SU990165A1 - Method of salting meat at smoked food production - Google Patents

Description

This invention relates to meat industry.

The known method of salting meat, which consists in the fact that the mso is pressed and held, prior to injection, in a tick state during injection of Cl 3.

There is also known a method of salting meat in the production of smoked meat, involving the extrusion of hams with the subsequent pouring of their brine and aging 2.

The disadvantages of these methods are the uneven distribution of salt and the duration of the salting process.

The aim of the invention is to reduce the process time and improve the quality of the finished product.

The goal is achieved by the fact that in the method of salting meat in the production of smoked meat, which involves the extrusion of hams and subsequent pouring them with brine, before extruding and pouring, it is treated in a magnetic field of 200-1800 E in intensity for 0.12-2 s and the speed of brine 0.52 m / s.

In the process of aging the brine is subjected to additional

processing by a magnetic field once a day during the entire period of salting.

In magnetized brine, the diffusion of salt in the tissue of meat significantly increases, as a result of which, under optimal brine treatment conditions, the time of salting is reduced by 2 times. At the same time, salt and nitrite are distributed more evenly in m than in the known method, which improves the quality indicators of the finished product.

Example. After preparation

15 ham in accordance with the technological instruction, they are cooled to 4-5 ° C, syringe with an magnetized brine with a density of 1,100 g / cm at 4 ° C (salt concentration 13%) with the addition of sodium nitrite of 0.075% and sugar 1%. 10% of the magnetised brine is added to the ham to the weight of the ham. Injection is done through the bloodstream or into the muscle tissue.

25

Priced ham rubbed with salt in the amount of 3% by weight of raw material, placed in vats or barrels with skin down, kept for 1 day. Brine is then prepared for casting with a density of 1.087 g / cm (concentration

thirty

salts 11% and sodium nitrite content 0.05%).

The finished brine before pouring, and then every other day and then daily, is operated in a flow at an installation consisting of a pump, permanent magnets or magnetotophores, and pipelines connected to an ambient mass and an intermediate tank. A brine from an intermediate tank at a speed of 0.8 m / s is pumped through a constant magnetic field of 400 Oe with a duration of exposure to 0.25 s and sent to the salting vat.

Brine for shpritivaniya magnetized similarly.

Ham is kept in brine for 3-8 days.

After salting in the brine, the ham ripens outside the brine for 2-5 days. Total duration of salting is 6-13 days.

The table shows the data characterizing the process of salting, depending on the parameters of the magnetic treatment of the brine.

From the data given in the table, it is clear that the diffusion of salt under certain parameters of brine magnetisation goes faster than in the control. Thus, in most experiments, the salt content and m se already at the second day reach the same level as in the control on the fourth day (5, 2 5.6%) or even significantly exceeds it. moreover, the maximum diffusion rate of salt in mso (variant. At the table) is observed at a magnetic field strength of 400 Oe, duration of magnetisation 0.12-1.5 s and at a brine speed of 0.8 m / s, and on the fourth day the control sample contained 5.5% salt, and experimental - 6.1 to 6.8%,

With a magnetic field strength above 1800 Oe, no positive results were obtained, and below 200 Oe, the results obtained were unstable.

In parallel with the increase in the rate of diffusion of salt in mso, there is an accelerated decrease in the active acidity (pH) of brine and an increase in the number of lactic acid bacteria in brine. A decrease in the active acidity of the medium and an increase in the number of lactic acid bacteria producing milky and some other organic acids suppresses the vital activity , including putrefactive microflora and contributes to the formation of better taste and color in the mass and ultimately improves the quality of smoked meats.

The proposed invention will reduce the cycle of salted ham

on average, 1.5-2.0 times, while salt and sodium nitrite are distributed more evenly in m se, reduce the cost of the finished product, accelerate the decrease in active acidity (pH) of the medium and increase the growth of the number of lactic acid bacteria in brine and m se that together will improve the organoleptic characteristics of the finished product.

Claims (2)

1. USSR author's certificate number 168106, cl. A 23 B 4/02, 1963. 2. Technological instructions for the production of pork, beef and mutton products. Minm somol. Industrial USSR, VNIIMP, M., 1978.