Smoked sausage salami vienna in the cutting and packaging and method for the production of raw sausage, salami vienna in the cutting and packaging

 

(57) Abstract:

The invention relates to meat processing industry, namely the production of smoked sausage. Method for the production of smoked sausage sliced and packaging provides cutting beef and pork 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, 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 with a hole size of 2 to 3 mm in 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. As raw meat of pork optionally use the breast is to blame for spinal use in the ratio 1:(0,36-0,67):(1,72-2,34). The brisket pork cut into pieces weighing 300-400 g Freeze put the brisket pork to a temperature in the thickness of the pieces from -5 to -9oAnd pork bacon spinal - up temperature from -8 to -18oWith subsequent cutting brisket and pork bacon pork spinal into pieces no larger than 4 mm are Also conducting grinding beef premium, lean pork on top with a hole diameter of the output lattice 2-3 mm mince use vacuum bowl cutter, in which first bring crushed the premium beef and pork fat, sodium nitrite, salt cookbook: food, spices and additionally cognac, then cold mass and chopped brisket and pork bacon pork spinal. Hold the cutting in the cutting mode to the uniform distribution of the components and getting meat with a pH not exceeding 5,9, and temperature from 0 to 3oC. After molding is conducted pressing to make the loaves of sausage rectangular shape. During 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". Moreover, the total time of filing smoke seed feeder smoke mixture which, starting with the first, is 1: (3,5-4,5):(2,4-2,8):(1,5-2,5):(9,0-11,0). 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, when applying smoke mixture set not to exceed 90%, and when the supply air mixture is not greater than 93%. In the second phase, the 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. Followed by cooling in a cooling chamber to a temperature in the thickness of smoked sausage grainy not exceeding 6oC. At this temperature shall rasfasovyvanie by portions slicing or serving. Then carry out the packing sausages polymer film, including thermoformed, or in packages of polymer plait is elepticheskimi properties when using raw meat, with high nutritional value, grade below grade used according to the recipe of raw meat from beef. The method allows you to free up valuable raw meat for the manufacture of other products and reduce economic costs for the production of smoked sausage. 2 S. and 26 C.p. f-crystals.

The invention relates to meat processing industry, in particular the production of sausage, namely Vienna.

The closest analogue of the entity and the technical result is a method of production of smoked sausages from trimmed raw meat - beef, which includes premium beef, lean pork and pork fat spinal providing cutting beef and pork 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, sodium nitrite, spices, molding, heat treatment, including draught sticks sausage, Smoking and drying, packaging.

From the prepared raw meat prepared meat cutter for 1.5-3.5 minutes, the precipitate sticks sausage is carried out for 5-7 is produced initially at 11-15oC and humidity 80-84oC for 5-7 days, and then at 10-12 and humidity 74-78oFor 20-23 days. Then the loaves of sausage filled by portions or serving of cutting and packing (see Poznyakovskiy C. M. Examination of meat and meat products. Novosibirsk: Publishing house of Novosibirsk University, 2001, S. 172-177).

In the known method for the production of smoked sausage using high-grade raw meat, which is reflected in the cost of the finished product.

The objective of the proposed method is the possibility of obtaining smoked sausage highest quality when using raw meat lower grades compared with meat raw materials according to the standard recipe of raw meat with bringing it to the desired content of connective and adipose tissue corresponding to their content in beef of higher quality according to the technology developed on the basis of the proposed invention.

The task in part of the finished product and method of its production is solved due to the fact that the method of production of smoked sausage in the cutting and packaging of trimmed meat - beef, including beef Supreme Sassou 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, 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, received vypressovyvanii through the perforated surface with a hole size of 2 to 3 mm in mechanical dailouge chilled beef first grade after her hand trimming, and meat mass is used in an amount of from 5% to 55% of the prescription of the quantities of beef in the meat, and as raw meat of pork in addition use bacon pork with layers and prirezu meat tissue is not more than 25%, and lean pork, brisket and pork bacon pork spinal use in the ratio 1: (0,36-0,67): (1,72-2,34), the brisket pork cut into pieces weighing 300-400 g, freeze, put the brisket pork to a temperature in the thickness of a piece of the pork and pork fat spinal into pieces no larger than 4 mm, and also carry out grinding beef premium, lean pork on top with a hole diameter of the output lattice of 2-3 mm, and mince using vacuum bowl cutter, in which first bring crushed the premium beef and pork fat, sodium nitrite, salt cookbook: food, spices and additionally cognac, and then cold mass and chopped brisket and pork bacon pork 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 3oFrom and after molding is conducted pressing to make the loaves of sausage rectangular shape, and by heat treatment of the Smoking process is carried out in 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 9-11,3% 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): is retah total time smoked 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 a drying chamber for 20-26 hours, followed by cooling in a cooling chamber to a temperature in the thickness of smoked sausage grainy not exceeding 6oC and at this temperature shall rasfasovyvanie by portions or serving cutting, and packing of the polymer film, including thermoformed, or in packages of a polymeric film with the sealing of the packages.

Thus, get the sausage in the cutting and packaging, which is the second independent object.

It is advisable as spices and herbs to use black pepper or white pepper, cardamom or nutmeg ground, and dope to use brandy strength of 40%, preferably, the "Moscow" in the amount of up to 300 g per 100 kg unsalted raw meat.

It is advisable mince before you make the vacuum cutter of chopped brisket pork to additionally include bacterial drug.

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

It is advisable 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

Recommended forming loaves of sausage to hold the molding in natural intestinal, or protein or artificial collagen casings with a diameter of 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 to put on the frame and guide for thermal processing.

Preferably the molded loaves of sausage conducted in artificial protein shell type fibrous, which before stuffing stuffing should zamac the pour temperature of 13-15oC and relative humidity of 80-85%, and the pressure in the press - 4105to 4,5105MPa and hold pressed for a period of not more than 4 days, after which the loaves of sausage should be mounted on the frame and send it to the draft.

Suitable 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

Preferably when smoked in the first stage to carry out one cycle, and smoke, the mixture can be submitted within 30 min, while the air for 15 h, the second stage is to conduct 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, the third stage is carried out two cycle is rum point, and 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 lower on the 1oWith, and 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

Recommended drying sticks sausage conduct in the oven 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 telecourse portions when cutting the bread smoked meats should be cut into pieces weighing from 200 to 400 g and pack each piece of sausage separately in plastic film, including thermoformed, or in packages of a polymeric film with the sealing of the packages.

Recommended for serving sliced loaves smoked sausage cut into slices of desired shape with a thickness of 0.7-10.0 mm in a machine for cutting circular knife when the pressure of the knife on the sausage, amounting to 5-7 kg/cm2and speeds from 30 to 50 cycles per minute, and implement them by rows or curly layout of slices of sausage portions weighing from 50 to 300 g in accordance with the selected pattern layout and the weight portion, and then produce packaged servings of smoked sausage and sealing packages.

Preferably, the disk-knife cutting machine to use with a diameter of 330 mm, of a thickness not exceeding 1 mm, and the angle sharpening 30oand cuts to make when installing the knife at an angle of 45-135orelative to the direction vector of the filing of baton sausage when cutting.

It is recommended to pack to use shrinkable polymer film or a multilayer packages, gas-tight containing sealing and protective layers, such as packages KREHALON type ML of a film thickness of from 40 to 60 microns.

Suitable packing to produce under Vacu is giving air from the packaging and blowing them N2or when packing to make the removal of air from the packaging and introduction to package inert gas or mixture of gases.

Preferably in an inert gas to use the N2and as a mixture of gases - N2ABOUT2and CO2in the ratio of 1:8:3, or ABOUT2and CO2in the ratio of 4:1.

Recommended sealing packages made by welding within 1.5 to 3.0 seconds open areas of the packaging with the formation of a continuous longitudinal or transverse seam, obtaining a clear uniform imprint of the welding element and the subsequent cooling of the weld temperatures 10-12oC for 2-5 s, and welding can be performed welding element having a temperature of 140-170oWith pressure when welding from 3,5105PA to 5,0105PA followed by shrinking packages.

Suitable shrink conduct by immersing the strips in water with a temperature of 90-95oWith 3-5 with or irrigation packages within a specified time by the water with the temperature or with hot air.

It is recommended to make smoked sausage to use the components in the following ratio, kg per 100 kg unsalted syrnoy and adipose tissue, relevant content in beef of the highest quality, obtained from beef first grade - 1,4-17,6

Pork Giovanna lean - 18,0-22,0

Brisket pork with layers and prirezu meat tissue is not more than 25% - 8,0-12,0

Pork bacon spinal - 38,0-42,0

and g:

Salt - 3450,0-3550,0

Sodium nitrite - 10,0

Sugar - 190,0-210,0

Black pepper or white pepper - 90,0-110,0

Cardamom or nutmeg ground - 28,0-32,0

Brandy - 250,0-300,0

Or to make smoked sausage can use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna the highest grade - 12,6-30,4

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 - 1,4-17,6

Pork Giovanna lean - 18,0-22,0

Brisket pork with layers and prirezu meat tissue is not more than 25% - 8,0-12,0

Pork bacon spinal - 38,0-42,0

and g:

Salt - 3450,0-3550,0

Sodium nitrite - 10,0

Brandy - 250,0-300,0

Complex aromatic blend of "Salami CD" - 1400,0-1600,0 kilowatt

Starter culture "BACTOFERMTM

The technical result provided by the present invention is to manufacture a high quality product with a stable organoleptic properties when using raw meat, with high nutritional value, grade below grade used according to the recipe of raw meat from beef with bringing it to the desired content of connective and adipose tissue, consistent with their content in beef, higher grades in conjunction with the selected optimal used for processing raw meat and produce high-quality product process operations, including heat treatment, and modes of their conduct. The method allows you to free up valuable raw meat for the manufacture of other products and reduce economic costs for the production of smoked sausage.

This smoked sausage sliced and package obtained according to the invention, meets the highest hygienic requirements.

The production of the product in the packaging protects the product from external influences, chemical changes and microbial contamination and thus guarantees a high sanitary condition productbased the amount of shrinkage of the product during storage, transportation and sale, hermetic packaging of meat products under vacuum or in an environment of gaseous mixtures prevents oxidative processes in the product, keeping a stable color of the product.

Thus, a product whose quality is maintained despite the fact that its production is used more low-grade raw - beef first grade, prepared according to the invention accordingly to the desired content of connective and adipose tissue, consistent with their content in beef premium.

The envisaged method also allows you to maintain the quality of the product through its packaging, any contact of the product with oxidation and microbiological environmental factors negatively influencing the chemical and microbiological processes in the product during its storage.

Used in the production of smoked sausage complex aromatic blend of "Salami CD", which is known and is produced by company "Almi".

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

Example 1

Beef Giovanna the highest grade - 15,0

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 - 15,0

Pork Giovanna lean - 20,0

Brisket pork with layers and prirezu meat tissue is not more than 25% - 10,0

Pork bacon spinal - 40,0

and g:

Salt - 3500,0

Sodium nitrite - 10,0

Sugar - 200,0

Ground black pepper - 100,0

Cardamom powder - 30,0

Brandy "Moscow" - 300,0

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 corresponding to the content mass fraction of connective and adipose tissue beef premium of chilled beef first grade by wypracowania through the perforated surface hole size 2 mm with mechanical dailouge chilled beef after manual trimming.

Brisket pork cut into pieces the size of 350 g, then they can be frozen to a temperature in thicker pieces -8oWith and crushed into pieces with a size of 4 mm

Pork fat is lcout into pieces the size of 4 mm

Then prepare the stuffing by cutting in vacuum bowl cutter. For this purpose, initially in the vacuum cutter contribute crushed to pieces the premium beef, pork fat, sodium nitrite, salt cookbook: food, spices, which use ground black pepper, cardamom, pepper, sugar, and brandy "Moscow", and then make a meat mass and chopped brisket and pork bacon pork spinal and 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, up to a 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 meat, after molding is conducted pressing to obtain a long sausage shape is rectangular, then the loaves of sausage hang the holders are placed on the frame and sent for thermal treatment.

Thermal treatment includes the 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. Smoking should be performed within 4 days of consecutive cycles in the supply of smoke mixture - supply air mixture, and 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 OTL the smoke which the mixture is fed 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 support during the entire second phase.

In the third phase smoked conduct two cycles, 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%, when applying smoke mixture for 60 min and air mixture for 6 h, 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 is successively reduced, Rawley in the drying chamber, where they are dried for 20 days. First, within 5 days of drying sticks sausage is carried out at a temperature of 11oC, relative humidity of 80% and speed of its movement in the chamber is 0.1 m/s, and then for 15 hours at a temperature in the drying chamber 10oC, relative humidity of 74% and movement speed in a cell of 0.05 m/s

After drying the sticks sausage is cooled in the cooling chamber to a temperature in the thickness of smoked sausage 6oC and at this temperature the sausage Packed by sliced into pieces weighing 200 g pack each piece of shrink plastic film, sealed and are etched by immersing the packaged piece of sausage in water with a temperature of 90oWith 5 sec.

So, get smoked sausage highest grade sliced in the package, which is the second independent object of the invention.

Example 2.

For the preparation of smoked sausage use refrigerated raw meat - beef first grade, lean pork and pork fat spinal. Materials are used with a pH of 5.85.

For the preparation of smoked sausage use the components in the following seogenies mass fraction of connective and fatty tissue, relevant content in beef of the highest quality, obtained from beef first grade - 15,0

Pork Giovanna lean - 20,0

Brisket pork with layers and prirezu meat tissue is not more than 25% - 10,0

Pork bacon spinal - 40,0

and g:

Salt - 3500,0

Sodium nitrite - 10,0

Brandy "Moscow" - 300,0

Complex aromatic blend of "Salami CD" - 1500,0

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

The premium beef and pork fat with a pH of 5.85 exposed boning, ilout, cut into pieces weighing 600 g, then grind on the top with a hole diameter of the output grating 3 mm

From chilled beef first grade cooked meat mass corresponding to the content mass fraction of connective and adipose tissue content in beef premium by wypracowania through the perforated surface hole size 3 mm with mechanical dailouge beef first grade after her hand trimming.

Brisket pork cut into pieces the size of 350 g, then they can be frozen to a temperature in thicker pieces -8oWith and crushed into pieces with a size of 4 mm

Pork bacon, hrebta into pieces the size of 4 mm

Then cook the meat in the vacuum bowl cutter. Initially in the vacuum cutter contribute crushed to pieces the premium beef, pork fat, sodium nitrite, salt cookbook: food, cognac "Moscow", and spices, which use complex aromatic blend of "Salami CD". Then in a vacuum cutter make meat weight, prepared as described, bacterial drug, which is used as starter culture "BACTOFERMTMF-SC-111", including Staphylococcus carnosus MIII and Lactobacillus curvatus HJ5, and then make a chopped brisket and pork bacon pork spinal and hold the cutting in the cutting mode when the speed of rotation of the knives, vacuum bowl cutter 1600 rpm, the speed of rotation of the bowl 4 rpm and the distance between the knife and the bowl is 2 mm, the Cutting is carried out until a uniform distribution of the components and getting meat with a pH of 5.85 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 on de 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 21oWith the first two thirds 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

Smoking is carried out in five stages, consisting of C is at a relative humidity of 90%, 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 smoke the mixture was fed for 60 min and air mixture for 6 hours At the supply air mixture temperature in the chamber cold smoked lower on the 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 the mouth of the 75 min in each cycle, while 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/s

After drying the sticks sausage is cooled in the cooling chamber to a temperature in the thickness of smoked sausage 3oC and at this temperature shall rasfasovyvanie by sliced into pieces weighing 400 g, each piece of sausage is Packed separately in packages of polymer film KREHALON type ML, made of multi-layer, gas-tight film thickness of 40 microns, packages with sausage sealed by welding the open areas of the packages with the formation of the longitudinal seam.

Welding is carried out for 1.5 with a welding element that has a temperature of 170oWith pressure when welding 5,0105PA. The weld is cooled by air with a temperature of 12oWith over 2 is Rosado package.

This package is immersed in water with a temperature of 95oWith 3 C.

So, get smoked sausage sliced in the package, which is a separate object of the invention. Sausage dense, has a clean, dry surface, free of stains and slips, cut no gray spots and voids, slices of pork the size of 3 mm, pleasant taste with a strong aroma of spices and smoked.

Example 3.

The production of smoked sausage to the cooling process after drying sticks sausage carried out as described in example 1 but forming loaves of sausage is carried out in an artificial protein casings fibrous, pre-soaked in warm water with a temperature of 25oWith over 12 minutes

After drying the sticks sausage is cooled to the temperature in the interior of the loaf sausage 4oC and at this temperature, Packed by serving slicing.

Cut the sausage in a machine for cutting circular knife with a diameter of 330 mm and a thickness of 1 mm and a sharpening angle of 30o. Knife set at an angle of 90orelative to the direction vector of the filing of baton sausage when cutting, cut the sausage into slices oval shape with a thickness of 1 mm when the pressure is raskladyvayut portions mass of 50 g and the Packed portion in the packet KREHALON type ML of a film thickness of 60 microns under vacuum with depth of 99.5%. The exposed areas of the package seal welding element having a temperature of 140oWith pressure when welding 3,5105PA. Welding is carried out for 3 sec. After welding, the weld seam is cooled by air with a temperature of 10oC for 5 sec. Then are shrinking packages. For this Packed sausage irrigated with water with a temperature of 95oC for 3 seconds.

So, get smoked sausage highest quality service cuts in the package, which is a separate object of the invention.

Example 4

The process of obtaining smoked sausage, including the drying process, such as described in example 2.

After drying the sticks sausage is cooled to a temperature in the thickness of the sausage 5oC and at this temperature the sausage Packed by serving slicing. Cutting is carried out on the machine for cutting circular knife with a diameter of 330 mm and a thickness of 0.8 mm and a sharpening angle of 30owhen installing the knife 90orelative to the direction vector of the filing of baton sausage when cutting. Cutting sticks sausage carried out on slices of circular shape with a thickness of 1.3 mm when the pressure of the knife on the sausage 7 kg/cm2when the cutting speed of 50 cycles per minute.

oWith pressure when welding 3,5105PA.

Welding is carried out for 2 s, then the weld is cooled by air with a temperature of 11oC for 3 s and are shrink wrapped packages of hot air.

So, get smoked sausage highest quality service cuts in the package.

Example 5

Smoked sausage is produced according to the method described in example 1.

After drying the sticks sausage is cooled in the cooling chamber until the temperature in the interior of the loaf smoked sausage 4oC and at this temperature, Packed by sliced into pieces weighing 300 g and wrap each piece separately in packages KREHALON type ML of a film thickness of 50 microns. Package with a piece of sausage remove the air blow N2and sealed by welding as described in example 4, and are etched by immersion packages with sausage in water with a temperature of 95oWith 3 C.

So, get smoked sausage highest grade sliced in a sealed package, which is the second independent object.

Example 6

Smoked sausage is produced so that the second cutting into slices oval shape with a thickness of 10 mm on the machine for cutting circular knife when installing the knife at an angle of 90orelative to the direction vector of the filing of baton sausage when cutting, when the pressure of the knife on the sausage 6 kg/cm2and cutting speed of 40 cycles. Slices of sausage line display portions weighing 150 g, is placed in the packages KREHALON type ML of a film thickness of 50 microns, remove the air from the package and injected inert gas, which is used as the N2and seal the package by welding as described in example 4, and are etched by immersing the package in water with a temperature of 92oWith 4 C.

So, get smoked sausage highest quality service cuts in the package.

Example 7

The production of smoked sausage serving cuts in the package is produced as described in example 6, but of packages KREHALON type ML with slices of sausage remove the air in the package introducing a mixture of gases containing N2ABOUT2and CO2in the ratio of 1:8:3, then packages with slices of sausage seal and are etched as described in example 4.

So, get smoked sausage serving cuts in the package.

Example 8

Smoked sausage receive as described in example 1, then after the OHL is Les laying slices of sausage in packages KREHALON type ML is removed from the package the air, enter them in a mixture of gases containing ABOUT2and CO2in the ratio of 4:1? and sealed by welding, and then carry out the required packages as described in example 5.

Receive, therefore, smoked sausage serving cuts in the package.

The proposed method for the production of smoked sausage highest quality allows you to get the finished product is above the sausage of high quality without changing the organoleptic properties when using more low-grade raw - beef first grade, properly processed according to the proposed invention. The finished product obtained according to the invention, meets the highest hygienic requirements, as the production of sausages in the packaging protects the sausage from external influences, chemical changes and microbial contamination, thereby increasing stability during storage, to prevent evaporation. Hermetic packaging of sausages under vacuum or in an environment of gaseous mixtures prevents oxidative processes in the sausage, maintaining stable properties of the product, including color.

1. Method for the production of smoked sausage sliced and packaging spinal, providing cutting beef and pork into pieces weighing 300-600 g, and bacon pork spinal - stripes size 15x30 cm, freezing raw meat, cooking meat by cutting with the use of sodium salt 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 weight, received vypressovyvanii through the perforated surface with a hole size of 2 to 3 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 the meat, and as raw meat of pork in addition use bacon pork with layers and prirezu meat tissue is not more than 25%, and lean pork, brisket and pork bacon pork spinal use in the ratio 1:(0,36-0,67): (1,72-2,34), the brisket pork cut into pieces weighing 300-400 g, say - to a temperature of -8 to -18oWith subsequent cutting brisket and pork bacon pork spinal into pieces no larger than 4 mm, and also carry out grinding beef premium, lean pork on top with a hole diameter of the output lattice of 2-3 mm, and mince using vacuum bowl cutter, in which first bring crushed the premium beef and pork fat, sodium nitrite, salt cookbook: food, spices and additionally cognac, and then the meat mass and chopped brisket and pork bacon pork 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 3oFrom and after molding is conducted pressing to make the loaves of sausage rectangular shape, and by heat treatment of the Smoking process is carried out in 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 9-11,3% 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 the 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 a drying chamber for 20-26 hours, followed by cooling in a cooling chamber to a temperature in the thickness of smoked sausage grainy not exceeding 6oC and at this temperature shall rasfasovyvanie by portions or serving slicing and packing of the polymer film, including thermoformed, or in packages of a polymeric film with the sealing of the packages.

2. The method according to p. 1, characterized in that as of herbs and spices use black pepper or white pepper, cardamom or nutmeg is the spice use complex aromatic blend of "Salami CD".

4. The method according to p. 1, characterized in that use brandy strength of 40%, preferably "Moscow", in the amount of up to 300 g per 100 kg unsalted raw meat.

5. The method according to p. 1, characterized in that the mince before you make the vacuum cutter of chopped brisket pork additionally contribute bacterial drug.

6. The method according to p. 5, characterized in that as a bacterial drug use starter culture "BACTOFERMTMF-SC-111", including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5.

7. The method according to any of paragraphs.1-6, 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 is 2 mm

8. The method according to any of paragraphs.1-7, characterized in that the molded loaves of sausage spend inside in natural intestinal, or protein or artificial collagen casings with a diameter of from 45 to 60 mm, using coils with a diameter of from 28 to 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 to termicheskoe the artificial protein shell type fibrous, which before stuffing stuffing soaked in warm water with a temperature of 20-30oWith 10-15 minutes

10. The method according to any of paragraphs.1-9, characterized in that the pressing zone set temperature 13-15oC and relative humidity of 80-85%, and the pressure in the press - 4105to 4,5105MPa and hold pressed for a period of not more than 4 days, after which the sticks sausage hang on the frame and directed at a draught.

11. The method according to any of paragraphs.1-10, 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

12. The method according to any of paragraphs.1-11, characterized in that when smoked speed 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

13. The method according to any of paragraphs.1-12, characterized in that when smoked in the first stage, carried out one cycle, and smoke mixture served for 30 min, and air - in the, 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, 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 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 lower on the 1oWith, and 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, 7,th first camera 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

15. The method according to any of paragraphs.1-14, characterized in that portions when cutting the bread smoked sausage cut into pieces weighing from 200 to 400 g, and pack each piece of sausage separately in plastic film, including thermoformed, or in packages of a polymeric film with the sealing of the packages.

16. The method according to any of paragraphs.1-15, characterized in that when serving sliced loaves smoked sausage cut into slices of desired shape with a thickness of 0.7-10.0 mm in a machine for cutting circular knife when the pressure of the knife on the sausage, amounting to 5-7 kg/cm and the cutting speed of 30 g to 50 cycles per minute, and implement them by rows or curly layout of slices of sausage portions weighing from 50 to 300 g in accordance with the selected pattern layout and the weight portion, and then produce packaged servings of smoked sausage and sealing packages.

17. The method according to any of paragraphs.1-16, characterized in that the disk-knife cutting machine used on the MS angle of 45-135orelative to the direction vector of the filing of baton sausage when cutting.

18. The method according to any of paragraphs.1-16, characterized in that the packaging used shrinkable polymer film.

19. The method according to any of paragraphs.1-16, characterized in that for packing packages use multi-layer, gas-tight containing sealing and protective layers, for example, packages KREHALON type ML of a film thickness of from 40 to 60 microns.

20. The method according to any of paragraphs.1, 15 and 16, characterized in that the packing is done under vacuum depth 98-99,5%, followed by sealing.

21. The method according to any of paragraphs.1, 15 and 16, characterized in that, when packing, make a removal of air from the packaging and blowing them N2.

22. The method according to any of paragraphs.1, 15, 16, characterized in that, when packing, make a removal of air from the packaging and introduction to package inert gas or mixture of gases.

23. The method according to p. 22, characterized in that as the inert gas used N2and as a mixture of gases N2ABOUT2and CO2in the ratio of 1:8:3, or ABOUT2and CO2in the ratio of 4:1.

24. The method according to any of paragraphs.1-23, characterized in that the sealing at inago or cross-stitch, obtaining a clear uniform imprint of the welding element and the subsequent cooling of the weld temperatures 10-12oC for 2-5 s, and welding is carried out by welding element having a temperature of 140-170oWith pressure when welding from 3,5105to 5,0105PA followed by shrinking packages.

25. The method according to any of paragraphs.18 and 24, characterized in that the shrinking is carried out by immersing the strips in water with a temperature of 90-95oWith 3-5 with or irrigation packages within a specified time by the water with the temperature or with hot air.

26. The method according to any of paragraphs.1, 2, 4, 7-14, characterized in that for the preparation of smoked sausage use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna the highest grade - 12,6-30,4

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 - 1,4-17,6

Pork Giovanna lean - 18,0-22,0

Brisket pork with layers and prirezu meat tissue is not more than 25% - 8,0-12,0

Pork bacon spinal - 38,0-42,0

and g:

Salt - 3450,Amon or nutmeg ground - 28,0-32,0

Brandy - 250,0-300,0

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

Beef Giovanna the highest grade - 12,6-30,4

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 - 1,4-17,6

Pork Giovanna lean - 18,0-22,0

Brisket pork with layers and prirezu meat tissue is not more than 25% - 8,0-12,0

Pork bacon spinal - 38,0-42,0

and g:

Salt - 3450,0-3550,0

Sodium nitrite - 10,0

Brandy - 250,0-300,0

Complex aromatic blend of "Salami CD" - 1400,0-1600,0 kilowatt

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

28. Smoked sausage salami Vienna in the cutting and packaging, characterized in that it is obtained by the method according to any of paragraphs.1-27.

 

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