首页> 外国专利> Method for the production of whole-muscle smoked-boiled serving sliced product in a package, mainly beef, brisket of beef, scapula of beef, ham, neck, carbonade, loin, brisket, portions and roll of pork and smoked-cooked beef, brisket of beef, scapula Serving cut beef in a package, obtained by this method, ham, neck, chop, loin, brisket, porquet and roll of pork serving cut in a package, obtained by this method

Method for the production of whole-muscle smoked-boiled serving sliced product in a package, mainly beef, brisket of beef, scapula of beef, ham, neck, carbonade, loin, brisket, portions and roll of pork and smoked-cooked beef, brisket of beef, scapula Serving cut beef in a package, obtained by this method, ham, neck, chop, loin, brisket, porquet and roll of pork serving cut in a package, obtained by this method

机译：包装的全肌肉烟熏切片食品的生产方法，主要是牛肉，牛肉胸肉，牛肉的肩ula骨，火腿，脖子，小苏打，里脊肉，牛s，猪肉和熏制牛肉的份和卷，牛，骨，肩cut骨用这种方法获得的包装牛肉块，火腿，脖子，猪排，里脊肉，牛s，门廊和用这种方法获得的猪肉切成薄片的猪肉卷

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FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by separating from beef and/or hog half carcasses pieces of raw meat; preparing salt brine comprising edible salt, sodium nitrite, phosphate-containing preparation; salting raw meat by injecting salt brine with the use of multiple- needle injector, with temperature inside separated raw meat and temperature of salt brine at injector needle outlet ends being equal to one another of differing by about 1 C within temperature range of 1-4 C and with salt brine being introduced at least twice under pressure of from 1,5.105 Pa to 2,0.105 Pa; cyclic massaging in vacuum massaging apparatus for 6-18 hours at rotational speed of massaging apparatus drum of 3-8 rev/min, with temperature inside raw meat at the end of massaging procedure being about 6 C; providing mechanical action for 8-25 min and standing for 5-45 min in each cycle; holding raw meat outside massaging apparatus for maturation for about 48 hours; molding and thermal processing in hermetically sealed thermal chamber including slight drying at temperature of 63-67 C and relative humidity of 25-30% for 35-65 min, smoking at temperature of 76-79 C for 40-60 min and cooking at temperature of 74-76 and relative humidity of 98-99% until temperature inside ready smoked and cooked product is 68-72 C; cooling to temperature of 10 C; service cutting at temperature inside finished product not exceeding 6 C into 0.7-10 mm thick slices in slicing machine equipped with disk cutter exerting pressing force of 5-7 kg/sq.cm and cutting speed of 30-50 cycles/min; laying in rows or in special arrangement; packing in polymeric film, including thermally formable film, or in polymeric bags; heat sealing packages. Method allows finished product to be protected from chemical and microbiological effects and provides for improved sanitary state of product, reduced moisture evaporation and loss of product during transportation and storage, and elimination of product oxidation. EFFECT: improved structural- mechanical, functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production costs. 66 cl, 18 ex

机译：领域：肉类工业。实质：该方法涉及通过从牛肉和/或生猪半car体中分离生肉来制备生肉;制备包含食用盐，亚硝酸钠，含磷酸盐的盐盐水。通过使用多针注射器注入盐水来给生肉加盐，分离的生肉内部的温度和注入针出口两端的盐水温度彼此相等，在1-4的温度范围内相差约1 C并在1,5.105 Pa至2,0.105 Pa的压力下至少两次引入盐水。在真空按摩器中以3-8转/分钟的按摩器鼓的转速进行6-18小时的循环按摩，在按摩过程结束时生肉内部的温度约为6℃;在每个循环中提供8-25分钟的机械作用，并保持5-45分钟;将生肉放在按摩器外面进行熟化约48小时;在密封的热室中进行成型和热处理，包括在63-67 C的温度和25-30％的相对湿度下稍微干燥35-65分钟，在76-79 C的温度下抽烟40-60分钟并在此温度下烹饪保持74-76的相对湿度和98-99％的相对湿度，直到现成的熏制和烹饪产品的温度为68-72 C;冷却至10℃的温度;在装有圆盘切割机的切片机中，在成品内部温度不超过6摄氏度的温度下切成0.7-10毫米厚的切片，施加5-7千克/平方厘米的按压力，切割速度为30-50个循环/分钟;排成一行或安排得特别;用聚合物薄膜包装，包括可热成型的薄膜，或用聚合物袋包装;热封包装。该方法可以保护成品免受化学和微生物作用，并改善产品的卫生状态，减少水分蒸发和产品在运输和存储过程中的损失，并消除产品氧化。效果：改善了生肉的结构，机械，功能加工性能，从而提高了成品的质量和生物学价值，并降低了生产成本。 66 cl，前18

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公开/公告号RU2002115736A

专利类型
公开/公告日2004-02-10

原文格式PDF
申请/专利权人 ФЕДОСЕЕВ АНДРЕЙ ВЛАДИМИРОВИЧ;
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申请/专利号RU20020115736
发明设计人
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申请日2002-06-13
分类号A23L1/318;A23L1/31;
国家 RU
入库时间 2022-08-21 22:45:35

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