SU471885A2 - Method for the production of molded meat products - Google Patents
Method for the production of molded meat productsInfo
- Publication number
- SU471885A2 SU471885A2 SU1913722A SU1913722A SU471885A2 SU 471885 A2 SU471885 A2 SU 471885A2 SU 1913722 A SU1913722 A SU 1913722A SU 1913722 A SU1913722 A SU 1913722A SU 471885 A2 SU471885 A2 SU 471885A2
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- production
- meat products
- pressure
- product
- molded meat
- Prior art date
Links
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- Meat, Egg Or Seafood Products (AREA)
Description
Изобретение относитс к технике приготовлени формованных продуктов, а именно к способам производства формованных м сных изделий, преимущественно ветчины.This invention relates to a technique for preparing molded products, in particular to methods for producing molded meat products, mainly hams.
Известен способ производства формованных м сных изделий, преимущественно ветчины, но авт. св. № 443661, согласно которому м со нарезают ломтиками, обрабатывают через плоскую сетчатую насадку рассолом с ферментом гиалуронидазой под давлением, обволакивают сухой посолочной смесью, закладывают в форму, прессуют и выдерживают дл созревани под давлением, затем продукт вар т в формах до готовности, подпрессовывают, извлекают из формы и упаковывают.A known method for the production of molded meat products, mainly ham, but auth. St. No. 443661, according to which m is cut into slices, processed through a flat mesh nozzle with brine with hyaluronidase enzyme under pressure, coated with dry curing mixture, laid into a mold, pressed and aged for maturation under pressure, then the product is cooked in forms until ready, prepared removed from the mold and packaged.
Цель изобретени - улучщить органолептические показатели готового продукта.The purpose of the invention is to improve the organoleptic characteristics of the finished product.
Это достигаетс тем, что охлаждение изделий осуществл ют в полученном при варке бульоне, причем во врем охлаждени продукт подвергают подпрессовыванию под давлением 0,4-0,7 кг/см2. Охлаждение в бульоне приводит к адсорбции продуктом части бульона и жира, увеличива сочность продукта; а величина давлени иодпрессовывани при охлаждении продукта определ ет степень отжати влаги из продукта.This is achieved by the fact that the cooling of the products is carried out in the broth obtained during cooking, and during cooling the product is subjected to pressing under pressure of 0.4-0.7 kg / cm2. Cooling in the broth leads to product adsorption of part of the broth and fat, increasing the juiciness of the product; and the pressure of iodine pressing while cooling the product determines the degree of squeezing of moisture from the product.
Предлагаемый способ осуществл ют следующим образом.The proposed method is carried out as follows.
М со нарезают ломтиками толщиной 8- 10 мм и обрабатывают рассолом, содержащим 18% NaCl, 0,5% сахара, 0,05% NaNOg иM is cut into slices 8–10 mm thick and treated with brine containing 18% NaCl, 0.5% sugar, 0.05% NaNOg and
0,1% к весу рассола с ферментом гиалуронидазой . Рассол ввод т в мынлечную ткань через плоскую сетчатую насадку под давлением 200 атм.0.1% by weight of brine with hyaluronidase enzyme. The brine is injected into the tissue through a flat mesh nozzle at a pressure of 200 atm.
Затем ломтики м сной ткани обволакивают сухой посолочной смесью, содерл-сащей 90% поваренной соли и 10% ичного альбумина, и закладывают в форму.Then slices of meat with tissue are wrapped in a dry curing mixture containing 90% of common salt and 10% of egg albumin, and laid into a mold.
Прессование и выдержку м сной ткани дл созревани ее в форме осуществл ют под давлением 1,8 атм в течение 12 час при +2-- -f4°C.The pressing and aging of meat tissue for its maturation in the form is carried out under a pressure of 1.8 atm for 12 hours at + 2-- -f4 ° C.
Затем при таком же давлении сырье вар т в формах при 85°С.Then, at the same pressure, the raw material is boiled in forms at 85 ° C.
По окончании варки давление прессовани снижают до 0,6 кг/см, охлаждают без слива бульона и жира до +3-h4°C, поддержива давление подпрессовывани в пределах 0,6 кг/см. По окончании охлаждени давление подирессовывапи снимают, продукт извлекают из формы и упаковывают.At the end of cooking, the pressing pressure is reduced to 0.6 kg / cm, cooled without draining the broth and fat to + 3-h4 ° C, maintaining the prepressing pressure within 0.6 kg / cm. At the end of the cooling, the pressure is removed, the product is removed from the mold and packaged.
Предмет изобретени Subject invention
Способ производства формованных м сных изделий, преимущественно ветчины, по авт. св. № 443661, отличающийс тем, что, с целью улучщепи органолептических показателей , охла адение изделий осуществл ют в полученном при варке бульоне, причем во врем охлаждени продукт подвергают поднрессовыванию под давлением 0,4-0,7 кг/см.Method for the production of molded meat products, mainly ham, according to ed. St. No. 443661, characterized in that, in order to improve the organoleptic characteristics, the cooling of the products is carried out in the cooking broth, and during cooling, the product is subjected to underpressure under a pressure of 0.4-0.7 kg / cm.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU1913722A SU471885A2 (en) | 1973-04-24 | 1973-04-24 | Method for the production of molded meat products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU1913722A SU471885A2 (en) | 1973-04-24 | 1973-04-24 | Method for the production of molded meat products |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU443661 Addition |
Publications (1)
Publication Number | Publication Date |
---|---|
SU471885A2 true SU471885A2 (en) | 1975-05-30 |
Family
ID=20551291
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU1913722A SU471885A2 (en) | 1973-04-24 | 1973-04-24 | Method for the production of molded meat products |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU471885A2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4195097A (en) * | 1977-03-14 | 1980-03-25 | Vsesojuzny Nauchno-Issledovatelsky Institut Myasnoi Promyshlennosti | Method for preparing enzymaytic composition for acceleration of ageing of meat products |
-
1973
- 1973-04-24 SU SU1913722A patent/SU471885A2/en active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4195097A (en) * | 1977-03-14 | 1980-03-25 | Vsesojuzny Nauchno-Issledovatelsky Institut Myasnoi Promyshlennosti | Method for preparing enzymaytic composition for acceleration of ageing of meat products |
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