FR2840510A1 - Process to make lamb/kid sausages uses the ground meat together with spices and herbs, to be matured in brine before being minced finely and solidified into sausage meat for filling in a sausage skin - Google Patents

Abstract

The sausage product has ground lamb meat as the main ingredient. It is seasoned with spices and aromatic herbs, and matured in brine at a controlled temperature. When ready the meat is minced finely, solidified in a vacuum and fills a sausage skin.

Description

has a belt for dogs with or without small polls.

  Gut deli food product and process for obtaining it Object of the invention The present invention, as its own name indicates, relates to meat-based food products, presented in the form of gut deli products for sale, as well as a process. for obtaining

of said products.

  Particularly the food product of the present invention, comprises as main ingredient triturated lamb meat, seasoned with spices and edible aromatic plants, and subjected to a process of ripening at controlled temperature and seasoning in brine, before detr finely chopped, kneaded and conformed

  in a hose or the like.

  BACKGROUND OF THE INVENTION There are a multitude of food products of

  cased cold meats, both traditional and new.

  In general, meat or fish in casings are pre-treated and kneaded before being cased, either to form a product which must be eaten fresh, such as sausages or the like, or cures of the chorizo type,

sausage or the like.

  We know of products having these characteristics, apart from the traditional products faned with pore or cow meat, others having even been the subject of patent documents, such as No. 2141057 concerning a deli food product in casings with turkey base, No. 2107975, for a gut-based food product based on fish, or even 2149092, for a sausage gut-based food product in a gut base with a

specific pre-treatment.

Description of the invention

  The present invention, like its own title, the specific relates to a cased deli food product, presenting as a particularity the fact that the ingredient

  fundamental of it is lamb or kid meat.

  Lamb or kid meat has a very characteristic and rustic taste which makes it characteristic for the palate of the consumer. We probably did not make, or even try to make, sausage food gut or prepared with this meat, because so far we have not discovered a process to soften it, so that it acquires a pleasant bouquet for the

palate of any consumer.

  The food product of this invention includes, in addition to lamb or kid meat, a seasoning and a salting with spices and aromatic edible plants, which precisely sells garlic, chilli, rosemary, fennel , thyme, oregano and parsley, finely chopped and sprinkled at doses between 0.2% and

0.8% depending on the meat used.

  The process used to obtain this food product comprises various phases which are analyzed as follows: a) A first phase of selection of lamb meat, particularly that between the rear pastes, followed by a process of boning and removal of tendons from which we cut the meat to obtain dice of about 3 centimeters in size and weight

about 30 grams each.

  b) A second phase in which the meat is sprinkled with garlic, chilli, rosemary, fennel, thyme, oregano and parsley to give a characteristic taste to the final product. The meat thus seasoned matured in a room at a controlled temperature between 0 and 8 C, for a period of about 48 hours. The aim of this phase is to eliminate the rustic taste and soften its bouquet by providing it with more pleasant notes for the consumer's palate. c) In a third phase the pieces of meat accompanied by spices already ripe wind immersed in a brine prepared with the same spices and yin, preferably from the region of Montilla; and thereafter, they are left for an additional 48 hours, at a temperature between 0 and 8 ° C.,

for their internal seasoning.

  d) Finally, the product thus macerated is subjected to a finer mincing, maintaining its temperature at around 1 ° C. so that the meat maintains a hardness sufficient for said mincing to obtain the adequate demolishing effect and not that of kneading. Then we knead under defect and we conform the product inside the hose or product

similar and we pack.

  This latter packaging process is carried out for a period of approximately 6 minutes, preferably carried out in two phases; a first phase of 3 minutes of pre-mixing where the minced meat and the spices without vice wind crushed not to release the sulphite of the acids, passing thereafter the following trots minutes to a kneading under vice, with a level of about 60, so that the pores of the meat open and

  that the spices are better introduced into the meat.

  The product thus obtained acquires the form of sausages, chorizos or sausages, with the particularity of being made with lamb meat, which has a characteristic of taste and texture completely different from all that is

  accustomed to serving pore or cow meat.

  Description of a practical example of realization

  40 kg of rear leg of lamb and 45 kg of lean meat from the same animal are cleaned and deboned. Subsequently, 0.5 kg of a mixture of the following aromatic plants and spices is prepared: garlic, chilli, rosemary, fennel, thyme, oregano and parsley, chopped everything and we sprinkle with a part of this mixture and with 1.5 kg of red pepper and salt, leaving to mature this mixture in a room at a controlled temperature between 0 and 8 C, for a period of about 48 hours. The pieces of meat accompanied by already ripe spices are immersed in a brine prepared from 7 liters of water, without chlorine and without lime, and with herbs and spices remaining from the previous phase and 2 liters of Montilla wine, leaving the product in this brine for an additional 48 hours, at a temperature between 0 and 8 C. Finally, the macerated product is subjected to a finer chopping, maintaining its temperature at around 1 C so that the meat maintains a hardness sufficient for said chopping to obtain the proper demolisher effect and not that of kneading. Then we knead under vice and we carry out the

casing.

Claims (6)

  1.- Charcuterie cased food product, characterized in that it comprises as main ingredient troutured lamb meat, seasoned with spices and edible aromatic plants, subjected to a ripening process at controlled temperature and another seasoning in brine, before being finely chopped, kneaded and conformed inside a hose or similar element. 2. A cased sausage food product according to the preceding claim, characterized in that the aromatic plants used in the seasoning and in the brine consist of garlic, chilli, rosemary, fennel, thyme, oregano and parsley, finely chopped and sprinkled at doses between 0.1% and 0.8% by weight used meat.   3.- Method for obtaining the food product for sausages in casings of the first claim, characterized in that it comprises: a) a first phase of selection of the meat, boning and removal of the tendons, by cutting it up to the obtaining about 30 grams of weight, b) a second ripening phase in a temperature-controlled room, meat previously sprinkled with the spices and aromatic plants indicated; c) a third phase of immersion and maceration in brine prepared with the same spices as those of the previous phase; and d) a final phase of fine chopping and vice kneading, ending with the conformation of the product inside the   hose or similar element used and its packaging.   4.- Method according to the preceding claim, characterized in that the ripening phase is carried out at a temperature between 0 and 8 C, for a period of about 48 hours. 5.- Method according to claim 3, characterized in that ['immersion in brine is carried out for a period   approximately 48 hours by adding yin during this phase.   6.- Method according to claim 3, characterized in that the fine chopping phase is carried out at low temperature, before kneading performed under vice, which takes about 6 minutes, period during the tail is carried out, during a first stage, a kneading without vice and during the stage final under defect of about 60%.