RU2443124C1 - Method for production of small-sized moulded raw smoked and raw dried mince meat products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of small-sized moulded raw smoked and raw dried fermented meat products in an individual or common package including "snack-like products". The method envisages preparation of meat raw material, its salting in pieces, milling and making meat mince, the meat mince ageing in vessels, formation, settling, drying and packing. Formation is performed by a mechanised method in the form of piece-goods in the shape of thin-layer plates with subsequent treatment of the products surface with a dry spices mixture. One performs accelerated settling at average temperature or cool settling. Intensive convective drying is performed in tough modes by a value of relative air humidity equal to 74-78% and air motion rate equal to 0.1-0.2 m/s or 0.5-1.0 m/s at an air temperature of 10-15°C by the dynamics of the ready product rated yield and the required value of weight fraction of moisture in the product or the value of water activity in the product centre equal to 0.820-0.880 a_w units.

EFFECT: invention ensures improvement of production of small-sized moulded raw smoked and raw dried meat mince products with average moisture content without application of manual operation, simplification and cheapening of the technological process of the meat products production.

2 cl

Description

The invention relates to the food industry and can be used in the production of finely formed uncooked smoked and dry-cured meat fermented products in individual or general packaging, including products of the "snack products" type.

There is an accelerated method for the production of dry-cured and uncooked smoked sausages, involving the preparation of minced meat, molding sausages into a shell, ripening for 48 hours to reach the desired pH level, freezing for 24 hours, slicing on a slicer, drying using Quick-Dry drying technology -Slice-Process for 30 minutes, packaging the product under vacuum. Combined drying includes the stages of exposure / pre-drying by means of forced air, drying under vacuum, the convection stage with holding (cooling or heating) and is carried out on a flow-mechanized line. The kit uses MAP / vacuum packaging equipment. The described Quick-Dry-Slice-Process drying technology replaces traditional convective drying for 4-7 weeks. In this case, mold growth on the surface of the product is completely excluded [J. Comapozada, J. Arnau, M. Garriga, M. Shargayo; L. Freishanet, J. Bernado, M. Corinas, P. Gow, J. Larages and J. Monfort. This technology supports trend-oriented formats // Fleischwirtschaft International, Russia. - 2009, vol. 2. - No. 1, S.26-29].

A known method for the production of meat snacks, comprising: preparing meat raw materials, making minced meat using carbohydrates, spices and other target additives, forming loaves by extrusion of minced meat into a protein or artificial permeable sausage casing or into a net or ribbon, a baking sheet or a plate or continuous tape, loaf settling, ripening-drying, removal of the shell before cutting, slicing into 4-20 mm pieces, individual packaging of the product, and then placing the products in gas-tight e bags and general packaging under vacuum or in a gas environment.

Before individual packaging, the surface of the product is treated with a preservative, for example, a mixture of lactulose and lysozyme (component ratio 30-100: 1) in an amount of 0.1-1% by weight of the product.

Also, the proposed method for the production of meat snacks is characterized in that before compiling the minced meat in the preparation of meat raw materials, its ambassador is performed; when compiling minced meat, a bacterial preparation is introduced into it; Draft combined with prepressing loaves; before or during ripening-drying carry out smoking of loaves; after cutting, the pieces are dried at a temperature of 15-50 ° C and a medium velocity of more than 0.5 m / s for 1-12 hours to a mass fraction of moisture of 20-45%; individual packaging is carried out in a material permeable to gases used for further general packaging. The above method of producing meat snacks is described in [RU 2300899 C1].

A disadvantage of the known analogue is a large number of technological operations, including the use of manual labor. These include stuffing minced meat into a protein or artificial vapor-permeable sausage casing in the form of loaves or into a net with subsequent removal of the casing, or forcing the minced meat through a nozzle-die onto a tape, baking sheet or substrate in the form of a plate or continuous tape. A disadvantage is the considerable length of the production process due to the use of the preliminary salting stage of meat raw materials, heat treatment stages, such as cake, smoking and drying, meat products in the form of sausage loaves. Additionally, this leads to production costs, expressed by the consumption of sausage casings or nets as molding materials.

The present invention solves the problem of the production of minced meat smoked and dry-cured products of a mechanized molding method with medium (intermediate) humidity with modified formulations with the stages of accelerated medium temperature precipitation (structure formation) of minced meat and accelerated convective drying at moderate temperatures and relatively low values of relative humidity in the working chamber dryers using thermal equipment, including simplified design, without bottom eniya product quality.

The invention also solves the problem of producing finely formed products by molding (stamping) piecewise minced meat products using cutlet machines, for example, in the form of schnitzels or hamburgers with their sprinkling (like breading cutlets) with a mixture of dry coarsely ground decorative spices and their subsequent placement on perforated mesh substrates made of plastic and laying substrates on gratings made of metal (steel) or other material in the working chamber of a universal air conditioning system or with by suitable placement of specialized equipment in the working chambers with the aim of carrying out heat treatment processes: precipitation, smoking and convective drying.

The problem is solved by the proposed method for the production of raw smoked and dry-cured minced meat of finely formed meat products, including the preparation of raw meat, ambassador in pieces, grinding and making minced meat, ripening minced meat in containers, molding, sediment, drying and packaging, characterized in that in the composition minced administered low molecular weight carbohydrates such as sugar, in a dosage and increased natural food ingredients having a bactericidal action, such as fresh garlic, CO ₂ extracts of spices, also cognac, madeira, water-alcohol infusions / balms of ether-containing herbs and other plant materials, molding is carried out mechanically in the form of piece products in the form of thin-layer plates with subsequent mechanized surface treatment of products with a mixture of dry coarse decorative spices, covering each product with a dense solid layer , mechanized placement on perforated mesh substrates and laying of substrates with products on the lattice, then carry out accelerated sedimentation at medium temperature or cold precipitation, and intensive convective drying is carried out under severe conditions by the relative humidity of 74-78% and its speed of 0.1-0.2 m / s or 0.5-1.0 m / s at air temperature of 10-15 ° C upon reaching the normalized yield of the finished product and the required value of the mass fraction of moisture in the product or the value of water activity in the center of the product of 0.820-0.880 units. a _w , carry out packaging of products in individual or general packages with barrier properties, including under vacuum or in a modified gas environment.

The proposed method is characterized in that after precipitation of the products they are smoked.

The proposed method for the production of raw smoked and dry-cured minced meat finely formed meat products differs from the prototype in the following features:

- the use of single molding of the product instead of double molding, which in turn includes the extrusion and stuffing of minced meat into a sausage casing, and after partial convective drying of the product, it is sliced into small portions, which greatly simplifies and reduces the cost of the technological process for the production of meat products;

- the ability to carry out sedimentation and drying in chambers or cabinets for drying, for example pasta, not equipped with a refrigeration conditioning system of a drying agent and installed directly in the machine room of the workshop.

The proposed method for the production of uncooked smoked and dry-cured stuffed finely formed meat products includes:

- preparation of meat raw materials, ambassador in pieces and grinding on a top, as well as grinding pork bacon or brisket in a chilled state on a shearing machine, is carried out in accordance with current technologies of raw smoked and dried sausages [Handbook of sausage production technologist. / I.A. Rogov, A.G. Zabashta, B.E. Gutnik and others - M .: Kolos, 1993. - 431 p.];

- preparation of minced meat on a meat mixer according to current technologies, including recipes for smoked and dry-cured sausages, with the difference that the amount of granulated sugar or crystalline glucose in minced meat can be increased from 100-200 to 300-500 g / 100 kg unsalted raw meat with the addition of a sodium nitrite reducing agent, for example ascorbic acid, as well as with the mandatory inclusion of natural ingredients with a bactericidal effect in the product formulation. These include fresh peeled minced garlic, CO ₂ -extracts of spices and spicy vegetables and root crops, as well as cognac, madeira or water-alcohol infusions / balms on ether-containing herbs and other plant materials [ibid];

- maturation of minced meat in containers with the aim of high-quality carrying out color formation reactions and achieve the necessary bacteriostatic action;

- mechanized molding of minced meat in the form of thin-layer plates (schnitzel or hamburger) and mechanized surface treatment of the product with a mixture of dry decorative spices in coarse-grained form with a continuous dense layer (like breading of cutlets), as well as mechanized placement of products on mesh perforated plastic substrates and laying (mechanized or manual) of substrates with products on metal gratings (steel) or other material;

- short-term draft with an increased temperature value or cold draft;

- smoke smoking (if necessary) in smokehouse or universal climatic chambers;

- convective drying in drying or universal climatic chambers;

- packaging.

In the preparation of minced meat, the dosage of the introduced flavor mixture of spices and seasonings is carried out in an amount depending on the desired organoleptic characteristics.

Ripening of minced meat in containers is carried out in the curing compartment of the workshop or in sedimentation chambers for 20-24 hours at a temperature of t = 0 ... + 4 ° C and a high value of relative humidity (about 95%).

The formation of minced meat is carried out on cutlet machines, for example, in the form of a schnitzel or hamburger with a thickness of 1 cm or more. At this stage of production, a mixture of decorative spices is applied without the use of a binder. The amount of the spice mixture should correspond to the formation of a continuous dense protective layer of solid particles with a porous structure on the surface of the product from all sides, especially from above and from below.

Accelerated precipitation of products is carried out at an air temperature in the chamber t = 4-8 ° C for 1-2 days, and this stage of heat treatment can be carried out in the drying chamber with the internal air circulation fans and air exchange fans turned off. It is also possible to carry out a cold draft with the modes according to the current technology of raw smoked sausages, i.e. at a temperature of t = 2-4 ° C, relative humidity of the air φ = 84-90% and air velocity V = 0.1 m / s for 5-7 days [ibid.].

Smoke smoking of the product is carried out according to the current technology of raw smoked sausages, i.e. at a temperature t = 18-22 ° C, relative humidity φ = 74-80% and air velocity V = 0.2-0.5 m / s, but with a reduced process time to ительностью - 1 day, depending on the required organoleptic characteristics. Dried products are not smoked [ibid.].

Drying of products can be carried out both in chambers for drying-ripening sausages or other products, where convective drying at moderate temperatures and relatively low values of relative humidity in the working chamber of the dryer is possible, as well as in industrial and semi-industrial meat products specially developed for this type of meat equipment. It is allowed to process the product in drying ovens for pasta, installed directly in the engine room of the sausage shop, provided that the room temperature is kept at (6) 8-10 ° C.

The process of convective drying of the product is carried out at a temperature t = 10-15 ° C, relative humidity φ = 74-78% (and below - up to 55%) and air velocity V = 0.1-0.2 m / s at the drying process for 5-8 days or V = 0.5-1.0 m / s during the drying process for 3-5 days (depending on the thickness of the product and the design of the drying chamber). Drying of the products is completed when the normalized yield of the finished product is achieved, while the value of the mass fraction of moisture in the product should be 25-30%, and the amount of water activity in the center of the product should be 0.820-0.880 units a _w (depending on the desired organoleptic characteristics).

The yield of the finished product after drying with respect to the weight of unsalted raw materials is determined (regulated) according to the current technology of raw smoked and dried sausages, depending on the recipe used and is adjusted by the amount of dry coarse decorative spices mixed on the surface of the products [ibid.].

Product packaging is carried out in moisture-, vapor- and gas-tight bags in the form of individual or general packaging (the option is possible under vacuum or in a modified gas environment).

The conditions and shelf life of this type of product corresponds to raw smoked and dry-cured sausages produced by the current technology [ibid.].

A method for the production of raw smoked and dry-cured minced meat finely formed meat products using a mechanized molding method is carried out in practice as follows.

Meat raw materials are prepared, salted in pieces, grinded in a spinning top and minced meat in a meat mixer according to the traditional technology of raw smoked and dry-cured sausages.

For example, a recipe for minced meat of a dry-cured, finely molded product can be compiled on the basis of a recipe for sausage “Dry-cured Moscow premium” (TU 10 of the RSFSR 861):

Unsalted raw materials, kg per 100 kg:

Premium beef thirty Veined pork bold 70

Spices and materials, g per 100 kg of unsalted raw materials:

Edible salt 3500 Sodium nitrite 10 Granulated sugar or glucose 500 Vitamin C 70 Freshly chopped minced garlic 50-250 Cognac, Madeira or water-alcohol infusion (balm) on ethereal herbs or other plant materials 0-250 Solid-state CO ₂ extracts: ground red pepper, allspice ground cardamom or nutmeg in proportion to the total amount depending from the necessary organoleptic properties 3: 1: 1

A mixture of dry coarse decorative spices - as needed to cover the entire surface of the meat product with a continuous dense layer.

The finished product yield 62% by weight of unsalted raw materials (excluding the mass of decorative spices) [Handbook of sausage production technologist. / I.A. Rogov, A.G. Zabashta, B.E. Gutnik and others - M .: Kolos, 1993. - 431 p.].

The prepared minced meat is aged in a ripening chamber (salting) in containers with a layer 15–25 cm thick at a temperature of t = 0 ... + 4 ° C and relative humidity of φ≈95% for 20-24 hours.

Stuffing of minced meat is carried out by stamping on cutlet machines in the form of thin-layer plates, for example, in the form of a hamburger 1 cm thick, 10 cm long, 8.5 cm wide, in combination with treating the surface of the product with a mixture of dry coarsely ground decorative spices (similar to breading cutlets). At the same time, with the help of a cutlet machine, stamped products are placed on perforated mesh substrates used in this technology instead of plastic packaging forms.

Subsequently, the processed products on substrates are laid mechanically or manually on lattices of metal or other material and are subjected to heat treatment.

A possible implementation of the proposed method of production without the use of perforated substrates of plastic using small grids or nets placed in the working chamber of the apparatus for heat treatment of products.

First, accelerated upsetting of products is carried out in a sedimentary (drying) or universal climatic chamber at an air temperature of t = 4-8 ° C and a relative humidity of φ = 84-90% (maximum φ = 95%) and an air velocity of V≤0.1 m / s for 1-2 days. In the case of minced meat with low stickiness, it is recommended to carry out a cold draft with the regimes according to the current technology of raw smoked sausages, i.e. at a temperature t = 2-4 ° C, relative humidity φ = 84-90% and air velocity V = 0.1 m / s for 5-7 days.

Then, convective drying of the products is carried out in a climatic or drying chamber at an air temperature of t = 10-15 ° C, relative air humidity φ = 74-78% and air velocity: V = 0.1-0.2 m / s for 5 -8 days or V = 0.5-1.0 m / s for 3-5 days - in order to intensify the process of dehydration of the product (depending on the properties of raw meat and the design of the drying chamber). The drying of the products is completed when the normalized yield of the finished product is achieved, while the value of the mass fraction of moisture in the product should be 25-30%, and the amount of water activity in the center of the product - 0.820-0.880 units a _w .

Smoke-cured smoking is not carried out for dried meat products.

After the stage of drying and unloading of finished products from the drying chamber, the product is packaged in bags with barrier properties, which can be produced in various ways both in individual and in general packaging, including under vacuum or in a modified gas environment.

In the production of raw smoked and dry-cured minced small-piece meat products using accelerated and simplified technology, the invention allows to solve the following problems:

- mechanized molding of piece products by automatic stamping and surface treatment of the product with a mixture of dry decorative spices, as well as placing products on separate plastic perforated substrates for the purpose of further heat treatment;

- elimination (or the possibility of elimination) of the stage of prolonged precipitation of the product and the use of accelerated precipitation instead of it at an average temperature due to the addition of an increased amount of low molecular weight carbohydrates, such as granulated sugar, to natural ingredients with a bactericidal effect, and due to the subsequent intensive regimen product drying;

- convective drying at moderate temperatures and relatively low values of relative humidity in the working chamber of the dryer, including a simplified design, without mold growth and the formation of “hardening” of the product surface by coating the surface of the meat product with a continuous dense layer of dry coarse decorative spices, preventing excessive dehydration and shrinkage of the surface layer of the product during intensive dehydration;

- the elimination of the stage of secondary molding of the meat product by cutting into slices or cubes allows you to preserve the integrity of the dry compacted surface layer of the product that has barrier properties against microorganisms and atmospheric oxygen, and thereby abandon surface treatment of products with a preservative mixture based on antiseptics and antioxidants.

It also solves the problem of improving the hygiene and convenience when eating dry finely formed meat products with average (intermediate) humidity, especially when individually packing each product in a separate easy-to-open package.

Claims (2)

1. Method for the production of raw smoked and dry-cured minced meat of finely formed meat products, including preparing meat raw materials, ambassador in pieces, chopping and making minced meat, ripening minced meat in containers, molding, sedimenting, drying and packaging, characterized in that low-molecular carbohydrates are introduced into the minced meat such as sugar, in a dosage and increased natural food ingredients having a bactericidal action, such as fresh garlic, CO ₂ extracts of spices, and cognac, Madeira, hydroalcoholic extracts / ball the closure of ether-containing herbs and other plant materials, molding is carried out mechanically in the form of piece products in the form of thin-layer plates, followed by mechanized surface treatment of the products with a mixture of dry coarse decorative spices, covering each product with a dense solid layer, mechanized placement on perforated mesh substrates and laying the substrates with products on the lattice, then conduct an accelerated draft at an average temperature or cold draft, and int intensive convective drying is carried out under hard conditions by the relative humidity of 74-78% and its speed of 0.1-0.2 m / s or 0.5-1.0 m / s at an air temperature of 10-15 ° C the movement of the normalized yield of the finished product and the required value of the mass fraction of moisture in the product, or the value of the water activity in the center of the product is 0.820-0.880 units a _w , the products are packaged in individual or general packages with barrier properties, including under vacuum or in a modified gas environment. 2. The method according to claim 1, characterized in that after settling of the products, they are smoked.