RU2166858C1 - Method for producing protein emulsion from pork skin for minced meat products - Google Patents
Method for producing protein emulsion from pork skin for minced meat products Download PDFInfo
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- RU2166858C1 RU2166858C1 RU2000122251/13A RU2000122251A RU2166858C1 RU 2166858 C1 RU2166858 C1 RU 2166858C1 RU 2000122251/13 A RU2000122251/13 A RU 2000122251/13A RU 2000122251 A RU2000122251 A RU 2000122251A RU 2166858 C1 RU2166858 C1 RU 2166858C1
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- Prior art keywords
- emulsion
- protein
- meat products
- minced meat
- solution
- Prior art date
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- 239000000839 emulsion Substances 0.000 title claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 18
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 18
- 235000015277 pork Nutrition 0.000 title claims description 7
- 235000013622 meat product Nutrition 0.000 title claims 2
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims 1
- 102000008186 Collagen Human genes 0.000 abstract description 4
- 108010035532 Collagen Proteins 0.000 abstract description 4
- 102000016942 Elastin Human genes 0.000 abstract description 3
- 108010014258 Elastin Proteins 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 229920001436 collagen Polymers 0.000 abstract description 3
- 229920002549 elastin Polymers 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract 1
- 239000012266 salt solution Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Изобретение относится к пищевой промышленности, а именно к получению белковых эмульсий из сырья животного происхождения. The invention relates to the food industry, namely to obtain protein emulsions from raw materials of animal origin.
Известен способ получения белковой эмульсии из свинины со шкурой, включающий измельчение сырья, выдерживание в растворе поваренной соли и нитрита натрия в течение 6 часов при температуре 0-4oC. Далее эмульсию подвергают повторному измельчению (см. Авторское свидетельство СССР 1664235, A 22 C 11/00, 1988).A known method for producing a protein emulsion from pork with skin, including grinding the raw material, keeping in a solution of sodium chloride and sodium nitrite for 6 hours at a temperature of 0-4 o C. Next, the emulsion is subjected to repeated grinding (see USSR author's certificate 1664235, A 22 C 11/00, 1988).
Известный способ позволяет получать эмульсию с хорошими показателями по белковому составу. Однако способ экономически неэффективен. The known method allows to obtain an emulsion with good performance in protein composition. However, the method is economically inefficient.
Технической задачей изобретения является получение белковой эмульсии с высокой конверсией белка коллагеновой и эластиновой фракций. Кроме того, предлагаемый способ технологичен, не требует дорогостоящего оборудования, что снижает себестоимость готового продукта. An object of the invention is to obtain a protein emulsion with a high conversion of protein collagen and elastin fractions. In addition, the proposed method is technological, does not require expensive equipment, which reduces the cost of the finished product.
Поставленная задача достигается тем, что свиную шкуру измельчают до размеров не более 5 мм, загружают в реактор и заливают раствором поваренной соли с температурой 45-56oC концентрацией 3-5% при соотношении раствора и сырья 5: 1- 6:1,5 соответственно. Выдерживание осуществляют при постоянном перемешивании и поддержании первоначальной температуры раствора 45-50oC в течение не менее 4 часов.The problem is achieved in that the pork skin is crushed to a size of not more than 5 mm, loaded into the reactor and poured with a solution of sodium chloride with a temperature of 45-56 o C concentration of 3-5% at a ratio of solution and raw material of 5: 1-6: 1.5 respectively. The aging is carried out with constant stirring and maintaining the initial temperature of the solution of 45-50 o C for at least 4 hours.
По завершению белковую эмульсию отделяют от твердого остатка. Upon completion, the protein emulsion is separated from the solid residue.
В основу изобретения положена задача разработать технологию получения белковой эмульсии из отходов или неспецифического сырья для данного готового продукта. Известно получение белка - коллагена из свиной шкуры, однако этот белок несет специфические свойства и предназначение. В данном способе получают белок коллагеновой и эластиновой фракций, используемый в производстве пищевых продуктов. Способ позволяет получить не менее 3-5% конверсионного белка из шкуры свинины. The basis of the invention is the task of developing a technology for the production of protein emulsions from waste or non-specific raw materials for this finished product. It is known to obtain protein - collagen from pork skin, but this protein has specific properties and purpose. In this method, the protein of collagen and elastin fractions used in food production is obtained. The method allows to obtain at least 3-5% of the conversion protein from the skin of pork.
Полученная белковая эмульсия обладает полноценным комплексом функциональных свойств: влаго- и жироудерживающими способностями, стабилизатором дисперсий, активным эмульгатором. Вместе с тем при внесении в сырье для производства эмульсии продукт обогащается полноценным белком, тем самым повышается биологическая и питательная ценность колбасных изделий. The resulting protein emulsion has a full range of functional properties: moisture and fat retention abilities, dispersion stabilizer, active emulsifier. At the same time, when an emulsion is introduced into raw materials for the production of an emulsion, the product is enriched with high-grade protein, thereby increasing the biological and nutritional value of sausages.
Применение эмульсии, полученной данным способом, позволяет расширить ассортимент пищевых продуктов не только из мясного сырья, но и создать новые продукты, обогащенные белками. Предлагаемые режимы и количественное соотношение оптимальны и достаточны для получения высококачественного продукта. The use of the emulsion obtained by this method allows us to expand the range of food products not only from raw meat, but also to create new products enriched with proteins. The proposed modes and the quantitative ratio are optimal and sufficient to obtain a high-quality product.
Примеры осуществления способа. Examples of the method.
Пример 1. Для получения белковой эмульсии берут 10 кг шкуры свинины, измельчают на волчке до размеров не более 5 мм, загружают в реактор. В реактор добавляют 3%-ный раствор поваренной соли с температурой 50oC в количестве 50 л (соотношение 1:5). В течение 4 часов при постоянном перемешивании и температуре 50oC смесь выдерживают. По окончании эмульсию отделяют. Готовую эмульсию хранят 24 часа при температуре 4oC.Example 1. To obtain a protein emulsion, 10 kg of pork skins are taken, crushed on a spinning top to a size of not more than 5 mm, and loaded into a reactor. In the reactor add a 3% solution of sodium chloride with a temperature of 50 o C in an amount of 50 l (ratio 1: 5). For 4 hours with constant stirring and a temperature of 50 o C the mixture is maintained. At the end, the emulsion is separated. The finished emulsion is stored 24 hours at a temperature of 4 o C.
Пример 2. Белковую эмульсию готовят аналогично примеру 1, за исключением того, что берут 5%-ный раствор поваренной соли при температуре 45oC, при соотношении последнего и сырья 6:1,5 соответственно.Example 2. A protein emulsion is prepared analogously to example 1, except that they take a 5% solution of sodium chloride at a temperature of 45 o C, with a ratio of the latter and raw materials of 6: 1.5, respectively.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2000122251/13A RU2166858C1 (en) | 2000-08-24 | 2000-08-24 | Method for producing protein emulsion from pork skin for minced meat products |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2000122251/13A RU2166858C1 (en) | 2000-08-24 | 2000-08-24 | Method for producing protein emulsion from pork skin for minced meat products |
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| Publication Number | Publication Date |
|---|---|
| RU2166858C1 true RU2166858C1 (en) | 2001-05-20 |
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| RU2000122251/13A RU2166858C1 (en) | 2000-08-24 | 2000-08-24 | Method for producing protein emulsion from pork skin for minced meat products |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7169421B2 (en) | 2003-08-20 | 2007-01-30 | Kraft Foods Holdings, Inc. | Method of making processed meat products |
| US7488502B2 (en) | 2003-08-20 | 2009-02-10 | Kraft Foods Global Brands Llc | Method of making processed meat products |
| US7731998B2 (en) | 2003-08-20 | 2010-06-08 | Kraft Foods Global Brands Llc | Method for reducing protein exudate on meat product |
| US7857500B2 (en) | 2003-08-20 | 2010-12-28 | Kraft Foods Global Brands Llc | Apparatus for vacuum-less meat processing |
| US7871655B2 (en) | 2003-08-20 | 2011-01-18 | Kraft Foods Global Brands Llc | Method and apparatus for accelerating formation of functional meat mixtures |
| US8172545B2 (en) | 2003-08-20 | 2012-05-08 | Kraft Foods Global Brands Llc | Method for controlling ground meat flow rates |
| US8187651B2 (en) | 2008-11-24 | 2012-05-29 | Kraft Foods Global Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
| US8308342B2 (en) | 2008-11-24 | 2012-11-13 | Kraft Foods Global Brands Llc | Processing elements for mixing meat products |
| US8641263B2 (en) | 2008-11-24 | 2014-02-04 | Kraft Foods Group Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1606082A1 (en) * | 1988-07-13 | 1990-11-15 | Ташкентское Производственное Объединение Мясной Промышленности | Method of producing sausage articles from by-product |
| SU1621832A1 (en) * | 1988-06-02 | 1991-01-23 | Всесоюзный научно-исследовательский институт комплексного использования молочного сырья | Method of process fat-protein for sausage articles |
| SU1664235A1 (en) * | 1988-11-17 | 1991-07-23 | Всесоюзный научно-исследовательский и конструкторский институт мясной промышленности | Cooked sausage production method |
| RU2059383C1 (en) * | 1992-11-26 | 1996-05-10 | Ефим Семенович Вайнерман | Method for production of multifunctional collagen preparation |
-
2000
- 2000-08-24 RU RU2000122251/13A patent/RU2166858C1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1621832A1 (en) * | 1988-06-02 | 1991-01-23 | Всесоюзный научно-исследовательский институт комплексного использования молочного сырья | Method of process fat-protein for sausage articles |
| SU1606082A1 (en) * | 1988-07-13 | 1990-11-15 | Ташкентское Производственное Объединение Мясной Промышленности | Method of producing sausage articles from by-product |
| SU1664235A1 (en) * | 1988-11-17 | 1991-07-23 | Всесоюзный научно-исследовательский и конструкторский институт мясной промышленности | Cooked sausage production method |
| RU2059383C1 (en) * | 1992-11-26 | 1996-05-10 | Ефим Семенович Вайнерман | Method for production of multifunctional collagen preparation |
Non-Patent Citations (1)
| Title |
|---|
| Жаринов А.И. Основы современных технологий переработки мяса. Краткий курс. Ч.1. Эмульгированные и грубоизмельченные мясопродукты. - М., 1994, с.69, 114. * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7169421B2 (en) | 2003-08-20 | 2007-01-30 | Kraft Foods Holdings, Inc. | Method of making processed meat products |
| US7488502B2 (en) | 2003-08-20 | 2009-02-10 | Kraft Foods Global Brands Llc | Method of making processed meat products |
| US7731998B2 (en) | 2003-08-20 | 2010-06-08 | Kraft Foods Global Brands Llc | Method for reducing protein exudate on meat product |
| US7857500B2 (en) | 2003-08-20 | 2010-12-28 | Kraft Foods Global Brands Llc | Apparatus for vacuum-less meat processing |
| US7871655B2 (en) | 2003-08-20 | 2011-01-18 | Kraft Foods Global Brands Llc | Method and apparatus for accelerating formation of functional meat mixtures |
| US8172545B2 (en) | 2003-08-20 | 2012-05-08 | Kraft Foods Global Brands Llc | Method for controlling ground meat flow rates |
| US8187651B2 (en) | 2008-11-24 | 2012-05-29 | Kraft Foods Global Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
| US8308342B2 (en) | 2008-11-24 | 2012-11-13 | Kraft Foods Global Brands Llc | Processing elements for mixing meat products |
| US8641263B2 (en) | 2008-11-24 | 2014-02-04 | Kraft Foods Group Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
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Effective date: 20070825 |