DE1033014B - Process and device for the production of ready-to-cook, frozen meat in pieces or slices with a light red meat color - Google Patents

Description

GERMAN

The invention relates to a method for the production of frozen meat in slice form or in pieces that are ready to cook and have a durable, strong, flesh-red color until they are heated does not show the familiar dark brown color of frozen meat.

It is known that the color of meat depends on the particular state of the myoglobin compound. When stored for a long time, the myoglobin turns into methmyoglobin, and the meat becomes brownish-dark Coloring. This is especially true for beef and horse meat.

On the other hand, if you let a lot of fresh air or oxygen act on the meat, the color of the becomes lighter Meat to a strong red (oxymyoglobin). However, this coloring is not permanent, and at Methmyoglobin is formed again after longer storage.

It is now known to use this property of oxygen or the action of air to the To give meat a fresh, flesh-red color. For this you already have the meat with oxygen showered. However, it has been shown that the conversion of oxymyoglobin to methmyoglobin is relative done quickly.

According to the present invention, the action of atmospheric oxygen or the concentrated Oxygen is significantly increased by first exposing the meat to a vacuum so that the The meat surface and the tissue are loosened up to allow the air or higher percentage oxygen let it take effect. Alan achieves a higher oxygen tension in the tissue, which is known to be the Inhibits methmyoglobin formation.

In practice, an application of air, whose oxygen content has been increased by adding about 30% pure oxygen is increased, well proven. Without evacuation, the reddening effect is less; the Reddening also goes back faster due to the lower penetration depth.

In addition to the vacuum treatment, the desired effect can be intensified by the Increase the exposure temperature up to about 40 ° C.

Another means of increasing the oxygen tension in the muscles would be what is known per se Tendering the meat, i.e. tearing the meat with a large number of small ones attached to rollers Knives or similar tools whose original purpose is to cut up the intramuscular Connective tissue is there to make the meat more tender and chewable for consumption.

The duration of exposure to the air or oxygen-enriched air naturally depends on the species of the meat, the muscles in question and the processes and apparatus for production that are already in place of ready-to-cook, frozen food

Meat in pieces or slices

with light red flesh color

Applicant:

Emil creates, meat works,
Ansbach, Eyber Str. 81

previous storage period. Generally amounts to exposure to oxygenated air for 10 to 30 minutes to achieve the desired To achieve a reddening effect.

Another feature of the invention is that the meat-red coloring of the meat is stabilized will. This happens because the reddened meat immediately in a vacuum in a plastic film, for. B. off Polyethylene, packaged and frozen at temperatures below - 30 ° C. This freezing through itself should be carried out as quickly and deeply as possible, as there is a possibility of color kickback in the event of slower freezing consists. When the frost temperatures are sufficiently low, all muscle color changes are switched off or largely inhibited.

The meat, which has been properly prepared ready to cook, is subjected to a vacuum of ¹ It atü (minus) in a vacuum kettle. This results in a loosening of the cell structure. Then, according to the invention, the remaining air in the vacuum kettle is filled with pure oxygen or with air enriched with oxygen and the meat is immediately packed under vacuum after reddening and frozen in the freezer.

According to another embodiment of the invention, if frozen meat is used, it is sawn into frozen meat Condition in ready-to-cook portions, the portions are thawed in the vacuum kettle by the action of steam briefly on the surfaces, then evacuated and ventilated according to the present invention. Here too will then immediately packed in a vacuum and frozen again.

.-., 809 558/257

After a more simplified. Execution farm can the meat loosened in a vacuum is also njft ventilate ordinary air. In this case, however, it is advantageous to evacuate and ventilate to repeat several times; the process is similar then a massage of the meat, which leads to an oxygen tension in the muscles.

It is known per se, meat products in shrink film with evacuation and brief heating of the To pack films to achieve shrinkage. Here, however, there is neither a previous reddening nor a subsequent stabilization of the red color by deep frost is provided. Also is this one Procedure not tied to the use of specific shrink films.

In the drawings is a particularly advantageous device for evacuation, ventilation and heating described.

Fig. 1 shows the container for vacuum treatment and ventilation from the side, Fig. 2 in section, and

Fig. 3 shows a particular embodiment of the slide-in plate.

The objects shown in detail in the drawings are the container 1 with a closure lid 2, viewing hole 3, vacuum connection 4 with vacuum pump 5, steam connection 6, ventilation connection 7 and Safety valve 8.

In Fig. 2, the sliding plates 9 can be seen on the supports 10 and 11. The sliding plates 10 have according to one embodiment, as shown in Fig. 3, corrugated parts 12 and straight between them Parts 13 which are provided with openings 14 through which the air can reach the pieces of meat from below can.

Claims (11)

Patent claims: 1. Process for the production of ready-to-cook, frozen meat in pieces or Slice shape with light red meat color, characterized in that the cut meat subjected to vacuum treatment, then ventilated, vacuum packed and deep freezing subject. 2. The method according to claim 1, characterized in that that evacuation and ventilation are repeated several times. 3. The method according to claim 1 and 2, characterized in that there is for ventilation with oxygen uses enriched air or pure oxygen. 4. Λ / experience according to claim 1 to 3, characterized in that the ventilation under simultaneous heating up to about 40 ° C. 5. The method according to claim 1 to 4, characterized in that the action of the Vacuum and oxygen treatment reinforced by tenders. 6. The method according to claim 1 to 5, characterized in that one of frozen meat goes out, prepares it in a frozen state, then preferably thaws it on the surface, evacuates it, ventilated, vacuum packed and deep-frozen again. 7. The method according to claim 1 to 6, characterized characterized in that deep freezing is carried out as rapid deep freezing after evacuation. 8. The method according to claim 1 to 5, characterized in that the packaging in transparent, Water vapor impermeable, weldable vacuum foils are made. 9. Device for performing the method for evacuation and ventilation according to claim 1 to 5, consisting of a lockable vacuum vessel with preferably tiered arranged supports for meat trays, meat grids, meat sieves and similar meat receptacles as well as connection points for a vacuum pump, for air or oxygen supply and for Steam supply. 10. The device according to claim 9, characterized in that the meat support is in the form of has corrugated slide-in sheets, which at the horizontal points between the waves with Openings are provided. 11. Apparatus according to claim 9 and 10, characterized in that all the nozzle for the Vacuum connection, ventilation and steam supply open into the treatment vessel at the top. ■ Considered publications:
British Patent Nos. 676 499, 676 500. 1 sheet of drawings © 809 558 / 2S7 6.58