Liver sausage production method

FIELD: food industry.

SUBSTANCE: method envisages pre-processing of 1st and 2nd category by-products and of an additive, mince preparation of the pre-processed raw materials, introduction of food culinary salt, bulb inions, spices and seasonings, sausage links moulding into natural intestine casings with a length equal to no more than 50 cm and a diameter equal to 55 mm, thermal treatment by way of cooking with steam during 40-60 minutes till the temperature inside sausage links is equal to 72C, sausage links cooling by way of showering with cold water and then - in the chamber at a temperature of 0-4C till the temperature inside sausage links is equal to 8C. The additive is represented by extruded gram flour; additionally, the by-products are represented by paunch. The extruded gram flour and paunch are introduced in the form of preliminarily produced emulsion. The ingredients are selected at the specified quantity ratio.

EFFECT: liver sausage biological and nutritive value increase and organoleptic indices improvement.

2 dwg, 1 ex, 1 tbl

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: method for production of preserves "Forced mutton with vegetables in milk sauce" envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh cabbages cutting and freezing, the listed components mixing with preserved sugar maize to produce garnish, wheat flour sauteing in melted butter and mixing with milk, bone broth, sugar, salt, black hot pepper, red hot chilli pepper and laurel leaf to produce a sauce, mutton meat cutting, forcing with garlic and frying in melted butter, the mutton meat, garnish and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton meat - 575.5-629.9, garlic - 9.2-9.7, melted butter - 26.2, carrots - 162.6-166.8, potatoes - 165-174.2, preserved sweet maize - 65.4, ornamental cabbages - 170.2, wheat flour - 10.2, milk - 204, sugar - 2, salt - 10, black hot pepper - 0.2, red hot chilli pepper - 0.1, laurel leaf - 0.12, bone broth till the target product yield is equal to 1000.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method for production of preserves "Stewed cabbages with mutton" envisages recipe components preparation, fresh cabbages chopping and freezing, mutton and raw mutton tallow cutting, the listed components mixing with tomato paste and salt, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton - 359.7-393.7; raw mutton tallow - 16; ornamental cabbages - 625; tomato paste in conversion to 30% dry substances content - 50; salt - 12; bone broth till the target product yield is equal to 1000.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method for production of preserves "Stewed mutton with vegetables" envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in animal fat, fresh cabbages chopping and freezing, garlic straining, mutton cutting, wheat flour sauteing, the listed components mixing with salt, black hot pepper, allspice and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton - 479.2-524.4; animal fat - 15; potatoes - 256-270; ornamental cabbages - 166.3; carrots - 93.6-96; parsley roots - 49.8-50.6; bulb onions - 46.8-47.4; garlic - 4-4.2; wheat flour - 10; salt - 12; black hot pepper - 0.3; allspice - 0.4; laurel leaf - 0.4; bone broth till the target product yield is equal to 1000.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method for production of preserves "Mutton with vegetables" envisages recipe components preparation, potatoes, turnips and parsley roots cutting and blanching, carrots blanching and cutting, fresh cabbages chopping and freezing, mutton, bulb onions and greens cutting, garlic straining, wheat flour sauteing in melted butter, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton - 545-596.5, melted butter - 12.5, potatoes - 250-263.7, ornamental cabbages - 176, carrots - 77.5-79.5, turnips - 67.5, parsley roots - 50-50.8, bulb onions - 75-76, garlic - 2.5-2.6, greens - 7.5, wheat flour - 7.5, salt - 12, black hot pepper - 0.13, laurel leaf - 0.05, bone broth till the target product yield is equal to 1000.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method for production of preserves "English-style beef" envisages recipe components preparation, carrots blanching and cutting, fresh cabbages cutting and freezing, beef and bulb onions cutting, the listed components mixing with salt and black hot pepper; the produced mixture and bone broth packing, sealing and sterilisation. One additionally uses in the mixture composition rutabaga that is preliminarily cut and blanched and ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 665.5-684.8; rutabaga - 251.1; ornamental cabbages - 101.3; carrots - 47.4-48.6; bulb onions - 126.4-128; salt - 12; black hot pepper - 0.14; bone broth till the target product yield is equal to 1000.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method for production of preserves "Beef in cabbages Egorlyk-style" envisages recipe components preparation, fresh cabbages taking to leaves, freezing and defrosting, beef cutting and pounding, rubbing with salt and black hot pepper, carrots and bulb onions cutting and sauteing in butter, sequential placement of beef, carrots and bulb inions onto cabbage leaves, obtained semi-products twisting to form rolls, the rolls and bone broth packing, sealing and sterilisation. Fresh cabbages may be substituted with ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 681-700.7; butter - 60; ornamental cabbages - 667.3; bulb onions - 213-215.7; carrots - 111-113.8; salt - 15; black hot pepper - 1.2; bone broth till the target product yield is equal to 1000.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method for production of "Beef in mustard sauce" envisages recipe components preparation, carrots and bulb onions cutting and sauteing in melted fat, wheat flour sauteing, the listed components mixing with butter, sour cream, bone broth, tomato paste, table mustard, salt and CO2-extracts of caraway and black hot pepper, the mixture soft cooking and straining to produce a sauce, fresh white cabbages chopping and freezing, beef cutting, beef, cabbages and sauce packing, sealing and sterilisation. Fresh cabbages may be replaced with ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 486-500.1; melted fat - 21; butter - 30; carrots- 30-30.8; bulb onions - 21-21.3; wheat flour - 15; sour cream - 105; tomato paste in conversion to 30% dry substances content - 10; table mustard -9; salt - 12; CO2-extract of black hot pepper - 0.02; CO2-extract of caraway -0.25; bone broth - till the target product yield is equal to 1000.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh cabbages cutting and freezing, the listed components mixing with preserved sugar maize to produce garnish, wheat flour sauteing in melted butter and mixing with milk, bone broth, sugar, salt, black hot pepper, red hot chili pepper and laurel leaf to produce a sauce, goat meat cutting, forcing with garlic and frying in melted butter, the goat meat, garnish and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: goat meat - 575.5-629.9, garlic - 9.2-9.7, melted butter - 26.2, carrots - 162.6-166.8, potatoes - 165-174.2, preserved sweet maize - 65.4, ornamental cabbages - 170.2, wheat flour - 10.2, milk - 204, sugar - 2, salt - 10, black hot pepper - 0.2, red hot chilli pepper - 0.1, laurel leaf - 0.12, bone broth till the target product yield is equal to 1000.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes, turnips and parsley roots cutting and blanching, carrots blanching and cutting, fresh cabbages chopping and freezing, goat meat, bulb onions and greens cutting, garlic straining, wheat flour sauteing in melted butter, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: goat meat - 545-596.5, melted butter - 12.5, potatoes - 250-263.7, ornamental cabbages - 176, carrots - 77.5-79.5, turnips - 67.5, parsley roots - 50-50.8, bulb onions - 75-76, garlic - 2.5-2.6, greens - 7.5, wheat flour - 7.5, salt - 12, black hot pepper - 0.13, laurel leaf - 0.05, bone broth till the target product yield is equal to 1000.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Stewed forced beef with cabbages" envisages recipe components preparation, cutting, sauteing (in melted fat) and straining carrots, white vegetables and bulb onions, wheat flour sauteing, the listed components mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, fresh ornamental cabbages chopping and freezing, beef cutting, forcing with carrots and speck and frying in melted fat, beef, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of preserves for alimentation of children aged 1 year. The method for production of preserves "Pureed liver soup" envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, calf liver, carrots and potatoes cutting, rice and pearl barley soaking, the listed components mixing with tomato juice and salt, the produced mixture soft cooking, straining, packing, sealing and sterilisation.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, pork gizzard cutting and frying in melted fat, fresh ornamental cabbages cutting and freezing, the listed components mixing with ethyl alcohol, starch, culinary salt and sodium glutamate, the produced mixture and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: preserves include beef or pork liver and brains, sauteed bulb onions, salt, ground allspice, nutmeg and ground cinnamon. Additionally preserves contain sauteed carrots; besides, vegetables are sauteed in vegetable oil. A quantitative ratio of the components is selected.

EFFECT: enhancement of nutritive value and functional properties of the ready product due to combination of its composition with animal and vegetal raw material components and the prime cost reduction.

1 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: preserves contain chicken by-products, sauteed carrots and bulb onions, spices, leguminous crops and liquid. The chicken by-products are represented by chicken hearts and/or gizzards. The liquid is represented by drinking water. The leguminous crops are represented by beans, soya beans or peas. The spices are represented by salt, allspice, ground black pepper and tomato paste. The components are taken at the specified quantity ratio. The invention ensures proline and oxyproline amino acids content increase in the ready product due to combination of fat and vegetal raw materials in the product composition as well as the prime cost reduction.

EFFECT: ready product is balanced in terms of nutritive substances and has high organoleptic characteristics and preventive properties for a wide range of consumers, especially, for seniors.

4 cl, 1 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat flour sauteing in melted butter, pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, bone broth, salt, black hot pepper and laurel leaf to produce a sauce, kidneys cutting and frying in melted butter, fresh white cabbages chopping and freezing, kidneys, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages recipe components preparation, cauliflower cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing, beef liver cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, lettuce cutting and freezing, brined cucumbers and beef tongue cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with "Yuzhny" sauce and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components, chopping and freezing fresh white cabbages, cutting, sauteing in melted fat and straining carrots, parsley roots and bulb onions, paunches cutting, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with tomato paste, sugar, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce adhesion manufactured target product to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components, chopping and freezing fresh white cabbages, cutting, sauteing in melted fat and straining carrots, parsley roots and bulb onions, paunches cutting, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce adhesion manufactured target product to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components, cutting and frying in vegetable oil beef liver, tomatoes cutting and blanching, parsley greens cutting and freezing, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method allows to reduce adhesion manufactured target product to container walls.

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used during raw dried sausages manufacture. One performs beef deboning, trimming and milling in a mincer with 2.5-3.5 diameter holes and addition of beef and mutton fat into the mince and proceeds with stirring during 5-6 minutes; then dill and caraway seeds, black pepper, milled bulb onions are added; the mass is stirred during 4-5 minutes. Milk whey is added into the mince to quickly reduce pH value to 5.1-5.5.Prepared mince is stuffed into casings, sausage is pricked and settled. Drying is performed in two stages: the first stage is performed at a temperature of 11-15C and relative air humidity equal to 82%; the second stage is performed at a temperature of 10-12C and relative air humidity equal to 75%.

EFFECT: invention reduces the technological production duration to 8 days, prolongs storage life without usage of chemical preserving agents and enhances quality of the ready product.

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