RU2814551C1 - Method of producing chips from poultry meat - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used for production of meat chips. A method of producing chips from poultry meat is proposed, the said method involves preparing poultry meat, dry salting the sliced meat with a curing mixture and then drying it in two stages, while chicken fillet is used as poultry meat, which is first cut into pieces 5 cm thick, then chopped pieces subjected to dry salting with a salting mixture for 3 days at a temperature of 2–4°C and then dried at 50°C for 4 hours, and for uniform circulation of hot air on all sides of the piece, they are laid out on a baking sheet with a distance between them of at least 1 cm, after which the meat is cut into piece sizes from 30 mm to 70 mm with a thickness of 0.8 mm to 1.5 mm and sent for drying at 50°C for 5 hours until the mass fraction of humidity reaches no more than 18%, then the finished product is sent for packaging under vacuum, while the curing mixture contains table salt, paprika and butcher's salt, containing nitrite salt, sugar, sodium nitrate, antioxidant in equal parts fat and extracts of black pepper, nutmeg, juniper, cubeb pepper, with the following ratio of the initial components of the curing mixture, % per 1 kg of meat: 29.8 of butcher's salt; 29.8 of table salt; 40.4 of paprika.

EFFECT: invention increases the shelf life of poultry chips and improves their organoleptic characteristics.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry and can be used for the production of meat chips.

There is a known method for preparing dry-cured meat products, for example basturma, sudzhuk, stroganina (RU 2166262 C1, A23L 1/31, 05/10/2001). The method involves a salting process using sodium nitrite. The drying process is carried out by feeding smoke into the drying chamber; the use of smoking increases the shelf life of the finished product.

The disadvantage of this method is the long process of ripening and drying the product.

There is also a known method for the production of meat chips, the preparation process of which includes marinating pieces of raw meat with additives, drying with constant air circulation, and cutting. Preliminary preparation of bee bread is carried out, which consists of drying it at a temperature not higher than 45°C for 3-4 hours until the humidity reaches 15%, grinding the bee bread to the consistency of powder or powder in a coffee grinder. Marinating is carried out by pre-cut poultry meat across the grain into pieces in the form of strips from 25 to 75 mm long, 5-7 mm thick, mixed with table salt, ground black pepper, ground red pepper and bee bread powder, at a temperature of 6-8°C within 10-12 hours. Place the pieces of meat on wire racks and dry for 12-15 hours at a temperature of 40-45°C and an air speed of 0.2-0.5 m/s, then pack under vacuum. Beebread is used as a food additive (patent RU 2685942, A23L 13/50, A23L 13/70, A23 B 4/03 published on 04/23/2019).

The closest to the claimed invention are meat snacks; the preparation process includes preparation of raw materials and curing mixture, dry salting, molding and drying. In this case, dry salting is carried out with a salting mixture including an antioxidant, a preservative and a starting lactic acid bacterial culture. Dry salting is carried out by massaging the raw material with the salting mixture for a period of no more than 20 minutes and then holding it for up to 3 days at a temperature of 2-4°C. When forming raw materials, white and/or red meat and bacon are alternated in a ratio of 2:1, respectively. Then the molded product is pressed for up to 2 days at a temperature of 2-4°C, and drying is carried out in two stages, first at an air temperature of 18-22°C and a relative air humidity of 90-98%, then at a temperature of 10-14°C C and relative air humidity of 64-68% until humidity in muscle tissue reaches 48-52% (patent RU 2265378, A23L 1/315, A23L 1/314, A23L 1/31 published 12/10/2005).

However, the known chips have a short shelf life, insufficient organoleptic properties and insufficient enrichment with microelements.

The technical result of the invention is to increase the shelf life of poultry chips, as well as to improve their organoleptic characteristics.

The technical result is achieved by the fact that in the method of producing chips from poultry meat, characterized in that it involves the preparation of poultry meat, dry salting of the chopped meat with a curing mixture and its subsequent drying in 2 stages, while chicken fillet is used as poultry meat, which is first cut into pieces 5 cm thick, then the cut pieces are subjected to dry salting with a curing mixture for 3 days at a temperature of 2-4 ° C and then dried at 50 ° C for 4 hours, and they are laid out on all sides of the piece for uniform circulation of hot air on a baking sheet with a distance between them of at least 1 cm, after which the meat is cut into piece sizes from 30 mm to 70 mm with a thickness of 0.8 mm to 1.5 mm and sent for drying at 50 ° C for 5 hours until mass moisture content is not more than 18%, then the finished product is sent for packaging under vacuum, while the curing mixture contains table salt, paprika and butcher's salt, containing in equal parts nitrite salt, sugar, sodium nitrate, fat antioxidant and extracts of black pepper and nutmeg , juniper, cubeb pepper, with the following ratio of the initial components of the curing mixture, % per 1 kg of meat:

butcher's salt 29.8 salt 29.8 paprika 40.4.

The novelty of the proposed proposal is due to the fact that poultry chips have high organoleptic characteristics with a cheaper production method and have a long shelf life, making meat chips suitable, for example, for the military or long-distance sailors.

The proposed method for producing chips from poultry meat, compared to the prototype, differs in that:

- preliminary drying of raw meat with its further slicing allows you to speed up the process of laying out on baking sheets while maintaining the integrity and shape of the product;

- during the first drying, pieces of meat measuring 5 cm are placed on a baking sheet with a distance between pieces of at least 1 cm, which ensures uniform air circulation on all sides of the piece and effective drying of the product;

- two-stage drying allows moisture to be redistributed throughout the piece and prevents drying out on the surface, which facilitates and speeds up the drying process of the product;

- poultry chips made according to the claimed method have a longer shelf life due to the use of vacuum during packaging;

- the use of butcher's salt, which contains extracts of black pepper, nutmeg, juniper and cubeb pepper, allows you to preserve the aroma of these spices during heat treatment. The use of extracts reduces the likelihood of spices burning at high temperatures. This approach has a positive effect on the organoleptic characteristics of the finished product;

Therefore, we can conclude that the claimed technical solution meets the “inventive step” criterion.

The claimed method for producing chips from poultry meat meets the criterion of “industrial applicability”, since it can be used in any enterprise for the production of meat food products.

Additional spices used are characterized by the following properties.

Myasnitskaya salt - contains the antioxidant ascorbic acid, which prevents fat from oxidizing; it also contains nitrite salt, which is a color fixative, with its help the finished product retains its original color. Nitrite salt is also a strong preservative that prevents the development of the causative agent of botulism. The use of butcher's salt, which contains extracts of black pepper, nutmeg, juniper and cubeb pepper, allows you to preserve the aroma of these spices during heat treatment. The use of extracts reduces the likelihood of spices burning at high temperatures (https://www.emkolbaski.ru/myasnitskaya-sol-dlya-syirovyaleniya-15gr-100gr-500gr/).

Paprika - contains capsaicin, coloring components carotenoids, protein, minerals, essential oils and vitamins A, C, B9, K, E; also, due to the lower content of aromatic substances compared to other types of pepper, it is used as a coloring agent in the production of meat products ( https://ruii.rf/index.php/Paprika_(spice)).

The method for producing chips from poultry meat is carried out as follows: Chicken fillet is cut into pieces 5 cm thick. Then the chopped meat is dry salted with a mixture of spices consisting of butcher's salt (nitrite salt, extracts (black pepper, nutmeg, juniper, cubeb pepper), sugar , sodium nitrate, fat antioxidant), table salt and paprika, for 3 days at a temperature of 2-4°C. Salting chicken fillet pieces at the given time and temperature parameters promotes better penetration of spices into the meat and does not allow harmful microflora to develop. Then the fillet pieces are dried at 50°C for 4 hours and for uniform circulation of hot air on all sides of the piece they are laid out on a baking sheet with a distance between them of at least 1 cm, then the meat is cut into sizes from 30 mm to 70 mm, with a thickness of 0. 8 mm to 1.5 mm and sent for final drying at 50°C for 5 hours until the mass fraction of humidity reaches no more than 18%, then the finished product is packaged in a polymer container under vacuum.

An example of a specific implementation of a method for producing chips from poultry meat

To confirm the effectiveness of the proposed method, production experiments were carried out, which are presented in examples 1 and 2.

Example 1 presents the proposed method, example 2 a prototype.

Example 1. In the method for producing chips from poultry meat, a mixture of spices was used with the following optimal amounts of components per 1 kg of meat: butcher's salt - 29.8%; table salt - 29.8%; paprika - 40.4%. The optimal number of components is determined by the following:

Myasnitskaya salt - if this component is taken in large quantities, then the product will contain an excess of sodium nitrite and fat antioxidant, which have a toxic effect in large volumes, and if less, the product will oxidize fat and harmful microflora will develop.

Paprika - if this component is taken in large quantities, the taste of the finished product will deteriorate, and if it is less, then the taste and color will not be sufficiently saturated.

The chicken fillet is cut into pieces 5 cm thick. Then the chopped meat is dry salted with a mixture of spices consisting of butcher's salt, table salt and paprika in the amount of 29.8%, 29.8% and 40.4% for 3 days at a temperature of 2 -4°C. Then the fillet pieces are dried at 50°C for 4 hours and for uniform circulation of hot air on all sides of the piece they are laid out on a baking sheet with a distance between them of at least 1 cm, then the meat is cut into sizes from 30 mm to 70 mm, with a thickness of 0. 8 mm to 1.5 mm and sent for final drying at 50°C for 5 hours until the mass fraction of humidity reaches no more than 18%, then the finished product is packaged in a polymer container under vacuum.

Example 2 (prototype).

Carcasses of broiler chickens and chickens are deboned, separating white meat from the breast and red meat from the skinless thigh. The prepared raw materials are subjected to dry salting in a massager with a curing mixture consisting of table salt in an amount of 3 kg per 100 kg, sodium nitrite in an amount of 10 g per 100 kg of raw materials, spices with the simultaneous introduction of an antioxidant-ionol in an amount of 0.01% of the lipid content, preservative - Haro-Frisch (manufacturer "ALLTEX" company) in the amount of 400 g per 100 kg of raw materials, rehydrated (watered) PB-MP tank preparation, previously reconstituted in boiled water at a temperature of 37 ° C for 2 hours, is administered in an amount of 0.035% to mass of raw materials and massaged for 20 minutes, then kept at a temperature of 2-4°C for 3 days. Salting is carried out until stickiness appears on the surface of the meat and, based on this condition, the mode is selected. Salted poultry meat is shaped, alternating white and/or red meat or with lard, identical in length and thickness, reaching different colors when cut: white, light pink and dark red, with a meat: lard ratio of 2: 1. The formed raw material is thus subjected to ritual (trimming) and placed in a mesh sleeve .

To compact and create a monolithic structure of the product, the raw materials laid in the mesh are sent for pre-pressing and are pressed for 2 days at a temperature of 2-4°C. Next, the raw materials are sent for drying to a climate chamber (climatic chamber). Drying is carried out in 2 stages. At the first stage, drying is carried out at a temperature of 20°C and a relative air humidity of 98%. At the second stage, drying is carried out at a temperature of 12°C and a relative air humidity of 65%. Drying is carried out for 10 days until the moisture content of the muscle tissue reaches 48-52%. At the end of drying, the mesh is removed and the finished product is sent for packaging.

The results of production experiments and comparative data are presented in the table.

In terms of safety, meat chips must comply with sanitary rules, regulations and hygienic standards or technical regulations.

Thus, based on the data in the table, it follows that in comparison with the prototype, the product obtained by the claimed method has a longer shelf life and better organoleptic characteristics.

Claims (2)

A method for producing chips from poultry meat, characterized in that it involves preparing poultry meat, dry salting the sliced meat with a curing mixture and then drying it in 2 stages, while chicken fillet is used as poultry meat, which is first cut into pieces 5 cm thick, then the cut pieces are subjected to dry salting with a curing mixture for 3 days at a temperature of 2-4 ° C and then dried at 50 ° C for 4 hours, and for uniform circulation of hot air on all sides of the piece they are laid out on a baking sheet with a distance between them less than 1 cm, after which the meat is cut into piece sizes from 30 mm to 70 mm with a thickness from 0.8 mm to 1.5 mm and sent for drying at 50 ° C for 5 hours until the mass fraction of moisture reaches no more than 18%, then the finished product is sent for packaging under vacuum, while the curing mixture contains table salt, paprika and butcher's salt, containing in equal parts nitrite salt, sugar, sodium nitrate, fat antioxidant and extracts of black pepper, nutmeg, juniper, cubeb pepper, with the following ratio of the initial components of the curing mixture, % per 1 kg of meat: butcher's salt 29.8 salt 29.8 paprika 40.4