SU627811A1

SU627811A1 - Method of producing moulded meat foodstuffs

Info

Publication number: SU627811A1
Application number: SU772475345A
Authority: SU
Inventors: Алексей Сергеевич Большаков; Андрей Григорьевич Забашта; Вадим Георгиевич Боресков
Original assignee: Московский технологический институт мясной и молочной промышленности
Priority date: 1977-04-11
Filing date: 1977-04-11
Publication date: 1978-10-15

Description

Изобретение относитс к способам производства формованных м сных продуктов и может быть использовано на м соперерабатывающих заводах.The invention relates to methods for producing molded meat products and can be used in milling processing plants.

Известен способ производства формованных м сных изделий, включающий посол , выдержку дл созревани , тепловую обработку и охлаждение в подпрессован- ном виде LIJ.A known method for the production of molded meat products, including salting, aging, maturing, heat treatment and cooling in the extruded form of LIJ.

По этому способу охлаждение готовог продукта осуществл ют в полученном при варке бульоне. Во врем охлаждени продукт подвергают подпрессовке под давлением 0,4 - 0,7 кг/см.In this method, the cooling of the finished product is carried out in the broth obtained during cooking. During cooling, the product is subjected to pressing under a pressure of 0.4-0.7 kg / cm.

Этот способ не дает возможности повысить выход готового продукта.This method does not allow to increase the yield of the finished product.

Целью изобретени вл етс улучшени качества и повышение выхода готового продукта.The aim of the invention is to improve the quality and increase the yield of the finished product.

Дл этого по предлагаемому способу охлаждение в подпрессованном виде осуществл ют в две стадии, первую из которых провод т при температуре окружающей среды минус 5 - минус 7°С в течение 0,25-0,5 ч, а вторую при вFor this, according to the proposed method, the cooling in the pressed form is carried out in two stages, the first of which is carried out at an ambient temperature of minus 5 - minus 7 ° C for 0.25-0.5 h, and the second at

течение 4-5,5 ч, причем давление подпрессовки во врем охлаждени поддержи- вают в пределах 0,25-0,5 кг/см , а по достижении температуры в толще издели 4О-50 С давление падпрессовки -снижают . до 0,О5-О,О1 кг/см.for 4-5.5 hours, and the pressure of the pressing during cooling is maintained within 0.25-0.5 kg / cm, and when the temperature in the thickness of the product 4O-50 C is reached, the pressure of the compression is reduced. to 0, O5-O, O1 kg / cm.

Пример. Куски свиного м са массой 4 кг подвергают массированию вExample. Pieces of pork meat weighing 4 kg are massaged in

барабане в течение 4О мин гфи угловой скорости ЗО об/мин, после чего м со щгфицуют рассолом в количестве 15%, содержащим 15% соли, 0,О5% нитрита натри и 0,5% сахара. Во врем щприцоваки куски м са подвергают вибрации с частотой 5О Гц и амплитудой 0,5 мм. Затем нашприцованное сырье помеииют в барабан, где его выдерживают при 3°С в услови х массировани путем нанесени ударныхdrum for 4O min gfy angular velocity of the RO rpm, after which m with shhftfituyut brine in an amount of 15%, containing 15% salt, 0, O5% sodium nitrite and 0.5% sugar. During the pinching machine, the pieces of meat are subjected to vibrations at a frequency of 5 Hz and an amplitude of 0.5 mm. Then, the prized raw material will be poured into the drum, where it is kept at 3 ° C under conditions of massing by applying shock

Claims

impacts and rest according to the following scheme: massing for 20 minutes, state of rest for 10 minutes, massaging for 20 minutes, etc. for 6 hours. After that, the raw material is molded into metal molds and pressed under pressure of 0 kg / cm. Then oops. heat treatment is crushed in a three-stage mode: heating at 100 ° C for 20 world} Harperf at 60 ° C for 120 minutes j Heating at 80 ° C for 90 minutes. After this, without draining the broth, which is formed during heat treatment, the finished product is pressed under a pressure of 0.25 kg / cm. Then, without reducing the pressure, the finished product is cooled in two stages: in the first stage, at environment minus 7 ° G for 0.5 h, in the second stage at 2 ° C for 5 h, and when the temperature in the bulk of the product is reached, the pressure of the subpression is reduced to 0.01 kg / cm tenderness and juiciness. The yield of the product to the mass of unsalted raw material is not less than 9%. Claims The method of producing molded meat products, including salting, aging, ripening heat treatment and cooling in a subpressing form, characterized in that, in order to improve the quality and increase the yield of the finished product, cooling in a subpressible form is carried out two stages, the first of which is carried out at ambient temperature minus 5 - minus for 0.25-O, 5 h, and the second - at temperature for 4-5.5 h, and the pressure of the press during cooling is maintained at before lakh 0.25-0.5 kg / cm, and upon reaching the telesheratura in the thickness of the product 40-5 0 ° C, the pressing pressure is reduced to 0.050, 01 kg / cm. Sources of information taken into account during the examination: 1 USSR Author's Certificate No. 471S85, cl. A 22 C 11 / OO, 1973.