RU2211619C1 - Meat paste "klinsky" and method of producing the same - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves preparing farce of crude hog liver and/or ox liver, cooked hog skin and/or cooked portion of carcass between teats, side blanched fat, components being used in the ratio of 1:(0.4-0.6):(0.9-1.2); preparing farce by cutting in preliminarily heated cutter in the mode of cutting of 300-500 g pieces of crude hog liver and/or crude ox liver while adding edible salt and flavoring spice mixture for 3-4 min until obtaining of homogeneous pasty mass; cutting cooked hog skin and/or cooked portion of carcass between teats and blanched side fat in cutting mode, with temperature of said components being 30-45 C, while adding bouillon and emulsifier for 5-6 min until obtaining of mass having temperature of 45-47 C; joining resultant masses together and cutting mixture thereof for 2-3 min until homogeneous pasty farce having temperature of 38-40 C is obtained; molding; providing thermal processing, cooling and packaging of finished product. EFFECT: improved nutritive and biological value, organoleptical and consumer properties and texture of finished product due to optimized ratio of used components and processes. 10 cl, 2 ex

Description

 The invention relates to the meat processing industry, namely the production of semi-finished meat products, in particular meat paste.

 Known meat paste and the method of its production (Handbook of sausage production technologist. Edited by IA Rogov. M .: Kolos, 1993, pp. 229-234, rec. 155). A method for the production of meat paste involves preparing raw meat from beef or pork liver, pork cheeks, fatty pork skins, pork skins or inter-nipples, lungs, onions, additives — table salt, spices and spices, preparation of minced meat, molding, heat treatment, cooling and packaging of the finished product.

 The objective of the present invention, both in terms of paste, and in part of the method of its production is to increase the nutritional and biological value of the finished product, improve its structure, improve organoleptic properties, including consistency, as well as expand the range of products and increase consumer demand.

The problem in terms of the method of production of paste is solved due to the fact that the method of production of meat paste according to the invention involves the preparation of minced meat from pork and / or beef raw liver, boiled pork and / or inter-nipple skins, side blanched fat, which are taken in the ratio, component respectively 1: (0.4-0.6): (0.9-1.2), while the preparation of minced meat from these components includes cutting in a preheated cutter in the mode of cutting pieces of pork and / or beef liver th raw weight of 300-500 g with the addition of salt of the food and flavor mixture of spices for 3-4 minutes until a homogeneous creamy mass is obtained, cutting also in the cutting mode having a temperature of 30-45 ^o With boiled pork skins and / or inter-nipple boiled and fat of the side blanched with the addition of broth and emulsifier for 5-6 minutes to obtain a mass with a temperature of 45 - 47 ^o C, followed by combining the resulting masses and chopping their mixture for 2-3 minutes to obtain a homogeneous, creamy minced meat with tempera atura 38-40 ^o C, molding, heat treatment, cooling and packaging of the finished product.

 It is recommended to cook the pork skin and / or the inter-nipple part for cooking the minced meat in closed boilers for 1.0 to 1.5 hours with the addition of water in an amount of 45.0-50.0% by weight of the raw material.

 The pork skin and / or the inter-nipple portion for the preparation of minced meat can be cooked in open boilers for 2.0 to 3.0 hours with the addition of water in an amount of up to 150.0% by weight of the raw material.

 It is advisable to fat the side fat for the preparation of minced meat blanched in boiling water for 10-15 minutes.

When cutting skins of boiled pork and / or inter-nipple part boiled, broth with a temperature of 40-42 ^o C can be used after cooking beef or offal, cartilage and veins, in the amount of 18.0-22.0 kg per 100 kg of raw material for paste, and the broth it is recommended to filter before making it into the cutter.

 Molding can be carried out in shells or in containers made of polymeric materials.

It is recommended that heat treatment be carried out by steam cooking in heat chambers at a temperature of 73-75 ^o C to a temperature in the center of the loaf 69-71 ^o C.

It is advisable to carry out the cooling in the cooling chamber at a temperature of from 0 to 4 ^o C until the temperature in the center of the products reaches from 0 to 6 ^o C.

 The method described above is obtained meat paste "Klinsky", which is the second independent object of the invention.

For the preparation of meat paste "Klinsky" can use the components in the following ratio, kg per 100 kg of unsalted raw materials:
Raw pork and / or beef liver - 38.0 - 42.0
Boiled pork skin and / or inter-nipple portion boiled - 18.0 - 22.0
Lard bacon blanched - 38.0 - 42.0
and also, g:
Edible salt - 2050.0 - 2150.0
Flavoring mixture of spices - 600.0 - 800.0
Emulsifier - 500.0 - 700.0
The technical result both in terms of the method of production of paste and in terms of the resulting product is to increase the nutritional and biological value of the finished product, improve its structure, improve organoleptic properties, including consistency, as well as expand the range of products and increase customer demand, for due to the selection of raw materials, the identified optimal ratio of components used for the preparation of the paste and the corresponding selected raw materials and the specified ratio of technology components product manufacturing.

 The invention is illustrated by the following examples, which do not cover, and moreover, do not limit the entire scope of the claims of the present invention.

Example 1
For the preparation of meat paste "Klinsky" use the components in the following ratio, kg per 100 kg of unsalted raw materials:
Raw pork liver - 40.0
Boiled pork skin - 20.0
lard fat side blanched - 40.0
and also, g:
Edible salt - 2100.0
Flavoring mixture of spices - 700.0
Emulsifier - 600.0
In the production of meat paste "Klinsky" carry out the preparation of the above meat raw materials.

 Raw pork liver is freed from large blood vessels, adipose tissue residues, washed in cold water, and sent for cutting.

 Cutting is carried out in a preheated cutter in the mode of cutting pieces of liver of pork weighing 300 g with the addition of table salt in the amount of 2100.0 g and a flavoring mixture of spices in the amount of 700 g for 3 minutes to obtain a homogeneous creamy mass.

 Pork skin for cooking minced meat before boiling is boiled in closed boilers for 1.0 hour with the addition of water in the amount of 9.0 kg, which is 45% by weight of pork skin.

 Lard bacon for minced meat blanch in boiling water for 10 minutes.

Boiled pork skin, blanched bacon, having a temperature of 30 ^o C, cutted in cutting mode with the addition of broth and emulsifier in an amount of 600.0 g for 5 minutes to obtain a homogeneous oily-like forcemeat with a temperature of 45 ^o C.

Use the broth with a temperature of 40 ^o With after cooking beef. The broth is taken in the amount of 18 kg per 100 kg of raw material for the paste, and the broth is filtered before entering into the cutter.

The resulting masses after cutting are combined and chopped them in a mixture for 2 minutes to obtain a homogeneous ointment minced meat with a temperature of 38 ^o C.

 Molding is carried out in shells of polymeric materials.

 The stuffing of the shells with minced meat is carried out with hydraulic syringes; it is recommended to use tarsels with a diameter 10 mm less than the diameter of the shell.

Molded paste bars are steamed in heat chambers at a temperature of 73 ^o C to a temperature in the center of the pasta bar of 69 ^o C.

After cooking, the pies are cooled in a cooling chamber at a temperature of 0 ^o C until the temperature reaches 0 ^o C. in the center of the product.

 Thus, meat paste “Klinsky” is obtained.

Example 2
For the preparation of meat paste "Klinsky" use the components in the following ratio, kg per 100 kg of unsalted raw materials:
Raw beef liver - 40.0
Boiled mid-portion - 20.0
Lard bacon blanched - 40.0,
and also, g:
Edible salt - 2100.0
Flavoring mixture of spices - 700.0
Emulsifier - 600.0
In the production of meat paste "Klinsky" carry out the preparation of the above meat raw materials.

 Raw beef liver is freed from large blood vessels, adipose tissue residues, washed in cold water, and sent for cutting. Cutting out pieces of liver with beef weighing 500 g is carried out in cutting mode in a preheated cutter with the addition of table salt in the amount of 2100.0 g and a flavoring mixture of spices in the amount of 700 g for 4 minutes until a homogeneous creamy mass is obtained.

 The inter-nipple portion for cooking minced meat before boiling is cooked in open boilers for 3.0 hours with the addition of water in an amount of 30 kg, which is 150.0% by weight of the inter-nipple portion.

 Lard bacon for cooking minced meat is blanched in boiling water for 15 minutes.

Cooked pork skins and blanched bacon, having a temperature of 45 ^o C, are cutted in cutting mode with the addition of broth with a temperature of 42 ^o C and an emulsifier in the amount of 600.0 g for 6 minutes to obtain a homogeneous, buttery minced meat with a temperature of 47 ^o C.

 The broth after cooking beef, used in an amount of 22.0 kg per 100 kg of raw material for paste, is filtered before being added to the cutter.

The resulting masses are combined and chopped in a mixture for 2 minutes to obtain a homogeneous, oily-like forcemeat with a temperature of 40 ^o C.

 Molding is carried out in containers made of polymer materials.

The formed paste is steamed in heat chambers at a temperature of 75 ^o C to a temperature in the center of the pasta loaf 71 ^o C.

After cooking, the paste is cooled in a cooling chamber at a temperature of 4 ^{° C.} until a temperature of 6 ^° C. is reached in the center of the product.

 Thus, meat paste “Klinsky” is obtained.

Claims (10)

1. Method for the production of meat paste, characterized in that it involves the preparation of minced meat from pork and / or raw beef liver, boiled pork and / or inter-nipple skins, boiled bacon fat, which are taken in a ratio of 1: (0.4- 0.6): (0.9-1.2), while the preparation of minced meat from these components includes cutting in a preheated cutter in the mode of cutting pieces of liver of pork and / or beef raw weight of 300-500 g with the addition of table salt and flavor mix p for 3-4 minutes until a homogeneous creamy mass is obtained, the cutter is also in cutting mode having a temperature of 30-45 ^o With boiled pork and / or inter-nipple skins of boiled and bacon fat blanched with broth and emulsifier for 5-6 minutes until obtaining a mass with a temperature of 45-47 ^o C followed by combining the resulting masses and chopping their mixture for 2-3 minutes to obtain a homogeneous buttery minced meat with a temperature of 38-40 ^o C, molding, heat treatment, cooling and packaging of the finished product .  2. The method according to p. 1, characterized in that the pork skin and / or the inter-teat portion for cooking minced meat is boiled in closed boilers for 1.0-1.5 hours with the addition of water in an amount of 45.0-50.0% of mass of raw materials.  3. The method according to p. 1, characterized in that the pork skin and / or the inter-teat portion for cooking minced meat is cooked in open boilers for 2.0-3.0 hours with the addition of water in an amount up to 150.0% by weight of the raw material.  4. The method according to p. 1, characterized in that the lateral fat for the preparation of minced meat is blanched in boiling water for 10-15 minutes. 5. The method according to p. 1, characterized in that when chopping the skins of boiled pork and / or inter-nipple part cooked using broth with a temperature of 40-42 ^o C after cooking beef or offal, cartilage and veins in the amount of 18.0-22.0 kg per 100 kg of raw material for the paste, and the broth is filtered before entering into the cutter.  6. The method according to any one of paragraphs. 1-5, characterized in that the molding is carried out in shells or in containers made of polymeric materials. 7. The method according to any one of paragraphs. 1-6, characterized in that the heat treatment is carried out by cooking with steam in heat chambers at 73-75 ^o C to a temperature in the center of the loaf 69-71 ^o C. 8. The method according to any one of paragraphs. 1-7, characterized in that the cooling is carried out in a cooling chamber at 0-4 ^o C until the temperature in the center of the products reaches 0-6 ^o C.  9. Meat paste, characterized in that it is obtained by the method according to any one of paragraphs. 1-8. 10. The paste according to claim 9, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw materials:
Raw pork and / or beef liver - 38.0-42.0
Boiled pork skin and / or inter-nipple portion boiled - 18.0-22.0
Lard bacon blanched - 38.0-42.0
and also, g:
Edible salt - 2050.0-2150.0
Flavoring mixture of spices - 600.0-800.0
Emulsifier - 500.0-700.0