RU2306721C2 - Method for production of meat roll - Google Patents

Abstract

FIELD: meat processing industry, in particular dietary foodstuffs.

SUBSTANCE: claimed method includes boning of rabbit carcass, dry brining with various brining ingredients and pickling with various spices. Prepared sheets of rabbit meat and thin speck sheet are rolled to form roll. Rolls are smoked for 3-4 h at 30-50°C, boiled at 75-85°C. Before cooling rolls are preformed for 7-8 h at 12°C or less.

EFFECT: enhanced assortment products from rabbit meat, dietary products with high nutrient value.

Description

The invention relates to the meat industry and can be used in the production of dietary products from rabbit meat on an industrial basis.

Rabbit meat is a unique dietary product containing high-grade proteins, low-melting and well-digestible fat, mineral salts, and B vitamins. Fresh meat of a well-fed rabbit is pale pink or almost white, without a specific aftertaste. The taste of a rabbit depends on the age of the animals and the type of feeding. The meat of rabbits is close in composition to chicken; in nutrition, it surpasses pork and beef. Rabbit meat contains: protein - 21.5%, fat - 8%, carbohydrates - 1%. Its calorie content is 162 kcal / 100 g of product. Rabbit meat contains a variety of mineral elements (in mg%): potassium - 364.0, calcium - 21.0, magnesium - 25.0, phosphorus - 224.0, iron - 1.6. The assimilable part of the rabbit contains various vitamins: B1 - 0.09 mg%, B2 - 0.06 mg%, PP - 7.6 mg%.

Rabbit meat is widely used in the form of various culinary dishes in dietetic food for the treatment of diseases of the gastrointestinal tract.

To a limited extent, rabbit meat is used in the manufacture of sausages. The production of delicious full-fledged rabbit products capable of long-term storage is practically not developed.

The proposed method expands the range of rabbit products, improves the quality of the finished product, its nutritional value. The finished product has good organoleptic and sanitary indicators, has a pleasant taste, aroma and preserves the dietary properties of the feedstock.

Known methods for the production of cooked roll “In the Clinical” from pork with filler and smoked and cooked roll “Hunter” from pork and beef premium (see RF Patent RU 0002208982, 7 A23L 1/18, RF Patent RU 0002205557, 7 A23L 1 / 317). However, these methods make it possible to obtain products from known raw materials, the production volumes of which are steadily declining. In addition, the use in the formulations of these rolls of veneered pork with a content of up to 85% adipose tissue does not allow to attribute rolls to dietary products.

Closest to the proposed products from rabbit meat is a method of preparing a heat-treated roll "Yures" from poultry meat (RF Patent RU 2130277, 6 A23L 1/315).

The method involves deboning poultry carcasses weighing at least 650 g. Chicken pulp is beaten, the surface is rubbed with a curing mixture (salt, black pepper, chopped garlic). The half-carcasses are rolled into a roll, packaged in a double layer of aluminum foil and heat treated in an oven. The finished product has good organoleptic characteristics, contains 18.7 g of protein and 12.9 g of fat. The disadvantage of this method is the limited range of spices, which does not allow to vary the organoleptic characteristics in a wider range.

The objective of the invention is the development of biologically complete original gourmet products from rabbit meat, formed in the form of rolls.

The technical result of this invention is achieved in that rabbit meat cut into plates and bacon plates with a thickness of 5-10 mm are formed in a special way, marinated with smoke flavoring and smoked under "gentle" thermal conditions. In the manufacture of rolls, rabbit meat in the amount of 90 kg and spike pork spike in the amount of 10 kg are used. Rolls made according to this recipe and technology acquire dietary properties, as they have a low fat content (up to 5%) and a high content of easily digestible protein (22%).

Taking into account the morphological composition of rabbit meat — its tenderness and fine fiber content, the following technology was developed for the production of deli products from rabbit meat.

Carcass defrosting is carried out at t 8-10 ° C for 20-24 hours on hangers or racks to a temperature in the thickness of the carcasses not lower than 1 ° C. Carcasses exempt from fringes, the remains of internal organs and skin. During cutting, the abdominal muscles are separated from the renal part, the renal part is chopped off along with the legs. The back and lumbar part of the carcass are freed from the bone.

The selected fillet parts of carcasses of rabbits are salted in a dry manner from the calculation: for every 100 kg of raw materials, 2.5 kg of salt, 200 g of sugar are added, sodium nitrite is added in the form of a 2.5% aqueous solution. Fillets are mixed with curing ingredients in mixers of various designs for 5-7 minutes. Salted raw materials are discharged into basins, buckets, etc. and incubated in the maturation chamber at 2-4 ° C for 24-48 hours.

At the end of ripening, the fillet parts of the carcasses are sent for pickling. Marinade is prepared at the rate of 25% of the meat mass. The composition of the marinade includes: water, paprika, garlic, onions, dill, adjika, caraway seeds, ground black or white pepper, coriander, acetic acid.

Raw rolls wrapped in cellophane or other films are placed in frying or smoking chambers, where they are smoked for 3-4 hours at a temperature of 30-50 ° C. Smoked-boiled rolls are cooked in steam cookers or open water boilers at 75-85 ° С to a temperature in the thickness of the product of 72 ° С. Smoked-boiled rolls at the end of cooking are pressed for 7-8 hours at a room temperature of no higher than 12 ° C. At the end of the pressing, the rolls are subjected to a “dry” toilet, freeing from fat and broth, and sent to a cooling chamber to a temperature inside the product of no higher than 10 ° C.

The resulting finished product combines dietary properties and good taste.

Example 1. From the fillet parts of carcasses and bacon, cut into plates, form a roll "Table". The plates are tightly rolled in the form of a roll so that the lard layer is exposed. Rolls are wrapped in cellophane or other food films and subjected to heat treatment.

Example 2. Tyumensky roll is prepared according to the technology similar to the Zastolny roll, except that it is formed in a special way. Shredded rabbit meat, strips or pieces of lard are placed on a layer of plates of rabbit meat, tightly wrapped in a film in the form of a loaf, which is tied with twine. Heat treatment is carried out analogously to example 1.

Claims (2)

1. A method of preparing a delicious meat roll, which includes boning, salting, ripening, folding in the form of a roll, wrapping in a film, heat treatment and cooling, characterized in that 90 kg of rabbit meat and spiced pork spikes are used as feedstock in the amount of 10 kg, after ripening, the rabbit meat is sent for pickling, while the marinade contains water, paprika, garlic, onions, dill, adjika, caraway seeds, black pepper or ground white pepper, coriander and acetic acid, wrapped in a film roll smoked for 3-4 hours at a temperature of 30-50 ° C, then it is boiled at a temperature of 75-85 ° C, and before cooling, the roll is pressed for 7-8 hours at a temperature of no higher than 12 ° C. 2. The method according to claim 1, characterized in that the composition of the marinade includes smoke flavoring at the rate of 5-7 ml per 1 kg of raw material.