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DE2519000A1 - Meat freeze drying - after slaughter by mincing, salt admixture and freeze drying at specified temp. retains rehydration quality - Google Patents

Meat freeze drying - after slaughter by mincing, salt admixture and freeze drying at specified temp. retains rehydration quality

Info

Publication number
DE2519000A1
DE2519000A1 DE19752519000 DE2519000A DE2519000A1 DE 2519000 A1 DE2519000 A1 DE 2519000A1 DE 19752519000 DE19752519000 DE 19752519000 DE 2519000 A DE2519000 A DE 2519000A DE 2519000 A1 DE2519000 A1 DE 2519000A1
Authority
DE
Germany
Prior art keywords
meat
freeze drying
slaughter
rehydration
freeze
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
DE19752519000
Other languages
German (de)
Other versions
DE2519000C3 (en
DE2519000B2 (en
Inventor
Karl Dr Potthast
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DE19752519000 priority Critical patent/DE2519000C3/en
Publication of DE2519000A1 publication Critical patent/DE2519000A1/en
Publication of DE2519000B2 publication Critical patent/DE2519000B2/en
Application granted granted Critical
Publication of DE2519000C3 publication Critical patent/DE2519000C3/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodesiccation or lyophilisation; Apparatus therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The meat is minced immediately after slaughter, mixed with 2 wt. % of common salt or nitrite pickling salt and frozen inlayers until it has a residual moisture content of 3%. During the following freeze drying the meat is kept at a final temp. of 40-70 degrees C. The rehydration quality of meat processed in this way is equal to that of fresh meat. The tough texture and dry taste of ordinary freeze dried meat produced straight after slaughter, which is due to poor rehydration, are thereby eliminated.

Description

Verfahren zum Erzeugen von gefriergetrocknetem Fleisch unter Erhaltung des Wasserbindungsvermögens von schlachtwarmem Fleisch Es ist bereits bekannt, gefriergetrocknetes Fleisch aus schlachtwarmem Fleisch herzustellen (1,2). Man erhält dabei ein Produkt, das gegenüber dem Ausgangsmaterial ein stark vermindertes Wasserbindungs- und Rehydratationsvermögen aufweist. Die Verwendung von abgehangenem Fleisch als Ausgangsmaterial ist ebenfalls bekannt. Dies zeigt zwar bei der Verarbeitung aus gefriergetrocknetem Zustand ein besseres Rehydratationsvermögen als gefriergetrocknetes Fleisch aus schlachtwarmem Fleisch, besitzt aber trotz des besseren Wasserbindungsvermögens immer noch unbefriedigende Eigenschaften. Die zu zäher Textur und trockenem Geschmack führende mangelhafte Rehydratation von nach bisheriger Methode gefriergetrocknetem Fleisch ist ein wesentlicher Nachteil und damit für eine wirtschaftliche Nutzung des Gefriertrocknens von Fleisch hinderlich.Method of producing freeze-dried meat with preservation the water-binding capacity of meat warm when slaughtered It is already known that freeze-dried meat To make meat from meat that is warm at the slaughterhouse (1,2). You get a product, Compared to the starting material, it has a greatly reduced water-binding and rehydration capacity having. The use of hung meat as a raw material is also known. This shows when processing from a freeze-dried state better rehydration capacity than freeze-dried meat from slaughter warm Meat, but still has unsatisfactory properties despite its better water-binding capacity Properties. Poor texture and dry taste leading to too chewy Rehydration of previously freeze-dried meat is an essential one Disadvantage and thus for an economical use of the freeze-drying of meat obstructive.

Das Verfahren nach der Erfindung bezweckt die Erzeugung von gefriergetrocknetem Fleisch, das diese Nachteile vermeidet. Hierzu ist vorgesehen, das schlachtwarme Fleisch zu zerkleinern, vor oder nach der Zerkleinerung mit etwa 2 % Gewichtsanteil Kochsalz oder Nitritpökelsalz zu mischen, in Schichten zu frieren und danach gefrierzutrocknen.The method according to the invention aims at the production of freeze-dried Meat that avoids these disadvantages. For this purpose, the slaughterhouse is planned To chop meat, before or after chopping with about 2% by weight Mix table salt or nitrite curing salt, freeze in layers and then freeze-dry.

Bei dem Gefriertrocknen wird das Fleisch auf einen Restwassergehalt von etwa 3 o gebracht. Dabei wird eine Endtemperatur von etwa + 40 C eingehalten.During freeze-drying, the meat is reduced to a residual water content brought from about 3 o. A final temperature of around + 40 ° C is maintained.

Das so erhaltene Erzeugnis hat ein Wasserbindungs- und Rehydratationsvermögen, das dem von Frischfleisch nahekommt. Daraus hergestellte Wursterzeugnisse haben sich bei der Prüfung durch Sachverständige als hervorragend und mindestens gleichwertig der Qualität von Würsten ergeben, die aus frischem, nicht getrocknetem schlachtwarmem Fleisch hergestellt waren.The product obtained in this way has a water-binding and rehydration capacity, that comes close to that of fresh meat. Made from it Sausage products have proven to be excellent and at least at least when tested by experts equivalent to the quality of sausages made from fresh, not dried meat that was hot at the point of slaughter.

Man kann bei der Gefriertrocknung auch höhere Endtemperaturen als + 40°C bis etwa + 70°C wählen, ohne daß die Wasserbindungseigenschoften beeinträchtigt werden. Allerdings tritt in der Regel eine Verschlechterung des Geschmacks ein.You can also use higher end temperatures than Select from + 40 ° C to approx. + 70 ° C without affecting the water-binding properties will. However, there is usually a deterioration in taste.

Uber die biologischen und biochemischen Vorgänge bei den bekannten Verfahren unterrichtet die Fachliteratur, die in den zitierten Veröffentlichungen genannt ist.About the biological and biochemical processes in the known Procedure informs the specialist literature contained in the cited publications is called.

Lieraturstellen 1. R. Hamm: Kolloidchemie des Fleisches", S. 164 - 171, Verlag Paul Parey, Hamburg, Berlin, 1972 2. K. Potthast: ''Einfluß der Wasseraktivität auf enzymatische Vorgänge in gefriergetrocknetem Muskelfleisch".References 1. R. Hamm: Colloid chemistry of meat ", p. 164 - 171, Verlag Paul Parey, Hamburg, Berlin, 1972 2. K. Potthast: '' Influence of water activity on enzymatic processes in freeze-dried muscle meat ".

Dissertation Münster 1972 Dissertation Münster 1972

Claims (3)

Patentansprüche Verfahren zum Erzeugen von gefriergetrocknetem Fleisch unter Einhaltung des Wasserbindungsvermögens von schlachtwarmem Fleisch, d a d u r c h g e k e n n z e i c h n e t, daß das schlachtwarme Fleisch zerkleinert und vor oder nach der Zerkleinerung mit etwa 2 % Gewichtsanteil Kochsalz oder Nitritpökelsalz gemischt wird, in Schichten gefroren und dann gefriergetrocknet wird. Claims method for producing freeze-dried meat in compliance with the water retention capacity of meat warm at slaughter, d a d u notices that the meat that has been slaughtered is chopped up and before or after comminution with about 2% by weight of table salt or nitrite curing salt mixed, frozen in layers and then freeze-dried. 2. Verfahren nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß das gefrorene Fleisch auf einen Restwassergehalt von etwa 3 , gebracht wird.2. The method according to claim 1, d a d u r c h g e k e n n z e i c h n e t that the frozen meat has a residual water content of about 3 will. 3. Verfahren nach den Ansprüchen 1 und 2, d a d u r c h g e k e n n z e i c h n e t, daß beim Gefriertrocknen eine Endtemperatur von etwa + 400C bis etwa + 700C eingehalten wird,3. The method according to claims 1 and 2, d a d u r c h g e k e n It should be noted that freeze-drying has a final temperature of about + 400C to around + 700C is maintained,
DE19752519000 1975-04-29 1975-04-29 Process for the production of freeze-dried meat while maintaining the water-binding capacity of meat that is warm at slaughter Expired DE2519000C3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19752519000 DE2519000C3 (en) 1975-04-29 1975-04-29 Process for the production of freeze-dried meat while maintaining the water-binding capacity of meat that is warm at slaughter

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19752519000 DE2519000C3 (en) 1975-04-29 1975-04-29 Process for the production of freeze-dried meat while maintaining the water-binding capacity of meat that is warm at slaughter

Publications (3)

Publication Number Publication Date
DE2519000A1 true DE2519000A1 (en) 1976-11-04
DE2519000B2 DE2519000B2 (en) 1977-09-22
DE2519000C3 DE2519000C3 (en) 1978-05-03

Family

ID=5945287

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19752519000 Expired DE2519000C3 (en) 1975-04-29 1975-04-29 Process for the production of freeze-dried meat while maintaining the water-binding capacity of meat that is warm at slaughter

Country Status (1)

Country Link
DE (1) DE2519000C3 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN118203034A (en) * 2024-04-01 2024-06-18 青岛明月安欣营养科技有限公司 Equipment and process for presenting rough texture on surface of freeze-dried material

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN118203034A (en) * 2024-04-01 2024-06-18 青岛明月安欣营养科技有限公司 Equipment and process for presenting rough texture on surface of freeze-dried material

Also Published As

Publication number Publication date
DE2519000C3 (en) 1978-05-03
DE2519000B2 (en) 1977-09-22

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Legal Events

Date Code Title Description
C3 Grant after two publication steps (3rd publication)
8339 Ceased/non-payment of the annual fee