RU2461249C1 - Method for production of small-piece meat semi-products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry for production of small-piece meat semi-products, preferably - shashlik. The method involves carcass deboning, meat trimming, sorting, injection with brine. The brine for injection contains the following ingredients (kg/100 kg of the initial meat raw material): industrially produced mixture for meat semi-products syringing - 0.75-0.85, culinary edible salt - 0.35-0.40, "Tingol-2" cucumaria extract - 0.50-1.00, water - 38.50-40.00. After syringing the meat raw material is massaged, maintained for ageing during 12-24 hours and milled. The milled raw material is mixed with taste-and-flavour food additives and maintained during 4-8 hours at a temperature of 0-4°C.

EFFECT: method ensures extension of storage life of the produced small-piece meat semi-products with simultaneous enhancement of their biological value and organoleptic indices improvement.

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Description

The invention relates to the processing of meat, namely the production of functional meat semi-finished meat products, mainly kebabs, intended for eating after bringing to full culinary readiness at home or at public catering establishments.

The stabilization of the properties of semi-finished meat products and the extension of their shelf life with guaranteed quality preservation is ensured by the use of preservatives and complex food additives that prevent microbiological spoilage. Currently, despite the huge number and variety of such drugs, there is a need for additives of natural origin, providing at the same time as the safety of the product, increasing its biological value and enhancing functional properties.

A known method of production of natural meat semi-finished products of long-term storage weighing from 0.07 kg to 0.5 kg (US Pat. RF No. 2196479, publ. 2003.01.20), providing for the cutting of raw meat into parts, cutting portioned foods and processing for 3-10 min complex seasoning containing, wt.%: semolina 8-12, grated bread 8-12, flavor and odor enhancer 8-12, concentrates (white pepper, ginger, nutmeg) 28-32, mustard 3-6, acid food ascorbic acid 8-12, natural white pepper 3-6, natural black pepper 3-6, curry 3-6, carrageenan A 3-6 and phosphate 3-6, which is used in an amount of 1.5-2% by weight of the raw meat. The known method does not provide a sufficiently long shelf life of the finished meat product, due to the low efficiency of the preservative components included in the complex seasoning and the insignificant processing time of the product.

A known method of processing meat in the production of semi-finished meat products, such as barbecue (US Pat. RF No. 2222225, publ. 2004.01.27), including slaughter of cattle, deboning carcasses, trimming and sorting without breaking bundles of muscle tissue, preserving the meat in marinade for 60-120 h at a temperature of 0 to + 8 ° C, and the composition of the marinade includes garlic, parsley, onions, parsnips, celery, lemon, black and allspice, sterilization in a semi-open oven for 60-120 minutes at a temperature of at least 150 ° C, grinding, cooling and compaction in the deaeration chamber in for 8-12 minutes with saturated lemon vapors, followed by flaming and hermetic capping at a temperature of at least 75 ° C. The disadvantages of this method include the significant duration of pickling, the complexity of the technological cycle, including the operation of sterilization and meat processing with steam, as well as insufficiently high organoleptic characteristics of the finished product due to prolonged pickling and heat treatment.

Closest to the claimed is a method for the production of small meat semi-finished products, namely barbecue (US Pat. RF №2348182, publ. 2009.03.10), including slaughter of cattle, cooling the meat in a quick way for 13-16 hours to a temperature of 0-4 ° C subsequent exposure for 2 days, carcass deboning, trimming, sorting, grinding by cutting meat across the fibers into pieces weighing 30-40 g, then adding to the meat the components necessary for canning: salt, sugar, spices, as well as industrially produced marinades or vinegar or tomato paste, mixing at the same time as massaging for 10-15 minutes, adding onions at the end of mixing, packing in plastic buckets with tight lids, followed by preservation by pickling for 12-14 hours at a temperature of + 2 ° С to + 4 ° FROM.

The shelf life of the meat semi-finished product obtained in a known manner is not long enough, due to the low efficiency of the traditional preservative components used, while these preservative components (sour marinade base, vinegar, tomato paste) do not provide high organoleptic characteristics of the finished product and do not tell him the biological value .

The objective of the invention is to provide a method for the production of meat small-sized semi-finished products with functional properties, high organoleptic characteristics and a long shelf life.

The technical result of the invention is to increase the shelf life of produced meat small-baked semi-finished products while increasing their biological value and improving organoleptic characteristics.

The specified technical result is achieved by the method of production of meat small-sized semi-finished products, including carcass deboning, trimming, sorting, grinding meat raw materials by cutting into portions, adding components necessary for canning to meat, and massaging, in which, unlike the known, components required for canning injected into raw meat by injecting it with brine, including an industrially produced mixture for the extrusion of meat semi-finished products, edible salt, ext cactaria act "Tingol-2" and water with the following components, kg / 100 kg of raw meat:

mixture for the extrusion of meat semi-finished products 0.75-0.85 food salt 0.35-0.40 cucumber extract "Thingol-2" 0.50-1.00 water 38.50-40.00,

grinding raw meat is carried out after its injection, massaging and ripening for 12-24 hours, the crushed meat raw materials are mixed with flavoring food additives and incubated for 4-8 hours at a temperature of 0-4 ° C.

The method is as follows.

Defrosted or specially prepared (chilled and ripened after slaughter) meat raw materials (pork) are subjected to deboning, venation and sorting. Using the multi-needle injector, the scapular, subscapular, hip, neck part of the pork is injected with a prepared brine, which includes an industrially produced mixture for extruding meat semi-finished products, edible salt, Tingol-2 cucumaria extract and water in the claimed amounts. The brine temperature is controlled by replacing part of the water with ice. The amount of injected brine (30-40%) is controlled by weighing the raw materials before and after its injection.

After the meat raw material is injected, it is massaged with the mentioned brine (up to 5%) using a vacuum massager for at least 5 hours in a mode that includes pauses with a rotation / pause ratio of about 2: 1.

Subjected to injection, massaging and subsequent maturation for 12-24 hours at a temperature of 0 to + 4 ° C, the raw meat is cut into pieces weighing 40-90 g with an adipose tissue content of not more than 30% of the mass of a portion of the semi-finished product.

Sliced meat raw materials are mixed with flavoring food additives, which may include marinade, including commercial ones, dried spices, chopped onions, and vegetable oil.

Then the prepared semi-finished meat is packaged in consumer packaging and kept at a temperature of 0 to + 4 ° C for 4-8 hours.

Injecting meat raw materials ensures its uniform saturation with brine, which positively affects the organoleptic characteristics of the finished product, helping to improve its taste, increase juiciness and achieve a softer consistency, while reducing pickling time.

Massing the raw meat after injection additionally provides an intensive movement of curing substances within the mentioned raw material, allows further absorption of the brine residues by the meat, ensures even distribution of previously unallocated brine, which makes an additional contribution to organoleptic characteristics and also helps to reduce pickling time.

Used in the composition of the injection brine “Tingol-2”, developed by FSUE “TINRO-Center”, Vladivostok (TU 9280-209-00472012-05, state registration certificate No. 77.99.23.3.U.6661.6.05) refers to biologically active additives containing natural complexes, namely the biologically active substances of marine aquatic organisms. It is an extract of cucumaria (holothuria class) containing triterpene glycosides, the amount of which is about 600 μg / ml. It also includes hexosamines, in particular glucosamine, B vitamins, sugars: galactose, glucose, mannose, fructose, xylose, minerals; a number of essential amino acids (20 wt.% in relation to the total number of proteins). According to research by the Institute of Physiology. I.P. Pavlova RAS (St. Petersburg), Vladivostok State Medical University, the drug has high biological activity.

"Thingol-2" is a highly effective immunomodulator; it is recommended for prophylactic use in case of asthenia, overwork, it helps to improve appetite, normalize digestion, increase working capacity, and the general tone of the body.

It was experimentally established that with the introduction of the claimed amounts of Tingol-2 cucumaria extract into the brine for injection, the shelf life of chilled (at temperatures from -1 ° C to + 4 ° C) meat small-baked semi-finished products increases to 10 days (compared to 24 hours) for meat semi-finished products obtained in a known manner, which meets the recommendations of SanPiN 2.3.2.1324-03 "Hygienic requirements for shelf life and storage conditions for food products." It should be noted that in the case of using industrially produced marinas dyves containing chemical preservatives, the shelf life of well-known meat products does not exceed 7 days).

As part of the injection brine, one of the industrially produced mixtures for the extrusion of meat semi-finished products is used, the basis of which is food salt, acidity regulators, stabilizers, antioxidants. These mixtures improve the texture and color of the meat, give it juiciness, improve palatability, and also, due to the presence of preservative components, further increase the safety of the product.

Examples of specific implementation of the method

As part of the injection brine, a mixture is used for the extrusion of semi-finished meat products 33851 manufactured by RAPS GmbH (Austria) (state registration certificate No. 50.9901.099. U.000496.08.08 from 22.082008).

Example 1

Kebab "Siesta"

Prepared, as described above, the neck of the pork is injected with a brine of the following composition, kg / 100 kg of raw meat:

mixture for extrusion 3851 0.85 food salt 0.35 cucumber extract "Thingol-2" 1.00 water 38.50

The injected meat raw materials are massaged and aged for 12 hours to mature (at a temperature of 0 to + 4 ° C), after which they are crushed into pieces of a more or less regular shape weighing 40-90 g.

To the minced meat, add the Mexico Crownspice liquid marinade containing vegetable oil, salt, extracts of natural spices, chili pepper, paprika, onion, caraway seeds, vegetables and herbs, as well as vegetable oil, based on 2.5 kg of the said marinade and 0, 5 kg of vegetable oil per 100 kg of prepared meat.

Prepared kebabs are packaged in consumer packaging: plastic containers-buckets with a capacity of 10 l and left to ripen at 0 ° C for 8 hours.

The results of microbiological studies of cooked barbecue are shown in table 1.

Table 1 Indicators SanPiN standards Microorganism content Background 6 day 10 days 13 days KMAFANM, CFU / g, no more 1 · 10 ⁶ 1 · 10 ⁶ 6 · 10 ⁵ 5 · 10 ⁵ 3 · 10 ⁶

As can be seen from the data, a prototype of kebab obtained by the proposed method, exceeded the standard indicators for the content of microorganisms only 13 days of storage. Until that time, he was resistant to microbial spoilage.

To determine the degree of freshness of the obtained kebab during storage, the following indicators were determined:

- determination of the freshness of meat with copper sulfate (CuSO ₄ ),

- reaction to peroxidase (PR),

as well as a qualitative reaction to aldehydes.

The results are shown in table 2.

table 2 Name of indicator Characteristic Shelf life, days 0 (background) 6 10 13 Freshness CuSO ₄ Fresh Freshness PR Fresh Aldehyde reaction Negative

The data presented allow us to make a conclusion about the possible shelf life of the product up to 10 days.

Example 2

Barbecue "Traditional"

Shish kebab is prepared analogously to example 1, while for injection using a brine of the following composition, kg / 100 kg of raw meat:

mixture for extrusion 33851 0.75 food salt 0.40 cucumber extract "Thingol-2" 0.50 water 40.00

Subjected to injection and massaging the meat is incubated for 24 hours to ripen, and then crushed as in example 1.

To chopped meat, add chopped onions and a decorative shashlik spice of reddish-orange color, including pepper, paprika, aromatic herbs, onions, at the rate of 10 kg of onion and 1.2 kg of said spice per 100 kg of prepared meat.

Prepared kebabs are packaged in consumer containers with a capacity of 1.0 liter and left to ripen at 4 ° C for 8 hours.

The results are similar to the results of example 1.

Example 3 (prototype)

Prepared pieces of beef weighing 30-40 g are mixed in a special design mixer with the following components, kg / 100 kg of meat:

food salt 1,5 sugar 0.2 black pepper 0.1 table vinegar 4% 4.0

mix (massage) for 15 minutes, at the end of mixing add fresh onion peeled at the rate of 8 kg per 100 kg of raw meat. The finished mass is packaged, tightly closed and marinated at + 2 ° C for 14 hours.

The shelf life (recommended shelf life) of the chilled meat product according to SanPiN 2.3.2.1324-03 at a temperature of 0 to 6 ° C without the use of a chemical preservative does not exceed 24 hours.

The finished product is characterized by a fairly tough consistency, lack of juiciness.

Claims (1)

Method for the production of semi-finished meat products, including carcass deboning, trimming, sorting, grinding meat raw materials by cutting into portions, adding the components necessary for canning to the meat and massing, characterized in that the components necessary for canning are introduced into the meat raw materials by injection with brine, including industrially produced mixture for the extrusion of meat semi-finished products, edible salt, Tingol-2 cucumaria extract and water with the following content of components, kg / 100 g starting raw meat:
mixture for the extrusion of meat semi-finished products 0.75-0.85 food salt 0.35-0.40 cucumber extract "Thingol-2" 0.50-1.00 water 38.50-40.00,
grinding raw meat is carried out after its injection, massaging and ripening for 12-24 hours, the crushed meat raw materials are mixed with flavoring food additives and kept for 4-8 hours at a temperature of 0-4 ° C.