RU2121277C1 - Method for producing dry sausage from bird meat - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves using chicken or turkey meat and adding lard in an amount of 15-35%. Dry sausage manufacture process is divided into two stages: cold stage including holding (dehydration), salting and maturing (settling) of meat or farce; warm stage including dehydration of farce during smoking and drying of sausage loafs. First stage is conducted at temperature of - 4 C to + 4 C for 2-5 days at relative humidity of 85-95%; second stage of smoking and drying is conducted for 10-17 days at relative humidity of 82-88% and air flow rate of 0.1-1.0 m/s. Upon termination of second stage, sausage is ready for consumption and is fit for prolonged storage. Optimum process control allows organoleptical properties of sausage to be improved. EFFECT: increased efficiency and improved quality of product. 1 tbl, 5 ex

Description

 The invention relates to the meat and poultry industry, and more specifically to a method for the production of smoked and dried sausages.

 A known method of manufacturing dry sausages from poultry meat, in which the meat is processed into a paste-filler, into which microbial cultures and ordinary spices are introduced, after which the product, which is subsequently put into aging, is formed by extrusion (Hungarian patent No. 191892, class A 23 C 1/31, 1987).

 It is typical for this method that raw beef fat, which is 20-30% of the sausage recipe, is added to the filler paste, which is mechanically boneless meat (MMO).

 The disadvantage of this method is the presence in the paste-filler of small bone inclusions, bone substance, and as a result of undesirable trace elements characteristic of IMO, worsening the physico-chemical and organoleptic characteristics of the product and increasing the possibility of microbial spoilage of sausages during ripening, drying and storage. In addition, the use of raw beef fat obviously reduces the nutritional value of the finished product, sensory and commercial properties.

 Also known is a method of producing dry sausage from poultry by processing the feedstock with cold smoke (Czechoslovak Patent No. 195239, class A 22 C 11/00, 1979). This method is adopted as a prototype. According to this invention, turkey meat from the thoracic and femoral parts is used in a ratio of 70:30 in an amount of 32.11%, chicken meat from a breast and legs in a ratio of 60:40 in an amount of 32.11%, pork tenderloin is 16.06% and back part of beef 16.06%, as well as curing nitrogen mixture, garlic and spices.

The meat is separated from the bones and tendons and passed through a meat grinder with pork tenderloin. After that, the meat is laid out on a wooden pallet-lattice for dehydration at 0-5 ^o C for 24 hours, then laid in a forcemeat mixer, add a curing mixture, mix and keep at 0-5 ^o C for 72 hours

 The beef is cut into small pieces, also mixed with a curing mixture and aged, then passed through a meat grinder with a diameter of 3 mm of lattice holes.

Seasonings, turkey, chicken and pork meat are added to the chopped meat and chopped together in a meat grinder with a hole diameter of 4-5 mm in the grill. The mixture is stirred, spread on a wooden pallet and kept at 0-5 ^o C, and then syringed into the shell. The loaves are treated with cold smoke for 72 hours at 20 ^o C, then cooled and placed in a dark dryer for 18-21 days at 12-16 ^o C. During the drying process, the sausage is treated with cold smoke at 12-16 ^o C.

 The disadvantage of this method is the duration of the processing of sausages with cold smoke, which increases the entire process of production of dry sausages. In addition, the organization and construction of a specialized enterprise with the supply and use of turkey, chicken, beef and pork meat requires additional space, equipment for cutting and deboning of all types of raw materials.

 The traditional technology for the production of dry sausages such as salami offers primarily their production from beef, pork and lamb.

 Obtaining such sausages from poultry meat is much more complicated, which is associated with the morphological and physico-chemical composition of such meat. Poultry meat is characterized by a greater percentage than the meat of large animals, the percentage of water and dehydration of poultry meat is slower than desired, and therefore it is very difficult to process poultry meat, especially broiler chickens into dry sausages using previously used technologies. Due to the accelerated and greater loss of water compared to the dry residue, dry sausages ripen more slowly, which can lead to a crumbly consistency and significant deformation of the sausage loaf.

 Research and traditional practice shows that meat from slaughtered domestic animals differs from poultry meat in the content of fats and proteins, which reduces the digestibility of these sausages.

 In this regard, at present, abroad and in our country, the idea of increasing the share of poultry meat consumption, justified by physiological calculations and views on a balanced diet, has been brought to the forefront. Since the religious beliefs of many peoples prohibit the consumption of meat of certain types of slaughter animals, the demand for dry sausages from poultry meat is also increasing.

 The aim of the invention is to accelerate process technology and improve the consumer and functional properties of dry sausages from poultry meat.

 This goal is achieved by a technical solution, which represents a new method for the production of dry sausages, which involves preparing meat, curing mixes and shells, salting and cooking minced meat in a cutter or mixer, filling the casings with minced meat, sediment, smoking and drying, characterized in that chicken is used as raw material and turkey meat, as well as pork fat in an amount of 15-35%, while the first, cold stage of the technological process, including the methods and operations of grinding or mixing the meat with a water content of 2.0 - 0.9 kg n 1 kg of dry residue and plastic viscosity of 18.8 - 24.2 Pa • s, and the second stage, warm, including the techniques and operations of smoking and drying, leads at a water content of 1.15 - 0.75 kg of water per 1 kg of dry residue and plastic viscosity 24.3 - 39.5 Pa • s.

 The shear stress of the undestructed structure of minced meat in the first stage is in the range of 1100 - 1430 Pa, and in the second stage, respectively, 1670 - 2460 Pa and 1470 - 1980 Pa.

The secondary structure of the finished dry sausage in the process of smoking is formed at a water content of 0.76 - 0.4 kg of water per 1 kg of dry matter until a shear stress of 2.3 • 10 ⁵ - 5.8 • 10 ⁵ Pa is reached.

The first, cold stage of the technological process is carried out at (-4) - 4 ^o C for 2-5 days at a relative humidity of 85-95%, smoking and drying sausage loaves for 10-17 days at an RHW of 75-84% and speed air movement in the range of 0.1 - 1.0 m / s.

 The acceleration of the ripening and drying process according to the proposed method is influenced by the degree of meat grinding, the presence of starter cultures, the recipe, the appearance of the sausage casing, etc., but the decisive influence is exerted by changes in the moisture content difference in the center and on the surface of the product, which determine the drying speed, as well as the formation of the structure finished product and achieving the specified structural and mechanical properties. The higher the moisture content, the higher the drying speed and vice versa.

 The moisture content of minced meat at the initial stage of the process is changed by the amount of bacon in the formulation, the addition of which is in the range of 15 - 35%, and the water content is changed to 1.47 - 0.75 kg of water per 1 kg of dry residue.

 Thus, a comparative analysis of the proposed method for the production of dry sausages from poultry meat with a known prototype allows us to conclude that the inventive method differs in composition, quantitative ratio of components and the parameters of certain technological methods and operations, allowing to give the meat product market characteristics and properties of dry sausages on the conformity of the declared decision to the criterion of "novelty."

Example 1. The product is produced according to the following technological scheme: meat without skin from legs or thighs, together with bacon, can withstand no more than 1-2 days at a temperature not lower than minus 2-1 ^o C with a piece weight of 150 - 200 g, then sent to the ambassador and again withstand 1-2 days. Aged pieces of meat and bacon are crushed into pieces the size of rice grain with spices, a liquid bacterial preparation, sodium nitrite, cognac and other recipe ingredients in the following quantitative ratio, wt.%:
Chicken or turkey meat - 72.5
Bacon - 25.0
Curing mixture - 2.5
Example 2. Carried out analogously to example 1 with the following formulation, wt.%:
Turkey or chicken meat - 82.5
Bacon - 15.0
Curing mixture - 2.5
Example 3. Carried out analogously to example 1 with the following formulation, wt.%:
Chicken or turkey meat - 62.5
Bacon - 35.0
Curing mixture - 2.5
Example 4. Carried out analogously to example 1 with the following formulation, wt.%:
Chicken or turkey meat - 92.5
Bacon - 5.0
Curing mixture - 2.5
Example 5. Carried out analogously to example 1 with the following formulation, wt.%:
Chicken or turkey meat - 52.5
Bacon - 45.0
Curing mixture - 2.5
In examples 1-3, the composition and the given ratio of the components of the minced meat recipes have rheological properties, which are quickly and objectively measured instrumentally and have the indications shown in the table.

 The sausage made in accordance with Example 1 has cylindrical loaves with a flat surface, even distribution of moisture over the central, middle and surface layers, it has good cutability, marketability and meets the quality requirements of the technical conditions for this type of product.

 Sausages made according to examples 2 and 3 have loaves of cylindrical or slightly oval shape in section and meet the requirements of technical conditions without difference in example 1.

 Structural and mechanical properties, determined instrumentally and objectively characterizing the quality of the sausage, correspond to the parameters of the proposed method at all stages of the technological process.

 Sausages prepared according to examples 4 and 5 have deviations both in objective instrumental characteristics and in commercial properties. The loaves are deformed along the length and cross section, in the section they have vacuoles, voids with a varying color from gray to light brown, the meat is friable, the taste is acidic, the smell is extraneous, does not correspond to this type of product.

 Thus, the invention allows to produce products with improved organoleptic properties, objective control of processing conditions at all stages of production and to develop a technology and assortment of dry sausages from poultry meat.

Claims (2)

 1. Method for the production of dry sausages from poultry meat, which includes the preparation of meat, curing mixtures and shells, salting and cooking minced meat in a cutter or mixer, filling the casings with minced meat, sediment, smoking and drying, characterized in that chicken or turkey is used as raw material meat, pork bacon in the amount of 15 - 35%, while grinding and mixing the raw materials is carried out at a moisture content of 2.0 - 0.9 kg per 1 kg of dry residue until the shear stress of the undamaged structure is 1250 - 1650 Pa, the destroyed structure is 1100 - 1430 Pa and layer the viscosity of the forcemeat is 18.8 - 24.2 Pa • C, and smoking is carried out at a moisture content of 1.15 - 0.75 kg of water per 1 kg of dry residue until the shear stress of the undestructed structure is 1670-2460 Pa, the destroyed structure is 1470 - 1980 Pa and plastic viscosity 24.8 - 39.5 Pa • C. 2. The method according to p. 1, characterized in that the drying of the sausage is carried out at a moisture content of 0.76 - 0.4 kg of water per 1 kg of dry residue until the cutoff voltage of the finished product reaches 2.3 • 10 ⁵ - 5.8 • 10 ⁵ Pa

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