RU2273445C2 - Method for obtaining of farce meat products - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of sausages and other farce meat products.

SUBSTANCE: method involves defrosting frozen raw meat material; grinding; cutting; separately preparing protein emulsion stabilizer from hog skin; introducing emulsion; cutting; introducing auxiliary material composition. Said composition contains complex additive including solution of potassium iodide, lactic acid, salts thereof, or sodium salt, or potassium salt, or calcium salt, said components being used in weight ratio of from 9:600:21230 to 11:2000:80000 in non-aqueous form. Complex additive is introduced before adding of salt mixture.

EFFECT: improved quality and safety of farce meat products owing to introducing of novel iodine-enriched food additives.

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Description

The invention relates to the food industry, namely the production of minced meat products with the introduction of a complex lactate and iodine-containing food additives.

In the production of sausages, meat raw materials, auxiliary materials and filler are prepared, meat raw materials are grinded, filler is introduced, stuffed, heat treated and cooled.

There are various compositions of fillers and methods for their introduction into crushed raw materials.

To obtain new food compositions and food products with their use that contribute to lowering serum cholesterol and high blood pressure, a method for producing and food compositions including compounds of magnesium, calcium, potassium or sodium is proposed (patent of the Russian Federation 2197152, publ. 20.06.2001 g.).

The disadvantage of this invention is that any physiologically acceptable compound of magnesium, calcium, potassium or sodium can be used as a source of cations of magnesium, calcium, potassium and sodium, and among the "preferred compounds" from the corresponding groups inorganic sulfates of magnesium and potassium, magnesium chlorides are proposed , calcium, potassium and sodium, hydroxide and magnesium oxide, carbonates of magnesium, calcium, potassium and sodium, characterized by poor “bioavailability” for several reasons, in particular due to poor solubility (sul Ata and calcium carbonates); non-food flavor (carbonate, hydroxide and magnesium oxide); Sodium chloride per patent may not be preferred.

A known method for the production of sausages or sausages with a filler, involving the use in the composition of the filler auxiliary material in the form of a comprehensive food supplement, including edible organic acids and / or their salts (RF patent 2197871, publ. 14.12.2001).

The disadvantages of the claimed method include the lack of specific names of organic acids and their salts.

According to the patent of the Russian Federation 2186508, when preparing minced meat for sausages, a composition comprising lactic acid and sodium lactate in amounts of (0.5-0.1) and (2.0-4.0) wt.%, Respectively, is used as additional auxiliary materials.

Despite the high-quality composition of the ingredients of the composition, which allows expanding the range of delicatessen sausages with enhanced nutritional properties and at the same time with improved structural-rheological and organoleptic characteristics, this combination in some meat systems does not provide a stable minced-water system, as well as an approach to solving the optimal problem nutrition.

To prevent elemental iodine deficiency, a method is proposed for enriching meat products with iodine, including cutting, boning and trimming of beef and pork, chopping meat into minced meat and ambassador. In this case, the salting and binding of iodine with the components of the minced meat is combined and produced with 22-24% brine containing potassium iodide in an amount providing 180-220 μg of iodine per 1 kg of meat product, for 20-22 hours at 0-4 ° C ( RF patent 2187948, publ. 08/27/2002).

The disadvantage of this method is the long duration of the process of salting and binding of iodine to the components of the meat - 20-22 hours. In addition, in the description of the method there is no explanation on the composition of the salting mixture. When using a traditional curing mixture, including sodium chloride and sodium nitrite, and the simultaneous introduction of potassium iodide, chemical interaction of the components of the curing mixture with potassium iodide is possible with the formation of nitrogen dioxide and nitrogen gas.

A known method for producing minced meat products, in which, when salted with sodium nitrite, potassium iodide is introduced into the minced meat. In a series of experiments, the effect of potassium iodide and sodium nitrite on the content of residual nitrite and nitrosopigments was determined. The experiment used chilled horse meat of the 1st category of fatness. Minced meat had the following composition - 90% fat-free muscle tissue, 10% raw fat and 10-24% brine. The content of potassium iodide was 200 μg, sodium nitrite - 7.5 mg. According to the research results, the addition of potassium iodide at the stage of salting, and sodium nitrite at the stage of preparation of minced meat (Luzan V.N., Leskova S.Yu., Luzan S.S. “Using potassium iodide in the production of minced meat products”, “Meat industry ”, No. 10, 2003, p. 34-36).

The disadvantages of this method include a sufficiently long duration of the process - 24 hours at (2 ± 2) ° C, as well as a significant difference in the recommended dose of 200 μg potassium iodide per 100 g of minced meat compared with a dose of (180-220) μg iodine per 1 kg meat product claimed in the method according to the patent of the Russian Federation 2187948.

The technical result that can be obtained by using this invention is to improve the quality and safety of minced meat products by introducing new iodine-rich food additives.

The technical result is achieved due to the fact that in the method for the production of minced meat products, including defrosting frozen meat raw materials, grinding, chopping, separate preparation of the protein stabilizer of the emulsion from the skins of pigs, introducing the emulsion, cutting, subsequent administration of the composition of auxiliary materials, the composition of auxiliary materials contains a complex an additive comprising a solution of potassium iodide, lactic acid and its salts or sodium, or potassium, or calcium in the following the solution of mass parts from 9: 600: 21230 to 11: 2000: 80,000 in anhydrous form, and this solution is added to the curing mixture.

The introduction of a complex additive in the form of a solution of potassium iodide, lactic acid and its salts or potassium, or sodium, or calcium provides potassium iodide (180-220) μg per 100 g of product, the possibility of a 20% reduction in sodium chloride in sausage and minced recipes meat products.

In addition, this complex additive with the combined action of the components helps to reduce the content of residual sodium nitrite and, quite unexpectedly, is more effective than with separate application of the components.

The figure 1 presents the changes in sodium nitrite in cooked sausages during storage, depending on the method of introduction of the components of the complex additives. The effect of reducing the residual sodium nitrite content in the finished product significantly increases with increasing dose of the added complex additive, which is reflected in Figure 2. A decrease in the level of residual sodium nitrite indicates the participation of the complex additive in color formation processes, as evidenced by a change in the color intensity using cooked sausage as an example (figure 3 )

This invention simultaneously provides effective inhibition of oxidative processes in the absence of harmful physiological effects and undesirable organoleptic changes in the product with the introduction of a complex additive in the form of a solution of potassium iodide, lactic acid and its salts or potassium, or sodium, or calcium in the established proportions.

The figure 4 shows the change in the peroxide number of “Ham in the shell” during storage depending on the presence of the complex additive, and the figure 5 shows the change in the acid number of “Ham in the shell” during storage depending on the presence of the complex additive.

All components of the complex additives are individually known as substances exhibiting antimicrobial or bacteriostatic effects. However, it was found that with their joint introduction, an unexpected positive effect occurs in comparison with the expected knowledge. The decrease in the total microbial number when using a complex additive almost approaches the indicator characterizing the action of such a powerful preservative as a composition comprising sorbic acid, benzoate and sodium propionate (figure 6).

It should be noted that the technical result is achieved even in the case of using mechanically deboned meat, since a complex additive can soften bone inclusions.

In the inventive method, when conducting experimental studies, it was found that the introduction of a complex additive has a positive effect on organoleptic and functional-technological indicators, an example of which is the dependence of the change in the water-holding ability of a meat product on its presence (figure 7).

Experimental data demonstrating the effectiveness of the proposed method (figures 1-7), relate to the field of optimal conditions for the preparation of complex additives, providing a ratio of potassium iodide, lactic acid and lactates or sodium, or potassium, or calcium in the range from 9: 600: 21200 to 11 : 2000: 80,000 (in anhydrous form) in amounts of from 0.6 to 4 wt.% Before applying the curing mixture.

When using a complex additive in an amount less than the established one, an effective decrease in the content of residual sodium nitrite, an increase in the color intensity and other functional and technological indicators are not provided.

An increase in the amount of introduced complex additives in excess of 4 wt.% Leads to irrational consumption. In addition, sausage or minced meat product will be excessively saturated with iodine.

Examples of the method.

Example 1. Initially, frozen meat raw materials are defrosted. Separately, a protein stabilizer-emulsion is prepared from pork skin using lactic acid. Prepare and weigh auxiliary materials according to the recipe.

The crushed meat raw materials are sent to the cutter and minced sausages are prepared in several stages. The cutting time at each stage of the processing of raw materials is determined by the temperature of the meat. At the first stage, raw materials are introduced into the cutter in the following sequence: beef, pork, emulsion of pork skin, a mixture of food phosphates, protein soybean concentrate, milk powder, carrageenan and a complex food supplement. A complex additive, the solution of which includes potassium iodide, lactic acid and sodium lactate in a ratio of 9: 600: 40,000, is introduced in an amount of 2% by weight of raw meat. A mixture of raw materials is cutted to a temperature of 8 ° C.

Then dye and water are introduced, mixed and incubated for at least 15 minutes.

Then add salt and sodium nitrite, mix.

Lastly, starch is added to the prepared mixture and mixed.

Next, pre-prepared shells are filled with minced meat on vacuum syringes using devices for twisting bars of a given length.

After molding, sausages are hung on the frames and served for heat treatment. Then the finished product is cooled.

Ready-made sausages have the appearance of bars with a clean, dry surface, without damage to the shell, spots, slips, minced meat flows, without broth and fat swelling. Ready-made, they have an elastic and juicy consistency, on a cut - with their characteristic pattern and aroma of the spices used.

The finished product is characterized by the following indicators (after 3 days of storage):

• KMAFAnM - not found,

• moisture content - 65.85%,

• pH 6.34,

• water holding capacity - 73%,

• the content of sodium nitrite is 0.00116%,

• nitroso pigment content - 83.8% of the total number of pigments,

• acid number - 3.6 mg KOH / g,

• peroxide value - 3.12 mmol O / kg.

According to the regulatory documentation, the duration of storage of cooked sausages in a natural shell is 72 hours, in the experiment - 10 days without signs of microbiological and oxidative damage.

Example 2. The preparation of raw materials and auxiliary materials, the conditions for the preparation of minced meat and the manufacture of sausages are similar to those described in example 1.

A complex additive, the solution of which includes potassium iodide, lactic acid and potassium lactate in a ratio of 9: 600: 40,000, is introduced in an amount of 2% by weight of raw meat.

The prepared product is characterized by similar organoleptic characteristics described in example 1.

During storage of the finished product, the dynamics and absolute values of the functional and technological indicators are almost identical to those indicated in example 1 when using a complex additive of sodium lactate as part of the solution.

Example 3. The preparation of raw materials and auxiliary materials, the conditions for the preparation of minced meat and the manufacture of sausages are similar to those described in example 1.

A complex additive, the solution of which includes potassium iodide, lactic acid and calcium lactate in a ratio of 9: 600: 21200, is introduced in an amount of 0.6% by weight of raw meat.

The prepared product is characterized by organoleptic characteristics presented in example 1.

Claims (1)

Method for the production of minced meat products, including defrosting frozen meat raw materials, grinding, chopping, separately preparing a protein stabilizer of the emulsion from the skins of pigs, introducing the emulsion, chopping, introducing the composition of auxiliary materials, characterized in that the composition of auxiliary materials contains a complex additive including a solution of potassium iodide , lactic acid and its salts or sodium, or potassium, or calcium in the following ratio of mass parts: from 9: 600: 21230 to 11: 2000: 80,000 in b zvodnoy form, wherein the curing solution was added to the mixture.

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