Sausages

 

(57) Abstract:

The invention relates to the meat industry. Sausages containing beef giovanny, pork giovanny, an emulsion of skins pork, soy protein hydrated, flour, salt cookbook: food, sodium nitrite, flavorings, containing a mixture of spices. Sausages contain a mixture of beef Giovanni first and second grades, with a total content in the crushed mass is the mass fraction of connective and adipose tissues 10,0-12,5%. The number of beef Giovanni first grade on 100 kg of the mixture is from 71,4 to 53.6 wt.%, while the number of beef Giovanni second class respectively from 28,6 to 46.4 wt.% depending on the specific content mass fraction of connective and fatty tissue in the mixture. The amount of pork Giovanni sausage in the sausage equal to the amount of the mixture of beef Giovanni first and second grades greater than or not more than 20%. As supplements containing a mixture of spices used complex fosfatsoderzhaschie additive, for example, the company "Almi", including the spice mixture, or black pepper, or white ground, granulated sugar, or glucose, and allspice. Sausages also contain phosphate and emulsion from skins of swine, poluchenno the first and part of the prescription of the quantities of phosphate, used to prepare the emulsion of the skins of swine, to increase its weight by 20-30%, with subsequent cutting of pork skins in three stages: in the first of which add remaining portion of the prescription of the quantities of phosphate and one third part of the process of the refrigerant, and conduct cutting until a temperature in the cutter 30-35oSince, in the second stage, add one third of technological refrigerant and conduct cutting to a temperature in the cutter 25-30oAnd in the third stage, add the remaining part of the process of the refrigerant and salt cookbook: food and produce cutting to a temperature in the cutter 4-6oWith and obtain a smooth creamy viscous mass. This allows you to enhance 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), improve its texture, release the main raw meat, improving the organoleptic properties, including taste and smell. 7 C.p. f-crystals.

The invention relates to the meat industry, namely the production method stuffing the x sausage products as frankfurters, wieners and sausages without casings (Handbook technologist sausage production. Under. editor I. A. Rogov, Moscow, 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 containing composition prescription components, beef giovanny, pork giovanny, an emulsion of skins pork, soy protein hydrated, flour, salt cookbook: food, sodium nitrite, flavorings, containing a mixture of spices (see A. G. subasta and other "Handbook of manufacturing stuffed and cooked sausages, wieners, sausages and meat loaves), 2001, pp. 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, the food and biological value of the finished product, improvement of its structure, the improvement of the organoleptic properties, including taste and smell.

The problem is solved due to the fact that sausages containing composition prescription components, beef giovanny, pork giovanny, an emulsion of skins pork, soy protein hydrated, flour, salt cookbook: food, sodium nitrite, flavorings, containing a mixture of spices, characterized in that the sausages contain a mixture of beef Giovanni first and second grades, with a total content in the crushed mass is the mass fraction of connective and adipose tissues 10,0-12,5%, and the number of beef Giovanni first grade on 100 kg of the mixture is from 71,4 to 53.6 wt.%, while the number of beef Giovanni second class respectively from 28,6 to 46.4 wt.% depending on the specific content mass fraction of connective and fatty tissue in the mix, as well as pork giovanny sausage and additionally fat side, with sausages containing pork Giovanni sausage in the amount equal to the amount of the mixture of beef Giovanni first and second grades greater than or not more than 20%, and an additive containing a mixture of spices used complex fosfatsoderzhaschie DK or glucose and allspice, and additionally phosphate and emulsion from skins of swine, obtained by keeping the skins of swine within 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 used for preparation of emulsions from skins of swine, to increase its weight by 20-30%, with subsequent cutting of pork skins in three stages, the first of which add remaining portion of the prescription of the quantities of phosphate and one third part of the process of the refrigerant, and conduct cutting until a temperature in the cutter 30-35oSince, in the second stage, add one third of technological refrigerant and conduct cutting to a temperature in the cutter 25-30oAnd in the third stage, add the remaining part of the process of the refrigerant and salt cookbook: food and produce cutting to a temperature in the cutter 4-6oWith and obtain a smooth creamy viscous mass.

Mince as soy protein hydrated can be adopted soy protein isolated in powder form mixed with water in the ratio 1:4.

In the emulsion of the skins of swine, and beef as phosphate ptx2">

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

Beef Giovanna first grade of 14.5 to 23.5

Beef Giovanna second grade - 7,7-15,3

Pork Giovanna sausage - 27,0-39,6

The emulsion of the skins of swine - 7,0-11,0

Bacon side - 7,0-11,0

The flour - 2,0

Protein soy hydrated - 10,0-13,0

and g:

Salt - 2000,0-2300,0

Sodium nitrite - 7,5

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

Allspice - 55,0-65,0

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

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

Or in formula sausages may contain, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade of 14.5 to 23.5

Beef Giovanna second grade - 7,7-15,3

Pork Giovanna sausage - 27,0-39,6

The emulsion of the skins of swine - 7,0-11,0

Bacon side - 7,0-11,0

The flour - 2,0

Protein soy hydrated - 10,0-13,0

and g:

Salt - 2000,0-2300,0

Sodium nitrite - 7,5

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

Allspice - 55,0-65,0

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

Ascorbic acid - 45,0-55,0

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

Or sausages in Costa,5

Beef Giovanna second grade - 7,7-15,3

Pork Giovanna sausage - 27,0-39,6

The emulsion of the skins of swine - 7,0-11,0

Bacon side - 7,0-11,0

The flour - 2,0

Protein soy hydrated - 10,0-13,0

and g:

Salt - 2000,0-2300,0

Sodium nitrite - 7,5

Ascorbic acid - 20,0-30,0

Phosphate "Abstol 772" - 200,0-300,0

Comprehensive fosfatsoderzhaschie Supplement company "Almi", including the spice mixture - 900,0-1100,0

Sausages can be shaped in the form of bars in a protein or artificial getvolumepathnamew, for example, cellulose or polyamide shell with a diameter of 18-24 mm, or natural, for example, of lamb or pork Cherepov, with a diameter of 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, the release of the main raw meat, improving the organoleptic properties, including taste and smell.

Used in the manufacture of drugs is t of phosphate application "Abstol" and "Karnal" for the production of meat products", W-l "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 and second grades thawed, pork giovanny sausage chilled, the fat side.

Beef giovanny first and second grades and pork giovanny sausage separately pulverized and produce the Ambassador shredded beef Giovanni first and second grades and pork Giovanni sausage by mixing in a mixer with salt sodium food, followed by exposure on maturation.

Prepare the emulsion of the skins of swine by keeping the skins of swine within 1 day at a temperature of 6.0oWith the solution containing salt cookbook: the food and part of the prescription of the quantities of phosphate "Abstol 772", used to prepare the emulsion of the skins of swine, to increase its weight by 20%, with subsequent cutting of pork skins in three stages, the first of which add remaining portion of the prescription of the quantities of phosphate "Abstol 772" andoSince, in the second stage, add one third of technological refrigerant and conduct cutting to a temperature in the cutter 28oAnd in the third stage, add the remaining part of the process of the refrigerant and salt cookbook: food and produce cutting to a temperature in the cutter 5oWith and obtain a smooth creamy viscous mass.

Protein soy in powder form mixed with water for hydration, taken in an amount 4 times the amount of soy protein isolated, and receive soy protein hydrated, which is used in further mince sausages. The pork fat side cut on a plate and cool.

Prepare additional components are provided for a specific recipe. For cooking meat sausages premium grade 100 kg unsalted raw material use (kg):

Beef Giovanna first grade - 18,0

Beef Giovanna second grade to 12.0

Pork Giovanna sausage - 35

The emulsion of the skins of swine - 10,0

Bacon side - 10,0

The flour - 2,0

Protein soy hydrated - 13,0

and g:

Salt - 2000,0

N IS/BR> Phosphate "Abstol 772" - 500,0

The mince is performed by cutting any known method, for example, by cutting. Minced consistently make beef giovanny first and second grades, a solution of sodium nitrite, black pepper, sugar, a phosphate, a part of the prescription of the quantities of refrigerant and conduct cutting 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, the flour and the remaining one third part of the refrigerant and carry out the third stage of cutting with vacuum displacement of the cutter.

Then carry out the forming bars sausages in natural casings - sheep casings. The resulting bars sausages tied up, strengthen on the holder and sent for heat treatment, which is carried out by any known method, for example, heat treated bars sausages carried out by sequential heating, drying, Smoking and cooking, after which produce a cooling sausages by any known method.

Thus p is connection, that at the last stage of cooking meat in it make ascorbic acid.

Get high quality sausages, the formula of which is, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade of 14.5 to 23.5

Beef Giovanna second grade - 7,7-15,3

Pork Giovanna sausage - 27,0-39,6

The emulsion of the skins of swine - 7,0-11,0

Bacon side - 7,0-11,0

The flour - 2,0

Protein soy hydrated - 10,0-13,0

and g:

Salt - 2000,0-2300,0

Sodium nitrite - 7,5

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

Allspice - 55,0-65,0

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

Ascorbic acid - 45,0-55,0

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

Example 3

In the production of sausages use pre-trimmed raw meat: beef giovanny first grade in the form of frozen blocks, beef giovanny second grade thawed, pork giovanny sausage in the form of frozen blocks, fat side.

Beef giovanny second grade crush and produce the Ambassador by mixing in a mixer with salt sodium food, followed by exposure on maturation.

Beef ilovan the flax milled on the saline injector to obtain chips, and Ambassador beef Giovanni first grade and pork Giovanni sausage is made directly in the process of cooking meat.

Prepare the emulsion of the skins of swine by keeping the skins of swine for 2 days at a temperature of about 4.0oWith the solution containing salt cookbook: the food and part of the prescription of the quantities of phosphate "Abstol 772", used to prepare the emulsion of the skins of swine, to increase its weight by 20%, with subsequent cutting of pork skins in three stages, the first of which add remaining portion of the prescription of the quantities of phosphate "Abstol 772" and one third part of the process of the refrigerant, and conduct cutting until a temperature in the cutter 30oSince, in the second stage, add one third of technological refrigerant and conduct cutting to a temperature in the cutter 25oAnd in the third stage, add the remaining part of the process of the refrigerant and salt cookbook: food and produce cutting to a temperature in the cutter 4oWith and obtain a smooth creamy viscous mass.

Protein soy in powder form is mixed with water in a ratio of 1:4 and soy protein hydrastine and cool.

Prepare additional components are provided for a specific recipe. For cooking meat sausages premium grade 100 kg unsalted raw material use (kg):

Beef Giovanna first grade - 20,0

Beef Giovanna second grade - 10,0

Pork Giovanna sausage - 35,0

The emulsion of the skins of swine - 10,0

Bacon side - 10,0

The flour - 2,0

Protein soy hydrated - 13,0

and g:

Salt - 2050,0

Sodium nitrite - 7,5

Ascorbic acid - 25,0

Phosphate "Abstol 772" - 250,0

Comprehensive fosfatsoderzhaschie Supplement company "Almi", including the spice mixture - 1000,0

The mince is performed by cutting any known method, for example, by cutting. Minced consistently make beef giovanny first grade in the form of chips and beef giovanny second grade salt food cookbook for beef giovanny sausage in the form of frozen blocks, a solution of sodium nitrite, phosphate, complex fosfatsoderjasimi Supplement company "Almi", which includes a blend of spices, some prescription refrigerant, and conduct cutting in shuffle mode. Later in cutter make pork ilovemorgans blocks 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 the remaining one third part of the refrigerant and carry out the third stage of cutting with vacuum displacement of the cutter.

Then carry out the forming bars sausages in polyamide casing. The resulting bars sausages tied up, strengthen on the holder and sent for heat treatment, which is carried out by any known method, for example, heat treated bars of sausage made by cooking, after which produce a cooling sausages by any known method.

So get sausages of high quality.

1. Sausages containing composition prescription components, beef giovanny, pork giovanny, an emulsion of skins pork, soy protein hydrated, flour, salt cookbook: food, sodium nitrite, flavorings, containing a mixture of spices characterized in that they contain a mixture of beef Giovanni first and second grades, with a total content in the crushed mass is the mass fraction of connective and adipose tissues 10,0-12,5%, and the number of beef Giovanni first grade on 100 kg of the mixture ranges from 71, specific content mass fraction of connective and fatty tissue in the mixture, and pork giovanny sausage and additionally fat side, with sausages containing pork giovanny sausage in the amount equal to the amount of the mixture of beef Giovanni first and second grades greater than or not more than 20%, and an additive containing a mixture of spices used complex fosfato-containing additive, for example, the company "Almi", or black pepper, or white ground, with allspice, sugar, or glucose, and phosphate and emulsion from skins of swine, obtained by keeping the skins of swine within 1-3 days at 2,0-6,0oWith the solution containing salt cookbook: the food and part of the prescription amount of phosphate used for preparation of emulsions from skins of swine, to increase its weight by 20-30%, with subsequent cutting of pork skins in three stages, the first of which add remaining portion of the prescription of the quantities of phosphate and one third part of the process of the refrigerant, and conduct cutting until a temperature in the cutter 30-35oSince, in the second stage, add one third of technological refrigerant and conduct cutting to a temperature in the cutter 25-30oAnd in the third stage, add the remainder of the TIR>oWith and obtain a smooth creamy viscous mass.

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

3. Sausages under item 1 or 2, characterized in that the emulsion of the skins of swine, and beef as phosphate used phosphate "Abstol 772".

4. Sausages under item 1 or 2, characterized in that the stuffing added ascorbic acid.

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

Beef Giovanna first grade of 14.5 to 23.5

Beef Giovanna second grade - 7,7-15,3

Pork Giovanna sausage - 27,0-39,6

The emulsion of the skins of swine - 7,0-11,0

Bacon side - 7,0-11,0

The flour - 2,0

Protein soy hydrated - 10,0-13,0

and g:

Salt - 2000,0-2300,0

Sodium nitrite - 7,5

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

Allspice - 55,0-65,0

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

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

6. Sausages according to any one of paragraphs.1-4, characterized in that the composition retna Giovanna second grade - 7,7-15,3

Pork Giovanna sausage - 27,0-39,6

The emulsion of the skins of swine - 7,0-11,0

Bacon side - 7,0-11,0

The flour - 2,0

Protein soy hydrated - 10,0-13,0

and g:

Salt - 2000,0-2300,0

Sodium nitrite - 7,5

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

Allspice - 55,0-65,0

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

Ascorbic acid - 45,0-55,0

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

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

Beef Giovanna first grade of 14.5 to 23.5

Beef Giovanna second grade - 7,7-15,3

Pork Giovanna sausage - 27,0-39,6

The emulsion of the skins of swine - 7,0-11,0

Bacon side - 7,0-11,0

Flour - 10,0-13,0

and g:

Salt - 2000,0-2300,0

Sodium nitrite - 7,5

Ascorbic acid - 20,0-30,0

Phosphate "Abstol 772" - 200,0-300,0

Additive complex fosfatsoderzhaschie company "Almi", which includes a blend of spices - 900,0-1100,0

8. Sausages according to any one of paragraphs.1-7, characterized in that they are molded in the form of bars in a protein or artificial getvolumepathnamew, for example, cellulose or polyamide, shell dia is

 

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

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

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

2 cl, 3 ex

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