Method for the production of smoked sausages long-term storage

 

(57) Abstract:

The invention relates to the meat industry and can be used for the production of smoked, boiled-smoked and smoked sausage. The method includes the preparation of meat raw materials and auxiliary materials, grinding, Ambassador and mince with the introduction of the smoke of the drug “Liquid smoke plus, filling the casings with meat, draught and heat without smoke, cooling. Before filling shells with stuffing casings are soaked within 10-40 minutes in an aqueous solution of smoke drug “Liquid smoke plus” containing 3-7% salt. After cooling the resulting product put a layer of a composition comprising the polymer dispersion and the modifier - Smoking drug “Liquid smoke plus” in the amount of 0.1-10.0 wt.% of the total weight of the composition, then it is formed from a protective shell in which to carry all subsequent technological operations. The method provides for the acquisition of environmentally-smoked sausages long-term storage using the method of smokeless Smoking. 1 C.p. f-crystals.

The invention relates to the meat industry and can be used for the production of smoked, boiled-smoked and si is thew and long shelf life of this product without losing its nutritional value.

It is known that in a wide range of manufactured meat products are the largest consumer demand products, manufacturing technology which enables handling of products of wood smoke. Smoking is considered as a process to develop products specific to its pleasant taste, aroma and color, as well as a universal antioxidant and bacteriostatic factor.

It is also known that meat products subjected to smoke wood smoke can be a source and a carrier of potentially hazardous to human health of chemical and biological substances (benzo-(a) Perrin, phenols, formaldehyde, methyl alcohol, and others).

As an alternative means of Smoking products using wood smoke known methods smokeless Smoking using smoke drugs of different composition (VNIIMP, VAGNOLI, MINCH, VNIRO, AMATIL and others) and receptions, intensifying the process of cooking smoked products, such as smoked sausages, smoked products, meat products (Krylov N. N., Kormysheva L. F., Kolesnikova such as the Use of smoke drugs in the meat industry. Overview 1982, cniitei institution, 16 C.; Ro is, 71 S.; Engel Karmas. Technology sausages. Light and food industries. M.,1979. S. 43-45;

USSR author's certificate No. 1056992, class. And 23 L 1/31, bull.44, 30.11.83; RF application No. 96110129, class. And 22 With 11/00. Method for the production of cooked smoked sausage. Publ.20.9.98. Bull. No. 26; RF Patent №2142233 class. And 23 In 4/048. Method of cooking sausages from chickens. Publ. 10.12.99. Bull. No. 34).

Closest to the claimed solution is a method for the production of smoked sausages long-term storage, including the preparation of meat raw materials and auxiliary materials, grinding, Ambassador and mince with the introduction of the smoke of the drug, mainly smoke flavoring Liquid smoke plus, filling the casings with meat, draught and heat without smoke, cooling, quality control, packaging, labelling and implementation (Kudryashov HP, Cosmoline O. A., Gurinovich, Century, etc. the application of the new smoke flavoring in sausage production. Meat industry, 1998, No. 4, S. 24-26).

This smoke flavoring added in the manufacture of minced meat sausages after making a solution of sodium nitrite in a certain amount (0.5 to 10 wt.% from minced meat).

Norms of consumption of natural-identical flavouring "LM the research of the properties of the finished product.

The disadvantages of this method include the fact that the achieved advantages (suppression actions negative microflora, including surface, anti-oxidation properties, providing stable color, and so on) are not stored for a long time. Water-soluble phenols that form the basis of the smoke flavoring, are volatile compounds, and in addition, during storage of smoked sausage products produced in permeable protein (natural and artificial), such as coconut shells, there is the removal of moisture and volatile components of flavouring - shrinkage products, the reduction achieved commercial quality due to weight loss, oxidative surface processes, loss of flavor and consistency of the product.

The technical problem solved by this invention is the production of environmentally and hygienically safe sausages with a long shelf life.

The technical result is achieved by a method of production of smoked sausages long-term storage, including the preparation of meat raw materials and auxiliary materials, grinding, Ambassador and mince with the introduction of the smoke of the drug “Liquid smoke p is the implementation of shells with stuffing casings are soaked within 10-40 minutes in an aqueous solution of smoke drug “Liquid smoke plus”, containing 3-7% of sodium chloride and after cooling the resulting product put a layer of a composition comprising the polymer dispersion and the modifier - Smoking drug “Liquid smoke plus” in the amount of 0.1-10.0 wt.% of the total weight of the composition, then it is formed from a protective shell in which to carry all subsequent technological operations.

Before filling the shell is soaked within 10-40 minutes in an aqueous solution of smoke flavoring Liquid smoke plus” containing 3-7% salt. The composition is applied to the sausage several times, mostly twice with intermediate removal of moisture from the layer and apply a second coat of compound to the dried layer of the shell.

For filling meat use protein (natural or artificial), viscose, rayon-reinforced shell.

Applying a layer of the composition is carried out by dipping the sausage in a structure or conduct a spraying or smearing it with a sponge on the surface of the sausage products, then a layer of the composition is dried by forced removal of moisture or natural convective drying; protective shell form a one - or two-layer coating structure with intermediate oltuski layers.

In resultsnot for a long time, 2-3 times ND guaranteed storage life of this product.

This prevents the development of putrefactive microflora and fungi microorganisms on the surface of the product, and almost no water loss and change consistency, saved aroma, taste and other organoleptic and biochemical parameters of the product is achieved by introducing a flavoring in the meat.

The introduction of smoke flavoring Liquid smoke plus” into the composition of the composition and formation of the protective layer directly on the surface of sausages contribute to the formation on the surface of the product specific brown colour and smell "smoked meat" without processing it woodsmoke, immobilization Smoking drug impermeable polymeric matrix with simultaneous modification of its properties and long-term preservation of the achieved new features. Special experiments showed that specific smell, the aroma of smoked meat, antimicrobial effect and antioxidant activity are stored in the modified shell with the introduction of the smoke flavoring more than 8 months (follow-up time).

The method is as follows.

flavoring Liquid smoke plus”, fill with stuffing casings, pre-soaked for ten minutes in an aqueous solution of smoke flavoring Liquid smoke plus”, containing 6 wt.% salt, conduct draught and heat treatment without wood smoke. After cooling sausages on their surface put a layer composition comprising a polymer dispersion and smoke flavoring Liquid smoke plus” in the amount of 10% (the composition is applied in two steps with intermediate drying and applying the second layer of the composition), then it is formed from a protective shell in which the sausage is stored and implemented.

EXAMPLE 2. Raw meat is shredded, salted with salt, cook the beef with the introduction of the smoke flavoring Liquid smoke plus", fill with stuffing casings, pre-soaked for 20 minutes in an aqueous solution of smoke flavoring Liquid smoke plus” containing 5 wt.% salt, conduct draught and heat treatment without wood smoke. After cooling sausages on their surface put a layer composition comprising a polymer dispersion and smoke flavoring Liquid smoke plus” in the amount of 5% (the composition is applied in two steps with intermediate drying and applying the second layer comp is raw meat shredded salt salt, cook the beef with the introduction of the smoke flavoring Liquid smoke plus”, fill with stuffing casings, pre-soaked for 40 minutes in an aqueous solution of smoke flavoring Liquid smoke plus” containing 3 wt.% salt, conduct draught and heat treatment without wood smoke. After cooling sausages on their surface put a layer composition comprising a polymer dispersion and smoke flavoring Liquid smoke plus” in the amount of 0.1% (the composition is applied in two steps with intermediate drying and applying the second layer of the composition), then it is formed from a protective shell in which the sausage is stored and implemented.

1. Method for the production of smoked sausages long-term storage, including the preparation of meat raw materials and auxiliary materials, grinding, Ambassador and mince with the introduction of the smoke of the drug “Liquid smoke plus, filling the casings with meat, draught and heat without smoke, cooling, characterized in that before filling shells with stuffing casings are soaked for 10-40 min in an aqueous solution of smoke drug “Liquid smoke plus” containing 3-7% of sodium chloride and after cooling the rat “Liquid smoke plus” in the amount of 0.1-10.0 wt.% by weight of the total composition, then it is formed from a protective shell in which to carry all subsequent technological operations.

2. The method according to p. 1, characterized in that the composition is applied once or twice with intermediate removal of moisture from the layer and apply a second coat of compound to the dried layer of the shell.



 

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