Method of producing restructured meat product

专利摘要:
A meat product consisting of a meat core and a fat outer layer is made by coextrusion of small thin slices of lean meat and fatty material. Prior to extrusion the thin slices are coated with meat glue. The coextrudate is case hardened and cut to the desired length.
公开号:SU1602387A3
申请号:SU874202105
申请日:1987-03-09
公开日:1990-10-23
发明作者:Тревор Мэттьюз Бернард；Джон Джолл Дэвид；Мохамед Зияуддин Хабиб
申请人:Бернард Мэтьюз Плс (Фирма)；
IPC主号:

专利说明:

The invention relates to meat industry, namely to methods
, making a restructured meat product.
The purpose of the invention is to improve the quality of the product.
The method involves cutting cold whole muscle meat into thin slices, briefly mixing the sliced meat in the cold with the addition of a thick, emulsified meat based on lean meat with liberated binder protein to coat the slices specified
. emulsion preparation of a fatty substance, joint extrusion
meat and fatty substances through adjacent sections of a two-section extrusion die with obtaining a product in the form of a bar with a meat core and a fatty edge resembling meat. Extra grade, solidification of the surface of the resulting bar by freezing by transporting it with a conveyor through an elongated refrigerator and; cutting the bar into relatively short pieces.
FIG. 1 shows the process of cutting meat into slices with a typical chunk; in fig. 2 - mixing of meat and opening it with a binder in a screw meO5
ABOUT
Yu
with s
s

cm
ten
15
shalke, top view; in fig. 3 - a flow line on which the method can be carried out; in fig. 4 - product obtained, incision.
FIG. 1-4 are indicated by the positions: pieces of 1 meat, device 2 for cutting meat into chunks, obtained chunks of 3 meat, container 4, line 5 for weakening the strength of slices; screw va mixer 6, spiral tapes 7 and 8, drive shafts 9 and 10, output channel 11 of the agitator, tank hopper 12 for meat, feed pump 13 msec, tube 14 for feed of meat, inlet manifold 15 for meat, double extrusion . Zion heads 16, hopper 17 for fatty substance, fatty substance 18, blower 19 for fatty substance, tube 20 for the delivery of fatty substance 2Q, collector 21 for fatty substance, product 22, obtained by extrusion, conveyor 23, extended freezer ( nitrogen) 24 ,, freezer outlet pipe 25, attachment 25 for cutting the bar into pieces, pieces (pieces) of the bar 27, core A of the product for compacted lean meat and fat.
The large frozen pieces 1 of the fully cereal mainly i-meat, usually mutton or beef, soften from a solid state to a state in which cutting is possible, and are placed in a special cutting machine 2, which yields oriented along the the joint and thus discharges 3 m of small chunks into discharge containers 4. It is preferable to have chunks cooled to a temperature slightly lower for joint extrusion in order to increase compaction. Usually the small chunks 3, shown on an enlarged scale, have a size of 120 mm and a thickness of 1.5 mm. The natural line of weakness 5 halves a slice.
Then, chunks 3 are prepared for joint extrusion by mixing them in a screw mixer 6 with a relatively small amount of binder, which is a thick E-emulsion-transformed liquid based on lean meat with liberated binder protein. The usual composition has a thick, thick, 1H emulsin of mix16023874
si pieces of meat sa (about 50%), salt and. The agitator contains two oppositely rotating belts 7 and 8 (Fig. 2), each of which is mounted spirally around the respective drive shaft 9 and 10 so that the ingredients are driven in one direction with one spiral and in the other direction with another helix. The agitator 6 also includes an outlet 11 for coated slices 3. The coated slices 3 have a tendency to adhere to each other, but remain separate. There is no significant yield of protein from the chunks for a short period of mixing, which is usually 2 minutes. During mixing, the chunk 3 (Fig. 1) and other similar chunks are divided into two small chunks along the line of weakness 5.
Covered chunks 3 (Fig. 3) are immersed in a hopper 12, supplying an inlet 13, connected by tube 14 to an inlet collector 15 of double extrusion heads 16. A fatty substance 18 is loaded into the second hopper 17, which is usually an emulsified mixture, which is converted into an emulsion having about 50% fat with lean meat and other fillers. Such an emulsified composition is a thick, viscous liquid with a mushy consistency, which, when used, will effectively simulate the natural fat layer in the meat with the ability to be preserved by the pulp before, during and after cooking. This emulsified composition may include some binding protein material. The second hopper 17 feeds the rake 19 and the extrusion die 16 through the tube 20 and through the manifold 21.
Each co-extrusion head 16 contains the main part, which is shaped so as to extrude the similarity of the main lean mass of a natural piece asymmetrically to the natural piece, and the periphery section, which is shaped so as to extrude the greasy layer of this piece. The various extruded profiles can be described with reference to FIG. 4. In FIG. 3 shows co-expelling with full operation of one head 16 and interrupted30
35
40
45
50
55
The operation of the second head with the appearance of the extruded product 22, contains a lean mass of compacted lean slices and a thick pulley layer. The extruded product 22 is discharged onto the surface of a moving conveyor 23, synchronized so as to advance at an extrusion speed, in the SI.PU, which prevents deforming of the extruded material. The extruded product 22 at the outlet is a compacted mass having a structural integrity, but relatively soft. Lean chunks during extrusion undergo some structural change and bonding. The depressed material then passes through the elongated freezer 24 associated with. exhaust pipe 25 for cooling nitrogen. Freezer 24 is extended to a sufficient length, but illustrated in a shortened form.
The continuous extruded material passes through the nitrogen freezer 24 and exits as a rod with a hardened surface suitable for cutting. Then the rod with the hardened surface passes through the fixture 26, which contains the knife, which is turned transverse to the direction of movement. Cut pieces or pieces. 27 are manufactured for transport to a final freezer (not shown).
The process is one and continuous. The slices are cold after cutting, covered with binder and loaded into the extruded
The remedies still remain cold. This is not a production problem in the cold environment of the processing plant.
The implanted product of the 22 spruce side has a core or core A of compacted lean slices, and this core is an asymmetric imitation of the shape of a chop with a flat base and rounded ends. Typical overall dimensions are 18 cm wide and not more than 8 cm high. The product also includes a layer of B fat, which is usually 1 cm deep, 2 cm deep, imitated natural, fat on a chop patty. The extruded material presented on the right side shows that layer B of fat can be
five
five
0
five
0
0
five
0
five
continuous and fully positioned around the meat of the berdtsina with a reduced depth of cover. This product shown on the right side can be obtained in the form of a straight cylinder of meat with a concentric outer ring layer of fat. When such a product is obtained, the conveyor surface should be covered with a protective material (for example, a smooth sheet of plastic) j so as not to damage the layer of fat below until it hardens the surface.
When using the meat product obtained by the proposed method, there is a close match in texture and taste with a high-quality chop completely made from honey meats. This similarity is enhanced by using thin slices as a starting material for the production of a lean core. Chunks are not oriented in the product, and are also indistinguishable separately. Compactness and reorganization of the structure appear in the process of joint insertion.
Formula of the invention
A method of making a restructured meat product, including 1 1D cutting cold whole meat, mixing the cut meat in the cold, preparing the fatty substance, co-extruding the meat and the fatty substance through the adjacent sections of the two-section extrusion head to produce the product as a bar with with a low core and a bold edge, n. of the highest grade, m, hardening the surface of the resulting bar by freezing and cutting it into relatively short pieces, about tolichuyu the fact that, in order to improve the quality of the product, cutting the meat leads to the production of thin slices, mixing the meat is carried out briefly with the addition of thick emulsified liquid based on lean meat with liberated binder protein to coat the slices with the specified emulsion, and during the freezing process, the bar is transported by a conveyor through an elongated refrigerator.
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Editor A. Shandor
Compiled by N. Salnikov Tehred L. Serdyukova
25
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Proofreader Z. Lonchakova

权利要求:
Claims (1)
[1]
Claim
A method of manufacturing a restructured meat product, comprising slicing cold whole muscle meat, stirring the sliced meat in the cold, preparing a fat substance, co-extruding meat and fat substance through adjacent sections of a two-section extrusion head to produce a product in the form of a bar with a meat core and a fat edge resembling higher meat varieties, hardening the surface of the bar obtained by freezing and cutting it into relatively short pieces, that, in order to improve the quality of the product, the meat is cut into thin slices, the meat is mixed for a short time with the addition of a thick, emulsified liquid based on lean meat with the liberated binding protein to cover the slices with the specified emulsion, and in the process of freezing, the whetstone is conveyed through extended refrigerator.
14 1522
Fig

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法律状态:
2007-12-20| REG| Reference to a code of a succession state|Ref country code: RU Ref legal event code: MM4A Effective date: 20060310 |

优先权:

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申请号 | 申请日 | 专利标题

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GB868607103A|GB8607103D0|1986-03-21|1986-03-21|Meat-based products|LV930762A| LV5658A3|1986-03-21|1993-06-29|The process of manufacturing the endless product|

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LTRP1199A| LT2393B|1986-03-21|1993-09-28|THE BOOK OF RECEIVING THE MESE PRODUCT, RECOVERED MESA|