SU957842A1 - Method of preparing horse meat products - Google Patents
Method of preparing horse meat products Download PDFInfo
- Publication number
- SU957842A1 SU957842A1 SU813247427A SU3247427A SU957842A1 SU 957842 A1 SU957842 A1 SU 957842A1 SU 813247427 A SU813247427 A SU 813247427A SU 3247427 A SU3247427 A SU 3247427A SU 957842 A1 SU957842 A1 SU 957842A1
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- SU
- USSR - Soviet Union
- Prior art keywords
- salting
- horse meat
- meat products
- raw materials
- massaging
- Prior art date
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Description
(54) СПОСОБ ПРОИЗВОДСТВА ИЗДЕЛИЙ ИЗ КОНИНЫ(54) METHOD OF MANUFACTURE PRODUCTION
Изобретение относитс к м сной промышленности, точнее к производству штучных солено-вареных м со- продуктов.The invention relates to the meat industry, more specifically to the production of single-piece salted and cooked meat products.
Известен способ производства изделий из конины, предусматривающий посол сырь рассолом, содержащим костный жир и кровь с последующим массированием, выдержку в посоле и термическую обработку 1.A method of producing horse meat products is known, which involves salting the raw material with brine containing bone fat and blood, followed by massaging, exposure to salting and heat treatment 1.
Недостатком этого способа вл етс то, что белки крови и жир задерживаютс в начальных зонах накоплени , что снижает качество готовых изделий, а также то, что при этом способе можно использовать только сырье 1-ой категории упитанности.The disadvantage of this method is that blood proteins and fat are retained in the initial accumulation zones, which reduces the quality of the finished products, as well as the fact that this method can only use raw materials of the 1st category of fatness.
Целью изобретени вл етс возможность использовани сырь конины 11-ой категории упитанности и улучшени качества готовых изделий.The aim of the invention is the possibility of using raw materials of horse meat of the 11th category of fatness and improving the quality of finished products.
Цель достигаетс тем, что согласно способу производства изделий из конины, предусматривающему посол сырь рассолом, содержащим костный жир и кровь с последующим массированием , выдержку в посоле и термическую обработку, массирование сырь осуществл ют.в две стадии, первую из которых провод т одновременно сThe goal is achieved in that according to the method of production of horse meat products, which involves salting the raw material with brine containing bone fat and blood, followed by massaging, aging in the salt and heat treatment, massaging the raw material is carried out in two stages, the first of which is carried out simultaneously with
посолом, а вторую - после вьадержки в посоле, при этом констный жир и кровь добавл ют в сырье во врем второй стадии массировани .salting, and the second after vyderzhki salting, while the solid fat and blood is added to the raw material during the second stage of massaging.
При этом перед посолом и термической обработкой сырье соответственно измельчают и шприцуют в оболочку.In this case, before the salting and heat treatment, the raw materials are respectively crushed and syringe into the shell.
Способ осуществл ют следующим образом.The method is carried out as follows.
10ten
Мышечную ткань от конских туш I-oft или И-.ой категории упитанности жилуют , измельчают на волчке с диаметром решетки 20-25 мм, перемешивают (массируют) в мешалке 15-20 мин сMuscle tissue from horse carcasses I-oft or I-.th category of fatness is lived, crushed on top with a grid diameter of 20-25 mm, stirred (massaged) in a mixer for 15-20 minutes with
5 рассолом, содержащим, %: соль 15, сахар 3, нитрит 0,05, в кодичестве 15% к весу сырь , выдерживают в посоле в течение- 36-48 ч при 2-4 С повторно массируют в мешалке в течение 5 brine containing,%: salt 15, sugar 3, nitrite 0.05, in a quantity of 15% by weight of the raw material, kept in the salt for 36-48 hours at 2-4 C, re-massaged in a mixer for
20 10 мин и в процессе второго массирсгвани к м су в мешалку добавл ют кровь (плазму) 1-2% и расплавленный пищевой костный жир 3-8% к весу основного сырь , шприцуют в оболочку20 10 min and in the process of second massaging, blood (plasma) is added to the mixer by 1-2% and molten food bone fat 3-8% by weight of the main raw material, syringe into the shell
25 диаметром 100-140 мм, батоны направл ют на осадку в течение 24-36 ч при 2-4°С, обжаривают при ЭО-ИО С в течение мин, вар т в пароварочных Keuviepax при 80-85 С в течение25 with a diameter of 100-140 mm, the loaves are sent to the draft for 24-36 hours at 2-4 ° C, fried at EO-IO C for minutes, cooked in a steam cooker Keuviepax at 80-85 ° C for
30 3-4 ч, охлаждают и упаковывают.30 3-4 hours, cooled and packaged.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU813247427A SU957842A1 (en) | 1981-02-12 | 1981-02-12 | Method of preparing horse meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU813247427A SU957842A1 (en) | 1981-02-12 | 1981-02-12 | Method of preparing horse meat products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU957842A1 true SU957842A1 (en) | 1982-09-15 |
Family
ID=20942849
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU813247427A SU957842A1 (en) | 1981-02-12 | 1981-02-12 | Method of preparing horse meat products |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU957842A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2684849A1 (en) * | 1991-12-13 | 1993-06-18 | Arcadie Sa | Method of preparing products based on horsemeat and in particular steaks |
-
1981
- 1981-02-12 SU SU813247427A patent/SU957842A1/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2684849A1 (en) * | 1991-12-13 | 1993-06-18 | Arcadie Sa | Method of preparing products based on horsemeat and in particular steaks |
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