FR3053875A1 - SAUSAGE BASED ON BEEF AND VEAL - Google Patents

Abstract

The invention relates to a method for producing a dry sausage made from bovine meat characterized in that it comprises a step of: -pretreatment of at least one lean bovine meat and at least one bovine fat meat, said pretreatment meat comprising the steps of: -dipping, in a soaking solution, meats to be pre-treated for 30 minutes to 2 hours, -retreat meats to pretreat the soaking solution, -coating the meats removed from the soaking solution with salt, -retrait salt-coating meats, the method further comprising the steps of: -chapping meat, -assaison of minced meat with a composition, called a seasoning composition, -embossing meat seasoned so as to form a sausage, steaming of the sausage and drying of the sausage parboiled in the previous step so as to obtain a dry sausage.

Description

(54) BOVINE MEAT SAUSAGE.

©) The invention relates to a process for manufacturing a dry sausage based on beef characterized in that it comprises a step of:

-pretreatment of at least one lean bovine meat and at least one fatty bovine meat, said meats to be pretreated comprising the steps of:

- soaking, in a soaking solution, meats to be pretreated for 30 min to 2 hours,

-remove meats to be pretreated from the soaking solution,

coating the meats removed from the soaking solution with salt, removing the salt coating the meats, the method further comprising the steps of:

- mincing of meat,

seasoning minced meat with a composition, called a seasoning composition,

-embossing of seasoned meats so as to form a sausage, -baking of the sausage and

-drying the steamed sausage in the previous step so as to obtain a dry sausage.

Beef sausage

1. Technical field of the invention

The invention relates to a method for manufacturing a sausage. The invention also relates to a sausage obtained by this manufacturing process and the products derived from this sausage.

More particularly, the invention relates to a process for the manufacture of a beef-based sausage. The invention also relates to a beef-based sausage and products derived from this sausage.

2. Technological background

Along with hams, pâtés and sausages, sausages are one of the most widely sold deli specialties. Thus, more than 100,000 tonnes of sausages are produced every year in France.

Typically, the sausage is composed of minced, salted, seasoned meat and embossed in a casing. The sausage can be cooked or dry. There are many varieties of sausages. These varieties depend in particular on the type of meat, the fineness of the mincing or the seasoning.

A constant among this great variety of sausages however remains the presence of pork among the ingredients. Indeed, even if some sausages claim to be beef, veal or horse sausages, these sausages mainly include pork because the manufacture of the sausage requires a certain amount of pure fat which usually comes from pork. It is in particular this fat which gives its flavor and texture to the sausage.

However, today, whether for denominational, dietary or simply taste reasons, there is a growing demand for substitutes for pork products. Such a substitution is particularly delicate for all of the sausage products and especially for the sausage, the taste, texture and preservation of which depend on pork fat.

There are pork-free sausages that are made, for example, from beef, rabbit or chicken. However, these sausages are cooked sausages and not dry sausages. The difficulty in making a dry pork-free sausage is mainly due to health risks. In fact, unlike cooked sausage, its manufacture does not include a cooking step, but this cooking step eliminates a large part of the contaminants. To allow a conversation without cooking, the manufacture of dry sausage typically includes a steaming and drying step in addition to the steps of mincing the meat and seasoning. The steaming and drying stages must therefore be perfectly mastered to limit health risks, but the replacement of fatty pork with another source of fat leads not only to a loss of the organoleptic properties of dry sausage, but also to poor control. steaming and drying stages and an increased risk of contamination.

3. Objectives of the invention

The invention aims to provide a dry pork-free sausage.

In particular, the invention aims to provide a halal dry and kosher sausage.

The invention also aims to provide, in at least one embodiment of the invention, one or more products derived from pork-free dry sausage.

The invention also aims to provide, in at least one embodiment, a dry pork-free sausage or one or more products derived from dry pork-free sausage having excellent organoleptic properties.

The invention also aims to provide, in at least one embodiment, a dry pork-free sausage or a product derived from dry pork-free sausage with high nutritional quality.

The invention also aims to provide, in at least one embodiment, a dry pork-free sausage or a product derived from dry pork-free sausage with a high sanitary quality.

4. Statement of the invention

To do this, the invention relates to a method for manufacturing a dry sausage based on beef characterized in that it comprises a step of: -pretreatment of at least one lean beef and at least one meat beef, say meats to be pretreated,

-the pretreatment step comprising the steps of:

-dipping, in a solution, called soaking solution, the meats to be pretreated for 30 min to 2 hours,

-remove meats to be pretreated from the soaking solution,

- coating of the meat removed from the soaking solution with salt,

- removing salt coating the meats,

the method further comprising the steps of:

- mincing of the meats obtained during the pretreatment stage,

-seasoning of minced meat obtained in the previous step with a composition, called a seasoning composition,

-embossing of seasoned meats obtained in the previous step so as to form a sausage,

- steaming of the sausage and

-drying the sausage steamed in the previous step so as to obtain a dry sausage.

The inventors have found that the pretreatment stage allows better preservation of the dry sausage. In particular, the pretreatment step makes it possible to eliminate from the dry sausage the Escherichia coli bacteria and in particular the Escherichia coli E257 which are particularly toxic to humans as well as bacteria of the genus Listeria.

Thanks to this pretreatment stage, a dried fermented pork-free sausage can be obtained.

No cooking step is necessary.

In addition to improving the sanitary quality of the dry sausage, the pretreatment step also improves the organoleptic properties of the latter. In particular, this step enhances the taste of the sausage. Indeed, the meats obtained after the pretreatment step contain less water than the meats according to the prior art. They therefore absorb the spices better during the seasoning.

The first step in the process of making a beef dry sausage is the pretreatment of at least one lean beef and at least one fatty beef.

Lean and fatty beef can be veal or beef.

By meat is meant edible flesh. Meat can include muscle tissue but also connective tissue such as adipose tissue.

Hereinafter, the whole comprising lean and fatty beef is generally called meats. Thus, the whole comprising the at least one lean beef and the at least one fatty beef to be pretreated is said to be meats to be pretreated.

According to a preferred embodiment, the meats to be pretreated comprise from 60% to 80% by weight of lean beef and from 20% to 40% by weight of fatty beef.

The at least one lean meat can be from the collar or the shoulder. Several lean meats can be used in the process according to the invention, for example the shoulder and the collar. Preferably, the shoulder or the collar are used. Preferably, when the shoulder is used, it is a defatted shoulder.

The at least one fatty meat can be shoulder fat. Several fatty meats can be used in the process according to the invention. Preferably fat from the shoulder is used.

According to a preferred embodiment, the at least one lean meat and / or the at least one fatty meat to be pretreated is a whole piece.

The at least one lean beef and the at least one fatty beef can be pretreated simultaneously or separately.

The pretreatment step includes a step of soaking, in a solution, called soaking solution, the meats to be pretreated for 30 min to 2 hours.

Preferably the soaking solution is water. According to a preferred embodiment, the meats to be pretreated are soaked for 30 min to 1 h.

The meats soaked in the soaking solution are then removed from this solution. They are coated with salt, preferably coarse salt. Once coated, they are left to stand, preferably for at least 1 hour.

The salt coating the meats is then removed. According to a preferred embodiment, the salt is removed by rinsing, for example with water. This step can be repeated several times. Preferably, salt-coated meats are rinsed at least three times.

The pretreatment step empties the meat of its blood. In addition, it allows deep salting and a reduction in bacteriological risk.

The method further comprises a step of mincing the meats obtained in the pretreatment step. The at least one lean meat and the at least one fatty meat can be mixed during mincing or after mincing. The mixture of minced lean and fatty meats is usually called the fray.

Minced meats are seasoned with a composition, called a seasoning composition. The seasoning composition typically includes salt. It can also include sugar and / or one or more spices. Spices can be chosen from the group consisting of pepper, garlic, nutmeg, cloves, peppers, cardamom, fennel, herbs, juniper berries and their mixture. Preferably, the seasoning composition comprises ferments. The pretreatment stage having depleted the flora of the meats, it is preferable to add ferments to the seasoning composition in order to obtain better ripening during the drying. The seasoning composition may also include other additives such as colorings such as cherry powder. Preferably, the seasoning composition does not include chemical additives. In general, it will be preferable not to add chemical additives during the process for manufacturing dry beef sausage. In particular, preferably, the seasoning composition does not include a flavor enhancer such as monosodium glutamate. The addition of flavor enhancer is indeed unnecessary, the pretreatment step to enhance the taste of the flesh and spices. Preferably, the seasoning composition also does not include phosphate. Phosphate is sometimes added during the manufacture of dry sausage to absorb moisture from the meat. This addition is not necessary in the dry sausage manufacturing process according to the invention because because of the pretreatment step the meats contain less water. Generally speaking, since meats contain less water, the seasoning step requires less seasoning composition.

According to a preferred embodiment, the seasoning composition comprises salt, sugar, one or more spices and one or more ferments. According to a preferred embodiment, the seasoning composition consists of salt, sugar, one or more spices and one or more enzymes.

According to a preferred embodiment, the seasoned minced meat is left to stand for between 12 hours and 24 hours.

The seasoned meats are then embossed to form a sausage. The casing into which the seasoned minced meat is placed can be a natural or artificial casing. The sausage thus formed is then parboiled. Steaming allows the development of bacteria essential for the refining of the sausage and reduces the drying time.

Preferably, the steaming is carried out at a temperature between 15 ° C and 50 ° C, even more preferably between 20 ° C and 25 ° C.

According to a preferred embodiment, the steaming is carried out until the pH of the sausage is less than or equal to 5.5. Such a pH prevents the growth of neutrophilic bacteria such as ’/ ?. coli that present a health hazard. Conversely, such a pH allows the development of lactic acid bacteria which participate in the ripening of the sausage.

After the steaming stage, the sausage is dried so as to obtain a dry sausage. The drying is preferably carried out at a temperature between 10 ° C and 25 ° C. The drying is preferably carried out at a humidity between 50% and 90%.

According to a preferred embodiment, the drying is carried out until the water activity of the sausage is less than or equal to 0.90. The growth of bacteria is then impossible. Drying can thus last between 15 days and 30 days.

The invention also relates to a dry beef-based sausage obtained by the process for manufacturing a dry beef-based sausage according to the invention.

The invention also relates to a dry beef-based sausage comprising:

-from 60% to 80% of its total weight in meat which is at least one lean beef, the at least one lean beef being on the shoulder and / or the collar,

-from 20% to 40% of its total weight in meat which is at least one fatty beef, the at least one fatty beef being shoulder fat.

According to a preferred embodiment, the dry sausage comprises between 20g and 40g of protein per 100g.

According to a preferred embodiment, the dry sausage comprises between 2g and 5 g of lipids per 100g.

According to a preferred embodiment, the dry sausage comprises between 2.5% and 3.5% of salt.

The invention also relates to a process for manufacturing at least one beef-based strip which comprises the steps of:

-cup of a dry sausage obtained according to the process for manufacturing a dry sausage based on beef according to the invention or a dry sausage based on beef according to the invention in at least one slice having a thickness between 0.10cm and 0.35cm and

-cooking of each slice at a temperature between 40 ° C and 150 ° C. The resulting beef slice is crisp. Its texture is similar to the texture of a crisps.

Preferably, each slice has a thickness of between 0.18 cm and 0.22 cm. It is the thinness of the slice combined with the mastery of the cooking which allows to obtain a crispy beef-based strip like a crisps.

Preferably, the cutting is carried out at low temperature between 3 ° C and 5 ° C.

According to a preferred embodiment, each slice is cooked for 15 min to 40 min.

The invention also relates to a beef-based lamella obtained by the process for manufacturing at least one beef-based lamella according to the invention.

The beef strips according to the invention can, for example, be tasted like potato crisps. Besides their tasty taste, they are less fatty than potato crisps and rich in protein.

The invention also relates to a beef-based strip which comprises:

-from 60% to 80% of its total weight in meat which is at least one lean beef, the at least one lean beef being on the shoulder and / or the collar,

from 20% to 40% of its total weight in meat which is at least one fatty beef, the at least one fatty beef being shoulder fat and

- a water concentration of less than 0.7% of the total weight of the coverslip.

According to a preferred embodiment, the water concentration of the strip is between 0.2% and 0.7% of the total weight of the strip.

According to a preferred embodiment, the strip has a thickness of between 0.05 cm and 0.16 cm.

Preferably, each strip based on beef comprises between 1 g and 4 g of lipids.

Preferably, each beef-based strip comprises between 20g and 40g of protein.

According to a preferred embodiment, the dry sausage comprises between 2.5% and 3.5% of salt.

The invention also relates to a process for manufacturing a beef-based powder which comprises the steps of:

grinding of one or more strips based on beef obtained according to the method of manufacturing at least one strip based on beef according to the invention or of one or more strips based on beef according to the invention so as to obtain a powder.

The invention also relates to a powder based on beef obtained by the process for manufacturing a powder based on beef according to the invention.

Beef powder can be used as a seasoning for dishes or salads, for example.

The invention also relates to a powder based on dried beef comprising:

-from 60% to 80% of its total weight in meat which is at least one lean beef, the at least one lean beef being on the shoulder and / or the collar,

from 20% to 40% of its total weight in meat which is at least one fatty beef, the at least one fatty beef being shoulder fat and

- a water concentration of less than 0.7% of the total weight of the powder.

According to a preferred embodiment, the water concentration of the powder is between 0.2% and 0.7%.

Preferably, the beef-based powder comprises between 1 g and 4 g of lipids.

Preferably, each beef-based strip comprises between 20g and 40g of protein.

According to a preferred embodiment, the dry sausage comprises between 2.5% and 3.5% of salt.

5. Detailed description of an embodiment of the invention

The invention will be better understood in the light of the following description of particular embodiments.

According to one embodiment of the invention, defatted shoulder and shoulder fat are pretreated. The quantity of defatted defatted shoulder is 60% to 80% of the total weight of pre-treated meats, that is to say the weight of the defatted shoulder and the fat of the shoulder. The amount of pretreated shoulder fat is 20% to 40% of the total weight of pretreated meats.

According to this embodiment, the defatted shoulder and the shoulder fat are soaked in water for 1 hour to 1:30 and then both coated with salt. After 1 to 2 hours of rest, the shoulder and the shoulder fat are rinsed several times with water to remove the salt. The meats are again left to stand for 1 to 2 hours.

According to this embodiment, the defatted shoulder and the shoulder fat are then chopped and mixed so as to obtain a melee. A seasoning composition comprising salt, sugar, spices and ferments is added to the scrum. The scrum is then embossed and the sausage obtained is parboiled.

According to this embodiment, the steaming is carried out at around 25 ° C. until a pH of less than 5.5 is reached. The sausage is then dried at around 15 ° C until the water activity is less than or equal to 0.9. After 15 days to 30 days of drying, a dry sausage made from beef is thus obtained.

The dry sausage according to the invention can be used as a starting product for other charcuterie products based on beef.

Thus, according to one embodiment, the dry sausage is cut into slices from 0.10 cm to 0.35 cm thick, then the slices are cooked at around 125 ° C. for about fifteen minutes so as to obtain strips based on beef.

The slices obtained can be consumed directly or crushed so as to obtain a beef-based powder which can in particular be used as a seasoning.

The invention is not limited to the embodiments described only. In particular, as with traditional dry sausages, different types of spices, different chopping finesse, different casing sizes, etc. can be used depending on the dry sausage or products derived from this sausage that one wishes to obtain.

Claims (10)

1. Method for manufacturing a dry beef sausage characterized in that it comprises a step of: -pretreatment of at least one lean beef and at least one fatty beef, say meats to be pretreated, the pretreatment step comprising the steps of: -dipping, in a solution, called soaking solution, the meats to be pretreated for 30 min to 2 hours, -remove meats to be pretreated from the soaking solution, coating the meats removed from the soaking solution with salt, removing the salt coating the meats, the method further comprising the steps of: - mincing of the meats obtained during the pretreatment stage, -seasoning of minced meat obtained in the previous step with a composition, called a seasoning composition, -embossing of seasoned meats obtained in the previous step so as to form a sausage, - steaming of the sausage and -drying the sausage steamed in the previous step so as to obtain a dry sausage. 2. A method of manufacturing a dry bovine meat sausage according to claim 1 characterized in that the meats to be pretreated comprise from 60% to 80% by weight of lean beef and from 20% to 40% by weight of fatty beef. 3. A method of manufacturing a dry beef-based sausage according to claims 1 or 2 characterized in that the seasoning composition comprises salt, sugar, one or more spices and one or more ferments. 4. Method for manufacturing a dry beef sausage according to any one of claims 1 to 3 characterized in that the steaming is carried out until the pH of the sausage is less than or equal to 5.5. 5. Method for manufacturing a dry beef sausage according to any one of claims 1 to 4 characterized in that the drying is carried out until the water activity of the sausage is lower or equal to 0.90. 6. Dry beef-based sausage characterized in that it is obtained according to the process for manufacturing a dry beef-based sausage as defined in any one of Claims 1 to 5. 7. Method for manufacturing at least one beef-based strip, characterized in that it comprises the steps of: -cup of a dry sausage obtained according to the method of manufacturing a dry sausage based on beef as defined in any one of claims 1 to 5 in at least one slice having a thickness between 0.10 cm and 0.35 cm and -cooking of each slice at a temperature between 40 ° C and 150 ° C. 8. Lamella based on beef characterized in that it is obtained according to the method of manufacturing lamella of beef as defined in claim 7. 9. Method for manufacturing a beef-based powder, characterized in that it comprises the step of: -grinding one or more strips of beef obtained according to the process for manufacturing at least one strip based on beef as defined in claim 7, so as to obtain a powder. 10. Powder based on dried beef characterized in that it is obtained by the process for manufacturing a powder based on beef as defined in claim 9.