RU2579227C1 - Method for preparation of thermally treated roll of turkey meat - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages usage of hip flesh or turkey breast, treatment of flesh with a salting mixture, folding in the form of a roll, packing of roll. Thermal treatment is carried out at temperature not higher than 400°C during 30-50 minutes, cooling at 6°C. At the stage of salting the pulp is treated with a mixture of starter cultures SAGA-1, which is a mixed culture of bacteria Pseudomonas acidilactici and Lactobacillus, in amount of 0.06-0.07% to mass of meat raw material. In the solution is concentrated milk whey and apple juice taken in amount of 4.0-5.0 kg and 8.0-10.0 kg per 100 kg of meat raw material, respectively, for 50-60 minutes. On the cutted piece of turkey meat there are uniformly distributed filling containing prunes, natural bee honey, olive oil, CO₂-extract of walnut and CO₂-sage extract, taken in certain proportions, and is in form of a roll.

EFFECT: improvement of organoleptic indices, increased storage life and storage life, increased biological and nutritive value and improved quality of finished product.

1 cl, 2 ex

Description

The invention relates to the poultry industry, and in particular to methods for preparing a heat-treated roll of turkey meat.

Currently, meatloaf, which is prepared from both minced meat and whole muscle pieces, has become one of the most popular gourmet meat products. To do this, use turkey, pork, chicken, beef, etc. Prepare products of various shapes and sizes, for the filling use products - cool eggs, mushrooms, cheese, herbs, prunes, boiled carrots, pasta, etc.

A known method of production of meat roll "Delicatessen" (RU 2306721, IPC A23L 1/31, decl. 03/27/2007, publ. 09/27/2007). The method involves boning carcasses of rabbits, dry salting with various curing ingredients and pickling with various spices. Prepared plates of rabbit meat and a thin layer of bacon are folded in the form of a roll. Rolls are smoked for 3-4 hours at a temperature of 30-50 ° C. Cook at a temperature of 75-85 ° C. Before cooling, the roll is pressed for 7-8 hours at a temperature of no higher than 12 ° C. The method allows to obtain products with high nutritional value. The disadvantage of this method is that it uses pork fat and smoking process, so this product cannot be recommended for diet food; the production process is quite laborious and ultimately the finished product has a rather high cost.

A known method of preparing a heat-treated roll of poultry meat (RU 2076613, IPC A23L 1/315, decl. 06/28/1995, publ. 10.04.1997). The method involves the use of standard chickens of category 1 as a raw material for the preparation of rolls of carcasses, which, after deboning and making spices, are rolled into a roll form and kept in dry salting, after which they are subjected to heat treatment in one stage with simultaneous frying and smoking using smoke, the process is conducted until a temperature of 80-85 ° C is reached inside the roll. However, this method allows to obtain a product from a limited raw material, which cannot be attributed to products of a functional orientation.

A known method of preparing a meat product for baby food (RU 2165723, IPC A23L 1/31, A23L 1/314, A23L 1/312, A23L 1/317, claimed. March 19, 1996, publ. April 27, 2001). The meat product for baby food includes meat, blood products, offal, while it additionally contains dairy whey and dill, meat is presented in the form of premium beef and lean pork, offal - collagen-containing offal, and blood in a whole stabilized form. Flavors are added to the product, g per 100 kg of raw materials: salt - 1600, sugar - 100, sodium nitrite - 3. This ensures the production of a meat product with an optimized amino acid composition. However, the manufacturing process is quite lengthy and time-consuming, and the cost of production is quite large. Products using blood products and by-products as raw materials have a low assessment of sensory indicators and very limited shelf life.

Closest to the known methods for preparing the roll is a method of preparing a heat-treated roll "Yures" from poultry meat (RU 2130277, IPC A23L 1/315 declared. 30.01.1998, publ. 05.20.1999). The method involves deboning carcasses of chickens and chickens weighing at least 650 g. Chicken pulp is beaten, the surface is rubbed with a curing mixture: salt, black pepper, chopped garlic. The half-carcasses are rolled into a roll, packaged in a double layer of aluminum foil and heat-treated in an oven. The finished product has good organoleptic characteristics, contains 18.7 g of protein and 12.9 g of fat. The disadvantages of the method are limited raw materials, which reduces the range of products from poultry meat, and the short shelf life of the products. This type of product does not belong to the group “functional food products”.

The objective of the invention is to expand the range of products from poultry, in particular from turkey meat, with the addition of other ingredients, improving organoleptic characteristics, increasing shelf life and shelf life, increasing biological and nutritional value and improving quality indicators of the finished product.

This problem is solved by the fact that in the method of preparing a heat-treated roll of turkey meat, which involves using turkey fillet, treating the pulp with a curing mixture by distributing it evenly over the pulp, folding it into a roll form, overlapping the pulp, wrapping the roll, heat treatment at at a temperature not exceeding 400 ° C for 30-50 minutes, cooling at 6 ° C, according to the invention, turkey fillet from the thigh or breast is used as a turkey fillet; Sue from starter cultures SAGA-1, which is a mixed culture of bacteria Pseudomonas acidilactici and Lactobacillus in an amount of 0.06-0.07% by weight of meat raw materials, then massaged in a solution of concentrated whey and apple juice taken in an amount of 4.0- 5.0 kg and 8.0-10.0 kg per 100 kg of raw meat, respectively, for 50-60 minutes, and then a pre-prepared filling containing prunes, natural bee honey, olive oil, is evenly distributed on the beaten layer of turkey meat CO ₂ extract of walnut and CO ₂ extract of sage, next ootnoshenii filling components for 100 kg of raw meat, kg:

prunes 18.0-22.0 natural bee honey 1.2-1.3 olive oil 3.5-4.5 Walnut CO ₂ Extract 0.001-0.002 CO ₂ Sage Extract 0.001-0.002,

and fold the layer into the shape of a roll.

The proposed method is characterized in that turkey meat is used as the feedstock - pulp from the thigh or breast, which allows you to expand the range of poultry products, and also reduces the complexity of the method due to the processing technology. Pulp from the thigh or breast of a turkey is one of the most high-quality and healthy parts. Turkey meat contains in large quantities such vitamins as A and E. Moreover, it has very little cholesterol and is excellently digested and easily absorbed in the human body. The turkey meat contains many trace elements necessary for humans, such as iron and calcium, sodium and phosphorus, potassium and sulfur, iodine, manganese and magnesium. Turkey meat is significantly superior to chicken in iron content, and compared to beef - twice. The beneficial properties of turkey are also due to the fact that one serving of turkey contains a full daily norm of omega-3 unsaturated fatty acids, which stimulate heart function and increase brain activity.

Processing turkey pulp at the salting stage with a mixture of starter cultures SAGA-1, which is a mixed culture of bacteria Pseudomonas acidilactici and Lactobacillus in the amount of 0.06-0.07% by weight of raw meat, will enrich the product with vitamins, organic acids and other substances not containing in turkey meat, ultimately get a product with predetermined technological and organoleptic characteristics. A correctly selected preparation of starter cultures, as in the present case, as well as the amount of it applied at the stage of salting, will reduce the time of salting due to the intensification of the production process and improve sensory indicators of the finished product. Starter cultures allow you to regulate the interrelated development of enzymatic-biological, biochemical and colloidal-chemical properties. A special role in the formation of qualitative characteristics is assigned to denitrifying microorganisms. The stronger proteolysis develops in meat products, the more tender the product itself becomes.

Massaging used meat raw materials is carried out in a solution of concentrated whey and apple juice in a ratio of 1: 2. This allows you to improve the organoleptic properties of the finished product and regulate biochemical processes in the production of products, in addition, such a massaging process improves the quality of the finished product, enriches it with the necessary minerals, reduces the use of salt, which is recommended by the World Health Organization.

One of the features of the method is the use of pre-prepared fillings containing prunes, natural bee honey, olive oil, CO ₂ extract of walnut and CO ₂ extract of sage.

The simultaneous combination of natural bee honey and prunes in the filling gives the finished product a light fruity-honey aroma and a slightly sweet taste. Honey is a valuable food product, it contains almost all trace elements (iron, zinc, iodine, copper, manganese, fluorine, cobalt, etc.), as well as macroelements (calcium, magnesium, sodium, potassium, phosphorus, chlorine, sulfur, etc.) . The composition of honey includes the most important enzymes: diastase, amylase, catalase, phosphatase. Due to the content of phytoncides, honey has a bactericidal effect. The basis of honey is carbohydrates. Honey is absorbed by the body by 99.99%, because it consists mainly of simple sugars: monosaccharides (fructose, glucose) and disaccharides (sucrose, etc.).

Dried prunes are recommended for use. It is rich in vitamins, macro- and microelements. Due to its rich composition, prunes are indispensable for anemia and vitamin deficiency. Prunes are also able to fight bacteria and act as antiseptics.

To improve the quality characteristics of the finished product, olive oil is added to the filling. Olive oil is a valuable source of vitamins and minerals that are completely absorbed by the human body. It contains antioxidants, some B vitamins and vitamin E, which helps the absorption of vitamins A and K. This oil also contains vitamin E, which occupies the largest percentage of the total nutrients. This product contains a large percentage of polyphenols and monounsaturated fatty acids, and vitamin B ₆ improves the absorption of these elements.

As part of the filling, the CO ₂ extract of walnut (leaves), which has bactericidal, antioxidant properties, is used as a natural preservative. As an antioxidant supplement in the filling, use the CO ₂ sage extract (shoots).

A method of preparing a heat-treated roll of turkey meat is as follows.

Take the turkey fillet from the thigh, both chilled and frozen. Frozen turkey fillet is defrosted at a temperature not exceeding 10 ° C for no more than 20 hours. Defrosting is carried out until the temperature in the thickness of the pectoral muscle is 1 ° C. The fillet is washed with running cold water with a temperature not exceeding 12 ° C.

Then the pulp is cut into a layer, beaten and salted, and first treated with table salt and a mixture of starter cultures, SAGA-1, which is a mixed culture of bacteria Pseudomonas acidilactici and Lactobacillus in the amount of 0.06-0.07% by weight of raw meat, without preliminary preparation in dry form, the salting time is 120 minutes at a temperature of + 16 ° C.

Then the raw meat is placed in a batch massager. A solution of concentrated whey and apple juice, taken in a 1: 2 ratio, is added to turkey meat, the raw materials are massaged cyclically: operating time 8 minutes, rest time 4 minutes, at a rotation speed of 6-8 rpm for 50-60 minutes. Concentrated whey and apple juice are used in an amount of 4.0-5.0 kg and 8.0-10.0 kg per 100 kg of raw meat, respectively.

Then, after massaging, a pre-prepared filling is evenly distributed on the beaten layer of turkey meat - a mixture consisting of prunes, bee honey, olive oil, CO ₂ extract of walnut and CO ₂ extract of sage. Prunes are inspected, washed, boiled in a small amount of drinking water for 7-10 minutes, cooled, crushed. Extracts of walnut and sage in the required amount in accordance with the recipe for their uniform dissolution are added to olive oil. In a mixing device, the ingredients of the meatloaf filling are prunes, bee honey, olive oil and CO ₂ extracts are mixed until smooth.

Turkey fillet overlap and tightly rolled into a roll. The roll is packaged and heat treated in a universal cabinet at a temperature not exceeding 400 ° C for 60 minutes using well-known technology. After heat treatment, cooling is carried out in a chamber at a temperature of 3-6 ° C, relative humidity of 90%. The technological process is considered complete when the temperature reaches 6 ° C in the thickness of the roll. The finished product has an oval-cylindrical shape with a net weight of 400 g or more. Turkey meat roll has a pleasant smell and juicy texture.

The technical result is achieved by the claimed combination of technological methods, including the use of these solutions for salting and massaging. The quantitative ratio of the components of the solutions was obtained experimentally.

The simultaneous use of salt and starter cultures during salting allows you to:

- reduce the duration of the process;

- improve the functional and technological properties of products;

- accelerate the biochemical transformations of meat proteins during salting;

- to form a specific taste and aroma of the finished product.

The use of concentrated whey and apple juice during massaging allows you to:

- improve the functional and technological properties of products;

- improve the organoleptic characteristics of the finished product;

- reduce the use of salt;

- increase the biological and nutritional value of products.

The use of a filling consisting of prunes, bee honey, olive oil, a CO ₂ extract of walnut and a CO ₂ extract of sage allows you to:

- improve the functional and technological properties of products;

- increase the score on the touch indicators of the finished product;

- enrich the product with vitamins, macro- and microelements;

- increase the shelf life and shelf life of products without the use of sodium nitrite and chemical preservatives.

The invention is illustrated by examples.

Example 1. A heat-treated turkey meat roll containing meat raw materials - turkey breast fillets, at the stage of salting, is treated with salt and a mixture of starter cultures SAGA-1, which is a mixed culture of bacteria Pseudomonas acidilactici and Lactobacillus in the amount of 0.06% by weight of raw meat. Salting time - 120 minutes at a temperature of 16 ° C. Then the raw meat is placed in a batch massager and massaged in a solution of concentrated whey and apple juice taken in the amount of 4.0 kg and 8.0 kg per 100 kg of raw meat, respectively, for 50 minutes Next, a pre-prepared filling containing prunes, natural bee honey, olive oil, CO ₂ extract of walnut and CO ₂ extract of sage is evenly distributed on a beaten layer of turkey meat, in the following ratio of components per 100 kg of raw meat, kg:

prunes 18.0 natural bee honey 1,2 olive oil 3,5 Walnut CO ₂ Extract 0.001 CO ₂ Sage Extract 0.001

Edible salt is introduced during salting in the amount of 0.7 kg per 100 kg of raw meat.

This composition allows to reduce the time of salting due to the intensification of the production process and improve the sensory indicators of the finished product, to obtain a product balanced in chemical composition with high biological and nutritional value, functional orientation.

Example 2. A heat-treated turkey meat roll containing meat raw materials - turkey breast fillets, at the stage of salting, is treated with salt and a mixture of starter cultures SAGA-1, which is a mixed culture of bacteria Pseudomonas acidilactici and Lactobacillus in the amount of 0.07% by weight of raw meat. Salting time - 120 minutes at a temperature of 16 ° C. Then the raw meat is placed in a batch massager and massaged in a solution of concentrated whey and apple juice taken in quantities of 5.0 kg and 10.0 kg per 100 kg of raw meat, respectively, for 50 minutes Next, a pre-prepared filling containing prunes, natural bee honey, olive oil, CO ₂ extract of walnut and CO ₂ extract of sage is evenly distributed on a beaten layer of turkey meat, in the following ratio of components per 100 kg of raw meat, kg:

prunes 22.0 natural bee honey 1.3 olive oil 4,5 Walnut CO ₂ Extract 0.002 CO ₂ Sage Extract 0.002

Edible salt is introduced during salting in the amount of 0.8 kg per 100 kg of raw meat.

This composition also allows you to reduce the time of salting due to the intensification of the production process, improve the sensory indicators of the finished product and get a product of functional orientation, balanced in chemical composition, containing the necessary nutrients to help maintain good health.

Thus, the proposed turkey meat roll expands the range of poultry products with new taste characteristics. The advantage of this method is the sufficient simplicity of the production of heat-treated roll, since no additional equipment is required. The preparation of the inventive heat-treated turkey meat roll will improve the well-known industrial production technologies in compliance with the technical requirements and proposals of the technical regulations of Russia and the countries of the Customs Union.

Claims (1)

A method of preparing a heat-treated roll of turkey meat, which includes using turkey fillet as a raw material, treating the pulp with a curing mixture by uniformly distributing it over the pulp, folding it into a roll form, overlapping the pulp, wrapping the roll, heat treatment at a temperature not exceeding 400 ° C for 30-50 min, cooling at 6 ° C, characterized in that the turkey fillet uses pulp from the thigh or breast, in the stage of salting, the pulp is treated with a mixture of starter cultures SAGA-1, representing which is a mixed culture of bacteria Pseudomonas acidilactici and Lactobacillus in the amount of 0.06-0.07% by weight of raw meat, then massaged in a solution of concentrated whey and apple juice taken in the amount of 4.0-5.0 kg and 8.0 -10.0 kg per 100 kg of raw meat, respectively, for 50-60 minutes, and then a pre-prepared filling containing prunes, natural bee honey, olive oil, CO ₂ walnut and CO ₂ extract is evenly distributed on the beaten layer of turkey meat _2- sage extract, in the following ratio of components per 100 kg of meat th raw material, kg:
prunes 18.0-22.0 natural bee honey 1.2-1.3 olive oil 3.5-4.5 Walnut CO ₂ Extract 0.001-0.002 CO ₂ Sage Extract 0.001-0.002,
and fold the layer into the shape of a roll.