RU2198562C1 - Method of producing semi-smoked sausages - Google Patents

Abstract

FIELD: meat-processing industry. SUBSTANCE: method involves preparation of farce from salted meat raw material, molding of loafs which are subjected to settling at 20 C for 3-3.5 h. Then predrying and smoking are conducted in step-by-step and stage-by-stage manner (in 4 stages of temperature regime), raising temperature in thermal chamber up to 70-72 C inside the loaf. Then product is cooled and dried. EFFECT: acceleration of heat treatment due to excluding stage of cooking with steam or in water, reduction of drying duration. 1 ex

Description

 The invention relates to the meat industry, and in particular to a method for the production of semi-smoked sausages.

 A known method for the production of semi-smoked sausages, which includes the preparation of raw materials, the preparation of minced meat, the formation of loaves, sludge, heat treatment in a heat chamber, cooling and drying (see the Collection of technological instructions for the production of semi-smoked, cooked smoked, raw smoked sausages. - M., 1987, p. .11-17).

The essence of the known method lies in the fact that the loaves after precipitation at a temperature of 6 ^o C are subjected to high-temperature drying and frying at 95 ^o C. Then the loaves are boiled with steam or water until the center of the loaf reaches a temperature of 71 ^o C, after which it is cooled at 20 ^o C 2-3 hours. After cooling, the loaves are smoked and dried.

 The disadvantage of this method is the long duration of the technological cycle, comprising 2-2.5 days. One of the reasons for this is that when cooking sausages with steam or water, the necessary mass transfer of moisture from the product to the environment is not provided, which requires additional time for drying the sausages. In addition, carrying out high-temperature drying and frying after cold precipitation affects the organoleptic characteristics of the final product: a saturated color gamut is not achieved, there is a risk of a violation of the structure of the product.

 The objective of the invention is to provide an intensified method for the production of semi-smoked sausages of high quality.

To solve this problem, in a method for the production of semi-smoked sausages, involving the preparation of raw materials, preparation of minced meat, forming loaves, sludge, heat treatment in a heat chamber, cooling and drying, sludge is carried out at a temperature of 20 ^o C for 3-3.5 hours, and heat treatment lead in stages, raising the temperature in the heat chamber at the first stage (drying) to 45-50 ^o C with an exposure of 30-45 min, at the second stage (smoking) - up to 55-60 ^o C with an exposure of 30-40 min, at the third stage ( smoking) - up to 70-75 ^o C for 30-40 minutes exposure, the final stage is carried out at t mperature 85-90 ^o C until a temperature of 70-72 ^o C inside the stick. The drying time of semi-smoked sausages is reduced to 12-18 hours. The total duration of the technological cycle is 18-24 hours.

The technical result achieved by the implementation of the proposed method includes the following:
- acceleration of heat treatment as a result of the elimination of the step of cooking with steam or in water and reducing the drying time;
- better coloring of the product due to the intensification of the drying process before smoking and a stepwise increase in temperature in the subsequent stages of smoking;
- improvement of the taste and aroma of smoked sausages, which is due to better penetration of smoke components into the product with a gradual increase in temperature in the heat chamber;
- gradual thermal denaturation of protein substances of meat, increasing the activity of their functional groups, which in turn interact with smoke substances of smoke, enriching the flavor range of smoked sausages.

The method is as follows:
Shredded beef pre-aged in salting with the addition of hydrated soy protein, spices, sugar, a curing mixture is mixed in a mixer for 3-5 minutes. Then make the crushed bacon, gradually sprinkling it on the surface of the meat, and continue to mix for 2-3 minutes.

Cooked minced meat is syringed into artificial permeable shells with a diameter of 45-65 cm or into natural shells (circle, pick, rounds) and subjected to warm sediment for 3-3.5 hours at a temperature of 20 ^o C.

 Heat treatment of smoked sausages is carried out in frying or smoking chambers.

After loading the chamber, the sausage loaves are dried (first stage) for 30-45 minutes at a temperature of 45-50 ^o C. Then smoke is fed and smoked, gradually increasing the temperature in the chamber: at the second stage, to 55-60 ^o C for 30-40 min, in the third stage up to 70-75 ^o C for 30-40 minutes At the final stage, the temperature in the chamber is raised to 85-90 ^o C and the loaf is processed until the temperature inside 70-72 ^o C. is reached ^. The total processing time for sausages in frying or smoking chambers is 1 hour 50 minutes - 2 hours 50 minutes. Drying of smoked sausages is carried out at a temperature of 10-12 ^o C and a relative humidity of 74-78% for 12-18 hours

 Example 1. Crushed beef, aged in salting, hydrated soy protein was placed in a mixer, spices, sugar, chopped onions were added and mixed for 3-5 minutes, then chopped pork was bold in small portions and continued to mix for another 2-3 minutes.

After ripening, the sausage stuffed was squeezed into beef (wide) beef, receiving bars of sausages with a diameter of 37-44 mm and subjected to warm sediment for 3.0 hours at a temperature of 20 ^o C.

 Heat treatment of sausages was carried out in a frying chamber.

After loading the chamber, the sausage bars were dried (first stage) for 30 minutes at a temperature of 50 ^o C. Then smoke was fed and smoked: in the second stage at 60 ^o C for 30 minutes, in the third stage - at 70 ^o C for 30 minutes. At the final stage, the temperature in the chamber was raised to 85 ^° C and the bars were kept until the temperature inside 71 ^° C was reached. The processing time of the sausages in the frying chamber was 2 hours.

After cooling the sausage bars to a temperature in the center of not more than 15 ^o C, drying was carried out at a temperature of 12 ^o C and a relative humidity of 74% for 10 hours. The total duration of the technological cycle was 16 hours.

 Organoleptic evaluation of the obtained semi-smoked sausages 4.9 points on a five-point system. Appearance - bars with a clean, dry surface, without spots, slips, damage to the shell, minced meat flows. The consistency is elastic. Sausages are characterized by good taste, a pleasant rich smell of smoking, onions and spices, saturated light red color.

Claims (1)

A method for the production of semi-smoked sausages, which includes preparing raw materials, preparing minced meat, forming loaves, sludge, heat treatment in a heat chamber, cooling and drying, characterized in that the sludge is carried out at a temperature of 20 ^o C for 2-3.5 hours, and heat treatment is carried out stage by stage, raising the temperature in the heat chamber at the first stage - drying to 45-50 ^o С with an exposure of 30-45 min, at the second stage - smoking up to 55-60 ^o С with an exposure of 30-40 minutes, at the third stage - smoking - up to 70 -75 ^o With a shutter speed of 30-40 minutes, the final stage is carried out at a temperature re 85-90 ^o C until reaching a temperature of 70-72 ^o C inside the loaf.