RU2208978C1 - Cooked and baked spade "klinskaya" and method for producing the same - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves separating raw meat in the form of spade part from hog half carcasses in skin or skin-free; preparing salt brine; salting raw meat by injecting salt brine at least twice with the use of multiple- needle injector under pressure of from 1,5•10⁵ Pa to 2,0•10⁵ Pa, with temperature inside separated raw meat and temperature at injector needle outlet ends being equal to one another 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 loading coefficient of 0.6-0.7, rotational speed of massaging apparatus drum of 4-6 rev/min with mechanical action for 8-10 min and standing for 5-6 min in each cycle and with temperature of raw meat at the end of massaging procedure being no more than 6 C; discharging raw meat from vacuum massaging apparatus and holding for maturation at temperature of 0-4 C for 24-48 hours; thermal processing by two-staged cooking: first stage including cooking at temperature of 58-62 C and relative humidity of 98- 99% for 55-60 min and second stage including cooking at temperature of 74-75 C and the same relative humidity until temperature inside spade is 64-66 C; baking spade at temperature of 180-185 C until temperature inside spade is 69-72 C; cooling cooked and baked spade until temperature inside spade is 6-8 C; packing finished product. 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

Description

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

 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 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 the scapula are known, for example, premium roll and the method of its production (see, for example, IA Rogov, Handbook of sausage production technologist, Moscow, 1993, p. 334, rec. 275).

 To produce such a product, use the shoulder blade of the cut without bones and cartilage (with or without shank) from pork half carcasses of categories 1 and 2 in the skin, without it or with partially skinned, as well as from salted bacon. The thickness of the subcutaneous layer of bacon is not more than 3 cm.

The ambassador of meat raw materials is carried out in two ways:
1. Raw meat is syringed with curing brine. For extrusion using curing brine (density 1,100 g / cm ³ , the content of sodium nitrite 0,075% and granulated sugar 1%) in an amount of 10% by weight of raw meat.

 Then the raw meat is massaged in a massager at a drum rotation speed of 16 rpm (rotation 20-30 minutes, sediment 40-60 minutes) with the preliminary introduction of curing brine in an amount of 5% by weight of the raw meat, with a duration of 24-36 hours.

2. Raw meat is massaged in a massager at 16 rpm (rotation 20-30 minutes, sediment 40-60 minutes) with the preliminary introduction of 15% curing brine (density 1,100 g / cm ³ , the content of sodium nitrite 0.05% and sugar - sand 0.6%), while the cycle lasts 24-36 hours.

 Forming, heat treatment and cooling are carried out in the same way as in the production of rolls.

 The product yield when salting meat raw materials with bones and shank without massaging 78% of the mass of unsalted meat raw materials, with massaging 81%; when salting boneless raw materials without shank with massaging 81% (with or without extrusion).

 Smoked-baked premium roll and the method of its production are also known (see ibid., P. 343, rec. 288).

 For the manufacture of such a roll, the shoulder portion of the cut without bones and cartilage, with or without shank from pork half carcasses of categories 1 and 2 in the skin or without it, as well as from salted bacon, is isolated.

 Preparation, ambassador and heat treatment of meat raw materials is carried out similarly to the ambassador and preparation of raw meat for boiled rolls, and heat treatment is similar to smoked-cooked Voronezh hams.

 The product yield when salting raw materials with bones and shank without massaging 73% of the mass of unsalted meat raw materials, with massaging 76%; when salting boneless raw materials without shank with massaging 76% (with or without extrusion).

 In the production of these known products, the advantages of combining cooking and subsequent baking during heat treatment were not used, as well as the optimal conditions for salting and ripening meat raw materials during the production of just the cooked-baked scapula.

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

The problem is solved due to the fact that a method for the production of cooked-baked scapula is proposed, which, according to the invention, provides for the isolation of meat raw material in the form of a scapular part of pork half carcasses in the skin or without skin, preparation of curing brine, salting of meat raw materials by syringing with a multi-needle syringe, at least least twice at a pressure of 1,5 • May ¹⁰ till 2,0 • 10 ⁵ Pa at a temperature in the thicker the selected raw meat and the brine curing temperature at the outlet of the holes multineedle syringe needles are equal is or not differing by more than 1 ^o C in the temperature range from 1 to 4 ^o C, followed by kneading massager in vacuum for 5-7 hours at its loading factor 0.6-0.7 hours at a rotating speed of the vacuum massager 4-6 rpm cycles with mechanical action for 8-10 minutes and sedimentation 5-6 minutes in each cycle and ensuring the temperature of the meat raw materials at the end of the massaging process is not more than 6 ^o C, after which the meat raw materials are unloaded from the vacuum massager and kept on maturing at a temperature from 0 to 4 ^o C for 24-48 hours, and then exercise heat treatment by cooking in two stages, in 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 blade 64-66 ^o С, after which the blade is baked at a temperature of 180-185 ^o С until the temperature in the thickness of the blade reaches 69-72 ^o С, and then the cooked-baked blade is cooled to a temperature in the thickness of the blade 6-8 ^o C and pack.

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

 For the preparation of 100 l of curing 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 ascorbic acid, 850.0-2000.0 g 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 in the room CEH "Manege", 55.0-120.0 g of soda food and ice-water mixture - the rest, and for the extrusion of raw meat use curing brine in an amount of 25-35% by weight of meat about 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 raw meat use salted 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 meat yrya.

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

For the preparation of boiled-baked blades, the components can be used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Shovel of pork half carcasses in the skin - 100.0
and also, g:
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
moreover, the output of the cooked-baked scapula can be 67-68% by weight of unsalted meat raw materials.

Or, for the preparation of a boiled-baked scapula, components can be used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Shovel of pork half carcasses in the skin - 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
moreover, the output of the cooked-baked scapula can be 67 - 68% by weight of unsalted meat raw materials.

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

 Organoleptic and other indicators of a smoked-baked scapula obtained by the described method are presented in table. 12.

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 conditions for its implementation have been identified, which include the introduction of curing brine by extrusion into meat raw materials at practically equal temperatures of the brine and meat raw materials, together with the conditions of massaging with vacuum and maturation, provide an increase in the solubility of the proteins of the actimiosin fraction 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 capacity of raw meat, ensuring 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.

 The cooked-baked "Klinskaya" spatula and the method for 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
For the production of boiled-baked shovels, chilled pork is used as a raw meat source. Raw meat is prepared in the form of a scapular part of pork half carcasses in the skin or without skin.

For the preparation of boiled-baked blades, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Shovel of pork half carcasses in the skin - 100.0
and also, g:
Edible salt - 2450.0
Sodium Nitrite - 7.5
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 the blade is 65 ^{° C.} , after which the blade is baked at a temperature of 180 ^{° C.} until the temperature in the thickness of the blade reaches 72 ^{° C.} , and then the cooked-baked blade is cooled to a temperature in the thickness of the blade of 8 ^{° C.} and packaged. The output of the cooked-baked scapula is 67% by weight of unsalted meat raw materials.

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

Example 2
For the production of boiled-baked shovels, thawed pork is used as the source of raw meat. Allocate meat raw materials in the form of a scapular part of pork half carcasses in the skin or without skin.

For the preparation of boiled-baked blades, the components can be used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Shovel of pork half carcasses in the skin - 100.0
and also, 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 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 in the same way 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 the blade is 64 ^o C, after which the blade is baked at a temperature of 180 ^o C until reaching a temperature of 70 ^o C in the thickness of the blade, and then the cooked-baked blade is cooled to a temperature in the thickness of the blade of 6 ^o C and packaged.

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

Claims (5)

1. A method of manufacturing a cooked-baked scapula, characterized in that it provides for the isolation of meat raw material in the form of a scapular part of pork half carcasses in the skin or without skin, the preparation of curing brine, the meat raw curing is carried out by syringing with a multi-needle syringe, 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 material and temperature of curing brine at the outlet of the needle holes of a multi-needle syringe, equal to each other or differing by no more than 1 ^o С in 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 a rotation speed of the vacuum massager drum 4-6 rpm cycles with mechanical action in for 8-10 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 at maturity at a temperature from 0 to 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 blade 64-66 ^o C, after which the blade is baked at a temperature of 180-185 ^° C until the temperature in the thickness of the blade reaches 69-72 ^° C, and then the cooked-baked blade is cooled to a temperature in the thickness of the blade of 6-8 ^° C and packaged.  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, 370.0-640.0 g granulated sugar, 110.0-240.0 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 the extrusion of 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, characterized in that for the preparation of curing brine use 7.0-11.0 kg of table 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 production room or in the area of the massager 2 ± 2 ^o C. 5. The method according to claims 1 and 2, characterized in that for the preparation of a cooked-baked scoop, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Shovel of pork half carcasses in the skin - 100
and also, g:
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 claims 1 and 3, characterized in that for the preparation of a cooked-baked scoop, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Shovel of pork half carcasses in the skin - 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. The spatula is cooked-baked, characterized in that it is obtained by the method according to any one of claims 1 to 6.

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