RU2400108C1 - Method for production of fermented whole muscle meat food from turkey meat - Google Patents

Abstract

FIELD: food products. ^ SUBSTANCE: invention relates to poultry-processing industry, in particular to a technology for production of fermented products from turkey meat. Meat stock is weighed and injected with a preliminary prepared solution in an amount of 10-13% of the stock mass. TEXEL«SA-305 starter culture preparation is preliminarily dissolved in warm water at a temperature of 25-30C and maintained for 30 minutes, then it is added to the brine composition. After injection the meat stock is cyclically massed: operating period - 10 minutes, rest period - 4 minutes, rotation speed is 6-8 rpm during 50-60 minutes. The produced stock is put into a vessel and subjected to fermentation at a temperature of 18-22C for 24 hours, during the process of fermentation the stock is subjected to pressing. Heat treatment is performed in two stages: drying firing - at a temperature of 42-45C during 100-120 minutes, flue-curing - at a temperature of 45C during 30-60 minutes till the temperature inside the product is 42C. ^ EFFECT: invention ensures reduction of the turkey product manufacturing term and provision for its high organoleptic properties. ^ 1 tbl, 3 ex

Description

The invention relates to the meat and poultry industry, in particular to a technology for the production of fermented products from turkey meat using starter cultures of microorganisms.

A known method for the production of whole muscle uncooked smoked meat products, including the injection of raw meat with brine in an amount of 7-10%, salting, ripening, molding and heat treatment. As a carbohydrate component, the injection solution contains granulated sugar, and as the starting culture of the microorganisms Lactobacillus bulgaricus and Staphylococcus carnosus., The salting is carried out by rubbing with a salting mixture consisting of sodium chloride and sodium nitrate in an amount of 3% by weight of the raw material. Fermentation is carried out at a temperature of 30-35 ° C for 6-8 hours. In the process of salting meat raw materials, the raw materials are pressed. [Pat. No. 2313956 of the Russian Federation. Method for the production of whole muscle uncooked smoked meat products. / Ilyina N.M. and etc.; publ. 01/10/2008]

The disadvantage of this method is the use of injection without further mechanical processing, which may cause an insufficiently uniform distribution of curing substances. The proposed method, involving dry salting by rubbing with a salting mixture, is ineffective, because there may be significant losses. It is also known that Lactobacillus bulgaricus is a microorganism widely used in the production of dairy products, and the use of this strain in the production of uncooked smoked meat products may not be effective enough.

The closest in technical essence and the achieved result is a method of obtaining a dried whole-muscle molded product from poultry meat, including the preparation of raw materials and curing mixture, dry salting, molding and drying. In this case, dry salting is carried out with a curing mixture, including an antioxidant, a preservative and a starting lactic acid bacterial culture. Dry salting is carried out by massaging the raw materials with a curing mixture for a period of not more than 20 minutes and subsequent exposure to 3 days at a temperature of 2-4 ° C. When forming raw materials alternate white and / or red meat with bacon in a ratio of 2: 1, respectively. Then the molded product is pressed in for up to 2 days at a temperature of 2-4 ° C, and drying is carried out in two stages, first at an air temperature of 18-22 ° C and a relative humidity of 90-98%, then at a temperature of 10-14 ° C and relative humidity of 64-68% until the humidity in the muscle tissue reaches 48-52%. [Pat. No. 2265378 of the Russian Federation. A method of obtaining a dried whole-muscle molded product from poultry meat. / Gonotsky V.A. and etc.; publ. 12/10/2005 Bull. No. 34].

The specified method of obtaining a dried whole-muscle product has several disadvantages, one of which is the use of uniform processing modes of raw materials of different technological properties. It is also impractical to use starter cultures in the manufacture of dried products in combination with preservatives and antioxidants, as starter cultures themselves already serve as preservatives and antioxidants.

The objective of the invention is to develop a method for producing a fermented whole muscle product from turkey meat, which allows to reduce the production time of the product while ensuring high organoleptic properties of the product, as well as expanding the range of meat products from poultry meat.

The problem is solved by the proposed method for producing a fermented whole muscle product from turkey meat, in which the meat raw material is weighed and injected with a pre-prepared solution in the amount of 10-13% by weight of the raw material, while the preparation of starter cultures TEXEL®SA-305, which is previously dissolved in warm water 25-30 ° C and held for 30 minutes, massaged in stages: operating time 10 minutes, rest time 4 minutes, at a speed of rotation of 6-8 rpm for 50-60 minutes, the resulting raw materials are placed in containerssubjected to fermentation at a temperature of 18-22 ° C for 24 hours, while during the fermentation process, the raw materials are pressed, heat treatment is carried out in two stages: drying at a temperature of 42-45 ° C for 100-120 min, and then smoking at a temperature 45 ° C for 30-60 minutes to a temperature inside the product of 42 ° C.

The technical result of the invention is to accelerate the process of salting meat raw materials to obtain a fermented whole muscle product from turkey meat.

To solve this problem, chilled turkey meat is used as raw material, and not whole, but whole pieces.

As starter cultures, a preparation of the company DANISCO TEXEL®SA-305, represented by strains of the microorganisms Staphilococcus carnosus, Staphilococcus xylosus, Streptomyces griseus, Lactobacilus curvatus, Lactococcus lactis, is used.

The combination of nitrate / nitrite reducing, catalase positive, aromatizing staphylococci, Streptomyces griseus, homoenzymatic lactococci and lactic acid bacteria forms a standard level of acidity, contributes to the rapid formation of color. Lactococcus lactis serves as a protective culture, inhibiting the growth of Salmonella and Staphylococcus aureus.

In the proposed method, the salting of raw materials is carried out by including salt in the composition of the brine for injection, and subsequent massing of the raw materials allows you to evenly distribute moisture throughout the volume of the product.

The method is as follows.

Raw meat is weighed and injected with pre-prepared brine in an amount of 10-13% by weight of the raw material. The composition of the brine is shown in table 1. The preparation of starter cultures TEXEL®SA-305 is introduced into the composition of the brine.

The brine for injection is prepared as follows. To prepare 100 kg of brine, 72 kg of drinking water is poured into a previously prepared container. Then it is dissolved in it food salt in an amount of 25 kg and sodium nitrite in an amount of 0.015 kg. To the resulting solution, add a carbohydrate component in an amount of 3 kg and mix until completely dissolved, after which a preparation of starter cultures TEXEL®SA-305 in an amount of 0.05 kg is added, which is pre-dissolved in warm water 25-30 ° C and incubated for about 30 minutes then used for injection.

Injected raw materials are placed in a massager. Massaging is carried out in stages: an operating time of 10 minutes, a rest time of 4 minutes, and a rotation speed of 6-8 rpm for 50-60 minutes.

The massage process is performed in massagers (tumblers) of various designs.

At the end of the massaging process, the resulting raw material is placed in containers and subjected to fermentation at a temperature of 18-22 ° C for 24 hours. Moreover, during the fermentation process, the feed is pressed to remove free moisture.

After the end of the fermentation process, the raw material is subjected to heat treatment. Heat treatment is carried out in two stages: first, drying is carried out at a temperature of 42-45 ° C for 100-120 minutes, and then the product is smoked at a temperature of 45 ° C for 30-60 minutes to a temperature inside the product of 42 ° C. The finished product is cooled to a temperature of 4-10 ° C.

The method is illustrated by the following examples.

Example 1. Raw meat is injected with pre-prepared brine according to the recipe shown in table 1, in an amount of 10% by weight of the raw material, while the preparation of starter cultures TEXEL®SA-305, which is pre-dissolved in warm water at 25 ° C, is introduced into the composition of the brine incubated for 30 minutes, massaged in stages: operating time 10 minutes, rest time 4 minutes, at a rotation speed of 6 rpm for 56 minutes, the resulting raw materials are placed in containers and subjected to fermentation for 24 hours at a temperature of 20 ° C, at during the fermentation process is pressed. Then the raw materials are molded, braided and sent to heat treatment, while the heat treatment is carried out in two stages: drying at a temperature of 42 ° C for 100 min; smoking at a temperature of 45 ° C for 50 min to a temperature inside the product of 42 ° C.

The finished product meets consumer specifications. The product has high organoleptic and sensory characteristics. In this case, there is a uniform distribution of moisture throughout the volume of the product.

Example 2. It is carried out analogously to example 1, only the first stage of heat treatment is carried out at a temperature of 55 ° C for 60 minutes, and the smoking process is carried out at a temperature of 60 ° C for 20 minutes to a temperature inside the product of 42 ° C.

A large thickness crust is formed on the surface of the product (meat hardening). Moreover, the product has a very high humidity in the central part and very low in the periphery.

Example 3. It is carried out analogously to example 1, only the amount of brine for injection is 5% and this method does not use prepress during fermentation.

With this method of product production, organoleptic and sensory indicators are not sufficiently formed.

Consumption of curing materials per 100 kg of unsalted raw materials for injection of raw materials.

Table 1. Curing components Weight, kg per 100 kg of brine Water 72 Starter crop preparation TEXEL®SA-305 0.05 Sugar 3 Sodium nitrite 0.015 Food salt 25 TOTAL one hundred

Claims (1)

A method of manufacturing a fermented whole muscle meat product from turkey meat, in which the meat raw material is weighed and injected with a pre-prepared brine in an amount of 10-13% by weight of the raw material, while the preparation of starter cultures TEXEL®SA-305, which is previously dissolved in warm water, is introduced into the brine composition at a temperature of 25-30 ° C and held for 30 minutes, massaged in stages: operating time 10 minutes, rest time 4 minutes, at a rotation speed of 6-8 rpm for 50-60 minutes, the resulting raw material is placed in a container and subjected fermentation and at a temperature of 18-22 ° C for 24 hours, while during the fermentation process the raw materials are pressed, the heat treatment is carried out in two stages: drying at a temperature of 42-45 ° C for 100-120 minutes, and then smoking at a temperature of 45 ° C for 30-60 minutes to a temperature inside the product of 42 ° C.