RU2632487C1 - Method for preparing mince for sausage products and semi-finished products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for preparing mince for sausage products comprises preparing meat raw materials, salting, preparing mince in a cutter, with introducing at the first stage of the mince preparation a protein component hydrated in cold water with simultaneously crushing, a colouring and flavour additives, stuffing a shell with the mince, and heat treatment. As the protein component, hydrated gluten from cereal grains is used, which is cooled at a depth of not more than 3 cm to a temperature of 0-8°C, or frosted or frozen at a depth of not more than 3 cm to a temperature of 0-(-18)°C, loaded into a cutter and ground to the particle size no more than 1 mm, a colouring is added in an amount of 5-70% of the manufacturer's recommended rate of the colouring application per 100 kg of raw materials and in the same amount of cold-ice water, mixed until the gluten temperature reaches 30±5°C, and cooled at a depth of not more than 3 cm to a temperature of 0-8°C. For the production of cooked sausages, chilled gluten in an amount of 10-60% of the total amount of meat raw material is added to the cutter with the meat raw material and mixed to the homogeneous condition, followed by adding cold-ice water, flavour additives and grinding the mince to the temperature of 12-16°C; if necessary, the mince is directed to fine grinding machines. For the production of cooked smoked, semi-smoked sausages and chopped semi-finished products, a meat raw material in an amount of not more than 40% of the total amount of gluten is added to the cutter with frosted or frozen gluten, mixed to the homogeneous condition, followed by adding flavour additives and grinding the mince to a temperature of no higher than 5°C.

EFFECT: improving the organoleptic parameters of finished products and functional and technological properties of mince, expanding the range of sausage products and more rational use of raw materials while reducing production costs.

2 ex, 1 tbl, 2 dwg

Description

The invention relates to the meat industry, namely the production of sausages.

It is known to obtain simulated or artificial meat using wheat gluten (application GB 19700011243 19700309, US 19620205634 1962062, 1970).

A known method for the production of minced meat for cooked sausages (RF patent No. 2564878, class A23L 1/317, 2015), including cutting, deboning, veining, grinding and chopping meat raw materials, adding salted ingredients, spices, flavor and aroma to it additives, potato starch, whole milk powder, protein-containing additives of soy protein, homogenization, introduction of vegetable filler from cereals.

Also known is a method involving the preparation of minced beef, introducing into it a proteinaceous vegetable component in the form of germinated at a temperature of 14 ° C for 48 hours and then crushed by chopping wheat in the amount of 25% by weight of minced meat (see RF patent No. 2406413, C. A23L 1/317, 2010).

The closest in technical essence is the method of preparation of minced meat for sausages (see RF patent No. 2208347, A23L 1/317, 2003), including the preparation of raw meat, its ambassador, the preparation of minced meat in a cutter with the introduction of protein meat in the first stage component hydrated in cold water, with simultaneous grinding, dye in an amount depending on the feedstock and flavor additives, stuffing stuffing into the shell and heat treatment.

A common drawback for all known technologies is the insufficient quality of the organoleptic characteristics of finished products and the functional and technological properties of minced meat. In addition, in known technologies, a proteinaceous plant component is used for cooked sausages.

The technical result is to improve the organoleptic characteristics of finished products and the functional and technological properties of minced meat, expanding the range of sausages and a more rational use of raw materials while reducing production costs.

The technical result is achieved by the fact that in the method for the production of minced meat products, comprising preparing a protein component according to the invention, hydrated cereal grain gluten is used as a protein component, the mass of which is cooled to a temperature of not more than 3 cm from 0 to 8 ° C or frozen or they are frozen to a temperature of not more than 3 cm from 0 to -18 °, loaded into a cutter and crushed to a particle size of not more than 1 mm, dye is added in an amount of 5-70% of the standards recommended by the manufacturer introducing dye per 100 kg of raw material and in the same amount of cold-ice water, mix for a time sufficient to achieve a gluten temperature of 30 ± 5 ° C, and cool to a temperature of no more than 3 cm from 0 to 8 ° C, then for the preparation of minced meat for a cooked group of sausages, gluten is added to the cutter with meat raw materials in an amount of 10 to 60% of the total amount of raw meat and mixed until a uniform distribution of raw meat and gluten with the subsequent addition of water (ice), flavor meat and additionally chop the minced meat to the minced meat temperature of 12-16 ° C, if necessary, direct the minced meat to fine grinding machines, and to prepare the minced meat for cooked-smoked, semi-smoked and chopped semi-finished products, meat raw materials in the amount of not more than 40% are added to the cutter with gluten from the total amount of gluten, mix to a state of uniform distribution of meat raw materials and gluten, followed by the addition of flavoring additives and additionally grind the minced meat to a temperature of minced meat not higher than 5 ° C.

Distinctive features of the proposed method is the preliminary preparation of gluten from cereal grains, such as wheat, and the replacement of raw meat in an amount of 10 to 60% with prepared gluten from cereal grains.

These differences allow us to conclude that the proposed technical solution meets the criterion of "novelty."

The features that distinguish the claimed technical solution from the prototype are aimed at achieving a technical result and have not been identified in the study of patent and scientific and technical literature and, therefore, meet the criterion of "inventive step".

The claimed technical solution meets the criterion of "industrial applicability", as it can be used to obtain minced meat for cooked group sausages, as well as to prepare minced meat for cooked smoked, semi-smoked and chopped semi-finished products at any meat processing enterprise.

The invention is illustrated in the drawing, where in FIG. 1 shows a graph characterizing the functional and technological properties of minced meat; in FIG. 2 shows a graph of organoleptic indicators of finished products.

Method for the production of minced meat products is as follows.

Pre-carry out the preparation of raw meat, its ambassador, the preparation of minced meat in a cutter and separately the preparation of gluten from wheat grain.

At the first stage of preparation of minced meat, the protein component is introduced into the meat raw materials, hydrated in cold water, with simultaneous grinding, the dye in an amount depending on the feedstock and flavoring additives. As the protein component, hydrated gluten from cereal grains, such as wheat, is used. The mass, which is cooled to a temperature at a depth of not more than 3 cm from 0 to 8 ° C or is frozen or frozen to a temperature at a depth of not more than 3 cm from 0 to -18 ° depending on the type of sausage products, is loaded into a cutter and crushed to size particles no more than 1 mm. Then dye is added in an amount of 5-70% of the recommended by the manufacturer norms for making dye per 100 kg of raw material and in the same amount of cold-ice water. The introduction of dye from 5 to 70% allows for better coloring of the gluten of wheat grains. The use of dye in the preparation of wheat gluten with less than 5% of the total amount of the recipe significantly affects the color of the product, with short-term storage in this case, the gluten of wheat grains darkens with the formation of gray spots. The introduction of dye in an amount of more than 70% of the formulation leads to a deterioration in the color of the finished product due to excessive staining of wheat gluten. The introduction of more than 70% of the total moisture in the form of cold-ice water into wheat gluten leads to a strong watering of wheat gluten proteins, which leads to a decrease in the functional and technical properties of wheat gluten proteins. As a result of this, different types of defects in the finished product may occur. Next, the mixture is stirred for a time sufficient to achieve a gluten temperature of 30 ± 5 ° C, and cooled to a temperature at a depth of not more than 3 cm from 0 to 8 ° C. To make a cooked group of sausages, chilled prepared gluten in an amount of 10 to 60% of the total amount of raw meat is added to the cutter with raw meat and mixed until the meat and gluten are evenly distributed, followed by the addition of cold-ice water, flavor and forcemeat is additionally ground to forcemeat temperature of 12-16 ° С, if necessary, the forcemeat is directed to fine grinding machines. The replacement of meat raw materials in an amount of from 10 to 60% with gluten of wheat grain is due to its use as a stabilizer of consistency, independent of the temperature difference and repeated heat treatment. Organoleptic indicators, such as density, consistency, juiciness, and cutability, are improved. These indicators are of the greatest importance when using mechanical boning in the recipe composition of poultry meat and congestion of the recipe with textured proteins.

For the production of minced meat for cooked-smoked, semi-smoked and chopped semi-finished products, meat raw materials in the amount of not more than 40% of the total amount of gluten are added to the cutter with prepared gluten, mixed until a uniform distribution of meat raw materials and gluten is added, followed by the addition of flavoring additives and additionally crushed forcemeat to forcemeat temperature not higher than 5 ° С.

The maximum functional and technological properties of wheat gluten are manifested in the temperature range from 25 to 30 ° C. In this regard, cold-ice water in an amount of from 5 to 70% can increase the yield, juiciness and improve the organoleptic properties of the finished product. At this temperature, the most complete disclosure of wheat gluten proteins occurs, which determines their maximum moisture-binding ability.

After that, grinding the minced meat on fine grinding machines allows to achieve a more uniform distribution of gluten of wheat grains, to obtain the finest grinding of all components of the minced meat, the most efficient mixing of food additives, to obtain the minced meat with the highest quality indicators of the functional and technological properties of the minced meat.

A high yield of the finished product is provided due to the partial replacement of raw meat in an amount of 10 to 60%. Gluten of wheat grains has a good water-retaining and moisture-binding ability compared to meat raw materials. During heat treatment, the gluten of wheat grains firmly binds moisture, preventing its loss, the residual starch contained in gluten passes into a gel-like form and does not lose moisture when the sausages are cooled.

The economic effect is manifested with an increase in the percentage of replacement of gluten from wheat grain with meat raw materials.

An example of a specific implementation of the method of preparation of minced meat for sausages and semi-finished products.

Since the authors do not claim to be minced, in the examples below the number of components is presented in the optimal value per 100 kg of product. The whole process of the preparation of minced meat is divided into 2 stages.

1st stage

1. Preparation of chilled gluten from wheat grains used in minced meat for a group of cooked sausages

Gluten of wheat grain in a cooled state in an optimal amount of 6.3 kg with a temperature at a depth of 3 cm from 0 to 8 ° C is loaded into a cutter and crushed at a knife speed of 1000 to 4000 revolutions per minute for 1 minute or until particle sizes are reached less than 1 mm. After that, in accordance with the recipe used, from 5 to 70% of the total amount of Romator 2 dye with an optimum amount of 23.75 g, from 5 to 70% of cold-ice water of 1.75 L is added and cutted out until wheat gluten is 30 ± 5 ° C. After that, the gluten of wheat is removed from the bowl of the cutter and sent to the production of minced meat for cooked sausages.

2. Preparation of frozen or frozen gluten

When using frozen or frozen gluten of wheat grains in an optimal amount of 18.9 kg with a temperature from 0 to minus 18 ° C at a depth of 3 cm, gluten of wheat grains is crushed into pieces weighing from 500 g to 50 g on a block cutter or in any other available way, after this pre-crushed pieces are loaded into a cutter and crushed at a speed of movement of the knives from 1000 to 4000 revolutions per minute for 1 minute or until the particle size is not more than 1 mm After that, in accordance with the recipe used, from 5 to 70% of the total amount of dye, 52.5 g (optimal amount) of Romator 2, from 5 to 70% of cold-ice water of 24.5 l is added and cutted until the wheat gluten temperature is reached 30 ± 5 ° С so that proteins bind moisture, i.e. swollen. After that, the gluten of wheat is removed from the bowl of the cutter and cooled to a temperature of at least 8 degrees.

The functional and technological properties of prepared gluten from wheat grains are shown in FIG. one.

Sample 1 - as in example 1.

Sample 2 - as in example 2.

As can be seen from the graph in FIG. 1, gluten from wheat grains, prepared in comparison with the control, has the best moisture-binding and water-holding abilities. This is due to the lack of moisture introduced during its preparation. Analyzing the obtained results on the moisture-binding and water-holding ability of wheat gluten gluten prepared according to example one and two, we can conclude that with increasing water input during the preparation of wheat gluten gluten, its water-binding and water-holding abilities decrease.

2nd stage

1. Cooking minced meat for boiled sausages

Gluten is introduced into meat raw materials in an amount of from 10 to 60% of the total amount of raw meat. The preparation of minced meat in the cutter is produced in any known manner. Gluten of wheat grain, prepared according to one of the above methods, is introduced into the cutter at the stage of cutting of beef or pork (depending on the sausage recipes). After loading gluten from wheat grain, the cutter bowl is rotated 3 times with a knife rotation speed of 1500 rpm, after which, according to the applied method of cutting, the rest of the recipe ingredients are introduced and cutted until the forcemeat temperature reaches 12-16 ° С.

2. Preparation of minced meat for cooked-smoked, half-smoked and chopped semi-finished products

In the cutter with prepared chilled gluten, raw meat is added in an amount of not more than 40% of the total amount of gluten.

After that, the bowl of the cutter scrolls 3 times with a speed of rotation of the knives of 1500 rpm, after which the remaining prescription ingredients are introduced and cutted until the temperature of the meat is not higher than 5 ° C.

After that, the minced meat is unloaded and subjected to grinding by fine grinding machines. If necessary, after fine grinding, the minced meat is evacuated in a cutter or molding machine.

Method for specific preparation of minced meat with an optimal value of components per 100 kg of product

First example

At the first stage of cutting, first-grade veined beef in the amount of 41.7 kg is introduced, semi-fat veined pork in the amount of 15 kg, phosphates in the amount of 300 g, two turns of the cutter knives are made at the knife rotation speed of 1000 rpm, then prepared gluten from the grain is introduced wheat in the amount of 6.3 kg (according to the first preparation method, the composition of the prepared wheat gluten gluten: wheat grain gluten 10% of the total amount of meat raw materials, namely 6.3 kg; Romator 2 dye 5% of the total amount according to the recipe, namely 3 75 g; ho ice-cold water in an amount of 5% of the total prescription amount, namely 1.75 l). After that, the cutter bowl is turned 3 times with a knife rotation speed of 1500 rpm, then table salt is added in an amount of 2200 g, sodium nitrite in an amount of 7.5 g and 16.625 l of cold-ice water and cutted at a knife rotation speed of 2000 rpm to a temperature of 0 ± 1 ° C. When this temperature is reached, milk powder is added to the cutter in an amount of 3 kg, egg melange in an amount of 0.5 kg, water in an amount of 1.5 l, hydrated soy protein in an amount of 10 kg, Emul Top Protex in an amount of 500 g and 16.625 l are cold -glacial water and cutter at a speed of rotation of the knives 2000 rpm to a temperature of 4-5 ° C. When this temperature is reached, the Romator 2 dye in the amount of 66.25 g, the Creamy sausages spice complex in the amount of 900 g, and the chicken skin in the amount of 22 kg are introduced into the cutter. After this, the minced meat is cutter until the temperature of the minced meat reaches 12-16 ° C.

Second example

Frosted gluten. At the first stage of cutting, the prepared gluten of wheat grains in the amount of 43.4525 kg is introduced (according to the second preparation example, the composition of the prepared gluten of wheat grains: gluten of wheat grains 30% of the total amount of raw meat, namely 18.9 kg; Romator 2 dye 70 % of the total amount according to the recipe, namely 52.5 g; water in the form of flake ice in the amount of 70% of the total prescription amount, namely 24.5 kg). After that, the cutter bowl is rotated at a knife rotation speed of 1500 rpm, and the first grade veined beef is introduced in the amount of 31.7 kg, semi-fat veined pork in the amount of 12.4 kg, phosphates in the amount of 300 g, then the cutter knives are turned 2 times with the speed of rotation of the knives 1000 rpm Then make table salt in an amount of 2200 g, sodium nitrite in an amount of 7.5 g and 5.25 l of cold-ice water and cutter with a knife rotation speed of 2000 rpm to a temperature of 0 ± 1 ° C. When this temperature is reached, milk powder is added to the cutter in an amount of 3 kg, egg melange in an amount of 0.5 kg, water in an amount of 1.5 l, hydrated soy protein in an amount of 10 kg, Emul Top Protex in an amount of 500 g and 5.25 kg of water in the form of flake ice and cutter at a speed of rotation of the knives 2000 rpm to a temperature of 4-5 ° C. When this temperature is reached, the Romator 2 dye in the amount of 17.5 g, the Creamy sausages spice complex in the amount of 900 g, and the chicken skin in the amount of 22 kg are introduced into the cutter. After this, the minced meat is cutter until the temperature of the minced meat reaches 12-16 ° C.

Organoleptic characteristics and biological value of the finished product are presented in table 1 and figure 2.

Sample 1 - as in example 1.

Sample 2 - as in example 2.

Control - in accordance with TU 9213-015-87170676-09.

By biological value, sample 1 is closest to control. This is due to the smallest substitution of raw meat for gluten of wheat grain. Samples 2 differ from the control in the amount of protein and fat due to the large replacement of meat raw materials with gluten of wheat grains. All samples according to biological value meet the requirements of TU 9213-015-87170676-09. The introduction of wheat gluten into the prescription composition helps to improve the consistency. Good performance of wheat gluten in moisture-binding and water-holding abilities give the product a juiciness compared to control.

It should be noted that the application of the claimed technology allows to obtain a finished product with 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 TU 9213-015-87170676-09.

Claims (1)

A method for the production of minced meat products, including the preparation of a protein component, characterized in that the hydrated gluten from cereal grains, the mass of which is cooled to a temperature of not more than 3 cm from 0 to 8 ° C or is frozen or frozen to a temperature of a depth of not more than 3 cm from 0 to -18 ° C, loaded into a cutter and crushed to a particle size of not more than 1 mm, dye is added in an amount of 5-70% of the recommended dye application rate per 100 kg of raw material and in such the amount of cold-ice water, mix for a time sufficient to achieve a gluten temperature of 30 ± 5 ° C, and cool to a temperature of not more than 3 cm from 0 to 8 ° C, then add gluten to prepare minced meat for a cooked group of sausages in a cutter with meat raw materials in an amount of from 10 to 60% of the total amount of meat raw materials and mixed until a uniform distribution of meat raw materials and gluten, followed by the addition of water (ice), flavoring additives and additionally ground meat minced meat temperature 12-16 ° C, if necessary, direct the minced meat to fine grinding machines, and to prepare the minced meat for cooked-smoked, semi-smoked and chopped semi-finished products, meat raw materials in the amount of not more than 40% of the total amount of gluten are added to the cutter with gluten, mixed to a state of uniform distribution of meat raw materials and gluten, followed by the addition of flavoring additives, and additionally grind the minced meat to a temperature of minced meat not higher than 5 ° C.

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