UA126466U - RESTRUCTURED HAM - Google Patents

Abstract

The restructured ham contains beef, chicken, salt, spices, sodium nitrite, a mixture of milk protein sodium caseinate and butterflies, transglutaminase and water.

Description

The useful model belongs to the meat processing industry, namely to the production of hams.

The closest to the proposed composition is the composition containing beef, chicken, salt, sodium nitrite, spices, vegetable protein and water (patent of Ukraine Mo 91571, А2ЗИ. 1/03, publ. Byul. Mo 13, 2014 ).

The disadvantage of this composition is that it contains non-meat raw materials (vegetable protein).

The basis of a useful model is the task of expanding the assortment of meat products, improving the structure and quality of products, and increasing organoleptic properties.

The task is solved by the fact that the restructured ham contains beef, chicken, salt, spices, sodium nitrite, water, according to a useful model, additionally contains a mixture of milk protein sodium caseinate and buttermilk, transglutaminase, with the following ratio of components, weight. 9: beef 63-73.5 chicken 15-20 salt 2-21 spices 0.50-0.52 sodium nitrite 0.037-0.042 mixture of milk protein 15-25 sodium caseinate and buttermilk M transglutaminase 0.05-0.1 water the rest .

The cause-and-effect relationship between the set of declared signs and the technical result is as follows: the introduction of a mixture of milk protein sodium caseinate and buttermilk and transglutaminase allows to obtain a product with optimal organoleptic indicators, a dense structure.

The introduction of a mixture of milk protein sodium caseinate and buttermilk in the amount of 1.5-2.5 95 allows to obtain a product with increased biological value, better organoleptic indicators. The introduction of a mixture of milk protein sodium caseinate and buttermilk more than 2.5 95 gives an undesirable milky taste. The introduction of a mixture of milk protein sodium caseinate and buttermilk less than 1.5 95 is insufficient for the formation of crosslinks between amino acids.

The introduction of transglutaminase enzyme in the amount of 0.05-0.1 U5 provides a dense structure of the product, improves organoleptic indicators after heat treatment. The introduction of transglutaminase more than 0.1 95 contributes to the formation of a stiffer consistency and is economically impractical. The introduction of transglutaminase less than 0.0595 is insufficient to compact the structure.

Examples of recipe implementation are given in the table.

Table

Yalovychyna.d 77777771 171171176811 171165 | 7717766 oil pans

Adding a mixture of milk protein sodium caseinate and buttermilk in quantity

Example Me 1,195 does not sufficiently affect the organoleptic indicators (not pronounced taste), the addition of transglutaminase in the amount of 0.008,956 is insufficient for the formation of a dense structure.

Zo

Continuation of Table

Adding a mixture of milk protein sodium caseinate and buttermilk in quantity

Example Me 2 290 improves organoleptic indicators (pleasant taste), adding 7-transglutaminase in the amount of 0.1 95 improves the rheological properties of the finished product.

Adding a mixture of milk protein sodium caseinate and buttermilk in quantity

Example Me C 4 95 worsens organoleptic indicators (pronounced milky aftertaste), 7 addition of transglutaminase in the amount of 0.3 96 forms a rigid ham structure.

The technical result consists in obtaining a product with a dense structure, improved organoleptic indicators.

Claims (1)

USEFUL MODEL FORMULA Restructured ham containing beef, chicken, salt, spices, sodium nitrite, water, which is distinguished by the fact that it additionally contains a mixture of milk protein sodium caseinate and buttermilk, transglutaminase, with the following ratio of components, weight. 9Uo: beef 63-73.5 chicken 15-20 salt 2-21 spices 0.50-0.52 sodium nitrite 0.037-0.042 milk protein mixture. 5-25 sodium caseinate and buttermilk MO transglutaminase 0.05-0.1 water the rest.