Semi-smoked sausage

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry during production of specialised sausage products and for children alimentation. The semi-smoked sausage contains meat raw materials represented by mutton, poultry meat of light colour, mid-back speck, broadtail fat as well as food culinary salt, ground coriander, sodium nitrite, sugar sand, ground black hot pepper and fresh garlic. The specified ratio of the ingredients is set in the formula.

EFFECT: invention ensures manufacture of a sausage product with dietary and high organoleptic properties as well as the meat products range extension.

2 tbl, 2 ex

 

The invention relates to the meat industry, namely the production of sausage products in industrial scale. The product can be used for baby food and persons suffering from high blood cholesterol, obesity.

For the meat diet, and preventive products, the main raw material is considered fresh or chilled meat of young animals and birds.

Famous sausage "Amateur" (TU 49 of the RSFSR 939, Reference technologist sausage production/edited Iaaou. -M.: Kolos, 1993. - P.140)containing - lamb or goat meat, pork fat, pork fat spinal. The recipe includes sodium nitrite, salt cookbook : food, sugar, black pepper, nutmeg nutmeg.

This recipe is high in fat, because it contains pork in equal amounts with lamb meat and is not a product for the prevention and diet.

Known also smoked sausage poultry (www.vsegost.com/Catalog/50/50090 .shtml GOST R 53852-2010)containing poultry meat mechanically separated, egg products, drinking water, food additives, and mixtures thereof. However, smoked sausage poultry characterized worst organoleptic characteristics.

Closest to the claimed is the sausage "Sheep" of the WTO is th grade (www.standartgost.ru/ GOST 16351-86), contains components of animal origin such as mutton, beef, fat side. The recipe includes sodium nitrite, salt cookbook : food, sugar, ground black pepper, garlic.

This product does not have preventive properties and has a higher cost.

The main challenge in developing this recipe was the use of the best combination of raw meat and expansion of assortment of sausages, as well as reducing the cost of the finished product.

The result of the invention consists in obtaining clean preventive diet and sausages with high organoleptic properties, and the expansion of the range of sausages.

This result is achieved in that the proposed sausage contains lamb, fat side, mutton fat, salt cookbook : food, coriander powder, sodium nitrite, sugar, ground black pepper, fresh garlic, according to the invention additionally contains poultry bright colors in the following ratio of components per 100 kg unsalted raw material, kg:

Lamb Giovanna one sort65
Poultry bright colorsMutton fat5
Bacon side5

and g:

Salt3000
Sodium nitrite7,5
Sugar100
Black pepper100
Fresh garlic peeled, crushed200
Coriander powder50

Combination of lamb meat with poultry bright colors of environmentally friendly raw materials with a low content of cholesterol, with the optimal ratio of macro - and micronutrients, gives the sausage product property of preventive product with high organoleptic properties of taste, consistency, tenderness, juiciness, designed for baby food and persons suffering from high blood cholesterol, obesity.

The protein content of mutton close to the beef and surpasses pork and fat content and caloric value exceeds the beef and inferior pork. Lamb ex which differs from other kinds of meat a more favorable composition of the fat. In mutton fat contains lecithin, a substance with anti-sclerotic properties and normalizing cholesterol metabolism.

If you compare the red and white meat poultry, white less collagen for the same number of elastin and 3-4% more protein with less fat, so it is often used in children's diet and nutrition. Poultry contains a large amount of vitamins and micro - and macro-elements.

The finished product, thanks to the inclusion of lamb tail fat and light poultry meat contains salts of potassium, sodium, magnesium, iron, zinc, iodine, and others, as well as vitamins b, PP.

The method allows to extend the range of sausages, cheaper method of production, to improve the quality of finished products, to improve the persistence of consumer properties.

The product is prepared as follows. Mutton and poultry receive a method of mechanically deboned, salted pork fat side, mutton fat, pre-cooled to a temperature of 0-4C, ground in spheretech. Black pepper, coriander, crushed garlic on the grinders and sifted through sieves to avoid getting into the meat of large particles of spices.

Chopped raw meat served in a cutter for making stuffing. The cutter can also send chopped bacon, spices (black pepper, coriander, Chesnokov is), sugar.

The inside of the meat produced in sheep casings and sent for heat treatment (2 hours at 70C and boiling for 1 hour at a temperature of 80C). Then the product is cooled and smoked 2 hours at 40C. Dried for 12 hours at a humidity of 75% and a temperature of 12C.

The proportion of lamb meat and poultry bright colors were determined experimentally.

Example 1. Take 4 kg of poultry meat bright colors and 14 kg of mutton Giovanni, crushed on the top with a hole diameter of 5-6 mm, mixed with 600 g of salt and 1.5 g of sodium nitrite. Bacon, cooled to a temperature of 0-4C, in quantities of 1 kg and mutton fat in quantities of 1 kg minced in spheretech diameter pieces of 6 mm

Salted raw materials (poultry, lamb) with an initial temperature of 5C shredded 10 minutes until a homogeneous state, introducing him black pepper 20 g coriander powder 10 grams garlic fresh peeled 40 g sugar 20 g At the final stage add the bacon. The mixture is filled shell and knit loaves. Carry out the heat treatment (roasting, boiling, cooling, Smoking).

Example 2. Take 5 kg of poultry meat bright colors and 13 kg of mutton Giovanni, crushed on the top with a hole diameter of 5-6 mm, mixed with 600 g of salt and 1.5 g of sodium nitrite. Bacon, cooled to a temperature of 0-4C, in quantities of 1 kg and mutton fat inthe number of 1 kg minced in spheretech diameter pieces of 6 mm

Salted raw materials (poultry, lamb) with an initial temperature of 5C shredded 10 minutes until a homogeneous state, introducing him black pepper 20 g coriander powder 10 grams garlic fresh peeled 40 g sugar 20 g At the final stage add the bacon. The mixture is filled shell and knit loaves. Carry out the heat treatment (roasting, boiling, cooling, Smoking).

Example 3. Take 6 kg of poultry meat bright colors and 12 kg of mutton Giovanni, crushed on the top with a hole diameter of 5-6 mm, mixed with 600 g of salt and 1.5 g of sodium nitrite. Bacon, cooled to a temperature of 0-4C, in quantities of 1 kg and mutton fat 1 kg minced in spheretech diameter pieces of 6 mm

Salted raw materials (poultry, lamb) with an initial temperature of 5C shredded 10 minutes until a homogeneous state, introducing him black pepper 20 g coriander powder 10 grams garlic fresh peeled 40 g sugar 20 g At the final stage add the bacon. The mixture is filled shell and knit loaves. Carry out the heat treatment (roasting, boiling, cooling, Smoking).

The quality indicators received smoked sausage - organoleptic, physico-chemical are presented in table 1.

Table 1
Organoleptic the Kie and physico-chemical quality smoked sausage
Name of indicatorExample
123
The taste and smellThe nature of this product, with the scent of spice, smoke and smell of garlic, moderately salty, with a pronounced flavor of muttonThe nature of this product, with the scent of spice, smoke and smell of garlic, without foreign taste and odor moderately salted and harmonyThe nature of this product, with the scent of spice, smoke and smell of garlic, moderately salty
ConsistencyElastic, denseElastic, homogeneous, plasticNot very thick
AppearanceThe loaves with a clean, dry surface, free of stains, slips, damage to the membrane, flows stuffingThe loaves with a clean, dry surface, free of stains, slips, damage to the membrane, flows stuffingThe loaves with a clean, dry surface, free of stains, slips, damage to the membrane, flows stuffing
View of the contextThe stuffing evenly mixed, pieces of lamb fat, speck no larger than 6 mmThe stuffing evenly mixed, pieces of lamb fat, speck no larger than 6 mmThe stuffing evenly mixed, pieces of lamb fat, speck no larger than 6 mm
The shape, size and mating sticksThe sticks loose a 15-25 cm from one ligation on the first batonThe sticks loose a 15-25 cm from one ligation on the first batonThe sticks loose a 15-25 cm from one ligation on the first baton
Moisture59,8457,2658,23

td align="center"> 221,4
Fat12,90to 12.5212,46
Protein23,2023,7223,01
Ash6,206,506,30
Caloriesof 230.5216,3

The best indicators of the quality of the finished product (organoleptic and physico-chemical) were obtained in example 2.

Indicators comparative characteristics of products are shown in table 2.

Table 2
Comparative characteristics of product
Name of productMoisture, %Fat, %Protein, %Ash, %Caloric value, kcal
The sausage "Sheep" second grade GOST 16351-86 (prototype)59,9222.84 to15,002,24273,9
Smoked sausage57,26to 12.5223,726,50221,4

The sausage containing raw meat - lamb giovanny, bacon side, mutton fat, and sodium nitrite, salt cookbook : food, sugar, black pepper hammer is th, garlic, characterized in that it further comprises a poultry bright colors in the following ratio of components per 100 kg unsalted raw material, kg:

Lamb Giovanna one sort65
Poultry bright colors25
Mutton fat5
Bacon side5

and g:
Salt3000
Sodium nitrite7,5
Sugar100
Black pepper100
Fresh garlic peeled, crushed200
Coriander powder50



 

Same patents:

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes and lagenaria cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages preparation of preserves in the form of chopped pheasant cutlets with garnish and white sauce with vegetables. Cutlets are prepared from mince produced by way of chopping pheasant flesh, raw tallow and wheat bread soaked in milk and their mixing with salt and black hot pepper. Moulded mince cutlets are mealed in wheat crumbs and fried in melted butter. A mixture is prepared from carrots, white vegetables and bulb onions (cut, sauteed in melted butter and strained), cut and blanched rutabaga, cut and frozen French beans and greens. Ground pumpkin seeds extraction cake and spices are added into the mixture. Before mixing ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then cutlets, vegetable mixture and bone broth are packed with subsequent sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw beef tallow and part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, sugar peas and green cutting and freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, sugar peas, brined cucumbers, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: beef - 242.8-249.9; raw beef tallow - 30.8; melted fat - 27; carrots - 12.9-13.2; parsley roots - 3.4-3.5; bulb onions - 71-71.9, brined cucumbers - 18.9; sugar peas - 569; greens - 17.2; wheat bread - 48.3; wheat crumbs - 13.8; pumpkin seeds extraction cake - 16.6, water - 71.74; "Yuzhny" sauce - 8.6; tomato paste in conversion to 30% dry substances content - 13.8, acetic acid in conversion to 80% concentration - 1.3, sugar - 3.5, salt - 12, black hot pepper - 0.3, laurel leaf - 0.03, bone broth till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, French beans, greens and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, sugar, the remaining salt, the remaining black hot pepper, mustard and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: beef - 242.8-249.94; raw pork tallow - 30.8; melted fat - 27.4; carrots - 12.9-13.2; parsley roots - 3.4-3.5; bulb onions - 71-71.9; French beans - 569; greens - 17.2; wheat bread - 48.3; wheat crumbs - 13.8; pumpkin seeds extraction cake - 16.6; water - 71.7; "Yuzhny" sauce - 8.6; tomato paste in conversion to 30% dry substances content - 13.8; sugar - 3.5; salt - 12; black hot pepper - 0.3; mustard - 0.43; laurel leaf - 0.03; bone broth till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages preparation of preserves in the form of chopped black grouse cutlets with garnish and white sauce with vegetables. Cutlets are prepared from mince produced by way of chopping black grouse flesh, raw tallow and wheat bread soaked in milk and their mixing with salt and black hot pepper. Moulded mince cutlets are mealed in wheat crumbs and fried in melted butter. A mixture is prepared from carrots, white vegetables and bulb onions (cut, sauteed in melted butter and strained), cut and blanched rutabaga, cut and frozen sugar peas, French beans and greens. Ground pumpkin seeds extraction cake and spices are added into the mixture. Before mixing ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then cutlets, the produced mixture and bone broth are packed with subsequent sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and part of bulb onions chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, greens cutting and freezing, fresh green peas freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, sugar peas, brined cucumbers, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: beef - 242.8-249.9; raw beef tallow - 30.8; melted fat - 27; carrots - 12.9-13.24; parsley roots - 3.4-3.5; bulb onions - 71-71.9, brined cucumbers - 18.9; green peas - 563.8; greens - 17.2; wheat bread - 48.3; wheat crumbs - 13.8; pumpkin seeds extraction cake - 16.6, water - 71.7; "Yuzhny" sauce - 8.6; tomato paste in conversion to 30% dry substances content - 13.8, acetic acid in conversion to 80% concentration - 1.34, sugar - 3.5, salt - 12, black hot pepper - 0.3, laurel leaf - 0.03, bone broth till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw beef tallow and part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, French beans and green cutting and freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, French beans, brined cucumbers, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. One performs pumpkin seeds extraction cake pouring (before mixing) with bone broth and maintenance for swelling while the components are used at the following expenditure ratio, weight parts: beef - 242.8-249.9; raw beef tallow - 30.8; melted fat - 27; carrots - 12.9-13.2; parsley roots - 3.4-3.5; bulb onions - 71-71.9, brined cucumbers - 18.9; French beans - 569; greens -17.2; wheat bread - 48.3; wheat crumbs - 3.8; pumpkin seeds extraction cake - 16.6, water -71.7; "Yuzhny" sauce - 8.6; tomato paste in conversion to 30% dry substances content - 13.8, acetic acid in conversion to 80% concentration - 1.3, sugar - 3.5, salt - 12, black hot pepper - 0.34, laurel leaf - 0.034, bone broth till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, rabbit meat and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, green beans, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, rutabaga, green beans, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. The components are used at the following ratio, wt %: rabbit 411.1-440.54; raw tallow 11.14; melted butter 21.1; carrots 6.5-6.7; white vegetables 11.3-11.5; bulb onions 5.5-5.6; leek 6.5-6.6; rutabaga 3.54; green beans 458.3; French beans 7.6; greens 17.4; wheat bread 75; wheat crumbs 27.8; pumpkin seeds extraction cake 29; milk 108.3; salt 12; citric acid 0.07; black hot pepper 0.15; laurel leaf 0.08; bone broth till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages preparation of preserves in the forms of chopped pheasant cutlets with garnish and red main sauce. Cutlets are prepared from mince produced by way of chopping pheasant flesh, raw tallow and wheat bread soaked in milk and their mixing with salt and black hot pepper. Moulded mince cutlets are mealed in wheat crumbs and fried in melted butter. A mixture is prepared from carrots, parsley roots and bulb onions (cut, sauteed in melted butter and strained), frozen French beans and greens. Ground pumpkin seeds extraction cake and spices are added into the mixture. Before mixing ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then cutlets, the produced mixture and bone broth are packed with subsequent sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages preparation of preserves in the form of chopped partridge cutlets with garnish and white sauce with vegetables. Cutlets are prepared from mince produced by way of chopping partridge flesh, raw tallow and wheat bread soaked in milk and their mixing with salt and black hot pepper. Moulded mince cutlets are mealed in wheat crumbs and fried in melted butter. A mixture is prepared from carrots, white vegetables, leek and bulb onions (cut, sauteed in melted butter and strained), cut and blanched rutabaga, cut and frozen green beans, French beans and greens. Ground pumpkin seeds extraction cake and spices are added into the mixture. Before mixing ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then cutlets, vegetable mixture and bone broth are packed with subsequent sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

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

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: 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!