Method for production of cooked-and-smoked small sausages of long storage life at elevated temperatures

FIELD: food industry.

SUBSTANCE: method envisages meat raw materials defrosting, deboning, trimming, milling, salting, spices, garlic and casings preparation, mince preparation, small sausages moulding, settling, slight drying, frying, cooking, smoking, drying and packaging under vacuum. The small sausages are moulded into gas- and moisture-permeable casings with a diameter equal to 18-24 mm. After thermal treatment and packaging under vacuum one performs pasteurisation in water at a temperature of 74-80C till the temperature in the small sausage centre is equal to 70C with subsequent maintenance during 8-12 minutes at water temperature equal to 74-80C with vacuum package preservation after pasteurisation, with subsequent cooling to a temperature equal to 0-20C. Pasteurisation and maintenance of small sausages packaged under vacuum are performed with a steam-and-air mixture usage at a temperature of 74-80C.

EFFECT: product storage life increase up to 30 days during storage at a temperature no higher than 20C with preservation of quality characteristics and safety indices.

2 cl, 1 tbl, 4 ex

 

The invention relates to the meat industry and can find application in the manufacture of boiled-smoked sausages prolonged storage at elevated temperatures.

There is a method of production of cooked sausages in artificial permeable membrane "bilkozynu" ("Application of pasteurization to extend shelf life of cooked sausages", ed. Vinnikova L.G. and others, "Meat industry", No. 1, 2007), as a heat treatment involving cooking and pasteurization within 8 min after reaching 70-72C in the centre of the sausage, then cooling to 0-8C.

The disadvantages of this method is twice less compared to the claimed method shelf life of the finished product - 14 days, with a maximum positive storage temperature 6C to 14C lower compared to the inventive method, no packaging under vacuum, resulting in faster development processes of oxidative damage due to contact of the lipids in the meat of the system with oxygen.

A method of producing cooked smoked sausages (TU 9213-643-00419779-2001),different from the previous ones by the fact that for cooking sausages provides as heat treatment of primary smoked at 60-70C for 20-30 min, boiling, and cooling to 31-35C, secondary Smoking at 31-35C for 2-4 hours, drying at 10-12C in the tip is of 2-3 days, packaging under vacuum.

The disadvantages of this method is three times smaller in comparison with the claimed method shelf life of the finished product 10 days, lower storage temperature of 15C, which is 5C lower than the claimed method.

A method of producing cooked smoked sausages (GOST 16290-86), which differs from the previous in that it provides for in the quality of heat treatment of primary smoked at 70-80C for 1-2 h, boiling, cooling, secondary Smoking when 39-45C for 1 day or at 31-35C for 2 days, drying within 3-7 days.

The disadvantages of this method is twice less compared to the claimed method shelf life of the finished product - 15 days, lower storage temperature of 15C, which is 5C lower compared to the inventive method, no packaging under vacuum, resulting in faster development processes of oxidative damage.

This solution, which is the closest analogue on the totality of symptoms (15 days storage boiled-smoked sausages at a temperature not exceeding 15C) to the claimed method, adopted for the prototype.

The task, which directed the claimed technical solution is the creation of a production method of boiled-smoked sausages prolonged storage at elevated temperatures, allowing the St to ensure that the storage temperature of the product is not higher than 20With the increase of the shelf life of the product up to 30 days, while maintaining its qualitative characteristics and safety performance.

The solution to this problem is provided by the fact that the method of production of boiled-smoked sausages prolonged storage at elevated temperatures provides for defrosting, deboning, trimming, grinding, Ambassador of raw meat, the preparation of spices, garlic, skins, mince, forming sausages, subsidence, drying, roasting, cooking, Smoking, drying, characterized in that the sausage is formed in a gas-moisture-permeable membrane with a diameter of 18-24 mm, after heat treatment is Packed under vacuum, and then pasteurize water at a temperature of 74-80C to the temperature at the center of sausages 70C, followed by exposure for 8-12 minutes at a temperature of 74-80C, followed by cooling to a temperature of 0-20C.

Also this result is achieved in that for pasteurization sausages as a medium heating is used instead of water vapor mixture with a temperature 74-80C.

According to the claimed method specified shelf life of cooked smoked sausages are achieved by forming sausages in gas moisture-permeable membrane with a certain diameter, vacuum packaging, pasteurization Packed under vacuum and product exposure at a constant temperature, saving vacuum packaging after posterizes is I.

According to the claimed method, the whole process of boiled-smoked sausages long shelf life should be made since forming in gas moisture-permeable membrane with a diameter of 18-24 mm Using gas moisture-permeable membranes proved their ability to pass the components of the smoke mixture during Smoking, which has a bacteriostatic effect on the microflora and generates specific organoleptic characteristics. The Smoking process is accompanied by evaporation of the product part of the moisture through the permeable membrane, resulting dehydrated product, which, in turn, delays the development of harmful microorganisms.

The use of shells in the manufacture of sausages with a diameter less than 18 mm, in order to prevent damage and deterioration of the organoleptic properties, leads to the need to use a milder heat treatment, to reduce the time and temperature of pasteurization, which reduces the shelf life of sausages. The use of shells in the manufacture of sausages with a diameter of more than 24 mm leads to high energy consumption, increase the duration of the process of production of sausages and a deterioration in the organoleptic characteristics.

The use of vacuum packaging with vacuum, traditional sausages, and that is the saving vacuum packaging after pasteurization allows you to preserve the organoleptic properties of sausages, prevents the development of aerobic microflora and inhibits the development of oxidative damage due to the lack of contact of the product with air.

Pasteurization Packed under vacuum heat-treated sausages at room temperature (water or air-steam mixture) 74-80C to the temperature at the center of sausages 70C provides a secondary thermal treatment, whereby reduced contamination microflora on the surface of the product falling on it while it is cooling, storage to packaging, preparatory to packaging operations, in the process of the packaging increases the shelf life. The use of pasteurization with ambient temperature below 74C does not provide a sufficient reduction contaminations microflora. Use pasteurization to ambient temperature over 80C leads to undesirable changes in texture, taste, color, aroma, appearance and chemical composition of the product.

The temperature in the center of the sausages in the process of pasteurization below 70C leads to a deterioration in the organoleptic characteristics of the sausage (too soft or viscous consistency, lack of svetooborudovaniya, the emergence of a gray color, foreign taste and odor), unstable color during storage and reduce shelf life.

Excerpt sausages when the temperature environment 74-80C for 8-12 minutes, since reaching 70C in the center, provides additional inactivation of vegetative microorganisms. Excerpt of less than 8 min leads to signs of oxidative damage in the product before the expiration of the claimed shelf life. Exposure over 12 min yields a product with less pronounced organoleptic characteristics (texture, smell, taste). Holding temperature 74-80C due to the fact that at lower temperatures will not occur inactivation of vegetative microorganisms and higher temperatures appear undesirable changes in texture, taste, color, aroma, appearance and chemical composition of the product.

The inventive method for the production of boiled-smoked sausages provides after pasteurization and cooling of the sausages to a temperature of 0-20C for subsequent storage of finished products at 0-20C. the temperature drop in the center of sausages to 0-20C avoids the rapid development of the processes of microbial spoilage and ensures the safety of the product for the claimed shelf life.

Cooling after pasteurization temperatures of below 0C will cause the product to freeze, a reduction in the organoleptic characteristics, the need for additional operating refrigeration plants with increasing R is gathering energy for the process of freezing, increase the time of the technological process of manufacture. Cooling to temperatures above 20C will result in acceleration of the processes of microbial spoilage, reducing the shelf life of sausages.

The inventive method for the production of boiled-smoked sausages prolonged storage at elevated temperatures is illustrated by the following examples of its implementation.

Example 1

Raw meat is thawed, are deboning, trimming, grinding, Ambassador, preparation of spices, garlic, skins, mince, molding sausages in gas moisture-permeable membrane with a diameter of 18 mm, upsetting, drying, roasting, cooking, Smoking, drying, packaging under vacuum, pasteurization Packed under vacuum products at a water temperature of 74C to the temperature at the center of sausages 70C, followed by exposure for 8 min, cooled to a temperature of 0C.

Examples 2-4

The process of manufacture of pasteurized boiled-smoked sausages prolonged storage at high positive temperatures were on the techniques described in Example 1, but with different operation parameters, the components of this process. The original data of all the examples listed in Table 1.

Table 1
Parameters dir the value of boiled-smoked sausages Examples
1234
The diameter of the gas moisture-permeable membrane, mm18202224
Environment heatingwatersteam-air mixturewatersteam-air mixture
The pasteurization temperature, C74767880
The duration of exposure boiled-smoked sausages with pasteurization, min891112
Cooling to a temperature, C071420
Duration of storage
finished products per day, no more than
303234 32

To determine the effectiveness of the proposed technologies have been identified indicators of safety and quality of boiled-smoked sausages.

All samples after production and during storage had high organoleptic characteristics corresponding to this type of sausage, and had a valuation of 4.5-5 points on 5-point scale.

Microbiological safety indicators sausages comply with the requirements of SanPiN 2.3.2.1078 (p) and the Uniform sanitary and epidemiological and hygienic requirements for goods subject to sanitary and epidemiological supervision (control) (p, sec1, vol. 1, p). The indicator of microbial contamination (QMAFAnM) sausages during storage was characterized by a level not higher than 1103CFU/g

Sausages during storage was characterized by the absence of external signs of oxidative damage and slow dynamics of increasing the acid and peroxide numbers whose values do not exceed practical norms 4.0 mgKOH/g and 10.0 mmol About2/kg, respectively (MP 03-00419779-08).

In accordance with the prototype of the increase or decrease of the values of the optimized parameters of the operations of the method leads to a significant reduction of the shelf life of cooked smoked sausages.

The use of this invention allows for x is Anenii such products to abandon refrigeration, leads to a reduction in production areas and acquisition costs of equipment and its operation, to make the product versatile for use in a distant transport, air travel, in the absence or scarcity of cold.

1. Method for the production of boiled-smoked sausages prolonged storage at elevated temperatures provides for defrosting, deboning, trimming, grinding, Ambassador of raw meat, the preparation of spices, garlic, skins, mince, forming sausages, subsidence, drying, roasting, cooking, Smoking, drying, packaging under vacuum, characterized in that the sausage is formed in a gas-moisture-permeable membrane with a diameter of 18-24 mm, after heat treatment and packaging under vacuum pasteurized in water at a temperature 74-80C to the temperature at the center of sausages 70C, followed by exposure for 8-12 minutes at a water temperature 74-80C, with preservation of vacuum packaging after pasteurization, followed by cooling to a temperature of 0-20C.

2. Method for the production of boiled-smoked sausages prolonged storage at elevated temperatures according to claim 1, characterized in that the pasteurization and shutter speed vacuum packaged sausages, make use of a steam-air mixture at a temperature 74-80C.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, namely - to a method for production of black currants compote in SKO 1-82-350 jars. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, two-stage heating in 75 and 90C water for 5 and 12 minutes respectively and subsequent three-stage cooling in 75C water during 5 minutes and in a 20-25C atmospheric air flow at a rate of 5-8 m/s during 10 minutes. Heating and cooling are performed in the same bath at a temperature of 75C.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the heat treatment performance process simplification.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of dietary fruit preserves "Apple compote with xylitol" in jars SKO 1-82-1000. The method involves three-stage heating of the preserves in 60, 80 and 100C water for 6, 6 and 12-20 minutes respectively with subsequent three-stage cooling during 6, 6 and 7 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80C in the same baths. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.166 s-1.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

FIELD: food industry.

SUBSTANCE: invention is related to the food industry, namely - to preserved compotes production. After preliminarily preparation and packing of fruits into jars one performs pouring with hot 60C water for 2-3 minutes, replacing water with a 85C syrup. Then the jars are sealed and put into the carrier ensuring the jars mechanical air-tightness. Then the jars are subjected to staged heating in baths filled with 80 and 100C water during 6 and 12 minutes respectively with subsequent cooling in the same bath filled with 80C water during 6 minutes. One proceeds with cooling in a 20-25C atmospheric air flow at a rate of 7-8 m/sec during 12 minutes.

EFFECT: method improvement.

1 ex

FIELD: food industry.

SUBSTANCE: invention is related to the food industry, namely - to preserved compotes production. After preliminary preparation and packing of fruits into jars one performs pouring with hot 85C water for 2-3 minutes, replacing water with a 95C syrup. Then the jars are sealed and put into the carrier ensuring the jars air-tightness and subjected to staged heating in baths filled with 80 and 100C water during 6 and 4-8 minutes respectively. Then follows two-stage cooling in 80C water during 6 min and in a 20-25 atmospheric air flow at a rate of 7-8 m/s during 12 minutes. Heating and cooling are performed in the same bath at a temperature of 80C. During the heat treatment process the jar is turned upside down with a frequency equal to 0.166 s-1.

EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.

1 ex

FIELD: food industry.

SUBSTANCE: method is intended for usage in food industry, in particular, for apple-and-fruit mixture sterilisation. After sealing jars are put into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 60, 80 and 100C water during 6, 6 and 12 minutes respectively and cooling of other jars in the same baths filled with 80 and 60C water during 6 and 6 minutes. One proceeds with cooling in another bath at water temperature equal to 40C during 6 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s-1.

EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of varenye in jars SKO 1-82-1000. The method involves three-stage heating of the preserves in 60, 80 and 100C water for 5, 5 and 15 minutes respectively with subsequent three-stage cooling during 5, 5 and 7 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80C in the same baths. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.166 s-1.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, namely - to a method for production of plum compote in SKO 1-82-500 jars. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, two-stage heating in 80 and 85C water for 5 and 12-15 minutes respectively and subsequent two-stage cooling in 80C water during 5 minutes and in a 20-25C atmospheric air flow at a rate of 7-8 m/s during 10 minutes. Heating and cooling are performed in the same bath at a temperature of 80C. During the heat treatment process the jar is turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the heat treatment performance process simplification.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of tangerine compote in jars SKO 1-82-500. The method for sterilisation of tangerine compote involves jars sealing and putting into the carrier ensuring the jars mechanical air-tightness. The jars are subjected to staged heating in baths filled with 60C, 80C and 100C water and in a bath filled with a 120C calcium chloride solution during 5, 5, 5 and 3 minutes respectively. The jars are cooled in the same baths with 100C, 80C and 60C water during 5 and 5 minutes respectively with continuation of cooling in another bath at water temperature equal to 40C during 5 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to tangerine compote sterilisation method. One performs jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One proceeds with simultaneous staged heating of some jars in baths filled with 60, 80 and 100C water and 120C calcium chloride solution during 4, 4, 4 and 3 minutes respectively and cooling of other jars in the same baths filled with 100, 80 and 60C water during 4, 4 and 4 minutes with continuation of cooling in another bath at water temperature equal to 40C during 4 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.1 s-1.

EFFECT: invention implementation ensures the process duration reduction, preservation of biologically active components of the raw material used, boiled and cracked fruits quantity decrease, allows to simultaneously perform heating and cooling of jars filled with preserves in the same baths and thus promotes simplification of the heat treatment process and the apparatus design and ensures heat energy and water saving.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to tkemali, cherry plum, mirabelle and cornel compote sterilisation method. One performs jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One proceeds with simultaneous staged heating of some jars in baths filled with 60, 80 and 100C water and 120C calcium chloride solution during 6, 6, 5 and 3 minutes respectively and cooling of other jars in the same baths filled with 100, 80 and 60C water during 5, 6 and 6 minutes with continuation of cooling in another bath at water temperature equal to 40C during 6 minutes.

EFFECT: invention implementation ensures the process duration reduction, preservation of biologically active components of the raw material used, boiled and cracked fruits quantity decrease, allows to simultaneously perform heating and cooling of jars filled with preserves in the same baths and thus promotes simplification of the heat treatment process and the apparatus design and ensures heat energy and water saving.

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 -2C 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

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

FIELD: food industry.

SUBSTANCE: invention is related to meat processing industry, namely - to the technology for manufacture of delicatessen raw smoked products, mainly - those made of poultry meat. The method envisages preparation of poultry meat raw material, mince preparation, introduction of a bacterial mixture affecting the ageing process in the mince, casings filling with mince, settling, thermal treatment and drying. The bacterial mixture used is represented by Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus bacterial species strains taken at a ratio of 1:1:1. It is introduced 0.015-0.02% of the mince weight. The poultry meat raw material is represented by deboned skinned legs, chicken breast fillet and back fat; alternatively, one uses chicken breast fillet and back fat.

EFFECT: ensuring decreased labour intensity of the process, extension of the raw smoked sausages range and reduction of the product ageing time.

2 ex

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of cooked sausages. The method involved first grade beef and lean pork deboning and trimming, meat raw material milling, maintaining meat raw material salted with brine, mince preparation with addition of beef liver, egg melange, a soya food enriching agent, sugar sand or glucose, sodium nitrite, ground black pepper, casings filling with mince, frying in stationary chambers with subsequent boiling and cooling. Additionally, one introduces a preliminarily prepared food additive consisting of rice flour, food gelatine, chitosan and dairy whey as well as chamomile and St.-John's wort infusion. The components are taken at the specified ratio.

EFFECT: invention ensures improvement of the chemical, amino acid, mineral and vitamin composition of cooked sausage that, alongside with higher food value and improved structural-and-mechanical properties, has functional and preventive properties relevant for people suffering from adiposity.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for manufacture of a food product having coating. The coating forming paste is applied by way of co-extrusion onto the surface of the material subject to encapsulation into the coating to manufacture a co-extruded product. The coating forming paste contains an alginate, a sequestrant and a hardly soluble calcium salt or calcium oxide. The alginate forms a gel in the process of the co-extruded product contact with a solution including calcium ions. The hardly soluble calcium salt is chosen from the group consisting of calcium carbonate, calcium citrate, calcium phosphate, calcium silicate, calcium sulphate, calcium sulphide, calcium tartrate and their mixtures.

EFFECT: invention ensures production of a tough coating that holds shape during the product storage at a reduced temperature.

9 cl, 2 dwg, 1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of sausage products. The method envisages grinding meat raw material, its salting and maturating, mince preparation, a binding agent introduction at the mince preparation stage (such agent consisting of water and girasol tuber powder), injection, knitting links, frying, boiling and cooling. The powder is produced by way of girasol tubers sorting, washing, rinsing with a water solution of carbon dioxide produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particle size equal to 50-60 mcm, the produced mass drying at a temperature of 60-70C until the moisture content is 6-8%, dried material cooling to 20-25C and cooled dried material milling into particles sized 30-35 mcm. The quantity of the girasol tuber powder is equal to 8-12% of meat raw material weight.

EFFECT: method implementation enables production of sausage products having a high food value and storageability.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to raw smoked sausage production. The method envisages beef and pork cutting, milling in a mincer with 2-3 mm mesh outlet holes diameter, mince preparation by way of chopping in a cutting mode till homogeneous distribution, stirring and production of mince with usage of culinary food salt, sodium nitrite, spices, kitchen herbs, cognac and "BACTOFERM" starter culture with addition of milled speck and chopping in a cutting mode till homogeneous distribution of speck pieces and mince production, moulding, thermal treatment including sausage links settling, smoking, drying and packaging. The base raw materials are represented by prime beef and combined speck in the form of pieces sized no more than 3 mm and having enhanced biological value with a preset quantity of useful micronutrients. For raw smoked sausages preparation one takes the components at a specified quantity ratio.

EFFECT: invention ensures enhancement of biological value of raw smoked sausage balanced in terms of nutritious properties and having high organoleptic indices.

4 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely, to a technology for cooked sausages production. The method involves usage of "silver water" with silver ions concentration equal to 0.05 mg/l, activated with high intensity blue spectrum with wavelength equal to 440-460 nm and luminous power equal to 100-150 mW/cm2 during 10 minutes.

EFFECT: invention ensures extension of cooked sausage storage life by way of reduction of the product microbial contamination.

4 dwg, 5 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a sausage production method. The method envisages milling and mixing meat parts or pieces, starter cultures and spices. Meat parts or pieces are delivered by means of a delivery system (that is in particular represents a system (1, 2) with multiple cylinders with pistons which system may be controlled, independent from the milling machine, by an individual drive) into the milling and mixing chamber (14). Compression, temperature increase and damage to the material being charged in the process of delivery are excluded. Connected to the milling and mixing chamber is a drying vessel (6) containing replaceable absorbents for withdrawal or water or water steam from the material being treated. The material, having undergone preliminary treatment and reduced in volume, is divided into portions (while in a loose condition), weighed onto the lower film (8) and then covered with the upper film (10) with the air trapped between the films removed. The material or mince is shaped inside the waterproof films and subjected to pressure treatment until the isoelectric point is achieved inside the material. During the curing stage, a constant temperature is maintained. Preliminarily shaped mince blanks are subjected to high pressure treatment for deactivation of microorganisms and then taken out of the film casing and subjected to the stage of drying and further treatment.

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

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used during semi-smoked sausage products manufacture. The method envisages raw materials handling, deboning and trimming, mince milling, salting, preparation, sausage links moulding, tying, settling and thermal treatment. At the stage of salting and ageing one adds lactic acid bacteria and probiotic preparations into the raw material. Lactic acid bacteria are represented by Lactobacillus plantarum and Lactobacillus Casei; probiotic preparations are represented by "Narine" or Bifidobacterium bifidum at a ratio of 1:1:2, accordingly, in an amount of 0.5-1.0% per 100 kg of the base raw materials. Additionally, "Narine" or Bifidobacterium bifidum probiotic preparations are introduced with 20 g of Bitek-LS-25 starter culture preparation per 100 kg of the base raw materials. The settling process is performed in the specified modes.

EFFECT: invention allows to increase storage life, improve sanitary and hygienic status of the manufactured products, improve organoleptic characteristics of the product as well as reduce the production process duration due to reduction of the settling and thermal treatment process.

4 cl, 4 tbl

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.

Up!