JPH0338817B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing naturally salted raw meat products, which comprises exposing the pieces of meat to variable pressure during salting and then subjecting them to conventional drying and/or smoking methods. .

In the case of conventional production of naturally salted raw meat products,
During the salting process, which takes a long time and lasts for several weeks, the pieces of meat are laid in layers in an intermediate layer of salt. This so-called dry salting, besides being very time consuming, always results in an uneven distribution of the desired uniform salt over the pieces of meat, depending on the size and quality of the pieces as well as many other factors. It has the disadvantage that it cannot be obtained. In this case, it is generally over-salted;
This results in a corresponding loss of taste in the final product.

In the case of ham production, it is known to expose pieces of meat to variable pressure during salting.

In this regard, DE 30 02 636 A1 discloses a device which creates a high local pressure which destroys the cell walls of the meat when the piece of meat is passed between two pressure rolls. The device is therefore only specified for the production of cooked ham, where cellular proteins must be broken down.

In contrast, DE 2818862 A1 describes a rotating drum in which the pieces of meat are exposed to different gas pressures which promote pre-salting.

German Patent Application No. 2756959 describes a method for producing a type of Bundner Fleisch in which residual water is forced out from salted ham pieces under the application of static pressure within a shaping and drying method. We only deal with Similarly, in the case of dry salting according to the Wüntenberg-Highland method, the pieces of meat are exposed to the pressure of a presser stone in a container in a time-consuming manner for 4 to 6 weeks.

The basis of the invention is that salted meat products can be produced not only significantly faster than previously, but also with less salt in the final quality than previously possible and more uniformly. Therefore, the challenge is to change the time-consuming method used in the first half.

This problem is solved according to the invention by stacking two or more layers of meat pieces to be salted in close contact with each other in a pressure vessel with a vertically freely movable lid and attaching them to the same lid by means of said lid. A mechanical drive unit is used to apply increasing pressure to the stacked meat packages over a period of several hours, so that the spaces between the meat pieces are filled with the juices of the pressed meat pieces. It will be resolved.

The method according to the invention has the advantage of rapidly and uniformly introducing and distributing the salt into the meat pieces and shortening the overall salting process.

A rest period is advantageously provided between two or more cycles of the cyclic pressure change.

The maximum pressure and/or the minimum pressure can be kept constant for a short period of time.

The above method replaces conventional dry salting and the associated manual labor and saves time. The proposed hydraulic pine surge of meat pieces results in a uniform distribution of salt in the meat pieces within the shortest possible time, while preserving the meat structure without damage.

In this method, the juice squeezed out from the pieces of meat initially has a very high salt concentration, since the juice that flows out first hits the salt grains present between the pieces of meat, and these salt grains are This is because it dissolves.
This salt-containing meat juice is forced into the meat pieces several times by the pine surge method of the present invention and then squeezed out again. At the end of this process, the salt concentration of the meat juice was measured and found to have been reduced by half. This phenomenon can be explained as a result of the meat juices transporting the initially high salt content into the interior of the meat piece and releasing it there, a process that favored a uniform salt distribution within the meat piece.

Meat that has a PH value greater than 5.8-6 and is conventionally unsuitable for the production of salted raw meat can also be processed into salted purified products using the method of the present invention and other salting aid compositions. . In this case, it is only necessary to extend the pine surge time.

It was also determined that the pine surge method resulted in measurable nitrite degradation. This prevents the formation of nitrosamines in the human body, which according to current opinion can react as carcinogens.

Claims (1)

[Scope of Claims] 1. In the production of naturally salted raw meat products, consisting of subjecting the pieces of meat to variable pressure during salting and then subjecting them to conventional drying and/or smoking methods, vertically free Two or more layers of meat pieces to be salted, which are in close contact with each other, are stacked one on top of the other in a pressure vessel with a movable lid, and by means of said lid, using a mechanical drive unit attached to said lid. A method for producing a naturally salted raw meat product, characterized in that pressure is applied periodically to a stacked meat package cage for several hours, so that the spaces between the meat pieces are filled with juice unique to the pressed meat pieces. 2. The method according to claim 1, wherein a rest period is provided between two or more periods of periodic pressure changes. 3. The method according to claim 1 or 2, wherein the maximum pressure and/or the minimum pressure are kept constant for a short period of time.