Method for producing of cooked sausage with vegetable additive

FIELD: food-processing and public catering industry.

SUBSTANCE: method involves providing mechanical boning of trimmed first-grade meat and trimmed semi-fat pork; trimming and grinding raw meat; holding raw meat salted with saline brine; preparing farce while adding into raw meat dry or fat-free whole milk, sodium nitrite, sand sugar or glucose, cracked black or white pepper, and apple powder; filling casings with farce; frying in stationary chambers; cooking sausage product; cooling and storing. Apple powder is preliminarily prepared by washing, grinding and drying apples at temperature of 40-450C for 2-5 hours and grinding to powdered state.

EFFECT: improved organoleptical, physicochemical and dietary properties, increased nutritive and biological value and prolonged shelf life of sausage product.

3 tbl, 1 ex

 

The invention relates to food industry, public catering, trade and can be used in the preparation of cooked sausages.

The closest technical solution is chosen as the prototype [1], is a method for the production of cooked sausages “dining room” of the first grade, providing mechanical deboning of beef Giovanni first grade and pork Giovanni bold, trimming, grinding raw meat, extract raw meat, salted brine, cooking meat with added milk cow skim or fat-free, sodium nitrite, sugar, or glucose, pepper black or white ground, filling the shells with stuffing, roast in a stationary cameras followed cooking sausages, and then cooled and sent to storage.

Cooked sausage “dining room” contains these components in the following ratio, kg:

Beef Giovanna first grade 40

Pork Giovanna bold 59

Cow milk whole dry or

skim 1

Salt 2,475

Sodium nitrite 0,0074

Sugar or glucose 0,15

Black pepper or white pepper 0,1

Total: 102,7324

Output: 100(100%)

The disadvantages of this method of boiled sausage “dining room” of the first grade is the lack of it is mponents, improving the organoleptic and physico-chemical indicators of the quality of products, reduce the cost and increase the profitability of processing, there is provided a wide range of cooked sausages, there is no set of essential amino acids, macro - and micronutrients, vitamins, there is no curative and preventive properties, and a small shelf life of products - no more than 6 days at a temperature of 5-8°C.

The present invention is aimed at improving the organoleptic, physico-chemical indicators of the quality of products and dietary properties, to increase food and biological value (set of essential amino acids, pectin and dietary fiber, carotene, vitamins and micro - and macroelements) products to increase the shelf life of cooked sausages, increasing profitability and expanding the range of boiled sausage products, creating product medicinal purposes, obtaining of competitive products, product lower cost.

This is achieved in that in the method of production of boiled sausages with vegetable additives, providing mechanical deboning of beef Giovanni first grade and pork Giovanni bold, trimming, grinding raw meat, extract its salted brine, cooking the meat with the addition of cow's milk dried whole or skim, sodium nitrite, sugar, sand, or glucose, pepper black or white ground, filling the shells with stuffing, roast in a stationary cameras followed cooking sausages, then cooling, and impose additional herbal Supplement, which use Apple powder, pre-manufactured, enter one of the following in the following ratio of components, kg:

Beef Giovanna first grade 40

Pork Giovanna bold 56,5

Cow milk whole dry or

skim 1

Salt 2,475

Sodium nitrite 0,0037

Sugar or glucose 0,15

Black pepper or white pepper 0,1

Apple powder 2,5

Moreover, Apple powder pre-made by washing the apples, chopping, drying at a temperature of 40-45°C for 2-5 hours, then re-grinding of the raw material to a fine powder.

Part of sodium nitrite is replaced by Apple powder, which foresaw that the sausage is safer for human health due to the reduction in the number of sodium nitrite.

Simultaneously, the cooked sausage because of the presence of Apple powder, which contains vitamins (C, b group, pectin, cellulose) increased biological value.

The high content of ascorbic acid vmassol the meat has a positive value in the technology of sausage production as:

1) Provides a course of redox reactions in humans.

2) Allows to stabilize the color of the finished products.

3) Inhibits the oxidation of lipids.

Fiber complex with pectin improves motor function of the gastrointestinal tract, stimulates the elimination of stagnation in the intestines, helps to bind and excrete heavy metals, suggesting that the acquisition of boiled sausage with curative properties.

Boiled sausage with Apple powder has a positive effect on carbohydrate and cholesterol metabolism due to the presence of b vitamins, which prevent the development of atherosclerosis.

Using Apple powder in the production of cooked sausages with the assistance of modern technology reduces costs, since the introduction of less expensive supplements will reduce the content included in the formulation of more expensive components, you can extend the range of low-calorie products of high biological value.

At the present time of patent and technical literature is not a well-known method of production of sausage products with the addition of Apple powder in the inventive combination of features.

An example of the method

The manufacturing process is arenig sausage with the addition of Apple powder begin with preparation of raw materials. Defrost beef Giovanni first grade in the amount of 40 kg and pork Giovanni bold in the number of 56.5 kg, roll, ilout, grind raw meat on the top with the holes of the lattice 2-6 mm, is subjected to the Ambassador raw materials in a mixer, for this stand raw meat at a temperature of 0-4°in salted brine salt sodium food in quantity 2475 g for 6-12 hours, prepare the stuffing in the mixers of various designs type cutter by grinding, etc. add the minced meat milk powder in quantities of 1 kg of sodium nitrite in the number 0,0037 kg, sugar in the amount of 150 g ground black pepper 100 g and Apple powder in the amount of 2.5 kg Fill envelope stuffing, roasted in a stationary cameras at a temperature of 85-90°C to the temperature at the center of baton 70-72°, then cooled under a shower of water 10-20 minutes, and then in the chamber at a temperature of 8°until the temperature in the interior of the loaf is below 0°and not more than 15°, Packed and transported, send storage.

Apple powder was obtained in the laboratory of the chair of commodity research and examination of food products University of Ekaterinburg.

The process of making Apple powder begins with the preparation of raw materials. Apples “Uralochka” Mature, without visible defects, wash thoroughly. Crushed, retrieve the cabins core and spread out on a tray. Then these trays of raw materials installed in the heat chamber and dried at a temperature of 40-45°With 2-5 hours. Then take out and dried raw materials are ground in a special mill to a fine powder. The powder is stored in glass containers in the chiller at a temperature of 8-9°C.

Get the next part of sausages with vegetable Supplement (Apple powder), kg:

Beef Giovanna first grade 40

Pork Giovanna bold 56,5

Cow milk, whole dried 1

Salt 2,475

Sodium nitrite 0,0037

Sugar 0,15

Ground black pepper 0,1

Apple powder 2,5

Drying of raw materials at temperatures above 45°leads to the loss of the greater part of vitamins and amino acids, and drying of the raw material at a temperature below 40°With increases drying time and microbiological spoilage. Therefore, the temperature 40-45°s is optimal with this method of drying.

Dried Apple powder less than 2 hours leads to his lack of readiness, i.e. raw materials will still be damp, but drying it more than 5 hours leads to the loss of a significant part of vitamins and biologically active substances due to the long duration exposure to heat treatment.

Production of experimental batches of cooked sausages with Apple powder proizvodilas is at the Ekaterinburg factory.

Add Apple powder more than 2.5 kg affects the organoleptic characteristics sausage, and less than 2.5 kg does not improve significantly the physical and chemical characteristics of cooked sausages containing Apple powder.

Recipes Apple powder should be added to the sausage stuffing one of the last components due to the fact that irradiation Apple powder direct sunlight, the vitamin may decrease.

In the process of determining the organoleptic quality parameters set according sausages “Dining room” and “Experimental” (dining room with vegetable Supplement) the requirements of regulatory documents in appearance, texture, type of meat on the cut and the shape, size, binding of the baton. Sausage dining room with plant additive complies with the requirements of smell and taste.

While tasting highlighted that the introduction of Apple powder in the recipe “Experimental” sausages (dining room with plant additive does not impair the smell and consistency of the finished product, and the taste gets better and richer than in the control.

The results of the organoleptic and physico-chemical quality parameters, content of toxic elements in the sausages are presented in tables 1, 2, 3.

Table 1

Organoleptic indicators of the quality of cooked sausages
 Name of sausages
The quality indicatorsDining roomExperimental dining room with vegetable Supplement)
Appearance  
NormaThe surface is clean, dry, without damaging the membrane, flows of beef, slips, broth and fat edema
FactThe surface is clean, dry, without damaging the membrane, flows of beef, slips, broth and fat edema
Conclusion on complianceMeets the requirements GOST-79
Consistency  
NormaElastic
FactElastic
Conclusion on complianceMeets the requirements GOST-79
Kind of stuffing in the context  
NormaPink or light pink stuffing evenly plumage is of Esan
FactPink meat is evenly mixed
Conclusion on complianceMeets the requirements GOST-79
Smell and taste  
NormaThe nature of this type of product with the scent of spices, moderately salty, without foreign taste and smell
FactThe nature of this type of product with the scent of spices, moderately saltyThe nature of this type of product with the scent of spices, slightly sweet
Conclusion on complianceComplies with GOST 23670-79 
The shape, size and binding baton  
NormaStraight or curved bars with a length of 50 cm Straight sticks with two cross-dressing on top and one on the lower end of the baton; singgah - cross-dressings every 10 see Pets to develop a sausage in the artificial environment without cross dressing
FactStraight long length of 50 cm without cross dressings in artificially the shell, the ends of sticks fixed clasps.
Conclusion on complianceMeets the requirements of GOST 23670-79

 
Table 2

Physico-chemical indicators of the quality of cooked sausages
The quality indicatorsName of sausages
 Dining roomExperimental dining room with vegetable Supplement)
Mass fraction of moisture,%, max  
Norma6565
Fact64,164,5
Conclusion on complianceMeets the requirements of GOST 23670-79
Mass fraction for salt, %, max  
Norma2,32,3
Fact2,182,15
Conclusion on complianceMeets the requirements of GOST 23670-79
Mass fraction of water, %, not more than 
Norma0,0050,005
Fact0,0010,001
Conclusion on complianceMeets the requirements of GOST 23670-79

Analysis of physico-chemical quality parameters of cooked sausages showed that the investigated sausages with regulatory requirements on the content of moisture, salt and nitrites.

0,05
Table 3

The content of toxic elements
Toxic elementsName of sausages
 Dining roomExperimental dining room with vegetable Supplement)
Lead, mg/kg, not more than  
Norma0,50,5
Fact0,030,04
Conclusion on complianceMeets the requirements SanPiN 2.3.2.560-96
Cadmium, mg/kg, not more than  
Norma0,05
Fact0,020,017
Conclusion on complianceMeets the requirements SanPiN 2.3.2.560-96

Thus, all test specimens comply with requirements of normative-technical documentation.

Analyzing all the above we can say that the Experimental sausage (dining room with vegetable additives) is practically not inferior organoleptic and physico-chemical properties of the control (sausage dining room without herbal supplements), and even surpasses it.

To get the cooked sausage with Apple powder, partially replace, the percentage of sodium nitrite in cooked sausage on Apple powder.

Under the influence of Apple powder increases the shelf life of cooked sausages to 10 days at a temperature of 5-8°due to the presence of anticyclonic that precede the oxidation of lipids. Apple powder in the biological nature acts on the human body is much more effective and safer than synthetic antioxidants. Because Apple powder contains large amounts of vitamins and biologically active substances, significantly increases digestion, the body's resistance to virus infection excreted poisons, heavy ions m is the metal, radionuclides, thereby increasing the body's resistance to the effects of adverse environmental factors.

The advantage of the proposed method for the manufacture of cooked sausage with Apple powder compared to the prototype.

Compared with the existing boiled sausage “Dining room” of the first grade in the manufacture of sausage partially replaced by the content of sodium nitrite on Apple powder, and he is preparing for its technology described in the example of the method. This leads to the fact that the product is safer for human health, i.e. the created product is therapeutic and prophylactic, also increases the retention and implementation at a temperature of 5-8°up to 10 days, reduced production costs, there is an opportunity to expand the range of boiled sausage products with high consumer value compared to other cooked sausages.

The presence in cooked sausage Apple powder gives to man a large number of vitamins, esentially amino acids, minerals, increases the energy value of the products and improve the organoleptic, physico-chemical and dietary values.

Boiled sausage with Apple powder has good appearance and is cost-effective and competitive products.

Method for the production of boiled sausages with vegetable additives, providing mechanical deboning of beef Giovanni first grade and pork Giovanni bold, trimming, grinding raw meat, extract raw meat, salted brine, cooking meat with added milk cow skim or fat-free, sodium nitrite, sugar, sand, or glucose, pepper black or white ground, filling the shells with stuffing, roasting in stationary cells, followed by cooking sausages, then cooling and storage, characterized in that it further introduce herbal Supplement, which use Apple powder, where it is administered one of the last and pre-made by washing the apples, chopping, drying at a temperature of 40-45°C for 2-5 h, then the grinding of the raw material to a fine powder in the following ratio of components, kg:

Beef Giovanna first grade 40

Pork Giovanna bold 56,5

Cow's milk dried whole or skim 1

Salt 2,475

Sodium nitrite 0,0037

Sugar or glucose 0,15

Black pepper or white pepper 0,1

Apple powder 2,5



 

Same patents:

FIELD: meat industry, in particular, method for salting of meat in the process of manufacture of meat products, such as sausages or products from whole muscular raw material.

SUBSTANCE: method involves preparing salt brine including edible salt; activating brine by providing through processing in casing-type cavitational reactor or portion processing in casing-free cavitational reactor; mixing activated brine with raw meat material, with activation procedure being provided at ratio of maximal amplitude of acoustic wave pressure inside reactor to hydrostatic pressure inside reactor in the range of 2 to 23; mixing resultant activated brine with raw meat material in the process of grinding of raw material, or by dosed feeding of activated salt brine into preliminarily ground raw meat material, or by injecting activated salt brine into whole muscular meat, or by dipping whole muscular meat into activated salt brine. Method allows inorganic moisture-retention additives and color stabilizing additives to be excluded from salt brine and, accordingly, from ready product, or content of said substances to be reduced, content of flavor additives and preservatives, in particular, salt to be decreased.

EFFECT: reduced content of flavor additives, decreased salting time, provision for keeping of traditional taste and appearance and improved quality of ready product.

7 cl, 2 tbl, 3 ex

FIELD: food-processing industry, in particular, meat industry.

SUBSTANCE: method involves preparing dough from flour, eggs, salt and liquid; preparing farce including beef meat, pork meat, onion, salt and pepper; forming and freezing ready product. Lecithin is additionally introduced into dough in predetermined amount with respect to other components. While preparing farce, dry protein, carrot, garlic, pectin, lecithin, beta-carotene, lycopine and black pepper in the form of CO2-extract are introduced into farce mixture. Components are used in predetermined ratio. Method further involves preparing ready product by forming of dense meat balls; providing repeated dipping of meat balls into liquid dough and freezing after each dipping procedure.

EFFECT: low cooking property and increased yield of ready product owing to reduced amount of wastes, improved quality of product owing to balanced chemical composition of farce, and simplified production process.

5 cl, 1 tbl, 6 ex

Sandwich paste // 2243703

FIELD: food-processing industry.

SUBSTANCE: sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella pulchella micromycet biomass by predetermined process, edible salt and water.

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

Sandwich paste // 2243702

FIELD: food-processing industry.

SUBSTANCE: sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella parvispora micromycet biomass by predetermined process, edible salt and water.

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

FIELD: food-processing industry.

SUBSTANCE: meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella nantahalensis micromycet biomass by predetermined process, edible salt and water.

EFFECT: soft taste and aroma, improved assimilation of nutritive substances.

FIELD: food-processing industry, in particular, sandwich paste composition.

SUBSTANCE: meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella spinosa var. sterilis micromycet biomass by predetermined process, edible salt and water.

EFFECT: soft taste and aroma, improved assimilation of nutritive substances.

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes
The invention relates to the production of sausages without casings

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes
Sandwich paste // 2243703

FIELD: food-processing industry.

SUBSTANCE: sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella pulchella micromycet biomass by predetermined process, edible salt and water.

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

Sandwich paste // 2243702

FIELD: food-processing industry.

SUBSTANCE: sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella parvispora micromycet biomass by predetermined process, edible salt and water.

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

FIELD: food-processing industry.

SUBSTANCE: meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella nantahalensis micromycet biomass by predetermined process, edible salt and water.

EFFECT: soft taste and aroma, improved assimilation of nutritive substances.

FIELD: food-processing industry, in particular, sandwich paste composition.

SUBSTANCE: meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella spinosa var. sterilis micromycet biomass by predetermined process, edible salt and water.

EFFECT: soft taste and aroma, improved assimilation of nutritive substances.

FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes
The invention relates to the meat industry, namely the production of canned meat products such as “canned meat”
The invention relates to the meat industry, namely the production of canned meat products such as “canned meat”
The invention relates to the meat industry, namely the production of canned meat products such as “stew meat”

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes

FIELD: meat industry, in particular, method for salting of meat in the process of manufacture of meat products, such as sausages or products from whole muscular raw material.

SUBSTANCE: method involves preparing salt brine including edible salt; activating brine by providing through processing in casing-type cavitational reactor or portion processing in casing-free cavitational reactor; mixing activated brine with raw meat material, with activation procedure being provided at ratio of maximal amplitude of acoustic wave pressure inside reactor to hydrostatic pressure inside reactor in the range of 2 to 23; mixing resultant activated brine with raw meat material in the process of grinding of raw material, or by dosed feeding of activated salt brine into preliminarily ground raw meat material, or by injecting activated salt brine into whole muscular meat, or by dipping whole muscular meat into activated salt brine. Method allows inorganic moisture-retention additives and color stabilizing additives to be excluded from salt brine and, accordingly, from ready product, or content of said substances to be reduced, content of flavor additives and preservatives, in particular, salt to be decreased.

EFFECT: reduced content of flavor additives, decreased salting time, provision for keeping of traditional taste and appearance and improved quality of ready product.

7 cl, 2 tbl, 3 ex

Up!