Blood language sausage and method for the production of blood language sausage

 

(57) Abstract:

The invention relates to meat processing industry, namely the language production of blood sausages. Method for the production of blood language sausage provides for the preparation of languages, skin pork, bacon and blood, additives - sodium salt food, sodium nitrite, onion, herbs and spices, mince for the production of blood language sausages, molding sticks sausage, heat treatment and cooling. New in the invention is that use languages pork and/or beef. In the preparation of the languages of the salt by at least two extrusion under pressure curing brine multineedle syringe at a temperature in the thickness of the languages and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1 to 4oC. For extrusion languages use curing brine in number, comprising 10-30% by weight of languages, to prepare 100 l of curing brine using salt cookbook: food 7,5-8,5 kg, phosphate, preferably phosphate "Abstol 772" 0.9-1.1 kg, sodium nitrite 25 g, sa is associat and incubated in the same curing brine in number, equal to the weight of languages within two to five days. After that languages boiled until cooked, cooled and chopped into cubes, preferably of size 25x25 mm In the preparation of blood in her contribute stabilizer containing phosphate, preferably "Abstol 772". As herbs and spices use a comprehensive fosfatsoderjasimi mixture of spices or sugar with pepper black or white ground, cloves, cinnamon and nutmeg crushed. Thus, get the final product - blood language sausage. The invention allows to improve the structural-mechanical and functional and technological properties of raw meat and thus to improve the quality and biological value of the finished product while improving the efficiency and adaptability of the production process. 2 S. and 6 C.p. f-crystals.

The invention relates to meat processing industry, namely the language production of blood sausages.

The closest analogue in the finished product, and method of its production is the way language-pudding, including the preparation of languages, skin pork, bacon and blood, additives - sodium salt food, nitray, forming loaves of sausage, heat treatment and cooling (see EN 2185753 C1, 27.07.2002).

The present invention is to improve the quality of the manufactured product, improving its organoleptic properties while improving the efficiency of the process of Ambassador languages pork and/or beef.

The task in the blood the language of sausage, and the method of its production is solved due to the fact that in the method of production of blood the language of sausages, including the preparation of languages, skin pork, bacon and blood, additives - sodium salt food, sodium nitrite, onion, herbs and spices, mince for the production of blood language sausages, molding sticks sausage, heat treatment and cooling, according to the invention using languages pork and/or beef, and in the preparation of the languages of the salt by at least two extrusion under pressure curing brine multineedle syringe at a temperature in the thickness of the languages and the temperature of the name of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1oWith up to 4o is s, to prepare 100 l name of brine using salt cookbook: food 7,5-8,5 kg, phosphate, preferably phosphate "Abstol 772" 0.9-1.1 kg, sodium nitrite 25 g granulated sugar 450,0-550,0 g, ascorbic acid 160,0-170,0 g and Loveday the mixture rest, and after extrusion languages podpisovat and incubated in the same curing brine in the amount equal to the weight of languages within two to five days, after which the tongues cook until tender, cooled and chopped into cubes, preferably of size 25x25 mm in the preparation of blood in her contribute stabilizer containing phosphate, preferably "Abstol 772", as well as herbs and spices use a comprehensive fosfatsoderjasimi a blend of spices, or instead of granulated sugar, black pepper or white ground, cloves, cinnamon and nutmeg crushed.

Thus, get the final product - blood language sausage, which is the second object of the invention.

Suitable for the production of skins boiled pork used for the preparation of blood language sausage, take the pork skin wet weight, exceeding at 28-32% prescription weight cooked, and the cooking of pork skins to be done in water with temperature is about 155% of the mass of raw skins of swine, and when cooked in closed boilers respectively from 40 to 55% by weight of raw skins of swine, in this case before mince boiled pork skin should be cooled to a temperature of 60-75oC.

It is recommended to use the fat side, which before cooking meat cut into cubes of size 4 4 mm, then blanch in boiling water for 5-8 minutes

Preferably the mince for the production of blood language sausage conduct in the bowl, the bowl of which is pre-heated to a temperature of 70-80oS, after which the cutter can consistently contribute cooled to a temperature of 60-75oWith boiled pork skin, add hot broth from cooking the pork skins, butterwoth in the cutting mode until receiving a creamy mass, then make blanched bacon, chopped boiled languages, stable blood, salt cookbook: food, onions, fresh peeled, chopped or dried spices, a solution of sodium nitrite and conduct cutting mode stirring for 8-10 min until a temperature of prepared stuffing 45-50oC.

Appropriate shaping of loaves of sausage out of the inside of the stuffing in a natural or artificial the m placing the loaves in the cells of the cooking press under pressure with subsequent heat treatment in a heat chamber at a temperature 75-76oC for 2.5-3 hours to a temperature in the centre of baton 69-72oWith and cooling the first dushirovanie cold water for 25-30 min until the temperature in the center of the stick 35-40oAnd then in air at a temperature of from 0 to 14oWith up to a temperature from 1oWith up to a 6oC.

For the preparation of blood language sausages can use the components in the following ratio, kg per 100 kg of initial raw material:

Languages pork and/or beef salted boiled - 38,0-42,0

Pork skin cooked - 18,0-22,0

Bacon side blanched - 18,0-22,0

Blood raw food - 18,0-22,0

and g:

Salt - 1950,0-2050,0

Sodium nitrite - 7,5

Sugar - 190,0-210,0

Pepper black or white ground - 65,0-75,0

Onions, fresh peeled chopped - 4900,0-5100,0

Carnation - 25,0-35,0

Cinnamon - 25,0-35,0

Nutmeg crushed - 45,0-55,0

For the preparation of blood language sausages can use the components in the following ratio, kg per 100 kg of initial raw material:

Languages pork and/or beef salted boiled - 38,0-42,0

Pork skin cooked - 18,0-22,0

Bacon side blanched - 18,0-22,0

Blood raw food - 18,0-22,0

and g:

So, get blood language sausage, which is the second object of the invention.

Used in the production of 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).

The technical result provided by the present set of features, is to improve the structural-mechanical and functional and technological properties of raw meat and thereby improve the quality and biological value of the finished product while improving the efficiency and adaptability of the production process, due to the following: the optimal method of Ambassador languages pork and/or beef and its conditions, introducing a curing brine inside languages pork and/or beef with almost equal to the temperature of the brine and languages pork and/or beef together with the picked up the best part of curing brine and selected the best components for the production of sausages, provide improvement in goth the listed examples, do not cover, and moreover does not restrict the entire amount of the claim.

Example 1.

For the preparation of blood language sausages use the components in the following ratio, kg per 100 kg of initial raw material:

Languages boiled salted pork - 40,0

Pork skin cooked to 20.0

Bacon side blanched - 20,0

Blood raw food - 20,0

and g:

Salt - 2000,0

Sodium nitrite - 7,5

Sugar - 200,0

Ground black pepper - 70,0

Onions, fresh peeled chopped - 5000,0

Carnation - 30,0

Cinnamon - 30,0

Nutmeg crushed - 50,0

When preparing languages pork is salted by a double extrusion under pressure curing brine multineedle syringe at a temperature in the thickness of the languages pork and the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 4oWith, and for world languages use pork curing brine in the amount of 30% by weight of languages pork.

To prepare 100 l of curing brine using salt cookbook: food 8.5 kg of phosphate, which is used as the phosphate "Abstol 772" 1.1 kg, sodium nitrite 25 g, I pork podpisovat and incubated in the same curing brine in number, equal to the weight of languages pork, within five days, after which languages pork cook until tender, cooled and chopped into cubes of size 25x25 mm

In the preparation of blood in her contribute stabilizer containing phosphate, which is used as the phosphate "Abstol 772", as well as spices and herbs used granulated sugar, ground black pepper, cloves, cinnamon and nutmeg crushed.

Next, prepare the pork skin, to do this, take the pork skin wet weight 32% of the prescription weight in cooked form. Cooking pork skins produced in water with a temperature of 100oC for 3 h, while when cooking in open cauldrons amount of water for cooking take 155% of the mass of raw skins of swine.

Before cooking meat boiled pork skin is cooled to a temperature of 75oC.

Bacon side before cooking meat cut into cubes of size 4 4 mm, then blanched in hot water in boiling water for 8 minutes

The mince for the production of blood language sausage is carried out in the bowl, the bowl of which is pre-heated to a temperature of 80oS, after which the cutter can consistently contribute cooled to a temperature of 75oWith boiled Cabinet is breznay mass, then make blanched bacon, chopped boiled languages pork, stable blood, salt cookbook: food, onions, fresh peeled minced spices, a solution of sodium nitrite and conduct cutting mode mixing for 10 min until a temperature of prepared stuffing 50oC.

Forming loaves of sausage spend inside stuffing natural casings with a length of 50 cm and subsequently making the long rectangular shape by placing sticks in the cells of the cooking press under pressure with subsequent heat treatment in a heat chamber at a temperature of 76oC for 3 h until the temperature in the center of baton 72oWith and cooling the first dushirovanie cold water for 30 min until the temperature in the center of the stick 40oAnd then in air at a temperature of 14oWith up to temperature 6oC.

So, get blood language sausage, which is the second object of the invention.

Example 2.

For the preparation of blood language sausages use the components in the following ratio, kg per 100 kg of initial raw material:

Languages beef salted boiled - 40,0

Pork skin cooked to 20.0

Sodium nitrite - 7,5

Onions dried - 1125,0

Comprehensive fosfatsoderzhaschie a blend of spices - 1000,0

When preparing languages beef is salted by a double extrusion under pressure curing brine multineedle syringe at a temperature in the thickness of the languages beef and the curing temperature of the brine at the outlet of the needle holes multineedle syringe equal to 1oWith, and for world languages beef use a curing brine in the amount of 10% by weight of languages.

To prepare 100 l of curing brine using salt cookbook: food 7.5 kg phosphate, which is used as the phosphate "Abstol 772" 0.9 kg, sodium nitrite 25 g granulated sugar to 450.0 g of ascorbic acid 160,0 g and Loveday a mixture of the rest.

After extrusion languages beef podpisovat and incubated in the same curing brine in the amount equal to the weight of languages beef, for two days, after which languages beef cooked until tender, cooled and chopped into cubes of size 25x25 mm

In the preparation of blood in her contribute stabilizer containing phosphate, which is used as the phosphate "Abstol 772", as well as herbs and spices I use is erut the pork skin raw weight 28% of prescription weight in cooked form. Cooking pork skins produced in water with a temperature of 100oC for 1 h, while when cooking in closed boilers amount of water for cooking take 55% of the mass of raw skins of swine.

Before cooking meat boiled pork skin is cooled to a temperature of 60oC.

Bacon side before cooking meat cut into cubes of size 4 4 mm, then blanched in hot water in boiling water for 5 minutes

The mince for the production of blood language sausage is carried out in the bowl, the bowl of which is pre-heated to a temperature of 70oS, after which the cutter can consistently contribute cooled to a temperature of 60oWith boiled pork skin, add hot broth from cooking the pork skins, butterwoth in the cutting mode until receiving a creamy mass, then make blanched bacon, chopped boiled languages beef, stable blood, salt cookbook: food, onions, fresh peeled, spices, a solution of sodium nitrite and conduct cutting mode mixing for 10 minutes until the temperature of the finished meat 45oC.

Forming loaves of sausage spend inside meat in natural shell length of 15 cm with p is the pressure and subsequent heat treatment in a heat chamber at a temperature of 75oC for 2.5 h until the temperature in the center of baton 69oWith and cooling the first dushirovanie cold water for 25 minutes until the temperature at the center of baton 35oAnd then in air at a temperature of 0oWith up to a temperature of 1oC.

So, get blood language sausage, which is the second object of the present invention.

1. Method for the production of blood the language of sausages, including the preparation of languages, skin pork, bacon and blood, additives - sodium salt food, sodium nitrite, onion, herbs and spices, mince for the production of blood language sausages, molding sticks sausage, heat treatment and cooling, characterized in that use languages pork and/or beef, and in the preparation of the languages of the salt by at least two extrusion under pressure curing brine multineedle syringe at a temperature in the thickness of the languages and the curing temperature of the brine at the outlet of the needle holes multineedle syringe, equal or different by no more than 1oIn the temperature range from 1 to 4oWith, and for world languages use curing brine in number, costumewww 7,5-8,5 kg phosphate, preferably phosphate "Abstol 772" 0.9-1.1 kg, sodium nitrite 25 g granulated sugar 450,0-550,0 g, ascorbic acid 160,0-170,0 g and Loveday the mixture rest, and after extrusion languages podpisovat and incubated in the same curing brine in the amount equal to the weight of languages within two to five days, after which the tongues cook until tender, cooled and chopped into cubes, preferably size 2525 mm, in the preparation of blood in her contribute stabilizer containing phosphate, preferably "Abstol 772", as well as herbs and spices use a comprehensive fosfatsoderjasimi mixture of spices or sugar with pepper black or white ground, cloves, cinnamon and nutmeg crushed.

2. The method according to p. 1, characterized in that for the production of skins boiled pork used for the preparation of blood language sausage, take the pork skin wet weight, exceeding at 28-32% prescription weight cooked, and the cooking of the pork skins are produced in water with a temperature of 100oC for 1 to 3 h, while when cooking in open cauldrons amount of water for cooking take from 145 to 155% of the mass of raw skins of swine, and when cooked in closed boilers respectively from 40 to 55% by weight of si is
C.

3. The method according to p. 1, characterized in that use the fat side, which before cooking meat cut into cubes the size of 44 mm, then blanched in hot water in boiling water for 5-8 minutes

4. The method according to any of paragraphs. 1-3, characterized in that the preparation of meat for the production of blood language sausage is carried out in the bowl, the bowl of which is pre-heated to a temperature of 70-80oS, after which the cutter can consistently contribute cooled to a temperature of 60-75oWith boiled pork skin, add hot broth from cooking the pork skins, butterwoth in the cutting mode until receiving a creamy mass, then make blanched bacon, chopped boiled languages, stable blood, salt cookbook: food, onions, fresh peeled, chopped or dried spices, a solution of sodium nitrite and conduct cutting mode stirring for 8-10 min until a temperature of prepared stuffing 45-50oC.

5. The method according to any of paragraphs. 1-4, characterized in that the molded loaves of sausage spend inside meat in natural or artificial casings ranging in length from 15 to 50 cm and subsequently making the long rectangular shape preferably paramere at a temperature 75-76oC for 2.5-3 hours to a temperature in the centre of baton 69-72oWith and cooling the first dushirovanie cold water for 25-30 min until the temperature in the center of the stick 35-40oAnd then in air at a temperature of from 0 to 14oWith up to a temperature from 1 to 6oC.

6. Blood language sausage, characterized in that it is obtained by the method according to any of paragraphs. 1-5.

7. Blood language sausage on p. 6, characterized in that it contains components in the following ratio, kg per 100 kg of initial raw material:

Languages pork and/or beef salted boiled - 38,0 - 42,0

Pork skin cooked - 18,0 - 22,0

Bacon side blanched - 18,0 - 22,0

Blood raw food - 18,0 - 22,0

and g:

Salt - 1950,0 - 2050,0

Sodium nitrite - 7,5

Sugar - 190,0 - 210,0

Black pepper or white pepper - 65,0 - 75,0

Onions, fresh peeled chopped - 4900,0 - 5100,0

Carnation - 25,0 - 35,0

Cinnamon - 25,0 - 35,0

Nutmeg crushed - 45,0 - 55,0

8. Blood language sausage on p. 6, characterized in that it contains components in the following ratio, kg per 100 kg of initial raw material:

Languages pork and/or beef salted boiled - 38,0 - 42,0

Skin GE, g:

Salt - 1950,0 - 2050,0

Sodium nitrite - 7,5

Onions dried - 1100,0 - 1200,0

Comprehensive fosfatsoderzhaschie a blend of spices - 950,0 - 1050,0

 

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