RU2208980C1 - Method for producing top-grade smoked and cooked delicacy gammon and top-grade smoked and cooked delicacy gammon produced by method - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves providing raw meat by separating hip part of hog half carcasses; preparing salt brine comprising edible salt, sodium nitrite and phosphate-containing preparation; salting raw meat, with temperature of salt brine 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 for 12-16 hours at rotational speed of vacuum massaging apparatus drum of 5-8 rev/min, with mechanical action for 22-25 min and standing for 30-40 min in each cycle and temperature of raw meat at the end of massaging process being not in the excess of 5 C; discharging raw meat from vacuum massaging apparatus and holding for maturation at temperature of 0-4 C for 24-48 hours; molding; providing thermal processing including slight drying in hermetically sealed thermal chamber at temperature of 64- 66 C and relative humidity of 28-30 C for 40-60 min, with following smoking in the same thermal chamber at temperature of 76-78 C and relative humidity of 25-28% for 40-60 min; cooking at temperature of 74-76 C and relative humidity of 98-99% until temperature inside gammon is 68-72 C. Method allows yield of finished product to reach 85-85.5%. EFFECT: improved organoleptical properties of finished product and simplified method. 9 cl

Description

 The invention relates to the meat processing industry, namely the production of gourmet smoked-cooked premium.

 Closest to the invention, both in terms of a method for the production of smoked and boiled gourmet ham, and in terms of the finished product, in essence and the technical result achieved is a method for the production of smoked and boiled gourmet ham, involving the preparation of meat raw materials by isolating the hip part of pork half carcasses, preparation curing brine using edible salt, sodium nitrite, meat raw salting by extrusion of curing brine, massaging in a vacuum massager cycles with mechanical action and sludge in each cycle of molding, heat treatment, including smoking and cooking, cooling.

For the preparation of curing brine, 100 kg of unsalted meat raw materials are used: 2310 g of edible salt, 7.5 g of sodium nitrite, 100 g of granulated sugar. Raw meat in the form of pieces of muscle from the hip part of the pork half carcasses is squirt with curing brine in the amount of 9.5-10.5% by weight of raw meat. Salted meat raw materials are massaged in a vacuum massager at 4-8 ^o With cycles with mechanical action of 30 minutes and sediment (rest) for 24 hours, mechanical action of 20 minutes and rest for 24 hours. Vacuum massager fill factor 0.7, vacuum depth 80-90%.

Salted hams are pressed, laid in nets with a diameter of 200-300 mm. The ham in the nets is hung on the frames and sent to the draft at 4-8 ^o C for 8-10 hours. The ham is smoked at 40 ^o C for 60 minutes, then the temperature is raised to 60 ^o C and smoked for 3-4 hours. Cook the ham in steam chambers at 80-82 ^o С at the rate of 55-60 min per 1 kg of product mass until a temperature of 71 ± 1 ^o С is reached, then the ham is cooled at 6-8 ^o С (see Rogov I.A. Sausage production process manual M., Kolos, 1993, p. 347, rec. 296).

 The objective of the present invention is to provide a ham of smoked and cooked premium with improved organoleptic properties by optimizing the processes of salting, massaging and heat treatment of raw meat.

The problem is solved due to the fact that in the method for the production of smoked-boiled deli ham, which involves the preparation of meat raw materials by isolating the hip part of pork half carcasses, the preparation of curing brine using food salt, sodium nitrite, the curing of meat raw materials by extrusion of curing brine, massaging in vacuum -massager in cycles with mechanical action and sludge in each cycle, molding, heat treatment, including smoking and cooking, cooling, according to the invention eniyu in salting brine in the preparation additionally introduced fosfatosoderzhaschy preparation, the ambassador raw meat is carried out at a temperature in the thicker the selected raw meat and brine temperature at the outlet of the syringe needle holes are equal or differing by no more than 1 ^o C in the temperature range of from 1 to 4 ^o C, and massaging is carried out for 12-16 hours at a rotation speed of the drum of the vacuum massager 5-8 rpm with mechanical action in each cycle for 22-25 minutes, settling for 30-40 minutes and ensuring temperature me Foot feed end massaging process not exceeding 5 ^o C., and after massaging the raw meat is discharged from the vacuum tumbler and heated to maturation at a temperature of from 0 to 4 ^o C for 24-48 hours, and during the heat treatment before smoked ham dried in a sealed heat chamber at a temperature of 64-66 ^o C and a relative humidity of 28-30% for 40-60 minutes, and then smoking in the same heat chamber at a temperature of 76-78 ^o C and a relative humidity of 25-28% for 40 -60 minutes and then cooked - at a temperature of 74-76 ^o C and a relative vla NOSTA 98-99% to achieve a thicker hams temperature 68-72 ^o C.

 In this way, a smoked and boiled gourmet ham of the highest grade is obtained, which is the second object of the invention.

It is advisable to carry out the extrusion at least twice under pressure from 1.5 • 10 ⁵ to 2.0 • 10 ⁵ Pa.

It is recommended to use 7.0-11.0 kg of edible salt, 21.4-30.0 g of sodium nitrite, 690.0-1900.0 g of the phosphate-containing preparation Almonat Super, as well as 400 extra , 0-640.0 g of granulated sugar, 125.0-220.0 ascorbic acid, 62.5-10.0 g of baking soda and ice-water mixture - the rest, and for extrusion of raw meat, curing brine is prepared with a temperature from 0 to -2 ^o C and is used in an amount of 25,0-35,0% by weight of the raw meat, provided that the sodium nitrite is not more than 7.5 g per 100 kg meat of raw materials.

Or to prepare 100 l of curing brine, use 7.0-11.0 kg of table salt, 21.4-30.0 g of sodium nitrite, 3.8-7.0 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture - the rest, and for the extrusion of raw meat, curing brine is prepared with a temperature from 0 to -2 ^o C and used in an 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.

 It is advisable to weigh the raw meat before extrusion and after extrusion, determine the amount of brine injected, and when establishing the difference between the required amount of brine and the injected brine, not included in the raw meat, introduce into the vacuum massager in an amount not exceeding 7% of the weight of the extruded meat raw materials loaded into the vacuum massager, with a load factor of 0.6-0.7.

It is preferable to massage at a temperature in the zone of location of the vacuum massager 2 ± 2 ^o C.

It is advisable for the preparation of smoked and boiled gammon ham to use the components in the following ratio, kg per 100 kg of unsalted raw materials:
Hip portion of pork half carcasses - 100.0
and also in 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-boiled gammon ham, you should use the components in the following ratio, kg per 100 kg of unsalted raw materials:
Hip portion 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" - 1330.0-1750.0
Thus, according to the above method and by any of its variants, a smoked-cooked delicious ham is obtained, which is the second object of the invention.

 Smoked-boiled gammon ham is a natural high-quality product with excellent structural and rheological characteristics and traditional taste and color scheme.

 The products used in the production of smoked and boiled gammon ham: the Almonat Super phosphate-containing preparation and the Almi SCHINKEN COMBI G / 401 phosphate-containing preparation are known (copies of the labels of these preparations are attached).

 Organoleptic and other indicators of smoked-cooked deli ham obtained by the described method are presented in table. 1 and 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 have been identified, providing for the introduction of the village 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, to increase the solubility of the proteins of the actimiosin fraction 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 capacity of raw meat, espechivaya improvement in final product 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.

 Moreover, the finished product according to the invention meets high sanitary and hygienic requirements.

 A method for the production of premium smoked and cooked ham and smoked and cooked ham obtained by this method is illustrated by examples, which, however, do not cover, and moreover, do not limit the entire scope of the claims of the proposed invention.

Example 1
For the production of smoked and cooked delicious ham, pork carcasses cooled with a temperature in the thickness of the thigh and scapula of 6 ^° C are used. When boning and veining pork meat, the flesh of the hip with a bacon thickness of not more than 2 cm with removed coarse tendons is removed. The edges of the raw meat are aligned. For the preparation of smoked-boiled gammon ham, the components are used in the following ratio, kg per 100 kg of unsalted raw materials in kg:
Hip portion of pork half carcasses - 100.0
and also in 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" - 450.0
In parallel, a curing brine is prepared in a known manner. For the preparation of 100 l of curing brine, 10.0 kg of edible salt, 30.0 g of sodium nitrite, 600.0 g of granulated sugar, 1800.0 g of the Almonate Super phosphate-containing preparation, 200.0 g of ascorbic acid, 100, 0 g of soda food and ice-water mixture - the rest. The brine is prepared with a temperature of -2 ^o C. For extrusion of meat raw materials, curing brine is used in an amount of 25.0% by weight of raw meat, provided that the sodium nitrite content is not more than 7.5 g per 100 kg of raw meat.

Before Ambassador meat raw materials are weighed. The meat raw material ambassador is carried out by extrusion with curing brine. Extrusion is carried out at a temperature in the thickness of the extracted meat raw materials and the temperature of the curing brine at the outlet from the holes of the syringe needles, equal to each other and comprising 2 ^o C. Extrusion is carried out twice under a pressure of 1.5 • 10 ⁵ PA.

 The grilled meat raw materials are weighed to accurately determine the amount of curing brine added to the raw materials. After weighing, it was determined that 25.0% of curing brine was introduced into meat raw materials.

After extrusion, the raw meat is placed in a vacuum massager at a load factor of 0.6. In the production room in which the vacuum massager is located, the temperature should be 2 ^o C.

Massaging is carried out for 12 hours at a speed of rotation of the drum of the vacuum massager 6 rpm with mechanical action in each cycle for 22 minutes, settling for 40 minutes and ensuring the temperature of raw meat at the end of the massaging process 5 ^o C.

After massaging, the meat raw materials are unloaded from the vacuum massager and matured at a temperature of 2 ^{° C.} for 48 hours.

Salted and ripened meat raw materials are inspected, fringes are cut, laid in nets, which are then fixed on the holders, and sent for heat treatment in a sealed heat chamber. In a heat chamber, the ham is first dried at a temperature of 64 ^o C and a relative humidity of 30% for 60 minutes, and then smoking in the same chamber at a temperature of 76 ^o C and a relative humidity of 28% for 60 minutes and is boiled at a temperature of 74 ^o C and relative humidity of 98% until the hams reach a temperature of 69 ^o C. After cooking, the ham is cooled in a cooling chamber at a temperature of 2 ^o C to a temperature in the thickness of the product of 8 ^o C. Next, the ham is packaged, marked and sent for sale.

 Thus, get a smoked and boiled gourmet ham of the highest grade, which is the second object of the invention. The yield of the finished product is 85% by weight of unsalted raw materials.

Example 2
The sequence of methods for the production of smoked and boiled gammon ham is the same as described in Example 1, except that the components in the following ratio are used to prepare smoked and boiled gammon ham, kg per 100 kg of unsalted raw materials in kg:
Hip portion 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
Ready curing brine, for 100 l of which, 7.1 kg of edible salt, 21.4 g of sodium nitrite, 4.3 kg of the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and ice-water mixture are used in the preparation. The curing brine is prepared at a temperature of 0 ^o C. Extrusion is carried out immediately after preparation of the curing brine twice under a pressure of 2.0 • 10 ⁵ Pa at a temperature in the thickness of the meat raw material of 2 ^o C and the temperature of the curing brine at the outlet of the syringe needle 1 ^o C. For extrusion of raw meat using curing brine in an amount of 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. After weighing the injected ham, it was found that only 30.0% of the curing brine was added to the ham. Brine, not included in the raw meat, is introduced into the vacuum massager in an amount of 5% by weight of the squeezed meat raw material loaded into the vacuum massager, with a loading coefficient of 0.7.

Massaging is carried out at a temperature in the zone of location of the vacuum massager 2 ^o C for 16 hours at a rotation speed of the drum of the vacuum massager 8 rpm with mechanical action in each cycle of 25 minutes, sedimentation 35 minutes and ensuring the temperature of raw meat at the end of the massaging process 4 ^o C. Aging on maturation is carried out within 24 hours.

Heat treatment is carried out in a sealed heat chamber. First, the ham is dried at a temperature of 66 ^o C and a relative humidity of 28% for 40 minutes, then the ham is smoked at a temperature of 78 ^o C and a relative humidity of 25% for 40 minutes and boiled at a temperature of 76 ^o C and a relative humidity of 98% until thicker than hams of temperature 70 ^o C. Cooling hams is carried out as described in example 1 to a temperature in the thickness of the product 6 ^o C.

 In this way, a smoked-cooked premium gammon with improved organoleptic characteristics is obtained. The yield of the finished product is 85.5% by weight of unsalted raw materials.

Claims (7)

1. Method for the production of smoked and cooked delicious ham, involving the preparation of meat raw materials by isolating the hip part of pork half carcasses, preparation of curing brine using food salt, sodium nitrite, curing of meat raw materials by curing of brine, massaging in a vacuum massager, cycles with mechanical action and sludge in each cycle, molding, heat treatment, including smoking and cooking, cooling, characterized in that the curing brine in the preparation of additional a phosphate-containing preparation is additionally introduced, and the meat raw material ambassador is carried out at a temperature in the thickness of the extracted meat raw material and a brine temperature at the outlet of the syringe needle openings, equal to each other or differing by no more than 1 ^o C in the temperature range from 1 to 4 ^o C, and Massaging is carried out for 12-16 hours at a rotation speed of the vacuum massager drum 5-8 rpm with mechanical action in each cycle for 22-25 minutes, settling for 30-40 minutes and ensuring the temperature of the meat raw material at the end of the massaging process not pr Witzlaus 5 ^o C., and after massaging the raw meat is discharged from the vacuum tumbler and heated to maturation at a temperature of from 0 to 4 ^o C for 24-48 hours, and during the heat treatment before smoked ham dried in a sealed thermal chamber at a temperature of 64 66 ^o C and a relative humidity of 28-30% for 40-60 minutes, and then in the same heat chamber, smoking at a temperature of 76-78 ^o C and a relative humidity of 25-28% for 40-60 minutes, and then cooking - at a temperature of 74-76 ^o C and a relative humidity of 98-99% to achieve a thicker hams tamper tours 68-72 ^o C. 2. The method according to claim 1, characterized in that the extrusion is carried out at least twice under pressure from 1.5 • 10 ⁵ to 2.0 • 10 ⁵ Pa. 3. The method according to any one of claims 1 and 2, 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, 690.0- 1900.0 g of a phosphate-containing preparation - Almonat Super, as well as an additional 400.0-640.0 g of granulated sugar, 125.0-220.0 g of ascorbic acid, 62.5-110.0 g of baking soda and ice-water mixture - the rest, and for extrusion of salting raw meat brine is prepared at a temperature from 0 to -2 ^o C and is used in an amount of 25,0-35,0% by weight of the raw meat, provided that containing Ia sodium nitrite not more than 7.5 g per 100 kg of raw meat. 4. The method according to any one of claims 1 and 2, 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 the phosphate-containing preparation "Almi SCHINKEN COMBI G / 401" and the ice-water mixture - the rest, and for extrusion of meat raw materials, curing brine is prepared at a temperature of 0 to -2 ^o C and used in an amount of 25.0-35.0% of the mass of raw meat, provided that the content of sodium nitrite is not more than 7.5 g per 100 kg of raw meat.  5. The method according to any one of claims 1 to 4, characterized in that the raw meat is weighed before extrusion and after extrusion, the amount of brine introduced is determined, and when a difference is established between the required amount of brine and introduced brine, which is not included in the raw meat, is introduced into the vacuum massager in an amount not exceeding 7% of the mass of the squeezed meat raw material loaded into the vacuum massager, with a loading coefficient of 0.6-0.7. 6. The method according to any one of paragraphs. 1, 5, characterized in that the massage is carried out at a temperature in the zone of the vacuum massager (2 ± 2) ^o C. 7. The method according to any one of claims 1, 5, characterized in that for the preparation of smoked and cooked gammon ham, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip portion of pork half carcasses - 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
8. The method according to any one of claims 1 to 2, 4-6, characterized in that for the preparation of smoked and cooked gammon ham, the components are used in the following ratio, kg per 100 kg of unsalted meat raw materials:
Hip portion of pork half carcasses - 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. Gammon smoked-cooked gourmet, characterized in that it is obtained by the method according to any one of claims 1 to 8.

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