"zavolzhskaya originalnaya" cooked stuffed sausage of nutria meat and such sausage production method

FIELD: food industry.

SUBSTANCE: method envisages preparation of mince of trimmed first grade beef, nutria meat, dry estragon, seasonings and spices with addition of salted mid-back speck and pieces of preliminarily salted and cooked beef tongues; then one performs sausage links moulding, settling, thermal treatment and cooling. At the first stage, beef tongues are cooked in water or meat broth during a time ensuring the possibility of skinning; then beef tongue skin is removed. At the second stage, into the produced meat broth where beef tongues were cooked, one introduces food culinary salt, sugar sand and sodium nitrite solution; beef tongues are additionally cooked in the broth till readiness. Mid-back speck is milled in a mincer with 2-3 mm diameter outlet holes. One manually moulds sausage links placing Cellophane cellulose film onto the table; the film is covered with a mince layer, then a quarter or a half of the tongue cut along is placed in the middle; then the sausage with mince is rolled up in the form of a link and placed into Extra elastic sausage mesh. The sausage goods ingredients quantity ratios are selected.

EFFECT: manufacture of a product with increased nutritive and biological values, 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 characterized by the fact that it provides for the preparation of meat produced using beef Giovanni premium, spices and herbs, add in the minced pieces of salt pork bacon spinal and pieces of pre-salted and boiled languages. 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 the higher the th grade, spices and herbs, with the addition of salty bacon and side pieces pre-salted and boiled languages beef, and beef languages subjected to heat treatment, which is carried out in two stages, the first of which beef languages cooked in water or broth over time, provide the ability to remove the skin, then remove with beef languages the skin, and at the second stage in the resulting broth in which the cooked beef languages, make salt cookbook : food, sugar, a solution of sodium nitrite and dovarivat these beef languages in it until tender, then make a stuffing of bread sausage, draught, heat treatment and cooling, characterized in that the fat side is crushed on top with a hole diameter of the output lattice of 2-3 mm, and then add crushed on the top of the nutria, as well as tarragon, dried, formed into loaves of sausage manually, and when formed using cellulose film of Cellophane, which are laid on the table and evenly covered with a layer of meat, then a quarter or half cut along the tongue is placed in the middle, and then the sausage with minced meat rolled into a loaf and put into the net for sausages Extra elastic.

For cooking meat cooked sausage stuffed meat nutria components it is preferable to use the following with the respect to 100 kg unsalted raw materials:

Beef Giovanna first55-45
grade
Bacon side15-20
Salt3,0
Sodium nitrite0,008
Sugar or glucoseis 0.135
Pepper black or white0,100
ground
Tarragon0,004
Bayberry powder0,090
Walnut nutmeg0,050
Meat nutria15-20
Beef languages15-20
Coriander or cumin powder0,050

The method is as follows. As a secondary raw material use nutria meat, because meat nutria are not only not inferior to meat, that benefit the military animals and birds, 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. Fat contains a lot of unsaturated essential fatty acids. Its absorption 90-93%. The meat has an intense red-brown color, as it contains an increased amount of muscle hemoglobin (myoglobin), so it is recommended for children with anemia. Meat nutria has anti-allergic properties. Thus, nutria meat you want to use as raw material for the production of sausages.

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 the e more than 48 hours at a temperature of from 0 to 4°C. In the second phase, Mature 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 using salt cookbook : food, sodium nitrite, sugar, black pepper or white pepper, cardamom or nutmeg, pepper, and crushed on the top with a hole diameter of the output lattice 2-3 mm fat side, ground on the top with a hole diameter of the output lattice 2-3 mm nutria, and dried tarragon. Beef languages subjected to heat treatment in two stages, the first of which beef languages cooked in water or broth over time, provide the ability to remove the skin. Then remove the peel with beef languages. In the second phase in the resulting broth in which the cooked beef languages, make salt cookbook : food, sugar, a solution of sodium nitrite, dovarivat until tender languages in this solution. On the table laid cellulose film, Cellophane, evenly cover it with a layer of meat, a quarter or half cut along the tongue is placed in the middle. After this sausage with minced meat rolled into a loaf and put into the net for sausages Extra elastic. Followed by forming loaves of sausage, draught, heat treatment by cooking with steam at a temperature of 80-85°C during the course the e 45-90 min to achieve in the thickness of the loaf sausages temperature 68-71°C. Then the sticks sausage is cooled at a temperature not higher than +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 raw material for filling is nutria meat and beef languages, in the amount of 30 kg, and for boiled sausage beef and bacon side 70 kg 100 kg unsalted raw materials.

Beef Giovanna higher55
grade
Bacon side15
Salt3,0
Sodium nitrite0,008
Tarragon0,004
Sugar or glucoseis 0.135
Pepper black or white0,100
ground
Bayberry powder0,090
Walnut nutmeg0,050
Meat nutria15
Beef languages15
Coriander or cumin powder0,050

Example # 2

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

Beef Giovanna higher45
grade
Bacon side15
Salt3,0
Sodium nitrite0,008
Tarragon0,004
Sugar or glucose is 0.135
Pepper black or white0,100
ground
Bayberry powder0,090
Walnut nutmeg0,050
Meat nutriaof 17.5
Beef languagesof 17.5
Coriander or cumin powder0,050

Example # 3

According to the recipe the main raw material is beef in the amount of 45 kg, fat side 15 kg, is used for the filling nutria meat and beef languages, in the amount of 40 kg, 100 kg unsalted raw materials.

Beef Giovanna higher45
grade
Bacon side15
Salt3,0
Sodium nitrite0,008
Sugar or glucoseis 0.135
Pepper black or white0,100
ground
Tarragon0,004
Bayberry powder0,090
Walnut nutmeg0,050
Meat nutria20
Beef languages20
Coriander or cumin powder0,050

1. Method for the production of cooked sausage stuffed meat nutria, providing for the preparation of minced beef Giovanni premium, spices and herbs, with the addition of salty bacon and side pieces pre-salted and boiled languages beef, and beef languages subjected to heat treatment, which is carried out in two stages, the first of which beef languages cooked in water or broth over time, provide the ability to remove the skin, then remove with beef languages the skin, and at the second stage in the resulting broth in which the cooked beef languages, make salt cookbook : food, sugar solution of sodium nitrite and dovarivat these beef tongue is in it until tender, then make a stuffing of bread sausages, draught, heat treatment and cooling, characterized in that the fat side is crushed on top with a hole diameter of the output lattice of 2-3 mm, and then add crushed on the top of the nutria, as well as tarragon, dried, formed into loaves of sausage manually, and when formed using cellulose film of Cellophane, which are laid on the table and evenly covered with a layer of meat, then a quarter or half cut along the tongue is placed in the middle, and then the sausage with minced meat rolled into a loaf and put into the net for sausages Extra elastic.

2. Cooked sausage stuffed meat nutria, characterized by the fact that 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:

Beef Giovanna highest grade55
Bacon side15
Salt3,0
Sodium nitrite0,008
Tarragon0,004
Sugar or glucoseis 0.135
Black pepper or white pepper0,100
Bayberry powder0,090
Walnut nutmeg0,050
Meat nutria15
Beef languages15
Coriander or cumin powder0,050

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 highest grade45
Bacon side20
Tarragon0,004
Salt3,0
Sodium nitrite0,008
Sugar or glucoseis 0.135
And black pepper and white pepper 0,100
Bayberry powder0,090
Walnut nutmeg0,050
Meat nutriaof 17.5
Beef languagesof 17.5
Coriander or cumin powder0,050

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 highest grade45
Bacon side15
Salt3,0
Sodium nitrite0,008
Sugar or glucoseis 0.135
Black pepper or white pepper0,100
Bayberry powder0,090
Walnut nutmeg0,050
Meat nutria20
Tarragon0,004
Beef languages20
Coriander or cumin powder0,050



 

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

20 cl, 21 dwg

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1 tbl, 4 ex

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2 cl, 1 dwg

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15 cl, 10 dwg

Semi-smoked sausage // 2515394

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2 tbl, 2 ex

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2 cl, 1 tbl, 4 ex

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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.

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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: meat industry, in particular, sausage production.

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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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