RU2207024C2 - Smoked product preparing method - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves processing raw meat with salt brine comprising smoking preparation "Liquid smoke plus" to provide for combined salting and smoking processes; carrying out said process in cyclic processing conditions initially under high pressure of 400-600 MPa for 3 min with following processing at atmospheric pressure for 5 min, with cycle being repeated three times until complete readiness of product. EFFECT: intensified preparing of smoked product and provision for obtaining ecologically clean meat product. 5 tbl, 1 ex

Description

 The invention relates to the meat industry and can be used for smoking meat products.

 A known method [1] of processing meat products to give them a taste of smoked meat, which consists in processing the product with a mixture of air and smoking liquid from a spray nozzle.

 The disadvantage of this method is the high consumption of the smoking product, the inability to penetrate the drug into the product, the need for preliminary salting of raw materials.

 A known method [2] of canning food products, providing for exposure to high pressure of 1000-10000 atm in the presence of a liquid that evenly distributes pressure throughout the volume of the processed product.

 The disadvantage of this method, taken as a prototype, is that it is intended for short-term processing of products previously subjected to blanching in order to reduce their contamination by microorganisms.

 The aim of the invention is to intensify the process of preparing smoked meat products and obtaining environmentally friendly meat products.

This goal is achieved by the fact that the meat ambassador is combined with the processing of the smoking product, which is part of the brine, under conditions of cyclic treatment, first with high pressure of 400-600 MPa, then, after depressurization, atmospheric, followed by bringing the product to high pressure readiness for 15 minutes at a temperature of 70 ^o C.

 Acceleration of the processing of the product with smoke substances is achieved by alternately exposing the product to high pressure and atmospheric pressure due to the “sponge” effect — compression of the product and subsequent increase in volume with absorption of the brine and smoke substances contained in the brine. This phenomenon is similar to vacuum salting of meat [3].

Smoking and salting is carried out by immersing whole pieces of meat (for example, the longest muscle of the back) in a brine containing a smoke preparation (smoke smoke flavoring TU 9299-001-07191037-98), which is exposed to a high pressure of 400 MPa for 3 min followed by depressurization to atmospheric pressure and holding for 5 min. The cycle is repeated 3 times. As a result of the cyclical effects of high pressure and atmospheric, the curing ingredients and smoking substances that make up the smoke flavor penetrate the thickness of the muscles and are distributed throughout the product. As a result of subsequent processing of the product under high pressure at a temperature of 70 ^o C for 15 min, its culinary readiness is achieved.

 Product readiness was determined by the activity of acid phosphatase [4].

 The composition of the brine, per 100 liters of water: sodium chloride (sodium chloride) - 7 kg, sodium nitrite - 0.02 kg, sugar - 0.15 kg, smoke fragrance "Liquid smoke plus" - 5 kg.

Example. Spinal muscle weighing 0.67-0.93 kg (carb) from pork carcasses is placed in a brine containing smoke flavoring and exposed to high pressure of 400 MPa for 3 minutes, then the pressure is released to atmospheric pressure and kept for 5 minutes, cycle repeat 3 times. Then, under a pressure of 400 MPa at a temperature of 70 ^o C, the product is brought to readiness.

 As a result of the application of alternating exposure to high pressure and atmospheric, it is possible to accelerate the penetration of curing ingredients and smoke substances into the processed product and bring the product to culinary readiness under high pressure conditions.

 The experimental data show (Table 1) that during cyclic processing of the product, first, under high pressure for 3 minutes and then under atmospheric pressure for 5 minutes, the optimum content of phenolic substances in the product is achieved.

 With an increase in the processing time of the product under high pressure over 3 min and at atmospheric pressure over 5 min (Tables 1, 2 and 3), the phenol content in the product increases slightly.

 It is known that the required amount of phenols, which creates the aroma of smoked smoked-cooked products, is 5-7 mg per 100 g of product. From the table. Figure 2 shows that the required amount of phenols in the product accumulates upon a 3-fold repetition of cycles.

 The data table. 3 indicate that increasing the number of cycles to 4 slightly increases the content of phenols in the product, at the same time lengthens and increases the cost of the process.

 As follows from the experimental data, to give the product a smoked aroma and taste, processing under high pressure for 3 min and atmospheric pressure for 5 min with 3-fold repetition of cycles is sufficient.

 From the materials of the table. 4 it follows that with three treatment cycles, the required amount of phenols in the product accumulates when it is processed under high pressure in the range of 400-600 MPa. An increase in pressure to 700 MPa does not lead to a significant increase in the level of phenols in the product.

Determination of product readiness when processing it with high pressure of 400-600 MPa at a temperature of 70 ^o C showed (Table 5) that acid phosphatase is inactivated for 15 minutes, which indicates the product is ready.

 The content of phenolic substances in the product, depending on the duration of exposure to high pressure and atmospheric pressure and the number of cycles (phenolic substances) was determined by the method [15].

 Using the proposed method for the production of smoked meat products provides the following advantages compared to existing methods.

 1. The use of cyclic treatment by alternating high pressure and atmospheric pressure accelerates the accumulation of smoking substances and curing ingredients in the product and eliminates the need for smoking them with wood smoke.

 2. The exclusion in the manufacture of smoked products from whole pieces of meat (for example, carbonade) of smoke-cured smoke ensures the ecological purity of the product due to the absence of carcinogenic compounds, such as benz (a) pyrenes and nitrosamines, in comparison with smoking smoke.

Sources of information
1. Application of Germany 4234656, MKI ⁵ A 23 V 4/044. Eisal Josef, Zefa Fleischerei Ausstatung GmbH H. 4234656.8, claimed 10/14/92, publ. 06/30/94.

2. Application of France 2750011, INC ⁶ A 23 I 3/015, B 65 D 81/24 / Grandadam Yves; ARDIAA Sarl. 9607733, stated 06/21/96, publ. 12/26/97.

3. Minaev A.V., Labetskiy E.B. The effect of vacuum processing of raw materials on the distribution of sodium chloride // Meat industry of the USSR, 1980, 2
4. Zhuravskaya N.K., Alekhina L.T., Otryashenkova L.M. Research and quality control of meat and meat products. - M .: Agropromizdat, 1985.

 5. Bazarova K. I. Method for the quantitative determination of the total content of phenolic substances in sausages // Meat industry of the USSR, 1978, 1.

Claims (1)

 A method for the production of smoked meat products, comprising exposing them to high pressure in the presence of a liquid, characterized in that the treatment is carried out under cyclic conditions, first with a high pressure of 400-600 MPa for 3 minutes, then atmospheric for 5 minutes with three repetitions of cycles in curing brine containing smoke aroma "Liquid smoke plus", followed by bringing the product to readiness.

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