RU2179395C1 - Method for manufacture of formed smoke products - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves preparing farce mixture from frozen farce; depending on kind of formed food product, adding fish, whale meat, or both fish and whale meat, beef, pork, or both beef and pork, or other components; mixing added components in cutter while adding condiments or spices; introducing at final cutting stage smoking preparation prepared by cleaning it with chitin with further adding of chitosan; forming ready farce mixture and subjecting to thermal treatment. Method allows different kinds of formed high-quality curative-prophylactic food products such as sausages, cutlets, meat loaf etc to be obtained. EFFECT: wider range and increased nutritive value of ready product. 3 ex

Description

 The invention relates to the food industry, and in particular to a method for the production of culinary molded smoked products based on minced meat.

A known method of cooking smoked sausages from fish, which consists in cutting fish, salting the meat in a dry way to a salt content of 2.0%, adding saltpeter (150 g per 100 kg of fish meat) and holding for 5 days at a temperature of 5 ^° C for ripening. After aging, the meat is crushed and other ingredients (spices, starch, onion, garlic) provided for in the recipe are added to it, with stirring. The sausage mass prepared in this way is stuffed into casings, placed in a smoking chamber, where it is treated with wood smoke at 80 ^° C for 30 minutes, and then boiled for 20 minutes at 80 ^° C until completely cooked (Borisochkina L.I., Gudovich A.V. Production of fish culinary products and semi-finished products.- M .: Agropromizdat, 1985. - S. 95-98.).

 The main disadvantage of this method is the presence in the finished product of carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAHs) and nitrosamines (HA), which enter the product when treated with wood smoke.

 A disadvantage of this method is also the environmental pollution by smoke emissions, which include carcinogenic, toxic and unpleasant smelling compounds.

 In addition, due to the uneven distribution of smoke over the volume of the smoking chamber, batches of homogeneous finished products are not ensured.

 Closest to the claimed invention is a method for the preparation of molded products, in particular smoked meat sausages, using a liquid smoke-type preparation, which is pre-diluted with water and introduced into the minced meat at the final stage of chopping, after which the sausage mass is syringed into casings and sent to a chamber for heat treatment (V. Kurko. Fundamentals of smokeless smoking. - M.: Light and food industry, 1984.- P. 82-84).

 The main disadvantage of this method is also the high content of PAHs in the product, since the smoke-type preparation is used without deep purification from resinous substances, in which compounds with carcinogenic and mutagenic properties are concentrated.

 The objective of the invention is to improve the quality of molded smoked products and increase their nutritional value by improving organoleptic characteristics and giving them therapeutic properties.

 The problem is solved in that in a method for producing molded smoked products, including preparation of a minced mixture, adding spices, making a smoking preparation, molding and heat treatment, the smoking medium obtained by cleaning the smoking preparation 0.5-2.0% is taken as a smoking preparation chitin, followed by the addition of a 0.5-20.0% solution of chitosan, and make it in an amount of 0.3-2.0% by weight of the stuffing mixture.

 The use of the inventive method for producing molded products of a smoking environment, previously purified by chitin, provides the finished product with high quality by removing suspended resinous substances that are part of the smoking preparation and harmful to human health in composition, and the subsequent addition of a solution of chitosan to it gives therapeutic preventive properties and thereby provides high nutritional value of products.

 To achieve this goal, the smoking preparation is cleaned of resinous substances by adding chitin to it, preferably in an amount of 0.5-2.0%, followed by separation of the precipitate which contains carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAHs).

 The introduction of chitin in the smoking preparation of less than 0.5% does not provide a significant reduction in the concentration of compounds of this class in the smoking environment, thereby not allowing to obtain molded products of high quality with specified sanitary and hygienic and organoleptic characteristics.

 The introduction of chitin of more than 2.0% is impractical due to the sufficiency of the adsorbent mass to remove suspended resinous substances, which impart a bitter taste to the molded product. In addition, the increased content of chitin leads to a noticeable decrease in the smoking environment of the smoking components and, above all, phenols, which provide the taste and aroma of smoked products to finished molded products.

 Adding chitosan, which is absolutely safe and compatible with the tissues of the human body, to the smoking environment provides not only high quality of the finished product, but also gives it therapeutic and preventive properties, which ensures high nutritional value of the finished molded products. The presence of chitosan in molded products helps to reduce the risk of hypertension, sclerosis, cardiac, oncological and other diseases due to the binding and absorption of fats, the removal of heavy metal salts, toxins, carcinogens and other compounds from the body.

 To achieve the claimed technical effect, it is advisable to add chitosan to the purified smoking product in an amount of 0.5-20.0%.

 Adding less than 0.5% chitosan solution to the smoking product is not enough to achieve the desired therapeutic and prophylactic properties of the finished molded products and to ensure sufficient nutritional value of the product.

 When more than 20.0% of chitosan is added to the smoking product, an astringent taste is undesirable for this product.

 Obtained after adding chitosan to the cleaned smoking product, the smoking medium is added to the minced system in an amount of 0.3-2.0%.

 The declared parameters are essential to achieve a technical result, since when smoke medium is introduced into the minced meat system of less than 0.3%, weakly expressed smoked properties are observed, which does not provide the required organoleptic characteristics of the molded products and the therapeutic effect is not achieved.

 The introduction of more than 2.0% in the smoked meat system gives the finished molded products over-expressed smoked properties, for example, the intense smell of smoke, which is not a characteristic of the high quality of the product and significantly reduces the organoleptic characteristics of the finished products.

 The claimed method can be used to obtain various molded smoked products, in particular sausages, sausages, cutlets, rolls.

 The method is as follows.

 First, prepare the minced mixture, for which they take ice cream or fresh raw materials, depending on the type of molded product, either fish or whale meat, or both, or beef, or pork, or poultry, or both together, or other components; they are mixed in the cutter, adding spices and other spices, and at the final stage of cutting, the smoking medium obtained by purifying the smoking preparation with chitin is added, followed by adding chitosan to the purified preparation, after which the prepared minced mixture is molded and subjected to heat treatment.

 Example 1

To prepare smoked fish sausages, a minced meat mixture is prepared in a cutter, where whale meat is first loaded, which is pre-crushed and kept at a temperature of 4-8 ^o C for 20 hours for ripening, fish fillet, pork, crushed for 3-4 minutes, after which add pork shpig, garlic and other spices. At the final stage of chopping, 2.0% of the smoking medium, resulting from the purification of the smoking preparation of 0.5% chitin with the subsequent addition of chitosan in an amount of 5.0%, is added to the minced meat mixture.

 The prepared minced mixture is stuffed into shells and subjected to heat treatment.

 Finished sausages have a dense, elastic consistency, the color in the section is uniform pink-red, without gray spots. The smell is pleasant, with a pronounced aroma of smoking.

 Example 2

To prepare smoked sausages and sausages, a minced meat mixture is prepared in a cutter, where the beef is first loaded, pre-salted and aged at a temperature of 2-4 ^o C for 5 days, ice and water are added, thoroughly crushed, spices, starch, fatty are added to the resulting mixture. pork. At the final stage of chopping, 1.0% of the smoking medium obtained by purification of the smoking preparation of 2.0% chitin with the subsequent addition of chitosan in an amount of 20.0% is added to the minced meat mixture.

 The prepared minced mixture is syringed into shells and subjected to heat treatment.

 The finished product has a delicate, juicy texture. The color of the cut is uniform pink. Taste and smell with aroma of smoking.

 Example 3

 For the preparation of smoked fish patties, a minced meat mixture is prepared in a cutter, where 2-3 mm thick frozen minced fish, white sprat protein mass, bread and spices are preliminarily passed through a spinning top with a grill hole diameter, and mixed to a homogeneous state. To give the cutlet mass a more delicate consistency, add fish stock to it while stirring. At the final stage of chopping, 0.3% of the smoking medium obtained by purification of the smoking preparation of 1.0% chitin with the subsequent addition of chitosan in an amount of 0.5% is added to the minced meat mixture.

 Cutlets are formed from the prepared minced mixture, which are breaded in flour, placed on baking sheets or nets and fried in vegetable oil until a golden brown crust is formed.

 The finished product has a pleasant taste and smell (original smoking aroma). The consistency is juicy, dense, not crumbling.

 Thus, the method allows to obtain high-quality molded smoked products through the use of a smoking environment obtained by purification of the smoking product from harmful resinous substances and the subsequent addition of a chitosan solution, which gives the product therapeutic and preventive properties and, therefore, provides high nutritional value to the finished molded products.

Claims (1)

 A method of obtaining molded products, including the preparation of a minced mixture, adding spices, making a smoking preparation, molding and heat treatment, characterized in that the smoking medium is taken as a smoking preparation, obtained by cleaning the smoking preparation with 0.5-2.0% chitin, followed by the addition of 0.5-20.0% chitosan solution and contribute in an amount of 0.3-2.0% by weight of the stuffing mixture.