Method for producing dry-cured product

Abstract

FIELD: meat industry.SUBSTANCE: method for producing a dry‑cured product includes salting and drying meat raw material. Lamb ham on the bone is used as the meat raw material. Salting is carried out at a temperature of 0...2 °C and a relative air humidity of 50% in stages: for the first 7 days — with a nitrite curing mixture and common salt in a 1:3 ratio; for the subsequent 49 days — with common salt only. Then the lamb ham on the bone is cleaned of excess salt and hung in a climate chamber at a temperature of 2...5 °C and a relative air humidity of 75% for 4 months.EFFECT: it is possible to improve the organoleptic properties and safety indicators of the finished meat product.1 cl, 1 tbl, 2 ex

Description

[0001] The invention relates to the food industry, namely to the production of dried meat products.

[0002] A known method for producing organic snack dry-cured products from wild animal meat includes deboning and trimming elk and / or roe deer and / or wild boar meat with the addition of turmeric, bee bread, royal jelly, pine nuts and garlic, grinding in a meat grinder, mixing with iodized salt, spices and the bacterial preparation BactoFlavor® BFL-FO2, filling the prepared mass into a casing and forming sausage loaves, which are then subjected to sedimentation and sent for maturation for 20-30 days, after which the resulting product is packaged in the form of dry-cured sausages under vacuum or in a modified gas atmosphere with subsequent labeling. The invention provides for the design of a product from wild animal meat that meets biological requirements and a method for producing such a product enriched with a vitamin-mineral complex, as well as an expansion of the range of products from wild animal meat to promote “eco-products” (seeRussian Federation Patent No. 2793235 Method for the production of organic dry-cured snack products from wild animal meat, published March 30, 2023. Bulletin No. 10).

[0003] The disadvantage of this method is the use of non-traditional meat raw materials (game), the resources of which are limited.

[0004] A known method for producing delicacies from pork, in particular, dry-cured loin, involves injecting the muscle tissue with a brine containing a nitrite-curing mixture and sugar in an amount of 4% of the raw material weight, rubbing the raw material with a mixture of table salt (97%) and sugar (3%) in an amount of 4%, keeping it in vats for 1-2 days, pressing and pouring in brine in an amount of 40-50%. The raw material is kept in brine for 5-7 days, then out of it for 1 day at a temperature of 2-4 ° C. After salting, the loin is soaked in water (temperature no higher than 20°C) for 0.5-1 hour, looped and left to drain for 2-3 hours. The loin is smoked at 30-35°C for 16-24 hours and then dried at 11° - 12°C for 2-5 days. (See General technology of meat and meat products. Moscow: Kolos, compiled by Rogov I.A., Zabashta A.G. 2000, p. 297).

[0005] The disadvantage of this method is the duration of the technological process.

[0006] The closest to the claimed technical solution, selected as a prototype, is a method for drying and curing meat (for example, fish meat) in artificial conditions, consisting of preparing a semi-finished product: bleeding the meat, gutting, removing bones (partially or completely); salting; placing the semi-finished product on rack grids in a convective-heat drying chamber, preparing a drying agent (air heated by heaters, etc.) and uniformly supplying it to the racks with meat; drying the meat and curing the meat for a relatively short (up to several tens of days) period of time, depending on: the linear dimensions of the semi-finished product, its fat content and other features; parameters of the drying agent: temperature, relative humidity and speed of movement, etc. sorting by quality and presentation of the finished product (Artyukhova S.A., Bogdanov V.D., Datsun V.M. et al. - Technology of products from aquatic organisms / Edited by T.M. Safronova and V.I. Shenderyuk. - M.: Kolos, 2001, 496 p.; Safronova T.M. Raw materials and materials of the fishing industry. - M.: Agropromizdat, 1991, 191 p.).

[0007] The disadvantages of this method include:

[0008] 1. Insufficient quality (taste, smell, etc.) of the finished product.

[0009] 2. High energy consumption for drying a unit volume of semi-finished product.

[0010] 3. Insufficient drying quality - due to uneven moisture removal from the internal and external parts of the semi-finished product (especially large and fatty ones), which can lead to the appearance of mold (e.g., white, black-green, etc.) on some of the finished product.

[0011] 4. Limited scope of application - due to the impossibility of drying and curing large-sized semi-finished products (for example, pork legs - jamon in Spain, lamb, etc.), etc.

[0012] The technical result of the invention consists in improving the organoleptic properties and safety indicators of the finished meat product, as well as in reducing energy costs.

[0013] The technical result is achieved by the fact that in the method for producing a dry-cured product, including salting and drying of meat raw materials, according to the invention, a mutton leg on the bone is used as meat raw material, salting is carried out at a temperature of 0 ... 2 о C and relative air humidity of 50% in stages: the first 7 days with a nitrite curing mixture and table salt in a ratio of 1:3 and the following 49 days with only table salt, then the leg of lamb on the bone is cleaned of excess salt and hung in a climate chamber at a temperature of 2...5 о C and relative air humidity of 75% for 4 months.

[0014] The method for obtaining dry-cured product is carried out as follows.

[0015] Pour the nitrite curing mixture and table salt in a 1:3 ratio (hereinafter referred to as the salt mixture) into a suitable container to a depth of 5 cm. Place the leg of lamb on the bone, bone-side down, in the container and cover it with the salt mixture, including the shank. The layer of salt mixture should be at least 1 cm higher than the layer of the leg of lamb on the bone. Let it sit for 7 days. Next, place the same leg of lamb on the bone again according to the above scheme, replacing the entire nitrite curing mixture and table salt with table salt, and let it sit for 49 days. After the salting is complete, shake off the table salt and hang it to dry in a climate-controlled chamber at a temperature of 2–5°C and a relative humidity of 75% for 4 months.

[0016] The specified parameters of salting, drying and curing time give the product high organoleptic properties (taste, smell, etc.), also thanks to these parameters, moisture is removed from the product evenly, eliminating the development of harmful microflora and mold.

[0017] The method of salting and drying lamb eliminates the use of high temperatures and drying agents, which reduces energy costs for production.

[0018] To confirm the effectiveness of the claimed method, production experiments were conducted, which are presented in examples 1 and 2.

[0019] Example 1 shows the claimed method, example 2 shows the prototype.

[0020] Example 1.

[0021] Pour the nitrite curing mixture and table salt in a 1:3 ratio (hereinafter referred to as the salt mixture) into a suitable container to a depth of 5 cm. A 3 kg leg of lamb on the bone is placed bone-side down and covered with the salt mixture, including the shank. The layer of salt mixture should be at least 1 cm higher than the layer of the leg of lamb on the bone. The curing period is 7 days. The same leg of lamb on the bone is then re-cured according to the above scheme, replacing the entire nitrite curing mixture and table salt with table salt. The curing period is 49 days. After the curing period is complete, the ham is shaken off the table salt and hung to dry in a climate-controlled chamber at a temperature of 2–5°C and a relative humidity of 75% for 4 months.

[0022] Example 2 (prototype).

[0023] Prepare a 3 kg semi-finished product: bleed the meat, gut it, remove the bones; salt it; place the semi-finished product on racks in a convection-heat drying chamber, prepare the drying agent; dry and cure the meat for a relatively short period of time (up to several dozen days), depending on: the linear dimensions of the semi-finished product, its fat content and other characteristics; the drying agent parameters: temperature, relative humidity and speed of movement, etc.

[0024] The results of production experiments and comparative data are presented in Table 2. Organoleptic analysis was carried out on a 10-point scale.

[0025] Table 2 – Comparative characteristics of the claimed method and the prototype

[0026] Quality indicators Characteristics of indicators Example 1 (claimed method) Example 2 (prototype) Taste, score 9,5 5,3 Aroma, score 9,3 6,3 Consistency, score 8,9 9,0 Appearance, score 9,4 7,5 Color, score 9,6 6,5 QMAFAnM, CFU / 1 g No more than 5*104 No more than 5*105

[0027] Thus, based on the data in Table 2, it follows that, compared to the prototype, the product obtained by the claimed method produces a dried meat product with high organoleptic ratings and low levels of pathogenic microflora. Furthermore, according to the study results, the claimed production method reduces energy costs by 25% compared to the prototype.

Claims

A method for producing a dry-cured product, including salting and drying of meat raw materials, characterized in that a leg of lamb on the bone is used as the meat raw material, salting is carried out at a temperature of 0 ... 2 ° C and a relative air humidity of 50% in stages: the first 7 days with a nitrite curing mixture and table salt in a ratio of 1: 3 and the following 49 days only with table salt, then the leg of lamb on the bone is cleaned of excess salt and hung in a climatic chamber at a temperature of 2 ... 5 ° C and a relative air humidity of 75% for 4 months.