Sausages

 

(57) Abstract:

The invention relates to the meat industry, namely the production method stuffing sausage products, in particular sausages. Sausages are molded in the form of bars and they contain prescription components, beef giovanny, pork giovanny, soy protein hydrated, flour, salt cookbook: food, sodium nitrite, supplements containing herbs and spices. The sausages used a mixture of beef Giovanni first and second grades, with a total content in the powdered mass mass fraction of connective and fatty tissue from 11 to 15% and the ratio of beef Giovanni first grade and beef Giovanni second class from(19,3:10,7)-(29,0-16,0) when the content in the crushed mass of beef Giovanni mass fraction of connective and fatty tissue, 11% to(10,7:19,3)-(16,0:29,0) when the content in the crushed mass of beef Giovanni mass fraction of connective and fatty tissue, 15%, and pork Giovanna sausage with mass fraction of fat tissue not more than 60% and/or pork Giovanna fatty with mass fraction of fat tissue 50-85% and additionally fat side, with sausages containing pork Giovanni meat and/or pork gilow the future it is not more than 20%, and as supplements containing herbs and spices, used complex fosfatsoderzhaschie additive preferably of the company "Almi" with mixed spices or used granulated sugar, or glucose, allspice, pepper, black pepper or white ground, with an additional sausages contain phosphate, ascorbic acid, and sausages in the meat emulsion used from skins of swine, obtained by exposure for 1-3 days at a temperature of 2,0-6,0oWith the solution containing salt cookbook: the food and part of the prescription amount of phosphate required for the preparation of the emulsion from the skins of swine, to increase its weight by 20-30%, with subsequent cutting of pork skins in three stages, the first of which added to the remaining portion of the prescription of the quantities of phosphate and one third part of the process of the refrigerant, cutting to a temperature in the cutter 30-35oWith the addition of the second stage is not more than one third part of the process of the refrigerant and cutting to a temperature in the cutter 25-30oWith, and adding in the third stage, the remaining part of the process of the refrigerant and salt cook food and cutting followed by the addition of blood, obtained by ubeam a smooth creamy viscous mass. The invention will improve the nutritional and biological value of the finished product due to the balanced selection of raw materials (beef of the different types with different content of connective and adipose tissue, pork and pork skins in the form of an emulsion), to improve its texture, to release the main raw meat, to improve the organoleptic properties, including flavor and smell. 5 C.p. f-crystals.

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

Widely known for the production technology of such stuffing sausage products, such as frankfurters, wieners and sausages without casings (Handbook 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.

Famous sausages, molded in the form of bars which contain part of the recipe components beef giovanny, pork giovanny, soy protein, and other gidratirovana Handbook of manufacturing stuffed and cooked sausages, wieners, sausages and meat loaves. M., 2001, pages 152-444 Retz. 502). The method of production involves the preparation of raw meat and additional materials, grinding of the meat raw material sourced from beef Giovanni and pork Giovanni, then salting and ripening of raw meat. Next, lead the preparation of minced ripe raw meat with the introduction of the meat of additional components. Then spend filling stuffing sausage casings, heat treatment and cooling sausages.

The objective of the proposed invention is to improve the nutritional and biological value of the finished product, improving its structure, improving the organoleptic properties, including taste and smell.

The problem is solved due to the fact, sausages, molded in the form of bars and containing in the structure a prescription components beef giovanny, pork giovanny, soy protein hydrated, flour, salt cookbook: food, sodium nitrite, supplements containing herbs and spices, according to the invention used a mixture of beef Giovanni first and second grades, with a total content in the crushed mass is badini Giovanni second class from(19,3:10,7)-(29,0:16,0) when the content in the crushed mass of beef Giovanni mass fraction of connective and fatty tissue, 11% to(10,7:19,3)-(16,0:29,0) when the content in the crushed mass of beef Giovanni mass fraction of connective and fatty tissue, 15%, and pork Giovanna sausage with mass fraction of fat tissue not more than 60% and/or pork Giovanna fatty with mass fraction of fat tissue 50-85% and additionally fat side, with sausages containing pork Giovanni meat and/or pork Giovanni fat in the amount equal to the amount of the mixture of beef Giovanni first and second grades greater than or not more than 20%, as well as supplements containing herbs and spices, used complex fosfatsoderzhaschie additive preferably of the company "Almi" with mixed spices, or instead of sugar, or glucose, bayberry powder, black pepper or white ground, with an additional sausages contain phosphate, ascorbic acid, and sausages in the meat emulsion used from skins of swine, obtained by exposure for 1-3 days at a temperature of 2,0-6,0oWith the solution containing salt cookbook: the food and part of the prescription amount of phosphate required for the preparation of the emulsion from the skins of swine, to increase its weight by 20-30%, with subsequent cutting of pork skins in three stages, the first of which added to the remaining portion of the prescription of the quantities of phosphate and one third of tehnologicheskei the third part of the process of the refrigerant and cutting to a temperature in the cutter 25-30oWith, and adding in the third stage, the remaining part of the process of the refrigerant and salt cook food and cutting followed by the addition of blood from the slaughter of cattle, the number average of 0.5-0.7% per 100 kg swollen skin, to a temperature in the cutter 4-6oWith and obtain a smooth creamy viscous mass.

Mince as soy protein hydrated can be used soy protein isolated in powder form mixed with water in the ratio 1:4. And in the emulsion from pork skins as phosphate can be used phosphate "Abstol 772".

Sausages in the composition of the formulation per 100 kg unsalted raw materials may contain, kg:

Beef Giovanna first grade - 10,7-29,0

Beef Giovanna second grade - 10,7-29,0

Pork Giovanna meat and/or pork Giovanna fatty - 30,0-54,0

The emulsion of the skins of swine - 2,0-10,0

Bacon side - 2,0-10,0

The flour - 2,0

Protein soy hydrated - 1,0-13,0

and g:

Salt - 2000,0-2300,0

Sodium nitrite - 7,5

Ascorbic acid - 20,0-30,0

Phosphate - 200,0-300,0

Comprehensive fosfatsoderzhaschie additive preferably firms shall reap, kg:

Beef Giovanna first grade - 10,7-29,0

Beef Giovanna second grade - 10,7-29,0

Pork Giovanna meat and/or pork Giovanna fatty - 30,0-54,0

The emulsion of the skins of swine - 2,0-10,0

Bacon side - 2,0-10,0

The flour - 2,0

Protein soy hydrated - 1,0-13,0

and g:

Salt - 2000,0-2300,0

Sodium nitrite - 7,5

Bayberry powder - 55,0-65,0

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

Sugar, or glucose - 35,0-45,0

Ascorbic acid - 35,0-45,0

Phosphate - 450,0-550,0

Sausages can be shaped in the form of bars in a protein or artificial, such as cellulose, shell, or in getvolumepathnamew polyamide shell with a diameter of 18-24 mm, or in a natural casing, for example in the shell of lamb or pork Cherepov diameter up to 24 mm

Technical result provided by the invention is to improve the nutritional and biological value of the finished product due to the balanced selection of raw materials (beef of the different types with different content of connective and adipose tissue, pork and pork skins in the form of an emulsion), improving its texture, release the main macroeonomics 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 use pre-trimmed raw meat: beef giovanny first grade thawed, beef giovanny second grade chilled pork giovanny sausage chilled.

Beef giovanny first and second grades and pork giovanny sausage separately milled on the top with a hole diameter of the output lattice 3-6 mm and produce the Ambassador shredded beef Giovanni first and second grades and pork Giovanni sausage by mixing in a mixer with salt cook food for 7 min, followed by exposure to maturation at a temperature of from 2oWith in 24 hours. Thus make 100 kg of raw meat 2.1 kg sodium salt food.

The emulsion preparation of the skins of swine produce pate and a quarter of a prescription number of phosphate "Abstol 772", used to prepare the emulsion of pork skins. The pork skin can withstand up to increase its weight by 25%. Sustained pork skin washed with cold running water with a temperature of 9oC. Next, the pork skin butterwoth in three stages. In the first stage cutting add remaining portion of the prescription of the quantities of phosphate "Abstol 772" and one third part of the process of the refrigerant. When the cutting is carried out before the temperature of the emulsion from the skins of swine, in the cutter 33oC. In the second stage, add one third part of the process of the refrigerant, and the cutting is carried out before the temperature of the emulsion from the skins of swine, in the cutter 28oC. In the third stage, add the remaining part of the process of the refrigerant and salt cookbook: the food in the amount of 1.5% per 100 kg swollen skin, the blood from the slaughter of cattle, in the amount of 0.6% per 100 kg swollen skin, thus cutting produce to the temperature of the emulsion from the skins of swine, in the cutter 5oWith and obtain a smooth creamy viscous mass.

Bacon cut into the side plate and cool. Protein soy in powder form is mixed with water in ratios of 1:4 and soy protein gidratirovana is you, provided specific recipe. For cooking meat sausages premium grade 100 kg unsalted raw material use (kg):

Beef Giovanna first grade at 22.5

Beef Giovanna second grade is 12.5

Pork Giovanna sausage - 36,0

The emulsion of the skins of swine - 8,0

Bacon side - 8,0

The flour - 2,0

Protein soy hydrated - 11,0

and g:

Salt - 2100,0

Sodium nitrite - 7,5

Bayberry powder - 60,0

Ground black pepper - 100,0

Sugar - 40,0

Ascorbic acid - 40,0

Phosphate - 500,0

The stuffing is prepared by cutting, which hold the cutter in three stages. At the first stage in the cutter download beef giovanny first and second grades, a solution of sodium nitrite, black pepper and ground allspice, sugar, a phosphate, a third of prescription refrigerant and butterwoth in shuffle mode. Later in cutter make pork giovanny sausage, bacon side and the second part of the prescription of the refrigerant amount and spend the second stage of cutting. Then the cutter download soy protein hydrated, emulsion from skins of swine, wheat flour, ascorbic acid and stutter.

Then carry out the forming bars sausages in natural casings - pork casings with a diameter of 22 mm

The resulting bars sausages tied up, strengthen on the holder and sent for heat treatment, which is carried out by any known method, such as heat treated bars sausages carried out by sequential heating, drying, Smoking and cooking, after which produce a cooling sausages by any known method.

So get sausages high quality when used in their manufacture more low - grade raw bacon side, the emulsion of the skins of swine, prepared properly according to the invention.

Example 2.

In the production of sausages use pre-trimmed chilled raw meat: beef giovanny first and second grades, pork giovanny fatty.

Beef giovanny first and second grades and pork giovanny fatty separately pulverized and produce separate Ambassador shredded beef Giovanni first and second grades and pork Giovanni fatty separately by mixing in a mixer with salt sodium food, which is used in the 4oC for 24 h

The emulsion preparation of the skins of swine produced by aging for 3 days at a temperature of 2oWith the solution. The solution is injected salt cookbook: food and one quarter of the prescription of the quantities of phosphate "Abstol 772", used to prepare the emulsion of pork skins. The pork skin can withstand up to increase its weight by 25%. Sustained pork skin washed with cold running water with a temperature of 8oC. Next, the pork skin butterwoth in three stages. In the first stage cutting add remaining portion of the prescription of the quantities of phosphate and one third part of the process of the refrigerant. When the cutting is carried out before the temperature of the emulsion from the skins of swine, in the cutter 30oC. In the second stage, add one third part of the process of the refrigerant, and the cutting is carried out before the temperature of the emulsion from the skins of swine, in the cutter 20oC. In the third stage, add the remaining part of the process of the refrigerant and salt cookbook: the food at 2% per 100 kg swollen skin, the blood from the slaughter of cattle, in the amount of 0.5% per 100 kg swollen skin, thus cutting produce to the temperature of the emulsion from the skins of swine, in the cutter 6

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

Beef Giovanna first grade at 22.5

Beef Giovanna second grade is 12.5

Pork Giovanna fatty - 40,0

The emulsion of the skins of swine - 9,0

Bacon side - 5,0

The flour - 2,0

Protein soy hydrated - 9,0

and g:

Salt - 2150,0

Sodium nitrite - 7,5

Ascorbic acid - 25,0

Phosphate - 250,0

Comprehensive fosfatsoderzhaschie Supplement company "Almi" with mixed spices - 1000,0

The mince is carried out in the cutter of the cutting, which is performed in three stages. At the first stage in the cutter download beef giovanny first and second grades, a solution of sodium nitrite, phosphate, complex fosfatsoderjasimi Supplement company "Almi" with mixed spices, one third of prescription refrigerant, for example lovedance mixture, and butterwoth in shuffle mode within 3 minutes Later in cutter make pork giovanny fatty, fat side and the second part of the prescription number lovedance mixture and conducting the second stage of cutting. Then in cut the remaining one third of lovedance mixture and conducting the third stage of cutting with vacuum displacement of the cutter.

Then carry out the forming bars sausages in artificial membranes with a diameter of 20 mm, the resulting bars sausages tied up, strengthen on the holder and sent for heat treatment.

Heat treated bars sausages, their cooling is carried out by any known method, and then the sausages move in a locker.

So get sausages of high quality.

1. Sausages that are molded in the form of bars which contain part of the recipe components beef giovanny, pork giovanny, soy protein hydrated, flour, salt cookbook: food, sodium nitrite, supplements containing herbs and spices, characterized in that the sausages used a mixture of beef Giovanni first and second grades, with a total content in the powdered mass mass fraction of connective and fatty tissue from 11 to 15% and the ratio of beef Giovanni first grade and beef Giovanni second class from(19,3:10,7)-(29,0-16,0) when the content in the crushed mass of beef Giovanni mass fraction of connective and fatty tissue, 11% to(10,7:19,3)-(16,0-29,0) when the content in the crushed mass of beef Giovanni mass fraction of connective and adipose Caneira with mass fraction of fat tissue 50-85% and additionally fat side, this sausage contains pork Giovanni meat and/or pork Giovanni fat in the amount equal to the amount of the mixture of beef Giovanni first and second grades greater than or not more than 20%, as well as supplements containing herbs and spices, used complex fosfatsoderzhaschie additive preferably of the company "Almi" with mixed spices or used granulated sugar, or glucose, allspice, pepper, black pepper or white ground, with an additional sausages contain phosphate, ascorbic acid, and sausages in the meat emulsion used from skins of swine, obtained by exposure for 1-3 days at a temperature of 2,0-6,0oWith the solution containing salt cookbook: the food and part of the prescription amount of phosphate required for the preparation of the emulsion from the skins of swine, to increase its weight by 20-30%, with subsequent cutting of pork skins in three stages, the first of which added to the remaining portion of the prescription of the quantities of phosphate and one third part of the process of the refrigerant, cutting to a temperature in the cutter 30-35oWith the addition of the second stage is not more than one third part of the process of the refrigerant and cutting on the Ghent and salt cook food and cutting followed by the addition of blood, from the slaughter of cattle, the number average of 0.5-0.7% per 100 kg swollen skin, to a temperature in the cutter 4-6oWith and obtain a smooth creamy viscous mass.

2. Sausages under item 1, characterized in that the mince as soy protein hydrated used soy protein isolated in powder form mixed with water in the ratio 1:4.

3. Sausages according to any one of paragraphs.1 and 2, characterized in that the emulsion of the skins of swine as phosphate used phosphate "Abstol 772".

4. Sausages according to any one of paragraphs.1-3, characterized in that the composition of the formulation per 100 kg unsalted raw materials they contain, kg:

Beef Giovanna first grade - 10,7-29,0

Beef Giovanna second grade - 10,7-29,0

Pork Giovanna meat and/or pork Giovanna fatty - 30,0-54,0

The emulsion of the skins of swine - 2,0-10,0

Bacon side - 2,0-10,0

The flour - 2,0

Protein soy hydrated - 1,0-13,0

and g:

Salt - 2000,0-2300,0

Sodium nitrite - 7,5

Ascorbic acid - 20,0-30,0

Phosphate - 200,0-300,0

Comprehensive fosfatsoderzhaschie additive, preferably, company "Almi" with mixed spices - 900,0-1100,0

5. With>/BR>Beef Giovanna first grade - 10,7-29,0

Beef Giovanna second grade - 10,7-29,0

Pork Giovanna meat and/or pork Giovanna fatty - 30,0-54,0

The emulsion of the skins of swine - 2,0-10,0

Bacon side - 2,0-10,0

The flour - 2,0

Protein soy hydrated - 1,0-13,0

and g:

Salt - 2000,0-2300,0

Sodium nitrite - 7,5

Bayberry powder - 55,0-65,0

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

Sugar, or glucose - 35,0-45,0

Ascorbic acid - 35,0-45,0

Phosphate - 450,0-550,0

6. Sausages according to any one of paragraphs.1-5, characterized in that the sausages are molded in the form of bars in a protein or artificial, for example, cellulose membrane, or in getvolumepathnamew polyamide shell with a diameter of 18-24 mm, or in a natural casing, for example, in the shell of lamb or pork Cherepov diameter up to 24 mm

 

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