SU1666036A1 - Method for processing raw material of animal origin into paste lending flavor of smoke products to foods - Google Patents

Abstract

The invention relates to the meat industry. The invention is used for the first time. The method is carried out as follows. Well-treated pig heads are notched. Then they are placed for 12 to 48 hours in a solution containing 5 to 10% of common salt and 0.5 to 3% of sugar. After dripping, the heads are sent to smoke for smoking, which takes 22-30 hours at 25-35 ° C. Smoked heads roll, maw, and grind to a pasty state. 0.5-1.5% of common salt, 0.1-0.3% of sugar and 2-4% of cold drinking water by weight of the paste are introduced into the minced meat.

Description

The invention relates to the meat industry and can be used in the manufacture of meat products.

The method is carried out as follows.

Well-treated pig heads on both sides of the cat tissue to the bone incised crosswise or with a ladder. The incision of pig heads is carried out in order to increase the surface of the contact between the solution and the smoke. Then they are placed for 12 to 48 hours in a solution containing 5 to 10% sodium chloride and 0.5 to 3% sugar. The heads, treated in solution, are removed from the tank, poured onto sticks and frames.

After the solution has flowed, the pig heads are directed to smoking in smoking chambers, the smoking temperature is 25 -35 ° C, the duration is 22-30 hours. The smoking of pig heads is made by thick smoke, the speed of movement of smoke is 8-12 m / min, then they are boned and trimmed. When trimming the meat of the pig heads, the cartilage and auricles are removed and the surface of the slab is cleaned.

A boneless m from pig heads is ground on a top with a hole diameter of 2-3 mm. The minced meat is mixed to a paste-like state with the addition of 0.5–1.5% sodium chloride, 0.1–0.3% sugar and 2–4% cold drinking water to the paste mass

The paste is stored in metal or plastic basins at a temperature of 0-4 ° C for 24 hours. The paste is allowed to freeze at -20 to -30 ° C to a temperature of -10 ° C inside the unit.

Smoke paste is a mass of uniform consistency with a pronounced aroma of smoked products.

When adding smoke paste to the minced sausage, canned meat, ham, or minced semi-finished products, mix all components thoroughly until a uniformly distributed mass is obtained.

Experimental workings have established that the most pronounced flavor of smoked meat is achieved using smoke paste in an amount of 20-25% by weight of minced meat.

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Example 1. In prepared well-treated pig heads, skin of a cattle fabric is cut above the ladder or crosswise to the bone and immersed for 12 hours in a solution containing 5% salt and 0.5% sugar. Then pork heads are poured and hung on sausage sticks and frames. After draining the moisture, the frames with the heads are placed on the smoke with thick smoke. Smoking lasts 22 hours at 25 ° C. Smoked heads have a chocolate color, a pronounced smoked flavor. After cooling, the heads are tumbled down, and the ears and ears are obscene. Grilled minced meat is ground on a top with a 2-3 mm diameter lattice apertures, then stirred until a homogeneous mass, adding 0.5% salt, 0.1% sugar and 2% cold water to the mass of the paste. The smoke paste is laid out in basins and sent for processing or cold storage for storage.

Example 2. In well-treated pig heads, skin is cut into the skin to the bone with a ladder or crosswise, immersed for 20 hours in a solution containing 7.5% table salt and 1.5% sugar. Then pig heads are poured behind the nostrils and hung on sticks and frames. After draining the moisture, the frames with the heads are placed on smoking with thick smoke; Smoked pig heads continue 25 hours at 30 ° C. Smoked pig heads have a brown color, a pronounced smoked flavor. After cooling down, the pig heads are tumbled down, and the ears and auricles are greasy. Grilled minced meat is ground on a top with a lattice diameter of 2–3 mm, then stirred until a homogeneous mass, adding 1% salt, 0.2% sugar, and 3% cold drinking water. The smoke paste is laid out in basins and sent for processing or refrigerated for storage.

Froze In well-prepared pig heads and in the skin, cat tissue is cut to the bone with a ladder or crosswise, then immersed in a solution containing 10% table salt and 3% sugar for 48 hours. Then pig heads are poured behind the nostrils and hung on sticks and frames. After draining the moisture, the frames with the heads are placed on the smoke with thick smoke. Smoked pig heads lasts 30 hours at 35 ° C. Smoked pig heads have a chocolate color, a pronounced smoked flavor. After cooling down, the pig heads are tumbled down, and the ears and auricles are greasy. The grinded crushed meat was ground on a top with a hole diameter of 2-3 mm, then stirred until a homogeneous mass was added, adding 1.5% of table salt, 0.3% sugar and 4% of cold drinking water. The smoke paste is laid out in basins and sent for processing or refrigerated for storage. If, when salting pig heads, to take less than 5% salt and 0.5% sugar, then when smoked there will be a spoilage (tan), if you take more than 10% salt and 9% sugar, then

0 the product will get salted and sugary. If the pig heads are kept in brine for less than 12 hours, then they are not pro-salt, and if it is more than 48 hours, then they will gain excess salt. If the pig heads are smoked for less than 22 hours, then the product will have a mild smoke flavor, if it is more than 30 hours, more drying will occur. When the temperature of smoking is less than 25 ° C, the process of smoking of pig heads will deteriorate,

0 and at a smoked temperature of more than 35 ° C, shrinkage will be greater. When less than 0.5% sodium chloride and 0.1% sugar is added to the smoking paste, the paste will deteriorate during storage, and if it reaches 5 times more than 1.5% sodium chloride and 0.3% sugar, the quality of the finished product will deteriorate due to overdosing.

If you add less than 2% water, the paste will be too thick, which will worsen it

0 the distribution in the mince of canned food or sausage, if you take more than 4%, then the aroma of smoked product will decrease.

The paste obtained according to the invention is non-carcinogenic, i.e. holds the pieces together

5 m of sa due to the collagen containing components in the skin of pig heads and increases the nutritional value of the products produced due to the additional protein and fat contained in the pig heads.

0 Smoke paste can be used in the production of sausages, smoked meats, canned foods, minced semi-finished products and other products 12 - 30% by weight of raw materials to make smoked and smoked flavor to meat products.

5 dense elastic consistency.

Claims (1)

In addition, when using the paste in products, shrinkage during storage is reduced and the presentation is improved. Invention Formula 0 A method of preparing pasta from animal raw material that gives smoked food flavor to food products, which means that the raw material - pig heads - is pre-cut, then they are immersed in a brine containing 5-10% of salt and 0.5-3% sugar, and incubated for 12 to 48 h, after which smoke is smoked for 22 to 30 h at 25 to 35 ° C, and then the heads are rolled and milled into paste-like 516660366 condition followed by the introduction of 0.5 - 2 - 4% water by weight of the paste. 1.5% salt, 0.1 - 0.3% sugar and