RU2367192C1 - Production method of pork skin protein emulsion used in meat industry - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is aimed at using in meat industry for manufacturing of cooked sausages. Method provides for pork skin defatting, its washing, milling, collagenase processing, repetitive chopping. Water 1% collagenase fermentative agent solution with agent activity 1.0 pt/g skin protein is added to pork skin, minced using 2-3 mm holes diametre ratio makes: pork skin:fermentative agent solution 1:1. Mixture is matured during 6 hours at 4°C.

EFFECT: method allows to improve minces emulsifying ability, intensify emulsion production process, lower end product's cost.

1 tbl, 1ex

Description

The invention relates to the meat processing industry, in particular the production of protein emulsions.

A known method for producing emulsion from pork skin using food additives, including an ether-containing component that contains lemon or matsis essential oil and red pepper or matsis oleoresin, also additionally contains caseinates, sodium chloride, phosphates, mono- and diglycerides of fatty acids, starch, water and flavorings (Firm Seffelaar and hooyen BV Netherlands. Integrated and rational use of raw materials in the meat industry. M., 1986, p.33).

Known food supplement is imported and very expensive, because methods for its preparation are based on hydrothermal treatment associated with the use of high technologies, in addition, they are long-term, and the emulsifying ability of the obtained additives is not high enough.

The closest in technical essence and the achieved effect is the composition of a food additive for producing protein emulsion from pork skin, used in meat production, using food acids, ethyl alcohol, water and an ether-containing component [patent RU 2175845, A23L 1/314, 1/317 ].

The disadvantages of this method is that they are imported and very expensive, because methods for their preparation are based on hydrothermal treatment associated with the use of high technologies, in addition, they are long-term, and the emulsifying ability of the obtained additives is not high enough.

The technical task of this invention is to develop a method for producing a protein emulsion from pork skin used in meat production, which allows replacing the hydrothermal treatment of pork skin in protein emulsion technology with enzymatic processing, increase the emulsifying ability of minced meat, intensify the process of obtaining emulsion, reduce the cost of the resulting protein emulsion.

The technical task of the invention is achieved by the fact that in the method for producing a protein emulsion from pork skin used in meat production, which involves degreasing a pork skin, washing, grinding it, the new one is that a meat powder crushed on a top with a hole diameter of the lattice of 2-3 mm add an aqueous 1% solution of the enzyme preparation of collagenase, with a drug activity of 1.0 Unit / g of skin protein with a ratio of pork skin: solution of the enzyme preparation 1: 1, the mixture is kept for 6 hours at a temperature 4 ° C, after which re-grinding is carried out on a cutter.

The technical result is to increase the emulsifying ability of minced meat, the intensification of the process of obtaining emulsions.

A method of obtaining a protein emulsion from pork skins used in meat production is as follows.

Pork skin is freed from grease, washed, crushed on a spinning top with a diameter of holes of the lattice of 2-3 mm. A 1% aqueous solution of the enzyme preparation of collagenase is added to the crushed pork skin with an activity of 1.0 Unit / g of protein of the skin in the ratio of pork skin: solution of the enzyme preparation 1: 1. The mixture is kept for 6 hours at a temperature of 4 ° C, after which re-grinding is carried out on a cutter. The resulting emulsion is stored at a temperature of 0-4 ° C for not more than 12 hours or immediately used in the preparation of minced meat.

The method is illustrated by the following example

Example

Fat-free and washed pork skin is crushed on a spinning top with a grid diameter of 2-3 mm. A 1% aqueous solution of the enzyme preparation of collagenase is added to the crushed pork skin, with the ratio of the pork skin: the solution of the enzyme preparation 1: 1 with the activity of the preparation 1.0 Units / g protein of the skin. The mixture is kept for 6 hours at a temperature of 4 ° C, after which re-grinding is carried out on a cutter. To study the effect of the obtained emulsion on the properties of model minced meat, beef of the second grade was used.

To determine the optimal duration of the treatment of pork skins with an enzyme preparation, we studied the change in the functional and technological properties of model minced meat from beef of the second grade with the addition of 10% protein emulsion to the mass of minced meat. For the preparation of minced meat, beef of the second grade was used, cooled to a temperature of 4 ° C, which was ground on a spinning top with a diameter of lattice openings of 4 mm. Then, a protein emulsion was prepared in the minced meat, prepared with the duration of the enzymatic treatment for 6 hours, with a ratio of pork skin: 1: 1 solution of the enzyme preparation. Functional and technological properties were evaluated in carefully mixed minced meat.

A comparative analysis showed that the quality of its interaction with meat raw materials is comparable to that for an emulsion prepared in the traditional way (Table 1), and the use positively affects the properties of minced meat, namely, their emulsifying, moisture-binding, water-holding, fat-holding ability and yield are increased. The analysis data are presented in table 1.

Table 1 Name of indicators Functional and technological properties of minced meat Sample minced meat without emulsion (control) minced meat with an emulsion prepared in an enzymatic manner one 2 3 Moisture-binding ability (BCC),% 53,2 79.3 Water retaining
Ability (VUS),% 75.5 80.3 Fat Retention Ability (ZhUS),% 37.5 63.0 Exit, % 60,2 85.5

As can be seen from table 1, the proposed method for producing a protein emulsion from pork skin used in meat production when a 1% solution of collagenase is added to the crushed pork skin at a ratio of pork skin: solution of the enzyme preparation 1: 1 with a drug activity of 1.0 Units. / g protein skins, gave a positive effect.

If the enzyme preparation is added in a smaller amount or with less activity, this amount will not be enough to obtain a protein emulsion that can provide a positive effect, and if the enzyme preparation is added in a larger quantity or with higher activity, the product quality will be low and its cost will increase.

The optimal time for treating pork skin with a 1% solution of collagenase enzyme preparation with a ratio of pork skin: 1: 1 enzyme solution with preparation activity of 1.0 Unit / g of skin protein, 6 hours.

If kept for less than 6 hours, then this time of processing the pork skin with a solution of the enzyme preparation of collagenase to obtain an emulsion will not be enough.

If kept for more than 6 hours, then the skin will not be suitable for the manufacture of emulsions.

The proposed method for producing protein emulsion from pork skins used in meat production allows:

- increase the emulsifying ability of minced meat;

- intensify the process of obtaining emulsions;

- reduce the cost of the resulting product;

- expand the range of products.

The proposed method for producing protein emulsion from pork skin used in meat production allows replacing the hydrothermal treatment of pork skin in protein emulsion technology with enzymatic treatment, increasing the emulsifying ability of minced meat, intensifying the process of obtaining emulsion and reducing their cost by expanding to expand the product range.

Claims (1)

A method of producing a protein emulsion from pork skin used in meat production, including degreasing the pork skin, washing, grinding, characterized in that an aqueous 1% solution of the enzyme preparation is added to the grinded top with a grid diameter of 2-3 mm pork skin collagenase, with the activity of the drug 1.0 U / g protein of the skin at a ratio of pork skin: a solution of the enzyme preparation 1: 1, the mixture is kept for 6 hours at a temperature of 4 ° C, after which re-grinding is performed on a cutter.