RU2814596C1 - Method of making pork chips - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used for the production of meat chips. A method of producing pork chips is proposed, the said method involves preparing boneless raw materials from lean pork meat, salting the sliced meat in brine and subsequent drying, using lean pork, enriched with selenium and iodine during life, which is cut into pieces in the form of plates ranging in size from 30 mm to 70 mm with a thickness of 0.8 mm to 1.5 mm, and then the meat is salted in a brine consisting of water, table salt, soy sauce, ground nutmeg, ground black pepper, fat antioxidant and sodium nitrite, in the following ratio initial brine components, wt.%: 1.12 of sodium nitrite; 0.94 of table salt; 0.94 of soy sauce; 0.10 of nutmeg; 0.10 of ground black pepper; 0.39 of fat antioxidant; the rest is water, and the pieces of meat are kept in this brine for 2 hours at a temperature from 0 to 4°C, then the pieces of meat are placed on a baking sheet maintaining a distance of at least 1 cm between them and dried at 50°C for 6 hours until the humidity reaches not more than 18%, then the finished product is sent for packaging under vacuum.

EFFECT: invention is aimed at increasing the shelf life of pork chips and improving their organoleptic and chemical 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 bee bread to the consistency of powder or powder in a coffee grinder. Marination is carried out by pre-cut poultry meat across the grain into pieces in the form of straws 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, A23B 4/03 published on 04/23/2019).

The closest in technical essence and achieved result is the method of manufacturing a dried meat product and the product obtained by this method (RU 2238009 C2, A23L 1/314, A23L 1/31, A23B 4/03). The method consists of preparing raw materials, salting, drying and packaging, boneless meat raw materials are cut into pieces from 25 to 75 mm long, salting is carried out by mixing with table salt, maintaining at a temperature of 2-4°C for 12-24 hours, additionally maintaining raw meat for 5 minutes in a solution of apple cider vinegar, then the liquid is allowed to drain and spices are applied to the surface of the meat, the meat is laid out on special racks and dried for 36-72 hours at a temperature of (13±2°C) C, a relative humidity of 75 -80% and its movement speed is 0.2-0.5 m/s, then the finished products are packaged in bags made of polymer film.

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 pork chips, as well as to improve their organoleptic and chemical characteristics.

The technical result is achieved by the fact that in the method of producing pork chips, characterized by the fact that it involves the preparation of boneless raw materials from lean pork meat, salting the sliced meat in brine and subsequent drying, while using lean pork, intravitally enriched with selenium and iodine, which is chopped into pieces in the form of plates ranging in size from 30 mm to 70 mm with a thickness of 0.8 mm to 1.5 mm, and then the meat is salted in a brine consisting of water, table salt, soy sauce, ground nutmeg, ground black pepper , fat antioxidant and sodium nitrite, with the following ratio of the initial brine components, wt. %:

sodium nitrite 1.12 salt 0.94 soy sauce 0.94 nutmeg 0.10 ground black pepper 0.10 fat antioxidant 0.39 water rest,

whereby the pieces of meat are kept in this brine for 2 hours at a temperature of 0 to 4°C, then the pieces of meat are laid out on a baking sheet keeping a distance of at least 1 cm between them and dried at 50°C for 6 hours until moisture is achieved no more than 18%, then the finished product is sent for packaging under vacuum.

The novelty of the proposed proposal is due to the fact that pork chips prepared by the claimed method are a good source of selenium and iodine, have high organoleptic characteristics with a cheaper production method, and have a long shelf life, making meat chips suitable, for example, for military personnel or long-distance sailors swimming

The proposed method for producing pork chips compared to the prototype differs in that:

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

- when drying, pieces of meat 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;

- pork chips obtained by the claimed method are a source of selenium and iodine, due to intravitally enriched meat raw materials;

- pork chips have a longer shelf life due to the use of a fat antioxidant and vacuum during packaging;

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

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

The raw meat used in the claimed method is characterized by an increased content of selenium and iodine due to intravital enrichment. Thus, in ordinary pork the content of selenium and iodine is ~ 0.03 * 31 mg/kg and 0.0066 mg/kg, respectively, in pork enriched with these elements during life, their content is ~ 0.045 mg/kg and 0.52 mg/kg. After heat treatment of the declared meat raw materials, the selenium content drops to 0.026 mg/kg and iodine to 0.312 mg/kg.

The method for making pork chips is as follows: Lean pork, enriched with selenium and iodine during life, is cut into plates ranging in size from 30 mm to 70 mm, thickness from 0.8 mm to 1.5 mm. Then the sliced meat is salted with a mixture of spices in a brine consisting of sodium nitrite, table salt, soy sauce, ground nutmeg, ground black pepper, fat antioxidant, for 2 hours at a temperature of 0...4°C. The brine should completely cover all pieces of meat. Afterwards, the pieces of pork are laid out on a baking sheet, maintaining a distance between the pieces of at least 1 cm, then they are dried at 50°C for 6 hours until the mass fraction of moisture reaches no more than 18%, the finished product is packaged in a polymer container under vacuum.

An example of a specific implementation of a method for producing pork chips

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 of preparing pork chips, brine was used with the following optimal amounts of components: sodium nitrite - 1.12%, table salt - 0.94%, soy sauce - 0.94%, ground nutmeg - 0.10% , ground black pepper - 0.10%, fat antioxidant - 0.39%, water - the rest. The optimal number of components is determined by the following:

Sodium nitrite - if this component is taken in large quantities, then it has high toxicity and carcinogenicity, and if less, then harmful microflora will develop in the product.

Table salt, soy sauce, ground nutmeg and ground black pepper are taken in optimal quantities to create certain organolytic characteristics of the finished product.

Fat antioxidant - using this component in large quantities is not economically profitable, and if less, then the fat in the product will oxidize.

Lean pork, enriched with selenium and iodine during life, is cut into plates ranging in size from 30 mm to 70 mm, thickness from 0.8 mm to 1.5 mm. Then the chopped meat is salted with a mixture of spices in a brine consisting of sodium nitrite, table salt, soy sauce, ground nutmeg, ground black pepper, fat antioxidant in the amount of 1.12%, 0.94%, 0.94%, 0. 10%, 0.10%, 0.39%, for 2 hours at a temperature of 0...4°C. Afterwards, the pieces of pork are laid out on a baking sheet, maintaining a distance between the pieces of at least 1 cm, then they are dried at 50°C for 6 hours until the mass fraction of moisture reaches no more than 18%, the finished product is packaged in a polymer container under vacuum.

Example 2 (prototype).

Lean pork with a fat content of no more than 10% is cut into pieces 25 to 75 mm long along the direction of the muscle fibers. Pieces weighing from 3 to 7 grams are mixed with table salt and kept at a temperature of 2-4°C for 12-24 hours. After aging, the raw meat is immersed for 5 minutes in a solution of apple cider vinegar obtained by diluting natural apple cider vinegar with water in a 1:1 volume ratio. Then the liquid is allowed to drain and spices are applied to the surface according to the recipe (Tables 1, 2, 3). Place the meat pieces on special racks and dry for 36-72 hours at a temperature of (13±2)°C, relative air humidity of 75-80% and air speed of 0.2-0.5 m/s. Finished products containing no more than 14% table salt and 30% moisture are packaged in plastic film bags.

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 and chemical characteristics.

Claims (3)

A method for making chips from pork, characterized in that it involves the preparation of boneless raw materials from lean pork meat, salting the sliced meat in brine and subsequent drying, using lean pork, enriched with selenium and iodine during life, which is cut into pieces in the form of plates ranging in size from 30 mm to 70 mm with a thickness of 0.8 mm to 1.5 mm, and then the meat is salted in a brine consisting of water, table salt, soy sauce, ground nutmeg, ground black pepper, fat antioxidant and sodium nitrite, with the following ratio of the initial components of the brine, wt.%: sodium nitrite 1.12 salt 0.94 soy sauce 0.94 nutmeg 0.10 ground black pepper 0.10 fat antioxidant 0.39 water rest, whereby the pieces of meat are kept in this brine for 2 hours at a temperature of 0 to 4°C, then the pieces of meat are laid out on a baking sheet keeping a distance of at least 1 cm between them and dried at 50°C for 6 hours until moisture is achieved no more than 18%, then the finished product is sent for packaging under vacuum.