Sausages white munich and method for the production of sausages munich white

 

(57) Abstract:

The invention relates to the meat industry, namely the production method stuffing sausage products, in particular sausages. Method for the production of sausages white shredding the source of raw meat obtained from pork Giovanni lean with mass fraction of fat tissue is not more than 10% and pork Giovanni bold with mass fraction of fat tissue 35-55%, Ambassador, preparation of pork fat side or sausage and/or jowl, preparation of onion fresh, and the pork giovanny lean, pork giovanny bold and pork fat side or sausage and/or jowl used in the ratio, constituting respectively 1: (3,8-5,7): (1,6-2,7). The mince is performed by cutting in three stages, with the first stage in the cutter load simultaneously pork giovanny lean and bold, pork fat side or sausage and/or jowl, onion, fresh spices, phosphate, with the addition of not less than two thirds of technological refrigerant and the cutting is carried out in the mixing mode to the temperature of meat from 4 to 7oWith, after which contribute the remaining amount of technology the stage at the same temperature of the meat cutter contribute parsley dried and hold the cutting in the mixing mode to its uniform distribution and end temperature of meat from 10 to 11oC. and then formed into bars sausages, conduct heat processing by cooking at a temperature 74-78oC for 40-50 min until a temperature in the thickness of the bar sausages, equal 68-74oC, followed by exposure for 6-8 min without reducing the temperature in the interior of the bar sausages after which produce cooling sausages. So get sausages white Munich. Technical result provided by the invention, in the method of production of sausages white Munich, and the product obtained by this method is to increase the biological value of the finished product due to the balanced selection of raw materials (pork of different types with different content of connective and adipose tissues, as well as the pork fat side or sausage and/or jowl. Furthermore, the method provides optimization of the processes of preparation and processing of raw materials, and modes of thermal treatment of sausages, which, in turn, provides a stable output of finished products. 2 C. and 16 h.p. f-crystals.

The invention relates to the meat industry, namely the production method stuffing sausage products, in particular sausages.

Widely known Spravochnik technologist sausage production. Under. editor I. A. Rogov. M.: Kolos, 1993, S. 150-177). Data meat products are traditional in the diet of the population. However, their production is not provided the balance of the components of the formulation, because the method of their production does not involve the use of a wide resource base and also is quite energy-intensive.

A known method for the production of sausages white Munich (see A. G. Subasta and other Reference manufacturing stuffed and cooked sausages, wieners, sausages and meat loaves. M., 2001, pages 152-451, Retz.318), which provides for the preparation of raw meat beef Giovanni sausage, pork Giovanni sausage, bacon pork, skin pork boiled and additional materials, which include onions, fresh peeled, grinding raw meat from beef and pork, then salting and maturing. Next are cooking meat by cutting, filling stuffing shells, thermal treatment of sausages and cooling.

The present invention in the method of production of sausages white Munich, and the product obtained by this method is to optimize the process of production of sausages Bulatovich products.

The problem is solved due to the fact that the method of production of sausages white shredding the source of raw meat obtained from pork Giovanni lean with mass fraction of fat tissue is not more than 10% and pork Giovanni bold with mass fraction of fat tissue 35-55%, Ambassador, preparation of pork fat side or sausage and/or jowl, preparation of onion fresh, and the pork giovanny lean, pork giovanny bold and pork fat side or sausage and/or jowl used in the ratio, constituting respectively 1:(3,8-5,7):(1,6-2,7), cooking meat by cutting in three stages, with the first stage in the cutter load simultaneously pork giovanny lean and bold, pork fat side or sausage and/or jowl, onion, fresh spices, phosphate, with the addition of not less than two thirds of technological refrigerant and the cutting is carried out in the mixing mode to the temperature of meat from 4 to 7oWith, after which contribute the remaining amount of technological refrigerant and conduct the second stage cutting mode cutting to the temperature of the stuffing 7-9oAnd then on the third stage at the same temperature the stuffing is population and the final temperature of the stuffing from 10 to 11oWith, and then formed into bars sausages, conduct heat processing by cooking at a temperature 74-78oC for 40-50 min until a temperature in the thickness of the bar sausages, equal 68-74oC, followed by exposure for 6-8 min without reducing the temperature in the interior of the bar sausages after which produce cooling sausages.

At least part of the pork Giovanni low-fat and/or bold can be used in the form of frozen blocks trimmed from meat before Ambassador to grind saline injector, and Ambassador to spend directly in the process of cooking meat in the bowl.

Can use pork giovanny lean and bold thawed and/or cooled, you want to grind on top with a hole diameter of the output lattice 3-6 mm, and the Ambassador shredded pork Giovanni lean and bold to carry out by mixing in a mixer with salt sodium food within 5-10 min, followed by exposure to maturation at a temperature of from 2oWith up to a 6oC for 24 to 48 hours

The pork fat side or sausage before you make the cutter is advisable to slice on a plate with a mass of 1.0 to 1.5 kg and cool on the temperatures of 4-6oC.

Onion fresh before you make the cutter should be prepared by cleaning, washing in running water with a temperature of 10 to 15oAnd grinding on top with a hole diameter of the output lattice 3-6 mm

May as spices and herbs to use black pepper or white ground. Or as spices can use complex fosfatsoderjasimi a blend of spices, preferably firm "ALMI". May as spices and herbs to use black pepper or white ground and comprehensive fosfatsoderjasimi a blend of spices, preferably firm "ALMI". Recommended as a phosphate to use phosphate "Abstol 772".

It is advisable when cutting in the mixing mode, the speed of rotation of the knives set 100-110 rpm, the speed of rotation of the bowl (41) rpm, the distance between the knife and the bowl of 4-6 mm, and cutting the cutting done with a vacuum at the speed of rotation of the knives (360012) rpm, the speed of rotation of the bowl (151) rpm, the distance between the knife and the bowl is 2 mm and the vacuum bowl cutter depth to 39.2 kPa.

As technological refrigerant can use water and/or ice, and/or Loveday mixture truemove raw materials.

Forming bars sausages can spend in protein, natural, cellulose, polyamide sheath diameter 35-43 mm

The cooling bars sausages can carry out first by spraying cold running water with temperatures ranging from 8 to 12oTo reach the inside of the bar sausages temperature from 40 to 50oWith, then in the environment with temperature from 2 to 6oTo reach the temperature inside of the bar sausages from 2 to 7oS, after which the bars sausages are encouraged to send in storage at a temperature of from 6 to 10oC.

So get sausages white Munich, which are independent object of the invention. They may contain components in the following ratio, kg per 100 kg of unsalted raw materials:

Pork Giovanna lean - 11,0-15,0

Pork Giovanna bold - 58,0-62,0

The pork fat side or sausage and/or jowl - 25,0-29,0

and g:

Salt - 2100,0-2300,0

Onion fresh - 350,0-450,0

Parsley dried - 180,0-220,0

Comprehensive fosfatsoderzhaschie a blend of spices - 950,0-1250,0

Or white sausages may contain components in the following ratio, kg per 100 kg of non pork side or sausage and/or jowl - 25,0-29,0

and g:

Salt - 2100,0-2300,0

Onion fresh - 350,0-450,0

Parsley dried - 180,0-220,0

Phosphate "Abstol 772" - 200,0-400,0

Comprehensive fosfatsoderzhaschie a blend of spices - 950,0-1150,0

Or they may contain components in the following ratio, kg per 100 kg of unsalted raw materials:

Pork Giovanna lean - 11,0-15,0

Pork Giovanna bold - 58,0-62,0

The pork fat side or sausage and/or jowl - 25,0-29,0

and g:

Salt - 2100,0-2300,0

Pepper black or white ground - 95,0-105,0

Onion fresh - 350,0-450,0

Parsley dried - 180,0-220,0

Phosphate "Abstol 772" - 450,0-550,0

Technical result provided by the invention, in the method of production of sausages white Munich, and the product obtained by this method is to increase the biological value of the finished product due to the balanced selection of raw materials (pork of different types with different content of connective and adipose tissues, as well as the pork fat side or sausage and/or jowl. Furthermore, the method provides optimization of the processes of preparation and processing of raw materials, as well as modes termopan is the rotary drug - phosphate "Abstol 772" is known, is produced by the company "Bodenham", Germany (see Y. S. Chistov. Especially the use of phosphates "Abstol" and "Karnal" for the production of meat products. "Meat industry", 7, 1999, S. 27-28).

The invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1.

In the production of sausages white Munich use pre-trimmed chilled raw meat: pork giovanny lean and bold, and the pork fat side and jowl.

Pork giovanny lean and bold separately milled on the top with a hole diameter of the output lattice 3-6 mm and produce separate Ambassador shredded pork Giovanni lean and bold by mixing in a mixer with salt sodium food for 10 min, followed by exposure to maturation at a temperature of 2oWith in 48 hours

The pork fat side cut on a plate with a mass of 1.0 kg and cooled to a temperature of 6oC. Jowl also crushed and cooled to a temperature of 6oC.

Onion fresh before you make the cutter by Podgora holes of the output lattice 3-6 mm

Prepare additional components provided by the recipe. For cooking meat sausages Munich white 100 kg unsalted raw material use (kg):

Pork Giovanna lean - 13,0

Pork Giovanna bold - 60,0

The pork fat side and jowl - 27,0

and g:

Salt - 2200,0

Onion fresh - 400,0

Parsley dried - 200,0

Comprehensive fosfatsoderzhaschie a blend of spices company "Almi" - 1100,0

The stuffing is prepared by cutting, which is carried out in three stages. The first stage in the cutter load simultaneously pork giovanny lean and bold, pork fat side and jowl, onion fresh, complex fosfatsoderjasimi a blend of spices company "Almi" with the addition of two thirds of technological refrigerant - ice. The cutting is carried out in the mixing mode to the temperature of meat 5oWhen the rotation speed of the blades 105 rpm, the speed of rotation of the bowl 4 rpm and the distance between the knife and the bowl 5 mm Further contribute the remaining amount of technological refrigerant - ice and spend the second stage cutting with vacuum in the cutting mode when the speed of rotation of the knives, 3600 rpm, the speed of rotation of the bowl is authorized, the temperature of the meat cutter contribute parsley dried and hold the cutting in the mixing mode to its uniform distribution and the final temperature of the meat 11oC.

The depth of the vacuum set of 39.2 kPa. The total amount of ice added during cutting, is 30% by mass cutterhead raw materials.

Then carry out the forming bars of white sausages in a protein shell with a diameter of 40 mm, the Filling is carried out by extrusion under vacuum. The resulting bars sausages white bandage, strengthen on the holder and sent for heat treatment.

Heat treated bars sausages white carry out by cooking at a temperature of 76oC for 45 min until a temperature in the thickness of the bar sausages equal to 70oWith, followed by exposure for 7 min without reducing the temperature in the interior of the bar sausages after which produce cooling sausages.

The cooling bars sausages carried out initially by irrigation with cold running water with a temperature of 10oTo reach the inside of the bar sausages temperature 45oWith, then in the environment with temperature of 4oTo reach the temperature inside of the bar sausages 5oS, after which the bars sausages sent for storage at a temperature of 8oC.

So get the bulb is on and the jowl. Sausages white Munich are independent object of the invention.

Example 2.

In the production of sausages white Munich use pork giovanny lean in the form of frozen blocks of trimmed meat, pork giovanny bold chilled and bacon pork sausage and jowl.

Pork giovanny lean in the form of frozen blocks of trimmed meat is ground on the saline injector to obtain chips. Pork giovanny bold crushed on the top with a hole diameter of the output lattice 3-6 mm and produce the Ambassador by mixing in a mixer with salt cook food for 5 min, followed by exposure to maturation at a temperature of 4oWith over 36 PM

Bacon pork sausage cut into wafers with a mass of 1.2 kg and cooled to a temperature of 5oC. Jowl also crushed and cooled to a temperature of 4oC.

Onion fresh before you make the cutter can be prepared by cleaning, washing in running water with a temperature of 14oAnd grinding on top with a hole diameter of the output lattice 3-6 mm

Prepare additional components provided by the recipe. For pegatina - 14,0

Pork Giovanna bold - 61,0

Bacon pork sausage and jowl - 25,0

and g:

Salt - 2100,0

Onion fresh - 350,0

Parsley dried - 210,0

Phosphate "Abstol 772" - 300,0

Comprehensive fosfatsoderzhaschie a blend of spices company "Almi" - 1000,0

The stuffing is prepared by cutting, which is carried out in three stages. The first stage in the cutter load simultaneously pork giovanny lean in the form of chips, salt cookbook: food for pork giovanny lean, pork giovanny bold, bacon pork sausage and jowl, onion fresh phosphate "Abstol 772", integrated fosfatsoderjasimi a blend of spices company "Almi" with the addition of two thirds of technological refrigerant - lovedance mixture. The cutting is carried out in the mixing mode to the temperature of the stuffing 7oWhen the speed of rotation of the blades 100 rpm, the speed of rotation of the bowl 5 rpm and the distance between the knife and the bowl is 4 mm, Then make the remaining number of technological refrigerant - lovedance mixture and conducting the second stage cutting with vacuum in the cutting mode when the speed of rotation of the knives 3610 rpm, the speed of rotation of the bowl 16 rpm, the distance between the knives which are dried parsley and hold the cutting in the mixing mode to its uniform distribution and the final temperature of the meat 10oC.

The depth of the vacuum set 39,0 kPa. The total number lovedance mixture added during cutting, is 35% by mass cutterhead raw materials.

Then carry out the forming bars of white sausages in cellulose casings with a diameter of 38 mm, the Filling is carried out by extrusion. The resulting bars sausages white bandage, strengthen on the holder and sent for heat treatment.

Heat treated bars sausages white carry out by cooking at a temperature of 78oC for 40 min until a temperature in the thickness of the bar sausages equal 74oWith, followed by exposure for 6 min without reducing the temperature in the interior of the bar sausages after which produce cooling sausages.

The cooling bars sausages carried out initially by irrigation with cold running water with a temperature of 8oTo reach the inside of the bar sausages temperature 50oWith, then in the environment with temperature of 2oTo reach the temperature inside of the bar sausages 3oS, after which the bars sausages sent for storage at a temperature of 6oC.

So get sausages b is the jowl. Sausages white Munich are independent object of the invention.

Example 3.

In the production of sausages white Munich use pork giovanny bold in the form of frozen blocks of trimmed meat, pork giovanny lean thawed and jowl.

Pork giovanny bold in the form of frozen blocks of trimmed meat is ground on the saline injector to obtain chips. Pork giovanny low-fat shredded on top with a hole diameter of the output lattice 3-6 mm and produce the Ambassador by mixing in a mixer with salt cook food for 8 min, followed by exposure to maturation at a temperature of 6oC for 24 h

Jowl also crushed and cooled to a temperature of 5oC.

Onion fresh before you make the cutter can be prepared by cleaning, washing in running water with a temperature of 14oAnd grinding on top with a hole diameter of the output lattice 3-6 mm

Prepare additional components provided by the recipe. For cooking meat sausages Munich white 100 kg unsalted raw material use (kg):

Pork Giovanna lean is th - 2300,0

Pepper, white pepper - 105,0

Onion fresh - 450,0

Parsley dried - 190,0

Phosphate "Abstol 772" - 500,0

The stuffing is prepared by cutting, which is carried out in three stages. The first stage in the cutter load simultaneously pork giovanny lean and bold in the form of chips, salt cookbook: food for pork giovanny bold, jowl, onion, fresh pepper, white pepper, phosphate "Abstol 772", with the addition of two thirds of technological refrigerant - water and ice. The cutting is carried out in the mixing mode to the temperature of the minced 4oC. Further contribute the remaining amount of technological refrigerant - water and ice and carry out the second stage of cutting to the temperature of the stuffing 7oC. Then in the third stage, when the indicated temperature of the meat cutter contribute parsley dried and hold the cutting in the mixing mode to its uniform distribution and the final temperature of the meat 10oC.

The total amount of water and ice that is added in the process of cutting, is 25% by weight cutterhead raw materials.

Then carry out the forming bars sausages in white polyamide shell with a diameter of 44 mm, the resulting bars sausage is anchikov sausages white carry out by cooking at a temperature of 74oC for 50 min until a temperature in the thickness of the bar sausages equal 68oWith, followed by exposure for 8 min without reducing the temperature in the interior of the bar sausages after which produce cooling sausages.

The cooling bars sausages are also carried out as described in example 1.

So get sausages white Munich when used in their manufacture more low-grade raw materials - jowl. Sausages white Munich are independent object of the invention.

Example 4.

In the production of sausages white Munich use pre-trimmed chilled raw meat: pork granted lean and bold, and the pork fat side.

Pork giovanny lean and bold separately milled on the top with a hole diameter of the output lattice 3-6 mm and produce separate Ambassador shredded pork Giovanni lean and bold by mixing in a mixer with salt sodium food for 10 min, followed by exposure to maturation at a temperature of 2oWith in 48 hours

The pork fat side cut on a plate with a mass of 1.0 kg and cooled to pace Yuki in running water with a temperature of 12oAnd grinding on top with a hole diameter of the output lattice 3-6 mm

Prepare additional components provided by the recipe. For cooking meat sausages Munich white 100 kg unsalted raw material use (kg):

Pork Giovanna lean - 13,0

Pork Giovanna bold - 60,0

The pork fat-side - 27,0

and g:

Salt - 2200,0

Onion fresh - 400,0

Parsley dried - 200,0

Comprehensive fosfatsoderzhaschie a blend of spices company "Almi" - 1100,0

The stuffing is prepared by cutting, which is carried out in three stages. The first stage in the cutter load simultaneously pork giovanny lean and bold, pork fat side, onion fresh, complex fosfatsoderjasimi a blend of spices company "Almi" with the addition of two thirds of technological refrigerant - water. The cutting is carried out in the mixing mode to the temperature of meat 5oWhen the rotation speed of the blades 105 rpm, the speed of rotation of the bowl 4 rpm and the distance between the knife and the bowl 5 mm Further contribute the remaining amount of technological refrigerant - water and holding a second stage cutting with vacuum mode cutting temperature minced 8oC. Then in the third stage, when the indicated temperature of the meat cutter contribute parsley dried and hold the cutting in the mixing mode to its uniform distribution and the final temperature of the meat 11oC.

The depth of the vacuum set of 39.2 kPa. The total amount of water added in the process of cutting is 30% by mass cutterhead raw materials.

Then carry out the forming bars of white sausages in a protein shell with a diameter of 40 mm, the Filling is carried out by extrusion under vacuum. The resulting bars sausages white bandage, strengthen on the holder and sent for heat treatment.

Heat treated bars sausages white carry out by cooking at a temperature of 76oC for 45 min until a temperature in the thickness of the bar sausages equal to 70oWith, followed by exposure for 7 min without reducing the temperature in the interior of the bar sausages after which produce cooling sausages.

The cooling bars sausages carried out initially by irrigation with cold running water with a temperature of 10oTo reach the inside of the bar sausages temperature 45oWith, then in the air the sausages are sent to storage at a temperature of 8oC.

So get sausages white Munich when used in their manufacture more low-grade raw - pork fat side and the jowl. Sausages white Munich are independent object of the invention.

Example 5.

In the production of sausages white Munich use pork giovanny lean in the form of frozen blocks of trimmed meat, pork giovanny bold chilled and bacon pork sausage.

Pork giovanny lean in the form of frozen blocks of trimmed meat is ground on the saline injector to obtain chips. Pork giovanny bold crushed on the top with a hole diameter of the output lattice 3-6 mm and produce the Ambassador by mixing in a mixer with salt cook food for 5 min, followed by exposure to maturation at a temperature of 4oWith over 36 PM

Bacon pork sausage cut into wafers with a mass of 1.2 kg and cooled to a temperature of 5oC.

Onion fresh before you make the cutter can be prepared by cleaning, washing in running water with a temperature of 14oAnd grinding on top with a hole diameter of the output lattice 3-6 mm
Pork Giovanna lean - 14,0

Pork Giovanna bold - 61,0

Bacon pork sausage - 25,0

and g:

Salt - 2100,0

Onion fresh - 350,0

Parsley dried - 210,0

Phosphate "Abstol 772" - 300,0

Comprehensive fosfatsoderzhaschie a blend of spices company "Almi" - 1000,0

The stuffing is prepared by cutting, which is carried out in three stages. The first stage in the cutter load simultaneously pork giovanny lean in the form of chips, salt cookbook: food for pork giovanny lean, pork giovanny bold, bacon pork sausage, onion, fresh phosphate "Abstol 772", integrated fosfatsoderjasimi a blend of spices company "Almi" with the addition of two thirds of technological refrigerant - ice. The cutting is carried out in the mixing mode to the temperature of the stuffing 7oWhen the speed of rotation of the blades 100 rpm, the speed of rotation of the bowl 5 rpm and the distance between the knife and the bowl is 4 mm, Then make the remaining number of technological refrigerant - lovedance mixture and conducting the second stage cutting with vacuum in the cutting mode when the speed of rotation of the knives 3610 rpm, the speed of rotation of the bowl 16 rpm, the distance between the knife is ur make parsley dried and hold the cutting in the mixing mode to its uniform distribution and the final temperature of the meat 10oC.

The depth of the vacuum set 39,0 kPa. The total amount of ice and lovedance mixture added during cutting, is 35% by mass cutterhead raw materials.

Then carry out the forming bars of white sausages in cellulose casings with a diameter of 38 mm, the Filling is carried out by extrusion. The resulting bars sausages white bandage, strengthen on the holder and sent for heat treatment.

Heat treated bars sausages white carry out by cooking at a temperature of 78oC for 40 min until a temperature in the thickness of the bar sausages equal 74oWith, followed by exposure for 6 min without reducing the temperature in the interior of the bar sausages after which produce cooling sausages.

The cooling bars sausages carried out initially by irrigation with cold running water with a temperature of 8oTo reach the inside of the bar sausages temperature 50oWith, then in the environment with temperature of 2oTo reach the temperature inside of the bar sausages 3oS, after which the bars sausages sent for storage at a temperature of 6oC.

So get the number of the red and the jowl. Sausages white Munich are independent object of the invention.

Example 6.

In the production of sausages white Munich use pork giovanny bold in the form of frozen blocks of trimmed meat, pork giovanny lean thawed and jowl.

Pork giovanny bold in the form of frozen blocks of trimmed meat is ground on the saline injector to obtain chips. Pork giovanny low-fat shredded on top with a hole diameter of the output lattice 3-6 mm and produce the Ambassador by mixing in a mixer with salt cook food for 8 min, followed by exposure to maturation at a temperature of 6oC for 24 h

Jowl also crushed and cooled to a temperature of 5oC.

Onion fresh before you make the cutter can be prepared by cleaning, washing in running water with a temperature of 14oAnd grinding on top with a hole diameter of the output lattice 3-6 mm

Prepare additional components provided by the recipe. For cooking meat sausages Munich white 100 kg unsalted raw material use (kg):

Pork Giovanna lean is th - 2300,0

Pepper, white pepper - 105,0

Onion fresh - 450,0

Parsley dried - 190,0

Phosphate "Abstol 772" - 500,0

The stuffing is prepared by cutting, which is carried out in three stages. The first stage in the cutter load simultaneously pork giovanny lean and bold in the form of chips, salt cookbook: food for pork giovanny bold, jowl, onion, fresh pepper, white pepper, phosphate "Abstol 772", with the addition of two thirds of technological refrigerant - water. The cutting is carried out in the mixing mode to the temperature of the minced 4oC. Further contribute the remaining amount of technological refrigerant - Loveday mixture and conducting the second stage of cutting to the temperature of the stuffing 7oC. Then in the third stage, when the indicated temperature of the meat cutter contribute parsley dried and hold the cutting in the mixing mode to its uniform distribution and the final temperature of the meat 10oC.

The total amount of water and lovedance mixture added during cutting, is 25% by weight cutterhead raw materials.

Then carry out the forming bars sausages in white polyamide shell with a diameter of 44 mm is Obtained baht the handling bars sausages white carry out by cooking at a temperature of 74oC for 50 min until a temperature in the thickness of the bar sausages equal 68oWith, followed by exposure for 8 min without reducing the temperature in the interior of the bar sausages after which produce cooling sausages.

The cooling bars sausages are also carried out as described in example 1.

So get sausages white Munich when used in their manufacture more low-grade raw materials - jowl. Sausages white Munich are independent object of the invention.

Example 7.

In the production of sausages white Munich use pre-trimmed chilled raw meat: pork giovanny lean and bold, and the pork fat side and jowl.

Pork giovanny lean and bold separately milled on the top with a hole diameter of the output lattice 3-6 mm and produce separate Ambassador shredded pork Giovanni lean and bold by mixing in a mixer with salt sodium food for 10 min, followed by exposure to maturation at a temperature of 2oWith in 48 hours

The pork fat side cut on a plate with a mass of 1.0 kg and cooling efcacy fresh before you make the cutter can be prepared by cleaning, wash in running water with a temperature of 12oAnd grinding on top with a hole diameter of the output lattice 3-6 mm

Prepare additional components provided by the recipe. For cooking meat sausages Munich white 100 kg unsalted raw material use (kg):

Pork Giovanna lean - 13,0

Pork Giovanna bold - 60,0

The pork fat side and jowl - 27,0

and g:

Salt - 2200,0

Onion fresh - 400,0

Parsley dried - 200,0

Comprehensive fosfatsoderzhaschie a blend of spices company "Almi" - 1100,0

The stuffing is prepared by cutting, which is carried out in three stages. The first stage in the cutter load simultaneously pork giovanny lean and bold, pork fat side or sausage and/or jowl, onion fresh, complex fosfatsoderjasimi a blend of spices company "Almi" with the addition of technological refrigerant - one-third water and one-third of the ice. The cutting is carried out in the mixing mode to the temperature of meat 5oWhen the rotation speed of the blades 105 rpm, the speed of rotation of the bowl 4 rpm and the distance between the knife and the bowl 5 mm Further contribute the remaining amount technium in the cutting mode when the speed of rotation of the knives, 3600 rpm, the speed of rotation of the bowl 15 rpm, the distance between the knife and the bowl is 2 mm to a temperature of minced 8oC. Then in the third stage, when the indicated temperature of the meat cutter contribute parsley dried and hold the cutting in the mixing mode to its uniform distribution and the final temperature of the meat 11oC.

The depth of the vacuum set of 39.2 kPa. The total amount of water, ice and lovedance mixture added during cutting, is 30% by mass cutterhead raw materials.

Then carry out the forming bars of white sausages in a protein shell with a diameter of 40 mm, the Filling is carried out by extrusion under vacuum. The resulting bars sausages white bandage, strengthen on the holder and sent for heat treatment.

Heat treated bars sausages white carry out by cooking at a temperature of 76oC for 45 min until a temperature in the thickness of the bar sausages equal to 70oWith, followed by exposure for 7 min without reducing the temperature in the interior of the bar sausages after which produce cooling sausages.

The cooling bars sausages carried out first by spraying cold running ate environment with a temperature of 4oTo reach the temperature inside of the bar sausages 5oS, after which the bars sausages sent for storage at a temperature of 8oC.

So get sausages white Munich when used in their manufacture more low-grade raw - pork fat side and the jowl. Sausages white Munich are independent object of the invention.

1. Method for the production of sausages white, characterized by the fact that it involves grinding the original raw meat obtained from pork Giovanni lean with mass fraction of fat tissue is not more than 10% and pork Giovanni bold with mass fraction of fat tissue 35-55%, Ambassador, preparation of pork fat side or sausage and/or jowl, preparation of onion fresh, and the pork giovanny lean, pork giovanny bold and pork fat side or sausage and/or jowl used in the ratio, constituting respectively 1:(3,8-5,7):(1,6-2,7), cooking meat by cutting in three stages, with the first stage in the cutter load simultaneously pork giovanny lean and bold, pork fat side or sausage and/or jowl, onion, fresh spices and egime stirring to a temperature of meat from 4 to 7oWith, after which contribute the remaining amount of technological refrigerant and conduct the second stage cutting mode cutting to the temperature of the stuffing 7-9oAnd then in the third stage, when the indicated temperature of the meat cutter contribute parsley dried and hold the cutting in the mixing mode to its uniform distribution and end temperature of meat from 10 to 11oWith, and then formed into bars sausages, conduct heat processing by cooking at a temperature 74-78oC for 40-50 min until a temperature in the thickness of the bar sausages equal 68-74oWith, followed by exposure for 6-8 min without reducing the temperature in the interior of the bar sausages after which produce cooling sausages.

2. The method according to p. 1, characterized in that at least part of the pork Giovanni low-fat and/or bold used in the form of frozen blocks trimmed from meat before Ambassador of the ground in the saline injector, and the Ambassador carried out directly in the process of cooking meat in the bowl.

3. The method according to p. 1, characterized in that use pork giovanny lean and bold thawed and/or cooled, which is ground to the top with a diameter by mixing in a mixer with salt sodium food within 5-10 min, followed by exposure to maturation at a temperature of from 2 to 6oC for 24 to 48 hours

4. The method according to p. 1, characterized in that the pork fat side or sausage before you make the cutter cut on a plate with a mass of 1.0 to 1.5 kg and cooled to 4-6oC.

5. The method according to p. 1, characterized in that the jowl before you make the cutter crushed and cooled to 4-6oC.

6. The method according to p. 1, characterized in that onion fresh before you make the cutter can be prepared by cleaning, washing in running water with a temperature of 10 to 15oAnd grinding on top with a hole diameter of the output lattice 3-6 mm

7. The method according to p. 1, characterized in that the quality of spices and herbs used pepper black or white ground.

8. The method according to p. 1, characterized in that as of herbs and spices use a comprehensive fosfatsoderjasimi a blend of spices, preferably firm "ALMI".

9. The method according to p. 1, characterized in that as of herbs and spices and phosphate use complex fosfatsoderjasimi a blend of spices, preferably firm "ALMI".

10. The method according to p. 1, characterized in that the phosphate is used preferably phosphate "Abstol 772".

11. The method according to p. 1, otlichalis bowl rotation (41) rpm, the distance between the knife and the bowl of 4-6 mm, and cutting the cutting is carried out with a vacuum at the speed of rotation of the knives (360012) rpm, the speed of rotation of the bowl (151) rpm, the distance between the knife and the bowl is 2 mm and the vacuum bowl cutter depth to 39.2 kPa.

12. The method according to any of paragraphs.1-11, characterized in that as technological refrigerant use water and/or ice or Loveday mixture, and process the refrigerant used in the quantity constituting 25,0-35% by weight cutterhead raw materials.

13. The method according to any of paragraphs.1-12, characterized in that the forming bars sausages spend in protein, natural, cellulose, polyamide sheath diameter 35-43 mm

14. The method according to any of paragraphs.1-13, characterized in that the cooling bars sausages carried out initially by irrigation with cold running water with temperatures ranging from 8 to 12oTo reach the inside of the bar sausages temperature from 40 to 50oWith, then in the environment with temperature from 2 to 6oTo reach the temperature inside of the bar sausages from 2 to 7oS, after which the bars sausages sent for storage at a temperature of from 6 to 10oC.

15. Sausages white munchenskie fact, they contain the components in the following ratio, kg per 100 kg of unsalted raw materials:

Pork Giovanna lean - 11,0-15,0

Pork Giovanna bold - 58,0-62,0

The pork fat side or sausage and/or jowl - 25,0-29,0

and g:

Salt - 2100,0-2300,0

Onion fresh - 350,0-450,0

Parsley dried - 180,0-220,0

Comprehensive fosfatsoderzhaschie a blend of spices - 950,0-1250,0

17. Sausages on p. 15, characterized in that they contain components in the following ratio, kg per 100 kg of unsalted raw materials:

Pork Giovanna lean - 11,0-15,0

Pork Giovanna bold - 58,0-62,0

The pork fat side or sausage and/or jowl - 25,0-29,0

and g:

Salt - 2100,0-2300,0

Onion fresh - 350,0-450,0

Parsley dried - 180,0-220,0

Phosphate "Abstol 772" - 200,0-400,0

Comprehensive fosfatsoderzhaschie a blend of spices - 950,0-1150,0

18. Sausages on p. 15, characterized in that they contain components in the following ratio, kg per 100 kg of unsalted raw materials:

Pork Giovanna lean - 11,0-15,0

Pork Giovanna bold - 58,0-62,0

The pork fat side or sausage and/or jowl - 25,0-29,0

and g:

Salt powertrack dried - 180,0-220,0

Phosphate "Abstol 772" - 450,0-550,0 n

 

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Sausages // 2208964
The invention relates to the meat industry, namely the production method stuffing sausage products, in particular sausages
The invention relates to the meat industry, namely the production method stuffing sausage products, in particular sausages
The invention relates to the meat industry, in particular the production of sausage stuffing food cooked sausage ham
The invention relates to the meat industry, in particular the production of sausage stuffing food cooked sausage
The invention relates to the meat industry, namely the production of stuffing sausage products, in particular sausages

The invention relates to the meat industry, namely to the combined structure-formers used in the production of meat stuffing products, such as cooked sausages, chopped semi-finished products
The invention relates to the meat industry, in particular to the creation of food additives for injection delicious cut products or by-products from reindeer meat, horse meat, beef, cut of pork products and poultry

FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

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