RU2171064C1 - Method of producing solid muscular raw smoked meat foods - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves injecting brine into raw meat material. Brine contains pickling substances, bacterial preparation of lactic acid microorganisms and aqueous-alcoholic infusion with ethyl alcohol content of 35-45%, prepared from specific grasses or from composition thereof used in an amount of 0.15-0.5 wt% of raw material. Aqueous alcoholic infusions are basil or balsam-type bitter infusions. Upon injecting brine, raw material is subjected to cyclic massaging, rubbing with salting mixture, holding in pressed state till the moment free liquid releasing process has stopped, with following washing, slight drying, smoking and drying. EFFECT: improved organoleptical properties, increased yield and improved sanitary and hygienic safety of ready product. 3 cl, 1 tbl

Description

 The invention relates to the meat industry, and more specifically to the manufacturing technology of raw smoked delicatessen products such as balyk, sirloin, boneless brisket, lumpy pork and beef.

 A known method for the production of uncooked smoked pork in pieces (see. Handbook of sausage production technologist. Edited by I. Rogov and A. G. Zabashty: Kolos, 1993, p. 355), providing for the preparation of raw materials, rubbing the pieces with dry salt , aging in brine, pouring raw materials with brine, aging in brine and outside it, washing, drying, smoking, cooling. The yield of the finished product is 75% by weight of unsalted raw materials.

The disadvantages of the method are:
a high probability of the appearance of undesirable microflora (mold, yeast, etc.) on the surface of the finished product during its manufacture and storage;
excessively pungent taste and smell due to traditional smoke smoking.

 A known method of production of whole-muscle raw smoked beef - basturma (see Raw smoked basturma -TU 9213-017-02068647-95.), Which provides for the preparation of raw materials - sirloin of beef, dry salting, washing pieces of beef in water, drying, pre-drying pieces transferring layers of beef slices and additional prepressing, application of a chaman dough (chaman - 5 kg, garlic - 5 kg, black pepper 0.5 kg, red pepper - 5 kg, salt - 1.5 kg per 100 kg of raw material) on the surface of the pieces and drying.

The disadvantages of this method include:
the complexity and multi-stage process;
specificity of organoleptic (hard consistency, dark brown color in the section, burning taste) indicators;
the duration of the production process is 30-40 days;
low yield of finished products - 55-56% by weight of unsalted raw materials.

 A known method for the production of semi-dry, uncooked smoked and raw-cured meat products (see ed. Certificate. 663362 on "Method for the production of semi-dry, uncooked smoked and cured meat products", class A 22 C, 11/00), including the selection and preparation of raw materials, introducing brine into it containing sodium chloride, sodium nitrite, sugar, iodinol or lugol, aging in salting, smoking and drying. The use of an iodine-containing component can increase guarantees for the destruction of pathogenic microflora in meat products and slightly reduce the drying time.

The disadvantages of this method are:
the presence of a product with a specific medicinal odor;
the likelihood of discolored areas in the cut of meat products.

 A known method for the production of whole muscle uncooked smoked meat products (see TU 10-02-01-38-87 - Balyk Darnitsky uncooked smoked), involving the preparation of raw meat, injection of brine into it, salting and ripening, soaking in water, drying, smoking and drying . This method can be considered a prototype of the proposed method.

The disadvantages of the prototype method are:
low level of finished product yield - 70% by weight of unsalted raw materials;
a high probability of the appearance of undesirable microflora (mold, yeast, etc.) on the surface of meat products;
the presence of loose consistency, the instability of the distribution of color in the context of products, traditionally pungent smell and taste due to the prevalence of smoke in the aromatic range of smoke products.

 The technical result achieved by using the present invention is to improve the organoleptic characteristics of raw smoked whole muscle products (color, taste, smell, consistency) while increasing the yield and sanitary safety of the finished product.

 For this, in a method for the production of whole-muscle raw smoked meat products, which includes preparing raw meat, injecting brine into it, salting and ripening, soaking in water, drying, smoking and drying, moreover, a bacterial preparation of lactic microorganisms and aqueous -alcoholic infusion with an ethyl alcohol content of from 35 to 45%, prepared on individual herbs, or their composition, in an amount of from 0.15 to 0.5% by weight of the raw material. Ambassador and ripening is carried out by cyclically massaging the raw material, followed by rubbing it with a curing mixture and holding it in a prepressed state until the end of the process of separation of free liquid. As a water-alcohol infusion prepared on individual herbs, use an infusion of basil or zizifora.

 As a water-alcohol infusion of the composition, a bitter infusion of the type of balsam is used. The feasibility of the proposed technical solution can be justified by the following theoretical assumptions and experimental data obtained by the authors in the course of research.

 The principal feature of the claimed method is the integrated use of bacterial preparations and water-alcohol infusions of certain types of herbs and their mixtures, introduced as a part of syringe brines into raw meat, which can significantly improve the organoleptic characteristics (color, taste, smell, texture) of smoked products, exclude the possibility the development of putrefactive microorganisms and surface molds while increasing the yield of finished products.

 Moreover, this method can be carried out in relation to the production of whole muscle uncooked smoked products from both beef and pork.

 It is known to use the dry bacterial preparation PB-MP in the technology of raw smoked semi-dry sausages, which ensures the acceleration of biochemical ripening of raw materials, and makes it possible to obtain products of good quality.

 At the same time, the use of water-alcohol infusions of sage and rosemary, cognac, port and wine in order to improve the taste and aromatic characteristics of smoked sausages is known from the literature and the practice of sausage production. However, there is no information on the joint use of bacterial preparations and water-alcohol infusions of herbs in the production of whole-muscle raw smoked meat products.

 The results of experimental studies indicate the possibility of multifunctional use of water-alcohol infusions with a content of 35 to 45% ethyl alcohol prepared on such individual herbs as basil and zizifora, as well as water-alcohol infusions of a composition - bitter infusions such as balsams. The effectiveness of their use in the technology of raw smoked products lies in the fact that their introduction into meat raw materials in amounts from 0.15 to 0.5% allows you to directly control the interaction of muscle proteins, accelerate drying, inhibit the development of oxidative processes in lipids, and ensure the formation of the desired taste -aromatic characteristics, stabilize color, suppress the development of putrefactive microorganisms and initiate the activity of lactic acid forms; at the same time, the complex use of water-alcohol infusions and bacterial preparations provides a significant acceleration of the death of such microorganisms as salmonella, clostridia, coliform.

The conducted experimental studies made it possible to justify the features and parameters claimed in the claims:
the feasibility of using as part of the syringe brines used in the technology of whole muscle raw smoked meat products, water-alcohol infusions of herbs (mainly basil and ziziforu) and bitter infusions of a composition such as balms with an ethyl alcohol content of from 35 to 45%;
quantitative ranges of water-alcohol infusions introduced with brine (from 0.15 to 0.5% by weight of raw meat);
the effectiveness of the combined effects of water-alcohol infusions and drugs on the possibility of reducing the content of sanitary-indicative microorganisms.

 The proposed method also provides for salting and ripening of raw materials after introducing multicomponent brines into it under cyclic massaging followed by rubbing the pieces of meat with a curing mixture and holding it in a pre-pressed state until the free liquid is complete.

 In the scientific and technical literature, such a combination of features was not found in relation to the technology of whole-muscle raw smoked meat products.

 Finished products have distinct original ones: taste and smell, stable bright color, elastic monolithic consistency, increased yield (70-96%), guaranteed sanitary condition.

 The implementation of the proposed method is shown in the examples.

 Example 1. The manufacture of pork raw smoked.

 The longest muscle of the back is isolated from the pork half carcass, it is veined, and a rectangular piece is formed.

 Prepare a brine for injection based on curing substances, bacterial preparations and water-alcohol infusion with an ethyl alcohol content of 35%.

 Prepared meat is injected with brine in an amount of 10% by weight of the raw material. The amount of water-alcohol infusion is 0.5% by weight of the raw material. The injected pork is placed in a massager and subjected to cyclic massage. At the end of massaging, the raw materials are rubbed with a curing mixture, placed in perforated containers, pressed and left for 3 days to swell the brine, ripen and give the piece a fixed shape. After the brine flows out through the openings of the container, the pork is soaked in water, washed with clean water, braided, dried and smoked for 5 hours. After smoking, the pork is dried in two stages. The end of the drying process is determined by the mass fraction of moisture in the finished product: 42-46%.

 The main qualitative characteristics and technological indicators of raw smoked pork balyk are given in table. 1.

 Example 2. The manufacture of raw smoked pork belly.

 The thigh portion of the pork carcass is freed from the bones, form a piece of rectangular shape.

 An injection brine is prepared analogously to Example 1, but the aqueous-alcoholic infusion used contains 45% ethyl alcohol. Prepared pork belly is injected with prepared brine in an amount of 6% by weight of the raw material. The amount of water-alcohol infusion is 0.15% by weight of the raw material. After injecting the brine, the brisket is subjected to cyclic massaging, rubbing with a salting mixture, soaking in a pre-pressed state, soaking, washing, drying, smoking and drying according to Example 1. The end of the drying process is determined by the mass fraction of moisture in the finished product: 20-22%.

 The main qualitative characteristics and technological indicators of raw smoked pork belly are given in table. 1.

 Example 3. The manufacture of raw smoked beef sirloin.

 From the beef half carcass, the dorsal and lumbar muscles are isolated, they are given a rectangular shape.

 Prepare a brine for extrusion, using 40% water-alcohol infusion of zizifora. Prepared beef sirloin is injected with prepared brine, while the amount of water-alcohol infusion is 0.27% by weight of the raw material. After injection, the fillets are placed in a massager and subjected to cyclic massage.

 At the end of the massaging, the sirloin is rubbed with a curing mixture, the raw material is held in a prepressed state, soaking, drying, smoking and drying according to Example 1. The drying process is completed when the moisture content in the product reaches 35-37%.

 The main qualitative characteristics of beef sirloin are given in table. 1.

 Example 4. The manufacture of raw beef sirloin.

 Carried out as in example 3, and instead of a water-alcohol infusion, zizifora apply 40% water-alcohol infusion of basil.

 Further processing is carried out as in example 3.

 The data characterizing the main chemical and technological indicators of finished products manufactured according to examples 1-4 and set forth in table. 1, confirm the high performance of the features claimed in the "Method for the production of whole muscle meat products".

 Production tests of the method, carried out at two enterprises in the meat industry, indicate its high reliability both from the point of view of the formation of organoleptic indicators, and from the point of view of obtaining high yields with guaranteed microbiological safety.

 The tasting results confirm this conclusion. Using the proposed method, a package of private recipes and technology for raw smoked beef and pork products, set forth in the prepared regulatory document (TU and TI), was developed.

Claims (3)

 1. A method for the production of whole muscle uncooked smoked meat products, comprising preparing raw meat, injecting brine into it, salting and ripening, soaking in water, drying, smoking and drying, characterized in that the bacterial preparation of lactic microorganisms is additionally introduced into the brine used for injection and water-alcohol infusion with an ethyl alcohol content of from 35 to 45%, prepared on individual herbs or their composition, in an amount of from 0.15 to 0.5% by weight of raw materials, ambassador and ripening about exist by cyclic massaging of the raw material, followed by rubbing it with a curing mixture and holding it in a prepressed state until the end of the process of free liquid isolation.  2. The method according to claim 1, characterized in that as a water-alcohol infusion prepared on individual herbs, use an infusion of basil or zizifora.  3. The method according to claim 1, characterized in that as a water-alcohol infusion of the composition, a bitter infusion of the type of balsam is used.

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