"detskie" nutria meat vienna sausages and their production method

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, namely, to a method for production of mince sausage goods, in particular, nutria meat Vienna sausages for children alimentation. The method envisages recipe components preparation, meat raw materials milling, salting, mince preparation, linked Vienna sausage moulding, thermal treatment by way of heating at a temperature of 60-65°C and relative humidity equal to 50-55% during 15-18 minutes, slight drying at the same temperature and relative humidity equal to 20-25% during no more than 40 minutes, smoking at a temperature of 65-70°C during 7-9 minutes, cooking at a temperature of 74-76°C and relative humidity equal to 98-99% till temperature in the links bulk is equal to 68-74°C and cooling. The Vienna sausages contain trimmed first grade beef, hydrated egg powder, culinary food salt, sodium nitrite, seasonings and spices. Additional components include water or an ice-water mixture. Auxiliary raw materials are represented by nutria meat (in an amount of 25-35% of the total quantity of the meat raw materials) milled into particles sized 15-20 mm and purslane greens blanched and minced. The prebiotic is represented by "Lactobel -ED"; the stabiliser is represented by Geleon 179M multifunctional food additive. The components are taken at the specified quantity ratio.

EFFECT: invention ensures production of Vienna sausages with increased nutritive and biological value, high organoleptic indices and taste gamut.

5 cl, 3 ex

 

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

The closest to the proposed invention are sausages "Baby-Klin" and the method of their production (patent RF №2211607, IPC A23L 1/317, A23L 1/314, publ. 10.09.2003,). Method for the production of sausages of childhood characterized by the fact that it provides for the preparation of raw meat beef Giovanni content mass fraction of connective and fatty tissue, not more than 6%, egg powder, hydrated, and the preparation of additional materials: sodium salt food, sodium nitrite, spices and herbs. After training spend grinding raw meat, salting, cooking minced meat by cutting with the use of additional materials, water or lovedance mixture. Then spend the forming bars sausages, heat treatment by heating at a temperature of 60-65°C and a relative humidity of 50-55% for 15-18 minutes After you carry out the drying at the same temperature and relative humidity of 20-25% for not more than 40 minutes, the Curing is conducted at a temperature of 65-70°C for 7-9 minutes, and boiling at a temperature of 74-76°C, relative humidity 98-99% until the temperature in the thickness of the bars sausages 68-74°C, after which the sausages cool. The invention which makes it possible to obtain high quality products, with gastronomic appeal with stable functional and technological properties.

The disadvantages of the prototype are 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 sausages "Baby", characterized by the fact that it provides for the preparation of raw meat beef Giovanni content mass fraction of connective and fatty tissue, not more than 6%, egg powder, hydrated, and the preparation of additional materials: sodium salt food, sodium nitrite, spices, chopping raw meat, salting, cooking minced meat by cutting with the use of additional materials, water or lovedance mixture, forming bars sausages, heat treatment by heating at a temperature of 60-65°C and a relative humidity of 50-55% for 15-18 min the drying at the same temperature and relative humidity of 20-25% for not more than 40 min, curing is conducted at a temperature of 65-70°C for -9 min, boiling at a temperature of 74-76°C, relative humidity 98-99% until the temperature in the thickness of the bars sausages 68-74°C, cooling, characterized in that as a secondary raw material use meat nutria 25-35% of the total number of raw meat, which is crushed into pieces the size of 15-20 mm, purslane stems, blanched in hot water, then grind on the top, also add "Lactoba-ED" as a prebiotic, and as a stabilizer use Galeon M, which is a multifunction food Supplement.

In this production used the following ratio of components, kg per 100 kg of unsalted raw materials:

Beef Giovanna first50-60
grade
Meat nutria25-35
Salt3,0
Egg powder3,0
hydrated
Lactoba-ED1,5-0,5
Galeon M0,4
Water on the hydration of the protein 2.5 to 1
Sugar or glucoseis 0.135
Purslane stems15
Pepper black or white0,100
ground
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

The method is 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. The purslane stems canned or dried have a high tonic properties, quench thirst, increased appetite, have anticarcinogenic properties. Concentrate bifidogenic of 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, resulting in stabilization of color of finished products, the reduction of residual nitrite, improved medical and biological characteristics of the finished product. La is Tulsa, in the composition of the concentrate bifidogenic of milk protein-carbohydrate raw materials "Lactoba-ED", is a prebiotic and at higher concentrations supports and restores the gut. In the multipurpose food additive "Galeon M" includes animal and vegetable proteins, with high emulsifying and water-holding capacity, improving nutritional value, while lowering its cost. Frozen raw materials the nutria and beef pre-defrost, then subjected to manual trimming.

The method provides for the preparation of raw meat beef Giovanni content mass fraction of connective and fatty tissue, not more than 6%, nutria meat, egg powder, hydrated, and the preparation of additional materials - salt sodium food, hydrating "Lactoba-ED", "Galeon M", purslane blanched in hot water, grind on the grinder, spices and herbs, chopping raw meat, salting, cooking minced meat by cutting with the use of additional materials, water or lovedance mixture, forming bars sausages, heat treatment by heating at a temperature of 60-65°C and a relative humidity of 50-55% for 15-18 minutes, drying at the same temperature and relative humidity of 20-25% for not more than 40 min, smoked at t is mperature 65-70°C for 7-9 min and boiling at a temperature of 74-76°C, relative humidity 98-99% until the temperature in the thickness of the bars sausages 68-74°C, after which the sausages cool.

When preparing raw meat beef Giovanni content mass fraction of connective and fatty tissue, not more than 6% can use defrosted and/or chilled meat, which is preferably cut into pieces weighing up to 1 kg or grind until you get a meal on the top with a hole diameter of the output lattice 16-25 mm or top with a hole diameter of the output lattice of 3-5 mm, and the Ambassador recommended by mixing in a mixer with salt sodium food for meat in pieces up to 1 kg or meal, crushed on the top with a hole diameter of the output lattice 16-25 mm, 3-5 min, and for finely ground meat for 4-6 min, followed by exposure to maturation at a temperature from 0°C to 4°C, respectively, from 2 to 3 days 1 to 2 days and from 6 to 24 hours.

The cooling bars sausages can be carried out in two stages, the first of which is constant irrigation with cold running water with a temperature of 8-12°C for 10-15 min until the temperature inside the bar sausages 40-50°C, and the second in air at a temperature of 2-6°C until a temperature inside the bars sausages 6-8°C, after which the bars sausages appropriate to send to storage at a temperature of 6-10°C.

IndicatorsControl (product prototype)Sausages on the proposed method
Calorie product, kcal261to 166.2
Protein content, g11,020,00
The fat content, g23,98,2
The carbohydrate content014,2
The content of lactulose028
Calcium, mg3542,5
The magnesium content mg2028,6
The content of potassium mg220302,1
The iron content, mg1,84,73
The content of iodine, mcg710,7
Sod the neigh of vitamin B 1,mg per 100 g0,190,1
The content of vitamin B2, mg per 100 g0,150,17
The content of vitamin e, ág per 100 g2,37,4
ConsistencyElasticSupple
TasteSalty, slightly spicyWeak aroma of spices
Points4,04,8

As can be seen from the table, sausages, prepared according to the invention, contain high levels of protein, phosphorus, iron, calcium, magnesium, potassium, and by adding meat nutria reduced calorie product.

Examples of the method

Example 1

According to the recipe the main raw material is beef in the amount of 60 kg, auxiliary raw materials - meat nutria in the amount of 25 kg, purslane in the amount of 15 kg per 100 kg of unsalted raw materials.

Beef Giovanna
first grade60
Purslane stems15
Meat nutria25
Sol food table3,0
Egg powder
hydrated3,0
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 white
ground0,100
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

Example 2

According to the recipe the main raw material is beef in quantities is 55 kg, auxiliary raw - meat nutria in the amount of 30 kg, purslane in the amount of 15 kg per 100 kg of unsalted raw materials.

0,050
Beef Giovanna
first grade55
Purslane stems15
Meat nutria30
Sol food table3,0
Egg powder
hydrocarbonyl3,0
Sodium nitrite0,008
Lactoba-ED1
Galeon M0,4
Water on the hydration of the protein2
Sugar or glucoseis 0.135
Black pepper or white pepper0,100
Bayberry powder0,090
Coriander or cumin powder
Walnut nutmeg0,050

Example 3

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

Beef Giovanna
first grade50
Purslane stems15
Meat nutria35
Sol food table3,0
Egg powder
hydrated3,0
Sodium nitrite0,008
Lactoba-ED0,5
Galeon M0,4
Water on the hydration of the protein1
Sugar or glucoseis 0.135
Pepper black or white
ground0,100
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

1. Method for the production of sausages, characterized in that it provides for the preparation of raw meat beef Giovanni content mass fraction of connective and fatty tissue, not more than 6%, egg powder, hydrated, and the preparation of additional materials: sodium salt food, sodium nitrite, spices, chopping raw meat, salting, cooking minced meat by cutting with the use of additional materials, water or lovedance mixture, forming bars sausages, heat treatment by heating at a temperature of 60-65°C and a relative humidity of 50-55% for 15-18 minutes, drying at the same temperature and a relative humidity of 20-25% for not more than 40 min, curing is conducted at a temperature of 65-70°C for 7-9 min, boiling at a temperature of 74-76°C, relative humidity 98-99% until the temperature in the thickness of the bars sausages 68-74°C, cooling, characterized in that as a secondary raw material use meat nutria 25-5% of the total number of raw meat, which is crushed into pieces the size of 15-20 mm, purslane stems are blanched in hot water, then grind on the top, also add "Lactoba-ED" as a prebiotic, and as a stabilizer use Galeon M, which is a multifunction food Supplement.

2. Sousage nutria, characterized by the fact that they are obtained by the method of p. 1.

3. Sousage nutria, obtained by the method of p. 2, characterized in that they contain components in the following ratio per 100 kg unsalted raw materials:

Beef Giovanna
first grade60
Purslane stems15
Meat nutria25
Sol food table3,0
Egg powder
hydrated3,0
Sodium nitrite0,008
Lactoba-ED1,5
Galeon M0,4
Water on the hydration of the protein2,5
Sugar or glucoseis 0.135
Black pepper or white pepper0,100
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

4. Sousage nutria, obtained by the method of p. 2, characterized in that they contain components in the following ratio per 100 kg unsalted raw materials:

Beef Giovanna
first grade55
Purslane stems15
Meat nutria30
Sol food table3,0
Egg powder
hydrated3,0
Sodium nitrite0,008
Lactoba-ED1
Galeon M0,4
Water on the hydration of the protein2
Sugar or glucoseis 0.135
Black pepper or white pepper0,100
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050

5. Sousage nutria, obtained by the method of p. 2, characterized in that they contain components in the following ratio per 100 kg unsalted raw materials:

Beef Giovanna
first grade50
Purslane stems15
Meat nutria35
Sol food table3,0
Egg powder
hydrated3,0
Sodium nitrite0,008
Lactoba-ED0,5
Galeon M0,4
Water on the hydration of the protein1
Sugar or glucoseis 0.135
Black pepper or white pepper0,100
Bayberry powder0,090
Coriander or cumin powder0,050
Walnut nutmeg0,050



 

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