LT4994B - Composition for smoked sausage - Google Patents

Abstract

With this invention, a new smoked sausage ingredient's composition is made, which consists of top-rate beef, first-rate beef, lean pork, bacon, salt, nitrous salt, and additionally added: food supplements and spice mix "Superquick Top 00109", garlic (Allium sativum), chopped black pepper (Piper officinale), natural dry red grape wine, rootstock of ginger (Zibginer officinale) and fruit of cardamom (Elletaria cardamomum).<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 disadvantages and to expand the range of sausages, a new sausage ingredient composition has been developed, consisting of smoked beef, premium beef, dumplings, table salt, nitrite salt, food additive and spice mix, SUPERQUICK TOP 00109, garlic (Allium sativum}. crushed black pepper (Piper nigrum), natural red grape dry wine, Zibgiber officinale rhizomes and cardamom (Elettaria cardamomum), with the following proportion of ingredients of the smoked sausage produced:

Beef meat of the highest quality 18.21 20.13 First class beef meat 45.52 50.22 Salmon 27.32 30.32 Table salt 1.19 1.31 Nitritic salt 1.37 1.51

A mixture of food additives and spices

SUPERQUICK TOP 00109 0.91 1.01 Garlic (Allium sativum) 0.08 0.12 Split Iodine Dioir (Pioer niarum) 0.12 0.16 Natural red grape dry wine 0.16 0.22 Ginger (Zibciiber officinale) rhizomes 0.04 0.06 Cardamom (Elettaria cardamomum) fruits 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:

18.21 -20.13% of the beef of the highest quality shall be prepared from carcasses of adult bovine animals meeting the requirements of LST 1368: 1994 'Bovine carcasses. The highest quality beef is cut from carcasses of bovine animals, which after slaughter are chilled to +4 ° C inside the carcass. 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.

45.52 - 50.22% of the meat of the first species shall be prepared from carcasses of adult bovine animals meeting the requirements of LST 1368: 1994 'Bovine carcass'. The first type of beef is cut from bovine carcases, which are 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.

27.32 - 30.20% of the fat is cut from the carcasses of adult bovine animals conforming to 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.

0.91 - 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. The SUPEROUICK TOP 00109 food additive and spice mix 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.

0.16 - 0.22% natural red grape dry wine such as Cabernet Sauvignon does not require any additional preparation before use. The natural red wine of red grapes must meet the following characteristics:

total sugar content 3 gr / 100 dm ³ strength 10-12 vol%

0.08 - 0.12% of garlic (Allium sativum) slices are cut into pieces up to 1-2 mm in size before use.

0.12 - 0.16% chopped black pepper (Piper nigrurri), which is a greyish-green color, crushed to 1-2 mm pieces of black pepper (Piper niprum), does not require any further preparation before use.

0.04 - 0.06% of ground ginger (Zibgiber officinale) rhizomes, which are yellowish-green fine powder, do not require any further preparation before use.

0.017 - 0.023% of ground fruit of cardamom (Elettaria cardamomum), which is a brown powder, does not require any additional preparation before use.

The proposed composition of smoked sausage ingredients is prepared in a cutter. Frozen first-class beef, a mixture of food additives and spices SUPEROUICK TOP 00109 and a natural red grape dry wine are put into a cutter where the present contents are chopped to a size of 2 mm and the resulting pulp is well blended. It is then put into a cutter with frozen salmon, garlic (Allium sativum), ginger (Zibgiber officinale) rhizomes and cardamom (Elettaria cardamomum) fruits, and the resulting contents are chopped to 10 mm. When all the resulting shredded mass is well blended, the cutter beef is put into the cutter and all the contents of the cutter are cut until we get 3-4 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 sausage ingredients thus prepared must not exceed 4 ° C. The resulting mince is encapsulated in natural casings or synthetic casings, such as synthetic bags with metal clips at the ends. The formed sausages, 35-55 mm in diameter and up to 200 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 technological parameters Firstly day Second day Thirdly 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, drying of the smoked sausages is started in a climatic chamber, where the air velocity is up to 0.1 m / s and the following technological parameters indicated in Table 2 are maintained:

table

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

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 4 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, no foreign taste and smell. Shape Straight sausages, 35-55 mm in diameter, up to 200 mm long, in natural or artificial sachet shape sheaths with metal clips at the ends with clamps. 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 19.5 -Fat, g / 100 g sausage 29.27 Energy value, kcal / kJ 345/1447

Example of a freshly made smoked sausage ingredient composition:

47.92% prepared frozen first grade beef meat, 0.96% SUPEROUICK TOP 00109 food additive and spice blend and 0.19% natural red grape dry wine are placed in a cutter where the existing content is chopped to 2mm pieces and the resulting shredded mass is well mix. Next, 28.76% frozen salmon, 0.1% garlic (Allium sativum), 0.05% ginger (Zibgiber officinale) rhizomes and 0.02% cardamom (Elettaria cardamomum) fruit are added to the cutter and the resulting contents are chopped to 10 mm. When all of the resulting shredded mass is well mixed, 19.17% of the prepared beef meat is put into the cutter and all the contents of the cutter are cut until we get 3-4 mm pieces of fat in it. At the end of the cut process, 0.14% chopped black pepper (Piper nigrum), 1.44% nitrite salt and 1.25% 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 wrapped in artificial or natural casings, such as synthetic bags, the ends of which are clamped with metal clips. The formed sausages, 35-55 mm in diameter and up to 200 mm in length, are matured, smoked and dried using state-of-the-art techniques, 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 high quality beef meat, first quality beef meat, fat, table salt, nitritic salt, with the addition of SUPEROUICK TOP 00109, garlic (Allium sativum), % by weight of chopped black pepper (Piper nigrum}, natural red grape dry wine, Zibgiber officinale rhizome and cardamom (Elettaria cardamomum) fruit, retaining the following proportion of ingredients of the smoked sausage produced: Beef meat of the highest quality 18.21 20.13 First class beef meat 45.52 50.22 Salmon 27.32 30.32 Table salt 1.19 1.31 Nitritic salt 1.37 1.51 A mixture of food additives and spices SUPEROUICK TOP 00109 0.91 1.01 Garlic (Allium sativum) 0.08 0.12 Split Iodine DiDirai (Piper nigrum) 0.12 0.16 Natural red grape dry wine 0.16 0.22 Ginger (Zibgiber officinale) rhizomes 0.04 0.06 Cardamom (Elettaria cardamomum) fruits 0.017 0.023.