LT4996B - 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, chopped black pepper, and additionally added: starter "Biostart 0074",a mix of food additives and spice mix "Bessavit Chorrezo 0740", garlic (Allium sativum).<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 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, "BESSAVIT CHORREZO 0740", a mixture of food additives and spices and garlic (Allium sativum), retaining the following weight ratio of ingredients of the smoked sausage:

Beef meat of the highest quality 18.18 10.10 First class beef meat 6:48 PM 10.10 Non-fat pork meat 31.82 35.16 Salmon 22.72 12/25 Table salt 1.18 1.30

Nitritic salt Food supplement starter culture 1.33 1.47 BIOSTART 00741 0.049 0.051 A mixture of food additives and spices BESSAVIT CHORREZO 0740 1.37 1.51 garlic (Allium sativum) 0.12 0.16

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:

18.18-20.10% of the highest quality beef meat is prepared from carcasses of adult bovine animals meeting the requirements of LST1368: 1994 'Bovine carcass'. 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.

18.18 - 20.10% of the first-class beef meat is prepared from carcasses of adult bovine animals meeting the requirements of LST1368: 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.

31.82 - 35.16% of non-fat pork meat is prepared from adult carcasses of pigs meeting the requirements of LST1368: 1994 'Pig carcass'. Non-fat pork meat is cut from pork carcasses, 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.

22.72 - 25.12% of the fat is cut from adult pig carcasses in accordance with LST 544-92 Salmon. The salmon are stored for at least 2 days after cutting and must be frozen to minus 8 ° C inside the product before use.

1.18 - 1.30% of table salt does not require additional preparation before use.

1.33 - 1.47% nitrite salt, which is an edible salt containing 0.54-0.6% sodium nitrite E 250, does not require any further preparation before use. The nitrite salt is manufactured by DANSK SALT A / S, Denmark.

0.049 - 0.051% food additive starter culture “BIOSTART 00741”, which is a white fine, homogeneous powder, does not require any further preparation before use. BIOSTART 00741 Food Additive Starter Culture is a quick-ripening preparation for rapid and gentle pH reduction in smoked sausages.

Food supplement starter culture “BIOSTART 00741” is manufactured by RAPS &

Co., Germany.

1.37 - 1.51% BESSAVIT CHORREZO 0740 ”, a light brown fine powder, does not require any additional preparation before use. The BESSAVIT CHORREZO 0740 food additive and spice blend has the aroma of its main ingredients - sweet peppers, black pepper and chili. The BESSAVIT CHORREZO 0740 food additive and spice mix is manufactured by Moguntia VVerke Kufstein, Austria.

0.12 - 0.16% of garlic (Allium sativum) slices are cut into pieces up to 1-2 mm in size before use.

The proposed composition of smoked sausage ingredients is prepared in a cutter. First, the first grade beef is frozen along with the starter culture “BIOSTART 00741” and the BESSAVIT CHORREZO 0740 food additive and spice mixture, and is slow-cut until the food additives are evenly distributed in the beef and 2 mm pieces of beef are reached. The cutter is then stuffed with frozen non-fat pork, frozen bacon and garlic (Allium sativum) and all the resulting contents are minced to a size of 10 mm, when the resulting whole shredded mass is mixed into the ready-made chilled, ground beef, add the nitritic and table salt and cut all the contents of the cutter to a drop of 3-4 mm in size, so that the ingredients of the newly created sausage are unloaded from the cutter.The prepared mince is pressed into natural casings or synthetic shells with metal clips. The formed sausages, 35-60 mm in diameter and up to 400 mm long, are matured for 6 to 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

Technological parameters of ripening environment 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 velocity, m Is 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 where the air velocity is up to 0.1 m Is and in the drying environment 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 unevenly distributed pieces of adipose tissue up to 4 mm in size, without large voids and gray spots. Spice spots may appear. Smell and taste • Pleasant, typical of this type of product, with a smell of smoke and spices without any foreign taste and smell. Shape Straight sausages 35-60 mm in diameter and 400 mm in length, formed into natural or artificial casings, having: the ends are clamped with metal clips. Sausages the shell is intact and the 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 21.1 31.3 Energy value, kcal / kJ 366/1534

Example of a freshly made smoked sausage ingredient composition:

19.14% of prepared and chilled first-class beef meat, together with 0.05% food additive starter culture BIOSTART 00741 and 1.44% food additive and spice mix BESSAVIT CHORREZO 0740 are placed in a cutter where the existing content is minced up to 2 mm in size and the resulting pulp is mixed well. It is then loaded with 33.49% frozen non-fat pork meat, 23.92% frozen bacon and 0.14% garlic (Allium sativum), and the resulting contents are minced to 10 mm. When all the resulting shredded mass is well mixed, 19.14% of the prepared beef meat is added to the cutter, 1.40% nitrite salt is added, and 1.24% table salt is cut and all the contents of the cutter are cut until we get the fat in it. 4 mm pieces. 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, 35-60 mm in diameter and up to 400 mm in length, are matured, smoked and dried in a manner known in the art, adhering to the technological parameters described above.

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

Claims (1)

DEFINITION OF INVENTION Smoked sausage ingredients composition consisting of premium beef meat, first grade beef meat, lean pork, fat, edible salt, nitrite salt, with the addition of a starter culture BIOSTART 0074Γ, a mixture of food additives and spices BESSAVIT CHORREZO 0740 and garlic (Allium sativum). maintaining the following proportion of ingredients of the manufactured smoked sausage, by weight: Beef meat of the highest quality 18.18 10.10 First class beef meat 6:48 PM 10.10 Non-fat pork meat 31.82 35.16 Salmon 22.72 12/25 Table salt 1.18 1.30 Nitritic salt 1.33 1.47 Food supplement starter culture BIOSTART 00741 0.049 0.051 A mixture of food additives and spices BESSAVIT CHORREZO 0740 1.37 1.51 Garlic (Allium sativum) 0.12 0.16.