RU2205569C1 - Smoked-baked pork in dust and method of producing the same - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by separating boneless pork pieces of up to 1 kg each from any part of cooled or defrosted hog half carcasses; preparing salt brine with the use of edible salt, sodium nitrate, ice-water mixture and phosphate-containing preparation; salting raw meat with salt brine by injecting with the use of multiple needle injector, with temperature of separated raw meat and temperature of salt brine at injector needle openings outlet ends being equal to one another or differing by about 1 C within temperature range of 1-4 C and with total amount of salt brine making 20-25% by weight of basic raw meat; injecting salt brine at least twice under pressure of 1,5×10⁵-2,0×10⁵ Pa; providing cyclic massaging of raw meat in vacuum massaging apparatus accompanied with mechanical processing and settling for about 10 hours at rotational speed of massaging apparatus drum of at least 6 rev/min and providing raw meat temperature of about 5 C; holding pork pieces for maturation at temperature of 0-4 C for about 48 hours; dusting raw meat with spice mixture for decorating thereof; looping decorated pork pieces, hanging on frames and directing into hermetically sealed thermal chamber for slight drying for 40-60 min at temperature of 64-66 C and relative humidity of 28-30%; subjecting to double-staged thermal processing in smoking-baking mode with the use of smoke-air mixture: first stage involves smoking at temperature of 76-78 C and relative humidity of about 30% for 40-60 min and second stage involves smoking at temperature of 80-88 C until temperature inside pork piece reaches 68-72 C, with following holding at temperature set in thermal chamber for 3-5 min; cooling and packaging ready pork. 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. 9 cl, 1 tbl

Description

 The invention relates to the meat processing industry, namely the production of smoked baked pork in sprinkling.

 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 the meat industry, almost all over the world.

This group of products is divided both by the type of raw meat used (pork, beef, lamb, etc.), and by the nature of the heat treatment (boiled, smoked-baked, smoked-boiled, boiled-smoked, raw smoked, baked, etc. .)
Varying the processing parameters allows one to obtain various meat products from the same type of raw meat that differ in organoleptic properties, the duration of the production cycle, the yield of 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 smoked baked pork products are known, in particular smoked baked bacon. The raw material for its production is the cervical-scapular or pectoral-abdominal part of the cut of pork half carcasses. Ambassador allocated meat raw materials is carried out in two ways:
I way. The raw materials are extruded with brine (density 1,100 g / cm ³ , the content of sodium nitrite 0.05% and sugar 1.0%) in an amount of 15% by weight of the raw material. Then the raw material is subjected to mechanical processing for 24-36 hours at the following modes: massaging - 10-20 minutes, sediment - 50 minutes.

II method. Raw materials are syringed with multicomponent brine. The composition of the brine per 100 liters: 3.2-4.7 kg SUPRO-595; 8.5-12.5 kg of table salt; 1.9-2.85 kg of sugar; 2.0-3.33 kg of phosphates; 220-365 g of sodium ascorbate (erythorbate); 40-65 g of sodium nitrite. The amount of injected brine is 15-25%. After extrusion, the pieces are massaged for 8-10 hours according to the modes: 10 min - work, 20 min - rest. The rotation speed of the drum is 8 rpm. To obtain a product of guaranteed quality, it is recommended to withstand the massed raw materials for 12-18 hours at a temperature of 0-4 ^o C.

Heat treatment. Salted raw materials are washed in water, left to drain for 2-3 hours, after which they are cut into two equal parts in width, superimposed on each other with muscle tissue, wrapped in cellophane in the form of a roll and tied with twine. Smoked and baked bacon at 85-95 ^o C for 7-8 hours.

 The objective of the present invention is to expand the range of products derived from pork, in particular smoked baked pork with sprinkles, with improved organoleptic properties, while optimizing the regimes of salting, massaging and heat treatment of raw meat.

The problem is solved both in terms of the product and in the part of the method of its production due to the fact that the proposed method for the production of smoked baked pork in sprinkling, which according to the invention provides for the preparation of raw meat by isolating boneless pieces of pork weighing up to 1 kg from any parts of the chilled or thawed pork carcasses, preparation of curing brine using food salt, sodium nitrite, ice-water mixture and a phosphate-containing preparation, ambassador of pieces of pork with brine the extrusion multineedle syringe at a temperature in the thicker the selected raw meat and brine temperature at the outlet of the holes needles multineedle syringe equal to each other, or differing by no more than 1 in the temperature range from 1 to 4 ^o C, and at extrusion using brine in a total amount constituting 20-35% of the mass of the raw meat raw material, and extrusion with brine is carried out at least twice under a pressure of 1.5 • 10 ⁵ Pa-2.0 • 10 ⁵ Pa, followed by massage in a vacuum massager with cycles with mechanical action and about stoem not more than 10 hours from the vacuuming at a speed of rotation of the drum vacuum tumbler for at least 6 v / m and providing raw meat temperature at the end of the process of massaging not more than 5 ^o C, followed by maintaining at a temperature maturation from 0 to 4 ^o C. for no more than 48 hours, followed by sprinkling with a mixture of spices for decoration, and then decorated pieces of pork are braided, hung on frames and dried for 40-60 minutes at a temperature of 64-66 ^o C and a relative humidity of 28-30%, and then heat treatment into mode f smoking-baking with a smoke-air mixture in two stages, the first of which is carried out at a temperature of 76-78 ^o C and a relative humidity of not more than 30% for 40-60 minutes, and in the second - the temperature is raised to 80-88 ^o C and processed to a temperature in the thickness of the pieces of pork 68-72 ^o With the subsequent exposure of the pieces of pork at the temperature reached in the chamber for 3-5 minutes, and then the pork is cooled and packaged.

 In this way, smoked baked pork, which is the second product of the invention, is obtained.

 It is recommended for the preparation of 100 l of curing brine to use 7.0-11.0 kg of table salt, 21.4-30.0 g of sodium nitrite, 400.0-640.0 g of granulated sugar, 125.0-220.0 ascorbic acid, 690.0-1900.0 g of a phosphate-containing preparation of the Almonat Super type, 62.5-110.0 g of baking soda and ice-water mixture - the rest; 0-35.0% by weight of raw meat, provided that sodium nitrate is used no more than 7.5 g per 100 kg of raw meat. Or to prepare 100 l of curing brine, use 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 3.8-7.0 kg of a phosphate-containing preparation of the type "ALMI SCHINKEN COMBI G / 401" and ice-water mixture - the rest, and for extruding meat raw materials, a curing solution in the amount of 25.0-35.0% by weight of raw meat should be used, provided that sodium nitrite is used no more than 7.5 g per 100 kg of raw meat.

It is advisable in the production of smoked baked pork from chilled meat raw materials, the extracted meat raw materials are to be syringed at a temperature in its thickness equal to 2 ^o C and a brine temperature at the outlet from the needle openings of a multi-needle syringe equal to 1 ^o C, and in the production of smoked baked pork thawed meat raw materials, respectively, at a temperature of 1 and 2 ^o C.

It is preferable to massage at a temperature in the production room or in the area of the vacuum massager not higher than 2 ± 2 ^o C.

 It is recommended that when massaging meat raw materials in each cycle, mechanical action is carried out for 10-15 minutes, and sediment is carried out for 18-25 minutes, and the load factor of the vacuum massager is set to 0.6-0.7, and the vacuum depth is 80-90 %

It is advisable for the preparation of smoked baked pork in sprinkling to use the components in the following ratio, kg per 100 kg of unsalted raw materials:
Boneless pieces of pork from any part of the pork carcass - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 140.0-160.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Phosphate-containing preparation "Almonat super" - 250.0-460.0
Or for the preparation of smoked baked pork in sprinkling, use the components in the following ratio, kg per 100 kg of unsalted raw materials:
Boneless pieces of pork from any part of the pork carcass - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "ALMI SCHINKEN COMBI G / 40" - 1330.0-1750.0
Smoked baked pork, which is the second object of the invention, is obtained according to the above method and any of its variants. Smoked-baked pork is a natural high-quality product obtained with excellent structural and rheological indicators and traditional flavor and color scheme.

 Used in the production of pork smoked-baked products: phosphate-containing preparation "Almonat super" and phosphate-containing preparation "ALMI SCHINKEN COMBI G / 401" are known (copies of the labels of these preparations are attached).

 Organoleptic, bacteriological and other indicators of smoked baked pork obtained by the described method are presented in the table.

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 salting method and the conditions for its implementation, which include the introduction of salting 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, have revealed an increase in the solubility of the actimiosin fraction proteins and an increase in 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 improvement in final product quality and organoleptic characteristics;
- the identified optimal parameters of the heat treatment, interrelated with the proposed conditions of salting, provide in turn 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, as well as 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, the first of which forms the initial zone of accumulation of curing brine. In the second stage, curing substances diffuse from it throughout the entire volume of the 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 the ripening of meat in the ambassador will be largely determined by the time necessary for the redistribution of colloidal substances, including inside the muscle fiber. Such acceleration is achieved by mechanical action on muscle tissue, namely in the process of massaging meat with predetermined modes according to the invention.

 Smoked-baked pork and the method of its production according to the invention is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

 Example 1

 Prepare raw meat from chilled pork half carcasses.

For the preparation of smoked baked pork in sprinkling, the components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Boneless pieces of pork from any part of the pork carcass - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Sugar - 150.0
Ascorbic acid - 50.0
Baking soda - 25.0
Phosphate-containing preparation "Almonat super" - 300.0
Cervical muscles with intermuscular fat of pork half carcass in pieces up to 1 kg are isolated. Pieces of pork are weighed. At the same time, curing brine is prepared in the usual way.

 For the preparation of 100 l of curing brine, 8.3 kg of edible salt, 25 g of sodium nitrite, 500 g of granulated sugar, 166.7 g of ascorbic acid, 1000.0 g of the Almonat Super phosphate-containing preparation, 83.3 baking soda and ice-water mixture - the rest. For the extrusion of raw meat, curing brine is used in an amount of 30% by weight of raw meat, provided that sodium nitrite is used no more than 7.5 g per 100 kg of raw meat.

Then, the meat raw material is salted by the prepared brine by extrusion with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material of 2 ^o C and the brine temperature at the outlet of the needle holes of the multi-needle syringe equal to 1 ^o C.

Extrusion with brine is performed twice under a pressure of 1.5 • 10 ⁵ Pa. After extrusion, the raw meat is weighed to accurately determine the brine introduced.

Then the raw meat is immersed in a vacuum massager with a load factor of 0.6. The temperature in the zone of location of the vacuum massager is 2 ^o C. In the vacuum massager meat raw materials are massaged for 10 hours in cycles with mechanical action for 10 minutes and sediment for 20 minutes, with vacuum at a vacuum depth of 80%, at a rotation speed drum vacuum massager 6 rpm and ensuring the temperature of meat raw materials at the end of the massaging process 5 ^o C.

After massaging, the pieces of pork are left to ripen at a temperature of 2 ^o C for 48 hours, then they are sprinkled with a mixture of spices for decoration, containing green, red paprika and granulated garlic. For 100 kg of unsalted raw materials, 2.3 kg of a mixture of spices are used for decoration.

Decorated pieces of pork are braided, hung on frames and sent to a sealed heat chamber. It first pork is dried for 40 minutes at a temperature of 65 ^o C and a relative humidity of 28%, then the pieces of pork are subjected to heat treatment in the smoking-baking mode with a smoke-air mixture in two stages.

The first stage is carried out at a temperature of 76 ^o C and a relative humidity of 30% for 40 minutes, at the second stage the temperature is raised to 80 ^o C, the treatment is carried out to a temperature in the thickness of pieces of pork 70 ^o C and kept at the temperature reached in the chamber for 3 min, then pork is cooled and packaged.

 In this way, smoked baked pork, which is the second object of the invention, is obtained.

 Example 2

To prepare smoked and baked pork, sprinkled meat is prepared from thawed pork half carcasses with a temperature in the thickness of the thigh of 4 ^o C. The raw meat is separated - boneless pieces of pork from any parts of pork half carcasses weighing 0.8 kg.

For the preparation of smoked baked pork in sprinkling, the components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Boneless pieces of pork from any part of the pork carcass - 100.0
and also, g:
Edible salt - 2500.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "ALMI SCHINKEN COMBI G / 401" - 1500.0
The selected pieces of pork are weighed. At the same time, curing brine is prepared in the usual way.

 For the preparation of 100 l of brine, 7.14 table salt is used, 21.43 g of sodium nitrite, 4.3 kg of the phosphate-containing preparation "ALMI SCHINKEN COMBI G / 401" and the rest are ice-water mixture. The prepared brine is used in an amount of 35% by weight of raw meat.

Pork chunks are salted with the obtained brine by extrusion with a multi-needle syringe at a temperature in the thickness of the pork chunks 1 ^° C and the brine temperature at the outlet of the needle holes of the multi-needle syringe equal to 2 ^° C. The brine is extruded twice under a pressure of 2 × 10 ⁵ Pa.

Then the pieces of pork stuffed with brine are loaded into a vacuum massager at a loading factor of 0.7 and massaged in cycles with mechanical action for 15 minutes and settling for 25 minutes, with vacuum at a vacuum depth of 90%. Massaging is carried out for 8 hours at a rotation speed of the vacuum massager drum 5 rpm and ensuring the pork temperature at the end of the massaging process is 4 ^o C. The temperature in the zone of the vacuum massager is 4 ^o C. Then the pork is kept ripening at a temperature of 4 ^o C within 40 hours. After aging, pieces of pork are sprinkled with a mixture of spices for decoration.

 For 100 kg of unsalted raw materials, 2.3 kg of a mixture of spices are used for decoration.

Decorated pieces of pork are braided, hung on frames and sent to a sealed heat chamber, where they are dried for 60 minutes at a temperature of 64 ^o C and a relative humidity of 30% and subjected to heat treatment in the smoking-baking mode with a smoke-air mixture in two stages. The first stage is carried out at a temperature of 78 ^o C and a relative humidity of 26% for 60 minutes, then the temperature is raised to 88 ^o C, the treatment is carried out until the temperature in the thickness of the pieces of pork is 72 ^o C and maintained at the temperature reached in the chamber for 5 minutes, then the pieces pork chills and packs.

 Thus, the finished product is obtained smoked-baked pork sprinkled with excellent organoleptic properties.

Claims (7)

1. Method for the production of smoked baked pork sprinkled, characterized in that it involves the preparation of raw meat by isolating boneless pieces of pork weighing up to 1 kg from any parts of chilled or thawed pork carcasses, the preparation of curing brine using food salt, sodium nitrite, ice-water mixture and a phosphate-containing preparation, salted pork pieces with brine by syringing with a multi-needle syringe at a temperature in the thickness of the extracted meat raw material and brine temperature and exit from the holes of the syringe needle multineedle equal to each other or not differing by more than 1 ^o C in the temperature range from 1 to 4 ^o C, and with spraying the brine used in a total amount of 20-35% by weight of the starting raw meat, and extrusion with brine is carried out at least twice under a pressure of 1.5 • 10 ⁵ - 2.0 • 10 ⁵ Pa followed by massage in a vacuum massager with cycles with mechanical action and sedimentation for no more than 10 hours with evacuation at a speed of rotation vacuum massager drum at least 6 rpm and ensuring the temperature of the raw meat at the end of the massing process is not more than 5 ^o C, after which the pieces of pork are aged at maturation at a temperature of 0 to 4 ^o C for no more than 48 hours, followed by sprinkling with a mixture of spices for decoration, and then decorated pieces of pork are laced , hung on a frame and is subjected to drying for 40-60 minutes at a temperature of 64-66 ^o C and a relative humidity of 28-30% and then heat treated in smoking mode - smoke-baking mixture in two stages, the first of which is carried out at evap D 76-78 ^o C and a relative humidity of 30% for 40-60 min, and the second - the temperature is raised to 80-88 ^o C and treatment is carried out at a temperature in the bulk pork pieces 68-72 ^o C, followed by aging pieces pork at the temperature reached in the chamber for 3-5 minutes, and then the pork chunks are cooled and packaged to obtain the finished smoked baked pork in a sprinkle.  2. The method according to claim 1, characterized in that for the preparation of 100 l of curing brine use 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 400.0-640.0 g granulated sugar, 125.0-220.0 g ascorbic acid, 690.0-1900.0 g phosphate-containing preparation Almonat Super, 62.5-110.0 g soda, food and ice-water mixture - the rest, subject to the use of nitrite sodium no more than 7.5 g per 100 kg of raw meat.  3. The method according to claim 1, characterized in that for the preparation of 100 l of curing brine use 7.0-11.0 kg of edible salt, 21.4-30 g of sodium nitrite, 3.8-7.0 kg of phosphate-containing preparation "ALMI SCHINKEN COMBI G / 401" and ice-water mixture - the rest, provided that sodium nitrite is used no more than 7.5 g per 100 kg of raw meat. 4. The method according to claim 1, characterized in that in the production of smoked baked pork from chilled meat raw materials, the extracted meat raw materials are syringed at a temperature in its thickness equal to 2 ^{° C.} and a brine temperature at the outlet of the needle openings of a multi-needle syringe equal to 1 ^o C, and in the production of smoked-baked pork from thawed raw meat - respectively, at a temperature of 1 and 2 ^o C. 5. The method according to claim 1, characterized in that the massage is carried out at a temperature in the production room or in the area of the vacuum massager not higher than 2 ± 2 ^o C.  6. The method according to claim 1, characterized in that when massaging the raw meat in each cycle, the mechanical effect is carried out for 10-15 minutes, and sediment is performed for 18-25 minutes, and the load factor of the vacuum massager is set to 0, 6-0.7, and the vacuum depth is 80-90%. 7. The method according to any one of claims 1 and 2, characterized in that for the preparation of smoked baked pork in sprinkling, components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Boneless pieces of pork from any part of the pork carcass - 100.0
and also, g:
Edible salt - 2450.0-2550.0
Sodium Nitrite - 7.5
Sugar - 140.0-160.0
Ascorbic acid - 45.0-55.0
Baking soda - 22.5-27.5
Phosphate-containing preparation "Almonat super" - 259.0-460.0
8. The method according to any one of claims 1, 3, characterized in that for the preparation of smoked baked pork in sprinkling using components in the following ratio, kg per 100 kg of unsalted raw materials:
Boneless pieces of pork from any part of the pork carcass - 100.0
and also, g:
Edible salt - - 2450.0-2550.0
Sodium Nitrite - 7.5
Phosphate-containing preparation "ALMI SCHINKEN COMBI G / 401" - 1330.0-1750.0
9. Smoked-baked pork sprinkled, characterized in that it is obtained by the method according to any one of claims 1 to 8.

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