HU192824B - Method for producing semi- and full-preserved food based on goose-meat - Google Patents

Abstract

The three stage process includes addition of condensed phosphate, addition of soya protein, nitrite salts and gelatine, and lastly addition of ascorbic acid and water to the starting material of goose meat. The product resembles ham and can be sold in tins or as a semi-product.

Description

The present invention relates to a process for the production of semi-canned and whole canned goose meat.

It is known to this day that no canned and semi-preserved goose meat has been prepared because, on the one hand, the poultry industry has not dealt with the secondary processing of goose meat and, on the other hand, the physico-chemical characteristics of the goose meat are not beneficial at all. In this respect, the high water content of the goose meat and the poor water-binding capacity of the goose meat should be taken into account.

It is known from U.S. Patent No. 3,928,634 that poultrymeat can be marinated with improved efficiency in an apparatus comprising a rotary drum. However, there is no mention in this specification that marinating can be carried out in several stages and that different additives can be used at different stages of the marinating (i.e., the process of marinating).

German Patent 27,09,983 discloses that the protein content of meat products can be increased by hydrating the soy protein isolate and injecting the hydrated isolate into the meat. However, there is no indication in the specification that the hydrated isolate would be introduced into the meat by curing or that the use of the hydrated isolate would intensify the water retention process of the meat.

The aim is to develop a process for the preparation of semi-canned and whole canned goose meat.

It has been discovered that this object can be achieved by adjusting the water-binding capacity of the goose meat to a value such that the goose meat treated in this manner is already suitable for sale in canned form by appropriate choice of additive and pickling conditions. We have discovered that a suitable additive for this purpose is soy protein isolate. It has also been found that the pickling is carried out in several stages, in the first stage the usual condensed polyphosphate treatment, in the second stage the soy protein isolate, the otherwise commonly used nitrite salt mixture and the otherwise conventionally used gelatin. In addition, the usual components added to the pickling, water and dissolved ascorbic acid, are added to the pickling. In the equipment used for pickling, the goose meat is in a continuous flow and, as a result of intermittent pickling, the water-binding process of the goose is intensified. this is how we achieve the consistency of goose meat for canning.

The present invention thus relates to a method for preparing goose meat semi-canned and whole canned meat by pickling fresh meat using condensed polyphosphate, nitrite salt mixture, gelatin, ascorbic acid and water, then filling the meat into a box, sealing and heat treating. According to the invention, the pickling is carried out in batches, in the first stage condensed polyphosphate, in the second stage soy protein isolate, nitrite salt mixture and gelatin, and in the third stage water and dissolved ascorbic acid.

In practice, the process of the invention may be carried out as follows.

Fresh goose meat, namely goose breast and / or goose leg, is boned, defatted, defatted and defatted. The meat so pre-treated is fed to a tumbler-type rapid pickling machine in an amount sufficient to provide 60-70% of the useful volume. Subsequently, 90 to 92 kg of meat and about 0.6 kg of condensed polyphosphate (commercially available under the trade name Soluprate) are added per 100 kg of fill weight, depending on whether half or full canning is desired. The resulting mixture was stirred by rotating the tumbler for approximately 3 minutes. So this is the first stage of pickling. Subsequently, about 2 kg of soy protein isolate (product marketed by Purina, USA) as DHV-ADM, about 3.3 kg of nitrite salt mixture and about 1 kg of gelatin were added per 100 kg of fill weight. After the addition is complete, stirring is continued for about 3 minutes. So this is the second stage of pickling. Thereafter, about 2-4 kg of water and 0.01 kg of ascorbic acid are added by dissolving the ascorbic acid in water. The tumbler is then operated in one direction for about 50 minutes, and after 10 minutes of rest in the opposite direction for about 50 minutes. This process is carried out for 8 hours in a room cooled to 4-7 ° C, and after 16 hours of resting at the same temperature, a 50 minute post-spin is performed. The product is then filled into cans, and the cans are sealed and heat-treated in the usual manner, i.e., in the case of semi-preserving, preferably boiling in water or steam at 76 ° C, optionally under pressure, and sterilizing at 125 ° C. performed.

The main advantages of the process according to the invention are as follows:

1. Goose meat with poor water absorption can be converted into cone.

2. Goose meat can be marketed in the process of the present invention as a more valuable product with a higher degree of processing.

The present invention is further illustrated by the following recipe-like examples. In the examples, the procedure described in detail above was used.

Example 1

Libasonka (semi-preserved)

90.00% w / w Libacomb

4.00% water

3.30% w / w nitrite salt mixture

0.60% Soluprate (condensed polyphosphate)

2.00% by weight soy protein isolate (DHV-ADM)

1.00 m% edible powdered gelatin 0.01 m% ascorbic acid

100.91 calculated value, 91 m% charge loss

100.00 m% fill weight

Example 2

Libasonka (canning) 1θ

92.00 wt% goose breast 2.00 wt% water

3.30% w / w nitrite salt mixture

0.60% Soluprate (condensed polyphosphate)

2.00 wt% Soy Protein Isolate (DHV-ADM) 15 1.00 wt% Edible Powder Gelatin

0.01% by weight ascorbic acid

100.91 calculated value, 91% charge loss

100.00 m% fill weight

Claims (1)

Patent Claim Point A process for preparing semi-finished and complete canned goose meat from fresh meat by the use of condensed polyphosphate, nitrite salt mixture, gelatin, ascorbic acid and water, followed by filling, sealing and heat treatment of the meat, In the second stage, condensed polyphosphate, in the second stage soy protein isolate, nitrite salt mixture and gelatin and in the third stage water and dissolved ascorbic acid are added.