SU1472022A1 - Method of producing cased-in ham - Google Patents

Abstract

The invention relates to sausage production, in particular to methods for producing ham in a casing. The purpose of the invention is to improve the quality and increase the yield of products, the elimination of fat edema and the intensification of the production process. The method involves grinding the bold pork, massaging it in a mixer with the introduction of the components of the formulation, stuffing into the casing, aging the sticks for ripening and heat treatment, the massaging stage being carried out as follows. At the beginning of massaging, dry salt is introduced in an amount of 2-3% by weight of pork, after 15-20 minutes of massaging a mixture of blood plasma and milk serum is taken, taken in a ratio of 1: 4-4: 1 in an amount of 13-25% after 10-15 minutes of massaging, beef mince, taken in ratio with pork 1: 3 - 1: 4, and unhydrated sodium caseinate or egg powder, or a mixture of 2-3% to the mass of meat raw materials and continue massaging for another 8-10 minutes, after which the raw materials are sent to the sheath for injection. 2 tab.

Description

one

This invention relates to sausage production, in particular, to methods for producing ham S sheath.

The purpose of the invention is to improve the quality and increase the yield of products, the elimination of fat edema and the intensification of the production process.

The method is carried out as follows.

Spice - bold pork and pickled beef are picked up in the ratio 3: 1 - 4 g 1, Pork is ground into pieces, loaded into a screw mixer and massaged, and ground beef is prepared from the beef ground according to a known technology: ground top for 2-3 minutes and bring the salt content in the stuffing to 2-3%.

Massaging the pork is carried out in the following way.

At the beginning of the massaging process, dry salt is introduced into the mixer in an amount of 2-3% by weight of pig meat, after 15-20 minutes of massaging, a mixture of blood plasma and syv314 is introduced

Milk mouths, taken in a ratio of 1: 4 - 4: 1, in an amount of 13-25% by weight of raw meat, and after another 10–15 minutes massing beef mince, as well as unhydrated sodium caseinate or egg powder, or the mixture, moreover, sodium caseinate, an egg mink, or their mixture, is introduced in the amount of 2-3% by weight of meat cheese.

In the process of massaging, nitrite and snacks are also introduced. After the introduction of ground beef, massaging is continued for another 8-10 minutes. The prepared composite is syringed into a casing with a diameter of 100–160 mm, suspended from the frame and held for ripening, salting and precipitation for 12–18 h at temperature. Then the batons are sent for heat treatment, which is carried out according to the known technological conditions, namely; frying at 90–110 ° C for 60–90 min and subsequent, and cooking at 80 to temper temperature 72 ° C in the center of the loaf.

The stage of massaging can be divided into three successive phases: Phase I: massing pig with dry salt (15–20 min); Phase II - massaging with a mixture of blood plasma and whey (10-15 min); Phase III - massaging with ground beef and unhydrated sodium caseinate or egg powder, or their mixture (8 - 10 min).

Phase I - massaging chunks of chilled pork for 15–20 minutes in the presence of 2.0–3.0% dry table salt — allows one to obtain the fibering of the structural elements of the raw material, the exit to the surface of the masses of water-soluble proteins (due to differences in osmotic pressure inside the raw material and on its surface); In addition, dry salt increases the coefficient of friction between the pieces, the walls of the body and the working body of the agitator, salt crystals mechanically break the sheaths of small fibers. As a result, the tenderness of meat and its water-binding capacity increase dramatically. The optimal values of these indicators dog dog out after massaging for 15-20 minutes (Table 1) |

Table 1

15 20

about

five

before

Note. Massaging pieces of bold pork weighing 150-200 g was carried out in the presence of 3% dry salt.

The proposed amounts of dry salt (2.0-3jO%) used for massaging pork are selected based on the results of the organoleptic evaluation: the use of salt in an amount of less than 2.0% does not provide the necessary taste, the introduction of more than 3.0% of salt gives the product excessively salty taste

Phase II - continued massaging of esh, e for 10–15 min, and to the raw material, a mixture of blood plasma and milk is added in an amount of 13–25% by weight of meat and cheese. At the same time, 7.5 mg% of the total mass of raw sodium nitrite raw material is injected into the mixture of blood plasma and skimming of milk,

In the second phase, the process of softening raw material continues,

moreover, with the introduction of a mixture of blood plasma and whey, the filtration accelerated absorption of the pork part of this mixture together with sodium nitrite dissolved in it occurs, part of the excess liquid of the mixture remains in the mixer, increasing the slip coefficient between the blades and the raw material and, thus,

rhenium surface pieces of pork.

The use of blood plasma and whey when massaging gives the following positive effect. As you know, when mixing blood plasma and whey in a ratio of from 1: 4 to 4: 1, the mixture can be transferred to a gel-like state, which is caused by the conversion of fibrinogen to fibrin in the presence of calcium ions: the rate of gelation depends on temperature (at 15-20 ° C gel forms within 10-12 minutes, with - within 30-45 minutes). This circumstance is used in this method to ensure the subsequent shortening of the precipitation period of the abundant syrup. The liquid mixture of blood plasma and milk serum dissolves the remnants of dry salt, and the resulting brine containing both sodium nitrite (at the rate of 7.5 mg% to the meat part of the raw material, which is provided for by the standard) and the native components of blood plasma and short milk (including proteins , enzymes and microflora), due to the filtration-osmotic processes is absorbed. Thus, intensive penetration of curing agents into the raw material is carried out.

The use of a mixture of blood plasma and milk serum creates prerequisites for accelerating the process of penetration of curing substances into raw materials, obtaining a stable color, accelerating the development of enzymatic and microbiological processes characteristic of maturation of meat, and allows you to exclude sugar from the recipe.

The quantitative limits of the ratio of meat and mixtures of blood plasma and milk serum (13-25%) were selected as follows.

It was established experimentally that when massaging, pork is able to absorb 8-9% of the liquid phase (by the

t

20

4720226

all raw materials); ground beef after dry salting absorbs 10–18% of water provided it is firmly bonded (without subsequent separation during heat treatment). As a result, According to model experiments, when using 10–12% of the mixture, blood plasma and milk serum, the terminal product had a dry consistency, and the introduction of 26–28% of the mixture into the mixer-massager resulted in the increase of moisture in the section and the granularity of the structure.

15 Duration of massing for 10-13 minutes during phase I provides further disenchantment of the pork structure, salt dissolution and phtar absorption of a mixture of blood plasma and milk serum containing sodium chloride, sodium nitrite and natural components (enzymes and microflora), in pieces

Threat processing up to 7-9 minutes makes it impossible to implement these processes. An increase in the duration of massaging to 16–20 min. Of cells is accomplished by crushing the fat and

foaming of the liquid phase containing proteins.

Phase III - continued massaging for 8-10 minutes, while beef mince, non-hydrated protein preparations and spices are added. During this phase, simultaneously with the continued massaging of the pieces of pork, the remaining ingredients are mixed, each of which performs a specific

oq

The introduction of ground beef in ground and salted form provides for masking of pork meat and especially

fat inclusions (the mass fraction of which in raw materials is usually up to 45%), reduces the caloric content of finished products, guarantees a bright attractive color, increases the level of fat-absorbing ability of the formulation, which eliminates fatty edema in finished products, ensures the absorption of excess blood plasma and serum milk remaining after massaging pork; leads to the formation between layers of pork layers of sticky beef mince, capable of

short terms form a monolithic structure in the product.

Beef mince is prepared according to the known technology from living beef, preferably of a variety, by grinding it on a top (grating diameter 2-3 mm), bringing the salt content of the meat to 2-3%, and the grinding degree of beef meat (2-3 mm ) was chosen taking into account both the technology used in production and the required level of water binding and fat absorption capacity. The amount of dry salt used (2-3%) is due to the boundary conditions of a consumer nature — obtaining the necessary saltiness of the finished product,

The quantitative limits of the protein additives used (caseinate of the egg powder) were established by comparing the technological and organoleptic characteristics: with smaller amounts of sodium caseinate and egg powder, there was no increase in the water binding capacity and fat absorption; With increased amounts, there was an excessive increase in the viscosity of the stuffing and a change in its color (lightening if casein was used, yellowing when using egg powder).

The PI1-1enenia of sodium caseinate and / or icing powder makes it possible to improve the technological properties of the raw material, allows you to replace part of the raw meat in the formulations of finished products without degrading their quality.

Quantitative ratios of mashed pork and. in the recipe are selected based on the following provisions.

1. In the presence of up to 45% of fat inclusions in pork, the quality of the finished ham in the casing deteriorates significantly, and there is a need for additional trimming. A reduction in the relative amount of fat in the product can be achieved by injecting ground beef containing only 3.2-4.2% of fat, i.e. in the final product, the relative fat content will be only 25-27%.

2, In model experiments, it is established that HOj is used to cover pieces

pork from the surface with a thin layer of minced meat; pork and minced meat must be taken in the ratio from 3: 1 to 4: 1; the use of a smaller amount of ground beef does not ensure the production of adhesive layers; the introduction of more minced meat leads to the formation of local zones of beef meat

cut, which impairs the organoleptic perception of the product. In addition, with small quantities of beef 3) arsh full absorption remaining when massaging the pork mixture

blood plasma and serum of milk does not occur, which, in turn, does not allow to obtain a monolithic product.

The indicated ratios of ingredients provide a substantial increase in such basic characteristics of the raw materials as water binding capacity, fat absorption, and stickiness. The largest increase in absolute values

of these indicators is noted after the mince keeping for 12-18 hours. In connection with the above, the beef mince after preparing and mixing with salt is preferably not placed in the strip, but immediately put into the massager or mixer for mixing with pork, mi and other ingredients. At this point, the stuffing has the least stickiness that will be

promote uniform distribution of components in the recipe and the subsequent injection of the resulting mass into the shell. I

With the subsequent raw materials

sediment, salt and ripening, the structural-mechanical and functional properties of ground beef will increase, which will make it possible to obtain a monolithic product with a required level of consuming capacity and fat loss after 12–18 hours so that the quality of the finished product will be improved. exit, eliminate the appearance of fat edema.

Example 1: Chilled rolled boneless pork of the shoulder and back-abdominal carcass parts with

fat tissue is not more than 35% crushed into pieces weighing 150 g on the top with two receiving knives mounted on the shaft. 54 kg of pork lay in a screw mixer, add-;

Pour 2% dry salt and massage for 15 minutes. Then a mixture of blood plasma and whey (taken in a 4: 1 ratio) in an amount of 25%, 7.5 mg% sodium nitrite is added and the massage is continued for 10 minutes. Without shutting down the machine, add - .. pre-cooked from beef of the 1st grade beef minced, ground on the top with a 2 mm grating diameter and mixed with 2% dry salt,

18 kg, i.e. in relation to pork 1: 3. Continue massaging for another 8 minutes with the simultaneous introduction of 3 kg (3%) of egg powder and 0.3% of the standard set of spices. The finished composition syringe.

47202210

2.5% of the CRMHU- Nb pump is used, a mixture of blood plasma and milk serum (in the ratio 1: 4) in the amount of 13% to the recipe, and ground beef in the ratio with pork 1: 3.5. Massaging is carried out with the duration of phases I, II and III of 25, 15 and 10 minutes, respectively. You have dried 10 loaves of bread; you are served within 18 hours. The ready-to-eat nNieer ham is 83.4%.

Example 3. Carried out according to example 2, and the dry salt is added in an amount of 3% to the total

ki of milk (in the ratio 1: 1) - in the amount of 17% to the recipe, and ground beef - in the ratio with pork 1: 4. Duration I, II and III

cutizin sheath with a diameter of 160mm, 20 F massaging - 18, 13 and 10 min

when growing the chamber from 70 to 90 ° С,

They are tied with a string, suspended on frames, held for 12 hours while in a sedimentary chamber. Then the loaves are agitated in the frying chamber and subjected to flue gases for an hour at the temperature and then the temperature is brought to 110 ° C for 2.5 hours. The heating is completed when the temperature at the center of the loaf reaches 72 ° C. The loaves are cooled in a spout chamber at 4 ° C to a temperature in the center of the loaf 8 ° C. Ready ham has access to unsalted raw materials 84.2%.

Example 2 "Carried out as in example 1, with dry salt added. Formula of the invention

The method of production, ham in the shell, involving the grinding of bold meat, its massaging in a mixer with the introduction of salt, nitrite, spices and protein components

0

five

svotvetstvenno. Yield 85 at 3%,

Example 4 Carried out as in example 3, where instead of 3% egg powder, 3% mixture of sodium caseinate and egg powder is added, taken in a 1: 1 ratio. The yield is 84.2%.

Example 5. Carried out as in example 3, with meat stuffing injected in a ratio of 1: 3 pork, instead of 3% powdered egg, 2% sodium caseinate; the duration of the I, II, and III phases of the massing is 15, 15, and 10 min, respectively. The yield of finished products is 84.8%.

Organoleptic indicators (in points) of products manufactured according to examples 1-5 are presented in table 2.

Table 2

penetration of the loaves for ripening and heat treatment, characterized in that, in order to improve the quality and increase the yield of products, eliminate fat edema and intensify the production process,

11147202212

 -

quality of protein components of non-2 (massaging in the amount of

use a mixture of blood plasma and x-13 25% by weight of raw meat, and about

 Mouth of milk in the ratio from 1: 4

4g1, minced beef, as well as ihidra-with pork 1: 3-1: 4, and non-hydra-.

tinted sodium caseinate or iced sodium caseinate or egg

powder, or their mixture, and powder., or their mixture in the amount of

salt in the amount of 2-3% by weight of the sv-2-3% by weight of raw meat is introduced

NINES are introduced in a dry form in the beginning after 10-15 minutes of massaging and massaging, the mixture of blood plasma and massaging continue for another 8-10 minutes. milk whey is administered after 15

Claims (2)

Claim A method of production of ham in a casing, which involves chopping semi-fat pork, massaging it in a mixer with the addition of salt, nitrite, spices and protein components, extruding into the casing, aging the loaves for ripening and heat treatment, characterized in that, in order to improve the quality of '-operation and improve the yield of products, fat eliminate edema and inten.sifikatsii production process, in ¹¹ 1472022 12 as a mixture of protein components of blood plasma and milk serum in a ratio of from 1: 4 to 4: 1, ground beef and negidra th e sodium caseinate or egg powder, or a mixture thereof, and salt, in an amount of 2-3% by weight of pork administered in dry form at the beginning of massaging, the mixture of blood plasma and milk serum is introduced through f 15 2 (G ”min of massaging in the amount of 13-25% by weight of raw meat, and g. minced meat, taken in proportion to pork 1: 3-1: 4, and non-hydrated. sodium sodium caseinate or egg powder, or a mixture thereof in an amount of 2-3% by weight of raw meat, is added after another 10-15 minutes of massaging and massage continues for another 8-10 minutes.