RU2444212C2 - Functional-purpose meat rusks production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is intended for usage in food industry for production of functional-purpose rusks of beef, pork, horse meat and other meat raw material; the rusks are intended for medical and preventive alimentation. The method envisages milling meat raw material, 75% of the meat raw material is milled on a breaker plate with 16 mm diameter holes, 25% of the raw material is milled on a breaker plate with 3 mm diameter holes. The milled raw material is mixed with curing components and "BITEK-plus" bacterial preparation and delivered for ageing. Then uncooked carrot is introduced into the mince in an amount of 16.20% of the meat raw material weight. Drying is performed at a temperature of 60°C. Liquid smoke application at the final stage allows to avoid occurrence of cancerigenic and procancerigenic substances dangerous to human health in the ready product. The method allows to preserve high nutritive value of the ready product, enrich the product with vitamins B complex, food fibres, carotene.

EFFECT: product manufactured according to this technology may be used as a dietary product.

2 cl, 2 ex

Description

The invention relates to the meat industry, mainly to the technology of manufacturing dried meat products. Dried products are produced using gentle technology with the use of relatively low temperatures, usually not higher than 60 ° C, which allows to guarantee the high nutritional value of the finished product.

The meat, despite its high nutritional value, does not possess the probiotic properties necessary for a complete human nutrition. Enrichment of meat products with probiotics (carrots, seaweed, bell peppers, etc.) can improve the biological value of the finished product.

A known method for the production of dried meat products, for example, dried venison "Tourist" according to TU 9213-009-23611999-04. The method involves grinding meat raw materials, keeping it in the marinade, freezing, drying and heat treatment. Meat products are dried for 2-3 hours at a temperature of 110-120 ° C. The disadvantage of this method is the drying of the product in harsh thermal conditions, which leads to the destruction of essential amino acids, vitamins, polyunsaturated fatty acids.

An object of the present invention is to provide high-grade functional meat crackers. This object is achieved in that the method provides for the introduction of 16, 20% raw carrots to the main meat raw material in the product formulation and its further drying at 60 ° C. As a result, the finished product is enriched with B vitamins, dietary fiber and eventually acquires therapeutic and prophylactic properties. It is known that carrots are used for hypo- and vitamin deficiencies, anemia and increase the body's resistance to various diseases.

Stirring the minced meat, crushed on the grills of various diameters, allows you to get an externally attractive, easily digestible product that resembles in appearance a whole muscle piece of meat.

The method is as follows. 75% of raw meat is grinded on a spinning top with a lattice diameter of 16 mm and 25% is grinded on a spinning top with a lattice diameter of 3 mm. Minced meat in the amount of 80 kg is placed in a mixer and curing ingredients are added per 100 kg of raw materials in the following sequence: table salt - 2.7 kg, sodium nitrite - 5 g, granulated sugar - 0.27 kg, potassium sorbate - 0, 2 kg, BITEK-plus pharmaceutical product - 25 g. To give the finished product a porous structure, 0.2 g of pyrophosphate per 100 kg of raw material is introduced into the prepared meat.

The starting culture "BITEK-plus" is a mixture of lactobacilli and staphylococci. It contributes to the rapid and controlled formation of lactic acid, the appearance of a typical enzymatic aroma, increases fat stability and consistency. Thanks to its natural protective functions, the culture ensures the microbiological safety of the product.

Stirring the minced meat with the curing mixture is carried out for 10 minutes, followed by exposure to 3 days at a temperature of 2-4 ° C.

At the end of the exposure, minced carrots are added to the minced meat in the amount of 16, 20% of raw meat. Adzhika may be added to minced meat in an amount of 4% by weight of raw materials. All raw materials are mixed for 6 minutes. The resulting stuffing is sent to a syringe, where sausages with a diameter of 1 cm are formed, which are cut manually into slices of about 2 cm.

The resulting pieces are sprayed with liquid smoke and sent for drying in a convective dryer, the product is dried at a temperature not exceeding 60 ° C for 4-5 hours until it reaches a moisture content of 24-33%.

The yield of the finished product is approximately 60% of the feedstock.

The finished product is crackers with uneven edges measuring 1 × 1 cm.

The method is illustrated by the following examples:

Example 1. Raw meat (beef, pork, horse meat, venison, poultry) is ground on a wire rack with a diameter of 16 mm (75%) and on a wire rack 3 mm (25%). The minced meat is placed in a mixer and the necessary curing ingredients are added: sodium chloride, sodium nitrite, sugar, potassium sorbate, the BITEK-plus bacterial preparation, pyrophosphate. Stuffing is mixed with curing mixture for 10 minutes and directing it to ripen for 3 days at a temperature of 2-4 ° C. Into the minced meat, 20% of raw, pre-chopped carrots are introduced and mixed for 6 minutes, then the minced meat is molded, processed with liquid smoke and sent for drying at a temperature not exceeding 60 ° C for 4-6 hours.

Example 2. Raw meat is ground on gratings of various diameters, as in claim 1. Stuffing is placed in a mixer and the necessary curing ingredients are added: table salt, sodium nitrite, sugar, potassium sorbate, tank. drug "BITEK-plus." Stuffing is mixed with curing mixture for 10 minutes and directing it to ripen for 3 days at a temperature of 2-4 ° C. 16% of raw pre-chopped carrots and 4% adjika are added to the minced meat. Next, the minced meat is stirred for 6 minutes, molded, treated with liquid smoke and sent for drying at a temperature not exceeding 60 ° C for 4-6 hours.

This method allows to obtain a biologically complete product with a long shelf life. Introduction to the recipe of carrots gives the finished product certain therapeutic and prophylactic properties. For example, it is known that in therapeutic nutrition carrots are recommended for use in diseases of the liver, kidneys, cardiovascular system, etc.

Claims (2)

1. A method for the production of meat crackers for functional purposes, which includes grinding meat raw materials on a top, mixing the raw materials with curing components and the BITEK-plus bacterial preparation, ripening the raw material, treating it with liquid smoke, drying and molding, characterized in that before ripening minced meat by drying it at a temperature not exceeding 60 ° C, chopped raw carrots are introduced at the rate of 16, 20% by weight of raw meat. 2. The method according to claim 1, characterized in that 75% of the raw meat is ground on a wire rack with a hole diameter of 16 mm, and 25% of the meat is ground on a wire rack with a hole diameter of 3 mm.