SU1253567A1 - Composition for salting meat - Google Patents

Description

x

x6 31.8,

: The invention relates to meat industry and can be used in the production of meat products.

The purpose of the invention is to improve the quality by obtaining products of good consistency with a pronounced taste and aroma and an increase in the yield of the finished product.

EXAMPLE 1. The initial salt cheese cheese cake was pasteurized, crystallized to a mass fraction of dry substances of 42% (and the mass fraction of lactose should not exceed 30%), cooled to 30 ° C and with stirring make 0.03% seed in the form of finely divided lacto ea. Then a composition for salting meat is prepared with the following ratio of components, wt.%:

Condensed salty sublimated whey with a mass fraction of dry substances

42% (including NaCI 10%)

Ferment Bacterial

Streptococcus cultures

diacetilactis

Cooking food

salt

Sodium nitrite

Virgin trisodium pyrophosphate

The composition for solvents is applied to the m by injection or pouring in an amount determined from condition 210. 65

where X is the mass deposited in m with the composition for salting, in% by mass of masa}

y is the mass fraction of dry substances, in salted cheese whey,%.

For example 1, the consumption of the composition for salting is determined as follows:

65. , 0 U -. 210 W L13 where X is the mass of the composition applied for salting in m, in% by mass of meat.

Pieces of meat syringe with this composition in an amount of 20% and incubated for ripening for 72 hours. The use of this composition allows to obtain meaty products with a good consistency, pronounced taste and aroma and increase the output of meat products by 5-8%.

Example 2, Original salted cheese whey is thickened as in Example 1 to a mass fraction of dry matter.

85.45

ten

2 0.05

2.5

five

25

10 -15

2535671

15% and prepare the composition of salted meat in the following ratio of components j wt.%:

Condensed saline cheese cheese whey with a dry mass fraction of 15% (including PaC 3.0%) 79.47

Bacterial culture of Streptococcus diacetifactis5.0

Cooking food salt 14.0 Sodium nitrite 0.03

Virgin trisodium pyrophosphate, 5

Determine the flow rate of the composition for salting:

x,

Crushed to 2-3 mm m is filled with this composition in the amount of 28% and allowed to ripen for 6 hours at. The use of such a composition makes it possible to obtain good quality meat products and increase their yield by 2-4%.

EXAMPLE 3: Initial saline cheese whey, as in Example 1, is concentrated to a solids content of 60% and the composition for salting is prepared with the following ratio, wt%:

Condensed saline cheese cheese whey with a mass fraction of dry matter 60% (including 18% NaCJ) 81.84

Bacterial culture of Streptococcus diacetiractis15,0

Cooking salt 0, t Sodium nitrite 0.06

Virgin trisodium pyrophosphate 3.0

Determine the flow rate of the composition for salting:

x, | §,, 6; , xi27.

Crushed up to 16-24 mm, mso is poured with this composition in an amount of 20% and allowed to ripen for 1 hour at 39 C. The use of this composition allows to obtain good quality products and to increase the product yield by 7-10%.

EXAMPLE 4: Raw salted cheese whey, as in Example 1, is concentrated to a solids content of 15% and the composition for salted meat is prepared with the following ratio of components, wt.%:

AP

35

40

4S

50

55

Condensed saline cheese cheese whey with a mass fraction of dry substances of 15% (including NaGf 3.0%) 69.47 Ferment of bacterial culture of Streptococcus diacetifactis15.0

Cooking food salt 14.0 Sodium nitrite 0.03

Virgin trisodium pyrophosphate1.5

Determine the flow rate of the composition for salting:

 xi26; ,

Crushed to 2-3 mm mso is poured with this composition in an amount of 30% and incubated for ripening for 8 hours at 16 ° C. The use of this composition makes it possible to obtain good quality meat products and to increase their yield by 0.5-2%.

EXAMPLE 5: Raw salted cheese whey, analogously to Example T, is thickened to a dry weight of 25 masses with the following ratio of 25% of composites and the composition for salting is prepared, wt%:

meat with the following ratio of components, wt.%:

Cheese whey condensed with whey with 25% mass fraction of dry substances (including 5% NaCZ) 75.96

yeast (Zacterial culture of Streptococcus diaceti- Eactis12,0

Cooking food salt 10.0 Sodium nitrite 0.04

Virgin trisodium pyrophosphate2.0

Determine the flow rate of the composition for salting:

x, j ||,, 2; x- |, x: S42.

M with a syringe 24% of this composition and incubated for ripening for 24 hours at 15 ° C. The use of such a composition makes it possible to obtain good-quality meat products with a 3-4% yield of meat products.

EXAMPLE 6: The initial celine cheese whey, as in Example 1, is concentrated to a solids content of 50% and a composition for salted meat is prepared with the following ratio of components, 55% by weight:

Condensed Solen subsoil - whey with a mass fraction

2 535674

dry matter 50% (including 10% NaCl) 82.94

Bacterial culture of Streptococcus diaceti- 5 factis4.0

Cooking food salt 10.0 Nitrite natg 0.06

Virgin trisodium pyrophosphate 3.0

To determine the consumption of the composition for salting:

, 6; hb, 9.

Crushed to 2-3 mm m with t5 is poured with this composition in the amount of 40% of the mass of the raw material and kept for maturation for 6 hours at 28 s. The use of such a composition gives to the moist product an excessively salty taste with a twofold flavor. : EXAMPLE 7: Raw salted cheese whey, as in Example 1, is concentrated to a solids content of 14% and the composition for salting is prepared.

0

five

20.0

10 d

0.02 1.0

0

 x

X 56.

five

0

five

Sweetened condensed salt cheese with a mass fraction of dry substances of 14% (including NaCr 2%) 68.98

Ferment of bacterial culture of Streptococcus diaceti-factis

Cooking salt

Sodium nitrite

Virgin trisodium pyrophosphate

Determine the flow rate of the composition for sol:

- 65

lr-

M with a syringe of this composition in an amount of 15% and kept for ripening at 10 ° C for 12 hours. The use of such a composition does not provide salting of meat, the finished product is obtained bland, with an unexpressed aroma, no increase in yield is observed.

Example The initial salted cheese whey is pasteurized, concentrated as in Example 1 to a mass fraction of dry substances of 25% and the composition for salted meat is prepared at the following ratio of components, wt.%: Condensed saline cheese cheese serum with a dry mass fraction of 25% (including NaC 5%) 69.0

15.0 14.0 0.04

S kvas bacterial culture Streptococcus diacettEactis Cooking food salt Sodium nitrite Devine water trisodium pyrophosphate1,96

Determine the flow rate of the composition for salting:

 22.2; xi42. Crushed to 2–3 mm mso is poured with this composition in an amount of 30% and incubated for ripening for 8 hours at 16 ° C. Using this composition allows you to get good quality meat products and increase their yield by 1, 2–2.5% .

Example9. The initial salted cheese whey is thickened analogously to example 1 to a mass fraction of dry substances of 50% and the composition for salted meat is prepared in the following ratio of components, wt.%:

Condensed saline cheese cheese whey with a mass fraction of dry matter 50% (including 15% NaC) 93.0

Sourdough Streptococcus Bacterial Culture

diacetiTactis5,0

Cooking food salt 0.45 Sodium nitrite. 0.05

Virgin trisodium pyrophosphate 1.5

Determine the flow rate of the composition for salting:

xg, xg /, 6; xi, x 30.

Crushed up to 16-24 mm, mso is poured with this composition in an amount of 20% and kept for ripening 8 at 16 ° C. Using such a mixture allows to obtain meat

good quality and increase yield

products by 5-7%.

50

The use of condensed salty cheese whey with a mass fraction of dry substances of 15-60% as the main component of the salting of the mass of honey in combination with the ferment of the bacterial culture of Streptococcus diacetiactis allows not only to enrich (compared to the prototype) meat with lactose, milk proteins, fat and mineral salts of milk, to increase their yield and quality, but also

five

0

0

0

five

0

..

five

five

0

significantly reduce the consumption of salt and sugar when salting meat. .

Comparative characteristics of the composition of cheese whey and condensed salty cheese whey are given in table. one.

In tab. 2 provides further exemplary embodiments of the invention.

The use of condensed salted cheese whey with a dry mass fraction of less than 15% yields a slight enrichment of the meat products with milk solids, and the lactose contained in it will not be enough for an equivalent sugar substitute.

The use of condensed salted cheese whey with a dry mass fraction of 60% is undesirable, since the mass fraction of lactose in it can exceed 30% and the latter will precipitate, due to which the whey loses fluidity.

The use of 5–15% of the starter culture of Streptococcus diacetutactis in combination with condensed salty cheese whey, containing a large amount of nutrients and waste products of lactic acid bacteria, is sufficient for the directional and in-depth process of fermentation of meat. An increase in the amount of the starter is impractical, and the introduction of a smaller amount has no effect.

The use of the proposed composition for salting meat in an amount of, for example, 20% allows, depending on the degree of condensation of salted cheese whey, to be added in m from 2.5 to 11.2% whey solids, including sodium salt, 0.59 - 3.4%, lactose. 1.38 - 5.58%, protein 0.26 - 1.07%, fat O, -12 - 0.47% and due to this increase the output of meat products.

When using the proposed. composition can save a significant amount of salt and sugar, improve the taste and aroma of meat products.

When using the invention in meo, it is possible to add whey protein in an amount that ensures good adhesion of individual particles of meat during the subsequent heat treatment, which thus allows to obtain a finished product with a dense homogeneous consistency.

The use of condensed cheese whey as an olive component in combination with the yeast of the bacterial culture Streptococcus diacetifactis allows the meat to be kept in salting in a wide range of temperatures - O - 39 C, and at elevated temperatures the speed of autroplating processes increases several times. . This is due to the fact that condensed saline cheese whey is a good nutrient medium for the development of microorganisms at and at optimum temperatures of viability: the active nutrient is activated, thereby reducing the duration of the fermentation of meat.

At low temperatures of 5 (), the development of microorganisms of Streptococcus diacetiEactis slows down significantly, but the sama's fermentation takes place due to the enzymes accumulated in the serum and starter culture. The duration of the 20 meat fermentation is increased.

Partial denaturation of proteins of meat can occur at 40 ° C and more; therefore, exposure of meat to salting at such temperatures is impractical. 25

At a temperature below, crystallization of water will occur, which will reduce the rate of fermentation and significantly increase the time of meat storage in the salt.

Salt content in meat products can range from 1.8% for children's and dietary products to 5.2% in corned beef. Depending on the mass fraction of dry substances in condensed saline whey (from 15 to 60%), it may contain,%: common salt 3.53-18.5; milk protein 1.59-5.75; lactose 8.29-30.0; milk fat 0.71-2.55; mineral salts 0.88-3.20.

The higher the dry matter content in the condensed whey, the more salt, lactose, etc. it contains. Therefore, with an increase in the solids content in the whey, it is necessary to reduce the dose of brine applied to the m - so that it does not add too much salt.

The use of the empirical dependence of the brine consumption on the mass fraction of dry substances in the short-run makes it possible to quickly calculate the amount of the brine, when added, the salt content of the meat products will be in the range of 1.8–5.2%.

Nine-water trisodium pyrophos 30

40

5 о 5 20

25

2535678

veil and sodium nitrate, taken in known quantities, provided by process instructions. The introduction of highly concentrated condensed salted cheese whey in amounts of more than 93 wt.% Results in over-salted products (their salt content exceeds 5.2%).

The introduction of low-concentrated condensed salted cheese whey in amounts above 93 wt.% Does not allow to significantly increase the yield of finished products.

The introduction of condensed salted cheese whey in amounts less than 69 wt.% Slightly increases the output of meat products, except for TGO, the salt content in them may be lower than recommended.

The invention will allow to increase the yield of the finished product by 0.5 - 10%, improve the taste and aroma of meat products, to obtain a product with a dense homogeneous consistency, as well as significantly reduce the consumption of salt and sugar.

Table 1

;

thirty

;

40

65

M

sixteen

t7

0.06 2.94 26 16 to

2

65

94

0.06 2.94 26 16 AO

Editor M. Dylyn

Compiled by I. Kutukova

Tehred m. Hodanich Proofreader E. Sirohman

Order 4654/7 Circulation 543 Subscription

VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

       ,

Production and printing company, Uzhgorod, Projecto st., 4

native connstenony, pronounced taste and aroma

This amount of salt is mi diluted with i brine

10th The product has a salty taste, since Mieo is added up to 7Z of salt |

Claims (1)

COMPOSITION FOR AMBASSADOR OF MEAT, including table salt, sodium nitrite, nine-sodium trisodium pyrophosphate and a milk component, characterized in that, following wt.%: in order to improve the quality and increase the yield of the finished product from meat, it additionally contains the starter culture of Streptococcus diacetiiactis bacterial culture, and as the milk component - condensed salted whey whey with a mass fraction of solids from 15 to 60% with a ratio of components, Condensed salted whey whey Bacterial culture starter Streptococcus diacetiiactis table salt sodium nitrite nine-water trisodium pyrophosphate 69-93 5-15 0.1-14 0.03-0.06 1.5-3.0 Oh, 1253567