WO2004107882A1 - Method for producing meat product and a product obtained by this method - Google Patents
Method for producing meat product and a product obtained by this method Download PDFInfo
- Publication number
- WO2004107882A1 WO2004107882A1 PCT/LT2004/000001 LT2004000001W WO2004107882A1 WO 2004107882 A1 WO2004107882 A1 WO 2004107882A1 LT 2004000001 W LT2004000001 W LT 2004000001W WO 2004107882 A1 WO2004107882 A1 WO 2004107882A1
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- WIPO (PCT)
- Prior art keywords
- meat
- dried
- slices
- meat slices
- additives
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
Definitions
- the invention relates to meat industry and can be used for producing piquant dried meat products.
- the closest prior art to present invention is a method for producing meat product (patent RU 2166262) including cutting raw meat into oblong meat slices which bulks do not exceed 10 mm, pickling them not less than 30 minutes, mixing meat pieces with flavor additives and drying them for 30-60 minutes in continuous smoke and air mixture circulation at temperature of 25-50°C, then drying the meat pieces for 3-5 hours without smoke at temperature of 30-35°C or drying in continuous hot air circulation without smoke for not less than 3 hours increasing air temperature from 30°C up to 75°C, then cooling the meat pieces and cutting them into meat slices of 3-25 mm in width, which are ready for usage.
- Meat product produced from beef, pork, poultry, horseflesh, elk-meat or venison according to this method is a product having good organoleptical characteristics and is good for longtime storage. Imperfection of this method is not equable characteristics of view and taste on its transverse section as this product is produced from already dried meat pieces, cutting them into smaller slices ready for usage.
- the task of the present invention is to extend the assortment of piquant non-smoked meat products produced from various types of raw meat having good organoleptical characteristics and suitable for longtime storage, which would have equable characteristics of view and taste on their transverse section and would have attractive shape for the user.
- This task is solved by the method for producing meat product including cutting raw meat into oblong meat slices, mixing the meat slices with flavor additives and drying them in continuous hot air circulation until complete readiness, wherein transverse section of cut meat slices is quadrangle and after mixing with flavor additives the meat slices are dried at temperature of 30-50°C until dried product condition.
- the meat slices which sides of transverse section are 6-12 mm, are mixed with flavors additives not less than for 20 minutes at temperature of 10-20°C and are dried for 20-30 hours in air circulation at speed of 0.04-5.0 m/s.
- Flavor additives include edible salt, grated garlic and ground black pepper, wherein said additives are in the following amount of wt % of total weight of meat slices:
- the flavor additives may be supplemented by hashed onions in an amount of 5.0-10.0 wt % of total weight of meat slices.
- the flavor additives further may be supplemented by dried mushrooms" powder, ground red pepper, sugar and other flavors upon consumers' taste.
- a meat product attributing to invention task is produced by this method. Cutting a raw meat into quadrangle meat slices having 6 to 12 mm side sizes which conform to a shape of a meat product will enhance uniformity of drying of the meat slices from all sides thereof and, therefore, the meat product achieves at temperature of 30-50°C a condition of dried product without its kinking and/or folding.
- flavor additives which are mixed not less than for 20 min are interacting uniformly with a surface of the meat slices. This provides exhibiting uniform characteristics of view and taste around a transverse section of the product.
- Duration of drying of the meat slices until dried product condition at temperature of 30-50°C lasts for 20-30 hours it depends on a speed of hot air circulation which in any specific case may be taken within a range of 0.04-5.0 m/s. At speed of air circulation under 0.04 m/s the intensity of drying abates highly and at speed of air circulation beyond 5 m/s the product may be covered with stiffed and frangible membrane.
- the condition of a dried product may be determined by visual observation of specific changes inherent for a dried product.
- flavor additives include edible salt, grated garlic and ground black pepper
- the taste and aroma of meat product is based on proportion of garlic and pepper.
- the taste an aroma of this product is based on quantity of onions.
- High quality frozen beef without bones and tendons is cut into meat slices having quadrangle transverse section (not necessarily rectangular or parallelogram shape) wherein a length of side of quadrangle is 6-12 mm.
- a length of meat slices is not limited and depends on size of raw meat pieces. Then meat slices are warmed up to 15°C and mixed with flavor additives, which include edible salt, grated garlic and ground black pepper, for 30 minutes, wherein the said ingredients are in the following amount of wt % of the total weight of meat slices:
- meat slices are hanged in the drying chamber and dried at temperature of 40°C with continuous hot air circulation at speed of 5 cm/s. Meat slices are drying until dried product condition, when by bending the dried meat slices fractures and white color texture appears. Drying duration is 26 hours.
- Beef prepared according to Example 1 is warmed up to 20°C and mixed with flavor additives for 25 minutes. Flavor additives are added by hashed onions in an amount of 6.0 wt % of the total weight of meat slices. After mixing with flavor additives meat slices are hanged in the drying chamber and dried at temperature of 45°C in continuous hot air circulation at speed of 4 cm/s. Meat slices are drying until dried product condition, when by bending the dried meat slices fractures and white color texture appears. Drying duration is 24 hours.
- Non-fat frozen pork without bones and tendons is cut into meat slices having quadrangle transverse section, the sides of quadrangle are 6-12 mm. Then meat slices are mixed for 30 minutes with flavor additives which include edible salt, grated garlic, hashed onions and ground black pepper, wherein the mentioned ingredients are in the following amount of wt % of the total weight of meat slices:
- meat slices are hanged in the drying chamber and dried at temperature of 40°C in continuous hot air circulation at speed of 5 cm/s. Meat slices are drying until dried product condition, when by bending the dried meat slices fractures and white color texture appears. Drying duration is 24 hours.
- Pork prepared according to Example 3 is mixed with flavor additives including dried mushrooms" powder, ground red hot pepper, ground sweet pepper and sugar, wherein the mentioned ingredients are in the following amount of wt % of the total weight of meat slices:
- the meat slices are hanged in the drying chamber and are drying at temperature of 40°C in continuous hot air circulation at speed of 5 cm/s. Meat slices are drying until dried product condition, when by bending the dried meat slices fractures and white color texture appears. Drying duration is 24 hours.
- the method presented here can be industrially applicable and may expand the assortment of piquant dried meat products having good organoleptical characteristics, produced not only from beef and pork, but also from other types of raw meat, for example from elk-meat or venison.
- Produced dried meat products have attractive shape of sticks and accompany well bear. These meat products can be packed for long-term storage or sale in vacuum polymer bags.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention can be used for producing piquant dried meat products. Task of the invention is to extend the assortment of piquant non-smoked meat products produced from various types of raw meat having good organoleptical characteristics and suitable for longtime storage, which would have equable characteristics of view and taste on their transverse section and would have attractive shape for the user. Method for producing meat product includes cutting raw meat into quadrangle meat slices having 6-12 mm side sizes, mixing cut meat slices with flavor additives and drying them in continuous hot air circulation at temperature of 30-50 °C until dried product condition. The meat slices are mixed with flavor additives no less than 20 minutes at temperature of 10-20 °C and are dried for 20-30 hours in continuous hot air circulation at speed of 0.04-5.0 m/s. The flavors additives include edible salt, grated garlic, ground black pepper, chopped onions and other ingredients.
Description
METHODFORPRODUCINGMEATPRODUCTANDAPRODUCT OBTAINED
BYTHISMETHOD
The invention relates to meat industry and can be used for producing piquant dried meat products.
There are known methods for producing withered meat products (patents LT 4991 and LT 4992) including cutting raw meat into meat pieces which bulks do not exceed 30 mm and weight do not exceed 400 g, mixing them with salt and spices, pickling and maturation in a vacuum pressure environment, smoking and drying in a climatic chamber.
There is also known method for producing smoked meat (patent RU 2137381) according to which raw meat is cut into meat pieces which bulks do not exceed 20 mm and weight do not exceed 100 g. After the meat pieces are salted they are placed into drying chamber or on internal surface of a rotating cylindrical grid, where they are dried and smoked using forced circulation of smoke and air mixture. The product obtained by this method has characteristic savor (aroma) of smoked product.
The closest prior art to present invention is a method for producing meat product (patent RU 2166262) including cutting raw meat into oblong meat slices which bulks do not exceed 10 mm, pickling them not less than 30 minutes, mixing meat pieces with flavor additives and drying them for 30-60 minutes in continuous smoke and air mixture circulation at temperature of 25-50°C, then drying the meat pieces for 3-5 hours without smoke at temperature of 30-35°C or drying in continuous hot air circulation without smoke for not less than 3 hours increasing air temperature from 30°C up to 75°C, then cooling the meat pieces and cutting them into meat slices of 3-25 mm in width, which are ready for usage.
Meat product produced from beef, pork, poultry, horseflesh, elk-meat or venison according to this method is a product having good organoleptical characteristics and is good for longtime storage. Imperfection of this method is not equable characteristics of
view and taste on its transverse section as this product is produced from already dried meat pieces, cutting them into smaller slices ready for usage.
The task of the present invention is to extend the assortment of piquant non-smoked meat products produced from various types of raw meat having good organoleptical characteristics and suitable for longtime storage, which would have equable characteristics of view and taste on their transverse section and would have attractive shape for the user.
This task is solved by the method for producing meat product including cutting raw meat into oblong meat slices, mixing the meat slices with flavor additives and drying them in continuous hot air circulation until complete readiness, wherein transverse section of cut meat slices is quadrangle and after mixing with flavor additives the meat slices are dried at temperature of 30-50°C until dried product condition.
The meat slices, which sides of transverse section are 6-12 mm, are mixed with flavors additives not less than for 20 minutes at temperature of 10-20°C and are dried for 20-30 hours in air circulation at speed of 0.04-5.0 m/s.
Flavor additives include edible salt, grated garlic and ground black pepper, wherein said additives are in the following amount of wt % of total weight of meat slices:
Edible salt 3.0-4.0
Grated garlic 1.0-2.0
Ground black pepper 0.15-0.4
The flavor additives may be supplemented by hashed onions in an amount of 5.0-10.0 wt % of total weight of meat slices.
The flavor additives further may be supplemented by dried mushrooms" powder, ground red pepper, sugar and other flavors upon consumers' taste.
A meat product attributing to invention task is produced by this method.
Cutting a raw meat into quadrangle meat slices having 6 to 12 mm side sizes which conform to a shape of a meat product will enhance uniformity of drying of the meat slices from all sides thereof and, therefore, the meat product achieves at temperature of 30-50°C a condition of dried product without its kinking and/or folding. In addition, flavor additives, which are mixed not less than for 20 min are interacting uniformly with a surface of the meat slices. This provides exhibiting uniform characteristics of view and taste around a transverse section of the product. Duration of drying of the meat slices until dried product condition at temperature of 30-50°C lasts for 20-30 hours, it depends on a speed of hot air circulation which in any specific case may be taken within a range of 0.04-5.0 m/s. At speed of air circulation under 0.04 m/s the intensity of drying abates highly and at speed of air circulation beyond 5 m/s the product may be covered with stiffed and frangible membrane. The condition of a dried product may be determined by visual observation of specific changes inherent for a dried product.
When flavor additives include edible salt, grated garlic and ground black pepper, the taste and aroma of meat product is based on proportion of garlic and pepper. When supplementing to these flavor additives hashed onions, the taste an aroma of this product is based on quantity of onions.
The following examples illustrate the present invention without limiting its scope, since numerous variations of application, for instance by using other species of raw meat, are possible.
Example 1
High quality frozen beef without bones and tendons is cut into meat slices having quadrangle transverse section (not necessarily rectangular or parallelogram shape) wherein a length of side of quadrangle is 6-12 mm. A length of meat slices is not limited and depends on size of raw meat pieces. Then meat slices are warmed up to 15°C and mixed with flavor additives, which include edible salt, grated garlic and ground black pepper, for 30 minutes, wherein the said ingredients are in the following amount of wt % of the total weight of meat slices:
Edible salt 3.5
Grated garlic 1.8
Ground black pepper 0.2
After mixing with flavor additives, meat slices are hanged in the drying chamber and dried at temperature of 40°C with continuous hot air circulation at speed of 5 cm/s. Meat slices are drying until dried product condition, when by bending the dried meat slices fractures and white color texture appears. Drying duration is 26 hours.
Example 2
Beef prepared according to Example 1 is warmed up to 20°C and mixed with flavor additives for 25 minutes. Flavor additives are added by hashed onions in an amount of 6.0 wt % of the total weight of meat slices. After mixing with flavor additives meat slices are hanged in the drying chamber and dried at temperature of 45°C in continuous hot air circulation at speed of 4 cm/s. Meat slices are drying until dried product condition, when by bending the dried meat slices fractures and white color texture appears. Drying duration is 24 hours.
Example 3
Non-fat frozen pork without bones and tendons is cut into meat slices having quadrangle transverse section, the sides of quadrangle are 6-12 mm. Then meat slices are mixed for 30 minutes with flavor additives which include edible salt, grated garlic, hashed onions and ground black pepper, wherein the mentioned ingredients are in the following amount of wt % of the total weight of meat slices:
Edible salt 3.0
Grated garlic 1.5
Hashed onions 8.0
Ground black pepper 0.2
After the mixing with flavor additives, meat slices are hanged in the drying chamber and dried at temperature of 40°C in continuous hot air circulation at speed of 5 cm/s. Meat
slices are drying until dried product condition, when by bending the dried meat slices fractures and white color texture appears. Drying duration is 24 hours.
Example 4
Pork prepared according to Example 3 is mixed with flavor additives including dried mushrooms" powder, ground red hot pepper, ground sweet pepper and sugar, wherein the mentioned ingredients are in the following amount of wt % of the total weight of meat slices:
Dried mushrooms" powder 10.0
Ground red hot pepper 0.15
Ground sweet pepper 0.15
Sugar 0.5
After mixing meat slices with flavor additives, the meat slices are hanged in the drying chamber and are drying at temperature of 40°C in continuous hot air circulation at speed of 5 cm/s. Meat slices are drying until dried product condition, when by bending the dried meat slices fractures and white color texture appears. Drying duration is 24 hours.
The method presented here can be industrially applicable and may expand the assortment of piquant dried meat products having good organoleptical characteristics, produced not only from beef and pork, but also from other types of raw meat, for example from elk-meat or venison.
Produced dried meat products have attractive shape of sticks and accompany well bear. These meat products can be packed for long-term storage or sale in vacuum polymer bags.
Claims
1. A method for producing meat product including cutting raw meat into oblong meat slices, mixing cut meat slices with flavor additives and drying them in continuous hot air circulation until complete readiness characterized in that a transverse section of cut meat slices is quadrangle and after mixing with flavor additives meat slices are dried at temperature of 30-50°C until dried product condition.
2. A method according to claim 1 characterized in that meat slices, which sides of the transverse section are 6-12 mm, are mixed with flavors additives no less than 20 min at temperature of 10-20°C and are dried for 20-30 hours in air circulation at speed of 0.04-5.0 m/s.
3. A method according to claim 2 characterized in that flavors additives include edible salt, grated garlic and ground black pepper, wherein the said ingredients are in the following amount of wt % of the total weight of meat slices:
Edible salt 3.0-4.0
Grated garlic 1.0-2.0
Ground black pepper 0.15-0.4
4. A method according to claim 3 characterized in that the flavors additives are supplemented with hashed onions in an amount of 5.0-10.0 wt % of the total weight of meat slices.
5. A method according to claim 4 characterized in that the flavor additives are supplemented with dried mushrooms" powder, ground red hot pepper, ground sweet pepper and sugar.
6. A meat product characterized in that it is produced by a method according to any of claims 1-5.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT2003057 | 2003-06-11 | ||
| LT2003057 | 2003-06-11 | ||
| LT2004015 | 2004-02-10 | ||
| LT2004015A LT5183B (en) | 2004-02-10 | 2004-02-10 | Method for processing meat product and the product obtained by this method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2004107882A1 true WO2004107882A1 (en) | 2004-12-16 |
Family
ID=33513460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/LT2004/000001 WO2004107882A1 (en) | 2003-06-11 | 2004-04-02 | Method for producing meat product and a product obtained by this method |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2004107882A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1880611A1 (en) * | 2006-07-21 | 2008-01-23 | CFS Bakel B.V. | Preparation of a food product |
| EP1884163A1 (en) * | 2006-07-21 | 2008-02-06 | CFS Bakel B.V. | Preparation of a food product |
| CN106418440A (en) * | 2016-07-06 | 2017-02-22 | 张家港市桃源食品有限公司 | Exploiting air-dried cow meat to prepare cow meat fermented paste method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB848014A (en) * | 1957-05-09 | 1960-09-14 | Unilever Ltd | Improvements relating to cured pig meat products |
| US3756833A (en) * | 1971-08-13 | 1973-09-04 | Wellman Power Gas Inc | D method of using same food composition containing garlic powder paprika and black pepper an |
| JPH0195745A (en) * | 1987-10-08 | 1989-04-13 | Marudai Shokuhin Kk | Sliced and dried meat piece and production thereof |
| RU2137381C1 (en) * | 1999-02-19 | 1999-09-20 | Гостев Александр Сергеевич | Method for producing smoked meat |
| RU2166262C1 (en) * | 2000-10-26 | 2001-05-10 | Мартыненков Александр Павлович | Method for obtaining plain-dressed meat from boneless raw meat material and plain-dressed meat produced by method |
| KR20030000221A (en) * | 2001-06-22 | 2003-01-06 | 주식회사 하누산업 | Manufacturing method of soft jerked meat with high water-content, and curing solution therefor |
-
2004
- 2004-04-02 WO PCT/LT2004/000001 patent/WO2004107882A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB848014A (en) * | 1957-05-09 | 1960-09-14 | Unilever Ltd | Improvements relating to cured pig meat products |
| US3756833A (en) * | 1971-08-13 | 1973-09-04 | Wellman Power Gas Inc | D method of using same food composition containing garlic powder paprika and black pepper an |
| JPH0195745A (en) * | 1987-10-08 | 1989-04-13 | Marudai Shokuhin Kk | Sliced and dried meat piece and production thereof |
| RU2137381C1 (en) * | 1999-02-19 | 1999-09-20 | Гостев Александр Сергеевич | Method for producing smoked meat |
| RU2166262C1 (en) * | 2000-10-26 | 2001-05-10 | Мартыненков Александр Павлович | Method for obtaining plain-dressed meat from boneless raw meat material and plain-dressed meat produced by method |
| KR20030000221A (en) * | 2001-06-22 | 2003-01-06 | 주식회사 하누산업 | Manufacturing method of soft jerked meat with high water-content, and curing solution therefor |
Non-Patent Citations (4)
| Title |
|---|
| DATABASE WPI Section Ch Week 200037, Derwent World Patents Index; Class D12, AN 2000-429150, XP002290388 * |
| DATABASE WPI Section Ch Week 200140, Derwent World Patents Index; Class D13, AN 2001-379761, XP002290386 * |
| DATABASE WPI Section Ch Week 200333, Derwent World Patents Index; Class D13, AN 2003-350564, XP002290387 * |
| PATENT ABSTRACTS OF JAPAN vol. 013, no. 308 (C - 617) 14 July 1989 (1989-07-14) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1880611A1 (en) * | 2006-07-21 | 2008-01-23 | CFS Bakel B.V. | Preparation of a food product |
| WO2008009450A1 (en) * | 2006-07-21 | 2008-01-24 | Cfs Bakel B.V. | Preparation of a food product |
| EP1884163A1 (en) * | 2006-07-21 | 2008-02-06 | CFS Bakel B.V. | Preparation of a food product |
| CN106418440A (en) * | 2016-07-06 | 2017-02-22 | 张家港市桃源食品有限公司 | Exploiting air-dried cow meat to prepare cow meat fermented paste method |
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