"delikatesnaya" stuffed sausage of quail meat and beef tongues

FIELD: food industry.

SUBSTANCE: invention relates to meat-processing industry, in particular, to cooked stuffed tongue sausage production. One envisages preparation of mince of trimmed prime grade beef, salted mid-back speck, spices and dried herbs with addition of preliminary salted and cooked beef tongues pieces subjected to two-stage thermal treatment in water or meat broth which provides for the possibility of skinning at the first stage and addition of culinary food salt, sugar sand, a sodium nitrate solution at the second stage with following additional cooking of tongues till readiness. Additionally, the mince contains quail meat milled simultaneously with mid-back speck in a mincer with 2-3 diameter outlet holes with subsequent manual moulding of sausage link which provides for the possibility of cut or milled tongue placement on the middle of the mince layer; the dried herbs composition additionally contains basil and purslane. The sausage ingredients are selected at the specified quantity ratio.

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

3 cl, 1 tbl, 3 ex

 

The invention relates to meat industry, in particular to the production of boiled sausages stuffed, namely sausages cooked stuffed language.

Known cooked sausage stuffed puff "Klin" is the highest grade (Patent RF №2210943, IPC A23L 1/317, A23L 1/314, A22C 11/00, publ. 27.10.2003), containing in its composition of beef, including in the form of frozen layers, pork meat, pork skin, blood plasma and soy protein hydrated, languages, pork and beef, with the Ambassador which the operation applies extrusion with separate extract in curing brine. For cooking meat using phosphates and spices - cardamom, cloves, cinnamon.

The disadvantages of this sausage should be attributed to its high caloric value and high content of cholesterol because of the presence of pork, pork skin and pork tongues.

Closest to the proposed invention is a cooked sausage stuffed puff "Klin" is the highest grade and the method of its production (Patent RF №2214742, IPC A23L 1/317, A23L 1/314, A22C 11/00, publ. 27.10.2003). The composition of boiled sausage stuffed is characterized in that it provides for the beef produced using beef tendon flour, spices and herbs, add in minced pieces of salty bacon side pork and spinal slices �predvaritelno salted and welded languages.

Cooked sausage stuffed puff "Klinskoe" contains components in the following ratio, kg per 100 kg of unsalted raw materials:

Beef tendon removed top gradethe 7.5-18,05
Meat mass with content
the mass fraction of connective and
adipose tissue, appropriate
their content in beef
off top grade0,75-9,5
Pork tendon removed bold34,0-36,0
Pork lean tendon removed4,0-5,0
Pork fatty tendon removed1.5 to 2.5
The pork bacon spinal5-3 5
The pork fat side14,0-16,0
Languages boiled beef and pork2,0-3,0
Blood food defibrinating� boiled 14,0-16,0
The pork rind4,5-5,5
Chicken eggs or melange1,0
Whole cow's milk or skim1,0

and also, g:

Salt2000,0-2050,0
Sodium nitrite5,0
Sugar90,0-110,0
Pistachios peeled50,0-55,0
Black pepper or ground white40,0-50,0
Nutmeg or ground cardamom45,0-55,0

The disadvantages of the prototype is the increased caloric content of the product due to the use in the composition of different varieties of pork. The pork contains little protein, and micro - and macroelements, but very high cholesterol and lipids, increased levels of antibodies and growth hormones.

An object of the invention is the creation of a product with dietary properties at the expense of IP�of olzovanija diet meats, allows you to increase food and biological value based on adding to the recipe quail meat and to obtain a product with high organoleptic characteristics and taste of.

The technical problem is solved in that in the known sausage stuffed language, characterized by the preparation of minced meat produced using beef tendon flour, salt side of bacon, spices, spices and dried herbs with pieces of pre-salted and welded languages of beef subjected to a heat treatment which is carried out in two stages, the first of which beef tongues boiled in water or meat broth over time, provide the ability to remove the skins, then remove the beef with the languages of the skin, and the second phase in the resulting broth in which the cooked beef tongues, make a culinary food salt, sugar, solution of sodium nitrite and dovarivat these beef tongues in it until tender, then produce forming loaves of sausage, draught, heat treatment. Quail meat and fat side simultaneously ground in a grinder with a hole diameter of the output lattice 2-3 mm, and then add to stuffing. The sticks are shaped manually using a cellulose film, which is laid out on the table and evenly covered with a layer of stuffing. Then h�a nce or a half along the cut or chopped language placed in the middle, then the sausage with minced meat rolled into a loaf and put in elastic mesh for sausages. In various embodiments, the sausage in the composition of dried herbs additionally used Basil and purslane.

Sausage stuffed "Gourmet" meat quails were made as follows. Frozen raw material pre-defrost, then subjected to manual partitioning. Beef with tendon removed top grade milled in two stages. The first stage is at 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 not more than 48 hours at a temperature of from 0 to 4°C. In the second stage ripened beef with tendon removed top grade milled on the top with a hole diameter of the output lattice 2-3 mm. When cooking meat for sausages cooked using salt and cook food, sodium nitrite, sugar, black pepper or ground white, ground nutmeg, and add dried herbs.

For cooking meat quail meat along with the fat side is ground on the top with a hole diameter of the output lattice 2-3 mm. Produce beef Ambassador languages, after which they are grinded in a grinder or cut lengthwise. The main meat mixed with shredded quail meat and a side of bacon, followed by a form�of the sticks. Molded loaves of sausage by hand with whole or chopped tongue. When forming use cellulose film (Cellophane), which is laid out on the table and evenly covered with a layer of stuffing, then a quarter or a half along the cut or chopped language placed in the middle, then sausage with minced meat rolled into a loaf and placed in a grid for sausages elastic, extra. Produce a 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 sausage temperature of 68-71°C. After that, the sticks are cooled at a temperature not exceeding +2...+4°C for 2-7 h.

In the composition of the sausage stuffed "Gourmet" use quail meat, since the meat of quail belongs to the most valuable dietary product. It is easily digested and nutritionally superior to the rabbit and chicken meat. The quail meat contains 25-27% of dry matter, 21-22% protein, 2.5 to 4.0% fat. In the composition there is a considerable amount of potassium, which is responsible for the brain, has arrhythmic and hypotensive action. Quail meat is a source of minerals, such as sulphur and phosphorus, which are necessary for the normalization of metabolism. Also when compared with chicken meat, quail meat contains several times more vitamin�and D (prevention of rickets), vitamins A, B1 and B2, minerals (iron, potassium, cobalt, copper). Quail meat refers to products intended for the diet, along with meat and chicken breast. It is proved that quail meat contains almost no fat, cholesterol in quail meat is extremely low (0.02 mg per 100 grams of product), making it a valuable dietary product. Quail meat has the most favorable ratio of essential amino acids (lysine, cysteine, methionine, tyrosine). Thus, quail meat is recommended as a raw material for the production of sausages.

For cooking meat boiled sausage stuffed "Gourmet" quail meat beef and languages higher grade components should preferably be used in the following ratio, kg per 100 kg of unsalted raw materials:

Beef tendon removed top grade0-50
Fat side15-25
Quail meat10-15
Beef tongues15-10
Salt3,0
Sodium nitrite 0,008
Sugar or glucoseis 0.135
Black pepper or ground white0,100
Bayberry powder0,090
Nutmeg0,050
Coriander or cumin powder0,050
Estragon0,004
Dried herbs0,050

As the table shows, sausage, prepared by the proposed method, contains high amounts of protein, phosphorus, iron, calcium, magnesium, potassium, and by adding meat quails reduced calorie content.

Examples of the method.

Example 1

According to the recipe the main raw material is beef in the amount of 60 kg, fat side 15 kg, is used for the filling quail meat and beef tongues in the amount of 10 kg and 12 kg respectively per 100 kg of unsalted raw materials, and the composition dried herbs Basil:

Beef tendon removed top gradeFat side15
Quail meat10
Beef tongues12
Salt3,0
Sodium nitrite0,008
Sugar or glucoseis 0.135
Black pepper or ground white0,100
Bayberry powder0,090
Nutmeg0,050
Estragon0,004
Coriander or cumin powder0,050
Basil0,050

Example 2

According to the recipe the main raw material is beef in the amount of 55 kg, fat side 20 kg, is used for the filling quail meat and beef tongues in the amount of 12 kg and 17 kg respectively per 100 kg of unsalted raw materials, and the composition dried herbs added purslane:

Gavage�and tendon removed top grade 55
Fat side20
Quail meat12
Beef tongues17
Salt3,0
Sodium nitrite0,008
Sugar or glucoseis 0.135
Black pepper or ground white0,100
Bayberry powder0,090
Nutmeg0,050
Estragon0,004
Coriander or cumin powder0,050
Purslane0,050

Example 3

According to the recipe the main raw material is beef in quantities of 50 kg, fat side 17 kg, used for stuffing meat quail and beef tongues 15 kg respectively per 100 kg of unsalted raw materials, and the composition dried herbs Basil and purslane:

Beef tendon removed top grade50
Fat side17
Quail meat15
Beef tongues15
Salt3,0
Sodium nitrite0,008
Sugar or glucoseis 0.135
Black pepper or ground white0,100
Bayberry powder0,090
Nutmeg0,050
Estragon0,004
Coriander or cumin powder0,050
Basil0,020
Purslane0,030

1. Cooked sausage stuffed quail meat beef and languages, which provides for the preparation of minced meat produced using beef tendon flour, salt NR�ka side, spices, spices and dried herbs, with the addition of pieces of pre-salted and welded languages of beef subjected to two-stage heat treatment in water or meat broth, provide the ability to remove the skin at the first stage and the introduction of salt sodium food, sugar, solution of sodium nitrite at the second stage, followed by zavarivanje languages until tender, characterized in that the stuffing further comprises quail meat, shredded along with the fat side on top with a hole diameter of the output lattice 2-3 mm, with subsequent manual molding loaf sausage, providing the possibility for the middle layer of shredded or ground beef language, and in the dried herbs additionally used Basil and purslane in the following ratio of components per 100 kg of unsalted raw materials, kg:

beef tendon removed top grade60-50
fat side15-25
quail meat10-15
beef tongues15-10
salt3,0
sodium nitrite0,008
sugar or glucoseis 0.135
black pepper or ground white0,100
bayberry powder0,090
nutmeg0,050
coriander or cumin powder0,050
estragon0,004
dried herbs0,050

2. Cooked sausage stuffed quail meat beef and languages, obtained according to claim 1, characterized in that it contains components in the following ratio per 100 kg of unsalted raw materials, the composition of the dried herbs included Basil, kg:

beef tendon removed top grade50-60
fat side15-25
beef tongues15-10
quail meat10-15
salt3,
sodium nitrite0,008
sugar or glucoseis 0.135
black pepper or ground white0,100
bayberry powder0,090
nutmeg0,050
estragon0,004
coriander or cumin powder0,050
Basil0,050

3. Cooked sausage stuffed quail meat beef and languages, obtained according to claim 1, characterized in that it contains components in the following ratio per 100 kg of unsalted raw materials, the composition of the dried herbs included Basil and purslane, kg:

beef tendon removed top grade50-60
fat side15-25
beef tongues15-10
quail meat10-15
salt �imeva 3,0
sodium nitrite0,008
sugar or glucoseis 0.135
black pepper or ground white0,100
bayberry powder0,090
nutmeg0,050
estragon0,004
coriander or cumin powder0,050
Basil0,020
purslane0,030



 

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