PL414939A1 - Method for producing dried beef and the dried beef, preferably for physically active persons - Google Patents
Method for producing dried beef and the dried beef, preferably for physically active personsInfo
- Publication number
- PL414939A1 PL414939A1 PL414939A PL41493915A PL414939A1 PL 414939 A1 PL414939 A1 PL 414939A1 PL 414939 A PL414939 A PL 414939A PL 41493915 A PL41493915 A PL 41493915A PL 414939 A1 PL414939 A1 PL 414939A1
- Authority
- PL
- Poland
- Prior art keywords
- meat
- weight
- dried
- content
- beef
- Prior art date
Links
- 235000015278 beef Nutrition 0.000 title abstract 5
- 238000004519 manufacturing process Methods 0.000 title 1
- 230000037074 physically active Effects 0.000 title 1
- 235000013372 meat Nutrition 0.000 abstract 7
- 239000012267 brine Substances 0.000 abstract 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 abstract 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 abstract 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 1
- 240000007926 Ocimum gratissimum Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 210000002808 connective tissue Anatomy 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000015177 dried meat Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób wytwarzania suszonej wołowiny, w którym wykorzystuje się mięso wołowe, pochodzące z elementów o udziale tkanki mięśniowej nie mniejszym niż 97%, o zawartości białka 23,5 - 25,5 g/100 g mięsa, zawartości tkanki łącznej 1,4 - 1,6 g/100 g mięsa, zawartości wody 75,0 - 76,5 g/100 g mięsa, zawartości tłuszczu 1,2 - 1,5 g/100 g mięsa, charakteryzujące się pH w zakresie 5,55 - 5,65, składową barwy zmierzoną w systemie L*a*b* wynoszącą dla jasności (L*) 36 - 38, dla intensywności barwy czerwonej (a*) 18 - 20,5, dla intensywności barwy żółtej 6,5 - 7,5 i poziomem twardości 38 -41N, zmierzonym według zmodyfikowanej metody Warnera - Bratzlera. Mięso zalewa się roztworem solanki o składzie: 1 - 3% wag. NaCl, 0,1 - 0,8% wag. NaNO2, 0,5 - 1,5% wag. ekstraktu z bazylii oraz 0,5% wag pieprzu cayenne, 94,7 - 97,9% wag. wody, przy czym solankę stosuje się w ilości do 100% w stosunku do masy mięsa, mięso eksponuje się w solance przez 45 - 50 godzin w temperaturze 2 - 4°C, w warunkach ciśnienia atmosferycznego, a następnie poddaje się je relaksacji w czasie 10 - 40 minut, w temperaturze 2 - 4°C, osuszone mięso tnie się w plastry i suszy się przez 16 - 18 godzin, do osiągnięcia wilgotności wewnątrz produktu 28 - 30%, w temperaturze suszącego powietrza 48 - 50°C, w warunkach wymuszonego ruchu powietrza, przy średniej prędkości przepływu powietrza 2,5 m/s ± 0,5 m/s, przy zapewnieniu co najmniej 10 wymian powietrza na godzinę, po czym na tak wysuszony produkt nanosi się suszone pomidory w ilości 8 - 10% wag. masy wysuszonego produktu oraz pieprz w ilości 2 - 4% wag. masy wysuszonego produktu i chłodzi się w czasie 1,5 - 2,5 godzin do temperatury 18 - 22°C, w suchym powietrzu. Przedmiotem zgłoszenia jest także suszona wołowina.The subject of the application is a method of producing dried beef, which uses beef, derived from elements with a muscle content of not less than 97%, a protein content of 23.5 - 25.5 g / 100 g meat, a content of connective tissue 1.4 - 1.6 g / 100 g meat, water content 75.0 - 76.5 g / 100 g meat, fat content 1.2 - 1.5 g / 100 g meat, having a pH in the range of 5.55 - 5 , 65, the color component measured in the L * a * b * system amounting to 36 - 38 for brightness (L *), 18 - 20.5 for red intensity (a *), 6.5 - 7.5 for yellow intensity and a hardness level of 38 -41N, measured according to the modified Warner-Bratzler method. The meat is poured with a brine solution with a composition of 1 - 3 wt. NaCl, 0.1 - 0.8% by weight NaNO2, 0.5 - 1.5% by weight basil extract and 0.5% by weight of cayenne pepper, 94.7 - 97.9% by weight water, the brine being used in an amount of up to 100% by weight of the meat, the meat is exposed in brine for 45-50 hours at 2-4 ° C, at atmospheric pressure, and then subjected to relaxation during - 40 minutes, at a temperature of 2-4 ° C, dried meat is cut into slices and dried for 16-18 hours, until the humidity inside the product reaches 28-30%, at a drying air temperature of 48-50 ° C, under forced conditions air movement, at an average air velocity of 2.5 m / s ± 0.5 m / s, with at least 10 air changes per hour, after which dried tomatoes are applied in such an amount of 8 - 10% by weight. weight of dried product and pepper in an amount of 2-4 wt. mass of the dried product and cooling over 1.5-2.5 hours to a temperature of 18-22 ° C in dry air. The subject of the notification is also dried beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL414939A PL232487B1 (en) | 2015-11-24 | 2015-11-24 | Method for producing dried beef and the dried beef, preferably for physically active persons |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL414939A PL232487B1 (en) | 2015-11-24 | 2015-11-24 | Method for producing dried beef and the dried beef, preferably for physically active persons |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL414939A1 true PL414939A1 (en) | 2017-06-05 |
| PL232487B1 PL232487B1 (en) | 2019-06-28 |
Family
ID=58793732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL414939A PL232487B1 (en) | 2015-11-24 | 2015-11-24 | Method for producing dried beef and the dried beef, preferably for physically active persons |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL232487B1 (en) |
-
2015
- 2015-11-24 PL PL414939A patent/PL232487B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL232487B1 (en) | 2019-06-28 |
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