RU2814616C1 - Method of producing pork chips - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used for production of meat chips. A method of producing chips from pork has been proposed, the said method involves preparing meat, dry salting the sliced meat with a curing mixture and then drying it in 2 stages, while lean pork, enriched with selenium and iodine during life, is used as a meat raw material, which is first cut into pieces 5 cm thick, then dry salting with a curing mixture is carried out with them for 3 days at a temperature of 2–4°C, which contains table salt, sodium nitrite, fat antioxidant, ground black pepper, soy sauce, ground nutmeg, with the following ratio of the initial components of the curing mixture, % per 1 kg of meat: 32.5 of sodium nitrite; 27.0 of table salt; 27.0 of soy sauce; 2.7 of ground nutmeg; 2.7 of ground black pepper; 8.1 of fat antioxidant, then the pieces of meat 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, 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 not more than 18%, 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 the 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 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 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 in that it involves preparing meat, dry salting the sliced meat with a curing mixture and then drying it in 2 stages, while lean pork, enriched with selenium and intravitally, is used as meat raw material. iodine, which is first cut into pieces 5 cm thick, then they are dry salted with a salting mixture for 3 days at a temperature of 2-4 ° C, which contains table salt, sodium nitrite, fat antioxidant, ground black pepper, soy sauce, nutmeg ground nut, with the following ratio of the initial components of the curing mixture, % per 1 kg of meat:

sodium nitrite 32.5 salt 27.0 soy sauce 27.0 ground nutmeg 2.7 ground black pepper 2.7 fat antioxidant 8.1,

then the pieces of meat 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, after which the meat is cut into pieces ranging from 30 mm to 70 mm in thickness from 0.8 mm to 1.5 mm and sent for final drying at 50°C for 5 hours until the mass fraction of moisture reaches no more than 18%, 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 sailors long-distance voyage.

The proposed method for producing pork chips 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;

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

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

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

The claimed method for producing chips from pork 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. So, in ordinary pork the content of selenium and iodine is ~ 0.0331 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 producing chips from pork is carried out as follows: Lean pork, enriched with selenium and iodine during life, is cut into pieces 5 cm thick. Then the chopped meat is dry salted with a mixture of spices consisting of sodium nitrite, table salt, soy sauce, ground nutmeg, black pepper ground, fat antioxidant, for 3 days at a temperature of 2-4°C. Salting pieces of pork 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 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 moisture 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 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 for producing pork chips, a mixture of spices was used with the following optimal amounts of components per 1 kg of meat: sodium nitrite - 32.5%, table salt - 27.0%, soy sauce - 27.0%, ground nutmeg - 2.7%, ground black pepper - 2.7%, fat antioxidant - 8.1%. 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 organoleptic 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 pieces 5 cm thick. Then the chopped meat is dry salted with a mixture of spices consisting of sodium nitrite, table salt, soy sauce, ground nutmeg, ground black pepper, fat antioxidant in the amount of 32, 5%, 27.0%, 27.0%, 2.7%, 2.7%, 8.1%, for 3 days at a temperature of 2-4°C. Then the pieces of meat 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 of at least 1 cm between them, 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 salting mixture consisting of table salt in the amount of 3 kg per 100 kg, sodium nitrite in the 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 humidity of 98%. At the second stage, drying is carried out at a temperature of 12°C and a relative 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 (3)

A method for producing chips from pork, characterized in that it involves the preparation of meat, dry salting of sliced meat with a curing mixture and its subsequent drying in 2 stages, while lean pork, enriched with selenium and iodine during life, is used as meat raw material, which is first cut into pieces 5 cm thick, then they are dry salted with a curing mixture for 3 days at a temperature of 2-4°C, which contains table salt, sodium nitrite, fat antioxidant, ground black pepper, soy sauce, ground nutmeg, in the following ratio of the original components of the curing mixture, % per 1 kg of meat: sodium nitrite 32.5 salt 27.0 soy sauce 27.0 ground nutmeg 2.7 ground black pepper 2.7 fat antioxidant 8.1, then the pieces of meat 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, after which the meat is cut into pieces ranging from 30 mm to 70 mm in thickness from 0.8 mm to 1.5 mm and sent for final drying at 50°C for 5 hours until the mass fraction of moisture reaches no more than 18%, the finished product is sent for packaging under vacuum.