Method for the production of brawn "klinskoe" first grade (options)

 

(57) Abstract:

The invention relates to meat processing industry, namely the production of Brawn. Method for the production of Brawn in the first embodiment perform provides for the preparation of offal - de-boned pig heads, as well as scar and/or pork stomachs, separate cooking meat pig heads until soft and scar and/or pork stomachs until tender and then cooled and crushed into pieces ranging in size from 4 to 30 mm Meat boiled pig heads and scar and/or pork bellies use boiled in the ratio of 1:(0.4 to 0.7). After grinding components is 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 and certain spices or garlic, salt, sodium food, a complex mixture of spices and individual herbs and spices. Is then formed, cooked, cooled and packaged finished product. Method for the production of Brawn on the second version execution provides for the preparation of offal - de-boned pig heads, tripe and/or pork stomachs and ears pork and/or beef until tender and then cooled and crushed into pieces ranging in size from 4 to 30 mm Meat boiled pig heads, tripe and/or pork bellies boiled and ears pork and/or beef cooked using the ratio of average 1:(0,2-0,35):(0,2-0,35). After grinding components is 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 and certain spices or garlic, salt, sodium food, some spices, a complex mixture of spices. Then spend molding, cooking, cooling and packaging of the finished product. The method allows to simplify the technological process by increasing its efficiency and manufacturability while simultaneously selecting the optimal composition, components for the production of Brawn and improve its quality, nutritional and biological values, and to improve the organoleptic characteristics of the finished product. 2 C. and 22 C.p. f-crystals.

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

Known Brawn and the method of its production. (Handbook technologist sausage production. Edited by I. A. Rogov, M., "Kolos", 1993, S. 215-224, Retz. 147). Method for the production of Brawn provide bcov, raw materials from the udder boiled, blood raw food additives sodium salt food, sugar, spices, Ambassador, 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 made the product does not have a high organoleptic qualities.

The present invention as part of headcheese, and methods for their 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 the part of the first variant of the production method of the Brawn is solved due to the fact that the method involves podgotovlenyj heads until soft, and scar and/or pork stomachs until tender and then cooled and crushed into pieces ranging in size from 4 to 30 mm, and the meat is boiled pig heads and scar and/or pork bellies use boiled in the ratio of 1:(0.4 to 0.7), and after grinding components is 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 and spices or garlic, salt, sodium food, a complex mixture of spices and individual herbs and spices, followed by molding, cooking, cooling and packaging of the finished product.

Cooking boneless pork meat heads, it is advisable to use sodium nitrite. And when cooked tripe and/or pork stomachs first recommended them deodorization by single or multiple substitution of water for cooking after you bring to a boiling point and the final zavarivanje scar and/or pork stomachs preferably takes place in water with spices and herbs or with added organic acids, preferably acetic or ascorbic, and the scar should cook in closed to the within 2.0 to 2.5 h, when boiling water for cooking in closed boilers should be 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.

After cooking offal, it is advisable to cool to a temperature not exceeding 12oC.

Generowanie broth is recommended to be 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

When mixing as individual herbs and spices, it is preferable to use black pepper, or white pepper, or red pepper ground allspice or ground coriander.

As well as individual spices and herbs when mixing it is recommended to use black pepper, or white pepper, or red pepper ground.

Forming loaves can be carried out in shell natural bubbles, caps, stomachs, or artificial, nylon shell, or in a pre-sterilized form of metallic or polymeric materials. And cooking sticks Brawn, molded in natural or isqua 2,4-5,0 h to achieve in the thickness of the product temperature not less than 72oAnd cooking meat pudding in the forms should be hot air to the same temperature in the thickness of the product.

Headcheese shells can cool dushirovanie water for 15-20 min, after which they recommended podrisoviatj and continue cooling at a temperature of from 0 to 4oC for 10-12 h or headcheese shells can be cooled in the chamber at a temperature of from 0 to 4oAnd headcheese in forms suitable to cool in the chamber at a temperature of from 0 to 4oWith, then headcheese must be removed from the molds and wrap in parchment or greaseproof, or cellophane, or film.

Part Brawn can enter the components in the following ratio, kg per 100 kg of unsalted raw materials:

Boneless pork meat heads boiled - 60,0 - 70,0

The rumen and/or pork bellies boiled - 30,0 - 40,0

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

Gelatin - 11000,0 - 11300,0

Or part of Brawn can enter the components in the following ratio, kg per 100 kg of unsalted raw materials:

The

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.

The task in the part of the second variant of the production method of the Brawn is solved due to the fact that the method provides for the preparation of offal - de-boned pig heads, tripe and/or pork stomachs and ears pork and/or beef, separate cooking meat pig heads until soft and scar and/or pork stomachs and ears pork and/or beef - until tender and then cooled and crushed into pieces ranging in size from 4 to 30 mm, and the meat is boiled pig heads, the rumen and/or pork bellies boiled and ears pork and/or beef cooked using the ratio of average 1: (0,2-0,35):(0,2-0,35), and after grinding components is 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 and certain herbs and spices, or garlic, salt, sodium food, a complex mixture of spices and individual spices and panostaja meat pig heads advisable carried out with the use of sodium nitrite. And when cooked tripe and/or pork stomachs first, should undertake a deodorizing by single or multiple substitution of water for cooking after you bring to a boiling point and the final zavarivanje scar and/or pork stomachs, it is advisable to exercise in water with spices and herbs or with added organic acids, preferably acetic or ascorbic, and the scar it is recommended to cook in closed boilers for 2.5-3.0 hours, or in open cauldrons within 4,0-5,0 h, pork stomachs, respectively, for 1.5-2.0 hours and within 2.0 to 2.5 h, and the ears of pork and/or beef respectively within 1.0 to 1.5 h and 2.0-2.5 h, while boiling water for cooking in closed boilers should be used in an amount 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.

After cooking offal should be chilled to a temperature not exceeding 12oC.

Generowanie broth can be 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

When paramesh the ACLs ground, allspice or ground coriander.

As well as individual spices and herbs when mixing it is recommended to use black pepper, or white pepper, or red pepper ground.

Forming loaves can be carried out in shell natural bubbles, caps, stomachs, or artificial, nylon shell, or in a pre-sterilized form of metallic or polymeric materials.

Cooking bread Brawn, molded in natural or artificial casings, should be carried out in thermal chambers with steam at a temperature 85-86oFor 2,4-5,0 h to achieve in the thickness of the product temperature not less than 72oAnd cooking meat pudding in the forms recommended for hot air to the same temperature in the thickness of the product.

Headcheese shells can cool dushirovanie water for 15-20 min, then it is advisable to podrisoviatj and continue cooling at a temperature of from 0 to 4oC for 10-12 h or headcheese shells can be cooled in the chamber at a temperature of from 0 to 4oAnd headcheese forms should be kept cool in the chamber at a temperature of from 0 to 4oWith, then headcheese must be removed from the forms and the head of mponent in the following ratio, kg per 100 kg of unsalted raw materials:

Boneless pork meat heads boiled - 60,0 - 70,0

The rumen and/or pork bellies boiled - 15,0 - 20,0

Ears pork and/or beef boiled - 15,0 - 20,0,

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

Gelatin - 11000,0 - 11300,0

Or part of Brawn can enter the components in the following ratio, kg per 100 kg of unsalted raw materials:

Boneless pork meat heads boiled - 60,0 - 70,0

The rumen and/or pork bellies boiled - 15,0 - 20,0

Ears pork and/or beef boiled - 15,0 - 20,0

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

The technical result in terms of variants of the method of production is to simplify the process by increasing its efficiency and manufacturability while simultaneously selecting the optimal composition of Kenya organoleptic characteristics of the finished product, expanding the range of products and increase consumer demand.

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

Example 1.

In the production of Brawn "Klinskoe" first grade prepare offal - boneless meat of swine heads, tripe beef.

Then produce separate boiling by-products, with meat pig heads brewed using sodium nitrite until soft. And the scar is initially deodorize by a single replacement water for cooking after you bring to a boiling point and the final zavarivanje to soften scar is carried out in water with the addition of acetic acid. Tripe cooked in closed boilers for 2.5 h, during cooking water cooking in closed boilers are used in a quantity amounting to 50.0% by weight of raw materials.

Then produce cooling to a temperature of 12oAnd grinding boiled offal into pieces the size of 15 mm

Prepare generowanie broth by breeding in 100 l of water with a temperature of 93oWith continuous stirring, 16 kg of gelatin, followed cooled is related components, provided the recipe: salt sodium food, sugar, garlic, fresh peeled, black pepper and allspice ground. To prepare Brawn "Klinskoe" first quality 100 kg unsalted raw material use (in kg):

Boneless pork meat heads boiled - 66,6

Tripe boiled and 33.4

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

Gelatin - 11200,0

After grinding the components are stirred for 8 min with the addition of generowania broth in the number 83,0 kg per 100 kg of unsalted raw materials, as well as sodium salt food, garlic, fresh peeled, sugar, black pepper and allspice ground, followed by molding.

Forming loaves carried out in natural casings - bubbles. Filling is carried out by extrusion, and the filling of the produce loose. The resulting sticks tied with thread, hang it on the frame and send it for cooking.

Cooking bread Brawn is carried out in thermal chambers of steam at a temperature of 85oWith over 3.5 h to achieve in the thickness of the product temperature 7 then headcheese laid out on the tables and podpisovat using wooden boards and continue cooling at a temperature of 2oWith over 11 o'clock.

Chilled headcheese clear of hardened jelly and fat and Packed manually.

The described method are Brawn "Klinskoe" first grade.

Example 2.

The method is carried out analogously to example 1 except that the composition of by-products in addition use the stomachs of swine, which initially deodorize by a single replacement water for cooking after bringing it to the boiling point and the final zavarivanje until tender pork stomachs carried out in water with the addition of ascorbic acid in closed boilers for 2.0 hours, while when boiling water for cooking, pork stomachs used number 55,0% by weight of pig stomachs. Further, the stomachs of swine cooled to a temperature of 12oWith crushed into pieces the size of 15 mm

Prepare additional components provided by the recipe, but instead of sugar and black pepper and allspice ground, used in example 1, using a complex blend of spices.

To prepare Brawn "Klinskoe" first quality 100 kg unsalted raw material use (in kg):

Boneless pork meat heads boiled - 60,0

The beef tripe and svinia peeled chopped - 145,0

A complex blend of spices - 1000,0

Gelatin - 11000,0

The operation of mixing the crushed components, molding, melting, cooling and packaging of the finished product is carried out analogously to example 1.

So, get Brawn "Klinskoe" first grade.

Example 3

In the production of Brawn "Klinskoe" first grade prepare offal - boned meat, pork heads, pork stomachs, ears beef.

Then produce separate boiling by-products, with meat pig heads brewed using sodium nitrite until soft. And pork stomachs first deodorize by triple replacement water for cooking after you bring to a boiling point and the final zavarivanje until tender pork stomachs carried out in water with spices and herbs. Pork stomachs cook in open cauldrons within 4.5 hours, while during cooking water cooking in outdoor boilers used in the quantity constituting 140,0% by weight of pig stomachs. Ears beef cooked in open cauldrons of 2.0-2.5 h, while boiling water for cooking in outdoor boilers are used in a quantity amounting to 145% by weight of the ears of beef.

Then cooling to produce camperdownii broth by breeding in 100 l of water with a temperature of 95oWith continuous stirring, 17 kg of gelatin, followed by cooling to a temperature of 45oWith and vinegar 9% in the amount of 1.6 liters

Prepare additional components provided the recipe: salt sodium food, sugar, garlic, fresh peeled, red pepper and chopped coriander. To prepare Brawn "Klinskoe" first quality 100 kg unsalted raw material use (in kg):

Boneless pork meat heads boiled - 66,6

Pork stomachs boiled - 16,7

The ears of boiled beef - 16,7

and g:

Salt - 2450,0

Vinegar 9% - 1050,0

Sugar - 105,0

Red pepper powder - 105,0

Coriander powder - 55,0

Garlic fresh peeled chopped - 145,0

Gelatin - 11300,0

After grinding components are mixed for 10 min with the addition of generowania broth in the number 85,0 kg per 100 kg of unsalted raw materials, as well as sodium salt food, garlic, fresh peeled, sugar, red pepper and coriander crushed, followed by molding.

Forming loaves spend in pre-sterilized metal form and send it for cooking.

Cooking bread Brawn broodrooster cooling.

Headcheese is cooled in the chamber at a temperature of 4oWith, then headcheese is extracted from the forms and packaged by wrapping in parchment.

The described method are Brawn "Klinskoe" first grade.

Example 4

In the production of Brawn "Klinskoe" first grade prepare offal - boneless meat of swine heads, tripe beef, pork stomachs, ears, beef and pork.

Then produce separate boiling by-products, with meat pig heads brewed using sodium nitrite until soft. And tripe and pork stomachs first deodorize by double replacement water for cooking after you bring to a boiling point and the final zavarivanje until tender tripe and pork stomachs carried out in water with the addition of ascorbic acid. Tripe cooked in closed boilers for 3.0 hours, pork stomachs cook in closed boilers for 2.0 hours, and the ears of beef and pork in closed boilers for 1.0 hours While boiling the water for cooking in closed boilers used in the quantity constituting 45,0% by weight of raw materials.

Then produce cooling to a temperature of 11oAnd grinding boiled offal into pieces the size of 30 mm

is eshiwani 15 kg of gelatin, followed by cooling to a temperature of 50oWith and vinegar 9% in the amount of 1.4 l

Prepare additional components provided the recipe: salt sodium food, garlic, fresh peeled, of a complex mixture of spices. To prepare Brawn "Klinskoe" first quality 100 kg unsalted raw material use (in kg):

Boneless pork meat heads boiled - 70,0

Pork stomachs boiled - 15,0

The ears of boiled beef - 15,0

and g:

Salt - 2450,0

Vinegar 9% - 1050,0

Garlic fresh peeled chopped - 145,0

A complex blend of spices - 1050,0

Gelatin - 11300,0

After grinding components are mixed for 5 minutes with the addition of generowania broth in the number 80,0 kg per 100 kg of unsalted raw materials, as well as sodium salt food, garlic, fresh peeled, of a complex mixture of spices, followed by molding.

Forming loaves carried out in artificial polyamide casings. Filling is carried out by extrusion, and the filling of the produce loose. To the resulting loaves impose metal clips, hang them on the frame and send it for cooking.

Cooking bread Brawn is carried out in thermal chambers ferry harass cooling.

Headcheese is cooled in the chamber at a temperature of 0oC. Chilled headcheese clear of hardened jelly and fat and Packed manually.

The above method are the Brawn "Klinskoe" first grade.

1. Method for the production of Brawn, characterized in that it provides for the preparation of offal - de-boned pig heads, as well as scar and/or pork stomachs, separate cooking meat pig heads until soft and scar and/or pork stomachs to soften and then cooled and crushed into pieces ranging in size from 4 to 30 mm, and the meat is boiled pig heads and scar and/or pork bellies use boiled in the ratio of 1: (0.4 to 0.7), and after grinding components is 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 and spices, or garlic, salt, sodium food, a complex mixture of spices and individual herbs and spices, followed by molding, cooking, cooling and packaging of the finished product.

2. The method according to p. 1, characterized in that the cooking boneless pork meat heads is carried out with the use of LogKow 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 pork stomachs carried out in water, with the addition of herbs and spices, or with added organic acids, preferably acetic or ascorbic, and tripe cooked in closed boilers for 2.5-3.0 hours, or in open cauldrons within 4,0-5,0 h, and pork stomachs, respectively for 1.5-2.0 hours and within 2.0 to 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, as for cooking in outdoor boilers - up to 150% by weight of raw materials.

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 mixing as spices and herbs used black pepper, or white pepper, or red pepper ground allspice or ground coriander.

7. The method according to any of paragraphs. 1-5, pepper white, or ground red pepper.

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

9. The method according to any of paragraphs. 1-8, characterized in that the cooking loaves of Brawn, molded in natural or artificial casings are in thermal chambers with steam at a temperature 85-86oFor 2,4-5,0 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.

10. The method according to any of paragraphs. 1-9, 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.

11. The method according to any of paragraphs. 1-6, autocovariance meat pig heads boiled 60,0-70,0

The rumen and/or pork bellies boiled 30,0-40,0

and g:

Salt - - 2350,0-2450,0

vinegar 9% - 950,0-1050,0

Sugar - 90,0-110,0

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

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

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

gelatin - 11000,0-11300,0

12. The method according to any of paragraphs. 1-5, 7, characterized in that the composition Brawn enter the components in the following ratio, kg per 100 kg of unsalted raw materials:

Boneless pork meat heads boiled - 60,0-70,0

The rumen and/or pork bellies boiled - 30,0-40,0

and g:

Salt - 2350,0-2450,0

Vinegar 9% - 950,0-1050,0

Black pepper, or white, or red pepper - 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

13. Method for the production of Brawn, characterized in that it provides for the preparation of offal - de-boned pig heads, tripe and/or pork stomachs and ears pork and/or beef, separate cooking meat pig heads until soft and scar and/or pork stomachs and ears pork and/or beef up softening with subsequent cooling and change and ears pork and/or beef boiled is used in the ratio, constituting 1: (0,2-0,35): (0,2-0,35), and after grinding components is 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 and spices, or garlic, salt, sodium food, a complex mixture of spices and individual herbs and spices, followed by molding, cooking, cooling and packaging of the finished product.

14. The method according to p. 13, characterized in that the cooked de-boned pig heads carried out using sodium nitrite.

15. The method according to p. 13, characterized in that when cooked tripe and/or pork 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 pork stomachs carried out in water, with the addition of herbs and spices, or with added organic acids, preferably acetic or ascorbic, and tripe cooked in closed boilers for 2.5-3.0 hours, or in outdoor boilers within 4,0-5,0 h, pork stomachs, respectively for 1.5-2.0 hours and within 2.0 to 2.5 h, and the ears of pork and/or beef, respectively in mortgage-55,0% by weight of the raw material, as for cooking in outdoor boilers - up to 150% by weight of raw materials.

16. The method according to p. 13, characterized in that after cooking offal cooled to a temperature not exceeding 12oC.

17. The method according to p. 13, 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

18. The method according to any of paragraphs. 13-17, characterized in that when mixing as spices and herbs used black pepper, or white pepper, or red pepper powder, allspice or ground coriander.

19. The method according to any of paragraphs. 13-17, characterized in that when mixing as a separate spices and herbs used black pepper, or white pepper, or red pepper powder.

20. The method according to any of paragraphs. 13-19, characterized in that the molded loaves carried out in shell natural bubbles, caps, stomachs, or artificial, nylon shell, or in a pre-sterilized form of metallic or polymeric materials.

21. The method according to any of paragraphs. 1 is completed in thermal chambers with steam at a temperature 85-86oFor 2,4-5,0 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.

22. The method according to any of paragraphs. 13-21, wherein the 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.

23. The method according to any of paragraphs. 13-18, characterized in that the composition Brawn enter the components in the following ratio, kg per 100 kg of unsalted raw materials:

Boneless pork meat heads boiled - 60,0-70,0

The rumen and/or pork bellies boiled - 15,0-20,0

Ears pork and/or beef boiled - 15,0-20,0

and g:

Salt - 2350,0-2450,0

Vinegar 9% - 950,0-1050,0

Sugar - 90,0-110,0

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

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

Garlic fresh peeled Ismail LCA enter the components in the following ratio, kg per 100 kg of unsalted raw materials:

Boneless pork meat heads boiled - 60,0-70,0

The rumen and/or pork bellies boiled - 15,0-20,0

Ears pork and/or beef boiled - 15,0-20,0,

and g:

Salt - 2350,0-2450,0

Vinegar 9% - 950,0-1050,0

Black pepper, or white, or red pepper - 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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