Brawn "spicy" first quality and method of production brawn "spicy" first grade

 

(57) Abstract:

The invention relates to meat processing industry, namely the production of Brawn. Method for the production of Brawn provides for the preparation by-products of rumen and/or pork stomachs, and legs of beef and/or pork, separate cooking each type of offal to softening with subsequent cooling and separation myakotnih tissue from the bones with getting cooked chilled raw and chopping it into pieces no larger than 2020 mm Scar and/or pork bellies boiled and Makoto fabric leg beef and/or pork cooked for the production of Brawn used in the ratio of 1: (2,7-3,4). After grinding the raw material is washed with hot water to remove residual fat and stirred for 5-10 min with the addition of generowania broth in the quantity constituting 80,0-85,0 kg per 100 kg of unsalted raw materials, as well as garlic, salt, sodium food, sugar, spices and herbs, or a complex mixture of spices. Then spend molding, cooking, cooling and packaging of the finished product. Proposed method are the Brawn "Spicy" first grade. The invention allows to simplify the technological process by raising it in the TBA Brawn and improve its quality, food and biological value, as well as improve the organoleptic characteristics of the finished product, expanding the range of products. 2 C. and 10 C.p. f-crystals.

The invention relates to meat processing industry, namely the production of Brawn.

Known Brawn and the method of its production (Reference technologist sausage production. Edited by I. A. Rogov. M.: Kolos, 1993, S. 215-221, Retz. 141). Method for the production of Brawn provides for the preparation of raw meat from the lips of beef, meat potovogo joint beef and pork feet, pork skins, scars boiled, lung, beef and pork, connective tissue and cartilage from the trimming of meat, cereals, rice or barley, salt additives sodium food, sugar, herbs and spices, mince, forming loaves Brawn, thermal processing, cooling and packaging of the finished product. The disadvantage of this method is the necessity of using a large number of different components for the preparation of Brawn, which, in turn, complicates the technological process of production due to the necessity of introducing heterogeneous processing operations multicomponent feedstock. This izgotovlenie both Brawn, and the method of its production, is the simplification of the manufacturing process Brawn while improving the quality of manufactured product, its nutritional value, improve its organoleptic properties, including flavor and aroma, as well as the expansion of the product range and increasing consumer demand.

The task in terms of the production method of the Brawn is solved due to the fact that the method of production of Brawn according to the invention provides for the preparation by-products of rumen and/or pork stomachs, and legs of beef and/or pork, separate cooking each type of offal to softening with subsequent cooling and separation myakotnih tissue from the bones with getting cooked chilled raw and chopping it into pieces no larger than 2020 mm, and the scar and/or pork bellies boiled and Makoto fabric leg beef and/or pork cooked for the production of Brawn used in the ratio of 1:(2,7-3,4), and after grinding the raw material is washed with hot water to remove residual fat and stirred for 5-10 min with the addition of generowania broth in the quantity constituting 80,0-85,0 kg per 100 kg of unsalted raw materials, as well as tecnocasa - a complex mixture of spices, followed by molding, cooking, cooling and packaging of the finished product.

Legs of beef can cook in closed boilers for 2.5-3.5 hours or in open cauldrons within 5,0-6,0 hours, and legs of pork, respectively within 2.0 to 3.0 hours and 3.5-4.0 hours, tripe, respectively for 2.5 to 3.0 hours 4.0 to 5.0 hours, stomachs, respectively of 1.5-2.0 hours and 2.0-2.5 hours, while boiling water for cooking in closed boilers can be used in the quantity constituting 45,0-55,0% by weight of the raw material, as for cooking in outdoor boilers - up to 150% by weight of raw materials.

It is recommended when cooking tripe and/or stomachs beginning to conduct their deodorizing by single or multiple substitution of water for cooking after you bring to a boiling point and the final zavarivanje scar and/or stomachs should be carried out in water, with the addition of herbs and spices or with added organic acids, preferably acetic or ascorbic.

It is after cooking offal cooling to a temperature not exceeding 12oC.

Recommended generowanie broth prepared by dilution in 100 l of water with a temperature of 90-95oWith continuous polesello 9% in the amount of 1,4-1,6 l

When mixing as certain herbs and spices can use black pepper, or white pepper, or red pepper ground allspice or ground coriander, cinnamon and cloves.

Forming loaves should be carried out in shell natural bubbles, caps, stomachs, or synthetic polyamide shell, or in a pre-sterilized form of metallic or polymeric materials.

Recommended cooking loaves of Brawn, molded in natural or artificial casings, conduct in thermal chambers with steam at a temperature 85-86oWith over a 2.5-5.0 hours to achieve in the thickness of the product temperature not less than 72oC and boiling Brawn in forms appropriate to conduct hot air to the same temperature in the thickness of the product.

It is advisable headcheese shells to cool dushirovanie water for 15-20 min, after which podrisoviatj and continue cooling at a temperature of from 0 to 4oC for 10-12 h or headcheese shells to cool in the chamber at a temperature of from 0 to 4oAnd headcheese in the form of cooling in the chamber at a temperature of from 0 to 4oWith, then headcheese be extracted from the molds and wrap in parchment, or under the grade, which is the second independent object of the invention.

To prepare Brawn "Spicy" first grade can use the components in the following ratio, kg per 100 kg of unsalted raw materials:

The rumen and/or pork bellies - 23,0 - 27,0

Legs of beef and/or pork - 73,0 - 77,0

and g:

Salt - 2350,0 - 2450,0

Vinegar 9% - 950,0 - 1050,0

Sugar - 90,0 - 110,0

Black pepper, or white, or red ground - 90,0 - 110,0

Allspice or ground coriander - 45,0 - 55,0

Garlic fresh peeled chopped - 145,0 - 155,0

Cinnamon - 45,0 - 55,0

Carnation - 45,0 - 55,0

or instead of sugar and certain spices

A complex blend of spices - 900,0 - 1100,0

Gelatin - 11000,0 - 11300,0

The technical result in the production method, and the obtained product is to simplify the process by increasing its efficiency and technology with simultaneous optimal selection of components for the production of Brawn and improve its quality, nutritional and biological value, as well as improve the organoleptic characteristics of the finished product, expanding the range of products and increase customer shall not restrict the entire amount of the claims of the present invention.

Example 1.

To prepare Brawn "Spicy" first grade use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Scar - 25,0

Legs of pork - 75,0

and g:

Salt - 2400,0

Vinegar 9% - 1000,0

Sugar - 100,0

Ground black pepper - 100,0

Bayberry powder - 50,0

Garlic fresh peeled chopped - 150,0

Cinnamon - 50,0

Carnation - 50,0

Gelatin - 11200,0

In the production of Brawn "Spicy" first grade are preparing the above raw meat.

Provide separate cooking each type of offal until tender.

Leg of pork cooked in closed boilers during 3,0 hours, scar - within 2.5 hours, while boiling water for cooking in closed boilers used for leg of pork in the amount of 50% by weight of the leg of pork that is 37,5 kg, scar - in the amount of 45% by weight of the scar, which is of 11.25 kg When cooking tripe first by its deodorizing by a single replacement water for cooking after you bring to a boiling point and the final zavarivanje scar is carried out in water with the addition of ground black pepper and ground allspice.

Tripe boiled and Makoto fabric leg of pork boiled to produce Brawn used in the ratio of 1:3.

After grinding the raw material is washed with hot water to remove residual fat and stirred for 5 min with the addition of generowania broth in the quantity constituting 80,0 kg per 100 kg of unsalted raw materials, as well as add fresh garlic peeled crushed in the number of 150.0 g, salt cookbook: food in quantity 2400,0 g granulated sugar 100 g, spices, which use black pepper in the amount of 100.0 g and bayberry powder in a quantity of 50 g, cinnamon 50 g and cloves in a quantity of 50,

Preparation generowania broth is carried out by dilution in 100 l of water with a temperature of 90oWith continuous stirring, 15 kg of gelatin, followed by cooling to a temperature of 45oWith and vinegar 9% in the amount of 1.4 l

Forming loaves carried out in natural casings - bubbles, and then carry out the cooking bread in thermal chambers of steam at a temperature of 85oWith over a 3.0 hours to dnia 15 min, then headcheese podpisovat and continue cooling at a temperature of 0oC for 10h, followed by packaging of the finished product.

So get Brawn "Spicy" first grade.

Example 2.

To prepare Brawn "Spicy" first grade use the components in the following ratio, kg per 100 kg of unsalted raw materials:

The stomachs of swine - 25,0

Legs of beef - 75,0

and g:

Salt - 2400,0

Vinegar 9% - 1000,0

Garlic fresh peeled chopped - 150,0

A complex blend of spices - 1000,0

Gelatin - 11200,0

In the production of Brawn "Spicy" first grade are preparing the above raw meat.

Provide separate cooking each type of offal until tender.

Legs of beef cooked in closed boilers for 3.5 hours, pork stomachs during 2,0 hours, when boiling water for cooking in closed boilers used for leg beef in the amount of 55% by weight of legs of beef, which is 41,25 kg for pork stomachs in the amount of 50% by weight of pork stomachs, which is 12.5 kg When cooking stomachs first by their deodorizing by double documentlayout in water.

After cooking offal cooled to a temperature of 11oC. Separate Makoto fabric leg of beef from the bones with getting cooked chilled Makoto tissue, which is ground into pieces the size of 1818 mm On the same pieces of shredded cooked pork stomachs.

Pork stomachs boiled and Makoto fabric leg of beef boiled to produce Brawn used in the ratio of 1:3.

After grinding the raw material is washed with hot water to remove residual fat and stirred for 10 min with the addition of generowania broth in the quantity constituting 85,0 kg per 100 kg of unsalted raw materials, as well as add fresh garlic peeled crushed in the number of 150.0 g, salt cookbook: food in quantity 2400,0 g, a complex blend of spices in quantity, 1000,0

Preparation generowania broth is carried out by dilution in 100 l of water with a temperature of 95oWith continuous stirring, 17 kg of gelatin, followed by cooling to a temperature of 50oWith and vinegar 9% in the amount of 1.6 liters

Forming loaves carried out in natural casings - bubbles, and then carry out the cooking bread in thermal chambers of steam at a temperature of 86oIn Veniam water for 20 min, then headcheese podpisovat and continue cooling at a temperature of 4oC for 12 h, followed by packaging of the finished product.

So get Brawn "Spicy" first grade.

1. Method for the production of Brawn, characterized in that it provides for the preparation by-products of rumen and/or pork stomachs, and legs of beef and/or pork, separate cooking each type of offal to softening with subsequent cooling and separation myakotnih tissue from the bones with getting cooked chilled raw and chopping it into pieces no larger than 2020 mm, and the scar and/or pork bellies boiled and Makoto fabric leg beef and/or pork cooked for the production of Brawn used in the ratio of 1: (2,7-3,4), and after grinding the raw material is washed with hot water to remove residual fat and stirred for 5-10 min with the addition of generowania broth in the quantity constituting 80,0-85,0 kg per 100 kg of unsalted raw materials, as well as garlic, salt, sodium food, sugar, spices and herbs or garlic, salt, sodium food, spices and herbs, a complex mixture of spices, followed by molding, cooking, cooling, and is tlah for 2.5-3.5 hours or in open cauldrons within 5,0-6,0 h, and legs of pork, respectively within 2.0 to 3.0 h and 3,5-4,0 h, scar - respectively for 2.5-3.0 hours 4.0-5.0 hours, stomachs, respectively 1,5-2,0 h 2,0-2,5 h, while boiling water for cooking in closed boilers used in the quantity constituting 45,0-55,0% by weight of the raw material, and for cooking in outdoor boilers - up to 150% by weight of raw materials.

3. The method according to p. 1, characterized in that when cooked tripe and/or stomachs first by their deodorizing by single or multiple substitution of water for cooking after you bring to a boiling point and the final zavarivanje scar and/or stomach exercise in the water, with the addition of herbs and spices or with added organic acids, preferably acetic or ascorbic.

4. The method according to p. 1, characterized in that after cooking offal cooled to a temperature not exceeding 12oC.

5. The method according to p. 1, characterized in that generowanie broth prepared by dilution in 100 l of water with a temperature of 90-95oWith continuous stirring 15-17 kg of gelatin, followed by cooling to a temperature of 45-50oWith and vinegar, preferably 9% in the amount of 1,4-1,6 l

6. The method according to any of paragraphs. 1-5, characterized in that when PE is, allspice or ground coriander, cinnamon and cloves.

7. The method according to any of paragraphs. 1-6, characterized in that the molded loaves carried out in shell natural bubbles, caps, stomachs, or synthetic polyamide shell, or in a pre-sterilized form of metallic or polymeric materials.

8. The method according to any of paragraphs. 1-7, characterized in that the cooking loaves of Brawn, molded in natural or artificial casings are in thermal chambers with steam at a temperature 85-86oWith over a 2.5-5.0 h to achieve in the thickness of the product temperature not less than 72oAnd cooking meat pudding in the forms of conduct hot air to the same temperature in the thickness of the product.

9. The method according to any of paragraphs. 1-8, characterized in that headcheese shells are cooled by dushirovanie water for 15-20 minutes, then podpisovat and continue cooling at a temperature of from 0 to 4oC for 10-12 h or headcheese shells are cooled in the chamber at a temperature of from 0 to 4oAnd headcheese in forms is cooled in the chamber at a temperature of from 0 to 4oWith, then headcheese removed from the molds and wrap in parchment or greaseproof, or cellophane, or film.

10. See the>11. Brawn on p. 10, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw materials:

The rumen and/or pork bellies - 23,0 - 27,0

Legs of beef and/or pork - 73,0 - 77,0

and g:

Salt - 2350,0 - 2450,0

Vinegar 9% - 950,0 - 1050,0

Sugar - 90,0 - 110,0

Black pepper, or white, or red ground - 90,0 - 110,0

Allspice or ground coriander - 45,0 - 55,0

Garlic fresh peeled chopped - 145,0 - 155,0

Cinnamon - 45,0 - 55,0

Carnation - 45,0 - 55,0

Gelatin - 11000,0 - 11300,0

12. Brawn on p. 10, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw materials:

The rumen and/or pork bellies - 23,0 - 27,0

Legs of beef and/or pork - 73,0 - 77,0

and g:

Salt - 2350,0 - 2450,0

Vinegar 9% - 950,0 - 1050,0

Black pepper, or white, or red ground - 90,0 - 110,0

Garlic fresh peeled chopped - 145,0 - 155,0

A complex blend of spices - 900,0 - 1100,0

Gelatin - 11000,0 - 11300,0

 

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