Method for obtaining of sausage products

FIELD: meat industry, in particular, sausage production.

SUBSTANCE: method involves preparing farce; introducing food additive such as protein emulsion; forming; providing thermal processing and cooling ready product. Protein emulsion is produced from trimmed beef meat preliminarily frozen to temperature of from -7°C to -8°C by initially chopping thereof by means of chopper; grinding trimmed meat in cutter while constantly mixing to temperature of 7°C and simultaneously adding 4 wt% of edible salt, 0.6 wt% of phosphates and 45-50 wt% of ice to mass of raw meat material; grinding mixture in cutter while constantly mixing to temperature of 12-13°C and adding 45-50 wt% of ice to raw meat material; cooling ready emulsion to temperature of 1-2°C before introducing it into farce. Emulsion is used in an amount of 30-35% by weight of farce.

EFFECT: improved consistency and structure of farce, increased percentage of raw meat material in farce, and reduced manufacture costs of ready product.

 

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

A known method for the production of cooked sausages, providing for the preparation of sausage meat, the introduction of food supplements, including protein source, forming, cooking and cooling. As the protein source used whey hydrolyzate product SHOL in the amount of 0.5 to 2.5% by weight of meat (see RF patent №2138954, class. And 22 With 11/00, 1996 - equivalent).

The disadvantage of this method is the lack of characteristic textures sausage meat, the lack of its ability to hold water and fat.

There is a method of production of sausage products, involving the preparation of meat, making nutritional supplements, including protein source, molding, heat treatment and cooling. At the same time as dietary supplements, including protein source, use protein emulsion, obtained from crushed pork skins, and the emulsion charge in the amount of 15-20% by weight of meat (see RF patent №2166854, class. And 22 C 11/00, A 23 J 1/10, 2001 - prototype).

The disadvantage of this method is the considerable cost of pork skins and its process to the stage of the emulsion.

The aim of the invention is to reduce the cost of production of sausage products by using obtained for the I protein emulsion beef ribs.

This goal is achieved by the fact that in the method of production of sausage products, involving the preparation of meat, making a food additive in the form of a protein emulsion, forming, heat treatment and cooling, the protein emulsion obtained from pre-frozen to a temperature of -7 - -8°With beef ribs by first crushing on the top, further grinding the cutter with constant stirring to a temperature of 7°With simultaneous addition of 4% sodium chloride, 0.6% of phosphates and 45-50% ice, subsequent grinding of the cutter with constant stirring to a temperature of 12-13° with the addition of 45-50% ice, cooling the finished emulsion before committing to a temperature 1-2°With the emulsion used in the amount of 30-35% by weight of meat.

The method is implemented as follows.

For cooking minced beef vein previously freed from fat and muscle tissue. Beef skin in blocks weighing up to 25 kg frozen to a temperature of -7 - -8°and split it to the top. Crushed raw materials weighing up to 100 kg of milled on the cutter to a temperature of 7°With simultaneous introduction of a 4% sodium chloride, 0.6% phosphate (meta-, ortho-, pyro-, polyphosphate salts of sodium and potassium) and 50% ice by weight of raw materials. Then add another 50% ice (or snow mass) and butterwoth with constant stirring the masses to have access to the supply temperature 12-13° C. the Finished emulsion is poured in the vessel is not more than 50 kg and is directed into the cooling chamber where it is cooled to a temperature 1-2°C. Thus, 100 kg of raw beef ribs used 100 kg of ice (snow mass), 4 kg of sodium chloride and 0.6 kg of phosphate.

The resulting emulsion contribute to the stuffing at the stage of mixing of the components produced according to the type of sausage products in the amount of 30-35% by weight of meat. After stirring sausage stuffing is directed to molding with subsequent heat treatment, cooling and storage.

The emulsion obtained is used for the production of sausages, cooked sausages, smoked sausages and ham. The emulsion has no foreign smell and taste, improves texture and structure of meat retains its shape and attractive appearance of sausage products for the consumer. The use of beef ribs to obtain a protein emulsion reduces the cost of production of sausage products that significantly improve the utilization of raw meat slaughter of animals for production purposes.

Method of production of sausage products, involving the preparation of meat, making a food additive in the form of a protein emulsion, forming, heat treatment and cooling, characterized in that the protein emulsion obtained from previously frozen the military to temperature (-7) ÷ (-8)°With beef ribs by first crushing on the top, further grinding the cutter with constant stirring to a temperature of 7°With simultaneous addition of 4% sodium chloride, 0.6% of phosphates and 45-50% ice, subsequent grinding of the cutter with constant stirring to a temperature of 12-13°With added 45-50% ice, cooling the finished emulsion before committing to a temperature 1-2°With the emulsion used in the amount of 30-35% by weight of meat.



 

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