RU2305956C2 - Method for producing of natural meat foods with prolonged shelf life - Google Patents

Abstract

FIELD: meat industry, in particular, production of natural meat foods.

SUBSTANCE: method involves grinding raw meat material; salting; marinating using flavor additive and smoke flavoring preparation "Liquid smoke"; mixing; placing resultant farce onto parchment within pans in layer no more than 3 cm thick; pressing and holding during 24 hours; slightly freezing at temperature of from -8 C to -10 C during 2-3 hours; releasing slightly frozen raw meat from pans; cutting into strips; drying during 4-6 hours at temperature of 65-70 C; cooling resultant product and canning using 10%-solution of potassium sorbate. Raw meat material is beef, horseflesh, and poultry meat. Flavor additive is mixture of coriander, crushed red pepper, caraway, dill, dried onion, adzhika.

EFFECT: high organoleptical properties and prolonged shelf life of natural meat product.

4 cl, 2 tbl, 1 ex

Description

The invention relates to the meat industry and can be used in the production of natural meat products with a long shelf life.

The production method includes salting the meat and keeping it in the salting for 1-2 days at 0-4 ° C, grinding in a top, stirring the meat in a mixer with spices and smoke flavoring, aging in the marinade, molding the meat and sparing heat treatment. The raw material used is veined beef, or horse meat, or poultry after mechanical deboning.

A known method of preserving salted and dried minced meat (MKI A23B B4 / 04 Z. No. 2524263, publ. 83.10.04. Method of preserving the drying of raw meat products), according to which the chopped meat is slightly pressed, then stewed, removed from the mold and dried. The disadvantage of this method is the double heat treatment of minced meat, which can lead to a decrease in the nutritional value of the finished product.

A known method of obtaining dehydrated meat products (MKI A23L 1/31, A23B 4/00. Pat. No. 4384009, publ. 05.17.83. The method of obtaining dehydrated meat products), which includes preparing a mixture of 40-90% of raw meat and 10-60 % water-absorbing plant materials suitable for food use. In the process of preparing the mixture, 2-8% salt and up to 5% sugar are introduced into it, as well as hydrolyzed vegetable proteins. Sheets of 5-10 mm thickness are formed from the prepared mixture, the sheets are dehydrated at 70 ° C until a residual moisture content of 15-45% is reached. The dehydrated meat product is packaged in an oxygen impervious material. The disadvantages of the method include the duration, as well as the complexity of the process.

A known method for the production of semi-dry uncooked smoked and raw-cured meat products (A / C 663362, class A22C 11/00, publ. 05/25/79. Method for the production of semi-dry uncooked smoked and cured meat products). The method includes the selection and preparation of raw materials, the introduction into it of a brine containing sodium chloride, sodium nitrite, sugar, iodinol or lugol, aging in salting, smoking and drying. The use of an iodine-containing component can increase guarantees for the destruction of pathogenic microflora in meat products and slightly reduce the drying time. The disadvantages of this method are:

- the presence of a product with a specific medicinal odor, the likelihood of discolored areas on the cut of meat products.

The closest in technical essence and the achieved result is a method for producing stroganin from meat raw materials of various types of slaughter animals (Pat. RF №2166262 MKI A23L 1/31, publ. 05/10/2001. A method for producing stroganin from boneless meat raw materials and stroganin obtained according to this way). The method includes pickling pieces of raw meat with flavoring additives, drying and cutting. Raw meat is taken with a fat and coarse connective tissue content of not more than 15%. Marinating is carried out by massaging for at least 30 minutes or by holding the raw material at a temperature of 0 + 4 ° C for at least a day. For meat pickling, meat slices with a thickness of not more than 10 mm are served, and a set of various spices is used as flavor additives. Drying of the raw materials is carried out with constant air circulation using smoke from burning special wood species for 30 min-1 hour at a temperature of 25-50 ° C, and then at a temperature of 30-55 ° C without smoke until ready. Then the pieces of meat are cooled at a temperature of 4-12 ° C and cut into pieces from 3 to 25 mm thick. The disadvantage of this method is the duration of the process and the use of smoked wood smoke. As a result, carcinogens can accumulate in the finished product. Such a product does not have environmental safety and is not suitable for dietary nutrition. In addition, this method does some harm to the air as a result of the emission of flue gases into the atmosphere.

The objective of this invention is to provide a method for producing a product from beef and horse meat, as well as poultry after mechanical boning with high organoleptic characteristics, long shelf life with minimal loss of native properties, as well as expanding the range of poultry meat products. The problem is achieved in that in a method that includes chopping and pickling pieces of raw meat with various flavoring additives, the minimum heat treatment is used using smoke flavoring "Liquid Smoke" and then preserving the product with a 10% potassium sorbate solution.

The technological process is carried out in several stages. Selected veined meat raw materials (beef, pork) from the hip and shoulder parts are cut into pieces and salted in a dry way. For 100 kg of raw material, 2-2.5 kg of salt, 200 g of sugar and 10 g of sodium nitrite are added in the form of a 2.5% aqueous solution. Mixing pieces of meat with curing ingredients is carried out in mixers of various designs for 5-7 minutes. Salted raw materials are incubated for 24 hours at a temperature of 3-4 ° C.

After mechanical deboning, the poultry meat ambassador is carried out in a similar way, 7.5 g of sodium nitrite is introduced in the form of an aqueous solution with a concentration of not higher than 1%. Salted raw materials are incubated for 3-6 hours at a temperature of 0 ± 4 ° C.

After aging in the ambassador, the raw meat is ground in a spinning top. The marinade is prepared on the basis of the introduction of 25% to the meat mass in raw materials. Marinade is prepared in mixers of various designs by mixing the necessary components with water. The duration of mixing the components of the marinade is 5-7 minutes. The temperature of the marinade should be -3 ° C, and the temperature of the raw material 2-4 ° C. Smoke flavoring "Liquid smoke" is used in the process of pickling in the amount of 400-450 ml per 100 kg of raw material. Raw meat is spread on parchment molds with a thickness of not more than 3 cm, pressed and left to marinate for 18-24 hours at a temperature of 3-4 ° C. After marinating, the forms with raw meat are frozen in the freezer to facilitate the subsequent formation of strips of meat. Frozen meat raw materials are freed from the molds and cut into strips 4-5 mm thick.

Prepared strips of meat are placed on mesh pallets and sent for drying in a drying chamber. The meat strips are dried for 4-6 hours at a temperature of 65-70 ° C until an elastic consistency and the required moisture content are achieved. Finished products are treated with a 10% solution of potassium sorbate immediately after extraction from the furnace, while it is necessary to allow time for the solution to dry on the surface of the product. Or preservation of meat with potassium sorbate can be carried out by immersing it in a solution.

The technical result of this invention is to obtain a product with high nutritional and organoleptic properties over a long shelf life. Since the proposed method excludes cooking, the product retains the entire spectrum of essential amino acids during the entire storage period: valine, isoleucine, leucine and a group of aromatic amino acids, etc.

Example. The raw meat was taken according to the recipe (table 1) - lean cuts, fat-free and muscle tissue of the hip and shoulder-shoulder parts, defatted and freed from connective tissue, crushed into pieces weighing up to 100 g and salted in a dry way. Duration of salting 24 hours. After aging in the ambassador, the raw meat was ground in a spinning top and sent for pickling (the composition of the marinade is shown in table 2). Mixing the crushed meat raw material with marinade, smoke flavoring continued until the mass became homogeneous. Stuffing was laid out on parchment in a mold and left for 24 hours for pickling, after which it was frozen in a freezer at a temperature of -8-10 ° С. Frozen meat was removed from the molds and cut into strips 5 mm thick. Then the products were placed on pallets and sent for drying.

Ready-made products were sprayed with a 10% potassium sorbate solution for preservation and left at room temperature to dry the preservative.

Table 1 Name of raw materials, spices and materials Per 100 kg of unsalted raw materials beef horsemeat poultry meat after mechanical deboning Hip and Shoulder Muscles one hundred - Mechanically deboned poultry meat - one hundred Edible salt, g 2500 Sugar, g 200 Sodium nitrite (in solution), g 10 7.5

table 2 Component Name 25 kg marinade for marinating meat raw materials paprika dill mustard adjika mexican seasoning mushrooms coriander caraway seeds naughty pizza Water, l 16.5 Ice kg 3,5 Paprika, kg 5,0 1,0 Garlic, kg 2,5 Mustard, kg 1,0 Parsley, kg 2.0 1,0 Onions, kg 1,0 1,0 Dill, kg 2,5 1,0 1,0 Adjika, kg 5,0 Mexican seasoning, kg 5,0 1,0 Mushrooms 3.0 Caraway 3.0 Coriander 1,0 2.0 Honey 3.0 Pizza 5,0 Curry 2.0

Claims (4)

1. A method of obtaining natural meat products with a long shelf life, which includes cutting into pieces of meat, which use beef, horse meat and poultry after mechanical boning, pickling with flavoring additives, drying, cooling and cutting into strips, characterized in that after cutting the meat is salted into pieces, then it is ground on a spinning top, and the minced meat is subjected to marinating, which is mixed with flavoring additives and the Liquid Smoke flavoring, spreading they are put into molds with a thickness of not more than 3 cm and pressed, and as a flavoring additive, a mixture of coriander, ground red pepper, caraway seeds, dill, dried onions, adjika is used, and after pickling the raw material is frozen at a temperature of -8-10 ° C, it is freed forms, then they are cut into strips, and the subsequent drying of the raw materials is carried out with constant air circulation for 4-6 hours at a temperature of 65-70 ° C, the product is cooled after drying and canned with a 10% potassium sorbate solution. 2. The method of producing natural meat products with a long shelf life according to claim 1, characterized in that the smoke flavor "Liquid Smoke" is used in an amount of 400-450 ml per 100 kg of raw material. 3. A method of producing natural meat products with a long shelf life according to any one of claims 1 and 2, characterized in that the forms with raw meat are frozen for 2-3 hours in a freezer to facilitate the subsequent formation of strips of meat. 4. The method of obtaining natural meat products with a long shelf life according to any one of claims 1 to 3, characterized in that after marinating the molds with meat raw materials are frozen for 2-3 hours in a freezer at a temperature of -8-10 ° C to facilitate subsequent the formation of strips of meat.