The sausage grainy and method of its manufacture

 

(57) Abstract:

The invention relates to meat processing industry, namely the production of smoked sausage. The method involves cutting the beef into pieces weighing 300-600 g, and bacon pork spinal stripes size 1530 cm, freezing raw meat, cooking meat by cutting raw meat with salt sodium food, sodium nitrite, spices, molding, heat treatment, including draught sticks sausage, Smoking and drying, packaging. Consume raw meat with a pH not exceeding 5,9, and as meat raw beef in addition to the beef of the highest grades use a corresponding content mass fraction of connective and fatty tissue, meat mass. Meat weight gain vypressovyvanii through the perforated surface hole size 2 - 5 mm the mechanical dailouge chilled beef first grade after her hand trimming. Moreover, the cold mass is used in an amount of 5 to 55% of the prescription of the quantities of beef mince. Freezing put pork bacon spinal to a temperature in the thickness of the strips -8oC to -18oWith subsequent cutting somasega varieties on the top with a hole diameter of the output lattice 2-3 mm. Mince used vacuum bowl cutter, in which first bring shredded beef top grade, sodium nitrite, salt cookbook: food, spices, fresh garlic crushed. Then make a meat mass and shredded pork bacon spinal and conduct cutting mode cutting to the uniform distribution of the components and getting meat with a pH not exceeding 5,9, and temperature from 0 to 3oC. During thermal processing of smoked hold the camera cold smoked for 4 - 4.5 days of consecutive cycles in the supply of smoke mixture - supply air mixture". Moreover, the total time of the filing of the smoke mixture is 9-11,3% of the total time of Smoking. While loops form the five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is 1:(3,5-4,5):(2,4-2,8): (1,5-2,5): (9,0-11,0), and the ratio of the supply air mixture at the specified stage is 1: (1,6-2,0): (1,0-1,4): (0,2-0,6):(1,2-1,6). The temperature in the chamber cold smoked set of 21oWith the first two thirds of the total time of Smoking up to 20oWith in the last third of this time. The relative humidity in the chamber is cold smoked in the first stage at which the PR stage relative humidity in the chamber increase by 3-6% and support the same during the whole stage. Since the third stage, the relative humidity in the chamber is cold smoked reduce bringing it to the middle of the last stage to 83% and maintained at this level until the end of Smoking. Drying is carried out in the drying chamber during 20-26 days. The invention allows to obtain a product of high quality with stable organoleptic properties when using raw meat, with high nutritional value (beef first grade), grade below grade used according to the recipe of raw meat (beef top grade). 2 C. and 13 C.p. f-crystals.

The invention relates to meat processing industry, in particular the production of smoked sausage grainy.

The closest analogue, as part of the finished product, and its production is a method for the production of smoked sausage granular trimmed from meat - beef, which includes premium beef, pork and lard spinal providing cutting beef into pieces weighing 300-600 g, and bacon pork spinal - stripes size 1530 cm, freezing raw meat, cooking meat by cutting with the use of sodium salt food, nitrite nateewathana.

For the preparation of smoked sausage granular use the following components in the ratio, kg per 100 kg of unsalted raw meat:

beef Giovanna the highest grade - 45,0

pork bacon spinal slices not more than 3 mm 55,0

and g:

salt - 3500,0

sodium nitrite - 10,0

sugar - 200,0

black pepper or white pepper - 100,0

red pepper powder - 100,0

garlic fresh peeled chopped - 200,0

The cooked meat in the bowl for 1.5-3.5 minutes, the precipitate sticks sausage is carried out for 5-7 days at a temperature of 2-4oWith, curing is carried out for 2-3 days at a temperature of 18-22oC. the Drying is carried out initially at 11-15oC and humidity 80-84oC for 5-7 days, and then at 10-12oC and humidity 74-78oFor 20-23 days (see Rogov, I. A. Handbook technologist sausage production. M.: Kolos, 1993, 268-271, 274).

The present invention is to obtain smoked sausage granular highest quality for use in the process of production of raw meat with a high nutritional value, grade below grade used according to the recipe of raw meat from gowadia beef, higher grades in conjunction with the selected optimal processing of raw meat.

Tasked as part of the smoked sausage grainy, and its production is solved due to the fact that in the method of production of smoked sausage granular trimmed from meat - beef, which includes premium beef, pork and lard spinal providing cutting beef into pieces weighing 300-600 g, and bacon pork spinal - stripes size 1530 cm, freezing meat, making sausage stuffing by cutting raw meat with salt sodium food, sodium nitrite, spices, molding, heat treatment, including draught sticks sausage, Smoking and drying, packaging, according to the invention using raw meat with a pH not exceeding 5,9, and as meat raw beef in addition to the beef of the highest grades use a corresponding content mass fraction of connective and fatty tissue, meat weight derived by vypressovyvanii through the perforated surface with a hole size of 2 to 5 mm in mechanical dailouge chilled beef first grade after her hand trimming, and meat mass is used in an amount of 5 to 55% of the prescription of the quantities of beef in forsomebody sharp frozen pork bacon spinal pieces no larger than 4 mm, and also carry out grinding beef top grade in the top hole diameter of the output lattice of 2-3 mm, and mince using vacuum bowl cutter, in which first bring shredded beef top grade, sodium nitrite, salt cookbook: food, spices, fresh garlic minced, and then cold mass and shredded pork bacon spinal and conduct cutting mode cutting to the uniform distribution of the components and getting meat with a pH not in excess of 5.9, and a temperature of oWith up to -3oFrom and after thermal processing of smoked hold the camera cold smoked for 4 to 4.5 hours of consecutive cycles in the supply of smoke mixture - supply air mixture, and the total time of the filing of the smoke mixture is 9.0 to 11.3% of the total time of Smoking, and the loops made up of five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is 1:(3,5-4,5):(2,4-2,8):(1,5-2,5):(9,0-11,0), and the ratio of the supply air mixture at the specified stage is 1: (1,6-2,0):(1,0-1,4):(0,2-0,6):(1,2-1,6), the temperature in the chamber cold smoked set of 21oWith the first two thirds of the total time of COPC what erom stage when filing smoke mixture is set not greater than 90%, and when the supply air mixture is not greater than 93%, at the second stage, the relative humidity in the chamber increase by 3-6% and support the same during the whole stage, and, since the third stage, the relative humidity in the chamber is cold smoked reduce bringing it to the middle of the last stage to 83% and maintained at this level until the end of Smoking, and drying is carried out in the drying chamber during 20-26 days.

It is advisable as spices and herbs to use sugar, pepper, black ground, red pepper powder or complex spicy-aromatic blend Ungarese Salami CD".

Recommended mince before you make the vacuum cutter of chopped fat pork backbone to additionally include bacterial drug.

Preferably as bacterial drug use starter culture "BACTOFERMTMF-SC-111", including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5.

Recommended when cutting mode cutting speed of rotation of the knives, vacuum bowl cutter set 1500-1600 rpm, the speed of rotation of the bowl - 4-8 rpm, and the distance between the knife and the bowl is 2 mm

It is recommended that the formation of long kombinera from 45 to 60 mm, using coils with a diameter of from 28 to 38 mm, and after filling the shell should be pierced to remove it from the meat of air, after which the molded loaves of sausage to hang on the holders, place them on the frame and guide for thermal processing.

Suitable molding sticks sausage conducted in artificial protein shell type fibrous, which before stuffing the meat should be soaked in warm water with a temperature of 20-30oWith 10-15 minutes

Preferably draught sticks sausage to the camera precipitation within 6-8 h with the temperature in her 20oC, relative humidity of 85-90% and air velocity of 0.1 m/s

It is recommended that when smoked speed smoke mixture in the chamber cold smoked set at the exit of the nozzles of the smoke generator 3 m/s with the speed of its passing through the product - 0.5 m/s and the speed of movement of the air mixture at the outlet of the nozzle set to 5 m/s with a speed of passing through the product - up to 8 m/s

Suitable for Smoking in the first stage to carry out one cycle, and smoke mixture submitted within 30 min, while the air for 15 h, the second stage is to conduct three cycles, the humidity in the chamber is cold smoked set equal to 96% and constant over the entire stage, in the third stage to conduct two cycles, the time of submitting each of which smoke mixture and air mixture to install the same as in the second stage, and the relative humidity in the chamber is cold smoked in the first round at this stage be set to 92% when applying smoke mixture and 90% when the supply air mixture, and in the second cycle of 88% during the whole cycle, in the fourth stage to carry out one cycle at the same relative humidity in the chamber is cold smoked, and the smoke mixture should be submitted within 60 min, and air mixture for 6 h, when the supply air mixture temperature in the chamber cold smoked lower on 1oAnd in the fifth stage to conduct four cycles at the same temperature in the chamber is cold smoked, the relative humidity during the first two cycles of this stage is set to 85% and in the last two to 83% in all cycles of the smoke mixture should be submitted within 75 min in each cycle, and the supply air mixture gradually decrease, setting it accordingly equal to 9 h, 7 h, 4 h and 1 h

Recommended drying sticks sausage conduct in the oven first for 5-6 days at theme of 0.1-0.2 m/s, and then for 15-20 days at a temperature in the drying chamber 10-12oC, relative humidity of 74-78%) and speed of movement in the camera of 0.05-0.1 m/s

It is advisable to cook smoked sausage grainy to use the components in the following ratio, kg per 100 kg of unsalted raw materials:

beef Giovanna premium grade - a 21.5-44,65

meat weight of beef first quality, relevant content mass fraction of connective and fatty tissue, beef premium - 2,15-25,85

pork bacon spinal - 53,0-57,0

and g:

salt - 3450,0-3550,0

sodium nitrite - 10,0

sugar - 190,0-210,0

pepper black or white ground - 90,0-110,0

red pepper, ground - 90,0-110,0

fresh garlic chopped - 190,0-210,0

Or for making smoked sausage grainy to use the components in the following ratio, kg per 100 kg of unsalted raw materials:

beef Giovanna premium grade - a 21.5-44,65

meat weight of beef first quality, relevant content mass fraction of connective and fatty tissue, beef premium - 2,15-25,85

pork bacon spinal - 53,0-57,0

and g:

salt - 3450 is a mixture of "Ungarese Salami CD" - 800,0-1500,0

starter culture "BACTOFERMTMF-SC - 111" - 15,0-25,0

Thus, get the sausage grainy, which is the second object of the invention.

Technical result provided by the invention, consists in the possibility of producing a high quality product with a stable organoleptic properties when using raw meat, with high nutritional value (beef first grade), grade below grade used according to the recipe of raw meat (beef top grade) with bringing it to the desired content of connective and adipose tissue, consistent with their content in beef higher varieties - beef premium in conjunction with the selected optimal processing of raw meat and high-quality product of technological regimes, including heat treatment.

The method also allows you to reclaim valuable raw meat for the manufacture of other products and reduce economic costs for the production of smoked sausage.

The invention is illustrated by the following examples, which do not cover, and moreover does not restrict the entire volume of the cluster in the following ratio, kg per 100 kg of unsalted raw materials:

beef Giovanna the highest grade - 40,75

meat weight with the contents of the mass fraction of connective and adipose tissue, consistent with their content in beef of the highest quality, obtained from beef first grade was 2.25

pork bacon spinal - 57,0

and g:

salt - 3550,0

sodium nitrite - 10,0

sugar - 190,0

pepper black or white ground - 100,0

red pepper, ground - 100,0

fresh garlic chopped - 210,0

The premium beef with a pH of 5.9, cut into pieces weighing 400 g, then grind on the top with a hole diameter of the output grid 2 mm

Cook meat mass, the content of the mass fraction of connective and adipose tissue, consistent with their content in beef premium by wypracowania through the perforated surface hole size 2-3 mm chilled beef first grade when her mechanical dailouge after manual trimming.

Pork bacon spinal cut into strips the size of 1530, then they can be frozen to a temperature in the thickness of the strips -8oWith and cut it to pieces with a size of 4 mm

Then prepare the stuffing by cutting in vacuum bowl cutter. To do this, first in the and spices, which use sugar, black pepper powder, red pepper powder, and fresh crushed garlic, then make vyshepredstavlennyh cold mass and chopped pieces of pork fat and spinal conduct cutting.

The cutting is carried out in the cutting mode when the speed of rotation of the knives, vacuum bowl cutter 1500 rpm, the speed of rotation of the part 8 rpm and the distance between the knife and the bowl is 2 mm to the uniform distribution of the components and getting meat with pH value of 5.9 and a temperature of 0oC.

From the resulting ground meat formed into a loaf sausages by extrusion stuffing natural casings with a diameter of 45 mm with the use of coils with a diameter of 28 mm. Filled with minced shell puncture to remove air from the stuffing, hang the holders are placed on the frame and sent for thermal treatment.

Thermal treatment includes processes precipitation sticks sausage, Smoking and drying.

Draught sticks sausage is carried out in the camera rainfall within 6 hours at a temperature in her 20oC, relative humidity 85% and the air speed of 0.1 m/s

After precipitation the sticks sausage is directed into the chamber cold smoked. Kousei mixtures", moreover, the total time of the filing of the smoke mixture is 10.2% of the total time of Smoking.

The speed of movement of the smoke mixture in the chamber cold smoked installed on the outlets of the nozzles of the smoke generator 3 m/s with the speed of its passing through the product - 0.5 m/s and the speed of movement of the air mixture at the outlet of the nozzle set to 5 m/s with a speed of passing through the product - up to 8 m/s

Cycles form the five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is 1:4:2,67:2,0:10,0, and the ratio of the supply air mixture at these stages is 1:1,8: 1,2: 0,4: 1,4. The temperature in the chamber cold smoked set equal to the 21oC.

In the first phase smoked spend one cycle, and smoke mixture served for 30 min at 90% relative humidity, and air mixture fed for 15 h at a relative humidity in the chamber is cold smoked 93%.

In the second phase, smoked spend three cycles, each of which smoke blend served for 40 min, while the air for 9 h, and the relative humidity in the chamber is cold smoked set equal to 96% and PLA, with each cycle, the time of the filing of the smoke mixture and air mixture set the same as in the second stage, and the relative humidity in the first cycle set to 92% when applying smoke mixture and 90% when the supply air mixture. On the second cycle of the third stage relative humidity set equal to 88% for the entire cycle.

In the fourth stage carry out one cycle at a relative humidity of 88%, and smoke the mixture was fed for 60 min and air mixture within 6 h, while when the supply air mixture temperature in the chamber cold smoked set equal to the 20oC.

At the fifth stage of the Smoking process is carried out in four cycles when the chamber temperature is cold smoked 20oC.

During the first two cycles of relative humidity is set to 85% and in the last two to 83%.

Smoke mixture served for 75 min in each cycle, and the supply air mixture consistently lower, setting it accordingly equal to 9, 7, 4 and 1 h

From cold-smoked sticks sausage is directed into the drying chamber where they are dried for 20 days. First, within 5 days of drying sticks sausage O1 m/s, and then within 15 days at a temperature in the drying chamber 10oC, relative humidity of 74% and movement speed in a cell of 0.05 m/sec. After drying the sausage pack.

Thus, get the sausage granular highest quality, which is the second object of the invention.

Example 2

For the preparation of smoked sausage granular use chilled premium beef, chilled beef first grade and pork bacon spinal. Materials are used with a pH of 5.6.

For the preparation of smoked sausage use granular components in the following ratio, kg per 100 kg of unsalted raw materials:

beef Giovanna the highest grade - 22,25

meat weight with the contents of the mass fraction of connective and adipose tissue, consistent with their content in beef of the highest quality, obtained from beef first grade - 24,75

pork bacon spinal - 53,0

and g:

salt - 3500,0

sodium nitrite - 10,0

fresh garlic chopped - 200,0

complex spicy-aromatic blend Ungarese Salami CD" - 1000,0

starter culture "BACTOFERMTMF-SC-111" - 20,0

The premium beef with the value of the ne grid 3 mm

From chilled beef first grade cooked meat mass, the content of the mass fraction of connective and adipose tissue, consistent with their content in beef premium by wypracowania through the perforated surface hole size 2-3 mm chilled beef first grade when her mechanical dailouge after manual trimming.

Pork bacon spinal cut into strips the size of 1530 see Plate of pork bacon spinal freeze until the temperature in the thickness of the strips -18oWith, then they are crushed into pieces the size of 3 mm on the saline injector.

Then cook the meat in the vacuum bowl cutter. Initially in the vacuum cutter make shredded beef top grade, sodium nitrite, salt cookbook: food, spices, which use complex spicy-aromatic blend Ungarese Salami CD, fresh crushed garlic. Then meat weight, prepared as described above, bacterial drug, which is used as starter culture "BACTOFERMTMF-SC - 111", including Staphylococcus carnosus MIII and Lactobacillus curvatus HJ5 and shredded pork bacon spinal and hold the cutting in the cutting mode when the speed of rotation of the knives, vacuum-sottero uniform distribution of components and getting meat with a pH value of 5.6 and a temperature of -3oC.

From the resulting ground meat formed into a loaf sausage. Forming loaves of sausage spend inside meat in collagen casings with a diameter of 60 mm with the use of coils with a diameter of 38 mm After filling the shell pierce removal of minced air. Molded loaves of sausage hang the holders are placed on the frame and sent for heat treatment, including draught sticks sausage, Smoking and drying.

Draught sticks sausage is carried out in the camera precipitation for 8 hours at a temperature in her 20oC, 90% relative humidity and the air speed of 0.1 m/s

Then the sticks sausage is directed into the chamber cold smoked. Smoking hold over 4.5 days of consecutive cycles in the supply of smoke mixture - supply air mixture".

The total time of the filing of the smoke mixture is 10.2% of the total time of Smoking, and the loops made up of five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is 1:4:2,67:2,0:10,0, and the ratio of the supply air mixture at the specified stage is 1:1,8:1,2:0,4:1,4. The temperature in the chamber cold smoked establish the 21othe cold-smoked installed on the outlets of the nozzles of the smoke generator 3 m/s with the speed of its passing through the product - 0.5 m/s and the speed of movement of the air mixture at the outlet of the nozzle set to 5 m/s with a speed of passing through the product - up to 8 m/s

Smoking is carried out in five stages, consisting of cycles. In the first stage, carried out one cycle, and smoke mixture in the chamber serves smoked for 30 min at 90% relative humidity, the air mixture is fed for 15 h at a relative humidity of 93%.

In the second phase, conducted three cycles, each of which smoke blend served for 40 min, while the air for 9 h, and the relative humidity in the chamber is cold smoked set equal to 96% and constant over the entire stage.

In the third stage performed two cycles, the time of submitting each of which smoke mixture and air mixture set the same as in the second stage, and the relative humidity in the chamber is cold smoked in the first cycle at this stage is set to 92% when applying smoke mixture and 90% when the supply air mixture, and in the second cycle of 88% during the whole cycle.

In the fourth stage carry out one cycle at the same relative humidity in the chamber is cold smoked 88%, and the smoke mixture poda is obcene reduced by 1oWith and set equal to the 20oC.

At the fifth stage is conducted four cycles at the same temperature in the chamber is cold smoked, the relative humidity during the first two cycles of this stage is set to 85% and in the last two to 83% in all cycles of smoke blend served for 75 min in each cycle, and the supply air mixture consistently lower, setting it accordingly equal to 9 h, 7 h, 4 h and 1 h

After Smoking the sausage sausage is directed to drying. Drying sticks sausage is carried out in the drying chamber is initially for 6 days at a temperature in the drying chamber 13oC, relative humidity of 82% and the speed of its movement in the chamber of 0.2 m/s, and then for 20 hours at a temperature in the drying chamber 12oC, relative humidity of 78% and movement speed in a cell of 0.1 m/sec. Dried smoked sausage sausage Packed.

Thus, get the sausage grainy, which is the second object of the invention.

Get the sausage of the highest quality, appropriate for the characteristics of the standard.

Example 3

Production of smoked sausage granular carry out so, how about varicella soaked in warm water with a temperature of 25oWith over 12 minutes

Get the sausage grainy in the fibrous sheath of the highest quality.

Thus, the proposed method allows to obtain the sausage grainy quality with the use of more low-grade raw meat - beef first grade, properly prepared in accordance with the proposed invention.

1. Method for the production of smoked sausage granular trimmed from meat - beef, which includes premium beef, pork and lard spinal providing cutting beef into pieces weighing 300-600 g, and bacon pork spinal - stripes size 1530 cm, freezing meat, making sausage stuffing by cutting raw meat with salt sodium food, sodium nitrite, spices, molding, heat treatment, including draught sticks sausage, Smoking and drying, packaging, characterized in that use raw meat with a pH not exceeding 5,9, and as meat raw beef in addition to the beef of the highest grades use a corresponding content mass fraction of connective and fatty tissue, meat mass, received the e chilled beef first grade after her hand trimming, moreover, the cold mass is used in the amount of 5-55% of the prescription of the quantities of beef in the meat, freeze, put the pork bacon spinal to a temperature in the thickness of the strips from -8 to -18oWith subsequent cutting of frozen pork bacon spinal pieces no larger than 4 mm, and also carry out grinding beef top grade in the top hole diameter of the output lattice of 2-3 mm, and mince using vacuum bowl cutter, in which first bring shredded beef top grade, sodium nitrite, salt cookbook: food, spices, fresh garlic minced, and then cold mass and shredded pork bacon spinal and conduct cutting mode cutting to the uniform distribution of the components and getting meat with a pH not exceeding 5,9, and temperature 0 - (-3)oFrom and after thermal processing of smoked hold the camera cold smoked for 4-4,5 days consecutive cycles in the supply of smoke mixture - supply air mixture, and the total time of the filing of the smoke mixture is 9-11,3% of the total time of Smoking, and the loops made up of five stages of Smoking, the ratio of the time of filing smoke mixture which, since Ah is 1: (1,6-2,0): (1,0-1,4): (0,2-0,6):(1,2-1,6), the temperature in the chamber cold smoked set of 21oWith the first two thirds of the total time of Smoking up to 20oWith in the last third of this time, and relative humidity in the chamber is cold smoked in the first stage, when applying smoke mixture set not to exceed 90%, and when the supply air mixture is not greater than 93%, at the second stage, the relative humidity in the chamber increase by 3-6% and support the same during the whole stage, and, since the third stage, the relative humidity in the chamber is cold smoked reduce bringing it to the middle of the last stage to 83% and maintained at this level until the end of the smoke, and drying is carried out in the drying chamber during 20-26 days.

2. The method according to p. 1, characterized in that as of herbs and spices use black pepper or white pepper, red pepper powder, optionally granulated sugar.

3. The method according to p. 1, characterized in that as of herbs and spices use a complex aromatic blend "Ungarese Salami CD".

4. The method according to p. 1, characterized in that the mince before you make the vacuum cutter of chopped fat pork spinal additional venerate use starter culture "BACTOFERMTMF-SC-111", including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5.

6. The method according to any of paragraphs.1-5, characterized in that when the cutting mode cutting speed of rotation of the knives, vacuum bowl cutter set 1500-1600 rpm, the speed of rotation of the bowl 4-8 rpm, and the distance between the knife and the bowl 2 mm

7. The method according to any of paragraphs.1-6, characterized in that the molded loaves of sausage hold the molding in natural or intestinal protein or artificial collagen casings with a diameter of 45 to 60 mm, using coils with a diameter of 28-38 mm, and after filling the shell pierce removal of minced air, after which the molded loaves of sausage hang the holders are placed on the frame and sent for thermal treatment.

8. The method according to any of paragraphs.1-6, characterized in that the molded loaves of sausage is carried out in an artificial protein shell type fibrous, which before stuffing stuffing soaked in warm water with a temperature of 20-30oWith 10-15 minutes

9. The method according to any of paragraphs.1-8, characterized in that the draught of bread sausage conduct in the chamber precipitation within 6-8 h with the temperature in her 20oC, relative humidity of 85-90% and air velocity of 0.1 m/s

11. The method according to any of paragraphs.1-10, characterized in that when smoked in the first stage, carried out one cycle, and smoke mixture served for 30 min, and air for 15 h, the second stage is conducted three cycles, each of which smoke blend served for 40 min, and air for 9 h, and the relative humidity in the chamber is cold smoked set equal to 96% and constant over the entire stage, the third stage performed two cycles, the time of submitting each of which smoke mixture and air mixture install the same as in the second stage, and the relative humidity in the chamber is cold smoked in the first cycle at this stage is set to 92% when applying smoke mixture and 90% when the supply air mixture, and in the second cycle of 88% during the whole cycle, in the fourth stage carry out one cycle at the same relative humidity in the chamber is cold-smoked and smoke the mixture was fed for 60 min and air mixture for 6 h, when the supply air mixture temperature in the chamber cold smoked n is I, when the relative humidity during the first two cycles of this stage is set to 85%, and in all cycles of smoke blend served for 75 min in each cycle, and the supply air mixture consistently lower, setting it accordingly equal to 9 h, 7 h, 4 h and 1 h

12. The method according to any of paragraphs.1-11, characterized in that the drying sticks sausage is carried out in a drying chamber at first for 5-6 days at a temperature in the drying chamber 11-13oC, relative humidity of 80 to 82% and the speed of its movement in the chamber of 0.1-0.2 m/s, and then for 15-20 days at a temperature in the drying chamber 10-12oC, relative humidity of 74-78%) and speed of movement in the camera of 0.05-0.1 m/s

13. The method according to any of paragraphs.1, 2, 6-12, characterized in that for the preparation of smoked sausage use granular components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna premium grade - a 21.5-44,65

Meat weight with the contents of the mass fraction of connective and adipose tissue, consistent with their content in beef of the highest quality, obtained from beef first grade - 2,154-25,85

Pork bacon spinal - 53,0-57,0

and g:

Salt cook 90,0-110,0

Red pepper powder - 90,0-110,0

Fresh garlic - 190,0-210,0

14. The method according to any of paragraphs.1, 3-12, characterized in that for the preparation of smoked sausage use granular components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna premium grade - a 21.5-44,65

Meat weight with the contents of the mass fraction of connective and adipose tissue, consistent with their content in beef of the highest quality, obtained from beef first grade - 2,15-25,85

Pork bacon spinal - 53,0-57,0

and g:

Salt - 3450,0-3550,0

Sodium nitrite - 10,0

Fresh garlic chopped - 190,0-210,0

Complex spicy-aromatic blend Ungarese Salami CD" - 800,0-1500,0

Starter culture "BACTOFERMTMF-SC-111" - 15,0-25,0

15. The sausage grainy, characterized in that it is obtained by the method according to any of paragraphs.1-14.

 

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