Technology for the production of smoked and boiled-smoked gourmet products. Assortment of meat products sold at retail outlets in Saratov Semi-finished products smoked poultry meat
Smoked, boiled-smoked and baked delicacies are very popular among consumers, and are an indispensable product for the festive table. The gourmet group of products has a pleasant taste with a delicate smoked aroma, and also have a rich biological value.
Assortment of smoked and boiled-smoked gourmet products
The assortment of smoked, boiled-smoked and baked gourmet products is quite wide and may include, but not limited to, smoked-baked hams, rolls, bacon, boneless ham, brisket, carbonate, loin, baked chop and pork.
Raw materials for the production of smoked and boiled-smoked gourmet products
For the production of smoked, boiled-smoked and baked gourmet products, the following types of raw materials are used:
Chilled or defrosted pork carcasses and half-carcasses of meat or bacon fatness, with or without skin, weighing 20-60 kg:
Cooking food;
Or a nitrite-curing mixture. A nitrite-curing mixture is more preferable due to the entry into force of the customs union;
Or glucose;
Spices and herbs (ground, ground, paprika, etc.) or extracts of spices and herbs. Extracts of spices and spices do not change the color of the product during injection and retain a pleasant appearance of the finished product;
It is also possible to use various food additives, such as gums, plant or animal, flavoring and other components.
Technology for the production of smoked and boiled-smoked gourmet products
1. If pork carcasses or half carcasses were frozen in a defrosting chamber to a temperature in the thickness of the muscles of 0 ... 2 ° C.
2. Carcases and half carcasses are divided into cuts, then the cuts are divided, rolled and, if necessary, depending on the product produced. For example: the neck-blade part is sent to the production of rolls, bacon; brisket for the production of bacon, rolls, smoked and baked brisket; hams for smoked-baked hams, boneless ham, loin for the production of smoked-boiled loin; carbonate for the production of smoked and smoked-cooked carbonate, etc.
3. Cut meat and fat are removed from the prepared meat. The meat temperature should not exceed 2… 4 ° С.
4. Brine preparation.
If there is no flake ice, you can use chilled drinking water previously kept in a ripening chamber at a temperature of 2 ... 4 ° C.
The brine can also contain various food additives to thicken or increase the moisture binding / water retention capacity of meat. For example, vegetable or animal proteins, gums, starches, phosphates and other food additives.
Important! If possible, avoid microbiological contamination of injection brine and meat, as this can lead to product spoilage in the future.
5. The resulting brine is injected into the meat using a manual or automatic multi-needle. Ham and large lumpy delicacies are injected up to 12%, small rolls, brisket, brisket, carbonate are injected by 5%.
6. After extrusion, the meat is placed in a vacuum massager with a cooling jacket and massaged for 45-120 minutes at a temperature of 0 ... 2 ° C.
8. After rubbing, the meat is placed in stainless steel cheburashkas. And withstand depending on the size and weight of the product for 1 - 5 days at a temperature of 2 ... 4 ° C.
9. After a period, the meat is poured with the same injection brine in an amount of 40-50% by weight of raw materials. Exposure in brine can be from 1 to 5 days at a temperature of 2 ... 4 ° C.
10. After holding in brine, the product is washed with running water at a temperature of 20 ... 25 ° C. Let the water drain.
11. The product is shaped, if necessary or in accordance with the technological instructions, the product is wrapped in cellophane and tied with twine. The product is sawed and hung on the frames.
12. The suspended product is kept for 20-30 minutes at an ambient temperature of 20 ... 25 ° C in order to dry the surface. If the surface is poorly dried, then during smoking, the formation of defects, such as darkening of the surface, obtaining a pungent aroma and smoking taste, imparting bitterness to the product.
13. Heat treatment of smoked gourmet products:
At a temperature of 30 ... 35 ° C for 1-3 days, depending on the type of product, then the product is sent for drying at a temperature not exceeding 12 ° C for 5-10 days with a relative humidity of not more than 75%.
The safety of the product in this case is ensured by a complex of factors: a high content of table salt, a decrease in moisture (due to drying), and the preserving effect of smoking substances.
Heat treatment of cooked and smoked gourmet products:
Smoke at a temperature of 30 ... 35 ° C for 3-4 hours (sometimes more).
Cooking until cooked at a temperature of 95 ° С at the time of loading and 82 ... 85 ° С during cooking. Cooking is carried out until the temperature in the thickness of the muscles reaches 72 ... 74 ° C.
After cooking, the product is sprinkled with clean tap water with a temperature of up to 40 ° C, and subsequent cooling to a temperature in the thickness of the muscles no more than 8 ° C.
The safety of the product is due to the following factors: high content of sodium chloride, preserving effect of smoking substances, heat treatment of the product.
Heat treatment of baked products:
Baked delicacies such as boiled pork and carbonade are baked at a temperature of 120 ... 150 ° C for 3-5 and 1.5-2 hours, respectively. Baking is carried out until the temperature in the thickness of the muscles reaches 72 ... 74 ° С. Then it is cooled to a temperature not exceeding 8 ° C.
14.
They carry out quality control of the finished product, carry out analyzes for moisture content, table salt, sodium nitrite. "
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GOST R 55499-2013
NATIONAL STANDARD OF THE RUSSIAN FEDERATION
POULTRY PRODUCTS
General specifications
Products of poultry meat. General specifications
OKS 67.120.20
OKP 92 1355
Introduction date 2014-07-01
Foreword
1 DEVELOPED by the State Scientific Institution All-Russian Scientific Research Institute of the Poultry Processing Industry of the Russian Academy of Agricultural Sciences (GNU VNIIPP Russian Agricultural Academy)
2 SUBMITTED by the Technical Committee for Standardization TC 116 "Products of poultry, eggs and freeze drying"
3 APPROVED AND PUT INTO EFFECT by the Order of the Federal Agency for Technical Regulation and Metrology of July 29, 2013 N 456-st
4 INTRODUCED FOR THE FIRST TIME
The rules for the application of this standard are set out inGOST R 1.0-2012 (section 8). Information on changes to this standard is published in the annual (as of January 1 of the current year) information index "National standards", and the official text of changes and amendments is published in the monthly information index "National standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the next issue of the information index "National Standards". Relevant information, notice and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet (gost.ru)
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This standard applies to poultry meat products (hereinafter referred to as products) intended for direct consumption, preparation of various dishes and snacks.
Safety requirements are set out in 5.2.4 and 5.2.5, quality requirements - in 5.2.1, and marking - in 5.4.
2 Normative references
This standard uses normative references to the following standards:
GOST R ISO 13493-2005 Meat and meat products. Method for determination of chloramphenicol (chloramphenicol) using liquid chromatography
GOST R 50454-92 (ISO 3811-79) Meat and meat products. Detection and registration of suspected coliform bacteria and Escherichia coli (arbitration method)
GOST R 50455-92 (ISO 3565-75) Meat and meat products. Salmonella detection (arbitration method)
GOST R 51074-2003 Food products. Information for consumers. General requirements
GOST R 51289-99 Reusable polymer boxes. General specifications
GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST R 51444-99 (ISO 1841-2-96) Meat and meat products. Potentiometric method for determining the mass fraction of chlorides
GOST R 51447-99 (ISO 3100-1-91) Meat and meat products. Sampling methods
GOST R 51448-99 (ISO 3100-2-88) Meat and meat products. Sample preparation methods for microbiological research
GOST R 51480-99 (ISO 1841-1-96) Meat and meat products. Determination of the mass fraction of chlorides. Folhard's method
GOST R 51650-2000 Food products. Methods for determining the mass fraction of benzo (a) pyrene
GOST R 51766-2001 Raw materials and food products. Atomic absorption method for the determination of arsenic
GOST R 52173-2003 Raw materials and food products. Method for identification of genetically modified sources (GMO) of plant origin
GOST R 52174-2003 Biological safety. Raw materials and food products. Method for identification of genetically modified sources (GMO) of plant origin using a biological microchip
GOST R 53222-2008 Meat and meat products. Histological method for the determination of plant carbohydrate supplements
GOST R 52313-2005 Poultry processing industry. Food products. Terms and Definitions
GOST R 54004-2010 Food products. Sampling methods for microbiological research
GOST R 54463-2011 Containers made of cardboard and combined materials for food products. Technical conditions
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the number of prepackaged goods in packages of any kind during production, packaging, sale and import
GOST ISO 7218-2011 Microbiology of food and animal feed. General requirements and recommendations for microbiological research
GOST 8558.1-78 Meat products. Methods for the determination of nitrite
GOST 9792-73 Sausages and products from pork, lamb, beef and meat of other types of slaughter animals and birds. Acceptance rules and sampling methods
GOST 9794-74 Meat products. Methods for determining the content of total phosphorus
GOST 9957-73 Sausages and products from pork, lamb and beef. Methods for the determination of sodium chloride
GOST 9958-81 Sausage products and meat products. Bacteriological analysis methods
GOST 9959-91 Meat products. General conditions for carrying out sensory evaluation
GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms
GOST 10574-91 Meat products. Methods for determination of starch
GOST 14192-96 Marking of goods
GOST 15846-2002 Products sent to the regions of the Far North and equivalent areas. Packaging, labeling, transportation and storage
GOST 23042-86 Meat and meat products. Fat determination methods
GOST 25011-81 Meat and meat products. Protein determination methods
GOST 26669-85 Food and flavoring products. Sample preparation for microbiological analyzes
GOST 26670-91 Food products. Microorganism cultivation methods
GOST 26927-86 Raw materials and food products. Methods for the determination of mercury
GOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Raw materials and food products. Arsenic determination method
GOST 26932-86 Raw materials and food products. Methods for the determination of lead
GOST 26933-86 Raw materials and food products. Methods for the determination of cadmium
GOST 28560-90 Food products. Method for detecting bacteria of the genera Proteus, Morganella, Providencia
GOST 29185-91 Food products. Methods for detecting and quantifying sulfite-reducing clostridia
GOST 29299-92 (ISO 2918-75) Meat and meat products. Method for the determination of nitrite
GOST 29301-92 (ISO 5554-78) Meat products. Method for determination of starch
GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements
GOST 30538-97 Food products. Method for the determination of toxic elements by the atomic emission method
GOST 30726-2001 Food products. Methods for the detection and determination of the number of bacteria Escherichia coli
GOST 31466-2012 Poultry meat processing products. Methods for determining the mass fraction of calcium, size and mass fraction of bone inclusions
GOST 31474-2012 Meat and meat products. Histological method for the determination of plant protein supplements
GOST 31475-2012 Meat and meat products. Determination of the mass fraction of vegetable (soy) protein by electrophoresis
GOST 31479-2012 Meat and meat products. Method of histological identification of the composition
GOST 31490-2012 Mechanically deboned poultry meat. Technical conditions
GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic
GOST 31659-2012 (ISO 6579: 2002) Food products. Method for the detection of bacteria of the genus Salmonella
GOST 31694-2012 Food products, food raw materials. Method for determination of the residual content of antibiotics of the tetracycline group using high-performance liquid chromatography with a mass spectrometric detector
GOST 31746-2012 (ISO 6888-1: 1999; ISO 6888-2: 1999; ISO 6888-3: 2003) Food products. Methods for the detection and determination of coagulase-positive staphylococci and Staphylococcus aureus
GOST 31747-2012 (ISO 4831: 2006, ISO 4832: 2006) Food products. Methods for the detection and determination of the number of bacteria of the group of E. coli (coliform bacteria)
GOST 31796-2012 Meat and meat products. Accelerated histological method for determining the structural components of the composition
GOST 31903-2012 Food products. Rapid method for the determination of antibiotics
GOST 31931-2012 Poultry meat. Methods of histological and microscopic analysis
GOST 32008-2012 (ISO 937: 1978) Meat and meat products. Determination of nitrogen content (arbitration method)
GOST 32009-2013 (ISO 13730: 1996) Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus
GOST 32031-2012 Food products. Methods for the detection and determination of bacteria Listeria monocytogenes
Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and by releases of the monthly information index "National Standards" for the current year. If the referenced standard to which an undated reference is given is replaced, it is recommended that the current version of that standard be used, subject to any changes made to that version. If the referenced standard to which the dated reference is given is replaced, then it is recommended to use the version of that standard with the above year of approval (acceptance). If, after approval of this standard, a change is made to the referenced standard to which the dated reference is given, affecting the provision to which the reference is made, then that provision is recommended to be applied without taking into account that change. If the reference standard is canceled without replacement, then the provision in which the reference to it is given is recommended to be applied in the part that does not affect this reference.
3 Terms, definitions and abbreviations
3.1 This standard uses the terms according to GOST R 52313, as well as the following terms with the corresponding definitions:
3.1.1 poultry product: The product, in the process of production, subjected to salting, followed by bringing to readiness for use by heat treatment or without it, made in the form of a carcass, its individual parts, pieces of meat and muscles, offal of varying degrees of grinding to fine, inclusive, which can be stuffed, molded, in shell or without it.
3.1.2 raw or cooked-dried poultry product: A product made from raw or blanched (cooked) poultry meat, dehydrated by a physical method with a residual mass fraction of moisture from 20% to 10%.
3.2 This standard uses the following abbreviation:
MPMO - Mechanically deboned poultry meat.
4 Classification
4.1 Products, depending on the meat and / or edible by-products of a particular type of poultry used, are divided into products from meat (edible by-products) of chickens, turkeys, ducks, geese, guinea fowls and quails.
NOTE When using meat or edible offal of two or more types of poultry, the product is called: "Product from poultry meat".
4.2 Depending on the production technology, products can be:
- raw salted;
- smoked;
- uncooked smoked;
- dry-cured;
- dried;
- boiled and smoked;
- smoked and boiled;
- smoked and baked;
- dried;
- boiled and dried.
4.3 Depending on the thermal state, products are subdivided:
- for chilled with a temperature in the thickness of the product from 2 ° C to 8 ° C inclusive;
- frozen with a temperature in the thickness of the product from minus 4 ° С to 0 ° С;
- frozen with a temperature in the thickness of the product not higher than minus 8 ° С.
4.4 Depending on the mass fraction of raw meat (lump poultry meat, MPMO and poultry by-products), products are divided into the following grades:
extra - a product in the production of which the recipe provides for lumpy poultry meat with a mass fraction of at least 80%, including white - at least 50%;
the highest - a product in the production of which the recipe provides for lumpy poultry meat with a mass fraction of at least 80%;
the first is a product in the production of which the recipe provides for lump poultry meat with a mass fraction of at least 51%;
the second is a product, in the production of which the recipe provides for MPMO and / or edible poultry by-products with a mass fraction of at least 70%;
branded - a product made according to the original technology, taking into account the national, regional and other characteristics of a particular enterprise, in the production of which lump poultry meat with a mass fraction of at least 40% is provided in the recipe.
5 Technical requirements
5.1 Products must comply with the requirements of this standard, the document for products of a specific name, in accordance with which they are manufactured, developed according to the technological instructions for the production of a specific assortment name in compliance with the requirements and norms established by the regulatory legal acts of the Russian Federation *.
_______________
* Prior to the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive bodies -.
5.2 Features
5.2.1 In terms of basic organoleptic and physicochemical characteristics, the products must meet the requirements specified in Table 1.
Table 1
Name | Characteristics and value of the indicator for products |
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damp | smoked | damp | raw | boiled | smoked | smoked | dry- | boiled |
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Appearance: | ||||||||||
whole foods | Whole carcasses, parts thereof with or without skin, without remnants of internal organs. Surface without hemp and hair-like feathers, coated with or without breading, or without decorative spice mixture, with or without shells |
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pieces (pieces), muscles of poultry meat, offal, incl. grind- | The shape is rectangular, trapezoidal, spherical, rounded-oval, etc. Surface without torn or broken edges, with or without breading, or without a decorative mixture of spices; in shells or without them. Additional characteristics in the document, in accordance with which a specific assortment name was developed |
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wrapped products | Products in natural or artificial casing with a diameter of 6 mm or more, with or without pre-pressing | Products in natural or artificial casing with a diameter of 13 mm or more, with or without pre-pressing |
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The surface is clean, without slips, slugs of minced meat, broth and fatty edema, with or without a decorative mixture of spices |
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Slight presence of moisture and / or jelly in consumer packaging is allowed | The presence of moisture and / or jelly in the consumer packaging is allowed | |||||||||
Additional characteristics in the document, in accordance with which a specific assortment name was developed |
||||||||||
Consis- | ||||||||||
Sectional view | Product of homogeneous or non-uniform structure, evenly mixed with lumpy meat and / or minced meat of varying degrees of grinding, with or without ingredients, with or without filling. Additional characteristics in the document, in accordance with which a specific assortment name was developed |
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Uniformly colored surface from light yellow and pink-red to dark brown, without gray spots |
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skin and subcutaneous fat | White to yellow and / or golden brownish with a grayish tint |
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Additional characteristics in the document, in accordance with which a specific assortment name was developed |
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Smell and taste | Characteristic of this type of product, the taste is salty, without extraneous aftertaste and odor, with or without the aroma of spices and smoking (for smoked). Additional characteristics in the document, in accordance with which a specific assortment name was developed |
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Protein mass fraction,%, not less | ||||||||||
for the extra variety - 20.0; higher - 18.0; the first - 17.0; branded - 15.0, second - 13.0 | for the extra variety - 15.0; higher - 13.0; the first - 12.0; branded - 10.0; second - 8.0 |
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Mass fraction of fat,%, no more | Regulated by a document in accordance with which a specific assortment name was developed: |
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For the extra variety - 25.0; higher - 30.0; the first - 35.0; branded - 40.0; second - 45.0 | for the extra variety - 20.0; higher - 25.0; the first - 30.0; branded - 35.0; second - 40.0 |
|||||||||
Mass fraction of starch (when used | It is regulated by a document in accordance with which a specific assortment name was developed |
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Mass fraction of calcium,%, no more | It is regulated by a document in accordance with which a specific assortment name was developed |
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Mass fraction of sodium chloride,%, no more | ||||||||||
Mass fraction of sodium nitrite (when used | ||||||||||
Mass fraction added | ||||||||||
Notes 1 The mass fraction of calcium is regulated in products, the recipes of which include MPMO, at the rate of 0.26 multiplied by the fraction of mechanically deboned poultry meat in the recipe for the meat composition. 2 The limiting value of the mass fraction of added phosphorus in terms of is established for products in the formulation of which their use is provided. |
||||||||||
5.2.2 Products made using frozen, partially or fully thawed raw materials are not subject to freezing.
5.2.3 The nutritional value of products of a specific name is established in the document according to which they are developed.
5.2.4 The microbiological indicators of products must not exceed the standards established by the regulatory legal acts of the Russian Federation *.
_______________
5.2.5 The content of toxic elements (lead, arsenic, cadmium, mercury), benzo (a) pyrene, nitrosamines, antibiotics, pesticides and dioxins in products must not exceed the standards established by the regulatory legal acts of the Russian Federation *.
_______________
* Prior to the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of the federal executive authorities.
5.3 Requirements for raw materials and materials
5.3.1 For the production of products, meat (edible by-products) of poultry, MPMO should be used; edible eggs and egg products obtained from healthy poultry, as well as meat raw materials for slaughter animals that have passed veterinary and sanitary examination, admitted for industrial processing and corresponding:
- in terms of safety indicators - the requirements established by the regulatory legal acts of the Russian Federation *;
_______________
* Prior to the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of the federal executive authorities.
- the requirements established in the document for specific assortment names of products, in accordance with which they are developed.
5.3.2 The list of raw materials and materials for a specific assortment name of products is regulated by the document in accordance with which it was developed.
5.3.3 In terms of thermal state and shelf life, raw materials must meet the following requirements.
a) Meat (edible offal) of poultry:
- chilled with a temperature in the thickness of the product from minus 2 ° С to minus 4 ° С - no more than 5 days, offal - no more than 2 days, slightly frozen and / or thawed with a temperature in the thickness of the product minus (2.5 ± 0.5) ° С - no more than 10 days, offal - no more than 7 days;
- frozen with a temperature in the thickness of the product not higher than minus 8 ° С and not lower than minus 18 ° С - no more than 8 months.
MPMO according to GOST 31490:
- chilled with a temperature in the thickness of the product from minus 2 ° С to minus 4 ° С - no more than 3 days;
- frozen and / or thawed with a temperature in the thickness of the product from minus (2.5 ± 0.5) ° С - no more than 5 days;
- frozen with a temperature in the thickness of the product not higher than minus 12 ° С and / or not lower than minus 18 ° С - no more than one and / or four months, respectively.
b) Edible eggs of poultry and egg products of their processing:
- chicken edible eggs with a shelf life of no more than 25 days, stored at a temperature from 0 ° C to 20 ° C;
- turkey, guinea fowl, quail with a shelf life of no more than 30 days, stored at temperatures from 0 ° C to 8 ° C;
- egg products:
chilled liquid with a shelf life of not more than 24 hours, stored at a temperature not higher than 4 ° С;
frozen liquid with a shelf life of no more than 15 months, stored at a temperature not higher than minus 18 ° С; with a shelf life of no more than 10 months, stored at a temperature not higher than minus 12 ° С;
dry with a shelf life of no more than 6 months, stored at a temperature no higher than 20 ° С or with a shelf life of no more than 24 months, stored at a temperature no higher than 4 ° С.
5.3.4 Drinking water in terms of safety indicators must meet the requirements established.
5.3.5 The norms for the use of food additives and their mixtures in product formulations are established in the document for the products of a specific assortment name, in accordance with which they are developed.
Food additives and their mixtures must be allowed for use in the production of poultry meat products and must meet the requirements in terms of safety indicators.
Note - In the manufacture of raw smoked, dry-cured and dried products, it is allowed to use sugar (mono-, di-) as acidity regulators, including in the composition of food additives, but without using, in this case, microbiological (starter bacterial) cultures.
5.3.6 Raw materials (food ingredients and additives) used for the production of products should be controlled for the content of components obtained with the use of GMOs.
5.3.7 For the production of products, materials should be used:
- natural sausage casings (beef casings and rounds, pork casings, lamb casings) according to the documents according to which they were made;
- artificial and synthetic casings, including barrier ones, according to the documents according to which they are made;
- molding and packaging materials in contact with food must comply with the requirements.
5.3.8 It is allowed to use raw materials, incl. slaughter animals and materials that are not inferior in quality and safety to the requirements of 5.3.1 and are approved for use in the food industry.
5.3.9 For the production of products, it is not allowed to use raw materials of animal origin, frozen more than once, with a changed color of fabrics.
5.4 Marking
5.4.1 Each unit of consumer packaging with a product, an artificial sausage casing, a label (parcel post) attached to a product in a natural casing must have a marking characterizing the product and meet the requirements of GOST R 51074 (general requirements for section 3, requirements for products - according to 4.3.7) and.
When using raw materials and ingredients obtained with the use of GMOs, information about this should be placed on the label in accordance with GOST R 51074 (paragraph 3.5.5).
5.4.2 Marking of the transport package - in accordance with GOST 14192 with the application of handling signs: "Perishable cargo", "Temperature limitation".
5.4.3 Each unit of transport packaging with products is marked with a stamp, stencil, labeling or other method containing product data according to 5.4.1 with the following addition:
- Net weight;
- the number of packaging units (for packaged products).
It is allowed, upon agreement with the consumer, not to apply transport markings on reusable packaging with products intended for local sale.
It is allowed to additionally enclose an insert sheet with the same marking in each unit of transport packaging.
5.4.4 Marking of products shipped to the Far North and equivalent areas - in accordance with GOST 15846.
5.5 Packaging
5.5.1 Consumer and transport packaging, packaging materials and fasteners must comply with the requirements and documents in accordance with which they are manufactured, ensure the safety, quality and safety of products during transportation and storage throughout the shelf life, and also be allowed to contact food products.
5.5.2 Products intended for sale are released packed in consumer packaging.
Group packaging is allowed, consisting of unpackaged units of products for sale in the catering system.
5.5.3 Products are packed in polymer film materials, under vacuum or in a protective atmosphere in gas-tight polymer materials (films or bags):
- whole products;
- a whole piece of net weight from 100 to 1000 g;
- pieces of net weight from 20 to 350 g without shell.
5.5.4 Products in consumer packaging and group packaging are packed in transport packaging: corrugated cardboard boxes in accordance with GOST R 54463, polymer boxes - in accordance with GOST R 51289.
5.5.5 Each unit of transport packaging is packed with products of one name, grade, one date of production, one method of heat treatment and one type of packaging.
Packaging of products of different names into a unit of transport packaging is carried out by agreement between the buyer and the seller.
5.5.6 The packaging must be clean, dry and free of foreign smell. A reusable package must have a lid; it is allowed, upon agreement with the consumer, for local sale in the absence of a lid, to cover the packaging with parchment, parchment, wrapping paper, as well as other types of packaging materials approved for use in the food industry.
5.5.7 It is allowed to use other types of consumer or transport packaging, fasteners and packaging materials allowed for contact with similar food products, ensuring the safety and quality of products during transportation and storage throughout the shelf life.
5.5.8 Packaging of products shipped to the Far North and equivalent areas - in accordance with GOST 15846.
5.5.9 Net weight of products in boxes - no more than 20 kg.
5.5.10 The net weight of the product in one consumer packaging unit must correspond to the nominal one indicated on the product labeling in the consumer package, taking into account the permissible deviations.
The limits of permissible negative deviations and the limits of permissible positive deviations of the net weight of one packing unit from the nominal one are in accordance with GOST 8.579.
6 Acceptance rules
6.1 Product acceptance rules - in accordance with GOST 9792.
6.2 Products are accepted in batches. A batch is understood as any number of products of the same name and grade, of the same thermal state, of the same production date, produced in one shift, equally packed and accompanied by one veterinary document.
6.3 Organoleptic characteristics are determined in each batch.
6.4 The procedure and frequency of control of physicochemical, microbiological indicators, the content of toxic elements (mercury, arsenic, cadmium, lead), nitrites, benz (a) pyrene, nitrosamines, antibiotics, dioxins and pesticides are established by the manufacturer of the product.
6.5 In case of disagreement on the composition of the raw materials used, the composition of the product is identified according to GOST 31479, GOST 31796.
6.6 Identification of the product composition - according to GOST 31479, GOST 31796, GOST 31474, GOST 31475, GOST R 53222, GOST 31931.
7 Control methods
7.1 Sampling and preparing them for testing - in accordance with GOST R 51447, GOST 9792.
7.2 Sampling for the determination of toxic elements - according to GOST 26929.
7.3 Sampling and preparation for microbiological research - in accordance with GOST R 54004, GOST ISO 7218, GOST R 51448, GOST 9958, GOST 26669, GOST 26670 and *.
________________
7.4 Determination of organoleptic indicators - according to GOST 9959.
7.5 Determination of physical and chemical indicators:
- protein mass fraction - according to GOST 25011, GOST 32008;
- mass fraction of fat - according to GOST 23042;
- the mass fraction of chlorides (table salt) - according to GOST R 51444, GOST R 51480, GOST 9957;
- mass fraction of sodium nitrite - according to GOST 8558.1, GOST 29299;
- mass fraction of starch - according to GOST 10574, GOST 29301;
- mass fraction of total phosphorus - according to GOST 9794, GOST 32009;
- calcium mass fraction - according to GOST 31466.
7.6 Determination of the content of toxic elements - according to GOST R 51301, GOST 30178, GOST 30538,,:
- mercury - according to GOST 26927,;
- arsenic - in accordance with GOST R 51766, GOST 26930, GOST 31628;
- lead - according to GOST 26932,;
- cadmium - according to GOST 26933,.
7.7 Determination of benzo (a) pyrene - according to GOST R 51650.
7.8 Determination of nitrosamines - according to.
7.9 Determination of pesticides - by - *.
________________
See section "Bibliography"
7.10 Determination of antibiotics - according to GOST R ISO 13493, GOST 31694, GOST 31903, -.
7.11 Determination of dioxins - by *.
________________
See the Bibliography section. - Note from the manufacturer of the database.
7.12 Determination of microbiological indicators:
- mesophilic aerobic and facultative anaerobic microorganisms - according to GOST 10444.15;
- bacteria of the group of Escherichia coli (coliforms) - according to GOST R 50454, GOST 31747;
- bacteria E. coli - GOST 30726;
- sulfite-reducing clostridia - according to GOST 29185;
- bacteria S.aureus - according to GOST 31746;
- bacteria of the genus Proteus - according to GOST 28560;
- bacteria of the genus Listeria monocytogenes - according to GOST 32031;
- pathogenic microorganisms, including salmonella - according to GOST R 50455, GOST 31659.
7.13 Identification of products for the presence of genetically modified organisms (if they are provided for by regulatory documents in accordance with which products of specific assortment names are made) - according to GOST R 52173, GOST R 52174.
7.14 Determination of core temperature
7.14.1 Controls
Digital thermometer "Zamer-1" (State Register 21267-01) according to the document according to which it was manufactured, or other devices with similar technical and metrological characteristics, permitted for contact with food.
7.14.2 Testing
The temperature sensor must be inserted into the product. Temperature information is read after the indicator has stabilized. The range of measured temperatures is from minus 30 ° С to plus 120 ° С. The limit of the permissible absolute measurement error is ± 0.5 ° C.
When using other measuring instruments, control is carried out in accordance with the instructions for their use.
7.15 Determination of the presence of genetically modified organisms - according to GOST R 52173, GOST R 52174, * -.
________________
See the Bibliography section. - Note from the manufacturer of the database.
8 Transport and storage
8.1 Products are transported in refrigerated or insulated means of transport, subject to the requirements for storage conditions and shelf life, regulated in the document in accordance with which specific names of products are made and in accordance with the rules for the carriage of perishable goods in force for this type of transport.
8.2 Recommended shelf life of products when stored in a suspended state, laid out in one or two rows or packed in transport packaging, at a storage temperature of 0 to 6 ° C and a relative humidity of no more than 75% - no more than 6 days, produced in a barrier casing , - no more than 60 days.
Recommended shelf life of products packed under vacuum or in a protective atmosphere in gas-tight polymeric materials at storage temperatures from 0 ° C to 6 ° C:
- whole products - no more than 10 days;
- for portioned cutting - no more than 6 days;
- for serving slicing - no more than 5 days.
8.3 The shelf life of products is determined from the date of manufacture.
At an air temperature from minus 4 ° С to minus 2 ° С - no more than 6 months.
At an air temperature from minus 9 ° С to minus 7 ° С - no more than 9 months.
8.4 Transportation and storage of products sent to the regions of the Far North and equivalent areas - in accordance with GOST 15846.
8.5 The shelf life and storage conditions of products are established by the manufacturer.
Bibliography
Veterinary and sanitary rules for enterprises (shops) of poultry processing, production of egg products, approved by the State Agroprom and the USSR Ministry of Health, 1987 |
|||
Methodical instructions. Determination of the content of toxic elements in food products and food raw materials. Autoclave sample preparation technique |
|||
Guidelines for atomic absorption methods for the determination of toxic elements in food |
|||
Guidelines for the determination of mercury in food |
|||
Method for measuring the mass fraction of lead and cadmium in food products and food raw materials by electrothermal atomic absorption spectrophotometry |
|||
Determination of residual amounts of chloramphenicol, chloromycetin in animal products by high performance liquid chromatography and enzyme immunoassay |
|||
Determination of residual amounts of tetracycline antibiotics and sulfanilamide preparations in food of animal origin by enzyme immunoassay |
|||
Guidelines for the identification and isomer-specific determination of polychlorinated dibenzopara-dioxins and dibenzofurans in meat, poultry, fish, by-products and products thereof, as well as in other fat-containing foods and feeds by the method of chromatography-mass spectrometry |
|||
________________ |
|||
Methods for the quantitative determination of GMI of plant origin in food |
|||
________________ |
|||
The procedure and organization of control over food products obtained from / or using raw materials of plant origin, having genetically modified analogues |
|||
Methods for the identification and quantification of genetically modified plant organisms |
|||
UDC 637.52: 006.354 OKS 67.120.20 OKP 92 1355
Key words: products, poultry meat, technical requirements, safety indicators, packaging, labeling, acceptance rules, control methods, transportation, storage
____________________________________________________________________________________
Electronic text of the document
prepared by Kodeks CJSC and verified by:
official publication
M .: Standartinform, 2014
Classification and assortment
Meat products - food products from meat and meat products.
The assortment of meat products is extremely large and varied and includes both raw products that have undergone only primary processing, and semi-finished products prepared for culinary use, and ready-made products for direct consumption.
Meat products are divided into the following main groups, differing in the nature of processing, use and other characteristics.
Raw meat and by-products of primary processing:
a) meat of various types in carcasses, half-carcasses, quarters and varietal cuts in cooled, chilled, frozen and defrosted form (Lamb, Buffalo, Camel, Beef, Pork, etc.);
b) meat of various types, packaged in portions for culinary use, - chilled and frozen;
c) by-products of various types and from various animals.
Meat semi-finished products:
a) semi-finished meat products of various types: natural, breaded and chopped in chilled and frozen form (Azu, Entrecote, Beef Stroganoff, Minced meat, Cutlets, etc.);
b) natural semi-finished products from offal - chilled and frozen - in blocks and packaged in portions (Lung, Brains, Liver, etc.).
Salted meat: meat of various types in cuts, preserved with salt (corned beef).
Smoked meat (Smoked products);
a) smoked lamb smoked, smoked-boiled and boiled (Lamb smoked);
b) smoked beef in smoked, finished-boiled and boiled form (Smoked beef);
c) smoked pork - smoked, smoked-boiled, boiled and baked (Smoked pork, Ham, Rolls, Bacon, etc.).
Sausages:
a) boiled sausages;
b) semi-smoked sausages;
c) raw smoked sausages;
d) smoked-boiled sausages;
e) liver sausages;
f) blood sausages;
g) stuffed sausages;
h) horse sausages;
i) deer meat sausages;
j) diet sausages;
l) sausages;
m) sausages;
m) meat loaves;
o) brawn;
n) jellied;
p) pates;
c) jellies.
Canned meat: canned meat, offal, meat with vegetable components and from vegetable raw materials with animal fats (Stewed lamb, Stewed beef, etc.).
Culinary products from meat and offal (Meat culinary products).
Meat concentrates (bouillon cubes, dry meat, meat powder).
Blood products (Blood): preserved food and medicinal blood products.
Meat of battered poultry (Poultry poultry): meat of chickens, geese, ducks, etc. in carcasses and packaged in chilled and frozen form (Chickens, Geese, Ducks, etc.).
Game (Feathered game): upland game, steppe game, etc. in chilled and frozen form (Capercaillie, Partridge, Teterev, etc.).
Poultry sausages (Poultry sausages).
Canned poultry and game meat (Canned poultry and game).
Culinary products from poultry and game meat (fried chickens, stuffed chickens, fried geese, roasted turkeys, etc.).
Meat and flour products (Pelmeni, Pies).
Specialized factories:
a) endocrine-enzymatic raw materials from meat carcasses in frozen form;
b) medical and technical products from endocrine-enzyme raw materials.
Each group of meat products includes an assortment of many items of various nature and quality.
Raw meat products the distribution network is supplied in the form of large cuts, packaged and in the form of semi-finished products. The morphological composition (the ratio of muscular, adipose, bone and other tissues) and the chemical composition of various parts of the carcass - cuts - is heterogeneous. Based on the morphological and chemical composition and culinary purpose, meat products can be produced prepared for a specific culinary use:
For roasting (mainly tenderloin, fillet, thick and thin edge, beef rim; pork loin, brisket and ham; lamb ham, loin and brisket, etc.);
For stewing (beef shoulder, rump and rump; pork loin, brisket and ham; lamb shoulder, lamb brisket, etc.);
For cooking or for use in chopped form (beef rump and rump; pork ham, loin and brisket; lamb shoulder and brisket, etc.);
· For the first courses - soups, borscht, broths (various cuts). By-products were also produced in packaged form in weight portions.
The release of semi-finished meat products into the trading network in the form of portioned pieces that do not require preliminary processing and are fully prepared for culinary use has developed over a wide range. Meat semi-finished products were made from beef and lamb of the I category of fatness, veal of average fatness, fatty pork, bacon and meat category of fatness.
Semi-finished productsare produced in the following types:
Natural, i.e. not subjected to any form of grinding or mechanical processing and prepared from the best varieties of tender muscle tissue (azu, entrecotes, longets, beef steaks; cutlets, escalops, schnitzels, pork bacons; cutlets, schnitzels, lamb kebabs etc.);
Breaded, that is, subjected to some loosening and immersion in an egg solution - ice and rolled in breadcrumbs (rump steaks with a notch of beef; pork chops and schnitzels; lamb chops and schnitzels, etc.);
Chopped - from meat of all categories of fatness and all sorts, freed from bones, tendons, finely chopped and mixed with various ingredients: spices, fats, wheat bread, etc.;
· Soup sets - bone semi-finished products. In the form of semi-finished products, some types of by-products are also produced - fried kidneys, brains in breadcrumbs.
Meat and meat products are perishable goods when fresh. To obtain meat products of greater stability, to give them new nutritional and taste qualities, they are subjected to various processing processes, as a result of which new types of meat products are obtained. To lengthen the shelf life, meat and meat products are cooled, frozen, salted, smoked, and also processed into canned food, sausages, and concentrates. Salted meat and meat products are used to produce a wide range of cooked and smoked products that differ in their specific taste and aroma.
When salting meat cuts, they undergo special preparatory operations (for example, removing bones, giving a certain shape, etc.), and then processed with special compounds (for example, in the fifties, salt formulations from table salt, nitrate, nitrite, sugar, as well as ascorbic acid, or sodium ascorbate), which not only create an environment that prevents spoilage of the product, but also improve its quality: a more delicate consistency is created, a pink-red color remains, and a specific aroma appears.
The assortment of meat products includes both salted meat products (without further processing), and after salting, smoked, boiled, baked or smoked, followed by boiling. Smoking meat products, in addition to being very persistent, gives them a specific taste and aroma. Both salted and salted-smoked meat products are boiled, with bones or after removing bones. When cooking salinities (as in salting), a part of protein and extractive substances is lost, but the digestibility of the product improves due to a change in the state of connective tissue formations turning into gelatin, denaturation of proteins and removal of some excess salt compounds.
Roasting gives a specific taste and aroma. Both salted and smoked meat products are baked, and those that have not undergone these processes (in the manufacture of boiled pork, carbonate). Baked meat products are distinguished by a more delicate texture than boiled or smoked ones, and are well absorbed by the body.
A significant place among meat products is sausages. Their peculiarity lies in the fact that the raw materials from which they are made are meat and offal, by dissection (release from bones, connective tissue formations, blood and lymph vessels, refractory fat deposits, etc.), crushing the resulting almost pure muscle tissue and mixing with fat, usually more fusible, as well as flavoring substances (salt, sugar, spices, spices, etc.) turns into a product of increased value and high digestibility. Improved by such a special preparatory operation, raw meat in the form of minced meat in casings or without them is subjected to heat treatment: roasting and boiling or boiling and baking, or boiling and smoking, or only smoking, which makes the product ready to eat without any additional processing or for the preparation of second courses (sausages, etc.). Smoked sausages are shelf stable. The assortment of sausages is varied.
An important type of meat products are also canned meat and offal... Canned meat is distinguished by a high nutritional value and digestibility, since inedible parts are removed from raw materials during their manufacture, and during cooking (sterilization) due to the tightness of the container, the main food substances do not have losses, although their properties change somewhat. Canned meat is convenient for eating, since it is a finished product - ready-made second or first courses, or snacks that in some cases only need to be heated. Canned food can be stored without spoilage for a long time - for a number of years. They are the most persistent meat products and are used to create reserves of meat products.
Meat products also include meat concentrates - dry meat, meat powder, bouillon cubes, etc. They are dehydrated meat products with a moisture content of 6-10% (instead of 75-92% in raw products). Dehydration creates an environment unfavorable for the vital activity of microflora, and therefore protects the product from deterioration during long-term storage, even at high ambient temperatures. Dehydration of meat products is achieved by exposure to high or low temperatures (sublimation - removal of moisture at low temperatures without the transition of ice to liquid). When water is added, concentrates are almost completely restored to their original (before dehydration) state and are used to prepare first and second courses. Concentrates are mainly used for expeditions and hikes, when it is important to have low weight of food products and get a high-nutritional product quickly.
Meat products include blood products - hematogen used for anemia; food albumin, replacing egg white in the confectionery industry, and others, as well as endocrine-enzymatic raw materials for the production of organic medications for medical and technical purposes - glands of internal and external secretion (pancreas, adrenal, thyroid, goiter, etc.) and enzymatic raw materials (liver , stomach mucous membranes, etc.).
A large group of meat products is represented by meat and meat products from game and poultry raw, in the form of culinary and sausage products and canned food. VA Timofeeva "Commodity Science of Food Products", ed. Phoenix, 2010
Whole carcasses or lumpy meat of all types of poultry are suitable for the production of smoked meats.
Depending on the duration of the salting, the smoking method, the packaging material, the storage temperature and the production technology, a pastroma is produced with a short (up to 14 days) and longer (up to one year) shelf life.
The aged ambassador is produced with table salt using sodium nitrite. Table salt is a preservative and forms the taste of the product, while nitrite gives rise to the characteristic color and taste.
Starter cultures of microorganisms are used to improve the color and taste of products.
In the process of cooling in water during primary processing, the bird absorbs moisture. In this regard, before the ambassador, one should take into account the higher moisture content of the raw material compared to the raw material of the meat industry.
Apply dry and wet salting, as well as a combination of both. Taking into account the duration of the salting, use a short (24 hours) and longer (5-6 days) exposure. Depending on the method of salting, the following technologies have become widespread:
ordinary salting in containers made of artificial material - the raw material is placed in a container and kept in the salting without mechanical stress;
vacuum salting, when holding in the salting is carried out under vacuum, while the raw material is subjected to mechanical stress.
With any method of salting, the concentration of salt in flat and small pieces of raw material is higher than in large ones. In this regard, in order to equalize the salt concentration after salting, it is advisable to hold the raw material (let it mature). Finished smoked poultry products with a long shelf life after their production also require ripening. The ripening period varies depending on the type of bird, the finished product and the processing method.
The technology for the production of some smoked poultry products is discussed below.
Smoked pastroma
Smoked pastroma can be made from any poultry as a whole carcass or as a piece of meat from any part of the carcass, or from fillets after deboning. A characteristic feature of all types of pastroma is that it takes a shorter time for salting and smoking. Smoking is carried out in a universal smoking chamber - cooking, therefore the shelf life of such products (without freezing) is 14 days. There are also products that require aging in a smoking oven for 1-2 days. The shelf life of such products is 4-6 weeks. With both smoking methods, the storage temperature of the pre-chilled product should not exceed 10 ° C. It is advisable to pack whole and lumpy poultry meat in film to preserve the aroma and prevent drying out.
As a packaging material, you can use a film, a smoke-permeable artificial casing.
Fillet pastry is made from the meat of the breast and thigh after deboning the poultry carcass, for example, a gourmet turkey in the form of a finished product in various packaging. By changing the composition of the mixture of spices and spices, you can achieve a wide range of flavoring effects. The above products require vacuum packaging primarily in order to maintain product quality.
Goose pastroma
As a raw material for this product, the meat of the sternum (fillet) with skin without bones and cartilage after deboning of fattened geese is used. The fatty layer of the skin should not exceed 10 mm.
If the pastroma is not made from fresh meat, then the frozen raw materials must be stored in the thawing room for at least 16 hours before the start of salting in order to thaw to a temperature of 18-20 ° C.
The ambassador starts by rubbing with salt (dry salting) and adding nitrite to each piece of fillet. Salted raw materials are placed in curing vats. The salt is saturated until it is completely dissolved. A mixture of salt and nitrite is made up in the following ratio: 50% of food salt and 50% of a mixture of salt and nitrite. The saturated solution protects raw materials from bacteriological decomposition.
The optimum room temperature for salting is 8-10 ° C. The brine is prepared as follows: all spices are dissolved in hot drinking water at a temperature of 90-95 ° C (to dissolve the spices in water). At this temperature, a significant part of microorganisms die. After the solution is made, when it is diluted with cold water, salt is added, it dissolves. The brine temperature should be 8-10 ° C. Brine concentration 14-15 ° Be. After pouring the brine into the vat, they put oppression from a white artificial material with a load on top (the top layer of the goose sternum should be filled with brine).
To prepare the brine, you can prepare mixtures of spices of different composition, which allow you to get different flavors and aromas.
The duration of exposure in brine depends on the thickness of the fillet, the age of the goose, the thickness of the adipose tissue of the skin and is 4-5 days. Excerpt ends when the salt concentration in the meat reaches 4% and the cut surface becomes uniform in color. Before unloading in the laboratory, the salt content of the raw material is determined. At the end of the salting, the salt content in the brine should be at least 18 ° Be.
From the curing container, the meat is placed in water with a temperature of 8-10 ° C, then placed on mesh aluminum or plastic trays for water to drain. In order to partially equalize the salt concentration in meat, it is advisable to leave the raw material in an upright position.
The raw materials are placed in artificial smoke-permeable casings of various calibers. Before use, the casings, cut into appropriate sizes, are soaked in water for 2-3 hours. Filling can be carried out using a special filling device.
The ends of the shells are knitted on a semiautomatic device for applying staples. When clipping one end of the casing, twine is tied. The filled shell should not have stretches and air voids. It is prohibited to remove air by puncturing the casing. After hanging the filled casings on the frame, the product is transferred to smoking.
Cold smoking
The product loaded into the smoking chamber must be cooled (using a fan) for 5 - 6 hours. Only after cooling is the smoke generator started, and in its absence, sawdust is ignited in the furnace. Only sawdust from hardwoods is suitable for smoking. The main condition for smoke generation is to maintain smoldering at a low temperature. The smoking temperature should not exceed 18 ° С.
When smoked, a crust forms on the surface of the product. To slow down the drying process of the product, high humidity is maintained in the smoking chamber.
Temperature and humidity must be constantly monitored and recorded. The duration of smoking with a constant supply of smoke is 6 - 8 days. After the end of cold smoking, the product is cooled for 24 hours.
For storing goose pastroma, a special room is needed, which should be well ventilated, have a temperature of 4 - 10 ° C and a relative humidity of 75%. The temperature and humidity must be maintained at a given level, the temperature must not fall below 0 ° C. Large fluctuations in temperature lead to the formation of condensation, which can lead to product deterioration. The ripening period of the finished product in such a room is 4 - 5 weeks. With strict adherence to the regime described above, the shelf life of the product is 4 months minus the ripening period. Do not store other foods in the goose pastroma storage room.
The organoleptic characteristics of the goose pastroma are as follows: the color of the product is golden brown, the aroma characteristic of smoked poultry without any extraneous taste and smell. On the cut, the meat is of uniform red color, the fat layer completely covers the meat, the thickness of the fat layer should not exceed 10 mm. Determine the content of sodium chloride, moisture and nitrite.
The finished product is stored individually dry. Particles of soot and fatty layers are removed from it.
Well-ventilated boxes lined with parchment are used as containers.
At the request of the buyer, after filling in boxes, the product can be frozen. In this case, store at a temperature of at least -25 ° C. The shelf life is 15 months.
For the production of baked beef fillet, the lumbar muscle is used.
There are two ways of fillet production:
1- spraying with brine in an amount up to 10% by weight of raw materials, rubbing with spices and garlic, baking;
2- massaging with brine, rubbing with spices and garlic, baking.
The output of finished products to the mass of unsalted raw materials is 62%.
The shelf life of beef fillets at temperatures from 0 to 8 ºС and relative humidity (75 ± 5)% is no more than 5 days.
2. DELICATE MEAT PRODUCTS PIGLES AND CALFS TU 49 774-84 with Amendment No. 1 (instead of TU 49 774-80)
Piglet and calf meat products are produced in the following names: Smoked-boiled piglet roll, Smoked-boiled stuffed piglet roll, Baked veal leg, Smoked-boiled veal leg in bacon.
Piglet meat is used to make Piglet roll, Piglet roll stuffed - piglet meat and minced meat of doctor's sausage, Calf leg - veal hip, Veal leg in bacon - veal hip and bacon.
Raw materials for the production of products from piglet and calf meat are injected, kept in brine, smoked and baked.
The shelf life of products from meat of pigs and calves at temperatures from 0 to 8 ºС is no more than 72 hours.
3. RAW SMOKED PORK PRODUCTS BONELESS TU 49 813-81 with Amendments No. 1, 2, 3
Raw smoked boneless pork products are produced in the following assortment: "Leg", "Boneless loin", "Hunting" ham, "Delikatesnaya" fileechka.
For the production of pork products, it is used for "Chicken legs" - the hip part of the half-carcass in the skin with a subcutaneous layer of bacon 15 - 30 mm thick, weighing 1.1 - 2.4 kg; for "Boneless Loin" - the dorsal part of the half-carcass in the skin with a subcutaneous layer of fat 15-30 mm thick, weighing at least 1.2 kg; for “Okhotnichya” ham - the superficial muscle of the hip part of the half-carcass, a layer of fat no more than 10 mm, weighing no less than 0.5 kg; for the Delicacy file - the internal adductor muscle of the hip part of the half carcass, the fat layer is completely removed, weighing at least 0.2 kg.
There are two ways of salting: mixed (chicken legs, loin) and wet (fillet, ham). Then smoking and drying at a temperature of (11 ± 1) оС for 12-14 days - for a leg and loin, 7-10 days - for a ham and filetchka.
The output of finished products to the mass of unsalted raw materials is for: chicken legs - 85%, boneless loin - 82%, Hunting ham - 65%, filechki - 58%.
Shelf life of raw smoked boneless products
at temperatures from 0 to 4 ºС and relative humidity (75 ± 5)% - no more than 30 days,
at temperatures from 0 to 12 ºС - no more than 15 days,
at a temperature of minus 7 - minus 9 ºС - no more than 120 days.
Shelf life of raw smoked boneless products, vacuum packed,
at a temperature of 5 to 8 ºС whole piece or cut into slices - no more than 7 days,
at temperatures from 5 to 15 ºС - no more than 3 days.
4. FAT WITH FILLERS ANIMAL FOOD FUELED TU 9215-374-00419779-07
The documentation applies to rendered edible animal fat with fillers, intended for direct consumption and preparation of various dishes and snacks and provides for the release of 5 types of products, in the following assortment:
- "Homemade lard"; - "Amateur lard";
- "Garlic lard"; - "Apple lard";
- "Sweet lard";
The composition of the recipes for "smaltsy" includes: sausage fat, backbone unsalted without skin, raw pork fat of the first group (gland, perineal, fresh bacon trimmings, with kaltyks, liver, fat trim from the sausage and canning shops), onion (fresh , dried, dried fried), garlic (fresh, dried, canned with table salt), spices, apples (fresh, dried), salt.
Fat is packed in metal cans, glass jars, plastic glasses of various shapes.
Shelf life from the moment of production, months, at a temperature, ºС:
1. Type of packaging:
1.1. Cans made of tinplate electrolytic tinning EZhK-III unvarnished:
- no more than 25 ° C - 3 months;
- from 0 ° C to 6 ° C - 6 months;
- from minus 5 ° С to minus 8 ° С - 9 months;
- from minus 12 ° C and below - 9 months.
1.2. Hot tin tin cans:
- no more than 25 ° C - 3 months;
- from 0 ° C to 6 ° C - 6 months;
1.3. Cans made of tinplate electrolytic tinning EZhK-III varnished:
- no more than 25 ° C - 3 months;
- from 0 ° C to 6 ° C - 9 months;
- from minus 5 ° C to minus 8 ° C - 12 months;
- from minus 12 ° C and below - 12 months.
1.4. Glass jars:
- from 0 ° C to 6 ° C - 3 months;
- from minus 5 ° С to minus 8 ° С - 6 months;
- from minus 12 ° C and below - 6 months.
1.5. Plastic glasses:
- from 0 ° C to 6 ° C - 1 month;
- from minus 5 ° C to minus 8 ° C - 2 months;
- from minus 12 ° C and below - 2 months.
5. CHICKEN CARCASES AND SLAVIC CHICKEN LEGS, SMOKED-BOILED AND BAKED TU 9213-405-00419779-06 (instead of TU 9213-405-00419779-98)
Products from chicken meat are produced in the following names:
- smoked and boiled chicken carcasses "Slavyanskie";
- carcasses of chickens "Slavic" baked;
- smoked and boiled chicken legs "Slavyanskie".
The technology provides for two methods of salting chicken meat products:
- extrusion with brine in an amount of 15% by weight of raw materials, massaging;
- pouring with brine, the duration of the salting is from 16 to 24 hours.
Shelf life at a storage temperature of 2 ° C to 6 ° C of chicken meat products is no more than 72 hours, packed under vacuum - no more than 12 days.
6. BEEF PRODUCTS COOKED, BOILED-SMOKED, SMOKED-BOOKED, SMOKED-BAKED TU 9213-406-00419779-08 with Amendment No. 1, 2
The documentation includes 20 new names of beef products: 5 - boiled (Moscow beef, Aromatic beef, Russian-style beef, Puff beef, Dinner beef), 5 - boiled-smoked (Home sirloin, Lyubitelskaya brisket, Delicacy beef, Spicy brisket on the bone , Piquant language), 5 smoked-boiled (Special beef, Beef roll, Meat appetizer, Moskvoretsky sirloin, Spicy roll), 5 - smoked-baked (Stolichnaya tenderloin, Maryinskaya beef, Slavyansky sirloin, Prima basturma, Special pastorma).
For the production of beef products, the muscles of the hip and scapular parts, the pulp from the thoracic-costal and cervical parts, deep and superficial pectoral muscles, the longest muscles of the back and lower back, tenderloin and tongue are used.
The production technology provides for differentiated salting methods using a single brine with domestic ingredients: extrusion and massaging, extrusion and pouring with brine, pouring with brine (wet salting), by rubbing with salt and spices (dry salting). The formula for calculating the time of massaging at different numbers of revolutions of the massager is given. Products are produced in metal forms, nets, films and without them.
The shelf life of beef products at temperatures from 2 to 6 ºС is no more than 8 days.
Shelf life of vacuum packed beef products
for serving slicing - no more than 10 days;
for portioned cutting - no more than 30 days.
Shelf life of "Aromatic" boiled beef, packed in a modified atmosphere in multilayer bags made of polymeric materials such as "Cryovac" at a storage temperature of 2 to 6 ºС - 30 days
The shelf life of beef products, vacuum-packed in multi-layer Amivak bags, at a temperature of 2 to 6 ºС and a relative humidity of 75-78% with portioned cutting and a whole product is no more than 40 days.
7. HAMS FROM POULTRY, BEEF AND PORK (with the use of food additives from the firm "Altex-M" Germany) TU 9213-418-00419779-07 (instead of TU 9213-418-00419779-02)
Regulatory documentation includes 9 types of hams:
Boiled hams: “Delicacy ham from poultry meat”, “Delicacy ham from poultry meat with cheese”, “Delicacy ham from poultry with egg”, “Delicacy beef ham”, “Delicacy pork ham”, “Holiday ham”, “Ham ambassadorial ";
Smoked and boiled ham: "European ham", "Honey ham".
For the manufacture of new types of hams, it is envisaged to use poultry meat or mechanically deboned poultry meat (up to 10% of the mass of unsalted raw materials), beef of the highest, first and second grade, low-fat and semi-fat pork, as well as cheese, honey, boiled eggs, food additives f. Altex. Thanks to the varying degrees of grinding, specially selected for each meat ingredient, as well as the use of vegetable fillers - canned olives, olives, mushrooms, red and green paprika, pistachios - a varied and original taste and cut pattern are created in the ham.
The technology provides for the use of steamed, chilled and defrosted meat raw materials.
For all types of hams, brine compositions have been developed using complex food additives with various amounts of brine introduction in the amount of 30, 50, 60 and 100% brine to the mass of unsalted raw materials. It is allowed to use traditional brines with the addition of 25% brine.
The output of finished products, depending on the amount of injected brine, is 110-170%.
The shelf life of hams in artificial steam, gas, waterproof casings at a temperature of 2 to 6 ° C is no more than 30 days.
The shelf life of hams packed under vacuum or under conditions of a modified atmosphere at a temperature of 2 to 6 ° C for serving and portions is no more than 5 days.
8. BOILED AND SMOKED-BOILED PRODUCTS FROM HORSE AND FALL MEAT TU 9213-442-00419779-07 (instead of TU 9213-442-00419779-02)
This technical specification applies to horse meat and foal products intended for direct consumption and preparation of various dishes and snacks, including for halal products.
Horse and foal products are produced in the following names:
Boiled:
- "Boiled horse meat"
- "Pressed horse meat"
- "Boiled horse meat roll"
Smoked-boiled:
- "Horse ribs in a shell"
- "Smoked-boiled horse neck"
- "Smoked-boiled horse fillet"
- "Horse fillet in a shell"
- "Smoked-boiled horse brisket"
- "Smoked-boiled horse meat"
- "Smoked-boiled horse meat roll"
- "Chopped smoked-boiled horse meat"
It is allowed to use national names, for example, Kazy (Horse ribs in a shell).
The technological instruction provides for the use of various salting methods for each product name - dry, mixed or mixed with preliminary injection and the use of mixtures of spices, food ingredients. It is allowed to use beef from the corresponding cuts instead of horse meat and foal in an amount of not more than 50% in the production of boiled products and "Minced smoked-boiled horse meat".
Shelf life of horse meat and foal products at temperatures from 2 ° C to 6 ° C:
- cooked products - no more than 3 days;
-
Shelf life of horse meat and foal products, packed under vacuum, at a temperature of 2 ° C to 6 ° C:
- cooked products:
- smoked and cooked products:
for serving slicing - no more than 6 days;
9. BONELESS PORK PRODUCTS (boiled, smoked-boiled, smoked-baked) TU 9213-448-00419779-99 with Amendment No. 1, 2, 3
The regulatory documentation provides for the development of 18 types of products of various heat treatment:
cooked in the form - Pressed brisket, Slavyansky roll, Puff roll, Sokolnichesky roll;
boiled in a grid - Vladimirsky ham, Special ham, Russian-style bacon, Home-style pork;
smoked-boiled - Special sirloin, Radonezh neck, Prima pastroma, Spicy brisket, New ham;
smoked and baked - Podmoskovny roll, Road roll, Delicacy neck, Hunting brisket, Zarechensky carbonade.
For their production, raw materials are used from various parts of pork half-carcasses in the skin and without the skin: cervico-subscapularis, dorsal-costal, thoracic-rib, scapular, hip, shank, shank. The production technology provides for differentiated salting methods using a single brine with domestic ingredients: extrusion and massaging, extrusion and pouring with brine, pouring with brine (wet salting), rubbing with salt and spices (dry salting).
The yield of pork products is for:
boiled in the form - extrusion and massaging - 102-104%, extrusion and filling with brine - 90-93%;
boiled in a net - extrusion and massaging - 100-101%, extrusion and filling with brine - 89-91%, dry salting - 65-66%;
smoked-boiled - stuffing and massaging - 100-106%, stuffing and filling with brine - 80-91%, filling with brine - 65-71%, dry salting - 64-68%;
smoked-baked - stuffing and massaging 103-106%, stuffing and filling with brine 80-88%, dry salting 65-66%.
Shelf life of smoked-baked and smoked-boiled pork products, vacuum packed in serving slices in a multilayer polymeric PA-PE film, type ICE 75 at a storage temperature of 2 to 6 ºС and a relative humidity of 75% - 20 days from the end of the technological process ...
10. DELICATE PORK AND BEEF PRODUCTS TU 9213-521-00419779-10 (instead of TU 9213-521-00419779-05)
Regulatory documentation provides for the development of 17 types of gourmet pork and beef products:
smoked-boiled pork - boneless "Domashny" leg, "Slavyansky" roll, "Podmoskovnaya" neck, "Yubileiny" carbonade, "Voskresny" roll, "Aromatic" pork, "Delicacy" pork, "European" pork;
smoked-boiled beef - "Otbornaya" beef, "Boyarskaya" beef, "Aromatic" beef, "Delicatessen" beef, "Krestyansky" roll;
smoked-boiled pork and beef - balyk "Family";
boiled hams - ham "Baden-Baden", ham "Pork", ham "Delicatessen".
Smoked and cooked products are produced from various parts of pork and beef half carcasses: muscle tissue from the scapular, hip, sternocostal and abdominal parts, the dorsal and lumbar part of the longest muscle, they also use trimmed lean or semi-fat pork, trimmed top-grade beef, with lateral or bacon the use of complex food additives from BK Giulini (Germany).
The technology of production of smoked-cooked products provides for the use of various brine compositions for extrusion in an amount of 30 to 80% by weight of raw materials, followed by massaging.
For the manufacture of ham products, we use trimmed beef of the first grade, trimmed low-fat and semi-fat pork, boneless poultry meat, hydrated soy protein in an amount of 15% by weight of raw materials (for Pork ham), starch, dry milk. For the injection of raw materials, brines are used with an injection level of 50 to 70% by weight of raw materials, depending on the name of the product.
The estimated product yield is 102-160%. to the mass of raw materials.
Shelf life of smoked-cooked pork and beef products from the end of the technological process at a storage temperature of 0 to 6 ºС:
- wrapped in parchment, parchment - no more than 5 days;
- packed under vacuum or in a modified atmosphere: whole products - no more than 30 days, in the form of portioned or serving slices - no more than 20 days.
Shelf life of boiled hams from the end of the technological process at a storage temperature of 0 to 6 ºС:
- in natural casing, Belkozin casing and cellophane - no more than 5 days;
- in artificial steam, gas, waterproof casings - no more than 25 days
- packed under vacuum or in a modified atmosphere: whole products (without removing the shell) - no more than 30 days, in the form of portioned or serving slices - no more than 10 days.
11. PRODUCTS FROM VENIN TU9213-555-00419779-00 with Amendment No. 1
Regulatory documentation provides for the development of the following product names:
boiled - Venison pressed;
smoked-boiled - Reindeer fillet, Reindeer ham, Reindeer neck, Reindeer shoulder roll, Reindeer side.
The products are produced from various parts of the reindeer carcass, using: muscle tissue from the scapular, hip and dorsal-costal cuts, the longest muscle of the back and lower back, the pulp of the neck, the rib part with or without spices or flavorings, in metal forms, nets, films.
The production technology provides for three methods of salting: the first - filling with brine; the second - stuffing and massaging, maturation; the third one is extrusion and pouring with brine with exposure.
The finished product yield is for: Pressed venison - 65%, Reindeer fillet - 72%, Reindeer ham - 75%, Reindeer neck - 65%, Reindeer shoulder roll - 65%, Reindeer side - 85%.
for smoked-boiled - no more than 5 days.
for boiled
with portioned - no more than 6 days;
for smoked-boiled
with portioned - no more than 7 days.
Shelf life of venison products at a temperature of (4 ± 2) ºС
for boiled - no more than 3 days,
for smoked-boiled - no more than 5 days.
Shelf life of venison products, vacuum packed at a temperature of (4 ± 2) ºС
for boiled
for serving slicing - no more than 5 days,
for portioned cutting - no more than 6 days;
for smoked-boiled
for serving slicing - no more than 6 days,
for portioned cutting - no more than 7 days.
12. COOKED, BOILED-SMOKED AND SMOKED-BAKED PORK PRODUCTS (rolls, ham, brisket and boiled pork) TU 9213-627-00419779-09 (instead of TU 9213-627-00419779-01)
The documentation provides for the manufacture of 8 product names:
boiled - Ham with mushrooms, Piglet ham;
boiled and smoked - Extra roll, Yubileiny roll, Amateur roll, Language roll, Amateur brisket;
smoked and baked - boiled pork Lyubitelskaya.
For their production, raw materials are used from various parts of pork half-carcasses: neck, back and lumbar muscles, brisket, hip, lean trimmed pork, fat trimmed pork, as well as piglet meat, tongues, heart.
The technology provides for the use of brine with domestic or imported ingredients with different amounts of brine introduction from 10 to 30% by weight of raw materials.
For the production of Ham with mushrooms, Ham from piglet meat use molds, cellophane or collagen casing; for roll Extra use cellophane or collagen film, or mesh; for the Jubilee roll - collagen film or mesh. Rolls Amateur and Language are produced in forms with a layer-by-layer laying of fatty pork, tongues or hearts. Lubitelskaya brisket is stuffed with minced meat up to 35%, sprinkled with spices and wrapped in cellophane wrap. Pork boiled Lyubitelskaya is injected with brine without sodium nitrite in an amount of 25-30% by weight of raw materials.
The yield of pork products is:
boiled in the form - stuffing + massaging - 102-104%,
spraying + filling with brine - 90-93%;
boiled in a net - stuffing + massaging - 100-101%,
injection + brine filling - 89-91%,
dry ambassador - 65-66%;
smoked-boiled - stuffing + massaging - 100-106%,
spraying + filling with brine - 80-91%,
brine filling - 65-71%,
dry ambassador - 64-68%;
smoked-baked - stuffing + massaging - 103-106%,
injection + filling with brine - 80-88%,
dry ambassador - 65-66%.
The shelf life of cooked, boiled-smoked and smoked-baked pork products at temperatures from 0 to 8 ºС is no more than 5 days.
Shelf life of cooked, boiled-smoked and smoked-baked pork products, packed under vacuum, at a temperature of 2-6 ºС
whole piece - no more than 6 days,
for serving slicing - no more than 5 days,
13. CRUDEED BEEF PRODUCTS TU 9213-697-00419779-2008 (instead of TU 9213-697-00419779-01)
The documentation provides for the production of 2 types of beef products: "Dry-cured basturma", "Dry-cured beef tongue".
For the production of "Basturma", the dorsal and lumbar parts of the longest muscle and / or muscles of the hip part are used, for the "Tongue" - beef tongues.
The technology provides for the use of various methods of salting: for "Basturma" - salted dry and kept at a temperature of 0-4 ºС for 24-36 hours, for "Tongue of the Beef" - preliminary extrusion and holding in a filling brine (salt, sodium nitrite, sugar) at a temperature of 0-4 ºС for 2-8 days. Drying at a temperature of 12-14 ºС for 25-30 days.
The yield to the mass of unsalted raw materials is 55% for Basturma, 69% for Beef Tongue.
The shelf life of dry-cured beef products at a temperature of 2-6 ºС and a relative humidity of 75% is no more than 20 days.
The shelf life of dry-cured beef products, packed under vacuum, at a temperature of 2 to 6 ºС with serving slicing - no more than 10 days, with portioned - no more than 20 days.
14. PRODUCTS FROM BEEF AND PORK WITH FOOD ADDITIVES OF FIRM "ALMI" TU 9213-702-00419779-2003 with Amendment No. 1, 2, 3
The normative documentation provides for the production of 15 types of products: smoked and boiled - "Gourmet beef", "Cossack beef", "Holiday carbonad", "Vienna ham", "Viennese neck", "Porketta roll", "Stuffed brisket", " Moscow-style brisket "; boiled and baked - "Brisket with caraway seeds", "Fried ham"; boiled - "Russian style brisket", "Marble roll", "Slavyanskaya ham", "Hunting ham", "ham with cheese".
The products are produced from various parts of beef and pork half carcasses: scapular, hip, cervico-subscapularis, thoracic-rib and abdominal parts, dorsal and lumbar parts of the longest muscle with or without spices, in metal forms, nets, shells.
The technology provides for the use of complex and flavoring food additives, decorative sprinkles, spices, smoking preparations, food colors of the company "Almi" with different amounts of brine introduction - 25, 30, 50% by weight of raw materials.
Shelf life of beef and pork products at a temperature of 2 to 6 ºС
for smoked-boiled and boiled-baked products - no more than 5 days,
for smoked-boiled stuffed ("Moscow-style brisket" and "Stuffed brisket") and boiled products - no more than 3 days.
Shelf life of smoked-boiled, including stuffed ("Moscow-style brisket" and "Stuffed brisket") and boiled-baked products, packed under vacuum,
at a temperature of 2 to 6 ºС with serving slicing - no more than 5 days,
with portioned - no more than 6 days.
The shelf life of cooked products, packed under vacuum, at a temperature of 2 to 6 ºС with serving slicing - no more than 5 days, with portioned - no more than 6 days.
Shelf life of boiled Marble roll, Vienna ham and Viennese necks, smoked-boiled, packed under conditions of a modified gas environment in multilayer bags made of polymeric materials such as "Cryovac" at a storage temperature of 2 to 6 ºС - 30 days ...
15. PRODUCTS FROM PORK AND BEEF BOOKED, BOILED-SMOKED (with the use of food additives from the "Mill of Nesse Seasoning" company) TU 9213-719-0419779-2009 (instead of TU 9213-719-00419779-2002)
The documentation provides for the manufacture of 19 product names:
- boiled pork products - “Hunting knuckle”, “Semenovskaya pork”, “Izmailovskaya Sheika”;
- cooked-smoked pork products: "Slavic carbonade", "Capital ham", "Anniversary meat nut", "Original neck", "Aromatic brisket", "Puff brisket", "Perm loin", "Pikatny roll", " Cheek snack "," Nut meat gourmet ";
- boiled beef products: "Volzhskaya beef";
- cooked-smoked beef products: “Siberian beef fillet”, “Ural beef”, “Stepnaya beef”, “Lux beef”, “Balyk Uralsky souvenir”.
For the manufacture of pork products, pork trimmed low-fat and semi-fat, cervical, shoulder-scapular, sternocostal, dorsal-lumbar and hip cuts, as well as flank, tubs, hind shank are used.
For the manufacture of beef products, the dorsal-lumbar, hip, shoulder and breast cuts are used.
The technology provides for the use of brines with different amounts of introduction - 30-50% by weight of raw materials with the use of complex food additives and ingredients from the "Nesse Seasoning Mill" company.
Shelf life of pork and beef products at temperatures from
2 ºС to 6 ºС and relative air humidity 75% no more than 5 days.
Shelf life of pork and beef products packed under vacuum and / or in a modified environment at temperatures from 2 ° C to 6 ° C:
for serving slicing - 5 days;
for portioned cutting - 6 days.
16. RAW SMOKED PRODUCTS (with food additives of the "Almi" company) TU 9213-766-00419779-07 (instead of TU9213-766-00419779-02)
The regulatory documentation provides for the production of uncooked smoked pork products of 6 names - Yantarnaya brisket, Venskiy balyk, Extra neck, Parmskaya ham, Grand fillet, Danube ham and 4 names of beef products - Po- Austrian ", tenderloin" Alpine ", beef" Delicatessen ", beef" Troitskaya ".
The products are produced from various parts of beef and pork half carcasses: tenderloin, dorsal and lumbar part of the longest muscle, scapula, hip, meat of the neck, chest and abdomen.
The technology provides for the use of three methods of salting raw materials in a massager, depending on the complex additives and starter cultures used. In addition, it is allowed to use decorative coverings.
The shelf life of uncooked smoked products from the end of the technological process at a relative humidity of 70 to 80% and a storage temperature of 2 to 6 ºС - no more than 30 days, at a temperature of 6 to 12 ºС - no more than 15 days, at a temperature not higher than minus 7 ºС - no more than 90 days.
The shelf life of uncooked smoked products, packed under vacuum, at a storage temperature of 2 to 6 ºС: with serving slicing - no more than 15 days, with portioned cutting - no more than 20 days, with a whole piece - no more than 40 days.
17. PRODUCTS FROM PORK AND BEEF (with food additives of the "Almi" company) TU 9213-802-00419779-03 with Amendments 1, 2, 3, 4
Pork and beef products are produced in the following range:
smoked and boiled - "Lubitelskaya" brisket, "Piquant" brisket,
ham "Capital", roll "Special",
loin "Amateur", carbonade "Special",
"Spicy" neck, "Viennese" bacon, "Stolichny" fillet,
beef "Spicy";
boiled - Vienna ham, Refectory ham, Apollo ham,
ham "Almi", ham "Fragrant", ham "Tender",
ham "Beef".
For the production of pork products, use is made of the dorsal and lumbar muscles, the flesh tissue of the hip, scapular and cervico-subscapularis, the thoracic-rib part without ribs in the skin or without it, the dorsal part with ribs in the skin and without it, the abdominal part without skin, tanks, forearm, pieces of lean and semi-fat pork.
For the production of beef products, they use - the pulp removed from the sternum.
The technology provides for the use of brines with different amounts of its introduction - 25-30% by weight of raw materials with the use of multifunctional food mixtures from Almi.
The shelf life of pork and beef products at a temperature of 2 to 6 ºС, smoked-boiled - no more than 5 days, boiled - no more than 4 days, ham in the form - no more than 3 days.
Shelf life of boiled, boiled and smoked pork and beef products, packed under vacuum, at a temperature of 2 to 6 ºС: for serving slicing - no more than 5 days, with portioned - no more than 6 days.
Shelf life of “Osobogo” carbonade, “Lyubitelskaya” brisket and “Stolichny” ham, smoked and boiled, packed in a modified atmosphere in multilayer bags made of polymeric materials such as “Cryovac”, at a storage temperature of 2 to 6 ºС - 30 days.
Shelf life of "Stolichny" ham, vacuum packed in serving slices in a multilayer PA-PE film of ICE 75 type at a storage temperature of 2 to 6 ºС and a relative humidity of 75% is 20 days.
18. HAMS FROM CHOPPED BEEF AND PORK TU 9213-804-00419779-03 with Amendment No. 1
The normative document includes the following range of ham products:
from beef:
"Beef with soy protein";
spicy beef ham;
from pork:
ham "Slavyanskaya";
ham "Student";
from beef and pork:
"Assorted meat";
ham "Russian".
The original technology of cooked products from minced meat in forms and in large-diameter casings provides for the use of hydrated soy protein in an amount of 10 to 25%, as well as genugels (carrageenans) in an amount of 1% to the mass of unsalted raw materials.
The finished product yield ranges from 100 to 135%, depending on the name.
Shelf life of products, at temperatures from 2 to 6 ºС, no more than 4 days
in polyamide casing "Amitan-PRO" no more than 6 days;
in the Amiflex M casing - 20 days; in the Amiflex L casing - 25 days.
Shelf life of ham, packed under vacuum at a temperature of 2 to 6 ° C:
for serving slicing - no more than 5 days;
for portioned cutting - no more than 6 days.
The shelf life of Russian ham, produced in a natural casing, packed under conditions of a modified gas environment in multilayer bags made of polymeric materials of the "Cryovac" type at a storage temperature of 2 to 6 ºС is 30 days.
19. PRODUCTS FROM POULTRY MEAT (with food additives of the "Almi" company) TU 9213-842-00419779-09 (instead of TU 9213-842-00419779-04)
The documentation provides for the development of 29 types of poultry products:
boiled (boneless) - Pozharskaya ham, Stolichnaya ham,
ham "Curry", roll "Boiled";
smoked-boiled (boneless) - "Piquant" roll, "Poltava" roll,
roll "Posolsky", roll "Chicken nut";
smoked-boiled (on the bone) - "Viennese chicken",
"Chicken front quarter",
"Rear chicken quarter",
"Chicken leg", "Chicken thigh",
"Chicken drumstick", "Chicken fillet",
"Chicken breast", "Chicken wing",
"Viennese turkey"
"Front turkey quarter",
"Rear turkey quarter",
"Turkey leg", "Turkey thigh",
"Turkey drumstick", "Turkey fillet",
"Turkey Breast", "Turkey Wing";
baked (boneless) - Moskovsky roll, Kievsky roll,
roll "Rozhdestvensky".
The technological process for the production of poultry meat products includes the preparation and isolation of raw materials, extrusion, massaging, followed by aging of the raw materials in salting and heat treatment.
The technology provides for the use of brines with different amounts of its introduction 15, 25, 35 and 50% to the mass of raw materials, depending on the product range,
with the use of complex food additives of the "Almi" company, as well as spices, decorative sprinkles. In the manufacture of rolls, fillings are used, consisting of dried fruits, nuts, mushrooms, dry paprika.
The shelf life of poultry products at temperatures from 0 to 6 ºС and relative air humidity from 80 to 85% from the end of the technological process is not 72 hours;
- packed under vacuum or in a modified atmosphere - no more than 5 days;
- boiled boneless products in artificial vapor-gas-impermeable casings - no more than 10 days.
Shelf life of smoked-boiled poultry products - “Viennese Chicken” and “Chicken legs”, packed under conditions of a modified atmosphere in multilayer bags made of polymeric materials such as “Kriovac” at a storage temperature of 2 to 6 ºС - 30 days.
20. HAMS AND ROLLS (with the use of food additives from the "Nesse Mill") TU 9213-845-00419779-09 (instead of TU 9213-845-00419779-04)
Ham and rolls are available in the following assortments:
- ham (boiled):
Meat: "Classic", "Novonikolaevskaya", "Surprise", "Beer", "Vienna".
Meat-containing: "Tender".
rolls (smoked-boiled):
Meat: "Ural Souvenir", "Piquant", "Village", "Delicacy", "Vienna", "Hedgehog".
Meat-containing: "Tyrolean", "Gourmet".
The products are produced from trimmed beef (premium, first grade), trimmed pork (lean, semi-fat), poultry, cheese, beef or pork tongues, pork skin, spices and spices produced by the Nesse Spice Mill, etc.
The shelf life of hams and rolls from the end of the technological process in a net, in a mold, in a cellophane film at a temperature of 2 to 6 ºС and a relative humidity of 70% to 80% is no more than 5 days.
The shelf life of hams and rolls in artificial steam, gas, water-impermeable casings from the end of the technological process at a temperature of 2 to 6 ºС is no more than 20 days.
The shelf life for hams and rolls, packed under vacuum, from the end of the technological process at a temperature of 2 to 6 ºС, with portioned slicing - no more than 8 days, with serving - no more than 5 days.
Shelf life for hams and rolls packed in a modified atmosphere at a temperature of 2 to 6 ºС - no more than 5 days
21. SMOKED-BOILED RABBIT MEAT PRODUCTS TU 9213-887-00419779-06
The regulatory documentation provides for the release of products in the following assortment: Rabbit "Festive", "Rabbit" Tender "," Rabbit leg "Piquant", "Rabbit leg" Moscow ".
The technology provides for the use of phosphate-containing and flavoring food additives, mixtures of spices, decorative sprinkles of the "Almi" company. When compiling the brine, traditional and imported ingredients are used, the level of brine introduction is from 10 to 30% by weight of raw materials. The ambassador includes the following operations: stuffing and massaging of raw materials, maturation.
The approximate yield to the mass of unsalted raw materials is 85-105%, depending on the level of extrusion.
The shelf life of rabbit meat products at temperatures from 0 to 6 ºС is no more than 72 hours, packed under vacuum - no more than 10 days.
22. SMOKED-BOILED PORK PRODUCTS TU 9213-905-00419779-06 (instead of TU 10.02.01.297-97)
Regulatory documentation provides for the production of 3 types of pork products: Shank, Shank, Rib.
The technology provides for a wet salting, the brine contains salt and sodium nitrite, maturing in brine for 1-2 days (ribs) and 2-3 days (shank, gopyashka).
The yield of smoked-cooked pork products to the mass of unsalted raw materials is 90%.
The shelf life of pork products at temperatures from 0 to 6 ºС is no more than 5 days.
23. BALYK "DARNITSKY" RAW SMOKED HIGHEST GRADE TU 9213-909-00419779-06 (instead of 10.02.01-296-97)
For the production of Darnitsky's balyk, the dorsal and lumbar parts of the longest muscle of pork half-carcasses are used.
The developed technology provides for three methods of salting raw materials for balyk:
- stuffing, massaging, holding of raw materials before and after massaging for 6-12 hours;
- injection, filling with brine and holding in brine;
- rubbing with a curing mixture (salt, sugar), pouring with brine and aging in brine and ripening. Then the balyk is smoked and dried.
Shelf life of “Darnitskiy” balyk from the end of the technological process at a relative humidity of 70-75% and a storage temperature of 0 to 4 ºС - no more than 30 days; at temperatures from 4 to 12 ºС - no more than 15 days; at temperatures from minus 7 to minus 9 ºС - no more than 120 days.
Shelf life of “Darnitskiy” balyk, packed under vacuum from the end of the technological process, at a storage temperature of 5 to 8 ºС with serving cutting - no more than 15 days, with portioned - no more than 20 days; at a temperature of 12 to 15 ºС with serving slicing - no more than 10 days; with portioned - no more than 15 days.
24. PRODUCTS FROM BEEF AND PORK BOILED AND SMOKED-BOOKED (with food additives of the company "Chr. Hansen") TU 9213-930-00419779-07
The documentation includes 5 types of cooked beef and pork products - Stolichnaya ham, Osobaya ham, Prazdnichnaya ham, Stolnaya ham, Extra ham and 10 types of smoked and cooked products - Kremlin brisket, brisket “ Hungarian ”, bacon“ Prazdnichny ”, roll“ Dobryninsky ”, loin“ Stolichnaya ”, neck“ Original ”, beef“ Osobaya ”, fillet“ Prazdnichny ”, ham“ Tambovski ”, carbonade“ Stolichny ”.
Boiled beef and pork products are produced from trimmed beef of the highest and second grades, trimmed low-fat and semi-fat pork. Brine is introduced in an amount from 25 to 100% by weight of raw materials. It is allowed to use starch in an amount of up to 6 kg per 100 kg of the main raw material.
Smoked-cooked beef and pork products are produced from the dorsal-lumbar, hip, neck, shoulder, chest-rib cuts of beef and pork half carcasses. Brine is introduced in an amount from 25 to 75% by weight of raw materials.
A distinctive feature of the assortment being developed is the use of complex and flavoring additives from Chr.Hansen.
For boiled beef and pork products, both natural and artificial vapor and gas tight casings are provided.
Shelf life at a temperature of 2 to 6 ºС: cooked beef and pork products - no more than 3 days, in artificial steam, gas, waterproof casings - no more than 10 days; smoked and cooked beef and pork products - no more than 5 days.
Shelf life for vacuum-packed beef and pork products at 2 to 6 ° C:
for serving slicing - no more than 5 days,
for portioned cutting - no more than 6 days.
25. BOOKED-SMOKED VENNER PRODUCTS TU 9213-945-00419779-08
Venison products are produced in the following assortment - tender fillet, Usinskaya scapula, Piquant ham, Po-Tsarski nut, Murmanskaya venison.
Smoked-cooked venison products are produced from the longest muscle of the back and lower back, scapular, hip cuts obtained from cutting venison.
The technological process includes - preparation and extraction of raw materials, extrusion with brine in the amount of 30% to the mass of raw materials, massaging, maturing of raw materials for 12-16 hours and heat treatment.
The shelf life of venison products from the end of the technological process at a temperature from 0 to 6 ºС and a relative humidity of no more than 75% is no more than 5 days.
Shelf life for venison products packed under vacuum at temperatures from 0 to 6 ºС: for serving slicing - no more than 6 days, for portioned slicing - no more than 7 days.