RU2007144469A - BOILED SAUSAGE "HEALTH" AND METHOD OF ITS PRODUCTION - Google Patents
BOILED SAUSAGE "HEALTH" AND METHOD OF ITS PRODUCTION Download PDFInfo
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- RU2007144469A RU2007144469A RU2007144469/13A RU2007144469A RU2007144469A RU 2007144469 A RU2007144469 A RU 2007144469A RU 2007144469/13 A RU2007144469/13 A RU 2007144469/13A RU 2007144469 A RU2007144469 A RU 2007144469A RU 2007144469 A RU2007144469 A RU 2007144469A
- Authority
- RU
- Russia
- Prior art keywords
- production
- sodium alginate
- cooked sausages
- added
- meat
- Prior art date
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- Meat, Egg Or Seafood Products (AREA)
Abstract
1. Способ производства колбасы вареной, предусматривающий подготовку сырья, включающую разделку говяжьих и свиных туш, их обвалку, жиловку, измельчение, посол, выдержку в посоле, приготовление фарша в куттере в две стадии, шприцевание в оболочку, термообработку и охлаждение, отличающийся тем, что добавляют пищевой альгинат натрия в количестве 0,8-1,2% к общей массе мясного сырья. ! 2. Способ производства колбасы вареной по п.1, отличающийся тем, что пищевой альгинат натрия добавляют в сухом виде одновременно с поваренной солью на стадии посола и выдержки мяса в посоле. ! 3. Способ производства колбасы вареной по п.1, отличающийся тем, что пищевой альгинат натрия добавляют в сухом виде на первой стадии изготовления фарша в куттере. ! 4. Способ производства колбасы вареной по п.1, отличающийся тем, что пищевой альгинат натрия добавляют в виде водного раствора на первой или второй стадии изготовления фарша. ! 5. Способ производства колбасы вареной по п.1, отличающийся тем, что пищевой альгинат натрия вместе с соевым белковым изолятом добовляют в виде геля. ! 6. Способ производства колбасы вареной по п.5, отличающийся тем, что для получения геля соевый белковый изолят предварительно гидратируют при массовом соотношении белок: вода равным 1:4 в течение 3-5 мин в чаше куттера, затем добавляют пищевой альгинат натрия и продвергают куттерованию в течение 1-2 мин. ! 7. Способ производства колбасы вареной по п.6, отличающийся тем, что при приготовлении фарша в полученный гель вносят измельченное мясное сырье, не останавливая чашу куттера, и продолжают процесс 3-4 мин. ! 8. Способ производства колбасы вареной по п.6, отличающийся тем, что полученный �1. A method for the production of cooked sausages, comprising preparing raw materials, including butchering beef and pork carcasses, boning them, trimming, grinding, salting, soaking in salting, preparing minced meat in a cutter in two stages, extrusion into the shell, heat treatment and cooling, characterized in that add food sodium alginate in an amount of 0.8-1.2% to the total mass of raw meat. ! 2. A method for the production of cooked sausages according to claim 1, characterized in that the food sodium alginate is added in dry form simultaneously with table salt at the stage of salting and holding the meat in the salting. ! 3. A method for the production of cooked sausages according to claim 1, characterized in that the food sodium alginate is added in dry form at the first stage of the production of minced meat in a cutter. ! 4. A method of manufacturing cooked sausages according to claim 1, characterized in that the food sodium alginate is added in the form of an aqueous solution in the first or second stage of the production of minced meat. ! 5. A method for the production of cooked sausages according to claim 1, characterized in that the food sodium alginate together with soy protein isolate is added in the form of a gel. ! 6. The method of manufacturing cooked sausages according to claim 5, characterized in that to obtain the gel, the soy protein isolate is pre-hydrated with a protein: water mass ratio of 1: 4 for 3-5 minutes in a bowl of the cutter, then food sodium alginate is added and promoted Cutting for 1-2 minutes. ! 7. The method of manufacturing cooked sausages according to claim 6, characterized in that when preparing the meat, crushed meat raw materials are added to the resulting gel without stopping the bowl of the cutter, and the process is continued for 3-4 minutes. ! 8. The method of production of cooked sausages according to claim 6, characterized in that the obtained �
Claims (9)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2007144469/13A RU2374929C2 (en) | 2007-12-03 | 2007-12-03 | Cooked sausage "zdorovye" |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2007144469/13A RU2374929C2 (en) | 2007-12-03 | 2007-12-03 | Cooked sausage "zdorovye" |
Publications (2)
Publication Number | Publication Date |
---|---|
RU2007144469A true RU2007144469A (en) | 2009-06-10 |
RU2374929C2 RU2374929C2 (en) | 2009-12-10 |
Family
ID=41024193
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2007144469/13A RU2374929C2 (en) | 2007-12-03 | 2007-12-03 | Cooked sausage "zdorovye" |
Country Status (1)
Country | Link |
---|---|
RU (1) | RU2374929C2 (en) |
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2007
- 2007-12-03 RU RU2007144469/13A patent/RU2374929C2/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
RU2374929C2 (en) | 2009-12-10 |
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Legal Events
Date | Code | Title | Description |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20091204 |