PL227845B1 - Method of production of meat products with addition of iced water or ice - Google Patents

Description

The subject of the invention is a method of producing meat products with the addition of ice water or ice with a protein hydrolyzate.

In the production of some meat products, in particular cold cuts, the meat after the first initial treatment is crushed, usually in the so-called wolku, and then further grinding and mixing, for example in the so-called cutters. This treatment is carried out on all or part of the meat intended for the production of a given product, depending on the desired degree of mincing of the meat in the product. In the cutter, the meat is mixed and mixed in order to grind and crush it, and to achieve the emulsification of fats and proteins contained in it. Various additives, such as flavorings, may be added to the meat by the mincing or other grinding process. Since the meat heats up during the grinding and mixing process, a cooling agent is added to the meat during this process, which prevents the temperature of the meat from rising. Typically, the cooling agent is ice water or ice. As an addition to meat, a protein hydrolyzate is also used in further production stages in order to efficiently use meat not used for the main production as an additional source of animal protein.

A method for obtaining a protein hydrolyzate is known from the application EP 1575374 (WO2004049818), in which protein is extracted from pieces of meat not intended directly as ingredients for the production of meat products by mixing meat with water and catalysing enzymes, accelerating the process of protein extraction from meat, and then raising the temperature of the mixture to deactivate the enzymes and maintain the microbial stabilization of the mixture. The resulting flowable intermediate is then further processed to separate the liquid part from the solid part by filtering. The solid part is the remains of used meat, and the liquid part is a protein hydrolyzate semi-product containing protein extracted from meat, which may undergo further concentration, filtering and evaporation processes to obtain a protein hydrolyzate in the form of a powder. After stages I and II, the intermediate is filtered and the liquid form is the extracted protein. The pure hydrolyzate, devoid of meat residues, can at this stage be subjected to the process of cooling and then freezing. The protein hydrolyzate produced in this process in a powdered form can be dissolved in water. It is added to meat products as a supplementary ingredient containing animal protein, at the stage of grinding and emulsifying in the process of preparing brine for injection, as well as the injection itself.

The method of producing a meat product from raw meat according to the invention consists in that in the grinding step of the prepared meat, the cooling substance is ice water or ice based on liquid protein hydrolyzate obtained in the hydrolysis process. Preferably, the hydrolyzate added as ice water or ice contains between 4% and 7% protein.

In the first embodiment, a meat load with the following composition: pork meat class IIA 15 kg, pork meat class IIB 40 kg, pork meat class III 10 kg, pork meat class IV 5 kg, pork fat 10 kg, pork skin emulsion 20 kg were ground on a grinder through a 3 mm sieve and then shredded on a colloid mill (2930 rpm). In order to maintain the temperature to 12 ° C, 30 kg of pork hydrolyzate was added in the form of ice, with a protein content of 5% and water 94.6%. 2.0 kg of curing salt, 0.34 kg of pentasodium triphosphate, 0.4 kg of trisodium citrate, 0.07 kg of sodium ascorbate, 1 kg of soy protein concentrate, 1 kg of wheat fiber, 3 kg of potato starch, , 3 kg of aromatic and spice mixture.

The minced stuffing with a temperature of 12 ° C was applied to cellulose casings with a diameter of 19 mm and allowed to settle for 2 hours. Then the sausages were thermally processed: dried at 55 ° C for 10 minutes, smoked for 5 minutes. at 60 ° C and steamed at 72 ° C for 1 hour.

A similar method was used to make sausages with the use of ice without pork hydrolyzate. Both products were compared in terms of sensory. The comparison showed the similarity of the products in terms of technological parameters and a clear advantage of the product made with the use of pork hydrolyzate in the form of ice in terms of the assessment of taste and aroma sensations.

In the second embodiment, a 100% chicken fillet was used to produce the poultry ham. Injection brine was prepared with the following composition: 57.7 kg of water, 4.0 kg of pickles, 2 kg of carrageenan, 3 kg of soy protein isolate, 1.6 kg of pentasodium triphosphate, 0.5 kg of glucose, 0.2 kg of sodium ascorbate, 1 kg aromatic mixture. In order to reach a temperature of 0 ° C, 30 kg of poultry hydrolyzate were added in the form of ice.

PL 227 845 B1

The raw meat was injected with brine at a pressure of 2 bars, then grinded on a grinder by a screw and massaged in a tumbler for 4 hours. in a cycle of 20 min. work, 10 min. pause at 6 rpm. and a vacuum of 90%. The next day, it was applied to cellulose foil and mesh, further thermally processed: dried at 60 ° C for 1 hour, smoked for 30 minutes. at 60 ° C, and then steamed at 76 ° C for about 3 hours. until the temperature of 68 ° C in the geometric center of the bar.

The hams were made in a similar way, using brine with ice instead of poultry hydrolyzate. Both products were compared in terms of sensory. The comparison showed the similarity of the products in terms of technological parameters and a definite advantage of the product made with poultry hydrolyzate in the form of ice in terms of the assessment of taste and smell sensations.

In the third embodiment, in the production of culinary meat, a meat input was used with the composition: 100% chicken fillet. Then, injection brine at 0 ° C was prepared. The brine consisted of 30 kg of poultry hydrolyzate in the form of ice and 70 kg of water. The raw meat was injected with brine at a pressure of 1 bar and massaged in a tumbler for 1 hour. in a cycle of 20 min. work, 10 min. pause at 6 rpm. and a vacuum of 90%. The next day, the fillet was subjected to heat treatment: baking at 140 ° C until the temperature of 80 ° C inside the fillet was obtained.

A similar method was used to make a fillet with the use of water and ice without the addition of poultry hydrolyzate. Both products were compared in terms of sensory. The comparison showed that the products were similar in terms of technological parameters. The assessment of the taste and smell sensations showed the advantage of the product produced with the use of poultry hydrolyzate.

The method according to the invention is used in the production of products, including from poultry, beef and pork. The method according to the invention can produce meat products with various degrees of fineness, such as culinary meats, smoked meats, sausages, pates, sausages.

The method of the invention allows the efficient use of meat not used for the main production as additional animal protein in the form of a hydrolyzate. The addition of the hydrolyzate in the form of ice water or ice at the stage of injection, massaging, grinding and mixing the meat causes simultaneous cooling of the main meat mass and combining with it the physical and chemical proteins contained in the hydrolyzate. This increases the physical and chemical values of the meat product being produced, at the same time eliminating the stage of adding protein as a supplementary substance to the meat at a later stage. In addition, it contributes to lower water consumption in the production of meat products.

Claims (5)

A method for the production of meat products from raw meat comprising the steps of injection, massaging and grinding of the meat prepared for treatment with a cooling substance, characterized in that the cooling substance is ice water or ice based on liquid protein hydrolyzate obtained in the hydrolysis process. 2. The method according to p. The process of claim 1 or 2, characterized in that the protein hydrolyzate contains from 4% to 7% of protein. 3. The method according to p. A process as claimed in any one of the preceding claims, characterized in that the meat is poultrymeat. 4. The method according to p. 3. The process of claim 1, 2 or 3, characterized in that the meat is beef. 5. The method according to p. A process as claimed in any one of the preceding claims, characterized in that the meat is pork.