RU2005111332A - METHOD FOR PRODUCING STAINLESS STEAM BOILED SAUSAGE - Google Patents

Claims (9)

1. A method of producing cooked stuffed sausage, which involves preparing beef and strained pork, semi-greased pork, separate chopping and salting meat raw materials, adding additives, spices and spices, ripening, stuffing when mixing meat raw materials with recipe ingredients in a cutter, forming sausage loaves, boiling and cooling them, characterized in that the beef used is the first-class veined beef, additionally the non-fat veined pork is introduced, while grinding first-class venison pork, salting and ripening are carried out in the same way as semi-greased pork, and grinding of introduced non-greasy pork is carried out on a top with lattice holes 10-16 mm in diameter, the salting is carried out with the addition of color and flavor additives and maturation is carried out for 6 -12 hours at a temperature of about 4 ° C. 2. The method according to claim 1, characterized in that the non-greasy pork salting is carried out with the addition of food colorant RAPS mouth based on carmine and Smokal additive, which gives the aroma of smoke. 3. The method according to claim 1, characterized in that the grinding of veneered beef of the first grade is carried out on a spinning top with a diameter of lattice holes of 2-3 mm and after salting, maturation is carried out for 6-12 hours at a temperature of about 4 ° C. 4. The method according to claim 1, characterized in that the minced meat after ripening ground beef of the first grade, pork pork and lean pork is carried out by sequential loading in the cutter of ground beef of the first grade with the addition of a phosphate-containing preparation Abastol 2018, a mixture of spices: Doctor's, colorant, nutmeg concentrate as well as adding a solution of sodium nitrite, technological ice, and salt, after which they cut it with stirring for 3-5 minutes, then minced meat from bacon, table salt, ice techn Logical and cutter stirring until the contents temperature of about 10 ° C employing a vacuum of 80%, in the latter cutter charged minced pork lean, and the entire mixture was minced using a 80% vacuum until homogeneous distribution of all ingredients mince. 5. The method according to claim 4, characterized in that at the stage of mincing, the soy protein concentrate Micon 70 G is introduced into the cutter as an additive, the flavoring composition "Combine Barbecue", the composition of the aroma of pork "Gewurzmüller" are introduced as spices emulsifier 105 "Almi". 6. The method according to any one of paragraphs.1, 4 or 5, characterized in that for the preparation of cooked sausage stuffed with premium grade ingredients are used in the following ratio, kg per 100 kg of unsalted meat raw materials: Veined beef of 1 grade 14-16 Veined pork bold 20-24 Lean pork 33-37 Soy protein concentrate 10-16 Technological ice 14-16 as well as additives, spices and spices, g: Flavoring composition "Combine Barbecue" 500 Composition Aroma of pork "Gewurzmueller" 300 Phosphate-containing preparation Abastol 2018 175 Emulsifier 105 "Almi" 200 Sodium nitrite 2.5% solution 8.75 Common salt 2180 7. The method according to claim 6, characterized in that the technological ice is used in the form of flakes 10-15 mm in size. 8. The method according to claim 1, characterized in that the molding of the loaves is carried out by filling the meat into the shell using a vacuum syringe. 9. The method according to claim 1, characterized in that after molding, the cooking of loaves is carried out with a gradual increase in temperature with an average gradient of 0.2 ° C to a temperature of 80 ° C for 12 hours, and cooling is carried out under a shower of cold water to a temperature of 15 ° C in the center of the loaf.