RU2446714C1 - Meat loaf production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used for production of mince meat products, in particular, meat loaves. The method envisages preparation of meat raw materials, milling, salting, maintenance, chopping with addition of water or ice, mixing the produced mince with milled fat and introduction of flavour ingredients, moulding, baking and cooling. At the chopping stage one introduces a protein semi-product of milled beef ears and lips. Milled beef ears and lips are mixed with water at hydraulic module equal to 1:1. The produced mixture is heated up to 40-45°C and Protepsin enzyme preparation is introduced in an amount of 0.05-0.1% of the produced mixture weight, hydrolysis is performed during 1.5-2 hours, the mixture is heated up to a temperature of 80-90°C during 15-20 minutes, the produced mixture is milled and homogenated.

EFFECT: method ensures production of a product enriched with protein and having high food value, improved organoleptic and functional-and-technological indices, low prime cost with rational usage of secondary collagen-containing raw materials.

3 tbl, 1 dwg

Description

The invention relates to the meat industry and can be used for the production of minced meat products, in particular meat loaves.

A known method for the production of cooked sausages, involving the preparation of raw meat, grinding, salting, aging, cooking meat with the introduction of vegetable additives, molding, cooking, cooling (RF patent No. 2348255 "Method for the production of cooked sausages", IPC A23L 1/317, publ. March 10, 2009)

The disadvantage of this method is that plant proteins do not contain all the amino acids necessary for the human body and, in their quantitative composition, differ significantly from animals. Therefore, plant proteins have a much lower biological value for the body than animals, and are absorbed by the body much worse. In addition, when replacing meat raw materials with vegetable proteins, an extraneous vegetable taste appears in the finished meat products.

The closest analogue of the claimed invention is a method for the production of meat bread, which involves preparing meat raw materials from veined beef, veined pork and spikes, salted meat, grinding, ripening, preparation of meat by chopping with the addition of water (ice), mixing the resulting meat with minced fat and the introduction of flavoring ingredients, molding by filling the forms with prepared meat, baking heat treatment, cooling and packaging (see KP Yukhnevich. Collection of meat recipes from Deliy and sausages, St. Petersburg, Gidrometeoizdat, 1998, p. 191-195, rec. 247). However, in the specified well-known meat bread, the balance of the components of the recipe composition is not ensured, since the method of its production does not involve the use of a wide raw material base, including secondary collagen-containing raw materials, and is also expensive and energy-intensive.

An object of the invention is to provide a method for the production of meat bread, providing a protein-enriched product with high nutritional value, improved organoleptic and functional-technological indicators, low cost and rational use of secondary collagen-containing raw materials.

The problem is solved in that in a method for the production of meat bread, which includes preparing meat raw materials, grinding, salting, aging, chopping with water (ice), mixing the resulting meat with crushed bacon and introducing flavoring ingredients, molding, baking and cooling, according to the invention, the cuttering stage introduces a protein semi-finished product from the crushed beef ears and lips, and the crushed beef ears and lips are mixed with water at a hydraulic ratio of 1: 1, the resulting mixture is heated to 40-45 ° C and the enzyme is introduced eparat Protepsin in an amount of 0.05-0.1% by weight of the resulting mixture, the hydrolysis is carried out for 1.5-2 hours, the mixture is heated to a temperature of 80-90 ° C for 15-20 minutes, the mixture is ground and homogenized.

The introduction of a new additive in the form of a protein semi-finished product from ground beef ears and lips allows you to increase the yield of the product, expand the assortment of meat loaves, and reduce the cost of the resulting product due to the rational use of secondary collagen-containing raw materials. Beef ears and lips are the richest in collagen by-products of category II. Thanks to this, it is possible to obtain a protein semi-finished product with a high content of free amino acids with the help of an enzyme preparation (See Table 1).

Table 1 The chemical composition of cattle by-products of category II Raw materials Mass fraction,% Collagen from total protein,% Moisture Total protein Fat Ash Cattle lips 73.7 20.8 3.3 1.4 75 Cattle ears 60.9-69.8 21.1-25.2 2,3-14,1 1.4 77-89,2

Protepsin is an animal enzyme preparation containing a complex of acidic proteinases, intended for use in the meat industry for processing raw meat. The enzyme composition of the drug is balanced by the degree of effect on various proteins of meat and meat systems used in the technology for producing meat products. Protepsin works in the meat system similarly to intracellular enzymes (cathepsins). He is their synergist and has additional qualities that allow him to act in a wider range of technological parameters, as well as to influence those protein systems on which intracellular enzymes do not act or have little effect.

All sarcoplasmic and myofibrillar proteins are easily digestible, complete proteins. They contain all amino acids, including the most important of them - tryptophan. Protepsin increases the water-binding ability and hydration of proteins, without destroying the most important essential amino acids. This leads to loosening of the protein structure, an increase in the degree of penetration, an increase in the immobilized moisture in the meat, and an increase in its mass by 10-20%. With subsequent heat treatment, the weight loss of the meat system is reduced.

Laboratory studies have shown that the protein semi-finished product obtained by this method has a high moisture-binding and fat-holding ability, which provides an increase in the emulsifying ability of minced meat. There is also an intensification of the production process of meat breads due to the introduction of protein semi-finished product in the recipe.

The proposed method for the production of meat bread is as follows.

For the production of meat bread using beef veined 1 grade, pork veined p / f.

Preparation of raw meat.

Preparation of raw meat consists in acceptance, stripping, cutting half carcasses and deboning. Further boned meat is lived. Beef is freed from veins and cut into pieces weighing 400 g. Pork is freed from fat deposits, cartilage and connective tissue. The bacon is crushed on a bacon with 5-6 mm cubes.

Ambassador of raw materials.

For salting, for every 100 kg of beef, 2.5 kg of salt, 5.6 g of sodium nitrite and 110 g of sugar are taken. Pork is used unsalted.

Exposure

Salted meat is aged from 48 to 72 hours at 3-4 ° C.

Shredding.

Salted and seasoned beef is minced in a meat grinder with a grill of 2-6 mm. Bold pork is cut into pieces of 16-20 mm.

Preparation of protein semi-finished product.

Simultaneously with the above operations, a protein semi-finished product is prepared. To prepare a protein semi-finished product, beef ears and lips are ground on a spinning top with a grid diameter of 2-3 mm. Mixed with water at a water ratio of 1: 1. The mixture is heated to 40-45 ° C. At a temperature of 40-45 ° C, Protepsin exhibits its maximum proteolytic activity in relation to meat proteins (See the drawing - the effect of temperature on the proteolytic activity of Protepsin with different acidity of the meat system).

The enzyme preparation Protepsin is added in an amount of 0.05-0.1% by weight of the raw material and hydrolysis is carried out for 1.5-2 hours. The introduction of Protepsin in an amount of more than 0.1% is undesirable, because there will be a deep hydrolysis of meat proteins, which will lead to a decrease in the functional and technological parameters of the protein semi-finished product. In addition, the introduction of an enzyme preparation in an amount of more than 0.1% will lead to an increase in the cost of the protein semi-finished product. With the introduction of Protepsin less than 0.05% protein hydrolysis will be negligible, which will also adversely affect the functional and technological characteristics of the protein semi-finished product. After hydrolysis, the mixture is heated to a temperature of 80-90 ° C for 15-20 minutes in order to inactivate the enzyme preparation. Excess moisture is removed using a sieve. The mixture is ground and homogenized.

The obtained protein semi-finished product is characterized by the following ratio of components, wt.%: Solids of at least 12, fat up to 4.

In addition, the protein semi-finished product is rich in free amino acids (45-63%), vitamins B ₁ , B ₂ , A, E (0.9-1%) and trace elements (0.5-0.7%).

Cooking minced meat on a cutter.

Crushed meat is processed on a cutter for 3-5 minutes with the addition of ice or cold water in an amount of 35% by weight of the raw material, crushed bacon, semi-finished protein product, spices and spices are added.

Molding loaves.

Molds made of stainless metal or tinned, pre-lubricated with pork ghee, are tightly filled with minced meat, avoiding the presence of pores and air voids. Fill the molds manually using vacuum syringes or special machines. The mass of forcemeat in each form is 2-2.5 kg.

Roasting (heat treatment).

Stuffing in molds is placed in conveyor or rotary kilns, heated to a temperature of 130-150 ° C, and baked. The baking time is 150 minutes until the temperature in the center of the bread reaches 69-71 ° C.

Ready meat loaves are free from forms. In order to give meat bread a marketable appearance (crusting over the entire surface), it is recommended that the bread is kept in ovens for 130 minutes at 130-150 ° C.

Cooling and packaging.

Meat breads are placed in a row on stainless steel tables and cooled at a temperature not exceeding 4 ° C to a temperature in the thickness of the bread 0-15 ° C.

Chilled meat loaves are wrapped in napkins made of cellophane, parchment, parchment and placed in a returnable container.

The inventive method for the production of meat bread is illustrated by examples. Table 2 shows comparative data on the number of introduced meat raw materials and protein semi-finished product.

table 2 Raw materials Example 1 Example 2 Example 3 Prototype Kg per 100 kg unsalted raw materials Veined beef of 1 grade 35.0 33.0 30,0 35.0 Veined pork 39.0 35.0 33.0 40,0 Lard pork fat 15.0 15.0 15.0 25.0 Prefabricated Protein 11.0 17.0 22.0 - g per 100 kg of unsalted raw materials Sodium nitrite 5,6 5,6 5,6 5,6 Granulated sugar 110 110 110 110 Ground black pepper 85 85 85 85 Nutmeg 55 55 55 55 Salt 2500 2500 2500 2500 Mix of spices No. 1 250 250 250 250

Table 3 shows the organoleptic, physico-chemical and functional-technological indicators.

Table 3 Indicator Example 1 Example 2 Example 3 Prototype The yield of the finished product,% 111 111 111 one hundred Mass fraction of protein,% 16.56 16.61 16,99 15.76 Mass fraction of fat,% 27.27 26.36 25.87 27.75 Moisture content, % 59.75 58.96 59.88 58.81 Mass fraction of sodium chloride,% 2,37 2,37 2,37 2,37 Mass fraction of sodium nitrite,% 0.005 0.005 0.005 0.005 Moisture-binding ability (BCC),% 77.4 78.3 79.9 56.8 Fat Retention Ability (ZhUS),% 71.3 72.9 73,2 36.5 Appearance Bread with a clean, smooth, dry, evenly fried surface Consistency Resilient Resilient Resilient Not elastic enough Sectional view of minced meat Light pink, finely ground, uniform Light pink, finely ground, uniform Light pink, finely ground, uniform Pink, finely ground, uniform Smell and taste Peculiar to this type of product, with aroma of spices, without extraneous taste and smell Shelf life Not more than 72 hours, including under vacuum or in a modified gas environment - 6 days Not more than 72 hours, including under vacuum or in a modified gas environment - 6 days Not more than 72 hours, including under vacuum or in a modified gas environment - 6 days No more than 72 hours

As can be seen from tables 2 and 3, meat bread obtained by the claimed method, has improved organoleptic characteristics and increased output, as well as better nutritional adequacy of the finished product.

The proposed method for the production of meat bread allows to obtain a protein-enriched product with high nutritional value, improved organoleptic characteristics, as well as to increase the yield of the product, reduce the cost of the resulting product and expand the range of meat bread product due to the rational use of secondary collagen-containing raw materials.

Claims (1)

A method for the production of meat bread, comprising preparing meat raw materials, grinding, salting, aging, chopping with the addition of water (ice), mixing the minced meat with crushed bacon and introducing flavoring ingredients, molding, baking and cooling, characterized in that protein is introduced at the cutting stage a semi-finished product from crushed beef ears and lips, moreover, crushed beef ears and lips are mixed with water at a water ratio of 1: 1, the resulting mixture is heated to 40-45 ° C and the enzyme preparation Protepsin is added in quantity 0.05-0.1% of the resulting mass of the mixture, hydrolysis is carried out for 1.5-2 hours, the mixture is heated to a temperature of 80-90 ° C for 15-20 minutes, the resulting mixture is crushed and homogenized.

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