The method of cooking meat product type sausage

 

(57) Abstract:

The invention relates to meat and poultry processing industry and can be used in the production of cooked sausages and other meat products. The method provides for the preparation of raw meat containing poultry meat mechanically separated (MPMO), enter skimmed milk powder, grinding and Ambassador of raw meat, making moisture-tie additives, preparation, stuffing, stuffing stuffing, tying sticks, heat treatment, including roasting and boiling. Before cutting implement Ambassador shredded beef of the highest grade and pork bold by mixing salt and calcium chloride. At the stage of cutting impose EMO, blood, food defibrinating mixed with sodium nitrite, and moisture-tie additive - methylcellulose at a certain content of components in wt.%. The methylcellulose is dissolved in water at ( 402)oC. the Roasting is carried out at (902)oFor 90-100 min, boiling - at (852)oC for 30-50 minutes Method allows you to balance the ratio of calcium: phosphorus in meat products, to compensate for a deficiency of ballast substances and to increase the biological value and can be used in the production of cooked sausages and other meat products.

A known method for the production of cooked sausages "Dining", providing for the preparation of raw meat - beef Giovanni one sort in the amount of 100%, grinding and Ambassador with the introduction of moisture-tie Supplement, sodium tripolyphosphate, food, cooking stuffing, filling shells with stuffing, tying sticks, heat treatment, including the processes of roasting and cooking (TU 61 RF 01-113-94).

A known method for the production of cooked sausages "Rasskazovsky" providing for the preparation of raw meat - beef Giovanni one sort in the amount of 80% and bacon spinal or lateral in the amount of 20%, grinding and Ambassador with the introduction of moisture-tie supplements - phosphate (NaH2PO42H2O), mince, filling shells with stuffing, tying sticks, heat treatment (TU 61 RF 01-113-94).

Sausages made by known methods, have low water-holding capacity, which reduces the juiciness of the sausage.

A known method for the production of cooked sausages "Diet chicken", taken as a prototype, providing for the preparation of raw meat - producing poultry, mechanically deboned (MPMO) in an amount of 95%, the introduction of skimmed milk powder in the amount of 3% and eggs - 2%, the e blockparser, stud sticks, heat treatment, including roasting and boiling (TU 61 RF 01-113-94 on the cooked sausage diet chicken, approved JSC Industrial Corporation "Ceratopteris").

In the analysis of the mineral composition of meat products - cooked sausages - marked low content of calcium and iron. Changing views on theory of power, in particular on the use of refined foods in the diet, advances in the methods of processing raw materials has necessitated a review of existing approaches to the development of new types of cooked sausages and their technologies.

In the claimed invention is a method of cooking meat product type cooked sausages - the aim was to compensate for a deficiency of ballast substances in meat products. To optimize the ratio of calcium: phosphorus of 1:1.2 to 1.5, reaching optimal - 0,74. To increase the biological value of meat products.

Achieving the desired result is the fact that moisture-tie additive for meat products is a cellulose ether is methylcellulose.

Methyl cellulose is a solid white odourless and taste. Limit the number of substituted hydroxyl groups lopedia, 1974. - S. 212-216.). One of the characteristic features of MC (methylcellulose) is its ability to studiobriefing when 35-56oC. MC is characterized as a highly effective water-binding agent, soluble in water and combined with other systems, is uniformly distributed (Zalewski Century. And., Vasilevskaya Century. And. experience in the use of dietary fiber in the treatment of diseases of the digestive system // Dietary fiber in rational human nutrition: proceedings of the. - M.: YITAI of Ingleborough. - 1990. - S. 93-97).

MC has valuable for food purposes properties: microbiological and chemical resistance, physiological indifferentist, harmlessness, the ability to withstand the harsh conditions of freezing. Not having the energy value, which swells in water and holds it, is an irritant of the gastrointestinal tract, including the colon, stimulating its activity (the Effect of the chemical nature of dietary fiber on some parameters of lipid metabolism in rats / A. Garbuzov, etc. // Sat. scient. works. - M. : cniitei of Singleproduct. - 1990. - S. 132-135).

There is information about the ability of MC to form in the intestines unassimilated connection with toxic methylpropanamide in clinics Kharkov Institute of child health, confirmed the positive effect of MC in patients with diabetes mellitus.

When creating a method of making a meat product is cooked sausage "Mikhailovskoye" - problem solving is achieved in that the method comprising the preparation of raw meat containing poultry meat mechanically separated (MPMO), the input of skimmed milk powder), grinding and Ambassador of raw meat, making moisture-tie additives, preparation, stuffing, stuffing stuffing, tying sticks, heat treatment, including roasting and boiling, pre-exercise Ambassador shredded beef of the highest grade and pork bold by mixing salt and calcium chloride. On stage fine grinding of raw meat enter MPMO, blood, food defibrinating mixed with sodium nitrite, and moisture-tie additive is pre-dissolved in water methylcellulose at the next content, wt.%:

Moisture-tie additive - methylcellulose - 0,25-0,5

Calcium chloride - 0,2-0,3

Blood food defibrinated with sodium nitrite - 1,0-2,0

Skimmed milk powder - 2,5-3,0

Poultry meat mechanically separated - 20-40

Pork bold - 25-35

Kneznou stage of his cutting for 8-10 min, the roasting is carried out at (902)oC for 90-100 minutes, and boiling at (852)oC for 30-50 minutes

Cooking sausages on the developed method was carried out on the combined production lines, designed for chopping meat on the top. Shredded beef and pork mix with salt and dissolved calcium chloride. After ripening at 2-4oC for 8-12 h hold pulverisation and mince with the introduction of EMO, aqueous solution defibrinating food blood with NaNO2the number of 0.004% by weight of raw material, SOM and MC solution. A chilled solution of methylcellulose poured for raw meat on the final stage of cutting during the final 8-10 minutes After extrusion obtained minced meat wrapped, binding the formed loaves loaves subjected to heat treatment at the following mode: roasting at (902)oC for 90-100 min, boiling at (852)oC for 30-50 min, cooling hold water shower to 40oC. the End of the cooking process is determined by achievement in the heart of baton 71oC.

The analysis of the influence of the number of MMO in the stuffing on indicators of biological values sausage. The data provided in tables is when the content of EMO in the amount of 20-40%. Organoleptic evaluation of the quality of boiled sausages with different content of MPMO a significant decrease in scores on the increase in the receipt of over 40%. At the same time lowers the coefficient of utility "U" characterizing the value of amino acid composition. Focusing on the values of the coefficients biological value determined corresponding values other ingredients: pork bold 25-35%, skimmed milk powder 2-3%, defibrinating blood 1-2%. The addition of calcium chloride in the amount of 0.2-0.3% increases the calcium content in the finished sausage 72 mg/100 g of product, which allows to optimize the ratio of calcium: phosphorus.

Comparative characteristics of the properties of meat and ready-made sausages containing MC or phosphate, are shown in table 2.

Based on the indicators of moisture-tie capacity (BCC), weight loss during thermal treatment and the yield was determined the content of the MC in the stuffing in the amount of 0.25-0.5%.

Effect of the number of MC and modes of heat treatment on the yield and quality of sausages are shown in table 3.

The obtained results allowed to determine the temperature roasting (902)oFor 90-100 min and in which, which then leads to a decrease of the ARIA; reduction of time of roasting and reduction temperature is not possible to obtain a product, safe in microbiological terms. When the temperature inside the loaf of less than 71oWith no is a complete and stable color formation.

The mode of cooking meat, namely roasting at (902)oFor 90-100 min, boiling at (852)owithin 30-50 min, not known for cooking meat farasha containing MC.

The specified mode can only be saved at the stated ratios of MC and CaCl2. By itself, the MC without CaCl2when the above temperature crystallizes and hardens.

Unknown use of MC in meat products in quantities < 1 wt.%.

Comparative evaluation of the quality of the sausages "Michael" was conducted by the method of qualimetry in relation to well-known cooked sausages. The results are shown in table 4.

It is not known prelivanje aqueous solution of MC in the stuffing into the final stage of cutting, for 8-10 min, i.e., the introduction of water in the meat is transferred from the initial stage of obtaining meat on the target that increases the juiciness of the meat product (see tab. 3) while maintaining optimal structural-mechanical the General effect on the stuffing, it is known that the introduction of MC, which has the opposite effect, but it is not known at the same time making and MC (0,25-0,5 wt. %) and CaCl2(of 0.2-0.3 wt.%), the combination of which gives an unexpected effect significantly increases the juiciness, tenderness of the meat product (table. 4) while maintaining optimal density, reduces the likelihood of excessive porosity.

It is not known simultaneous introduction into the meat of NMO (20-40 wt.%) in the absence of phosphates. Replacement of phosphates in MC allows you to optimize the ratio of calcium: phosphorus (a-0.7) when the reference value -0,74.

Research sausage "Mikhailovskoye" in the storage process has allowed to establish that after 3 days its quality meets the requirements on the organoleptic and microbiological parameters. The results are shown in table 5.

Sausage "Mikhailovskoye" differs juiciness and tenderness that is caused by the action of methyl cellulose, a combination of raw meat and milk. Has the best content of protein and fat per unit mass. She has a good performance on the content of calcium, phosphorus and iron.

The method of cooking meat product type sausage, involving the preparation of raw meat containing their moisture-tie supplements cooking stuffing, stuffing stuffing, tying sticks, heat treatment, including roasting and boiling, and wherein the pre-exercise Ambassador shredded beef of the highest grade and pork bold by mixing salt and calcium chloride, then injected poultry meat mechanically separated at the stage fine grinding of raw meat - cutting, blood, food defibrinating mixed with sodium nitrite, and moisture-tie additive is pre-dissolved in water methylcellulose in the following, wt. %:

Moisture-tie additive - methylcellulose - 0,25 - 0,5

Calcium chloride - 0,2 - 0,3

Blood food defibrinated with sodium nitrite - 1,0 - 2,0

Skimmed milk powder - 2,5 - 3,0

Poultry meat mechanically separated - 20 - 40

Pork bold - 25 - 35

The premium beef - Rest

moreover, an aqueous solution of methylcellulose poured for raw meat on the final stage of cutting for 8-10 min, the roasting is carried out at (902)oWith over 90 - 100 minutes, and the cooking - at (852)oC for 30 - 50 minutes

 

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