A method of manufacturing raw smoked sausages. Development of technology for raw smoked meat products based on the integrated use of starter cultures and Far Eastern balsams tekutyeva lyudmila alexandrovna Development of technology for whole muscle raw smoked

The invention relates to the meat industry, in particular to the production of functional meat products. The method involves the preparation of minced meat from raw meat, the introduction of water-alcohol or syrup composite infusion of plant materials or a mixture of plant materials with marine hydrobionts, as well as the bacterial preparation PBC-BR in an amount of 0.02-0.03 wt. %, a mixture of amino acids in an amount of 0.10-0.18 wt.%, zosterol in an amount of 0.005-0.02 wt.% and spices. Technological modes of precipitation, heat treatment, drying and smoke processing of sausages are selected. The method provides acceleration of the processes of biochemical maturation of meat raw materials, suppression of the development of pathogenic microorganisms in raw materials, enrichment with functionally useful and biologically active substances, which allows to obtain high-quality products with a long shelf life. 7 c.p. f-ly.

The invention relates to the meat industry, and in particular to a technology for the production of uncooked smoked sausages. Currently, due to the deterioration of the environmental situation, the increase in stressful effects on humans and other adverse factors, the problem of improving the quality, safety and therapeutic properties of meat products is of great importance. In this regard, in the preparation of meat products, preference is given to the use of substances of natural origin, affecting not only the functional and technological properties of raw materials, but also having high biological and physiological activity.

A known method for the production of smoked sausages [US Pat. RF number 2095990, publ. November 20, 1997], which involves the preparation of minced meat (beef, lean pork, shpig) with the introduction of a bacterial mixture consisting of lactic acid bacteria of the strains of Lactobacillus plantarum, Lactobacillus plantarum casei and the strain of denitrifying Micrococcus varians, in the amount of 0.035-0.05% by weight of minced meat, filling the shell with minced meat, a precipitate for 24 hours, which can be combined with smoking, heat treatment, including smoking at 20-24 ° С and drying at 11-18 ° С in various modes until the standard moisture content in the product is reached. The disadvantage of this method is the insufficiently high biological value of meat products, due to the quantitative content of essential amino acids and the degree of their balance, as well as low flavor qualities caused by the absence of components that communicate the product with these properties.

A known method of cooking raw smoked sausages [US Pat. RF number 2168304, publ. 06/10/2001], providing for the crushing of ice cream raw materials, its chopping, the introduction of a multifunctional additive (premix), including essential oils and oleoresins of aromatic plants, polysaccharides, ascorbic acid and / or its salts, and / or erythorbic acid, and / or its salts, glucono-delta-lactone, and as an enhancer of taste and aroma, sodium glutamate and / or a mixture of sodium glutamate and inosinic acid, repeated cuttering, introduction of fatty raw materials, further cuttering to obtain minced meat with the necessary pattern and size s fatty raw shell filling extrusion, maturation, smoking and drying. The disadvantage of this method is the insufficiently high physiological usefulness and biological activity of the resulting uncooked smoked product, due to the fact that the synthetic premix used, which intensifies the maturation process of the uncooked smoked product and allows you to diversify its taste, does not contain functionally useful and biologically active substances.

A known method for the production of smoked sausages, described in US Pat. RF number 2212158, publ. 09/20/2003, providing for the preparation of meat raw materials, the preparation of minced meat by chopping using table salt, sodium nitrite, aromatic mixture “Rodebreciner-drug”, cognac or madeira and a bacterial preparation in the form of a starter culture “BACTOFERM F-SC-111”, molding, heat treatment, including cake settling, smoking at 20-22 ° С in successive cycles in the “smoke-air mixture - air mixture” mode with a speed of smoke-air mixture up to 3 m / s, and air - up to 8 m / s, drying during 20-26 days. The use in the known method of starter cultures BACTOFERM, which are "fast cultures" with a fermentation temperature of 22-30 ° C and providing ripening of sausages and heat treatment in the specified temperature range, leads to the fact that at the stated temperature of 20-21 ° C, the ripening process is not fully, which leads to a deterioration in the organoleptic characteristics of the finished product (lack of pronounced taste and aroma inherent in raw smoked sausages). In addition, used in the known method gingerbread additives do not contribute to the enrichment of the finished product with functionally useful and biologically active substances.

Closest to the claimed is a method of manufacturing raw smoked sausages [US Pat. RF number 2246878, publ. 02/27/2005], including the preparation of minced meat with the addition of the Todikamp-Balsam flavoring additive, which is a composition of water-alcohol and honey infusions of walnuts with milk-wax ripeness with the addition of an aqueous-alcoholic extract of pollen and an aqueous solution of glycine , in an amount of 250 g per 100 kg of raw meat, heat treatment by smoking at 11-15 ° for 2-3 days and drying for 5-7 days at 11-15 ° C, air humidity 79-85 ° C, and then within 15-18 days at 8-12 ° C and air humidity of 74-78%.

The use in the known method of only flavoring additives "Todicamp-balsam" in the claimed amounts does not provide sufficient acceleration of the natural ripening of smoked sausages, while their precipitation at 0 ° C for 3 days with the available amount of necessary microorganisms is insufficient for the product to obtain the required organoleptic properties. To increase the shelf life of the finished product in the known method, the insufficient degree of suppression of pathogenic and putrefactive bacteria is compensated by the introduction of increased amounts of table salt as a preservative in the minced meat, which also affects the taste of the product. In addition, the flavoring additive used in the known method enriches the product with biologically active and other useful substances of only plant origin, as well as pollen. At the same time, flower pollen is practically not absorbed by the human body due to the characteristics of its cellular structure. To increase the assimilation of pollen, a special cryophysical fragmentation of its cell walls is necessary (under conditions of complete sealing and low humidity at - 170 ° C using a directed air stream).

The objective of the proposed method is to intensify the ripening of smoked sausages, increase the shelf life, improve organoleptic properties while increasing their physiological usefulness and biological activity by expanding the range of sources of biologically active and functionally useful substances.

The problem is solved by the method of manufacturing raw smoked sausages, involving the preparation of minced meat from meat using a cutter with the addition of flavor additives, molding the product with subsequent sedimentation, heat treatment and drying, while, in contrast to the known method, they are introduced into the forcemeat as a flavoring additive water-alcohol or syrup composite infusion of plant material or a mixture of plant material with marine hydrobionts, the bacterial preparation PBC-BR is additionally introduced into the amount of 0.02-0.03 wt.%, a mixture of amino acids in an amount of 0.10-0.18 wt.%, zosterin in an amount of 0.05-0.020 wt.% and spices, the precipitate is carried out at 0-4 ° C in for 20-24 hours, heat treatment is carried out by holding the product at 22-26 ° C, relative humidity of 90-95%, its speed of 0.2-0.5 m / s during the day, followed by the supply of weak smoke for 4- 6 hours during the second day with a decrease in humidity to 85-90%, while on the third day they increase the flow of smoke with a decrease in temperature to 18-20 ° C, relative humidity of air to 80-83% and its speed to 0.05- 0.1 m / and continue the process until the total duration of smoke treatment is 8-12 hours, drying is carried out at 11-15 ° C, relative humidity 80-85%, its speed not less than 0.1 m / s, then at 12-16 ° C , relative humidity of 74-80% and its speed of 0.05-0.1 m / s with a total duration of 16-21 days.

Preferred for the implementation of the method is the use of ground beef of the highest grade for the preparation of minced meat, non-fat vein pork, lump chicken meat (breast), pork brisket or spine shpig.

The problem is solved in the best way by introducing a mixture of amino acids of the following composition into the minced meat: L-leucine, L-isoleucine, L-valine, L-arginine, L-lysine, L-threonine, L-tryptophan, L-histidine, L-alanine, L-proline, L-serine, glycine.

In the particular case of the invention, water-alcohol balm "Russian Island" in the amount of 0.10-0.13 wt.% Is introduced into the forcemeat as a flavoring additive.

In another particular case of the invention, a semisweet “Panta on honey” tincture is introduced into the forcemeat in the amount of 0.35-0.45 wt.%.

In another particular case of the invention, a syrup balm “Herbamarin fortifying” in the amount of 0.25-0.35 wt.% Is introduced into the forcemeat as a flavoring additive.

In another particular case of the invention, a syrup balm “Herbamarin cardio” in the amount of 0.20-0.30 wt.% Is introduced into the forcemeat as a flavoring additive.

In another particular case of the invention, as a flavoring additive, minced syrup “Herbamarin hepatic” in the amount of 0.15-0.25 wt.% Is added to the minced meat.

The method is as follows.

Stuffing is prepared in cutters designed to grind frozen meat. First, frozen meat raw materials are placed in the cutter (premium beef, low-fat pork, lumpy poultry meat), weighed in accordance with the recipe, and ground to the required minced grain. Then make per 100 kg of unsalted meat raw materials 2800-3100 g of table salt, 7-10 g of sodium nitrite, 150-300 g of granulated sugar, 140-150 g of black or white ground pepper, 40-50 g of cardamom or ground nutmeg as well as water-alcohol or syrup infusion (in the form of a balm or tincture) of plant materials or a mixture of plant materials with marine hydrobionts, a mixture of amino acids produced by MSC Co Ltd (South Korea) as a food additive, and zosterin in the claimed amounts. Moreover, in the case of using one of the Herbamarin syrup balsams, the composition of which already contains zosterin, use the minimum amount of this drug from the claimed interval, taking into account its content in the Herbamarin. The resulting mixture is treated for several revolutions of the cutter bowl. Then make pre-restored bacterial preparation PBC-BR. Add frozen fatty meat raw materials (pork brisket, spine spine) and continue to cut until the required size of pieces of fatty meat raw material is achieved.

The temperature of the prepared meat is maintained within the range of - 2 ° C (not higher).

The minced meat is served in a vacuum press and, after appropriate compaction and evacuation, is sent in special containers for molding by extrusion into the shell.

Ready-made sausage loaves after knitting or stapling are served for sediment, smoking and drying.

Sausages are subjected to precipitation for 20-24 hours at 0-4 ° C, relative humidity 85-90%, its speed 0.12-0.20 m / s. The end of the precipitation process is determined by the dried shell, tight-fitting sausage, when pressed, the minced meat is not pressed.

Smoking is carried out in smoking chambers or climatic chambers with automatic control and regulation of temperature, humidity and air and smoke air velocity for 3-4 days.

The first day, the sausage is kept at 22-26 ° C, relative humidity of 90-95%, its speed of 0.2-0.5 m / s. On the second day, weak smoke is supplied for 4-6 hours, the relative humidity is reduced to 85-90% while maintaining the same air velocity. On the third day, the smoke supply is increased and the further process is carried out at 18-20 ° C, relative humidity 80-83%, its speed 0.05-0.1 m / s. The total duration of the processing of sausage with smoke (within 3-4 days of smoking) is 8-12 hours.

After smoking, the sausage is dried in drying chambers at a temperature of 11-15 ° C, relative humidity of 80-85%, its speed of at least 0.1 m / s during the day. Further drying is carried out at 12-16 ° C, relative humidity of 74-80% and its speed of 0.05-0.1 m / s.

The total duration of the drying process is from 16 to 21 days (until the standard moisture content in the finished product is achieved).

In drying chambers with automatic temperature control, it is possible to carry out drying with a uniform decrease in temperature and relative humidity of the medium until the product storage parameters are reached.

The materiality of the proposed parameters of the technological scheme can be justified as follows.

At a precipitation temperature of the product below 0 ° C, conditions for chemical transformations of sodium nitrite associated with the stabilization of its color are not provided, and the thixotropic restoration of the coagulation structure of minced meat does not fully occur, which can lead to significant defects in the finished raw smoked product and a decrease in its quality.

When sediment is carried out at a temperature above 4 ° C, there is a likelihood of the development of most putrefactive microorganisms that cause spoilage of the product, a decrease in its quality and a decrease in shelf life.

In the proposed temperature range, precipitation is sharply suppressed and even the development of putrefactive microorganisms is stopped, and at the same time, the selective and preferential development of those representatives of microflora that can positively affect the aroma and taste of the product, increase its quality and increase shelf life is ensured.

The selected precipitation time (20-24 h) is optimal. At a precipitation time of less than 20 hours, biochemical processes associated with the restoration of coagulation, hydrogen, disulfide bonds of meat raw materials, which have a significant effect on the change in the structural and mechanical characteristics of the product, which negatively affect its quality, do not have time to take place. Moreover, due to the fact that the use of the bacterial preparation PBC-BR allows one to intensify the necessary processes, an increase in the precipitation time of more than 24 hours is impractical, since it leads to an increase in the consumption of energy resources and occupied space.

Heat treatment of the product at temperatures below 22 ° C leads to an undesirable increase in the process time. Exceeding the proposed temperature (26 ° C) can lead to protein denaturation and microbial spoilage of the product (unwanted microflora begins to develop more intensively as it approaches its optimum temperature of 36 ° C). In addition, an elevated heat treatment temperature leads to a defect called “quenching”. As a result, at elevated heat treatment temperatures, the organoleptic properties deteriorate, i.e. the quality of the product is reduced, and its shelf life is also reduced.

Exceeding the declared intervals of air humidity during heat treatment and drying leads to uneven distribution of the moisture gradient in the product, which negatively affects the quality of the finished product.

Drying at temperatures below the proposed leads to an irrational increase in time, drying at higher temperatures leads to the intensive development of undesirable microflora, as well as to overdrying the outer layer of sausage loaves, which reduces the shelf life of the product and affects its quality.

The proposed air velocities during heat treatment, including smoke treatment and drying, allow for the long-term preservation of moisture in the outer layer over the entire surface of sausage loafs, which is necessary to ensure its ductility. At higher speeds of air movement, a “hardening” defect may occur due to intensive evaporation of moisture and the formation of an upper dried layer, which can further lead to disruption of the diffusion process in the product and its deterioration; at lower speeds of air movement, the processing time is irrationally increased.

In addition, an excessively high air velocity during smoke supply leads to an uneven distribution of phenolic compounds in the mass of the product, giving the product a smoked taste.

When smoke is supplied during the proposed time, the product accumulates the required amount of smoke substances. With a decrease in the time of supplying smoke, the finished product acquires an insufficiently expressed taste and aroma of the smoked product, and with an increase in the time of its supply, an excessively pronounced taste and aroma of smoking, overshadowing the bouquet of spices and spices, which is also a drawback and leads to a decrease in the organoleptic properties of the finished product.

Used at the initial stages of the technological process of the proposed method, the bacterial preparation of lactic organisms Lactobacillus plantarum, L. Casei, Micrococcus varians based on the psychrophilic halotolerant denitrifying strain of Paracoccus denitrificans (PBC-BR) inhibits the development of pathogenic (putrefactive) maturation and simultaneously accelerates the maturation process. The introduction of the meat of the bacterial preparation PBC-BR allows you to reduce the amount of table salt as a preservative while improving the safety of the finished product. When using it, higher tastes of raw smoked sausage and more saturated and bright shades of red color of the finished products are provided, as well as an increase in the number of essential amino acids in the finished product is observed.

The introduction of the minced meat complex of amino acids in the claimed amount allows you to increase the biological value of the resulting product by increasing the quantitative and optimization of the qualitative content of amino acids in the resulting product, as well as the degree of their balance. Part of the amino acids introduced into the composition of the forcemeat is indispensable: they are not able to be synthesized in the human body, but come only with food. Amino acids perform important functions in the metabolism of the human body and are the material for the formation of structural and protective tissues.

Zosterin is a unique pectin isolated from the marine herbs of the Zosteraceae family with high sustained adsorption properties. Unlike all known pectins, it has a relative resistance to the action of extracellular proteases. Zosterol exhibits antibiotic, immunomodulatory, antimutagenic, antitumor, antiulcer, antiallergenic effects, accelerates the excretion of incorporated nuclides from the body, and lowers blood cholesterol. Zosterol is an effective natural antidote; its introduction into food products provides preventive health support, and also contributes to the treatment of a number of diseases of the cardiovascular system, the gastrointestinal tract, and allergic disorders of various etiologies. Without affecting the taste of the finished product, it improves its functional properties.

Used in the proposed method as a flavoring additive, water-alcohol or syrup composite infusions (balms and tinctures) of plant materials, which is a rich set of healing wild herbs, roots, fruits or a mixture of these plant materials with extracts and hydrolysates of marine aquatic organisms, with additives of other natural components, not only improve the taste of the resulting product, but also enrich it with a whole range of nutrients.

So, the Russky Ostrov balm contains an infusion of 30 herbs from the Ussuri taiga, blackcurrant, black mountain ash, rose hip, as well as lemon oil and honey.

Semi-sweet tincture of “Panta on honey” includes pantocrine obtained from young deer antlers, infusion of ginseng root, lemongrass seed, chamomile, as well as eleutherococcus extract and concentrated apple juice.

Herbamarin-type syrup balms are therapeutic and preventive drinks and contain a unique complex from the infusion of medicinal plants of the Ussuri taiga, including such well-known adaptogens as ginseng, Manchurian aralia, Eleutherococcus, and additionally include hydrolysates of marine hydrobionts, which are a source of marine amino acids genesis, as well as preservatives, antioxidants, natural essential oils.

So, "Herbamarin cardio" is a source of flavonoids, organic acids, tannins. In addition to the infusion of medicinal plants of the Ussuri taiga, it contains hydrolysates of scallop, squid, milk of salmon fish, crab, mussels and zosterol, obtained from zostera algae, honey with marine hydrobionts, preservative - potassium sorbate, antioxidant - ascorbic acid, taurine, natural oil .

"Herbamarin general strengthening" is a source of vitamin C, flavonoids, glycyrrhizic acid, tannins, and essential oils. In addition to the infusion of medicinal plants, it includes hydrolysates of mussels, squid, salmon milk; preservative - potassium sorbate, antioxidant - ascorbic acid, zosterin.

“Hepatic Herbamarin” is a source of natural flavonoids and essential oils. In addition to the infusion of a number of medicinal plants, it contains hydrolysates of scallop, squid, salmon milk, as well as zosterol, propolis, natural essential juniper oil, preservative and antioxidant (potassium sorbate and ascorbic acid).

So, due to its composition, tinctures and balms used help to improve the taste of raw smoked sausages, are an additional source of biologically active substances and adaptogens, and other substances useful to the human body. In addition, the antioxidants contained in them, preservatives, essential oils, tannins, biologically active substances participate in the biochemical, microbiological and physico-chemical processes of ripening of smoked sausages and favorably affect their quality characteristics, ripening and shelf life.

Thus, the proposed technological scheme and the integrated use of the bacterial preparation PBC-BR, a mixture of amino acids, zosterol, as well as tinctures and balms of a composition on vegetable raw materials or on vegetable raw materials with the addition of marine hydrobionts provide for the production of raw smoked sausages with high palatability, with a pronounced flavor a bouquet of high biological value and physiological usefulness, while reducing the ripening time and increasing the shelf life annosti products, that is the technical result of the proposed method.

Examples of specific implementation of the method

Prepare all the ingredients used. The bacterial preparation PBC-BR is preliminarily restored by dissolving one part of the preparation in 5 parts of water, cooled to 31-35 ° С boiled water, followed by exposure for 2 hours at 18-22 ° С in a previously sanitized container. Before making the meat, raw meat and other ingredients are weighed in accordance with the recipe.

Frozen meat raw materials are put in the cutter and ground to the required size of the minced meat. Salt, sodium nitrite, spices, balsam or tincture of your choice, a mixture of amino acids produced by the South Korean company MSC Co Ltd (product code DEIQI9020A62) in the form of a powder, zosterin (powder) is introduced into the minced meat and processed for several turns of the bowl. Then, the reconstituted bacterial preparation PBC-BR, frozen fatty raw materials are introduced, and pieces of fatty raw materials are cutted to the required size.

Cervelat "Olympic"

For the manufacture of “Olympic” cervelat, the following meat raw materials are used, wt.%:

Precipitation is carried out for 24 hours, exposure at 26 ° C, relative humidity of 90%, its speed of 0.5 m / s during the day. On the second day, humidity is reduced to 85% and weak smoke is supplied for 6 hours. On the third day, at 20 ° C, relative humidity of 83% and its speed of 0.1 m / s increase the flow of smoke. The total duration of smoke treatment is 12 hours. Drying is carried out at 15 ° C, relative humidity of 85%, its speed of 0.1 m / s, then at 16 ° C, relative humidity of 80% and its speed of 0.1 m / with a total duration of 21 days.

Cervelat Sidimi

For the manufacture of cervelat "Sidimi" use the following meat raw materials, wt.%:

The remaining ingredients, in wt.% In relation to raw meat:

Precipitation is carried out for 20 hours, exposure at 22 ° C, relative humidity 95%, its speed 0.2 m / s during the day. On the second day, humidity is reduced to 90% and weak smoke is supplied for 4 hours. On the third day, the smoke supply is increased at 18 ° C, relative humidity of 80% and its speed of 0.05 m / s. The total duration of smoke treatment is 8 hours. Drying is carried out at 11 ° C, relative humidity 80%, its speed 0.12 m / s, then at 12 ° C, relative humidity 74% and its speed 0.05 m / with a total duration of 16 days.

The moisture content of the finished product is 70%.

Raw smoked sausage "Marble"

For the manufacture of uncooked smoked sausage "Marble" use the following meat raw materials, wt.%:

The remaining ingredients, in wt.% In relation to raw meat:

Precipitation is carried out for 22 hours, exposure at 22 ° C, relative humidity 95%, its speed 0.5 m / s during the day. On the second day, humidity is reduced to 85% and weak smoke is fed for 5 hours. On the third day, the smoke supply is increased at 18 ° C, relative humidity of 80% and its speed of 0.1 m / s. The total duration of smoke treatment is 10 hours. Drying is carried out at 13 ° C, relative humidity 82%, its speed 0.1 m / s, then at 14 ° C, relative humidity 75% and its speed 0.05 m / with a total duration of 18 days.

The moisture content of the finished product is 73%.

Cervelat "Bohemia"

For the manufacture of cervelat "Bohemia" use the following meat raw materials, wt.%:

The remaining ingredients, in wt.% In relation to raw meat:

Further product processing is carried out in accordance with example 2 with a total drying time of 20 days. The moisture content of the finished product is 71%.

Cervelat "Ussuri"

For the manufacture of cervelat "Ussuri" use the following meat raw materials, wt.%:

The remaining ingredients, in wt.% In relation to raw meat:

Further processing of the product is carried out in accordance with example 3 with a gentle smoke supply for 4 hours, a smoking time of 8 hours and a total drying time of 17 days.

The moisture content of the finished product is 71%.

CLAIM

1. A method of manufacturing uncooked smoked sausages, involving the preparation of minced meat from raw meat using a cutter with a flavoring additive, molding the product with subsequent sedimentation, heat treatment and drying, characterized in that water-alcohol or syrup composite infusion of vegetable is introduced into the minced meat raw materials or mixtures of plant materials and marine aquatic organisms, the bacterial preparation PBC-BR is additionally introduced in an amount of 0.02-0.03 wt.%, a mixture of amino acids in an amount of 0, 10-0.18 wt.%, Zosterol in an amount of 0.005-0.020 wt.% And spices, the precipitate is carried out at 0-4 ° C for 20-24 hours, heat treatment is carried out by holding the product at 22-26 ° C, relative humidity air 90-95%, its speed of 0.2-0.5 m / s during the day, followed by the supply of weak smoke for 4-6 hours during the second day with a decrease in humidity to 85-90%, while on the third day increase the flow of smoke when the temperature drops to 18-20 ° C, relative humidity to 80-83% and its speed to 0.05-0.1 m / s and continue the process until the total smoke treatment for 8-12 hours, drying is carried out at 11-15 ° C, relative humidity 80-85%, its speed not less than 0.1 m / s, then at 12-16 ° C, relative humidity 74- 80% and its speed of 0.05-0.1 m / s with a total duration of 16-21 days.

2. The method according to claim 1, characterized in that for the preparation of minced meat use premium beef, vein pork nonfat, lump chicken meat (breast), pork brisket or spine shpig.

3. The method according to claim 1, characterized in that a mixture of amino acids is used, including L-leucine, L-isoleucine, L-valine, L-arginine, L-lysine, L-threonine, L-tryptophan, L-histidine, L -alanine, L-proline, L-serine, glycine.

4. The method according to claim 1, characterized in that as a flavoring additive, minced water-alcohol balm "Russian Island" is introduced in the amount of 0.10-0.13 wt.%.

5. The method according to claim 1, characterized in that as a flavoring additive, tincture of semisweet “Antlers on honey” is introduced into the forcemeat in an amount of 0.35-0.45 wt.%.

6. The method according to claim 1, characterized in that the syrup balm “Herbamarin fortifying” in the amount of 0.25-0.35 wt.% Is introduced into the forcemeat as a flavoring additive.

7. The method according to claim 1, characterized in that the syrup balm “Herbamarin cardio” in the amount of 0.20-0.30 wt.% Is introduced into the forcemeat as a flavoring additive.

8. The method according to claim 1, characterized in that, as a flavoring additive, minced syrup “Herbamarin hepatic” in the amount of 0.15-0.25 wt.% Is introduced into the minced meat.

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Tekutieva Lyudmila Alexandrovna. Development of technology for raw smoked meat products based on the integrated use of starter cultures and Far Eastern balsams: the dissertation ... candidate of technical sciences: 05.18.04.- Moscow, 2003.- 178 pp., Ill. RSL OD, 61 03-5 / 2982-X

Introduction

Chapter I. Literature Review 8

1.1. Scientific and practical principles of technology of raw smoked meat products 8

1.2. Starting crops and their use in the technology of raw smoked meat products 12

1.3. Herbal remedies and prospects for their use in the production of meat products 20

1.3.1 Balms and bitter tinctures 30

1.4. The effect of starter cultures and herbal remedies on the nutritional and biological value of meat products 38

1.5. Conclusion to the literature review 43

Chapter 2 Organization of experimental research 46

2.1. The purpose and objectives of the study 46

2.2. Characterization of research objects 47

2.3. Research Methods 51

Chapter 3 Results and discussion of experimental studies 61

3.1. Experimental and analytical substantiation of the feasibility of the integrated use of the bacterial preparation PB-MP and Far Eastern balsams 61

3.1.1. Chemical-technological and sensory evaluation of Far Eastern bitter tinctures and balsams 61

3.1.2. The study of the qualitative and quantitative composition of volatile compounds of bitter infusions and balms 65

3.1.3. Studying the effect of water-alcohol herbal preparations on the development of sanitary-indicative microflora and lactic acid microorganisms 68

3.2. Development of technology for whole-muscle raw smoked meat products based on the integrated use of the bacterial preparation PB-MP and Far Eastern herbal remedies 73

3.3. Evaluation of the impact of the Far Eastern balsam complex and bacterial cultures on the change in the condition of raw meat in the process of production of raw smoked meat products 78

3.4. Features of changes in the microbiological characteristics of raw smoked meat products made using the PB-MP + balms complexes 82

3.5. Microstructural changes in meat products under the influence of complexes "PB-MP + balms" 85

3.6. The influence of the PB-MP + Balsams complex on the quality characteristics of uncooked whole-muscle meat products 90

3.6.1. Organoleptic indicators 91

3.6.2. Spectral characteristics of meat products 92

3.6.3. The composition of volatile components 93

3.6.4. General chemical composition, structural and mechanical properties and technological parameters 99

3.6.5. The biological value of meat products 100

3.7. The rationale for the storage period of raw smoked whole muscle meat products 111

3.8. Implementation of research results in industry 116

4 Conclusions 118

5 References 120

6 Appendix 134

Introduction to work

The solution to the main task of the meat industry to increase production and expand the range of high-quality, competitive, safe products with prolonged shelf life at the present stage is largely associated with the development of food biotechnology and the level of use of its principles in specific technologies of meat products.

Enzyme preparations, starter cultures, biologically active substances and additives become an integral part of recipes and processes, an effective tool for solving specific technological, economic and social problems.

The presence of a range of enzyme preparations obtained from plant and animal raw materials, aquatic organisms, from cultures of microorganisms, as well as the results of a study of the biochemical and physicochemical characteristics of individual enzymes and their complexes, the mechanism of action of enzymes, the laws of biocatalytic processes, data from technological tests, (Rogov I. A., Boreskov V.G., Antipova L.B., Mitaseva L.F., Kudryashov JI.C. and others) - create the prerequisites for a change in the traditionally established principles of the technological application of certain types animal and vegetable raw materials in the meat processing industry, and to the transition of the industry to a qualitatively new scientific and technological level. The results of the study of the specifics of the biotechnological processes in heterogeneous food systems based on animal feed under the influence of enzyme preparations allow one to transform structurally-mechanical and organoleptic characteristics of animal feed, its functional and technological properties, chemical composition, nutritional and biological value.

In parallel with enzymatic catalysis in the meat industry, biotechnology based on the use of microorganisms is actively developing - a scientific field that examines both the essence of microbiological processes in the production of meat products, and mainly studies the possibilities of obtaining and using highly productive strains of microorganisms in the technology of meat products [dry, dried, raw smoked, cooked smoked, etc.].

The use of bacterial preparations (starter cultures) in the technology of raw smoked meat products makes it possible to regulate the interconnected development of colloid-chemical, biochemical and enzymatic-biological processes, to intensify the basic ones, to regulate the qualitative characteristics of the finished product (Fritz P., Niinivaara, Acton IC, Inczek K, Anisimova A.G., Gerasimova JI.H., Gren L.I., Klar Y.I., Kostenko Yu.G., Mikhailova M.N., Khorolsky V.V. et al.).

At the same time, there is an increased attention of specialists to natural preparations containing biologically active substances and possessing multifunctional properties. First of all, food additives based on plant materials in the form of infusions, balms, extracts, concentrates, etc. are of particular interest to technologists. The drugs are cheap, guaranteed safe, have a wide range of properties (Avagimov V.V., Pekhov A.B., Kasyanov G.I., Deje H.A.).

The composition of plant raw materials, extracts and preparations based on it includes essential oils, organic acids, alkaloids, glycosides, saponins, coumarins, carotenoids, water-soluble vitamins, volatile, phenolic compounds, tannins, bitterness, flavonoids, dietary fiber, trace elements and many secondary metabolites (Batueva SD, Vasiliev AA, Boryaev V.E., Turova AD) Natural unique complexes in some of the plants determine both their therapeutic and prophylactic effect and the possibility of using them as pure technologically food additives, t. k. they share various flavors, tannins, antioxidant, antimicrobial and other properties. The high efficiency of the use of wine materials, water-alcohol infusions of herbs from certain types of plant materials in order to intensify the processes of fermentation, drying, color and artomatogen formation is evidenced by the data of several domestic publications (Boreskov V.G., Zharinov A.I., Panina V.P. ., Rogov I.A., Sokolova HA, Mitaseva L.F., Khorolsky V.V., Fatyanov E.V. et al.). It is shown that the introduction of water-alcohol infusions of herbs into meat systems affects the degree of intermolecular interaction of muscle proteins, the oxidative-hydrolytic changes in lipids, and the dynamics in the development of certain types and groups of microorganisms.

An analysis of the research results of foreign and domestic scientists gives the basis for hypothetically suggesting the possibility of obtaining a complementary or even synergistic effect with the complex use of certain types of tank preparations and water-alcohol infusions.

However, in the available literature sources of factual information on the joint use of starter cultures and plant extracts is not found.

In connection with the foregoing, it seemed appropriate to conduct experimental studies aimed at studying the possibility of the integrated use of domestic starter cultures and hydroalcoholic Far Eastern balsams in the technology of whole muscle raw smoked meat products from beef and pork.

Starting crops and their use in the technology of raw smoked meat products

Starter crops, food additives and multicomponent mixtures are a reliable and effective tool for targeted influence on the processes of formation of flavor characteristics, color, texture, drying speed, etc. At the same time, lactic acid bacteria introduced into the products fulfill a preservative function, inhibiting the development of undesirable microflora by the formation of substances with antibacterial action (75, 183, 200).

In addition, the presence of probiotics - lactic acid bacteria in raw smoked or uncooked meat products and the possibility of introducing probiotics into recipes make these products promising for functional and special nutrition. For the first time, bacterial starter cultures were proposed to be used in Kigk K meat technology (1924); In RUSSIA, research in this direction was started by Kazakov in 1949.

Currently, in many countries of the world (Russia, the USA, Canada, Finland, France, Germany, etc.), starter cultures are used in the manufacture of raw smoked products - viable beneficial microorganisms in the form of separate or mixed cultures that create the desired bacterial environment. The main types of microorganisms in bacterial starter cultures used to intensify the technology of meat products and change the course of biochemical processes in their manufacture are, as a rule, lactobacilli, micrococci and pediococci. They are used in liquid, frozen or sublimated form. . Micrococci, streptococci, pediococci and diplococci perform a denitrifying and aromatizing function; slightly affect the pH value, so it is advisable to use them in combination with acid-forming microorganisms. Lactic acid bacteria (LAB) rapidly multiply when salted smoked products are salted, reduce the pH as a result of the accumulation of a large amount of acids, and inhibit the development of undesirable microorganisms in the feed.

The species and quality composition of commercial bacterial preparations is very diverse and depends on the technological orientation, while the list of different strains in the starter culture can be up to 106. Well-chosen starter cultures, as a rule, have a multifunctional effect and are able to quickly accumulate the required quantities of lactic acid, reduce the proportion of residual sodium nitrite, intensify the formation of volatile fatty acids and carbonyl compounds. Some types of baculture can significantly increase the water-binding capacity of meat products, which is associated with the action of enzymes of microorganisms on protein proteolysis. At the same time, as a result of their development, the content of some essential amino acids may increase: leucine, tyrosine, phenylalanine, valine and threonine, which in turn affects the biological value, consistency of finished products and their digestibility.

The role of microorganisms in the formation of taste and aroma is very significant due to the accumulation of volatile carbonyl compounds and low molecular weight fatty acids, which occurs against the background of a decrease in pH due to the formation of lactic, acetic, valerianic, caprylic acids, which contribute to the rapid maturation of meat and the formation of a specific aroma. Free amino acids formed as a result of the metabolism of microorganisms play the role of precursor substances, from which volatile compounds are subsequently formed, which participate in the formation of taste and aroma.

Bacterial preparations of domestic production are prepared, as a rule, on the basis of breeding microorganisms Lact, plantarum, Micr. caseolyticus, Str. lactis. Good results were obtained when using in the technology for the production of ham a mixture of cultures of lactic acid bacteria, consisting of Str.lactis, Str.lactis var H and

Lact.plantaram var M taken in a ratio of 2: 2: 1. In terms of biochemical properties, in relation to curing ingredients, in nitrate-reducing ability and, finally, in the frequency of occurrence in brines, these strains are the most promising. The introduction of bacterial preparations into raw materials by injection and the subsequent exposure of ham in brine for 3 days ensures the formation of a more pronounced taste and aroma of ham; finished products have a delicate, juicy consistency. It was shown that the presence of lactic acid bacteria in the brine affects its qualitative composition: as a result of the activity of Str.Lactis var Н, glycine and arginine appear in brines by the end of the reduced salting, the amount of alanine and valine increases.

V.V. Khorolsky, V.A. Aleksakhina L.G. Cherkasova et al. Proposed a method of salting raw materials for the production of meat products, which includes introducing, along with salting ingredients, a mixture of selected microorganisms Micrococcus Caseolyticus strain 38 and Lactobacillus plantarum strains 31 and 32. Micrococcus Caseolyticus strain 38 has a high denitrification activity and provides more nitrite the use of sodium nitrate in the color formation reactions of meat products, which excludes the participation of nitrite ion in the formation of carcinogenic substances, in particular, nitrosamines. The use of this strain also contributes to an increase in the degree of formation of nitrosomyoglobin, the content of which in the finished product with a starter culture was 73.4% compared with 46.1% in the control. Lact.plantarum strains 31 and 32 play the role of electron donors in the denitrification reaction, shift the pH value to the acid side.

Experiments were carried out to create the bacterial preparations Acidolact and Lactobact for brine systems. The basis of the compositions were strains of lactic acid bacteria with acid and aroma-forming ability, resistance to sodium chloride, high antagonistic activity and heat resistance.

Characterization of research objects

In accordance with the tasks and the chosen design of the experiment, a selection of research objects and experimental conditions was carried out.

The main studies were carried out on the basis of GNU VNII meat industry named after V. M. Gorbatova, Moscow State University of Applied Biotechnology, TIBOKH, TINRO Center, TsIKP "Primorsky". The development of pilot batches was carried out under the conditions of Nakhodkinsky Meat Processing Plant OJSC, Sergiev-Posadsky Meat Processing Plant OJSC, GRIG Chernobelsky LLC, and the training and production workshop of Arnika-Food Products LLC. The first stage of the study, aimed at systematizing information on Far Eastern alcohol tinctures and balms, choosing their types and substantiating the quantitative limits and methods for using raw smoked meat products in the technology, was carried out by analytical discussion of the available literature data, as well as the results of our own research in model experiments. Moreover, as the main objects of study from the developed assortment of bitter tinctures and balms (Table 1) and numbering 14 items, five were chosen - tinctures "Aralieva", "Golden Horn", "Panta on honey" and balms - "Russian Island" and “Ussuriyskiy” (see Chapter 1.3), which best meet the general chemical composition and sensory indicators requirements put forward for a group of herbal products intended for use in meat technology.

All types of tinctures and balms are made according to standard technologies and comply with the main quality characteristics of GOST 7190. As a control (with respect to bitter tinctures and balms) in some sections of the work we used Ararat cognac according to GOST 13741.

According to the design of the experiment at the first stage of the work, it was assumed, on the basis of a comparative analysis of the chemical composition, quantitative and qualitative composition of volatile components and the results of model experiments, to make a reasonable choice of two types of phytopreparations - 25% bitter tincture and 40% balm.

At the second stage of the study, it seemed appropriate to study the effect of the selected water-alcohol phytopreparations on the development of the main strains that make up the tank. preparations. In this case, the domestic preparation PB-MB containing L. plantarum, L. Casei, Micrococcus varians was chosen as the base one. The dosage for the use of PB-MB was 0.05% by weight of the raw material according to the recommendation of VNIIMP. Experimental studies performed on model systems — microbiological nutrient media — should have made it possible to establish the degree of influence of infusions and balms on the development pattern of individual strains of starter cultures and to determine the maximum allowable standards for the use of herbal remedies when used together with bacterial preparations.

The results of analytical and experimental studies made it possible to justify the composition of the complex “PB-MB + balms or bitter tinctures” and suggest the conditions for their use in the technology of raw smoked whole-meat products from beef and pork.

As objects of study at this stage, they used: pork brisket - the thigh without bone, pork balyk - the back and lumbar, beef sirloin - the back and lumbar, lump pork - cervical and back. When compiling the recipe, developing the production technology, choosing the composition of the brines and the parameters of individual technological operations, we were guided by the regulatory documents: GOST 16594-85 “Raw smoked pork products” and “Collection of TI for the production of pork products” (46, 53)

Subsequent studies were aimed at studying the complex effect of bacterial preparations and balms on the dynamics of moisture content, pH, microbiological and organoleptic parameters at different stages of the technological process. At the same time, we studied the specifics of the influence of the PB-MB + Balsams complexes on the processes of formation of flavor characteristics and color in meat products, and studied the features of microstructural changes in raw materials. Finished products manufactured by the developed technology were subjected to research on a set of general chemical, biochemical, microbiological, biological and organoleptic indicators.

Taking into account the originality of the proposed technology and the lack of similar engineering solutions, a series of studies was carried out aimed at determining the storage parameters of finished products of a new type and based on the study of the nature of changes in organoleptic characteristics, moisture content, microbiological state.

At the final stage of work, pilot testing of the proposed formulations and technologies was carried out, a set of regulatory documents for new types of raw smoked whole muscle meat products from beef and pork was prepared, agreed and approved, and industrial implementation was organized.

Development of technology for whole-muscle uncooked smoked meat products based on the integrated use of the bacterial preparation PB-MP and Far Eastern phytopreparations

Discussion of the results of the study presented in chapter 3.1. and aimed at choosing the types of Far Eastern balms that are acceptable in terms of organoleptic characteristics, the general chemical composition, the content of volatile compounds, the nature of the impact on the microflora of meat raw materials and the degree of compatibility with the lactic acid microorganisms that make up the bacterial preparation (PB-MP, it was possible to come to a number Conclusions of scientific and practical value, in particular, it was established that only two of the vast group of water-alcohol Far Eastern balms are the bitter tincture of “Panta on honey” and ba zam "Russian island" to the greatest extent consistent with their requirements.

It is also shown that an effective functional and technological effect of the selected types of herbal remedies can be obtained at levels of their content in model systems from 0.25 to 0.50% by weight of raw materials.

These provisions were implemented in the development of specific recipes and technologies for whole-muscle raw smoked meat products from beef and pork.

At the same time, we proceeded from the need to solve the following problems: the combined use of Far Eastern phytopreparations and the PB-MP bacterial preparation should improve the organoleptic characteristics of the finished product, have a positive effect on the nature of the pH change in the raw material (and thereby intensify the process of its dehydration), reduce the degree of oxidative and hydrolytic changes in lipids, inhibit the development of putrefactive microflora and ensure the production of meat products of high nutritional and biological value with prolonged ovannymi shelf life.

In accordance with the design of the experiment, the main raw materials used were pieces of veneered lean pork (with a fat and connective tissue content of not more than 10%), pork lumbar and spinal muscles (sirloin) with a bacon thickness of not more than 0.5 cm, muscle tissue with a layer intermuscular fat from the cervical and posterior parts of the pork carcasses, as well as pieces of venerable premium beef and beef sirloin - lumbar and spinal muscles.

When developing the technology (Fig. 2), they focused on preserving the standard operations of the process of production of uncooked smoked whole muscle meat products - “ambassador - short-term smoking - drying”, as well as the need to obtain the required organoleptic (pronounced, specific taste, aroma, color), chemical-technological ( the output, regulated by the content of sodium chloride), microbiological (guaranteed absence of sanitary indicative microflora) and physical (inter tion of the drying process, obtaining the necessary structural and mechanical properties) indicators of the finished product.

As a result of model experiments and analytical and experimental substantiation of the parameters of individual technological operations, the expediency of salting and ripening of raw materials according to the option “Injection of multi-component brine - short-term massaging” was established, which allowed the PB-MP components to be introduced into lumpy beef and pork + balm. The concentration of curing substances in the composition of the brine was selected based on the value of the approximate yield (75-95% by weight of the raw material), the sodium chloride content in the finished product (4.0-4.5%) and the restrictions on the quantitative introduction of brine in the raw material (not more than 10 % to the mass of raw materials)

As a result, the composition of the multicomponent brine (kg per 100 kg of raw material) was established: sodium chloride - 1.0%, sodium nitrite - 0.01%, sucrose - 0.03%, bacterial preparation PB-MP - 0.05%, water for hydration of starter cultures - 0.25%, water-alcohol herbal remedies (bitter tincture of “Panta on honey” - 0.5% or “Russky Ostrov” balm - 0.15%), the quantitative level of brine injection is from 6 to 7, 5% to the mass of raw materials. Given the specificity of the composition of the brine (bacterial preparation + water-alcohol herbal preparations), special attention should be paid to the conditions of preparation and the sequence of application of ingredients in the preparation of brines.

Before starting their preparation, the bacterial preparation PB-MP was restored: the dry preparation was hydrated in boiled water cooled to a temperature of 33 + 2C, at the rate of 1 part of the dry preparation into 5 parts of water and kept at a temperature of 20 + 2C for two hours in a pre-disinfected capacities.

Sodium chloride and sugar were successively introduced into the prepared water with stirring, completely dissolved, after which the recovered bacterial preparation, sodium nitrite, and water-alcohol phytopreparations were added.

The prepared brine was injected into pieces of raw material by injections into muscle tissue in a 2 cm step by an injector with perforated needles. Injection pressure 1.5 105 Pa; the amount of injected brine 6% (in pork) and 7.5% (in beef) to the mass of raw materials.

Subsequent massing of raw materials in order to intensify the distribution processes of ingredients of multicomponent brine and ripening was carried out in a vacuum massager (p \u003d 0.8 105Pa, p \u003d 8-16 rpm, temperature 2 + 2C) under the following modes: - Beef - 20 min machining, 10 min - peace. The total massage time is 80 minutes - Pork - 20 minutes machining, 10 minutes - rest. The total massage time is 40 minutes

The duration of both individual machining cycles and the total massage time were found experimentally: an increase in the machining period led to a breakdown of the structural elements of the raw material and the loss of shape and integrity of the product.

Influence of the PB-MP + Balsams complex on the qualitative characteristics of raw smoked whole-muscle meat products

In order to verify the effectiveness of the proposed technology, pilot batches were made (the “PB-MP + tincture” “Panta on honey” and “PB-MP + balsam” “Russian Island” complexes were introduced into the brine) and control (Ararat cognac in adequate quantity) of raw smoked whole-muscle products from pork and beef and their comparative assessment was carried out according to the main physicochemical, technological and other qualitative characteristics.

The results of a sensory assessment of six types of raw smoked meat products (Table 13) after 10 days of drying showed that, according to the complex of basic organoleptic characteristics, the experimental samples had obvious advantages compared to the control, and tasters primarily noted a more intense color and pronounced taste and aroma in products made with the use of complexes "PB-MP + balms".

Particular preference was given to products containing PB-MP and “Panta on honey” balm.

Carrying out product development and extended tastings at the final stage of work in the conditions of industrial enterprises and VNIIMP (Appendix 7-11) confirmed the high quality of prototypes of raw smoked meat products.

Taking into account the results of organoleptic evaluation and in order to obtain objective instrumental data characterizing the nature of the change and the severity of the individual color components of meat products under the influence of the introduced PB-MP + balms complex, a series of spectroscopic studies was performed, the results of which are presented in Table. 14 and Appendix 12-17.

An analytical comparison of the values \u200b\u200bof the integral color indicators (b - lightness, a - pinkness, b - yellowness, 8 - saturation, Y - brightness) did not allow us to establish direct correlations in the nature of the change in individual color indices depending on the type of balms under study, however, it made it possible to make a number of significant conclusions: the use of the Russky Ostrov balm and Panta on honey tincture together with the PB-MP bacterial preparation in the production of smoked pork provides a significant increase in the proportion of pink and yellow tea the spectrum, thereby increasing the luminosity, as well as the saturation and brightness of the color of the finished product in comparison with the control. In this case, the greatest effect is achieved when using the balm "Russian Island"; when applying the tincture "Panta on honey" there is a slight decrease in the proportion of the pink spectrum.

The introduction of tincture "Panta on honey" in beef provides an increase in brightness with a slight drop in the indices of yellowness and pinkness; in the presence of the balm “Russian Island” the severity of the pink part of the spectrum increases against the background of a decrease in brightness.

The results of instrumental studies are in good agreement with the data of organoleptic evaluation and it makes it possible to come to the conclusion about the positive effect of Far Eastern balsams on the formation and color stabilization of raw smoked products, which may be due to the presence in plants extracts of balsams, carotenoids, Sugars, essential oils and ascorbic acid.

Taking into account that in raw smoked meat products the process of formation of taste and aromatic characteristics has an integral dependence and consists of a combination of substances and complexes that make up the main (meat) raw materials, spices, smoke, etc., it seemed necessary to comprehensively study the effect of the complex "PB-MP + balms" on the qualitative and quantitative composition of the volatile components of the experimental types of products.

At the first stage, the effect of the “PB-MP + balms” complexes on the pattern of accumulation of volatile fatty acids in raw smoked meat products of experimental lots was studied.

It was shown (Table 15) that, depending on the type of raw materials used (beef, pork) and the type of herbal preparations used in the complex, the quantitative content of VFA is significantly changed.

It was found that the highest level of accumulation of VFA was characteristic for pork products, and the use of bitter tinctures "Panta on honey" provided a relatively stable increase in the proportion of VFAs compared with similar samples prepared using the balm "Russian Island".

Supposedly Lyudmila Alexandrovna Tekutieva  is the head (position - CEO) of companies, the list of which you see below.

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ARNIKA-HOLDING LLC, Vladivostok

Region: Primorsky Territory.

Address: 690089, VLADIVOSTOK, st. MICHURINSKAYA, d. 23A, apt. 3.

Wholesale.

Activities:

• . Wholesale trade of prepared foods, including the sale of baby and diet food and other homogenized food;
• . Research and development in the field of natural and technical sciences;
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Inspectorate of the Ministry of Taxes and Duties of the Russian Federation for the Frunze District of Vladivostok.

"BIOPRODUCT", LLC, Vladivostok

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"DV-ACTIV", LLC, Vladivostok

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Address: 690091, VLADIVOSTOK, 19 OKEANSKIY Ave.

Research and development in the field of natural and technical sciences.

"ARNIKA", LLC, Vladivostok

Region: Primorsky Territory.

Address: 690066, VLADIVOSTOK, st. SHILKINSKAYA, 9, apt. 46.

Wholesale trade of prepared foods, including the sale of baby and diet food and other homogenized food products.