SU1007634A1 - Method of salting meat - Google Patents

Description

The invention is related to the meat industry and can be used in sausage and culinary production, in salting beef products, pork gammon, bacon, by-products, etc. Methods are known for preparing animal raw materials for the preparation of food products by treating it with salted Cl 1. The closest approach to the present invention is the method of salting meat, which provides for stuffing the raw material with brine {.2. The disadvantage of this method is the duration of the process of salting and insufficient yield of the finished product. The purpose of the invention is to accelerate the process and increase the yield of the finished product. This goal is achieved by the fact that according to the method of salting meat, which involves sprinkling the raw material with brine, yeast autolysate is injected into the brine, containing sulfhydryl compounds in an amount of 230-, 250 mg% based on the reduced glutathione, and autolysate is added in an amount of 1-2 to the mass of raw materials. Thus, an increase in the enzymatic activity of cheese of animal origin is achieved by introducing into it a highly biologically active synergistic complex of water-soluble relatively low molecular weight highly reactive, easily oxidizing sulfhydryl compounds (VONVLOSS) formed during yeast-acid autolysis of yeast, which accelerates the maturation process raw material, and the resulting product. The main comparative indicators of the finished product are enriched with amino acids, vitamins, and its organoleptic properties are improved. RP G properties, i.e. the taste, aroma, consistency, juiciness, appearance and input of the yeast autolysate do not inform the co-product of any foreign smell and taste typical of the autolysate itself. The method of salting me sa is carried out as follows. Slaughter products of animals are salted with 1-2 yeast autolysate added to the brine relative to the raw materials. The yeast autolysate was agitated as follows: 1 part of hydrochloric acid is well mixed with 10 parts of pressed yeast and the mixture is incubated for 2 days at 30 C. Autolysis takes place in a hydrochloric medium at a pH of about 1.0. In the autolysate, by this time, 230-250 mg% of water-soluble, relatively low-molecular, highly reactive, light-acidifying sulfhydryl compounds (VONVLOSS) accumulate (in terms of the reduced glutathione). The duration of salting of meat after adding yeast autolysate is 2-3 days. Example. The salting is carried out wet by sprinkling the raw material with 1.1 brine prepared just before the salting (about one hour before salting}, 1% is added to the brine with respect to the raw material of the biologically active yeast autolysate prepared as described above. Salt duration 2- 3 days Analysis of the mature meat product is given in Table 1. Salty meat product

Duration of salting, per day (time of ripening)

The amount of nitrogen amino acids, mg

pH

1-2

360-38 6.3

Control (without addition of yeast autolysate)

Overall organoleptic evaluation by the tial system, score

The yield of the finished product,% The data in the table show that with the introduction of a biologically active yeast autolysate into the brine, the process of ripening and coproducts of about 20 to 10 times is accelerated, which allows for the addition of U yeast autolysis.

70.1

72.2 How to reduce the cost of equipment and production sites. The yield of the finished product is increased by 1.5-2 due to moisture absorption.

Claims (1)

METHOD OF AMBASSADOR OF MEAT, which involves the extrusion of raw materials with brine, with the fact that, in order to accelerate the process and increase the yield of the finished product, the brine is injected with yeast AvToliZat, containing sulfhydryl compounds in an amount of 230-250 mg% in terms of * recovered glutathione, with ^ voltizate added in an amount of 1-2% to the mass of raw materials.