SU876079A1

SU876079A1 - Meat product production method

Info

Publication number: SU876079A1
Application number: SU802889933A
Authority: SU
Inventors: Вячеслав Васильевич Илюхин; Виктория Александровна Коваленко
Original assignee: Московский технологический институт мясной и молочной промышленности
Priority date: 1980-02-28
Filing date: 1980-02-28
Publication date: 1981-10-30

Description

Изобретение относится к мясной' промышленности, в частности к способам для изготовления колбасных ! изделий и консервов. jThe invention relates to the meat industry, in particular to methods for making sausages! products and canned food. j

Извеотен способ изготовления мясных изделий, включающий жиловку сырья, многократное измельчение, внесение составных компонентов и перемешивание Г1] · 1QA method for the manufacture of meat products is known, including the trimming of raw materials, repeated grinding, the introduction of composite components and mixing G1] · 1Q

Однако известный способ требует больших энергозатрат и малоинтенсивен и очень трудоемкий.However, the known method requires high energy consumption and low intensity and very laborious.

Цель изобретения - интенсификация процесса, снижение энергозат- 15 рат и трудозатрат, повышение качества изделий.The purpose of the invention is the intensification of the process, reducing energy costs 15 labor and labor costs, improving the quality of products.

Поставленная цель достигается тем, что в способе изготовления мясных изделий, включающем жиловку 20 сырья, многократное измельчение, внесение составных компонентов и перемешивание, перед измельчением сырье и компоненты предварительно замораживают до температуры -20·? -30 С, 25 измельчение проводят дроблением до . порошкообразного состояния, при этом жиловку осуществляют путем фракционирования перед окончательным измельчением.This goal is achieved by the fact that in the method of manufacturing meat products, including the vein 20 of the raw material, multiple grinding, adding components and mixing, before grinding, the raw materials and components are pre-frozen to a temperature of -20 ·? -30 C, 25 grinding is carried out by crushing to. powder state, while the venation is carried out by fractionation before final grinding.

Способ осуществляют следующим образом.The method is as follows.

Нежилованное мясо (в кусках) замораживают до -40°С и измельчают до размеров частиц 10 мм и менее, затем осуществляют жиловку путем фракционирования (рассев) , в результате чего удаляют соединительную ткань. На второй стадии измельчения мясные компоненты перемешивают с одновременным измельчением до порошкообразного состояния и охлаждением до температуры порядка -20 -г -30° С за счет подачи охлажденного воздуха к измельченному продукту. Сюда же вводятся посолочные ингридиенты в сухом виде, чешуйчатый лед, специи согласно рецептаре. По окончании готовый фарш формуют для приготовления колбасных изделий и фаршевых :консервов.Unwrap meat (in pieces) is frozen to -40 ° C and crushed to particle sizes of 10 mm or less, then trimming is carried out by fractionation (sieving), as a result of which connective tissue is removed. At the second stage of grinding, the meat components are mixed while grinding to a powder state and cooling to a temperature of about -20 -g -30 ° C by supplying chilled air to the crushed product. Dry curing ingredients, flake ice, spices according to the recipe are also introduced here. At the end, the prepared minced meat is formed for the preparation of sausages and minced meat: canned food.

Пример 1. Берут 20 кг нежилованной говядины (в кусках), 20 кг телятины, ^55 кг полужирной свинины. Мясо измельчают до размеров частиц 10 мм и менее, предварительно заморозив мясо до -40°С. Осуществляют жиловку с помощью рассева.Example 1. Take 20 kg of uninhabited beef (in pieces), 20 kg of veal, ^ 55 kg of bold pork. The meat is ground to a particle size of 10 mm or less, pre-freezing the meat to -40 ° C. They carry out the venation by sieving.

Затем сырье перемешивают и однов/ременно измельчают дроблением до порошкообразного состояния, причем во время перемешивания й измельчения компоненты охлаждаются до -20°C. Сюда же при перемешивании вводятся поваренная соль 2,5 кг, нитрит натрия· 0^0075 кг, сахар-песок 0,2 кг, мускатный орех 0,03 кг, молоко сухое обезжиренное 2 кг, яичный меЯанж (предварительно замороженный и измельченный при -30°С ) 3 кг, чешуйчатый . лед 20 кг. По окончании готовый фарш формуют в искусственные оболочки диаметром 65 мм, перевязывают шпагатом/ навешивают на о»амы и направляют на ч в камеру созревания, затем обжа.ривают при 90°С в течение 60 мин, после чего варят при' 8 2° С в течение 80 мин а затем охлаждают под душем ι и на воздухе.Then the raw materials are mixed and crushed to a powdery state by one / belt grinding, and during mixing and grinding, the components are cooled to -20 ° C. Salt 2.5 kg, sodium nitrite · 0 ^ 0075 kg, granulated sugar 0.2 kg, nutmeg 0.03 kg, skimmed milk powder 2 kg, egg meat (previously frozen and crushed with - 30 ° C) 3 kg, scaly. ice 20 kg. At the end, the prepared stuffing is formed into artificial casings with a diameter of 65 mm, tied with twine / hung on o'-am, and sent to the ripening chamber for an hour, then roasted at 90 ° C for 60 minutes, after which it is boiled at '8 2 ° C for 80 minutes and then cooled under a shower ι and in air.

В результате этого получают колбасу Докторская с плотной консистенцией, равномерной окраской и умеренной сочностью. Выход готовой продукции 108 ,As a result of this, Doctor’s sausage is obtained with a dense texture, uniform color and moderate juiciness. The output of finished products 108,

Пример 2. Берут 25 кг нежйлованной говядины, 25 кг нежирной свинины, 50 Кг жирной свинины. Мясо измельчают до размеров частиц 10 мм и менее, предварительно заморозив его до -40°С. Жиловка осуществляется путем фракционирования. Затем сырье перемешивается и одновременн но измельчается дроблением до порошкообразного состояния, причем во время перемешивания и измельчения компоненты охлаждаются до -30°С. Сюда же вводятся поваренная соль 3,5 кг, нитрит натрия 0,0075 кг, сахар-песок 0,2 кг, перец черный 0,15 кг, кардамон 0,03 кг.Example 2. Take 25 kg of non-layered beef, 25 kg of lean pork, 50 kg of fatty pork. The meat is ground to a particle size of 10 mm or less, pre-freezing it to -40 ° C. The venation is carried out by fractionation. Then the raw materials are mixed and simultaneously crushed by crushing to a powder state, and during mixing and grinding, the components are cooled to -30 ° C. Salt 3.5 kg, sodium nitrite 0.0075 kg, granulated sugar 0.2 kg, black pepper 0.15 kg, cardamom 0.03 kg are introduced here.

Затем формуют в оболочку, особо ‘уплотняя фарш при завязывании свободного конца оболочки, диаметром 45 мм. Перевязанные батоны подвешивают на рамы для осадки в течение суток при 3°С и относительной влажности 85%. Затем колбасу подвергают копчению, дымом в течение 2 сут при 22°С. После копчения колбасу сушат 5 сут при 10°С и относительной влажности 75%, до приобретения про.- , дуктом плотной консистенции 18 сут»Then they are molded into the shell, especially ‘sealing the stuffing when tying the free end of the shell with a diameter of 45 mm. Bandaged loaves are suspended on frames for precipitation during the day at 3 ° C and a relative humidity of 85%. Then the sausage is smoked, smoke for 2 days at 22 ° C. After smoking, the sausage is dried for 5 days at 10 ° C and a relative humidity of 75%, before acquiring the pro-, with a product of dense consistency for 18 days "

В результате получают сырокопченую колбасу Сервелат, плотной консистенции. Выход готовой продукции составляет 62%.The result is uncooked sausage Cervelat, a dense consistency. The yield of finished products is 62%.

Пример 3. Берут сырье по примеру 1 и приготавливают фарш так же,как для колбасных изделий. Но для того, чтобы фарш при стерилизации не отделял 10-20% бульона, в фарш добавляют 5% (вместо 20% ) чешуйчатого льда. Дальнейшую технологическую обработку проводят до общей схеме производства фаршевых консервов . · .Example 3. Take the raw materials of example 1 and prepare the minced meat in the same way as for sausages. But in order to prevent the mince from sterilizing 10-20% of the broth, 5% (instead of 20%) of scaly ice is added to the minced meat. Further processing is carried out to the general pattern of production of minced canned meat. ·.

Использование изобретения при изготовлении мясных изделий позволит исключить такие операции как жиловка, перемешивание сырья с солью в 15 мешалке, измельчение сырья в волчке ^J, ручное измельчение шпика¹,’ выдержка мяса в посоле’, перемешивание измельченного мяса в мешалке с нитритом, шпиком и пряностями ,’ · транспорт20 ные операции, связанные с перемещением продукта из одной машины в Другую. Все это позволит снизить энергозатраты, интенсифицировать процесс.The use of the invention in the manufacture of meat products will eliminate such operations as trimming, mixing raw materials with salt in a 15 mixer, grinding raw materials in a top ^J , manual grinding of bacon ¹ , 'keeping the meat in salting', mixing the crushed meat in a mixer with nitrite, bacon and spices , '· Transport operations related to moving a product from one machine to another. All this will reduce energy consumption, intensify the process.

Измельчение мороженого мяса и вторичное измельчение с перемешиванием всех компонентов и охлаждением их даст возможность сохранить структуру ткани, уменьшить обсемененность фарша, что обеспечит получение высококачественных продуктов.Grinding frozen meat and secondary grinding with mixing of all components and cooling them will make it possible to preserve the structure of the fabric, reduce the contamination of minced meat, which will provide high-quality products.

Claims

(54) METHOD OF MANUFACTURING MEAT PRODUCTS The invention relates to meat processing, in particular, to methods for making sausage products and canned food, Weighing method of making food products, including trimming of raw materials, multiple grinding, adding component, and mixing TI However, the known method requires a lot of energy and low-intensity and very labor-intensive. The purpose of the invention is to intensify the process, reduce energy and labor costs, improve product quality. The goal is achieved by the fact that in the method of manufacturing meat products, including the trimming of raw materials, multiple grinding, incorporation of composite components and mixing, before grinding, the raw materials and components are preliminarily frozen to a temperature of -20 to -30 C, grinding is carried out by crushing to in the powder state, in this case, the trimming is carried out by fractionation before final grinding. The method is carried out as follows. Uncleaned meat (in pieces frozen to and crushed to a particle size of 10 mm or less, then trimmed by fractionation (sieving), resulting in removing connective tissue. In the second stage of grinding, the min components are mixed with simultaneous grinding to a powdery state and cooling to a temperature of about -20 -7 by supplying cooled air to the ground product. Here, curing ingredients are added in a dry form, scaly ice, and spices according to recipe. At the end of the goth ground beef is molded to prepare sausages and porcelain: canned food Example 1. Take 20 kg of unalloyed beef meat (in pieces), 20 kg of tel meat, 55 kg of semi-fat pork. M with ground to size of 10 mm or less, frozen beforehand m to -40 ° C. The trimming is carried out by sieving. Then the mixture is mixed and simultaneously crushed by grinding to a powder, and during the mixing and grinding the components are cooled to. Here, with stirring, table salt of 2.5 kg is introduced, sodium nitri.t kg, granulated sugar 0.2 kg, nutmeg 0.03 kg, skim milk powder 2 kg, fine melange (previously frozen and ground at -30 ° C} 3 kg, scaly ice 20 kg. At the end, the finished stuffing is molded into artificial casings 65 mm in diameter, tied with twine, hung on Qatftn and sent for 6 hours and the maturation chamber is then squeezed C for 60 minutes, then cooked for 80 minutes and then cooled under the shower and in the air. Doktor sausage with a dense texture, uniform color and moderate juiciness. Output of finished product is 108%. Example

2. Take 25 kg of non-pickled beef, 25 kg of lean pork, 50 Kg of fat pork. M from milling to particle sizes of 10 mm or less, preliminarily freezing it to -40 ° C. Vineing is carried out by fractionation. The raw material is then agitated and simultaneously crushed by crushing to a potent state, and the components are cooled to during the mixing and grinding. Table salt of 3.5 kg, sodium nitrite, 0.0075 kg, are introduced here. granulated sugar 0.2 kg, black pepper 0.15 kg, cardamom 0.03 kg. It is then molded into a casing, especially compacted minced meat when the free end of the casing is drilled, 45 mm in diameter. Transferred sticks are suspended on racks for 7 days at 3 ° C and a relative humidity of 85%. Then the sausage is smoked with smoke for 2 days at 22 ° C. After smoked, the sausage is dried for 5 days at and at a relative humidity of 75%, BEFORE the product acquires a dense consistency for 18 days. As a result, get smoked sausage Cervelat, dense consistency. The yield of finished products is 62%. Example

3. Take the raw materials of example 1 and prepare the stuffing in the same way as for sausages. but in order for the mince not to separate 10-20% of the broth during sterilization, 5% (instead of 20%) flaked ice is added to the mince. Further technological processing is carried out according to the general scheme of production of minced canned food. The use of the invention in the manufacture of meat products will exclude operations such as trimming, mixing raw materials with salt in a mixer, grinding raw materials in a top) manual grinding of bacon, keeping meat in salted meat, mixing ground meat in a mixer with nitrite, bacon and by transport, associated with moving a product from one machine to another. All this will reduce energy costs, to intensify the process. Grinding the ice cream of the meat and secondary grinding with mixing of all components and cooling them will give the opportunity to preserve the structure of the fabric, to reduce the contamination of the fur, which will ensure high-quality products. The invention The method of manufacturing meat products, including the VEALING of raw materials, multiple grinding, the introduction of composite components and mixing, characterized in that, in order to intensify the process, simplify the process, as well as improve the quality of the products, before grinding, the raw materials and components are frozen to a temperature -20 f, grinding is carried out by crushing to a powder-like state, with this trimming is carried out by fractionation before final grinding. Sources of information taken into account in the examination 1, USSR Copyright Certificate 685262, cl. A 22 C 11/00, 1977.