Method for production of sausage with raw smoked or raw dried sausage taste with bacterial preparation usage and sausage produced by said method

FIELD: food industry.

SUBSTANCE: invention relates to meat-processing industry, in particular, to production of sausages with a bacterial preparation usage as well as to a sausage produced by the said method. The method involves pork skin blanching, cooling with subsequent freezing, frozen low-fat pork and beef mincing, the blanched pork skin milling in a cutter with addition of moisture as per the formula, the minced low-fat pork and beef, a phosphate, a bacterial preparation, back fat, a complex taste-and-flavour additive, starch and a salt loading into the cutter , the produced mass moulding into the casing and settling; then the product is subjected to intensive cooling till the fermentation process termination. The salt is represented by a nitrite salt or sodium nitrite and culinary salt. In the method one specially selects a combination of a phosphate and a bacterial preparation based on a mixture of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus cultures. The ingredients are selected at the specified quantity ratio.

EFFECT: method ensures high quality sausage products range extension, the product maturation process acceleration, high organoleptic indices stable during long storage.

14 cl, 3 ex

 

Group of inventions relates to meat processing industry, in particular the production of sausages using bacterial drug as well as the sausage, received by the specified method.

A method of producing fermented cut mjasoprodukt from Turkey meat (RF patent No. 2400108 C1, published 27.09.2010), in which raw meat is injected pre-prepared brine containing the drug bacterial starter cultures. As starter cultures used the drug company DANISCO TEXEL®SA-305, represented by strains of microorganisms Staphilococcus carnosus, Staphilococcus xylosus, Streptomyces griseus, Lactobacilus curvatus and Lactococcus lactis. The obtained raw material after the injection is placed in a container and subjected to fermentation at a temperature of 18-22°C for 24 h, while during the fermentation process the raw material is subjected to extrusion, heat treatment is carried out in two stages: drying at a temperature of 42-45°C for 100-120 min, and then smoked at a temperature of 45°C for 30-60 min until the temperature inside the product 42°C.

From the patent of the Russian Federation No. 2313956 C1 (published on 10.01.2008) a method of producing cut smoked meat products, providing for injecting meat with a solution containing starter culture microorganisms, Ambassador, maturation, forming and heat treatment. As chartovoi culture of microorganisms using Lactobacillus bulgaricus and Staphylococcus carnosus. In the process of maturation are prepressing of raw meat.

The disadvantage of these methods is that they are applicable for a limited range of products and require additional machining and injection name of the solution.

In the patent of Russian Federation №2212159 C1 (published 20.09.2003) discloses a method of production of smoked sausage sausage Volga". According to this method in the preparation of minced trimmed raw meat - beef, pork lean pork and brisket with layers and prirezu meat tissue is not more than 25%before introduction into the vacuum cutter of chopped brisket pork additionally contribute bacterial drug. As bacterial drug use starter culture "BACTOFERMTM F-SC-111", including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5.

Also there is a method of production of smoked sausage (patent RU 2095990 C1, published 20.11.1997)providing for the mince with the introduction of the bacterial mixture affecting the maturation process consisting of lactic acid bacteria of the species Lactobacillus plantarum and denitrifying micrococcal, heat treatment and drying. As lactic acid bacteria using Lactobacillus plantarum (GNCA N 2164) and additionally strain Lactobacillus casei (GNCA N 2163), and denitrifying Micrococcus strain Micrococcus varians (GNCA N 2165) when the ratio is drop them in a mixture of 1:1:1, thus bacterial mixture is injected in the amount of 0,035 0,05% by weight of meat.

At the present time continues to exist a need to expand the range of smoked and uncooked sausage products of high quality and create a more universal modes of production, providing a directional process of fermentation in order to obtain the desired taste, texture and color of the product, suppressing development of undesirable microflora in the product during maturation and storage.

Addressing the above challenges is the aim of the present invention.

The technical result of a group of inventions is to obtain a product having the taste of smoked or cured sausages, and ensuring the accelerated maturation of product and high organoleptic characteristics, stable during prolonged storage.

This technical result is achieved in that a method of obtaining a sausage with the taste of smoked or cured sausages includes blanching pork skins until her softness and transparency. Followed by cooling blanshirovannuyu pork skins with subsequent freezing, crushed on the top of frozen lean pork and beef, shredded blanshirovannuyu pork hide in the cutter to the size of 1-2 mm, are loaded into the cutter Ismail is received on the top lean pork and beef. At the same time add all prescription water. Then, the cutter can be alternately loaded phosphate, bacterial drug, which is a mixture of cultures of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, bacon spinal, complex flavoring additives, starch and nitrite or table salt. Then the resulting mass is molded into the shell, beset, conduct the fermentation, the product is subjected to intensive cooling before the end of the fermentation process.

In accordance with the particular cases of the implementation of the method has the following features.

Phosphate and bacterial drug use in the quantitative ratio of 0.2-0.3 wt.% and 0.01 to 0.05 wt.%, from the total mass of minced meat.

When using salt in the bowl-advanced upload sodium nitrite in amounts not exceeding 0,0066 wt.% from the total mass of minced meat.

Frozen pork lean and shredded beef on top with a diameter grids 8-12 mm.

As a complex flavour use a mixture of glucose, maltodextrin, flavor enhancer and flavor, salt, antioxidant, natural spices and extracts of natural spices.

Molding the resulting mass produce the protein or a polyamide shell.

The precipitate product is carried out for 12 hours.

The fermentation product produced in the cores is Oh or a heat chamber at a temperature of 25-30°C.

The fermentation product is produced when the ambient humidity of 60-80%.

The fermentation product is produced within about 1-2 days.

Intensive cooling of the product produced since the temperature of about 18-25°C to a temperature of approximately 8°C, followed by maintaining a stable temperature before the end of the fermentation process.

The technical result is also achieved by the fact that the sausage with the taste of smoked or dried, obtained by carrying out the method of producing sausages, contains beef frozen highest or first grade, lean pork frozen pork skin blanshirovannuyu, bacon spinal, starch, phosphate, bacterial drug, which is a mixture of cultures of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, complex flavoring additive, nitrite salt, or table salt and water. While the above components are contained in the following proportions, by weight.%:

Beef frozen highest or first grade25,00-35,00
Pork fat-free frozen15,00-25,00
The skin is blanched pork15,00-20,00
Bacon spinal20,00-25,00
Starch3,0-6,0
Phosphateof 0.2-0.3
Bacterial medication0,01-0,05
Complex flavoring additive0.3 to 1.0
Nitrite salt, or table salt,1,7-2,8
Waterrest

In accordance with the particular cases of the implementation of the product has the following features.

As a complex flavoring additive contains a mixture of glucose, maltodextrin, flavor enhancer and flavor, salt, antioxidant, natural spices and extracts of natural spices.

When using salt as a salt, the formula includes sodium nitrite in amounts not exceeding 0,0066 wt.%.

The essence of this technical solution is illustrated by the following examples.

Example 1

Washed pork skin blanched in hot water until she has sufficient softness and transparency, after which it is cooled and frozen. Frozen lean pork and beef, is passed to the top with a diameter lattice 8-2 mm and add to the bowl to pre-crushed to a size of 1-2 mm pig skin. At the same time add all prescription moisture. Then, the cutter can be alternately loaded phosphate (preferably Depos S 26), bacterial drug (starter cultures AiBi Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, produced by LLC "Green line"), bacon spinal, complex flavoring additive (a mixture of spices original (Granular) Del ar, containing glucose, maltodextrin, flavor enhancer and flavor, salt, antioxidant, natural spices and extracts of natural spices), starch (preferably Pregeflo CH 20) and a nitrite salt. Multi-stage grinding using multiple devices allows you to provide the accelerated ripening of the product due to the increased rate of mass transfer and biochemical processes. Then the resulting mass is formed into protein or polyamide membrane and precipitated for 12 hours. The fermentation process occurs at a temperature of 25-30°C and ambient humidity of 60-80% for 1-2 days, after which the product is subjected to intensive cooling before the end of the fermentation process.

The above components are used in the following quantitative ratios, wt%:

Beef frozen first grade35,00
Pork fat-free frozen16,00
The skin is blanched pork16,00
Bacon spinal20,00
Starch3,5
Phosphate0,25
Bacterial medication0,02
Complex flavoring additive0,45
Nitrite salt2,3
Waterrest

Example 2

In this example, use the same sequence of operations as in Example 1 with the only difference that instead of a nitrite salt use salt, before adding phosphate to the cutter advanced upload sodium nitrite, in the following ratio, wt.%:

Beef frozen first grade30,00
Pork fat-free frozen20,00
The skin is blanched porkBacon spinal21,00
Starch5,0
Phosphate0,3
Bacterial medication0,03
Complex flavoring additive0,35
Salt2,0
Sodium nitrite0,006
Waterrest

Example 3

In this example, use the same sequence of operations as in Example 1 with the only difference that instead of a nitrite salt use salt, before adding phosphate to the cutter advanced upload sodium nitrite, in the following ratio, wt.%:

Beef frozen highest grade25,00
Pork fat-free frozen23,00
The skin is blanched pork18,00
Bacon spinal 22,00
Starch3,0
Phosphate0,2
Bacterial medication0,05
Complex flavoring additive0,9
Salt2,1
Sodium nitrite0,005
Waterrest

1. The method of producing sausages with taste of smoked or cured sausages, including blanching pork skins until her softness and transparency, followed by cooling blanshirovannuyu pork skins with subsequent freezing, crushed on the top of frozen lean pork and beef, shredded blanshirovannuyu pork hide in the cutter to the size of 1-2 mm, are loaded into the cutter crushed on the top lean pork and beef, while simultaneously add all prescription water, and then the cutter can be alternately loaded phosphate, bacterial drug, which is a mixture of cultures of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, bacon spinal, complex flavoring additive, Brahma the and and or nitrite salt, then the resulting mass is molded into the shell, beset, conduct the fermentation, the product is subjected to intensive cooling before the end of the fermentation process.

2. The method according to claim 1, characterized in that the phosphate and bacterial drug use in the quantitative ratio of 0.2-0.3 wt.% and 0.01 to 0.05 wt.%, from the total mass of minced meat.

3. The method according to claim 1, characterized in that when using salt in the bowl-advanced upload sodium nitrite in amounts not exceeding 0,0066 wt.% from the total mass of minced meat.

4. The method according to claim 1, characterized in that frozen pork lean and shredded beef on top with a diameter grids 8-12 mm.

5. The method according to claim 1, characterized in that as a complex flavour use a mixture of glucose, maltodextrin, flavor enhancer and flavor, salt, antioxidant, natural spices and extracts of natural spices.

6. The method according to claim 1, characterized in that the molding obtained mass produce the protein or a polyamide shell.

7. The method according to claim 1, characterized in that the precipitate of the product is carried out for 12 hours.

8. The method according to claim 1, characterized in that the fermentation product is produced in a climate or a heat chamber at a temperature of 25-30°C.

9. The method according to claim 1, characterized in that the fermentation product is produced when the ambient humidity of 60-80%.

10. The method according to claim 1, characterized in that the fermentation product is produced within about 1-2 days.

11. The method according to claim 1, characterized by the fact that intensive cooling of the product produced, starting from a temperature of about 18-25°C to a temperature of approximately 8°C, with subsequent maintenance of a stable temperature before the end of the fermentation process.

12. Sausage with taste of smoked or dried, obtained by carrying out the method according to claims 1 to 11, containing beef frozen highest or first grade, lean pork frozen pork skin blanshirovannuyu, bacon spinal, starch, phosphate, bacterial drug, which is a mixture of cultures of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, complex flavoring additive, nitrite salt, or table salt and water, while the above components are contained in the following proportions, by weight.%:

Beef frozen highest or first grade25,00-35,00
Pork fat-free frozen15,00-25,00
The skin is blanched pork15,00-20,00
Bacon spinal 20,00-25,00
Starch3,0-6,0
Phosphateof 0.2-0.3
Bacterial medication0,01-0,05
Complex flavoring additive0.3 to 1.0
Nitrite salt, or table salt,1,7-2,8
Waterrest

13. Sausage on item 12, characterized in that as a complex flavoring additive contains a mixture of glucose, maltodextrin, flavor enhancer and flavor, salt, antioxidant, natural spices and extracts of natural spices.

14. Sausage on item 12, characterized in that when using salt as a salt, the formula includes sodium nitrite in amounts not exceeding 0,0066 wt.%.



 

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9 cl, 2 dwg, 1 tbl, 2 ex

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1 tbl, 2 ex

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4 cl, 3 ex

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4 dwg, 5 tbl

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EFFECT: invention ensures uniform drying of the product, careful treatment of the source material and production of a high quality ready product.

12 cl, 1 dwg

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4 cl, 4 tbl

FIELD: food industry.

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EFFECT: method ensures providing for cooked chicken sausages colour and enhancement of the mince water-binding capacity level.

4 ex

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EFFECT: inventions ensure reduced periods of ageing of raw smoked sausages with high organoleptic, functional-and-technological, structural-and-mechanical and colour characteristics and extended storage life.

2 cl, 1 dwg

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.

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