RU2313956C1 - Method for producing of whole muscular uncooked smoked meat products - Google Patents

Abstract

FIELD: meat industry, in particular, process for producing of uncooked smoked products from beef and pork using starter culture of microorganisms.

SUBSTANCE: method involves injecting raw meat material with brine in an amount of 7-10%; providing salting, ripening, molding and thermal processing. Injection solution contains sand sugar as hydrocarbon component and Lactobacillus bulgaricus and Staphylococcus camosus as starter cultures of microorganisms. Salting process is provided by rubbing with brine mixture containing edible salt and sodium nitrite in an amount of 3% by weight of raw meat material. Fermentation process is carried out at temperature of 30-35 C during 6-8 hours. During ripening process, raw material is additionally pressed.

EFFECT: intensified salting of raw meat material for producing of uncooked smoked meat products, and reduced production costs.

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Description

The invention relates to the meat industry, in particular to a technology for the preparation of uncooked smoked products from beef and pork using starter cultures of microorganisms.

The closest in technical essence is the method of salting, described in the method for the production of whole muscle uncooked smoked meat products (RU 2171064 C1, publ. 2001.07.27 "Method for the production of whole muscle uncooked smoked meat products"), which involves the preparation of raw meat, injection of brine, salting and ripening, in water, and in addition to the brine used for injection, a bacterial preparation of lactic acid microorganisms and an aqueous-alcoholic infusion with an ethyl alcohol content of 35 or more are added up to 45%, prepared on individual herbs, or their compositions, in an amount of from 0.15 to 0.5% by weight of raw materials. Ambassador and ripening is carried out by cyclically massaging the raw material, followed by rubbing it with a curing mixture and holding it in a pre-pressed state until the end of the process of separation of free liquid. As a water-alcohol infusion prepared on individual herbs, use an infusion of basil or zizifora.

The disadvantages of this method are the high probability of the appearance of undesirable microflora (mold, yeast, etc.) on the surface of meat products, the presence of loose consistency, the instability of the color distribution in the section of products, a significant duration of the salting process.

An object of the invention is to accelerate the fermentation process of the product and reduce its cost. The problem is achieved in that in the method of salting meat raw materials for the production of raw smoked products using starter cultures, which involves injecting raw materials with brine in an amount of 7-10%, fermentation at a temperature of 2-6 ° C for 2-5 days with simultaneous prepressing for the whole process of salting or part of it is new that the raw meat is injected with a solution in an amount of 7-10% containing sugar as a carbohydrate component, and Lactobacillus is used as a starting culture of microorganisms bulgaricus and Staphylococcus carnosus, while the ambassador is carried out by rubbing with a curing mixture, consisting of sodium chloride and sodium nitrite in an amount of 3% by weight of raw materials, fermentation is carried out at a temperature of 30 ° C for 6-8 hours.

The technical result of the invention is to accelerate the process of salting meat raw materials for the production of smoked products and reducing its cost.

The method is as follows. Raw meat is weighed and injected with a pre-prepared solution containing drinking water, a carbohydrate component and a starter culture in an amount of 7-10% by weight of the raw material. The composition of the injection solution is shown in table 1.

The injection solution is prepared as follows. To prepare 100 kg of the solution, drinking water in the amount of 95 kg is poured into a previously prepared container. Then, the carbohydrate component in the amount of 5 kg is dissolved in it. To the resulting solution was added a freeze-dried preparation of starter cultures Lactobacillus bulgaricus and Staphylococcus carnosus in an amount of 0.05 kg (1 · 10 ¹⁰ CFU / g) and mix until completely dissolved. The solution is incubated for 1-2 hours, after which it is used for injection.

Injected meat raw materials are rubbed with a curing mixture consisting of table salt 99.6% and sodium nitrite 0.4% in an amount of 3% by weight of meat raw materials. The resulting raw materials are stacked on pallets or in containers in 2-3 layers and ripened at a temperature of 30 ° C for 6-8 hours. If necessary, the raw material is pressed until the separation of the free liquid. Next, the raw material is molded and prepared for heat treatment. Then the process is carried out in accordance with the generally accepted technological scheme.

A characteristic feature of this method is the use of Lactobacillus bulgaricus and Staphylococcus carnosus preparations as starting cultures of microorganisms in an amount of 0.05 kg (1 · 10 ¹⁰ CFU / g) per 100 kg of raw meat, the method of their introduction in a solution with a carbohydrate component separately from food sodium chloride and sodium nitrite, as well as the duration and temperature of the ripening process.

The bacteria Lactobacillus bulgaricus, widely used in the dairy industry, are thermophilic and have a high acid-forming ability (Microbiological basis of dairy production: Reference book / L.A. Bannikova, N.S. Koroleva, V.F. Semenikhina; Ed. By Cand. Tech. Sciences Ya.I. Kostina. - M .: Agropromizdat, 1987. - 400 p.). They intensively convert carbohydrates (glucose, lactose, fructose, etc.) into lactic acid, which sharply reduces the pH of the medium. The temperature optimum of Lactobacillus bulgaricus is in the range of 30-35 ° C. At this temperature and a sufficient amount of carbohydrate raw materials, Lactobacillus bulgaricus lowers the pH of the NOR of raw meat to the level of 5.0-5.2 in 6-8 hours. In this case, characteristic organoleptic and structural properties of raw meat are formed and putrefactive microflora is inhibited. A characteristic feature of Lactobacillus bulgaricus is its high sensitivity to edible table salt, which leads to their separate administration. The conducted model experiments suggest that the introduction of 2.0-2.5% edible salt into the substrate reduces the acid-forming ability of Lactobacillus bulgaricus by 4-5 times. When table salt is applied to the surface of the product in an amount of 3% by weight of the raw material, its concentration in the central part of the product reaches 2% after 6-9 hours (sample cross-section 50 × 60) at the selected ripening temperature. It also significantly reduces the acid-forming ability of lowering the temperature of the medium. A model experiment found that when the temperature decreases from 35 ° C to 15 ° C, acid-forming activity decreases by 8-12 times. There is also evidence of an inhibitory effect of sodium nitrite on the activity of lactic acid bacteria.

The drug Staphylococcus carnosus is widely used in the meat industry to create a rich flavor range of smoked products and as a denitrifying agent. It also has a temperature optimum of 30 ° C and is tolerant to sodium chloride and sodium nitrite.

When analyzing the literature, it was found that for the fermentation of raw meat, the amount of the preparation 0.05 kg (1 · 10 ¹⁰ CFU / g) is necessary and sufficient.

An analysis of the obtained experimental data indicates the feasibility of fermenting with the selected preparation of starter cultures Lactobacillus bulgaricus and Staphylococcus carnosus in the amount of 0.05 kg (1 · 10 ¹⁰ CFU / g) at a temperature of 30 ° C for 6-8 hours until the meat raw materials reach the level pH 5.0-5.2, as well as the need for separate introduction of the preparation of starter cultures with a carbohydrate component into the product, and sodium chloride and sodium nitrite on its surface.

The method is illustrated by the following examples.

Example 1. Raw meat is injected with a pre-prepared solution according to the recipe shown in table 1, in an amount of 15%, rubbed with a curing mixture, stacked and subjected to fermentation for 6-8 hours at a temperature of 30 ° C. Then the raw material is molded, braided and sent for further processing in accordance with the generally accepted technological scheme.

The presence of an odor is observed.

Example 2. Raw meat is injected with a pre-prepared solution according to the recipe shown in table 1, in an amount of 5%, rubbed with a curing mixture, stacked and subjected to fermentation for 6-8 hours at a temperature of 30 ° C. Then the raw material is molded, braided and sent for further processing in accordance with the generally accepted technological scheme.

With this method of production of whole muscle products, organoleptic indicators are not sufficiently formed.

Example 3. Raw meat is injected with a pre-prepared solution according to the recipe shown in table 1, in an amount of 10%, rubbed with a curing mixture, stacked and subjected to fermentation for 6-8 hours at a temperature of 30 ° C. Then the raw material is molded, braided and sent for further processing in accordance with the generally accepted technological scheme.

This method is the best, because the finished product satisfies consumer characteristics, and also provides an acceleration of the product fermentation process.

The main advantage of this method is the significant acceleration of the technological process of salting and ripening of raw meat for the production of raw smoked products compared to traditional products and the reduction in the cost of the final product associated with a decrease in the duration of the process and the use of widely used lactic acid microorganisms as starting preparations.

Table 1 Name of material Weight, kg per 100 kg of solution Freeze-dried preparation of starter cultures Lactobacillus bulgaricus and Staphylococcus carnosus, 1 · 10 ¹⁰ KOE / g 0,050 Carbohydrate component (granulated sugar) 5.0 Drinking water 95.0 TOTAL: 100.0

Claims (2)

1. A method for the production of whole muscle uncooked smoked meat products, comprising injecting meat raw materials with a solution in an amount of 7-10%, containing a starting culture of microorganisms, ambassador, ripening, molding and heat treatment, characterized in that the solution for injecting meat raw materials additionally contains sugar as a carbohydrate component -sand, and Lactobacillus bulgaricus and Staphylococcus carnosus are used as the starting culture of microorganisms, while the salting is carried out by rubbing with a salting mixture consisting of arena salt and sodium sodium in an amount of 3% by weight of raw materials, fermentation is carried out at a temperature of 30-35 ° C for 6-8 hours 2. The method according to claim 1, characterized in that during the ripening process, pre-pressing of meat raw materials is carried out.