RU2604006C1 - Method for production of specialty meat product with improved consumer characteristics - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat processing industry, in particular to production of specialty whole muscle meat product. Method involves preparing and cutting meat raw material from the spinal lumbar part of pork half-carcasses, injection brine into it, ageing, drying and smoking. Brine for injection additionally has a complex phosphate containing TARI Complet P-27 additive in an amount of 3.5 % and Narine-Forte bioproduct in amount of 20-24 % of the volume of the brine; in order to intensify the process of salting, continuous tumblers are used to message the meat at 10 rev/min for 4 hours; it is followed by ageing and maturation at the temperature of 4±2 °C for 24 hours and further thermal treatment.

EFFECT: invention ensures production of a product with improved functional and technological characteristics of meat raw material facilitating the formation of specific structure of meat product, accumulation of complete protein and essential micronutrients in muscular tissue.

1 cl, 7 dwg, 2 tbl, 2 ex

Description

The invention relates to the meat processing industry, in particular the production of a delicious meat product with improved consumer characteristics and increased nutritional value.

A known method for the production of whole muscle uncooked smoked meat products (RF patent No. 2313956, IPC A23L 1/31, A23B 4/023, application. May 22, 2006, published January 10, 2008), which involves the injection of meat raw materials with a solution containing the starting culture of microorganisms, ambassador, ripening, molding and heat treatment. The solution for injecting meat raw materials additionally contains granulated sugar as the carbohydrate component, and Lactobacillus bulgaricus and Staphylococcus carnosus are used as the starting culture of microorganisms, while the salting is carried out by rubbing with a salting mixture consisting of sodium chloride and sodium nitrite in an amount of 3% by weight raw materials, fermentation is carried out at a temperature of 30-35 ° C for 6-8 hours

The disadvantage of this method is the use of injection without further mechanical processing, which may cause insufficiently uniform distribution of curing substances. The specified method, involving dry salting by rubbing with a salting mixture, is ineffective.

A known method involving the preparation of curing brine using edible salt, soda and sodium nitrite and a phosphate-containing preparation, the ambassador is carried out by extruding pieces of raw meat with a multi-needle syringe (RF patent No. 2208983, class A23L 1/318, A23B 4/044, decl. 06/13/2002, publ. 07/27/2003).

The disadvantages of this method are: the use in a curing mixture of sodium nitrite and soda, low consumer characteristics of the finished product and lengthy heat treatment (drying for 50 minutes at a temperature of 65 ° C, after which they are smoked at a temperature of 77 ° C for 50 minutes and cooking at at a temperature of 75 ° C to a temperature in the bulk of carbonade of 70 ° C, followed by exposure of smoked-cooked carbonate at the reached temperature in a sealed heat chamber for 4 minutes).

The closest analogue is a method of producing a delicious meat product, which involves the preparation of raw meat from the dorso-lumbar part of pork carcasses, salting by injection and ripening of raw meat using a bacterial preparation of lactic acid microorganisms with cyclic massaging in a massager, smoking and drying (RF patent No. 2171064 C1 , A23L 1/31, 07/27/2001).

However, the known method is not effective enough, since it does not provide an even distribution of the curing mixture in the meat raw material, which negatively affects the quality of the manufactured product, in addition, the ripening and heat treatment process is long and multi-stage, which also negatively affects the quality of the finished product and increases energy consumption on its production.

The technical result achieved by the implementation of the invention is to create a delicious meat product with improved functional and technological characteristics of raw meat, contributing to the formation of the characteristic structure of the meat product, the accumulation of high-grade protein and essential micronutrients in muscle tissue.

The technical result is achieved by the fact that in the method of producing a meat delicacy product, the ambassador of the meat raw material is injected using the biological product Narine-Forte in an amount of 20-24% of the volume of brine.

According to the invention, carbononade samples are isolated from the lumbar part of the carcass of pork, formed according to the technological instruction. Carbonade samples go through the main stages of the production cycle: cutting raw materials, preparing brine, salting raw materials, ripening, heat treatment (drying, smoking and cooking). The ambassador is injected with brine in an amount of 25% by weight of raw meat using a multi-needle injector. Massaging is carried out in massager drums at 10 rpm for 4 hours. Extract and maturation of meat is carried out at a temperature of 4 ± 2 ° C for 24 hours.

Extrusion brine consists of the calculated amount of a complex phosphate-containing additive Tari Kit P-27, sodium chloride, water. The recommended dose of a complex additive, according to the specification, is 1.0-1.2% by weight of the meat product. In the experimental samples, the corresponding amount of water is replaced with Narine-Forte bio-product (20% of the brine volume for samples No. 2 and 24% for samples No. 3). The brine formulation is shown in table 1.

Narine-Forte is a biological product containing a complex of probiotic microorganisms - acidophilic lactobacilli of the strain “Narine TNSi” and bifidobacteria of the strain B.bifidum 791 / BAG. The microorganisms that make up Narine-Forte have high salt tolerance, are able to grow and develop at low temperatures, have acid and aromatizing ability, expressed proteolytic activity. Due to the high acid resistance of probiotic cultures of the Narine-Forte bioproduct, microorganisms for a long time remain viable in brine during the maturation of meat raw materials, accumulate biomass and compete with pathogenic microflora, increasing sanitary and hygienic production indicators. The metabolic products of probiotic microorganisms are organic acids, bactericidal substances, enzymes, vitamins, amino acids, which contribute to the intensification of the production process and cause the accumulation of essential micronutrients in meat raw materials.

When using the Narine-Forte biological product of less than 20% of the brine volume, a significant increase in the content of protein and B vitamins in smoked-cooked carbonate samples is not achieved, there is no significant difference in organoleptic indicators between the experimental and control samples of meat products.

When using Narine-Forte bioproduct of more than 24% of the brine volume, significant defects in the organoleptic characteristics of the meat product are observed: uncharacteristic creamy-milk flavor, slightly expressed meat taste and aroma, excessively watery consistency, incoherent structure of smoked-cooked carbonate.

The invention is illustrated by the following graphic materials: FIG. 1 is a flow chart of the production of smoked and boiled gourmet meat products; FIG. 2 - dynamics of the moisture-binding ability of raw meat in the process of salting; FIG. 3 - dynamics of the reaction of the environment of raw meat during the technological cycle of production; FIG. 4 - the results of organoleptic evaluation of meat products; FIG. 5 - profile characteristic "consistency" of smoked-cooked carbonate; FIG. 6 - profile characteristic "taste" of smoked-cooked carbonate; FIG. 7 is a profile characteristic “sectional view” of smoked-cooked carbonate.

Below are examples of the production of a delicious meat product.

Example 1 (sample No. 2, table 1). According to the technological instructions, raw meat is cut, releasing pork carbonates from the dorsal-lumbar part of the carcass half-carcass. Carbonade is injected with brine, consisting of a complex phosphate-containing additive Tari Kit P-27, sodium chloride, water and Narine-forte bio-product. The amount of Narine-Forte bioproduct replaced by water in the brine formulation is 20% of the brine volume. Massaging is carried out in massager drums at 10 rpm for 4 hours. Extract and maturation of meat is carried out at a temperature of 4 ± 2 ° C for 24 hours. Next, heat treatment is carried out (drying, smoking and cooking) according to the technological instructions (Fig. 1).

Example 2 (sample No. 3, table 1). According to the technological instructions, raw meat is cut, releasing pork carbonates from the dorsal-lumbar part of the carcass half-carcass. Carbonade is injected with brine, consisting of a complex phosphate-containing additive Tari Kit P-27, sodium chloride, water and Narine-forte bio-product. The amount of Narine-Forte bioproduct replaced by water in the brine formulation is 24% of the brine volume. Massaging is carried out in massager drums at 10 rpm for 4 hours. Extract and maturation of meat is carried out at a temperature of 4 ± 2 ° C for 24 hours. Next, heat treatment (drying, smoking and cooking) is carried out according to the technological instructions.

In the course of research, the influence of probiotic cultures on the functional and technological properties of raw meat was analyzed. The moisture binding capacity (BCC) of the meat shown in FIG. 2, for the entire period of ripening of raw materials increased by 34.5-36.8%. During the stages of the technological process, the hydrophilicity of muscle tissue changed unevenly, so after 8 hours of maturation, the maximum increase in meat BCC was found in samples No. 1 by 20.6% more compared to BCC of unsalted meat raw materials, while in samples No. 2 and No. 3 the value increased by 18.1 and 11.9%, respectively. Phosphate-containing additive Tari Kit P-27 contributed to an active shift in the pH level of control meat samples from the isoelectric point of muscle proteins (5.2-5.4), which improved their hydration properties. Whereas probiotic microorganisms, forming acidic metabolites, contributed to a shift in the reaction of the muscle tissue environment to the acidic side, which reduced the dynamics of the growth of BCC meat proteins.

At the later stages of product maturation (from 8 to 24 hours of maturation), BCC of samples No. 2 and No. 3 increased by 15.4 and 20.2%, and samples No. 1 - by 13.5%, respectively. At the late stages of salting and ripening, as a result of the accumulation of low molecular weight substances in the tissue fluid, the osmotic pressure of the tissue fluid increased, and the hydrophilicity of the muscle tissue of the prototypes increased more intensively.

The presence of probiotic cultures in brine influenced the pH level of raw meat. The pH level of meat before salting characterized it as a benign normally ripening meat raw material (5.98-6.03). The pH level of the finished brine was 7.44 for samples No. 1 made according to the traditional recipe, and for samples No. 2 and No. 3 containing the Narine-Forte biological product — 6.45 and 6.40, respectively. One of the most important properties of the phosphates that make up the Tari Kit P-27 mixture is the ability to directionally change the pH of the medium to the alkaline side and shift it from the isoelectric point of muscle proteins. The reaction of the Narine-Forte bioproduct medium is weakly acidic, which contributed to a shift in the pH of the brine towards an acidic environment.

The study of the dynamics of the reaction of the medium showed that in samples containing a probiotic culture, the pH level after 8 hours of maturation was 6.18 and 6.12, respectively, in the control samples, the pH level was 6.28. As biomass of pro-biotic microorganisms accumulated, the difference in the isoelectric potential of the meat of the experimental and control samples increased. So, after 24 hours of ripening at a temperature of 4 ± 2 ° C, the pH level of test samples No. 2 and No. 3 was 6.02 and 5.90, respectively, the pH level of the control sample for this period reached 6.16 (Fig. 3). A decrease in the pH value of raw meat during ripening contributes to the suppression of the vital activity of pathogenic microflora and brings the reaction of the medium closer to optimal for the development of nitrite color.

An increase in the content of protein and B vitamins in experimental samples No. 2 and No. 3 was established compared with the control sample (table 2).

The organoleptic characteristics of the experimental samples were evaluated by the tasting commission on a 9-point scale according to GOST 9959-91.

The tasting committee noted that the samples of delicious meat products No. 2 and No. 3, ripening in the presence of probiotic microorganisms, were characterized by attractive appearance (8.2 and 7.8 points), pronounced color in the section (8.0 and 7.5 points ), delicate texture (7.8 and 7.2 points), a characteristic specific taste and aroma (8.5 and 7.8 points). The tasters rated samples No. 2 most highly, in the brine formulation of which 20% of Narine-Forte biological product was included. These smoked-cooked carbonate samples differed in a harmonious meat taste with a light creamy flavor, a pronounced aroma of spices and smoked, and a delicate texture (Fig. 4).

The results of the profile assessment of delicacies allowed us to conclude that the prototypes ripening in the presence of probiotic microorganisms had high scores for most indicators characterizing the consistency of the product compared to the control sample (Fig. 5).

The process of fermentation of muscle tissue using probiotic cultures was more intense. Organic acids accumulated as a result of biosynthesis cause loosening, swelling, and the formation of a juicy structure of gourmet foods. Proteolytic enzymes of probiotic cultures effectively affect muscle fibers and connective tissue components, tenderness of products increases, while maintaining the fibrous structure of meat products familiar to consumers. So, samples No. 2 of smoked-cooked carbonate were highly evaluated in terms of "tenderness", "juiciness", "fiber" - by 4.3 points, respectively.

In samples of meat products No. 3, a deviation of the consistency profile to the side of dryness (3.3 points) was established. However, control samples No. 1, despite the high indices of tenderness and juiciness, were also characterized by an increase in the water content index, which is associated with less stable mechanical characteristics of meat raw materials, which lead to insufficient compaction of the microstructure of muscle fibers at the stage of cooling of meat products.

The formation of flavor characteristics of gourmet foods during cooking is associated with the intensity of accumulation of potential precursors of taste and aroma during the maturation of meat raw materials, with the rate of degradation of high molecular weight substances of muscle tissue - proteins, lipids, polysaccharides. The main characteristics of the “taste” indicator of the samples of smoked-cooked products were evaluated (Fig. 6).

As a result of the tasting analysis, it was found that the prototypes of meat products were characterized by the most pronounced meat taste (4.7 points) with notes of creamy (3.7 and 3.3 points) and smoked (3.1 and 3.9 points) flavor . Moreover, in sample No. 3, a more pronounced smoked flavor is established. In the control sample, the lowest value of the meat, creamy and smoked taste index was observed.

Upon receipt of injected meat products, defects such as heterogeneity of muscle tissue in the section, the presence of gel formations in local breaks in the structure of muscle fibers often arise. Therefore, the assessment of individual characteristics of the profile "sectional view" is of value in the study of consumer properties of delicatessen products (Fig. 7).

In the profile analysis of the “sectional view” indicator, it was found that the individual characteristics of the structure — “homogeneity” (4.7 points), “fibrousity” (4.1 and 3.9 points) were most pronounced in the experimental samples of meat products No. 2 and No. 3, containing in the recipe the biological product Narine-Forte. Whereas samples of gourmet products No. 1 differed in a wetter (4.7 points) and brilliant (4.3 points) surface in the section. Moreover, the muscle tissue of the control samples was not homogeneous (3.9 points) and more porous (4.7 points). Thus, with high damage to the extrusion of raw meat, an important role is played by the component composition of the brine, the presence in it of a sufficient number of structure-forming and water-retaining components that form the traditional structure of muscle tissue.

Thus, changing the conditions of the process of ripening meat raw materials, it is possible to purposefully create high-quality meat products with the necessary consumer properties. The experimentally substantiated concentrations of probiotic culture strains used in the technological cycle of production allow us to provide the necessary functional and technological characteristics of meat raw materials, contribute to the formation of the characteristic structure of meat products, the accumulation of high-grade protein and essential micronutrients in muscle tissue.

The differentiated analysis showed that the introduction of the Narine Forte biological product in the formulation of smoked-boiled meat products makes it possible to form a pronounced structure of muscle tissue, higher levels of juiciness, tenderness, a more pronounced meat and smoked taste of the finished products.

Claims (1)

A method of manufacturing a delicious meat product with improved consumer characteristics and increased nutritional value, comprising preparing and cutting meat raw material from the dorso-lumbar part of the pork carcass, injecting brine into it, ripening, drying and smoking, characterized in that it is additionally introduced into the composition of the brine for injection complex phosphate-containing additive Tari Kit P-27 in an amount of 3.5% and the biological product Narine-forte in an amount of 20-24% of the volume of brine, and to intensify the process ol is massaged in massager drums at revolutions of 10 rpm for 4 hours, the meat is exposed and matured at a temperature of 4 ± 2 ° C for 24 hours and heat treated.

Images