RU2437585C1 - Poultry meat product production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention is intended for usage in meat industry in the process of accelerated manufacture of poultry meat products. After poultry slaughtering one removes giblets, cleans up carcasses, weighs and calibrates them the according to weight. Then, within 1440 minutes from the moment of stunning, the carcasses are delivered for thermal treatment. Before treatment one ensures that the carcass temperature -1C - +25C. Thermal treatment of carcasses is performed in a thermal chamber at the medium temperature 85-90C till the temperature inside the carcass mass is 78C. ^ EFFECT: invention ensures manufacture of a high quality product with enhanced microbiologic indices at a low cost of its manufacturing. ^ 1 tbl

Description

The invention relates to the meat industry and may find application in the accelerated production of poultry meat products.

A known method of manufacturing raw smoked gourmet products from poultry meat, which includes the preparation of raw meat, its massaging with brine, ripening, molding, pre-pressing, drying, smoking and drying. Also, a bacterial preparation of lactic organisms Lactobacillus plantarum, L. casei, Micrococcus varians, sodium lactate, sodium erythorbate, as well as biologically active additives (see patent RU 2352160, IPC A23L 1/315, published on April 20, 2009) are introduced into the product.

The disadvantages of this method are the long period of production of the product (at least 12 days), the complexity of manufacturing the product due to the presence of many technological operations, such as massaging, ripening, molding, pressing, drying, smoking, drying, as well as the need for food and biologically active additives.

Known canned product for gerodietetic nutrition, containing poultry, salt, spices, water, sauce, vegetable raw materials in the amount prescribed by the recipe. This canned product has insufficiently stable quality, due to the uneven laying of the composition and fat content of chopped poultry meat (see patent RU 2156592, IPC A23L 1/212, publ. 09.27.2000). Also, this product requires preliminary grinding of raw meat, which increases the complexity of operations.

A known method of preparing a meat product, which involves the preparation of canned food from whole carcasses of poultry weighing from 800 to 5000 g. When implementing the method, they prepare meat raw materials, form a carcass, lay the whole carcass in a container with spices and vegetable raw materials in the amount prescribed by the recipe, cork and sterilization. Sterilization is carried out according to the following modes: heating for 20-30 minutes, sterilization for 80-210 minutes at a temperature of 120 ° C and a back pressure of 0.22-0.25 MPa until a sterilizing effect is achieved for at least six conventional minutes, cooling for 20-90 minutes to a temperature of 35 ° FROM. Thus, the final product is obtained - canned meat. The invention allows to obtain canned gourmet dishes from whole poultry carcasses, ready to eat after heating (see patent RU 2354148, IPC A23L 1/31, publ. 05/10/2009).

This technical solution, which is the closest in the aggregate of essential features to the claimed method by analogue, is taken as a prototype.

The disadvantage of this method is the implementation of a number of operations related to the molding of carcasses, laying the whole carcass in a container, corking and sterilization, which leads to a high cost of the product due to the multiplicity of operations used. Also, when sterilizing the product, significantly more vitamins and extractive substances are lost compared to pasteurization.

The problem to which the claimed technical solution is directed is to create a method for the production of a product from poultry meat, which allows to provide a technical result associated with obtaining a high quality product at a low cost of its production and with high microbiological parameters and production speed.

The solution to this problem with the achievement of the specified technical result is ensured by the fact that in the method of production of a product from poultry meat, based on the use of whole poultry carcasses and consisting in the preparation of carcasses by removal of offal, stripping, weighing and calibration by weight, packaging and heat treatment, poultry carcass sent for heat treatment for 1440 min from the moment of its stunning, providing before the heat treatment the temperature of the carcass is from -1 ° C to + 25 ° C, while the heat treatment of carcasses wasp estvlyayut in a heat chamber at a temperature therein 85-90 ° C to a temperature in the interior carcass 78 ° C, and the product packaging is performed after the heat treatment.

According to the claimed method, the entire process of production of a product from poultry meat should be carried out starting from the removal of offal from the carcasses of the birds and their stripping. These operations provide high sanitary indicators of raw materials and finished products, since the giblets of poultry are microbiologically unfavorable material.

Weighing and calibration of poultry carcasses is necessary for uniform heat treatment of all carcasses placed in the heat chamber, as carcasses with different weights have different heating and / or cooling rates.

Poultry carcasses are sent for heat treatment for 1440 minutes starting from the moment of its stunning, since with a longer duration there is a significant drying of the raw material and a significant growth of microorganisms on the surface and inside the carcass.

The temperature of the poultry carcass should be in the range from -1 ° C to + 25 ° C, since at these temperatures in the carcasses primary posthumous changes have already occurred. At lower temperatures in the carcasses, the formation of ice crystals begins, which leads to the destruction of muscle fibers. In the carcasses of birds, from the moment of slaughter of which less than 60 minutes have passed and which have a temperature of more than + 25 ° С, the primary posthumous changes have not yet occurred. Also, a temperature of 25 to 37 ° C is optimal for the growth of microorganisms, which leads to rapid spoilage of raw materials.

Heat treatment of poultry carcasses is carried out in a heat chamber at an ambient temperature of 85-90 ° C and up to a temperature in the thickness of the carcass of 78 ° C. The temperature in the thickness of the carcass 78 ° C indicates the culinary readiness of the product and provides the required sanitary and taste indicators of the product from poultry meat during further storage. The temperature of the medium in the thermal chamber 85-90 ° C provides consistent denaturation of muscle proteins, which leads to high organoleptic characteristics of the finished product.

The inventive method of production of a product from poultry meat is illustrated by the following examples of its implementation.

Example 1

After the slaughter of birds on an automated line, offal is removed from the carcasses, then they are cleaned, weighed, calibrated to a mass of 950 to 1050 g. It takes 40 minutes to prepare the selected samples. The carcass temperature is 25 ° C. Then the bird carcasses are placed in a heat chamber, where a thermometer with a metal tip connected to the control unit of the heat chamber is inserted into one of the carcasses. Carcasses of birds are processed in a heat chamber at an ambient temperature of 85 ° C and to a temperature in the carcass thickness of 78 ° C, after which the finished product is cooled to the required temperature and, if necessary, packaged.

Examples 2-5

The process of producing a product from poultry meat was carried out according to the technology described in Example 1, but with other parameters of operations that make up this process. The source data of all examples are given in the table.

Options Examples one 2 3 four 5 Time taken for sampling, min 40 390 740 1090 1440 Poultry carcass temperature, ° С +25 +10 +4 +1 -one The temperature of the medium in the heat chamber, ° C +85 +86 +87 +88 +90

To determine the quality of the obtained products from poultry meat, safety and quality indicators were determined. As a result of research, it was found that all samples of carcasses of a bird had the color, texture, smell, and taste inherent in this species. The mass fraction of protein in all samples was 14%, the mass fraction of fat was 23%, and the residual activity of acid phosphatase was 0.003%. In microbiological research, a product from poultry meat had the following characteristics:

- KMAFAnM - 10 ¹ CFU / g;

- 1 g of the product was not detected BGKP;

- Salmonella was not found in 25 g of the product;

- sulfite-reducing clostridia in 0.01 g of the product;

- 1 g of the product did not detect S.aureus.

Thus, from the above data and the table shows that the use of this invention allows to create products from poultry meat of high quality, with low cost, high microbiological parameters and high production speed with minimal human exposure to raw materials.

Claims (1)

A method of manufacturing a product from poultry meat, which involves the use of whole poultry carcasses, their preparation by removing offal, stripping, weighing and weight calibration, packaging and heat treatment, characterized in that the poultry carcass is sent for heat treatment for 1440 minutes, starting from the moment its stunning, and providing the carcass temperature from -1 ° С to 25 ° С before heat treatment, while the carcasses are heat treated in a heat chamber at an ambient temperature of 85-90 ° С to a temperature in the carcass thickness of 78 ° С, and Product packaging is carried out after heat treatment.