Method for producing of cooked sausage with vegetable additive. RU patent 2245662.

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, in kg:

Beef Giovanna first grade 40

Pork Giovanna bold 59

Cow's milk dried whole or

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 components, 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 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, roast in a stationary cameras followed cooking sausages, then cooling, and impose additional herbal Supplement, which use Apple powder, pre-fabricated, with it introduced one of the following in the following ratio of components, kg:

Beef Giovanna first grade 40

Pork Giovanna bold 56,5

Cow's milk dried whole or

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 in minced meat has a positive value in the technology of sausage production, because:

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 implementation of the method

The process of production of cooked sausages with added 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 the 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, remove the core and put 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 was produced 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 Indicators of quality Dining Experimental dining room with vegetable Supplement) appearance     Norm Surface is clean, dry, without damaging the membrane, flows of beef, slips, broth and fat swells the Fact that the Surface is clean, dry, without damaging the membrane, flows of beef, slips, broth and fat swells Conclusion on compliance Meets the requirements GOST-79 Consistency     Norm Elastic Elastic Fact a Conclusion on compliance Meets the requirements GOST-79 Kind of stuffing on the cut     the Normal Pink or light pink meat evenly mixed Fact Pink stuffing evenly mixed Conclusion about compliance Meets the requirements GOST-79 Smell and taste     Norm nature of this type of product with the scent of spices, moderately salty, without foreign taste and smell of Fact nature of this type of product with the scent of spices, moderately salty nature of this type of product with the scent of spices, slightly sweet Conclusion on compliance Complies with GOST 23670-79   Shape, size, and mating loaf     Norm Straight 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 dressings Fact Straight long length of 50 cm without cross-dressing in the artificial environment, the ends of sticks fixed clasps.

Conclusion on compliance Meets the requirements of GOST 23670-79 . Table 2 Physico-chemical quality parameters of cooked sausages quality Indicators Name of sausages   Dining room Pilot (dining room with plant additive Mass fraction of moisture,%, not more     rule 65 65 Fact 64,1 64,5 Conclusion on compliance Meets the requirements of GOST 23670-79 Mass fraction for salt, %, not more     Norm 2,3 2,3 Fact 2,18 2,15 Conclusion on compliance Meets the requirements of GOST 23670-79 Mass fraction of water, %, not more     Norm 0,005 0,005 Fact 0,001 0,001 Conclusion on compliance Meets 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 nitrite.

Table 3 Contents of toxic elements Toxic elements Name of sausages   Dining room Pilot (dining room with vegetable Supplement) Lead, mg/kg, not more     Norm 0,5 0,5 Fact 0,03 0,04 Conclusion on compliance Meets the requirements SanPiN 2.3.2.560-96 Cadmium, mg/kg, not more     Norm 0,05 0,05 Fact 0,02 0,017 Conclusion on compliance Meets 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 metals, 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: