RU2318408C2 - Method for producing of farce - Google Patents

Abstract

FIELD: meat industry, in particular, farce production process.

SUBSTANCE: method involves grinding raw meat material while introducing salting components, salt, water or ice; preparing farce mixture; at the stage of preparing protein gel, introducing therein spirophen in an amount of 0.0025-0.005% by weight of ready farce; preparing protein emulsion by adding pork trimming fat into ready gel and dispersing it so as to provide homogeneous structure; introducing emulsion into farce mixture and cutting until needed farce consistency is obtained.

EFFECT: prolonged storage time of ready farce.

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Description

The invention relates to the meat industry, in particular for the production of minced products from beef, pork, poultry, minced fish.

Known methods for producing meat products, including the following operations: preparation of meat raw materials, ambassador, grinding on a roll, preparation of minced meat in a cutter with spices and protein preparation, mixing, filling the shells, frying and cooling (I. A. Rogov and other General technology meat and meat products. M., Kolos, 2000, pp. 254-283; Statsko VP and other Sausages. Sausages. Products from it. Rostov-on-Don, 2000).

To increase the shelf life of minced meat sausages, this method uses only table salt and spices.

Fat-soluble ones, such as butyloxyanisole (BOA), butyloxytoluene (BOT) and 2,6-dimethoxyphenol (DMF), catechin, quercetin, and water-soluble or synergistic, such as ascorbic, citric and phosphoric acids are used as effective antioxidants in the food industry. and in combination).

A known method of producing minced pork products, including the following operations: thawing raw meat, grinding, mixing with seasonings: salt, black pepper, mashed sage, dextrose, grinding the mass on top. 0.01% BOA, 0.01% DMF and 0.1% sorbic acid were added to the spices of the experimental batch. Sorbic acid was not added to the control batch. Cutlets were made from the minced meat of both parties. During storage, the products were periodically tested for organoleptic characteristics, peroxide number and total dissemination. Within two weeks, in samples containing sorbic acid, BOA and BOT, there was no noticeable change in taste, the peroxide number did not increase (Endel Carmas “Sausage Technology”, Moscow, “Light and Food Industry”, 1981, pp. 47-49 )

The disadvantage of this method is the use of chemical antioxidants (BOA, BOT and DMF) and a preservative (sorbic acid).

A known method for producing sausages, including the following operations: grinding on a top meat ingredients with the addition of curing ingredients, salt, flour, ice chips and gel-forming solution. To obtain a gel-forming solution, tetrasodium pyrophosphate is mixed with a solution of sodium caseinate. Next, calcium chloride is dissolved in water, cooled to 21.1 ° C and added to a solution of sodium caseinate 15 minutes before the introduction of minced meat. After cutting, the stuffing is stuffed into an artificial shell, the sausages are processed in a frying chamber to a temperature inside the product of 63.3 ° C. Then they are cooked to a temperature inside the sausages of 66.6 ° C and quickly cooled by showering (US patent No. 2957770, publ. 1960 - prototype).

The disadvantage of this method is its complexity and the high temperature of the gel-forming solution, which leads to overheating of the minced emulsion during chopping. In the absence of antioxidant additives, overheating reduces the shelf life of the finished product.

The technical result that can be obtained by using the proposed method is to increase the shelf life by using the drug spirofen in an amount of from 0.0025 to 0.005% by weight of the prepared meat by introducing it into a protein gel used as the basis for the preparation of a protein emulsion .

The use of spirofen in medicine for the correction of pathological conditions is known (patent No. 2144888, publ. 1999); in the food industry - in the production of medicinal bread (patent No. 2159042, publ. 2000), tonic drink (patent No. 2116735, publ. 1998). Examples of the use of spirofen in the meat industry, in particular, in the preparation of minced products, were not found.

The technical result is achieved due to the fact that in the method of producing minced meat, including grinding the raw material with the addition of curing ingredients, salt, water or ice and preparing the minced mixture and protein gel, the subsequent preparation of the emulsion, dispersing it to a homogeneous structure and introducing it into the minced mixture , at the stage of preparation of the protein-gel, spirofen is introduced into it in an amount of 0.0025 to 0.005% by weight of the prepared meat.

As curing ingredients, food phosphates and sodium nitrite are used.

The introduction of spirofen at the stage of preparation of the protein gel is necessary and sufficient for its complete dissolution and subsequent homogeneous distribution in the emulsion, which enhances the effectiveness of its antioxidant effect.

The introduction of spirofen in an amount from 0.0025 to 0.005% by weight of the stuffing is due to the fact that the administration of the drug in an amount of less than 0.0025% does not have a prolonging effect on the shelf life of the product. The introduction of spirofen in an amount of more than 0.005% leads to a change in the color of the product, which negatively affects its organoleptic perception.

In the implementation of the method for producing minced meat with spirofen, VNA antioxidant (E 320) was used as a functional analogue. For comparison, control samples of minced meat without antioxidant additives were prepared. Minced meat with additives and control samples were made on the basis of a common basic formulation. The prepared minced meat was stored in industrial packaging at temperatures of (4 ± 2) ° С and (-18 ± 1) ° С. The effect of added additives on the microbial and oxidative spoilage of minced meat was established by the accumulation of products of hydrolytic decomposition of lipids (CN), primary oxidation products (IF) and KMAFAnM.

Examples of the method for producing minced meat

Example 1. To obtain meat meal, beef meat in an amount of 100.00 kg was ground in a spinning top with the addition of 0.45 kg of curing ingredients (0.445 kg of dietary phosphate and 0.005 kg of sodium nitrite), 1.50 kg of table salt, 0.25 kg of spices . To obtain a protein gel, 6 kg of the milk-protein mixture were dispersed in a cutter with 47.80 kg of water for 15 minutes (the duration of dispersion was determined by the state of the cuttable mass). 0.20 kg of spirofen concentrate (0.005% by weight of the prepared stuffing) was added to the finished gel and dispersed until it was completely distributed. To obtain a concentrate, 0.50 kg of dry spirofen was dissolved in 10 kg of water. To prepare the protein emulsion, fatty pork trimmings in the amount of 46.00 kg were added to the finished gel and dispersed for 5 minutes to obtain a homogeneous structure without delamination. The resulting protein emulsion was mixed with meat meal and continued chopping to the required consistency of minced meat. Stuffed meat was put into storage in industrial plastic packaging at a temperature of (4 ± 2) ° С.

Example 2. They took 50.00 kg of chicken meat (ham) without bones, grinded in a top with the addition of 0.16 kg of curing ingredients (0.155 kg of dietary phosphate and 0.005 kg of sodium nitrite), 2.00 kg of sodium chloride. To obtain a protein gel, 2.90 kg of milk protein concentrate was dispersed in a cutter with 23.20 kg of water for 10 minutes. 0.05 kg of spirofen concentrate (0.0025% by weight of the prepared meat) was added to the finished gel and dispersed until it was completely distributed. To prepare the protein emulsion, fatty pork trimmings in the amount of 23.85 kg were added to the finished gel and dispersed for 5 minutes to obtain a homogeneous structure without delamination. The resulting protein emulsion was mixed with chopped chicken and chopped until minced. Stuffed meat was put into storage in an industrial package made of polyethylene at a temperature of (4 ± 2) ° С.

The results of testing the samples of minced meat are given in tables 1 and 2.

Table 1 (example 1). Chopped meat Indicators Type of additive Spirofen VNA Control (no additives) Cf, mg KOH before storage 3,51 3,51 3,51 3 days 4.92 6.25 6.82 IF, mmol of active oxygen before storage 2.67 2.67 2.67 7 days 1.89 5.41 5.61 KMAFAnM 1 day 2.3 × 10 ⁵ 2.7 × 10 ⁵ 4.0 × 10 ⁵ 7 days 2.4 × 10 ⁵ 2.8 × 10 ⁵ more than 5 × 10 ⁶

Table 2 (example 2). Minced chicken Indicators Type of additive Spirofen VNA Control (no additives) Cf, mg KOH before storage 3.45 3.45 3.45 3 days 4.04 4.95 5.35 IF, mmol of active oxygen before storage 2.71 2.71 2.71 7 days 2.75 5.30 5.45 KMAFAnM 1 day 3.0 × 10 ⁵ 4.3 × 10 ⁵ 4.2 × 10 ⁵ 7 days 2.0 × 10 ⁵ 5.0 × 10 ⁵ 17.0 × 10 ⁵

Example 3. They took 50.00 kg of chicken meat (white and red muscles, mechanically deboned meat), grinded in a top with the addition of 0.205 kg of curing ingredients (0.20 kg of dietary phosphate, 0.005 kg of sodium nitrite) and 2.00 kg of sodium chloride . The preparation of minced meat was carried out analogously to example 2. Only upon receipt of the gel used 0.07 kg of spirofen concentrate (0.0035% of the weight of the prepared minced meat), and chicken fat was used to prepare the protein emulsion. Stuffed meat was put into storage in an industrial package made of polyethylene at a temperature of (-18 ± 2) ° С.

The results of testing the samples of minced meat are given in table.3.

Table 3 (example 3). Minced chicken Indicators Type of additive Spirofen VNA Control (no additives) Cf, mg KOH before storage 5.29 5.29 5.29 3 days 5.30 7.05 7.73 IF, mmol of active oxygen before storage 2.71 2.71 2.71 7 days 3.88 5.66 6.08 KMAFAnM before storage 1.4 × 10 ⁵ 1.4 × 10 ⁵ 1.4 × 10 ⁵ 7 days 1.9 × 10 ⁵ 1.7 × 10 ⁵ 1.9 × 10 ⁵

It was found that the introduction of spirofen by our proposed method reduces the intensity of lipid hydrolysis in samples of minced meat by storing them refrigerated by almost 3 times (minced meat) and 2 times (minced meat) compared to the control sample (Tables 1 and 2). There are practically no lipolytic changes in the sample of minced meat with the addition of spirofen during the first 3 days of storage, while in the control sample the acid number of minced lipids increased by 1.5, and in the sample with the addition of VNA - by 1.3 times ( table 3). The antioxidant and bacteriostatic efficacy of spirofen was revealed. Its ability to inhibit the peroxidation of minced meat lipids during storage both in chilled and in frozen state was noted (Tables 1, 2, 3). The low efficiency of VNA as an antioxidant additive is shown for storing minced meat semi-finished products in a fresh and frozen state.

It has been established that the introduction of spirofen additives in minced meat contributes to the inhibition of their microbial and oxidative damage, which allows prolonging the storage time of minced meat not less than 1.5 times in a refrigerated and not less than 2 times in a frozen state.

Claims (1)

A method of producing minced meat, including grinding meat raw materials with the addition of curing ingredients, salt, water or ice, preparing the minced mixture and protein gel, using the latter to prepare the emulsion, dispersing it to a homogeneous structure and introducing it into the minced mixture, characterized in that at the preparation stage protein gel spirofen is introduced into it in an amount of 0.0025-0.005% by weight of the prepared stuffing.