Method for production of boiled sausage

FIELD: food processing industry, in particular sausage production.

SUBSTANCE: frozen poultry meat blocks having temperature within block not more than -7°C are used as starting raw materials. Blocks are ground to produce chips. Mince is prepared in chopper for 10 min from chips and predetermined amount of table salt, egg mass, desiccated milk, phosphate preparations, flavorings and extract thereof, water and flout. Polyamide shrinkable casings are filed with prepared mince hawing temperature of 0-2°C. Food flavoring composition according to product to be obtained is introduced into external casing layer. Heat treatment is carried out in two steps. Primarily boiling is carried out at 60-62°C for 40 min, and further boiling is carried out at 80-85°C to adjust temperature in the center of sausage stick of 71±1°C.

EFFECT: accelerated method for sausage production; target product of improved organoleptic properties.

2 cl

 

The invention relates to the meat industry, and in particular to methods for the production of cooked sausages.

A known method for the production of cooked sausages (RF Patent No. 2185755) pork sausage, including the preparation of raw meat by grinding on top with a diameter grating 25 mm, then the Ambassador to the mixer, prepare the stuffing by mixing pork sausage with gidratirovannym soy protein, with ice or lovedance mixture of phosphate drugs, supplements, garlic, water and flour, the subsequent mixing of the meat for 5-10 min and grinding it to the top with a diameter grid 5 mm, then filling with minced polyamide shrink wrappers and heat treatment in two stages - first boiling for 1 hour at the temperature of 60-62°With, then boiling at a temperature of 75°C to the temperature at the center of the loaf sausage 71±1°C.

The disadvantage of the prototype is the need for maturation of meat during the day, and "burgernet" shrinkable polyamide membranes affects the attractiveness of sausage products because of the impossibility of penetrating them flavor.

The aim of the invention is to reduce the time of cooking sausages and improve product qualities. The goal is achieved in that for the preparation of sausages use frozen blocks only poultry with the temperature within the unit is not higher than minus 7° With hammers on the saline injector in chips, then in the bowl for 10 minutes preparing the meat with the addition of 100 kg of sausage meat: poultry - 80 kg of salt 2 kg egg mass 2 kg flour - 2 kg, dry milk 1 kg of phosphate preparations of 0.5 kg, spices 0.5 kg, water 12 kg, with this stuff, having a temperature of 0 to+2°without his maturation filled polyamide membranes, the outer and inner layers are introduced food flavoring the composition corresponding to the manufactured product.

A specific example of the application

Frozen blocks only poultry with the temperature inside the unit is not higher than minus 7°pulverized into chips on the saline injector. Thus obtained chips are loaded into the bowl, add per 100 kg of sausage meat: poultry - 80 kg, 2 kg of salt, egg mass, flour, 1 kg milk powder, 0.5 kg of phosphate preparations, 0.5 kg of spices, 12 kg of water and milled for 10 minutes. The result is beef with temperature 0-+2°that without ripening stages immediately formed into shrinkable polyamide membranes, the outer and inner layer of which entered the food flavoring composition to improve commercial and taste of the finished product, namely the creation of an attractive aroma of the finished sausage. C is the produced heat treatment in two stages - first boiling for 40 minutes at a temperature of 60-62°after boiling at a temperature of 80-85°C to the temperature at the center of the loaf sausage 71±1°C.

The technical result from the use of the invention is as follows

1. Grinding the frozen blocks of meat birds on the saline injector in the chips allows to maintain a low temperature of the raw material without changing its structure, provides microbiological purity of minced meat, which can significantly reduce the time of cooking sausages.

2. The application of food flavoring compositions in the outer and inner layer of polyamide shrink wrapper provides an attractive aroma of the obtained product, improving its product quality.

1. Method for the production of cooked sausages, including the preparation of raw meat, chopping, cooking meat, the introduction of spices, filling stuffing polyamide shrink wrappers, heat treatment, characterized in that the feedstock used frozen blocks of meat, poultry with the temperature inside the unit is not higher than minus 7°With hammers on the saline injector in chips, then out of it for 10 minutes in a bowl prepare the stuffing by adding salt, egg mass, milk powder, phosphate preparations, spices, water, flour, when this stuff, having a temperature of 0 - +2°, besugo maturation, fill shrinkable polyamide shell, the outer layer which entered the food flavoring composition, corresponding to the manufactured product, produce heat treatment in two stages - first boiling for 40 minutes at a temperature of 60-62°after boiling at a temperature of 80-85°C to the temperature at the center of the loaf sausage (71±1)°C.

2. Method for the production of cooked sausages according to claim 1, characterized in that use components per 100 kg of sausage meat in the following ratio, kg:

Meat birds80
Egg weight2
Milk1
Flour2
Salt2
Phosphate medication0,5
Spices0,5
Water12



 

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