Method for manufacture of raw dried sausage "kumykskaya"

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used during raw dried sausages manufacture. One performs beef deboning, trimming and milling in a mincer with 2.5-3.5 diameter holes and addition of beef and mutton fat into the mince and proceeds with stirring during 5-6 minutes; then dill and caraway seeds, black pepper, milled bulb onions are added; the mass is stirred during 4-5 minutes. Milk whey is added into the mince to quickly reduce pH value to 5.1-5.5. Prepared mince is stuffed into casings, sausage is pricked and settled. Drying is performed in two stages: the first stage is performed at a temperature of 11-15°C and relative air humidity equal to 82%; the second stage is performed at a temperature of 10-12°C and relative air humidity equal to 75%.

EFFECT: invention reduces the technological production duration to 8 days, prolongs storage life without usage of chemical preserving agents and enhances quality of the ready product.

 

The proposed method the invention relates to the meat industry and can be used in the production of sausages.

The sources that were searched in this way showed that the prototype of the proposed method is a method for the production of dry-cured sausages by the method of drying in the open air in the mountains, which is seasonal, as the temperature in spring and summer does not allow to produce a quality product.

The disadvantages of this method are:

- the need to create a temperature control and optimal humidity in the curing process of sausages;

- lack of modern technological equipment;

- the duration of the production cycle in the open air, which significantly degrades the quality of the finished product and reduces its storage capacity.

The technical result of the proposed method aims to provide a method of producing raw sausage shortened production cycle, which is carried out using modern equipment, providing high quality and storage capacity of the finished product.

Reducing cycle the production of dry-cured sausages is achieved by accelerating the maturation of sausage meat, and also through the temperature and optimum RH�spine when dried sausages in the kilns.

Method of production of dried sausages, characterized by the fact that the beef roll, ilout and minced in a meat Mincer with a hole diameter of 2.5-3.5 cm, add the minced beef and mutton fat and stir for 5-6 minutes, then add fennel seeds and cumin, black pepper, chopped onion and stir for 4-5 minutes, to rapidly reduce the pH to 5.1-5.5 in the beef add the whey, prepared minced meat stuffed in casings, will strikeout, conduct sediment, and drying is performed in two stages: the first stage of drying of sausages is carried out at a temperature of 11-15°C and a relative humidity of 82%, and the second stage is carried out at a temperature of 10-12°C and relative humidity of 75%.

Literature

1. Alekhine L. T., Bolshakov, A. S., etc. Technology of meat and meat products. - M., "Agropromizdat", 1988.

2. Grishin A. S., Kunzelman, Yu., Makarov Yu. a. machinery and equipment for shops and enterprises with low capacity for processing agricultural raw materials. - M., Ed. Informarte, 2001.

3. Sausage - specifications and methods of analysis. - M., IPC standards publishing house, 1997.

Method of production of dried sausages, characterized by the fact that the beef roll, ilout and minced in a meat Mincer with a hole diameter of 2.5-3.5 cm, add the minced beef and mutton fat and stir for 5-6 minutes, then adding�t fennel seeds and cumin, black pepper, chopped onion and stir for 4-5 minutes, to rapidly reduce the pH to 5.1-5.5 in the beef add the whey, prepared minced meat stuffed in casings, will strikeout, conduct sediment, and drying is performed in two stages: the first stage of drying of sausages is carried out at a temperature of 11-15°C and a relative humidity of 82%, and the second stage is carried out at a temperature of 10-12°C and relative humidity of 75%.



 

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