KR20040023383A - Method for making a sausage including pickles - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing sausage containing pickles which are cut into a proper size. Therefore, the manufactured sausage has characteristic sour taste of pickles and has a new mouth feeling to attract consumers. CONSTITUTION: A method for manufacturing sausage is characterized by adding 3-15 part by weight of finely cut pieces of pickles to 100 part by weight of meat, as a raw material of sausage. the pickles are prepared by using cucumber, onion, tomato, pimento, cabbage, cauliflower, carrot, mushroom, olive and the like.

Description

Method of manufacturing sausage with pickle {METHOD FOR MAKING A SAUSAGE INCLUDING PICKLES}

The present invention relates to a method of making sausages by cutting and adding pickles to a suitable size.

Sausages are made by salting crumbs, kneading them with seasonings or spices, and then filling them into the intestines or round molds of livestock, which are divided into dry sausages and domestic sausages, depending on the water content.

Salami, a dry sausage, is made by filling intestines with beef, pork oil, spices and red wine, and then drying for two to three months.

Domestic sausages include Frankfurter sausages, Vienna sausages and Bologna sausages. Frankfurter sausages are made of elongated cylinders made from pork shoulders and intestines. Vienna sausages are made from beef and pork, mainly filled with sheep's intestines, and are lined with 4.5cm long sausages.

Sausages, which are divided into various types according to the type of meat used, parts, and methods of making meat, are widely used in the form of stocks or humus in many countries around the world.

However, sausages have a problem in that nutrition is unbalanced due to nutrients, since meat is mainly used as a material as compared to widely used as a stock or corrosion. Recently, as interest in health has increased, various researches have been conducted in the nutritional perspective of sausages, and new sausage sausages and vegetables are used to make sausages using fish. Types of sausages are being developed.

Pickle refers to pickled pickles made with Western salt (vinegar) made by adding various spices to vegetables or fruits. Because they can be preserved for a long time and can be used at any time, many families in the West make and store many kinds of pickles. There are many ways of pickling, but there are usually methods of pickling with seasoned vinegar mixed with sugar, salt, and vinegar, and fermenting them with brine mixed with spices. Ingredients include cucumbers, small onions, tomatoes, bell peppers, cabbage, cauliflower, carrots, beets, mushrooms, cherries, or olives. Spices vary depending on the ingredients, but include laurel leaves, cinnamon, nutmeg, dill, parsley, sage (sage), red pepper, garlic or pepper. In order to preserve for a long time, the storage bottle should be sterilized by heat sterilization, sealed and stored in a cool dark place.

The present invention is intended to add a sweet and sour taste of the pickle to the sausage by adding a pickle to the material used when manufacturing the sausage, and to give the sausage a unique texture through the crispy texture of the pickle.

Sausage to which the pickle of the present invention is added to the raw material such as pork, fish meat, etc. according to the method of making a sausage, and then prepared by grinding the material, and then added to the casing pickled to a certain size to fill the casing Make.

Preferred examples of making the sausage to which the pickle of the present invention is added are as follows.

[Step 1: Preparation of Raw Meat]

1 to 3 parts by weight of salt, 0.2 to 0.5 parts by weight of phosphate, and 6 to 13 parts by weight of water are mixed with the raw meat for 5 minutes, followed by dyeing in a refrigerator at 2 to 4 ° C. 0.5 to 2 parts by weight of sugar, 0.1 to 0.3 parts by weight of glutamine soda, 0.01 to 0.05 parts by weight of inosine, 0.2 to 0.5 parts by weight of garlic, 0.1 to 0.3 parts by weight of onion, and 0.05 to 0.2 parts by weight of ginger were mixed and mixed. Change for 10 minutes and then soak in a refrigerator at 2 to 4 ° C.

[Step 2: Preparation of Pickles]

3 to 15 parts by weight of the pickle is prepared by cutting it into an appropriate size based on 100 parts by weight of the raw meat. At this time, the pickles may be prepared by combining one or more selected from pickles made of cucumbers, small onions, tomatoes, bell peppers, cabbage, cauliflower, carrots, beats, mushrooms, cherries and olives.

[Step 3: Mixing and Filling of Materials]

The materials prepared in the first and second stages are mixed and chopped so that air does not enter the charger, and the casing is filled manually or automatically.

The first step and the third step in the manufacturing process is a known sausage manufacturing process, and may be changed in the type and content of the additives as applied in the art.

If the amount of pickles in the second step is less than 3 parts by weight based on 100 parts by weight of the raw meat, the taste or texture change due to the addition of the pickles is not very large. It is not preferable because of the problem of poor texture and taste.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to these examples.

Example 1

To 10 kg of raw meat, 2 parts by weight of salt, 0.4 part by weight of phosphate, and 10 parts by weight of water were mixed with respect to 100 parts by weight of raw meat, and ground for 5 minutes, followed by dyeing in a refrigerator at 2 ° C. The resulting mixture was mixed with 1.5 parts by weight of sugar, 0.2 parts by weight of glutamine soda, 0.02 parts by weight of inosine, 0.3 parts by weight of garlic, 0.2 parts by weight of onion, and 0.1 parts by weight of ginger, and then ground for 10 minutes. It was salted.

6 parts by weight of the pickled cucumber pickle, about 3 mm ^3, is mixed with 100 parts by weight of the raw material and chopped to prevent air from entering the stuffer, and filled into a casing having a diameter of 1.5 cm and a length of 15 cm. Sausage was prepared.

Example 2

Sausage was prepared in the same manner as in Example 1 except for using the olive pickle instead of cucumber pickle in Example 1.

Example 3

Sausage was prepared in the same manner as in Example 1, except that 10 parts by weight of carrot pickle and mushroom pickle instead of cucumber pickle in each of 3 parts by weight based on 100 parts by weight of raw meat.

Comparative Example 1

Sausages were prepared in the same manner as in Example 1 except that no cucumber pickles were added.

Comparative Example 2

A sausage was prepared in the same manner as in Example 1, except that 2 parts by weight of cucumber pickle was used based on 100 parts by weight of raw meat.

Comparative Example 3

A sausage was prepared in the same manner as in Example 1, except that 18 parts by weight of cucumber pickle was used based on 100 parts by weight of raw meat.

Sensory evaluation

In the present invention, a three-point test was conducted on 40 panelists in their 10s and 20s to investigate whether the addition of pickles to sausage-making ingredients gives a new taste or texture to the sausage.

The difference between Example 1, 2 or 3, and Comparative Example 1 was compared (Experimental 1-3). In addition, the difference between Comparative Example 1 and Comparative Example 2 was compared (Experiment 4). In each experiment, three specimens were presented to panelists, and how many examples and comparative examples were presented in Experiments 1 to 3, and also how many Comparative Examples 1 and 2 were presented in Experiment 4 Whether or not to do so was arbitrarily selected and performed. Only one point can be recognized if the product is treated differently by accurately classifying the example and the comparative example (experiment 1 to 3), the comparative example 1 and the comparative example 2 (experiment 4) among the three specimens presented. In other cases, it was set as 0 points. The results are shown in Table 1 below.

Table 1: Sensory Evaluation

Experiment 1 Experiment 2 Experiment 3 Experiment 4 Correct answer 37 39 38 10

* 40 panelists (20 males in their 20s and 20 females)

In Table 1, the panelists easily distinguished the differences between the Examples and Comparative Examples in the case of Experiments 1, 2, and 3, but did not easily distinguish in the case of Experiment 4. The addition of pickles to sausage-making ingredients will give sausages a distinctive taste and texture, but if the amount of pickles is less than 3 parts by weight, the taste and texture will change due to the addition of pickles. You can see that it is hard to recognize clearly.

However, this sensory test alone cannot determine whether adding pickles to sausage-making ingredients has a positive or negative effect on quality differences. Therefore, in order to determine the degree of preference for the sausages, sensory tests were carried out on 40 panelists in their 10s to 20s using the 5-point scale method according to the following evaluation criteria for Examples 1 to 3 and Comparative Example 3. The results are shown in Table 2.

[Evaluation Criteria of Symbol]

[Table 2: Sensory evaluation of preference]

Symbol for incense Overall preference Example 1 4.6 4.6 Example 2 4.7 4.8 Example 3 4.7 4.7 Comparative Example 3 4.1 3.8

* 40 panelists (20 males in their 20s and 20 females)

The results shown in Table 2 add pickles to the ingredients that make sausages positively, but if the amount of pickles exceeds 15 parts by weight, there is a problem that the flavor and taste of sausages become worse due to strong odor. It can be seen.

According to the present invention, the addition of pickles to the ingredients used to make sausages gives the sausage a unique sweet and sour taste, and the pickle's unique wheezing texture gives the sausage a new texture, which stimulates people's taste. You can enjoy the sausage casually.

Claims (2)

A method of producing a sausage with a pickle, wherein the sausage is prepared by adding 3 to 15 parts by weight of the shredded pickles to 100 parts by weight of the raw meat to the sausage material. The method of claim 1, The pickle of the sausage with pickle, characterized in that used in combination with one or more selected from the pickles made of cucumbers, small onions, tomatoes, bell peppers, cabbage, cauliflower, carrots, beats, mushrooms, cherries and olives Manufacturing method.