Raw-smoked sausage with usage of demineralised whey and method for its manufacture

FIELD: food industry.

SUBSTANCE: method envisages preparation of meat raw stock, additives, condiments, spices and materials, mince preparation, sausage links moulding, settling, smoking, drying and packaging of the products. Settling is performed during 24 hours at a temperature of 4-8C and relative air humidity equal to 92-95%. Smoking is performed during 7 days with the temperature within the range from 22-24C to 15-16C and relative air humidity equal to 91% - 80% without air flow. The sausage link is dried at a temperature of 132C and relative air humidity equal to 823% during 3-5 days with further drying performed at a temperature of 112C and relative air humidity equal to 773%. In the process of mince formulation a starter culture and demineralised whey are introduced.

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

2 cl, 1 dwg

 

The invention relates to the meat industry, in particular to a technology for solid sausages, such as dry semi-dry and dry sausages with accelerated maturation process.

Smoked sausage is the elite among meat delicacies and favorite food consumers. Smoked sausage is a product in membranes prepared from minced meat, bacon, salt, spices and subjected to upsetting, Smoking and drying. These sausages differ dense texture, and a pleasant aroma and a sharp salty taste. A distinctive feature of smoked sausages is that they are Smoking in their raw form, and this can be stored for long periods at temperatures above 10C.

Smoked sausage containing lactic acid microflora, positively affect the body's use of nutrients, their use has a beneficial effect on preventing toxicitiy the gastrointestinal tract of man. Despite all the above advantages of the product has, from the point of view of practitioners, and a significant lack of technological process of production of smoked sausage is one of the most difficult in the area of sausage production, different duration and complexity. In this regard, the problem of intensification technology is one process of production of smoked sausage with a view to its reduction is up to date and includes questions concerning the acceleration of structural changes, the intensification of the process of color formation, the formation of the organoleptic characteristics through the use of food products directed action.

Known technologies with intensified the process of maturation of smoked sausage through the use of, in addition to spices, starter cultures of different microorganisms (GB 849948 AND 23L 1/314; patent RU 2102473 C1, AS 11/00, 20.01.1998). However, their disadvantages include the fact that the maturation process and oxidation takes place slowly, and the duration of the entire process is not less than 30 days, and the cost of production is quite high.

Known food additive for the production of smoked sausage that contains wine-alcohol composition and carbohydrate components (EN 2115341 C1, 23L 1/314, 20.07.1998), contributing to improve the color and flavor characteristics of sausages and a few to speed up the process of drying. However, this additive is not functional and does not provide the necessary shortening production of smoked sausage.

Also there is a method of cooking sausage on the accelerated technology through the use of multifunctional additives-premix (EN 2168304 A23L 1/317, A23L 1/3142, No. 000127892/13, 10.06.2001), which includes: essential oils and oleoresin spicy-aromaticas what their plants, the polysaccharide, ascorbic acid and/or its salt, flavor enhancer and flavor, glucono-Delta-lactone. This Supplement allows you to manage the processes of maturation of smoked sausage, speed it up and get a quality product with high organoleptic characteristics, stable color and long shelf life. The disadvantage of this method is the lack of preparation technology of smoked sausage starter cultures with the ability to produce lactic acid, exhibiting antagonistic properties to pathogenic and sanitary-indicative microflora, accelerating the process of formation of products of aromatic complex, active involvement in the color formation reaction of sodium nitrite. This method of cooking sausage is the closest analogue to the claimed invention.

The main challenge we address the claimed method, is the intensification of the process of making sausage by using carbohydrate component - demineralized whey together with the starting cultures with the aim of obtaining an end product with high organoleptic characteristics, stable color and long shelf life.

The technical result of the invention consists in obtaining thyrocopa who's sausage products with a shorter maturity, high sensory, functional and technological, structural, mechanical and color characteristics and long shelf life.

This technical result is achieved by the fact that the production of smoked sausage in stuffing system add demineralized whey, as well as starter culture in the following ratio of components per 100 kg of raw meat, kg:

Beef Giovanna in/s40
Pork Giovanna lean10
Brisket pork50
Starter culture0,025
Demineralized whey0,26
Sodium nitrite0,01
Sol3,5
Spices0,45

The use of starter cultures can reduce the production cycle, fermentation time, increases safety, reduces manufacturing defect contributes to obtaining a high-quality product. Chrome is also the microorganisms included in starter cultures, break down the carbohydrates with the formation of lactic acid, resulting in lower pH, inhibiting the growth of undesirable microflora in the beginning of the maturation process, to accelerate the formation of nitric oxide and stabilization of color formation.

Starter culture promotes more intensive education of lactic acid bacteria in the product, decrease of pH and water activity Aw that allows you to get the finished product with the specified technical characteristics for 20 days.

The use of demineralized whey helps to improve the color characteristics of the finished product, allows to reduce the share of residual nitrite while increasing the relative content of nitrosophenol, contributes to the suppression of pathogenic microflora and the development of lactic acid bacteria in almost all stages of technological process that not only intensified the process of the production of smoked sausage, but also made it possible to obtain a product with a long shelf life.

Spices finished and emphasized the natural taste and the aromas of smoked sausage.

Method of preparation of smoked sausage, which includes the following operations: receiving, cutting, deboning, trimming raw meat, preparing food ingredi now and additives, spices, spices and materials, preparation of meat, the molding of meat in the shell, forming, upsetting, Smoking, drying, packing, marking and acceptance of smoked sausages. Thus according to the invention are molded baton smoked sausage is subjected to upsetting for 21 hours at a temperature of from 15 to 24C and relative humidity of 93-95%, curing is carried out in a smoke or klimataria within 7 days as follows: day 1 - 22-24C and 91% Rel. humidity; day 2 - 18C and 88% Rel. humidity; day 3 - 18-20C and 87% Rel. humidity, light smoked; 4-th day - 17C and 85% Rel. humidity, light smoked; day 5 - 18C and 83-85% Rel. humidity; 6-th day - 18C and 80-83% Rel. moisture, smudging; 7-th day 15-16C and 80% Rel. humidity, without the flowing air, the first 3-5 days. the baton is dried at a temperature of 153C, relative humidity of 823%, further drying is carried out at a temperature of 133C and relative humidity of 81-85% to achieve a standard of humidity.

The technological process of production of smoked sausage begins with the acceptance and preparation of meat raw materials and auxiliary materials. Raw meat carcasses, half carcasses, quarters and cuts inspect and, if necessary, subjected to additional cleaning (with external and internal parties) from dirt, residues of wool, bristles, the diaphragm and p and (or) washed with cold tap water with a temperature not exceeding 20C.

Frozen raw meat carcasses, half carcasses, quarters, cuts and blocks of nasilovanie or trimmed meat thawed in accordance with the process instruction "a Collection of technological regulations and standards shrinkage when cooling processing and storage of meat and meat products in the meat industry", approved in the established order. Blocks allocated for defrosting, free from packing, weighed and placed in a row on tiered racks cameras defrost, leaving between them a spacing of 10-20 mm Defrosting blocks is carried out at a temperature of 18 to 22C, relative humidity less than 85% and the velocity of the air in the chamber is not more than 0.6 m/s the thawing Process is considered complete when the temperature in the interior of the block (center) reaches 1-3C.

When using frozen blocks of trimmed meat without thawing them first maintained at a temperature of from 0 to 4C for 24-48 h until the temperature in the interior of the block from 8C to minus 5C, then ground in equipment designed for this purpose. The temperature of the raw material after grinding should be no higher than minus 3C. and Then crushed block raw materials are sent to an additional change is Lonnie, the Ambassador and the ripening or cooking meat cutter (without exposure to the Ambassador).

Frozen raw meat carcasses, half carcasses, quarters and cuts pre-incubated at a temperature of from 0 to 4C for 12-24 h until the temperature in the interior of the muscles are not above 1C, and then sent for cutting, deboning and trimming. Cut-up, deboning, trimming is carried out in the premises with a temperature no higher than 12C, relative humidity above 70%. All raw meat should be in the branch cutting, boning and trimming no more than 2 hours the temperature of the trimmed raw materials sent for shredding and the Ambassador should be: for fresh meat - not below 24C; chilled and thawed meat - not more than 5C.

Demineralizing serum and starter cultures in order to avoid inactivation add after adding sodium nitrite to the beef during cutting. In the first cutter download beef, sodium nitrite, salt, starter culture ("Bitek LS-1"), demineralized whey and spices. Then download pork giovanny low-fat, pork belly and butterwoth within 0.6 to 1.5 minutes Total duration of grinding 1,6-3,0 min depending on the design of the cutter, the number of knives. The end of the process of cutting is determined by the pattern of the stuffing. It is relatively homogeneous led the rank slices bacon (not more than 12 mm) should be evenly distributed. The temperature of the meat after cutting minus 1...3C. the load Factor of the cutter of 0.4-0.5.

Filling the shells with the meat produced in the shell with a diameter of 40-60 mm in the syringes of different designs, it is recommended to use pins with a diameter of 10 mm less than the diameter of the shell. The bread tie with string, thread or, if you have special equipment and bullet shell, generate fastening of the ends of the bars clasps or straps with overlapping loops. The long hang on sticks with an interval of 8-10 cm to prevent slips. The free ends of the shell and the cord must be no longer than 2 cm

Then the bread is subjected to upsetting for 24 h at a temperature of from 4 to 8C and relative humidity of 92-95%. After precipitation sausage is directed to a thermal treatment. The loaves should not come into contact with each other in order to avoid slips.

Thermal processing of smoked sausage. Smoking is carried out in a smoke or klimataria. In klimataria processing is carried out 7 days typed programs, providing automatic regulation of climate (temperature, relative humidity, speed of movement of the air and smoke protection). Processing of sticks in klimataria depends on the use of drugs, speeding up the process is ozeania smoked sausage, the diameter of the sticks, the design features of climacool and carried out according to the General scheme of ripening of sausages: day 1 - 22-24C and 91% Rel. humidity; day 2 - 18C and 88% Rel. humidity; day 3 - 18-20C and 87% Rel. humidity, light smoked; 4-th day - 17C and 85% Rel. humidity, light smoked; day 5 - 18C and 83-85% Rel. humidity; 6-th day - 18C and 80-83% Rel. moisture, smudging; 7-th day 15-16C and 80% Rel. humidity, without the flowing air. Smoked for 3-4 day enables you to avoid plaque on the sausage. Intensive Smoking occurs at a relative humidity of less than 85%. This process recommendation is to stick with a diameter of 60 mm With decreasing diameter ripening accordingly.

After Smoking the sausage smoked sausage is placed in a drying chamber. The first 3-5 days, they are dried at a temperature of 153C, relative humidity of 823%. Further drying is carried out at a temperature of 112C and relative humidity of 773% to achieve a standard of humidity. The end of the drying process is determined by the compliance of finished products regulated quality and safety. The duration of the technological process of production is 20 days. Smoked sausage should be released in the implementation of the temperature in the interior of the loaf of at least 0 and no higher than 15C.

Technological scheme of production. what type of smoked sausage highest quality using demineralized whey in the drawing (figure 1).

1. Method of preparation of smoked sausage, involving the acceptance, cutting, deboning, trimming raw meat, the preparation of food ingredients and additives, spices, spices and materials, preparation of meat, the molding of meat in the shell, forming, upsetting, Smoking, drying, packing, marking and acceptance of smoked sausage products, characterized in that the molded loaf smoked sausage is subjected to upsetting for 24 h at a temperature of from 4 to 8C and relative humidity of 92-95%, curing is carried out in a smoke or klimataria within 7 days according to the following scheme: 1-day 22-24C and 91% Rel. humidity; day 2 - 18C and 88% Rel. humidity; day 3 - 18-20C and 87% Rel. humidity, light smoked; 4-th day - 17C and 85% Rel. humidity, light smoked; day 5 - 18C and 83-85% Rel. humidity; 6-th day - 18C and 80-83% Rel. moisture, smudging; 7-th day - 15-16C and 80% Rel. humidity, without the flowing air, the first 3-5 days baton dried at a temperature of 132C, relative humidity of 823%, further drying is carried out at a temperature of 112C and relative humidity of 773% to achieve a standard of humidity.

2. Smoked sausage made by a method according to claim 1, containing beef giovanny premium, pork giovanny non-greasy, bacon pork, starter culture, demineralized whey, nitritfrei, salt, spices in the following ratio of components per 100 kg of raw meat, kg:

Beef Giovanna in/s40
Pork Giovanna lean10
Brisket pork50
Starter culture0,025
Demineralized whey0,26
Sodium nitrite0,01
Sol3,5
Spices0,45



 

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2 ex

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3 tbl, 3 ex

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1 tbl, 2 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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