SU1694091A1 - Method for production of meat pastes - Google Patents

Abstract

The invention relates to the meat industry, more specifically to the production of meat pastes. The aim of the invention is to improve the consistency, plasticity and connectivity of the finished products. To achieve this goal, in accordance with standard technological requirements, raw materials are selected, including collagen-containing raw materials. The latter is subjected to pre-blanching, cooling and disassembling. Then the collagen-containing raw material is ground on a top and a cutter, adding spices and table salt. As a collagen-containing raw material, one uses either the meat mass from the mechanical addition of the bones of the skeleton, which, when cuttered, is mixed with blood plasma in a ratio from 1: 2 to 1: 1, or connective tissue from the veins of meat in a ratio of 0.7. : 1 to 1.4: 1 with blood plasma, or food squib in relation to the blood plasma from 0.5: 1 to 1: 1. Cooking salt is added directly to the collagen containing stock while cutting. Ready paste weight is syringe in covers or metal forms. Then heat treatment is carried out under standard conditions, cooled and transferred to the implementation. 4 tab. sl s o yu JSb Oh yu

Description

The invention relates to the meat industry, more specifically to the production of meat products.

The aim of the invention is to improve the consistency, plasticity and connectivity of the finished products.

Example 1. Beef heads are cut in two halves, washed with cold water and cooked at 98 ° C for 3 hours. After cooking, the bony part is removed from the bones and 20 kg (%) are removed. Under similar conditions, the connective tissue is warmed from the waistcoat of the meat and 7 kg (%} is taken).

The liver is freed from large blood vessels, residues of adipose tissue, lymph nodes, washed in cold water, cut into pieces weighing up to 500 g and blanched at 100 ° C with a ratio of raw material and water of 1: 3 for 30 minutes. Select 40 kg (%) of the liver.

The prepared raw material is ground on the top with a diameter of 3 lattice holes

mm, and the connective tissue from the tissue is crushed separately.

Prepare 15 kg (%) of lateral fat, 6 kg (%) of bone fat, 2 kg (%) of skimmed milk powder, 3 kg (%) of wheat flour, 7.0 l (%) of blood plasma, 2.0 kg of salt and spices (150 g ground red pepper and 50 g coriander). The ratio of connective tissue from the veins - blood plasma of 1.0: 1.0. The preparation and preparation of the paste mass is carried out in a cutter: first, the boiled connective tissue is treated from the veins of the meat, by adding salt and blood plasma, and then M is added to the head, liver, powdered milk, bone fat, flour, and spices, as well as 25 L broth from cooking offal. At the 8th end of the cutting, the fat is added, the latter being | Crush in 1.5 turns of the cutter bowl. 06- uiee cutout time 8 min. The paste mass is syringe in a natural casing, 23 mm in diameter, and cooked in steam chambers at 80 ° C for 45 minutes until the temperature reaches 72 ° C in the center of the loaf. After cooking, the pate in the casing is cooled with water under the shower to a temperature of 50 m in the center of the loaf 35 ° C, further cooling is carried out in chambers at 40 ° C to a temperature in the center 8 ° C. The finished pate in the shell is passed to the implementation.

Example 2. Beef trimmed for 1 s, beef liver and beef brains are cleaned, washed and blanched at 100 ° C with a ratio of raw material and water of 1: 3 for 30 mI. After cooling, 25 kg (%) gbv of depth 1 s are taken , 30 kg (%) of the liver and 15 kg (%) mezgov. The connective tissue from the zhilovki of the minh is boiled at 98 ° C for 3 hours at the ratio of the raw material to water of 1: 2 and 8.75 kg (%) is taken. The prepared raw material is ground on a top with a diameter of 3 mm in the lattice, and the connective tissue from the vein is crushed separately. Prepare 2 kg (%) of egg melange, 10 kg (%) of bone fat, 3 kg (%) of skimmed milk powder, 6.25 kg (%) of blood plasma, 20 l of broth from cooking by-products, salt (1.5 kg) and spices (granulated sugar - 200 g, black pepper - IN g, allspice - 30 g),

The ratio of connective tissue from the zhilovki - blood plasma of 1.4: 1. The preparation and preparation of the paste mass is carried out in a cutter: first, the boiled connective tissue is treated from the veins, blood plasma is added, then the meat is introduced for 1 s, liver, powdered milk, melange, brains, bone fat, spices and broth. Total Cutting Time 7 Min. The extrusion, heat treatment and cooling of the pies are as in example 1.

Example 3. Carried out according to Example 2, connective tissue from the trimming is taken in an amount of 6.2 kg (%), and blood plasma — 8.8 kg (%). Connective tissue ratio

from trimming - blood plasma 0,7: 1,0.

Example 4. M beef heads are cooked as in Example 1 and 22 kg (%) are taken. The liver and the vyma are washed and blanched under the regimens of example 2. A 35 kg (%) of liver is taken.

0 and 15 kg (%) udder. Prepare 5 kg (%) of food squash, 15 kg (%) of bone fat, 5 kg (%) of blood plasma, 3 kg (%) of wheat flour, as well as table salt (1.8 kg), spices (100 g red pepper , 90 g of coriander),

5 25 l of broth from cooking offal.

The ratio of food shkvara- blood plasma 1.0: 1.0.

M beef heads, liver and pinch are ground on a top with a hole diameter

0 lattice 3 mm.

Preparation of the paste mass is carried out in a cutter: first, they process meat from beef heads and food squib, add salt and blood plasma, after which

5, vym, liver, spices, flour, bone fat, and broth are added. The total cutting time is 8 minutes. The paste mass is syringe into a natural casing with a diameter of 45 mm and cooked in water at 35 ° C for 60 minutes to

0 reaching the center temperature of 72 ° C. Cooling of finished products are in example 1.

Example 5. Carried out according to example 4, while the food squib and blood plasma

5 take in quantities of 4 kg (%) and 8 kg {%) ,. those. the ratio of the components is 0.5: 1.0.

Example 6 Carried out as in example 4, with wheat flour taken in quantities of 5 kg (%), food squash 4 kg (%), blood plasma b kg (%). The ratio of food squib - blood plasma is 0.67: 1.

Example 7. Liver, m beef

5 heads and connective tissue from the trimmer were washed, filled with water in a ratio of 1: 2 and cooked at 100 ° C for 3 hours. After cooling, 40 kg (%) of liver, 20 kg (%) of beef, 8 kg (%) of connective tissue from the veining and crushed on a top with a 3 mm diameter hole in the lattice. Weigh 15 kg (%) of lateral fat, 7 kg (%) of blood plasma, 5 kg (%) of boiled baked fat, 2 kg {%) of skimmed dry milk, 3 kg (%) of starch, and boiled salt ( 2.2 kg), spices (150 g of red pepper, 50 g of coriander) and 25 kg of bone broth. The ratio of connective tissue from the veins - blood plasma of 1.14: 1. Preparation of pate go in a cutter: first they treat m from the head, liver, connective tissue from the dwelling, add salt, blood plasma, and then inject dried milk, flour, spices, bone fat and fat. The broth is added during the cutting process after the introduction and mixing of the blood plasma. Total Cutting Time 7 Min. The finished paste mass is treated according to example 1.

Example 8, The masses from the mechanical addition of the bones of the skeleton are inspected, the extract and liver are cleaned, cut into pieces weighing up to 500 g, washed, then the bulk from the mechanical addition, the extract and liver are blanched for 20 minutes in boiling water the ratio of raw materials and water is 1: 2. After cooling, 8 kg (%) of the pulp from mechanical additions, 13 kg (%) of the udder, 25 kg (%) of the liver are taken out and crushed on a top with a 3 mm hole diameter. A single-grade trimmed bean, obtained from animals that were forced to be slaughtered (conditionally suitable meat), is cut into pieces weighing up to 500 g and sterilized for 3 hours in closed boilers at 105 ° C in the presence of 50% water. After cooling, 25 kg (%) of the sterilized meat are taken out and crushed on a top with a 3 mm diameter grid opening. Prepare 16 kg (%) of blood plasma, 10 kg (%) of bone fat, 3 kg (%) of wheat flour, as well as table salt (2 kg), spices (granulated sugar - 200 g, black pepper - 50 g, pepper fragrant - 30 g) and 20 l of broth from cooking by-products.

The ratio of the bulk mass of mechanical addition to blood plasma is 1: 2. Preparation of pate is carried out in a cutter: in the beginning, the meat is treated with mechanical weight, beef and liver, salt and blood plasma are added, after which it is injected with wheat flour, spices, bone fat and broth.

Total Cutting Time 8 min. The prepared paste mass is syringe, cook and cool according to example 1.

Example 9. Carried out according to example 8, while the masses from the mechanical re-extraction and the blood plasma are taken in equal amounts - 12 kg (%), i.e. in the ratio of 1: 1.

Example 10. Carried out as in example 8, while the masses from the mechanical addition of the bulk and the blood plasma are taken, respectively, in an amount of 10 and 14 kg (%), i.e. in the ratio of 1: 1.4.

Table 1 presents the characteristics of the finished products prepared according to the examples in comparison with the standard pate.

The results of the analysis show that according to the organoleptic characteristics, the pies according to the invention are substantially superior to products made by a known method.

The purpose of the invention is accomplished by artificially structuring the pate by introducing blood plasma into the formulation, then recalculating it with ionized calcium in the original collagen-containing raw material, which results in the destabilization of fibrinogen, its transition to a gel form.

Forming a three-dimensional micro- and macrostructure has the ability to immobilize dispersed particles of a paste mass in its cells, has pronounced elastic-plastic properties, a high bond, which should provide an improvement in the organoleptic of the product as a whole,

Search studies have shown that the largest amount of calcium is contained in such types of collagen containing raw materials as:

1) m sleep mass, obtained by mechanical addition of skeleton bones;

2) connective tissue from the veins of the sa;

3) food shkvara, obtained as a by-product from the production of food-grade animal fats (Table 2).

The proportion of ionized calcium required to effect the structuring reaction may vary depending on the magnitude of the ionic strength of the solution and the pH values.

After determining the actual concentration of calcium ions, the optimal ratios of collagen-containing raw materials — blood plasma — were obtained, which ensure the structuring process.

It is known from the literature that the transition of both muscle proteins and blood plasma into a gel form is possible at critical concentrations of ionized calcium equal to 1-2–10 mol, which corresponds to the addition of 145 to 290 mg% calcium chloride to the object.

Thus, to obtain the effect of structuring blood plasma using ionized calcium contained in the native collagen-containing raw material, it is necessary that it contains from 145 to 290 mg% calcium chloride.

When choosing the ratio of sleep mass - the blood plasma required for gelation, they proceeded from the value of the critical concentration of ionized calcium, which destabilizes the fibrinogen of the blood plasma and from the actual presence of calcium chloride in the bulk.

In this case, the dependence of the change in concentration was experimentally established; radionuclide calcium from water pH and Table Salt Content (Table 3 and Per). from the data, the degree of release of calcium chloride in the solution increases directly proportional to the concentration of salt, i.e. ionic strength of the solution. In this case, the maximum amount of ionized calcium chloride in the solution is recorded at a water pH of 6 (as is well known, the pH of the co-product mainly lies in the range of 6 to 7).

Based on the experimental data obtained, which characterize the level of critical calcium chloride concentrations necessary to ensure the elimination of fibrinogen and the transfer of blood plasma to the gel form, the ratio of sleep mass to plasma — plasma that ensures the appearance of gel formation — was established. mixtures due to the natural ionized calcium contained in the meat.

145–290 mg of calcium chloride per 100 ml of blood plasma is contained in 49.8–99.6 gmw from the mechanical addition to its standard pH 7 and 2% salt concentration, which corresponds to the average content in pate mass, i.e. for gelation, it is sufficient to add 50 ml to 100 g of the mass of mechanical extraction from the mechanical addition of 100 ml of plasma to | blood, namely, to take the tasty mass of mechanical separation from the mechanical extraction and the blood plasma in a ratio from 1: 2 to 1: 1.

It should be noted that in actual formulations the amount of the bulk may significantly exceed this ratio, since this will contribute to a natural increase in the proportion in the mixture and, accordingly, an excess of natural ionized calcium will not affect the essence of the gelation process.

However, from the point of view of organoleptics. Exceeding the proportion of the bulk in the mixture is not feasible, since with an increase in its amount, the composition loses its plastic properties and a toughness appears in the structure.

The data obtained also indicate a previously noted feature: at Standard salt levels (2%), a rather high release of ionized calcium from the connective tissue takes place. By mixing 100 ml of blood plasma and 72 g of connective tissue from the veins of meat, you can get a CaCl2 content of 145 mg in the system; doubling the amount of 5 in connective tissue - 290 mg.

 Thus, the process of gel formation of blood plasma is provided when the ratio of connective tissue from the veining of meat to blood plasma is from 0.72: 1 to 1.44: 1.

10 (after rounding from 0.7: 1 to 1.4; 1).

At the third stage of work, results were obtained that characterize the yield of calcium chloride from the food squash (Table 4).

15 The calculation shows that the critical concentration of ionized calcium can be obtained with the ratio of food squam - blood plasma from 0.55: 1 to 1.1: 1 (after rounding from 0.5: 1 to 1: 1).

20 Mixing the proposed types of collagen containing raw materials with blood plasma in these ratios makes it possible to obtain a gel-like system within 6–8 minutes, after heat treatment, having

25 plasticity, delicate texture, high connectivity.

From the data presented above it is evident that the introduction of salt by cutting directly into the collagen-containing

30, the raw material allows artificially simultaneously increasing the concentration of salt in the collagen-containing raw material, which provides a more intensive release of ionized calcium from the raw material; Calcium interacts with the introduced blood plasma and causes its guaranteed structuring, i.e. obtaining the required technological effect with possible deviations in the overall chemical

40 composition of raw materials used.

The present invention allows to improve the organoleptic characteristics, more precisely, to improve the consistency, plasticity and connectivity of the finished products.

Claims (1)

45 Formula of the invention 0 Method for the production of meat pastes, involving the preparation of meat snohar, including collagen containing, preliminary 50 heat treatment of the latter, grinding of all raw materials on the top and cutter with salt and spices, molding, final heat treatment and cooling, characterized in that, in order to improve the consistency, plasticity and connectivity of the finished products, they use meat from mechanical additions to skeletal bones or connective tissue from the veins of the meatus, or food squib, in the cutting process, the collagen containing raw material is first crushed, the salt is introduced directly onto it to release calcium ions with the simultaneous introduction of blood plasma under the influence of the last gel-form, and then the other components of the formulation additional deboning and blood plasma taken in a ratio of 1: 2 - 1: 1 or connective tissue from the veins and blood plasma in a ratio of 0.7: 1-1.4: 1, or food squib and blood plasma in a ratio of 0.5: 1 1: 1. By "a1 tvli product according examples Indicators of collagen containing raw materials Table 3 The dependence of changes in the concentration of ionized calcium on the pH of the water Table 3a Dependence of change / concentration of ionized calcium on the content of table salt Concentration NaCl,% Calcium chloride concentration, mg% Table I Table3 Table The results of the release of calcium chloride from haishhev squash Concentration NaCl,% Calcium chloride concentration, mg% pH of water 5,153il 304iH 35lil6 pH of water 6103 7,202 ± 10,300 ± 9 3 & 7i9 Water pH 7 91W