BG585Y1 - Boiled and smoked salami with long shelf-life - Google Patents

Abstract

The salami have improved protein and fatty acid composition and have dietetically complied energy value. Cangaroo meat is used in their composition and its valuable qualities being preserved, and at the same time an attractive taste and flavour is attributed for the consumer. 2 claims

Description

The utility model refers to the meat processing industry, in particular meat products - durable cooked and smoked salami intended for consumption.

BACKGROUND OF THE INVENTION

Permanent cooked and smoked salami are meat products made from crushed meat in shell, which, after filling the shell, natural or artificial, with the crushed and prepared filling mass, are subjected to roasting, boiling, smoking and drying. They have a shelf life of up to 2 months at temperatures from - 1 to 5 ° C. They are prepared from bovine meat, lean pork, semi-fat pork, bacon, with the addition of a salting mixture (salt, sodium nitrite or potassium nitrate, sugar) and spices. Such salami are, for example, "Shpekov", "Servilat", "Burgas". They are permanently on the market and are subject to great consumer interest due to their attractive taste, durability, nutritional and energy value.

Kangaroo meat is imported from many countries around the world from Australia. Until now it is unknown to the Bulgarian consumer, as well as to the technologists and producers of meat products. Chemical analysis shows high protein content and low fat content. The most abundant trace elements are iron and zinc. The quality of kangaroo meat is determined by several factors: lack of fat, specific color, taste and brittleness, tenderness of the muscles. It is very suitable for inclusion in low-fat diets to reduce the risk factors affecting the cardiovascular system and diabetes. Studies in Australia show that 40% of the fats in kangaroo meat are molecules of polyunsaturated fatty acid, which is thought to improve blood circulation. The consumption of kangaroo meat also leads to a rapid decrease in blood cholesterol levels.

Kangaroo meat is mainly obtained from the butt. Rough tendons are missing. The meat is tender and soft, with delicate muscle fibers and a deep red color. The connective tissue is in very small amount. In taste, it comes close to game meat (bison, deer, etc.).

The problems that are solved with the proposed utility model are related to the use of kangaroo meat in the composition of meat products while maintaining its useful properties and at the same time giving the taste and smell of meat products attractive to consumers, improving the protein and fatty acid composition and achieving of dietary energy.

The technical nature of the utility model

Problems are solved with the creation of meat products from the group of durable cooked smoked salami, which include kangaroo meat in the amount of 30 to 40% of the intended bovine meat, bovine meat and / or pork and semi-fat and non-greasy, hard fat, cooking salt, sugar, nitrate or nitrite, polyphosphate or diphosphate, ascorbic acid and spices black and / or white pepper, nutmeg, garlic, preferably dried. The casings may be of large intestine or artificial colon.

The advantages of the new products consist in a favorable combination of the good consumer qualities of the known assortments of salami and the beneficial qualities of the kangaroo meat. The new products, including kangaroo meat, have a very good organoleptic characteristic - stable cut surface color, good structure and consistency, very good taste and aroma. Chemical analysis proves a high protein content with a predominance of complete proteins, as well as a lower fat content. During the production process of ripening and drying is normal. At the same time, the presence of ascorbic acid improves the ripening process, stabilizes color and acts antioxidant on fats, which guarantees a shelf life.

Exemplary embodiments of the utility model

Example 1. Salami type "Salmon". It consists of the following ingredients in Kg:

beef boned one-piece meat, 20 kangaroo meat, 15 boneless lean pork, 25 back fat, 2.5 salt, 0.15 sugar, 0.25 pentanodium tripolyphosphate, 0.010 sodium nitrite, 0.02 ascorbic acid and spices: 0 , 3 black pepper or 0.08 white pepper, 0.10 nutmeg and 0.10 garlic.

In another embodiment, potassium nitrate is used instead of sodium nitrite. Sodium diphosphate may also be used instead of pentanodium tripolyphosphate.

The product as a product is made into cylindrical pieces 40-50 cm long and 50-60 mm in diameter.

Organoleptic tests show the following:

Appearance, surface - smooth, slightly wrinkled, no stains, damage and unusual roughness, no gaps under the sheath.

Exterior surface color

Cut it

Consistency Odor and taste dark brown With uniform construction, the cover tightly adhered to the filling mass, without gaps and pores, with a pinkish-red color. Elastic.

Physico-chemical tests:

water content in% of total mass 34 Fat content,% of dry substance 60 Protein in% (Keldal) 30 Connection content- tissue protein in% 10 (no more- as early as 13) Energy in xa1 per 100 g product 265

Microbiological tests show the absence of pathogenic and hygienic microorganisms.

Example 2. Cervilate salami

Includes kg: 25 kangaroo meat, 25 boned pork, lean, 50 boned pork, 2.5 salt, 0.15 sugar, 0.25 pentanodium tripolyphosphate, 0.010 sodium nitrite, 0.02 ascorbic acid and spices: 0 , 30 black pepper, 0.08 nutmeg.

In other embodiments, potassium nitrate may be used in place of sodium nitrate surface. Slit surface of rit and sodium diphosphate instead of pentanodium tripolyphosphate.

The product as a product is made into cylindrical pieces 40-50 cm long with a diameter of 50-60 mm.

Organoleptic tests show the following:

Appearance, surface - smooth, slightly wrinkled, no stains, damage and unusual play 10 peacocks, no gaps under the sheath.

Exterior color

Brown red

With uniform and uniform construction. The shell is tightly adhered to the filling mass, without gaps and pores, with a pink-red color. Hard Elastic Specific, pleasant, with a pronounced aroma and taste of the embedded spices, without the peculiar smell and taste.

Physico-chemical tests:

Odor consistency and taste

Water content as a percentage of total mass 34

Fat content, in% of dry matter 62 Protein in% (Keldal) 30

Binder protein content in% 10

Energy value, in xa1 per 100 g of product240

Microbiological tests show the absence of pathogenic and hygienic microorganisms.

Example 3. Burgas type salami

Includes in kg: 35 single-class bovine meat, 25 kangaroo meat, 15 lean pork, 25 bacon, 2.2 cooking salt, 0.30 sugar, 0.40 potassium nitrate or 0.01 sodium nitrite, 0, 20 pentanodium tripolyphosphate or 0.25 sodium diphosphate, 0.20 ascorbic acid and 45 spices: 0.05 nutmeg, 0.40 black pepper.

The product as a product is made into cylindrical pieces 40-50 cm long and 50-60 mm in diameter.

Organoleptic tests show the following:

Appearance, surface - Clean, slightly wrinkled, with no gaps under the sheath.

Exterior surface color Dark brown

Sliced Uniform construction, surface The sheath adhered tightly to the filling mass. No gaps and

Odor consistency and taste soupy, red. Hardy-elastic Specific, pleasant, with a pronounced aroma and taste of embedded spices, without the peculiar smell and taste.

Physico-chemical tests:

Water content as a percentage of total mass34

Fat content,% of dry matter63

Protein in% (Keldal) 30

Binder protein content in% 10

Energy value, in xa1 per 100 g of product255

Microbiological tests show the absence of pathogenic and hygienic microorganisms.

The examples above illustrate a useful model without limiting its scope. The scope of the utility model includes all known durable cooked and smoked salami which includes kangaroo meat within the abovementioned limits.

The incorporation of ascorbic acid leads to an additional positive effect. Spices in qualitative and quantitative terms can vary within the boundaries, which shape the typical aroma and taste for the Bulgarian traditional products, which ripen in the country-specific climatic conditions and microflora.

Claims (2)

Claims 1. Permanent boiled and smoked salami, the filling mass of which includes bovine meat, pork, bacon, water, enhancers such as potassium nitrate and sodium nitrite, cooking salt and sugar, spices black and / or white pepper, indium and optionally garlic, characterized in that the filling mass includes kangaroo meat in an amount of from 20 to 40% by weight. % by weight of total meat. 2. Durable cooked-smoked salami, according to 25 but claim 1, characterized in that the filler mass further comprises ascorbic acid and tripolyphosphate or diphosphate enhancers, in particular pentanodium tripolyphosphate and sodium diphosphate.