RU2077232C1 - Method for preparing poultry for processing food products - Google Patents

Abstract

FIELD: poultry-processing industry. SUBSTANCE: method involves stitch pumping of poultry and holding it for 8-12 h. Composition and ratio of ingredients in pumping are the following: enzyme papain, 1-3 mg/kg of meat raw material; the other ingredients, kg/100 l of pumping: salt, 10-12; granulated sugar, 2-2.5; chopped garlic, 1-1.5; ground mustard, 1-2.0; black pepper, 0.2-0.3; potable water, the balance. EFFECT: higher efficiency.

Description

 This method relates to the poultry industry, in particular, to a method of preparing poultry for cooking for the production of finished products: boiled, smoked-boiled, smoked-baked.

 A known method of preparing poultry for the manufacture of finished products, involving the extrusion of poultry with a brine containing table salt, granulated sugar, ground black pepper, garlic, crushed and drinking water, and aging in salting (see the Technological instructions for the production of smoked and cooked chicken from 28.06 .90 VPNO "Soyuzpttseprom").

 The aim of the invention is the effective softening and ripening of meat, simplification of the processing process, as well as obtaining finished products with improved quality properties.

 This problem is solved due to the fact that the papain enzyme is additionally added in the amount of 1-3 mg / kg of raw material and mustard powder, soaking in the ambassador is carried out for 8-12 hours, while the ingredients for the brine are taken in the following amounts: in kg per 100 l brine.

salt 10-12
granulated sugar 2.0-2.5
mustard powder 1.0-2.0
garlic 1.0-1.5
ground black pepper 0.2-0.3
drinking water the rest
Poultry meat has a higher degree of microbial contamination compared with meat of slaughtered animals.

 Extrusion of poultry meat with a brine containing table salt, mustard powder, garlic has a preservative effect, since in a mixture at a salt concentration of 10-12% they acquire a wider and more active range of adverse effects on various types of microflora, preventing their development, at the same time improving the taste of finished products.

 The combined use of the enzyme papain and mustard powder in brine gives a significant effect on the process of softening and biochemical changes in meat, and also helps to improve the quality indicators of finished products, in particular, smoked-baked poultry products derived from this type of raw material.

 In the preparation of brine, the papain enzyme and components of mustard powder (essential oils and fatty acids) play a dual role aimed at softening meat tissues and its biochemical changes.

 Firstly, complexation occurs between these components (mustard oils and fatty acids bond with papain to form a strong compound). Due to this, the activity of the enzyme is constantly at a high level, exerting its softening effect on meat.

 Secondly, mustard itself contributes to the cleavage of the interfiber bonds of meat tissues, as well as the softening of the collagen of the skin of the bird, which speeds up the whole process of biochemical changes in raw meat.

 The use of extrusion of raw materials with brine with further aging in the ambassador helps to improve its technological characteristics (water-binding ability, plasticity), as well as increase the yield and improve the organoleptic characteristics of the finished products (appearance, juiciness, texture, taste, aroma).

 Smoked, baked products made from raw materials produced by this method have a special golden brown tint due to the use of mustard powder.

 The introduction of granulated sugar, garlic, black pepper helps to improve the taste of the finished products.

 Thus, the joint use of the proposed components in brine, as well as the extrusion of raw materials with brine and its further exposure to the salting, can reduce the rigidity of meat and skin and to obtain high-quality finished products.

 Finished products are produced according to the following flow chart. Prepared raw materials (carcasses, their parts, boneless meat of adult poultry of all kinds) are syringed with brine and kept in salting, then molded and / or directly sent to heat treatment (cooking, smoking, baking), brought to readiness, cooled, packaged and sold.

A comparative analysis of the proposed method for processing poultry meat with a known method (prototype) allows us to conclude that this method is different in the presence of mustard powder, granulated sugar, garlic and black pepper in brine, using chilled instead of hot syringe brine, and instead of massaging, extract salting at a temperature of 0-4 ^o C for 8-12 hours

 Example 1

For the production of smoked-cooked rolls from meat of adult chickens, prepared raw materials cooled to 4 ^o C are injected with brine in an amount of 10% by weight of raw materials. Extrusion and salting of raw materials is carried out with a brine prepared according to the following recipe:
papain enzyme preparation 1.0 mg / kg meat; other components are taken in kg per 100 l of brine:
salt 10
granulated sugar 2.0
minced garlic 1.5
mustard powder 1.0
ground black pepper 0.2
drinking water the rest
After extrusion, the raw materials are kept in a saline at a temperature of 4 ^o C for 8-12 hours. The ripened raw materials are molded in the form of a roll and smoked at a temperature of 92-100 ^o C until the temperature in the thickness of the product reaches 45-55 ^o C. Then rolls are cooked steam at a temperature of 95-100 ^o C until ready (72 + 1) ^o C. After cooking, the rolls are cooled in chambers at a temperature not exceeding 8 ^o C until the temperature inside the product reaches no higher than 15 ^o C. The yield of finished products is 80, 54% unpressed moisture 54.49% ductility 8.6 cm ² / g.

 Example 2

The method is carried out in the same way as in example 1 with the exception of the quantitative ratio of the components:
papain enzyme preparation 3.0 mg / kg of raw meat;
other components are taken in kg per 100 l of brine:
salt 12.0
granulated sugar 2.5
minced garlic 1.5
mustard powder 2.0
ground black pepper 0.3
drinking water the rest
The resulting product has a yield of 74.05% unpressed moisture 50.75% ductility 11.2 cm ² / g

 Example 3

The method is carried out in the same way as in example 1 with the exception of the quantitative ratio of the components:
papain enzyme preparation 2.0 mg / kg of raw meat;
other components are taken in kg per 100 l of brine:
salt 11.0
granulated sugar 2,3
chopped garlic 1.3
mustard powder 1.5
ground black pepper 0.25
drinking water the rest
The product yield is 70.8% unpressed moisture 49.75% ductility 13.3 cm ² / g The finished products had a golden brown color, pleasant taste and aroma, delicate texture.

 Example 4

The method is carried out analogously to example 1, changing the mass fraction of the components of the brine:
papain enzyme preparation 0.3 mg / kg of raw meat;
other components are taken in kg per 100 l of brine:
salt 9.0
granulated sugar 1,5
minced garlic 0.5
mustard powder 0.5
ground black pepper 0,1
drinking water the rest
The product prepared by the proposed method according to example 4 had deteriorated quality indicators (pale color after heat treatment, harsh structure, skin tight and hard, fresh-salty taste). The technological characteristics of the product are reduced. So, unpressed moisture decreases to the level of 45%, plasticity drops to 4.7 cm ² , and the yield of finished products is 65%. The duration of the salting process increases to 16-20 hours.

 Example 5

The method is carried out analogously to example 1, changing the mass fraction of the components of the brine:
papain enzyme preparation 4 mg / kg of raw meat;
other components are taken in kg per 100 l of brine:
salt 15.0
granulated sugar 3.0
chopped garlic 2.0
mustard powder 2.5
ground black pepper 0.5
drinking water the rest
The product prepared by the proposed method according to example 5, as well as example 4, has several disadvantages (the taste is brackish, there is a sharp smell of garlic and pepper, the color is dark brown). Due to the increase in the enzyme content, the meat tissues are degraded to such an extent that the finished product has low technological characteristics (unpressed moisture decreases to the level of 44% ductility to 6.1 cm ² / g). The product yield is 67%. When reducing the duration of biochemical changes in meat, it is not completely salted out.

 Thus, the invention (examples 1-3) will allow to develop new types of gourmet products from adult poultry meat, to obtain products with high organoleptic properties, pleasant aroma and delicate taste, to ensure sanitary well-being of the finished product, as well as to increase the yield of finished products.

Claims (1)

1 A method of preparing poultry for the manufacture of finished products, involving the extrusion of poultry with a brine containing table salt, granulated sugar, ground black pepper, minced garlic and drinking water, and aging in the saline, characterized in that the papain enzyme is additionally added to the brine in an amount of 1 3 mg / kg of raw material and mustard powder, holding in the salting is carried out for 8 12 hours, while the ingredients for brine are taken in the following quantities, kg per 100 l of brine: 3 Table salt 7 10 123 Sugar 7 2.0 2.53 Pepper black ground 7 0.2 0.33 Garlic chopped nnyy7 1.53 Mustard Powder 1.0 January 7 23 Water rest pitevaya7