RU1807855C - Method for production of fatty product of pork fat - Google Patents

Abstract

Usage: in meat industry and public catering in the preparation of fat product from lard. SUMMARY OF THE INVENTION: a method for producing a fat product from pork fat involves salting salted pork fat with a skin, without skin, partially skinned, sliced into plates, layered with each layer of them pre-wiped with a mixture of minced garlic, twine ligation and thermal processing. Moreover, the mixture for rubbing additionally contains bell pepper and salt, which are preliminarily passed through a mincing, after which a 2% solution of methylcellulose (MC) is added to the mixture, obtained by preliminary swelling in the juice separated after grinding salt with bell pepper with the addition of the required amount of water, and part of salted without skin, crushed on top of fat. The resulting mixture is finally homogenized, and after rubbing the sebum, they are immersed in a 1% solution of MC with mustard powder. The heat treatment is carried out by freezing, and the components of the mixture for rubbing are taken in a certain ratio,

Description

The invention relates to meat industry and public catering, and in particular to a method for producing a fat product from lard.

The purpose of the invention is to increase nutritional value and expand functionality by using the product as a cold starter, as well as dressing for first courses, minced meat and fillings, and to extend the shelf life.

EXAMPLE 1. To prepare the product, use a spine and lateral fat with a thickness in the thin part (excluding the thickness of the skin) of not more than 1 cm. Dry salting is carried out in stacks up to 2 m, boxes, vats (per 100 kg raw materials -5 kg of salt). Lard after dry

salts are freed from excess salt by breaking away, cut into rectangular plates 10-12 cm wide, not more than 1 cm thick. The plates are laid in layers, pre-rubbed and covered with a mixture containing bell pepper and salt, which are pre-passed through m a felling, after which a 2% solution of methylcellulose obtained by preliminary swelling in the juice separated after grinding salt with bell pepper, with the addition of the required amount of water, and part of the salted without skin are added to the mixture from chopped on top of fat, the resulting mixture is finally homogenized, and. after Na h 00 SL SL

the teats of bacon layers are immersed in a 1% solution of methyl cellulose (M C) with mustard powder (MC consumption 50 g per 5 l of liquid, mustard powder 2 kg per 100 kg of raw material). The plates are tied with twine after 3-4 cm, placed under a press, and frozen to a temperature in the thickness of the loaf of 2 ° C. The components of the mixture for rubbing are taken in the following amounts,%:

Chopped lard

skinless48

Bell pepper24

Garlic6

2% solution of MC 20

Salt2

An improved nutritional product with high organoleptic characteristics is obtained. It can be used both as a cold appetizer and as a dressing for first courses, for minced meat and toppings. When slicing, the system does not delaminate. The product has a long shelf life.

PRI me R 2. The same as in example 1, however, the components are taken in the following quantities,%:

Chopped lard

skinless 25

Bell pepper44

Garlic - 6

2% solution of MTs22

Salt3

An improved nutritional product with high organoleptic characteristics is obtained. It can be used both as a cold appetizer and as a dressing for first courses, for minced meat and toppings. When slicing, the system does not delaminate. Shelf life is not changed.

PRI me R 3. The same as in example 2 and 1, however, the components are taken in the following quantities,%:

Chopped lard

without skin. - 36

Bell pepper 34

Garlic6

2% solution of MC 21.5

Salt 2.5

Get a product of improved nutritional value with high organoleptic

indicators mi. It can be used both as a cold appetizer and as a dressing for first courses, for minced meat and toppings. When slicing, the system does not delaminate. The timing

storage is not changed.

The implementation of the proposed method will allow to obtain a new product of reduced calorie content, increased nutritional value and longer storage.

Claims (1)

SUMMARY OF THE INVENTION A method for producing a fat product from pork fat, comprising salting salted pork fat with or without skin with the skin removed, slicing it into plates, laying in layers with pre-rubbing each of them with a mixture; containing chopped garlic, ligation with twine and heat treatment, distinguishing with the fact that, in order to increase nutritional value and expand functionality by using the product as a cold starter or as a dressing for first courses, minced meat and toppings and lengthening the shelf life, the mixture for rubbing additionally contains bell pepper and salt, which are preliminarily passed through a minced meat, after which 2% is added to the mixture methyl cellulose solution obtained by preliminary swelling in the juice, separated after grinding salt with bell pepper, with the addition of the required amount of water, and part of the salted crushed fat without the skin, the resulting mixture is finally homogenized, and after rubbing the sebum layers, they are immersed in 1 % solution of methyl cellulose with mustard powder, while the heat treatment is carried out by freezing, and the components of the mixture for grinding are taken in the following amounts, wt.%: Pork chopped lard without skin 25-48 Bell pepper 24-44 Garlic b 2% solution of methyl cellulose 20-22 Salt. Rest