RU2142233C1 - Method for production of smoked food from chicken bodies - Google Patents

Abstract

FIELD: meat production industry. SUBSTANCE: according to method, bodies of chickens are salted with simultaneous treating them with smoking preparation. Production process is carried out in vibration field of elastic waves at frequency of 20-40 Hz, amplitude of 1-2 mm. Period of production process is 2.5-3 h. Application of aforesaid method allows for intensifying process of production of smoked chickens. EFFECT: higher efficiency. 1 dwg, 2 tbl, 2 ex

Description

 The invention relates to the meat industry and can be used for smoking chicken carcasses.

 There is a method [1] of adding a smoked flavor to meat products by using liquid smoke flavoring, which consists in spraying a smoking preparation to produce a cloud of liquid smoke and exposing the cloud to the product until the desired taste and color of the smoked product is achieved.

 The disadvantage of this method is the high consumption of the smoking product, the uneven distribution of the drug by volume of the product and the need for preliminary salting of raw materials.

 A known method [2] for the preparation of smoked-baked products from carcasses of chickens, involving the ambassador of carcasses in a flowing multicomponent brine and heat treatment using smoke.

 The disadvantage of the method taken as a prototype is the duration of the salting process and the use of wood smoke containing carcinogenic compounds when smoking.

 The aim of the invention is to intensify the process of preparing smoked carcasses of chickens and obtain environmentally friendly products from poultry meat.

This goal is achieved by the fact that the ambassador of poultry carcasses is combined with treatment with smoke flavoring, which is part of the brine, in the field of elastic waves with a frequency of 20-40 Hz and an amplitude of 1.0-2.0 mm, and the heat treatment is carried out in two stages: the first is drying the surface of the bird carcasses with hot air without using smoke at a temperature of 50-60 ^o C for 20 minutes, and the second is cooking at a temperature of 80-85 ^o C until ready.

 Ambassador and smoking are carried out by immersing poultry carcasses in a brine containing smoke flavoring, which is affected by vibration at a frequency of 20-40 Hz and an amplitude of 1.0 - 2.0 mm for 2.5 to 3 hours.

 To do this, use the installation (see drawing), which is a horizontally arranged cylindrical container 1, the end walls 2 of which are made in the form of membranes and can oscillate under the action of the electromagnetic field of the vibration exciter 3, which is an electromagnetic coil 4 with a core 5. The frequency of electromagnetic oscillations adjustable using an electronic chopper 6. The gap between the core 5 of the electromagnetic coil 4 and the steel washer 7, mounted on a flexible end wall of the cylinder -symmetric container 1 is 1.0-2.0 mm - amplitude of oscillation. In the drawing: 8 - loading hatch, 9 - pipe for draining the brine.

 As a result of the influence of the elastic vibrations of the brine, the curing ingredients and smoking substances that make up the smoke flavor penetrate into the thickness of the muscles and are evenly distributed over the volume of the product.

 The composition of the brine (per 100 l of water) includes: sodium chloride - 5.0 kg, sodium nitrite - 0.01 kg, sugar - 0.54 kg, fresh garlic - 2 kg, ground black pepper - 0.4 kg, smoke flavoring - 5 l.

 The drying of poultry carcasses before cooking is necessary for the formation of a specific golden-yellow color on the surface; in the process of subsequent cooking, the product is brought to readiness.

Example 1. Carcasses of chickens, previously passed through a complete gutting and cooled to + 2 ^o C, are placed in a brine containing smoke flavor, and exposed to vibration at a frequency of 20 Hz and an amplitude of 1.0 mm for 2.5 hours. Then the carcasses are placed in a chamber and subjected to heat treatment (drying and cooking).

 Example 2. The same as in claim 1, only affect the brine by vibration at a frequency of 40 Hz and an amplitude of 2.0 mm for 3 hours.

Product readiness is determined by reaching a temperature of 78 ^o C in the center of the thigh of the carcass [3].

 As a result of the application of vibrational effects on the brine containing smoke flavor, the process of penetration of curing ingredients and smoking substances into the thickness of the muscles of chickens is accelerated, which allows to reduce the duration of salting compared to the prototype and to exclude the processing of carcasses of chickens with smoke. The use of smoke flavoring makes it possible to exclude carcinogenic compounds such as benzo (a) pyrenes and nitrosamines from entering the product, which ensures the ecological purity of the product.

 The experimental data on the hydro-pulse salting and smoking of carcasses of chickens are given in tables 1 and 2.

 From the data in table 1, it is seen that with an increase in the frequency of vibration effects, the accumulation of phenolic compounds in the muscle tissue of chickens increases. However, the aroma of smoked meat is quite well felt when the content of phenolic compounds is more than 4 mg per 100 g of chicken tissue (organoleptic evaluation data). In this regard, the lower frequency limit of vibration is 20 Hz. As the frequency of vibration stimulation increases, the number of phenolic compounds in tissues increases, however, increasing the frequency to 50 Hz does not lead to a significant increase in phenolic compounds in muscle tissue compared to 40 Hz, which, in all probability, is associated with a decrease in wave elasticity caused by a rapid change in direction its impact.

 As can be seen from table 1, at an amplitude of 0.1 mm, the accumulation of phenolic compounds in the tissue is not enough for the product to acquire the aroma and taste of smoked products, and at an amplitude of 3.0 mm there is a slight decrease in the content of phenolic compounds in carcasses of chickens compared to vibration exposure at an amplitude 2.0 mm

 Table 2 presents data on the influence of the duration of vibration on the accumulation of phenolic compounds in chicken tissues at frequencies of 20, 30 and 40 Hz and vibration amplitudes of 1.0 and 2.0 mm.

 The experimental data of Table 2 indicate that a two-hour vibration exposure is insufficient to accumulate the required amount of phenolic compounds that give smoked carcass taste and aroma of smoked meat, and an increase in the duration of vibration exposure up to 3.5 hours is impractical due to the insignificant effect on the subsequent accumulation of phenolic compounds in chicken carcasses with a noticeable increase in energy consumption.

 As follows from the experimental data, to give the carcasses the aroma and taste of smoked meat, it is sufficient to vibrate them in a brine containing smoke flavoring for 2.5 to 3 hours at a frequency of 20 to 40 Hz and an amplitude of 1.0 to 2.0 mm.

Using the proposed method of smoking carcasses of chickens provides the following advantages compared to existing methods:
1. The use of vibration stimulates the penetration of smoke substances from the brine containing smoke flavoring into the tissue of carcasses of chickens and eliminates the need for smoking with wood smoke.

 2. An exception in the manufacture of smoked products from carcasses of smoke-cured chickens ensures the ecological purity of products due to the absence of carcinogenic compounds present in wood smoke.

Sources of information
1. Andel Carmas. Technology of sausages. Light and food industry, M., 1979, p. 43 - 45.

 2. USSR author's certificate N 1056992, cl. A 23 I 1/31, Bull. 44, 11.30.83.

 3. Smoked carcasses. Technical conditions TU 49 of the RSFSR 467-83.

Claims (1)

 A method of preparing smoked products from carcasses of chickens, comprising an ambassador with simultaneous treatment with a smoking preparation and heat treatment, characterized in that the ambassador with simultaneous processing with a smoking preparation is carried out in a vibrational field of elastic waves at a frequency of 20-40 Hz, an amplitude of 1 - 2 mm and a duration of exposure 2.5 - 3 hours

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