RU2160007C2 - Method for manufacture of sausage products with deodorized nondefatted soya flour - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves mixing unsalted minced beef meat with soya flour and water for flour hydration and swelling in the ratio of 1:2; adding salt and other receipt components; stuffing casing with sausage farce; providing maturing of sausage farce sticks for 2-3 hours and exposing to thermal treatment. Method allows such procedures as preliminary salting of raw meat material and preliminary hydration of soya flour to be eliminated. EFFECT: increased efficiency and provision for obtaining ready sausage product with improved structure and consistency and increased digestive value. 1 tbl

Description

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

 Classical methods for the production of sausages ("Collection of technological instructions for the production of sausages". - M.: VNIIMP, 1994) include the following operations: cutting, deboning carcasses, veining, sorting and washing of meat, grinding and salting, preparation of components (flavor , water-retaining, color-forming), preparation of minced meat, stuffing it into shells, heat treatment, cooling.

A known method for the production of sausages with soy flour (Nutris, TRB) ("Recommendations for the use of soy proteins of the company" ADM "/ PM Salavatulin // Meat industry. - 1996. - N 5. - P. 17.);
with soy fat-free flour type 200/20 RD1, 200/70 RD1, 300/20 RD1 ("Recommendations for the use of soya proteins
"Cargill" in the manufacture of sausages "/ P. Modich // Meat industry, - 1997. - N 5. - P. 21.)
The methods include processing the crushed meat raw materials with salt, phosphates, making flake ice, a solution of sodium nitrite, ice, water, previously hydrated in cold water for 20-30 minutes, soy protein, fat-containing raw materials, spices, sodium glutamate, ascorbic acid, starch, milk . The total processing time for minced meat is 8-10 minutes.

 The closest technical solution is the method described in TI to TU 9213-020-02068640-96 for the preparation of boiled sausages "Tikhoretskaya, Kuban, Black Sea", which is as follows: beef and pork meat fresh (fresh or chilled) or frozen (previously subjected to defrosting) after cutting, deboning carcasses, trimming, sorting and washing, they grind and salt for 6-72 hours depending on the degree of meat grinding. Salt, ground beef meat, sodium nitrite, spices, garlic, hemoglobin preparations, phosphates, ascorbic acid are added to soy flour pre-hydrated in cold water for 0.5-1 minutes, then gradually add ice-cream mixture, then pork or chopped bacon , while for 100 kg of unsalted raw materials the following ratio of ingredients is taken, kg (see table).

 The total processing time of the meat is 5-8 minutes. This is followed by stuffing stuffing in shells, heat treatment, cooling.

The problem solved by the invention is to obtain sausages of higher quality with improved organoleptic characteristics, increased nutritional value (enrichment of the mineral composition, lowering the amount of cholesterol) by replacing part of the meat raw material with deodorized non-fat soy flour, while reducing energy and labor costs by pre-ambassador and aging meat in pieces or in the form of meal, at a temperature of 0-4 ^o C for 6-72 hours; pre-hydration of soy flour in cold water.

The essence of the invention is as follows: beef and pork meat, after sorting and washing, is crushed (each type of meat separately) on a spinning top coarsely through a wire rack with holes with a diameter of 12-25 mm (meal) or finely with holes with a diameter of 2-3 mm (minced meat). Crushed unsalted beef meat, deodorized non-fatty soy flour, water for soy flour are mixed on a cutter or chopper-mixer until the flour and water are evenly distributed by weight of the meat, then salt, phosphates in the form of a solution, an ice-water mixture, a solution of sodium nitrite are introduced during cutting. 4-5 minutes, add an ice-water mixture, cut for about one minute, add pork, spices, sodium glutamate, ascorbic acid or sodium ascorbate, mix until the components are distributed evenly over the mass of fa sha, with 100 kg of raw unsalted taken following ratio of the ingredients in kg:
Single-grade veined beef or first grade - 35 - 43
Beef veined second grade or sausage - 30 - 35
Veined pork bold - 15 - 34
Fattened Pork - 29
Raw pork fat or shpigovy trim - 20
Soya flour - 10-12
Water for soy flour - 20-24
in addition, spices and materials are taken, g (per 100 kg of unsalted raw materials):
Edible salt - 2000 - 2500
Sodium Nitrite - 7.5
Sugar - 100 - 150
Black or white pepper powder - 100
Ground red pepper - 50 - 60
Ground allspice - 50
Ground coriander - 100
Ground nutmeg or cardamom - 40 - 50
Fresh or canned garlic, or frozen, peeled, minced - 200 - 400
or dried - 100 - 200
Besides,
food phosphates in an amount of 0.3% by weight of raw materials (in terms of anhydrous),
sodium ascorbate or ascorbic acid in an amount of 50 g per 100 kg of raw materials,
glutamate sodium in an amount of 0.1-0.2% by weight of raw materials.

 The total processing time for minced meat is 8-10 minutes, depending on the design of the grinder. The amount of ice-water mixture added during chopping is determined by the water-binding capacity of the meat raw material. Depending on the type of sausage, 20-30% of the ice-water mixture is added to the mass of cutted meat.

 Ready sausage meat is served on a dispenser for filling the shells.

 Loafs filled with minced meat are placed on the frames and left in the workshop room for ripening (the ripening time of the minced meat in the shell is 2-3 hours). After ripening, the sausage loaves are subjected to heat treatment.

 Using this method of cooking sausage meat improves the structure and consistency of finished sausage products by: adding soy flour and water for its hydration and swelling on unsalted beef meat; ripening of minced meat in the shell (loaves) before heat treatment for 2-3 hours. This method allows to exclude the processes of preliminary salting of meat raw materials and preliminary hydration of soy flour. In the patent and scientific and technical literature, there is no information on the introduction of deodorized skimmed soy flour directly to unsalted meat raw materials and the maturation of sausage minced meat in a shell (loaves) for 2-3 hours.

Thus, the hallmarks are new, create a positive effect, i.e. meet the criterion of "novelty." The invention is illustrated by the following examples:
EXAMPLE 1
BOILED SAUSAGE "HUTORIAN"
After sorting and washing, the beef and pork meat is ground (each type of meat separately) on the top coarsely through a wire rack with holes with a diameter of 12-25 mm (meal) or finely with holes with a diameter of 2-3 mm (minced meat). Crushed unsalted beef meat, deodorized non-fat-free soy flour, water for swelling soy flour are mixed on a cutter or chopper-mixer until the flour and water are evenly distributed over the mass of meat, then salt, phosphates in the form of a solution, an ice-water mixture, and sodium nitrite solution are introduced during cutting. mix for 4-5 minutes, add an ice-water mixture, cutter for about one minute, add pork, spices, sodium glutamate, ascorbic acid or sodium ascorbate, mix until the components are evenly distributed about the mass of minced meat. For 100 kg of unsalted raw materials, the following ratio of ingredients is taken, kg:
Single-grade veined beef or first grade - 43
Veined pork bold - 21
Soya flour - 12
Water for soy flour - 24
in addition, spices and materials are taken, g (per 100 kg of unsalted raw materials):
Edible salt - 2200
Sodium Nitrite - 7.5
Sugar - 150
Black or white pepper powder - 100
Ground red pepper - 50
Ground allspice - 50
Ground nutmeg or cardamom - 50
Fresh or canned garlic, or frozen, peeled, minced - 200-400
or dried - 100-200
in addition, food phosphates in the amount of 0.3% by weight of raw materials (in terms of anhydrous),
sodium ascorbate or ascorbic acid in an amount of 50 g per 100 kg of raw materials,
glutamate sodium in an amount of 0.1-0.2% by weight of raw materials.

 The total processing time for minced meat is 8-10 minutes, depending on the design of the grinder. The amount of ice-water mixture added during chopping is 30% by weight of meat cutted.

 Ready sausage meat is served on a dispenser for filling the shells.

 Loafs filled with minced meat are placed on the frames and left in the workshop room for ripening (the ripening time of the minced meat in the shell is 2-3 hours). After ripening, the sausage loaves are subjected to heat treatment.

The shelf life and sale of boiled sausages "Khutorskaya" at a temperature of 0 to 8 ^o C and relative humidity (75 ± 5)% of no more than 72 hours from the end of the process. Cooked sausage "Farm" has an elastic, soft texture, taste and smell characteristic of this type of product. The nutritional value of cooked sausage is due to the presence of protein substances in an amount of 15.5%, fat 16.5%, carbohydrates 1.97%, energy value is 218.0 kcal. Organoleptic, physico-chemical and microbiological quality indicators of the developed sausage correspond to the state standard specifications for cooked sausages.

EXAMPLE 2
SAUSAGES "STANICHNYE"
Preparation of raw meat for grinding, grinding and cooking sausage meat, as in example 1.

For 100 kg of unsalted raw materials, the following ratio of ingredients is taken, kg:
Sliced beef of the second grade or sausage - 35
Fattened Pork - 29
Soya flour - 12
Water for soy flour - 24
in addition, spices and materials are taken, g (per 100 kg of unsalted raw materials):
Food Salt - 2000
Sodium Nitrite - 7.5
Sugar - 150
Black or white pepper powder - 100
Ground red pepper - 60
Ground allspice - 50
Ground nutmeg or cardamom - 40
Fresh or canned garlic, or frozen, peeled, minced - 200-400
or dried - 100-200
in addition, food phosphates in the amount of 0.3% by weight of raw materials (in terms of anhydrous),
sodium ascorbate or ascorbic acid in an amount of 50 r per 100 kg of raw material,
glutamate sodium in an amount of 0.1-0.2% by weight of raw materials.

 The total processing time for minced meat is 8-10 minutes, depending on the design of the grinder. The amount of ice-water mixture added during chopping is 20% by weight of the cutted meat.

 Ready sausage meat is served on a dispenser for filling the shells.

 Bars filled with minced meat are placed on the frames and left in the room of the ripening workshop (the maturing time of the minced meat in the shell is 2-3 hours). After ripening, the sausage bars are heat treated. Shelf life of stanichny sausages at a temperature of 0 to 82 and relative humidity (75 ± 5)% is not more than 48 hours from the end of the process. Sausage "Stanichny" have a delicate, juicy texture, taste and smell characteristic of this type of product. The nutritional value of Stanichnyky sausages is due to the presence of protein substances in an amount of 14.9%, fat 20.4%, carbohydrates 1.97%, energy value is 250.7 kcal. Organoleptic, physico-chemical and microbiological quality indicators of the developed sausages correspond to the state standard specifications for sausages.

EXAMPLE 3
ACADEMIC SAUSAGES
Preparation of raw meat for grinding, grinding and cooking sausage meat, as in example 1.

For 100 kg of unsalted raw materials, the following ratio of ingredients is taken, kg:
Beef veined second grade or sausage - 30
Veined pork bold - 34
Soya flour - 12
Water for soy flour - 24
in addition, spices and materials are taken, g (per 100 kg of unsalted raw materials):
Food Salt - 2000
Sodium Nitrite - 7.5
Sugar - 150
Black or white pepper powder - 100
Ground red pepper - 60
Ground coriander - 100
Fresh or canned garlic, or frozen, peeled, minced - 200 - 400
or dried - 100-200
Besides,
food phosphates in an amount of 0.3% by weight of raw materials (in terms of anhydrous),
sodium ascorbate or ascorbic acid in an amount of 50 g per 100 kg of raw materials,
glutamate sodium in an amount of 0.1-0.2% by weight of raw materials.

 The total processing time for minced meat is 8-10 minutes, depending on the design of the grinder. The amount of ice-water mixture added during chopping is 20% of the mass of cutted meat.

 Ready sausage meat is served on a dispenser for filling the shells.

 Bars filled with minced meat are placed on the frames and left in the room of the ripening workshop (the maturing time of the minced meat in the shell is 2-3 hours). After ripening, the sausage bars are heat treated.

The shelf life and sale of Academician sausages at a temperature of 0 to 8 ^o C and relative humidity (75 ± 5)% is not more than 48 hours from the end of the process. Academic sausages have an elastic, juicy texture, taste and smell characteristic of this type of product. The nutritional value of Academic sausages is due to the presence of protein substances in the amount of 15.4%, fat 16.8%, carbohydrates 1.97%, energy value is 220.3 kcal. Organoleptic, physico-chemical and microbiological quality indicators of the developed sausages correspond to the state standard specifications for sausages.

EXAMPLE 4
Sausage half-smoked "STANICHNAYA"
Preparation of beef and pork meat for grinding, grinding, as in example 1.

 Raw pork fat or shpigovye scraps are crushed on a spinning top with a grid diameter of 2-3 mm.

 Chopped beef meat, deodorized non-fat soy flour, water for soy flour are mixed on a cutter or chopper-mixer until the flour and water are evenly distributed by weight of the meat, then salt is added during cutting, sodium nitrite solution is mixed, mixed for 3-4 minutes, pork, spices are introduced , sodium glutamate, ascorbic acid or sodium ascorbate, cutter, introduce fat-containing raw materials and mix until the components are evenly distributed by weight of minced meat.

For 100 kg of unsalted raw materials, the following ratio of ingredients is taken, kg:
Single-grade veined beef or first grade - 35
Veined pork bold - 15
Raw pork fat or shpigovy trim - 20
Soya flour - 10
Water for soy flour - 20
in addition, spices and materials are taken, g (per 100 kg of unsalted raw materials):
Edible salt - 2500
Sodium Nitrite - 7.5
Sugar - 100
Black or white pepper powder - 100
Ground red pepper - 50
Ground coriander - 50
Ground nutmeg or cardamom - 40
Fresh or canned garlic, or frozen, peeled, minced - 200-400
or dried - 100-200
in addition, sodium ascorbate or ascorbic acid in an amount of 50 g per 100 kg of raw materials,
glutamate sodium in an amount of 0.1-0.2% by weight of raw materials.

 The total processing time of the meat is 6-8 minutes, depending on the design of the grinder.

 Ready sausage meat is served on a dispenser for filling the shells.

 Loafs filled with minced meat are placed on the frames and left in the workshop room for ripening (the ripening time of the minced meat in the shell is 2-3 hours). After ripening, the sausage loaves are subjected to heat treatment.

The shelf life and sale of half-smoked "Stanichnaya" sausage in limbo at a temperature not exceeding 12 ^o C and a relative humidity of 75-78% is 10 days. Half-smoked sausage "Stanichnaya" has an elastic texture, taste and smell, characteristic of this type of product. The nutritional value of semi-smoked "Stanichnaya" sausage is due to the presence of protein substances in the amount of 13.3%, fat 28.9%, carbohydrates 1.62%, energy value is 318.7 kcal. Organoleptic, physico-chemical and microbiological quality indicators of the developed semi-smoked sausages correspond to the state standard specifications for semi-smoked sausages.

Claims (1)

 A method for the production of sausages with deodorized skimmed soy flour, including butchering, sorting, washing, grinding meat, mixing it with the recipe components, stuffing sausage meat into the shell, ripening and heat treatment, characterized in that the deodorized skimmed soy flour is mixed with unsalted meat beef, then add water for soy flour - two parts of water to one part of flour, salt, phosphates in the form of a solution, ice-water mixture, sodium nitrite solution, unsalted pork, sp nets, glutamate sodium, ascorbic acid or sodium ascorbate, after stuffing into the shell sausage stuffing is subjected to the maturation process for 2 to 3 hours

Images