RU2622666C1 - Method of manufacturing cold baked pork - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes allocating meat raw material with a layer of fat not thicker than 2.0 cm from the hip part of chilled or frozen half-carcasses, salting the meat raw material by means of syringing with salting brine consisting of a mixture of table food salt, dried garlic and red pepper, massaging and baking. The meat raw material after massaging is syringed with a synbiotic by means of a multi-needle syringe in an amount of 4.5% of the raw material weight, with the subsequent holding for 1.5 hours. The synbiotic is represented by a combination of the prebiotic inulin and the probiotic Bifidobacterium at the ratio of 1:2, with the addition of milk at the ratio of synbiotic: milk 2:3.

EFFECT: obtaining cold baked pork with improved structural-mechanical and functional-technological properties.

2 cl, 4 tbl, 2 ex

Description

The invention relates to the meat processing industry.

Known smoked sausage and the method of its production (patent RU No. 2512345, 2014). As raw meat for smoked sausage, chicken breast, thigh without bone and skin, spinal fat are used. Stuffing is prepared with spices, a solution of sodium nitrite and a bacterial mixture consisting of lactic acid bacteria strain Lactobacillus curvatus, strain Staphylococcus carnosus, strain Pediococcus pentosaceus in a ratio of 1: 1: 1. Then carry out smoking and drying. The invention reduces the ripening process to 16 days.

The disadvantages of this method include the use of sodium nitrite, which is detrimental to the human digestive tract, as well as heredity.

A known method of producing boiled pork. (Timoshenko N.V., Kocherga A.V., Kasyanov G.I. Design, construction and engineering equipment of the meat industry. St. Petersburg: GIO RD. - 2011 - p. 490). For the production of boiled pork, the hip part from pork half-carcasses without bones, cartilage and skin with a bacon thickness of not more than 2 cm is used. The raw materials are rubbed with a mixture of table salt, garlic, ground red pepper, or massaged in massagers with the addition of a mixture. After aging, the salted meat is baked.

The disadvantage of this method of producing boiled pork is a long technological process, as well as obtaining the finished product of elastic consistency.

The technical result consists in obtaining boiled pork with improved structural-mechanical and functional-technological properties, increasing the efficiency and manufacturability of the production process.

The technical result is achieved by extrusion of salted meat raw materials with a synbiotic, followed by exposure for 1.5 hours and baking.

Synbiotics are physiologically functional food ingredients that consist of a combination of prebiotics and probiotics. They have the property of mutual enhancing (positive) effects on the physiological functions and metabolic processes in the human body. Inulin is used as a prebiotic, and Bifidobacterium as a probiotic.

Inulin is a polysaccharide, leading to a significant increase in the number of bifidobacteria. It is also an anticoagulant, preventing the formation of blood clots, and reduces the level of “bad” cholesterol, triglycerides and phospholipids, which are involved in the formation of atherosclerotic plaques.

Bifidobacterium have a high antagonistic activity, the ability to destroy toxic metabolites, and also grow under anaerobic conditions, accumulating aromatic compounds and reducing substances.

The use of synbiotics gives positive results:

- accelerates the course of biochemical processes, increases the content of lactic and volatile fatty acids, free amino acids and thereby improves the taste and aroma of the product;

- the growth of microflora of starter culture in meat prevents the development of bacteria of the Escherichia coli group at the earliest stages of meat production and increases the sanitary and hygienic indicators of the finished product;

- provides better solubility of the proteins of the actinomyosin fraction and an increase in the degree of hydration of myofibrillar proteins, and also increases the amount of adsorption-bound moisture, which leads to an increase in water-binding ability, which leads to improved quality and organoleptic characteristics in the finished product.

The resulting product can be recommended for use by people with diseases of the gastrointestinal tract.

The proposed method for preparing boiled pork involves the separation of raw meat with a layer of bacon with a thickness of not more than 2.0 cm from the hip of chilled or frozen pork half carcasses, the preparation of curing brine, consisting of salt, dried garlic and red pepper. The meat raw material ambassador is carried out by extrusion with a multi-needle syringe with curing brine at a temperature in the thickness of the meat raw material and curing brine of not more than 4 ° C. For the preparation of curing brine, it is necessary to dissolve 2500 g of edible salt, 98 g of ground red pepper and 153 g of dried garlic in 100 l of drinking water. When extruding meat raw materials, curing brine is introduced in an amount of 10% by weight of raw meat. After extrusion, the raw meat is massaged for 2 hours in the mode: 20 min - work, 40 min - rest, drum rotation speed 12 rpm. After that, a synbiotic is introduced, obtained by mixing the inulin prebiotic and the probiotic Bifidobacterium in a ratio of 1: 2, followed by the addition of milk in a synbiotic: milk ratio of 2: 3. The synbiotic is injected by syringing with a multi-needle syringe in an amount of 4.5% by weight of the raw material and incubated for 1.5 hours at a temperature of 12 ° C. Raw meat is placed on baking sheets and baked in rotary ovens with a speed of movement of hot air of 1-2 m / s at a temperature of 170 ° C for 1.5 hours until a temperature in the thickness of the product reaches 71 ° C. Baked boiled pork is cooled in chambers at a temperature of 4 ° C until a temperature in the thickness of the product reaches 8 ° C and is packed.

The proposed method of cooking boiled pork improves the structural-mechanical and functional-technological properties of meat, and also increases the efficiency and adaptability of the production process.

The invention is characterized by the following examples.

Example 1

To determine the optimal dose of synbiotic application, 5 samples of raw meat with a layer of bacon 1.0 cm thick from the hip part of chilled pork half carcasses were used. Extraction of all samples was carried out with curing brine (100 g of water, table salt - 2500 g, ground red pepper - 98 g, dried garlic - 153 g) with a multi-needle syringe in the amount of 10% by weight of raw meat. Then the samples were massaged for 2 hours in the mode of 20 min - work, 40 min - rest, drum rotation speed of 12 rpm. The raw meat of all samples was baked in rotary ovens for 1.5 hours at a temperature of 170 ° C with a speed of movement of hot air of 1-2 m / s, after which they were cooled in chambers at a temperature of 4 ° C until the product reached a thickness of no higher than 8 ° C .

The meat raw material of the 1st sample (control) after massaging was kept for 1.5 hours at a temperature of 12 ° C and then baked.

Meat raw material of the 2nd sample (1st experimental) - after massaging, they were syringed with a multi-needle syringe with a synbiotic in the amount of 1.5% by weight of the raw material, kept for 1.5 hours at a temperature of 12 ° C and then baked.

Meat raw material of the 3rd sample (2nd experimental) - after massaging, they were syringed with a multi-needle syringe with a synbiotic in the amount of 3% by weight of the raw material, kept for 1.5 hours and then baked.

Meat raw material of the 4th sample (3rd experimental) - after massaging, they were syringed with a multi-needle syringe with a synbiotic in the amount of 4.5% by weight of the raw material, kept for 1.5 hours and then baked.

Meat raw material of the 5th sample (4th experimental) - after massaging, they were syringed with a multi-needle syringe with a synbiotic in the amount of 6% by weight of the raw material, kept for 1.5 hours and then baked.

The synbiotic was obtained by mixing the inulin prebiotic and the probiotic Bifidobacterium in a ratio of 1: 2, followed by the addition of milk in a synbiotic: milk ratio of 2: 3.

After cooling the samples, their physicochemical and organoleptic characteristics were determined (Tables 1, 2).

The analysis of the obtained data shows that the physicochemical parameters of the manufactured products are within normal limits, but sample 4 has the best organoleptic qualities.

Example 2

We determined the compliance of the proposed boiled pork with GOST. Comparative characteristics of boiled pork GOST R 55795-2013 and the proposed boiled pork.

Claims (2)

1. Method for the production of boiled pork, including the selection of raw meat with a layer of bacon with a thickness of not more than 2.0 cm from the hip part of chilled or frozen half carcasses, ambassador of raw meat by extrusion with a curing brine, consisting of a mixture of salt, dried garlic and red pepper, massaging and baking, characterized in that the meat raw material after massaging is syringed with a synbiotic using a multi-needle syringe in an amount of 4.5% by weight of the raw material, followed by exposure for 1.5 hours. 2. The method according to p. 1, characterized in that the synbiotic is a combination of the inulin prebiotic and the probiotic Bifidobacterium in a ratio of 1: 2 with the addition of milk in the ratio of synbiotic: milk 2: 3.