RU2140752C1 - Method for producing ham from poultry meat - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of sausage products from poultry meat. SUBSTANCE: method involves stripping poultry carcass; salting meat; seasoning meat at temperature of 0-6 C for 12-72 hours; adding spices into seasoned meat; forming meat and subjecting it to thermal treatment by frying at temperature of 80-89 C for 40-60 min with following cooking and simultaneously smoking at temperature of 80-89 C for 60-150 min; cooling ready product at temperature of 0-4 C and humidity of 60-85% for 8-10 hours. EFFECT: improved consumer properties of ready product by improved structure, increased density and improved organoleptical properties. 4 cl

Description

 The invention relates to the food industry, in particular to the preparation of sausage product from poultry meat.

There is a method of cooking culinary products from broiler chickens [1], which includes cutting a bird with isolation from the breast of the fillet, which is cut into pieces weighing 70-85 g, before exposure to the brine, the fillet is rubbed with a multicomponent curing mixture, the exposure in the brine is carried out at 4- 5 ^o C for 20-24 hours, after which the fillets are placed on a rack for draining brine for 2-3 hours and the maturation of the fillet, smoking is carried out at a coolant temperature of 80-82 ^o C for 6-8 hours, and then carry out drying pr coolant temperature of 12-15 ^o C, 75-78% relative humidity for 1-2 days.

Closest to the claimed invention is a method for preparing a heat-treated roll of poultry meat [2], involving the deboning of carcasses of the 1st category, salting the meat by dry method after folding it into a roll form and heat treatment at the same time as smoking in one stage until the temperature inside the product is reached, equal to 80-85 ^o C.

The disadvantages of the known methods of cooking products are:
- the presence of blood and sinewy inclusions, i.e. heterogeneity of meat on the cut (organoleptic);
- product stiffness;
- low water-binding ability of meat, which during heat treatment leads to large losses of muscle juice, which in turn reduces the degree of tenderness of meat, its aroma and taste, i.e. reduces the consumer properties of the finished product.

 The basis of the invention is the task of improving the consumer properties of the finished product by improving its structure, increasing density and organoleptic characteristics.

This object is achieved in that in the inventive method for preparing ham from poultry meat, including boning carcasses, molding meat, salted meat, salted meat, and smoking, meat salting is performed immediately after boning carcasses, and before forming, meat is additionally ripened at a temperature of 0-6 ^o C for 12-72 hours with the addition of spices in the ripened meat, and after molding the meat is subjected to heat treatment by frying at a temperature of 80-89 ^o C for 40-60 minutes, followed by cooking and at the same time smoking at a temperature of 80-89 ^o C for 60-150 minutes, after which the molded meat is cooled at a temperature of 0-4 ^o C and a humidity of 60-85% for 8-10 hours, while legs are also used as feedstock and poultry legs, the ripened meat is molded into loaves with a diameter of 45-60 mm and a length of 15-50 cm in a natural or artificial shell, and the meat formed into loaves is bandaged to form a loop in the middle of the loaf for hanging them on the frame of the heat chamber.

A comparative analysis of the proposed solutions with the prototype shows that the common features of both solutions are:
- boning of carcasses;
- molding of meat;
- meat ambassador;
- heat treatment;
- smoking.

The inventive method of preparing ham from poultry meat from the closest known is characterized in that:
- meat ambassador is performed immediately after deboning of carcasses;
- before molding, meat is additionally ripened at a temperature of 0-6 ^o C for 12-72 hours, and spices are added to the ripened meat;
- after molding, the meat is subjected to heat treatment by roasting at a temperature of 80-89 ^o C for 40-60 minutes, followed by cooking and smoking at a temperature of 80-89 ^o C for 60-150 minutes;
- after which the molded meat is cooled at a temperature of 0-4 ^o C and humidity 60-85% for 8-10 hours.

 This set of distinctive essential features, together with the general features of the proposed method and prototype, provide an increase in the consumer properties of the finished product in all cases to which the requested amount of legal protection applies.

 The meat ambassador before molding ensures its juiciness, improves organoleptic qualities, increases biological value, reduces losses during heat treatment.

Additional ripening of meat at a temperature of 0-6 ^o C for 12-72 hours provides a biochemical process, which is characterized by progressive softening of the meat and the acquisition of a specific taste and aroma with the subsequent addition of spices. Ripe meat with spices in its raw form and after heat treatment has a homogeneous structure and delicate texture, acquires water-binding ability.

The heat treatment of ripened meat by frying at a temperature of 80-89 ^o C for 40-60 minutes, followed by cooking and smoking at a temperature of 80-89 ^o C for 60-150 minutes leads to the formation of more complete proteins, easily digestible fat and other components, provides an improvement in its structure, increase in density and is distinguished by good taste.

Subsequent cooling of the molded meat at a temperature of 0-4 ^o C and a humidity of 60-85% for 8-10 hours gives it the final presentation, which according to organoleptic, physico-chemical and bacteriological indicators corresponds to sanitary standards for the quality of food products.

Additional features of the proposed method for the preparation of ham from poultry meat, distinguishing it from the prototype, are the following:
as a source of raw materials also use chicken legs and legs;
matured meat is formed into loaves with a diameter of 45-60 mm and a length of 15-50 cm in a natural or artificial shell;
the meat formed into loaves is bandaged to form a loop in the middle of the length of the loaf for hanging them on the frame of the heat chamber.

 The listed set of additional distinctive features of the proposed method, together with a set of necessary and sufficient features, providing an increase in the consumer properties of the finished product in all cases to which the requested amount of legal protection of the proposed method extends, characterizes the claimed method in specific forms of execution, i.e. in special cases.

 Due to the totality of the essential features of the claimed invention is new, has an inventive step and is suitable for industrial use.

 The proposed method for preparing ham from poultry meat is implemented as follows.

The remaining hemp, feathers are removed from the poultry meat, washed with running water and sent for deboning. The meat separated from the bone is mixed in a meat mixer with salt. After uniform mixing, the meat is placed in salting containers and sent to the refrigeration chamber for maturation. Ripening lasts 12-72 hours at a temperature of 0-6 ^o C, and spices are added to the ripened meat. After ripening, poultry meat is formed into a natural or artificial shell (Belkosin, Kutisin, round) with a diameter of 45-60 mm using a vacuum syringe, or manually formed into a cellophane shell. Then the loaves are tied with twine. In the middle of the loaf, make a transverse dressing and a loop for hanging on the frame. The loaves of ham are hung on the frames so that they do not touch each other. It is necessary that their entire surface be accessible to warm air and flue gases in the smoke chamber.

Heat treatment consists of frying, smoking and cooking. Ham frames are rolled into a heat chamber. Roasting is carried out at a temperature of 80-89 ^o C for 40-60 minutes, followed by cooking and simultaneous smoking at a temperature of 80-89 ^o C for 60-150 minutes.

After heat treatment, the ham is rolled out of the chamber and sent for cooling to the finished product room, where at a temperature of 0-4 ^o C and a humidity of 60-85%, the finished product is cooled for 8-10 hours.

 In the sausage shop of the TRIES company, a trial batch of Novinka ham was made from poultry meat and laboratory tests were carried out. As the results showed, the ham was produced in accordance with the requirements of current technical conditions (TU-9213-001-20772012-97 of 04/18/97) according to the technological instructions in compliance with the veterinary and sanitary rules for the poultry meat processing workshop, approved in the established manner. The developed technology for the preparation of ham "Novelty" from poultry meat according to organoleptic indicators has a beautiful presentation, pleasant delicate taste and aroma characteristic of smoked poultry meat, has a dense structure. Using the proposed method provides, in comparison with the existing, the above advantages.

Sources of information taken into account:
1. RU patent, 2061390, A 23 L 1/315, 06/10/96 (analogue).

 2. RU patent, 2076613, A 23 L 1/315, 04/10/97 (prototype).

Claims (4)

1. A method of preparing ham from poultry meat, including boning carcasses, shaping meat, salted meat, salted and smoked, characterized in that the meat is salted directly after boning the carcasses, and before forming, the meat is ripened at 0 - 6 ^o C in for 12 - 72 hours with the addition of spices in the ripened meat, and after molding, the meat is subjected to heat treatment by frying at 80 - 89 ^o C for 40 - 60 min, followed by cooking and smoking at 80 - 89 ^o C for 60 - 150 min followed by forms Cured meat is cooled at 0 - 4 ^o С and humidity 60 - 85% for 8 - 10 hours.  2. The method according to claim 1, characterized in that as the feedstock also use chicken legs and legs.  3. The method according to claim 1, characterized in that the ripened meat is molded into loaves with a diameter of 45-60 mm and a length of 15-20 cm in a natural or artificial shell.  4. The method according to claim 1, characterized in that the meat formed into loaves is bandaged to form a loop in the middle of the length of the loaf for hanging them on the frame of the heat chamber.