SU1729402A1 - Method for production of quickfrozen minced half-finished products - Google Patents

Abstract

The invention relates to the meat industry, in particular, to a method for the production of meat minced semi-finished products from various types of meat raw materials. The purpose of the invention is to improve the quality and increase the yield of finished products. The method of production of quick-frozen minced semi-finished products involves grinding second-grade ground beef pickles and bacon. The mixing of the components is carried out in two stages, in the first of which the second-class trimmed beef, water, spices and methyl cellulose are subjected to mixing to obtain a uniform consistency, and the second in the mixture of components after the first stage is added and lard, at the same time powdered methylcellulose before the first stage of mixing is moistened to 8-10%. 4 tab. (L with

Description

The invention relates to meat resource-saving technology, in particular to a method for producing meat minced semi-finished products from various types of meat raw materials with minimal weight loss during cooking.

A known method for the production of chopped meat products includes grinding meat raw materials, adding salt, pepper, water, knocking out the mass to obtain a uniform consistency, then adding potato flakes, stirring, keeping the mass for 10 minutes to swell the potato flakes, introducing a fat emulsion based on methylcellulose solution, mixing, portioning, and molding semi-finished products.

However, this method involves the obligatory preparation of a solution of methylcellulose, which requires additional costs.

Closest to the present invention is a method for producing quick-frozen chopped semi-finished meat products, characterized in that, in the production of quick-frozen chopped semi-finished products, trimmed second-class beef, lard, spices, water, powdered methylcellulose are mixed, mixed, packed and frozen.

The disadvantage of the known method is that with an increase in the amount of fatty components in the recipe of the semifinished product to 20%, the weight loss after heat treatment increases to 33%, which is not economically feasible.

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The purpose of the invention is to improve the quality and increase the yield of finished products.

The goal is achieved by the fact that in the method of production of quick-frozen chopped semi-finished products, including the grinding of meat raw materials, adding prescription components, powdered methylcellulose, mixing, packaging, freezing, heat treatment, mixing is carried out in two stages, with the first stage before mixing in powdered methyl cellulose, the moisture content is increased up to 8–10% and mixed with beef raw material until a homogeneous consistency is obtained, and in the second stage of mixing, add l of dissolved porcine Pressed m waistband weight in an amount of not more than 20% fat.

The method is carried out as follows.

The cutting, deboning, trimming of the machine is carried out in accordance with the current technological instructions.

Prepared beef, pressed meat, fat, powdered methylcellulose c. moisture 8-10% and spices are weighed according to the recipe.

To the ground beef on the top with a hole diameter of the output grating of 6 mm, add water and powdered methylcellulose and mix until a uniform consistency is obtained. When powdered methylcellulose with a moisture content of 8–10% is introduced into the meat system, the sorption capacity of methylcellulose increases as a result of an increase in the mobility of the structural elements of unranked sites of methylcellulose under the influence of water. liquid phase stuffing. This effect leads to the formation of protein-polysaccharide complexes. Then put the pork pressed meat mass in an amount of not more than 20% by weight of the mixture of all ingredients, chopped bacon, spices and mix again. When pork pressed meat is added in the fat-water-protein-polysaccharide system, a stable emulsion is formed with mixing. When this happens, the fat fraction of the pork meat is emulsified in a fat-water-protein-polysaccharide (methyl cellulose) dispersion system.

After mixing, the stuffing is molded in a weight of 105 g.

Packing of ready meals is done on machines or manually in kashirovanny foil. Freeze at -35 ° C. The total period of storage and sale of packaged, quick-frozen chopped semi-finished products at the manufacturer and trade enterprises at a temperature of minus 18 ° C is not more than 2 months from the day of production. The use of powdered methylcellulose with an initial moisture content of 8-10% increases the sorption capacity of methylcellulose during storage at low temperatures, resulting in increased mobility of the structural elements of methylcellulose, which leads to stabilization of the protein-polysaccharide complexes of the meat system. Quick-frozen semi-finished products after thawing are subjected to heat treatment at 180-200 ° C. The presence of methylcellulose increases the stability of the resulting emulsion during heat treatment, which leads to a decrease in mass loss due to the outflow of fat and moisture with the components dissolved in it.

Example 1. Recipe for quick frozen chopped semi-finished products: M with a cutlet of beef or beef meat of the second

varieties55

Pressed

m sleep mass 20

Fat9

Water15

Methyl Cellulose1 Sol1 Pepper 0.02 Cutting, boning, trimming of meat is carried out in accordance with current technological instructions. Prepared beef, pressed meat, fat, methyl cellulose with a moisture content of 8%. spices are weighed according to the recipe. Water, methylcellulose and water are added to the ground beef on a top with a hole diameter of 6 mm. Then put the pork pressed meat mass, chopped lard, spices and mix again. After mixing, the minced meat is molded in 105 g mass. Packing of ready-made dishes is done on automatic machines or manually into laminated foil. Freeze at -35 ° C. The total period of storage and sale of packaged frozen ready meals at the manufacturer and trade enterprises at a temperature of minus 18 ° C is not

more than 2 months from the day of production. This shelf life is due to the presence in the recipe of semi-finished products of perishable pressed molded meat.

Quick-frozen semi-finished products after thawing are heat treated at 200 ° C.

The results of determining the mass loss after heat treatment and the quality of semi-finished products are presented in Table. 1-4.

PRI mme R 2. Recipe quick chopped chopped semi-finished products:

M with cutlet from

55

20 9

15

one

1 0.02

Cutting; deboning and trimming of meat is carried out in accordance with current technological instructions.

Prepared beef, pork pressed meat mass, fat, methyl cellulose with a moisture content of 10%, spices are weighed according to the recipe.

Next, the process is carried out as in example 1, the results of determining the mass loss after heat treatment and the quality of semi-finished products are presented in table. 1-4.

Example 3. Recipe of quick-frozen minced semi-finished products: M with a cutlet of beef or beef meat for second grade60

Pork is molded to a mass of) 15 Shpik 9 Water 15 Methyl cellulose 1 Sol 1 Pepper 0.02 Cutting, boning, trimming the meat is carried out in accordance with current technological instructions.

Prepared beef, pork pressed meat mass, fat, methyl cellulose with a humidity of 8%, spices are weighed according to the recipe.

Next, the process is carried out according to Example 1. The results of determining the mass loss after heat treatment and the quality of semi-finished products are presented in Table. 1-4.

In tab. Table 1 presents examples of the production of chopped semi-finished products with different levels of substitution of meat for pork by pressed meat mass and method.

the introduction of methyl cellulose.

It follows from the above data that the introduction into meat semi-finished products of 15–20% pork pressed meat in combination with powdered methylcellulose having a moisture content of 8–10% during two-stage mixing of minced meat allows an increase in the yield of the product prepared from it by 5%.

If this prescription components are not in the prescribed sequence, the mass loss during heat treatment does not change as compared with the prototype, since the one-stage mixing method does not realize

formation of protein-polysaccharide complexes.

With the proposed sequence of the introduction of powdered methylcellulose with a moisture content of 8–10% and more than 20% of porcine processed meat mass into meat, the ratio of methylcellulose and fat changes, which negatively affects the degree of fat retention in minced meat.

With the introduction of powdered methylcellulose with an initial moisture content of less than 8%, it is necessary to pre-condition the mincemeat before thermal exposure to form a protein-polysaccharide complex. This circumstance reduces the intensity of the technological process and can negatively affect the microbiological indicators of minced meat.

Powdered methyl cel ylose with

moisture content of more than 10% loses the properties of the powder (sticking of particles occurs), which makes it difficult to evenly distribute it in minced meat and full realization of its properties.

The proposed method of manufacturing quick frozen chopped semi-finished products allows to increase the yield of the finished product by 5-6%. improve organoleptic performance by increasing juiciness.

Claims (1)

Formula for gaining A method for producing quick frozen chopped semi-finished products that involves grinding ground second grade beef, bacon, adding water spices, methyl cellulose powder, mixing, packing and freezing, characterized in that, in order to improve quality and increase the yield of finished products, t in a semi-finished pork pressed meat mass in an amount of 15-20% by weight of the mixture of all components, the mixing is carried out in two stages, the first of which is mixing under second-grade trimmed goose, water, spices, and methylcellulose are rolled until a uniform consistency is obtained, and the second is added to the mixture of components after the first stage, porcine pressed pulp and lard, and the powdered methylcellulose is moistened to 8 ten%. Table 1 Physico-chemical indicators, mass loss during heat treatment semi-finished products Continuation of table 1 table 2 Structural and mechanical indicators of semi-finished products Continuation of table 2 Table 3 Continuation of table 3 Organoleptic evaluation of steaks Table 4 Continuation of table 4