RU2364276C1 - Smoked meat product production method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method provides for preparation of meat raw material, its mincing using mincer with holes diametre 16-25 mm, salting of minced raw material by its periodic massing during 4-12 hours in vacuum masseur with addition of brine containing salt, sugar, sodium nitrite and bacterial preparation PBK-BP, hydrolyzate of sea hydrobionts of commercial species and water-alcohol or syrup composite infusion of vegetable raw materials and sea hydrobionts as balsams or infusions. Method is performed at certain massing, salting, smoking and drying regimes.

EFFECT: high taste properties, increased biological value and physiological value, increased storage time.

8 cl, 5 ex

Description

The invention relates to the meat processing industry of the food industry and can be used to obtain physiologically useful meat products ready for use.

A known method for the production of whole muscle uncooked smoked meat products from pork or beef [US Pat. RF №2171064, publ. 07.27.2001], including the injection of brine containing meat-borne substances into the meat raw materials, a bacterial preparation of lactic acid organisms and a water-alcohol infusion of herbs or a balm type infusion, subsequent cyclic massaging of the meat raw material, rubbing it with a curing mixture, holding it in a pressed state washing and heat treatment with drying, smoking and drying in two stages. The disadvantages of this method are the need to use in the manufacture of products exclusively whole pieces of muscle tissue weighing from 0.5 to 2 kg, while the pieces of meat raw material formed in the process of trimming, weighing 20-50 g, remain unused, which reduces the efficiency of the production. In addition, the known method requires a longer production maturation, characterized by a low color formation reaction rate (the formation of a persistent pinkish-red color of the meat product).

A known method for the production of uncooked smoked meat product from pork [US Pat. RF №2207020, publ. June 27, 2003], providing for dry salting of meat raw materials in a vacuum massager using nitrite salt, a flavoring and bacterial preparation, massaging it, keeping it in curing brine, pressing for not more than 74 hours and heat treatment carried out by cycles "Drying-smoking" using as a working agent for air drying, and when smoking - smoke-air mixture with final drying for 10-24 days. The disadvantages of this method are the low yield of finished products due to dry salting, as well as the significant duration of the massaging operation (68-76 hours) associated with the continuous loading of the main unit of equipment - the massager and significant energy costs. In addition, the use in the presented method of flavoring additive "Alrosa Special Extra", designed to improve color formation, affects the organoleptic characteristics (color, taste) of the product, but does not increase the biological value and physiological usefulness of the resulting product.

Closest to the claimed is a method of manufacturing a smoked restructured meat product [US Pat. RF №2216210, publ. November 20, 2003], including preparation by boning and trimming, cutting into pieces of meat raw materials containing beef, or beef and pork and / or poultry, and / or lamb, and / or horse meat, and / or rabbit, ambassador, mixing and holding the prepared meat raw materials at 14-24 ° C, preparing the meat by grinding in a top with a diameter of 2-3 mm lattice holes, molding the product by filling the shell with meat and pressing in the form of a strip, followed by heat treatment, including drying the product at 10-35 ° C, smoking at 60-70 ° C and relative oh humidity 50-77% during 2-8 hours and re-drying at 10-35 ° C.

In the known method, under the influence of high temperature at the initial stage of smoking, a defect often appears on the surface of the meat product as a “hardening”, which is a compacted dried layer, as a result of which high humidity is preserved inside the product and there are practically no smoking substances. This contributes to the development of undesirable microflora, reduces the shelf life of the product, and also leads to a deterioration in its organoleptic characteristics. In addition, the high temperature of smoking leads to a decrease in the biological value and physiological usefulness of the resulting product due to the loss during processing of a number of important nutrients of raw meat.

The objective of the invention is to provide a method for the manufacture of smoked meat product, providing high biological value and physiological usefulness of the resulting product, increasing its taste while increasing its shelf life.

The problem is solved by a method of manufacturing a smoked meat product, including the preparation of meat raw materials, its salting with a curing mixture containing table salt, sodium nitrite and spice-flavoring additives, aging meat raw materials, grinding, molding with pressing, drying and smoking, in which unlike the known method, the grinding of prepared raw materials is performed on a spinning top with a lattice diameter of 16-25 mm before its salting, the ambassador of the minced meat raw materials is carried out by cyclic massaging in vacuum m sitter for 4-12 hours with the addition of 7.5-8.0 wt.% curing mixture in the form of a brine containing 2400-2700 g of table salt and 20-30 g of sugar per 100 kg of raw materials, and as a flavoring water-alcohol or syrup composite infusion of plant material or plant material and marine aquatic organisms is introduced into the brine, and the bacterial preparation PBC-BR is added in an amount of 0.02-0.03 wt.% and a hydrolyzate of marine aquatic organisms of commercial species in an amount of 0.5- 1.0 wt.%, While the exposure of raw meat is carried out first after massi curing at 0-4 ° C for 10-14 hours, and then after molding with prepressing at 14-18 ° C for 2.5-3.0 days, after which it is smoked with drying in a cyclic mode at a temperature of 12 -14 ° C, relative humidity not more than 85%, its speed 0.2-0.5 m / s for 2-3 days with a total smoking time of 8-10 hours, then drying is performed first at 16-20 ° C and relative humidity of 79-85%, its speed of 0.1-0.2 m / s for at least a day, and then at 12-14 ° C, relative humidity of 70-75%, its speed of 0 , 05-0.1 m / s within 7-10 days.

The problem is solved in the optimal way when introducing into the brine as a hydrolyzate of marine hydrobionts of commercial species of scallop hydrolyzate, or mussel, or crab, or squid, or salmon fish milk in an amount of 0.5-1.0 wt.%.

Preferred when implementing the method is the use of beef or lean pork, or chicken breast, or beef and lean pork, or beef and chicken breast as raw meat.

In the particular case of the implementation of the method as a spice-flavoring additive, water-alcohol balm "Russian Island" is introduced into the brine in an amount of 0.13-0.15 wt.%.

In another particular case of the method, a semisweet “Antlers on honey” tincture is introduced into the brine as a spice-flavoring additive in an amount of 0.35-0.45 wt.%.

In the third particular case of the method, a water-alcohol balm “Ussuriyskiy” in the amount of 0.12-0.14 wt.% Is introduced into the brine as a spice-flavoring additive.

In another particular case of the method, as a spice-flavoring additive, the Herbamarin Cardio syrup balm is added to the brine in an amount of 0.20-0.30 wt.%.

In another particular case of the method, as a spice-flavoring additive, the syrup balsam "Herbamarin Diabetic" in the amount of 0.25-0.35 wt.% Is introduced into the brine.

The method is as follows.

For the manufacture of a meat product in accordance with the proposed method using chilled meat raw materials with a temperature in the thickness of the muscles from 0 to 4 ° C or thawed with a temperature not lower than 1 ° C.

Prepared meat raw materials: premium and first grade veined beef, non-fat veined pork, or lumpy chicken meat (breast), or beef with pork, or lumpy chicken beef is grinded on a top with a grill hole diameter of 16-25 mm. To the crushed meat raw materials add pre-prepared brine in an amount of 7.5-8.0% in relation to the mass of raw materials. The brine is prepared by sequentially dissolving in water the declared amounts of sodium chloride, sugar, sodium nitrite, the hydrolyzate of one of the aquatic organisms of the commercial species (mainly scallop, mussel, crab, squid, salmon fish milk) in the form of a powder or 10% aqueous solution in an amount of 500- 1000 g per 100 kg of raw meat (in terms of dry preparation), as well as the bacterial preparation PBC-BR, restored by hydration. One of the spicy-flavoring additives of your choice is introduced into the brine (water and alcohol balm “Russian Island”, tincture semisweet “Panta on honey”, water and alcohol balm “Ussuriysk”, syrup balm “Herbamarin cardio”, syrup balm “Herbamarin diabetes” ) taken in the required quantity. Use a brine with a temperature not exceeding 6 ° C, mainly 0-2 ° C.

Raw meat with the addition of an appropriate amount of brine is placed in a vacuum massager at a pressure of 0.8 bar and a temperature of 0 to + 4 ° C and mixed with continuous rotation of the drum. Then it is massaged during cyclic rotation of the drum and sludge in each cycle, with 20-20 minutes of rest per 20 minutes of rotation, and the total rotation time is 8-12 hours.

After massaging, the mass of raw meat is kept for ripening in metal or plastic containers for 10-14 hours at a temperature of 0 to + 4 ° C.

After this, the raw meat is fed to the syringes for molding by filling the shells. Loose-filled shells (loaves) are placed in a container for salting and placed under a press (pressure P = 0.5 bar) for 2.5-3.0 days and the process of salting-ripening is carried out at a temperature of 14-18 ° C.

After the exposure time with prepress (at the end of the salting-ripening), the product is heat treated in stationary smoking chambers with temperature control or in climatic chambers with automatic adjustment of temperature, relative humidity of the smoke-air environment and conditioning parameters.

Heat treatment includes drying and smoking of the product in a cyclic mode (drying-smoking) at a temperature of 12-14 ° C, relative humidity not more than 85%, its speed 0.2-0.5 m / s for 2-3 days while the total smoking time is 8-10 hours. Then the resulting product is dried at a temperature of 16-20 ° C and a relative humidity of 79-85%, its speed of 0.1-0.2 m / s for at least a day .

Further drying is carried out at a temperature of 12-14 ° C, relative humidity of 70-75%, its speed of 0.05-0.1 m / s for 7-10 days.

The cold smoking process carried out in the proposed method provides a more complete preservation of the nutrients of raw meat in comparison with the known method, which helps to increase the biological value and physiological usefulness of the resulting product. At the same time, continuous dynamic drying (during air movement) used in the proposed method helps to reduce the amount of moisture in the finished product and increase its safety.

The bacterial preparation of lactic organisms Lactobacillus plantarum, L. Casei, Micrococcus varians, used on the initial stages of the technological process, based on the psychrophilic halotolerant denitrifying strain of Paracoccus denitrificans (PBC-BR) inhibits the development of pathogenic (putrefactive) flora and accelerates the maturation of the product, which allows the maturation of the product to reduce the maturation of meat table salt as a preservative while improving the safety of the finished product. The finished product has a higher palatability compared to the product obtained in a known manner, and to a lesser extent loses useful nutrients.

The introduction into the curing composition of the hydrolyzate of marine aquatic organisms of commercial species, which is a source of essential amino acids of marine origin, allows us to increase the content of these amino acids in the resulting product to 10-50% of the daily intake rate established by the FAO / WHO.

Used in the proposed method as a spice-flavoring additives water-alcohol or syrup composite infusions of plant materials and / or plant materials and marine hydrobionts (balms and tinctures) not only improve the taste of the resulting product, but also enrich it with a number of useful substances.

So, the Russky Ostrov balm contains an infusion of 30 herbs of the Ussuri taiga, blackcurrant, black chokeberry, rose hip, as well as lemon oil and honey.

Semi-sweet tincture of “Panta on honey” includes pantocrine obtained from the deer antlers, ginseng root extract, lemongrass seed, chamomile, as well as eleutherococcus extract and concentrated apple juice.

Ussuriysk balm contains an infusion of 30 herbs of the Ussuri taiga, as well as an infusion of Eleutherococcus, ginseng, viburnum, honey, rose hips, lemongrass, orange peel, raspberry essence.

Herbamarin-type syrup balms are therapeutic and preventive drinks and contain a unique complex from the infusion of medicinal plants of the Ussuri taiga, including such well-known adaptogens as ginseng, Aralia Manchurian, Eleutherococcus, and additionally include hydrolysates of marine hydrobionts.

So, “Herbamarin cardio” contains hydrolysates of scallop, squid, salmon milk, crab, mussels and zosterin, obtained from the zoster zelga, and “Herbamarin diabetic” contains a hydrolyzate of salmon fish and zosterin.

Zosterol is a unique pectin isolated from marine herbs of the Zosteraceae family with high adsorption properties of prolonged action, resistant to the action of extracellular proteases, which makes it widely used as a natural antidote. The introduction of zosterol in food provides preventive health support, and also contributes to the treatment of a number of diseases of the cardiovascular system, gastrointestinal tract, allergic disorders of various etiologies.

The tinctures and balms used, due to the presence of natural flavonoids, alkaloids, β-carotene, from Far Eastern wild plants, useful macro- and microelements, not only contribute to improving the taste and aromatic characteristics of the smoked meat product, but also are an additional source of biologically active substances and adaptogens, other beneficial substances for the human body. In addition, antioxidants, essential oils, tannins, biologically active substances contained in some types of raw materials of plant and marine origin are involved in biochemical, microbiological and physico-chemical processes of the formation of the meat product and favorably affect its quality characteristics.

Thus, the proposed technological scheme based on cold smoking in a cyclic mode with drying and subsequent two-fold drying due to the use of a complex comprising the bacterial preparation PBC-BR, essential amino acids of marine origin as part of hydrolysates, and also possessing healing and adaptogenic properties of tinctures and balms on vegetable raw materials or on vegetable raw materials with the addition of marine hydrobionts, provides a raw smoked meat product with high whiskers qualities having enhanced bioavailability and physiological utility, as well as prolonged shelf-life, that is the technical result of the method.

Examples of specific implementation of the method

Chilled or thawed raw materials are lodged and ground in a spinning top.

Before preparing the brine, the bacterial preparation PBK-BR is restored, for which a dry bacterial preparation is dissolved in boiled water cooled to a temperature of 31-35 ° C, based on one part of the dry preparation for five parts of water, and kept at a temperature of 18-22 ° C within 2 hours in a pre-disinfected container.

In a stainless steel container in the amount necessary for the production of a certain batch of products, a brine is prepared by sequentially adding components to the water with vigorous stirring manually or using mechanical devices.

Following a strict sequence, appropriate quantities of the following components are dissolved in water: sodium chloride, then sugar, the reconstituted bacterial preparation PBC-BR, sodium nitrite, a hydrolyzate of one of the aquatic organisms of the commercial species, and a water-alcohol tincture or balm.

The temperature of the finished brine should be no higher than 6 ° C, the optimum temperature is 0-2 ° C.

Then, in accordance with the proposed method carry out the necessary technological operations with the declared values of the parameters.

Example 1

"Delicious ham" raw smoked restructured

As raw meat, premium-grade veined beef is used. Prepare a brine with the following content of components, wt.%:

food salt 2.7 sodium nitrite 0.01 reconstituted PBK-BR in terms of dry weight 0,03 scallop hydrolyzate 0.8 granulated sugar 0,03 balm "Russian island" 0.14

Massaging of raw meat is carried out with the addition of 8.0 wt.% Brine in the mode of: 20 min of massaging, 10 min of rest (total massing time of 12 hours). It is kept in a steel container for 12 hours at a temperature of + 4 ° C. Formed loaves after applying the clips are placed in a container for salting and placed under a press for 3 days at a temperature of + 18 ° C.

Heat treatment in climatic chambers with “drying - smoking” cycles is carried out at 12 ° C, relative humidity of 84%, its speed of 0.5 m / s for 3 days (smoking time - 10 hours).

After smoking, the ham is dried at a temperature of 18 ° C and a relative humidity of 85%, its speed of 0.2 m / s for 1.5 days, further drying is carried out at a temperature of 12 ° C, relative humidity of 75%, its speed 0.1 m / s for 8 days.

The humidity of the finished raw smoked "delicious ham" is 46%.

Example 2

"Delicious chicken ham" raw smoked restructured

As meat raw materials, lumpy chicken meat (breast) is used. Prepare a brine with the following content of components, wt.%:

food salt 2,4 sodium nitrite 0.007 reconstituted PBK-BR in terms of dry weight 0.02 hydrolyzed milk of salmon fish 1,0 granulated sugar 0,03 "Diabetic herbamarin" 0.30

Massaging is carried out with the addition of 7.5 wt.% Brine in the mode of: 20 min of massaging, 20 min of rest (total massing time of 4 hours).

Perform the remaining technological operations analogously to example 1 with the following processing parameters.

Extract for ripening in the tank for 10 hours at a temperature of + 4 ° C, holding molded loaves with prepress for 2.5 days at a temperature of 14 ° C.

Cyclic treatment "drying - smoking" in a heat chamber at 14 ° C, relative humidity not more than 82%, its speed 0.2 m / s for 2.5 days (smoking time 7 h).

After smoking, the ham is dried at a temperature of 20 ° C and a relative humidity of 79%, its speed of 0.1 m / s during the day, further drying is carried out at a temperature of 12 ° C, relative humidity of 70%, its speed of 0.1 m / s for 7 days.

The humidity of the finished raw smoked ham "delicacy chicken" is 46.5%.

Example 3

Ham "Vityaz" raw smoked restructured

As meat raw materials use beef and lean pork in equal amounts.

Prepare a brine with the following content of components, wt.%:

food salt 2.5 sodium nitrite 0.01 reconstituted PBK-BR in terms of dry weight 0,03 mussel hydrolyzate 0.7 granulated sugar 0,03 Ussuri balm 0.13

Massaging is carried out with the addition of 7.8 wt.% Brine in the mode of: 20 min of massaging, 10 min of rest (total massing time of 12 hours).

Perform the remaining technological operations analogously to example 1 with the following processing parameters.

After massaging, the mass is aged for ripening in containers for 14 hours at a temperature of 4 ° C.

Cyclic treatment "drying - smoking" in a heat chamber at 14 ° C, relative humidity 80%, its speed 0.2 m / s for 3 days (smoking time 9 hours).

After smoking, the ham is dried at a temperature of 16 ° C and a relative humidity of 80%, its speed of 0.2 m / s for a day and a half, further drying is carried out at a temperature of 12 ° C, relative humidity of 75%, its speed of 0, 05 m / s for 8 days. The humidity of the finished raw smoked ham "Vityaz" is 46%.

Example 4

"Aromatic ham" raw smoked restructured

As meat raw materials use lean pork.

Prepare a brine with the following content of components, wt.%:

food salt 2.6 sodium nitrite 0.01 reconstituted PBK-BR in terms of dry weight 0,03 Kamchatka crab hydrolyzate 0.5 granulated sugar 0,03 balm "Russian island" 0.40

Massaging is carried out with the addition of 7.8 wt.% Brine in the mode of: 20 min of massaging, 15 min of rest (total massing time of 8 hours).

Perform the remaining technological operations analogously to example 1 with the following processing parameters.

After massaging, the mass is aged for ripening in containers for 12 hours at a temperature of 0 ° C.

Cyclic treatment "drying - smoking" in a heat chamber at 12 ° C, relative humidity 80%, speed 0.3 m / s for 3 days (smoking time 8 hours).

After smoking, the ham is dried at a temperature of 16 ° C and a relative humidity of 85%, its speed of 0.1 m / s for a day and a half, further drying is carried out at a temperature of 12 ° C, relative humidity of 75%, its speed is 0, 07 m / s for 7 days. The humidity of the finished raw smoked ham is 46%.

Example 5

"Anniversary ham" raw smoked restructured

As raw meat, beef and lumpy chicken meat (breast) are used in equal quantities.

Prepare a brine with the following content of components, wt.%:

food salt 2.5 sodium nitrite 0.01 reconstituted PBK-BR in terms of dry weight 0,03 squid hydrolyzate 0.5 granulated sugar 0.02 "Herbamarin Cardio" 0.25

Massaging is carried out with the addition of 7.8 wt.% Brine in the mode of: 20 min of massaging, 10 min of rest (total massing time of 12 hours).

Perform the remaining technological operations analogously to example 1 with the following processing parameters.

After massaging, the mass is aged for ripening in containers for 12 hours at a temperature of 0 ° C.

Cyclic treatment "drying - smoking" in a heat chamber at 12 ° C, relative humidity 80%, speed 0.3 m / s for 2.5 days (smoking time 7 h).

After smoking, the ham is dried at a temperature of 20 ° C and a relative humidity of 80%, its speed of 0.1 m / s for two days, further drying is carried out at a temperature of 12 ° C, relative humidity of 70%, its speed is 0, 1 m / s for 10 days.

The humidity of the finished uncooked ham "Yubileinaya" is 46.5%.

Claims (8)

1. A method of manufacturing a smoked meat product, including the preparation of raw meat, its salting with a curing mixture containing table salt, sodium nitrite and spice-flavor additives, grinding raw meat, aging, molding with pre-pressing, drying and smoking, characterized in that grinding prepared raw materials are performed on a spinning top with a lattice diameter of 16–25 mm before its salting; the salted meat is salted by cyclically massaging it in a vacuum massager for 4–12 hours with the addition of 7.5–8.0 wt.% salting full-time mixture in the form of a brine containing 2400-2700 g of table salt and 20-30 g of sugar per 100 kg of raw materials, moreover, water-alcohol or syrup composite infusion of plant materials or plant materials and marine hydrobionts is introduced into the brine as spice and flavor additives additionally introduce the bacterial preparation PBC-BR in an amount of 0.02-0.03 wt.% and the hydrolyzate of marine aquatic organisms of commercial species in an amount of 0.5-1.0 wt.%, while the exposure of meat raw materials is carried out first after massaging at 0- 4 ° C for 10-14 hours, and then after molding with pressing at 14-18 ° C for 2.5-3.0 days, after which it is smoked with drying in a cyclic mode at a temperature of 12-14 ° C, relative humidity of 85%, its speed 0, 2-0.5 m / s for 2-3 days with a total smoking time of 8-10 hours, then drying is performed first at 16-20 ° C and relative humidity of 79-85%, its speed of 0.1-0 , 2 m / s for at least a day, and then at 12-14 ° C, relative humidity of 70-75%, its speed of 0.05-0.1 m / s for 7-10 days. 2. The method according to claim 1, characterized in that as the hydrolyzate of aquatic organisms of commercial species use the hydrolyzate of scallop, or mussel, or crab, or squid, or milk of salmon fish. 3. The method according to claim 1, characterized in that as meat raw materials use beef, or low-fat pork, or chicken breast, or beef and low-fat pork, or beef and chicken breast. 4. The method according to any one of claims 1 to 3, characterized in that as a spice-flavoring additive in the brine is introduced water-alcohol balm "Russian Island" in an amount of 0.13-0.15 wt.%. 5. The method according to any one of claims 1 to 3, characterized in that as a spice-flavoring additive, semisweet “Antlers on honey” tincture is introduced in the amount of 0.35-0.45 wt.%. 6. The method according to any one of claims 1 to 3, characterized in that as a spice-flavoring additive, Ussuriysky water-alcohol balm is added to the brine in an amount of 0.12-0.14 wt.%. 7. The method according to any one of claims 1 to 3, characterized in that as a spice-flavoring additive, Herbamarin Cardio syrup balm is introduced into the brine in an amount of 0.20-0.30 wt.%. 8. The method according to any one of claims 1 to 3, characterized in that as a spice-flavoring additive, the Herbamarin Diabetic syrup balm is introduced into the brine in an amount of 0.25-0.35 wt.%.