首页> 外国专利> METHOD FOR PRODUCING OF UNCOOKED SMOKED WHOLE-MUSCULAR PRODUCT FROM PORTIONED CUTTING BEEF OR PORK IN PACKAGE, PARTICULARLY, BEEF, GAMMON, LOIN, BONELESS BREAST, NECK, CURED FILLET, AND UNCOOKED SMOKED BEEF, GAMMON, LOIN, BONELESS BREAST, NECK, CURED FILLET OF PORTIONED CUTTING IN PACKAGE PRODUCED BY SAID METHOD

METHOD FOR PRODUCING OF UNCOOKED SMOKED WHOLE-MUSCULAR PRODUCT FROM PORTIONED CUTTING BEEF OR PORK IN PACKAGE, PARTICULARLY, BEEF, GAMMON, LOIN, BONELESS BREAST, NECK, CURED FILLET, AND UNCOOKED SMOKED BEEF, GAMMON, LOIN, BONELESS BREAST, NECK, CURED FILLET OF PORTIONED CUTTING IN PACKAGE PRODUCED BY SAID METHOD

机译：从包装的切块牛肉或猪肉，特别是牛肉，加蒙，牛腰肉，无胸脯肉，颈，凝块，未煮的熏牛肉，加仑子，腰肉，腰肉，无骨牛肉中分批切块的牛肉或猪肉生产未煮过的全肉制品的方法称量法在包装中分切的圆角

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FIELD: meat industry. SUBSTANCE: method involves separating pieces of raw meat from beef or hog half carcasses with pH value of from 5.4 to 5.8; providing three-staged salting: first stage involving processing raw meat in vacuum massaging device with the use of dry salt mixture comprising nitrite salt and flavor-aromatic additive while adding bacterial preparation, with drum of said device being continuously rotated at rotational speed of 3-5 rev/min for time interval of 8-12 revolutions, second stage involving cyclic massaging of raw meat pieces in the same device for 68-76 hours with mechanical action for 1.0-2.5 min and settling for 50-65 min in each cycle at rotational speed of massaging device drum of 3-6 rev/min, and third stage involving withdrawing raw meat from said device and holding in salt brine comprising nitrite salt in an amount of 5.7-6.3 wt% per 100 l of salt brine and ice-water mixture the balance, with salt brine being used in an amount of 45-55% per 100 kg of raw meat; tying raw meat and molding at pressure variable from 0.5-0.6 MPa during first two thirds of total molding time to 0.7-0.9 MPa during terminating third part of total molding time; providing thermal processing in cold smoking chamber in drying-smoking cycles, with air being used as working agent for drying and smoke-air mixture delivered by smoke generator and fresh for each cycle being used as working agent for smoking, and with total time of processing in cold smoking chamber being 21.6-24.4 hours; moving resultant uncooked smoked product into final drying chamber with temperature of 10-12 C, relative humidity of 70-75% and air flow speed of 0.1-0.2 m/s; providing final drying for 10-24 days with following cooling until temperature inside product is about 6 C; providing portioned cutting of product at temperature of about 6 C inside it into chops of from 100 g to 1.0 kg weight; carrying out individual packaging of each chop. EFFECT: reduced cost and improved quality of finished product. 24 cl, 12 ex

机译：领域：肉类工业。实质：该方法涉及从pH值为5.4至5.8的牛肉或生猪半尸中分离生肉块;提供三个阶段的盐化：第一阶段包括在真空按摩器中处理生肉，该干燥器使用包含亚硝酸盐和香料芳香族添加剂的干盐混合物，同时添加细菌制剂，所述设备的滚筒以3的旋转速度连续旋转5转/分钟，间隔为8-12转，第二阶段包括在同一设备中对生肉块进行周期按摩68-76小时，机械作用为1.0-2.5分钟，在每个循环中以50-65分钟沉降按摩装置滚筒的转速为3-6转/分钟，第三阶段包括从所述装置中取出生肉并将其保持在每100升盐水和冰中包含5.7-6.3 wt％的亚硝酸盐的盐水中，将余量与水混合，每100千克生肉中使用的盐水浓度为45-55％;绑扎生肉并在整个成型时间的前三分之二的0.5-0.6 MPa至终止第三成型时间的0.7-0.9 MPa的压力范围内成型;在干燥吸烟循环中在冷吸烟室中提供热处理，其中空气用作干燥的工作剂，烟雾发生器输送的烟气混合物，每个循环的新鲜空气用作吸烟的工作剂，并具有总处理时间在冷烟室中为21.6-24.4小时;将所得未煮过的熏制产品移至温度为10-12℃，相对湿度为70-75％，空气流速为0.1-0.2 m / s的最终干燥室中;提供最终干燥10-24天，随后冷却直至产品内部温度为约6℃;在产品内部约6摄氏度的温度下将产品切成100克至1.0千克重量的小块;对每个印章进行单独包装。效果：降低成本，提高成品质量。 24 cl，12 ex

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公开/公告号RU2208345C1

专利类型
公开/公告日2003-07-20

原文格式PDF
申请/专利权人 FEDOSEEV ANDREJ VLADIMIROVICH;
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申请/专利号RU20020115728
发明设计人
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申请日2002-06-13
分类号A23L1/314;A23L1/318;
国家 RU
入库时间 2022-08-21 23:43:41

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