SU1521426A1 - Method of salting meat - Google Patents

Abstract

The invention relates to the meat industry, namely to the meat salting process. The purpose of the invention is to improve the quality of meat by improving the saturation of meat with brine. The method involves grinding the meat into pieces, loading it into a rotary tumbling device, adding brine, evacuating, gravitational-shock processing on smooth and penetrating surfaces of the tumbler and massaging it. The gravitational shock treatment of the meat is carried out in three stages: at the 1st stage, the tumbling of the meat onto a smooth surface takes place within 2-3 minutes, at the 2nd stage - the tumbling of the meat onto the penetrating surface with a layer 1 piece thick full saturation of meat with brine, at the 3rd stage - tumbling of meat onto a smooth surface with increasing the layer to a thickness of 2-3 pieces for 3-10 minutes with a gradual transition to massaging with a decrease in the height of the falling pieces. 1 tab.

Description

The invention relates to meat industry, in particular to methods for salting meat.

The purpose of the invention is to improve the quality of meat by improving the saturation of meat with brine.

The method involves preparing the meat for salting, loading it into a rotary tumbler device, adding brine, evacuating, gravitational-shock processing on smooth and penetrating surfaces of the tumbler device and massaging. The gravitational shock treatment of mea is carried out in three stages: at the 1st stage - on a smooth surface for 2-3 minutes, at the 2nd stage - to the penetrating surface with a layer 1 pound thick until complete saturation with brine. , at the 3rd stage - on a smooth surface with an increase in the layer to a thickness of 2-3 pieces for 3 - 10 min with a gradual transition to massaging by decreasing the height of the falling pieces.

The first stage of processing — pre-tumbling on a smooth surface — is carried out immediately after loading and refilling. In 2-3 minutes, the device is accelerated, pieces are distributed over the shell with a layer,

in 1 piece and preliminary tumbling of raw materials by the method of impact. This treatment is carried out until a fine-grained protein mass is formed on the surface of the muscle fibers. As revealed by microstructural studies, intercooling disturbances in the form of gaps begin to occur in the feedstock in the form of gaps, which are later filled with swollen proteins. This degree of raw material machining can be characterized as superficial tenderization.

The second stage of processing — tumbling onto the penetrating surface with a layer of 1 piece — lasts until the brine is fully worked with the raw material from the zone of meat falling.

In the case of a gravitational impact treatment of pieces of meat, the process of their contact with a solid surface can be: divided into two phases. In the first, the piece touches with its compression in height, stresses and deformations occur in it. Since the duration of the impact is very small, and the impulse of force has finite values, the contact forces and pressures resulting from this are significant. In the second phase, the piece is almost restored to its original size, a gradual decrease in its deformations and stresses, i.e. relaxation of the piece of meat after impact on the penetrating surface occurs. Thus, the pieces pierced by the penetrating surface are better to pick up the brine (provided that the layer of meat corresponds to the thickness of 1 piece).

As brine is used in m c, the amount of brine in the devices decreases, so it is advisable to change the position of the points of falling of the pieces of meat. Taking into account that the trajectory of movement of a piece of mme when falling in a tumbling device is a parabola, it is possible to provide some displacement of the zone of falling of the pieces by decreasing the height of the falling.

A decrease in the height of the falling pieces in the rotary apparatus, under the condition that the raw material is processed into 1 piece, may occur until a certain point, after which the layer of raw material on the treated surface will inevitably increase. To this point from the zone na

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The day the brine is there, the remaining part of it is involved in the process of rotation and is above the waist zone.

At the third stage — tumbling with a decrease in the height of the fall and an increase in the thickness of the processed layer of two to three times on a smooth surface (ie, up to 2-3 pieces) —the redistribution of the brine inside the piece takes place and the remaining brine is further redrafted in a softer mode with a decrease in the impact force.

When the pieces fall at the bottom of the pieces, the value of the shock pulse, all other things being equal, will vary depending on the thickness of the substrate. In this case, the substrate is a buffer system, the quenching of the energy of the falling body. An increase in the thickness of the layer over three pieces leads to the fact that the bottom pieces located on the wetted surface practically do not receive a shock impulse while experiencing constant compression from the force of gravity of the top pieces, while a part of the brine pressed out of them. Since the pieces of meat processed in the apparatus are different in mass, their average size is also different. The shock wave is almost completely quenched when it strikes a piece of meat with a thickness of 200-300 mm, therefore shock treatment should be carried out with a layer of not more than two pieces of such size, if the sizes of the pieces are 40-50 mm, then with a layer of no more than three pieces.

Creating a softer mode of treatment by tumbling in two or three rows is a transition from hard one layer processing to mass treatment.

Massaging under the conditions of a rotary device means rolling over pieces of meat when the drum rotates without special impacts. This can be achieved under the conditions of constant working volume and mass of the raw material by reducing the rotational speed with small pieces, or by eliminating the function of the gripping devices of the rotary device with large pieces of meat or combining these techniques. Moreover, the massaging time is chosen experimentally and can range from tens of minutes to several days.

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The method is as follows.

Example 1. 190 kg of beef meat with an average weight of a piece of 1.5 kg is loaded into a rotary device with a diameter of 1500 mm and a length of 1000 mm, 76 l of brine is added.

Tumbling was carried out at a rotational speed of 15 rpm for 3 minutes, changing the height of the fall from 800 to 600 mm. Then, a penetrating tool is introduced to a height less than the thickness of the piece, penetration is carried out from a height of 800 m (with a rotation speed of 15 rpm) in a layer of 1 piece onto the penetrating surface immersed in the brine until complete with brine. Then the tumbling is carried out on a smooth surface in an enlarged layer of meat. Dp this remove the penetrating tool and reduce the height of the drop to 400 mm. Tumbling is carried out for 10 minutes, gradually reducing the height of the drop to zero during the process. The rotational speed of the device is reduced to 10 rpm. After tumbling, massaging is performed at a rotational speed of 5 rpm from the height of the fall O for 10 minutes. At the end of the process, the raw materials are unloaded.

Example 2. Tumbling on a smooth surface in Example 1 is carried out at a rotation speed of 15 rpm for 2 minutes from a height of 800 mm with a gradual decrease in the height of the drop to 600 mm. Then, penetration is carried out for 10 minutes from a drop height of 800 mm, with a rotational speed of 15 rpm, which permits removal of the film on the penetrating surface in brine. After that, the surface is replaced with a smooth one, the thickness of the sheet is increased, and the drop height is reduced. m sa to 400 mm. In the subsequent processing, the height of the fall is gradually reduced to O. It is performed after 214266

successfully tumbling for 8 minutes at a rotation speed of 10 rpm and massaging at the same speed for 10 minutes.

 Example 3. Pork ham with an average weight of up to 3 kg each is loaded in an amount of 250 kg, 100 l of brine is added. On first

.Q processing stages conduct tumbling with a change in height of falling from 600 to 400 mm for 3 minutes, then penetration for 12 minutes, for which penetrating tool is inserted through the perforation of the drum to a height less than the thickness of the piece. wherein the rotational speed of the drum is 10 rpm, which allows

2Q extracts of pieces of meat on the penetrating surface in brine until they are dropped. Tumbling is performed for 3 minutes with a change in the height of the fall from 400 mm to 0, and

25 then - massaging for 15 minutes. The rotation speed in the first and second cases is 10 rpm,

Claims (1)

: Formula and Brainning 30 A method of salting the meat, providing for the preparation of the meat to the salting, loading into the rotary tumbler device, adding brine, vacuuming, tumble on the smooth and penetrating surfaces and massaging the skin in the tumbler device, characterized in that to improve the quality of meat by improving . its brine, tumbling of meat, is carried out in three stages: at the 1st stage - on a smooth surface for 2-3 minutes, at the 2nd stage - onto the penetrating surface with a layer of 1 piece thick to complete saturation of the meat with brine, Stage 3 - on a smooth surface for 3 to 10 minutes with the layer enlarging to 2-3 pieces and with a gradual transition to massaging by reducing 45 50 honeycombs falling pieces. The processing efficiency and quality of semi-finished products obtained by the known and proposed methods The saturation of semi-finished products (Z from the initial mass) Appearance (in points) Uniform distribution of brine by volume of the piece of meat (in points) 11 25 39 40 20 40 40 5 4.5 4.2 4.0 5 4.3 4.0 1.2, 2.0 3.0 4.2 2 4.4 4.8 3.0 4.2 2 4.4 4.8