HK1064565B - Method of production of a meat product containing olive oil - Google Patents

Description

Method for producing meat products containing olive oil

no marking

The invention relates to a production method of meat products, which is mainly characterized in that:

1. replacing the animal fat (adipose tissue) that is normally actually added with olive oil;

2. use of lean and tender muscle tissue (meat);

3. adding specific auxiliary materials

4. Suitable technical steps and methods are developed by means of aligning the following objectives:

● A solid emulsion-strong meat filling is obtained, which is easily subjected to any suitable heat processing (caloric process), and further aimed at the olive oil embodiment and the goal of firm joining (connection), and then the protein in the emulsion main system consisting of protein/water/olive oil is coagulated (coagulation).

● reach the greatest possible feature of maintaining acceptable, natural chemistry and nutrients in the body from the decisive difference in olive oil.

Cooked pork meat product of contracted meat (contracted meat) constitutes a structured "emulsion" incorporating the basic ingredients of meat protein, water (water in meat + added water) and added fat (pork fat tissue).

The stability of the "emulsion" depends, among other factors, on the binding capacity (connecting ability) of the meat used to retain water and digest added fat.

In particular, the muscle proteins and salt-solvents (myofibrillar proteins (actin), myosin and actomyosin), which represent the bulk of the muscle occiput (about 60%), constitute the stability of the "emulsion" since, under hydrated conditions, they act as a protective framework for the contained fat, which is the discontinuous phase of the emulsion and is the main factor for their instability.

The achievement of an embodiment of fat-orbs stabilization in the "emulsion" constitutes a process object of the invention, which is also faced by the known synthesis techniques, which must have an effect on this direction, including the adjustment of parameters such as the specific choice of meat, the regulation of the pH of the meat, the amount of additional salt, the application of auxiliary processes, the process conditions for forming the meat paste, the scheduling of the thermal processing and the freezing of the final product.

However, compared to the traditional addition of pork fat, the embodiment of olive oil suffers from difficulties of instability or tendency to develop instability, often showing the appearance of "de-oiled" (de-oil), not only for the emulsion of the meat filling, but also for the final product, if tested as in the traditional technique.

Well known compaction techniques for indirect embodiments of vegetable fats are known, which:

● comprises the step of primary hot working twice the olive oil at 100 deg.C.

In particular, olive oil, which is different from seed oils and other vegetable fats in its nutritional role to humans, and which is also internationally well known for its advantageous characteristics in its plant constituents (reference is made to Omega fatty acids and their protective role, low cholesterol, tocopherols and polyphenols and poli-phenols and their role),

it is therefore considered to be essential,

on the one hand, it incorporates an ingredient as a substitute for animal fat in cooked pork products (shrink meat thermal processing products) obtained under special protection conditions, so as to be able to guarantee the maximum possible transfer of its characteristics to the host product.

On the other hand, the adoption of the method that guarantees the implementation of the traditional techniques for producing cooked pork-based food products, will also systematically take into account the scientific facts based on the characteristics of proteins, fats and oils and the potential for their cohesion in relation to these characteristics.

The fact that the stability of "emulsion meat" is affected by the following facts must be considered:

● origin and composition of fat

● its natural chemical properties, such as:

fatty acid distribution (type of saturation and degree of saturation)

SFI (solid fat index)

Relationship between PUFA, MUFA/SUFA at temperatures suitable for different production stages

Obviously, differences in processing between pork fat (porc fat) and olive oil should be taken into account when constructing a stable emulsion.

SFI has a very marked effect not only at the critical production temperature (0-4 ℃) and up to 71 ℃ but also at the freezing temperature (after thermal processing), with the exception of the latter maintaining the product (3-7 ℃).

In the case of olive oil, its characteristics presuppose embodiments under specific conditions, including:

establishment of the oil and the most possible embodiment of the machining process (mixture, similar to the incorporation of ingredients).

An estimate of the ideal quantitative relationship between these components in order to maximize the possible absorption and retention of the oil in the emulsion, with the maximum possible absorption of the added water rate (relationship between fat/protein, protein water).

Forming a stable "water-proof" protein complex around the fat, applying no high temperature for the protein transformation, but mechanical methods, vacuum and warming during the mixing and assimilation phases under selected conditions to achieve the maximum possible dispersion and particle size of the fat.

Finally, a clear aim is to guarantee the stable performance of the emulsion meat paste during the various phases of thermal processing, and post-freezing of the product, as well as the performance of the product during the possible cutting and packaging under vacuum and under maintained freezing conditions.

The aim of the invention is to produce a production of meat products based on thermal processing (cooked pork food-sausage of shrink meat):

● direct freezing embodiment of olive oil and maximum possible replacement of animal fat

● comprehensive auxiliary process and

● application of specific process

This object is achieved with a mixture of meat with a low fat content in the frozen state and olive oil, in combination with vegetable proteins, milk proteins, polyphosphates (poli-phosphatases), water and table salt.

The invention relates to a method for producing a meat product, characterized by a protocol in which olive oil replaces animal fat,

this method comprises the following stages:

(a) mixing lean meat at 0 deg.C with H at-2 deg.C₂O, salt, polyphosphate, preservative, spice, plant protein, milk protein and starch,

(b) then, olive oil was added while vacuumizing, mixing was continued for 3 minutes, the mixing was stopped at a temperature of 4 ℃,

(c) the mixture is then passed into a filling machine, while it is sealed by means of a vacuum of 1000 mbar, after which it is pasteurized at 71 ℃,

(d) after pasteurization, the product is frozen in a freezer at a temperature of up to 2 ℃.

In this way, the invention provides pork food with olive oil and a method for producing pork food with a frozen mixture of olive oil, non-fat meat and water.

Mixing minced non-fat lean meat at 0 deg.C with H at-2 deg.C₂O was mixed in a mixer while adding common salt. Then, polyphosphate, preservative and perfume are added. After mixing all these, vegetable protein, milk protein and starch were gradually added. At a temperature of 2 ℃ in the mixture, olive oil was added. Mixing was continued for 3 minutes while applying a vacuum of 960 mbar with the aim of removing the oxygen trapped in the mixture to avoid oxidation. Mixing was continued until the temperature reached 4 ℃. The total mixing time was 15 minutes. The absorbed power was 26 KW. The mixture then enters a filling machine, is sealed while being evacuated to 1000 mbar with an absorbed power of 7KW, and is then pasteurized at 71 ℃. The overall time of the thermal processing depends on the diameter of the product, ranging from 1 to 3 hours. After pasteurization, the product is frozen in a refrigerated compartment at a temperature of-2 ℃ to at most 2 ℃.

The pork food with olive oil produced according to the present invention is excellent in stability in addition to compact structure due to the use of lean meat, low temperature operation and production under vacuum. The natural chemical characteristics of the olive oil contained in these products remain unchanged, since low temperatures are imposed during the production process.

Claims (3)

1. A process for the production of meat products, characterized by a regimen of olive oil instead of animal fat,

this method comprises the following stages:

(a) mixing lean meat at 0 deg.C with H at-2 deg.C₂O, salt, polyphosphate, preservative, spice, plant protein, milk protein and starch,

(b) then, olive oil was added while vacuumizing, mixing was continued for 3 minutes, the mixing was stopped at a temperature of 4 ℃,

(c) the mixture is then passed into a filling machine, while it is sealed by means of a vacuum of 1000 mbar, after which it is pasteurized at 71 ℃,

(d) after pasteurization, the product is frozen in a freezer at a temperature of up to 2 ℃.

2. The method of claim 1, wherein the total time of the thermal processing is dependent on the diameter of the final product and is in the range of 1-3 hours.

3. A meat product produced by the process of claims 1 and 2.