GENERAL-PURPOSE MULTIFUNCTIONAL FOOD ADDITIVE COMPOSITION FOR INJECTING INTO DELICACY WHOLE-MUSCULAR MEAT PRODUCTS OR BY-PRODUCTS

摘要

FIELD: meat industry. SUBSTANCE: composition comprises preservative such as ascorbic acid, citric acid potassium, citric acid, sodium acetate, and sodium eritorbate. Preservative is produced by sieving and grinding of each component, with following mixing thereof for obtaining intermediate product, solving intermediate product in hot water at the rate of 3 kg of water per 1 kg of preservative by thorough mixing thereof, filtering resultant solution and spray drying of intermediate product solution. During spray drying of intermediate product, air temperature at spraying unit inlet end does not exceed 120 C and at outlet end does not exceed 85 C. Flow speed of air passing through drying chamber is 12 m/s, air pressure at inlet end of rotor-type sprayer is 4.5 atm, and speed of supplying material to sprayer is 6-10 ml/s. Intermediate product supplied to sprayer is permanently mixed. Preservative is collected in vessel, which before being set for drying is preliminarily heated to temperature equal to air temperature at outlet end of sprayer. Additive comprises dry mixture of components with total pH value of 7.8-7.9 including modified food starch, sodium glutamate, edible phosphate, edible salt, glucose, carragheenane, ethereal oils and oleoresins of spice plants, with above components being used in predetermined ratio, wt%. Said additive may be used for production of wide range of delicacy whole-muscular products obtained from various kinds of meat, such as venison, horse meat, beef, as well as whole-muscular products of pork and poultry. EFFECT: wider range of use, optimal processing, improved organoleptical and structural-rheological properties and prolonged shelf life of products. 11 cl, 5 ex