PL414941A1 - Method for producing dried beef and the dried beef, preferably for women - Google Patents
Method for producing dried beef and the dried beef, preferably for womenInfo
- Publication number
- PL414941A1 PL414941A1 PL414941A PL41494115A PL414941A1 PL 414941 A1 PL414941 A1 PL 414941A1 PL 414941 A PL414941 A PL 414941A PL 41494115 A PL41494115 A PL 41494115A PL 414941 A1 PL414941 A1 PL 414941A1
- Authority
- PL
- Poland
- Prior art keywords
- meat
- dried
- content
- beef
- air
- Prior art date
Links
- 235000015278 beef Nutrition 0.000 title abstract 5
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013372 meat Nutrition 0.000 abstract 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 3
- 239000012267 brine Substances 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
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 241001444063 Aronia Species 0.000 abstract 1
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 1
- 240000007926 Ocimum gratissimum Species 0.000 abstract 1
- 240000001717 Vaccinium macrocarpon Species 0.000 abstract 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 abstract 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 abstract 1
- 210000002808 connective tissue Anatomy 0.000 abstract 1
- 235000004634 cranberry Nutrition 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
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 stosuje się mięso wołowe pochodzące z elementów o udziale tkanki mięśniowej nie mniejszym niż 97,5%, o zawartości białka 22,5 - 24,5 g/100 g mięsa, zawartości tkanki łącznej 1 - 1,2 g/100 g mięsa zawartości wody 72,0 - 74, g/100 g mięsa, zawartości tłuszczu 1,1 - 1,9 g/100 g mięsa, które charakteryzuje się pH w zakresie 5,55 - 5,65, składową barwy zmierzoną w systemie L*a*b* wynoszącą dla jasności (L*) 36 - 40, dla intensywności barwy czerwonej (a*) 14 - 19 dla intensywności barwy żółtej 3 - 5 i poziomem twardości 29 - 33 N, zmierzonym według zmodyfikowanej metody Warnera - Bratzlera. Mięso to zalewa się roztworem solanki o składzie: 1 - 3% wag. NaCl, 0,1 - 0,8% wag. NaNO2, 0,5 - 1,5% wag. ekstraktu z bazylii, 94,7 - 98,4% 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 suszoną aronię i suszoną żurawinę w ilości 9 - 12% masy wysuszonego produktu i chłodzi się w czasie 1,5 - 2,5 godzin do temperatury 18 - 22°C w suchym powietrzu. Przedmiotem zgłoszenia jest też suszona wołowina o zawartości białka co najmniej 47% wag.The subject of the application is a method of producing dried beef, which uses beef meat derived from elements with a muscle content of not less than 97.5%, a protein content of 22.5 - 24.5 g / 100 g meat, connective tissue content 1 - 1.2 g / 100 g meat water content 72.0 - 74, g / 100 g meat, fat content 1.1 - 1.9 g / 100 g meat, which has a pH in the range 5.55 - 5.65 , the color component measured in the L * a * b * system for brightness (L *) 36 - 40, for red intensity (a *) 14 - 19 for yellow intensity 3 - 5 and hardness level 29 - 33 N, measured according to the modified Warner-Bratzler method. The meat is poured with a saline solution with a composition of 1 - 3 wt. NaCl, 0.1 - 0.8% by weight NaNO2, 0.5 - 1.5% by weight basil extract, 94.7 - 98.4 wt. 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 conditions of forced movement air, at an average air flow rate of 2.5 m / s ± 0.5 m / s, with a minimum of 10 air changes per hour, after which dried chokeberry and dried cranberry are applied in an amount of 9 - 12% mass of the dried product and is cooled for 1.5-2.5 hours to a temperature of 18-22 ° C in dry air. The subject of the application is also dried beef with a protein content of at least 47 wt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL414941A PL232489B1 (en) | 2015-11-24 | 2015-11-24 | Method for producing dried beef and the dried beef, preferably for women |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL414941A PL232489B1 (en) | 2015-11-24 | 2015-11-24 | Method for producing dried beef and the dried beef, preferably for women |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL414941A1 true PL414941A1 (en) | 2017-06-05 |
| PL232489B1 PL232489B1 (en) | 2019-06-28 |
Family
ID=58793796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL414941A PL232489B1 (en) | 2015-11-24 | 2015-11-24 | Method for producing dried beef and the dried beef, preferably for women |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL232489B1 (en) |
-
2015
- 2015-11-24 PL PL414941A patent/PL232489B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL232489B1 (en) | 2019-06-28 |
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