and bind only slightly. The effect of commercial table salt in the same amount was only slightly exceeded.

After adding the cutter aids available on the market based of the salts mentioned, the sausage meat (the sausage mixture, the sausage filler) was initially dry, firm and tough, although it became softer and coherent after the usual addition of water, but remained without gloss and only slightly cohesive. After adding fat later the sausage meat became more cohesive, but the added fat settled easily; the The sausage meat finally became firmer and lacked the much sought-after shine of its own.

These phenomena were observed regardless of whether the salts were in usual powder form with the pre-ground meat mixed or when cutting into the sausage meat in the cutter bowl, or, after dissolving the Salts in water, in liquid form, were added.

It has surprisingly been found that the disadvantages outlined overcome and a cohesive sausage meat is obtained when the cutter aids like the alkali salts of edible acids, especially lemon. Wine, vinegar and Lactic acid, or mixtures thereof or mixtures of one or more alkali salts of edible acids with table salt or table salt alone in finely powdered form so that at least 60% of the particles of the powdery cutter aid are less than or at most equal to 100 [t. Powdery ones are particularly advantageous Cutter aids according to the invention, in which at least 400/9 smaller or at most are equal to 60 u.

The finer the salts are powdered and at the same time the more uniform the size of the individual particles of the powder mixture, the higher the effectiveness of the new cutter aid on the swelling and binding ability of the sausage meat and thus also the quality of the finished sausage. It is well known that it is useful is powder and powder mixtures that are not consumed immediately after their manufacture to sift through so that the fine does not separate from the coarse during storage. in the In the present case, however, the primary thing is the small particle size.

It suffices z. B. each additions of 0.3 0/0 trisodium citrate or 0.4% of a mixture of 700/0 trisodium citrate and 30% table salt to make a substantial To bring about swelling of the meat substance if both the trisodium citrate as also the table salt according to the invention in finely ground form the fresh meat be added in the cutter. Larger amounts of the salts are more effective, though However, the additional amount has its natural limit where the taste is impaired becomes noticeable.

It seems beneficial if the salts are used at the start of the cutter process be admitted. It has been found to be particularly beneficial when half of the Add the salts to the pre-shredded or otherwise minced meat and add the second half of the salts after standing for 12 hours at the beginning of the cutter process in the Cutter to be sprinkled into the sausage meat.

The addition of the salts in the finely divided form according to the invention has the surprising effect that the sausage meat sets faster without solidifying. It becomes creamy and shiny, and the sausage meat also retains its creaminess and shine even after the fat has been added during the cutter process. A fat heel like him so far with the addition of appropriate cutter aids, but with larger particles was observed when using powders of the particle size according to the invention not to watch.

While the commercially available salt powder when using the meat older cows only slightly cohesive, slightly releasing meat juice and Meat protein, fat and water result in insufficiently binding sausage meat when using the finely powdered salts according to the invention, plump sausages of homogeneous mass and delicate bite, which are smooth and light in section, shiny in the cut surface and are juicy and do not give off any meat juice. Through the Use of finely powdered salts - grain size as uniform as possible the safety of the manufacture of meat products in general and the Boiled sausage production in particular has been considerably improved and faulty products avoided.

Example 1 (beef sausages) 38 kg of beef, as grown, become Chopped up in the cutter as usual. After first the meat dry a few rounds has run, the foreign water is slowly crushed in the local amount. After about two thirds of the amount of water has been consumed, 0.3 is added 1 / o trisodium citrate with 2 H20 (0.3% based on the amount of meat and fat), namely in fine powder form, 83% being smaller than 44u, 95% smaller are than 60 u, 98% are less than 100 u.

At the same time, the usual amount of spices and the rest of the Cutted under water. After finishing this lean meat cutter process, one gives 12 kg of finely turned beef fat softly and cuttings everything to the desired level Fineness.

This sausage mass is stuffed into intestines and smoked in the usual way and brewed.

Example 2 (meat sausage, southern German style) From this 17 kg of beef, as grown, 17 kg pork, mixed and 16 kg tough pork fat existing sausage mass is first the beef and pork one after the other minced in the wolf (fine slice) and then put into the cutter and made a few rounds run dry. After sprinkling in the spice and adding 0.4%, (based on the amount of meat and fat) of a mixture consisting of 662 /, trisodium citrate with 2H20 and 331% table salt in fine powder form, 83% being smaller than 44 #t, 95% are smaller than 60u, 98% are smaller than 100u, the mass will be with the local amount of ice, ice snow or cold water. Then the Add the fat left through the thin slice of the wolf, and all of it The mass is then cut to the desired fineness. The ready-to-fill sausage meat is now stuffed into local intestines, smoked in hot smoke and then like usual brewed.

Example 3 (Wiener sausages) From a sausage mass consisting of 25 kg of fat-free beef, 10 kg of lean pork and 15 kg of tough pork fat (Baking, neck fat or rind fat) the beef and pork will be good Tendon, with nitrite curing salt and 0.15% (based on the 25 kg of lean meat) of one Mixture consisting of 70% trisodium citrate with 2H20, 20% sodium tartrate and 10% table salt, in fine powder form, 83% being less than 44 [., 95% are smaller than 60 #t, 98.1 / o are smaller than 100 #t, pre-salted, through the shot disc left and left to stand in the refrigerator for 25 hours.

Then, on the day of processing, the pre-shredded meats are passed through the fine slice of the mincer again and firstly minced dry for a few rounds in the cutter. Then the entire spice and a further 0.15% (based on the 25 kg of lean meat) of the above-mentioned additive is sprinkled in the same fine grinding and the whole thing is cut with the local amount of ice, ice snow or cold water.

Then sprinkle another 0; 3 0/0 (based on the 15 kg amount of fat) the mixture described in more detail above on the mass, add the pork fat and cuts the whole thing to the desired consistency. The sausage meat finished in this way is stuffed in strings and smoked and scalded as usual.

Claims (6)

Claims: 1. Process for improving the binding capacity of meat products, especially for the production of a cohesive sausage meat, under Addition of cutter aids in powder form based on individual alkali salts of edible acids, especially citric, tartaric, acetic and lactic acid, or mixtures thereof or mixtures of one or more alkali salts or edible acids with table salt or table salt alone, characterized in that powder mixtures are used whose particles are at least 60% less than or at most equal to 100 #t and 40% less than or at most equal to 60 u. 2. The method according to claim 1, characterized characterized in that a powder or powder mixture is used, its Particles are at least 60 to 80% the same size. 3. The method according to claims 1 and 2, characterized in that a sifted powder is used, its particle size by no more than 101 / o upwards or downwards from the mean Particle size differs. 4. Process according to Claims 1 to 3, characterized in that that worked with a powdery trisodium citrate - 2 H20 of the following particle size becomes: 83% of the particles smaller than 44 [t, 95% of the particles smaller than 60 @, 98% of the Particles smaller than 100 w. 5. Process according to Claims 1 to 3, characterized in that that with a mixture of 2 parts of trisodium citrate - 2 H20 and 1 part of table salt the following particle size is used: 83% of the particles smaller than 44 w, 95 % of the particles smaller than 60 [t, 98% of the particles smaller than 100 6. Procedure according to claims 1 to 3, characterized in that with a mixture of 7 parts Trisodium Citrate - 2 H20, 2 parts of sodium tartrate and 1 part of table salt below Particle size is worked: 83% of the particles smaller than 44 w, 95% of the particles smaller than 60 [., 98% of the particles smaller than 100