RU2205565C1 - Cooked-baked ham "klinskaya" and method for producing the same - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves separating raw meat in coxofemoral part of hog half carcasses in skin or in partly removed skin; preparing salt brine and salting raw meat at least twice by injection with the use of multiple-needle injector under pressure of 1,5•10⁵ from to 2,0•10⁵ Pa, with temperature inside separated raw meat and salt brine temperature at injector needle outlet ends being equal or differing by no more than 1 C within temperature range of 1-4 C; massaging in vacuum massaging apparatus for 5-7 hours at charging coefficient of 0.6-0.7 and at cycled rotational speed of massaging apparatus drum of 4-6 rev/min with mechanical processing for 8-10 min and settling time interval of 5-6 min in each cycle, with temperature of raw meat at the end of massaging process not exceeding 6 C; discharging raw meat from vacuum massaging apparatus and holding for maturation at temperature of 0-4 C for 24-48 hours; providing thermal processing by double staged cooking: first stage involves cooking at temperature of 58-62 C and relative humidity of 98-99% for 55-60 min and second stage involves cooking at temperature of 74-75 C and the same relative humidity until temperature inside ham reaches 64-66 C; baking ham at temperature of 180-185 C until temperature inside ham reaches 69-72 C; cooling ham until temperature inside thereof reaches 6-8 C; packaging. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 7 cl, 2 tbl, 2 ex

Description

 The invention relates to the meat processing industry, namely the production of cooked-baked ham.

 Whole muscle products have recently been in increasing consumer demand and in terms of production account for a quarter of the total output produced by meat industry enterprises almost all over the world.

 This group of products is divided by the nature of the salting and heat treatment (boiled, smoked-boiled, boiled-smoked, raw smoked, smoked-baked, baked).

 Varying the processing parameters allows one to obtain various meat products from the same type of meat raw material that differ in organoleptic characteristics, the duration of the production cycle, the yield of finished products, and storage time.

 Best domestic and foreign experience shows that the expansion of the well-known product range and the selection of optimal processing parameters for meat raw materials are indispensable for the successful activity of producers in the consumer market.

 Various products from ham are known, for example, smoked-boiled ham and the method of its production (see, for example, IA Rogov, Handbook of sausage production technologist, Moscow, 1993, p. 341, rec. 284).

 To produce such a product, use the hip part of the cut from pork half carcasses of categories 1 and 2 in the skin or without it, as well as from salted bacon. The leg is separated from the upper part of the hock joint in the middle of the calcaneus, the tubercle of the calcaneus is left in the ham, the thickness of the subcutaneous layer of fat is not more than 4 cm.

The meat raw material ambassador is mixed or wet with pre-extrusion. At the same time, raw meat is syringed with curing brine. For extrusion, curing brine is used (density 1,100 g / cm ³ , sodium nitrite 0,075% and granulated sugar 1,0%). Curing brine is administered using single or multi-needle syringes or through the circulatory system in an amount of 10% by weight of raw meat. With mixed salting, the ham is then rubbed with table salt in an amount of 3% by weight of raw meat. After that, the ham is put into vats and pressed with mixed salting for 1 day. With wet salting, massaging is performed in the massager at a rotation speed of 8 rpm according to the mode: rotation of 10-20 minutes, sediment 50 minutes (once).

Then the ham is poured with curing brine (density 1.087 g / cm ³ , the content of sodium nitrite 0.05%) in an amount of 40-50% by weight of raw meat. With mixed salting, hams are kept in curing brine for 5-7 days, with wet salting for 2-3 days. After exposure, the curing brine is drained and the ham is kept outside the curing brine for 2-5 days.

Prepared ham is smoked for 1 hour at 80-100 ^o C or 2-6 hours at 30-50 ^o C.

Cooking is carried out in the same way as upon receipt of boiled ham and rolls for 3-5 hours. After that, the ham is washed with water (temperature not higher than 30-40 ^o C) and cooled in the shower (temperature not higher than 10-12 ^o C), the final cooling is carried out in chambers until a temperature in the thickness of the product 0-8 ^o C.

 The product yield is 78% by weight of unsalted meat raw materials (without massaging), 81% by weight of unsalted meat raw materials (with massaging).

 In the production of this well-known product, the advantages of combining the cooking processes and subsequent baking during heat treatment were not used, as well as the optimal salting and ripening of raw meat for such heat treatment in the production of ham-baked ham.

 The objective of the present invention is to provide a whole-muscle product, namely, high-quality boiled-baked ham with high organoleptic properties while optimizing the conditions of salting, massaging and heat treatment.

The problem is solved due to the fact that the proposed method for the production of cooked-baked ham, which according to the invention provides for the isolation of meat raw materials in the form of a hip part from pork half carcasses in the skin or with partially skinned, preparation of curing brine, salting of meat raw materials by syringing with a multi-needle syringe, according to at least twice under pressure from 1.5 • 10 ⁵ to 2.0 • 10 ⁵ Pa at a temperature in the thickness of the extracted meat raw materials and the temperature of the curing brine at the outlet from the needle openings multi-needle o syringe, equal to each other or differing by no more than 1 ^o C in the temperature range from 1 to 4 ^o C, subsequent massage in a vacuum massager for 5-7 hours at a load factor of 0.6-0.7, at the speed of rotation of the drum of the vacuum massager 4-6 rpm cycles with mechanical action for 8-10 minutes and sediment 5-6 minutes in each cycle and ensuring the temperature of the meat raw material at the end of the massaging process is not more than 6 ^o C, after which the meat raw material unloaded from the vacuum massager and kept at maturity at a temperature of from 0 to 4 ^o C for 24-48 hours, and then carry out the heat treatment by cooking in two stages, on the first of which cooking is carried out at a temperature of 58-62 ^o C and a relative humidity of 98-99% for 55-60 minutes, and on the second - at a temperature of 74-75 ^o C relative humidity to a temperature in the thickness of the ham 64-66 ^o С, after which the ham is baked at a temperature of 180-185 ^o С until the temperature in the thickness of the ham reaches 69-72 ^o С, and then the ham is cooled to a temperature in the thickness of the ham 6-8 ^o С and pack.

 Thus, the final product is obtained - cooked-baked ham, which is the second object of the invention.

 For the preparation of 100 l of settlement brine, 7.0-11.0 kg of table salt can be used, 21.4-30.0 g of sodium nitrite, 370.0-640.0 g of granulated sugar, 110.0-240.0 g of ascorbic acid, 850.0-2000.0 g of the phosphate-containing preparation Almonat Super (see the Ingredients catalog of food ingredients, p. 119, presented at the exhibition "Meat Industry", held March 12-15, 2002 at the CEH "Manege"), 55.0-120.0 g of baking soda and ice-water mixture - the rest, and for the extrusion of meat raw materials use curing brine in an amount of 25.0-35.0% by weight of meat raw materials, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

 When neutralizing ascorbic acid with baking soda, sodium ascorbate is formed.

 Or for the preparation of curing brine, 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 3.0-8.5 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" (see The catalog of food ingredients "Ingredients" p. 119, presented at the exhibition "Meat Industry", held March 12-15, 2002 in the premises of the Central Exhibition Hall "Manege") and ice-water mixture - the rest, and for the extrusion of meat raw materials use curing brine in quantity 25.0-35.0% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of meat raw materials.

It is recommended to massage at a temperature in the area of the vacuum massager 2 ± 2 ^o C.

For the preparation of boiled ham, baked ingredients can be used in the following ratio, kg per 100 kg of unsalted meat raw materials:
hip part of pork half carcasses - 100.0
and also in g:
edible salt - 2450.0-2550.0
sodium nitrite - 7.5
granulated sugar - 130.0-160.0
ascorbic acid - 40.0-60.0
baking soda - 20.0-30.0
phosphate-containing preparation "Almonat super" - 300.0-400.0
moreover, the yield of boiled ham can be 68% by weight of unsalted meat raw materials.

Or, for the preparation of cooked-and-baked ham, components can be used in the following ratio, kg per 100 kg of unsalted meat raw materials:
hip part of pork half carcasses - 100.0
and also in g:
edible salt - 2450.0-2550.0
sodium nitrite - 7.5
phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1050.0-2100.0
moreover, the yield of boiled ham can be 68% by weight of unsalted meat raw materials.

 The cooked-baked ham, which is the second object of the invention, is obtained according to the above method and by any of its variants. Cooked-and-baked ham is a natural high-quality product obtained with excellent structural and rheological characteristics and traditional taste and color scheme.

 Used phosphate-containing drugs are known and manufactured by the company "Almi", Austria.

 Organoleptic and other indicators of smoked baked ham obtained in the described manner are presented in tables 1, 2.

The technical result provided by the given set of features consists in improving the structural-mechanical and functional-technological properties of raw meat and thereby improving the quality and biological value of the finished product while improving the efficiency and manufacturability of the production process, which is due to the following:
- the optimal method of salting and the conditions for its implementation, which include the introduction of curing brine by syringing into meat raw materials at almost equal temperatures of the brine and meat raw materials, together with the conditions for massaging with vacuum and maturation, increase the solubility of the actimiosin fraction proteins and increase the degree of hydration of myofibrillar proteins, which leads to an increase in the amount of adsorption-bound moisture and thereby to an increase in the water-binding ability of meat raw materials, providing an improvement in the finished product of quality and organoleptic characteristics;
- the optimal parameters of the heat treatment are identified that are interconnected with the proposed conditions for salting, which in turn provide both an increase in the quality of the finished product and its organoleptic properties due to a decrease in the loss of proteins, extractive, minerals and vitamins, and an increase in the efficiency of the production process.

 In this case, the finished product obtained according to the invention meets high sanitary and hygienic requirements.

 The distribution of curing composition by volume of meat after extrusion of curing brine into muscle tissue occurs in two stages. On the first, an initial zone of accumulation of curing brine is formed. In the second stage, curing substances diffuse from it throughout the entire volume of smoked-cooked pork product.

 In the muscle tissue, curing saline during extrusion extends mainly through the interfiber space, and then gradually and relatively slowly diffuses into the muscle fibers until the concentration of curing substances in the myofibrils and interfiber space is equalized. With their uniform distribution over the entire volume of muscle tissue, the local distribution of curing substances, i.e. their content in the interfiber space and inside the muscle fiber can vary significantly due to the obstruction of the sarcolemma penetration of curing substances. But the development of taste and aroma, as well as the course of other processes, can be complete only with the interaction of curing substances with intracellular meat compounds contained inside myofibrils. In this regard, the duration of meat ripening during salting will be largely determined by the time necessary for the complete redistribution of curing substances, including inside the muscle fiber.

 Ham cooked-baked "Klinsky" and the method of its production according to the invention are illustrated by the following examples, which, however, do not cover, and moreover do not limit the entire scope of the claims of this invention.

Example 1
Chilled pork is used as the source of raw meat for the production of ham cooked and baked. Prepare raw meat in the form of a hip part from pork half carcasses in the skin.

For the preparation of cooked-baked ham, use the components in the following ratio, kg per 100 kg of unsalted meat raw materials:
hip part of pork half carcasses - 100.0
and also in g:
edible salt - 2450.0
sodium nitrite - 7.5
granulated sugar - 150.0
ascorbic acid - 50.0
baking soda - 25.0
phosphate-containing preparation "Almonat super" - 350.0
In parallel with any known method, a curing brine is prepared for extrusion using edible salt, sodium nitrite and the addition of a phosphate-containing preparation. For the preparation of 100 l of curing brine, table salt is used - 7.0 kg, sodium nitrite - 21.5 g, granulated sugar - 430 g, ascorbic acid - 143 g, Almonat super phosphate-containing preparation - 1000 g, food soda - 71.5 g and ice-water mixture - the rest, and for extruding meat raw materials, curing brine is used in an amount of 35% by weight of raw meat, provided that the sodium nitrite content is not more than 7.5 g per 100 kg of raw meat. Ascorbic acid and baking soda, which are part of the curing brine, form sodium ascorbate when combined.

Curing brine is prepared with a temperature of -1 ^o C and the extrusion is carried out immediately after preparation of curing brine.

Ambassador of meat raw materials is carried out by syringing with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material equal to 2 ^o C and the temperature of the curing brine at the outlet from the needle holes of the multi-needle syringe equal to 1 ^o C. During extrusion, the curing brine is injected twice under a pressure of 1.5 • 10 ⁵ Pa. After extrusion, the raw meat is weighed to accurately determine the amount of added curing brine, which can be adjusted by adding no more than 7% curing brine from the mass of the squeezed meat raw material to a vacuum massager during subsequent massaging of the raw meat.

Then the raw meat is sent for massaging. The massaging process is carried out in a vacuum massager with a loading coefficient of 0.6 for 6 hours with evacuation at a rotational speed of the massager drum of 4 rpm and ensuring the temperature of the meat raw material at the end of the massaging process is 3 ^o C. Massaging is carried out in cycles with mechanical action for 10 min and sediment for 5 min in each cycle. Massaging is carried out at a temperature in the zone of location of the vacuum massager 2 ^o C.

At the end of the massaging process, the meat raw materials are left to ripen at a temperature of 2 ^o C for 42 hours

 Prepared in this way meat raw materials are cleaned from fringes, align the edges, give the desired shape, make a loop for hanging. Then they are hung on the holders, which are placed on the frames and sent for heat treatment.

The heat treatment process is carried out in a universal chamber in two stages, the first of which is cooking at a temperature of 60 ^o C and a relative humidity of 99% for 60 minutes, and the second at a temperature of 75 ^o C and the same relative humidity to a temperature in the thickness hams of 65 ^° C, after which the ham is baked at a temperature of 180 ^° C until the ham reaches a temperature of 72 ^° C, and then the cooked-baked ham is cooled to a temperature in the thickness of the ham of 8 ^° C and packaged. The yield of boiled ham is 68% by weight of unsalted meat raw materials.

 Thus, the final product is obtained - cooked-baked ham, which is the second object of the invention.

Example 2
For the production of cooked-baked ham, thawed pork is used as the source of raw meat. Allocate meat raw materials in the form of a hip part from pork half carcasses with partially skinned.

For the preparation of cooked-baked ham, components can be used in the following ratio, kg per 100 kg of unsalted meat raw materials:
hip part of pork half carcasses - 100.0
and also in g:
edible salt - 2500.0
sodium nitrite - 7.5
phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1500.0
In parallel with any known method, a curing brine is prepared for extrusion using edible salt, sodium nitrite and the addition of a phosphate-containing preparation. For the preparation of 100 l of curing brine, table salt is used - 8.9 kg, sodium nitrite - 26.8 g, phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 5.4 kg and ice-water mixture - the rest. Curing brine is prepared with a temperature of -1 ^o C and the extrusion is carried out immediately after preparation of curing brine. Moreover, for the extrusion of raw meat using curing brine in the amount of 28.0% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.

The processes of extrusion and massaging are carried out in the same way as in example 1, except that during extrusion, the temperature in the thickness of the extracted meat raw material and the temperature of the curing brine at the exit from the needle holes of the multi-needle syringe are taken equal to each other and components 2 ^o C. Massaging is carried out at temperature in the room in which the vacuum massager is located, 2 ^o C.

At the end of the massaging process, the meat raw materials are left to ripen at a temperature of 3 ^o C for 38 hours

 The formation of raw meat is carried out as in example 1.

Heat treatment is also carried out in a universal chamber in two stages, in the first of which cooking is carried out at a temperature of 62 ^o C and a relative humidity of 99% for 60 minutes, and in the second stage - at a temperature of 75 ^o C and the same relative humidity to a temperature in the thickness hams of 64 ^o C, after which the ham is baked at a temperature of 180 ^o C until the ham reaches a temperature of 70 ^o C, and then the cooked-baked ham is cooled to a temperature in the thickness of the ham of 6 ^o C and packaged.

 Thus, a smoked product is obtained - a cooked-baked ham, which is the second object of the invention.

Claims (5)

1. Method for the production of cooked-and-baked ham, characterized in that it provides for the isolation of meat raw materials in the form of a hip from pork half carcasses in the skin or with partially skinned, preparation of curing brine, salting of meat raw materials by syringing with a multi-needle syringe, at least twice under pressure 1.5 • 10 ⁵ - 2.0 • 10 ⁵ Pa at a temperature in the thickness of the extracted meat raw material and temperature of curing brine at the exit from the needle holes of a multi-needle syringe, equal to each other or differing by no more than 1 ^o С in the temperature range from 1 to 4 ^o C, subsequent massage in a vacuum massager for 5-7 hours with a load factor of 0.6-0.7 at a rotation speed of the drum of a vacuum massager 4-6 rpm cycles with mechanical action for 8-20 minutes and a sludge of 5-6 minutes in each cycle and ensuring the temperature of the meat raw material at the end of the massaging process no more than 6 ^o C, after which the meat raw material is unloaded from the vacuum massager and kept for maturation at a temperature of 0-4 ^o C within 24-48 hours, and then carry out heat treatment by cooking in two stages, at the first of which cooking is carried out at a temperature of 58-62 ^o C and a relative humidity of 98-99% for 55-60 minutes, and in the second - at a temperature of 74-75 ^o C and the same relative humidity to a temperature in the thickness of the ham 64-66 ^o C, after which the ham is baked at 180-185 ^° C until the temperature in the thickness of the ham reaches 69-72 ^° C, and then the ham is cooled to a temperature in the thickness of the ham 6-8 ^° C and packaged.  2. The method according to claim 1, characterized in that for the preparation of 100 l of curing brine using 7.0-11.0 kg of table salt, 21.4-30.0 g of sodium nitrite, 370.0-640.0 g of granulated sugar, 140.0-200.0 g of ascorbic acid, 850.0-2000.0 g of the phosphate-containing preparation Almonat Super, 55.0-120.0 g of baking soda and ice-water mixture - the rest, moreover, for extrusion meat raw materials use curing brine in an amount of 25-35% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  3. The method according to claim 1 for the preparation of curing brine using 7.0-11.0 kg of salt, 21.4-30.0 g of sodium nitrite, 3.0-8.5 kg of a phosphate-containing preparation "Almi SCHINKEN COMBI G / 401 "and ice-water mixture - the rest, and for extrusion of raw meat using curing brine in the amount of 25.0-35.0% by weight of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat. 4. The method according to claim 1, characterized in that the massage is carried out at a temperature in the zone of location of the vacuum massager 2 ± 2 ^o C. 5. The method according to PP.1 and 2, characterized in that for the preparation of ham cooked-baked using components in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip portion of pork half carcass - 100.0
as well as
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 130.0-160.0
Ascorbic acid - 40.0-60.0
Baking soda - 20.0-30.0
Phosphate-containing preparation "Almonat super" - 300.0-400.0
6. The method according to PP.1 and 3, characterized in that for the preparation of ham cooked-baked using components in the following ratio, kg per 100 g of unsalted raw meat:
Hip portion of pork half carcass - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" - 1050.0-2100.0
7. Ham cooked-baked, characterized in that it is obtained according to any one of claims 1 to 6.

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