"brazilian" cooked stuffed sausage of nutria meat and such sausage production method

FIELD: food industry.

SUBSTANCE: method envisages preparation of mince of trimmed prime grade beef, nutria meat, marjoram, seasonings and spices with addition of salted mid-back pork speck pieces into the mince, sausage links moulding, thermal treatment and cooling. The filling is represented by avocado. Sausage links are moulded manually into collagen casing that is placed into the press-mould; meat mince and the filling are uniformly distributed thereon; then the sausage with mince is wrapped; the sausage link has a mosaic cross-section appearance. The sausage ingredients quantity ratios are selected.

EFFECT: manufacture of a product with increased nutritive and biological value, organoleptic indices and taste gamut.

5 cl, 1 tbl, 3 ex

 

The invention relates to the meat industry, namely the production method of getting boiled stuffed sausages.

The closest to the proposed invention is a cooked sausage stuffed puff "Klinskoe" premium quality and method of production (Patent RF №2214742, IPC A23L 1/317, A23L 1/314, AS 11/00, publ. 27.10.2003 g) method for the production of cooked sausage stuffed sausage is characterized by the fact that it provides for the preparation of forcemeats, obtained using beef Giovanni premium, spices and herbs, add in the minced salt fat pork backbone, which is included in the process of cutting. It is then forming loaves of sausage, heat treatment and cooling.

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 product that can improve the nutritional and biological value based on adding the formulation of nutria meat to obtain a product with high organoleptic characteristics and flavor.

The technical problem is solved in the method of production of cooked sausage stuffed meat nutria, providing for the preparation of minced beef Giovanni higher grades, specifications and spices, with the addition of minced pieces of salt pork fat side, forming loaves of sausage, subsequent heat treatment and cooling, characterized in that the filling is used avocado, then add the oregano and crushed on the top of the nutria, formed into loaves of sausage manually in collagen membrane, which are laid in the mold, evenly distribute it in the meat and stuffing, then sausage with minced meat wrapped, and in the context of baton sausage has the appearance of a mosaic.

For the preparation of cooked sausage stuffed meat nutria premium grade components should preferably be used in the following ratio, kg per 100 kg of unsalted raw materials:

beef Giovanna higher
grade45-55
bacon side15
meat nutria15-20
avocado15-20
pepper black or white
ground0,100
bayberry powder 0,090
walnut nutmeg0,050
marjoram0,004
salt3,0
sodium nitrite0,008
sugar or glucoseis 0.135

The method is as follows. As a secondary raw material use nutria meat, because meat nutria are not only not inferior to the meat of farm animals and poultry, but in some ways even surpasses it. The protein content of the muscle tissue in the meat nutria - 80-82%, beef - 75%. Fat nutria performance approaching pork, very useful for the patients, children and the elderly, are able to neutralize and excrete human heavy metals and radioactive substances. The usefulness of protein meat nutria on the content and ratio of essential amino acids is equal to 81,5% (beef - 80%). In meat nutria sufficient nonprotein nitrogenous substances (4-5%), stimulating the appetite and the secretion of digestive glands. Avocado add as toppings, is a source of vegetable protein, strengthens the cardiovascular system, improves metabolism, which leads cholesterol from the body. Contains vitamins b, PP, rich in macro - and microelements.

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 the Ambassador of her 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 and bacon side grind on top with a hole diameter of the output lattice 2-3 mm. nutria Meat is also milled on the top hole diameter 16-25 mm mince for cooked sausage stuffed using salt cookbook : food, sodium nitrite, sugar, black pepper or white pepper, cardamom or nutmeg powder. Avocado peeled, cut into cubes the size of 5 mm, followed by forming loaves of sausage, draught, heat treatment by cooking with steam at a temperature of 80-85°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 of +2...+4°C for 2-7 hours

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

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 the main raw material is beef 55 kg, fat side in the amount of 15 kg, auxiliary raw material is nutria meat and avocado, in the amount of 30 kg, 100 kg unsalted raw materials.

beef Giovanna higher
grade55
bacon side15
meat nutria15
avocado15
pepper black or white
ground0,100
bayberry powder0,090
walnut nutmeg0,050
marjoram0,004
salt powerin the th food 3,0
sodium nitrite0,008
sugar or glucoseis 0.135

Example 2

According to the recipe the main raw material is beef in a quantity of 50 kg, fat side in the amount of 15 kg, auxiliary raw material is nutria meat and avocado, in the amount of 35 kg per 100 kg of unsalted raw materials.

beef Giovanna higher
grade50
bacon side15
meat nutriaof 17.5
avocadoof 17.5
pepper black or white
ground0,100
bayberry powder0,090
walnut nutmeg0,050
marjoram0,004
salt3,0
sodium nitrite0,008
sugar or glucoseis 0.135

Example 3

According to the recipe the main raw material is beef in the amount of 45 kg, fat side in the amount of 15 kg, auxiliary raw material is nutria meat and avocado, in the amount of 40 kg, 100 kg unsalted raw materials:

beef Giovanna higher
grade45
bacon side15
meat nutria20
avocado20
pepper black or white
ground0,100
bayberry powder0,090
walnut nutmeg0,050
marjoram0,004
salt3,0
sodium nitrite0,008
sugar or glucoseis 0.135

1. Method for the production of cooked sausage stuffed meat nutria, providing for the preparation of minced beef Giovanni premium, spices and herbs, add in the minced pieces of salt pork fat side, forming loaves of sausage, subsequent heat treatment and cooling, characterized in that the filling is used avocado, then add the oregano and crushed on the top of the nutria, formed into loaves of sausage manually in collagen membrane, which are laid in the mold, evenly distribute it in the meat and stuffing, then sausage with minced meat wrapped, and in the context of baton sausage is a kind of mosaic.

2. Cooked sausage stuffed meat nutria, characterized in that it is obtained by the method of p. 1.

3. Cooked sausage stuffed meat nutria obtained under item 2, characterized in that it contains components in the following ratio per 100 kg unsalted raw materials:

meat nutria
beef Giovanna higher
grade55
bacon side15
15
avocado15
pepper black or white
ground0,100
bayberry powder0,090
walnut nutmeg0,050
marjoram0,004
salt3,0
sodium nitrite0,008
sugar or glucoseis 0.135

4. Cooked sausage stuffed meat nutria obtained under item 2, characterized in that it contains components in the following ratio per 100 kg unsalted raw materials:

beef Giovanna higher
grade50
bacon side15
meat nutriaof 17.5
avocado of 17.5
pepper black or white
ground0,100
bayberry powder0,090
walnut nutmeg0,050
marjoram0,004
salt3,0
sodium nitrite0,008
sugar or glucoseis 0.135

5. Cooked sausage stuffed meat nutria obtained under item 2, characterized in that it contains components in the following ratio per 100 kg unsalted raw materials:

beef Giovanna higher
grade45
bacon side15
meat nutria20
avocado20
pepper black or white
ground0,100
bayberry powder0,090
walnut nutmeg0,050
marjoram0,004
salt3,0
sodium nitrite0,008
sugar or glucoseis 0.135



 

Same patents:

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.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, bulb onions cutting and sauteing in vegetable oil, radish blanching and grating, parsley greens cutting and freezing, beef cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the technology for manufacture of meat-and-vegetal based semi-products for school alimentation. The semi-product includes rabbit meat, fresh potatoes, fresh carrots, fresh bulb onions, maize oil, egg melange, parsley greens, dill greens and CO2-extract of black pepper, culinary salt, drinking water and mealing crumbs. The components are taken at the specified quantity ratio.

EFFECT: meat-and-vegetal semi-product is balanced in terms of main food substances and has improved organoleptic characteristics.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method envisages carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, 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 recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, lettuce cutting and freezing, venison and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: chopped meat-and-vegetal semi-product contains first grade trimmed beef and fat trimmed pork as meat raw materials; the enriching vegetal additive is represented by Manchurian nut kernels; spices are supplemented with red and green paprika. The components are taken in the following ratio, wt %: first grade trimmed beef - 28.0; fat trimmed pork - 19.7; wheat flour bread - 14.0; chicken egg - 2.0; lactulose - 2.5; Manchurian nut kernels - 10.0; bulb onions - 2.0; black pepper - 0.1; red and green paprika - 0.5; food culinary salt - 1.2; drinking water - 20.0.

EFFECT: improvement of organoleptic, functional-and-technological and structural-and-mechanical properties of the ready product having a formula ensuring the product balance in terms of content of amino acids, fatty acids and a number of micronutrients.

7 tbl

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, green beans cutting and 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 recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes and pumpkin cutting and blanching, fresh green peas freezing, ground benincasa seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with milk, 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 recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes 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 preserved sugar maize, milk, 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 recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, the remaining carrots blanching and cutting, 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: 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.

Displacer // 2526650

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, for separation and clamping of a sleeve-shaped package filled with material being packed. The clip applier is intended for separation and closure of a tubular packaging casing containing a filler material such as sausage mince. The clip applier contains at least one first and at least one second pair (30, 35) of displacing elements positioned axially one after another relative to the package axis (A). Each pair (30, 35) contains an upper and a lower displacing elements (32, 34, 36, 38). Each pair (30, 35) of displacing elements is capable of linear reversive motion within the first and the second planes from the opened position, wherein the displacing elements (32, 34, 36, 38) are maximally distanced from each other, into the second position wherein the displacing elements (32, 34, 36, 38) are at the minimum distance from each other. The first linear guide(40) contains at least one first and at least one second guiding rods (55, 65) for guiding two pairs of displacing elements (30, 35) within the first and the second planes during their linear movement from the opened position into the closed one. The first and the second guiding rods (55, 65) are positioned within a plane that is parallel to the first and the second planes of the first and the second pairs of displacing elements (30, 35).

EFFECT: ensuring reduction of the space occupant, convenient accommodation on auxiliary equipment.

20 cl, 21 dwg

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

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 4-8°C and relative air humidity equal to 92-95%. Smoking is performed during 7 days with the temperature within the range from 22-24°C to 15-16°C and relative air humidity equal to 91% - 80% without air flow. The sausage link is dried at a temperature of 13±2°C and relative air humidity equal to 82±3% during 3-5 days with further drying performed at a temperature of 11±2°C and relative air humidity equal to 77±3%. 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

FIELD: food industry.

SUBSTANCE: Invention is intended for usage in food industry, in particular, for treatment of food products having an elongated configuration and enclosed in an edible external casing, for example - those containing a chopped meat filler . The food product treatment system contains a cooking and a cooling devices that are similar to each other and configured for preparation of Vienna sausages that have fragile and easy-tearing casings. The cooking device contains a treatment reservoir containing cooking fluid, a charging tray, a guiding means in the form of nozzles, a helical conveyor and a discharging conveyor. Vienna sausages are delivered into the reservoir through the charging tray. The nozzles direct the sausages into optimal positions relative to the helical conveyor that transports the sausages into the discharging conveyor. The nozzles also separate sausages to prevent their agglomeration during charging into the reservoir and ensure parallel positioning of sausages and transportation in a direction parallel to the helical conveyor rotation axis which reduced impact forces applied to sausages by means of the conveyor. In the cooling device the reservoir contains cooling liquid.

EFFECT: method improvement.

15 cl, 10 dwg

Semi-smoked sausage // 2515394

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

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 74-80°C till the temperature in the small sausage centre is equal to 70°C with subsequent maintenance during 8-12 minutes at water temperature equal to 74-80°C with vacuum package preservation after pasteurisation, with subsequent cooling to a temperature equal to 0-20°C. Pasteurisation and maintenance of small sausages packaged under vacuum are performed with a steam-and-air mixture usage at a temperature of 74-80°C.

EFFECT: product storage life increase up to 30 days during storage at a temperature no higher than 20°C 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 -2°C 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: 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!