Semi-smoked sausage of nutria meat

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, for production of semi-smoked sausages of nutria meat. The sausage contains defrosted trimmed first grade beef milled in a mincer with 2-3 mm mesh outlet holes diameter, mid-back pork speck slightly frozen to a temperature equal from 0 to -2°C and milled into pieces with sides sized no more than 4 mm, culinary edible salt, sodium nitrite, sugar sand and spices. Additionally, one uses nutria meat milled into particles sized 15-20 mm; spices are additionally represented by ground allspice and nutmeg. The components are taken at the specified quantity ratio.

EFFECT: method ensures enhancement of nutritive and biological value of the ready product that has high organoleptic indices and a taste gamut.

1 tbl, 3 ex

 

The invention relates to the meat industry, namely the production method stuffing sausage products, in particular sausage meat nutria.

The closest to the proposed invention is a sausage "Tallinn" and the method of its manufacture (Patent RF №2211612, IPC A23L 1/317, A23L 1/314, publ. 10.09.2003 g) a Method of production of sausage meat nutria characterized by the fact that it provides for the preparation of beef Giovanni thawed first grade by grinding on top with a hole diameter of the output lattice 2-3 mm, preparation of beef meat mass with content mass fraction of connective and adipose tissue, consistent with their content in beef Giovanni first grade, pork fat side, which freeze to a temperature of from 0 to -2°C and crushed into pieces with a size of parties not more than 4 mm, mixing raw meat with minced Giovanni beef with salt sodium food for 3-5 min, the extract of meat raw material in the Ambassador in 12-24 hours at a temperature of from 0 to 4°C and cooking meat in the mixer by making her first stored in the Ambassador raw meat with the addition of sodium nitrite, spices, stirring for 2-3 minutes and subsequent portions of the introduction of chopped fat pork side, followed by stirring the 2-3 minutes until a uniform distribution of pieces of pork fat side and the temperature of the meat is not more than 12°C, and then forming loaves of sausage, draught, heat treatment and cooling, the molded loaves of sausage is carried out in natural casings with a diameter of 45-65 mm and a length of not more than 50 mm, and the precipitate is carried out by keeping hung on a frame of sticks sausage at a temperature of 6-8°C for 2-4 hours

The disadvantages of the prototype is a high calorie product, low content of proteins, as well as micro and macro.

An object of the invention is the creation of a product that can improve the nutritional and biological value based on adding the formulation of nutria meat to obtain a product with high organoleptic characteristics and flavor.

The technical problem is solved in a method of manufacture of sausage meat nutria, characterized in that it provides for the preparation of beef Giovanni thawed first grade by grinding on top with a hole diameter of the output lattice 2-3 mm, preparation of beef meat mass with content mass fraction of connective and adipose tissue, consistent with their content in beef Giovanni first grade, pork fat side, which freeze to a temperature of from 0 to -2°C and crushed into pieces with a size of parties not more than 4 mm, mixing raw meat with minced Giovanni beef is salt sodium food for 3-5 min, exposure of raw meat in the Ambassador in 12-24 hours at a temperature of from 0 to 4°C and cooking meat in the mixer by making her first stored in the Ambassador raw meat with the addition of sodium nitrite, spices, stirring for 2-3 minutes and subsequent portions of the introduction of chopped fat pork side, followed by stirring for 2-3 minutes until a uniform distribution of pieces of pork fat side and the temperature of the meat is not more than 12°C, and then forming loaves of sausage, draught, heat treatment and cooling, the molded loaves of sausage is carried out in natural shell diameter of 45-50 mm and a length of not more than 150 mm, and the precipitate is carried out by keeping hung on a frame of sticks sausage at a temperature of 6-8°C for 2-4 h, characterized in that is used as raw material meat nutria 15-25% of the total number of raw meat, spend it grinding into pieces the size of 15-20 mm, as the spices used walnut nutmeg.

In this production used the following ratio of components, kg per 100 kg of unsalted raw materials:

Beef Giovanna first grade60-50
Bacon side25
Meat nutria15-25
Salt3,0
Sodium nitrite0,008
Sugar or glucoseis 0.135
Black pepper or white pepper0,100
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

The method is as follows. As a secondary raw material use meat nutria, as nutria meat has high nutritional value, due to the high content of proteins. Frozen raw nutria pre-defrost, then subjected to manual trimming. Before Ambassador beef shredded to pieces, or on the top to the condition of the stuffing, and the nutria is crushed to pieces. Salted raw materials with the addition of salt, maintained at a temperature of 3±1°C in pieces up to 3 days, and finely - 12-24 h, meal - 1-2 days. Sodium nitrite was added when the Ambassador (7.5 g per 100 kg of raw material in the form of a 2.5%solution) or in the process of cooking meat. The cooking the meat can be carried out in the mixer from aged Ambassador in raw meat or in the bowl of frozen raw materials. After salting raw material is additionally crushed on the top with the holes of the lattice 2-3 mm, is loaded into the mixer and mix for 3-4 minutes At the final stage contribute small portions of pork side for uniform distribution throughout the mass of meat. The temperature of the meat after cooking, which takes 6-8 min, should not exceed 12°C. When preparing meat on the cutter raw freeze to a temperature of-5-1°C. the Sequence of the substrate is the same as when cooking meat in the equipment, the duration of the cutting 2-5 minutes On the readiness of meat judged on viscosity and uniform distribution of pieces of bacon throughout the mass of meat. The time interval from the end of the cooking meat before filling shells should not exceed 6 hours Filling shells with stuffing is carried out with the help of hydraulic and vacuum syringe. It is recommended to use pins with a diameter of 10 mm less than the diameter of the shell. Molded bars mounted on the frame and is subjected to upsetting for 24 h at 4-8°C. thermal treatment is carried out in stationary roasting, cooking and Smoking chambers or turboagregata continuous operation with automatic control of temperature and relative humidity environment. Smoke for roasting and smoke obtained by burning sawdust hardwood (boe Etowah firewood remove the bark) in the smoke of various designs or by burning sawdust and firewood directly into the camera. Heat treatment in a stationary cameras is as follows: the loaves after precipitation fry for 60-90 min at 90±10°C. the End of the roasting process is determined by drying shell and redness on the surface of the loaves. Fried bread is cooked by steam in food steamers cells at 80±5°C or in boilers, while the temperature of the water previously adjusted to 87±3°C. Cook the sausage until the temperature rise in the center of the stick to 71±1°C. the cooking time (depending on the diameter of the baton) 40-80 minutes

After cooking the sausage cool for 2-3 hours at a temperature not above 20°C and then smoked in a Smoking or roasting chambers at 43±7°C for 12-24 hours Heat treatment in the combined camera and turboagregata continuous action is produced as follows: the drying and roasting sticks carried out at a temperature of 95±5°C, relative humidity from 10% to 20% and speed of 2 m/sec. For 15-20 minutes before end of roasting humidity in the chamber is increased up to 52±3% in order to avoid excessive rugosity of the shell. Sausage stand 40-80 min (depending on the diameter of the shell) at 95±5°C until a temperature in the centre of baton 71±1°C. the Curing is conducted directly after roasting for 6-8 h, gradually reducing the temperature in the chamber with 95±5 42±3°C and maintaining a relative humidity smoke environment is within 60-65%, and its speed is 1 m/S. the Sausage is dried at a temperature of 11±1°C and relative humidity of 76.5±1.5% to the acquisition of elastic consistency and achieve the standard mass fraction of moisture (45%).

Table 1 presents comparative data quality indicators proposed in the sausage and the sausage to the prototype.

Table 1
IndicatorsControl (product prototype)The sausage on the proposed method
Calorie product, kcal373320
Protein content, g17,120,55
The fat content, gto 33.828,6
Calcium, mg2632,5
The magnesium content mg2024,6
The content of potassium mg273302,1
The iron content, mg1,95,73
The phosphorous content mg142180,7
Vitamin b1, mg per 100 g0,10,1
Vitamin b2, mg per 100 g0,110,17
The content of vitamin e, ág per 100 g6,87,4
ConsistencyElasticSupple
TasteSalty, slightly spicyWeak aroma of spices, seasonings, smoked
Points4,0 4,8

As can be seen from the table, sausage, prepared according to the invention, contains high levels of protein, phosphorus, iron, calcium, magnesium, potassium, and by adding meat nutria reduced calorie product.

Examples of the method.

Example 1

According to the recipe of raw meat is nutria in the amount of 25 kg and beef 50 kg 100 kg unsalted raw materials.

Beef Giovanna first grade50
Bacon side25
Meat nutria25
Salt3,0
Sodium nitrite0,008
Sugar or glucoseis 0.135
Black pepper or white pepper0,100
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

Example # 2

According to the prescriptions is ur raw meat is nutria in the amount of 20 kg and beef 55 to 100 kg unsalted raw materials.

Beef Giovanna first grade55
Bacon side25
Meat nutria15-25
Salt3,0
Sodium nitrite0,008
Sugar or glucoseis 0.135
Black pepper or white pepper0,100
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

Example # 3

According to the recipe of raw meat is nutria in the amount of 15 kg beef 60 kg 100 kg unsalted raw materials.

Beef Giovanna first grade60
Bacon side25
Meat nutria15
the ol cooking food 3,0
Sodium nitrite0,008
Sugar or glucoseis 0.135
Black pepper or white pepper0,100
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

The sausage meat nutria containing beef giovanny thawed first grade, crushed on the top with a hole diameter of the output lattice 2-3 mm, pork fat side, frozen to a temperature of from 0 to -2°C and crushed into pieces with a size of parties not more than 4 mm, salt cookbook : food, sodium nitrite, sugar, spices, characterized in that additionally use nutria meat, chopped into pieces the size of 15-20 mm, and as a spice in addition use allspice, pepper and nutmeg nutmeg, and the components used in the following ratio, kg 100 kg unsalted raw materials:

beef Giovanna thawed first grade60-0
bacon side25
meat nutria15-25
salt3,0
sodium nitrite0,008
sugar or glucoseis 0.135
black pepper or white pepper0,100
bayberry powder0,090
coriander or cumin powder0,050
walnut nutmeg0,050



 

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4 ex

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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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