HU194038B - Method for producing cold meat sorts of turkey meat base - Google Patents

Abstract

Products prepd. by pulping wing meat or a 2:1 mixt. of the fatter lower back meat and the drier neck meat of turkeys, and mixing the meat pulp with seasoned and ripened chunks of breast and/or leg meat of turkeys and opt. industrial bacon.

Description

The present invention relates to a process for preparing carcasses of turkey meat.

It is known in the art that turkey meat can be used to make dry goods such as sausages. As a related publication, Baran, W.L., Dawson, L.E. and Stevenson, K.E. , "Production of a Dry Frozen Turkey Sausage", Poultry Science, 52, 2358-2359 (1973). In the case of dry goods, shelf life is guaranteed by drying and maturation (fermentation). British Patent No. 2,036,531 discloses a solution in which a core of meat, such as turkey meat, is shaped into a rod cure, then the rod is frozen, the frozen rod is coated with a liquid fat, and the coating is frozen. The product has a coating that stays in place during cooking or baking. As is clear from the last sentence, this product is thus not a cut but a meat product cooked or baked. Thus, none of the formulations disclosed herein are in the form of cold cuts, and therefore differ in their composition and manner of preparation and preservation.

In the meat industry to date, turkey meat has been exclusively used as a meat component in up to 40% by weight of pork, but preparations based on pure turkey have not been commercialized to date.

Given that turkey meat is high in protein and low in fat, it is easy to see that its products are highly marketable from a nutritional point of view. Thus, the object is to produce carcasses of substantially pure turkey meat.

It has now been found that turkey meatballs can be prepared on the basis of carcasses by making so-called "prad" or "pulp" of turkey meat, preferably from a leaner turkey rump and drier turkey nuts, preferably in a ratio of 2: 1. the matured meat is cured with a saturated marinade solution (which usually contains common salt and a nitrite patch), then matured, added to the meat with 30-75% by weight of the starter and finally filled into the intestine.

SUMMARY OF THE INVENTION The present invention relates to a process for making turkey meat carcasses from meat pulp and matured marinated meat by the addition of flavoring, spice and texture enhancers, such as mixing, filling into the intestine, filling, cooking and cooling.

The process according to the invention is characterized in that the meat pulp is homogenized from turkey meat, preferably from a 2: 1 weight ratio of a fat mixture of turkey meat and drier turkey, and lean meat from turkey breasts and / or thighs.

In practicing the process of the present invention, it is convenient to homogenize the turkey wings, or a mixture of fatty turkey farms and drier turkey material, preferably in a 2: 1 weight ratio, and optionally leave the flavor with flavor (e.g. salt), spice (e.g. garlic). a stock enhancer (such as sodium caseinate) is added. As a separate step, the breast and / or thigh meat used as the fillet meat is marinated in the customary manner in the meat industry, using a pickled marinated solution, preferably containing a nitrite patch. The duration of the pickling is preferably 6-8 hours. The meat is then matured, preferably by cooling in a cool room (4 to 10 ° C) for 12 to 14 hours. Thereafter, 30 to 75% by weight of the paddle meat prepared as described above is preferably added to the prad and the resulting mixture is then filled into the intestine. A further important advantage of the invention is that it is possible to start with frozen meat and, as a first step in the process, defrosting the meat, preferably by dielectric defrosting. This gives the consistency of fresh meat.

Thus, it can be mentioned as an advantage of the invention that the products obtained are high in protein and low in fat, so they are of high nutritional value. Another advantage is that they can be sold well in countries where pork and beef, as well as industrial bacon, are prohibited for religious and / or health reasons.

The following examples illustrate the invention.

Example 1

Production of turkeyjava (ham salmon-like products)

To produce 160 kg of final product, 70 kg of turkey wings at 2-5 ° C are passed through a screw-type bone separator. In a separate operation step

115.04 kg of marinated fillet meat is prepared by marinating half the weight of turkey breast and turkey leg in an aqueous marinade containing the following components at a temperature below 10 ° C for 7 hours: 18% nitrite patch, 0.0.5% sodium ascorbate and 0%. , 14% __ crystal sugar. To the previously prepared pread weighing 41.4 kg is added the beef meat, as well as 0.32 kg of fenugreek, 0.16 kg of lingonberry, 0.64 kg of Soluprate (tetrasodium pyrophosphate), 2.4 kg of sodium caseinate, 0.02 kg of ascorbic acid and 0.016 kg of garlic emulsion (liquid garlic concentrate). After 8 minutes of crushing and stirring (operation in a cutter), the resulting mass is filled into artificial gut and preserved by smoking or heat treatment in the usual manner.

Example 2

Making turkeyjava using only turkey leg meat

To produce 160 kg of final product, 23.3 kg of turkey wings and 46.6 kg of turkey goats, which are + 2 ° C to + 5 ° C, are passed through a screw bone separator. In a separate operation step, 114.60 kg of marinated fillet meat is prepared by immersing a turkey leg in an aqueous marinade containing the following components for 6 hours at a temperature below + 10 ° C: 18% nitrite patch, 0.05% sodium ascorbate and 0.14% crystalline sugar . To the previously prepared prey weighing 41.9 kg, add the beef, plus 0.32 kg of white pepper, 0.16 kg of nutmeg, 0.64 kg of Soluprate (tetrasodium pyrophosphate), 2.4 kg of sodium caseinate, 0.02 kg of ascorbic acid and 0,016 kg garlic emulsion (liquid garlic concentrate). 8 minutes of crushing and mixing (the procedure is called "21")

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the resulting mass is filled into the artificial casing and preserved by smoking or lime treatment in the usual manner.

Example 3

Making turkeyjava using only turkey breast meat

To produce 160 kg of final product, 50 kg of turkey wings and 35 kg of turkey farms, which are + 2 ° C to + 5 ° C, are passed through a screw-type bone separator. In a separate step, 114.90 kg of marinated fillet meat is prepared by dipping turkey breast in an aqueous marinade containing the following components for less than + 10 ° C for 9 hours: 18% nitrite patch, 0.05% sodium ascorbate and 0.14% crystalline sugar. To the previously prepared 42.5 kg prad we add the beef, plus 0.32 kg white pepper, 0.16 kg nutmeg, 0.64 kg Soluprate (tetrasodium pyrophosphate), 2.4 kg sodium caseinate, 0.02 kg ascorbic acid and 0.016 kg of garlic emulsion (liquid garlic concentrate). After 8 minutes of crushing and stirring (the operation is performed in a cutter), the resulting mass is filled into artificial gut and preserved by smoking or heat treatment in the usual manner.

Example 4

Production of turkey cut

To produce 160 kg of final product, 34.3 kg of turkey goats at 2-5 ° C and 80.0 kg of turkey farms were passed through a screw-type bone separator. In a separate step, 48.0 kg of fillet meat was prepared by immersing a turkey leg in an aqueous marrow containing the following components at a temperature below 10 ° C for 7 hours: 18% nitrile patch, 0.05% sodium ascorbate and 0.14% crystalline sugar. To the g previously prepared 74.24 kg of prad we add the flesh and 0.72 kg of white bois,

0.08 kg of marjoram, 0.59 kg of Soluprate (tetrasodium pyrophosphate), 2.4 kg of Purina protein product and 0.05 kg of ascorbic acid. After 6 minutes of crushing and stirring (operation in a cutter), the resulting mass is filled into the intestine and preserved by smoking or heat treatment in the usual manner.

The product prepared according to the above examples has a substantially identical taste. Made from the leg only, the legs are looser, tightly knit in the case of the breast only, and optimally elastic, air-tight and well sliced, using a thigh-and-half ratio of thighs and breasts. The base of the latter is the most attractive, because the pieces of breast and thighs embedded in the meat paste give a pleasant, aesthetically pleasing surface when well colored (red meat and white meat).

Claims (2)

PATENT CLAIMS CLAIMS 1. A process for making turkey meat carcasses from meat pulp and matured marinated meat by the addition of a flavoring agent, spice and dressing additives, mixing, filling, intestines, smoking, cooking and chilling the components thus prepared with the addition of turkey or turkey. was obtained by homogenization from a 2: 1 weight ratio of rabbit and drier neck Breast and / or thigh lean meat is added to 30 meat pulp as fillet meat. 2. A method according to claim 1, characterized in that 30% to 75% by weight of filler meat is used, based on the weight of the finished product.