RU2303881C2 - Method for obtaining of meat product using sludge-and-bone residue - Google Patents

Abstract

FIELD: food-processing industry, in particular, meat industry.

SUBSTANCE: method involves grinding raw meat material; preparing farce and simultaneously introducing composition consisting of first, second and third fractions of sludge-and-bone residue hydrolysate used in predetermined ratio, each fraction having predetermined composition, solubility and moisture content, said composition being introduced into farce at the rate of 1.3-7 kg per 100 kg of farce; injecting farce into casing and performing thermal processing.

EFFECT: increased strength, improved texture and color, high nutrient value, and reduced expenses for preparing of meat product.

Description

The invention relates to the production of meat products. The production method includes grinding raw meat, making minced meat with the simultaneous introduction of a composition that improves moisture-binding ability and acts as an emulsifier stabilizer. The composition consists of a mixture of three fractions of a dry powdered hydrolyzate obtained from a meat and bone residue. In the production of cooked sausages, the composition is added to the forcemeat at the rate of 1.3 ... 7 kg. The result is the creation of a product with improved structural and rheological characteristics, moisture-binding ability, biological value, reduced cost.

Description of the invention.

The invention relates to the production of meat products and can be used in enterprises of the meat industry and catering.

The closest is essentially a method for the production of cooked sausages, including the preparation of raw meat, grinding, salting, cooking meat with the addition of additives to adjust the mineral composition obtained during bone processing, molding loaves and heat treatment. As an additive for adjusting the mineral composition, a protein-mineral preparation is used from the meat and bone residue in an amount of 1 ... 2% by weight of meat raw materials obtained by repeated acid extraction of the residue, protein precipitation and drying (see patent SU 1780681 A1, Cl. A22C 11/00, A23L 1/31, 1/29, 1990).

The disadvantage of this method is that upon receipt of the protein-mineral preparation by repeated extraction and further precipitation of the protein, a double chemical treatment is used, first of the meat and bone residue, and then during protein precipitation. The resulting preparation may not have high water-holding and fat-holding abilities. The use of protein-mineral preparation can improve the mineral composition of sausages, but does not make it possible to adjust their rheological characteristics and to obtain a finished product with specified technological properties.

A known method for the production of meat product, for example cooked sausages, involving the preparation of minced meat with the simultaneous introduction of a component to reduce viscosity and plasticization, molding and heat treatment. As a component for reducing viscosity and plasticization, a protein-fat composition is used (see Copyright Certificate No. 2160023, Cl. A23L 1/314, A23L 1/317, A23L 1/31, 2000).

The disadvantages of this method include the fact that as a component to reduce viscosity and plasticization, a protein-fat composition is used, consisting of a mixture of modified wheat flour, edible blood, or uniform blood elements, or plasma, or blood serum and water, as well as fat raw beef or pork. Such a composition basically replaces proteins in the sausage product with carbohydrates, and therefore the nutritional and biological value of the product is reduced.

There is also known a method for producing a sausage product, which comprises preparing a sausage product by a conventional method of mixing meat with a uniform mixture prepared by mixing a polysaccharide, for example, decomposed starch, or polydextrose with fat (see JP 3300792 B2 71320207, 2003). Such an additive contains soluble plant fibers with low energy value, and also replaces animal protein, which is one of the most valuable components in human nutrition.

The objective of the invention is to create a product of high nutritional value while reducing the cost of its manufacture. This sausage product must have increased strength, improved texture and color.

To this end, the method of production of a meat product (cooked and semi-smoked sausages, sausages, meat loaves) involves grinding meat raw materials, making minced meat, molding and heat treatment. At the same time, when compiling minced meat, a component is added that increases the nutritional value of the product and improves technological characteristics, moisture-binding ability, and the strength of water-oil emulsions. The finished product is characterized by increased cutting force, elasticity, rigidity and fracture resistance. As a component, a composition is used consisting of hydrolysis products of the meat and bone residue of carcasses of cattle, pigs or birds. The hydrolysis of the meat and bone residue includes hydrolysis of the feed with water and hydrochloric acid, followed by neutralization with sodium hydroxyl, purification of fat and suspended solids, homogenization and drying of the resulting hydrolyzate. The hydrolysis process is carried out in three stages: after water hydrolysis carried out at a temperature of 100 ... 120 ° C and a mass ratio of raw materials to water 1: 2 ... 1: 3 for 4-5 hours, the liquid fraction is separated (hydrolyzate 1) which is cleaned of fat and suspended particles and dried. A solution of hydrochloric acid with a concentration of 1 ... 2% in the ratio of raw material and a solution of 1: 1 ... 1: 2 is added to the solid residue and hydrolyzed for 4-5 hours at a temperature of 100 ... 120 ° C, the liquid fraction is separated (hydrolyzate 2 ), which is neutralized with sodium hydroxide, cleaned of fat and suspended particles and dried, and a 3 ... 4% solution of hydrochloric acid in the ratio of raw material and solution 1: 1 ... 1: 2 is added to the solid bone residue and hydrolyzed 4 ... 5 hours at a temperature of 120 ... 140 ° C (hydrolyzate 3), neutralized with sodium hydroxide, homogenized and dried. Thus, the products of hydrolysis of the meat and bone residue are represented by three fractions that differ in composition and properties. The first fraction contains 83.75 ... 95.3% crude protein, with a solubility of 95 ... 95.3% and a moisture content of 4.6 ... 6.7%. The second fraction contains 61.85 ... 75.63% crude protein, 19.6 ... 20.37% sodium chloride, with a solubility of 95% and a moisture content of 4.6 ... 5.5%. The third fraction contains 24.97 ... 26.53% crude protein, 16.1 ... 16.88%, digestible calcium, 20.15 ... 22.19% of sodium chloride with a solubility of 77.8% and humidity 2.8 ... 4.3%. Hydrolysates have a high water-holding or gelling (HUS), fat-holding (HUS) ability, as well as high strength water-based emulsion. (VZHE).

Functional and technological properties of the three fractions of meat and bone residue hydrolysates are as follows:

VUS, g / g ZhUS,% The strength of VZHE, g / cm ² First fraction 1:14 ... 1:16 one hundred 180 ... 220 Second fraction 1: 8 ... 1:12 one hundred 100 ... 120 The third fraction. 0 80 0

When making the component, the following ratio of fractions, wt.%:

First fraction 1 ... 5 Second fraction 0.5 ... 3 Third fraction 0.3 ... 0.5

In the production of meat products, the composition is added to the minced meat at the rate of 1.3 ... 7 kg per 100 kg of minced meat.

The first and second fractions include amino acids, including essential ones, and proteins formed by low molecular weight proteinogenic acids that create spatial structures that can hydrate, which improves the functional and technological properties of meat products. In addition to proteins, the third fraction contains a significant amount of soluble calcium, which is involved in complexation with the protein, which prevents the creation of spatial structures and gel formation. However, a high content of assimilable calcium improves the therapeutic and prophylactic properties of meat products. The use of a component in sausage products consisting of a meat and bone residue hydrolyzate ensures waste-free use of meat raw materials, increases the content of essential amino acids, and reduces the incorporation of vegetable proteins into sausages.

Thus, the joint use of three fractions of hydrolysates of the meat and bone residue increases the quality and reduces the cost of the finished meat product.

The invention is illustrated by the following specific examples.

Example 1. The sausage product is produced according to the known technology, making minced sausage cooked "Parnasskaya", with the replacement of soy protein isolated to a component according to the following recipe,%:

Semi-fat pork 68 Beef first grade fifteen Water 9.5 Milk 3 Component 2 Salt 2 Egg powder 0.5

The ratio of the first, second and third fractions of the hydrolyzate in the component is 1: 0.5: 0.5. A decrease in the proportion of the first fraction leads to a significant decrease in the strength of the product, an increase in the proportion of the third fraction leads to the appearance of bone taste, and a joint increase in the second and third fractions leads to a significant increase in salt in the final product.

To prepare the product, raw meat (veined pork and beef meat) is cut into pieces, crushed in a spinning top, loaded into a meat mixer and mixed with a curing mixture. After this, the raw materials are kept in brine. After the end of the salting, the raw materials are loaded into the cutter with the simultaneous introduction of a component, spices, color enhancers, emulsifiers. Auxiliary materials (color enhancer, emulsifier) and spices are added beyond the formulation of the main raw materials. After kutterovaniya forcemeat is injected into the shell, sausage loafs are subjected to heat treatment according to known technological conditions. The finished product has the following rheological characteristics obtained on an Instron Universal Testing Machine: strength 15.21 N / cm, elasticity 92.21%, hardness 0.7992.

Example 2. Sausage product is produced according to known technology, making minced sausage cooked "Parnasskaya", with the replacement of soy protein and beef with a component according to the following recipe,%:

Semi-fat pork 68 Beef first grade 10 Water 9.5 Component 7 Milk 3 Salt 2 Egg powder 0.5

The process is carried out analogously to example 1. The ratio of the first, second and third fractions of the component is 5: 0.5: 0.5. An increase in the fraction of the first fraction leads to an increase in stiffness, an increase in the fraction of the third fraction leads to the appearance of a bone taste, and a joint increase in the second and third fractions leads to a significant increase in salt in the final product.

The finished product has the following rheological characteristics obtained on an Instron Universal Testing Machine: strength 15.79 N / cm, elasticity 91.66%, stiffness 0.872.

A control sample of sausage products is produced according to standard technology without replacing isolated soy protein and beef with a component.

The finished product has the following rheological characteristics obtained on an Instron Universal Testing Machine: strength 14.79 N / cm, elasticity 91.26%, hardness 0.72.

Finished sausages made using the component are characterized by improved texture, color and improved organoleptic characteristics.

The score for finished sausages, averaged over indicators of appearance, consistency, color and taste, for control products was 4.3, for products of example 1 was 4.9, for products of example 2 was 4.8.

Thus, when a component is introduced into the minced meat products, the resulting product is characterized by high rheological and organoleptic characteristics, the product is cheaper when its quality is improved.

Claims (1)

A method for the production of a meat product, which involves grinding meat raw materials, preparing minced meat, extruding it into a shell and heat treating sausage loafs, moreover, when compiling minced meat, a composition consisting of the first, second and third fractions of meat and bone residue hydrolysates in a ratio of 1: 0.5 : 0.3-5: 3: 0.5, while the first fraction contains 83.75 ... 95.3% crude protein with a solubility of 95.0 ... 95.3% and a moisture content of 4.6 ... 6.7%, the second fraction contains 61.85 ... 75.63% crude protein, 19.6 ... 20.37% sodium chloride with a solubility of 95.0% and wet 4.6 ... 5.5%, the third fraction contains 24.97 ... 26.53% crude protein, 16.1 ... 16.88% digestible calcium, 20.15 ... 22.19 % of table salt with a solubility of 77.8% and a moisture content of 2.8 ... 4.3%, and the composition is added to the minced meat products at the rate of 1.3 ... 7 kg per 100 kg of minced meat.