RU2160023C2 - Meat product manufacture method - Google Patents

Abstract

FIELD: food-processing industry, in particular, meat industry. SUBSTANCE: method involves crushing raw meat material; preparing meat farce while adding viscosity and plasticity reducing component; providing forming and thermal treatment, with protein-fatty composition being used as viscosity and plasticity reducing component. Protein-fatty composition contains modified wheat flour, edible blood or blood elements or plasma or blood and water whey, and raw beef or pork fat. Cooked sausage is produced by adding protein-fatty composition into farce at the rate of 20-35 kg per 100 kg of farce. Chopped semifinished meat product is obtained by adding protein-fatty composition in an amount of 25-26 kg per 100 kg of farce. Method allows product of high biological value to be manufactured. EFFECT: reduced loss of raw material and improved quality of product. 3 cl, 1 tbl, 6 ex

Description

 The invention relates to the production of meat products and can be used in enterprises of the meat industry and catering.

 A known method for the production of meat products, such as cooked sausages, involving the grinding of raw meat, making minced meat with the simultaneous introduction of a component to reduce viscosity and plasticization, molding into a shell and subsequent heat treatment (see Copyright certificate N 1563652, class A 22 C 11 / 00.1990).

 The disadvantages of this method include the fact that as a component to reduce viscosity and plasticization, a mixture is used consisting of brewed wheat flour, edible blood and melted fat. In the process of brewing flour and then mixing it with edible blood and melted fat, the resulting protein-fat composition is characterized by insufficient destruction of the starch grains of wheat flour; deep denaturation changes of the protein component occurring during its brewing. In the process of obtaining melted fats, a partial hydrothermal decomposition of fat occurs, leading to the accumulation of free fatty acids and a small amount of peroxide compounds, which reduces its resistance to oxidation. Therefore, the use of this type of fat to obtain a protein-fat composition leads to a decrease in its durability and a deterioration in the quality of finished sausages during storage. In addition, high energy costs are required to melt and produce melted fat.

 There is also known a method of producing a meat product, which involves grinding meat raw materials, making minced meat with simultaneous introduction of a component to reduce the viscosity of minced meat and plasticization, molding and heat treatment (see TU 10.02.01.127-90 "Semi-finished meat products chopped. Technical conditions").

 The disadvantage of this method is that in the minced meat to reduce viscosity, plasticization, softening and giving the finished culinary products juiciness add a mixture of bread and water, which has low nutritional value and calorie content. The moisture-holding ability of the minced meat is small, which leads to large mass losses of products during heat treatment - 30% of the mass of the semi-finished product.

 The objective of the invention is to create a product of high biological value, improving quality and reducing losses during heat treatment.

For this, in a method for producing a meat product, which involves grinding meat raw materials, preparing minced meat while simultaneously adding a component to reduce viscosity and plasticization, molding and subsequent heat treatment, a protein-fat composition consisting of modified wheat flour is used as a component for reducing viscosity and plasticization , food blood or blood cells, or plasma, or blood serum and water, as well as raw fat beef or pork in the following ratio ponents, wt.%:
Modified wheat flour - 11.0 - 15.0
Raw beef or pork fat - 30.0 - 15.0
Edible blood or blood cells, or plasma, or blood serum and water - Else
In the production of cooked sausages, the protein-fat composition is added to the forcemeat at the rate of 20-35 kg per 100 kg of forcemeat.

 In the production of chopped semi-finished products, the protein-fat composition is added to the forcemeat at the rate of 25-26 kg per 100 kg of forcemeat.

 In the modified wheat flour used in the protein-fat composition, starch grains are completely destroyed, spatial structures are formed that are able to hydrate, which improves its functional and technological properties. At the same time, very slight protein denaturation is observed, resulting in an increase in the content of certain amino acids, including essential amino acids, which increases the biological value of the final product.

 The use of raw fat as a part of the protein-fat composition ensures its non-waste use, since when the fat is melted, the proteins of the adipose tissue are separated in the form of pulp and sent to fodder targets, and the process of obtaining melted fats requires a lot of energy. In addition, raw fat increases the durability of the protein-fat composition, which leads to better preservation of the quality of finished products during storage. The introduction into the minced meat of fat in a bound state in the composition of the protein-fat composition allows for its uniform distribution and high dispersion in the composition of the minced meat, which improves the organoleptic characteristics of the finished meat product.

 The use of edible blood or blood cells, or plasma, or blood serum together with water for hydration of modified wheat flour in combination with other components makes it possible to obtain a protein-fat composition with a high content of dry, primarily protein, substances per 100 g of product.

 Thus, the combined use of modified wheat flour, edible blood or blood cells, or plasma, or blood serum and water, as well as raw beef or pork fat provides a product of high biological value, improving the quality of the finished meat product.

 The invention is illustrated by the following specific examples of its implementation.

EXAMPLE 1. The sausage product is produced according to the known technology, making minced sausage sausage "For breakfast" grade I, with the replacement of veined pork fat and wheat flour with a protein-fat composition according to the following recipe,%:
Veined beef I grades - 52.0
Protein-fat composition - 23.0
Sodium Caseinate or Isolated Soy Protein - 5.0
Water - Else
The ratio of the components of the protein-fat composition, namely, modified wheat flour, edible blood or blood cells, or plasma, or blood serum and water, as well as raw beef or pork fat is 1: 5: 1.

 To prepare the product, raw meat (veined beef meat) is cut into pieces weighing 50-500 g, grinded in a spinning top, loaded into a meat mixer and mixed with a curing mixture. After this, the raw materials are kept in the ambassador. After the end of the salting, the raw materials are loaded into the cutter with the simultaneous introduction of a protein-fat composition, the necessary spices are added and the sausage is prepared. After kutterovaniya forcemeat is injected into the shell, sausage loafs are subjected to heat treatment according to known technological conditions.

 EXAMPLE 2. Carried out analogously to example 1 except for the ratio of the components of the protein-fat composition. Take the ratio of modified wheat flour, edible blood or blood cells, or plasma, or blood serum and water, as well as raw beef or pork fat 1: 5: 1.5.

EXAMPLE 3. The sausage product is produced according to the specified technology, making minced sausage cooked "For Breakfast" grade I, according to the following recipe,%:
The beef veined I grades - 45,0
Protein-fat composition - 35.0
Sodium Caseinate or Isolated Soy Protein - 5.0
Water - Else
The ratio of the components of the protein-fat composition, namely, modified wheat flour, edible blood or blood cells, or plasma, or blood serum and water, as well as raw beef or pork fat is 1: 5: 2.

 EXAMPLE 4. Carried out analogously to example 3 except for the ratio of the components of the protein-fat composition. Take the ratio of modified wheat flour, edible blood or blood cells, or plasma, or blood serum and water, as well as raw beef or pork fat 1: 5: 2.5.

 A score of sausages prepared in accordance with the formulations shown in examples 1-4, in comparison with the control sample is presented in the table.

 Thus, when a protein-fat composition is added to the sausage products, the resulting products are characterized by high technological and organoleptic characteristics.

EXAMPLE 5. Produce chopped semi-finished products, making minced meat "Home" with the replacement of part of the pork tinned fat, bread, raw fat and part of the water for protein-fat composition according to the following recipe,%:
Beef cutlet meat - 36.0
Fat veined pork - 11.0
Protein-fat composition - 26.0
Breadcrumbs - 4.0
Onion - 2.0
Pepper - 0.1
Melange - 1.1
Edible salt - 1.2
Water - Else
The ratio of modified wheat flour, edible blood or blood cells, or plasma, or blood serum and water, as well as raw beef or pork fat in the protein-fat composition is 1: 5: 1.5.

 To prepare the product, raw meat (veined beef and pork meat) is cut into pieces weighing 50-500 g, ground in a spinning top, loaded into a meat mixer and make minced meat. When making mincemeat on batch aggregates, they successively load: crushed beef and pork meat, a protein-fat composition, add the necessary spices and mix. After mixing the minced meat until a homogeneous mass is obtained, products are formed from it and either they are subjected to heat treatment or they are sent for storage in a frozen state.

EXAMPLE 6. Carried out analogously to example 5, making minced meat cutlets "Home" with the replacement of part of the veined pork fat, bread, raw fat and part of the water for protein-fat composition according to the following recipe,%:
Beef cutlet meat - 38.0
Fat veined pork - 10.0
Protein-fat composition - 25.0
Breadcrumbs - 4.0
Onion - 2.0
Pepper - 0.1
Melange - 1.0
Edible salt - 1.2
Water - Else
The ratio of the components of the protein-fat composition, namely, modified wheat flour, edible blood or blood cells, or plasma, or blood serum and water, as well as raw beef or pork fat is 1: 5: 2.

 Ready meat semi-finished products are characterized by improved consistency and high organoleptic characteristics. Losses during heat treatment of semi-finished products produced in accordance with the recipe given in examples 5-6 amounted to 8.4% and 9.2%, respectively, while in the control sample they amounted to 30%, i.e., in the proposed method of loss during heat treatment, an average of 3.3-3.6 times lower.

 Thus, when a protein-fat composition is introduced into the meat of meat products, the resulting product is characterized by high technological and organoleptic characteristics, and losses during heat treatment are reduced.

Claims (2)

1. A method of manufacturing a meat product, comprising grinding meat raw materials, preparing minced meat while simultaneously adding a component to reduce viscosity and plasticization, molding and heat treatment, characterized in that a protein-fat composition consisting of flour is used as a component to reduce viscosity and plasticization modified wheat, edible blood or blood cells, or plasma, or blood serum and water, as well as raw beef or pork fat in the following ratio nents, wt.%:
Modified wheat flour - 11.0 - 15.0
Raw beef or pork fat - 30.0 - 15.0
Edible blood or blood cells, or plasma, or blood serum and water - Else
2. The method according to claim 1, characterized in that the protein-fat composition is added to the minced meat of cooked sausages at the rate of 20 - 35 kg per 100 kg of minced meat.  3. The method according to claim 1, characterized in that the protein-fat composition is added to the minced meat of chopped foods at the rate of 25 - 26 kg per 100 kg of minced meat.

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