RU2463813C2 - Method for production of smoked-and-baked product of goose meat - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry, in particular, in production of delicatessen products of goose meat. Before salting the raw meat material is fermented with Protosubtilin in an amount of 300 g per 100 kg of the raw meat material at a temperature of 30°C during 60 minutes. One performs salting by way of rubbing with a salting mixture consisting of culinary salt, garlic and ground black pepper; then one proceeds with placing into the vessel and pouring with a sodium nitrate solution. After the brine draining goose legs are rubbed with dill, parsley, mustard, treated with smoke flavouring agents and baked till the temperature inside the product is equal to 80±2°C. The goose legs treatment before baking ensures original piquancy of the ready product.

EFFECT: method allows to produce a biologically complete product of goose legs.

Description

The invention relates to the meat processing industry and can be used for cooking food from goose meat. A distinctive feature of goose meat is a high content of monounsaturated (47-57%) and polyunsaturated fatty acids, the cholesterol content in meat is in the range of 40-70 mg per 100 g of fat, which allows goose to be classified as a raw material with full biological properties. 100 g of meat of geese of the 1st category satisfy the human need for 100% essential polyunsaturated fatty acids (PUFAs).

A distinctive feature of poultry meat is its high protein content. Poultry meat contains the same proteins and nitrogenous non-protein extractive substances as meat of slaughtered animals, but poultry meat contains more complete and less difficult to assimilate proteins (collagen and elastin), which leads to its higher nutritional value than meat of slaughtered animals . For example, the percentage of defective and complete proteins in poultry meat is about 7%, and in beef - 15-20%.

Currently, a lot of methods have been developed for the production of canned meat from goose meat with the addition of various types of plant materials. At the same time, the production of delicatessen products from goose is practically absent. The present invention is directed to the production of high-grade gourmet meat products from goose.

An object of the present invention is to provide a method for manufacturing a smoked-baked goose product.

The method is as follows.

The carcasses of geese are cut into the breast, legs. To isolate the legs, an incision is made between the sciatic bone and the thigh to the hip joint, the leg is bent from the rest of the carcass until the joint is released.

In order to obtain the finished product with a more delicate consistency, the raw materials are subjected to preliminary fermentation by GOS protosubtilin. Protosubtilin hydrolyzes meat protein to polypeptides and peptides, which provides a more delicate texture of the finished product.

Protosubtilin is pre-dissolved in 100 l of warm water at 30 ° C for 30 minutes and the meat raw material is poured at a rate of 300 g per 100 kg of raw material. Raw materials are massaged in a massager at V = 8-10 rpm for 60 minutes. After massaging, the raw material is unloaded and after draining for 30-40 minutes it is weighed, the raw materials for the manufacture of smoked-baked products are rubbed with a curing mixture consisting of table salt (2.5 kg per 100 kg of raw material), garlic (3.5 kg) and ground black pepper (0.4 kg), placed for salting in wooden vats or metal boxes (stainless steel), covered with a wire rack and poured with sodium nitrite solution (10 g per 100 l of water) in an amount of 100 l per 100 kg of raw material.

Duration of salting is 3-4 days at a temperature of 3-4 ° C. After the end of the salting, the raw materials are removed from the curing containers, the brine is allowed to drain (within 0.5-1 hours).

After unloading and draining the brine, the legs are rubbed with spices (mustard, dried herbs - dill, parsley), treated with smoke flavoring, and sent for baking. Thanks to the use of smoke flavoring, the environmental safety of the finished product is increased, harmful emissions into the atmosphere are reduced, and valuable wood raw materials are preserved.

Roasting is done in ovens or rotary ovens in accordance with the recommendations for their operation. The duration of baking depends on the recommended temperature and the weight of the legs to a temperature inside the muscles of at least 80 ° C.

Thanks to the claimed method, it becomes possible to produce biologically complete gourmet products from goose meat.

Analogues of the claimed invention in the available scientific and technical literature we have not found. Almost the only known technology for the production of semi-finished duck thighs developed by Wiesenhof GeflugelSSKontor GmbH (Geflugelspezialitaten zur kalten jahreszeit [Range of poultry meat products for the cold season] // Fleischwirtschaft - 2007. - Vol.87. - No. 10. - P. 25. .- ISSN 0015-363X).

Claims (1)

A method of manufacturing a smoked-baked goose meat product, including butchering, wet and then dry salting, followed by rubbing the legs with a curing mixture, consisting of table salt, garlic, spices - mustard, dill, parsley, smoking flavoring, baking to a temperature of 80 ± 2 ° C inside the product, characterized in that the raw materials before salting are pre-fermented with Protosubtilin at the rate of 300 g per 100 kg of meat raw material at 30 ° C for 60 minutes.