LT4993B - Composition for smoked sausage - Google Patents

Abstract

With this invention, a new smoked sausage ingredient composition is made, which consists of top-rate beef, first-rate beef, lean pork, bacon, salt, nitrous salt, and additionally added: food supplements standard "Biostart 00741", a mix of food additives and spice "Superquick Top 00109", garlic (Allium sativum) essence 3060, chopped black pepper (Piper nigrum), ground allspice pepper (Piper aromaticum) and muscat (Myristica fragrans) nuts.<IMAGE>

Description

The invention is used in the meat industry, in particular in the manufacture of sausages.

There is a known composition of sausage ingredients consisting of pork meat, beef meat, soy protein, starch, and drinking water known by a.l. SU 1796113.

Another composition of sausage ingredients is known, consisting of pork meat, beef meat, shredded bone and meat mass of young animals, starch, milk meal, table salt, black pepper and drinking water, known by a.l. SU 1153866.

The closest known composition of sausage ingredients is beef meat, pork meat, starch, table salt, sugar, black pepper, scented pepper, coriander and sodium nitrite, which are known according to a.l. SU 1771648.

The main drawbacks of the aforementioned sausage ingredient formulations are the inadequate organoleptic properties and the long preparation and preparation times.

To remedy the aforementioned drawbacks and expand the range of sausages, a new sausage ingredient composition has been developed, consisting of smoked beef, premium beef, lean pork, lard, table salt, nitrite salt, food additive starter culture ”BIOSTART 00741 ", Food additive and spice mixture" SUPEROUICK TOP 00109 ", garlic (Allium sativum) essence 3060, chopped black pepper (Piper nigrum). ground pepper (Piper aromaticum) and nutmeg (Mvristica fragrans) nuts, retaining the following proportion by weight of ingredients of the smoked sausage:

Beef meat of the highest quality 22.82 25.22 First class beef meat 22.82 25.22 Non-fat pork meat 18.26 20.18 Salmon 27.38 30.27

Table salt 1.19 1.31 Nitritic salt 1.37 1.51 Food supplement starter culture BIOSTART 00741 0.049 0.051 A mixture of food additives and spices SUPEROUICK TOP 00109 0.91 1.01 essence of garlic (Allium sativum) 0.0065 0.0085 3060 Crushed Ooirs (Piper nigrum) 0.12 0.16 Ground fragrant pepper (Piper 0.04 0.06 aromaticum) Nutmeg (Myristica fragrans) nuts 0.017 0.023

The proportions of ingredients in the blends given below are by weight.

Description of the ingredients of the smoked sausage recipe and their preparation before mixing:

22.82 - 25.22% of the beef of the highest quality shall be prepared from carcasses of adult bovine animals meeting the requirements of LST 1368: 1994 'Cattle carcass. The premium beef is cut from bovine carcases which have been chilled to +4 ° C inside the carcass after slaughter. The cut and sorted raw material is stored for at least 3 days in a chilled meat storage room where the temperature is maintained at 0 + 4 ° C. The matured meat is minced into a meat grinder with a mesh hole diameter of 2-3 mm.

22.82 - 25.22% of the beef of the first species shall be prepared from carcasses of adult bovine animals meeting the requirements of LST 1368: 1994 'Bovine carcasses. The first type of beef is cut from carcasses of bovine animals which have been chilled to +4 ° C inside the carcass after slaughter. The cut and sorted raw material is stored for at least 3 days in a chilled meat storage room where the temperature is maintained at 0 + 4 ° C. The matured meat is minced into a meat grinder with a mesh hole diameter of 2-3 mm.

18.26 -20.18% of non-fat pork meat is prepared from adult pig carcasses in accordance with LST 1368: 1994 Pig Carcass. Non-fat pork meat is cut from pig carcases, which have been chilled to +4 ° C inside the carcass after slaughter. The cut and sorted raw material is stored for at least 3 days in a chilled meat storage room where the temperature is maintained at 0 + 4 ° C. The matured meat is minced into a meat grinder with a mesh hole diameter of 2-3 mm.

27.38 - 30.27% of the fat is cut from the carcasses of adult animals in accordance with the requirements of standard LST 544-92 “Drops”. The salmon are stored for at least 2 days after cutting and must be frozen to minus 8 ° C inside the product before use.

1.19 - 1.31% of table salt does not require additional preparation before use.

1.37 - 1.51% nitrite salt, which is an edible salt containing 0.54 - 0.60% E 250 sodium nitrite, does not require any further preparation before use. The nitrite salt is manufactured by DANSK SALT A / S, Denmark.

0.049 - 0.051% of the starter culture of the food additive “BIOSTART 00741”, which is a white fine, homogeneous powder, does not require any additional preparation before use. Food supplement starter culture “BIOSTART 00741” is a quick-ripening preparation for quick and gentle lowering of the pH value in smoked sausages. Food additive starter culture BIOSTART 00741 is manufactured by RAPS & Co, Germany.

0.91 - 1.01% of SUPEROUICK TOP 00109 food additive and spice mixture, which is a yellowish powder, does not require any further preparation before use. The SUPEROUICK TOP 00109 food additive and spice mix has a pungent aroma that is characteristic of the black pepper, nutmeg and onion specific blends. Mixture of food additives and spices SUPEROUICK

TOP 00109 ”is also a nutrient medium for start-up culture“ BIOSTART 00741 ”. The SUPEROUICK TOP 00109 food additive and spice mix is manufactured by RAPS & Co, Germany.

0.0065 - 0.0085% Garlic (Allium sativum) Essence 3060, which is a natural garlic (Allium sativum) essence with a greyish-white color and opaque liquid state, does not require additional preparation before use. Garlic (Allium sativum) essence 3060 has a specific, garlic-like odor. Garlic (Allium sativum) essence 3060 is manufactured by MOGUNTIA INTERNATIONAL AG, Switzerland.

0.12 - 0.16% chopped black pepper (Piper nic / rum), which is a greenish-green chopped up to 1-2 mm pieces of black pepper (Piper nigrum), does not require any further preparation before use.

0.04 - 0.06% of Ground Pepper (Piper aromaticum), which is a gray-brown finely ground fruit of Piper aromaticum, does not require any additional preparation before use.

0.017 - 0.023% of ground nutmeg (Mvristica fragrans), which is a yellowish-brown finely ground nutmeg (Mvristica fragrans), does not require any further preparation before use.

The proposed composition of smoked sausage ingredients is prepared in a cutter. First prepared frozen ground beef, together with the starter culture “BIOSTART 00741” and the food additive and spice mixture “SUPEROUICK TOP 00109” are placed in a cutter, where the present contents are minced to 2 mm pieces and the resulting minced mass is well mixed . The cutter is then stuffed with frozen bacon, non-fat pork, ground pepper (Piper aromaticum). ground nutmeg (Myristica fragrans) nuts, garlic (Allium sativum) essence 3060 and all the resulting contents are crushed to 10 mm. When all of the resulting shredded mass is well blended, the cooked beef of the highest quality is placed in the cutter and all the contents of the cutter are cut until we obtain 2-3 mm pieces of bacon. At the end of the cut process, chopped black pepper (Piper nigrum), nitrite salt and table salt are added and the contents of the cutter mix well. The final temperature of the composition of the newly prepared ingredients of the sausage thus prepared must not exceed 4 ° C. The resulting mince is then clamped into natural casings or synthetic casings with metal clips clamped at the ends. The formed sausages, 35-55 mm in diameter and up to 500 mm long, are matured for 6-8 hours at an ambient temperature of 20 ° C. The sausages are then matured in a climatic chamber maintaining the technological parameters of the maturing environment as shown in Table 1:

table

Maturation environments Firstly Second Thirdly technological parameters day day day Temperature, ° C 22-24 22-24 20th Relative Humidity,% 94-96 90-92 90

At the end of the maturation of the sausages, the smoking of the sausages with cold smoke begins in the smoking chamber by burning hardwood sawdust and maintaining the following technological parameters in the smoking chamber:

Smoke temperature, ° C 18

Air movement speed, m / s 0.2-0.5

Relative Humidity,% 80

Duration of smoking, daily 2-4

At the end of the smoking process, the drying of the smoked sausages is started in a climatic chamber with an air velocity of up to 0.1 m / s and the following technological parameters listed in Table 2 are maintained in the drying environment:

table

Technological drying environment first The following parameters 3-4 best the best Temperature, ° C 14-16 8-12 Relative Humidity,% 80 75-78

During the second stage of drying of the smoked sausages, the dried sausages are pressed.

This gives the newly created smoked sausage the original shape of an irregular rectangle.

The drying of the smoked sausages is continued until the moisture content of the dried sausages reaches 45%. The sausages thus prepared are labeled and presented for sale.

The organoleptic, chemical and physical characteristics achieved by the newly manufactured smoked sausage are given in Table 3:

table

Name of the indicator Result achieved Consistency Stand up Sectional view Pink mince with uneven distribution up to 2-3 mm in pieces of adipose tissue, without large voids and gray spots. Spice spots may appear. Smell and taste The pleasantness inherent in this kind of product is felt Aroma of smoke and spices, with no foreign taste or smell. Shape Irregular rectangular 35-55 mm wide, up to 500 mm long sausages, formed into natural or artificial casings with metal clips at the ends. Sausage shell intact, surface dry and clean. Humidity,%, not more than 45 Salt,%, not more than 4.2 Nitrites,%, not more than 0.005 Nutritional value: - Protein, g / 100 g sausage - Fat, g / 100 g sausage 21.3 35.4 Energy value, kcal / kJ 404/1692

Example of a freshly made smoked sausage ingredient composition:

24.02% of prepared frozen first grade beef meat, together with 0.05% starter culture BIOSTART 00741 and 0.96% SUPEROUICK TOP 00109 food additive and spice mixture, is placed in a cutter, whereby the existing contents are minced to 2 mm pieces and obtained the mass is well mixed. Then 28.82% frozen fat, 19.22% frozen non-fat pork meat, 0.05% ground pepper (Piper aromaticum), Q.Q2% ground nutmeg (Myristica frau ra ns), 0.0075% garlic (Allium sativum) essence are added to the cutter 3060 and all the resulting content is crushed to 10 mm. When all of the resulting shredded mass is well mixed, 24.02% of the prepared beef meat is added to the cutter and all the contents of the cutter are cut until we get 2-3 mm pieces of fat in it. At the end of the cut, 0.14% chopped black pepper (Piper nigrum) is added. 1.44% nitrite salt and 1.25% table salt and the contents of the cutter mix well. The final temperature of the composition of the newly prepared ingredients of the sausage thus prepared must be at least 4 ° C. The resulting mince is then clamped into natural casings or synthetic casings with metal clips clamped at the ends. The formed sausages, 35-55 mm in diameter and up to 500 mm in length, are matured, smoked and press-dried in a manner known in the art, adhering to the technological parameters described above.

Ingredient composition of the newly developed smoked sausage can be manufactured industrially.

Claims (1)

DEFINITION OF INVENTION Smoked sausage ingredients composition consisting of premium beef meat, first grade beef meat, lean pork meat, lard, table salt, nitrite salt, in addition to the addition of the starter culture BIOSTART 00741, a mixture of food additives and spices " SUPEROUICK TOP 00109 ”, garlic (Allium sativum) essences 3060, chopped black pepper (Piper nigrum), ground fragrant pepper (Piper aromaticum) and nutmeg (Mvristica fragrans) nuts, keeping the following proportion of ingredients of the smoked sausage produced: Beef meat of the highest quality 22.82 25.22 First class beef meat 22.82 25.22 Non-fat pork meat 18.26 20.18 Salmon 27.38 30.27 Table salt 1.19 1.31 Nitritic salt 1.37 1.51 Food supplement starter culture BIOSTART 00741 0.049 0.051 A mixture of food additives and spices SUPEROUICK TOP 00109 0.91 1.01 essence of garlic (Allium sativum) 0.0065 0.0085 3060 Chopped Black Pepper (Piper nigrum) 0.12 0.16 Ground fragrant pepper (Piper 0.04 0.06 aromaticum) Nutmeg (Mvristica fragrans) nuts 0.017 0.023