RU2101964C1 - Method for manufacturing smoked products - Google Patents

Abstract

FIELD: food industry, in particular, manufacture of smoked products (meat, fish, sausages, poultry). SUBSTANCE: initial products are prepared for smoking, aged in composition for meat injection which contains, besides salt, spices and other components, extract of onion husk in amount of 0.5-5% from mass of composition for injection. Then products are treated with smoking components. EFFECT: improved tastiness.

Description

 The invention relates to the food industry, specifically to the production of smoked meats (meat, fish, sausages, poultry) and can be used to improve the appearance of the finished product and reduce doses of sodium nitrite both in liquid and in smoke smoking.

It is known that in order to preserve the color of the finished product, sodium nitrite is introduced into the curing mixture (solution) in an amount of 0.01 0.03 wt. [1]
In addition, to obtain a uniform brown color of the surface of the smoked product and taste it is smoked for 3.0 to 3.5 hours with dry, then moistened smoke [2]
As a result, the smoked product contains many harmful substances: sodium nitrite, smoke particles with carcinogenic properties.

The known technology of liquid smoking, providing for the treatment of liquid smoking product containing essential oils of aromatic plants [3]
Disadvantages: intensification of color requires a high content of aromatic resins, leading to excessive phenolic shades in the taste and aroma, which leads to a deterioration in the taste of the finished product.

 As a prototype of the selected composition for the injection of meat in the production of smoked products [1] designed to increase the shelf life of the products and increase their yield. It contains, by weight. salt 7-14, sodium nitrite 0.01 0.03, sugar 1 3, garlic 1.0 1.3, cream with fat content 10 35% 5 15, pectin 1.0 1.3, flavoring compositions 0.3 1, 5, water.

 The main disadvantages are the high content of sodium nitrite injected into the product, the cost of the finished product through the use of expensive cream and deficient pectin.

 The objective of this solution is to reduce the content of sodium nitrite in the product, to obtain a uniform golden brown color of the finished product both with liquid smoking and smoke, reducing the period of smoke smoking up to 1.5 hours.

 To solve this problem, onion husk extract in an amount of 0.5 to 5% by weight of the composition is introduced into the prepared composition for injection of the feedstock. The raw materials are kept in such a composition, then treated with smoking components according to the accepted technology.

 A distinctive feature of this solution is that the onion husk extract contained in the curing solution (composition for injection) acts as a food coloring, corresponding to the color of the smoked product, ensures its uniformity both on the surface of the product and inside.

 The phytoncidal properties of onion husk extract provide a preservative effect equivalent to a longer smoke treatment.

 The aroma of onion peel extract is in harmony with the aroma of smoked products.

 The introduction of onion husk extract makes it possible to reduce the dosage of sodium nitrite to 0.003 wt. those. three times the minimum of its introduction by known technology.

Example 1. The carcasses of the chickens were soaked in a salting solution for 14-16 hours at a temperature of 4 ^o C according to the options for containing onion husk extract in brine (dry matter); 0.5% 1% 2% 3% 4% 5% The most uniform golden brown color was obtained after smoke smoking for 1.5 hours at a 3% content of onion husk extract. With a higher content of onion husk extract, the color was too intense, with less uneven. It is impossible to reduce the exposure time in brine, as the technology of salting is disrupted. It is also impossible to reduce the smoking time of less than 1.5 hours, because the optimum smoked flavor is not achieved.

 The carcasses of geese had an optimal golden brown color with the addition of onion husk extract 4.5 to 5% by weight of the curing solution.

Example 2. Pork tenderloin was kept in a curing solution according to the technology with the addition of onion extract according to the options specified in example 1. The best performance was achieved with the content of onion extract 1.0 2.5%
Example 3. Onion husk extract was added to minced smoked sausages in an amount of 0.1% 0.2% 0.3% 0.4% 0.5% 0.6% 0.7% 0.8% 10% The shell was soaked in an aqueous extract of onion peel. The best color index of semi-smoked sausages corresponded to the content of onion husk extract in an amount of 0.5 to 1.0% by weight of the curing mixture.

Example 4. Onion husk extract was added to the curing mixture for fish in an amount of 1% 2% 3% 4% 5% 6% 7% 8% 9% 10% The most uniform golden brown color of fish was in batches corresponding to the content of the extract 3 5 %
Example 5. Onion husk extract was added to the brine for injection of fat before smoking in amounts of 0.1% 0.2% 0.3% 0.4% 0.5% 1% 1.5% 2% 2.5% 5% The best surface fat color after smoking was in batches corresponding to the content of onion husk extract 0.5 1.5%
Sources of information
1. A.S. N 1762851, class A 23 B 4/023, 1990.

 2. TU 49 of the RSFSR 467-83 "Smoked carcasses of chicken".

 3. A.S. N 1441511, CL A 23 B 4/04, 1986.

Claims (1)

 A method of manufacturing smoked products, including preparing the composition for injection of the preparatory feedstock, keeping the latter in the composition for injection, treating the feedstock with smoked components, characterized in that 0.5 to 5% of the onion husk extract is injected into the composition for injection of the feedstock by weight of the injection composition.