RU2552074C1 - Method for preliminary pre-processing and preparation of farm animal meat native steak - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves cattle slaughtering, carcass deboning, trimming and sorting. For steak preparation one uses cooled beef and pork of best finish mature animal with bone or without it. Prepared meat pieces are immediately packed into vacuum bags and placed into 0°C ±2°C cooling room. Meat pieces are maintained during 20-24 days. Complete softening of muscular tissue begins from the 20-24^th day; the ready steak saturated taste and aroma appear. After maintenance the meat pieces are cut into 3 - 5 cm thick steaks, strewn with finely ground salt and immediately fried on both sides during 1 - 3 minutes on each side; then one performs strewing with a mixture including ground black hot pepper, white pepper, red pepper and allspice and addition of a butter portion.

EFFECT: simplification and decrease of duration of the technological cycle, improvement of quality, increase of organoleptic indices and nutritive properties of meat semi-finished products.

2 cl, 3 tbl

Description

The invention relates to the field of meat processing and can be used both in the meat processing industry and in public catering establishments.

A known method of processing meat in the production of semi-finished meat products (RF patent No. 2222225, A23L 1/31, published January 27, 2004), including slaughter of cattle, deboning carcasses, trimming and sorting. Boning, trimming and sorting is carried out without disturbing the bundles of muscle tissue. Then produce canning in the marinade (garlic, parsley, onions, parsnips, celery, lemon, black and allspice) for 60-120 hours at a temperature of 0 to + 8 ° C. Further, the product is sterilized in a semi-open type furnace for 60-120 minutes at a temperature of at least 150 ° C. Then the meat, lard, fat are crushed, cooled and compacted in a deaeration chamber for 8-12 minutes with saturated lemon vapors, after which they are flamed and hermetically sealed at a temperature of at least 75 ° C. EFFECT: invention makes it possible to give meat a stable pleasant aroma and preserve in it beneficial substances that are natural preservatives.

The disadvantage of this method is the low quality of the product as a result of additional heat treatment and the introduction of flavorings.

A known method for the production of semi-finished meat products (RF patent No. 2348182, A23L 1/31, published on 03/10/2009). The method involves slaughtering livestock, carcass deboning, trimming, sorting, grinding by cutting meat into pieces across the fibers weighing 30-40 g, then mixing with the addition of components necessary for canning and packaging. After slaughter, the meat is cooled in a quick manner for 13-16 hours to a temperature of 0-4 ° C and incubated for 2 days. Mixing the crushed meat with the addition of the components necessary for preserving is carried out simultaneously with massaging for 10-15 minutes. Packaging is carried out in plastic buckets with tight lids, after which they are preserved by pickling for 12-14 hours at a temperature of + 2 ° C to + 4 ° C.

The disadvantage of this method is the use of preservatives while massaging pieces of meat, as a result of which the structure of soft tissues is disrupted, and when using marinades, the natural taste and useful qualities of meat in the finished product are lost.

Closest to the claimed method is a method of manufacturing a delicious meat product (RF patent No. 2337572, A23L 1/31, published 10.11.2008). The method involves slaughtering cattle, deboning, trimming and sorting without breaking muscle tissue bundles, salting meat raw materials by extrusion with brine, including sodium nitrite, rubbing with salting mixture, aging, pressing, pouring with brine and soaking in it, soaking, draining and heat treatment. In the process of salting during extrusion and in the process of aging the raw materials in brine, 40% aqueous-alcoholic infusion of rose hips is introduced into its composition. At the same time, separately fermented milk cultures of Lactobacteriumbrevis are introduced into meat raw materials by extrusion of raw materials with brine and then when pouring them with brine in an amount of 0.5% by weight of unsalted raw materials. The method reduces the duration of the salting process, reduces the residual content of sodium nitrite in the finished product and improves its organoleptic characteristics.

The disadvantage of this method is the use of sodium nitrite, 40% aqueous-alcoholic extract of rose hips, which leads to the loss of natural mineral salts and protein, degrades the quality and reduces the nutritional properties of the finished products.

The technical task of this invention is to improve the quality and expand the range of products.

The invention provides a simplification and reduction of the duration of the technological cycle, improving the quality, increasing the organoleptic and nutritional properties of meat products.

The problem is solved in that in the known method of processing meat in the production of semi-finished meat products, including slaughter of cattle, boning, trimming and sorting without breaking bundles of muscle tissue, beef, pork meat used for cooking steak is taken only chilled. Prepared large meat pieces are immediately placed in vacuum bags and packaged, as long-term exposure to open air may result in the loss of blood (protein) and bacterial insemination, which will negatively affect the taste of the product. Packed meat parts in a refrigerator with a temperature of 0 ° C ± 2 ° C. Soak meat pieces in the conditions above for 20-24 days. It is from 20-24 days that the complete softening of muscle tissue occurs and a rich taste, aroma of the finished steak appears. After aging the meat pieces, open the bag and cut them into steaks with a thickness of 3 to 5 centimeters (depending on the desire for subsequent preparation with blood - 5 cm or without blood - 3 cm). For long-term storage, frozen pieces are frozen to -18 ° C inside the thickness of the muscle.

Comparison of the proposed method with the known shows that in the proposed method for softening meat do not use marinade, enzymes, sodium nitrite, do not produce massaging. At the same time, the meat retains its own beneficial substances, which are natural preservatives, which eliminates the need to add preservatives of artificial origin, and the meat retains the taste, juiciness and nutritional properties of fresh meat in the finished product.

The method is as follows.

After slaughter and deboning, they are veneered and sorted without disturbing the bundles of muscle tissue. Beef, pork meat used for cooking steak, is taken only chilled. To make a steak, various parts of the back muscle with and without bone from an adult animal of higher fatness are used.

All necessary pieces are allocated without any extra cuts and damage to muscle tissue in order to avoid excessive bacterial insemination and loss of meat "juice" (meat protein, blood). Prepared meat pieces are immediately placed in vacuum bags and packaged. The pieces should not be in the “open” state in contact with open air for a long time, as blood (protein) may be lost and bacterial insemination will occur, which will subsequently affect the taste of the product. Packed meat parts are placed in a refrigerator with a temperature of 0 ° C ± 2 ° C.

Experimentally and constantly tasting the taste and organoleptic characteristics of meat pieces under the conditions given above, it was proved that from 20-24 days complete softening of muscle tissue occurs and a rich taste appears during cooking. For long-term storage (for 4 months), the packed pieces are frozen to a temperature of -18 ° C inside the thickness of the muscle, while the taste indicators do not deteriorate.

After aging, the meat pieces are taken out of the bag and cut into steaks for subsequent preparation (with blood - 5 cm, without blood - 3 cm). Sliced steaks are lightly sprinkled with finely ground salt and immediately fried on both sides for 1 to 3 minutes on each side, depending on taste (medium, strong, lightly fried). The finished steak is laid out on a plate or a special board, sprinkled with a freshly chopped mixture of peppers (black, white, red, allspice) and a portion of herbal butter is added.

The level of development of autolytic changes in meat determines the quality of the prepared steaks. The meat used to prepare the steak is taken after ripening in vacuum bags for 20-24 days at a temperature of 0 ° C ± 2 ° C. During this period, due to the interconnected biochemical and physicochemical processes, the moisture-binding, emulsifying and adhesive ability, color, taste and aroma, which are the basis for ready-made steaks, begin to significantly change. The reason for their transformation is a change in the microstructure of meat, the carbohydrate system and the state of proteins.

Packed meat parts of meat are placed in a refrigerator with a temperature of 0 ° C ± 2 ° C and incubated under the conditions described above for 20-24 days. It is from 21 days that the complete softening of muscle tissue occurs due to loosening of muscle fibers, decay into sarcomeres, myofibrils decomposition, their transverse decay, dissolution of nuclei. One of the reasons for these changes is the increased activity of tissue proteases, which contributes to the appearance of a rich taste and aroma of the finished steak. There is no point in sustaining it since the meat has ripened and will only worsen its taste indicators in the future due to the development of microflora, which in one way or another got into the cutting, deboning and trimming of meat raw materials.

The obtained data on the organoleptic characteristics of beef are presented in table 1.

Table 1 Organoleptic evaluation of beef Name of indicator Characteristic feature of meat Surface color Pale pink or pale red; defrosted - red Sectional muscles Slightly wet, do not leave a wet spot on filtered paper; color from light red to dark red Consistency The cut meat is dense, elastic; the hole formed by pressing with a finger quickly aligns Smell Specific to Fresh Meat Fat condition It has white, yellowish or yellow color; the consistency is solid, crumbles when pressed. Defrosted meat has soft fat, partially colored bright red Tendon Condition Tendons are elastic, dense, the surface of the joints is smooth, shiny. In thawed meat, tendons are soft, friable, colored bright red

Analysis of the data indicates a high organoleptic characteristics of the steak prepared by the proposed technology. The used method of preparation of raw materials positively affects the color, aroma, texture and physical condition of the meat.

The method of preliminary exposure of raw materials at temperatures from 0 ° C ± 2 ° C enhances the proteolytic activity of proteins, accelerates their cleavage into free amino acids, which are important components in taste formation.

Digestibility is one of the most important characteristics of the biological value of meat. The results of digestibility of in vitro proteins of beef meat, various methods of preliminary preparation are given in table 2.

table 2 Digestibility of beef steak (m.longissimusdorsi) Type of heat treatment Digestibility, mg tyrosine / g protein pepsin trypsin in total Traditional 10.38 10.26 20.64 Suggested Meat Processing Method 10.46 10.27 20.73

The data obtained indicate that the intensity of the complex effect of proteolytic enzymes of the gastric tract (pepsin and trypsin) on meat proteins depends on the method of preliminary preparation. The method of preliminary exposure of raw materials proposed by the authors increases the digestibility of finished steaks.

The data presented indicate the relationship between meat tenderness (degree of reduction in mechanical strength) and the preliminary exposure method.

The method and modes of preliminary exposure of raw materials enhance the hydrothermal effect in the preparation of steaks, which improves their texture and organoleptic properties (table 3).

Table 3 Beef and steak cut voltage Name The cut voltage of raw meat, N / m ² The cut voltage of cooked meat, N / m ² The degree of reduction of mechanical strength,% Traditional 879 408 53.60 Proposed Meat Processing Method 879 349 58.20

Claims (2)

1. The method of pre-preparation and preparation of a native steak from meat of farm animals, including slaughtering cattle, boning carcasses and trimming without breaking bundles of muscle tissue, sorting and packaging pieces, characterized in that the prepared meat pieces are immediately packed in vacuum bags and placed in a refrigerator with a temperature of 0 ° ± 2 ° C and incubated for 20-24 days, after exposure, the meat pieces are cut into steaks 3 to 5 cm thick, sprinkled with finely ground salt and immediately fry on both sides for 1 d about 3 minutes on each side, depending on the degree of frying required, then sprinkle with a mixture of chopped black pepper, white pepper, red pepper and allspice, and add a portion of butter. 2. The method according to claim 1, characterized in that for long-term storage, packaged meat pieces are frozen to a temperature of -18 ° C inside the thickness of the muscle, while the taste indicators do not deteriorate.