RU2326540C2 - Method of pork rounds coating production - Google Patents

Abstract

FIELD: food-processing industry; meat industry.

SUBSTANCE: method of pork rounds coating production provides soaking pork rounds in a curing fluid, cutting raw material in strips and winding the latter on equipment of any configuration, thus strips are placed by imposing their edges one on another within the limits of 0.5-5 sm under a corner of 0.5-89.5 degrees to an axis of equipment, and extreme coils are reeled up perpendicularly to an axe of equipment. To achieve necessary durability of ready coating, strips are winded on equipment in three layers (at first cross-section, then longitudinal, and again cross-section layers to a vertical axis of equipment). The subsequent drying of the strips of pork rounds reeled up on equipment is carried out at a temperature of 35-60 degrees Celsius and relative humidity of 60-80 % during a period from 40 minutes up to 4 hours at an air movement speed of 20-50 km/s.

EFFECT: sub-standard intestinal raw material usage; decrease in the cost price of its processing; manufacture of natural coating with a high durability threshold.

5 cl, 6 dwg

Description

The invention relates to the field of meat industry and for the production of plasticized dry shells produced from pork belly and intended for the production of sausages, semi-finished products, ham, smoked meats and other products.

A known method for the production of shells from intestinal raw materials (TU 10.02.01.147-91. Processed pork guts).

However, this method is time consuming and expensive, because after cleaning, calibration and sorting of pork belly, a large number of short segments are formed, which must be rejected and disposed of.

A known method of preparing animal shells for the manufacture of shells of sausages (copyright certificate SU 1688822 A1, 11/07/1991), which partially solves the problem of reducing the cost of processing pork and mutton shells by producing the same type of dried shell from substandard raw materials with the same strength characteristics, as natural pork and lamb stalks, respectively. This method only allows you to restore the original properties of intestinal raw materials, but not change them.

The technical result from the use of the invention is to create a method for the production of shells that allow full use of substandard intestinal raw materials (for example, short sections of pork belly to be disposed of) and, accordingly, reduce the cost of processing intestinal raw materials, as well as produce natural shells with an increased threshold of strength, to compensate for the shortage of beef bungs, significantly diversify the shapes and sizes of sausages (curly shells), produce molded meat semi-finished products and semi-finished products to protect from the effects of the microflora (napkins). The shells developed by the proposed method can have not only the characteristics of the pork cherries from which they are made, but also the characteristics of other types of intestinal raw materials, for example, beef bung.

The technical result is achieved by soaking the intestinal raw material in a solution of a curing mixture, cutting the soaked raw material into strips, wrapping the latter into equipment of any configuration and drying, while using a mixture consisting of table salt in an amount of 98%, smoke flavor with citric or acetic acid, or sorbic acid, or a salt based on it in an amount of 1%, sodium pyrophosphate disubstituted or sodium phosphate monosubstituted in an amount of 0.5-1% and sulfur o anhydride in an amount of 0.4-0.5%, the temperature of the curing mixture is maintained at 10-20 ° C, a solution with a concentration of 20-30% is used, the ratio of the mass of intestinal feed to the solution is set to 1: 1, and soaking is carried out in for 4-12 hours, while winding strips on the tooling is carried out by placing the strip at an angle of 0.5-89.5 degrees to the axis of the snap, overlapping the edges of one strip on another by 0.5-5 cm, with the extreme turns being perpendicular to the axis equipment, and the subsequent drying of strips of pork belts wound on equipment is carried out during of time from 40 minutes to 4 hours at an air temperature of 35-60 ° C, relative humidity of 60-80% and an air velocity of 20-50 m / s.

In case of drying, wound wafers can additionally withstand indoors at a temperature of 4-12 degrees Celsius for 2-3 hours at a relative humidity of 85-95%.

If it is necessary to increase the strength of the finished product, the winding of strips of pork belts on snap is carried out in 2 or 3 layers, and the reeled strips are kept in an isolated room with good ventilation for 2-5 hours at a temperature of 4-12 degrees Celsius in the presence of a 1% solution of sulfur anhydride to achieve in the shell of sulfur dioxide not more than 0.15%.

The snap form can be used either inflatable or cross-linked from a fabric, filled with a moisture-absorbing material, for example, food-grade polyamide in granules, the snap-in can be made of other materials and covered with a moisture-absorbing material, for example, a cotton cloth. Dried casings can be molded by pressing them with a weight of 20-50 kg and packaged in vapor-, moisture-, gas-tight materials.

Plasticized intestinal membranes must be produced in compliance with the veterinary legislation of Russia, relevant technical regulations and the “Sanitary Rules for the Meat Industry Enterprises”. For the production of plasticized intestinal membranes, special inflatable rigs or rigs are used, sewn from fabric or coated with moisture-absorbing material, such as cotton cloth, which is allowed for contact with foodstuffs by bodies and institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare. It is recommended to use food-grade polyamide-6 in granules or other bulk materials and fillers approved by the authorities and institutions of the Federal Service for Supervision of Consumer Rights Protection for use in the food industry as filler forms.

An example of the shell production process is shown in the drawings of figures 1-6:

figure 1 shows the process of sorting along the length of the segments of the worms;

figure 2 - the process of cutting the worms in length into strips;

figure 3 - molded shell of strips of pork belly after special processing;

figure 4 - shell, molded in the form of a figure;

figure 5 - molded shells, which are already finished products;

figure 6 - diagram of the technological process for the production of shells from pork belly.

Pork belts - sorted after calibration (Fig. 1) (mainly, short sections from 0.5 to 2 m) are collected in 3-5 liter buckets and then transferred to slices. It is allowed to use belts previously soaked in a solution of curing mixture or soaked in running or partially replaced water at a temperature of 10-20 ° C for 4-12 hours to give the intestinal walls elasticity.

As a curing mixture, you can use a mixture consisting of table salt in an amount of 98%, and smoke flavoring with citric or acetic acid, or sorbic acid, or a salt based on it - 1% and sodium pyrophosphate disubstituted or sodium phosphate monosubstituted - from 0, 5 to 1% and sulfur dioxide from 0.4 to 0.5%.

The mass of soaked raw materials is used in a ratio of 1: 1 to the solution.

EXAMPLE of preparation of settlement solution and aging of pork belly. To soak 100 kg of pork belly, it is necessary to use 100 kg of an aqueous solution of a curing mixture. To prepare 100 kg of solution you need:

1. Prepare 25 kg of curing mixture. To do this, it is necessary to moisten 0.2 kg of citric acid with 0.05 kg of smoke flavor, add 0.25 kg of sodium pyrophoric disubstituted, and mix the resulting mass with 24.5 kg of table salt.

2. In 74.5 kg of water with a temperature of 10-20 ° C add the prepared amount of curing mixture and add 0.5 kg of sulfur dioxide.

3. Thoroughly mix the prepared solution until all components are completely dissolved in water.

4. Place 100 kg of pork belly in the prepared solution and let stand for 4 to 12 hours.

Slices of pork casings are sorted by length (Fig. 1), then the cuts are cut along the length using a knife of a special design (Fig. 2). The strips of the intestinal membrane are placed in buckets and sent to molding. The fabric accessories are tightly filled with filler and tied with cotton or viscose twine to form a loop at the upper end.

Filled snap-in is placed on a special stand made of food-grade stainless steel or polymer material. The imposition of one strip of intestines on the other should be at least 0.5 cm and should not exceed 5 cm. The raw materials are wound onto equipment of any configuration (Figs. 3 and 4). The strips are placed by superimposing the edges of one strip on another within 0.5-5 cm at an angle of 0.5-89.5 degrees to the axis of the snap, and the extreme turns are wound perpendicular to the axis of the snap. To increase the strength of the finished product, you should tighten the equipment with strips of cut guts with an overlap on all sides in two or three layers. If it is necessary to additionally increase the strength of the shell, the wound strips of the shells are kept in an insulated ventilated room with good ventilation for 2-5 hours at a temperature of 4-12 degrees Celsius in the presence of a 1% solution of sulfur dioxide to reach no more than 0.15% in the shell of sulfur dioxide .

The drying of the shells is carried out in a specially equipped dryer at an air temperature of 35-60 ° C and a relative humidity of 60-80%. Equipment fitted with pork belts is hung in a dryer on special hooks and dried for 40 minutes to 4 hours at an air speed of 20-50 m / s - depending on the size, shape and type of shells, as well as on the thickness of the intestinal raw materials used .

It is allowed to dry plasticized intestinal membranes in the open air at a temperature of at least 10 ° C under a canopy, protected from insects by a net.

The end of the drying process is determined organoleptically as the shell acquires a golden brown color and the deaf end dries for the bung and curly shells.

Equipment with a dry shell is untied and poured filler for drying, finished shells are removed from the molds and flattened by hand. When removed from the molds, the quality of the plasticized shells is determined.

On dry plasticized shells there should not be holes, through holes, films. In case of drying, the plasticized shells are additionally kept in a cool room (at a temperature of 4-12 degrees Celsius) for 2-3 hours at a relative humidity of 85-95%.

The length of the plasticized blues and curly shells, the length and width of the napkins are measured using a ruler or measuring bar. The open edges of the bungs, curly shells and napkins are carefully cut with a special device or scissors.

Treated bungs and curly shells are completed in packs of 10 pieces and tied with twine in two places, while bungs are folded so that the blind ends are folded in one direction (Fig. 5). Napkins are completed in packs of 25 pieces, they are tied up with cross twine or twisted into rolls, which are tied up in one or two places.

Ready packs of shells are pressed, for which they are stacked in rows in clean boxes, which are covered with wooden shields. The shields are pressed with a load of 20-50 kg and kept in drawers for 20-24 hours. Plasticized casings can be pressed on a special press. Plasticized intestinal membranes are allowed not to be pressed. After the bundles are formed or after prepressing, the finished shells are sent to the packaging.

Plasticized intestinal membranes of the same name, type, caliber or size are packed in tight rows in wooden boxes, dry wooden barrels, cardboard boxes or barrels of polymer materials with a capacity of 50 to 200 liters inclusive, approved for use by bodies and institutions of Rospotrebnadzor for use in the food industry. In barrels, a package of vapor-, moisture-, gas-tight polymer or other film materials approved for use by bodies and institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare should be enclosed.

When shipment of plasticized intestinal membranes in a small batch, it is possible to pack several packaging items, calibers or sizes into one packing unit, while each type of plasticized intestinal membranes is transferred with a cellulose film or plastic film, or parchment, or parchment, or other polymeric materials authorized for use by organs and institutions of Rospotrebnadzor.

During long-term storage, it is recommended to sprinkle plasticized intestinal membranes with tobacco-shag to prevent damage by rodents and insects.

In each barrel, box, box on the top row of plasticized intestinal membranes put a tag (plywood, plastic or cardboard), which indicate: the name of the manufacturer, its location and trademark (if any); name and type of plasticized intestinal membrane; number of barrel, box, box; amount; caliber or size; production date; shelf life. On the lid of the barrel, box, the top side of the box with indelible paint using a stencil or stamp, or by sticking a label or label, indicate: the name of the manufacturer, its location and trademark (if any); name and type of plasticized intestinal membrane; number of barrel, box, box; amount; caliber or size; production date; shelf life; storage conditions; gross weight.

For direct deliveries of plasticized intestinal membranes to the consumer, labeling requirements must comply with the requirements of the agreement (contract).

At all stages of the technological process for the production of plasticized intestinal membranes, technological monitoring of compliance with the regimes is carried out. Particular attention is paid to monitoring the timely receipt of pork belly from the calibration site to the production site of plasticized intestinal membranes, since prolonged presence of the intestines without canning leads to a significant deterioration in their quality.

Appearance, color, the presence of mechanical defects, mold is determined visually, the smell is organoleptically. The quality of plasticized intestinal membranes is evaluated without soaking. The size of plasticized intestinal membranes is controlled at the stage of cutting open ends.

Plasticized intestinal membranes are stored in accordance with the requirements indicated in the table.

Table Product name Storage modes Expiration date, months, no more Air temperature ° C Relative humidity,%, no more Plasticized intestinal membranes of all kinds Without Borders 65 12

It is allowed to transport plasticized intestinal membranes in the same batch with other food products, but in a separate packaging unit.

Washing and preventive disinfection of technological equipment, inventory, containers and premises is carried out in accordance with the requirements of the “Instructions for washing and preventive disinfection in meat and poultry processing enterprises”, approved in the established manner, as well as in accordance with recommendations for mechanized processing and disinfection of equipment .

As detergents, hot water, detergents and disinfectants are used, approved for use by bodies and institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare. All washing and disinfection measures are aimed at removing or destroying unwanted substances and microorganisms that cause damage to the shells.

When working with intestinal raw materials, you must strictly follow the rules of personal hygiene. Scratches, cuts and other damage to the skin on the hands can lead to infection of the worker with an infectious disease.

The invention allows to reduce the cost of the resulting shells from intestinal raw materials while maintaining their quality, to improve the strength properties of natural sausage casings, to diversify their shapes and sizes, as well as to compensate for the shortage of beef intestinal raw materials in sausage production.

Information sources

1. TU 02.10.01.147-91. Processed pork guts.

2. SU 1688822 A1, 11/07/91.

Claims (5)

1. A method for the production of shells from pork casings, including soaking intestinal raw materials in a solution of a curing mixture, cutting soaked raw materials into strips, winding the latter into equipment of any configuration and drying, while using a mixture consisting of table salt in an amount of 98% as a curing mixture , smoke flavoring with citric or acetic acid, or sorbic acid, or a salt based on it in an amount of 1%, sodium pyrophosphate disubstituted or sodium phosphate monosubstituted in quantities 0.5-1% and sulfur dioxide in an amount of 0.4-0.5%, the temperature of the curing mixture is maintained at 10-20 ° C, a solution with a concentration of 20-30% is used, the ratio of the mass of intestinal raw materials to the solution is set to 1 : 1, and soaking is carried out for 4-12 hours, while winding strips on the tooling is carried out, placing the strip at an angle of 0.5-89.5 ° to the axis of the snap, overlapping the edges of one strip on another by 0.5-5 cm moreover, the extreme turns are arranged perpendicular to the axis of the snap, and the subsequent drying of the strips of pork belts wound on the snap is carried out in echenie time from 40 minutes to 4 hours at ambient temperature 35-60 ° C, 60-80% relative humidity, and air velocity of 20-50 m / s. 2. The method according to claim 1, characterized in that, if it is necessary to increase the strength of the shell, the strips of pork belts wound on snap are additionally kept in the presence of a 1% solution of sulfur dioxide at a temperature of 4-12 ° C for 2-5 hours until the content is reached in the shell of sulfur dioxide is not more than 0.15%. 3. The method according to any one of claims 1 and 2, characterized in that in order to increase the strength of the finished shell, the winding of strips of pork belts on snap is carried out in three layers. 4. The method according to any one of claims 1 to 3, characterized in that upon drying, the strips of pork belts wound on snap are additionally kept at a temperature of 4-12 ° C and a relative humidity of 85-95% for 2-3 hours. 5. The method according to any one of claims 1 to 4, characterized in that the equipment is made in the form of an inflatable form or sewn from fabric and filled with moisture-absorbing bulk material.

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