FI114964B - Method and apparatus for making a cold smoked meat product and a cold smoked meat product - Google Patents

Description

114964

Method and apparatus for making a cold smoked meat product and a cold smoked meat product

The present invention relates to a process for preparing a cold smoked meat product, wherein the meat raw material is prepared by removing tubular, superficial fat, tendons and membranes, salting by adding salt and additives to the meat raw material, cold storing at a reduced temperature and maturing in a maturing oven. The invention also relates to apparatus for use in the method and to a meat product prepared by the method.

The traditional method of cooking reindeer anatomically, naturally shaped cold smoked roasts, is salting and maturing the whole, leaving the roast muscles intact throughout the maturing process. Keeping the muscles intact is important for example. because consumers perceive such a product as a so-called. a genuine roast, a product made from genuine whole roast. The slices cut from the real roast clearly show the different muscles of the roast in large pieces.

15 Before the actual maturing process, the roasts are first salted. The so-called salting is used for salting. saline, which is a salt-saturated solution containing salt and various additives. In the case of genuine roasts, the use of a saline in the form of a solution is essential to allow the salt and additives to penetrate the middle of the roast as well. Salting is generally carried out using a multi-needle salting machine. In the actual maturation process, the pH of the meat product is first lowered to the desired level during the fermentation process, after which the meat is smoked and dried. It takes 7-12 days to cure and:: ': the curing process takes 25-30 days. After maturing, the frying pan is removed from the frying pan, packed in a shrink bag and placed in a cold store for at least 30 days. Cold: ·. ·, During storage, the roasts solidify and the various muscles "" glue "to one another.

^ 25 After cold storage, the roast is sliced and packed in individual packages for delivery to sales outlets. The whole production process from fresh reindeer roast to ready sliced and packaged product takes 10-12 weeks.

There is a traditional method of preparing anatomical cold smoked roasts. '(several drawbacks. The process of making an anatomical roast is very long. During the drying process, during maturation,;', the natural moisture * *; · 'in the frying muscles is reduced by evaporation to a value of 0.85-0. , 86. Aw-; '·. I describes the amount of free water in the product. Since salting the roast is done with brine, it is also necessary to evaporate the excess water added during salting during drying. In addition, during drying, it is important that the moisture is evenly distributed over all parts of the roast to prevent mold from forming on the surface of the product, but there are always incisions in the anatomical roast as well as natural cavities that easily form mold.

A large amount of losses are caused by slicing the roast beef because the reindeer's ai-5 roast is irregular in shape and small in size. The average roast weighs 1.8 kg and is approximately 200-250 mm long. The roast is thicker at the center and thinner at the end of the roast. The roasts are sliced with a slicing machine that grabs the roast with the spikes on the side of the kick. Slicing starts at the end of the roasting pan and stops automatically when the slicing blade is about 3 ^ 1 10 mm from the gripping tines. The remaining piece of the roast, damaged by the spikes, remains the heel piece, which is sold at a discounted price of 2 lbs. Kan-Tapala accounts for about 9.5% of the product on average. Due to the small cross-sectional size of the toaster, the first slices are too small to be marketed as Class 1 slices. In addition, some slices are torn during slicing. These second-class slices account for about 7-8% of the weight of the roast, and they also have to be sold at a reduced price.

There are also problems with the packaging and making of slices of real roast. The finished slices of real roast are packed in vacuum packs, where they are well-preserved for at least 120 days. However, due to the long shelf life, the slices often adhere to each other in the package, whereby some of the slices are broken when they are served. Customers complain to the manufacturer on a regular basis, which hampers sales.

. ··. Cold smoke products from minced meat are also available on the market. These products are made by grinding meat raw material eg in a meat grinder about V! t 25 15-20 mm particle size. The meat is then salted, injected into the fibrous intestine with a filling device and matured in a cold smoke oven inside the shell. The finished cold smoke product is sliced and packaged in a vacuum packaging for marketing; · For. Such a sliced product is round in shape, so it clearly differs in appearance from the actual roast. Due to the sausage-like appearance of the product, the customer ; '; Of course, they are not prepared to pay the same price for a product. · · ·. traditional traditional roast product.

It is an object of the invention to provide an improved method and apparatus for producing a cold-smoked meat product which can significantly reduce the disadvantages of prior art meat products and their preparation.

3, 114964

The objects of the invention are achieved by a method and apparatus characterized in what is disclosed in the independent claims. Certain preferred embodiments of the invention are set forth in the dependent claims.

In the method of manufacturing a cold-smoked meat product according to the invention, the meat-5 raw material is first prepared by removing tubular, surface fat, tendons and thick films. Salt and other conventional additives used in the food industry are then added to the meat raw material. The basic idea of the invention is that, after salting, the meat raw material is compressed into a ripening shell in a separate tubular ripening mold made specifically for this purpose. The maturation molds filled with meat raw material are preferably taken to the cold store for 2-3 days, after which the molds are transferred to the maturation cabinet. Once the meat raw material has been sufficiently bonded and solidified in the maturing mold, it is removed from the maturing mold. The maturation process of the meat raw material removed from the maturation mold then proceeds in the maturation cabinet in the same way as a conventional cold-smoked meat product.

15 During the process, the meat raw material has been processed into a compact, highly cohesive, elongated, cold-smoked meat product, the cross-section of which corresponds to that of a maturing mold.

In a preferred embodiment of the method according to the invention, the meat raw material is pressed into a maturing mold with a filling device, which is preferably so-called. makka-20 sprayer. A filling tube is attached to the filling unit, on which a maturing shell is fitted »*« · ·. The filling tube is then placed inside the maturing mold and the meat raw material * «t: ·:: pressed from the filling device along the filling tube to the maturing shell.

»• * · •> ·

In another preferred embodiment of the method of the invention, ♦ »»: ·. , the ripening mold is a tubular mold with a cross-sectional shape that corresponds to • »25 most closely used meat raw material, such as reindeer.

: ': In a third preferred embodiment of the method of the invention, a transglutaminase enzyme is added to the meat raw material in the salting step. '. to improve the bonding properties of the raw material.

In a fourth preferred embodiment of the process according to the invention, the salt and additives are mixed with the meat raw material as dry substances. The mixing preferably takes place in a salting vessel provided with a vacuum.

The apparatus for producing a cold smoked meat product according to the invention comprises a filling device for squeezing the meat raw material into a maturing shell and a maturing mold for cold storage and maturation of the meat raw material in the maturing envelope. The filling device is preferably a so-called filling device commonly used in the food industry. makkararuisku.

In a preferred embodiment of the apparatus according to the invention, the maturation mold 5 has a tubular shape having a cross-sectional shape similar to that of a real roast animal used as a meat raw material.

Another preferred embodiment of the apparatus according to the invention further comprises a filling tube to be connected to the filling device for introducing the meat raw material into a maturing mold. The cross-sectional shape of the filling tube preferably corresponds to the cross-section of the maturation mold 10 and the filling tube can be fitted inside the maturation mold.

The cold-smoked meat product according to the invention is characterized in that the meat product is produced by squeezing the meat raw material into a ripening shell in a separate ripening mold and keeping the meat raw material in a ripening mold during the cold storage period and for part of the cooking time. Thus, the finished meat product is provided with a cross-sectional shape corresponding to the maturation-15 mold.

In a preferred embodiment of the meat product of the invention, the raw material is reindeer meat and the cross-section of the finished cold-smoked meat product corresponds to the cross-section of a genuine reindeer roast.

An advantage of the invention is that the risk of mold molding of a cold smoked meat product in the drying step is substantially reduced because the meat product produced by the process of the invention has a uniform surface. There are therefore no cavities or cavities on the surface of the product: ': where mold could be formed.

• · '; A further advantage of the invention is that due to dry salting, the salting and drying time is significantly reduced. In addition, in the process of the invention, a long cold storage of the meat product 25 prior to slicing is no longer necessary. SUMMARY OF THE INVENTION. The purchase process of cold-smoked meat product is thus shortened by up to 6 weeks.

A further advantage of the invention is that it substantially reduces the losses occurring during the slicing step. The heel resulting from slicing the product is approximately the same as "..." as in the conventional method, but since the finished meat product is about five times larger than the reindeer steak, only 1.0-1.5% is lost. In the method according to the invention, the slices also remain more intact than in the known method. Because the meat product has a uniform cross-section, the first slices cut from the product are also sufficiently large. decreases to almost non-existent.

A further advantage of the invention is that it reduces the problems associated with the packaging of sliced products. Vacuum-packed slices loosen on serving well, reducing the number of complaints. It is possible to make the slices thinner so that the consumer gets more slices of the same weight. The thinness and looseness of the slices is a strong sales driver.

A further advantage of the invention is that the cold-smoked meat product produced by the method according to the invention has the same length throughout. This enables slicing of the roast on an automatic target line and wrapping in volume-to-weight packages.

The invention will now be described in detail. Reference is made to the accompanying drawings, in which Figure 1 illustrates, by way of flow chart, various steps of the method of the invention and Figures 2a and 2b illustrate by way of example the apparatus used in the method of the invention.

·; Figure 1 is a flow chart of the various steps of the process of the invention.

; The purpose of the method is to produce anatomical, that is, natural in shape. .20 via cold smoked meat products using reindeer roast as a raw material. In step 1, the roast is cut off from the reindeer carcass. At the same time, the frying pan is removed, as well as the surface grease, thick membranes and tendons. This step may be referred to as meat - * ,,; * preparation of the substance.

In step 2, salting of the meat raw material takes place. Salting is carried out using conventional conventional methods; 25 salt and additives in the food industry. In the process according to the invention, salting takes place as dry salting, i.e. no salt solution is prepared from the salt and additives. In addition to the usual additives, the meat raw material is mixed with: a transglutaminase enzyme, which improves the bonding properties of pieces of meat.

Salting takes place by dosing meat raw material, additives and salt in a salting pan,. ·. After which the ingredients are mixed in a salting pan. Preferably, salting, ·· *. Tiana is used in the so-called so-called. a mashing drum, where the ingredients can be mixed by rotating the drum. Preferably, the drum is sucked under vacuum during mixing. The mixing time is kept short to avoid water binding to the muscles. Preferably, the stirring time is about 10 minutes.

In step 3, the meat raw material is transferred to a filling device (2) by which the meat raw material is pressed into a maturing shell (16) inside a maturing mold (8) (Figures 2a and 2b). The maturation-5 mold is preferably a tubular part made of acid-proof steel, with a cross section as close as possible to the center of the reindeer frying pan. Preferably, the filler is a sausage syringe generally known in the art. In step three, the maturing mold and other apparatus used in accordance with the invention will be described in greater detail in connection with the description of Figures 2a and 2b.

In step 4, the ripening molds are stored in a cold store at 1-2 ° C for about 2-3 days. During cold storage the product solidifies and the additives are absorbed and evenly distributed in the meat raw material.

In step five, the actual maturation of the product begins. For this purpose, the maturation molds are transferred from the cold store to a maturation cabinet, which automatically operates according to a predetermined maturation program. The progress of ripening is monitored by measuring the pH and the net weight of the meat product inside one or more ripening molds. The meat product is removed from the maturing mold after three days or earlier if the pH of the product has dropped below 5.2. At this point, the meat product is sufficiently solidified and cured so that the meat product removed from the mold::: 20 remains in the form of a maturing mold.

'' \ 'In step six, the meat product removed from the ripening mold is smoked. The smoking process is carried out by the prior art '· ·' cold smoking process in the cold smoke product maturation process, so it will not be described further here.

After maturation, the method of the invention proceeds according to a known method. The cold-smoked meat product, which has undergone a maturation stage, is in the form of an elongated product with a cross-sectional shape like a reindeer fryer. in the form of a central section. In step seven, the meat product is dried and in step eight, the product is sliced and packaged in packages to the consumer and:, · I for delivery to the market.

'·' 30 The above describes the preparation of an ex-cold smoked meat product such as a genuine reindeer roast. However, the invention is not limited to the production of reindeer meat products, but the process can equally be used for the production of other cold smoked meat products such as horse, deer, bovine, pork or game cold-smoked products. For each different meat product, a separate ripening mold can be prepared in which the ripened cold smoke product corresponds to the cross-sectional shape of the natural, natural roast of the animal used as the meat raw material.

7, 114964

Fig. 2a is a perspective view of the main parts of the apparatus used in the method according to the invention, and in particular in step 3 of the method, taken apart. In the invention, a meat raw material, such as reindeer roast, is pressed into a separate ripening mold 8 during maturation. The ripening mold is a tubular, preferably made of acid-proof steel, sealed at its other end by a lid 14. The lid may be removable or fixed. The cross-section of the ripening mold 10 corresponds as closely as possible to the cross-section of the genuine reindeer roast at the center of the roast. The maturation mold preferably has a length of about 1 meter. The size of the mold is thus such that it can accommodate the amount of meat corresponding to several reindeer herds.

The meat raw material is pressed into the ripening mold by means of a filling device 2 included in the apparatus. The filling device has a funnel-shaped container 4 into which the salted meat raw material is dispensed. From the container, the raw material flows into the filling device, from where it is pressed through a circular inlet 6 as a rod-like discharge out of the device. Preferably, the so-called "filler" commonly used in meat processing plants can be used as a filling device. sausage-syringe. The sausage syringe represents a well-known state-of-the-art technique and is not described in further detail herein.

The apparatus according to the invention further comprises a filling tube 10 for filling the maturing mold 8. The filling tube is closed, preferably made of acid-proof steel. , ·, An elongated part made of a longitudinal bore 12 thereof.

· * ·. The length of the filling tube is substantially equal to the length of the maturation mold and has a cross-sectional shape substantially similar to the cross-section of the maturation mold. However, the filler tube is slightly smaller than the cross section of the maturation mold, to allow the filler tube to be inserted into the maturation mold. The filler tube is connected at its first end to the filler 2 so that the inlet 6 connects to the filler hole 12.

Figure 2b is a side elevational view of the apparatus according to the invention in use; 30 hours. The filling tube 10, the ripening mold 8, and the ripening shell 16 are shown in cross-section in the figure:. In the method according to the invention, first a tubular maturing casing 16 is fitted on top of the filling tube and against the hole 12 of the maturing shell filling tube. the incoming head is closed. The maturation casing is preferably a cellulosic fibrous intestine. Thereafter, a maturation-mold 8 is mounted on the filling tube and on the maturing shell over it so that the filling tube remains substantially completely within the maturing mold.

8 114964

Next, the filling device 2 is actuated, whereby the meat raw material is pressed from the container 4 along the filling tube 10 into the maturing shell 16 inside the maturing mold 8, against the lid 14 of the maturing mold. As the maturing mold is filled with meat material, it simultaneously slides over the filling tube 10 away from the filling device. The meat raw material pu-5 crosses inside the ripening shell against the mold walls, giving the meat product a cross-sectional shape of the ripening mold. During the filling step, the maturing mold is manually pushed towards the filling tube to allow the meat raw material to be compacted into a compact mass within the maturing mold. In addition, the filling device is provided with a vacuum to prevent air pockets from forming inside the meat product. When the ripening mold is filled with 10 meat raw materials, the filling is stopped and the ripening shell is closed at one end. The meat product is now transferred in a ripening mold for further processing in the manner of the process of the invention.

Some of the preferred embodiments of the method and apparatus of the invention have been described above. The invention is not limited to the solutions just described, but the inventive idea can be applied in numerous ways within the scope of the claims.

• • • • • • * «·« · I »t f {*»

Claims (16)

1. A process for preparing a cold smoked meat product, in which a meat raw material - is prepared by removing the middle foot bone, the surface fat, the senoma and the membranes; a ripening oven, characterized in that - after salting, the meat stock is pressed into a ripening shell (16) inside a separate tubular maturing mold (8), - the meat stock is poured into the ripening mold during the beginning of the cooling storage and ripening; · · Period of service,:. ·. - the meat product is removed from the ripening mold, where it has cured sufficiently, whereby * * * * ·. . ·. the meat product removed before the ripening mold has a cross-molding shape which is counterbalanced, the cross section of the ripening mold and. '! - the meat product removed before the ripening mold is ripened in a ripening oven:, #; 'By cold smoking to a finished cold smoked meat product. Method according to Claim 1, characterized in that the pressing of the meatwood material into the ripening shell (16) in the ripening mold (8) is carried out by: - dosing the meatwood material in a filling device (2) having a filling tube ( 10), •, - fit a ripening shell to the filling tube, -1 - place the filling tube into the ripening mold and! - pressing the meat stock from the filling device along the filling tube to the ripening shell. 12 114964 Method according to Claim 1 or 2, characterized in that as a ripening mold (8) a tubular shape is used, the cross-section of which corresponds as precisely as possible to the cross-sectional shape of a real roast of the animal used as meat meat. 5 Process according to any of claims 1-3, characterized in that the meat product is refrigerated in a ripening mold (8) for 2-3 days at a temperature between 1-2 ° C. Process according to any of claims 1-4, characterized in that the meat product is removed from the ripening mold (8), where it has been in a ripening cup for three days or where its pH has dropped to a value below 5.2. Process according to any of claims 1-5, characterized in that a transglutaminase enzyme is added to the meat stock in the salting stage. 15 Process according to any of claims 1-6, characterized in that the salt and additives are added to the meat wood substance as dry substances. 8. A process according to claim 7, characterized in that the salting is done by mixing the meat stock, the additives and the salt with each other in a salting vessel, in which a vacuum has been set up. ; . 9. Plant for producing a cold-smoked meat product, which plant includes, includes a tube-like ripening mold (8) for ripening the meat stock and a filling device (2) for pressing the meat stock into a ripening shell (16). inside a ripening mold, characterized in that the cross-section of the ripening mold (8) corresponds to cross-section; 'The cut shape of a real roast of the animal used as a meat stock. • · « Plant according to claim 9, characterized in that the ripening mold (8) is made of acid-resistant frame. . v. Installation according to Claim 9 or 10, characterized in that at the other end of the pipe. The maturing mold (8) has a removable or stationary lid (14). ! '. 35 Plant according to any of claims 9-11, characterized in that the plant further comprises a filling tube (10) which is connected to the filling device (2) to guide the meat stock to the ripening mold (8). 13 114964 Plant according to claim 12, characterized in that the cross-sectional shape of the filling tube (10) corresponds to the cross-sectional shape of the ripening mold (8) and that the filling tube can be adapted inside the ripening mold. Cold smoked meat product, characterized in that the meat product is produced by pressing the meat stock in a ripening shell (16) inside a separate maturing mold (8) and by pouring the meat stock into the maturing form during the initial period of the cold storage and ripening cross-section of the finished meat product. 10 Meat product according to claim 14, characterized in that pure meat was used as a blank for the meat product and that the cross-section of the meat product corresponds to the cross-sectional shape of a genuine roast beef. 15 Meat product according to claim 14 or 15, characterized in that transglutaminase enzyme is used as an additive to improve the cohesion of the meat product.