RU2101983C1 - Method for producing meat pastes - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves preparation of raw material including liver, blood plasma and collagen-containing raw material with calcium ions. The latter is subjected to preliminarily treatment. Then raw material is ground in hasher, and paste mass is prepared in cutter in two stages. During the first stage, beef udder, used as collagen-containing raw material, is ground in presence of blood plasma. Ratio of beef udder and blood plasma from 1:1 to 4:1. During the second stage, added are raw liver preliminarily minced and mixed with 1.1-1.4-% sodium chloride and 7.5 mg of sodium nitride, and aged in brine at temperature 0-4 C for 16-26 h; and soya isolated proteins in the amount from 2 to 4% to raw material mass. Sodium chloride is added at the end of the second stage of preparing paste mass in cutter in amount from 1.2 to 1.4%. Ready-to-use paste mass is stuffed in casings, heat treated, and cooled. EFFECT: higher efficiency. 3 cl

Description

 The proposed method for the production of meat pastes relates to the meat industry, more specifically to the production of meat products.

A known method for the production of meat pastes in a shell, involving the preparation of meat raw materials (including liver, collagen-containing, protein preparations and structuring components), grinding, cooking raw materials and cooking minced meat in one apparatus (B2-OPN), filling the shells with minced meat, final heat treatment and cooling [ one]
The disadvantages of this method are:
unsatisfactory organoleptic characteristics of the finished product and, in particular, the presence of a granular, crumbling structure and consistency. To eliminate these disadvantages, the known method provides for the use of flour (5%), semolina (12%), food caseinates (3-4%) as binders in the formulation.

 Moreover, the resulting “bonding” effect is weak, the creamy properties of the pastes are lost and at the same time there is a decrease in the biological value of the finished products by reducing the protein content.

A known method of manufacturing meat pastes, providing for the preparation of the main raw materials (including meat, liver, offal of category II and blood plasma), its preliminary heat treatment, grinding in a top, the preparation of minced meat on a cutter, filling the shells with a paste mass, the final heat treatment and cooling [2]
The disadvantages of this method are:
a significant duration of the process due to the presence of a phase of preliminary cooking of raw materials (3-4 hours at 95-100 ^o C);
low quality of the paste, due to the presence of a granular structure and the absence of characteristic ointment-like properties, despite the use of flour and collagen-containing raw materials as a binder.

A known method for the production of meat pastes, providing for the preparation of meat raw materials (including liver, certain types of collagen-containing raw materials having a calcium donor function, i.e. containing calcium ions, and blood plasma), its preliminary heat treatment, grinding in a top, preparing the paste mass in cutter in two phases, with the collagen-containing raw material in the first phase (which is used as a meat mass from mechanical additional bone skeleton boning, connective tissue from meat venation or food pulp aru), table salt and blood plasma are introduced into the cutter sequentially and in certain proportions, ensuring the transition of the system to the gel form; in the second phase, the remaining components of the formulation are introduced into the cutter; the resulting mass is molded into a shell, subjected to final heat treatment and cooling [3]
This method can be considered the closest prototype of the proposed method.

The disadvantages of the prototype method are:
the limitations of its use due to the inability to use other types of raw materials with natural calcium-donor ability, as initiators of the process of gelation of blood plasma;
despite the presence in the prototype method of the obvious effect of Ca ⁺ dependent (ionotropic) structuring of the paste mass due to the destabilization of blood plasma and the transition of fibrinogen into a fibrin polymer, the viscoplastic properties, consistency and cohesion of the finished product need to be improved, and therefore, in the examples the known method for the formation of the required level of structural and mechanical properties, water-binding ability and organoleptic characteristics are forced to additionally use egg melange (2%), flour (3-5%), dry boiled milk (2%);
the presence of paste is unattractive to the consumer in gray.

 The aim of the invention is to improve the quality of finished products, in particular organoleptic indicators such as color, texture, plasticity.

 The method is as follows.

 In accordance with standard requirements, meat raw materials are selected and prepared, including liver, blood plasma and collagen-containing raw materials.

The liver is taken raw, crushed on a cutter, mixed with 1.2-1.4% sodium chloride and 7.5 mg% sodium nitrite and incubated for 16-24 hours at 0-4 ^o C.

As collagen-containing raw materials containing calcium ions, pre-treated beef udder is used. The udder is cooked in water at a ratio of 1.5: 1 for 2 hours at a temperature of 95 ± 3 ^o C.

 Blood plasma is used in liquid form.

 The preparation of the remaining components of the formulation, including meat components, protein preparations, salt and spices, is carried out according to standard requirements.

From prepared main raw materials and auxiliary materials, a paste is prepared in a cutter, and the cutter is carried out in two phases. In the first phase, the boiled udder is crushed, blood plasma is added to it and homogenization is carried out until gelation of the thickening of the resulting mass begins. The ratio of beef udder is blood plasma from 1 1 to 4 1. Cutting is continued and in the second phase a dry preparation of soy isolated proteins is introduced in an amount of from 2 to 4% fat-containing raw materials, liquid (water or blood plasma) for hydration of protein preparations, salted crushed liver, bouillon. At the end of the second phase, spices and sodium chloride are added at the rate of 1.2 to 1.4% to unsalted meat raw materials before the end of cuttering. The resulting paste mass is syringed into artificial casings and boiled at a temperature of 82 ± 3 ^o C until the temperature in the center of the product reaches 73 ± 3 ^o C. After cooking, the pastes are cooled in the shower with cold water for 10-15 minutes and then with air in the chambers at a temperature of 4 ± 4 ^o C until inside the loaves reaches a temperature of 4 ± 4 ^o C.

 Ready-made pastes are passed to the implementation.

 The feasibility of the proposed technical solution can be justified by the following theoretical assumptions and experimental data obtained by the authors during the study.

 1. According to the invention, the improvement of the consistency and plasticity of the prepared pastes, the formation of a creamy structure is achieved not through the use of traditional binders for the formulation of flour, starch, melange, milk powder, but by using a biotechnological technique of directional structuring of the paste mass as a result of introducing blood plasma into the formulation and collagen-containing raw materials having a natural calcium donor function.

 As is known from literature [4], when calcium ions are introduced into blood plasma or into the system, their content can ensure their destabilization and transition to a gel-like (structured) state, which is caused by the conversion of fibrinogen to fibrin.

The optimal gelation effect occurs when using 20-60 mm Ca ⁺⁺ in relation to blood plasma [5]
Sources of calcium ions under technological conditions can be either aqueous solutions of calcium chloride (the established rate of administration, which destabilizes blood plasma, is 120-500 ml of a 25% solution of CaCl ₂ per 100 l of plasma), or some types of animal raw materials (milk whey, meat mass of mechanical additional boning, connective tissue from meat trimming, food squash), which under certain conditions (changes in pH, ionic strength, temperature) Ca ⁺⁺ donor function, i.e. Capable of releasing calcium ion in quantities sufficient to initiate a blood plasma structuring reaction [3, 6]
The authors first established the presence of such a property in beef udders. Moreover, it was experimentally proved that the degree of release of calcium ions from raw materials depends on the pH level of the medium (Table 1) and ionic strength (Table 2) created by the introduction of sodium chloride.

From the data table. 1 and 2 it follows that:
the concentration of calcium ions in the udder in most cases corresponds to the range (20-60 mm) necessary for converting the plasma into a gel form;
pH shift to the alkaline side is accompanied by a monotonous decrease in the concentration of calcium ions released from the udder;
sodium chloride (in contrast to the cases described in the prototype method) in relation to the udder exhibits an inhibitory effect.

In relation to the essence of the proposed method, the data obtained were implemented in the following technological methods:
a) the use of beef udder as a collagen-containing raw material, which is a source of calcium ions, ensuring the transfer of blood plasma into a structured state;
b) the feasibility of introducing soy protein isolates having high pH values (7.0-7.4) at the end of cutting to avoid suppressing the process of calcium ions from the udder. It should be noted that the quantitative limits for the introduction of isolated soy proteins were established on the basis of chemical-technological and organoleptic analysis. On model systems, it was shown that the use of less than 2% of soy protein preparations in the composition of pastes is accompanied by a decrease in the level of water-binding ability of the paste as a whole (up to 72-76% to total moisture), which leads to a decrease in the yield of finished products and a deterioration in consistency; the introduction of 2 to 4% of soy isolates maintains BCC at the level of 78-84%, which provides good structural and mechanical properties of products while increasing the yield to 114-115%; adding more than 4% of soy proteins leads to the appearance of an off-flavor in paste, which worsens product quality in general. Thus, the range from 2 to 4% was recognized as the most rational when using soy protein preparations in paste formulations made according to the claimed method;
c) the advisability of introducing sodium chloride, which inhibits the process of separation of calcium ions from the udder, at the end of the second phase of cutting. In addition, as follows from the table. 2, the level of optimal concentrations minimally affects calcium ions, is in the range of 0.0-1.4%. Adding 1.5% NaCl more sharply reduces the concentration of calcium ions in the system. Based on the data obtained, and also taking into account the need to give the finished product the desired level of taste (brackishness), in the inventive method, the amount of sodium chloride introduced is from 1.2 to 1.4% by weight of unsalted meat raw materials.

 In the inventive method, the authors provide for the use of udders - collagen-containing raw materials containing calcium ions, after preliminary heat treatment. The use of this technique guarantees the development of a joint gelation process in blood plasma udder systems, since it was found (Table 3) that after heat treatment (obviously, as a result of degreasing and destruction of protein-lipid complexes), the degree of release of calcium ions from the cooked udder is significant increases in comparison with the raw udder (table. 1).

 Based on the results of the above studies, the authors conducted experiments on real model systems "boiled udder of blood plasma" in order to select the optimal ratios of the components providing their joint gelation. At the same time, the effect of the degree of grinding and the state of the system on the gelation rate was evaluated (Table 4).

 As follows from the table. 4 data, the gelation process in the systems "udder of blood plasma" occurs at a ratio of components from 1 1 to 4 1, and the optimal ratios having a minimum duration of the structuring process correspond to a range from 2 1 to 3 1. It is shown that an increase in the degree of grinding of the udder, accompanied by an increase in the contact surface, as well as a combination of grinding and mixing, significantly accelerate the gelation process.

Based on the results of the discussion of experimental data in the claimed method provides:
a) the use of a mixture of heat-treated udder and plasma in ratios from 1 1 to 1 4;
b) preparation of a structured mixture "udder of blood plasma" in the cutter, providing intensive grinding and mixing of raw materials.

 It should be noted that the three-dimensional micro- and macrostructure formed on the basis of the udder and blood plasma has the ability to immobilize dispersed particles of paste mass in its cells, has pronounced plastic properties, delicate texture, high cohesion, which ensures an improvement in the organoleptic characteristics of the products as a whole. Table 5 presents comparative data characterizing the structural and mechanical properties and organoleptic characteristics of the pastes prepared according to the prototype method and the claimed method.

 As follows from the above data, the paste prepared by the present method had the best structural and mechanical properties, as a result of which the products had a creamy consistency. The overall sensory assessment significantly exceeded the level of quality of the paste according to the prototype method. In the table. 5, the presence of a more acceptable color in the paste of the proposed method. This effect is achieved as a result of the use of new methods of preparation and use of the liver in the production of pastes.

 In particular, in the inventive method, the liver is used in the preparation of paste in raw, crushed form after preliminary salting. In traditional paste technology, the liver is used in blanched or boiled form, as a result of which the color of the finished product becomes gray or brown-gray, and the consistency becomes coarse.

The authors of the invention proposed raw liver after preparation and trimming, chop on a cutter, adding from 1.2 to 1.4% sodium chloride and 7.5 mg% sodium nitrite, incubated for 16-24 hours at 0-4 ^o C and only then apply it in the preparation of the paste. The essence of this technique is that as a result of the introduction of sodium nitrite (in standard quantities) and the development of chemical processes characteristic of the salting of raw meat, the hemo and myoglobin contained in the liver turn into nitroso pigments, which give the finished product a pleasant pinkish color after heat treatment , significantly improving the organoleptic perception of the paste compared with the product prepared by the prototype method.

 The quantitative limits for the introduction of sodium chloride during liver salting were selected taking into account the data (Table 2), which indicate that the addition of more than 1.4% of table salt to meat systems has an inhibitory effect on the process of structuring the udder-plasma mixture. The upper limit of 1.2% is selected based on the results of organoleptic evaluation. A decrease in salt concentration (less than 1.2%) impairs the taste of the finished product. The temperature and duration of liver salting are determined on the basis of data characterizing the degree of decomposition of sodium nitrite, i.e. by the amount of residual sodium nitrite (table. 6).

As follows from the table. 6, the dynamics of the decomposition of nitrite in the time of salting depends on the temperature of the medium; an increase in temperature speeds up the process. However, as was established by the authors, in order to obtain a stable color of heme pigments, it is necessary that at least 40% of nitrite react with hemo- and myoglobin during salting, i.e. the residual amount of nitrite in the feed should be about 60%. In relation to the claimed method (when 7.5 mg% sodium nitrite is added), the required amount of residual nitrite should be at the level of 4.5 mg%. 6 data it follows that this requirement is met by the following modes of salting: at 0 ^o C 24 h; at 2 ^o C for 20 hours; at 4 ^o C for 16 hours

The use of low temperatures (-2 ^o C) delays the process of decomposition of nitrite; the use of elevated temperatures (+6 ^o C) excessively accelerates the process, the resulting nitric oxide does not have time to interact with hemo-, myopigments, as a result of which the color is significantly reduced.

Thus, the results of the experimental data presented confirm the validity and appropriateness of the following features claimed in the invention:
the possibility of using beef udder as a collagen-containing raw material with a calcium-donor function;
the possibility of transferring the mixture "beef udder-blood plasma" in a gel state with a ratio of components from 1 1 to 4 1;
the need for separate application during cuttering (and in particular at the final phase of the preparation of the paste) of sodium chloride in an amount of from 1.2 to 1.4% and soy isolated proteins in an amount of from 2 to 4% by weight of raw materials;
the feasibility of using raw liver after preliminary grinding on a cutter and salting for 16-24 hours at a temperature of 0 to 4 ^o C with the addition of 1.2 to 1.4% sodium chloride and 7.5 mg% sodium nitrite.

 It is shown that the combination of the claimed features allows to improve the quality of the finished product and, in particular, such organoleptic indicators as color, texture, plasticity.

 According to the invention, a method for the production of meat pastes is as follows.

 In accordance with standard requirements, meat raw materials are selected and prepared, including liver, blood plasma, collagen-containing and fat-containing raw materials, soy protein preparations.

The liver is taken raw, veined, crushed on a cutter, mixed with 1.2-1.4% sodium chloride and 7.5 mg% sodium nitrite and incubated for 16-24 hours at 0-4 ^o C.

As a collagen-containing raw material containing calcium ions, a beef udder is used, which is pre-cleaned, cut into pieces weighing no more than 500 g and boiled in water at a ratio of 1.5 1 for 2 hours at a temperature of 95 ± 3 ^o C. Blood plasma is used in chilled liquid form.

 The preparation of the remaining components of the formulation, including raw meat, various offal, protein preparations (soy protein isolates), salt, spices, broth is carried out according to standard requirements.

 The paste is prepared from the prepared main raw materials and auxiliary materials in the cutter, and the cutter is carried out in two phases. At the first stage, the boiled udder is crushed, blood plasma is added to it and the process is conducted until the gelation of the resulting mass begins. The ratio of beef udder to blood plasma is from 1 1 to 4 1. Cutting is continued, and in the second phase, isolated soy proteins are introduced in an amount of 2 to 4% by weight of raw materials, the remaining types of meat and fat-containing raw materials provided for in the recipe, salted ground raw liver, liquid (water, broth or blood plasma) for the hydration of protein preparations and hydration of the paste. At the end of the second phase, spices and sodium chloride are added at the rate of 1.2 to 1.4% to unsalted meat raw materials before the end of cuttering. If there are vegetables in the recipe for pastes (onions, carrots), they are ground in a cutter until the start of laying the meat raw materials.

The resulting paste mass is syringed into artificial casings and boiled with steam at a temperature of 82 ± 3 ^o C until the temperature in the center of the product reaches 73 ± 3 ^o C. At the end of cooking, the pastes are cooled in the shower with cold water for 10-15 minutes and then with air in the chambers at a temperature of 4 ± 4 ^o C until inside the loaf reaches a temperature of 4 ± 4 ^o C.

 Ready-made pastes are passed to the implementation.

 The implementation of the proposed method for the production of meat pastes is shown in the examples.

Example 1
The liver is lived, crushed on a cutter, adding sodium chloride (1.3%), sodium nitrite (7.5 mg%) in the form of a 1% solution and incubated in a saline at 0 ^o C for 24 hours

The meat of the pork heads is minced, crushed, veined, poured with water (the ratio of water to raw materials is 1.2 1.0), curing ingredients are added based on table salt 3.6 kg, sodium nitrite 18 g per 100 kg of raw material and blanched in the resulting brine with 95 ± 3 ^o C for 1 hour

 Fatty pork and cheek pork are cut, cut into pieces.

The beef udder is peeled, cut into pieces weighing no more than 500 g, poured with water in a ratio of 1.5 to 1 and cooked for 2 hours at a temperature of 95 ± 3 ^o C.

At the end of the heat treatment, all types of raw materials are cooled to 4 ± 4 ^o C and ground in a spinning top with a diameter of lattice openings of 2-3 mm. At the same time, prepared chilled blood plasma, soy protein preparations, raw onions, spices, shell, offal cooking broth.

 The preparation of the paste paste (minced meat) is carried out in a vacuum cooking cutter in the following sequence, in two phases. In the first phase, raw peeled onions (4%) and boiled udder (10%) are laid and crushed. After homogenization of the udder, liquid blood plasma (5%) is added. The ratio of "udder of blood plasma" 2 1. The process of grinding and intensive mixing is carried out at a speed of rotation of the cutter knives 1500 rpm for 2-3 minutes before gelation (thickening) of the paste mass.

In the second phase, SUPRO-500E soy protein isolate (3%), pork meat (34%), fatty pork (10%), blood plasma (7%) for soy preparation hydration and salted liver (27%) are successively added to the cutter. . Grinding is carried out for 2-3 minutes, after which they introduce (per 100 kg of the main raw material) sodium chloride 1300 g. Sodium nitrite 7.5 g, sugar 110 g, black pepper 110 g, allspice 80 g, cardamom 50 g, as well as 25 l of broth from cooking offal. Close the bowl of the cutter, turn on the heat and continue grinding. When the paste mass reaches a temperature of 72 ^o C, it is maintained without stopping the cutter for 5-7 minutes, after which it is turned on, the temperature is reduced to 45-50 ^o C, the meat is evacuated at 0.7-0.8 atm.

 After evacuation, turn off the drive knives and bowls, open the lid of the cutter and produce its unloading.

The prepared paste mass is syringed into artificial casings, the bars are unscrewed, placed on a frame, steam cooked at a heating medium temperature of 82 ± 3 ^° C until the temperature in the center of the sticks reaches 73 ± 3 ^° C. After cooking, the pastes are cooled in a shower with cold water 10- 15 minutes and then with air in the chambers at a temperature from 0 to 8 ^o C until the inside temperature of the loaf reaches a temperature of not lower than 0 and not higher than 8 ^o C.

 Ready-made pastes are passed to the implementation.

Example 2
The liver is lived, crushed on a cutter, adding 1.2% sodium chloride, sodium nitrite (7.5 ml%) in the form of a 1% aqueous solution and incubated in a saline at 23 ^o C for 20 hours

 Pork head meat, fatty pork and beef udder are prepared according to example No. 1.

The brains are disassembled, washed in water with a temperature of 40-45 ^o C, remove blood clots, small bones.

Veined beef, conditionally suitable, is boiled in water at a temperature of 95 ± 3 ^o C for 3-3.5 hours

At the end of the heat treatment, all types of raw materials are cooled to 4 ± 4 ^o C and ground in a spinning top with a diameter of lattice openings of 2-3 mm.

 At the same time, chilled blood plasma, soy protein preparations, spices, shell, broth from cooking offal are prepared.

 The preparation of the paste mass (minced meat) is carried out in a vacuum cooking cutter in two phases.

 In the first phase, the boiled udder (20%) and blood plasma (20% over the formulation, in the composition of the liquid introduced into the cutter, 45% broth and 20% blood plasma) are laid and crushed. The mixing ratio is carried out for 2-3 minutes before gelation. In the second phase, soy protein isolate (3%), blanched pork meat (10%), boiled beef (20%), fatty pork (10%), raw brains (17%) and chopped salted liver (20) are successively added to the cutter. %).

 Cutting is continued for 3-4 minutes, after which they introduce (per 100 kg of the main raw material) table salt 1400 g (1.4%), sugar 100 g. Black pepper 100 g, allspice 80 g, red pepper 50 g, nutmeg 50 g, as well as 45 l of broth from cooking offal.

 Further preparation of the paste, the extrusion into the shell, heat treatment and cooling are carried out according to example No. 1.

Example N 3
The liver is lived, crushed on a cutter, adding 1.4% of sodium chloride, sodium nitrite 7.5 mg% and incubated in a saline at 4 ^o C for 16 hours

 Pork heads meat, fatty pork and udder are prepared according to example N 1.

 Heat-treated, chilled and grinded on a top raw materials used for the preparation of paste.

 The process is conducted in two phases in a vacuum cooking cutter.

 In the first phase, the cooked udder (16%) is laid and ground in the presence of liquid blood plasma (4%). The ratio of "udder-blood plasma" 4 1. The grinding process is 2-3 minutes before gelation of the paste mass.

 In the second phase, soy protein isolate (2%), pork meat (41%), fatty pork (10%) and salted liver (27%) are successively added to the cutter. Grinding is carried out for 2-3 minutes, after which sodium chloride is introduced at a rate of 1.2% by weight of unsalted raw materials, spices and broth according to Example No. 1.

 Further preparation of the paste, the extrusion into the shell, heat treatment and cooling are carried out according to example No. 1.

Example N 4
Carried out according to example No. 1, and the composition of the paste includes 33% of the meat of pork, beef heads and 4% of soy protein isolate.

 Qualitative characteristics of finished products prepared according to the claimed method, are presented in table. 7, indicate that the main indicators of the experienced pastes in the shell significantly exceed the products of the prototype method.

 The inventive method has been tested in a production environment. Based on the method developed a package of private recipes for pastes in the shell.

Sources of information
1. Reference technologist sausage production. / Ed. Rogova I.A. and Zabashty A.G. M. Kolos, 1993, p. 235-238.

 2. Method for the production of meat pastes. / Sabirov A.S. Gulyammahmudov A.G. Zharinov A.I. et al. Application N 4733274/13 (093994). Claim 05/26/89. Put it. decision from 05.24.90.

 3. A.S. USSR N 1694091, class A 23 L 1/31.

 4. Technology of meat and meat products. / Ed. Rogova I.A. M. Agropromizdat, 1988, p. 48-51.

 5. Zharinov A.I. Semi-functional use of blood plasma and protein-containing systems based on it in the technology of meat products. / Abstract of diss. for the competition Art. D.Sc. M: 1991, pp. 8-10.

 6. Zharinov A.I. Fundamentals of modern meat processing technologies. Part 1. Emulsified and coarsely ground meat products. M. ITAR-TASS, 1994, p. 113.

Claims (3)

 1. Method for the production of meat pastes, which includes the preparation of meat raw materials, including liver, blood plasma and collagen-containing raw materials containing calcium ions, preliminary heat treatment of the latter, grinding of raw materials on a top, preparation of paste in a cutter in two phases, including the first gelation phase, the introduction of chloride sodium, molding loaves, final heat treatment and cooling, characterized in that the liver is used in raw form after preliminary grinding on a cutter and salting with the introduction of 1 , 2 1.4% sodium chloride and 7.5 mg of sodium nitrite, as a collagen-containing raw material, which is a source of calcium ions, use beef udder, sodium chloride is added in the process of preparing the paste in the cutter at the end of the second phase in the amount of 1.2 - 1.4% by weight of raw materials, while the beef udder and blood plasma are taken in a ratio of 1 1 to 4 1. 2. The method according to claim 1, characterized in that the exposure of the liver in the ambassador is carried out for 16 24 hours at 0 4 ^o C.  3. The method according to claim 1, characterized in that in the process of preparing the paste in the cutter at the beginning of the second phase, soybean isolated proteins are introduced in an amount of 2 to 4% by weight of the raw material.

Images