RU2732447C1 - Production method of pickled semi-products from reindeer tongues - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of pickled semi-products from tongues of domesticated reindeers. Marinated semi-product contains tongue of northern domesticated reindeer and marinade in ratio 1:1. Marinade completely covers tongue of deer and includes extract of fresh ginger root, boiled water and black pepper peas. Marinating is carried out for 6 hours at temperature 2–6 °C. Components of the semi-product and marinade are selected in an optimum certain ratio.

EFFECT: invention allows to produce a new pickled semi-product of tongue of domesticated reindeer with high nutritive and biological value, with juicy, moderately soft consistence and game animal odorless.

1 cl, 6 dwg, 4 ex

Description

The invention relates to the food industry and can be used for the production of pickled semi-finished products from the tongues of domesticated reindeer.

A known method of preparing meat portioned semi-finished products (AS USSR No. 906498, publ. 02/23/1982), including cutting raw meat, loosening, after loosening, semi-finished products weighing 70-80 g are immersed for 10-15 seconds in a solution containing table salt and food acid or natural phytoncide-containing juice, while the semi-finished products are covered with a solution from above by 2-3 cm. The invention allows to increase the shelf life of semi-finished products up to 72 hours and reduce the rigidity of finished products.

There is a known method for the production of semi-finished meat (RF Application No. 2001 135501, publ. 08/20/2003), providing for the preparation of meat raw materials, preparation of brine, salting, mixing, cooling or freezing, for the brine they take table salt, granulated sugar, soy or animal protein , food phosphates, pickling is carried out with a mixture of kefir or mayonnaise, or food vinegar, fresh garlic, ground black or white pepper, ground red pepper at a certain ratio of components. Unfortunately, there is no data on the issued patent, therefore there is no information about the purpose of the invention.

A known method for the production of semi-finished meat products (Pat. RF No. 2348182, publ. 20.05.2007), including deboning carcasses, trimming, sorting, grinding, cutting into pieces weighing 30-40 g, pickling at a temperature of + 2 ° C to + 4 ° From within 12-14 hours. The marinade is chosen depending on the type of semi-finished product based on vinegar or tomato paste, or a commercially available marinade. The invention is aimed at simplifying and reducing the duration of the technological cycle, improving the quality and nutritional properties of the semi-finished product.

A known method for the production of marinated small-sized meat semi-finished products from meat of domesticated reindeer (Pat. RF No. 2649641, publ. 04.04.2018), including grinding the meat of domesticated reindeer, which is cut into pieces, mixed with the addition of marinade components, pickling for 12 hours at temperature + 4 ° С. The components of the marinade are apple cider vinegar, onions and dried juniper berries. Ingredients are taken in a given relationship. The invention makes it possible to obtain a new semi-finished meat product with a high biological and nutritional value due to the use of domesticated reindeer meat.

A known method of marinating large pieces of meat and poultry for cooking kebabs and grilling (US Pat. RF No. 2630505, publ. 09/11/2017), including two stages of preparation. Marinade is prepared from three components - dry mixture, water and deodorized vegetable oil, while the dry mixture includes edible salt and complex food additives. The invention improves the quality of a large volume of marinated meat, accelerates the marinating process.

A known method for the production of meat small-sized semi-finished products (Pat. RF No. 2461249, publ. 20.09.2012), mainly barbecue. To obtain a semi-finished product, raw meat is subjected to deboning, trimming, sorting, injection with prepared brine. After injection, the raw material is subjected to massaging and subsequent ripening, then crushed, cut into pieces weighing 40-90 g. The pieces of meat are mixed with flavoring additives and kept for 4-8 hours at a temperature of 0 + 4 ° C. The brine contains a commercially available mixture for the injection of semi-finished meat products, table salt, cucumaria extract "Thingol-2" and water in certain proportions. The method provides an increase in the shelf life of produced meat small-sized semi-finished products with a simultaneous increase in their biological value and improvement of organoleptic characteristics.

The objective of the invention is the involvement in the production and expansion of the range of semi-finished meat products with high nutritional and biological value due to the use of underutilized raw materials of the Far North, namely the language of the domesticated reindeer, as well as the development of an optimal technological mode for pickling this type of raw material.

The technical result to which the invention is directed consists in obtaining a new pickled semi-finished product with a high nutritional and biological value by using the tongue of a domesticated reindeer, reducing the intensity of taste and smell characteristic of wild animals and obtaining a softer consistency.

The technical result is achieved due to the fact that in the proposed method for the production of a pickled semi-finished product of their reindeer tongues, including the primary processing of raw materials, preparation of the marinade, pickling, the tongue of a domesticated reindeer is used, which is completely immersed in the marinade in a ratio of 1: 1, for the preparation of the marinade, first extract of fresh ginger root, for this, the ginger root is cleaned, crushed and cold boiled water is added to the cleaned root in a 1: 1 ratio until a mushy consistency is obtained, then filtered, the resulting ginger root extract is diluted with cold boiled water and black pepper is added, pickling is carried out in within 6 hours at a temperature of + 2 + 6 ° C, while the ratio of the components of the semi-finished product and the marinade is as follows, wt. %:

Domesticated Reindeer Tongue 50.0 Marinade with Ginger Root Extract: 50.0 Boiled water 74.2-84.1 Fresh ginger root extract 24.8-14.9 Black peppercorns 1.0

The invention is illustrated by the tables shown in FIG. 1-6.

FIG. 1 shows the nutritional value (in g per 100 g of product) of the tongue of a domesticated reindeer in comparison with beef and pork tongue, FIG. 2 - amino acid composition of the tongue of a domesticated reindeer, beef tongue and pork tongue (mg per 100 g of product), Fig. 3 shows the weight loss of the tongues of various animal species (deer, lamb, pork, beef, veal) during heat treatment-cooking, in Fig. 4 - weight loss of tongues during stripping (when removing the skin), Fig. 5 shows the absolute content of vitamins in the tongue of domesticated reindeer, beef and pork tongue (mg per 100 g of product), FIG. 6 - the mineral composition of the tongue of the domesticated reindeer, beef and pork tongue (mg per 100 g of product).

The development of agriculture in the Far North is closely associated with the need for the rational use of all produced resources. One of these resources is the products of reindeer husbandry.

The use of unconventional little-used raw materials of the Kola Peninsula, the language of the domesticated reindeer, is one of the distinctive features of the claimed production method.

Due to the species diversity, differences in climatic conditions, the composition and nature of the soil, the vegetation cover, the by-products of the domesticated reindeer have a chemical composition and organoleptic properties that are different from other types of traditional animals (beef and pork by-products).

The following data on the chemical composition of the tongue of a domesticated reindeer were obtained in the course of laboratory studies, data on the chemical composition of beef and pork tongues are given from the source: Chemical composition of food products / Otv. ed. THEM. Skurikhin, book. 1.M .: Agropromizdat, 1987.

The tongue of a domesticated reindeer has a higher energy value (Fig. 1) than similar beef and pork tongues. First of all, this is due to the higher fat content, which exceeds these indicators in beef and pork tongues by 9.04 and 5.14 g / 100 g of raw materials, respectively. Reindeer tongue contains less protein and moisture. The proteins of the tongue of the domesticated reindeer have a balanced amino acid composition (Fig. 2).

In the course of laboratory studies, data were obtained on the weight loss of the tongue of a domesticated reindeer during heat treatment, namely cooking (Fig. 3). The losses are intermediate between the corresponding beef and lamb tongues. Weight loss as a result of cleansing the tongue from the skin is presented in the table (Fig. 4).

Domesticated reindeer by-products, including the tongue, are high in vitamins. The vitamin composition of the deer tongue, which was obtained in the course of laboratory studies, is presented in the table (Fig. 5). The tongue contains a greater amount of vitamins A and B ₁ , which are involved and necessary in the processes of the nervous, digestive and cardiovascular systems, the regulation of protein synthesis, and the formation of bone tissue. In addition, vitamins E and C were found in the tongue, which have high antioxidant activity.

The high biological value of the reindeer tongue is also evidenced by the results of the study of the content of mineral substances (Fig. 6). The tongue of the domesticated reindeer contains more sodium and iron than beef and pork tongues. In terms of calcium content, the tongue of the domesticated reindeer is superior to that of the beef tongue.

The obtained laboratory data confirm that the tongue of the domesticated reindeer is a valuable protein raw material and can be recommended for the production of culinary meat products, but requires special processing modes due to significant differences in chemical composition from similar by-products of traditional animals.

Marinating in the food industry is used as a means to improve the organoleptic properties of meat products (increasing juiciness, softness, improving flavor), in addition, it allows to achieve a reduction in the duration of heat treatment.

The tongue of the domesticated reindeer has a pronounced specific taste and smell characteristic of wild animals. Reducing the intensity of this odor and taste has a beneficial effect on the overall acceptability of the finished product. But traditional pickling methods using white or apple cider vinegar require a significant decrease in the pH level of the product to achieve the desired effect, which in some cases negatively affects the taste and aroma of the product.

The rhizomes of ginger contain essential oils, tannins, phenolic compounds (gingerol, paradols, shogaol), which give it a specific taste and aroma. Due to their antioxidant properties, the compounds that make up the rhizomes inhibit oxidation processes. It is known that the use of spices, which contain ginger, reduces the total cholesterol in the blood. The phenolic compounds in the root have a proven anti-inflammatory effect. In addition, the ginger root contains proteolytic enzymes with high activity, which can be used in the production of semi-finished products to reduce their hardness.

The introduction of the extract of fresh ginger root and black peppercorns into the composition of the marinade allows you to achieve a delicate consistency and significantly reduce the severity of the specific taste and smell of game. The product acquires a pleasant taste and aroma, which increases the level of product quality.

The marinated semi-finished product obtained by the proposed method has a pleasant smell characteristic of the components, with a specific tart and spicy aroma of ginger and black pepper. The consistency is juicy, moderately soft, elastic. The language retains its shape. On the cut, the color of the tongue is light gray, the marinade is pale yellow.

The optimal recipe and mode of technological processing (pickling) of the tongue of a domesticated reindeer were obtained in the course of the research carried out by the authors. The duration of marinating is 6 hours at a temperature of + 2 ° C + 6 ° C. The recommended amount of ginger root extract in the marinade is 14.9-24.8%, wt. With an increase in the mass fraction of the extract of more than 24.8%, the product develops a pronounced tart aftertaste; with a decrease of less than 14.9%, the products developed a perceptible unpleasant odor and taste characteristic of wild animals. In addition, at a low concentration of ginger extract and the same duration of heat treatment, the product remained significantly more rigid and difficult to clean from the skin, which is undesirable for the consumer, including in connection with a decrease in the nutritional value of the product due to the need for a longer heat treatment.

The marinated semi-finished product is prepared as follows.

Chilled or frozen tongue of domesticated reindeer can be used for cooking. When using frozen tongues, they are thawed at a temperature from + 15 ° C to + 18 ° C until the temperature in the thickness reaches plus 1 ° C. The tongue is washed, cleaned and completely immersed in the marinade in a 1: 1 ratio, which is necessary to completely cover the tongue with the marinade in order to prevent the tongue from chapping and to achieve uniform marinating of the product. To prepare the marinade, first prepare the ginger root extract. To do this, use fresh ginger root, which is washed, peeled, ground in a blender with the addition of cold boiled water in a ratio of 1: 1 to the mass of the purified ginger root until a homogeneous pasty consistency is obtained and filtered (squeezed) through two layers of gauze. The addition of water is necessary for a more thorough chopping of the ginger root when using a blender, a more liquid mass flows down the walls of the container to the cutting body - a knife, and does not stick to the walls. Next, a marinade is prepared, for this, the extract of fresh ginger root is diluted with cold boiled water, black peppercorns are added and mixed in the following ratio, wt. %:

Boiled water 74.2-84.1 Fresh ginger root extract 24.8-14.9 Black peppercorns 1.0

Marinating is carried out within 6 hours at a temperature of + 2 ° C + 6 ° C. After marinating, the semi-finished product is ready for heat treatment.

A ready-made pickled semi-finished product of the tongue of a domesticated reindeer is illustrated by the examples below.

In the examples given, 250 g of the tongue, as a rule, includes 2 pieces.

Example 1. Pickled tongue for 500 g of ingredients, composition, mass. %:

Domesticated Reindeer Tongue 250 g (50.0%) Marinade with Ginger Root Extract: 250 g (50.0%) Water 173.2 g (69.3%) Fresh ginger root extract 74.3 g (29.7%) Black peppercorns 2.5 g (1.0%)

The resulting pickled semi-finished product is dominated by a pronounced aroma of ginger, the aroma of black pepper is weak. After heat treatment, the consistency is juicy, overly soft. There is a tart ginger flavor. The language retains its shape. On the cut, the color of the tongue is light gray, the marinade is pale yellow.

Example 2. Pickled tongue for 500 g of ingredients, composition, mass. %:

Domesticated Reindeer Tongue 250 g (50.0%) Marinade with Ginger Root Extract: 250 g (50.0%) Water 185.5 g (74.2%) Fresh ginger root extract 62 g (24.8%) Black peppercorns 2.5 g (1.0%)

The resulting marinated semi-finished product has a flavor characteristic of the ingredients with a balanced aroma of ginger and black pepper. After heat treatment, the consistency is juicy, moderately soft, firm. A subtle tart taste of ginger. The language retains its shape. On the cut, the color of the tongue is light gray, the marinade is pale yellow.

Example 3. Pickled tongue for 500 g of ingredients, composition, mass. %:

Domesticated Reindeer Tongue 250 g (50.0%) Marinade with Ginger Root Extract: 250 g (50.0%) Water 210.2 g (84.1%) Fresh ginger root extract 37.3 (14.9%) Black peppercorns 2.5 (1.0%)

The resulting marinated semi-finished product has a flavor characteristic of the ingredients with a balanced aroma of ginger and black pepper. After heat treatment, the consistency is juicy, moderately soft, firm. The tart taste of ginger is not felt. The language retains its shape. On the cut, the color of the tongue is light gray, the marinade is pale yellow.

Example 4. Pickled tongue for 500 g of ingredients, composition, mass. %:

Domesticated Reindeer Tongue 250 g (50.0%) Marinade with Ginger Root Extract: 250 g (50.0%) Water 222.7 g (89.1%) Fresh ginger root extract 24.8 g (9.9%) Black peppercorns 2.5 g (1.0%)

The resulting pickled semi-finished product has a mild black pepper aroma and a very faint ginger aroma. The product has a perceptible smell of game. After heat treatment, the consistency is juicy, of moderate hardness, elastic. The taste of ginger is not felt, but the unpleasant aftertaste characteristic of wild animals is expressed. The language retains its shape. On the cut, the color of the tongue is light gray, the marinade is pale yellow.

Claims (2)

A method for the production of a marinated semi-finished product from deer tongues, including the primary processing of raw materials, preparation of the marinade, pickling, characterized in that the tongue of a domesticated reindeer is used, which, after preparation, is completely immersed in the marinade in a ratio of 1: 1, to prepare the marinade, an extract of fresh ginger root , for this, the ginger root is cleaned, crushed and cold boiled water is added to the cleaned root in a ratio of 1: 1 until a mushy consistency is obtained, then filtered, the resulting extract of fresh ginger root is diluted with cold boiled water and black pepper is added, pickling is carried out for 6 hours at a temperature of 2-6 ° C, while the ratio of the initial components of the semi-finished product and the marinade is as follows, wt%: Domesticated Reindeer Tongue 50.0 Marinade with Ginger Root Extract: 50.0 Water 74.2-84.1 Fresh Ginger Root Extract 24.8-14.9 Black peppercorns 1.0

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