Cooked sausage product in food casing on stick and its production method

FIELD: food industry.

SUBSTANCE: method envisages the cooked sausage product preparation and food casing ingredients procurement. The sausage product has diameter equal to 10-40 mm and is 20 200 mm long. After cooling, casing is removed from the cooked sausage product with a wooden stick inserted along its axis to a depth of 40-70% relative to the product length, the stick width equal to 5-50% of the length relative to the casing diameter; the stick length is determined depending on the depth of penetration into the product (so that to exceed the latter by 50-120 mm) while the stick thickness is 1 - 5 mm. The sausage product with a stick is dipped into dough (consisting of melange, wheat flour, maize or rice flour, culinary salt, sugar and water), with the stick part projecting outside the sausage product is dipped into dough to a depth not in excess of 10 mm. The sausage product on stick dipped in dough is submerged into 110 - 150°C sunflower, olive, rapeseed or cottonseed oil and maintained for 3-7 min. The stick part projecting outside the sausage product and uncovered with dough is not submerged in oil. Then the sausage product is taken out of the bath and cooled at a temperature of 0 - +10°C, air flow rate equal to 1-5 m/cm, until temperature inside the product centre is no more than +10°C.

EFFECT: production of a ready product with good organoleptic and microbiological indices.

2 cl, 1 tbl, 4 ex

 

The invention relates to the meat industry and can find application in the manufacture of cooked cured meat product in the food wrapper on a stick.

A known method of manufacturing semi-finished products of poultry "Chicken Kiev delicatessen" on THE other 9214-947-00419779-08. According to this method, take the chest muscles with surface film and the cartilaginous part of the keel, freed from the pulp shoulder bone. The skin covering the chest muscles are removed. Head shoulder chop, muscle tissue turn the roll around the stone, leaving it protruding length 3-4 cm Then the resulting intermediate product is fried in deep fat at a temperature of vegetable oil 160-195°C prior to the formation of a solid crust Golden brown. After heat treatment of deep fried semi-finished product is cooled at temperature from minus 1°C to + 1°C, the velocity of the air from 0.8 to 2.0 m/s, the duration of 2.0-2.5 h until the temperature inside the prefabricated from 0°C to 8°C.

The disadvantages of this method is the inability to apply sausages for the manufacture of the product, lack of smooth forms of the product, the inability to control the length of the bones that ultimately increases the complexity of manufacture of the final product and reduces the convenience of its consumption.

Known semi-finished products in the form of cutlets, manufacturing is implemented from the cold, or chicken, or fish meat, covered with a uniform on all sides by a sheath of Krakatau mass on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta, inside which are the sticks as holder (patent No. 2450548).

The disadvantages of this method are the inability to apply sausages for the manufacture of the product; semi-finished products for consumption, you need to bring to the culinary availability; due to the heterogeneity of stuffing the quality of the finished products may be different.

Also in accordance with patent No. 2450548 known method of manufacturing semi-finished products in the form of cutlets in Krakatoa mass, including the cooling of workpieces cutlets to a temperature of 2-6°C, using a special device for inserting sticks, grease egg yolk, cooking burgers on the grill until cooked, laying on a paper towel, preparation crocetin workpieces on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta, laying Krakatau mass in form, laying them in meatballs, forming semi-finished and freeze.

The disadvantages of this method are the inability to apply sausages for the manufacture of the product; semi-finished products for consumption, you need to bring to the culinary ready; you must use special equipment on the I insert sticks and molding product.

This solution, which is the closest analogue for aggregate features of the claimed method, adopted for the prototype.

The task, which directed the claimed technical solution is the creation of a cooked meat product in the food wrapper on a stick and the method of its production, allowing to produce ready-to-use product on the basis of cooked sausages on a stick in the food casings.

The solution to this problem is provided by the fact that the meat is formed into sausage casings with a diameter of 10-40 mm, and the length of the product is from 20 to 200 mm, after cooling the finished product shell is removed, if the molding was used inedible shell; then along the axis product insert wooden stick at a depth of 40-70% with respect to the length of the product, with the width of the sticks 5-50% of the length relative to the diameter of the shell length from the length of penetration into the product, increased by 50-120 mm, thickness from 1 mm to 5 mm, after which the sausage product with a stick dipped in batter, consisting of a melange 32.7 per cent, of the flour of 27.2%, corn flour or rice to 13.6%, salt 0.5%, the sugar of 0.5%, water to 25.5%, while the protruding portion sticks out of the sausage product is immersed in the dough to a depth of not more than 10 mm, then the sausage product with a stick dipped in sunflower mA is lo, or olive oil, or rapeseed oil, or cottonseed oil with temperatures ranging from 110 to 150°C, with some sticks protruding out of the sausage product and is not covered by the test, the oil is not lowered, then the sausage product in the test stand oil 3-7 min, removed from the bath and cooled at a temperature from 0 to +10°C with air velocity of 1-5 m/cm to achieve a temperature in the centre of the product is not more than +10°C.

According to the claimed method, the specified boiled sausage product in the food wrapper on a stick is manufactured by forming cooked sausage products of specified diameter and length of the product, paste it wooden sticks of a certain size at a certain depth, with further dipping in batter, frying in vegetable oil under certain conditions and cooling.

According to the claimed method, the whole process of producing cooked meat product in the food wrapper on a stick should be made since forming cooked sausages in casings with a diameter of 10-40 mm, with the length of the product constituting from 20 to 200 mm, with a further heat treatment and removal of shells, if they are not edible. Such diameter and length of the products due to the convenience of further consumption of the product without using the table tools. When the diameter of the product menee mm, to avoid damage of sausages and deterioration of the organoleptic properties, you must use a milder heat treatment, which leads to the deterioration of organoleptic characteristics. The use of shells in the manufacture of a diameter exceeding 40 mm leads to high energy consumption, increase the duration of the production process and to the deterioration of organoleptic characteristics. Inedible shell should be removed, as provided by the application of edible coatings on the surface of cooked sausages.

Insert into product wooden sticks to a depth of 40-70% with respect to the length of the product, with the width of the sticks 5-50% of the length relative to the diameter of the shell length from the length of penetration into the product, increased by 50-120 mm, thickness from 1 mm to 5 mm provides a convenient consumption of the finished product, facilitates the preparation and specified sizes sticks provide a firm hold her in cooked sausage product. The large size of the sticks will cause deformation of the finished product, but in a smaller strength retention sticks low, causing it to fracture and bounce from the product.

Dipping cooked sausages on a stick in the dough when the ratio of ingredients melange 32,7%, wheat flour 27,2%, corn flour 13.6 per cent, sodium chloride with the l of 0.5%, sugar of 0.5%, water 25,5% provides strong hold food casings on the surface of the cooked meat product. In other proportions of ingredients deteriorate the organoleptic characteristics of the food sheath, the dough is either too thin or too thick that in the first case leads to the draining of the casing from the surface of the cooked meat product, and in the second case hampered the process of applying food coating and deteriorates the appearance of the product.

Serving of the product part of the stick is lowered into the dough no more than 10 mm, which, on the one hand, provides full coverage of boiled sausage food product casing, and on the other hand, allows the consumer of the finished product not to stain your hands with the consumption of the finished product.

Cooked sausage product in the food wrapper on a stick is brought to culinary ready for 3-7 minutes in sunflower oil with a temperature of from 110 to 150°C, the part of the stick serving of the sausage product and is not covered by the test, the oil does not fall. Shorter duration and temperature of treatment will not provide culinary preparedness, and long duration and temperature of treatment will increase energy and will impair the organoleptic characteristics of the finished product. Part of the stick that is not covered by the test, the oil is not oposkie the Xia, that allows the consumer of the finished product not to stain your hands with the consumption of the finished product.

Further cooling of the finished product at a temperature from 0 to +10°C with air velocity of 1-5 m/s to a temperature in the centre of the product is not more than +10°C provides regulated periods of storage. More intensive parameters of cold treatment, the temperature reduction, the increasing speed of the air leads to higher energy consumption, and the possible freezing of the finished product and, consequently, to the loss of marketable product. Less intensive parameters of cold treatment, the increase in temperature, decrease the velocity of the air will not ensure the microbiological safety of the finished product.

The inventive method of producing cooked meat product in the food wrapper on a stick is illustrated by the following examples of its implementation.

Example 1.

Raw meat is thawed, are deboning, trimming, grinding, Ambassador, preparation of spices, garlic, skins, mince, molding cooked sausages wrapped with a diameter of 10 mm, length 20 mm, heat treatment, removing the shell, insert a wooden stick along the axis of the product to a depth of 40% with respect to the length of the product, with the width of the sticks 5% relative to the diameter of the removed Obol is his, the length of the wand 50 mm greater than the length of penetration into the product, thick sticks 1 mm, after which the cooked sausage product on a stick dipped in batter, without affecting the protruding part of the stick, when the ratio of ingredients melange 32,7%, wheat flour 27,2%, corn flour to 13.6%, salt 0.5%, the sugar of 0.5%, water 25,5%, then the resulting intermediate product is immersed in a heated bath with sunflower oil at a temperature of 110°C and kept there for 3 minutes. Brought to culinary ready cooked sausage product in the food wrapper on a stick is cooled at a temperature of +10°C, the air speed 1 m/s until the temperature in the centre of the product +0°C.

Examples 2-4.

The process of producing cooked meat product in the food wrapper on a stick were on the techniques described in Example 1, but with different operation parameters, the components of this process. The original data of all the examples listed in table 1.

To determine the effectiveness of the proposed technologies have been identified indicators of safety and quality cooked meat product in the food wrapper on a stick.

All samples after production and during storage had high organoleptic characteristics and had estimates of 4.5-5 points on 5-point scale.

For microbiologists is a mini-performance security cooked sausage product in the food wrapper on a stick meets the requirements of SanPiN 2.3.2.1078 and the Uniform sanitary and epidemiological and hygienic requirements to goods subject to sanitary and epidemiological supervision (control) in relation to meat products. The indicator of microbial contamination (QMAFAnM) cooked sausage product in the food wrapper on a stick during storage was characterized by a level not higher than 1×103CFU/g

The use of this invention allows to expand the range of meat products.

1. Method for the production of cooked sausage product in the food wrapper on a stick, consisting in the preparation of raw meat and ingredients, mince, molding, heat treatment, preparation of ingredients for the food sheath, characterized in that the meat is formed into sausage casings with a diameter of 10-40 mm, and the length of the product is from 20 to 200 mm, after cooling the finished product shell is removed, if the molding was used inedible shell; then along the axis product insert wooden stick at a depth of 40-70% with respect to the length of the product, with the width of the sticks 5-50% of the length relative to the diameter of the shell, length based on the length of penetration into the product, increased by 50-120 mm, thickness from 1 mm to 5 mm, after which the sausage product with a stick dipped in batter, consisting of a melange 32.7 per cent, of the flour of 27.2%, corn flour or rice to 13.6%, salt 0.5%, the sugar of 0.5%, water to 25.5%, while serving frequent the sticks out of the sausage product is immersed in the dough to a depth of not more than 10 mm, then the sausage product with a stick dipped in sunflower oil, or olive oil, or rapeseed oil, or cottonseed oil with temperatures ranging from 110 to 150°C, with some sticks protruding out of the sausage product and is not covered by the test, the oil is not lowered, then the sausage product in the test stand oil 3-7 min, removed from the bath and cooled at a temperature from 0 to +10°C, with the air speed of 1-5 m/cm to achieve a temperature in the centre of the product is not more than +10°C.

2. Cooked sausage product on the wand, characterized in that the under item 1.



 

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