SU959745A1

SU959745A1 - Meat product production method

Info

Publication number: SU959745A1
Application number: SU813275976A
Authority: SU
Inventors: Иосиф Александрович Рогов; Александр Владимирович Ефимов; Андрей Григорьевич Забашта; Никита Николаевич Липатов; Евгений Иванович Титов; Анатолий Анатольевич Фомин; Мирзаолим Адылович Анваров; Рифат Мусеевич Ибрагимов
Original assignee: Московский технологический институт мясной и молочной промышленности
Priority date: 1981-04-03
Filing date: 1981-04-03
Publication date: 1982-09-23

Description

(54) СПОСОБ ПРОИЗВОДСТВА МЯСНЫХ ИЗДЕЛИЙ(54) METHOD OF MANUFACTURE OF MEAT PRODUCTS

Изобретение относитс к м сной промлшленности . .The invention relates to meat industry. .

Известен способ производства м сных изделий, предусматривающий подготовку сырь , посол, массирование в присутствии плазмы крови, обработку раствором хлористого кальци , формование и термическую обработку 1.A known method for the production of meat products involves the preparation of raw materials, salting, massaging in the presence of blood plasma, treatment with calcium chloride solution, molding and heat treatment 1.

Этот способ не позвол ет достичь значительного снижени расхода м сного сырь при производстве формованных м сных изделий.This method does not achieve a significant reduction in the consumption of meat raw materials in the production of molded meat products.

Целью изобретени вл етс улучшение органолептических свойств изделий и снижение расхода натурального м сного сырь .The aim of the invention is to improve the organoleptic properties of the products and reduce the consumption of natural meat raw materials.

Эта цель достигаетс тем, что согласно- способу производства м сных изделий , предусматривающему подготовку сырь , посол, массирование в присутствии плазмы крови, обработку хлористым кальцием, формование и термическую обработку, после массировани сырье, смешивают с молочным или растительным белком, последний предварительно подвергают набуханию в плазме крови, раствор хлористого кальци внос т после смешивани сырь с белком , причем посол -осуществл ют одновременно с Массированием, а после каждого процесса внесени компонентов провод т перемешивание сырь .This goal is achieved by the fact that according to the method of production of meat products, which involves the preparation of raw materials, salting, massaging in the presence of blood plasma, treatment with calcium chloride, molding and heat treatment, after massaging the raw material, is mixed with milk or vegetable protein, the latter is previously subjected to swelling in the blood plasma, a solution of calcium chloride is made after mixing the raw material with protein, the ambassador being carried out simultaneously with the Massaging, and after each application process Stirring botfly feedstock.

Кроме того, белок и плазму крови дл его набухани берут соответственно в количестве 3,5-4,0 и 7-8% к массе сырь , а перемешивание после внесени белка ведут в течение 5-7 мин.In addition, protein and blood plasma for swelling are taken, respectively, in an amount of 3.5-4.0 and 7-8% by weight of the raw material, and mixing after adding the protein is carried out for 5-7 minutes.

При этом перемешивание сырь пос- ле внесени раствора зспористого каль10 ци провод т в течение 3-5 мин.At the same time, the mixing of the raw material after adding the solution of spallation calcium is carried out for 3-5 minutes.

Способ осуществл ют следующим- образом . The method is carried out as follows.

Куски бескостного м сного сырь помещают в массажер и массируют . Pieces of boneless meat are placed in a massager and massaged.

15 совместнос рассолом, приготовленным на базе 13-15% плазмы крови от массы м сного сырь , после чего сырье в течение 5-7 мин смешивают с 3,5-4,5% сухого растворимого молочного или рас20 тительного белка, набухшего в 7-8%ной плазме крови, затем сырье перемешивают с раствором хлористого кальци на прот жении 3-5 мин. Полученную массу формуют и подвергают термичес25 кой обработке до полной готовности.15 together with brine prepared on the basis of 13-15% blood plasma by weight of raw meat, after which the raw material is mixed for 3.5-7 min with 3.5-4.5% of dry soluble milk or vegetable protein, swollen in 7- 8% of blood plasma, then the raw material is mixed with calcium chloride solution for 3-5 minutes. The resulting mass is molded and subjected to heat treatment until ready.

Пример 1. 100 кг бескостной свинины измельчают на- куски размером 30x30x30 мм, помещают в массажер, внос т в него посолочные ингредиенты, Example 1. 100 kg of boneless pork meat are crushed into 30x30x30 mm sized pieces, placed in a massager, salted ingredients are added to it,

Claims

30 dissolved in 14 liters of blood plasma and carried out the process of massaging for 25 minutes. Then, 3.75 kg of powdered sodium caseinate, previously swirled under c. 7.5 liters of blood plasma, and mix the components for b min. After that, the massager is poured 740 ml of a 30% aqueous solution of calcium chloride and re-conducted mixing for 4 minutes. The resulting mass is formed into shells in portions from 2.0 to 2.5 kg and heat treated to a temperature of the center of the loaf is 74 ° C. EXAMPLE 2. 50 kg of boneless pork meat are ground on a cutting machine into pieces with a size of 50 x 50 x 50 mm, placed in a massager, cassation ingredients dissolved in 6.5 liters of blood plasma are added and 30 minutes are applied. min Then, 1.75 kg of soy protein isolate, pre-swollen in 3.5 liters of blood plasma, is applied to the massager, and the mixing process is carried out for 5 minutes. After that, 360 ml of a 31% aqueous solution of calcium chloride is washed down into the massager and the mixing process is repeated for 3 minutes. The resulting mass is placed in metal molds and subjected to heat treatment. Example 3: 200 kg of boneless meat are ground on a cutting machine into pieces weighing 50-70 g / put into a massager, crumbled ingredients are added, dissolved in 30 l of blood plasma and carry out the process of massaging for 35 minutes. Then 9 kg of soluble dairy: coprecipitate / pre-swollen in 16 liters of blood plasma are introduced into the massager, and the components in the massager are mixed for 7 minutes. After that, 1400 ml of a 32% aqueous solution of calcium chloride is poured into the massager and the mixing process is repeated for 5 minutes. The resulting mass is formed into a shell in portions of 2.5-3.5 kg and subjected to heat treatment. The invention will make it possible to produce meat products with high organoleptic characteristics, with a yield of 80-82%, as well as to achieve savings of natural meat raw materials of 250,260 kg per ton of finished product. Claim 1. Method of production of meat products, which includes preparation of raw materials, salting, massaging in the presence of blood plasma, treatment with calcium chloride solution, molding and heat treatment, which is the fact that, in order to improve the organoleptic properties of the products and reducing the consumption of natural meat raw materials; after massaging, the raw materials are smudged with milk or vegetable protein, the latter is preliminarily subjected to swelling in the blood plasma, and quartavorous calcium chloride is added after mixing the raw materials with the protein, the ambient is carried out simultaneously with the massaging, and after each component application process, the raw materials are mixed.

2. The method according to claim 1, is also distinguished by the fact that protein and blood plasma for its swelling are taken, respectively, in an amount of 3.5-4 and 7-8%, by weight of raw material, and. Mixing after adding the protein leads to for 57 minutes

3. A method according to claim 1, characterized in that the mixing of the raw material after the introduction of the calcium chloride solution is carried out for 3-5 minutes. Sources of information taken into account in the examination 1. USSR author's certificate № 820788, cl. A 23 L 1/31, 1979.