Sausage liver sausage egg highest quality and method of production of liver sausage egg premium grade

 

(57) Abstract:

The invention relates to meat processing industry, namely the production of liver sausage egg flour. Method for the production of liver sausage egg, provides for the preparation of raw meat from Giovanni beef first grade, and beef stuffing meat mass with content mass fraction of connective and adipose tissue, consistent with their content in beef first grade. Beef stuffing meat weight derived from chilled beef second grade when her mechanical dailouge after her hand trimming by wypracowania through the perforated surface with a hole diameter of 2-3 mm Prepare the liver pork and/or beef, pork jowl or pork giovanny fat and additives - eggs chicken or the egg, the flour or starch, cow milk, salt cookbook: food, onion, spices. Giovanny beef first grade, beef stuffing meat weight, liver pork and/or beef and pork jowl, and/or pork giovanny fat used in the ratio, comprising 1:(0,1-1,5): (1,35-3,0): (1,8-4,0) Then make cooking by cutting meat from the prepared raw materials, the time to receive the final product - sausage liver sausage egg of the highest quality, which is the second object of the present invention. The invention allows to obtain a product of high quality with stable organoleptic properties. 2 C. and 12 C.p. f-crystals.

The invention relates to meat processing industry, namely the production of liver sausage egg flour.

The closest analogue in the finished product, and method of its production is the method of production of liver sausage egg of the highest quality, including the preparation of veal, beef (young) highest grade or pork lean Giovanni, cheese or blanshirovonnogo, liver beef or pork Giovanni, cheese or blanshirovonnogo, the jowl pork or pork fat Giovanni raw or blanched, melange, egg or chicken eggs, flour or starch, additives - sodium salt food, sodium nitrite, spices and herbs, preparation of meat for sausage liver sausage egg of the highest quality, molded loaves of sausage, heat treatment and cooling (Reference technologist sausage production. Edited by I. A. Rogov. M.: Kolos, 1993, S. 191-200, Retz. 117).

Task nasi organoleptic properties when used in its production process raw meat beef, with high nutritional value, grade below grade used according to the recipe of raw meat from beef with bringing it to the desired content mass fraction of connective and adipose tissue, consistent with their content in beef, higher grades, in conjunction with the selected optimal processing of raw meat.

The task in the liver sausage egg of the highest quality, and method of its manufacture is solved due to the fact that according to the invention, a method for production of liver sausage egg premium, characterized in that it provides for the preparation of raw meat from Giovanni beef first grade, and beef stuffing meat mass with content mass fraction of connective and adipose tissue, consistent with their content in beef first grade, with beef stuffing meat weight derived from chilled beef second grade when her mechanical dailouge after her hand trimming by wypracowania through the perforated surface with a hole diameter of 2-3 mm, the preparation of liver pork and/or beef, pork jowl and/or pork Giovanni fat and additives eggs - ku the Nations and spices, this giovanny beef first grade, beef stuffing meat weight, liver pork and/or beef and pork jowl and/or pork giovanny fat used in the ratio, comprising 1:(0,1-1,5):(1,35-3,0):(1,8-4,0), cooking by cutting meat from the prepared raw material, forming loaves of sausage, thermal processing, including cooking, and cooling the finished product.

Thus, get the final product - sausage liver sausage egg class, which is the second object of the invention.

It is advisable giovanny beef first grade, jowl and/or pork fat, and liver pork and/or beef to use in cold and/or thawed, for cooking meat specified raw materials to use in raw or pre-blanshirovannuyu.

Recommended when using raw meat in its raw form before cooking meat to grind on top with a hole diameter of the output lattice of 2-3 mm, and beef giovanny second grade before mechanical Dogileva crushed on the top with a hole diameter of the output lattice 16-25 mm

Preferably the preliminary blanching raw meat to hold one lattice 2-3 mm

It is advisable to milk the cow to use pasteurized with a mass fraction of fat of 2.5-3.2% or fat-free.

It is advisable onions to use fresh peeled, chopped or dried, and chopped onion on top with a hole diameter of the output lattice 2-3 mm

As herbs and spices can use black or white pepper ground nutmeg nutmeg or ground cardamom, and sugar.

As spices and herbs can be used mixed herbs 1.

Preferably the cutting spending by successive entry in the bowl of chopped liver pork and/or beef, beef first grade, beef stuffing meat mass, cow's milk, wheat flour or starch, chicken eggs or egg, salt, sodium food, onion chopped, herbs and spices, and then to carry out the process of cutting in the cutting mode when the speed of rotation of the cutter knives 15004 rpm, the speed of rotation of the cutter bowl 41 rpm, the distance between the knife and the bowl of 1-2 mm, and the processing in this mode are within 3-5 min, and then to make the cutter crushed jowl and/or fatty pork and processing is done within 2-3 min when IC is the Asha 1-2 mm to education buttery mass.

Recommended forming loaves of sausage to implement in shell natural or artificial intestinal, while the bread is formed into a length of at least 50 cm and a diameter of 45-55 mm

Suitable boiling by thermal spraying steam or water at temperatures from 80 to 87oC for 40-60 minutes until the temperature in the center of the loaf sausage liver sausage egg 70-72oWith cooling loaves of sausage, formed into a natural casing, to hold dushirovanie cold water for 10-15 minutes, and molded in the artificial environment within no more than 10 minutes, and cooling to spend initially to a temperature in the centre of the loaf sausage 35-40oAnd then in the chamber at a temperature of from 0 to 4oTo achieve the temperature inside the loaf sausages from 0 to 8oC.

For cooking sausage liver sausage egg higher grades can use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade - 10,8-20,7

Beef stuffing meat weight - 2,3-16,2

Liver pork and/or beef - 28,3-32,0

Jowl pork and/or pork Giovanna fatty - 39,0-43,0

Eggs chicken or the egg - 1,5

The flour or starch - 8,0

BR> or dried - 120,0-125,0

Walnut nutmeg or cardamom ground - 60,0-80,0

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

For cooking sausage liver sausage egg higher grades can use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade - 10,8-20,7

Beef stuffing meat weight - 2,3-16,2

Liver pork and/or beef - 28,0-32,0

Jowl pork and/or pork Giovanna fatty - 39,0-43,0

Eggs chicken or the egg - 1,5

The flour or starch - 2,0

Cow milk - 4,0-6,0

and g:

Salt - 1950,0-2050,0

Onion fresh - 450,0-550,0

or dried - 120,0-125,0

Mixed herbs 1 - 250,0-350,0

Thus, get the sausage liver sausage egg of the highest quality, which is the second object of the invention.

Technical result provided by the invention, consists in the possibility of producing a high quality product with a stable organoleptic properties when using raw meat, with high nutritional value (beef second grade), grade below grade used according to the recipe of raw meat (beef first grade) with bringing him is vagine higher grades - beef premium, in conjunction with the selected optimal for processing raw meat and high-quality product of technological regimes, including heat treatment.

The invention is illustrated by the following examples, which do not cover, and moreover does not restrict the entire amount of the claim.

Example 1.

For cooking sausage liver sausage egg the highest grade used components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade - 15,0

Beef stuffing meat weight - 10,0

Liver pork - 30,0

The pork jowl - 41,5

Chicken eggs - 1,5

The flour - 2,0

Cow milk - 5,0,

and g:

Salt - 2000,0

Onion fresh - 500,0

Walnut nutmeg - 70,0

Ground black pepper - 100,0

Prepare raw meat from Giovanni beef first grade, and beef stuffing meat mass, the content of the mass fraction of connective and adipose tissue, consistent with their content in beef first grade.

Beef stuffing meat weight derived from chilled beef second grade when her mechanical doji 3 mm

Next are preparing chilled pork liver, chilled pork jowl and additives, chicken eggs, wheat flour, pasteurized cow's milk with a fat content of 3.2%, sodium salt food, onion, fresh peeled, chopped, with chopped onion on top with a hole diameter of the output grating 3 mm, spices and herbs, which use ground black pepper, walnut, nutmeg, pepper, and granulated sugar.

Raw meat is used in raw form. Before cooking meat beef giovanny first grade milled on the top with a hole diameter of the output grating 3 mm, and beef giovanny second grade milled on the top with a hole diameter of the output grid of 25 mm with the following mechanical Dogileva.

Carry out the preparation by cutting meat from prepared materials. The cutting is carried out by sequential inclusion in the bowl of chopped liver, pork, beef first grade, beef stuffing meat mass, cow's milk, wheat flour, chicken eggs, salt, sodium food, onion chopped, herbs and spices, followed by the process of cutting in the cutting conditions p and a Cup of 2 mm, in this case, the processing in this mode are within 5 min, and then bring in a bowl of minced pork jowl and the treatment is carried out for 3 min at a speed of rotation of the cutter knives 3600 rpm, the speed of rotation of the cutter bowl 15 rpm, the distance between the knife and the bowl is 2 mm to education buttery mass.

Forming loaves of sausage is carried out in shell natural - intestinal, the bread is formed into a length of 50 cm and a diameter of 55 mm

Next brew when heat treatment is carried out with steam at a temperature of 87oWith over 60 min to a temperature in the centre of the loaf sausage liver sausage egg 72oC.

Perform cooling loaves of sausage, formed into a natural casing, dushirovanie cold water for 15 min, and cooling is carried out first to a temperature in the centre of the loaf sausages 40oAnd then in the chamber at a temperature of 4oTo achieve the temperature inside the loaf sausage 8oC.

Thus, get the sausage liver sausage egg of the highest quality, which is the second object of the invention.

Example 2.

For cooking sausage liver sausage egg the highest grade used components in the following ratio, kg,0

Beef liver - 30,0

Pork Giovanna fatty - 41,5

Melange - 1,5

Starch - 2,0

Cow milk - 5,0

and g:

Salt - 2000,0

Onion fresh - 500,0

Mixed herbs 1 - 300,0

Prepare raw meat from Giovanni beef first grade, and beef stuffing meat mass, the content of the mass fraction of connective and adipose tissue, consistent with their content in beef first grade.

Beef stuffing meat weight derived from chilled beef second grade when her mechanical dailouge after her hand trimming by wypracowania through the perforated surface hole diameter 2 mm

Next are preparing thawed liver beef, thawed pork Giovanni fat and additives - melange, starch, pasteurized cow's milk with a fat content of 2.5%, sodium salt food, onion, fresh peeled, chopped, with chopped onion on top with a hole diameter of the output grid 2 mm, spices and herbs, which are used mixed herbs 1.

Preliminary blanching raw meat is carried out in boiling water in the and beef giovanny second grade milled on the top with a hole diameter of the output grating 16 mm with the following mechanical Dogileva.

Carry out the preparation by cutting meat from prepared materials. The cutting is carried out by sequential inclusion in the bowl of chopped beef liver, beef first grade, beef stuffing meat mass, cow's milk, starch, egg, salt, sodium food, onion chopped, herbs and spices, followed by the process of cutting in the cutting mode when the speed of rotation of the cutter knives 1500 rpm, the speed of rotation of the cutter bowl 4 rpm, the distance between the knife and the bowl is 1 mm, while the processing in this mode are for 3 min, and then bring in a bowl of minced pork giovanny bold and the treatment is carried out for 2 min at a speed of rotation of the cutter knives 3600 rpm, the speed of rotation of the cutter bowl 15 rpm, the distance between the knife and the bowl 1 mm to education buttery mass.

Forming loaves of sausage is carried out in artificial membranes, while the bread is formed into a length of 50 cm and a diameter of 45 mm

Next brew when heat treatment is carried out with steam at a temperature of 80oWith over 40 min to a temperature in the centre of the loaf sausage liver sausage egg 70oC.

Perform cooling loaves of sausage, spermaceti to the temperature in the center of the loaf sausages 35oAnd then in the chamber at a temperature of 0oTo achieve the temperature inside the loaf sausage 0oC.

Thus, get the sausage liver sausage egg of the highest quality, which is the second object of the present invention.

1. Method for the production of liver sausage egg, characterized in that it provides for the preparation of raw meat from Giovanni beef first grade, and beef stuffing meat mass with content mass fraction of connective and adipose tissue, consistent with their content in beef first grade, and beef stuffing meat weight derived from chilled beef second grade when her mechanical dailouge after her hand trimming by wypracowania through the perforated surface with a hole diameter of 2-3 mm, the preparation of liver pork and/or beef, pork jowl and/or pork Giovanni fat and additives, eggs, chicken or egg, the flour or starch, cow's milk, salt, sodium food, onion, spices and herbs, with giovanny beef first grade, beef stuffing meat weight, liver pork and/or beef and pork jowl and/or pork giovanny fat used in the ratio, soul sausage, thermal processing, including cooking, and cooling the finished product.

2. The method according to p. 1, characterized in that giovanny beef first grade, jowl and/or pork fat, and liver pork and/or beef used in chilled and/or thawed, for cooking meat specified raw materials used raw or pre-blanshirovannuyu.

3. The method according to p. 2, characterized in that when using raw meat in its raw form before cooking meat is ground on the top with a hole diameter of the output lattice of 2-3 mm, and beef giovanny second grade before mechanical Dogileva crushed on the top with a hole diameter of the output lattice 16-25 mm

4. The method according to p. 2, characterized in that the preliminary blanching raw meat is carried out in boiling water for 15-20 min followed by cooling and grinding to the top with a hole diameter of the output lattice 2-3 mm

5. The method according to any of paragraphs. 1-4, characterized in that the use cow milk pasteurized with a mass fraction of fat of 2.5-3.2% or fat-free.

6. The method according to any of paragraphs. 1-5, characterized in that use fresh onions peeled, Ismail 7. The method according to any of paragraphs. 1-6, characterized in that as of herbs and spices use a black or white pepper ground nutmeg nutmeg or ground cardamom, and sugar.

8. The method according to any of paragraphs. 1-6, characterized in that the quality of spices and herbs used mixed herbs 1.

9. The method according to any of paragraphs. 1-8, characterized in that the cutting is carried out by sequential inclusion in the bowl of chopped liver pork and/or beef, beef first grade, beef stuffing meat mass, cow's milk, wheat flour or starch, chicken eggs or egg, salt, sodium food, onion chopped, herbs and spices, followed by the process of cutting in the cutting mode when the speed of rotation of the cutter knives 15004 rpm, the speed of rotation of the cutter bowl 41 rpm, the distance between the knife and the bowl of 1-2 mm, in this case, the processing in this mode are within 3-5 min, and then bring in a bowl of crushed jowl and/or pork fat and the treatment is carried out for 2-3 min at a rotation speed of the cutter knives 360012 rpm, the speed of rotation of the cutter bowl 153 rpm, the distance between the knife and the bowl of 1-2 mm to education buttery mass.

10. The method according to any who or artificial, while the bread is formed into a length of at least 50 cm and a diameter of 45-55 mm

11. The method according to any of paragraphs. 1-10, characterized in that the cooking when heat treatment is carried out with steam or water at a temperature 80-87oC for 40-60 minutes until the temperature in the center of the loaf sausage liver sausage egg 70-72oWith cooling loaves of sausage, formed into a natural casing, spend dushirovanie cold water for 10-15 minutes, and molded in the artificial environment within no more than 10 minutes, and cooling is carried out first to a temperature in the centre of the loaf sausage 35-40oAnd then in the chamber at a temperature of 0-4oTo achieve the temperature inside the loaf sausage 0-8oC.

12. Sausage liver sausage egg, characterized in that it is obtained by the method according to any of paragraphs. 1-11.

13. Sausage under item 12, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade - 10,8-20,7

Beef stuffing meat weight - 2,3-16,2

Liver pork and/or beef - 28,3-32,0

Jowl pork and/or pork Giovanna fatty - 39,0-43,0

Eggs chicken or the egg - 1,5

The flour or starch - 8,0

Cow milk - 4,0 who - 120,0-125,0

Walnut nutmeg or cardamom ground - 60,0-80,0

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

14. Sausage under item 12, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade - 10,8-20,7

Beef stuffing meat weight - 2,3-16,2

Liver pork and/or beef - 28,0-32,0

Jowl pork and/or pork Giovanna fatty - 39,0-43,0

Eggs chicken or the egg - 1,5

The flour or starch - 2,0

Cow milk - 4,0-6,0

and g:

Salt - 1950,0-2050,0

Onion fresh - 450,0-550,0

or dried - 120,0-125,0

Mixed herbs 1 - 250,0-350,0

 

Same patents:

The invention relates to the meat industry, in particular to a method of production of meat products, such as pancakes with meat filling
The invention relates to meat processing industry, namely the production of Brawn
The invention relates to the meat industry
The invention relates to meat processing industry, namely the language production of blood sausages
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 Brawn
The invention relates to meat processing industry, namely the language production of blood sausages
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, namely to the combined structure-formers used in the production of meat stuffing products, such as cooked sausages, chopped semi-finished products
Up!