RU2498657C1 - Meat mince and its preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to meat industry, in particular, to manufacture of meat minces. The method involves mechanical treatment of the initial meat raw material in three stages. At the first stage pork speck treated and cut into large pieces is pressed out through a perforated surface with 2-3 mm sized holes and then - discharged and placed into the freeze-quenching chamber for 1 hour. At the second stage beef and ham pork treated and cut into large pieces are pressed out through a perforated surface; then one introduces additives and granulated ice into the produced meat mass. One stirs the produced meat mass with additives and ice during 15 minutes. At the third stage one adds frozen speck mince into the mincemeat mixer and stirs all the ingredients during 40 minutes.

EFFECT: method ensures production of quality meat mince with high organoleptic indices and biological value with simultaneous preservation of the traditional taste gamut and the process cost efficiency.

6 cl, 2 tbl, 2 ex

Description

The invention relates to the meat industry, in particular the production of minced meat, and can be used in meat processing and catering.

Minced meat is a semi-finished product, which is a mixture of components of meat or meat and non-meat raw materials, pre-prepared in an amount corresponding to the recipe for this type of product.

Classical recipes and the production technology of chopped semi-finished products are widely known: meat, meat and vegetable and minced meat.

Chopped semi-finished products are made on the basis of beef, pork, lamb, horse meat, venison, poultry meat, using cereals and other plant materials, in a chilled or frozen state. Chopped semi-finished products include cutlets (homemade, Moscow, Kiev, peasant, Krasnodar, meat and cabbage, meat and potato, Belarusian, meat and vegetable, Nyurba, Yakut, Transbaikal, Buryat, etc.); Schnitzels steaks; rump steaks; minced meat; kupaty; meatballs; meat croquettes, as well as other products (see Rogov I.A. et al. Production of semi-finished meat products and quick-frozen dishes. - M .: Kolos, 1997, p. 220-232).

These meat products have good consumer properties, are convenient and easy to prepare, are traditional in the diet of Russians.

Minced meatballs are widely used in sandwiches, in cafes and fast food restaurants (hamburgers, etc.).

A known method for the production of minced meat, which includes several stages: cooking, packaging, molding and knitting.

Raw meat, selected according to the recipe, is ground in a spinning top (meat grinder). Non-meat raw materials are prepared according to the recipe.

Mixing the components of the stuffing is carried out on batch agitators or in continuous mince cooking units. The mixing time is 4-6 minutes, the temperature of the prepared meat should be no more than 14 ° C. In order to maintain the desired temperature during the preparation of minced meat, flake ice is added in an amount of up to 5%, instead of water.

The stuffing is packed in artificial casings with a diameter of 55-120 mm on syringes and automatic machines of various designs. Portions of minced meat weighing 250 g are packed on machines in aluminum lined foil, parchment, parchment. It is allowed to pack manually in various packaging materials authorized for use by the bodies of the State Sanitary and Epidemiological Supervision. Prepackaged minced meat is sent for cooling or freezing (see Poznyakovsky V.M. Examination of meat and meat products. - Novosibirsk: Publishing House of Novosibirsk University, 2001, S.379-385).

The disadvantage of this method is that the prepared minced meat (chopped semi-finished product) has limited nutritional value. In addition, the digestibility of the resulting product by the human body remains insufficiently high due to the fact that a sufficiently homogeneous structure of minced meat is not provided.

The technical result of the claimed invention is to obtain high-quality minced meat with high organoleptic characteristics (smell, taste, color, juiciness, tenderness) and biological (food) value while preserving the traditional taste and efficiency of the process.

The claimed technical result is fully achieved by a set of features of each of the independent claims.

According to the invention, the problem is solved due to the fact that the method of preparation of minced meat involves the mechanical processing of raw meat in three stages.

At the first stage, chilled (or frozen) pork shpig, processed (i.e. stripped from veins and fat), whose temperature is not more than + 5 ° C, is cut into large pieces, then pressed out through a perforated surface (passed through a meat grinder) with a size holes of 2-3 mm, after which they are unloaded in a gastronomic container (stainless steel utensils) and installed in the shock freezing chamber for 1 hour. Microbiological spoilage is a serious problem for meat products. A significant effect on the growth of microorganisms is exerted by several factors, one of which is temperature. In this regard, in the preparation process, it is necessary to take measures to reduce the bacterial contamination (sanitary indicator) of raw materials and finished semi-finished products, for this, the minced meat is placed in the shock freezing chamber at the first stage. In addition, the installation of minced meat in a shock freezing chamber at the first stage helps to find the ingredients of the meat in the required temperature mode at the next (third) stage of cooking the meat without attracting additional cooling substances and / or funds, as well as preserving nutrients and increasing the activity of proteolytic enzymes that hydrolyze meat proteins. For uniform freezing of raw materials (both outside and inside), it is advisable to be in the shock freezing chamber for 1 hour.

At the second stage, processed beef (beef brisket without bone) and processed pork ham, cut into large pieces, are pressed out through a perforated surface (passed through a meat grinder), after which additives and granulated ice are introduced into the resulting meat mass. As additives use: salt, spices, seasonings, stabilizers. Then the resulting meat mass with additives and ice is subjected to stirring (loaded into a meat mixer) for 15 minutes.

In order to maintain the necessary temperature regime, which should not exceed + 5 ° С, in the process of preparation of minced meat at the second stage, food granulated ice (ice frappe) is added. In order to evenly distribute the ingredients to stabilize color formation and enzyme processes forming the consistency, taste and aroma of the finished product, the mixing time in the second stage is at least 15 minutes. For shorter mixing times, an uneven distribution of ingredients occurs, i.e. it turns out less quality product. Thus, the optimal mixing time in the second stage is 15 minutes.

As additives, food additives and / or auxiliary agents used in the production of minced meat are used in the production of all types of sausages in an amount up to 10% by weight of raw materials. In particular, various stabilizers: phosphate concentration with a stabilizer and an amplifier for color and taste - Tari Combi K; soy protein concentrate - Solcon S (Solcon S); a mixture of spices betraying the product (minced meat) a certain taste direction - Tarispice Cevapcici.

When choosing an aromatic and multifunctional additive, it is necessary to focus on the flavor direction of a particular mixture from classic directions (frankfurter) to non-standard ones (smoked paprika and marjoram).

In the particular case, the following additives are used as additives: salt, stabilizers, cilantro (processed), oregano (oregano), ground nutmeg, liquid paprika (Tari), white pepper (ground), red pepper, paprika (ground), red hot pepper (ground ), parsley (processed).

At the third stage, frozen minced shpig is added to the meat mixer and all the ingredients are mixed for 40 minutes. In order to maintain the required temperature regime, which should not exceed + 5 ° C, during the preparation of minced meat at this stage, frozen minced meat is used after the first stage (ice frappe is not required).

In order to evenly distribute the ingredients to stabilize color formation and enzymatic processes that form the consistency, taste and aroma of the finished product, the mixing time in the third stage is at least 40 minutes. For shorter mixing times, an uneven distribution of ingredients occurs, i.e. it turns out less quality product. Thus, the optimal mixing time in the third stage is 40 minutes. In addition, it should be noted that a uniform distribution of ingredients contributes to better digestibility of the product.

After the third stage, the minced meat is discharged into the gastronome containers and left in a cold chamber for 1 hour. Staying in a cold chamber for an hour is necessary in order for the minced meat to cool, not to lose its quality indicators, as well as to maintain the temperature regime in the range of no higher than + 5 ° С.

Depending on the developed recipe and taste quality, meat raw materials (shpig, beef and pork) with a mass fraction of connective and fatty tissue of not more than 10% are used for the preparation of minced meat.

Beef is a binder of stuffing, which has a great influence on the consistency, color and taste of the finished product.

Pork improves the taste of minced meat, increases its nutritional value and affects the color: the more pork is included in the recipe for minced meat, the lighter it is.

For pressing out through a perforated surface, industrial meat grinders (tops) or a colloidal mill are used.

According to the above method, minced meat is obtained, which is the second object of the invention.

For the preparation of minced meat, components are used in the following ratio (mass,%):

Product Name mass% Granular ice (frappe with water) 9.09 Processed cilantro 0.48 Beef 21.59 Oregano (oregano) 0.14 Ground nutmeg 0.14 Liquid Paprika (Tari) 0.50 Ground white pepper 0.22 Red pepper - sweet pepper - ground 0.72 Red hot ground pepper 0.05 Processed parsley 0.72 Processed pork lard 30,23 Processed pork ham 32.70 Extra salt 1.05 Stabilizer Tari Combic K 0.48 Stabilizer Solcon S 1.15 Stabilizer Tarispice Chevapchichi 0.36 Ground garlic 0.38

A method for the production of minced meat products according to the present invention is as follows.

Example 1

The processed lard (using a band saw or a machine for slicing fresh or frozen meat with or without bone) is cut into large pieces and passed through a meat grinder (trimming knife, three-eyed, main knife, grill 2 mm, o-ring), then unloaded into the gastronomic container and left in the shock freezing chamber for 50-70 minutes. Processed beef and pork processed ham is cut into large pieces, passed through a meat grinder (chopping knife “three-eyed”, main knife, large grill, main knife, small grill sealing ring), salt, spices, parsley and cilantro, ice frappe with water are added. After being loaded into a meat mixer and stirred for 15-17 minutes. Add prepared shpig to the meat mixer. Stirred for 40-42 minutes. The minced meat is unloaded into the gastronomic container and left in a cold chamber for 1 hour.

Thus, this method provides a cost-effective process for producing minced meat with improved structural and mechanical properties.

Example 2

For the preparation of arsh in example 1, components are used in the following ratio, based on 44 kg of prepared meat:

Product Name Weight, gross, g Granular ice (frappe with water) 4000 Processed cilantro 211 Beef 9500 Oregano (oregano) 61 Ground nutmeg 61 Liquid Paprika (Tari) 220 Ground white pepper 97 Red pepper - sweet paprika - ground 316 Red hot ground pepper 22 Processed parsley 316 Processed pork lard 13302 Processed pork ham 14390 Extra salt 462 Stabilizer Tari Combic K 211 Stabilizer Solcon S 506 Stabilizer Tarispice Chevapchichi 158 Ground garlic 167

In 100 gr. The product contains: protein - 11.9 g; fat - 43.3 g; carbohydrates - 2.1 g; kcal - 445.0.

These examples illustrating the proposed invention do not cover, and even more so, do not limit the entire scope of the claims.

The analysis of the obtained data indicates that the claimed formulation and modes of the stages provide increased nutritional value while satisfying the necessary structural and mechanical parameters and the digestibility of the finished product.

The proposed method for the production of chopped semi-finished products can be used in the meat industry in the production of sausages, sausages, pastes and other similar meat products.

The semi-finished products obtained using the proposed method and formulation have the following organoleptic, physicochemical and technological properties: the minced meat in the section is evenly mixed and has small inclusions of pork fat that do not impair the color of the product, has a pleasant taste and aroma characteristic of this type of product, the minced meat is juicy, moderately salty, with the aroma of garlic, spices and spices, without the taste and smell of a scar.

The proposed method for the production of chopped semi-finished products can be used in the production of meat products, which allows us to conclude that the proposed invention meets the criterion of "industrial applicability".

Claims (6)

1. Method for the production of minced meat, characterized in that it provides for the mechanical processing of the raw meat in three stages, in the first of which processed pork cut, cut into large pieces, extruded through a perforated surface with a hole size of 2-3 mm, and then unloaded and set in a shock freezing chamber for 1 h, at the second stage, processed beef and pork ham are cut into large pieces, then pressed out through a perforated surface, and then into the resulting meat mass additives and granular ice are introduced, then the resulting mass with additives and ice is mixed for 15 minutes, at the third stage, frozen minced meat is added to the meat mixer and all the ingredients are mixed for 40 minutes, the resulting meat is unloaded into a gastronomic container and left in a cold chamber 1 hour 2. The method according to claim 1, characterized in that they use shpig, pork and beef, in each of which the content of mass fractions of connective and adipose tissue is not more than 10%. 3. The method according to claim 1, characterized in that for pressing out through a perforated surface using an industrial meat grinder or colloidal mill. 4. The method according to claim 1, characterized in that as additives use salt, spices, seasonings, stabilizers. 5. The method according to claim 1, characterized in that as additives use salt, stabilizers, processed cilantro, oregano, ground nutmeg, liquid paprika, ground white pepper, ground red paprika powder, red hot ground pepper, processed parsley. 6. Minced meat, characterized in that it is obtained by the method according to any one of claims 1 to 5.