CS195239B1 - Durable poultry salami and method of making the same - Google Patents

Description

The present invention relates to a durable poultry sausage and to its production by means of a cold smoke heat treatment with good taste properties and an increased storage time.

Within the poultry industry SSR and Czechoslovakia are produced various kinds of sausages from poultry bowl. However, all these species have a relatively short shelf life (76 to 96 hours) even in a refrigerated environment (1 to 10 ° C).

This drawback is eliminated by the product according to the invention which, by the chosen composition of raw materials, additives and production technology, has the prerequisites for long-term durability at normal temperature.

The following ingredients, ingredients and excipients are used to produce the shelf-life sausage from poultry meat according to the present invention:

turkey breasts and thighs

70:30 32.11 FROM chicken breast and stitch) on the in 60:40 32.11 FROM pork cutout 16,06 FROM beef back meat 16,06 FROM nitrite mixture 2.18 7th garlic 0.32 FROM ground black pepper 0.16 FROM ground caraway 0.06 FROM ground nutmeg 0.06 FROM coriander 0.03 FROM cutaneous intestines 0 55 until 60 mm 0.85 7th For production durability ej poultry v e j with alami are used breasts and you are hná z heavy- soy falls older mo a river hens.

These bone, freed _from skin and fat, cartilage parts, tendons and membranes and flesh are cut together with the pork cutout cutter with -. Tro jdierovým disc. The cut meat is dripped and dried in a refrigerator at 0-5 ° C for 24 hours. After this time, it is placed in a mixer, salted with a nitrite mixture / compositions: 98.5 Z edible salt, 0.6 Z sodium nitrite, 0.7% refined sugar, 0.2 Z starch syrup. mix properly. It is again stored in the refrigerator at 0 to 5 ° C for 72 hours.

The beef is cut into smaller pieces, salted with a nitrite mixture (similar composition) and left in a refrigerator at 0-5 ° C for 72 hours. After mating, grind on a cutter with the entire composition finished with a 0 mm board. Place in a blender, add all ingredients and after a short mixing time add turkey, chicken and pork. After mixing, the mixture is ground on a single composition chopper topped with a 4-5 mm board. The milled mixture is again mixed and decomposed in the ship and left in the refrigerator at 0-5 ° C.

After 24 hours, the mixture is filled into the cutie wrapper without further mixing.

The product is heat treated with cold smoke at 20 ° C for 72 hours. After smoking, the product is allowed to cool and transferred to an oven. A temperature of 12-16 ° C is maintained in the dark oven, and cold smoke is introduced during drying. The drying time is 18 to 21 days.

The possibility of utilizing the invention is in the poultry industry of the Czechoslovak Socialist Republic, since the production can be made on conventional machine equipment with production specialties. For drying, a dryer with a smoke supply of 12-16 ° C warm is required.

Claims (2)

P R E D Μ Ε T 1. A durable poultry sausage characterized in that it consists of poultry, pork and beef in a ratio of 10: 2 · 5: 2.5 and ingredients such as nitrite mixture, garlic, ground black pepper, caraway, nutmeg and coriander. 2. The method of production of a durable poultry sausage according to claim 1, characterized in that: OF THE INVENTION that after the basic treatment of the meat, its cutting, drying and lying it mixes, mixes with the ingredients and stuffs into the cutin gut and further treats with cold smoke at heat. 20 ° C for 72 hours and dried in an oven at 12-16 ° C with continuous supply of cold smoke for 18-21 days.