Smoked sausage sausage "klinskoe" and the method of its production

 

(57) Abstract:

The invention relates to meat processing industry, namely the production of smoked sausage. The method involves the cutting of beef and pork into pieces weighing 300-600 g, and bacon pork spinal stripes size 1530 cm, freezing raw meat, cooking meat by cutting with the use of sodium salt food, sodium nitrite, spices, molding, heat treatment, including draught sticks sausage, Smoking and drying, packaging. Consume raw meat with a pH not exceeding 5,9, and as raw meat beef, in addition to beef first grade, use the corresponding content mass fraction of connective and adipose tissue meat mass. Meat weight gain vypressovyvanii through the perforated surface with a hole size of 2 to 3 mm in mechanical dailouge chilled beef second grade after her hand trimming. Moreover, the cold mass is used in an amount of 5 to 55% of the prescription of the quantities of beef mince. As use pork lean pork. Freezing put pork bacon spinal to a temperature in the thickness of the strips from -8 to-is esedi 2-3 mm, and frozen pork bacon spinal - pieces no larger than 4 mm mince use vacuum bowl cutter, in which first bring the crushed raw meat beef first grade, lean pork and beef mass, sodium nitrite, salt cookbook: food, spices and additionally cognac. Then add shredded pork bacon spinal, and conduct cutting mode cutting to distribute pieces of pork fat and spinal obtain meat with a pH of not more than 5.9 and temperature from 0 to 3oC. During thermal processing of smoked hold the camera cold smoked for 4 - 4.5 days of consecutive cycles in the supply of smoke mixture - supply air mixture". Moreover, the total time of the filing of the smoke mixture is 9-11,3% of the total time of Smoking. While loops form the five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is 1:(3,5-4,5): (2,4-2,8): (1,5-2,5): (9,0-11,0). The ratio of the supply air mixture at the specified stage is 1:(1,6-2,0):(1,0-1,4):(0,2-0,6):(1,2-1,6). The temperature in the chamber cold smoked set of 21oWith the first two thirds of the total BP is placed on the first step when applying smoke mixture is set not greater than 90%, and when the supply air mixture is not greater than 93%. In the second phase, the relative humidity in the chamber increase by 3-6% and support the same during the whole stage. Since the third stage, the relative humidity in the chamber is cold smoked reduce bringing it to the middle of the last stage to 83% and maintained at this level until the end of Smoking. Drying is carried out in the drying chamber during 20-26 days. The invention allows to obtain a product of high quality with stable organoleptic properties when using raw meat, with high nutritional value (beef second grade). 2 C. and 14 C.p. f-crystals.

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

The closest analogue, as part of the finished product, and its production is a method of production of smoked sausages from trimmed raw meat - beef, including beef first grade, pork and lard pork spinal providing cutting beef and pork into pieces weighing 300 to 600 g, and bacon pork spinal - stripes size of 15 to 30 cm, freezing raw meat, cooking meat by cutting with whom, includes draught sticks sausage, Smoking and drying, packing (see Rogov, I. A. Handbook technologist sausage production", Moscow, Kolos, 1993, 268 - 280, Retz. 218).

For the preparation of smoked sausage in a known manner using the following components in the ratio, kg per 100 kg of unsalted raw meat:

Beef Giovanna first grade - 35,0

Pork Giovanna bold - 40,0

Bacon spinal - 25,0

and g:

Salt - 3500,0

Sodium nitrite - 10,0

Sugar - 200,0

Black pepper or white pepper - 150,0

Cardamom or nutmeg ground - 50,0

Brandy - 250,0

In the known method the cooked meat in the bowl for 1.5-3.5 minutes, the precipitate sticks sausage is carried out for 5-7 days at a temperature of 2-4oWith, curing is carried out for 2-3 days at a temperature of 18-22oC. Drying produce in the beginning when 11-15oC and humidity 80-84oC for 5-7 days, and then at 10-12 and humidity 74-78oFor 20-23 days.

The present invention is to obtain smoked sausage high quality when used in the process of production of raw meat with high food is receiving it to the desired content of connective and adipose tissues, corresponding to their content in beef, higher grades in conjunction with the selected optimal processing of raw meat.

The task, as in parts of smoked sausage, and method of its manufacture is solved by a method for production of smoked sausages from trimmed raw meat - beef, including beef first grade, pork and lard pork spinal providing cutting beef and pork into pieces weighing 300-600 g, and bacon spinal - stripes size 1530 cm, freezing raw meat, cooking meat by cutting with the use of sodium salt food, sodium nitrite, spices, molding, heat treatment, including draught sticks sausage, Smoking and drying, the packing according to the invention using raw meat with a pH not exceeding 5,9, and as meat raw beef in addition to beef first grade use the corresponding content mass fraction of connective and adipose tissue meat weight derived by vypressovyvanii through the perforated surface with a hole size of 2 to 3 mm in mechanical dailouge chilled beef second grade who were in the meat, and as the use pork lean pork, subjected to freezing pork bacon spinal to a temperature in the thickness of the strips from -8 to -18oWith shredded beef first grade and lean pork on top with a hole diameter of the output lattice of 2-3 mm, and frozen pork bacon spinal - pieces no larger than 4 mm, and mince using vacuum bowl cutter, in which first bring the crushed raw meat beef first grade, lean pork and beef mass, sodium nitrite, salt cookbook: food, spices and additionally cognac, and then add the shredded pork bacon spinal, and conduct cutting mode cutting to distribute pieces of pork fat and spinal obtain meat with pH, not exceeding 5.9 and temperature from 0 to 3oFrom and after thermal processing of smoked hold the camera cold smoked for 4 to 4.5 hours of consecutive cycles in the supply of smoke mixture - supply air mixture, and the total time of the filing of the smoke mixture is 9-11,3% of the total time of Smoking, and the loops made up of five stages of Smoking, the ratio of the time of filing smoke mixture motorkanone stages is 1:(1,6-2,0):(1,0-1,4):(0,2-0,6): (1,2-1,6), the temperature in the chamber cold smoked set of 21oWith the first two thirds of the total time of Smoking up to 20oWith in the last third of this time, and relative humidity in the chamber is cold smoked in the first stage, when applying smoke mixture set not to exceed 90%, and when the supply air mixture is not greater than 93%, at the second stage, the relative humidity in the chamber increase by 3-6% and support the same during the whole stage, and, since the third stage, the relative humidity in the chamber is cold smoked reduce bringing it to the middle of the last stage to 83% and maintained at this level until the end of the smoke, and drying is carried out in the drying chamber during 20-26 days.

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

It is advisable as spices and herbs to use black pepper or white ground cardamom or nutmeg ground, and additionally sugar.

As spices and herbs, it is recommended to use a complex aromatic blend of "Salami CD".

It is recommended to use brandy strength of 40%, predpochtite and meat before you make the vacuum cutter of chopped fat pork backbone to additionally include bacterial drug.

As bacterial drug can use the starter culture "BACTOFERMTMF-SC-111", including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5.

It is advisable when cutting mode cutting speed of rotation of the knives, vacuum bowl cutter set 1500-1600 rpm, the speed of rotation of the bowl - 4-8 rpm, and the distance between the knife and the bowl is 2 mm

Recommended forming loaves of sausage to hold the molding in natural intestinal, or protein or artificial collagen casings with a diameter of from 45 to 60 mm, using coils with a diameter of from 28 to 38 mm, and after filling preferably shell puncture for removal from the meat of air, after which the molded loaves of sausage hang the holders are placed on the frame and sent for thermal treatment.

Suitable molding sticks sausage conducted in artificial protein shell type fibrous, which before stuffing stuffing soaked in warm water with a temperature of 20-30oWith 10-15 minutes

Preferably draught sticks sausage to the camera precipitation within 6-8 h with the temperature in her 20oC, relative humidity of 85-90% and air velocity of 0.1 m/s

Ryoko is the exits the nozzles of the smoke generator 3 m/s with the speed of its passing through the product - 0.5 m/s and the speed of movement of the air mixture at the outlet of the nozzle set to 5 m/s with a speed of passing through the product - up to 8 m/s

Suitable for Smoking in the first stage to carry out one cycle, and smoke mixture be submitted within 30 min, while the air for 15 h, the second stage is to conduct three cycles, each of which smoke mixture be submitted within 40 min, while the air for 9 h, and the relative humidity in the chamber is cold smoked set equal to 96% and constant over the entire stage, the third stage to conduct two cycles, the time of submitting each of which smoke mixture and air mixture to install the same as in the second stage, and relative humidity in the chamber is cold smoked in the first round at this stage be set to 92% when applying smoke mixture and 90% when the supply air mixture, and in the second cycle of 88% during the whole cycle, in the fourth stage to carry out one cycle at the same relative humidity in the chamber is cold smoked, and the smoke mixture be submitted within 60 min and air mixture for 6 h, when the supply air mixture temperature in the chamber cold smoked lower on 1oEloy humidity during the first two cycles of this stage is set to 85%, in all cycles of the smoke mixture be submitted within 75 min in each cycle, and the supply air mixture gradually decrease, setting it accordingly equal to 9, 7, 4 and 1 h

Recommended drying sticks sausage conduct in the oven first for 5-6 days at a temperature in the drying chamber 11-13oC, relative humidity of 80 to 82% and the speed of its movement in the chamber of 0.1-0.2 m/s, and then for 15-20 days at a temperature in the drying chamber 10-12oC, relative humidity of 74-78%) and speed of movement in the camera of 0.05-0.1 m/s

To make smoked sausage can use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade - 12,6 - 30,4

Meat weight with the contents of the mass fraction of connective and adipose tissue, consistent with their content in beef first grade, obtained from beef second grade - 1,4 - 17,6

Pork Giovanna lean - 30,0 - 40,0

Pork bacon spinal - 30,0 - 40,0

and g:

Salt - 2900,0 - 3100,0

Sodium nitrite - 10,0

Sugar - 180,0 - 220,0

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

Cardamom or nutmeg to the components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade - 12,6 - 30,4

Meat weight with the contents of the mass fraction of connective and adipose tissue, consistent with their content in beef first grade, obtained from beef second grade - 1,4 - 17,6

Pork Giovanna lean - 30,0 - 40,0

Pork bacon spinal - 30,0 - 40,0

and g:

Salt - 2900,0 - 3100,0

Sodium nitrite - 10,0

Brandy - 200,0 - 300,0

Complex aromatic blend of "Salami CD" - 1400,0 - 1600,0 kilowatt

Starter culture "BACTOFERMTMF-SC-111" - 15,0 - 25,0

So, get smoked sausage, 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 that is used according to the recipe of raw meat (beef first grade), bringing it to the desired content of connective and adipose tissue, consistent with their content in beef higher grade beef first Soro product technological regimes including heat treatment.

The method also allows you to reclaim valuable raw meat for the manufacture of other products and reduce economic costs for the production of smoked sausage.

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 smoked sausage use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade - 20,0

Meat weight of beef second grade, relevant content mass fraction of connective and adipose tissue of beef first grade - 10,0

Pork Giovanna lean - 35,0

Pork bacon spinal - 35,0

and g:

Salt - 3000,0

Sodium nitrite - 10,0

Sugar - 200,0

Ground black pepper - 100,0

Cardamom powder - 30,0

Brandy "Moscow" - 300,0

Raw meat with a pH of 5.9 - beef first grade and lean pork cut into pieces weighing 400 g, then grind on the top with a hole diameter of the output grid 2 mm

Cook meat mass, the content of the mass fraction of the connective and is consistent surface hole size 2-3 mm chilled beef second grade when her mechanical dailouge after manual trimming.

Pork bacon spinal cut into strips the size of 1530 cm, then they can be frozen to a temperature in the thickness of the strips -8oWith and crushed into pieces with a size of 4 mm

Then prepare the stuffing by cutting in vacuum bowl cutter. For this purpose, initially in the vacuum cutter contribute chopped pieces of beef first grade, lean pork, meat weight, sodium nitrite, salt cookbook: food, spices, which use ground black pepper, cardamom, pepper, and brandy "Moscow", and shredded pork bacon spinal and conduct cutting.

The cutting is carried out in the cutting mode when the speed of rotation of the knives, vacuum bowl cutter 1500 rpm, the speed of rotation of the part 8 rpm and the distance between the knife and the bowl is 2 mm, up to a uniform distribution of the components and getting meat with pH value of 5.9 and a temperature of 0oC.

From the resulting ground meat formed into a loaf sausages by extrusion stuffing natural casings with a diameter of 45 mm with the use of coils with a diameter of 28 mm. Filled with minced shell puncture to remove air from the stuffing, hang the holders are placed on the frame and sent for thermal treatment.

Heat treatment in the chamber rainfall within 6 hours at a temperature in her 20oC, relative humidity 85% and the air speed of 0.1 m/s

After precipitation the sticks sausage is directed into the chamber cold smoked. Smoking should be performed within 4 days of consecutive cycles in the supply of smoke mixture - supply air mixture, and the total time of the filing of the smoke mixture is 10.2% of the total time of Smoking.

The speed of movement of the smoke mixture in the chamber cold smoked installed on the outlets of the nozzles of the smoke generator 3 m/s with the speed of its passing through the product - 0.5 m/s and the speed of movement of the air mixture at the outlet of the nozzle set to 5 m/s with a speed of passing through the product - up to 8 m/s

Cycles form the five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is 1:4:2,67:2,0:10,0, and the ratio of the supply air mixture at these stages is 1: 1,8: 1,2: 0,4: 1,4. The temperature in the chamber cold smoked set equal to the 21oC.

In the first phase smoked spend one cycle, and smoke mixture served for 30 min, at 90% relative humidity, and air mixture fed for 15 h at which relative smoke blend served for 40 min, while the air for 9 h, and the relative humidity in the chamber is cold smoked set equal to 96% and constant support during the entire second phase.

In the third phase smoked conduct two cycles, with each cycle, the time of the filing of the smoke mixture and air mixture set the same as in the second stage, and the relative humidity in the first cycle set to 92% when applying smoke mixture and 90% when the supply air mixture. On the second cycle of the third stage relative humidity set equal to 88% for the entire cycle.

In the fourth stage carry out one cycle at a relative humidity of 88%, and smoke the mixture was fed for 60 min and air mixture for 6 h, when the supply air mixture temperature in the chamber cold smoked set equal to the 20oC.

At the fifth stage of the Smoking process is carried out in four cycles when the chamber temperature is cold smoked 20oC.

During the first two cycles of relative humidity is set to 85% and in the last two to 83%.

Smoke mixture served for 75 min in each cycle, and the supply air mixture consequently the sausage is directed into the drying chamber, where they are dried for 20 days. First, within 5 days of drying sticks sausage is carried out at a temperature of 11oC, relative humidity of 80% and speed of its movement in the chamber is 0.1 m/s, and then for 15 hours at a temperature in the drying chamber 10oC, relative humidity of 74% and movement speed in a cell of 0.05 m/sec. After drying the sausage pack.

Thus, get the sausage, which is the second object of the invention.

Example 2

For the preparation of smoked sausage use refrigerated raw meat - beef first grade, lean pork and pork fat spinal. Materials are used with a pH of 5.85.

For the preparation of smoked sausage use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade - 20,0

Meat weight with the contents of the mass fraction of connective and adipose tissue, consistent with their content in beef first grade, obtained from beef second grade - 10,0

Pork Giovanna lean - 35,0

Pork bacon spinal - 35,0

and g:

Salt - 3000,0

Sodium nitrite - 10,0

Brandy "Moscow" -P> F-SC-111" - 20,0

Beef first grade and pork fat with a pH of 5.85 exposed boning, ilout, cut into pieces weighing 600 g, then grind on the top with a hole diameter of the output grating 3 mm

From chilled beef second grade prepare meat mass, the content of the mass fraction of connective and adipose tissue, consistent with their content in beef first grade by wypracowania through the perforated surface hole size 2 - 3 mm chilled beef second grade when her mechanical dailouge after manual trimming.

Pork bacon spinal cut into strips the size of 1530 see Plate of bacon frozen to a temperature in the thickness of the strips -18oWith, then they are crushed into pieces the size of 3 mm on the saline injector.

Then cook the meat in the vacuum bowl cutter. Initially in the vacuum cutter make shredded beef first grade and pork fat, sodium nitrite, salt cookbook: food, cognac "Moscow", and spices, which use complex aromatic blend of "Salami CD". Then in a vacuum cutter make meat weight, prepared as described, bacterial drug, in which human breast pork and hold the cutting in the cutting mode when the speed of rotation of the knives, vacuum bowl cutter 1600 rpm, the speed of rotation of the bowl 4 rpm and the distance between the knife and the bowl is 2 mm, the Cutting is carried out until a uniform distribution of the components and getting meat with a pH of 5.85 and a temperature of -3oC.

From the resulting ground meat formed into a loaf sausage. Forming loaves of sausage spend inside meat in collagen casings with a diameter of 60 mm with the use of coils with a diameter of 38 mm After filling the shell pierce removal of minced air. Molded loaves of sausage hang the holders are placed on the frame and sent for heat treatment, including draught sticks sausage, Smoking and drying.

Draught sticks sausage is carried out in the camera precipitation for 8 hours at a temperature in her 20oC, 90% relative humidity and the air speed of 0.1 m/s

Then the sticks sausage is directed into the chamber cold smoked. Smoking hold over 4.5 days of consecutive cycles in the supply of smoke mixture - supply air mixture.

The total time of the filing of the smoke mixture is 10.2% of the total time of Smoking, and the loops made up of five stages of Smoking, the ratio of the time of filing smoke mixture on to what is 1:1,8:1,2:0,4:1,4. The temperature in the chamber cold smoked establish the 21oWith the first two thirds of the total time of Smoking.

The speed of movement of the smoke mixture in the chamber cold smoked installed on the outlets of the nozzles of the smoke generator 3 m/s with the speed of its passing through the product - 0.5 m/s and the speed of movement of the air mixture at the outlet of the nozzle set to 5 m/s with a speed of passing through the product - up to 8 m/s

Smoking is carried out in five stages, consisting of cycles. In the first stage, carried out one cycle, and smoke mixture in the chamber serves smoked for 30 min at 90% relative humidity, the air mixture is fed for 15 h at a relative humidity of 93%.

In the second phase, conducted three cycles, each of which smoke blend served for 40 min, while the air for 9 h, and the relative humidity in the chamber is cold smoked set equal to 96% and constant throughout the stage.

In the third stage performed two cycles, the time of submitting each of which smoke mixture and air mixture set the same as in the second stage, and the relative humidity in the chamber is cold smoked in the first and in the second cycle - 88% throughout the cycle.

In the fourth stage carry out one cycle at the same relative humidity in the chamber is cold smoked 88%, and smoke the mixture was fed for 60 min and air mixture for 6 hours At the supply air mixture temperature in the chamber cold smoked lower on the 1oWith, and set equal to the 20oC.

At the fifth stage is conducted four cycles at the same temperature in the chamber is cold smoked, the relative humidity during the first two cycles of this stage is set to 85% and in the last two to 83% in all cycles of smoke blend served for 75 min in each cycle, and the supply air mixture consistently lower, setting it accordingly equal to 9, 7, 4, and 1 h

After Smoking the sausage sausage is directed to drying. Drying sticks sausage is carried out in the drying chamber is initially for 6 days at a temperature in the drying chamber 13oC, relative humidity of 82% and the speed of its movement in the chamber of 0.2 m/s, and then for 20 hours at a temperature in the drying chamber 12oC, relative humidity of 78% and movement speed in a cell of 0.1 m/sec. Dried smoked sausage sausage packaging detail:

Example 3

The production of smoked sausages carried out as described in example 1 but forming loaves of sausage is carried out in an artificial protein casings fibrous, pre-soaked in warm water with a temperature of 25oWith over 12 minutes

Get the sausage in the fibrous sheath of high quality.

Thus, the proposed method allows to obtain a smoked sausage of high quality by using a more low-grade raw meat - beef second grade, appropriately processed according to the proposed invention.

1. Method for the production of smoked sausage from the trimmed raw meat - beef, including beef first grade, pork and lard pork spinal providing cutting beef and pork into pieces weighing 300-600 g, and bacon pork spinal stripes size 15x30 cm, freezing raw meat, cooking meat by cutting with the use of sodium salt food, sodium nitrite, spices, molding, heat treatment, including draught sticks sausage, Smoking and drying, packaging, characterized in that use raw meat with pH, what concerned her the contents of the mass fraction of connective and adipose tissue of cold mass, received vypressovyvanii through the perforated surface hole size 2-3 mm during mechanical dailouge chilled beef second grade after her hand trimming, and meat mass is used in the amount of 5-55% of the prescription of the quantities of beef in the meat, as well as use pork lean pork, subjected to freezing pork bacon spinal to a temperature in the thickness of the strips from -8 to -18oWith shredded beef first grade and lean pork on top with a hole diameter of the output lattice of 2-3 mm, and frozen pork bacon spinal - pieces no larger than 4 mm, and mince using vacuum bowl cutter, in which first bring the crushed raw meat beef first grade, lean pork and beef mass, sodium nitrite, salt cookbook: food, spices and additionally cognac, and then add the shredded pork bacon spinal and conduct cutting mode cutting to distribute pieces of pork fat and spinal obtain meat with pH, not exceeding 5.9 and temperature from 0 to 3oFrom and after thermal processing of smoked hold the camera cold smoked for 4-4,5 days consecutive cqsnoi mixture is 9-11,3% of the total time of Smoking, while loops form the five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is 1: (3,5-4,5): (2,4-2,8): (1,5-2,5): (9,0-11,0), and the ratio of the supply air mixture at the specified stage is 1: (1,6-2,0): (1,0-1,4): (0,2-0,6): (1,2-1,6), the temperature in the chamber cold smoked set of 21oWith the first two thirds of the total time of Smoking up to 20oWith in the last third of this time, and relative humidity in the chamber is cold smoked in the first stage, when applying smoke mixture set not to exceed 90%, and when the supply air mixture is not greater than 93%, at the second stage, the relative humidity in the chamber increases to 3 to 6% and support the same during the whole stage, and starting with the third stage, the relative humidity in the chamber is cold smoked reduce bringing it to the middle of the last stage to 83% and maintained at this level until the end of the smoke, and drying is carried out in the drying chamber during 20-26 days.

2. The method according to p. 1, characterized in that as of herbs and spices use black pepper or white pepper, cardamom or nutmeg ground and additionally sugar.

3. The method according to p. 1, featuring the.

4. The method according to p. 1, characterized in that use brandy strength of 40%, preferably "Moscow", in the amount of up to 300 g per 100 kg unsalted raw materials.

5. The method according to p. 1, characterized in that the mince before you make the vacuum cutter of chopped fat pork spinal additionally contribute bacterial drug.

6. The method according to p. 5, characterized in that as a bacterial drug use starter culture "BACTOFERMTMF-SC-111", including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5.

7. The method according to any of paragraphs. 1-6, characterized in that when the cutting mode cutting speed of rotation of the knives, vacuum bowl cutter set 1500-1600 rpm, the speed of rotation of the bowl 4-8 rpm, and the distance between the knife and the bowl 2 mm

8. The method according to any of paragraphs. 1-6, characterized in that the molded loaves of sausage hold the molding in natural or intestinal protein or artificial collagen casings with a diameter of 45 to 60 mm using coils with a diameter of 28-38 mm, and after filling the shell pierce removal of minced air, after which the molded loaves of sausage hang the holders are placed on the frame and sent for thermal treatment.oWith 10-15 minutes

10. The method according to any of paragraphs. 1-9, characterized in that the draught of bread sausage conduct in the chamber precipitation within 6-8 h with the temperature in her 20oC, relative humidity of 85-90% and air velocity of 0.1 m/s

11. The method according to any of paragraphs. 1-10, characterized in that when smoked speed smoke mixture in the chamber cold smoked installed on the outlets of the nozzles of the smoke generator 3 m/s with the speed of its passing through the product of 0.5 m/s, and the speed of movement of the air mixture at the outlet of the nozzle set to 5 m/s with a speed of passing through the product up to 8 m/s

12. The method according to any of paragraphs. 1-11, characterized in that when smoked in the first stage, carried out one cycle, and smoke mixture served for 30 min, while the air for 15 h, the second stage is conducted three cycles, each of which smoke blend served for 40 min, while the air for 9 h, and the relative humidity in the chamber is cold smoked set equal to 96% and constant over the entire stage, the third stage performed two cycles, the time of submitting each to the activity in the cell cold-smoked in the first cycle at this stage is set to 92% when applying smoke mixture and 90% - when submitting air mixture, and in the second cycle of 88% during the whole cycle, in the fourth stage carry out one cycle at the same relative humidity in the chamber is cold-smoked and smoke the mixture was fed for 60 min and air mixture for 6 h, when the supply air mixture temperature in the chamber cold smoked lower on the 1oWith, and the fifth stage is conducted four cycles at the same temperature in the chamber is cold smoked, the relative humidity during the first two cycles of this stage is set to 85%, and in all cycles of smoke blend served for 75 min in each cycle, and the supply air mixture consistently lower, setting it accordingly equal to 9 h, 7 h, 4 h and 1H.

13. The method according to any of paragraphs. 1-12, characterized in that the drying sticks sausage is carried out in a drying chamber at first for 5-6 days at a temperature in the drying chamber 11-13oC, relative humidity of 80 to 82% and the speed of its movement in the chamber of 0.1-0.2 m/s, and then for 15-20 days at a temperature in the drying chamber 10-12oC, relative humidity of 74-78%) and speed of movement in the camera of 0.05-0.1 m/s

14. The method according to any of paragraphs. 1, 2, 4, 7-13, AGR 100 kg unsalted raw materials:

Beef Giovanna first grade - 12,6-30,4

Meat weight with the contents of the mass fraction of connective and adipose tissue, consistent with their content in beef first grade, obtained from beef second grade - 1,4-17,6

Pork Giovanna lean - 30,0-40,0

Pork bacon spinal - 30,0-40,0

and g:

Salt - 2900,0-3100,0

Sodium nitrite - 10,0

Sugar - 180,0-220,0

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

Cardamom or nutmeg ground - 25,0-35,0

Brandy - 200,0-300,0

15. The method according to any of paragraphs. 1, 3-13, characterized in that for the preparation of smoked sausage use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade - 12,6-30,4

Meat weight with the contents of the mass fraction of connective and adipose tissue, consistent with their content in beef first grade, obtained from beef second grade - 1,4-17,6

Pork Giovanna lean - 30,0-40,0

Pork bacon spinal - 30,0-40,0

and g:

Salt - 2900,0-3100,0

Sodium nitrite - 10,0

Brandy - 200,0-300,0

Complex aromatic blend of "Salami CD" - 1400,0-1600,0 kilowatt

Starter culture "BAC according to any one of paragraphs. 1-15.

 

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