RU2166854C1 - Sausage product manufacture method - Google Patents
Sausage product manufacture method Download PDFInfo
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- RU2166854C1 RU2166854C1 RU2000122250A RU2000122250A RU2166854C1 RU 2166854 C1 RU2166854 C1 RU 2166854C1 RU 2000122250 A RU2000122250 A RU 2000122250A RU 2000122250 A RU2000122250 A RU 2000122250A RU 2166854 C1 RU2166854 C1 RU 2166854C1
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- protein emulsion
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- minced meat
- emulsion
- cooling
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Abstract
Description
Изобретение относится к мясной промышленности, а именно к производству колбасных изделий. The invention relates to the meat industry, namely the production of sausages.
Известен способ производства вареных колбас, предусматривающий приготовление колбасного фарша, внесение в него пищевой добавки, включающей источник белка, формование, варку и охлаждение (см. Патент РФ 2138954, A 22 C 11/00, 1996). В качестве источника белка используют сыворотку гидролизатов продукта СГОЛ в количестве 0,5-25 мас.% от фарша. Готовый продукт имеет хорошие органолептические показатели. A known method for the production of cooked sausages, which includes the preparation of sausage stuffing, the introduction of food additives, including a protein source, molding, cooking and cooling (see RF Patent 2138954, A 22 C 11/00, 1996). As a protein source, serum hydrolysates of the SGOL product are used in an amount of 0.5-25% by weight of minced meat. The finished product has good organoleptic characteristics.
Технической задачей изобретения является обогащение мясных колбасных изделий белками в легкоусвояемой форме, с хорошими гастрономическими качествами. Поставленная задача достигается тем, что при производстве колбасных изделий готовят фарш и вносят пищевую добавку, включающую источник белка, проводят формование, термообработку и охлаждение. An object of the invention is the enrichment of meat sausages with proteins in an easily digestible form, with good gastronomic qualities. This object is achieved by the fact that in the production of sausages, minced meat is prepared and a food supplement is added, including a protein source, molding, heat treatment and cooling are carried out.
В качестве пищевой добавки, включающей источник белка, используют белковую эмульсию, полученную из шкуры свинины, в количестве от 15 до 20% от массы фарша. As a dietary supplement, including a protein source, a protein emulsion obtained from pork skin is used in an amount of 15 to 20% by weight of minced meat.
Введение в фарш белковой эмульсии, полученной из шкуры свинины, позволяет обогатить фарш белком, при обеспечении оптимального эмульгирования сырого фарша. The introduction of minced protein emulsion obtained from the skin of pork, allows you to enrich the minced meat with protein, while ensuring optimal emulsification of raw minced meat.
Эмульсия влияет на характеристику текстуры фарша, на способность к удержанию воды, жира, улучшает съедобные качества, сочность, сохраняет форму и привлекательность внешнего вида для покупателя. The emulsion affects the characteristics of the forcemeat texture, the ability to retain water, fat, improves edible qualities, juiciness, maintains the shape and attractiveness of the appearance for the buyer.
Способ осуществляют следующим образом. The method is as follows.
Для приготовления фарша проводят подбор и подготовку рецептурных компонентов. Предварительно готовят белковую эмульсию, для чего шкуру свинины измельчают на куттере, затем сырье вносят в реактор, куда добавляют 3-5%-ный раствор поваренной соли, нагретый до температуры 50oC. В течение 4 часов при постоянном перемешивании проводят выдерживание измельченного сырья и раствора поваренной соли. По завершению процесса эмульсию отделяют и вносят в фарш на стадии перемешивания компонентов в количестве 15-20% от массы фарша.For the preparation of minced meat, the selection and preparation of prescription components are carried out. A protein emulsion is preliminarily prepared, for which the pork skin is crushed on a cutter, then the raw materials are introduced into the reactor, to which a 3-5% solution of sodium chloride heated to a temperature of 50 ° C is added. For 4 hours, the crushed raw materials are kept under stirring and sodium chloride solution. Upon completion of the process, the emulsion is separated and introduced into the minced meat at the stage of mixing the components in an amount of 15-20% by weight of the minced meat.
Пример 1. Для производства сосисок берут 44 кг предварительно жилованной и посоленной говядины 2 сорта, предварительно посоленной свинины жирной 56 кг и специи по рецепту. В куттер к фаршу вносят белковую эмульсию, полученную из шкуры свинины в количестве 15% от массы фарша и 25 кг воды на основную рецептуру. После перемешивания колбасный фарш направляют на формование с последующей термообработкой, охлаждением и хранением. Example 1. For the production of sausages take 44 kg of pre-grounded and salted beef 2 varieties, pre-salted pork fat 56 kg and spices according to the recipe. A protein emulsion obtained from pork skin in an amount of 15% by weight of minced meat and 25 kg of water per basic formulation is introduced into the minced meat cutter. After mixing, the sausage stuffing is sent to molding, followed by heat treatment, cooling and storage.
Пример 2. Для производства полукопченой колбасы берут предварительно посоленное измельченное на волчке с решеткой диаметром 3 мм сырье: 75 кг говядины 2 сорта, 25 кг шпика и специи по рецепту. В мешалку к фаршу вносят белковую эмульсию, полученную из шкуры свинины в количестве 20% от массы фарша. После перемешивания колбасный фарш направляют на формование с последующей термообработкой, охлаждением и хранением. Example 2. For the production of semi-smoked sausages take pre-salted crushed on a top with a grill with a diameter of 3 mm raw materials: 75 kg of beef 2 varieties, 25 kg of bacon and spices according to the recipe. A protein emulsion obtained from pork skin in an amount of 20% by weight of the stuffing is added to the mixer to forcemeat. After mixing, the sausage stuffing is sent to molding, followed by heat treatment, cooling and storage.
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RU2000122250A RU2166854C1 (en) | 2000-08-24 | 2000-08-24 | Sausage product manufacture method |
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RU2000122250A RU2166854C1 (en) | 2000-08-24 | 2000-08-24 | Sausage product manufacture method |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7731998B2 (en) | 2003-08-20 | 2010-06-08 | Kraft Foods Global Brands Llc | Method for reducing protein exudate on meat product |
US7857500B2 (en) | 2003-08-20 | 2010-12-28 | Kraft Foods Global Brands Llc | Apparatus for vacuum-less meat processing |
US7871655B2 (en) | 2003-08-20 | 2011-01-18 | Kraft Foods Global Brands Llc | Method and apparatus for accelerating formation of functional meat mixtures |
US8172545B2 (en) | 2003-08-20 | 2012-05-08 | Kraft Foods Global Brands Llc | Method for controlling ground meat flow rates |
US8187651B2 (en) | 2008-11-24 | 2012-05-29 | Kraft Foods Global Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
US8308342B2 (en) | 2008-11-24 | 2012-11-13 | Kraft Foods Global Brands Llc | Processing elements for mixing meat products |
US8641263B2 (en) | 2008-11-24 | 2014-02-04 | Kraft Foods Group Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
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2000
- 2000-08-24 RU RU2000122250A patent/RU2166854C1/en not_active IP Right Cessation
Non-Patent Citations (1)
Title |
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Жаринов А.И. Основы современных технологий переработки мяса. Краткий курс. Ч.1. Эмульгированные и грубоизмельченные мясопродукты. - М., 1994, с.69, 114. * |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7731998B2 (en) | 2003-08-20 | 2010-06-08 | Kraft Foods Global Brands Llc | Method for reducing protein exudate on meat product |
US7857500B2 (en) | 2003-08-20 | 2010-12-28 | Kraft Foods Global Brands Llc | Apparatus for vacuum-less meat processing |
US7871655B2 (en) | 2003-08-20 | 2011-01-18 | Kraft Foods Global Brands Llc | Method and apparatus for accelerating formation of functional meat mixtures |
US8172545B2 (en) | 2003-08-20 | 2012-05-08 | Kraft Foods Global Brands Llc | Method for controlling ground meat flow rates |
US8187651B2 (en) | 2008-11-24 | 2012-05-29 | Kraft Foods Global Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
US8308342B2 (en) | 2008-11-24 | 2012-11-13 | Kraft Foods Global Brands Llc | Processing elements for mixing meat products |
US8641263B2 (en) | 2008-11-24 | 2014-02-04 | Kraft Foods Group Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
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