DE3107576A1 - Freeze-dried meat - Google Patents

Abstract

The invention relates to freeze-dried meat which is obtained by pure muscle meat being first salted, minced and then shock-frozen, the measures mentioned being taken under the condition that they proceed in the course of a period of at most three hours after slaughter of the animal, furthermore the slaughter product is cooled to temperatures of -40 to -60 DEG C and at this temperature is ground to a particle size of 3 to 5 mm, the ground product is then subjected to a freeze-drying and finally the freeze-dried product is ground at temperatures of -100 to -40 DEG C to a particle size of at most 500 mu .

Description

Freeze-dried meat

The invention relates to freeze-dried meat.

It is already known to make freeze-dried meat from slaughter-warm To make meat. About the water-binding and rehydration capacity of the freeze-dried To maintain meat, it is still according to R. Hamm, Kolloidchemie des Meat, page 189, it is advantageous to keep the meat warm before freezing to salt.

The object of the invention was to present a meat product that As an addition to raw sausage meat, the maturing time of these products is reduced and through it Use of protein losses (Beffe losses) during the ripening process can be avoided.

The invention is freeze-dried meat, which thereby is characterized in that it is obtained through the following process steps: a) Processing the slaughtered meat into sheer muscle meat with a fat content of a maximum of 10% by weight, based on the wet product, b) salts of the meat in amounts of 2 to 3% by weight, based on the wet product, c) mincing the meat, d) freezing the chocolate of the minced meat, where e) the proviso is met that the measures a) to d) within a maximum period of 3 hours after killing the animal take place, f) Freezing to temperatures of - 40 to - 60 OC and grinding the appropriately frozen slaughtered meat to a grain size of 3 to 5 mm, g) freeze-drying the material at temperatures from -60 ° C. to 0 + 40 ° C., and h) grinding the freeze-dried material Product at temperatures 0 0 from -100 C to -40 C to a grain size of at most -500.

The usual types of meat for consumption can be used. Beef is preferred. Other examples are pork and sheep meat.

The fat content of the muscle meat is preferably a maximum of 7 % By weight, based on the wet product.

It is further preferred to shock freeze the meat product according to measure d) directly to a temperature in the mass 0 of about - 25 ° C to cool off.

The measure according to a) of the claim relates to the processing of the Slaughtered according to the well-known methods of industrial meat cutting. Of the The term processing (standardizing) therefore includes the release of muscle meat, Separation of excess fat and tendons, sorting according to the collagen content of the section material, etc.

The fat content of a maximum of 10% by weight, based on the wet product, results both for reasons of the desired quality and for procedural reasons Reasons, in particular, to avoid smear effects in the following grinding processes. The fat content is typically 3 to 4% by weight, depending on the desired quality or 6 to 7% by weight, in each case based on the wet product.

The collagen content of the meat is usually 1 to 5 Ges., preferably by 1.5% by weight, based in each case on the wet product.

The salting takes place in amounts of 2 to 3 Ges0%, preferably in amounts of about 2.5% by weight, based in each case on the wet product. The known, also the types of salt with the main component that have already been used in the food sector Sodium chloride, including nitrite curing salt, can be used. Appropriately salting takes place in mixers customary for such purposes. It is on it ensure that emulsification processes are avoided. The mixing time is expediently 3 to 5 minutes.

The comminution according to c) of the claim is best done by grinding, a particle size of 3 to 5 by appropriate selection of the perforated disk mm should be reached.

The mixed material is then expediently formed into structures such as cubes, Blocks, spheres, cylinders and the like are shaped, usually one size from 10 to 30 mm.

The shaped product then passes through a shock freezing device, for example a liquid nitrogen tunnel where there is a temperature in the bulk of - 10 to - 15 OC, preferably around - 12 Cs.

The measures described so far (a) to d)) must be subject to the proviso be taken that from the time of killing the animal from which the processed Meat is taken until the meat reaches a temperature of -10 to -15 C a period of 3 hours is not exceeded. Although this period of time, in particular for beef, this period should generally be as short as possible being held. This above-mentioned period is determined by the progress of the slaughtered goods the biochemical degradation processes that take place determines the meat quality, in particular affect the ability of the meat to retain water.

After the meat product has reached a temperature of -10 to -15 OC in has reached the mass, it is mostly given up to a cooling device in which a further cooling to about - 25 OC takes place.

At this temperature the meat can be stored for several months, so that the further processing to the product according to the invention is not under current Time pressure must take place.

Measure f) essentially concerns the preparation of the frozen, Any shaped meat for freeze-drying. For this purpose, the possibly shaped Meat product cooled to temperatures of - 40 to - 60 OC and to a grain size grind from 3 to 5 mm.

The freeze-drying according to measure f) takes place in such a way that the refrigerated meat product is subjected to a high vacuum treatment. This high-acuity treatment starts at a meat temperature of - 60 OC in the mass and becomes below gradually increasing the temperature up to + 40 C in the mass continued.

The residual water content of the dried meat should eventually less than 3% by weight, preferably by about 1% by weight, based on the dry product.

Finally, the freeze-dried product is reduced to a particle size grind of a maximum of 500 Cr. This operation is carried out, for example, in a pin mill at low temperatures, with the meat expediently through Spray with liquid nitrogen at a temperature of around - 100 C in the Mass cooled and so the mill is given up. Heated during the grinding process the meat product, taking care that a temperature of - 40 OC in the mass is not exceeded. The grinding continues, until a particle size of at most 500 µ is present. Mostly the invention Freeze-dried meat, its production with the grinding process described above is practically complete, a mean particle size of 300 to 400 cm.

The product according to the invention can be used in any, even previously for Freeze-dried meat can be prepared in a known manner.

Vacuum packaging is advantageous.

The freeze-dried product characterized according to the process steps described Meat can be used for any use after adding the appropriate amount of water as it is known for minced meat. It owns itself under sensory Practically warm meat quality.

However, the meat product according to the invention is particularly useful as an additive intended for raw sausage products. For this purpose it is used in amounts of 4% by weight to 10% by weight, based on the prepared sausage mixture, added.

By adding the freeze-dried meat according to the invention to the Raw sausage meat is due to the raw sausage production in the first phase of maturation stabilized by the lower water content, the total ripening time is shortened, furthermore Loss of meat's own juice during defrosting or drying is prevented, thus making myoglobin protein and vitamins of the meat are preserved.

Furthermore, savings are made due to the approx. 8% reduction in volume achieved on intestines and clips.

Further advantages of using the meat product according to the invention result from production engineering and food hygiene aspects. Finally, it should be noted that in the production of the freeze-dried meat according to the invention for auxiliaries which have such quality properties of the meat, such as the ability to bind water or the pH value, is dispensed with can be.

The invention will now be explained by means of examples and comparative examples explained in more detail: Example 1 The following recipe was used for a Cervelatwurst: 3.7 kg freeze-dried according to the invention Beef with a residual water content of 1% by weight 16 kg of milked beef with a fat content of 5% by weight 55 kg of lapped pork with a fat content of 10 Ges.% 35 kg of bacon 5 kg of spices (salt, pepper, etc.) The first was mentioned Pre-cut amount of bacon a few turns in the cutter. Thereafter, the inventive Freeze-dried meat spread on the bacon. Furthermore, the above mentioned Amounts of beef, pork, spices as well as starter cultures in the mentioned Order added. The entire mass was chopped as fine as dust and finally Filled in natural casings (fat end) of 90 mm caliber.

The sausages were then placed in the climatic chamber for 7 days, initially at a relative humidity of 94 X and a temperature of 23 to 24 OC matured. After 7 days, the humidity in the climatic chamber was still 80 % and the temperature still 20 OC.

After a further 2 days of subsequent ripening in the hang-up room, the raw sausage was ready to ship.

The total ripening time was therefore 9 days. It became a cervelatwurst Obtained with a water content of 38% by weight.

Comparative Example 1 A batch of 30 kg of milked beef with a fat content of 5% by weight 55 kg of matured pork with a fat content of 1C wt.% 35 kg of bacon and 5 kg of spices (salt, pepper, etc.) was as described in Example 1, chopped as fine as dust and filled into intestines.

The change compared to the procedure according to Example 1 concerned only the replacement of 3.7 kg freeze-dried meat according to the invention through another 14 kg of beef harvested.

After 7 days of maturing in the climatic chamber under the conditions according to the example The conditions described i were followed by a further 6 days of post-ripening in the hang-up room needed until the sausage was ready for dispatch.

A cervelat sausage with a water content of 38% by weight was obtained.

The maturation time compared to the approach according to the invention was around 4 days extended.

Example 2 l 16 kg of frozen beef and 55 kg of frozen beef Pork, already portioned, of the quality described in Example 1 were sprinkled with 2 kg of freeze-dried beef according to the invention and thawed and matured with occasional mixing.

The process was completed after 3 days. There was no exit meat juice it.

The mixture was according to the invention with the addition of only 1.7 kg Freeze-dried meat analogous to Example 1 processed further.

The maturing times given in Example 1 resulted.

Claims (2)

Claims 1. Freeze-dried meat, d a d u r c h g e k e n n -z e i c h n e t that it was obtained by the following process steps is: a) processing the slaughtered meat into sheer muscle meat with a fat content of a maximum of 10% by weight, based on the wet product, b) salting the meat in quantities from 2 to 3% by weight, based on the wet product, c) chopping the meat, d) shock freezing of the minced meat, where e) fulfills the condition that the measures a) to d) within a maximum period of 3 hours after killing the animal take place, f) freezing to temperatures of - 40 to - 60 OC and grinding the accordingly frozen slaughtered goods to a grain size of 3 to 5 mm, g) freeze-drying of the goods Temperatures from - 60 OC to + 40 OC and h) grinding the freeze-dried product at temperatures of - 100 ° C. to - 40 ° C. to a grain size of at most 500 cm. 2. Use of the freeze-dried meat according to claim 1 as Additive for sausages.