Cooked-and-smoked sausage containing nutria meat

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to cooked-and-smoked sausage production. The cooked-and-smoked sausage is produced by a method envisaging trimmed prime beef preparation, beef salting, mincing, nutria meat milling into particles sized 15-20 mm, preparation of beef mince, nutria meat, spices and seasonings, sausage links moulding, settling and thermal treatment in the specified modes. One additionally introduces "Lactobel-ED" prebiotic into the mince; the stabiliser is represented by Geleon 179M multifunctional food additive. The cooked-and-smoked sausage ingredients are selected at the specified quantity ratio.

EFFECT: invention ensures manufacture of a high quality product with stable organoleptic indices due to balanced selection of initial raw materials, technological operations and modes of their performance.

1 tbl, 4 ex

 

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

Closest to the proposed invention is a boiled-smoked sausage "Moscow" and the method of its manufacture (Patent RF №2208958, IPC A23L 1/314, A23L 1/317, AS 11/00, publ. 27.07.2003 g) a Method of production of boiled-smoked sausages "Moscow" provides for the preparation of raw meat: chilled or thawed beef Giovanni higher grade. Beef giovanny highest grade crushed in two stages. At the first stage on the top with a hole diameter of the output lattice 16-25 mm, followed by the Ambassador of her by mixing with salt sodium food and maintain not more than 48 hours at a temperature of from 0 to 4°C. In the second stage ripened beef giovanny highest grade milled on the top with a hole diameter of the output lattice 2-3 mm. In the preparation of sausage cooked smoked using salt cookbook : food, sodium nitrite, sugar, black pepper or white pepper, cardamom or nutmeg powder, followed by forming loaves of sausage, draught, heat treatment by primary Smoking smoke or smoke mixture at a temperature of 70-75°C for 60-120 min, followed by cooking with steam at a temperature 74-75°C for 45-90 m is h, up to a thicker loaf sausages temperature 68-71°C. Then the sticks sausage is cooled at a temperature not exceeding 20°C for 5-7 h, and then sent to secondary smoke, which is performed by the air-smoke mixture at a temperature of 42-45°C for 24 h followed by drying in a drying chamber at a temperature of 11-12°C, relative humidity of 75-78% and air velocity of 0.05-0.1 m/C for 2-5 days. Thus, get the final product - cooked smoked sausage

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

An object of the invention is the creation of a high quality product with a stable organoleptic properties due to a balanced selection of the source of raw meat in conjunction with the selected optimal used for processing raw meat and produce high-quality product process operations and modes of their implementation.

The solution of the technical problem of obtaining boiled-smoked sausages using nutria meat is that in the famous sausage, characterized in that it provides for the preparation of meat produced using beef Giovanni, Ambassador which the first stage is carried out by mixing with salt sodium food and videris is of no more than 48 hours at a temperature of from 0 to 4°C, and at the second stage - grinding with salt pork fat side on the top % of the diameter of the outlet openings of 2-3 mm, followed by mince with salt sodium food, sodium nitrite, sugar sand, black or white pepper ground, cardamom or nutmeg ground, with the subsequent formation of loaves of sausage, draught, heat treatment by primary smoked smoke or smoke mixture at a temperature of 70-75°C for 60-120 minutes followed by cooking with steam at a temperature of 74-76°C to achieve in the thickness of the loaf sausages temperature 68-71°C, cooling at a temperature not higher than 20°C for 5-7 hours, secondary Smoking air-smoke mixture at a temperature of 42-45°C for 24 hours and drying in a drying chamber at a temperature of 11-12°C, relative humidity of 75-78% and air velocity of 0.05-0.1 m/s in 2-5 days, as raw materials added nutria meat, chopped into pieces the size of 15-20 mm and prebiotic "Lactoba-ED" and a multipurpose food additive Galeon M.

This product incorporates the following ratio of components, kg per 100 kg of unsalted raw materials:

Beef Giovanna first
grade 50-60
Bacon side15
Meat nutria25-35
Salt3,0
Sodium nitrite0,008
Lactoba-ED0.5 to 1.5
Galeon M0,4
Water on the hydration of the protein1,0-2,5
Sugar or glucoseis 0.135
Pepper black or white
ground0,100
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

The cooked smoked sausage using nutria meat obtained as follows. As a secondary raw material use nutria meat, because meat nutria has a high nutritional value due to the high content of proteins. Concentrate bifidus is built from milk protein-carbohydrate raw materials "Lactoba-ED" hydratious. "Lactoba-ED" has a positive effect on the color characteristics of meat products due to the content of lactose, one hundred is expressed in stabilizing the color of finished products, the reduction of residual nitrite, improved medical and biological characteristics of the finished product. Lactulose in the concentrate composition is a prebiotic and at higher concentrations supports and restores the gut. In multifunctional system "Galeon M" includes animal and vegetable proteins, with high emulsifying and water-holding capacity, improving nutritional value of the product, while reducing its cost.

Frozen raw materials the nutria and beef pre-defrost, then subjected to manual trimming. Beef giovanny highest grade crushed in two stages. At the first stage on the top with a hole diameter of the output lattice 16-25 mm, followed by its Ambassador by mixing with salt sodium food and keeping no more than 48 hours at a temperature of from 0 to 4°C. In the second stage ripened beef giovanny higher grade along with the salted pork fat side grind on top with a hole diameter of 2-3 mm nutria Meat is shredded into pieces 15-20 mm In the preparation of Forsh for sausages cooked smoked using salt cookbook : food, sodium nitrite, add auth pre-hydrated concentrate bifidogenic of milk protein-carbohydrate raw materials "Lactoba-ED", emulsified "Galeon M", granulated sugar, black pepper or white pepper, cardamom or nutmeg powder, followed by forming loaves of sausage, draught, heat treatment by primary smoked smoke or smoke mixture at a temperature of 70-75°C for 60-120 min followed by cooking with steam at a temperature 74-75°C for 45-90 min to achieve in the thickness of the loaf sausages temperature 68-71°C. After that, the sticks sausage is cooled at a temperature not exceeding 20°C for 5-7 h, and then sent to secondary smoke, which is performed by the air-smoke mixture at a temperature of 42-45°C for 24 h followed by drying in a drying chamber at a temperature of 11-12°C, relative humidity of 75-78% and air velocity of 0.05-0.1 m/C for 2-5 days.

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

Supple
Table 1
IndicatorsControl(product prototype)The sausage on the proposed method
Calorie product, feces406216,92
Soderjaniem, g19,120.00
The fat content, g36,624,4
The content of lactulose028
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
ConsistencyElastic
TasteSalty, slightly spicyWeak aroma of spices
Points4,04,8

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 caloric value.

Examples of the method.

Example 1

According to the recipe of raw meat is nutria in the amount of 30 kg and beef 60 kg 100 kg unsalted raw materials.

Beef Giovanna first60
Grade
Bacon side15
Meat nutria25
Salt3,0
Sodium nitrite0,008
Lactoba-ED1,5
Galeon M0,4
Water on the hydration of the protein2,5
Sugar or glucoseis 0.135
Pepper black or white0,100
Ground
Bayberry powder0,090
coriander or cumin powder0,050
Walnut nutmeg0,050

Example 2

According to the recipe of raw meat is nutria, in the amount of 30 kg, and beef 55 to 100 kg unsalted raw materials.

Beef Giovanna first55
Grade

7
Bacon side15
Meat nutria30
Salt3,0
Sodium nitrite0,008
L is ctober-ED 1
Galeon M0,4
Water on the hydration of the protein2
Sugar or glucoseis 0.135
Pepper black or white0,100
Ground
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

Example 3

According to the recipe of raw meat is nutria in kolichestvo kg, beef 50 kg 100 kg unsalted raw materials.

Beef Giovanna first50
Grade
Bacon side15
Meat nutria35
Salt3,0
Sodium nitrite0,008
Lactoba-ED0,5
Galeon M0,4
Water on the hydration of the protein1
Sugar or glucoseis 0.135

Pepper black or white0,100
Ground
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

Cooked smoked sausage using nutria meat, characterized by the fact that provides for the preparation of meat produced using beef Giovanni, Ambassador which the first stage is carried out by mixing with salt sodium food and keeping no more than 48 hours at a temperature of from 0 to 4°C, and the second stage is grinding along with the salted pork fat side on top with a diameter of the outlet openings of 2-3 mm, followed by mince with salt sodium food, sodium nitrite, sugar sand, pepper black or white what about the ground, cardamom or nutmeg ground, with the subsequent formation of loaves of sausage, draught, heat treatment by primary smoked smoke or smoke mixture at a temperature of 70-75°C for 60-120 min followed by cooking with steam at a temperature of 74-76°C to achieve in the thickness of the loaf sausages temperature 68-71°C, cooling at a temperature not exceeding 20°C for 5-7 hours, secondary Smoking air-smoke mixture at a temperature of 42-45°C for 24 hours and drying in a drying chamber at a temperature of 11-12°C, relative humidity of 75-78% and air velocity 0,05-0,1 m/C for 2-5 days, wherein the raw material further comprises nutria meat, chopped into pieces the size of 15-20 mm, prebiotic "Lactoba-ED" and multifunctional dietary Supplement Galeon M, the components contained in the following ratio per 100 kg unsalted raw materials:

tr>
Beef Giovanna first
grade50-60
Bacon side15
Meat nutria25-35
Salt3,0
Sodium nitrite0,008
Lactoba-ED0.5 to 1.5
Galeon M0,4
Water on the hydration of the protein1,0-2,5
Sugar or glucoseis 0.135
Pepper black or white
ground0,100
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050



 

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1 tbl, 3 ex

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

2 ex

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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

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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

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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 60-70°C until the moisture content is 6-8%, dried material cooling to 20-25°C 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: meat industry, in particular, sausage production.

SUBSTANCE: method involves preparing farce; introducing food additive such as protein emulsion; forming; providing thermal processing and cooling ready product. Protein emulsion is produced from trimmed beef meat preliminarily frozen to temperature of from -7°C to -8°C by initially chopping thereof by means of chopper; grinding trimmed meat in cutter while constantly mixing to temperature of 7°C and simultaneously adding 4 wt% of edible salt, 0.6 wt% of phosphates and 45-50 wt% of ice to mass of raw meat material; grinding mixture in cutter while constantly mixing to temperature of 12-13°C and adding 45-50 wt% of ice to raw meat material; cooling ready emulsion to temperature of 1-2°C before introducing it into farce. Emulsion is used in an amount of 30-35% by weight of farce.

EFFECT: improved consistency and structure of farce, increased percentage of raw meat material in farce, and reduced manufacture costs of ready product.

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