WO2020072025A1

WO2020072025A1 - Method of producing a lyulya kebab food product (embodiments)

Info

Publication number: WO2020072025A1
Application number: PCT/UA2019/000114
Authority: WO
Inventors: Гукас Саркисович ХАЧАТРЯН
Original assignee: Гукас Саркисович ХАЧАТРЯН
Priority date: 2018-10-05
Filing date: 2019-09-13
Publication date: 2020-04-09

Abstract

The invention relates to the food industry, specifically to improved methods of making lyulya kebab from different types of minced meat. According to the method, prepared minced meat is fed into a shaping machine, the minced meat is forced under pressure to the output part of the machine, and a skewer is fed for the formation of a shaped lyulya kebab by threading of the minced meat onto the skewer. The minced meat and skewer are fed automatically and simultaneously. The semi-finished lyulya kebab is shaped by spherical knives in sections of the start and end of the semi-finished product. The semi-finished product obtained is grilled or frozen. The semi-finished product may be additionally grilled prior to freezing. A semi-finished lyulya kebab product is produced that has uniform density along the entire length of the product, which improves the organoleptic and consumer properties of the finished product and reduces the influence of the human factor during its preparation.

Description

A method of obtaining a food product lula-kebab (options)

The invention relates to the food industry, in particular, to improved methods for making various types of meat from minced meat kebab product.

Definitions

Lulia-kebab - a tube-section meat dish made from minced meat strung on skewers and fried on the grill. A feature of the preparation of kebab is the prolonged kneading of minced meat.

In all sections of the description, the meaning of the word "minced meat" refers to a ground product from various types of meat, such as lamb, veal, beef, pork, and poultry meat.

Description of the prior art

In the past, the manufacture of the kebab product was carried out manually, in which the meat was ground to obtain the required consistency of minced meat, a flat metal skewer was taken and the skewer was minced with minced meat until a certain volume of minced meat was formed on it and then fried in any known manner.

In modern conditions, the main stages of the preparation of the traditional kebab product include chopping meat to obtain minced meat, filling the molding apparatus with minced meat, manually installing a skewer in the radial outlet cavity of the molding apparatus, feeding the minced meat under pressure into the radial outlet cavity and stringing him on a skewer. In this way, the semi-finished kebab is prepared on a skewer and the semi-finished product is roasted on it. Roasting kebab on a skewer was performed on horizontal barbecue grills or similar devices using open fire, charcoal, etc. Then the fried kebab is salted, seasoned with spices and the finished product is consumed.

The classic kebab holder is mainly metal skewers. The use of a flat metal skewer affects the density of the forcemeat distribution along the length of the semi-finished kebab, in view of the character

1

SUBSTITUTE SHEET (RULE 26) thorny skewers. On the other hand, the ends of a semi-finished kebab semi-finished product have uneven, sometimes torn, endings. And after forming the semi-finished kebab on the skewer, manually transfer it to fry it (see the online source at htp: //www.mushtaqsfoodmachinery.com/videos/auto-seekh— koobideh— kofta-kebab-attachment. aspx).

Such disadvantages of the semi-finished product are worsened due to uneven frying during the roasting process of the kebab texture, thereby reducing its organoleptic and taste properties, which leads to a decrease in the quality of the product as a whole. When using known methods in the formation of a semi-finished product and in the future, during its frying, a great influence is played by human participation, which mainly leads to a decrease in the quality of the finished product.

Therefore, there is a need to create methods for manufacturing a food product, such as kebab with improved organoleptic, taste and consumer properties and to reduce the influence of the human factor on the manufacture of the finished product.

SUMMARY OF THE INVENTION

The basis of the invention is the task to create a method for producing a food product of kebab, providing improved organoleptic, taste and consumer properties of the product, to improve its quality and minimize the influence of the human factor on the manufacture of the finished product.

The problem is solved due to the fact that, according to the claimed method, the pre-cooked minced meat is poured into the molding machine, then, at the same time, the minced meat is pumped under pressure to the output part of the machine and wooden skewer is fed using the feed mechanism into the mass of minced meat and obtained harvesting kebab. Wooden skewer with strung minced meat is in contact with spherical knives in the areas of the beginning and end of the workpiece and form the final shape of the semi-finished kebab. Forming kebab by the claimed method allows to obtain a semi-finished product of the same density along the entire length of the product, a given weight and shape, as well as to set and determine the length of the strung minced meat on a wooden skew, which is very important during its further frying. Then, after the formation of the semi-finished product

2

SUBSTITUTE SHEET (RULE 26) kebabs are packed and transferred to the “shock” (deep) freezing area for storage. This is the first embodiment of the invention.

In a second embodiment of the inventive method, a semi-finished product of a kebab is formed in the same manner as in the first embodiment and then transferred to a universal device for continuous uniform frying, on which, without human intervention, frying is performed with uniform rotational-translational movement and at a given rotation speed wooden skewers with kebab. Moreover, the degree of frying of the kebab is set and controlled by controlling the speed of the rotational-translational movement. In addition, depending on the weight, shape and size of the kebab, the speed of rotation of the skewers and the roasting temperature of the kebab are determined.

Moreover, the full path through the device for continuous uniform roasting of kebab grill is designed so that at the output of the continuous roasting device a uniformly fried product is obtained over the entire depth of the texture without burns and undercuts. After going through the entire frying path, the wooden skewer with the finished kebab rolls down into the receiving tray, from which it is transferred for consumption or cooled at room temperature. Then the kebab is transferred to deep freeze, packaged and sent for storage. In this case, the frying process can be controlled by the operator.

The essence of the claimed invention is illustrated by drawings, where:

Figure 1 shows a graphical representation of the General technological scheme when implementing this method

Figure 2 shows a General view of the molding equipment, which is molded semi-finished kebab (implementation of the first variant of the claimed method);

In FIG. 3 is a plan view of molding equipment;

In FIG. 4 is a section A-A in FIG. 3, which shows the moment of stringing the stuffing on a wooden skewer, which is fed from the drive;

In FIG. 5 - shows a General view of a device for continuous uniform frying (second embodiment of the inventive method);

3

SUBSTITUTE SHEET (RULE 26) In FIG. 6 - section BB in figure 5.

Description of the drawings.

Novelty elements considered to be characteristic of the invention are set forth in the appended claims. In this case, the invention itself, as well as its implementation methods, additional objectives and advantages of the invention will be better understood from the following detailed description of illustrative embodiments with reference to the accompanying drawings, in which:

Figure 1 shows the general technological block diagram of the implementation of the claimed method with options for the manufacture of kebab for various options and methods of consumption.

In FIG. 2, FIG. 3 and 4, an implementation of the first embodiment of the method is shown in which a molding machine 1 is used, in which a prepared mince 3 is placed in a receiving hopper 2 and, using a feed mechanism 4, is pumped under pressure into the outlet part 5 of the molding machine. Spherical knives 10 are mounted to the output part 5 of the molding machine 1 with a drive 6 of wood skewers 8. In the output part 5, where the semi-finished product of the kebab 9 is formed, spherical knives are installed. The sensors determine the density of the kebab texture and its weight , linear dimensions of the future product and the end of the formation of the semi-finished kebab with a signal to the sensors of the supply of a new portion of minced meat.

5 and FIG. 6 shows the general manufacturing technology of a semi-finished kebab after transferring it for frying. Roasting is carried out on a universal device for continuous uniform roasting 11, which can be performed vertically or can be used at an angle to the vertical plane, using the heating device 12 mounted on it, closed by a mesh casing 13. A rack mechanism is fixed on the surface of the universal device for uniform roasting 14, in the gear holders 15 of which a wooden skewer is installed 8. In the lower part of the device for uniform frying 11, a storage tray 16 is installed.

Detailed description

In one embodiment of the proposed method of manufacturing a kebab, FIG. 2, FIG. 3, and FIG. 4, pre-prepared minced meat 3 is loaded into the for-

4

SUBSTITUTE SHEET (RULE 26) The washing machine 1 through the receiving hopper 2. The loaded mince 3 using the forcemeat feed mechanism 4, is transferred under pressure to the output part 5 of the molding machine. At the same time, when the forcemeat 3 is moved under pressure, the feeding mechanism 6 signals the movement of forcemeat 3 and the wooden skewer 8 is sent from its drive 7 to the output part 5 of the molding machine. One end of the wooden skewer 8 is held by the feeding mechanism 6, and the required mass of minced meat is strung onto the given free surface of the wooden skewer 8 and the beginning and end of the kebab billet are formed using spherical knives. At the same time, from both ends of the wooden skewer 8 there remain its free areas, without mincemeat, the length of which is determined by sensors (not shown) and then the free parts of the skewer 8 are used to hold the semi-finished kebab during frying. Then, while pulling the wooden skewer with the skewed kebab billet 9 from the feeding device 6, a signal is sent from the sensors to start a new forcemeat loading cycle under pressure using the forcemeat feed mechanism 4 in the molding machine and the wooden skewer 8 being fed simultaneously from the feeder. And the process of obtaining a semi-finished kebab 9 is repeated.

The resulting semi-finished kebab is transferred to deep freeze and packaged.

Semi-finished kebab semi-finished in such a way is sent to consumers of wide use, for example cafes, restaurants, fast-food establishments, shops, etc., in which, using well-known roasting technologies, they get a high-quality, juicy kebab with high consumer properties.

In a second embodiment of the method, FIG. 5 and FIG. 6, as in the first version, first force the minced meat 3 into the molding machine 1 through the receiving hopper 2 and, under the pressure of the forcemeat feeding mechanism 4, move it to the output part 5 and at the same time automatically “charge” the feeding mechanism 6 a single wooden skewer 8 from the drive 7. Then, the wooden skewer 8 is pulled through the mass of minced meat and, similarly to the first embodiment, a semi-finished product of kebab 9 of the same density is obtained along the entire length of the product, given weight and shape. Next, the resulting semi-finished kebab 9 transfer

5

SUBSTITUTE SHEET (RULE 26) They are pressed onto a device for continuous uniform frying 11. The roasting of a semi-finished product of a kebab is carried out by a heating device 12, which is closed by a mesh protective casing 13. The temperature of the heating element of the continuous frying device is controlled based on the needs of the technological process.

The frying of the semi-finished kebab, depending on its further implementation for consumers, is carried out on a universal device for continuous uniform frying 11 either in a vertical position or in a position at an angle to a vertical plane.

Next, a semi-finished kebab on a wooden skewer installed in its seat in the toothed holders 15 with handles, specify a rectilinear rotational-translational movement to the bottom of the uniform roasting device 11, using the rack mechanism 14. - the distance between adjacent wooden skewers 8 with kebab, the speed of rotation of the skewers and the length of the path of advancement of kebab on skewers during frying is calculated so that the surface of the kebab is completely and uniformly fried h the formation of carbon deposits and / or non-fried sections of the product texture. Moreover, the transit time of roasting kebab can be adjusted.

In the process of frying the product, the wooden skewer 8 with the kebab is slowly rotated and its gradual rectilinear movement along an inclined plane to the bottom of the frying device 11 is set.

After passing, calculated by the experimental method, the frying path, the finished product rolls onto a receiving storage tray 16, on which it is cooled and transferred for further use.

The whole process of frying the kebab takes place continuously and without human involvement.

The implementation of the device for continuous uniform frying 11 oblique allows the resulting juice and oil droplets on the surface of the kebab, under the action of gravity to drain onto the installed storage pan 16 and not fall on the heating device 12.

6

SUBSTITUTE SHEET (RULE 26) After the final preparation of the kebab, it is transferred to food or, having cooled it, it is transferred to deep freezing and packaged.

Frozen ready-made kebab allows you to expand the consumer's needs of the population by distributing it through supermarket chains, catering establishments, fast food outlets such as fast food, etc.

In addition, to expand and improve the consumer qualities of kebab, the semi-finished product is not fully cooked, leaving it slightly unfinished, after which such kebab is packaged and sent to deep freeze. The degree of under-frying of the kebab is set and controlled by adjusting the speed of the rotational-translational movement. This makes it possible at home, for example, in microwave ovens, grills, fast food points such as fast food, street food points, etc. cook kebab fast, with a significant reduction in time for its complete preparation.

Examples of specific performance.

In the first embodiment of the method for producing a kebab for making a billet, for example, weighing 100 g, 10 cm long, round section, for example, meat from veal is used, which is ground and ground into minced meat, and the minced meat is thoroughly kneaded . Then forcemeat is fed to the receiving tray of the molding machine and, under pressure, using a piston mechanism, the forcemeat is delivered to the outlet of the molding machine. Simultaneously with the injection of minced meat, wooden skewers are automatically fed from the drive into the zone of the output part of the molding machine. In the zone of the output part of the molding machine, a kebab billet is formed, namely, minced meat is strung on a wooden skewer with the given parameters: 100 g, 10 cm long, round in shape. Moreover, the edges of the minced kebab minced workpiece are treated with spherical knives, which makes it possible to compact the workpiece structure, make the ends of the workpiece spherical and arrange the kebab workpiece symmetrically with respect to the ends of the wooden skewer.

Thus, a billet kebab blank of a given weight, a given size and a given shape is formed.

7

SUBSTITUTE SHEET (RULE 26) The obtained billet kebab blanks are transferred to the vacuum packaging section, on which, for example, 5 pcs are packed. kebab in every package. The packed billet kebab blanks are then transferred to a deep-freeze section where they are frozen at -17 ° C. Frozen preparations of kebab are sent for storage to cold stores, from where they are sent to supermarket chains, catering establishments, fast food outlets such as fast food, etc.

When performing the second variant of the claimed method, the prepared kebab prepared in accordance with the first embodiment is transferred to a universal device for continuous uniform frying, made, for example, inclined to a vertical plane. Then, wooden skewer with the kebab billet is inserted into the tooth holders, the frying parameters are set - the frying temperature, the speed of the kebab in the tooth holders, the installation step of the tooth holders, which depend on the linear dimensions and weight of the kebab billet, and start device for uniform frying.

As heaters of the device for uniform frying, for example, quartz infrared emitters protected by a casing are used.

The installed kebab billets in the toothed holders are given a rectilinear rotational-translational movement towards the bottom of the device along an inclined surface. The roasting of kebab kebabs takes place gradually and uniformly over the entire surface, and the texture of kebab kebab becomes juicy. After passing the complete frying cycle, the finished product is rolled onto the receiving storage tray, it is cooled to room temperature and removed from the wooden skewer.

Install new kebab billet blanks in toothed holders, and the entire frying cycle is repeated continuously.

Next, the prepared kebab is transferred directly to food in cafes, restaurants, etc. or to the vacuum packaging section, on which, for example, 3 pieces are packed. kebab in each bag and the packaged finished product are transferred to the deep-freezing section, where they are frozen at -17 ° C.

eight

SUBSTITUTE SHEET (RULE 26) Frozen kebab is sent for storage to cold stores, from where they are sent to supermarket chains, catering establishments, fast food outlets such as fast food, etc.

For the convenience of consumers, the semi-finished product is not fully cooked, leaving it slightly unfinished. To obtain a semi-finished kebab, the unfinished kebab is set by adjusting the speed of the rotational-translational movement and the time required for this form of frying. Then they also vacuum pack such a product, transfer it to deep freeze and store it in cold stores from which it is sent to supermarket chains, catering establishments, fast food outlets such as fast food, etc.

Thus, the use of such a method of manufacturing a food product, kebab, allows you to improve the quality of the manufactured product and improve taste and consumer properties.

9

SUBSTITUTE SHEET (RULE 26)

Claims

Claim

1. A method of obtaining a food product of kebab, in which the pre-prepared minced meat is loaded into a molding machine and pressurized to pump it into the outlet of the machine, into which the skewer is installed and a blank of kebab is formed by stringing the forcemeat on the skewer, further, the resulting semi-finished product is fried and transferred to consumption, characterized in that at the same time they force the minced meat and automatically feed the skewer to string the minced meat into the output part of the molding machine, in which the set the size, weight and shape of the kebab billet, the beginning and end of the kebab billet are formed using spherical knives, then, the resulting semi-finished kebab is transferred to a deep freeze and packaged.

2. A method of obtaining a food product of the kebab according to claim 1, characterized in that the obtained semi-finished product of the kebab is transferred to the device for continuous uniform frying, made with an angle and installed at an angle to a vertical plane, while the skewer with the workpiece the kebab is installed in the tooth holders and they give them a linear rotational-translational movement to the bottom of the device, moreover, the degree of frying of the kebab is set and controlled by adjusting the speed of the rotational-translational displacement Ia addition, depending on the weight, shape and measure different preform kebab skewers determined rotation speed and the roasting temperature round kebab.

3. The method of obtaining a food product according to claim 1, characterized in that the automatic supply of a single skewer is carried out from the drive.

4. The method of obtaining a food product according to claim 1 or claim 2, characterized in that the skewer is made of wood from hard-to-burn wood.

ten

SUBSTITUTE SHEET (RULE 26)

5. The method of obtaining a food product according to claim 2, characterized in that the rectilinear rotational-translational movement of the gear holders is carried out by a rack and pinion mechanism.

6. The method of obtaining a food product according to claim 2, characterized in that the gear holders are made with handles.

eleven

SUBSTITUTE SHEET (RULE 26)