Method for the production of smoked sausage products from horse meat

 

(57) Abstract:

The invention relates to the meat industry. As raw materials use horse meat giovanny first grade with a content of connective and fatty tissue, not more than 6% in the amount of 70% fat, raw horse in the amount of 30% or horse meat giovanny fat content of 30-50% of intramuscular and surface fat. Raw materials are crushed into pieces with a length of 10-12 cm and a width of 1.5-2 cm, or at the top with the holes of the lattice 2-6 mm method provides for the preparation of raw materials, preparation, stuffing, molding, subsidence and drying. The proposed method allows to obtain a finished product with preventive properties against tuberculosis, anemia, atherosclerosis. In addition, selection and grinding of raw materials allows simplification of the process.

The invention relates to the meat industry, namely the production of smoked sausage products from horse meat.

There is a method of production of smoked and uncooked sausages in which to increase the nutritional value and reduce the duration of drying of sausages using insoluble whey protein blood in the amount of 3-20% (SU 558663, class. And 22 With 11/00, 1976).

Known t the preparation of raw materials, the molding of meat in the shell and drying. To suppress pathogenic microflora activity and reducing the duration of drying in the process of preparation of raw materials in it enter Idina, or Lugol, or itonut in the amount of 3-30 mg% in recalculation on iodine.

The closest in technical essence to the claimed method is a method for the production of sausages from horsemeat with the use of bacterial inoculants that promote greater decrease in pH (A. S. Bolshakov and other meat products Manufacturing of horse meat. Survey information. M, Ahronheim, 1988, S. 9).

However, the known methods involve the introduction of minced special additives to suppress pathogenic microflora activity and reduce drying time.

Object of the invention is the expansion of the range of sausage products with preventive properties, as well as simplification of the process.

The problem is solved due to the fact that raw meat is used horse meat giovanny first grade with a content of connective and fatty tissue, not more than 6% in the amount of 70% fat, raw horse with irrigation in the amount of 30% or horsemeat LM and a width of 1.5-2 cm, or at the top with the holes of the lattice 2-6 mm

The amino acid composition of horsemeat homogeneous qualitative and quantitative composition. It contains all essential amino acids. It is rich in minerals. Fat largely determines the nutritional value of meat, tenderness, improves taste.

Fat horses has a high iodine number, fusible, rich in fatty acids, carotene and vitamin A. In horse fat contains valuable dietary ratio of unsaturated fatty acids. Compared to other animal fat horse fat has a high digestibility.

Drying allows not only to protect the product from spoilage and extend shelf life, but also to preserve nutritional value. Horses have immunity to certain infectious and parasitic disease, and horsemeat has stable low pH (5,6-5,7) in contrast to the pH of pork and beef (5.5 to 6.5), making horse meat is a good raw material for production of sausages and smoked sausage.

Horsemeat has a beneficial effect on the human body due to the large amount of linoleic and linolenic fatty acids, which prevent the deposition of cholesterol on the walls of the blood with which the product is recommended for persons suffering from tuberculosis, anemia, atherosclerosis, and General weakness.

The method is as follows.

In accordance with the standard process requirements select raw horse meat giovanny first grade with a content of connective and fatty tissue, up to 6% fat, raw horse with watering, horse meat giovanny fat content of 30-50% of intramuscular and surface fat shredded to pieces by a length of 10-12 cm and a width of 1.5-2 cm (milled on the top with the holes of the lattice 2-6 mm), RUB the curing mixture containing 2 kg of salt, 100 g sugar, 100 g of black pepper 100 kg of raw material, introducing sodium nitrite in the form of a solution, stand in the Ambassador at a temperature of 0-(-4o)C for 18-24 hours. At the end of the Ambassador prepared mixture of components (meat) fill the shell, after which hang them for precipitation within 3-4 days at 2-4oC and relative humidity of 85%. After precipitation the sausage is dried under 12oC and relative humidity of 85% for 14-20 days. Air speed when the flapper is 0.5-1.0 m/s

Example 1. Horse meat giovanny first grade with a content of connective and fatty tissue, up to 6% in the amount of 70 kg and fat, raw horse with watering is for 18 h at 4oC. the Prepared mixture is formed into casings horse, knit twine, hang for precipitation at 4oC and relative humidity of 85% for 3 days.

After precipitation the sausage is dried under 12oC and relative humidity of 85% for 14 days. Air speed when the flapper is 0.5 m/s

Example 2. Horse meat giovanny first grade with a content of connective and fatty tissue, up to 6% in the amount of 70 kg and fat, raw horse with irrigation in the amount of 30 kg crushed into pieces with a length of 10-12 cm and a width of 1.5-2 cm, salt with pepper, incubated for 24 h with 2oC. the Prepared mixture is formed into casings horse, knit twine, hang for precipitation at 4oC and relative humidity of 85% for 4 days.

After precipitation the sausage is dried under 12oC and relative humidity of 85% within 20 days. Air speed when the flapper is 1 m/s

Example 3. Sausages produced according to the technology described in example 1. At the same time as raw materials use horse meat giovanny fat content of 30-50% of intramuscular and surface fat 100 kg.

Example 4. Sausages produced according to the technology described in the sty lattice 2-6 mm

Example 5. Sausages produced according to the technology described in example 3. While horse meat giovanny fat content of 30-50% of intramuscular and surface fat shredded on top with a hole diameter of the lattice 2-6 mm

Using the proposed method allows to obtain a product of high biological value due to dietary properties, horse meat, it is easily absorbed by the person, due to the peculiarities of protein and fat.

Method for the production of smoked sausage products from horse meat, providing for the preparation of raw meat, mince, forming loaves, subsidence and drying, characterized in that the quality of meat raw materials used horse meat giovanny first grade with a content of connective and fatty tissue, up to 6% in the amount of 70% and crude fat horse in the amount of 30% or horse meat giovanny fat content of 30-50% of intramuscular and surface fat, which is crushed into pieces with a length of 10-12 cm and a width of 1.5-2 cm, or at the top with the holes of the lattice 2-6 mm.

 

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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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