RU2208347C2 - Meat product (versions) and method of producing the same - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: according to first version, meat product comprises trimmed beef, trimmed semi-fatty pork, wheat flour, edible phosphates, functional mixture Copromix 1, edible salt, sand sugar, sodium nitrite, cracked black pepper, cracked coriander, fresh garlic, with mentioned components being used in predetermined ratio. According to second version, meat product comprises trimmed beef, trimmed semi-fatty pork, wheat flour, functional mixture Copromix 2, edible salt, sodium nitrite, Premix 13, with said components being used in predetermined ratio. Method involves preparing and salting raw meat; preparing farce in cutter while introducing functional mixture Copromix 1 or Copromix 2, which is preliminarily hydrated in water or water-ice mixture; simultaneously grinding mixture in cutter and adding flavor additives; stuffing farce in casings and subjecting resultant sausage loafs to thermal processing. EFFECT: improved quality and wider range of cooked sausage products, efficient use of raw meat and reduced production costs. 12 cl, 4 tbl, 12 ex

Description

 The invention relates to the meat industry and can be used in meat processing enterprises in the production of emulsified meat products, for example cooked sausages, including sausages, sausages.

 A well-known meat product containing veneered beef, protein component, wheat flour, food phosphates, edible salt, granulated sugar, sodium nitrite and flavoring additives (see. Sausage production technologist's guide. / Ed. By A.I. Rogov. - M .: Kolos, 1993, pp. 118-138 "Southern boiled sausage").

 The disadvantages of this product include the low organoleptic characteristics of finished sausages, due primarily to the use of soy protein isolated in the amount of 6-16% as a protein component, which reduces the taste and reduces the density of the finished product - the product acquires a soy flavor, loose consistency and broth-fat swelling.

 The disadvantages also include the high cost of the product due to the high cost of isolated soy protein.

 The technical task of this invention is to improve the quality of the finished product, expanding the range of cooked sausages, more rational use of raw materials while reducing production costs.

This problem is solved due to the fact that, according to the first embodiment, the meat product containing veined beef, protein component, wheat flour, food phosphates, edible salt, granulated sugar, sodium nitrite and flavoring additives additionally contains semi-fat veined pork, in as a protein component - hydrated functional mixture Sopromix 1, as a flavoring additive - ground black pepper, ground coriander, granulated sugar and fresh garlic, in the following quantitative ratio of components , wt.%:
Veined beef - 25-61
Veined pork bold - 39-17
Functional mixture Sopromix 1 hydrated - 35-20
Wheat flour - 1-2
Edible salt - 2.2-2.5
Sodium nitrite - 0.0075-0.010
Food phosphates - 0.3-0.35
Sugar - 0.2-0.25
Ground black pepper - 0,1-0,12
Ground coriander - 0.18-0.20
Fresh garlic - 0.2-0.25
The meat product may contain food coloring, as which whole blood can be used (0.3-0.5%).

 Also, the meat product may additionally contain spike fat in the amount of 10-15% by weight of the feedstock.

According to the second variant, the meat product containing veneered beef, protein component, wheat flour, edible salt, sodium nitrite and flavoring additives, additionally contains fat veined pork, as a protein component - hydrated functional mixture Sopromix 2, and as a flavoring aromatic additives - Premix 13, in the following quantitative ratio of components, wt.%:
Veined beef - 25-61
Fat veined pork - 39-17
Functional mixture Sopromix 2 hydrated - 35-20
Wheat flour - 1-2
Edible salt - 2.2-2.5
Sodium nitrite - 0.0075-0.010
Premix 13 - 0.65-0.70
The meat product may contain food coloring, which can be used whole blood (0.3-0.5%).

 Also, the meat product may additionally contain spike fat in the amount of 10-15% by weight of the feedstock.

 Introduction to the product formulation as a protein component of the functional mixture Sopromix 1 or Sopromix 2, manufactured by the Soyaprotein plant (Yugoslavia) (see the prospectus of Soyaprotein company at the 7th International Fair of Products and Raw Materials for Their Production PRODEXPO-2000, Moscow, Expocenter on Krasnaya Presnya, 01/31/00/04/02.00), consisting of lecithinized soybean flour with food additives (emulsifiers, stabilizers, thickeners in an amount up to 6% - E 322 (lecithin), E 407 (carrageenan), E 415 (xanthan gum), allows you to enrich the product with protein, at the same time me keeping organoleptic indicators and not raising its price.

 Sopromix 1 contains 57.0% protein, 7.0% moisture, 4.0% fat (lecithin), 3.5% fiber, 7.0% ash.

 Sopromix 2 contains 47.0% protein, 7.0% moisture, 4.0% fat (lecithin), 4.0% fiber, and 7.5% ash.

 Adding a functional mixture of Sopromix 1 or Sopromix 2 in an amount above 35% to the weight of the feedstock can lead to unstable quality characteristics of meat products, in particular to the formation of a loose consistency and unpleasant taste of soy protein, and below 20% to the need to use expensive meat raw materials with high content of muscle tissue, that is, to obtain a less juicy, less tender meat product, significantly increasing its cost.

 The use of flavoring additives: ground black pepper, ground coriander, fresh garlic within the specified limits, which differ from the generally accepted, traditional quantitative composition of spices used in the production of cooked sausages, improves the taste and aroma of sausages.

 The use of Premix-13 as flavoring additives in the second option also allows to improve the quality indicators of sausages (taste, aroma, texture). Premix-13 is produced by Aromaros (Russia) (see Prospectus of Aromaros at the 7th International Fair of Products and Raw Materials for Their Production PRODEXPO-2000, Moscow, Expocenter on Krasnaya Presnya, January 31, 00-04.02. 00). Premix-13 contains phosphates, ascorbic acid, sugar, monosodium glutamate, ground black pepper, ground coriander, ground nutmeg.

 The indicated percentages of the main raw materials and auxiliary ingredients are optimal for obtaining a product with high quality indicators.

 An illustration of the variants of this composition is presented by the following examples in tables 1 and 2.

 The implementation of the composition in two versions in accordance with the ratios given in examples 1-3, provides a product with high organoleptic and physico-chemical characteristics, lower cost compared to the prototype. Physico-chemical and organoleptic characteristics of the meat product and prototype are given in tables 3 and 4.

 A known method of producing a meat product, involving the preparation of raw meat, its ambassador, the preparation of minced meat in a cutter with the introduction of a protein component and flavoring agents, stuffing the meat into the shell and heat treatment (see. Reference book sausage production technologist. / Ed. I.A. Rogova. - M.: Kolos, 1993, pp. 118-138 "Southern Boiled Sausage").

 According to the invention, in a method for producing a meat product, comprising preparing raw meat, salting it, preparing minced meat in a cutter with the introduction of a protein component and flavoring agents, stuffing the meat into the shell and heat treatment, the protein component is introduced in the first stage of the preparation of minced meat, and as a protein component use a functional mixture of Sopromix 1 (option 1), or Sopromix 2 (option 2), previously hydrated in cold water, with simultaneous grinding in a cutter for 2-3 minutes.

 The functional mixture Sopromix 1 or Sopromix 2 and cold water are taken in a ratio of 1: 4.5 and added in an amount of 20-35% to the weight of the feedstock.

 At the first stage of preparation of minced meat, food coloring is introduced into the cutter, which is used as whole blood.

 Whole blood is administered in an amount of 0.3-0.5% by weight of the feedstock.

 The introduction of a functional mixture of Sopromix 1 or Sopromix 2, previously hydrated in cold water, into the cutter at the first stage of preparation of minced meat, while grinding in the cutter and adding whole blood, helps to obtain a stable meat emulsion, increase its moisture-binding and fat-binding ability, i.e. obtaining a product with good organoleptic characteristics (consistency, aroma, color, etc.), and also will reduce the cost of the finished product and expand the range of products.

 The method is as follows.

 Prepared meat raw materials - salted beef, semi-fat veined pork (according to option 1) or fat veined pork (according to option 2) are ground on a spinning top with lattice holes 16-25 mm in diameter and salted.

 The meat is mixed with dry salt in mixers of various designs for 3-4 minutes.

Salted meat is kept in various containers for 24-48 hours at a room temperature of 0-4 ^o C.

 Before cooking the meat, the raw meat is ground on a spinning top with a diameter of the holes of the lattice 2-6 mm

First, the functional mixture Sopromix 1 (according to option 1) or Sopromix 2 (according to option 2), water for hydration and grinding are added to the cutter in the ratio 1: 4.5 for 2-3 minutes. Then whole blood is added, after which the beef is tinned, edible phosphates, part of the water (ice) and cutted for 1-2 minutes. Then add salt, a solution of sodium nitrite, veined pork bold (according to option 1) or greasy pork (option 2), the remainder of the water (ice) and chopped for 2-3 minutes. Then add flavoring additives, wheat flour and process for another 2-3 minutes. 1-2 minutes before the end of the cuttering process in the production of the product (example 2) make bacon, frozen to a temperature of minus 2-4 ^o C, in pieces. The total cutting time is 6-10 minutes.

 The stuffing of the shells with meat is carried out on vacuum or hydraulic syringes of various designs into natural or artificial shells of various diameters, bandaged with twine or clips, put marks and sent to heat treatment. Heat treatment depending on the diameter and type of shell (natural, viscose, viscose-reinforced, polyamide) is carried out according to the regimes provided in the regulatory documentation.

 The yield, depending on the formulation and type of the finished product, is 105-119%.

Claims (10)

1. Meat product containing veneered beef, protein component, wheat flour, food phosphates, edible salt, granulated sugar, sodium nitrite and flavoring additives, characterized in that it additionally contains semi-fat veined pork, as a protein component contains the functional mixture Sopromix 1 is hydrated, and ground black pepper, ground coriander and fresh garlic as flavoring additives in the following ratio, wt.%:
Veined beef - 25-61
Veined pork bold - 17-39
Functional mixture Sopromix 1 hydrated - 20-35
Wheat flour - 1-2
Food phosphates - 0.3-0.35
Edible salt - 2.2-2.5
Sodium nitrite - 0.0075-0.010
Sugar - 0.2-0.25
Ground black pepper - 0.1-0.25
Ground coriander - 0.18-0.20
Fresh garlic - 0.2-0.25
2. The meat product according to claim 1, characterized in that it further comprises a food coloring.  3. The meat product according to claim 2, characterized in that as a food coloring it contains whole blood 0.3-0.5% by weight of the feedstock.  4. The meat product according to claims 1 to 3, characterized in that it additionally contains spike fat in the amount of 10-15% by weight of the feedstock. 5. A meat product containing veined beef, a protein component, wheat flour, edible salt, sodium nitrite, flavoring additives, characterized in that it additionally contains veined greasy pork, as a protein component, the functional mixture Sopromix 2 is hydrated, and as flavoring additives - Premix 13 in the following ratio of components, wt.%:
Veined beef - 25-61
Fat veined pork - 17-39
Functional mixture Sopromix 2 hydrated - 20-35
Wheat flour - 1-2
Edible salt - 2.2-2.5
Sodium nitrite - 0.0075-0.010
Premix 13 - 0.65-0.70
6. The meat product according to claim 5, characterized in that it further comprises a food coloring.  7. The meat product according to claim 6, characterized in that as a food coloring it contains whole blood 0.3-0.5% by weight of the feedstock.  8. A method of producing a meat product, involving the preparation of raw meat, its ambassador, the preparation of minced meat in a cutter with the introduction of a protein component and flavoring agents, stuffing the meat into the shell and heat treatment, characterized in that the protein component is introduced in the first stage of preparation of minced meat, and as a protein component, use the functional mixture Sopromix 1 or Sopromix 2, previously hydrated in cold water, while grinding it in a cutter for 2-3 minutes.  9. The method according to claim 8, characterized in that the functional mixture Sopromix 1 and cold water are taken in a ratio of 1: 4.5 and added in an amount of 20-35% by weight of the feedstock.  10. The method according to claim 8, characterized in that in the first stage of preparation of minced meat, food color is introduced into the cutter.  11. The method according to claim 10, characterized in that whole blood is used as a food coloring.  12. The method according to claim 11, characterized in that the whole blood is administered in an amount of 0.3-0.5% by weight of the feedstock.

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