Venison semi-smoked dietary sausage

FIELD: meat industry, in particular production of semi-smoked sausages.

SUBSTANCE: claimed sausage contains venison, pork meat, pork speck, starch or flour, fresh garlic, salting components, spices and smoking flavoring and alcohol extract of bioactive additive.

EFFECT: environmentally friendly product of increased biological value.

2 ex

 

The invention relates to the meat industry and can be used in the production of smoked sausage with diet and preventive properties.

Famous sausage for school meals, which includes, wt.%: beef grades 1 pork fat with fat tissue 50-70%, dry milk, soy protein isolate, pellet Supra, smoke flavoring additive Vetoron containing β-carotene, as well as sugar, garlic, ascorbic acid, walnut, nutmeg, sodium nitrite, salt, water (patent RF №2159055, IPC A 23 L 1/31, publ. 20.11.2000. The sausage for school meals).

This product combines dietary properties and good taste. The disadvantage of the formulation is too high content of fatty pork, rich in cholesterol.

The closest to the proposed product is "reindeer Sausage 1 cultivar, produced by THE 9213-053-44577829-00. Part of sausages include: venison Giovanna 2 varieties, pork Giovanna polujirna, bacon spinal or lateral, starch or wheat flour, salt, spices, sugar, or glucose.

The protein content of reindeer meat is not inferior to the meat of other animals. At the same time, the main share in deer meat are high-value water-, salt - and dilaceration Belk is. In deer meat contains little cholesterol content of polyunsaturated fatty acids in 2 times higher than beef. The content of vitamins In venison is superior to beef.

Sausage smoked reindeer 1st grade does not meet modern requirements for diet food, which along with high nutritional value must have certain preventive properties. While making these sausages are using Smoking wood smoke, while in the product accumulate carcinogenic substances. This product has no environmental safety and are not suitable for the diet. In addition, this method is economically impractical and harmful to the air.

The present invention is to increase the biological value of sausage by introducing new components, providing preventive properties, and simultaneously increase the yield and environmental safety of manufactured products by eliminating operations smoked sausage smoke.

The technical result of the present invention is achieved by the fact that sausage, including raw meat, which includes venison, pork bold and pork fat, with various additives, further comprises a food smoke flavouring "Liquid smoke" and alcohol is xtract biologically active additives "Babarin", in the following ratio, wt.%:

venison Giovanna 2 grade68-71
pork Giovanna bold12-15
pork bacon spinal8-10
the starch or flour2-2,5
salt2,5-3
sugar0,1-0,12
fresh garlic0,15-0,17
spices0,05-0,06
alcohol extract biologically
supplements "Babarin"0,1-0,15
food smoke flavoring
"Liquid smoke" (firm "Vertex")1-1,2
sodium nitrite0,01
water or icerest

Biologically active additive "Babarin"produced by reindeer antler with added vitamin C, has the following composition, %:

the antlers of male deer canned25
ascorbic acid25
glucose crystalline hydrate499
sodium benzoate0,1

Sausage produced by this recipe, acquires the properties of the functional food product, as it has low fat content and includes biologically active substances. Due to the fact that the composition of smoked sausage introduced smoke flavor, the sausage becomes the quality of the smoked product without processing product of woodsmoke. This increases the environmental safety of the finished product.

The sausage is made as follows: crushed at the top venison mixed with salt and kept until the end of the Ambassador, then stirred in a mixer with ice or snow. Further in accordance with the formulation gradually add starch or flour, granulated sugar, fresh garlic, bold pork, a set of spices, bacon. The stuffing mix. Enter "Babarin" in the form of alcoholic extract in an amount of 0.1 to 0.15% by weight of raw materials at a ratio of alcohol and water is 2:3 and smoke flavouring (firm Vertex") in an amount of 1-1,2% by weight of raw materials. It should be noted that alcohol solutions "Anabaena provide a smaller level of bacterial contamination in comparison with aqueous solutions. The resulting mass spazout in natural casings. Then conduct heat treatment in two stages: drying at 50-7° To achieve in the heart of baton 35°and cooking to achieve in the heart of baton 72°C. Output sausage is 70-74% (output deer smoked sausage is 69%).

The resulting venison sausage is a dietary product, because venison contains valuable proteins, vitamins and polyunsaturated fatty acids. In its anatomic-morphological structure, it is more tender than beef, contains little cholesterol and easier absorbed in the gastrointestinal tract of man. Use in recipes "Anabaena"with a wide range of immune properties, providing anti-diabetic and anti-sclerotic action and increases the stability of the major physiological systems of the body, contributes to obtaining a product with preventive properties.

The use of smoke flavoring eliminates the operation of smoke wood smoke, thus increasing the environmental safety of the finished product, as it contains no carcinogenic compounds and ballast resinous substances. Also improves the condition of the environment due to the reduction of harmful emissions into the atmosphere. The proposed formulation allows us to produce a quality sausage without the use of high temperatures, so sohranyayuschihsya properties of its constituent biologically active substances.

The use of smoke flavoring company "Vertex allows to increase the yield by 5% by reducing the total time of Smoking. In addition, the use of smoke flavor allows you to extend the shelf life of sausages by increasing the stability of the fat part to oxidation. Production enriched with biologically active substances sausage deer diet is the most economically feasible in the Far North.

Example 1. Crushed on the top with the holes of the grating 3 mm venison mixed with salt. At the end of the Ambassador shredded venison mixed in a mixer with ice and snow. After stirring was added bold pork, a set of spices and again stirred. In the last turn laid the bacon. Next to the stuffing was added components in accordance with the recipe. Components included in the composition of smoked sausage, entered in the following ratio, wt.%:

venison Giovanna 2 grade71
pork Giovanna bold12
pork bacon spinal10
starch2
salt2,5
sugar0,1
the garlic is II 0,15
spices0,05
alcohol extract BAD "Babarin"0,1
food smoke flavouring (firm Vertex")1
sodium nitrite0,01
waterrest

The total duration of mixing for 6 minutes.

The output of finished products 70%.

Example 2. Making sausage was performed as described above. Components included in the sausage venison, were taken in the following ratio, wt.%:

venison Giovanna 2 grade68
pork Giovanna bold15
pork bacon spinal8
wheat flour2,5
salt3
sugar0,12
fresh garlic0,17
spices0,06
alcohol extract BAD "Babarin"0,15
food smoke flavouring (firm Vertex")1,2
sodium nitrite0,01
icerest

General the duration of mixing is not more than 8 minutes.

The finished product 74%.

Sausage, obtained on the basis of these formulations, does not contain harmful polycyclic hydrocarbons, nitrosamines, which are usually present in smoked sausages, and also is a preventative product, which includes valuable diet raw venison and BAD "Babarin", derived from the antlers of deer. "Babarin" has a pronounced stimulating and adaptogenic effect, it helps to overcome the state of fatigue and emotional strain. It protects the internal organs and systems from the damaging effects of stress, normalizes cholesterol in the blood. Bright effect Anabaena" is its ability to improve mental and physical performance, especially in adverse weather conditions. Thus, the problem of more effective and integrated use of raw materials while receiving high quality food products with preventive properties.

The sausage containing venison giovanny 2 varieties, pork giovanny bold, fat pig spinal, starch or flour, fresh garlic, salt cookbook : food, sugar, spices, sodium nitrite, water, or ice, characterized in that its composition is introduced additional smoke flavor company "Vertex and alcohol extract biologically active additives "Babarin" in the following ratio of components, wt.%:

Venison Giovanna 2 grade68-71
Pork Giovanna bold12-15
Pork bacon spinal8-10
The starch or flour2-2,5
Salt2,5-3
Sugar0,1-0,12
Fresh garlic0,15-0,17
Spices0,05-0,06
Alcohol extract biologically
supplements "Babarin"0,1-0,15
Smoke flavouring firm Vertex"1-1,2
Sodium nitrite0,01
Water or iceRest



 

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