RU2816211C1 - Pork chips preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used for production of meat chips. Pork chips preparation method envisages preparation of boneless low-fat pork meat raw material, the cut meat salting in brine and subsequent drying. One uses low-fat pork, lifetime enriched with selenium and iodine, which is cut into pieces in the form of plates sized from 30 mm to 70 mm with thickness from 0.8 mm to 1.5 mm. Then one performs salting in a brine consisting of meat salt, table salt, paprika and water taken in a certain ratio. Said meat salt contains in equal parts nitrite salt, sugar, sodium nitrate, fat antioxidant, and extracts of black pepper, nutmeg, juniper and cubeb pepper. Meat pieces in the form of plates are kept in said brine for 2 hours at temperature of 0–4 °C, then pieces of meat in the form of plates are laid out on a baking sheet with a distance between them of at least 1 cm, dried at 50 °C for 6 hours until moisture content is no 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 properties.

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 application 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 paprika is 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, relative humidity 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 the method of preparing pork chips involves preparing boneless raw materials from lean pork meat, salting the sliced meat in brine and subsequent drying, while 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, then salting is carried out in a brine consisting of butcher’s salt, table salt, paprika and water, with the following ratio of the initial components of the brine, wt.%:

Myasnitskaya salt 1.4 Salt 1.4 Paprika 1.9 Water rest,

wherein said butcher salt contains in equal parts nitrite salt, sugar, sodium nitrate, fat antioxidant and extracts of black pepper, nutmeg, juniper and cubeb pepper, while pieces of meat in the form of plates are kept in said brine for 2 hours at temperature from 0-4⁰С, then pieces of meat in the form of plates are laid out on a baking sheet, maintaining a distance between them of at least 1 cm, dried at 50⁰С for 6 hours until the humidity reaches 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 sailors long-distance voyage.

The proposed method of preparing 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 made according to the claimed method are a source of selenium and iodine due to intravitally enriched meat raw materials;

- pork chips made according to the claimed method have a longer shelf life due to the use of a fat antioxidant in the composition of butcher's salt and 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 preparing 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 ~ 0.0331 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.

Additional spices used are characterized by the following properties.

Myasnitskaya salt - contains ascorbic acid, which prevents fat from oxidizing; there is also 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-syrovyaleniya-15gr-100gr-500gr/).

The method for preparing pork chips is as follows

Lean pork 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 butcher's salt (nitrite salt, extracts (black pepper, nutmeg, juniper, cubeb pepper), sugar, sodium nitrate, fat antioxidant), table salt and paprika, for 2 hours at a temperature of 0...4°C. The brine should completely cover all pieces of chicken. 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 preparing 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: butcher's salt - 1.4%; table salt - 1.4%; paprika - 1.9%, water - the rest. 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.

Lean pork 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 butcher's salt, table salt and paprika in the amount of 1.4%, 1.4% and 1.9%, 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%, then 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 a speed of movement 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, norms 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 of preparing pork chips, characterized in that it 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, then salting is carried out in a brine consisting of butcher's salt, table salt, paprika and water, with the following ratio of the initial components of the brine, wt.%: Myasnitskaya salt 1.4 Salt 1.4 Paprika 1.9 Water rest, wherein said butcher salt contains in equal parts nitrite salt, sugar, sodium nitrate, fat antioxidant and extracts of black pepper, nutmeg, juniper and cubeb pepper, while pieces of meat in the form of plates are kept in said brine for 2 hours at temperature from 0-4°C, then pieces of meat in the form of plates are laid out on a baking sheet, maintaining a distance between them of at least 1 cm, dried at 50°C for 6 hours until the humidity reaches no more than 18%, then the finished product is sent to vacuum packaging.