Cooked sausages manufacture method

FIELD: food industry.

SUBSTANCE: invention is related to meat processing industry and may be used during cooked sausage products manufacture. The method includes meat raw material acceptance, cleaning, cut-up, deboning, trimming, milling and salting, sausage mince preparing with introduction of a vegetal protein component, moulding, cooking and cooling. The meat raw material is represented by 1st grade trimmed beef and semi-fat trimmed pork. The vegetal protein component is represented by sprouted lentils with protein content up to 35% in sprouted grains and up to 47% - in sprouts. Fresh cucumbers and carrot powder are additionally used a vitamin and mineralising enriching agent.

EFFECT: ensuring increase of food and biological value with preservation of high taste and aroma properties as well as cooked sausage enrichment with easily digestible vegetal proteins and vitamins.

 

The present invention relates to food industry, namely, meat, and can be used for production of cooked sausages.

The closest in technical essence and the achieved result is a method of production of sausages "Children's vitamin" (TU 9213-733-00419779-02) component content,% : beef Giovanni 1st grade contains 50; pork Giovanni fatty - 30; melange egg - 3,0; whey protein - 4,0; water for dissolving whey protein - 13,0; and spices and materials g/100 kg unsalted raw materials: sodium salt food - 1,7; sodium nitrite in solution - 0,003; sodium askorbinowego - 0,1; allspice ground - 0,08; nutmeg or cardamom ground - 0,05; vitamin B1 (thiamine chloride) - 0.0025 g; vitamin B2 (Riboflavin) - is 0.0002; vitamin PP (nicotinic acid) - 0,0135; vitamin A (retinol acetate) - 0,001; vitamin E (tocopherol acetate) - 0,0095. Vitamin preparations are making in the second phase of cutting [Rogov, I. A., subasta A. G., Gutnik B. E., P. M. Ibrahimov, Mitaseva L. F. Handbook technologist sausage production. - M.: Kolos, 1993. - 431 S.].

Sausages produced on the corresponding in sausage production equipment for the manufacture of sausages.

Technological scheme of production of sausage products:

- prepare the ka of meat raw materials and ingredients;

- grinding, mixing and Ambassador of raw materials;

- mince;

- filling the shells with stuffing;

heat treatment and cooling;

the packing, marking, transportation and storage.

In the preparation of vitamins attachment of water-soluble vitamins are dissolved with vigorous shaking in a certain volume of water, the amount of which take into account when preparing meat. Sparingly soluble vitamin B2dissolve previously for 12-18 hours, vitamin PP for 1.5-2 hours with pre-heated to a temperature of 30-40°C. the Vitamin B1and C dissolve immediately before introduction into the cutter. Sample of fat-soluble vitamins (A and E) are dissolved in vegetable oil or melted pork and beef fat. Vitamins are necessary in the cutter in the second stage processing of pork. The interval from making vitamins in beef and prior heat treatment should not exceed 1.5 hours.

The disadvantages of these sausages are the use of chemically synthesized vitamins, as well as the lack of high biological value.

The task, which is aimed by the invention is the provision of the population with vitaminizirovanniy cold meats with high protein content.

The technical result - the increase in food and biological value of the ri maintaining high flavoring qualities, as well as the enrichment of sausage easily digestible vegetable proteins and vitamins.

This technical result is achieved by the fact that in the known method for the manufacture of cooked sausages, providing for the reception, cleaning, cutting, deboning and trimming raw meat, its shredding and salting, cooking sausage meat with the introduction of vegetable protein component, molding, melting, cooling, and according to the invention as the raw meat used beef giovanny 1st grade and pork giovanny bold as vegetable protein component used Poroshenko lentils with a protein content of 35% in a sprouted grain to 47% in the shoots, in addition as vitamin-mineralize fortifier use fresh cucumbers and carrot powder, also mince enter melange egg, water, salt cookbook : food, sodium nitrite, carrageenan, sugar, ground black pepper and fresh garlic.

In the proposed cooked sausage product contains: beef grades 1 Giovanna 40-51 wt.%, pork bold Giovanna 17-19 wt.%, cucumbers 12-14 wt.%, as a plant protein component - sprouted lentils in the number 11-13 wt.%, carrot powder 4-5 wt.%, blend egg 2-2,5 wt.%, water 10-12 wt.%, as well as spices and materials, g/100 kg: to ragunan 45-50, salt cookbook : food 2200-2500, sodium nitrite, 2,2-2,5, sugar 250-300, ground black pepper 60-70, fresh garlic peeled 150-180. This carrot powder gives the opportunity to partially reduce the compounding amount of sodium nitrite due to the content of the coloring pigment β-carotene.

The protein content of lentil is second only to soy, so the use of this culture in the food industry there is an interest. In the lentils contains from 26 to 35% protein, from 48 to 53% carbohydrates, 2% fat, from 2.3 to 4.4% of mineral substances. Protein lentils, which are vital amino acids are well absorbed by the body. It is known that the amount of vitamin C in lentil seedlings increases approximately 600 times compared to the original dry seeds. Significantly, it also increases the content of vitamin B1, B6, Biotin and folic acid. This property makes the bean sprouts indispensable source of vitamins. Sprouts lentils contain large amounts of digestible organic forms of iron and contribute to the blood, increasing the level of hemoglobin.

Cucumbers are a product of mass consumption. The nutritional value of them is not large, because they contain 95% water, but in fresh and processed form, they have high taste and many food and preventive properties is AMI. In terms of dry weight, remainder mark to 40% potassium, 10% sodium, 7.5% calcium, 20% phosphorus, 7% of chlorine, sulfur, ascorbic acid, carotene.

The content of ascorbic acid (vitamin C) varies in the range of 7.5-18,1 mg/100 g She concentrated mostly in the green skin of the fruit (40-60 mg). Fruits cucumber contains carotene (provitamin A) to 0.060-0,280 mg/100 g wet matter, thiamine (vitamin B1) - 0,018-0,030, Riboflavin (vitamin B2) - 0,030-0,040, Biotin (vitamin H) - 0,021, pyridoxine (vitamin B6) - 0,035, and Niacin (vitamin PP) - 0,190-0,200, Pantothenic (vitamin B3) - 0,240 and folic acid (vitamin B4) acid. Carotene is found mainly in the skin, along with xanthophyllum and chlorophyll. However, folic acid is easily destroyed by heat treatment products.

Pleasant, refreshing taste of cucumber depends on the presence of small amounts (from 16 to 68 mg / 100 g dry matter) of free organic acids (chloro-genoway, coffee). The characteristic smell is caused by the presence of a cucumber essential oil. It must be emphasized that all these components are located in the skin of cucumbers. A refreshing scent of cucumber blends with aromatic substances other foods and stimulates the appetite.

In cucumber fruits are peptoniphilus enzymes that promote good digestion of protein foods and Vita is in B2, the rich sprouts lentils. Thus, the combination of cucumber-lentil component sausages has a justification.

Conducted by the applicant's analysis of patent and scientific and technical information sources did not reveal the object, characterized by signs, identical to all the essential features of the claimed invention. Therefore, the claimed invention meets the condition of "novelty."

Technology for the production of cooked sausage with cucumber and sprouts lentils.

Raw materials shall be chosen in accordance with the standard process requirements and provide training materials. When using frozen meat on the bones of his pre-defrost in accordance with the instruction manual. Preparation and cleaning of garlic carried out in separate premises. Garlic separated into cloves, peeled, remove the rotten slices, washed in running water, crushed on the top with the holes of the lattice 2-3 mm.

The deboning direct chilled meat with temperature in the thickness of the muscles 2±2°C or frozen temperature not lower than 1°C. the Deboning and trimming raw meat produced in accordance with the processing instructions.

Before Ambassador giovanny shredded beef on top with a hole diameter of the lattice 3-8 mm (fine grinding) or 16-25 mm (meal); pork bold from elaut on the top with the holes of the lattice 16-25 mm (meal) or 8-12 mm in the case of cooking meat in the mixer.

Pets Ambassador beef and pork in pieces weighing not more than 1 kg

Pre-weighed meat is subjected to the Ambassador. When the Ambassador of raw meat for every 100 kg of meat add salt in the amount of 2.5 kg in dry form or in aqueous solution. The Ambassador can be performed with the addition of the sodium nitrite in the amount of 2.5 g to 100 kg of raw meat, which is made in the form of a solution concentration of 2.5%.

Salted beef and pork mixed with salt in mixing different designs, placed in a chamber with a temperature of 3±1°C and incubated for maturing within time limits set by technological instructions.

Before formulation and mince all the ingredients weighed.

In the bowl cutter lay the beef, Poroshenko lentils, cucumbers, carrot powder, table salt (if using unsalted raw materials) and sodium nitrite (if not added at the stage of the Ambassador). All raw materials are subjected to cutting 4-6 minutes. Then make pork, melange, the rest of the ingredients provided for by the recipe, and additionally make a mixture of edible ice and water in the amount of 20-25% of the weight of raw meat. Processing of meat are 3-5 minutes.

Cooked sausages stuffed into casings syringe of any design. Sausage sausage in a natural casing to remove who is ear pierce strikovsky. The long hang on a rod (stick) with an interval of 8-10 mm for uniform roasting sticks and prevent slips. Rod (stick) placed on the floor frame. The temperature of the stuffing should not exceed 8°C.

Thermal treatment of sausages in a stationary roasting-cooking chambers or in combination cameras. Sausage fried within 60-30 minutes at a temperature of 85-100°C. the End of the roasting process is determined by drying shell, redness on the surface of the loaves, to the temperature in the center of baton 42-45°C.

Fried bread is cooked by steam in food steamers chambers at a temperature of 75-85°C to achieve in the heart of baton temperature 68-72°C.

The sausage is cooled to the temperature in the interior of the loaf is below 0°C and not higher than 8°C.

Boiled sausage has a high nutritional and biological value (lentil sprouts contain digestible protein, rich in essential amino acids, of which only one limiting), high flavor and preventive properties.

Method for the production of cooked sausages, providing for the reception, cleaning, cutting, deboning and trimming raw meat, its shredding and salting, cooking sausage meat with the introduction of vegetable protein component, molding, melting, cooling, characterized in that the quality of meat raw materials used beef lived the bathroom grades 1 and pork giovanny bold, as a plant protein component used Poroshenko lentils with a protein content of 35% in a sprouted grain to 47% in the shoots, in addition as vitamin-mineralize fortifier use fresh cucumbers and carrot powder, also mince enter melange egg, water, salt cookbook : food, sodium nitrite, carrageenan, sugar, ground black pepper and fresh garlic.



 

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