RU2580150C1 - Composition for production of boiled ham in casing - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat processing industry, namely to production of boiled ham in shell. Composition includes pork with PSE signs, second grade beef or grade with DFD signs, culinary food salt, spices, sugar, sodium nitrite, and water in the form of flaked ice, additionally contains a bacterial component Bio Carna Ferment SC1. Bacterial component Bio Carna Ferment SC1 contains a mixture of starter cultures of Lactobacillus curvatus and Staphylococcus carnosus in amount of 10⁷-10⁸ cl/cm³. Components quantity ratios are properly selected.

EFFECT: obtaining a product with high nutritive and biological value and extended storage life at high yield of finished product and reducing its cost.

2 cl, 1 dwg, 1 tbl, 3 ex

Description

The invention relates to the meat processing industry, namely the production of cooked ham in the shell.

A known composition for the production of cooked ham in a shell, comprising the following components, wt.%: Pork - 70,24-71,1; milk protein-carbohydrate lactulose-containing concentrate "Lact-OH" - 2.84-3.45; the combined preparation of dry animal protein AproPORK HF85 - 1.07-1.38; table salt - 1.5-1.7; trisubstituted sodium citrate - 0.2-0.23; sodium nitrite - 0.004-0.005; cold water - the rest (RF patent No. 2502341).

The disadvantages of this method include the lack of use of low-grade meat raw materials.

Cooked ham is also known (RF patent No. 2083137), containing meat raw materials, salt, sodium nitrite, granulated sugar, food phosphates, drinking water, soy flour and carrageenan, and as meat raw materials - pork veined with a mass fraction of fat and connective tissue accordingly, not more than 10% and not more than 50% in the following ratio of components, wt.%: pork veined with a mass fraction of adipose and connective tissue of not more than 10% - 62.0-63.3; veined pork with a mass fraction of adipose and connective tissue of not more than 50% - 24.0-25.0; soy flour - 2.5-3.0; salt - 2.2-2.4; sodium nitrite - 0.005-0.0072; granulated sugar - 0.4-0.5; food phosphates - 0.28-0.3; carrageenan - 0.9-1.0; drinking water - the rest.

This ham composition does not use raw meat with vices, the use of a phosphate-containing preparation affects the organoleptic properties, does not include the use of starter cultures to improve the organoleptic properties of the finished product.

There is also known a method for the production of cooked ham in a shell (RF patent No. 2302160), which provides for the use of pork meat with the attributes PSE in the amount of 65-70 wt.% And beef of the second grade or single-grade with signs of DFD in the amount of 13-19 wt. .%. Pork is cut into pieces, syringed with a composition of protein-fat emulsion in an amount of 15-20% by weight of the raw material and subjected to massaging for 60-120 minutes. Beef is ground in a cutter for 3 minutes with the addition of flake ice. Then make minced pork and beef in a mixer with the introduction of spices in the form of black pepper, nutmeg, paprika and zira. At the same time, boiled ham in the casing includes 100 kg of unsalted raw meat, kg: semi-fat pork with signs of PSE - 65-70; beef of the second grade or single-grade with signs of DFD - 13-19; composition BZHE - 16; spices g / 100 kg of raw meat: black pepper - 150; paprika - 50; nutmeg - 50; zira - 50. In this case, the protein-fat emulsion includes, kg: pork fat - 4.032; soy protein - 0.576; Vepro blood-based protein 95 HV - 1,024; pork skin - 1,584; salt - 2.128; sugar - 0.2992; sodium nitrite - 0.0064; drinking water for the preparation of BZHE - 6.3504. After stuffing the stuffing into the shell, the loaves are sedimented for 48-72 hours at a temperature of 0-4 ° C. Then heat treatment is carried out to a temperature inside the product of 70-72 ° C and cooled. Cooked ham by the specified method is the closest in the composition of the recipe, and we take it as a prototype.

However, this method is time-consuming due to the use in the process of additional operations related to the preparation and shrinking of protein-fat emulsion into meat, and also does not provide a high yield of the finished product.

The technical result, which can be obtained using the present invention, is to obtain a product with high nutritional and biological value with a long shelf life while ensuring a high yield of the finished product and reducing its cost.

The technical result is achieved by the fact that the composition for the production of cooked ham in the shell, including pork with the signs of PSE, beef of the second grade or single-grade with the signs of DFD, table salt, spices, sugar, sodium nitrite, water in the form of flake ice, according to the invention further comprises bacterial preparation Bio Carna Ferment SC1 in the following quantitative ratio of components, wt.%:

PSE tagged pork 35.66-37.0 beef of the second grade or single-grade with signs of DFD 42.0-45.4 nutmeg 0,045-0,053 black pepper 0,040-0,048 sodium nitrate 0.005-0.006 food salt 2,000-2,130 sugar 0.20-0.29 bacterial preparation Bio Carna Ferment SC 1 0,020-0,025 water with a temperature of 20 ° C to dissolve the bacterial Bio Carna Ferment SC 1 0.03-0.04 flake ice water rest,

while the bacterial preparation Bio Carna Ferment SC1 contains a mixture of starter cultures of Lactobacillus curvatus and Staphylococcus carnosus in an amount of 10 ⁷ -10 ⁸ cells / cm ³ .

Currently, from the patent and scientific literature is not known composition for the production of cooked ham in a shell in the claimed combination of features.

A comparative analysis of the proposed solution with the prototype allows us to conclude that the accelerated maturation of the claimed composition of cooked ham is achieved by the fact that a pre-prepared aqueous solution of the bacterial preparation Bio Carna Ferment SC1, containing starter cultures, is introduced into the combined minced meat. That confirms compliance with the criterion of "novelty."

Comparison of the claimed solution not only with the prototype, but also with other well-known technical solutions in this industry allows us to identify signs that distinguish the claimed solution from the prototype, namely the qualitative and quantitative parameters of the claimed composition for the production of cooked ham in the shell. Therefore, we can conclude that the claimed solution meets the criterion of "inventive step".

The claimed technical solution meets the criterion of "industrial applicability", as it can be used to obtain cooked ham in a shell at any meat processing enterprise.

To accelerate the ripening process, the bacterial preparation Bio Carna Ferment SC1 is introduced into the minced meat, including a mixture of starter cultures of Lactobacillus curvatus and Staphylococcus carnosus in an amount of 10 ⁷ -10 ⁸ cells / cm ³ . Staphylococcus carnosus contained in it belong to the genus of staphylococci, contribute to the formation of a specific product flavor by transforming amino acids (including branched chain amino acids - leucine) and free fatty acids. [Rogatin, A.I. The formation of aroma of smoked sausage under the influence of starter cultures / A.I. Rogatin, A.A. Semenova, V.V. Nasonova, A.V. Kulikovsky, N.L. Vostrikova, A.N. Ivankin // All about meat. - 2014. - No. 1. - S. 24-26]. Staphylococci tolerate the effects of temperatures, light, chemical agents and drying, are resistant to high levels of sodium chloride. Reduce nitrates to nitrites. The optimal temperature for the development of staphylococci is 30-37 ° C.

Another starting culture in the Bio Carna Ferment SC1 bacterial preparation is Lactobacillus curvatus, a genus of gram-positive facultatively anaerobic or microaerophilic bacteria, one of the most important in the group of lactic acid bacteria that convert lactose and other carbohydrates to lactic acid. In most cases, they are not pathogenic; many species play a positive role in human nutrition. In humans, they are constantly present in the intestine, where they are symbionts and make up a significant part of the intestinal microflora. They produce lactic acid, the acidic environment of which inhibits the growth of many pathogenic bacteria and fungi [Nesterenko A.A. The action of starter crops in the technology of ham production / A.A. Nesterenko, Yu.A. Zaitseva // Political Mathematical Electronic Scientific Journal of the Kuban State Agrarian University (Scientific journal KubSAU) [Electronic resource]. - Krasnodar: KubSAU, 2014. - No. 07 (101). S. 599-609. - IDA [article ID]: 1011407034. - Access mode: http://ej.kubagro.ru/2014/07/pdf/34.pdf, 0.688 c.p.]; Nesterenko, A.A. The use of starter crops in the technology of ham production / A.A. Nesterenko, Yu.A. Zaitseva // Bulletin of Kazan State Agrarian University. - 2014. - T. 2. No. 22. - S. 65-68].

The use of starter cultures allows you to hydrolyze the connective tissue of raw meat. As a result, its moisture-binding ability increases, its stiffness decreases, the water-holding ability increases, and the nutritional value and yield of the finished product increase.

In the fermentation process, bacterial starter cultures synthesize various exo- and endoenzymes. As a result of the proteolytic activity of starter cultures, the consistency of meat products improves, the value and tenderness of the finished product increases.

The introduction into the combined forcemeat of a pre-prepared aqueous solution of the bacterial preparation Bio Carna Ferment SC1, containing starter cultures, provides a directed course of microbiological processes, which improves the taste properties of the finished product. The introduction of minced starter cultures helps to intensify the formation of color, flavor, stabilize the pH of the meat, suppresses undesirable microflora when using meat raw materials with ripening defects, which will accelerate the maturation period of the minced meat, shorten the duration of the process and obtain a finished high-quality ham product with a long shelf life. The insufficient addition of a bacterial preparation leads to a partial increase in the technological properties of raw meat. Increased introduction of the drug leads to a deterioration in the organoleptic properties of the finished product due to excessive formation of organic acids.

High yield of the finished product is ensured due to the fact that in the fraction of minced meat, crushed to a size of 9-12 mm, under the action of microflora enzymes, hydrolysis of proteins and fats occurs more intensively, which leads to additional moisture-binding ability of meat proteins, resulting in improved functional and technological properties minced meat, such as adhesion, water-holding and fat-holding ability.

Thus, the technical result is achieved only by combining the claimed qualitative and quantitative parameters of the composition for the production of cooked ham in the shell.

Cooking boiled ham in the shell is as follows.

The main raw materials: pork meat with signs of PSE in the amount of 35.66-37.0 and beef of the second grade or single-grade with signs of DFD in the amount of 42.0-45.4 are separately ground first in a spinning top to pieces weighing no more than 50 g. Then they are selected chopped pork and beef in an amount of at least 20% each and additionally chopped on a spinning top with a hole diameter of 9-12 mm. Then immediately after grinding, the raw materials are cyclically massaged. During massaging, salt, sugar, sodium nitrite, ground black pepper, nutmeg and moisture in the form of flake ice are added to the combined forcemeat according to the recipe, while the bacterial preparation Bio Carna Ferment SC1, containing a mixture of starter cultures of Lactobacillus curvatus and Staphylococcus carnosus the amount of 10 ⁷ -10 ⁸ cells / cm ³ . Moreover, an aqueous solution of a bacterial preparation is preliminarily prepared, which is taken in an amount of 20-25 g and diluted with 30-40 ml of water with a temperature of 20 ° C. Cyclic massage is carried out for 1.5-2.0 hours. Next, the stuffing is syringed into the shell and the loaf is sedimented for 24-36 hours at an air temperature of 4-8 ° C. Then the loafs are subjected to heat treatment, including preliminary drying of the product at a temperature of 60-70 ° C for 18-22 minutes, followed by frying at a temperature of 70-80 ° C for 60-90 minutes, after frying it is boiled at a temperature of 78-85 ° C for 150-210 minutes After that, cool the finished product. Thus, the method accelerates the biochemical maturation of raw meat, suppresses the development of pathogenic microorganisms in raw materials, which allows to obtain high-quality cooked ham with a long shelf life. Cooked ham obtained in this way is a natural product obtained from low-grade meat raw materials with the attributes PSE and DFD, with high organoleptic characteristics.

The invention is characterized by the following examples.

Example 1. The raw material for the production of this type of product is pork with the signs of PSE (pH <5.7), which is obtained from the hip or shoulder blade with an adipose tissue content of 25-30%, in the amount of 35.66 wt.%, And beef Grade II or single-grade DFD (pH> 6.2) in an amount of 42.0 wt.%. When accepting raw materials, they inspect it, undergo additional cleaning and, if necessary, a wet toilet.

In parallel, they prepare the shells and spices. The preparation of spices consists in grinding, sifting and passing through a magnet trap to prevent foreign particles from getting into the minced meat, and also weighing the components according to the recipe: salt - 2.0 mass%, sugar - 0.2 mass%, sodium nitrite - 0.005 mass .%, black pepper - 0.04 wt.%, nutmeg - 0.045 wt.% per 100% of all components. Starting cultures in the form of a bacterial preparation Bio Carna Ferment SC 1 in an amount of 25 g are diluted with 40 ml of water with a temperature of 20 ° C and mixed thoroughly until completely dissolved and introduced into the combined minced meat at the mixing stage.

Pork with signs of PSE (pH <5.7) in an amount of 35.66 wt.% And beef grade II or single-grade with signs of DFD (pH> 6.2) in an amount of 42.0 wt.% Are subjected to separate grinding on a top to pieces weighing no more than 50 g. Then chopped pork and beef are selected in an amount of at least 20% each and additionally chopped on a spinning top with a hole diameter of 9 mm. After that, all the crushed raw materials are loaded into a massager or a meat mixer, add the initial components, a previously prepared aqueous solution of the bacterial preparation BioCarnaFerment SC1 in an amount of 20 g (0.02 wt.%) And moisture in the form of flake ice according to the recipe. The process of mixing the combined minced meat is carried out according to the following cycle: rotation 10 minutes, rest 10 minutes at a rotation speed of the massager or kneading organ 16 rpm The total operating time of the massager or meat mixer is 1.5 hours.

After the end of the simultaneous process of mixing and salting, the minced meat is sent for extrusion into the shell and sediment for 24 hours at an air temperature of 4 ° C, after which it is sent for heat treatment.

Heat treatment is carried out in universal chambers with the ability to automatically control parameters. Heat treatment is carried out according to the following scheme: drying - at a temperature of 60 ° C for 18 minutes, frying - at 70 ° C for 60 minutes, and cooking at 78 ° C for 150 minutes. Product readiness is determined by reaching a temperature of 72 ° C in the center of the loaf. After heat treatment, the product is cooled in a stream of cold air with a temperature of 0 ° C, until the temperature in the center of the loaf is 8 ° C. The yield of the finished product is 120%.

Organoleptic indicators and the biological value of the finished product are presented in table 1 and figure 1.

Example 2. Carry out as in example 1, except that the beef is taken in an amount of 45.4 wt.%, Pork in an amount of 37.0 wt.%, Salt - 2.130 wt.%, Sugar - 0.29 wt.%, sodium nitrite - 0.006 wt.%, black pepper - 0.048 wt.%, nutmeg - 0.053 wt.%, water - the rest. Starting cultures in the form of a bacterial preparation Bio Carna Ferment SC 1 in an amount of 25 g (0.025 wt.%).

Raw meat is ground in a spinning top with a hole diameter of 12.0 mm The total operating time of the massager or meat mixer is 2 hours.

After the end of the simultaneous process of mixing and salting, the minced meat is sent for extrusion into the shell and sediment for 36 hours at an air temperature of 8 ° C, after which it is sent for heat treatment.

Heat treatment is carried out according to the following scheme: drying - at a temperature of 70 ° C for 22 minutes, frying - at 80 ° C for 90 minutes, and cooking at 85 ° C for 210 minutes. Product readiness is determined by reaching a temperature of 72 ° C in the center of the loaf. The yield of the finished product is 120%.

Organoleptic indicators and the biological value of the finished product are presented in table 1 and figure 1.

Example 3. Carry out as in example 1, except that the beef is taken in an amount of 44.4 wt.%, Pork in an amount of 36.66 wt.%, Salt - 2.050 wt.%, Sugar - 0.25 wt.%, sodium nitrite - 0.0055 wt.%, black pepper - 0.043 wt.%, nutmeg - 0.05 wt.%, water - the rest. Starting cultures in the form of a bacterial preparation Bio Carna Ferment SC 1 in an amount of 25 g (0.025 wt.%).

After the end of the simultaneous process of mixing and salting, the minced meat is sent for extrusion into the shell and sediment for 30 hours at an air temperature of 8 ° C, after which it is sent for heat treatment.

Heat treatment is carried out according to the following scheme: drying - at a temperature of 65 ° C for 20 minutes, frying - at 80 ° C for 60 minutes, and cooking at 80 ° C for 180 minutes. Product readiness is determined by reaching a temperature of 72 ° C in the center of the loaf. The yield of the finished product is 120%.

The biological value of the finished product is presented in table 1,

Where:

Sample 1 - as in example 1.

Sample 2 - as in example 2.

Sample 3 - as in example 3.

Control - developed from NOR meat according to GOST R 53643-2009 [5].

Sample 3 is closest in biological value to control. The protein content is higher than in the control, which is explained by the introduction of a greater amount of raw meat compared to the control. The introduction of the bacterial preparation BioCarnaFerment SC1 into the formulation of an aqueous solution accelerates the maturation of minced meat and faster hydrolysis of meat proteins, which increases the water-binding ability of the minced meat, which explains the high amount of moisture mass fraction in sample 3.

In terms of organoleptic characteristics, sample 3 is superior to all others. Moderate heat treatment allows you to save more moisture, which determines the juiciness of the finished product, sediment according to example 3 and the use of an aqueous solution of the bacterial preparation Bio Carna Ferment SC1 improves the consistency, appearance, aroma and taste.

The resulting finished product has improved indicators of nutritional and energy value, high organoleptic indicators, according to which it is not inferior in quality to the sample developed according to GOST.

Claims (2)

1. Composition for the production of cooked ham in a shell, including pork with the signs of PSE, beef of the second grade or single-grade with the signs of DFD, edible salt, spices, sugar, sodium nitrite, water in the form of flake ice, characterized in that it additionally contains bacterial the drug Bio Carna Ferment SC1 in the following quantitative ratio of components, wt.%:
PSE tagged pork 35.66-37.0 beef of the second grade or single-grade with signs of DFD 42.0-45.4 nutmeg 0,045-0,053 black pepper 0,040-0,048 sodium nitrate 0.005-0.006 food salt 2,000-2,130 sugar 0.20-0.29 bacterial preparation Bio Carna Ferment SC1 0,020-0,025 water with a temperature of 20 ° C to dissolve the bacterial BioCarna Ferment SC1 0.03-0.04 flake ice water rest 2. Composition for the production of cooked ham in a shell according to claim 1, characterized in that the bacterial preparation Bio Carna Ferment SC1 contains a mixture of starter cultures of Lactobacillus curvatus and Staphylococcus carnosus in an amount of 10 ⁷ -10 ⁸ cells / cm ³ .

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