Method for the production of cooked sausage russian top grade and cooked sausage russian top grade obtained by this method

 

(57) Abstract:

The invention relates to the meat industry. Method for the production of cooked sausage Russian provides for the preparation of raw meat from Giovanni pork bold, bacon spinal, beef Giovanni of the highest quality, as well as meat mass content of connective and adipose tissue, consistent with their content in beef Giovanni highest grade obtained from beef Giovanni first grade manual trimming by grinding it on the top with a hole diameter of the output lattice 16-25 mm with subsequent mechanical Dogileva the vypressovyvanii through the perforated surface hole size 2-3 mm For cooking minced meat quantity of pork Giovanni bold, beef Giovanni the highest grade and the meat mass is used in the ratio, comprising 1:(0,86-1,94):(0,12-1,25). After preparing raw meat beef giovanny higher grade and pork giovanny bold shredded and bacon spinal slice on a plate and freeze, hold the Ambassador of raw meat and mixing it with the meat mass, bacon spinal, garlic, spices and herbs with getting minced meat cooked sausage with Russian postelnik drying at a temperature in the chamber 76-78oC, relative humidity of 20-25% for 80-90 min, smoked smoke mixture at a temperature of 70-74oC for 20-30 min, re-drying at a temperature and relative humidity corresponding to the temperature and relative humidity initial drying and re-drying is conducted until the temperature in the interior of the loaf sausage, equal 62-63oWith, followed by cooking at a temperature 70-76oRelative humidity 98-99% until the temperature in the interior of the loaf sausage, equal 68-72oS, after which the sticks sausage is cooled to the temperature in the interior of the loaf sausages from 0 to 6oC. It provides the possibility of obtaining a finished product of high quality, with gastronomic appeal, with a stable functional and technological properties when used in its production process the original raw meat low grade, the use of which is due to the method of translation of such raw materials into raw materials of high grade with the required quality parameters, as well as to improve workability by determination of optimum regimes of individual processes of mechanical and thermal processing of meat raw materials of various grades of PR to the production of stuffing sausage products namely cooked sausage Russian.

Widely known for the production technology of such stuffing sausage products, such as cooked sausage (A. G. subasta and other Reference manufacturing stuffed and cooked sausages, wieners, sausages and meat loaves, Moscow, "Frontera", 2001, S. 156-167). These meat products are traditional in the diet of the population.

Famous sausage cooked Russian top grade and method of its manufacture, providing shredding prescription the number of pre-thawed and subjected to deboning and trimming beef of the highest grade and pork bold, Ambassador, ripening, cooking ground beef by cutting with the use of pork fat spinal, sodium salt food, sodium nitrite, spices as pepper black or white ground, nutmeg or cardamom ground, garlic fresh or canned peeled chopped or dried garlic, sugar, forming loaves of sausage and thermal processing operations of drying, Smoking, cooking and cooling (A. G. subasta and other Reference manufacturing stuffed and cooked sausages, wieners, sausages and meat loaves, Moscow, "Frontera", 2001, S. sa enable the use of more low-grade meat raw materials to produce finished products of high quality, with gastronomic appeal with stable functional and technological properties.

The task in part of the way is solved due to the fact that the method of production of cooked sausage Russian according to the invention provides for the preparation of raw meat from Giovanni pork bold, bacon spinal, beef Giovanni of the highest quality, as well as meat mass content of connective and adipose tissue, consistent with their content in beef Giovanni highest grade obtained from beef Giovanni first grade manual trimming by grinding it on the top with a hole diameter of the output lattice 16-25 mm with subsequent mechanical Dogileva the vypressovyvanii through the perforated surface with a hole size of 2-3 mm, and for cooking minced meat quantity of pork Giovanni bold, beef Giovanni the highest grade and the meat mass is used in the ratio, comprising 1:(0,86-1,94):(0,12-1,25), and after preparing raw meat beef giovanny higher grade and pork giovanny bold shredded and bacon spinal slice on a plate and freeze, hold the Ambassador of raw meat and mixing it with the meat mass, specim forming loaves of sausage, their heat treatment in universal heat chamber by successive drying at a temperature in the chamber 76-78oC, relative humidity of 20-25% for 80-90 min, smoked smoke mixture at a temperature of 70-74oC for 20-30 min, re-drying at a temperature and relative humidity corresponding to the temperature and relative humidity initial drying and re-drying is conducted until the temperature in the interior of the loaf sausage, equal 62-63oWith, followed by cooking at a temperature 70-76oRelative humidity 98-99% until the temperature in the interior of the loaf sausage, equal 68-72oS, after which the sticks sausage is cooled to the temperature in the interior of the loaf sausages from 0 to 6oC.

Beef giovanny higher grades can be used in the form of frozen blocks of trimmed meat, and pork giovanny bold and beef giovanny first grade to get the meat mass is chilled.

Or beef giovanny higher grade and/or pork giovanny can use chilled or thawed, and beef giovanny first grade to get the meat mass to use chilled.

It is recommended to use"ptx2">

It is advisable before Ambassador frozen blocks of beef Giovanni premium to grind with getting chips, pork giovanny bold grind on top with a hole diameter of the output lattice 2-5 mm, Ambassador pork Giovanni bold to make the dry sodium salt with food mixing and exposure to maturing within no more than two days at a temperature of 0-4oAnd Ambassador crushed in chips beef Giovanni of the highest quality, the meat mass and plates of bacon spinal carried out during the cooking of meat by mixing its components, which are recommended to the grinding plates of bacon spinal into pieces with a size of parties not more than 4 mm and their uniform distribution.

Or in front of the Ambassador of chilled and/or thawed beef giovanny higher grade and pork giovanny bold can grind on top with a hole diameter of the output lattice 2-5 mm, Ambassador beef of the highest grade and pork Giovanni bold to make the dry sodium salt with food mixing and exposure to maturing within no more than two days at a temperature of 0-4oAnd the Ambassador of the meat mass and plates of bacon spinal provodilcya plates of bacon spinal into pieces with a size of parties not more than 4 mm and their uniform distribution.

Preferably the components are mixed minced spend vacuummeter. The cutting is recommended in three stages.

In the first stage of cutting in vacuummeter can make beef giovanny the highest grade in the form of chips, meat weight, and optionally a solution of sodium nitrite, salt cookbook: food for beef giovanny highest quality meat and a lot of calculation 2,45-2,55% of their total number, garlic, spices, half lovedance mixture and conduct cutting mode stirring for 1-2 minutes, then transfer vacuummeter on the second stage in the cutting mode and conduct cutting for 4-6 minutes until a temperature of minced 5-6oWith, then vacuummeter to make pork giovanny bold, the rest lovedance mixture and continue cutting at the second stage within 3-5 min with the speed of rotation of the knives vacuummeter exceeding twice the speed at the beginning of the second stage, after which vacuummeter stop, make a plate of bacon spinal frozen and salt cookbook: food fat from spinal calculation of 2.45-2,55% by weight of bacon spinal and carry out the third stage of cutting mode PE is>Or at the first stage of cutting in vacuummeter can make beef giovanny higher grade after its maturation in the Ambassador, meat weight, and optionally a solution of sodium nitrite, salt cookbook: food for meat weight based 2,45-2,55% of its quantity, garlic, spices, half lovedance mixture and conduct cutting mode mixing for 1 to 2 minutes, then it is advisable to translate vacuummeter on the second stage in the cutting mode and conduct cutting for 4-6 minutes until a temperature of minced 5-6oWith, then vacuummeter recommended to make salted and ripened pork giovanny bold, the rest lovedance mixture and continue cutting at the second stage within 3-5 min with the speed of rotation of the knives vacuummeter exceeding twice the speed at the beginning of the second stage, after which vacuummeter stop, make a plate of bacon spinal frozen and salt cookbook: food fat from spinal calculation of 2.45-2,55% by weight of bacon spinal and carry out the third stage of cutting in shuffle mode with obtaining minced meat cooked sausage Russian with a temperature no more than 12oC.

Recommended is este fosfatsoderjasimi drug may be used phosphate "Abstol 772", amounting to 0.25-0.35% by weight of raw meat.

As spices and herbs it is possible to use sugar, or glucose, black or white pepper ground nutmeg nutmeg or cardamom ground.

Or as spices and herbs can be used aromatic Supplement of the FRANKFURTER COMBINED or mixed herbs 1.

Garlic is preferable to use purified chopped fresh or canned, or dried.

At the end of the second stage cutting in vacuummeter, it is recommended to enter ascorbic acid or sodium ascorbate.

The first and third during cutting mode mixing can be done with the speed of rotation of the knives vacuummeter equal to 105 rpm, the speed of rotation of the bowl - 4 rpm and the distance between the knife blades and bowl, equal to 4-6 mm, in the beginning of the second stage in the cutting mode to set the speed of rotation of the knives vacuummeter equal to 1800 rpm, the speed of rotation of the bowl - 15 rpm, the distance between the knife blades and bowl - 1-2 mm, and at the end of the second stage cutting speed of rotation of the bowl vacuummeter and the distance between the knife blades and bowl set the same as in the second stage, if this is for stuffing with temperature from 10 to 12oFor the production of cooked sausage Russian.

Appropriate shaping of loaves of sausage to make in the shell: natural in the form of beef sinus, or protein - collagen, artificial, or pulp diameter of 60-120 mm

It is recommended that the cooling loaves of sausage to make irrigation with cold water with a temperature of 8-12oWith over 70-80 min with subsequent cooling in air with a temperature of 2-6oC.

In the above described way are cooked sausage Russian and in part of the product problem is solved due to the fact that the cooked sausage Russian may contain components in the following ratio, kg per 100 kg of unsalted raw meat:

Beef Giovanna the highest grade - 23,4-44,64

Pork Giovanna bold - 23,0-27,0

Bacon spinal - 23,0-27,0

Meat weight content of connective and adipose tissue, consistent with their content in beef Giovanni highest grade - 3,36-28,6

and g:

Salt - 2450,0-2550,0

Sodium nitrite - 5,6

Garlic, fresh or canned, peeled, chopped - 110,0-130,0

Sugar, or glucose - 100,0-120,0

Pepper black or white ground - 80,0-90,0

Nutmeg'or is acid or sodium ascorbate - 45,0-55,0

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

Beef Giovanna the highest grade - 23,4-44,64

Pork Giovanna bold - 23,0-27,0

Bacon spinal - 23,0-27,0

Meat weight content of connective and adipose tissue, consistent with their content in beef Giovanni highest grade - 3,36-28,6

and g:

Salt - 2450,0-2550,0

Sodium nitrite - 5,6

Dried garlic - 25,0-90,0

Aromatic additive "FRANKFURTER COMBI - 400,0-450,0

Fosfatsoderjasimi drug phosphate "Abstol 772" - 300,0-400,0

Ascorbic acid or sodium ascorbate - 45,0-55,0

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

Beef Giovanna the highest grade - 23,4-44,64

Pork Giovanna bold - 23,0-27,0

Bacon spinal - 23,0-27,0

Meat weight content of connective and adipose tissue, consistent with their content in beef Giovanni highest grade - 3,36-28,6

and g:

Salt - 2450,0-2550,0

Sodium nitrite - 5,6

Garlic, fresh or canned, peeled, chopped - 110,0-13 0,0

Technical result provided by the invention in terms of both the method and the product part is to create the possibility of obtaining a finished product of high quality, with gastronomic appeal, with a stable functional and technological properties when used in its production process the original raw meat low grade, the use of which is subject developed in the invention is a method for translating this raw material in the raw material is high grade with the required quality parameters, as well as to improve workability by determination of optimum regimes of individual processes of mechanical and thermal processing of meat raw materials of various grades upon receipt of the product.

Used in the production of fosfatsoderjasimi drug - phosphate "Abstol 772", is known, is produced by the company "Bodenham", Germany (see Y. S. Chistov, "Peculiarities of use of phosphates "Abstol" and "Karnal" for the production of meat products", W-l "Meat industry", 7, 1999, S. 27-28). Also known aromatic additive "FRANKFURTER COMBI" company "Almi" (see the Directory of food ingredients "Ingredients" S. 118 presented on vistelse the following examples, which, however, do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1.

For the production of cooked sausage Russian produce raw meat. Beef giovanny the highest grade in the form of frozen blocks are crushed to obtain chips. Cook meat mass, the content of the mass fraction of connective and adipose tissue, corresponding to the beef Giovanni highest grade, by wypracowania during mechanical dailouge chilled beef Giovanni first grade after her hand trimming.

Pork giovanny bold crushed on the top with a hole diameter of the output grid of 2 mm, followed by the Ambassador of the dry sodium salt food, mixing and exposure to maturation for 15 h at a temperature of 0oC.

Bacon spinal cut into sheets of a thickness of not more than 2 cm and freeze it to a temperature of minus 2oC.

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

Beef Giovanna the highest grade - 30

Pork Giovanna bold - 25,0

Bacon spinal - 25,0

Meat weight with soda - 20,0

and g:

Salt - 2500,0

Sodium nitrite - 5,6

Garlic fresh peeled chopped - 120,0

Sugar - 110,0

Ground black pepper - 85,0

Nutmeg powder - 50,0

Fosfatsoderjasimi drug phosphate "Abstol 772" - 300,0

Ascorbic acid - 50,0

Preparation of boiled beef Russian sausage perform the cutting in three stages.

In the first stage of cutting in vacuummeter make beef giovanny the highest grade in the form of chips, meat weight, and optionally a solution of sodium nitrite, salt cookbook: food for beef giovanny highest quality meat and a lot of the calculation of 2.45% of their total number, garlic, fresh peeled chopped, black pepper and ground nutmeg, sugar, fosfatsoderjasimi drug phosphate "Abstol 772", half lovedance mixture and hold the cutting in shuffle mode. The speed of rotation of the knives vacuummeter set equal to 105 rpm, the speed of rotation of the bowl - 4 rpm and the distance between the knife blades and Cup - equal to 4 mm and stirring carried out for 1 minute then transfer vacuummeter on the second stage in the cutting mode, in which the set skorosti knives and bowl - 2 mm and conduct cutting for 4 min to a temperature of minced 5-6oC. Then vacuummeter make pork giovanny bold, the rest lovedance mixture and continue cutting at the second stage within 5 min with the speed of rotation of the knives vacuummeter exceeding twice the speed at the beginning of the second stage, and the speed of rotation of the bowl vacuummeter and the distance between the knife blades and bowl set the same as in the beginning of the second stage.

At the end of the second stage cutting in vacuummeter make ascorbic acid. Further vacuummeter stop, make him a plate of bacon spinal frozen and salt cookbook: food fat spinal based 2,55% by weight of bacon spinal and carry out the third stage of cutting in shuffle mode with obtaining minced meat cooked sausage Russian with a temperature of 11oC.

The total time of cutting is set to 12 minutes

Forming loaves cooked Russian sausages produced in natural beef bung caps. Filling the shells with stuffing is performed using a vacuum syringe, and when the filling degree of vacuum should be at the level of 0.6 ATM. The ends b of the weave.

thermal treatment is carried out on a universal racks by drying at a temperature in the chamber 77oC, relative humidity of 22% for 85 min, smoked smoke mixture at a temperature of 72oWith over 25 min, re-drying at a temperature and relative humidity corresponding to the temperature and relative humidity initial drying and re-drying is conducted until the temperature in the interior of the loaf sausage, equal to 62oC. Next, make cooking at a temperature of 73oC, relative humidity of 98% to the temperature in the interior of the loaf sausage, equal to 70oS, after which the sticks sausage is cooled. The cooled loaves of sausage produced by irrigation with cold water with a temperature of 10oC for 75 min and then cooled in air with a temperature of 4oTo the temperature in the interior of the loaf sausage 4oC.

So get the cooked sausage Russian, which is the second object of the present invention. Yield - cooked sausage Russian - is 109,0% by weight of unsalted raw materials.

Example 2.

The method is carried out analogously to example 1, except that for the preparation of sausages of Varenna the highest grade - 30

Pork Giovanna bold - 25,0

Bacon spinal - 25,0

Meat weight content of connective and adipose tissue, consistent with their content in beef Giovanni the highest grade - 20,0

and g:

Salt - 2500,0

Sodium nitrite - 5,6

Garlic canned peeled chopped - 110,0

Glucose - 100,0

Pepper, white pepper - 85,0

Cardamom powder - 50,0

Fosfatsoderjasimi drug phosphate "Abstol 772" - 300,0

Ascorbate sodium - 50,0

And mince cooked Russian sausages at the first stage in vacuummeter make beef giovanny the highest grade in the form of chips, meat weight, and optionally a solution of sodium nitrite, salt cookbook: food for beef giovanny highest quality meat and a lot of the calculation of 2.50% of their total number, garlic canned peeled chopped, white pepper and cardamom ground, glucose, fosfatsoderjasimi drug phosphate "Abstol 772", half lovedance mixture and hold the cutting in shuffle mode.

And at the end of the second stage cutting in vacuummeter make ascorbate sodium.

All other operations are carried out analogously to example 1.

Example 3

For the production of cooked sausage Russian produce raw meat. Thawed beef giovanny higher grade and pork giovanny bold separately milled on the top with a hole diameter of the output grid of 3 mm, followed by the Ambassador of the dry sodium salt food, mixing and exposure to maturation for 40 hours at a temperature of 0oS. Bacon spinal slice on a plate and freeze.

Cook meat mass, the content of the mass fraction of connective and adipose tissue, corresponding to the beef Giovanni highest grade, by wypracowania during mechanical dailouge chilled beef Giovanni first grade after her hand trimming.

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

Beef Giovanna the highest grade - 40,0

Pork Giovanna bold - 24,0

Bacon spinal - 26,0

Meat weight content of connective and adipose tissue, consistent with their content in beef Giovanni the highest grade - 10,0

and g:

Salt - 2450

Sodium nitrite - 6,0

Dried garlic - 60,0

BR>
Ascorbic acid - 50,0

Preparation of boiled beef Russian sausage perform the cutting in three stages, the first of which in vacuummeter contribute ripened in the Ambassador beef giovanny premium, cold mass and additionally solution of sodium nitrite, salt cookbook: food for meat weight from the calculation of 2.45% of their total number, dried garlic, aromatic Supplement of the FRANKFURTER COMBI", fosfatsoderjasimi drug phosphate "Abstol 772", half lovedance mixture and conduct cutting mode mixing for 2 minutes, then transfer vacuummeter on the second stage in the cutting mode. Then translate vacuummeter on the second stage in the cutting mode and conduct cutting for 4 min to a temperature of mincedoC. Then vacuummeter make salted and ripened pork giovanny bold, the rest lovedance mixture and continue cutting at the second stage for 4 min with a speed of rotation of the knives vacuummeter exceeding twice the speed at the beginning of the second stage. At the end of the second stage cutting in vacuummeter make ascorbic acid. After that vacuummeter stop, make plates of the Cabinet spinal and carry out the third stage of cutting in shuffle mode with obtaining minced meat cooked sausage Russian with a temperature of 11oC.

Then formed into loaves cooked Russian sausages, and forming loaves produced in artificial membranes. Filling the shells with stuffing is performed using a syringe. The ends of the sticks were tied up, hang tied the sticks for walking sticks and frames and sent for thermal treatment.

thermal treatment is carried out on a universal heat chamber by successive drying at a temperature in the heat chamber 78oC, relative humidity of 20% for 80 min, smoked smoke mixture at a temperature of 70oC for 30 min, re-drying at a temperature and relative humidity corresponding to the temperature and relative humidity initial drying and re-drying is conducted until the temperature in the interior of the loaf sausage, equal to 62oWith, followed by cooking at a temperature of 76oC, relative humidity of 99% to the temperature in the interior of the loaf sausage, equal 72oC.

The cooled loaves of sausage produced by irrigation with cold water with a temperature of 12oC for 70 min and then cooled in air with a temperature of 2oWith, until the temperature in the interior of the loaf sausage 2oC.

Thus popozuda cooked sausage Russian produce raw meat. Chilled beef giovanny highest grade milled on the top with a hole diameter of the output grid 5 mm

Thawed pork giovanny bold before the Ambassador also milled on the top with a hole diameter of the output grating 3 mm chopped Salt pork giovanny bold and beef giovanny top grade, dry sodium salt food separately, mixed and kept on maturing within 47 PM

Cook meat mass, the content of the mass fraction of connective and adipose tissue, corresponding to the beef Giovanni highest grade, by wypracowania during mechanical dailouge chilled beef Giovanni first grade after her hand trimming.

Bacon spinal cut into sheets of a thickness of not more than 2 cm and freeze it to a temperature of minus 2oC.

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

Beef Giovanna the highest grade - 25,0

Pork Giovanna bold - 26,0

Bacon spinal - 24,0

Meat weight content of connective and adipose tissue, consistent with their content in beef lived the NOC fresh peeled chopped - 110,0

Mixed herbs 1 - 245,0

Fosfatsoderjasimi drug phosphate "Abstol 772" - 350,0

Ascorbic acid - 45,0

Preparation of boiled beef Russian sausages carried out analogously to example 1, except that the first stage of cutting in vacuummeter make beef giovanny premium, cold mass and additionally solution of sodium nitrite, salt cookbook: food for meat weight from the calculation of 2.45% of their total number, garlic, fresh peeled minced mixed herbs 1, fosfatsoderjasimi drug phosphate "Abstol 772", half lovedance mixture and hold the cutting in shuffle mode. And at the end of the second stage cutting in vacuummeter make ascorbic acid.

Then produce the molded loaves of sausage in protein and collagen casings with a diameter of 110 mm, the ends of the sticks were tied up, hang tied the sticks for walking sticks and frames and sent for thermal treatment.

Heat treatment and cooling of produce as described in example 3.

So get the cooked sausage Russian, which is the second object of the invention.

Example 5

The method is carried out similarly to plocek stuffing is performed using a vacuum syringe, moreover, when the filling degree of vacuum should be at the level of 0.6 ATM. The ends of the loaves fix the metal brackets with the imposition of the loop. Next hang tied the sticks for walking sticks and frames and sent for heat treatment. And heat treatment and cooling of produce as described in example 3.

So get the cooked sausage Russian, which is the second object of the present invention.

1. Method for the production of cooked sausage Russian, characterized in that it provides for the preparation of raw meat from Giovanni pork bold, bacon spinal, beef Giovanni of the highest quality, as well as meat mass content of connective and adipose tissue, consistent with their content in beef Giovanni highest grade obtained from beef Giovanni first grade manual trimming by grinding it on the top with a hole diameter of the output lattice 16-25 mm with subsequent mechanical Dogileva the vypressovyvanii through the perforated surface with a hole size of 2-3 mm, and for cooking minced meat quantity of pork Giovanni bold, beef Giovanni top grade meat and mass used in zootoxin giovanny bold shredded and bacon spinal slice on a plate and freeze, hold the Ambassador of raw meat and mixing it with the meat mass, bacon spinal, garlic, spices and herbs with getting minced meat cooked sausage Russian subsequent molding sticks sausage, heat treatment in universal heat chamber by successive drying at a temperature in the chamber 76-78oC, relative humidity of 20-25% for 80-90 min, smoked smoke mixture at a temperature of 70-74oC for 20-30 min, re-drying at a temperature and relative humidity corresponding to the temperature and relative humidity initial drying and re-drying is conducted until the temperature in the interior of the loaf sausage, equal 62-63oWith, followed by cooking at a temperature 70-76oRelative humidity 98-99% until the temperature in the interior of the loaf sausage, equal 68-72oS, after which the sticks sausage is cooled to the temperature in the interior of the loaf sausages from 0 to 6oC.

2. The method according to p. 1, characterized in that the beef giovanny the highest grade used in the form of frozen blocks, and pork giovanny bold and beef giovanny first grade to obtain meat Massino giovanny use refrigerated or thawed, and beef giovanny first grade to get the meat mass is chilled.

4. The method according to p. 1, characterized in that use bacon spinal thickness not more than 2 cm, frosting it is done to a temperature of from -2 to -4oC.

5. The method according to p. 2, characterized in that before the Ambassador frozen blocks of beef Giovanni highest grade milled with getting chips, pork giovanny bold crushed on the top with a hole diameter of the output lattice 2-5 mm, Ambassador pork Giovanni bold carry out the dry sodium salt with food mixing and exposure to maturing within no more than two days at a temperature of 0-4oAnd Ambassador crushed in chips beef Giovanni of the highest quality, the meat mass and plates of bacon spinal carried out in the process of cooking meat by mixing its components, which make up the grinding plates of bacon spinal into pieces with a size of parties not more than 4 mm and their uniform distribution.

6. The method according to p. 3, characterized in that before the Ambassador chilled and/or thawed beef giovanny higher grade and pork giovanny bold crushed on the top hole diameter output is Noah with food mixing and exposure to maturing within no more than two days at a temperature of 0-4oAnd the Ambassador of the meat mass and plates of bacon spinal carried out in the process of cooking meat by mixing its components, which make up the grinding plates of bacon spinal into pieces with a size of parties not more than 4 mm and their uniform distribution.

7. The method according to any of paragraphs.1-6, characterized in that the components are mixed stuffing is carried out in vacuum bowl cutter.

8. The method according to any of paragraphs.1-7, characterized in that the cutting is carried out in three stages.

9. The method according to any of paragraphs.2, 4, 5, 7 and 8, characterized in that the first stage of cutting in vacuum cutter make beef giovanny the highest grade in the form of chips, meat weight, and optionally a solution of sodium nitrite, salt cookbook: food for beef giovanny highest quality meat and a lot of calculation 2,45-2,55% of their total number, garlic, spices, half lovedance mixture and conduct cutting mode stirring for 1-2 min, then translate the vacuum bowl cutter at the second stage in the cutting mode and conduct cutting for 4-6 minutes until a temperature of minced 5-6oWith, then in a vacuum cutter make pork giovanny bold, the rest lovedance mixture and continue Cotterill their rotation at the beginning of the second stage, then vacuum cutter stop, make him a plate of bacon spinal frozen and salt cookbook: food fat from spinal calculation of 2.45-2,55% by weight of bacon spinal and carry out the third stage of cutting in shuffle mode with obtaining minced meat cooked sausage Russian with a temperature no more than 12oC.

10. The method according to any of paragraphs.3, 4, 6-8, characterized in that the first stage of cutting in vacuum cutter make beef giovanny higher grade after its maturation in the Ambassador, meat weight, and optionally a solution of sodium nitrite, salt cookbook: food for meat weight based 2,45-2,55% of its quantity, garlic, spices, half lovedance mixture and conduct cutting mode stirring for 1-2 minutes, then transfer the vacuum bowl cutter at the second stage in the cutting mode and conduct cutting for 4-6 minutes until a temperature of minced 5-6oWith, then in a vacuum cutter make salted and ripened pork giovanny bold, the rest lovedance mixture and continue cutting at the second stage within 3-5 min with a speed of rotation of the knives, vacuum bowl cutter, exceeding twice the speed at the beginning of the second stage, the table of food fat from spinal calculation of 2.45-2,55% by weight of bacon spinal and carry out the third stage of cutting in shuffle mode with obtaining minced meat cooked sausage Russian with a temperature no more than 12oC.

11. The method according to any of paragraphs.8-10, characterized in that the first stage of cutting in vacuum cutter impose additional fosfatsoderjasimi the drug.

12. The method according to p. 11, characterized in that as fosfatsoderjasimi drug use phosphate "Abstol 772" in the amount of 0.25-0.35% of the mass of raw meat.

13. The method according to any of paragraphs.1-12, characterized in that as of herbs and spices use sugar or glucose, black or white pepper ground nutmeg nutmeg or cardamom ground.

14. The method according to any of paragraphs.1-12, characterized in that the quality of spices and herbs used aromatic Supplement of the FRANKFURTER COMBINED or mixed herbs 1.

15. The method according to any of paragraphs.1-14, characterized in that the use garlic peeled chopped fresh or canned, or dried.

16. The method according to any of paragraphs.8 to 15, characterized in that the end of the second stage cutting in vacuum cutter further added ascorbic acid or sodium ascorbate.

17. The method according to any of paragraphs.8-16, characterized in that the first and third during cutting mode mixing is carried out at a rotation speed of the knife is equal to 4-6 mm, in the beginning of the second stage in the cutting mode set the speed of rotation of the knives, vacuum bowl cutter, 1800 rpm, the speed of rotation of the bowl - 15 rpm, the distance between the knife blades and bowl of 1-2 mm, and at the end of the second stage cutting speed of rotation of the bowl vacuum cutter and the distance between the knife blades and bowl set the same as in the beginning of the second stage, the total time of cutting is set to 10-12 min, obtaining at the end of the process of cutting meat with temperatures ranging from 10 to 12oFor the production of cooked sausage Russian.

18. The method according to any of paragraphs.1-17, characterized in that the molded loaves of sausage produced in the shell: natural in the form of beef sinus, or protein - collagen, artificial, or pulp diameter of 60-120 mm

19. The method according to any of paragraphs.1-18, characterized in that the cooling loaves of sausage produced by irrigation with cold water with a temperature of 8-12oWith over 70-80 min, followed by cooling in air with a temperature of 2-6oC.

20. Cooked sausage Russian, characterized in that it is obtained by the method according to any of paragraphs.1-19.

21. Cooked sausage Russian by p. 20, characterized in that it soda - of 23.4% 44,64

Pork Giovanna bold - 23,0-27,0

Bacon spinal - 23,0-27,0

Meat weight content of connective and adipose tissue, consistent with their content in beef Giovanni highest grade - 3,36-28,6

and g:

Salt - 2450,0-2550,0

Sodium nitrite - 5,6

Garlic, fresh or canned, peeled, chopped - 110,0-130,0

Sugar, or glucose - 100,0-120,0

Pepper black or white ground - 80,0-90,0

Nutmeg or cardamom ground - 45,0-55,0

Fosfatsoderjasimi drug phosphate "Abstol 772" - 250,0-350,0

Ascorbic acid or sodium ascorbate - 45,0-55,0

22. Cooked sausage Russian by p. 20, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna the highest grade - 23,4-44,64

Pork Giovanna bold - 23,0-27,0

Bacon spinal - 23,0-27,0

Meat weight content of connective and adipose tissue, consistent with their content in beef Giovanni highest grade - 3,36-28,6

and g:

Salt - 2450,0-2550,0

Sodium nitrite - 5,6

Dried garlic - 25,0-90,0

Aromatic additive "FRANKFURTER COMBI - 400,0-450,0

Phosphate is 23. Cooked sausage Russian by p. 21, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna the highest grade - 23,4-44,64

Pork Giovanna bold - 23,0-27,0

Bacon spinal - 23,0-27,0

Meat weight content of connective and adipose tissue, consistent with their content in beef Giovanni highest grade - 3,36-28,6

and g:

Salt - 2450,0-2550,0

Sodium nitrite - 5,6

Garlic, fresh or canned, peeled, chopped - 110,0-130,0

Mixed herbs 1 - 230,0-260,0

Fosfatsoderjasimi drug phosphate "Abstol 772" - 300,0-400,0

Ascorbic acid or sodium ascorbate - 45,0-55,0 about

 

Same patents:
Sausages // 2209569
The invention relates to the meat industry
Sausages // 2209568
The invention relates to the meat industry, namely the production method stuffing sausage products, in particular sausages
The invention relates to meat processing industry, namely the production of smoked sausage
The invention relates to meat processing industry, namely the production of smoked sausage
The invention relates to meat processing industry, namely the production of smoked sausage
The invention relates to meat processing industry, namely the production of smoked sausage
The invention relates to meat processing industry, namely the production of smoked sausage
The invention relates to the meat industry, namely the production method stuffing sausage products, in particular sausages
The invention relates to the meat industry, in particular the production of sausage stuffing food cooked sausage ham
Sausages // 2209569
The invention relates to the meat industry
The invention relates to meat processing industry, namely the production of smoked sausage
The invention relates to meat processing industry, namely the production of smoked sausage
The invention relates to meat processing industry, namely the production of smoked sausage
The invention relates to meat processing industry, namely the production of smoked sausage
The invention relates to meat processing industry, namely the production of smoked sausage
The invention relates to the meat industry, namely the production method stuffing sausage products, in particular sausages
The invention relates to the meat industry, in particular the production of sausage stuffing food cooked sausage ham
The invention relates to the meat industry, in particular the production of sausage stuffing food cooked sausage

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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