SU1472021A1 - Method of producing meat in jelly - Google Patents

Abstract

The invention relates to sausage production, in particular to methods for the production of meat jelly. The purpose of the invention is to improve the quality of the jelly, increase the yield and reduce the duration of the process. To do this, dry gelatin is used in the amount of 4–4.6 wt.% As a gelling component of the gel; it is stirred for 2–6 min with the meat component when water is added in a ratio of 9–10: 1 to gelatin, as well as salt, sprays, vegetables and greens, then the mixture is syringed into a casing, heat treatment is carried out in a steam cooking chamber with a gradual increase in temperature from 60 to 90 ° C until the temperature at the center of the button 72-75 ° C is reached, after which the buttons -12 ° C, and then continue cooling in air. As a meat component, it is preferable to use ready-made m products with production defects, crushed into pieces of 6-16 mm in size. 1 hp ff, 1 tab.

Description

one

The invention relates to sausage production, in particular to methods for the production of meat jelly.

The purpose of the invention is to improve the quality of the meat jellies, increase the yield and shorten the duration of the process.

The method is zyuhyuchatsya in that prepare the components of the jelly, grind the meat component, mix it with the gelling component with the introduction of salt and spice, syringe the mixture into the shell and heat-treat the loaves in a horizontal position, followed by cooling, and as the gelatinous component is used dry food gelatin in the amount of 4-4.6 wt.%, mixing is carried out for 2-6 minutes with additional water intake in relation to gelatin 9-10: 1, grind vegetables and greens, t rmoobrabotku carried out by gradually raising the temperature of the vapor in the chamber from 60 to 90 ° C until the temperature at the center of the loaf 72-75 ° C and before cooling the loaves in their air is pre-cooled with water at 8-12 ° C.

As a meat component, it is preferable to use ready-made coproducts with legacy defects, which are ground into pieces of 6–16 mm in size.

The main component of meat studio is meat raw material. Bo3MO) K: io use different products with co-products (for example, boiled meat), however, preference is given to using ready-made products with manufacturing defects (shell rupture, 1g broth and liquefied otecs, etc.).

Nowadays, sausage scrap is usually used to add cooked sausage of lower grades to the recipes, which significantly reduces the profitability of production. At the same time, co-products with the production of dry consumption of lvlatin allow not only to fix the structure of the pieces of the meat component, but also to achieve a complete gelatin-free solution due to its uniform distribution over the surface of the pieces, to reduce the duration of the nological process, combining 10 the process of swelling and dissolving the heat with the heat treatment process.

Crushed meat products are sewed with dry gelatin for 2-6 minutes, while preparing prepared and chopped vegetables, greens (parsley, dill, etc.), salt and spices. Mixing less than 2 mi does not provide uniformity in the PRC; division of the components of the product,

chemical composition, level- 20 mixing for longer

The digestibility and hygiene requirements are fully met with the standard requirements.

Taking into account the specificity of the structural and mechanical properties of the finished m products, they should be crushed into pieces from 6 to 16 mm in size (on a cutter). When using a grid with a cross section of less than 6 mm, the pieces are crushed both during the grinding process and during the subsequent mixing of the meat component with other components of the formulation, and when the sizes of the pieces are more than 16 mm, the appearance of the product deteriorates, as the mosaic of the pattern on the cut is lost.

Another component of meat jelly is a gelling component. As a gelling component use dry food gelatin in the amount of 4-4.6, wt.%. Gelatin particles easily adhere to the wet surface of the pieces of m products, while enveloping it and fix the structure easily, crushing by mixing the pieces. When water is subsequently added in a ratio of 9-10: 1 to gelatin, gelatin absorbs water, its swelling is combined with the warm-up period of the molded product, and then the gelatin is completely dissolved and transferred to a gel. It was established experimentally that when using 4-4.6% gelatin in relation to water 1: 9-10, the finished product has the best organoleptic characteristics.

2021

The use of dry lvlatinum allows not only fixing the structure of the pieces of the meat component, but also achieving complete, without lumps, dissolution of gelatin due to its even distribution over the surface of the pieces, reducing the duration of the process, combining the process of swelling and gelatin dissolution with the heat treatment process.

The crushed and co-products are mixed with dry gelatin for 2-6 minutes, while preparing prepared and chopped vegetables, greens (parsley, dill, etc.), salt and spices are introduced. Stirring for less than 2 minutes does not ensure uniformity in the separation of the components of the product, and

0 shuffle longer

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five

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6 mip causes crushing of pieces of meat component. Gelatin, vegetables, and greens are added at the end of a mixing institute in the first place, water, salt, and spices are preferably added at the end of mixing.

The type and amount of vegetables, herbs and spices that can be applied can vary depending on national circumstances, time of year, and enterprise capabilities. Vegetables, herbs and spices are introduced on average from 3 to 10 wt.%.

After the components are mixed, the mixture is syringe into shells with a diameter of 40–120 mm and is subjected to heat treatment with a gradual increase in the temperature in the chamber from 60 to 90 ° C until the temperature in the center of the product reaches 72–75 ° C. Due to the presence in the product of a large amount of liquid with a rapid rise in temperature, a rupture of the shell may occur, and slow heating (starting with a temperature of 30-40 ° C) can lead to the development of residual microflora. The use of the temperature range of 60-90 0 with a gradual increase in temperature from 60 to ensures both the integrity of the shell and suppressed microflora and the complete dissolution of gelatin. The duration of heat treatment depends on the size of the loaf (shell diameter). Thus, the achievement of the required temperature in the center of the loaf (72-75 ° C) is 30 min for batons with a diameter of 40 mm, and 2.5 hours for batons with a diameter of 120 mm.

The cooling of finished products took place in two stages: preliminarily in water with temperature, then in air. When the loaves are cooled with air, the surface of the loaves becomes wrinkled. When cooled in water, the shell retains a smooth surface, has a good adhesion of 0 to the jelly. When the temperature of the water is lower, the jelly structure can exfoliate, at a temperature above 12 ° C, cooling does not occur quickly enough, residual microflora develops.

 - After cooling with water, continue cooling the loaves in air to the temperature in the product’s dontter, which is standard for cooling and storing co-products of this type. Store meat jelly Assorted in jelly should be at a relative humidity of 75% and the specified temperature for 36-48 hours.

Example 1. Pick up 30 kg of boiled sausage and 30 kg of sausages with manufacturing defects. The cooked sausage and sausages are freed from the casing, and the soiled parts are removed. The sausage is crushed on shpigorezka into pieces of 16 mm.

Prepare vegetables and. Clean, wash and boil the carrots for 20 minutes, sort the greens (parsley leaves) for 30 minutes, soak them in water for 30 minutes. Sausages, carrots and parsley fox are minced in a slicer into 6 mm pieces.

60 kg of chopped m products, 0.9 kg of parsley (0.9%) and 2.4 kg (2.4 wt.%) Of carrots are mixed in a screw mixer for 2 minutes, adding 4.0 kg in succession (4.0 wt.% dry pip; evoy gelatin, 36 l of water (in ratio to gelatin 9: 1), 0.56 kg (0.56 wt.%) of salt and spices (black pepper and nutmeg extract).

The finished mixture is syringe in a 40 mm diameter kutisin casing. The loaves in a horizontal position are placed on racks in the chamber heated to and gradually increase the temperature to 90 ° C, bringing the temperature in the center of the product to 72 ° C during 30.min heating.

Hot loaves in a horizontal position are placed in a bath with cold running water with a temperature of

It is kept for 20 minutes and transferred to a cooling chamber, where bltons are pulled out with 60 mi in air until the temperature at the center of the loaf is 6 ° C.

EXAMPLE 2

ten

Ponenta take 20 kg of boiled sausages, 10 kg of half-smoked sausages, 5 kg of sausages, 5 kg of slices from hams, 5 kg

sweeps from ham and 10 kg of meat x, pebs, i.e. 55 kg (55 wt.%) M soprovodnyh sorts of various types, having manufacturing defects, which are crushed. At a knife, cut into pieces of 8 mm in size. Greens are introduced 0.8 kg, (058 wt.%), Vegetables - 3.6 kg (3.6 wt.%). Shifting is carried out

within 6 minutes with the sequential addition of 4.5 wt.% gelatin, 40.5 wt.% water, 0.63 wt.% table salt and spices. The mixture is syringe in a shell with a diameter of 120 mm.

Heat treatment is carried out for 2.5 hours to reach the temperature in the center of the loaf. The loaves are cooled in a horizontal position under the shower with water at a temperature of 12 s for

1 h. Then the loaves are kept in the cooling chamber — with air at 4 ° C for 4 hours until the temperature at the center reaches the loaf 4 ° C. EXAMPLE 3: Example 2 takes place, but 50 gelatin, 4.6% by weight, and water added in proportion to gelatin 1:10.

The indicators obtained by the given Bbmie examples of the product are shown in the table,

Quality improvement is achieved by obtaining an original, attractive appearance and taste. As it was established during the production tests and laboratory tests, the output

71472021

products amounted to 158% by weight of the meat part of the recipe (or 98% by weight of the half-recipe, vshyucha water that is not related to the main raw material)

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Claims (1)

1. Method of production of meat jelly, providing for the preparation of components, grinding the meat component, mixing it with a jelly with the introduction of salt and spices, extruding the mixture into the shell, heat treatment of isa- horizontally positioned loaves in a steamer chamber with subsequent cooling in an air-cooled environment, in order to improve the quality of the stud, increase the yield and reduce eight process duration, as a gelling component, dry food gelatin is used in an amount (14.6 wt.%, mixing is carried out for 2-6 minutes with additional water intake in relation to gelatin 910: 1, chopped vegetables and greens, heat treatment carried out with a gradual increase in temperature in the chamber from 60 to 90 ° C until the temperature at the center of the button 72-75 ° C is reached, and before cooling the button loops in air, they are pre-cooled with water with temperature 8-12 C. 2, the method according to claim 1, characterized in that the finished meat products with manufacturing defects, which are crushed into pieces of 6 to 16 mi, are used as the meat component.