Cooked sausages manufacture method

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used during sausage products manufacture. The method envisages meat raw material milling, salting and maturating, salted meat raw material milling, mince preparation, injection, links knitting, frying, cooking and cooling. At a stage of mince preparation one introduces a binding component represented by a mixture of amaranth flour and water at a ratio of 1:2.5. Amaranth flour quantity accounts for 1-3% of the mince weight.

EFFECT: method ensures high organoleptic indices of cooked sausage, manufacture of a product with high nutritive and biological value and preventive properties.

3 tbl

 

The invention relates to the meat industry and can be used in the manufacture of sausages.

A known method for the production of cooked sausages, providing for the preparation of raw meat, cut meat, salting, mixing prescription components, exposure to maturation, catherization, mince, molding, stud sticks, roasting, boiling and cooling [Gabrielian M. A., Kozlov A. P. merchandising of meat and fish products. / M. A. Gabrielian, A. P. Kozlov. - M.: Economics, 1986. - S. 152-157].

The disadvantage of this method is the low bioavailability and short shelf life of cooked sausages.

The closest to the technical nature of the proposed method is a method for the manufacture of cooked sausages, providing for the grinding of raw meat, his Ambassador and maturation, grinding salt meat, mince, molding, stud sticks, roasting, boiling and cooling, at the stage of cooking meat impose a binder component consisting of water and protein mass is obtained by grinding sunflower meal with oil content of 8-12% in a thin, rotating spiral film thickness of 0.5-1.0 mm when the pressure gradient 10-15 MPa and a temperature of 20-40C, the ratio in the binder component of the protein mass and water is(1:2)(1:5), and the number of proteins is howling mass is 3-6% by weight of meat [Patent No. 2423862, AS 11/00, A23L 1/314].

The disadvantage of this method is low nutritional and biological value, low organoleptic characteristics, lack of preventive properties of the finished product.

The technical result of the invention is to improve the nutritional and biological value, improving organoleptic characteristics, giving the product prophylactic properties.

The technical result is achieved by a method for the production of boiled sausages, providing for the grinding of raw meat, his Ambassador and maturation, grinding salt meat, mince, molding, stud sticks, roasting, boiling and cooling, the introduction of a binder component on the stage of cooking meat, as a binder a mixture of amaranth flour and water in a ratio of 1:2.5, the amount of flour amaranth is 1-3% by weight of meat.

Introduction to the proposed method for the manufacture of cooked sausage amaranth flour in the amount of 1-3% by weight of meat allows you to get cooked sausage with high organoleptic characteristics, as amaranth flour contains proteins having a high water-binding capacity, and dietary fibers, which increase the stability of minced meat.

Introduction amaranth flour in quantities of less than 1% and more than 3% by weight of meat will reduce the organoleptic on the simple product.

In addition, amaranth flour contains: protein, consisting of more than 30% of the essential amino acids; fat, consisting of 50% of the polyunsaturated fatty acids omega-6; high content of vitamins E, A, B1, B2, B4, C, D, which increases the nutritional and biological value of sausage.

Flour amaranth contains phospholipids, phytosterol, the strongest natural antioxidant squalene and vitamin E, which contributes to the prevention of obesity, diabetes, cardiovascular diseases and cancer, gives the boiled sausage preventive properties.

Table 1 shows examples of formulations proposed sausage

Table 1
Recipe sausage
Raw materials (in kg per 100 kg)Recipe
123
Beef Giovanna 1st grade4262-
Beef Giovanna 2 grade--70
Pork bold582320
Bacon side-1510
Total100100100
Spices (in g per 100 kg of raw materials)
Salt250025002500
Nitrite in solution7,57,57,5
Sugar100100100
Ground black pepper5050100
Pepper sweet5050-
Coriander powder--50
Garlic is solchany 100100200
A binder component: mixture of amaranth flour and water in the ratio 1: 2,5 (in kg per 100 kg of raw materials)
Flour amaranth123
Water2,557,5

Method for the production of cooked sausage is as follows.

Recipe 1: Use a set of raw meat for meat in kg per 100 kg of beef Giovanna grades 1 - 42 kg; pork bold - 58 kg Beef giovanny grades 1 pork bold crushed to particle size of 16-25 mm Crushed raw meat mixed with nitrate-curing a mixture consisting of nitrite in a solution of salt and cook for 2-3 minutes, stand for curing meat for 6-29 hours. Secondarily pulverized raw meat on the top until the particle size of 2-3 mm and sent to the cutter for cooking meat. In cutter make a binder component: a mixture of 1 kg of flour amaranth and 2.5 kg of water. Add spices according to the recipe and cold water - 15-27,5% by weight of meat. Processed meat cutter - 3-10 minutes. The finished sausage perspicuous in the shell, then knit sticks, fried in deep fryer or universal chambers at a temperature of 90-110C for 60-70 minutes, cook until the temperature in the center of the stick 68-72C, cooled to a temperature of 8-12C.

Recipe 2: Use a set of raw meat for meat in kg per 100 kg of beef grades 1 - 62 kg; pork bold - 23 kg; fat - 15 kg. Beef giovanny grades 1 pork bold crushed to particle size of 16-25 mm Crushed raw meat mixed with nitrate-curing a mixture consisting of nitrite in a solution of salt and cook for 2-3 minutes, and incubated for curing meat for 6-29 hours. Secondarily pulverized raw meat on the top until the particle size of 2-3 mm and sent to the cutter for cooking meat. In cutter make a binder component: a mixture of 2 kg of flour amaranth and 5.0 kg of water. Add spices, according to the recipe and cold water - 15-25% by weight of meat. Bacon side pre-shredded in pieces the size of 8-10 mm and contribute to the cutter for 30-40 s to the end of the cutting process. Processed meat cutter - 3-10 minutes. The finished sausage stuffing spazout in the shell, then knit sticks, fried in deep fryer or universal chambers at a temperature of 90-110C for 60-70 minutes, cook until the temperature in the center of the stick 68-72C, cooled to a temperature of 8-12C.

Recipe 3: IP is result set of raw meat for meat in kg per 100 kg of beef Giovanna 2 varieties - 70 kg; pork bold - 20 kg; fat - 10 kg. Beef giovanny 2 varieties, pork bold crushed to particle size of 16-25 mm Crushed raw meat mixed with nitrate-curing a mixture consisting of nitrite in a solution of salt and cook for 2-3 minutes, stand for curing meat for 6-29 hours. Secondarily pulverized raw meat on the top until the particle size of 2-3 mm and sent to the cutter for cooking meat. In cutter make a binder component: a mixture of 3 kg of flour amaranth and 7.5 kg of water. Add spices, according to the recipe and cold water-15-22.5 percent by weight of meat. Bacon side pre-shredded in pieces the size of 8-10 mm and contribute to the cutter for 30-40 s to the end of the cutting process. Processed meat cutter - 3-10 minutes. The finished sausage stuffing spazout in the shell, then knit sticks, fried in deep fryer or universal chambers at a temperature of 90-110C for 60-70 minutes, cook until the temperature in the center of the stick 68-72C, cooled to a temperature of 8-12C.

Table 2 shows the organoleptic characteristics of cooked sausages produced by the proposed method.

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Table 2
Organoleptic characteristics sausage
IndicesDescription
Recipe 1Recipe 2Recipe 3
Appearancethe loaves with a clean, dry surface
Consistencygentle, elasticvery gentle, elasticvery gentle, elastic
Appearance and color on the cutstuffing pink, finely chopped, uniformstuffing pink, finely ground, even with pieces of bacon in white size not exceeding 6 mm
Smell and tastepleasant, characteristic of cooked sausage, with aromas of spices without foreign taste and odor, moderately salty

The organoleptic analysis of the indicators shows that the cooked sausage has a high organoleptic quality. Table 3 presents the physico-chemical characteristics of sausage produced by the proposed method.

Table 3
Physico-chemical characteristics of cooked sausages
Name of indicatorRecipe 1Recipe 2Recipe 3
Mass fraction of moisture, %, max66,066,070,0
Mass fraction of protein, %, not less thanto 12.011,0to 12.0
Fat content, %, max22,024,020,0
Mass fraction of starch, %, max2,02,02,0
Mass fraction of sodium chloride, %, max2,42,42,4

Analysis of physico-chemical parameters shows that the cooked sausage has a high nutritional and biological value.

Trial batch of boiled sausages were manufactured, examined and passed the extended d is gustatio at the Department of technology and equipment for food production FGBOU VPO omgau. P. A. Stolypin.

Analysis and tasting showed that the cooked sausage produced by the proposed method has high nutritional and biological value, organoleptic indicators through the use of amaranth flour, with perfectly balanced protein composition containing a high content of vitamins E, A, B1, B2, B4, C, D. Biologically active ingredients: squalene, phytosterol and phospholipids, define preventive properties of cooked sausages.

Boiled sausage produced by the proposed method is recommended for mass nutrition, and preventive nutrition.

Sources of information

1. Gabrielian M. A., Kozlov A. P. merchandising of meat and fish products. / M. A. Gabrielian, A. P. Kozlov. - M.: Economics, 1986. - S. 152-157.

2. Patent No. 2423862, AS 11/00, A23L 1/314 (prototype).

Method for the production of cooked sausages, providing for the grinding of raw meat, his Ambassador and maturation, grinding salt meat, mince, molding, stud sticks, roasting, boiling and cooling, the introduction of a binder component on the stage of cooking meat, characterized in that the binder component a mixture of amaranth flour and water in a ratio of 1:2.5, the amount of flour amaranth is 1-3% by weight of meat.



 

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