RU2547711C1 - Delicatessen meat product preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in manufacture of a delicatessen meat product at restaurants, cafes and canteens. One uses Category 1, 2, 3 beef flesh and undercut that, after salt-rubbing, is maintained under a weight at 3-5°C during 24 h; then washed, dried in a ventilated room for drying during 2 h. Beef is richly smeared over with a marinade mixture, compactly placed into 5-060 l food stainless steel cans/tanks, thoroughly punched for removal of hollows; the top meat layer is coated all over with marinade mixture for no air to penetrate into the meat product being manufactured; one proceeds with marinating during 24 h at t - 4°C. Then each individual lump of meat is richly smeared over with the mixture it was marinated in and dried in a dryer/climatic chamber during 5-7 days at t - 11-15°C with relative humidity equal to 75-80% and air flow rate not in excess of 0.1 m/sec.

EFFECT: ensuring production of a product with a clearly distinct taste and flavour, soft and juicy, that can be stored for 180 days.

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Description

The present invention relates to the food industry and can be used as a method of manufacturing a delicious meat product.

Known technology for the preparation of meat product "Basturma in Yerevan" / "Meat", a book of the Lagutins, a culinary school /. It differs sharply from the proposed one in that the technical result obtained after applying this technology is very low, namely, flour is added to the resulting meat product “Basturma in Yerevan”, which, when swollen, becomes a source of additional bacterial contamination, leading to a short shelf life, and which rigidly fastens the ingredients when the meat product dries, forming an unpleasant dense crust over the entire surface of the meat product / almost hard thin cracker /. An important role is played by the absence of “Yerevan basturma” in the mixture for drying - “Akhun” sauce, sugar, chaman spices, the corresponding proportions of which create an exquisite taste of meat delicacy.

The proposed method of manufacturing a delicious raw-cured deli-dried whole meat product, on the surface of which, when dried, a soft crust is formed from a mixture in which meat was pickled from a piece of beef 1, 2, 3 categories and tenderloins, differs from the above in consistency, taste, smell, color and appearance, as well as increased shelf life up to 180 days. This is the technical result obtained from the introduction of a special technology for producing an exquisite gourmet product.

If the claimed method to make a delicious meat product from beef tenderloin, then we will get an exquisite diet delicacy, due to the almost low fat content - only 20% of the fat content in ordinary beef and the absence of collagen (connective) tissue.

TECHNOLOGY CARD DELICATE MEAT PRODUCT

No. p / p name of raw materials Per estimated quantity of servings (raw materials by net weight) 1 kg 10 kg Per 100 kg, kg one Category 1 beef (tenderloin) 2.16 21.6 216.0 2 Or beef 2 categories (thick, thin edge) 2.16 21.6 216.0 3 Or beef 3 categories (back leg - "apple") 2.16 21.6 216.0 four The composition of the mixture for pickling: - garlic 0.04 0.4 4.0 - dried chaman 0.01 0.1 1,0 - sugar (sand) 0,03 0.3 3.0 - cilantro 0.002 0.02 0.2 - dill 0.002 0.02 0.2 - salt 0,045 0.45 4,5 Sauce patent 2425592 0.2 2.0 20,0 Including: - tomato paste 30% 0.11 1,1 11.0 - Walnut 0.016 0.16 1,6 - vegetable oil 0.002 0.02 0.2 - dried herbs 0.001 0.01 0.1 - Red pepper 0.001 0.01 0.1 - black pepper 0.003 0,03 0.3 - garlic 0.006 0.06 0.6 - water or broth 0.1 1,0 10.0 - salt 0.002 0.02 0.2

MANUFACTURING TECHNOLOGY

Thawed, washed and veined whole muscle piece of beef of 1, 2, 3 categories and tenderloins are rubbed with salt, kept under load at a temperature of 3-5 degrees for 24 hours. Then it is washed, dried in a ventilated drying room for 2 hours and, densely coated with a mixture for pickling, tightly placed in food containers / stainless steel tanks with a volume of 50-60 liters /, coated inside with a mixture for pickling. Everything is thoroughly crushed / to remove voids / and the top layer of meat is completely covered with a marinating mixture / so that the air does not penetrate the meat product being manufactured / and marinated for exactly 24 hours, at a temperature of 4C °, under a tightly closed lid. At this time, the meat is pickled and ripened. Then each piece of beef, separately, is thickly coated with the mixture in which it was pickled, and dried in a dryer / climatic chamber / for 5-7 days at a temperature of 11-15C °, relative humidity 75-80% and air velocity not more than 0 , 1 m / s The composition of the mixture for pickling includes: sauce "Akhun", spice chaman, dried herbs - dill, cilantro, as well as garlic, sugar, salt.

The technical result of the invention is the creation of a unique technology for the manufacture of gourmet, dried, dried, whole-muscle meat product, on the surface of which, upon drying, a crust was formed from a mixture in which meat was marinated, with an exquisite taste and long shelf life.

Preparation of the mixture for pickling.

In the patented ready-made sauce (patent 2425592, its composition is indicated in the technological card), a chaman, crushed garlic, dill, cilantro, salt and sugar are added in the proportions indicated in the technological card. Everything is kneaded until smooth and kept for 2 hours under a tightly closed lid.

Information sources

1. The meat. Collection of recipes. L.A. Lagutina, S.V. Lagutina. Rostov-on-Don.

2. Phoenix - 224 p. Lagutin Culinary School, p. 121 “Basturma in Yerevan”.

3. Patent No. 2425592 Akhun sauce.

Claims (1)

A method of manufacturing a delicious meat product, which involves rubbing salt with thawed and veined piece of beef, keeping it under load, washing, drying, preparing a mixture for pickling, smearing the beef with a mixture, pickling and drying, characterized in that they use category 1, 2, 3 beef and a tenderloin, which, after rubbing with salt, is kept under load at a temperature of 3-5 ° C for 24 hours, then it is washed, dried in a ventilated drying room for 2 hours, and thickly coated with a mixture of For marinating, they are tightly packed in 50-60 l stainless steel food containers / tanks, coated with a marinating mixture from the inside, then thoroughly crushed to remove voids and the top layer of meat is completely covered with a marinating mixture so that the air does not penetrate the meat product being manufactured, and marinate for 24 hours at t - 4 ° C, then each individual piece of meat is densely coated with the mixture in which it was marinated, and dried in a dryer / climatic chamber for 5-7 days at t - 11-15 ° C relative humidity 75- 80% and air speed no more than 0.1 m / s.