SU1333280A1 - Method of producing meat product of "ham in casing" type - Google Patents

Abstract

The invention relates to a sausage production technology, in particular, to a method for producing a meat product such as ham in a casing and can be used in the meat industry. The aim of the invention is to reduce product losses while maintaining its quality. The method consists in that the raw material in the form of bold pork is crushed, massaged and brine, agar food or agaroid and starch are successively introduced during the massaging process, and the components are taken in the following amounts, May. %: bold pork 97.5-95.5; agar food or agaroid 0.5-2.0; starch 2.0-2.5. After massaging, the mixture is filled into a shell, ripening, heat treatment and cooling. from 9 (L from her oa to 00

Description

1.1333280

The invention relates to Sausage production technology, in particular to a method for producing a meat product such as ham in a casing, and can be used in the meat industry.

The aim of the invention is to reduce product losses while maintaining its quality.

The way is. that the raw materials in the form of bold pork are crushed, massaged and brine, agar, food or agaroid and starch are introduced sequentially during the massaging process, and the components are taken in the following amounts,% by weight:

Half-fat pork 97.5-95.5

Food agar or

agaroid 0.5-2.0

Starch 2.0-2.5

After massaging, the mixture is filled into the shell, ripening, heat treatment and cooling.

Example 1. Bold pork in the amount of 97.5 May. % are ground on a top with a lattice opening diameter of 25 mm, massaged for 10 minutes, brine in the amount of 16 May is added to the raw material, JS, having a density of 1.102 g / cm and containing 0.55% sodium nitrite and 1.5% sugar, and a mixture Massaged for another 5 minutes. Then, food grade agaroid or agaroid is introduced into meat raw materials in the form of a dry powder in the amount of 0.5 May. %, massaged for 5 minutes and starch is also added to the mixture as an ear powder, but in an amount of 2% by weight, and the mixture is massaged for another 10 minutes.

After massaging the mixture, the shell is filled with a diameter of 12 mm and the ham sticks are sent for ripening for 36 hours at a temperature of 4 ° C. Next, heat treatment and cooling of the sticks is carried out using the well-known shell ham production technology.

The yield of the finished product is 113% by weight of the raw material, and its organo-leptic indicators on a 5-point scale are as follows: consistency 5, taste 4.9 and juiciness 4.8.

Example 2. All stages and time of massaging in example 1, but pork is taken in the amount of 95.5 wt.%, Brine is introduced in the amount of 14 wt.%, Agar or agaroid - 2 May. % and starch - 2.3 May.%.

The yield of the product is 115%, and organoleptic indicators: consistency 5.0, taste 4.5 and juicy 4.5.

Example 3. All etadi and massaging times in example 1, but pork is taken in the amount of 96.5 Ma t.%, Raesol is introduced in the amount of 15 wt.%, Agar or agaroid - 1.5 wt.% And starch - 2 May .%.

The yield of the product is 115%, and the organo-leptonic indicators are: congeny 5.0, taste -4.5 and echnochno 4.6. Example 4. Bee etadia and watering time according to example 1, but pork is taken at 98.5 wt.%, Brine is introduced in an amount of 17 wt.%, Agar or agaroid - 0.25 May. % and starch - 1.25 May. %

The yield of the product is 109%. The loaves have broth fat, and organoleptic indicators: consistency 4.0, taste 4.4 and juiciness 4.0.

Example 5. All stages and time of massaging in example 1, but pork is taken in the amount of 94.5 wt.%, Brine is introduced in the amount of 13 May. %, agar or agaroid - 2.5 May. % and starch - 3 May. %

The yield of the product is 115%, and the organoleptic indices are the following: consistency - 2.8, taste - 2.7, and echnology - 3.0.

The necessary use of agar or agaroid and starch is the following: during heat treatment, the starch polysaccharides are dissolved in the solution and contribute to the cleavage of protein proteins and increase in their hydration. At the same time, agar molecules, which are from more than 100 galactose cells, are spinning and seizing amylose, branched chains of aminopectin, mea proteins and moisture. The complex effect of proteins of maca, agar and starch ensures a high yield of the product, since the uniform distribution of these components

At the cooling stage of the cooling process, it provides a dense product structure.

Introduction at the stage of massaging after brine only agar or agaroid provides a yield of 2% more than by a known method, and using only starch at this stage gives a yield of product

in comparison with the known method, it increases by 3%, and when these components are used together and with given quantities, the yield of the product increases by 20% compared to the known method. At the same time, the quality indicators of the product, in particular its organoleptic characteristics, remain at a high level. I

The obtained product according to the proposed method as compared to the product obtained by a known method also has elevated indicators: 115% of the biological value versus 100% and 3.5% against the protein efficiency ratio 3.

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Claims (1)

The invention of the method of obtaining a meat product such as ham in a casing, including grinding of bold pork, massaging with the introduction of brine, filling into the casing, ripening, heat treatment and cooling, so that, in order to reduce product losses while maintaining its quality, at the stage of massaging bold pork, after adding brine, food agar or aoid and starch are successively introduced into it, the components being taken in the following amounts,% by weight | Half-fat pork 97.5-95.5 Food agar or agaroid 0.5-2, O Starch2.0-2.5