The red brawn language higher grade and method of production of red brawn language higher grade

 

(57) Abstract:

The invention relates to meat processing industry, namely the production of red Brawn language higher grade. The production method involves the preparation of bacon side, tongues, pork and/or beef, pork skins, blood, food and liver pork and/or beef, additives - sodium salt food, sodium nitrite, spices and herbs. 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 granulated sugar 450,0-550,0 g, ascorbic acid 160,0-170,0 g and Loveday the mixture rest. After extrusion languages podpisovat and incubated in the same curing brine in to the and chopped into cubes preferably the size of 25x25 mm In the preparation of blood in her contribute stabilizer containing phosphate, preferably "Abstol 772" when preparing her liver blanched in hot water, crushed on the top with a hole diameter of the output lattice 3-5 mm, as well as herbs and spices use a comprehensive fosfatsoderjasimi mixture of spices or sugar with cloves and cinnamon. Then prepare the stuffing for the production of Brawn, produce molding, heat treatment by cooking, cooling, extrusion and final cooling of the finished product. Thus, get the final product - the red Brawn language higher grade. 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 due to the optimally selected components. 2 S. and 6 C.p. f-crystals.

The invention relates to meat processing industry, namely the production of red Brawn language higher grade.

The closest analogue in the finished product, and SPO the Cove, the pork skins or micoscopy part, bacon spinal, liver and blood, additives - sodium salt food, sodium nitrite, spices, mince for the production of red Brawn of the highest quality, molded loaves Brawn, their heat treatment and cooling (Reference technologist sausage production. Edited by I. A. Rogov, M., "Kolos", 1993, S. 215-220, Retz. 137 S. 219).

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, as part of the red Brawn language higher grade, and the method of its production is solved due to the fact that according to the invention, a method for production of red Brawn language higher grade, characterized in that it provides for the preparation of bacon side, tongues, pork and/or beef, pork skins, blood, food and liver pork and/or beef, additives - sodium salt food, sodium nitrite, spices and herbs, and in the preparation of the languages of the salt by at least double extrusion under pressure curing races holes needles multineedle syringe, equal or different by no more than 1oIn the temperature range from 1oWith up to 4oWith, and for world 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 granulated sugar - 450,0-550,0 g, ascorbic acid - 160,0-170,0 g and Loveday 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" when preparing her liver blanched in hot water, crushed on the top with a hole diameter of the output lattice 3-5 mm, as well as herbs and spices use a comprehensive fosfatsoderjasimi a blend of spices, or instead of granulated sugar, cloves and cinnamon, and then prepare the stuffing for the production of Brawn, produce molding, heat treatment by cooking, cooling, pressing and Oki language higher grade, which is the second object of the invention.

Suitable for the production of pork skins boiled, used for making Brawn, 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 a temperature of 100oC for from 1 h to 3 h, while when cooking in open cauldrons amount of water for cooking to 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 raw skins of swine, in this case before mince boiled pork skin to cool 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 red Brawn language to carry out the highest grade 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 mode cutting until I get the blood salt cookbook: food, spices, a solution of sodium nitrite and hold the cutting in the mixing mode for 6-8 min until a temperature of prepared stuffing 45-50oC.

Suitable molding Brawn to carry out the molding of meat in the natural bubbles beef or pork or caps or artificial membranes, followed by boiling at a temperature 75-76oTo achieve in the centre of the product temperature 69-72oC, cooling is carried dushirovanie product temperatures of up to 40-45oWith the pressing - on two sides to provide the product with an oval shape, and the final cooling podpisovania Brawn are in the camera in the air to a temperature within the product from the 0oWith up to a 6oC.

For the preparation of red Brawn language higher grade can use the components in the following ratio, kg per 100 kg of initial raw material:

Languages pork and/or beef salted boiled - 10,0-14,0

Pork skin cooked - 16,0-20,0

Bacon side blanched - 30,0-34,0

Blood raw food - 28,0-32,0

Liver pork and/or beef - 6,0-10,0

and g:

Salt - 2350,0-2450,0

Sodium nitrite - 7,5

Sugar - 90,0-110,0

Carnation - 40,0-ment components in the following ratio, kg per 100 kg of initial raw material

Languages pork and/or beef salted boiled - 10,0-14,0

Pork skin cooked - 16,0-20,0

Bacon side blanched - 30,0-34,0

Blood raw food - 28,0-32,0

Liver pork and/or beef - 6,0-10,0

and g:

Salt - 2350,0-2450,0

Sodium nitrite - 7,5

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

Thus, get the red Brawn language class, 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 s 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 Brawn, provide improvement in the finished product qualitative and organoleptic characteristics.

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 the preparation of red Brawn language higher grade used components in the following ratio, kg per 100 kg of initial raw material:

Languages salted pork cooked to 12.0

Pork skin cooked - 18,0

Bacon side blanched - 32,0

Blood raw food - 30,0

Liver pork - 8,0

and g:

Salt - 2400,0

Sodium nitrite - 7,5

Sugar - 100,0

Carnation - 50,0

Cinnamon - 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, phosphate, in the lot - 170,0 g and Loveday mixture to the rest.

After extrusion languages pork podpisovat and incubated in the same curing brine in the amount 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".

When preparing pork liver her blanched in hot water, crushed on the top with a hole diameter of the output grid 5 mm

As the spices and herbs used granulated sugar, cloves, cinnamon.

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 preparation of the flax is heated to a temperature of 80oS, after which the cutter can consistently contribute cooled to a temperature of 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 and pork liver, boiled crushed languages pork, stable blood, salt cookbook: food, spices, a solution of sodium nitrite and hold the cutting in the mixing mode for 8 min to the temperature of the finished stuffing 50oC.

Forming Brawn spend inside meat in natural bubbles pork with followed by cooking at a temperature of 76oTo achieve in the centre of the product temperature 72oC.

Cooling is carried dushirovanie product temperatures of up to 45oWith the pressing - on two sides to provide the product with an oval shape, and the final cooling podpisovania Brawn are in the camera in the air to a temperature within the product 6oC.

Thus, get the red Brawn language class, which is the second object of the invention.

Example 2.

For the preparation of red Brawn language higher grade used to the trigger steamed pork - 18,0

Bacon side blanched - 32,0

Blood raw food - 30,0

Beef liver - 8,0

and g:

Salt - 2400,0

Sodium nitrite - 7,5

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 - 450,0 g, ascorbic acid - 160,0 g and Loveday mixture to 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 making of stabiliy beef her blanched in hot water, crushed on the top with a hole diameter of the output grid 5 mm

As herbs and spices use a comprehensive fosfatsoderjasimi a blend of spices.

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 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 red Brawn language higher grade 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 and beef liver, cooked chopped languages beef, Stabiae mode mixing for 6 minutes to a temperature of prepared stuffing 45oC.

Forming Brawn spend inside meat in artificial membranes, followed by cooking at a temperature of 75oTo achieve in the centre of the product temperature 69oC.

Cooling is carried dushirovanie product temperatures of up to 40oWith the pressing - on two sides to provide the product with an oval shape, and the final cooling podpisovania Brawn are in the camera in the air to a temperature within the product from the 0oC.

Thus, get the red Brawn language class, which is the second object of the present invention.

1. Method for the production of Brawn, characterized in that it provides for the preparation of bacon side, tongues, pork and/or beef, pork skins, blood, food and liver pork and/or beef, additives - sodium salt food, sodium nitrite, spices and herbs, 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 interval is bringing 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 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" when preparing her liver blanched in hot water, crushed on the top with a hole diameter of the output lattice 3-5 mm, as well as herbs and spices use a comprehensive fosfatsoderjasimi mixture of spices or sugar with cloves and cinnamon, and then prepare the stuffing for the production of Brawn, produce molding, heat treatment by cooking, cooling, extrusion and final cooling of the finished product.

2. The method according to p. 1, characterized in that for the production of skins boiled pork used for the preparation of Brawn, take the pork skin wet weight, exceeding at 28-32% increase from 1 to 3 h, 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 raw skins of swine, in this case before mince boiled pork skin is cooled to a temperature of 60-75oC.

3. The method according to p. 1, characterized in that the fat side before cooking meat cut into cubes of size 4x4 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 Brawn 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 and liver, boiled crushed languages, stable blood, salt cookbook: food, spices, a solution of sodium nitrite and hold the cutting in the mixing mode for 6-8 min until a temperature of prepared stuffing 45-50oC.

5. The method according to any of paragraphs. 1-4, otlichayushiesya, or artificial membranes, followed by boiling at a temperature 75-76oTo achieve in the centre of the product temperature 69-72oC, cooling is carried dushirovanie product temperatures of up to 40-45oWith the pressing - on two sides to provide the product with an oval shape, and the final cooling podpisovania Brawn are in the camera in the air until the internal temperature of the product from 0 to 6oC.

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

7. The red Brawn language under item 6, characterized in that it contains components in the following ratio, kg 100 raw materials:

Languages pork and/or beef salted boiled - 10,0-14,0

Pork skin cooked - 16,0-20,0

Bacon side blanched - 30,0-34,0

Blood raw food - 28,0-32,0

Liver pork and/or beef - 6,0-10,0

and g:

Salt - 2350,0-2450,0

Sodium nitrite - 7,5

Sugar - 90,0-110,0

Carnation - 40,0-60,0

Cinnamon - 40,0-60,0

8. The red Brawn language under item 6, characterized in that it contains components in the following ratio, kg 100 source of raw materials:

Languages pork and/or beef salted boiled - 10,0-14,0

Pork skin options, and beef - 6,0-10,0

and g:

Salt - 2350,0-2450,0

Sodium nitrite - 7,5

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

 

Same patents:

The invention relates to the meat industry, in particular to methods of salting meat products by dublirovaniem

The invention relates to meat processing industry
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

The invention relates to the meat industry
The invention relates to the meat industry, in particular to the creation of food additives for injection delicious cut products or by-products from reindeer meat, horse meat, beef, cut of pork products and poultry

The invention relates to meat processing industry

The invention relates to meat processing industry, namely the production of brisket smoked baked

The invention relates to meat processing industry, namely the production of smoked and cooked beef products
The invention relates to the meat industry, namely the production method stuffing products, in particular meat loaves
The invention relates to meat processing industry, namely the production of liver sausage egg premium grade

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
The invention relates to the meat industry, namely the production method stuffing products, in particular meat loaves
Up!