SE440592B - PROCEDURE FOR PREPARING A UNIFIED MEAT PRODUCT BY JOINING THE MEAT PIECE - Google Patents

Description

? 90f + 7k1 ~ 1 According to another method, described in Canadian patent 883,758, small joints of meat are boiled, which are held together with gelatin and shaped. A disadvantage associated with this method is that the losses during boiling are large, and the liquids released during cooking interfere with the joining process.

This results in poor bonding between the pieces of meat. Gelatin is unsuitable for use in products that are reheated by the manufacturer as it is not thermostable. Consequently, meat products bound to gelatin decompose when reheated.

The applicant has found a procedure which largely eliminates the disadvantages of the traditional procedures.

The method according to the invention comprises: l) mechanical processing of pieces of uncooked meat weighing at least 30 grams for a period long enough to obtain a sticky secretion on the surface of the meat; 2) addition to the meat of 0.01 to 5% by weight of an emulsifier selected from the group consisting of mono- and / or diglycerides and sodium stearoyl-2-lactylate; 3) filling the pieces of meat coated with emulsifier on a container and 4) cooking the meat under compression and under such conditions that the temperature in the center of the meat is between 60 ° C.

In the process according to the invention, the term meat essentially covers all types of meat such as beef, pork, lamb, poultry and also fish meat.

The weight of the pieces of meat can vary within wide limits. Preferably, pieces of meat weighing between 30 and 100 g are used.

The mechanical processing may include mixing, rolling or bolting. Rolling was preferably used. 79 sticky secretion, which appears on the surface of the meat, contains a proteinaceous thermosetting substance, which acts as an adhesive and enables the pieces of meat to stick together.

This adhesive cures in heat and remains relatively stable and solid upon reheating.

Applicants have found that the effectiveness of the dimmable gauze is significantly increased by the addition of 0.01-5% by weight, preferably 0.1-4% by weight based on the weight of the meat of the recommended emulsifier.

The useful mono- / di-glyceride emulsifiers are obtained, for example, from saturated fatty acids such as stearic acid, palmitic acid or unsaturated fatty acids such as oleic acid. However, the most suitable emulsifier is sodium stearoyl 2-lactylate.

The emulsifier is suitably sprinkled on the meat in the form of a powder. However, it is also possible to spray the emulsifier on the meat in the form of a suspension / solution. The emulsifier is suitably applied to the pieces of meat when they are rolled. However, it is also possible to apply the emulsifier to the meat before rolling the pieces of meat.

It has been found particularly suitable to add to the meat a certain amount of a water-absorbent before or after, but preferably after the addition of emulsifier, which gels when heated and thus prevents cooking liquids from affecting the bonding process.

Starch materials and thermosetting hydrocolloids can be used as water-absorbing agents. Preferably, starch materials which are at least partially unglatinized are used. Very suitable starch materials are potato starch, corn starch and soy flour. The starch is mixed with the meat in a proportion of 1-10% for a relatively short time just sufficient to form a homogeneous paste on the surface of the meat.

The pieces of meat, which have been treated according to the above-mentioned method, are pressed hard, for example by packing them in containers or molds preferably while removing entrapped air, for example by applying a reduced pressure.

The amount of cooking liquid released is kept to a minimum by cooking the meat at a temperature not exceeding 80 ° C for a relatively long time, i.e. for a period of the order of 4-6 hours depending on the size of the product, to cure the protein.

The pieces of meat are heated under compression to reach a temperature in the center of at least 60 ° C and preferably 65-7s ° c. boiling with xwater air with high humidity or boiling in water can be used. Preferably ROIG fi- rlq Ineå Hot Air with high humidity was used.

The product obtained can be sliced after cooling and usually packed.

The product obtained remains cohesive upon reheating and retains its original meat structure and does not wrinkle.

The invention is illustrated by the following examples: Example 1 Pieces of beef with varying weights from 30-500 g were rolled and during the rolling sodium stearoyl-2-lactylate was added in an amount of 1% based on the weight of the meat. The rolling was performed until the emulsifier was evenly distributed on the surface of the meat.

Degreased soy flour was added in an amount of 5% by weight based on the weight of the meat until the flour was evenly distributed on the pieces of meat. The pieces of meat were then pressed into fiber containers and heated under compression using hot air 70 ° C for 5 hours to achieve a center-__.._._............_ .. ._.-..- .. .- ..._ ..._. m -.- _. __. _ .. ..._- ....__._ ..? 9o4? A1-1 temperature of 65OC. The product was cooled and then cut open.

The cut meat slices remained cohesive when heated in the sky.

Example II pieces of uncooked cod weighing 100-200 sieve in a Z-leaf mixer 4 minutes in the presence of 1% of a commercially available unrefined mixture of mono / diglycerides which was added to the fish in the form of a suspension.

The emulsified fish was filled into containers and boiled under compression temperature 60 DEG C. using hot air to reach a center temperature of 75 ° C.

The fish was cooled and cut into slices of about 4 mm. The discs remained almost continuous during reheating.

Example III Pieces of raw meat from poultry weighing 50-200 g were mixed with 2% sodium stearoyl-2-lactylate, based on the weight of the poultry in a Z-blade mixer according to the procedure of Example I.

The poultry-coated poultry was filled into containers and boiled under compression at 80 ° C using hot air to reach a center temperature of 70 ° C. The roll of poultry meat obtained was cooled and cut into slices. The slices of poultry meat remained cohesive upon reheating.

Examples IV and V Examples II and III were reproduced except that after the addition of emulsifier, 8% uncooked potato starch was added based on the weight of the meat. Even on this occasion, the discs remained continuous during reheating.

Claims (10)

A method for producing a uniform meat product by joining pieces of meat, wherein pieces of uncooked meat are mechanically processed for a sufficiently long period of time to obtain a sticky secretion on the surface of the meat, after which the adhesive surfaces are compressed. and the meat is cooked, characterized by the fact that 1. l) the pieces of uncooked meat weigh at least 30 g; 2. applying to the meat from 0.01 to 5% by weight of an emulsifier selected from the group consisting of mono- and / or diglycerides and sodium stearoyl-2-lactylate; 3.) fill the emulsifier-coated pieces of meat in a container; and 4.) cooks the meat under tight compression under conditions such that the temperature in the center of the meat does not exceed 80 ° C. 2. A method according to claim 1, characterized in that from 0.1 to 4% by weight of emulsifier is used. 3. A method according to claim 1 or 2, characterized in that the emulsifier is powdered on the meat. 4. A method according to claim 1 or 2, characterized in that the emulsifier is applied while the pieces of meat are being mechanically processed. 5. A method according to claim 1, characterized in that a water-absorbing agent, which is yellowed on heating, is applied to the meat in addition to the emulsifier. 6. A method according to claim 5, characterized in that from 1 to 10% by weight of a starchy material, which is at least partially ungelatinized, is applied to the meat. 7904741-1 7. A method according to claim 5, characterized in that soy flour is used. 8. A method according to claim 5, characterized in that the water-absorbent is applied to the meat after the emulsifier is applied to the meat. 9. A method according to any one of the preceding claims, characterized in that the cooking is carried out under conditions which are such that the temperature in the center of the product is in the range 65-75 ° C. 10. A method according to any one of the preceding claims, characterized in that the cooking takes place in air with high humidity.