RU2012149329A

RU2012149329A - SMOKED BOILED SAUSAGE FROM NUTRIA MEAT AND METHOD OF PRODUCING IT

Info

Publication number: RU2012149329A
Application number: RU2012149329/13A
Authority: RU
Inventors: Валентин Петрович Ангелюк; Ирина Сергеевна Быстрова; Наталья Владимировна Горбунова
Priority date: 2012-11-19
Filing date: 2012-11-19
Publication date: 2014-05-27
Also published as: RU2525260C2

Abstract

1. Способ производства колбасы варено-копченой, характеризующийся тем, что он предусматривает подготовку мясного сырья: охлажденной или размороженной говядины жилованной высшего сорта, а также мяса нутрии, проводят посол говядины путем перемешивания с солью поваренной пищевой и выдерживания не более 48 ч при температуре от 0 до 4°С, а затем на втором этапе созревшую говядину жилованную высшего сорта измельчают на волчке с диаметром отверстий выходной решетки 2-3 мм, приготавливают фарш колбасы варено-копченой с использованием соли поваренной пищевой, нитрита натрия, сахара-песка, перца черного или белого молотых, кардамона или мускатного ореха молотых, после чего проводят формование батонов колбасы, осадку, термическую обработку путем первичного копчения дымом или дымовоздушной смесью при температуре 70-75°С в течение 60-120 мин, с последующей варкой паром при температуре 74-76°С в течение 45-90 мин до достижения в толще батона колбасы температуры 68-71°С, после чего батоны колбасы охлаждают при температуре не выше 20°С в течение 5-7 ч, а затем направляют на вторичное копчение, которое осуществляют воздушно-дымовой смесью при температуре 42-45°С в течение 24 ч, после чего проводят сушку в сушильной камере при температуре 11-12°С, относительной влажности воздуха 75-78% и скорости воздушного потока 0,05-0,1 м/с в течение 2-5 суток, отличающийся тем, что в качестве сырья используют мясо нутрии 15-25% от общего количества мясного сырья, проводят его измельчение на кусочки размером 15-20 мм, также добавляют «Лактобэл-ЭД». в качестве пребиотика, в качестве стабилизатора используют Гелеон 179М являющийся многофункциональной пищевой добавкой.2. Спосо�1. Method for the production of cooked smoked sausage, characterized in that it provides for the preparation of raw meat: chilled or thawed premium beef, as well as nutria meat, beef ambassador is carried out by mixing with table salt and keeping it for no more than 48 hours at a temperature of 0 to 4 ° C, and then, at the second stage, the ripened beef of the highest grade is ground on a spinning top with a diameter of the holes of the output lattice of 2-3 mm, minced sausage is cooked and smoked using table salt food, sodium nitrite, granulated sugar, black or white pepper powder, cardamom or ground nutmeg, and then sausage loafs are formed, precipitate, heat treated by primary smoking with smoke or smoke mixture at a temperature of 70-75 ° С for 60 -120 min, followed by steam cooking at a temperature of 74-76 ° С for 45-90 min until the temperature in the thickness of the sausage bar reaches 68-71 ° С, after which the sausage loaves are cooled at a temperature of no higher than 20 ° С for 5- 7 h, and then sent to secondary smoking, which They are heated by air and smoke at a temperature of 42-45 ° С for 24 hours, after which they are dried in a drying chamber at a temperature of 11-12 ° С, relative humidity of 75-78% and an air flow rate of 0.05-0.1 m / s for 2-5 days, characterized in that 15–25% of the total amount of raw meat is used as raw material, it is crushed into pieces with a size of 15–20 mm, Lactobel-ED is also added. as a prebiotic, as a stabilizer use Geleon 179M, which is a multifunctional food supplement. 2. How

Claims

1. Method for the production of cooked smoked sausage, characterized in that it provides for the preparation of raw meat: chilled or thawed premium beef, as well as nutria meat, beef ambassador is carried out by mixing with table salt and keeping it for no more than 48 hours at a temperature of 0 to 4 ° C, and then, at the second stage, the ripened beef of the highest grade is ground on a spinning top with a diameter of the holes of the output lattice of 2-3 mm, minced sausage is cooked and smoked using table salt food, sodium nitrite, granulated sugar, black or white pepper powder, cardamom or ground nutmeg, and then sausage loafs are formed, precipitate, heat treated by primary smoking with smoke or smoke mixture at a temperature of 70-75 ° С for 60 -120 min, followed by steam cooking at a temperature of 74-76 ° С for 45-90 min until the temperature in the thickness of the sausage bar reaches 68-71 ° С, after which the sausage loaves are cooled at a temperature of no higher than 20 ° С for 5- 7 h, and then sent to secondary smoking, which They are heated by air and smoke at a temperature of 42-45 ° С for 24 hours, after which they are dried in a drying chamber at a temperature of 11-12 ° С, relative humidity of 75-78% and an air flow rate of 0.05-0.1 m / s for 2-5 days, characterized in that 15–25% of the total amount of raw meat is used as raw material, it is crushed into pieces with a size of 15–20 mm, Lactobel-ED is also added. as a prebiotic, as a stabilizer, Geleon 179M is used as a multifunctional food supplement.

2. The method according to claim 1, characterized in that for the preparation of cooked smoked sausage from nutria meat, components are used in the following ratio per 100 kg of unsalted raw materials:

First beef 60 varieties Bacon side fifteen Nutria meat 25 Edible salt 3.0 Sodium nitrite 0.008 Lactobel ED 1,5 Geleon 179M 0.4 Water for protein hydration 2,5 Granulated sugar or glucose 0.135 Black or white pepper 0,100 ground Ground allspice 0,090 Ground coriander or caraway seeds 0,050 Nutmeg 0,050

3. The method according to claim 1, characterized in that for the preparation of cooked smoked sausage from nutria meat, components are used in the following ratio per 100 kg of unsalted raw materials:

First beef 55 varieties Bacon side fifteen Nutria meat thirty Edible salt 3.0 Sodium nitrite 0.008 Lactobel ED one Geleon 179M 0.4 Water for protein hydration 2

Granulated sugar or glucose 0.135 Black or white pepper 0,100 ground Ground allspice 0,090 Ground coriander or caraway seeds 0,050 Nutmeg 0,050

4. The method according to claim 1, characterized in that for the preparation of cooked smoked sausages from nutria meat, components are used in the following ratio per 100 kg of unsalted raw materials:

First beef fifty varieties Bacon side fifteen Nutria meat 35 Edible salt 3.0 Sodium nitrite 0.008 Lacfobel-ED 0.5 Geleon 179M 0.4 Water for protein hydration one Granulated sugar or glucose 0.135 Black or white pepper 0,100 ground Ground allspice 0,090 Ground coriander or caraway seeds 0,050 Nutmeg 0,050