Development of technology for raw smoked meat products based on the integrated use of starter cultures and Far Eastern balsams Tekutyeva Ludmila Aleksandrovna. Development of technology for raw smoked meat products based on the integrated use of old

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Tekutyeva Ludmila Alexandrovna. Technology Development raw smoked meat products based on the integrated use of starter cultures and Far Eastern balsams: dissertation ... candidate technical sciences: 05.18.04.- Moscow, 2003.- 178 p.: ill. RSL OD, 61 03-5/2982-X

Introduction

Chapter I. Literature Review 8

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

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

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

1.3.1 Balms and bitters 30

1.4. Influence of starter cultures and phytopreparations on the nutritional and biological value of meat products 38

1.5. Conclusion to the literature review 43

Chapter 2 Organization of experimental studies 46

2.1. Purpose and objectives of the study 46

2.2. Characteristics of the objects of study 47

2.3. Research methods 51

Chapter 3 Results and discussion of experimental studies 61

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

3.1.1. Chemical-technological and sensory evaluation of Far Eastern bitters and balms 61

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

3.1.3. Study of the influence of water-alcohol phytopreparations 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 preparations 73

3.3. Assessment of the influence of a complex of Far Eastern balsams and bacterial cultures on the change in the state of meat raw materials in the process of production of raw smoked meat products 78

3.4. Features of changing 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. Influence of the complex "PB-MP + balms" on the quality characteristics of raw-smoked whole-muscle meat products 90

3.6.1. Organoleptic indicators 91

3.6.2. Spectral characteristics of meat products 92

3.6.3. Composition of volatile components 93

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

3.6.5. Biological value of meat products 100

3.7. Justification of the period of storage 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

Solving the main task of the meat industry to increase production volumes and expand the range of high-quality, competitive, safe products with extended shelf life for 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, biological 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, hydrobionts, from cultures of microorganisms, as well as the results of studying the biochemical and physico-chemical characteristics of individual enzymes and their complexes, the mechanism of action of enzymes, patterns of biocatalytic processes, technological test data, (Rogov I. A., Boreskov V.G., Antipova L.B., Mitaseva L.F., Kudryashov JI.C. and others) - create prerequisites for changing the traditional principles of the technological use of certain types of animal and vegetable raw materials in the meat processing industry, and to the transition of the industry to a qualitatively new scientific and technical level. The results of studying the specifics of the course of biotechnological processes in heterogeneous food systems based on animal raw materials under the influence of enzyme preparations make it possible to purposefully transform the structural, mechanical and organoleptic indicators of animal raw materials, its functional and technological properties, chemical composition, nutritional and biological value.

In parallel with enzymatic catalysis, biotechnology is actively developing in the meat industry based on the use of microorganisms - scientific direction, considering both the essence of microbiological processes in the production of meat products, and, mainly, studying the possibilities of obtaining and using highly productive strains of microorganisms in the technology of meat products [raw-cured, dry, raw-smoked, boiled-smoked, etc.].

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

At the same time, there is an increased attention of specialists to preparations of natural origin, containing biologically active substances and having polyfunctional properties. First of all, food additives based on vegetable raw 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.V., Kasyanov G.I., Dezhe 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, phytoncides, phenolic compounds, tannins, bitterness, flavonoids, dietary fiber, trace elements and many secondary metabolites (Batueva S.D., Vasiliev A.A., Boryaev V.E., Turova A.D.) , since they have various flavoring, tannic, antioxidant, antimicrobial and other properties. The high efficiency of the use of wine materials, water-alcohol infusions of herbs from some types of plant raw materials in order to intensify the processes of fermentation, drying, color and aroma formation is evidenced by the data of a number of domestic publications (Boreskov V.G., Zharinov A.I., Panina V.P. ., Rogov I.A., Sokolova N.A., Mitaseva L.F., Khorolsky V.V., Fatyanov E.V. and others). It has been shown that the introduction of water-alcohol infusions of herbs into meat systems affects the degree of intermolecular interaction of muscle proteins, oxidative-hydrolytic changes in lipids, and the dynamics in the development of individual species and groups of microorganisms.

Analysis of the results of research by foreign and domestic scientists gives grounds to hypothetically assume the possibility of obtaining a complementary or even synergistic effect with the complex use of certain types of bacterial preparations and water-alcohol infusions.

However, in the available literary sources, actual information on the joint use of starter cultures and plant extracts was 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 water-alcohol Far Eastern balsams in the technology of whole-muscle raw smoked meat products from beef and pork.

Starting cultures and their use in the technology of smoked meat products

Starter cultures, food additives and multi-component mixtures are a reliable and effective means for a targeted impact on the processes of formation of flavor characteristics, color, texture, drying speed, etc. At the same time, lactic acid bacteria introduced into products perform a preservative function, inhibiting the development of undesirable microflora through the formation of substances with an antibacterial effect [75, 183, 200].

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

Currently, in many countries of the world (Russia, 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 during their manufacture are, as a rule, lactobacilli, micrococci and pediococci. They are used in liquid, frozen or freeze-dried form. . Micrococci, streptococci, pediococci and diplococci perform a denitrifying and aroma-forming function; slightly affect the pH value, so it is advisable to use them in combination with acid-forming microorganisms. Lactic acid bacteria (LAB) multiply rapidly when salting raw smoked products, reduce the pH value as a result of accumulation a large number acids, and delay the development of undesirable microorganisms found in raw materials.

The species and qualitative composition of commercial bacterial preparations is very diverse and depends on the technological direction, while the list of different strains in the starter can be up to 106. Successfully selected starter cultures, as a rule, have a multifunctional effect and are able to ensure the accumulation of the necessary amounts of lactic acid in a short time, reduce the proportion of residual sodium nitrite, intensify the formation of volatile fatty acids and carbonyl compounds. Some types of baccules can significantly increase the water-binding capacity of meat products, which is associated with the action of microbial enzymes on protein proteolysis. At the same time, as a result of their development, the content of some essential amino acids can increase: leucine, tyrosine, phenylalanine, valine and threonine, which in turn affects the biological value, consistency of finished products and the level of 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, valeric, 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 are involved in the formation of taste and aroma.

Bacterial preparations of domestic production are prepared, as a rule, on the basis of selection microorganisms Lact, plantarum, Micr. caseolyticus, Str. lactis. Good results were obtained when using in the production technology of hams 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 terms of nitrate-reducing ability, and, finally, in terms of frequency of occurrence in brines, these strains are the most promising. The introduction of bacterial preparations into raw materials by injection and the subsequent holding of hams in brine for 3 days ensures the formation of a more pronounced taste and aroma of ham; finished products have a delicate, juicy texture. It is shown that the presence of lactic acid bacteria in the brine affects its qualitative composition: as a result of the vital activity of Str.Lactis var H, 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 for salting raw materials for the production of meat products, involving the introduction, along with curing ingredients, of a mixture of selected microorganisms Micrococcus Caseolyticus strain 38 and Lactobacillus plantarum strains 31 and 32. Micrococcus Caseolyticus strain 38 has a high denitrifying activity and provides a more complete the use of sodium nitrate in the reactions of color formation of meat products, which excludes the participation of the 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 starter culture was 73.4% compared to 46.1% in the control. Lact.plantarum strains 31 and 32 act as electron donors in the denitrification reaction, shift the pH value to the acid side.

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

Characteristics of the objects of study

In accordance with the tasks set and the chosen scheme for setting up the experiment, the objects of study and the conditions for conducting the experiments were selected.

The main studies were carried out on the basis of the State Scientific Institution VNII of the meat industry. V. M. Gorbatov, Moscow State University of Applied Biotechnology, TIBOKH, TINRO-center, Primorsky CICP. The development of pilot batches was carried out in the conditions of Nakhodkinsky Meat Processing Plant OJSC, Sergiev-Posad Meat Processing Plant, Chernobelsky Grig LLC, training and production workshop of Arnika - Food Products LLC. The first stage of the study, aimed at systematizing information about Far Eastern alcoholic tinctures and balms, choosing their types and substantiating the quantitative limits and methods of application in the technology of raw smoked meat products, was carried out by analytical discussion of the available literature data, as well as the results of our own research in model experiments. At the same time, five were chosen as the main objects of research from the assortment of bitter tinctures and balms (Table 1) and numbering 14 items - tinctures "Aralieva", "Golden Horn", "Pants on honey" and balms - "Russian Island" and "Ussuriysky" (see chapter 1.3), which are most consistent with the general chemical composition and sensory indicators of the requirements put forward to the group of phytopreparations intended for use in the technology of meat products.

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

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

At the second stage of the study, it seemed appropriate to study the effect of the selected water-alcohol herbal preparations on the development of the main strains that make up the tank. drugs. At the same time, the domestic preparation PB-MB containing L. plantarum, L. Casei, Micrococcus varians was chosen as the base one. The dosage of PB-MB was 0.05% by weight of raw materials 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 nature of the development of individual strains of starter cultures and to determine the maximum permissible norms for the use of phytopreparations when they are used together with bacterial preparations.

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

The objects of study at this stage were: pork brisket - breast-femoral part without bones, pork balyk - dorsal and lumbar parts, beef fillet - dorsal and lumbar parts, lumpy pork - cervical and back parts. When compiling the recipe, developing the production technology, choosing the composition of brines and the parameters of individual technological operations, we were guided by regulatory documents: GOST 16594-85 “Cooked smoked products from pork” 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 value, microbiological and organoleptic indicators on different stages technological process. At the same time, we studied the specifics of the influence of the “PB-MB + balms” complexes on the processes of formation of flavor and aroma characteristics and color in meat products, studied the features of microstructural changes in raw materials. Finished products manufactured according to the developed technology were subjected to a study on a complex of general chemical, biochemical, microbiological, biological and organoleptic indicators.

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

On final stage In the course of the work, pilot testing of the proposed recipes 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 raw smoked meat products based on the integrated use of the bacterial preparation PB-MP and Far Eastern herbal preparations

Discussion of the research results presented in chapter 3.1. and aimed at choosing the types of Far Eastern balsams that are acceptable in terms of organoleptic characteristics, general chemical composition, content of volatile compounds, the nature of the impact on the microflora of meat raw materials and the degree of compatibility with lactic acid microorganisms that are part of the bacterial preparation (PB-MP, made it possible to come to a number In particular, it was found that only two of the vast group of water-alcohol Far Eastern balsams - the bitter tincture "Pants on honey" and the balsam "Russian Island" to the greatest extent meet the requirements put forward.

It is also shown that the effective functional and technological impact of 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 complex use of Far Eastern herbal preparations and the bacterial preparation PB-MP should improve the organoleptic characteristics of the finished product, have a positive effect on the nature of the change in pH 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 shelf life.

In accordance with the scheme of setting up the experiment, as the main raw materials, pieces of trimmed lean pork (with a content of adipose and connective tissue of not more than 10%), pork lumbar and spinal muscles (loin) with a bacon thickness of not more than 0.5 cm, muscle tissue with a layer of intermuscular fat from the neck and back parts of pork half-carcasses, as well as pieces of premium trimmed beef and beef loin - lumbar and dorsal muscles.

When developing the technology (Fig. 2), we focused on maintaining the standard operations of the production process of raw smoked whole muscle meat products - "salting - short-term smoking - drying", as well as on the need to obtain the required organoleptic (pronounced, specific taste, aroma, color), chemical and technological ( increased yield compared to traditional technologies, regulated content of sodium chloride), microbiological (guaranteed absence of sanitary-indicative microflora) and physical (intensification of the drying process, obtaining the necessary structural and mechanical properties) indicators of the finished product.

As a result of modeling experiments and analytical and experimental substantiation of the parameters of individual technological operations, it was established the feasibility of salting and ripening raw materials according to the option “Injection of a multicomponent brine - short-term massaging”, which made it possible to introduce PB-MP components into lumpy beef and pork along with curing substances + balm. The concentration of curing substances in the composition of the brine was chosen based on the value of the approximate yield (75-95% by weight of the raw material), the content of sodium chloride in the finished product (4.0-4.5%) and restrictions on the quantitative introduction of brine into the raw material (no more than 10 % by weight of raw material)

As a result, the composition of the multicomponent brine was determined (kg per 100 kg of raw materials): 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%, hydroalcoholic herbal preparations (bitter tincture "Pants on honey" - 0.5% or balsam "Russian Island" - 0.15%), the quantitative level of introduction of brines - from 6 to 7, 5% by weight 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 adding ingredients in the preparation of brines.

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

Sodium chloride and sugar were added successively to the prepared water with stirring, completely dissolved, after which the reduced bacterial preparation, sodium nitrite and hydroalcoholic phytopreparations were added.

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

The subsequent massaging of raw materials in order to intensify the processes of distribution of the ingredients of the multicomponent brine and ripening was carried out in a vacuum massager (p=0.8 105Pa, n=8-16 rpm, temperature 2+2C) under the following modes: - Beef - 20 min mechanical treatment, 10 min - rest. Total massaging time - 80 min. - Pork - 20 minutes of mechanical processing, 10 minutes - rest. The total massaging time is 40 minutes.

The duration of both individual cycles of mechanical processing and the total massaging time were found experimentally: an increase in the period of mechanical processing led to the separation of the structural elements of the raw material and the loss of shape and integrity of the product.

Influence of the complex "PB-MP + balms" on the quality characteristics of raw smoked whole muscle meat products

In order to test the effectiveness of the proposed technology, batches of experimental (PB-MP + tincture, Antlers on honey and PB-MP + balm Russky Ostrov 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 physico-chemical, 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, in terms of a set of basic organoleptic indicators, the test samples had clear advantages compared to the control, and the tasters first of all noted the presence of a more intense color and pronounced taste and aroma in products made using the PB-MP + balms complexes.

Particular preference was given to products containing PB-MP and balm "Antlers on honey".

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

Taking into account the results of the organoleptic evaluation and in order to obtain objective instrumental data characterizing the features of the nature of the change and the degree of severity of 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 1. 14 and Appendix 12-17.

Analytical comparison of the values ​​of integral color indices (b - lightness, a - pinkness, b - yellowness, s - saturation, Y - brightness) did not allow establishing direct correlations in the nature of changes in individual color indices depending on the type of balsams under study, however, it made it possible to make a number of significant conclusions: the use of the Russky Ostrov balm and the Panty on honey tincture together with the PB-MP bacterial preparation in the production of raw smoked pork provides a significant increase in the share of the pink and yellow parts of the spectrum, thereby increasing the lightness, as well as the saturation and brightness of the color of the finished product compared to control. At the same time, the greatest effect is achieved in the case of using the Russian Island balm; when using the tincture "Antlers on honey" there is a slight decrease in the proportion of the pink spectrum.

The introduction of tincture "Pants 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 Russian Island balsam, the degree of expression 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 make it possible to conclude that Far Eastern balsams have a positive effect on the process of formation and stabilization of the color of raw smoked products, which may be due to the presence in plant extracts that are part of balsams, carotenoids, sugars, essential oils and ascorbic acid.

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

At the first stage, the influence of the complexes "PB-MP + balsams" on the nature of the accumulation of volatile fatty acids in raw smoked meat products of experimental batches was investigated.

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

It was found that the highest level of accumulation of VFAs was characteristic of pork products, and the use of bitters "Pants on honey" provided a relatively stable increase in the proportion of VFAs compared to similar samples prepared using the "Russian Island" balsam.

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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 meat raw materials, adding to it as a flavoring additive a water-alcohol or syrup composite infusion of vegetable raw materials or a mixture of vegetable raw materials with marine hydrobionts, as well as a bacterial preparation PBK-BR in an amount of 0.02-0.03 wt. %, a mixture of amino acids in the amount of 0.10-0.18 wt.%, zosterin in the amount of 0.005-0.02 wt.% and spices. The technological regimes of the processes of upsetting, heat treatment, drying and smoke treatment of sausages are selected. EFFECT: method provides acceleration of the processes of biochemical maturation of raw meat, suppression of the development of pathogenic microorganisms in the raw material, enrichment with functionally useful and biologically active substances, which makes it possible to obtain products High Quality with a long shelf life. 7 w.p. f-ly.

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

A known method for the production of smoked sausages [US Pat. RF No. 2095990, publ. 20.11.97], involving the preparation of minced meat (beef, low-fat pork, lard) with the introduction of a bacterial mixture into it, consisting of lactic acid bacteria strains of Lactobacillus plantarum, Lactobacillus plantarum casei and a strain of denitrifying Micrococcus varians, in an amount of 0.035-0.05% from the mass of minced meat, filling the shell with minced meat, sediment for 24 hours, which can be combined with smoking, heat treatment, including smoking at 20-24°C and drying at 11-18°C 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 taste and aromatic qualities, caused by the absence of components that impart these properties to the product.

A known method of cooking smoked sausages [US Pat. RF No. 2168304, publ. 06/10/2001], which involves grinding frozen raw materials, cutting it, introducing 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 salt, glucono-delta-lactone and, as a flavor and aroma enhancer, monosodium glutamate and / or a mixture of monosodium glutamate and inosinic acid, repeated cutting, the introduction of fatty raw materials, further cutting to obtain minced meat with the required pattern and size of pieces of fatty raw materials, filling the casing by injection , ripening, smoking and drying. The disadvantage of the known method is the insufficiently high physiological usefulness and biological activity of the raw smoked product obtained, due to the fact that the premix synthetic additive used, which intensifies the ripening process of the raw smoked product and allows diversifying its taste properties, does not contain functionally useful and biologically active substances.

A known method for the production of smoked sausage, described in US Pat. RF No. 2212158, publ. 09/20/2003, providing for the preparation of meat raw materials, the preparation of minced meat by cutting with the use of table salt, sodium nitrite, spicy aromatic mixture "Rodebretziner-preparat", cognac or Madeira and a bacterial preparation in the form of a starter culture "BACTOFERM F-SC-111", molding, heat treatment, including the draft of long loaves, smoking at 20-22°C in successive cycles in the mode "smoke-air mixture supply - air mixture supply" with the speed of the smoke-air mixture up to 3 m/s, and the air mixture - up to 8 m/s, drying within 20-26 days. The use of BACTOFERM starter cultures in the known method, which are "fast cultures" with a fermentation temperature of 22-30°C and provide 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 carried out. to the full extent, 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 spice flavor 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 smoked sausages [US Pat. RF No. 2246878, publ. February 27, 2005], which includes the preparation of minced meat with the addition of a flavor additive "Todikamp-balm", which is a composition of water-alcohol and honey infusions of milky-wax ripeness walnuts with the addition of an aqueous-alcoholic extract of pollen and aqueous solution glycine, in the amount of 250 g per 100 kg of raw meat, heat treatment by smoking at 11-15°C for 2-3 days and drying for 5-7 days at 11-15°C, air humidity 79-85°C, and then for 15-18 days at 8-12°C and air humidity 74-78%.

The use in the known method of one flavoring additive "Todikamp-balm" in the claimed quantities does not provide sufficient acceleration of the process of natural ripening of raw smoked sausages, while their sediment at 0 ° C for 3 days with the available number of necessary microorganisms is insufficient for the product to acquire the required organoleptic properties. 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 introducing an increased amount of salt as a preservative into the minced meat, which also affects the taste of the product. In addition, the flavor additive used in the known method enriches the product with biologically active and other useful substances of only plant origin, as well as flower pollen. At the same time, flower pollen, due to the characteristics of its cellular structure practically not absorbed by the human body. To increase the assimilation of pollen, a special cryophysical crushing of its cell walls is necessary (under conditions of complete sealing and low humidity at -170 ° C using a directed air jet).

The objective of the proposed method is to intensify the ripening of raw smoked sausages, increase their 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 used.

The problem is solved by a method for the manufacture of raw smoked sausages, which provides for the preparation of minced meat from meat raw materials using a cutter with the introduction of a flavoring additive into it, shaping the product, followed by sedimentation, heat treatment and drying, while, unlike the known method, as a flavoring additive, the minced meat is introduced water-alcohol or syrup composite infusion of vegetable raw materials or mixtures of vegetable raw materials with marine hydrobionts, the bacterial preparation PBK-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 the amount of 0.05-0.020 wt.% and spices, precipitation is carried out at 0-4°C for 20-24 hours, heat treatment is carried out by keeping the product at 22-26°C, relative air humidity 90-95% , the speed of its movement is 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 supply of smoke with a decrease temperature up to 18-20°C, relative air humidity up to 80-83% and speed of its movement up to 0.05-0.1 m/s and continue the process until the total duration of smoke treatment is 8-12 hours, drying is carried out at 11- 15°С, relative air humidity 80-85%, air velocity not less than 0.1 m/s, then at 12-16°С, relative air humidity 74-80% and air velocity 0.05-0.1 m / s with a total duration of 16-21 days.

It is preferable in the implementation of the method to use top-grade trimmed beef, trimmed low-fat pork, lump chicken meat (breast), pork brisket or spinal bacon for the preparation of minced meat.

The task is solved in the best way by introducing a mixture of amino acids of the following composition into 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 a particular case of the invention, as a flavoring additive, the water-alcohol balm "Russian Island" is introduced into the minced meat in the amount of 0.10-0.13 wt.%.

In another particular case of the invention, semi-sweet tincture "Panty on honey" is introduced into minced meat in the amount of 0.35-0.45 wt.%.

In another particular case of the invention, as a flavoring additive, syrup balm "Herbamarin fortifying" is introduced into minced meat in an amount of 0.25-0.35 wt.%.

In another particular case of the invention, as a flavoring additive, syrup balm "Herbamarin cardio" is introduced into minced meat in an amount of 0.20-0.30 wt.%.

In another particular case of the invention, as a flavoring additive, syrup balm "Hepatic Herbamarin" is introduced into minced meat in an amount of 0.15-0.25 wt.%.

The method is carried out as follows.

Minced meat is prepared in cutters designed for grinding frozen meat. First, frozen meat raw materials (high-grade beef, lean pork, lumpy poultry meat), weighed in accordance with the recipe, are put into the cutter and crushed to the required minced grain. Then, 2800-3100 g of food 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 are added to 100 kg of unsalted meat raw materials. , as well as a water-alcohol or syrup infusion (in the form of a balm or tincture) of vegetable raw materials or a mixture of vegetable raw materials with marine hydrobionts, a mixture of amino acids produced by MSC Co Ltd ( South Korea) as a dietary supplement, and zosterol in the claimed quantities. At the same time, in the case of using one of the Herbamarin syrup balms, the formulation of which already includes zosterin, use the minimum amount of this drug from the claimed interval, taking into account its content in the Herbamarin. The resulting mixture is processed for several revolutions of the cutter bowl. Then make a pre-reduced bacterial preparation PBC-BR. Add frozen fatty raw meat (pork brisket, back fat) and continue to cut until the required size of pieces of fatty raw meat is reached.

The temperature of the finished stuffing is maintained within - 2°C (not higher).

The finished stuffing is fed into a vacuum press and, after appropriate compaction and evacuation, is sent in special containers for molding by injection into the shell.

Finished loaves of sausage after knitting or applying staples are served for draft, smoking and drying.

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

Smoking is carried out in smoking chambers or climate chambers with automatic control and regulation of temperature, humidity and speed of movement of the air and smoke-air environment for 3-4 days.

The first day the sausage is kept at 22-26°C, relative humidity 90-95%, speed of its movement 0.2-0.5 m/s. On the second day, weak smoke is supplied for 4-6 hours, the relative humidity of the air 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 air humidity 80-83%, its movement speed 0.05-0.1 m/s. The total duration of sausage processing with smoke (during 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 air humidity of 80-85%, its movement speed of at least 0.1 m/s during the day. Further drying is carried out at 12-16°C, relative air humidity 74-80% and air speed 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 reached).

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 environment until the product storage parameters are reached.

The significance of the proposed parameters of the technological scheme can be substantiated as follows.

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

When sedimentation 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 the shelf life.

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

The chosen rainfall time (20-24 hours) is optimal. With a precipitation time of less than 20 hours, biochemical processes associated with the restoration of coagulation, hydrogen, disulfide bonds of meat raw materials do not have time to be implemented, which have a significant impact on the change in the structural and mechanical characteristics of the product, which negatively affects its quality. At the same time, due to the fact that the use of the PBK-BR bacterial preparation makes it possible to intensify the necessary processes, an increase in the precipitation time over 24 hours is inappropriate, since it leads to an increase in energy consumption and occupied areas.

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

Going beyond the stated air humidity ranges during heat treatment and drying leads to uneven distribution of the moisture gradient in the product, which adversely affects the quality of the finished product.

Drying at temperatures below those offered leads to an unreasonable increase in time, drying at higher temperatures leads to intensive development undesirable microflora, as well as overdrying of the outer layer of sausage sticks, which reduces the shelf life of the product and worsens its quality.

The proposed speeds of air movement during heat treatment, including smoke treatment, and drying make it possible to ensure long-term preservation of the moisture content of the outer layer over the entire surface of sausage sticks, which is necessary to ensure its plasticity. At higher air velocities, 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 air velocities, the processing time unreasonably increases.

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

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

used on early stages of the technological process of the proposed method, the bacterial preparation of lactic acid organisms Lactobacillus plantarum, L. Casei, Micrococcus varians based on the psychrophilic halotolerant denitrifying strain Paracoccus denitrificans (PBC-BR) inhibits the development of pathogenic (putrefactive) flora and at the same time accelerates the process of maturation of raw smoked sausage. The introduction of the PBK-BR bacterial preparation into minced meat makes it possible to reduce the amount of table salt as a preservative while increasing the safety of the finished product. When using it, higher taste qualities of raw smoked sausage and more saturated and bright shades of red color of finished products are provided, and an increase in the amount of essential amino acids in the finished product is also observed.

The introduction of a complex of amino acids in the claimed amount into the minced meat allows you to increase the biological value of the resulting product by increasing the quantitative and optimizing quality content amino acids in the resulting product, as well as the degree of their balance. Some of the amino acids introduced into minced meat are irreplaceable: 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 sea grasses of the Zosteraceae family with high adsorption properties of prolonged action. Unlike all known pectins, it is relatively resistant to the action of extracellular proteases. Zosterin exhibits antibiotic, immunomodulatory, antimutagenic, antitumor, antiulcer, antiallergic effects, accelerates the excretion of incorporated nuclides from the body, lowers blood cholesterol levels. Zosterin 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, gastrointestinal tract, and allergic disorders of various etiologies. Without affecting the taste of the finished product, it increases its functional properties.

Used in the proposed method as flavor additives aqueous-alcohol or syrup composite infusions (balms and tinctures) of plant materials, which is the richest set of medicinal wild herbs, roots, fruits or a mixture of these plant materials with extracts and hydrolysates of marine hydrobionts, with additives of other natural components, not only improve the taste of the resulting product, but also enrich it with a whole range of useful substances.

So, the balm "Russian Island" contains an infusion of 30 herbs of the Ussuri taiga, black currant, chokeberry, wild rose, as well as lemon oil and honey.

Semi-sweet tincture "Pants on honey" includes pantocrine, obtained from the horns of young deer, infusion of ginseng root, lemongrass seed, chamomile, as well as eleutherococcus extract and concentrated apple juice.

Syrup balms of the "Herbamarin" type are therapeutic and prophylactic drinks and contain a unique complex of infusion of medicinal plants of the Ussuri taiga, including such well-known adaptogens as ginseng, Manchurian aralia, eleutherococcus, and additionally include hydrolyzates 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, salmon fish milk, crab, mussels and zosterin obtained from zoster algae, honey with marine hydrobionts, preservative - potassium sorbate, antioxidant - ascorbic acid, taurine, natural essential basil oil .

"Herbamarin fortifying" is a source of vitamin C, flavonoids, glycyrrhizic acid, tannins, essential oils. In addition to the infusion of medicinal plants, it includes hydrolysates of mussels, squid, salmon fish 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 fish milk, as well as zosterol, propolis, natural essential juniper oil, preservative and antioxidant (potassium sorbate and ascorbic acid).

So, due to their composition, the used tinctures and balms help to improve the taste of raw smoked sausages, are an additional source of biologically active substances and adaptogens, and other substances useful for the human body. In addition, the antioxidants, preservatives, essential oils, tannins, biologically active substances contained in them are involved in the biochemical, microbiological and physico-chemical processes of the ripening of raw smoked sausages and have a positive effect on their quality characteristics, ripening time and preservation.

Thus, the proposed technological scheme and the complex use of the PBK-BR bacterial preparation, a mixture of amino acids, zosterin, as well as tinctures and balms of a composite composition based on vegetable raw materials or on vegetable raw materials with the addition of marine aquatic organisms provide for the production of raw smoked sausages with high taste qualities, with a pronounced taste and aroma. a bouquet of high biological value and physiological utility, while reducing the ripening time and increasing the shelf life of products, which is the technical result of the proposed method.

Examples of specific implementation of the method

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

Frozen meat raw materials are put into the cutter and minced meat grains are crushed to the required size. Salt, sodium nitrite, spices, balm 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, zosterol (powder) are introduced into the minced meat and processed for several turns of the bowl. Then, the restored bacterial preparation PBC-BR, frozen fatty raw materials are introduced, and cutting is carried out to the required size of pieces of fatty raw materials.

Servelat "Olympic"

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

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

Servelat "Sidimi"

For the manufacture of Servelat "Sidimi" the following meat raw materials are used, wt.%:

The rest of the ingredients, in wt.% in relation to raw meat:

The draft is carried out for 20 hours, exposure at 22°C, relative humidity of 95%, speed of its movement of 0.2 m/s during the day. On the second day, the 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 air velocity of 0.05 m/s. The total duration of smoke treatment is 8 hours. Drying is carried out at 11°C, relative air humidity 80%, air speed 0.12 m/s, then at 12°C, relative air humidity 74% and air 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 raw smoked sausage "Marble" use the following meat raw materials, wt.%:

The rest of the ingredients, in wt.% in relation to raw meat:

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

The moisture content of the finished product is 73%.

Servelat "Bohemia"

The following meat raw materials are used for the manufacture of Bohemia servelat, wt.%:

The rest of the ingredients, in wt.% in relation to raw meat:

Further processing of the product 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%.

Servelat "Ussuri"

For the manufacture of Ussuri servelat, the following meat raw materials are used, wt.%:

The rest of the ingredients, in wt.% in relation to raw meat:

Further processing of the product is carried out in accordance with example 3 with a low 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 for the manufacture of raw smoked sausages, involving the preparation of minced meat from meat raw materials using a cutter with the introduction of a flavoring additive into it, shaping the product, followed by sedimentation, heat treatment and drying, characterized in that, as a flavoring additive, a hydroalcoholic or syrupy composite infusion of vegetable oil is added to the minced meat. raw materials or a mixture of vegetable raw materials and marine hydrobionts, additionally injected bacterial preparation PBK-BR in the amount of 0.02-0.03 wt.%, a mixture of amino acids in the amount of 0.10-0.18 wt.%, zosterin in the amount of 0.005-0.020 wt.% and spices, precipitation 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 90-95%, its movement speed 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 supply of smoke with a decrease in temperature to 18-20 ° C, relative humidity air up to 80-83% and the speed of its movement up to 0.05-0.1 m / s and continue the process until the total duration of smoke treatment is 8-12 hours, drying is carried out at 11-15 ° C, relative air humidity 80-85 %, the speed of its movement is not less than 0.1 m/s, then at 12-16°C, the relative humidity of the air is 74-80% and the speed of its movement is 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, top-grade beef, lean veined pork, lumpy chicken meat (breast), pork brisket or back fat are used.

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 the water-alcohol balm "Russian Island" is introduced into the minced meat in the amount of 0.10-0.13 wt.%.

5. The method according to claim 1, characterized in that semi-sweet tincture "Antlers on honey" is introduced into the minced meat in the amount of 0.35-0.45 wt.%.

6. The method according to claim 1, characterized in that, as a flavoring additive, syrup balm "Herbamarin fortifying" is introduced into the minced meat in an amount of 0.25-0.35 wt.%.

7. The method according to claim 1, characterized in that as a flavoring additive, syrup balm "Herbamarin cardio" is introduced into the minced meat in an amount of 0.20-0.30 wt.%.

8. The method according to claim 1, characterized in that, as a flavoring additive, syrup balm "Hepatic Herbamarin" is introduced into the minced meat in an amount of 0.15-0.25 wt.%.