RU2313957C1 - Meat product preparing method - Google Patents

Abstract

FIELD: meat industry, in particular, production of meat baked in pan.

SUBSTANCE: method involves salting raw meat material in brine; providing ripening, mechanical processing, thermal processing and cooling procedures. Brine contains edible salt, phosphate, water-binding additive such as carragheenan mixed with sand sugar, dry animal protein of blood plasma for increasing biological value of product and enhancing water-binding capacity, sodium nitrite and erythorbate for product color fixation, as well as starter-fermented milk whey. On salting, injection is provided and followed by mechanical processing. Salting time is 24-30 hours.

EFFECT: improved organoleptical characteristics, increased yield and biological value of ready product.

Description

The invention relates to the meat industry, and in particular to methods for the production of baked beef in the form.

A method of obtaining a meat product includes the ambassador of raw meat in a brine containing edible salt, sugar, fermented whey, as well as heat treatment and cooling (2084184, publ. 20.07.97 g bull. No. 20).

A disadvantage of the known method for the production of meat product is that the product made by this method has a low level of organoleptic characteristics, not a high yield, the maturation process has a high duration.

An object of the invention is to improve the organoleptic characteristics and increase the yield and biological value of the finished product.

The problem is achieved in that in the method of obtaining a meat product, including the salting of meat raw materials in a brine containing edible salt, sugar, fermented milk whey, as well as heat treatment and cooling, new is that when salting is carried out by extrusion, followed by mechanical processing, with a total duration of 24-30 hours, while carrageenan mixed with sugar and then phosphate are added to cold milk whey as water-binding additives to increase the biological value dry animal protein from the blood plasma, and to fix the color of the product - sodium nitrite and erythorbate are introduced in the following ratio of ingredients, wt.%:

Granulated sugar 1.8 Carrageenan 1.75 Phosphate 1.25 Dry animal protein from blood plasma 3.0 Common salt 7.0 Sodium nitrite 0,025 Erythorbate 0.14 Leaven 5,0 Milk serum Rest

The technical result consists in the fact that the product obtained by this method has an increased nutritional value due to the enrichment of animal protein from blood plasma. These proteins are distinguished from the known ones by a high rate of utilization and a balanced amino acid composition. The product also has a high yield, which is due to the high water-binding and water-holding ability due to the phosphate and carrageenan introduced into the composition, as well as due to massaging, with a certain cycle, and heat treatment with variable temperature conditions.

The nutritional value of animal proteins from blood plasma allows their use as a substitute for meat. They are also effectively combined with other functional additives. Proteins of blood plasma have a unique set of functional and technological properties. Albumins easily interact with other proteins, can be associated with lipids, and have a high level of water-binding ability. Globulins are good emulsifiers. Fibrinogen has a pronounced gelling ability. The use of phosphate is associated with its ability to increase water-binding ability by increasing the pH of the medium and ionic strength, the ability to bind divalent metal ions and cause dissociation of the actomyosin complex (A. Zharinov. Short courses on the basics of modern meat processing technologies. Part 2. Whole-muscle and restructured products. - M., 1994. - 294 p.).

The use of carrageenan is due to its ability, after a heating-cooling cycle, to form a strong spatial network inside which moisture is retained, and therefore, the yield of the product increases.

The role of sodium nitrite is multifunctional: it participates not only in the formation of nitrosopigments, but also in the formation of flavor characteristics, in the antioxidant effect on lipids, and sodium nitrite also has an inhibitory effect on the growth of microorganisms, toxic molds and the formation of toxicants.

Sodium ascorbate (sodium erythorbate) is used to accelerate the reaction of color formation of meat products, improve appearance and increase color stability during storage. Also, ascorbic acid and ascorbates reduce the residual nitrite content in the finished product by 22-38%, enhance the antibacterial properties of nitrite, and inhibit the formation of nitrosoamines in the product.

The method is as follows. Chilled beef meat is salted with brine containing fermented whey, salt, sugar, carrageenan, phosphate, dry animal protein from blood plasma, sodium nitrite, erythorbate and 40% of this brine is extruded into the muscle tissue, then massaged at 20 rpm / min for 1 hour, then 1 hour break and again 1 hour of massage. The alternation of the various phases of massaging is necessary for uniform redistribution of curing components within the product. Next, the salted raw materials are sent for ripening at a temperature not lower than + 1 ° C and not higher than + 4 ° C for 24-30 hours. During this period of time, the development of microorganisms occurs. During development, they secrete enzymes that break down proteins, which help soften the structure of the product, increase its functional and technological properties and yield, as well as the organoleptic characteristics of the product. Then heat treatment (baking) is carried out in three stages:

Stage I - the temperature of the heating medium 115 ± 5 ° C until the temperature reaches 20 ° C in the thickness of the product;

Stage II - the temperature of the heating medium 115 ± 5 ° C until the temperature reaches 60 ° C in the thickness of the product;

III - the temperature of the heating medium 115 ± 5 ° C until reaching a temperature of 72 ° C in the thickness of the product.

After heat treatment, the finished product is subjected to cooling.

A method of obtaining a meat product is illustrated by the following examples.

Example

Chilled beef is syringed with brine with a pH value of 4.5-5.3, containing, wt.%:

Granulated sugar 1.8 Carrageenan 1.75 Phosphate 1.25 Dry animal protein from blood plasma 3.0 Common salt 7.0 Sodium nitrite 0,025 Erythorbate 0.14 Leaven 5,0 Milk serum Rest

in the amount of 40%. Then the raw materials are massaged in the following cycle: 1 hour massaging, 1 hour ripening, then again 1 hour massaging. The total duration of the salting and machining of raw materials was 24-30 hours. During this period of time, the development of microorganisms occurs. During development, they secrete enzymes that break down proteins, which help soften the structure of the product, increase its functional and technological properties and yield, as well as the organoleptic characteristics of the product.

Next, the raw material goes to heat treatment:

Stage I - the temperature of the heating medium 115 ± 5 ° C until the temperature reaches 20 ° C in the thickness of the product;

Stage II - the temperature of the heating medium 115 ± 5 ° C until the temperature reaches 60 ° C in the thickness of the product;

III - the temperature of the heating medium 115 ± 5 ° C until reaching a temperature of 72 ° C in the thickness of the product.

After heat treatment, the finished product is subjected to cooling.

Organoleptic characteristics of the finished product: the surface is clean, dry, sectional view is an original drawing, the muscle tissue is evenly colored red, the texture is elastic, the taste and smell are characteristic of this type of product. Yield 85%. This method is the most rational, because allows you to increase product yield and shorten the production cycle.

With a decrease in the time of massaging and the duration of the salting, the yield of the finished product is significantly reduced (by 8%).

With an increase in massage time and duration of salting, the organoleptic characteristics of the product deteriorate.

Organoleptic characteristics: the surface is clean, dry, sectional view is an original drawing, the muscle tissue is evenly colored in red, the texture is elastic, there is a presence of acidic taste and foreign smell.

An increase in the duration of salting is impractical due to deep enzymatic hydrolysis, as well as an increase in the production cycle.

Claims (1)

A method of obtaining a meat product, comprising salting meat raw materials in a brine containing edible salt, sugar and whey fermented with sourdough, as well as heat treatment and cooling, characterized in that the salting is carried out by extrusion and subsequent mechanical processing, and the duration of the salting is 24-30 h, while carrageenan mixed with sugar and then phosphate are added to cold milk whey as water-binding additives to increase the biological value of the product and increase moisture dry animal protein from blood plasma, and to fix the color of the product, sodium nitrite and erythorbate are introduced in the following ratio of ingredients, wt.%: Granulated sugar 1.8 Carrageenan 1.75 Phosphate 1.25 Dry animal protein from blood plasma 3.0 Common salt 7.0 Sodium nitrite 0,025 Erythorbate 0.14 Leaven 5,0 Milk serum Rest