CS261503B1 - SpQsab processing of ground mulch waste, in particular from poultry, to food waste - Google Patents

Abstract

The invention relates to a method of processing ground meat and bone waste with a high protein content, especially from poultry necks and bodies or parts of poultry, for use in food purposes, e.g. as an ingredient in various food products based on meat and vegetables, such as pâtés, products and dishes made from minced meat, salami, sausages and other smoked products, rolls, sauces, seasonings and various spreads, canned foods and the like. The meat and bone mixture is washed with water to remove blood and other water-soluble components and then macerated in an acidic environment, e.g. in an aqueous solution of 1 to 8% by weight of hydrochloric acid, citric acid, preferably 2 to 5% by weight of ricin, phosphoric acid or other poly1- by weight of hydrochloric acid. After maceration, the mixture is freed from the macerating agent and neutralized to pH 5.5 to 7.5 with alkaline inorganic or organic substances. Finally, it is homogenized, or, if necessary, additives are added to it before homogenization to adjust the sensory and nutritional properties of the product in which the paste thus obtained is used.

Description

A method for processing high protein ground minced-bone waste, in particular from poultry necks and carcasses or parts of poultry, for use in food, e.g. as an additive to various meat and vegetable based food products such as pâtés, minced meat products and dishes, sausages, sausages and other sausage products, rolls, sauces, seasonings and various spreads, canned foods and the like. Washing the meat-bone mixture by washing with water and other water-permeable components is then macerated in an acidic environment, e.g. % in an aqueous solution of 1 to 8 wt. hydrochloric acid, sitravinic acid, preferably 2 to 5% ricic acid, phosphoric acid or other ¹ wt. hydrochloric acid. After mixing, the mixture is freed of the macerating agent and neutralized to pH 5.5 to 7.5 with inorganic or organic alkali.

Finally, it is homogenized and, if necessary, additives are added before the homogenization to adjust the sensory and nutritional properties of the product to which the paste thus obtained is used.

281503

The invention relates to a process for the treatment of minced meat-bone waste, in particular from poultry, for food purposes, for example from poultry necks and poultry body parts after manual or machine separation of muscle.

The meat-and-bone mixture of poultry necks and the remains of poultry carcase parts after manual or machine separation of muscle consists of a mixture of ground bones and muscle, the content of which in the necks is up to 40% by weight. The possibilities of efficient utilization of this raw material are currently relatively limited. Mostly, except in the necks, it is processed in rendering plants as a secondary raw material for meat-and-bone torture for animal feed or is fed directly. Part of the machine muscle can be separated from the necks. When processing waste into meat-and-bone meal in rendering plants, proteins are thermally stressed, resulting in. partial, thermal decomposition of the components into less valuable substances. In known methods of separating muscle from ground whole or parts of poultry carcasses by rubbing or squeezing the minced meat through the suture, an attempt is made to increase the proportion of split meat paste from the muscle and to reduce the proportion of meat-bone waste. As a result of the intensive mechanical deposition of the functional parts of the de-decoating devices, the proportion of sharp bone fragments, in particular larger ones, in separate muscle mass is gradually increased. The presence of sharp bone fragments adversely affects the sensory properties and health safety of the separated meat paste, which limits the achieved yield and hence the efficiency of the machine muscle separation.

There is no known method of processing minced meat waste, by which the muscle meat waste and / or bone proteins can be utilized in the form of meat paste for food purposes. Minced meat and bone waste, which is high in protein, is free of any special treatment such as. hydrolysis and extraction, can not be practically used for food purposes. In hydrolysis, food, e.g. also to acid-alkali at elevated temperature and elevated pressure. This breaks down proteins into water-soluble amino acids. During the extraction, it is treated with hot water, usually under increased pressure, to obtain a solution of water-soluble proteins. Waste in both treatments is mostly used for feed purposes and the yield of ingredients useful for food purposes is relatively small.

The aforementioned drawbacks are overcome by the method of processing the ground meat-bone waste according to the invention, which consists in that the meat-bone mixture is first freed of blood and other water-soluble components by washing with water and then macerated in an acidic environment. As the macerating agent, for example, an aqueous solution of 1 to 1 wt. % of hydrochloric acid, sulfuric acid, phosphoric acid or other food acid, preferably 2 to 5 wt. hydrochloric acid. After the bone fragments have been mortified, the macerating agent is drained and the mixture is washed with water to remove the macerating agent residues and soluble mineral salts. Subsequently, the mixture is neutralized to a pH of 5.5 to 7.5 with alkaline inorganic substances, e.g. sodium bicarbonate, calcium hydroxide, sodium hydroxide or alkaline organic substances, e.g. egg content, egg white, ground eggshells, calcium caseinate and other dairy products. Thereafter, ingredients for adjusting the sensory and nutritional properties such as vitamins, food colors, amino acids, hydrolysates, edible salt, sugar, starch and the like can be mixed into the mixture and finally homogenized to give a high protein paste, suitable as> additive to various food products.

The method of processing the meat waste according to the invention allows for more efficient utilization of the muscle and, in particular, the proteins contained therein as well as the proteins from the bones. By releasing and leaching the mineral parts from the bone crumb, heavy metals and other foreign matter are largely removed from the bones. It is not necessary to achieve a maximum separation yield in which mechanical separation of the musculature is already achieved, in which the content of sharp bone fragments is already increased, since a large proportion of biologically valuable substances contained in the musculature remains poorly recovered in the form of a high-protein paste. food purposes. Depending on the purpose of use, the paste may be enriched with ingredients for the sensory and nutritional properties of the food product into which the paste is used prior to final homogenization, thereby achieving a more thorough mixing of the ingredients in the product and enhancing its quality. The paste obtained may be used to enrich the protein with barbecue products based on meat and vegetables such as pâtés, minced meat products and dishes, sausages, sausages and other sausage products, rolls, sauces, seasonings, barbecue spreads, canned foods, etc.

Examples of processing of meat-bone waste according to the invention:

Example 1

Crushed remains of poultry carcass parts after machine muscle separation are boiled for 10-15 minutes at 60-85 degrees Celsius. After cooking, they are cooled and washed with cold water at a temperature of 15 to 25 ° C, at the same time freeing blood and other water-soluble components. Thereafter, the cerium is cerium in an aqueous solution of 3 to 6 wt. hydrochloric acid). After the bone fragments have been concentrated and the solution used has been separated off, the macerating agent residues are removed by washing with cold water. They are then neutralized, with stirring, with a 70%: 30% by weight mixture of egg shells and sodium bicarbonate. to ρΗ 5.5 to 7.5. The edible salt is added to the obtained mass in a ratio of 100 wt. parts 15 wt. and the whole is homogenized.

The paste obtained is used as a pate additive in an amount of 12% by weight. of the total quantity of raw material for production.

Example 2

Fresh, chilled or thawed poultry necks are ground to 3 to 10 mm pieces. The meat-bone mixture is boiled in water at 60 to 100 ° C for 10 to 15 minutes. The broth together with the fat are separated and the mixture free of blood and other water-soluble components is cooled to 15-25 ° C with water, ice, air or contact cooling. The mixture is then macerated with an aqueous solution of 2-4 wt. hydrochloric acid]. After the bone fragments have been concentrated, the solution used is separated and washed with cold water to remove the macerating agent residues. It is then neutralized with stirring with sodium bicarbonate to pH 5.5 to 7.5. To the obtained mass is added to 100 wt. parts 18 wt. % by weight of a mixture consisting of 99.85% by weight. edible salt, 0.06 wt. % sodium nitrite; % refined sugar and 0.05 wt. starch sugar and the whole is homogenized.

The paste obtained is used as an additive in sausage products or chopped in a proportion of 10% by weight. of the total amount of raw material.

Example 3

The remains of poultry carcase parts after manual de-boning are ground to pieces of 5 to 15 mm in size. Washing with cold water frees the meat-bone mixture from blood and other water-soluble components. The mixture is then macerated with an aqueous solution of 3-5 wt. sulfuric acid. After concentration, the solution used is separated and the mixture is freed of macerating agent residues by washing with cold water. Thereafter, the mixture is neutralized with a 50%: 50 wash of calcium caseinate and dried egg white. wt. to a pH of 5.5 to 7.5. Finally, a paste mass is obtained by homogenization, which is used in pasty meat products, spreads or canned foods in a proportion of up to 10% by weight.

The method of treating waste of waste according to the invention can also be used to utilize parts of the bodies of other, especially small farm animals, e.g. rabbits, nutria, young pigs, etc. In addition to use on. For food purposes, the obtained high protein paste can also be used as high value! admixture in feed for young animals or in canned pet food.

Claims (3)

281503 in an aqueous solution of 3 to 6% by weight hydrochloric acid). After agglomerating debris and separating the solution used, it is washed with cold water to remove macerating agent. Thereafter, agitation is neutralized with a mixture of poultry shells and sodium bicarbonate at a ratio of 70% to 30% by weight. to ρΗ5.5 to 7.5. One sol is added to the obtained mass per 100 wt. parts 15hmot. and the whole is homogenized. The paste obtained is used as an additive in an amount of 12% by weight. from the total amount of raw material for production. Example 2 Fresh, chilled or thawed crkyhydines are ground into 3 to 10 mm pieces. The meat-and-bone mixture is boiled for 10 to 15 minutes in water at 60 to 100 ° C. The cooking together with the fat is separated and the mixture of blood and other water-soluble components is cooled to 15-25 ° C with water, water, air or contact cooling. Then the mixture is macerated with an aqueous solution of 2 to 4% by weight. hydrochloric acid]. After debarking the bone fragments, the solution used is separated and washed with cold water to remove any remaining debris. It is then neutralized with sodium bicarbonate to a pH of 5.5 to 7.5 under continuous stirring. To the obtained mass is added to 100 wt. parts of 18 wt. % of the mixture consisting of 99.85% by weight of the salt, 0.06% by weight of the salt; % sodium nitrite; % refined sugar and 0.05 wt. starch sugar and the whole is homogenized. The paste obtained is used as an additive to the after-baking products or to a cut weight of. from the total quantity of pasta. Example 3 Residues of poultry muffins after hand loosening are shredded to pieces of 5 to 15 mm. By washing with cold water, the autoclave blend frees blood and other water-soluble components. Then the mixture is milled with an aqueous solution of 3 to 5% by weight. sulphurous acid. After agitation, the solution used is separated and the mixture is freed of residual ma- terial by washing with cold water. Then, with continuous stirring, the mixture is neutralized with calcium caseinate and dried egg white at a ratio of 50%: 50per. wt. to pH 5.5 to 7.5. Finally, the pasty mass is obtained by homogenisation and is used in paste-like meat products, spreads or canned foods in a proportion of up to 10% by weight. The method of processing the meat yield of the present invention can also be utilized in extracting portions of bodies of other, especially small, farm animals, e.g., rabbits, nutria, young pigs, etc. Despite the use of. for food purposes, the high protein paste obtained can also be used as a sausage! feed additive for young animals or canned feed for animals. OBJECT OF THE PROCESS A process for the processing of ground buttery waste, in particular from poultry, by the fact that the meat-bone mixture is first washed with water-soluble blood and other water-soluble components, then macerated in an acidic environment, e.g. a solution of 1 to 8% by weight of hydrochloric acid, sulfuric acid, phosphoric acid or other food acid, the maceration agent is drained after the bone fragments have been digested and the mixture is washed with a water-soluble macerating agent and soluble mineral salts and subsequently neutralized. it is at a pH of 5.5 to 7.5 with alkaline anorganic substances, for example sodium bicarbonate, calcium hydroxide, sodium hydroxide or alkaline substances such as egg content, egg white, ground egg pinches, calcium caseinate and others. with dairy products, then the mixture of sp additions the treatment of sensory nutritívnych vlastnost'- A'-VI of example-Tamino, food! dyes, amino acids, hydrolase, edible salt, sugar, starches and finally homogenize <3 ·