LV11774B - Sausages - Google Patents

Abstract

The invention is useful for the meat industry, especially for sausage production. Soy protein and water should be added to the usual base mixture which contains beef without sinew and raw or melted beef fat in the following proportions (% of mass):De-sinewed beef: 60 to 65;Raw or melted beef fat: 20 to 30;Soy protein: 1 to 4;Water addition to the soy protein: 4 to 16.The new brand of scalded sausages named "Beer sausages" has a soft, homogeneous consistency, good organoleptic qualities and low price.

Description

SARDELES

The invention relates to the meat industry, in particular to the production of sausages.

First-class anchovies / 1 / containing half-weight second-grade beef and half-cut pork are known at the following ingredients by weight:

cut second-class beef - 58;

peeled half pork - 42.

However, these anchovies have a high cost price because they consist only of meat.

The closest invention to the present invention, in terms of its technical merit and the result to be achieved, is the percentage by weight of first-class beef anchovies / 2 / containing minced beef and raw beef or pig fat at the following ingredient ratios:

cut beef - 90;

raw fats of bovine animals or swine -10.

However, these anchovies also have a high cost price because of their high meat content and relatively solid consistency.

The technical objective of the invention is to reduce the cost and improve the consistency of anchovies.

In the case of known anchovies containing minced beef and raw bovine fat, soya protein and water shall be added in the following proportions by weight:

cut beef and veal 60 ... ... 70; raw bovine fat or rendered fat 20 ... ... 30; soy protein 1 ... ..... 4; water for soy protein 4 ... ... 16.

The soy protein and the experimentally selected ingredient ratios give the anchovies a very homogeneous consistency and good organoleptic properties, while lowering the cost price.

The offered anchovies Beer sausages are made as follows.

Grind the ground beef, mix in the blender with the common salt to which the sodium nitrite additive has been added. The cutter is loaded with 60kg of cut beef, 30kg of raw beef fat, 2kg of soy protein together with 8kg of water, add the spices and cutter until smooth and smooth.

The mass is filled into an artificial casing with a diameter of 32mm, forming bars 60mm long. the anchovies formed are smoked for 25 minutes and cooked until the product reaches a temperature of 72 ° C in the middle, then cooled under a stream of cold water.

The resulting anchovies Beer sausages have a gentle, homogeneous consistency, good organoleptic properties and lower cost price.

Literature used for expertise:

1. BpeivieHHasi TexHonorMHecKaR ΜΗΟτργκμΜΗ no npon3BOflCTBy BapeHbix Kon6acHbix H3flennii (Kon6ac, cpapinMpoBaHHbix m BapeHbix, cochcok, capqeneK h xne6oB MHCHbix). M: BHMMmU mrchom npoMbimneHHOTM, 1985, .36.

2. Ibid., C. 37 (prototype).

Claims (1)

INVENTION FORMULA Anchovies, which contain minced beef and raw beef or rendered fats, differ in that they contain soy protein and water at for the following ingredient ratio, by weight: Ground beef Raw beef fat or rendered fat Soya protein Water Soya protein 60 .. ..65; 20 ..30; 1 ...... 4; 4 .... 16.