RU2842508C2 - Meat bars - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a food product ready for consumption. Disclosed is a meat bar, which is a ready-to-eat, thin, dried bar with parameters of length 108-112 mm, width 34-36 mm, thickness 4-5 mm, weight 26-28 g, moisture content of not more than 55%, made of mince using poultry meat in frozen and defrosted form, water, edible salt, spices and food additives in following initial ratio, wt.%: frozen poultry meat – 73.392±0.4; poultry meat in thawed form – 18.348±0.1; water – 5.5±0.5; edible salt – 1.13±0.5; spices and food additives – 1.63±0.5; wherein for mince preparation frozen poultry meat with temperature from -7 to -4 °C is crushed into pieces sized 5-20 cm, after which these pieces are milled into pieces sized 3-4 cm, which are then milled into pieces 5-6 mm, adding spices and food additives, water and stirring, where poultry meat is added in thawed form, crushed to size of 4-6 mm, all mixed until the ingredients are uniformly distributed, at the end edible salt is added and after its introduction is mixed for 5-7 minutes, after which the temperature of the resulting mince ranges from -2.5 to -1.0 °C, mince is then moulded into bars and dried to produce a ready product with moisture content of not more than 55%.

EFFECT: invention ensures a bar that contains poultry meat and is a ready-to-eat natural product intended to meet the physiological needs of the human body as well as to expand the range of ready-to-eat food products.

13 cl, 1 tbl

Description

The invention relates to a meat-containing product and a method for its production.

The bars contain poultry meat, are a ready-to-eat natural product, and are intended to meet the physiological needs of the human body. Meat bars are characterized by the fact that each of them is a relatively thin (4-5 mm thick), dried bar (with a moisture content of no more than 55%), with a high protein content (at least 38%), which makes the product energy-rich, without added sugar, and with a low fat content (less than 3%), which allows storing the product for up to 180 days at a temperature of 0 ... + 25 ° C.

The method of producing bars can be carried out in the food industry, in a personal subsidiary farm, and also at home.

Poultry meat, including meat of domestic and farm birds: chicken, duck, goose, turkey, quail, and others, and meat of wild birds, such as pheasant, partridge, etc., can be used as raw material for the production of bars.

Poultry meat contains a lot of protein and useful microelements, and is characterized by a small amount of various connective tissues and fluid.

Chicken meat is white. This is because it contains a small amount of myoglobin.

Dried food products in the form of bars made from meat are known, as well as various methods of their production.

The “Method for the production of meat-containing dry-cured snacks for functional nutrition and snacks obtained by this method” is known (RU 2599568, priority: 22.05.2102, published 10.10.2016, Bulletin No. 28).

The method involves the preparation of meat raw materials - beef, or poultry, or horse meat, or lamb, salting by injection, massaging, grinding, preparation of phytocomponents - sunflower seeds, or flax seeds, or cereal bran, or seaweed, and spices, mincing using a bacterial preparation, molding, drying, cooling, packaging, grinding of meat raw materials is carried out on a block cutter with pieces ranging in size from 3 mm to 4 mm, mincing is carried out by mixing meat and vegetable components in a mixer for 5-6 minutes, Bakto Flavor® BEL-F02 for halal meat is used as a bacterial preparation, snacks are molded in the form of bars of various shapes and sizes depending on the equipment used, snacks are dried by air heating using a high-intensity evaporation method at a temperature of 30-80 ° C and an air circulation rate of 0-6 m / min until a decrease the mass fraction of moisture in the product from 65-70% to 22-41%, cooling of snacks is carried out in a uniform air flow using an intensive method with an air speed of 0.05-0.1 m/sec and a relative air humidity of 70-80% and to a snack temperature of 10-12°C.

Disadvantages of the method and product

A bacterial preparation is used in the production of the product. The use of bacteriophages is accompanied by certain disadvantages.

Phages do not provide complete eradication of pathogens if products are contaminated with species that are not targets of these phages.

The narrow range of targets limits the capabilities of phages.

No residual phage activity was observed on food products.

The risk of bacteria developing resistance to phages is minimal, and there is no risk of bacteria developing cross-resistance to antibiotics. However, bacteria can still develop resistance to phages.

Bacteriophages should be stored in the refrigerator (2-8°C).

Bacteriophages cannot be used simultaneously with active chemical disinfectants that can inactivate bacteriophages. In case of contamination of products with several pathogens, phages will not be effective due to their high specificity.

It is important to use only lytic phages, not temperate ones, which can transfer DNA fragments between bacteria and, accordingly, various undesirable properties.

Another disadvantage is the excessive loss of moisture in the product during its production.

The “Method for the production of dry-cured sausages” is known (RU 2218034, priority: 27.02.2002, published 10.12.2003, Bulletin No. 34). The method includes preliminary cleaning of meat from sinews (defrosting, boning, trimming, complete degreasing), grinding of meat raw materials into pieces of 25-35 mm in size, mixing of meat raw materials with salt, grinding of meat raw materials in a mincer with a grate hole diameter of 16-25 mm, adding of flavoring mixture and mixing, grinding of meat raw materials to the consistency of minced meat (fine grinding - the size of the holes in the grate of the mincer is 3-4 mm), filling of casings with minced meat, forming of small sausages (length 150±50 mm), the first drying of sausages for 12 hours with a blowing speed of 0.2-0.5 m/s at a temperature of +(20-35)°C and humidity of 92±3%, the first rolling of sausages to a size of 3-4 mm, the second drying for 24 hours with a blowing speed of 0.05-0.1 m/s at temperature +(20-35)°С and humidity 82±3%, second rolling of sausages to a size of 2-3 mm,

final drying for 12-24 hours with a blowing speed of 0.05-0.1 m/s at a temperature of +(20-35)°C and humidity of 77±3%, determining the readiness of the sausages and packaging them (14) in individual bags made of food-grade polymer films.

A short-term operation of rolling sausages to a thickness of 2-3 mm ensures compaction of the meat product, eliminating protein denaturation, damage to the meat structure and color change (even without the use of sodium nitrite), and also ensures the degree of dehydration necessary for preservation and a drying mode that does not allow the product to become overdried.

Shelf life at relative humidity 75-78%:

at a temperature of +(12-15)°С for no more than 4 months,

at a temperature of -(2-4)°C for no more than 6 months,

at a temperature of -(7-9)°C for no more than 9 months.

Nutritional value of the product (per 100 g): proteins 49-50 g, fats no more than 7.5 g, energy value 271 kcal. The mass fraction of moisture in the finished product is up to 40%.

The disadvantages of this method are the large time costs of drying, excessive loss of moisture in the product during its production. The disadvantages of the finished product are the strict requirements for its storage conditions.

Known as “Minced or ground meat chip”, (“Minced or ground meat chip”, US 2003113433 A1, priority: 2001.12.18).

The invention is a dried minced or ground meat product such as salami, sausage or pepperoni, prepared in the form of dried chips or other configuration such as a stick, square or the like, low in fat, crispy, with flavors. Various spices and salt may be added.

When cooking, cut to the desired thickness and size. The size and type of cut is determined by what is required as the final product, i.e. a chip, a stick, etc.

The slice or cut of minced meat is placed in a drying means such as a microwave oven, gas oven, solar oven, electric oven or other drying means and dried until a significant amount of water and fat is removed from the minced or ground meat product.

Preferably, 10 to 99% of the fat is removed before the drying process is terminated, and 10 to 99% of the water content is removed from the minced or ground meat before the drying process is completed. A nutritious, fat-free, tasty and easily stored product. The disadvantages of the method, and accordingly the product, are the unstable, very wide range of the finished product indicators for fat content and water content.

The “Method for producing a dry meat product” is known (EA 026862 B1, priority: 2015.06.03).

The method includes processing, boning and trimming of meat raw materials, followed by grinding of meat raw materials that have been pre-processed in accordance with the recipe, preparation of minced meat, massaging and maturing of raw materials, heat treatment in two stages and cooling of the formed product. At the first stage of heat treatment, the formed semi-finished product is dried in a heat chamber at a temperature of 48-56°C until a temperature range of 43-45°C is reached, followed by intermediate cooling at a temperature of 4-6°C until the product reaches a temperature of 14-20°C in the thickness of the product, and at the second stage, the product is stored at a temperature of 14-20°C for 1-2 days and a relative humidity of 70-82%, then cooled until a temperature of 0-8°C is reached in the thickness of the product.

Raw meat can be used in a chilled and/or frozen state with a temperature of the thickness of muscle tissue not exceeding 4°C.

The pre-ground meat raw material can be mixed with the remaining ingredients of the recipe using equipment selected from a group including at least a massager, mixer, cutter-mixer.

Pork and/or beef can be used as meat raw material in the form of at least one part selected from the group including the shoulder part, the hip part, the loin part and/or poultry meat in the form of at least one part selected from the group including the breast fillet, the thigh fillet.

The disadvantages are the large time costs for preparation. The indicators for the fat and moisture content of the finished product are not determined.

Known are "Meat bar and method for producing it" (PL 422076 A1, priority: 2017-06-30). The meat bar is made from a pressed mixture of raw meat of beef, pork or poultry and has dimensions from 1 to 5 cm in width and a thickness from 0.4 cm to 3 cm. The length is from 4 cm to 15 cm.

The method of preparation and the finished product are disclosed only in the specified volume of information.

Known are "Dried food product and preparation method" (CA 02948997 2016-11-18). The dried food product comprises a first protein source; a second protein source different from the first protein source, the first and second protein sources are selected from beef, pork, chicken, turkey, venison, bison, lamb, fish or seafood; the dried food product has a moisture content of 18 to about 30%, a fat content of less than 12% and a moisture to protein ratio of 0.75 parts or less for every 1 part of protein. May contain flavorings, sugar, water, humectants, binders, hardeners or a combination thereof.

The food product may be packaged and consist of: a dried food product with a moisture content of 18 to about 30% and a moisture to protein ratio of 0.75 parts or less for every 1 part of protein, a dried food product consisting of a mixture of: a first protein source; and a second protein source different from the first protein source, the first and second protein sources are selected from beef, pork, chicken, turkey, venison, bison, lamb, fish or seafood; modified atmospheric packaging, a packaged food product having a shelf life of 12 to about 24 months.

A method for preparing a dried food product includes: cutting and mixing a first protein source and a second protein source different from the first protein source to form a mixture; forming a portion of the mixture into a unit; and heating the block to reduce the microbiological load in the block by at least a 4-log reduction and drying the unit to a moisture content of 20 to about 40% and a moisture to protein ratio of 0.75 parts or less of moisture for every 1 part of protein.

The method may include rolling, sheeting, extruding, cutting, forming, or combinations thereof.

The method may include heating to an internal temperature of about 130 F (54 C) for about 121 minutes or longer; heating to an internal temperature of about 160 F (71 C) for about 1 to 60 seconds;

Heating includes a first drying stage at temperatures from 80 to about 135 F and a second drying stage at temperatures from 140 to about 210 F.

Dried food products may be in modified atmosphere packaging. The packaging may include a plastic bag, a plastic container, or a plastic-lined or foil-lined bag or container.

The disadvantages of the method and the product are excessive loss of moisture in the product during its production.

The influence of humidity on the physical and chemical properties of products and technological processes.

The amount of moisture in a product characterizes its energy value, since the more water it contains, the less useful dry substances (proteins, fats, carbohydrates, etc.) per unit of mass. Excess moisture also promotes enzymatic and chemical reactions, activates the activity of microorganisms, including those that cause spoilage of products.

However, in finished products, the moisture content affects the yield of the products, since with an increase in the moisture content of the manufactured products, their yield increases.

In many meat products, water is the quantitatively predominant component. It significantly affects the quality characteristics of the product. The moisture content varies widely depending on the type of raw material, grade and category of meat, recipes, conditions and modes of technological processing.

One of the important quality indicators of meat is its moisture-binding capacity, which depends on many factors. The ability of meat to retain or bind water determines its properties such as tenderness, juiciness, losses during heat treatment, marketable appearance, and technological advantages.

Tenderness and juiciness are determined by the moisture content of meat and the content of intramuscular fat. The greater the moisture-retaining capacity of meat, the less water it loses during heat treatment and, therefore, the more tender and juicy the product made from it is. The ability of meat to absorb free water is of great importance in the manufacture of meat products. As a result of storage for 1-2 days, a decrease in the ability of meat to bind water is observed. In addition, long-term transportation and unfavorable pre-slaughter conditions have a strong negative effect on animals. In this regard, extensive changes in metabolism occur, the result of which is a decrease in the ability of meat to bind moisture.

Considering the great importance of the moisture content indicator, the relevant GOSTs and TUs establish standards for its content and determination, which makes it mandatory to find this indicator when monitoring the quality of raw materials and finished products.

There are various ways to replenish moisture in minced meat and meat products obtained from it.

When using dry curing mixtures, it is impossible to replenish the natural moisture lost during previous technological operations of meat raw material processing without using special moisture-binding additives, especially if the meat has been frozen.

There are methods of artificially introducing water into minced meat in order to replenish the natural moisture lost during the production of meat products. However, they also have their drawbacks.

The objective of the claimed invention is to expand the range of food products by means of obtaining a ready-to-eat product with specified characteristics.

The problem is solved by using ingredients in previously unknown ratios in the invention, as well as by using a new method for preparing a food product from these ingredients; also, in addition, the invention is aimed at obtaining certain, stable indicators identifying the product, including moisture content.

The tasks have been solved, including by selecting ingredients, obtaining a semi-finished product from them, giving the semi-finished product the necessary geometric shape, and removing moisture from it within the required limits. If it is necessary to increase the shelf life, due to the possible use of an impermeable shell, possible additional moisture losses are excluded, which could lead to an increase in the salt content, as well as a decrease in the protein content in the finished product.

Meat bars

As a product that is ready to eat, meat bars can be described as bars, loaves, sticks, slices, sticks, etc. Accordingly, these and similar terms used in relation to meat bars have the same meaning.

The configuration of the bars may differ slightly from each other, while the dimensions and weight of each individual bar are:

- length - 108-112 mm;

- width - 34-36 mm;

- thickness - 4-5 mm;

- weight - 26-28 g.

In profile, the bars can have different shapes, from close to rectangular to slightly curved.

Depending on the raw materials chosen for their preparation, the bars can have shades, including matte ones: white, pink, red, red-brown, brown, burgundy, their combinations, and others close to these colors.

Meat is used as the main (raw) ingredient for the production of meat bars. Preferably, whole muscle meat with a fat content of no more than 3%. It can make up 60-65% of the total weight. Meat of all types of slaughtered animals can be used, including poultry of one specific species, as well as in various combinations, combinations, and also wild bird meat.

Suitable for use: chicken, turkey, duck, goose, quail, etc., game bird meat: duck, pheasant, partridge, etc. Any poultry meat suitable for human consumption can also be used to make meat bars. The phrase "suitable for human consumption" is used here to denote food products that meet any applicable requirements of the Ministry of Agriculture of the Russian Federation for human food products.

To assess the quality of meat raw materials and meat products, the methods described in GOST 31479-2012, GOST 31796-2012, GOST 31500-2012 can be used. GOST 31479-2012 "Meat and meat products. Method of histological identification of composition". GOST applies to types of meat and meat products: meat of all types of slaughter animals and poultry; mechanically deboned meat, including poultry; semi-finished meat products (natural, chopped, minced, dumplings), including those using poultry; pork products; sausages, including those using poultry; canned meat and meat and vegetable preserves, including those using poultry.

The method is based on the identification of animal and plant components in various types of canned meat and meat products in histological preparations in accordance with their microstructural features, as well as the establishment of the ratio of muscle and connective tissue in meat raw materials.

GOST 31796-2012 "Meat and meat products. Accelerated histological method for determining the structural components of the composition". GOST applies to meat of all types of slaughter animals, mechanically separated meat, including poultry; semi-finished meat products (natural, chopped, minced, dumplings), including those using poultry; meat products; sausages, including those using poultry; minced meat and meat-vegetable canned goods, including those using poultry, and establishes an accelerated histological method for determining the structural components of the composition of meat and meat products in accordance with their microstructural features.

GOST 31500-2012 "Meat and meat products. Histological method for determining vegetable carbohydrate additives". The standard establishes a histological method for determining vegetable carbohydrate additives for the above types of meat and meat products. The method is based on the identification of vegetable components of carbohydrate origin in various types of meat raw materials and products in accordance with their microstructural features, using histological preparations.

Chicken Bars

The following meats can be used as the main ones for their preparation: breast, white, relatively dry;

legs, consists of two segments: the drumstick - the dark meat of the lower part of the leg and the thigh - also dark meat of the upper part of the leg;

wing, consists of three segments: the shoulder in the form of a small drumstick - white meat, the middle segment of the forearm.

Turkey Bars

Turkey meat is the meat of turkeys when used as food.

Turkey is low in calories, low in fat, and smooth and fibrous in structure.

Turkey meat is considered dietary, has high taste qualities and contains a large amount of easily digestible protein (up to 28%). Turkey meat contains significantly less purines (50 mg per 100 g) than chicken (125 mg per 100 g).

Breast, leg, or wing meat can be used as the base for making bars.

Goose meat bars

Goose meat - goose meat is dark meat, as is the meat of game birds, ducks, and pigeons. It is very nutritious, characterized by a high content of fats and proteins.

Breast, leg, or wing meat can be used as the main ingredient for making bars.

Duck meat bars

The meat of domestic ducks is dark brown or brownish-red, juicy and tender. Unlike chicken or turkey, duck meat is fattier.

Breast, leg, or wing meat can be used as the base for making bars.

Bird meat bars

These include hazel grouse, black grouse, partridges, geese, ducks, pheasants, quails, etc.

Just as with poultry, breast, leg, and wing meat can be used as the base meat for making bars.

Thermally, meat is classified as: cooled, chilled, frozen, and frozen.

Cooled - cooled to a temperature no higher than 12°C, with a dry crust, elastic consistency, and aroma.

Chilled - meat with a temperature from 0 to -4°C, has a crust that is denser than chilled meat, and an elastic consistency.

Frozen - meat with a temperature in the thigh at a depth of 1 cm from -3 to -5°C, in the muscle layer of the thigh at a depth of 6 cm - from 0 to -2°C. During storage, the temperature throughout the half carcass should be from -2 to -3°C. It has a weak aroma.

Frozen meat is a product that has been frozen to a temperature no higher than -8°C, has a dense structure, and is odorless.

Before use, if necessary, frozen meat is defrosted. In this case, with gradual defrosting at a temperature of 0 to 8 ° C, the resulting meat juice will be more fully absorbed by muscle tissue cells, and the loss of nutrients will be minimal.

Meat bars (each piece) are made from ingredients that are presented in the following proportions, in mass %:

poultry meat - 91.74,

part of which 73,392 (accounts for 80% of all meat) can be

meat of one type of bird, is in frozen form,

and part of which 18,348 (accounting for 20% of all meat) may be meat

another type of bird, is in a defrosted state;

For example,

turkey breast fillet 73.392, chicken breast fillet 18.348, water - 5.5,

table salt -1.13,

spices and food additives -1.63, are a complex additive containing:

salt, maltodextrin, dried vegetables: tomato, garlic, onion, spices: paprika, red chili pepper, black pepper; natural flavors, contain barley derivatives; yeast extract, dried parsley, sunflower oil, ginger extract.

The content of each ingredient may be within a range of values of up to ±0.5 mass%.

Thus:

poultry meat - 91.74±0.5 mass %,

part of which 73.392±0.4 mass.% (72.992-73.792) is in frozen form,

and part of which, 18.348±0.1 mass.% (18.248-18.448), is in defrosted form;

water - 5.5±0.5 mass %,

edible salt - 1.13±0.5 wt.%,

spices and food additives - 1.63±0.5 wt.%,

In this case, to implement the invention, the total content of all ingredients used is selected to be equal to one hundred percent. For example,

when the amount of meat is reduced to 91.24 wt.%, the amount of another ingredient, for example, water, will be increased to 6 wt.%, and vice versa,

when the amount of meat increases to 92.24 mass %, the amount of water will be reduced to 5 mass %.

Thus, when the percentage of meat decreases from 91.74 to 91.24 mass.%, the water content proportionally increases from 5 to 6 mass.%.

The same is true for other ingredients, the content of which can be expressed in a range of values.

For example, as indicated above, edible salt can be in the amount of 1.13+0.5% by weight.

Accordingly, when using edible salt in the amount of 0.63 mass %, the amount of another ingredient, for example, water, will be increased to 6 mass %,

and vice versa,

when using edible salt in the amount of 1.63 mass %, the amount of water will be reduced to 5 mass %,

Thus, with an increase in the percentage of edible salt from 0.63 to 1.63 mass %, there is a proportional decrease in the water content from 6 to 5 mass %.

That is, the total content of all ingredients that may be indicated in the examples of the invention is equal to one hundred percent.

The content of the ingredient related to poultry meat may be in the range of values: 91.74±0.5 mass. %. Then, with a total value of the poultry meat content from 91.24 to 92.24 mass. %,

meat of one species can be present in the amount of 73.392±0.4 mass.% (72.992-73.792)

and meat of another type - in the amount of 18.348±0.1 mass.% (18.248-18.448).

With the amount of meat of one type being 72.992 mass %, the amount of meat of another type will correspond to 18.248 mass %, and

if the amount of meat of one type is 73.792 mass %, the amount of meat of another type will correspond to 18.448 mass %.

Thus, when the percentage of meat of one type changes from 72.992 to 73.792 mass %, the percentage of meat of another type changes proportionally from 18.248 to 18.448 mass %. That is, the total content of ingredients related to meat is 100%.

It should also be understood that instead of one type of meat, for example, turkey and/or chicken meat, any other meat can be used, including the above. Meat can be used either of one specific type or of different types, in various combinations.

Method for producing meat bars from poultry meat (general description of the method):

1. Preparation (selection) of raw meat, cutting of meat;

2. Preliminary preparation of meat raw materials (grinding);

3. Preparation of minced meat;

4. Forming into bars;

5. Heat treatment (drying);

6. Cooling;

7. Packaging (if necessary);

Ensuring that the finished product retains its specified characteristics for at least 180 days at a temperature from 0 to 25°C.

Characteristics of the method

Disclosure of the features of the method

1. Preparation (selection) of meat raw materials. Meat trimming.

Meat is divided into grades depending on the content of fatty tissue, connective tissue, tenderness and juiciness.

Excess fat, cartilage, tendons, connective tissue films, large blood and lymphatic vessels, blood clots, and small bones are removed from the boned meat.

These actions are possible manually, for example, with the help of cutting tools, as well as with the help of machines and equipment. To control meat for fat content, an express analyzer can be used.

It is possible to use meat from all types of slaughtered animals, including those indicated, including: both one specific type and in various combinations, combinations, with different fat content.

As indicated above, for example, it is possible to use poultry meat of one type or different types, for example, turkey breast fillet 73.392±0.4 mass. %, chicken breast fillet 18.348±0.1 mass. %,

The description below also applies to the meat listed.

2. Preliminary preparation of raw materials.

Frozen raw materials, poultry meat 73.392±0.4 mass.%, with a temperature of -7…-4°C are ground, for example, on a block cutter.

As a result of crushing on a block cutter (production equipment - guillotine, designed for crushing frozen raw materials). As a result of crushing on a block cutter, pieces from 5 cm to 20 cm in size are obtained.

Defrosted (i.e. defrosted or cooled) raw material - poultry meat 18.348±0.1 wt.%, is ground, for example, in a grinder with a 5 mm grate - (grinder, screw-type equipment designed for grinding raw materials).

Or, frozen raw material, turkey breast fillet 73.392±0.4 mass %, with a temperature of -7…-4*C is ground, for example, on a block cutter. As a result of grinding on a block cutter, pieces from 5 cm to 20 cm in size are obtained. Defrosted - (i.e. defrosted or cooled) raw material - chicken breast fillet 18.348±0.1 mass % is ground to sizes of 4-6 mm, for example, on a grinder with a corresponding grate, or with a 5 mm grate - (grinder, auger-type equipment designed for grinding raw materials).

3. Preparing the minced meat.

Frozen raw materials are loaded into the cutter.

It is meat 73.392±0.4 mass.%, which, in frozen form, was pre-chopped in a block cutter.

They are chopped (minced) on the cutter knives to the size of the pieces, as a result, each of which becomes 3-4 cm in size.

Add spices and food additives (complex additive) 1.63±0.5 wt.%, water 5.5±0.5 wt.%.

The meat is chopped (minced) to a size of 5-6 mm. Mixing is carried out.

During mixing, add defrosted raw materials, meat 18.348±0.1 mass.%. For better mixing, reverse. Mix on the reverse return stroke of the cutter knives until the ingredients are evenly distributed.

At the end of the mixing process, edible salt is added - 1.13±0.5 mass%.

After adding salt, stir for 5-7 minutes.

At the end of the mince preparation process, the temperature of the finished mince is: -2.5…-1.0°С.

As a result of preparation and processing, minced meat can comply with GOST R 55365-2012, while the degree of mincing of the meat is changed, the fat content of the minced meat is no more than 3%.

GOST R 55365-2012 applies to minced meat semi-finished products - minced meat, produced in chilled, frozen and sub-frozen form from the meat of slaughtered animals, intended for the production of molded semi-finished products, as well as for sale in trade and the public catering network.

For example, in appearance, minced meat looks like a homogeneous meat mass without bones, cartilage, tendons, coarse connective tissue, blood clots and films. The color ranges from light pink to dark red.

Any suitable equipment, machines, such as a grinder (fine grinding machine), mechanisms and/or tools can be used for grinding.

4. Forming into bars.

The mince is formed using a syringe and a multi-stream forming system attached to it.

As a result of molding, raw bars (semi-finished product) are obtained. A raw bar has the following parameters:

- length 110-115 mm;

- width 35-37 mm;

- thickness 5-7 mm;

- weight 53-56 g.

The configuration of the bars may differ slightly from each other.

To carry out the next stage of preparation (drying), the formed raw bars are placed on nets, 30 bars per net. They are laid out in such a way that each surface of each bar is open to air access.

Laying out raw bars on drying nets without human intervention eliminates additional contamination and also ensures that the bars are spaced evenly.

5. Heat treatment (drying).

To obtain a bite-friendly consistency, meat bars undergo heat treatment by drying.

Natural drying is possible. The most effective is drying in a drying chamber, dehydrator, etc. device.

The heat treatment chamber operates according to the following program:

1. Drying at a temperature of +40°C, humidity 40%, duration 30 min;

2. Drying at a temperature of +45°C, humidity 40%, duration 30 min;

3. Drying at a temperature of +50°C, humidity 35%, duration 30 min;

4. Drying at a temperature of +55°C, humidity 30%, duration 30 min;

5. Drying at a temperature of +65°C, humidity 20%, duration 2 hours 20 minutes;

6. Drying at a temperature of +75°C, humidity 20%, duration 30 min;

7. Drying at a temperature of +75°C, humidity 20%, duration 1 min.

In total, the drying time is 291 min, i.e. 4 hours 51 min. Humidity during drying in % - here we are talking about the relative humidity of the air.

The air flow speed during drying is 27-33 m/s, preferably 30.3 m/s, there can be more than one air flow.

For uniform drying of the product, the drying chamber can be equipped with specially designed baffle guides that facilitate uniform distribution of hot air flows. As a result of drying, the moisture content in the finished product is no more than 55% (applied: method for determining the mass fraction of moisture according to GOST 33319-2015, method for determining moisture according to GOST 9793-2016).

6. Cooling.

It is carried out with air for 40-50 minutes at a temperature of +3…+5°C and a relative air humidity of 78-80%.

The bars are cooled to a temperature of +13…+17, preferably to +15°C.

Cooling is possible both with air movement and without it moving.

Increasing the air flow speed leads to a reduction in the time required for cooling. Conversely, decreasing the air flow speed leads to an increase in the duration of the cooling process. A finished product is considered to be a bar with a moisture content of no more than 55% and a weight of 26-28 g. The fat content in the finished product is no more than 3%. The finished bar has the following dimensions:

- length - 108-112 mm;

- width - 34-36 mm;

- thickness - 4-5 mm.

7. Packaging (if necessary).

To ensure that the finished product retains its specified properties and characteristics for at least 180 days, at a temperature of 0 to 25°C, meat bars can be packaged.

Packed in multilayer film, in a vacuum. The layers can be represented by different films, from different polymers.

It is possible to use polymer films approved by health authorities for meat products and semi-finished products. These include materials based on polyethylene, low-density polyethylene, polypropylene, polyamide, polyvinyl chloride, polyethylene terephthalate, etc. The use of ethyl vinyl alcohol (EVOH) as an additional layer will allow obtaining packaging with high barrier properties for gas permeability.

Packaging can be done, for example, using film on a thermoformer or traysealer.

It is possible to use polymer films of different thicknesses.

For example, a product can be vacuum-packed between joined films, one of which is 80-100 microns thick, the other 150-200 microns.

The preferred option is vacuum packaging, in which the bars are packed between connected films,

wherein one of the films is made with a thickness of 92±7% µm and is formed by connected layers, one of which is made of polyethylene terephthalate (PET), another of biaxially oriented polypropylene film (BOPP), the third of polyethylene (PE), the layers of the film are arranged in the specified sequence, the outer layer of the packaging is a layer made of PET, the inner layer is a layer made of PE.

It is also possible that the said film is made with a thickness of 92+7% µm and is formed by connected layers,

one of which is made of matte polyethylene terephthalate (PET), the other of biaxially oriented metallized polypropylene film (BOPP-MET), or of biaxially oriented white metallized polypropylene film (BOPP-BMET), with the white side facing outward, the third of polyethylene (PE),

The layers of the film are arranged in the specified sequence, the outer layer of the packaging is a layer made of PET, the inner layer is a layer made of PE.

The film layers can be made with different thicknesses, for example, a PET layer with a thickness of 12±4.5% µm, a BOPP layer - 35±5% µm, a PE layer - 40±6.77% µm.

The other film is 175 microns thick and is formed by connected layers,

one of which is made of polyamide (PA), another of polyethylene (PE), the third containing ethyl vinyl alcohol copolymer (EVOH),

the layers of the film are arranged in the specified sequence,

the outer layer of the packaging is a layer made of PA,

inner layer containing EVOH.

Characteristics of the film made of 175 microns: specific density - 0.976 g/ ^cm3 ; oxygen permeability, ^cm3 / ^m2 /24 h/atm - ≤6.

The proposed packaging provides the possibility of repeated opening and closing, which provides convenience for the consumer.

The time (with packaging) required to carry out the described method (using machines and equipment) is: 6-24 hours.

The finished, packaged bar has dimensions close to the finished one, not

packaged bar:

- length - 108-112 mm;

- width - 34-36 mm;

- thickness - 4-5 mm;

- weight 26-28 g.

Thermoformer is a machine for packaging products in a vacuum or gas-modified environment created between two strips of film. Accordingly, such packaging helps to extend the shelf life of products.

The thermoformer allows for the simultaneous formation of a slot of a given configuration and filling it with products. This allows for full compliance of the tray shape and contents, which is more technological. Production costs per package are lower than in the case of using ready-made trays.

The product is loaded manually or automatically. The trays enter a vacuum chamber from which air is pumped out. A mixture of gases of a certain composition is supplied to create a gas-modified environment.

Next, the product is pressed and sealed with the top film, with parallel tracking of the marks by photo sensors if the design has already been applied.

Afterwards, the trays are separated from each other in the longitudinal and transverse directions, and are sent for weighing and labeling. The special feature of the thermoformer is the presence of a forming zone. Forming is performed automatically from two films - the upper and lower. The product is fed into the cells formed from the lower film. Here, the lower film is heated with subsequent forming of depressions (trays) under the influence of vacuum, compressed air, and punches. Thus, the line automatically performs vacuuming, packaging, cutting, and, if necessary, labeling.

The shape and size of the tray are determined by the parameters of the mold, which can be easily replaced with another. Each product has its own mold.

Up to 6 trays are formed simultaneously. Both rigid and soft bottom film is used, with a width of 322-422 mm. The thermoformer operates according to the algorithm:

the film is passed through the forming unit, heated, and deformed;

trays are fed into the product placement area;

vacuuming/gassing/sealing and sealing with the top film is performed;

cutting and transfer to the discharge conveyor is performed. To create durable and aesthetically attractive packaging, the depth of film drawing is carefully calculated. If the strength is insufficient, rough folds and creases may form during the vacuuming process, which worsen the appearance of the product. With excessive drawing, the thickness of the film is significantly reduced, and, accordingly, the strength of the packaging is reduced.

Thermoforming lines can be used for packaging with product support. Such packaging prevents movement and shifting of the product placed inside. Accordingly, such packaging is better suited for demonstrating the product (bars) not only on horizontal surfaces, but also on non-horizontal ones (on inclined, on vertical ones).

One of the problems with vacuuming, at a degree of vacuuming over 60-70%, the process of cavitation (boiling of the liquid) begins. When vacuuming, for example, up to 90% - the fill (if we talk about the product in this state), turning into steam, goes into the pump and mixes with oil, which ultimately puts the vacuum pump out of order. That is, any excess moisture is harmful to the equipment. Even separators for separating liquid installed in front of the vacuum pump do not help. The mass of the product also decreases.

As a result of drying, the moisture content in the finished product is no more than 55%, which allows the vacuuming process to be used for it without harmful consequences for the equipment.

The time (with packaging) required to implement the described method (using machines and equipment) is: 6-24 hours. It is also possible to pack in a protective gas environment ( _N2 - 80%, _CO2 - 20%) in a barrier film (film composition: bio-oriented polypropylene - 12%; ethylene vinyl alcohol - 8%; polyethylene - 80%).

For packaging, bags made of polymer and combined materials can be used, for example, according to GOST 12302. The specified GOST applies to bags made of polymer films and combined materials intended for packaging food and industrial products. Cellulose film, technical plasticized polyvinyl chloride film, biodegradable and multilayer films can be used for the production of bags.

Thanks to low-fat raw meat, high content of connective tissue collagen protein (2.5-3.5%), 5-7 mm thickness of the semi-finished product (after drying, the thickness of each bar is 4-5 mm), as well as uniform drying, the required moisture content (no more than 55%) in the ready-to-eat product was achieved within 291 minutes.

For the finished product, meat bars, this made it possible to achieve stable characteristics, and also made it possible to set the shelf life of the finished product up to 180 days at a temperature of 0 to 25°C.

Claims (19)

1. A meat bar, characterized by the fact that it is a ready-to-eat, thin, dried bar with the parameters of length 108-112 mm, width 34-36 mm, thickness 4-5 mm, weight 26-28 g, moisture content of no more than 55%, made from minced meat using frozen and defrosted poultry meat, water, edible salt, spices and food additives in the following initial ratio, mass%: frozen poultry meat - 73.392±0.4, defrosted poultry meat - 18.348±0.1, water - 5.5±0.5, table salt - 1.13±0.5, spices and food additives - 1.63±0.5, In this case, to prepare minced meat, frozen poultry meat with a temperature of -7 to -4°C is chopped into pieces of 5-20 cm in size, after which these pieces are chopped to pieces of 3-4 cm in size, which are then chopped to a size of 5-6 mm, spices and food additives, water are added and mixing is carried out, during which defrosted poultry meat is added, chopped to a size of 4-6 mm, everything is mixed until the ingredients are evenly distributed, at the end, edible salt is added and after its addition, mixed for 5-7 minutes, after which the temperature of the resulting minced meat is from -2.5 to -1.0°C, then the minced meat is formed into bars and dried until a finished product with a moisture content of no more than 55% is obtained. 2. A meat bar according to item 1, characterized in that poultry meat is used, namely poultry meat in the form of turkey or chicken, or duck, or goose, or wild bird meat, or at least any two types of said poultry meat. 3. A meat bar according to item 2, characterized in that poultry meat in the form of frozen turkey breast fillet and defrosted chicken breast fillet is used, while for the preparation of minced meat, 73.392±0.4 wt.% of frozen turkey breast fillet with a temperature of -7 to -4°C is chopped into pieces of 5-20 cm in size, after which these pieces are chopped to the size of 3-4 cm pieces, which are then chopped to the size of 5-6 mm, spices and food additives of 1.63±0.5 wt.%, water 5.5±0.5 wt.% are added and mixing is carried out, during which 18.348±0.1 wt.% of defrosted chicken breast fillet, chopped to the size of 4-6 mm, is added, everything is mixed until the ingredients are evenly distributed, and finally edible salt is added 1.13±0.5 wt.% and after its addition, stir for 5-7 minutes, after which the temperature of the resulting minced meat is from -2.5 to -1.0°C, then form the minced meat into bars and dry them until a finished product with a moisture content of no more than 55% is obtained. 4. A meat bar according to any of paragraphs 1-3, characterized in that frozen poultry meat at a temperature of -7 to -4°C is chopped into pieces 5-20 cm in size using a block cutter, and defrosted poultry meat is chopped using a grinder with a 5 mm grid, and a reverse is also used to evenly distribute the ingredients. 5. A meat bar according to any of paragraphs 1-3, characterized in that when formed, the bar has a length of 110-115 mm, a width of 35-37 mm, a thickness of 5-7 mm, and a weight of 53-56 g. 6. A meat bar according to any one of paragraphs. 1-3, characterized in that it is dried sequentially: at a temperature of +40°C, a relative air humidity of 40%, for a period of 30 minutes; at a temperature of +45°C, a relative air humidity of 40%, for a period of 30 minutes; at a temperature of +50°C, a relative air humidity of 35%, for a period of 30 minutes; at a temperature of +55°C, a relative air humidity of 30%, for a period of 30 minutes; at a temperature of +65°C, a relative air humidity of 20%, for a period of 2 hours 20 minutes; at a temperature of +75°C, a relative air humidity of 20%, for a period of 30 minutes; at a temperature of +75°C, a relative air humidity of 20%, for a period of 1 minute, with an air flow rate during drying of 27-33 m/s. 7. A meat bar according to any of paragraphs 1-3, characterized in that it is additionally cooled with air for 40-50 minutes at a temperature of +3 to +5°C and a relative air humidity of 78-80%. 8. A meat bar according to any of paragraphs 1-3, characterized in that the spices and food additives are a complex additive containing salt, maltodextrin, dried vegetables: tomato, garlic, onion, spices: paprika, red chili pepper, black pepper, natural flavors that contain barley derivatives, yeast extract, dried parsley, sunflower oil, ginger extract. 9. A meat bar according to any of paragraphs 1-3, characterized in that the mass fraction of fat in the finished product is no more than 8%. 10. A meat bar according to any of paragraphs 1-9, characterized in that it is additionally packaged in polymeric materials in a vacuum. 11. A meat bar according to claim 10, characterized in that the packaging is carried out between connected films, wherein one of the films is made with a thickness of 92±7 μm and is formed by connected layers, one of which is made of polyethylene terephthalate, the other of biaxially oriented metallized polypropylene film, the third of polyethylene, the layers of the film are arranged in the specified sequence, wherein the outer layer is a layer made of polyethylene terephthalate, the inner layer is a layer made of polyethylene, and the other film is made with a thickness of 175 μm and is formed by connected layers, one of which is made of polyamide, the other of polyethylene, the third contains an ethyl vinyl alcohol copolymer, the layers of the film are arranged in the specified sequence, wherein the outer layer is a layer made of polyamide, the inner layer is a layer containing an ethyl vinyl alcohol copolymer. 12. A meat bar according to claim 10, characterized in that the packaging is carried out between connected films, wherein one of the films is made with a thickness of 92±7 μm and is formed by connected layers, one of which is made of matte polyethylene terephthalate, the other of biaxially oriented metallized polypropylene film having a white side facing outward, the third of polyethylene, the layers of the film are arranged in the specified sequence, wherein the outer layer is a layer made of matte polyethylene terephthalate, the inner layer is a layer made of polyethylene, and the other film is made with a thickness of 175 μm and is formed by connected layers, one of which is made of polyamide, the other of polyethylene. 13. A meat bar according to any of paragraphs 11, 12, characterized in that the packaging is carried out on a thermoformer.