RU2187948C2 - Method for treating meat product with iodine - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves cutting, stripping and removing veins from beef and pork; grinding meat to produce farce; salting farce, with iodine being bound with farce components during salting. Salting is performed with the use of 22-24% brine containing potassium iodide for 20-22 h at temperature of 0-4 C to provide for iodine content of 180-220 mkg per 1 kg of meat product. Introducing of potassium iodide into meat farce at maturing stage allows meat product containing physiologically required amount of iodine to be obtained. EFFECT: reduced iodine loss during preparing and storing of meat product. 3 dwg, 3 tbl, 2 ex

Description

 The invention relates to the meat industry, namely the production of sausages and chopped semi-finished products having a high iodine content. Iodine deficiency in food causes serious diseases - endemic goiter, congenital malformations of the fetus, physical development retardation and impaired intelligence in children and adults, as well as the progression of many other diseases: colds, infectious, including tuberculosis.

 Known methods for the prevention of iodine deficiency by eating iodized salt, tea, yeast, processed cheeses (Shtenberg A.I., Eremin Yu. M. The role of nutrition in the prevention of endemic goiter. - M.: Medicine, 1979, 176 p .; Sukhinina S.Yu., Bondarev G.I., Poznyakovsky V.M. Iodine and its Importance in Human Nutrition - Nutrition Issues, 1995, 3. TU 9182-001-39096861-98. Fresh baked, iodized yeast).

 The disadvantages of the known methods include the fact that salt and tea are food additives, in addition, iodine is in them as a component of the mechanical mixture, and not in a bound state with the components of the product. The inclusion of iodine in the growth medium for yeast growth can alter their metabolism.

The closest in technical essence to the present invention is a method for the production of sausages, which includes cutting, deboning, trimming of semi-fat pork, horse meat and beef single-grade with a connective tissue content of up to 12% with the addition of sea cabbage in an amount of 5-6%, syringing, sediment, frying, cooking and cooling the product (see Patent RU 2099953, IPC ⁶ A 22 C 11/00, BI 36, 1997).

 In the production of this combined product, a good effect on the enrichment of the meat product with iodine is achieved. However, this method does not allow to obtain a meat product with the amount of iodine within the specified limits. The iodine content in sausages, when 5% of seaweed is added, ranges from 25-100 mcg per 100 g of product, and this is due to objective factors. The chemical composition of seaweed, including the iodine content in it, is formed depending on the month of its harvest. The iodine content in seaweed can range from 50-70000 μg% (Internet: http: // WWW udmnet Ru // beer \ suslo. Htm Mon. Aminina HM, Podkorytova AV Seasonal dynamics of the chemical composition of Laminaria japonica aresh., Cultivated off the coast of Primorye. "Plant Resources.", issue 3, 1992, p.137). Therefore, it is impossible to predict the exact amount of iodine in a meat product in advance.

 The objective of the invention is the creation of a new technological method for enriching meat tissue with iodine with a given amount.

 The technical result of the invention is to obtain a predetermined quantity in the finished product, as well as to reduce the loss of this element in the production of meat products and their storage.

The technical result of the invention is achieved by the fact that in the method of enrichment of meat products with iodine, which includes cutting, deboning, trimming of beef and pork, grinding, salting, according to the invention, the process of salting and binding of iodine by the components of the meat is combined, while the salting is carried out with a 22-24% brine containing potassium iodide, for 20-22 hours, at a temperature of 0-4 ^o C, and with the subsequent manufacture of the meat product provide a content of 180-200 μg / kg iodine per 1 kg of meat product.

 The method of enrichment of meat products with iodine is illustrated by drawings, in which Fig. 1 shows a diagram of the binding of iodine by different meat tissues, Fig. 2 shows a diagram of the binding of iodine by different minced meat, depending on the duration of treatment with brine containing potassium iodide; figure 3 shows the loss of iodine from brine under various storage conditions.

 From scientific, technical and patent sources it is known that iodine, as a halogen, is able to interact with certain amino acids of proteins, in particular with phenylalanine, proline, hydroxyproline, tyrosine and unsaturated fatty acids (see A. Kuzin, General biochemistry. - M. : High School, 1969). Phenylalanine, being an essential amino acid, can itself interact with iodine or turn into tyrosine as a result of oxidation.

 In a comparative aspect, the ability to bind iodine with different stuffing tissues was studied: muscle, fat and connective. As can be seen from figure 1, all meat components can bind iodine, but in different quantities. It is best to enrich lean meat with iodine, since adipose tissue can bind only 15-24% of the iodine introduced. Figure 2 shows that meat minced to 3 mm and iodized during salting for 24 hours can bind from 60 to 80 % of the introduced amount of iodine, depending on the type of forcemeat: pork - up to 60%, beef - up to 80%. For salting use 24% brine containing potassium iodide, in an amount providing 180-200 μg of iodine in 1 kg of the finished product.

Given that iodine is a highly volatile element, we experimentally established regulations for the storage of brine (Fig. 3). As can be seen from figure 3, the loss of iodine in brine depends on the temperature and duration of storage. Lowering the storage temperature to minus 8-9 ^o C allows you to reduce the loss of iodine, but it is not always possible in the production environment to maintain this temperature, so you should dissolve potassium iodide in brine before using it.

 Considering that in the production of cooked sausages it is possible to use "dry salting" of minced meat for 24-48 hours and "wet" (8-12 hours), it was proposed to combine the salting process and the binding of iodine to the components of minced meat tissues.

To establish the regulation of iodination of minced meat at a temperature of 0-4 ^o C (temperature of the maturation chamber), an experiment and industrial testing were conducted. Ground beef of the first grade and pork semi-fat (separately) were crushed to 3 mm, poured with brine containing potassium iodide, mixed in a mixer for 1.5-2 minutes (until sticky), placed in basins and kept in an ambassador 0, 4, 6, 8, 12, 20, 22, 24 hours at a temperature of 0-4 ^o C. The experiment found that the binding process of iodine proceeds within 20-22 hours and is 80% for ground beef and 60% for pork (figure 2).

A comparison of the invention with other technical solutions known from the prior art made it possible to establish the following:
- the introduction of potassium iodide into the minced meat at the ripening stage allows you to get meat products with a high content of iodine, which is in a bound state with protein amino acids and unsaturated fatty acids of meat fats, which significantly reduces the loss of iodine from the product. In addition, a high-protein product with a moderate fat content is obtained, which is a source of B vitamins, iron and iodine. As you know, these components are very important in the prevention and treatment of endemic goiter, anemia, tuberculosis.

 In the claimed method, while conducting experimental studies, it was found that the iodine content in the finished sausage is in the range of 180-200 μg / kg, depending on the type, and therefore, its nutritional value is increased, and the taste and aromatic indicators correspond to GOST for cooked sausage products.

 Thus, the authors of the prior art have not identified technical solutions that include a set of features similar or equivalent to those stated. This allows us to conclude that the proposal meets the criteria of "novelty" and "inventive step".

 The proposed method of enrichment of meat products with iodine is used in the manufacture of cooked sausages, sausages, sausages and chopped semi-finished products. Carry it out as follows.

Chilled or defrosted beef and pork half carcasses are subjected to cutting, deboning and venation. Vein meat is ground on a spinning top with a lattice diameter of 3-16 mm and salted. The minced meat ambassador is as follows. Stuffed beef and pork are separately placed in a mixer, where 24% brine containing potassium iodide is added and stirred for 1.5-2 minutes until sticky. Salted meat is laid in basins, not more than 20 kg and kept at a temperature of 2-4 ^o C for 20-22 hours. During this time, the processes of binding of iodine with the nutrients of minced meat, salting out and ripening proceed.

 The inventive method of enrichment of meat products with iodine is illustrated by examples confirming the possibility of implementation with obtaining the above technical result.

Example 1. The basis is taken on the recipe for beef sausages of the 1st grade and we called "Beef sausages enriched with iodine". For the production of sausages, beef and pork are used. The meat is subjected to cutting, deboning, venation and grinding on a top with a grid diameter of 3 mm. At the same time, a 24% concentration brine is prepared, which is cooled to 4 ^{° C.} and used as a solvent for potassium iodide.

 Ground beef and pork (each species separately) are subjected to salting. For salting, use the prepared brine. Salted meat is mixed for 1.5 minutes in a mixer and laid in basins, not more than 20 kg and incubated for 20 hours. After salting, ground beef and pork are used to prepare complex sausage minced meat on a cutter for 6 minutes according to the recipe indicated in Table 1.

After cooking minced sausages, it is stuffed into beef skews with a diameter of 44 mm. Wieners are separated from each other by unscrewing every 7 cm. Wrapped sausages are subjected to heat treatment: upset (t = 0-4 ^o C, time 2 hours), fry (t = 90 ^o C, time 60 min), cook ( t = 85 ^o C, time 30 min), cooling (5 min in running water, then in the cooling chamber to 8 ^o C).

 The finished product contains iodine 195 µg / kg of product.

 Example 2. Sausage "Dining, enriched with iodine." For the production of this type of sausage, pork and beef are used. The meat is subjected to cutting, deboning, venation, grinding in a top with a grid diameter of 3 mm.

At the same time, a brine of 24% concentration is prepared, which is cooled to 0 ^{° C.} and used as a solvent for potassium iodide.

 Ground beef and pork (each species separately) are subjected to salting. Salted meat is stirred for 2 minutes in a mixer and laid in basins no more than 20 kg and incubated for 22 hours. After salting, ground beef and pork are used for cooking sausage minced meat in a cutter for 6 minutes according to the recipe indicated in Table 2.

Stuffed meat is syringed into a proteinaceous casing with a diameter of 100 mm, the loaves are fixed on both sides with metal brackets, laid on the frames obliquely, sedimented at a temperature of 2 ^o C, relative humidity 85%, lasting 2 hours, frying at a temperature of 95 ^o C, duration 125 min , cooking at a temperature of 75 ^o C for 140 min until the temperature in the center of the loaf reaches 70 ^o C, then cooled with tap water for 10 min, and then with air with a temperature in the chamber of 8 ^o C, humidity 95% to a temperature of 15 ^o C.

 The finished product contains 180 iodine µg / kg of product.

 The proposed method for the achieved result was compared with the prototype. The data are presented in table. 3.

 From the table. Figure 3 shows that the resulting product has iodine content in a limited range, which allows you to clearly control the amount of iodine received in the human body. In addition, the production of meat product is ensured, without the use of a herbal supplement.

Claims (1)

A method for enriching meat products with iodine, which consists in cutting, boning and veining beef and pork, grinding, salting, characterized in that they combine the process of salting and binding iodine with minced meat components, while the salting is carried out with a 22-24% brine containing potassium iodide, in for 20-22 hours at 0-4 ^o C, providing 180-220 μg of iodine per 1 kg of meat product.

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