RU2205554C1 - Boiled first-grade alpino sausage of "klinskaya" version and method for producing the same - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves preparing trimmed raw meat of semi-fat pork in the form of frozen blocks and of fat cooled or fresh-killed port used in the ratio of 1: (0.49-0.61), respectively; mincing semi-fat pork in block mincing machine and mincing fat pork by means of mincer having output grid with openings of 16-25 mm diameter; initially introducing minced semi-fat pork with following introducing of fat pork while adding edible salt, hydrated soya protein, sodium nitrite, phosphate-containing preparation, spices and condiments, garlic and water, with fat pork, hydrated soya protein and water being used in the ratio of 1: (1.55-2.05): (0.23-0.38): (0.43-0.58); mixing mixture components and holding for maturation at temperature of 2 C to 6 C for 6-24 hours; processing resultant mixture in cutter under cutting mode at cutter knives rotational speed of up to 1,800 rev/min, bowl rotational speed of up to 15 rev/min and distance of 1-2 mm between knives cutting edge and bowl for 2-6 min; forming resultant farce in natural or fibrous collagen casings or cellulose film casings, with following thermal treatment of produced sausage links including heating through, slight drying, smoking, boiling and cooling. Balanced selection of raw meat material and optimized raw meat preparing and processing operations, as well as optimized thermal treatment mode of sausage allow time of certain operations (in particular, thermal treatment operation) to be reduced by about three times. EFFECT: increased biological value and stabilized qualities of ready product, reduced process time and decreased power consumption. 14 cl, 3 ex

Description

 The invention relates to the meat industry, and in particular to a method for the production of minced sausage products, in particular cooked sausages.

 Widely known are the technologies for the production of such minced sausage products as boiled sausage (A.G. Zabashta and others. A guide to the production of stuffed and boiled sausages, sausages, sausages and meat breads. Moscow, Frantera, 2001, p.156-167) . These meat products are traditional in the diet of the population. However, they do not ensure the balance of the components of the formulation, since the method of their production does not involve the use of a wide raw material base, and is also energy-intensive.

 The objective of the present invention, both in part of the method, and in part of the product, is to reduce labor and energy costs in the production of cooked sausages and to ensure the possibility of obtaining finished products of high quality with gastronomic appeal with stable functional and technological properties.

The problem in terms of the method is solved due to the fact that the method for the production of cooked sausages, according to the invention, provides for the preparation of veined meat raw materials from bold pork in the form of frozen blocks and from chilled fat or fresh pork, taken in a ratio of 1: (0.49-0 , 61), grinding of bold pork on a block cutter, and fat on a top with a hole diameter of the outlet lattice 16-25 mm, introducing into the mixer first chopped bold pork, then chopped fat pork with salt boiled food, soybean hydrated protein, sodium nitrite, phosphate-containing preparation, spices, garlic and water, moreover, soya-hydrated fatty pork protein and water are used in a ratio of 1: (1.55-2.05) :( 0.23 -0.38) :( 0.43-0.58), and carry out the mixing of the components of the mixture and keeping on ripening at a temperature of from 2 to 6 ^o C for 6 to 24 hours, and then the resulting mixture is processed in a cutter in the mode cutting at cutting speeds of cutter knives up to 1800 rpm, bowl rotation speeds up to 15 rpm and the distance between with a knife blade and a bowl of 1-2 mm for 2-6 minutes, after which the minced meat is formed into shells of natural or artificial protein collagen, or from a cellulose film, followed by heat treatment of sausage concrete, including heating, drying, smoking and cooking, and then the sausage loaves are cooled.

 It is advisable to add wheat flour in the mixer after adding water in an amount of up to 2.3 kg per 100 kg of unsalted raw materials with a corresponding decrease in the amount of semi-fat pork.

 Also, pork side fat can be added to the mixer in an amount up to 10% by weight of soybean hydrated protein with a corresponding decrease in its amount.

 As a phosphate-containing preparation, phosphate "Abastol 772" can be used.

 And black and white ground pepper can be used as spices and spices, and it is recommended to add granulated sugar and ascorbic acid to the mixer.

 Or as spices and spices can use the food additive "SUNKA LUNCHMITH" company "Almi".

 Or as spices and spices and a phosphate-containing preparation can be used phosphate-containing spices with an intensifier of color formation, preferably "GRILLSURBRATEN COMBI" company "Almi".

 As natural casings, it is recommended to use beef and / or pork belts with a diameter of up to 50 and a length of 15-16 cm, and artificial protein - collagen casings, or casings made of cellulose film to use with a diameter of 50 mm to 120 mm.

During heat treatment, it is advisable to heat up at a temperature of 60-62 ^o С, relative humidity 58-62% for 43-45 min, drying sausage loaves at a temperature 64-66 ^o С, relative humidity 18-22% for 38-42 min, smoking - at a temperature of 68-72 ^o С and relative humidity, corresponding to relative humidity of drying for 10-14 minutes, and cooking - at a temperature of 73-76 ^o С, relative humidity of 98-99% until the sausage reaches a thickness in the thickness of the loaf , component 68-74 ^o With exposure without changing the temperature of 5-8 minutes

It is recommended that the sausage loafs be cooled by chilling with cold running water for 5-20 minutes, taking into account the size of the loafs, and then in the cooling chamber in air at a temperature of 0 to 4 ^o C until the temperature reaches from 0 to + 6 ^o C , after which the sausage loaves are sent to the storage room.

For the preparation of cooked sausage components can be used in the following ratio, kg per 100 kg of unsalted raw materials:
Bold pork - 55.9-60.4
Fatty pork - 29.6-34.1
Hydrated Soy Protein - 9.0-11.0
and also, g:
Edible salt - 2150.0-2250.0
Sodium Nitrite - 7.5
Fresh peeled garlic - 150.0-250.0
Black or white pepper, ground - 90.0-110.0
Sugar - 90.0-110.0
Ascorbic acid - 45.0-55.0
Phosphate-containing preparation "Abastol 772" phosphate - 450.0-550.0
Or for the preparation of cooked sausage components can be used in the following ratio, kg per 100 kg of unsalted raw materials:
Bold pork - 53.9-58.4
Fatty pork - 29.6-34.1
Hydrated Soy Protein - 9.0-11.0
Wheat flour - 2.0
and also, g:
Edible salt - 2150.0-2250.0
Sodium Nitrite - 7.5
Dried garlic - 45.0-55.0
Phosphate-containing spices with an intensifier of color formation "GRILLSURBRATEN COMBI" of the company "Almi" - 1150.0-1250.0
Or for the preparation of cooked sausage components can be used in the following ratio, kg per 100 kg of unsalted raw materials:
Bold pork - 55.9-60.4
Fatty pork - 29.6-34.1
Hydrated Soy Protein - 9.0-11.0
and also, g:
Edible salt - 2150.0-2250.0
Sodium Nitrite - 7.5
Dried garlic - 45.0-55.0
Phosphate-containing preparation "Abastol 772" phosphate - 450.0-550.0
Food additive "SUNKA LUNCHMITH" of the company "Almi" - 450.0-550.0
Thus, according to the above method and according to any of its variants, the final product is obtained - cooked sausage, which is the second object of the invention.

 The technical result provided by the invention consists in increasing the biological value of the finished product due to the balanced selection of the feedstock - pork with different contents of connective and adipose tissue, as well as optimization of the processes of preparation and processing of raw materials, as well as heat treatment of sausages, which allowed to reduce the duration of individual operations ( predominantly heat treatment) almost 3 times, and, therefore, the duration and energy intensity of the production process as a whole with simultaneous echenii stability properties and guaranteed quality of the final product.

 The phosphate preparation “Abastol 772” used in the production is well-known, manufactured by Budenheim, Germany (see Yu.S. Chistova. “Features of the use of phosphates“ Abastol "and" Karnal "for the production of meat products," w-l " Meat industry ", 7, 1999, pp. 27-28). Also known are the phosphate-containing spices used in the production of cooked sausages with the color-formation enhancer "GRILLSURBRATEN COMBI" of the company "Almi" and the phosphate-containing preparation Phosphate "Abastol 772" and the food additive "SUNKA LANCHMIT" of the company "Almi" (copies of drug labels are attached).

 According to the invention, the method for the production of cooked sausage is illustrated by the following examples, which, however, do not cover, and moreover do not limit the entire scope of the claims of this invention.

Example 1
In the production of cooked sausages, veneered meat raw materials are prepared from bold pork in the form of frozen blocks and from oily chilled pork.

 Grind the bold pork on a block cutter, separately grind the fat pork on a top with a diameter of the holes of the output grill 16 mm.

 At the same time, additional materials are prepared that are necessary according to a specific recipe: table salt, sodium nitrite, fresh garlic, refined sugar, ground black pepper, soy protein, hydrated, phosphate-containing preparation Abastol 772 phosphate, ascorbic acid, water.

In the preparation of minced meat, raw meat and additional materials are weighed. The components are taken in the following ratio, kg per 100 kg of unsalted raw materials:
Bold Pork - 60
Fatty Pork - 30
Hydrated Soy Protein - 10
and also, g:
Edible salt - 2200.0
Sodium Nitrite - 7.5
Fresh peeled garlic - 200.0
Ground black pepper - 100.0
Sugar - 100.0
Ascorbic acid - 50.0
Phosphate-containing preparation "Abastol 772" phosphate - 500.0
First, chopped bold pork is added to the stirrer, then chopped fatty pork with the addition of edible salt, hydrated soy protein, sodium nitrite, phosphate-containing preparation Abastol 772 phosphate, ground black pepper, sugar, ascorbic acid, freshly purified garlic and water mixing the components of the mixture and keeping on ripening at a temperature of 4 ^o C for 15 hours

 Then, the resulting mixture is processed in a cutter in cutting mode at a cutter blade rotation speed of 1800 rpm, a bowl rotation speed of 15 rpm and a distance between the knife blade and the bowl of 1 mm for 2 minutes.

 Cooked sausage loafs are formed into natural casings - beef casings with a diameter of 45 mm and a length of 16 cm. The casings are filled with minced meat using vacuum syringes, and when filling, the degree of evacuation should be at the level of 0.6 atm. The ends of the loaves are bandaged. Then hang the tied loaves on sticks, place them on the frames and send them to heat treatment.

Heat treatment is carried out in a universal heat chamber by heating at a temperature of 60 ^o C, relative humidity 60% for 45 min, drying at a temperature in the chamber 65 ^o C, relative humidity 20% for 40 min, smoking with a smoke-air mixture at a temperature of 72 ^o C, relative humidity of the drying mode for 12 minutes Then cook at a temperature of 73 ^o C, a relative humidity of 98% to a temperature in the thickness of the sausage loaf equal to 70 ^o C, after which the sausage loaves are kept without changing the temperature for 7 minutes and sent for cooling.

First, the sausage loafs are cooled by first choking with cold running water for 10 minutes, and then in a cooling chamber in air at a temperature of 2 ^° C until the sausage reaches a temperature of 4 ^° C in the thickness of the sausage, after which the sausage loafs are sent to the storage chamber.

 Thus, cooked sausage, which is the second object of the invention, is obtained. The yield of cooked sausage is 120.0% by weight of unsalted raw materials.

Example 2
In the production of cooked sausages, veneered meat raw materials are prepared from bold pork in the form of frozen blocks and from fatty fresh pork.

 Grind bold pork, separately grind fat pork on a top with a hole diameter of 25 mm.

 At the same time, additional materials are prepared that are necessary according to a specific recipe: wheat flour, edible salt, sodium nitrite, dried garlic, phosphate-containing spices with the color formation enhancer "GRILLSURBRATEN COMBI" from Almi company, hydrated soy protein, water.

In the preparation of minced meat, raw meat and additional materials are weighed. The components are taken in the following ratio, kg per 100 kg of unsalted raw materials:
Bold pork - 58.0
Fatty Pork - 30.0
Hydrated Soy Protein - 10.0
Wheat flour - 2.0
and also, g:
Edible salt - 2200.0
Sodium Nitrite - 7.5
Dried garlic - 50.0
Phosphate-containing spices with an intensifier of color formation "GRILLSURBRATEN COMBI" of the company "Almi" - 1200.0
First, chopped semi-fat pork is added to the mixer, then chopped fat pork is added with food salt, hydrated soy protein, sodium nitrite, phosphate-containing spices with an Almi GRILLSURBRATEN COMBI color formation enhancer, dried garlic, water and wheat flour are mixed together mixture and aging on ripening at a temperature of 2 ^o C for 24 hours

 Then, the resulting mixture is processed in a cutter in cutting mode at a cutter blade rotation speed of 1800 rpm, a bowl rotation speed of 15 rpm and a distance between the blade of the knife and the bowl of 2 mm for 6 minutes.

 The formation of boiled sausage loaves is made into artificial protein - collagen casings with a diameter of 100 mm. Filling the shells with minced meat is carried out using syringes using tsevok. The ends of the loaves are fixed with metal staples from the loop. Then loaves are hung on sticks, placed on frames and sent for heat treatment.

Heat treatment is carried out in a universal heat chamber by heating at a temperature of 61 ^o C, relative humidity 62% for 44 min, drying at a temperature in the chamber 66 ^o C, relative humidity 22% for 38 min, smoking with a smoke-air mixture at a temperature of 70 ^o C, relative humidity of the drying mode for 11 minutes Next, cook at a temperature of 76 ^o C, a relative humidity of 99% to a temperature in the thickness of the sausage loaf equal to 74 ^o C, after which the sausage loaves are kept unchanged for 5 minutes and sent for cooling.

First, the sausage loaves are cooled by choking with cold running water for 18 minutes, and then in the cooling chamber in air at a temperature of 0 ^° C until the sausage reaches a temperature of 2 ^° C in the thickness of the sausage, after which the sausage loafs are sent to the storage chamber.

 Thus, cooked sausage, which is the second object of the invention, is obtained.

Example 3
In the production of cooked sausages, veneered meat raw materials are prepared from bold pork in the form of frozen blocks and from oily chilled pork.

 Grind bold pork, separately grind fat pork on a top with a hole diameter of 20 mm.

 At the same time, additional materials are prepared that are necessary for a specific recipe: table salt, sodium nitrite, dried garlic, phosphate-containing preparation Abastol 772 phosphate, food additive "SUNKA LANCHMIT" from Almi, soy protein, hydrated, water.

In the preparation of minced meat, raw meat and additional materials are weighed. The components are taken in the following ratio, kg per 100 kg of unsalted raw materials:
Bold pork - 60.0
Fatty Pork - 30.0
Hydrated Soy Protein - 10.0
and also, g:
Edible salt - 2200.0
Sodium Nitrite - 7.5
Dried garlic - 50.0
Phosphate-containing preparation "Abastol 772" phosphate - 500.0
Food supplement "SUNKA LUNCHMITH" of the company "Almi" - 500.0
First, chopped semi-fat pork is added to the mixer, then chopped fat pork is added with food salt, hydrated soy protein, sodium nitrite, phosphate-containing spices with an Almi GRILLSURBRATEN COMBI color formation enhancer, dried garlic, water and wheat flour are mixed together mixture and aging on ripening at a temperature of 6 ^o C for 6 hours

 Then, the resulting mixture is processed in a cutter in cutting mode at a cutter blade speed of 1800 rpm, a bowl rotation speed of 15 rpm and a distance between the knife blade and the bowl of 1.5 mm for 4 minutes.

 The formation of boiled sausage loaves is made into shells of a cellulose film with a diameter of 90 mm. The stuffing of the shells with minced meat is carried out using vacuum syringes using a pin. The ends of the loaves are fixed with metal staples from the loop. Then loaves are hung on sticks, placed on frames and sent for heat treatment.

Heat treatment is carried out in a universal heat chamber by heating at a temperature of 62 ^o C, relative humidity 62% for 43 min, drying at a temperature in the chamber 64 ^o C, relative humidity 20% for 40 min, smoking with a smoke-air mixture at a temperature of 68 ^o C, relative humidity of the drying mode for 14 minutes Next, they cook at a temperature of 75 ^o C, a relative humidity of 98% to a temperature in the thickness of the sausage loaf equal to 71 ^o C, after which the sausage loaves are kept without changing the temperature for 6 minutes and sent for cooling.

Cooling is carried out first sausage loaves dushirovaniem cold running water for 15 minutes and then a cooling chamber in air at a temperature of 2 ^o C to achieve a thicker sausage stick temperature 2 ^o C., after which the sausage loaves are fed into the storage chamber.

 Thus, cooked sausage, which is the second object of the invention, is obtained.

Claims (11)

1. A method for the production of cooked sausages, characterized in that it provides for the preparation of veined meat raw materials from bold pork in the form of frozen blocks and from chilled fat or fresh pork, taken in a ratio of 1: (0.49-0.61), respectively, grinding bold pork on a block cutter, and fat pork on a top with a hole diameter of the outlet grill 16–25 mm; first, the chopped bold pork, then the chopped fat pork with the addition of table salt, hydrated soy protein, is added to the mixer sodium trite, a phosphate-containing preparation, spices and spices, garlic and water, moreover, fatty pork, hydrated soy protein and water are used in a ratio of 1: (1.55-2.05): (0.23-0.38): (0.43-0.58), and carry out the mixing of the components of the mixture and holding on ripening at a temperature of from 2 to 6 ^o C for 6 to 24 hours, and then the resulting mixture is processed in a cutter in cutting mode at a speed of rotation of the cutter knives up to 1800 rpm, bowl rotation speed up to 15 rpm and the distance between the blade of the knife and the bowl 1-2 mm for 2-6 minutes, after of the resulting molded minced in natural or artificial casing of collagen protein, or a cellulose film, followed by heat treatment loaves of sausage comprising heating, drying, smoking and cooking, and then cooled sausage loaves.  2. The method according to claim 1, characterized in that after adding water, wheat flour is additionally added to the mixer in an amount of up to 2.3 kg per 100 kg of unsalted raw materials with a corresponding decrease in the amount of bold pork.  3. The method according to any one of claims 1 and 2, characterized in that the pork side fat is additionally added to the mixer in an amount up to 10% by weight of soybean hydrated protein with a corresponding reduction in its amount.  4. The method according to any one of claims 1 to 3, characterized in that the phosphate "Abastol 772" is used as the phosphate-containing preparation.  5. The method according to any one of claims 1 to 4, characterized in that black and white ground pepper is used as spices and spices, and sugar and ascorbic acid are additionally added to the mixer.  6. The method according to any one of claims 1 to 3, characterized in that as the spices and spices use the food additive "SUNKA LUNCHMITH" company "Almi".  7. The method according to any one of claims 1 to 3, characterized in that as spices and spices and a phosphate-containing preparation, phosphate-containing spices with a color formation enhancer are used, preferably "GRILLSURBRATEN COMBI" by Almi.  8. The method according to any one of claims 1 to 7, characterized in that beef and / or pork stems with a diameter of up to 50 mm and a length of 15-16 cm are used as natural casings, and artificial protein casings - collagen casings, or casings made of cellulose film use a diameter of 50 to 120 mm. 9. The method according to any one of claims 1 to 8, characterized in that during heat treatment, heating is carried out at a temperature of 60-62 ^o C, relative humidity 58-62% for 43-45 minutes, drying the sausage loaves at a temperature of 64- 66 ^o C, a relative humidity of 18-22% for 38-42 min, smoking at a temperature of 68-72 ^o C and a relative humidity corresponding to the relative humidity of the drying for 10-14 min, and cooking at a temperature of 73-76 ^o C, relative humidity 98-99% until a temperature of 68-74 ^o C is reached in the thickness of the sausage bread with exposure without change temperature 5-8 minutes 10. The method according to any one of claims 1 to 9, characterized in that the cooling of the sausage sticks is carried out by showering with cold running water for 5-20 minutes, taking into account the size of the sticks, and then in the cooling chamber in air at a temperature of from 0 to 4 ^o C until the temperature reaches from 0 to 6 ^o C in the thickness of the sausage loaf, after which the sausage loafs are sent to the storage chamber. 11. The method according to any one of claims 1, 4, 5, 8, 9, characterized in that for the preparation of cooked sausage components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Bold pork - 55.9-60.4
Fatty pork - 29.6-34.1
Hydrated Soy Protein - 9.0-11.0
and also, g:
Edible salt - 2150.0-2250.0
Sodium Nitrite - 7.5
Fresh peeled garlic - 150.0-250.0
Black or white pepper, ground - 90.0-110.0
Sugar - 90.0-110.0
Ascorbic acid - 45.0-55.0
Phosphate-containing preparation "Abastol 772" phosphate - 450.0-550.0
12. The method according to any one of claims 1, 2, 7-9, characterized in that for the preparation of cooked sausage components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Bold pork - 53.9-58.4
Fatty pork - 29.6-34.1
Hydrated Soy Protein - 9.0-11.0
Wheat flour - 2.0
and also, g:
Edible salt - 2150.0-2250.0
Sodium Nitrite - 7.5
Dried garlic - 45.0-55.0
Phosphate-containing spices with an intensifier of color formation "GRILLSURBRATEN COMBI" of the company "Almi" - 1150.0-1250.0
13. The method according to any one of claims 1, 4, 6, 8 and 9, characterized in that for the preparation of cooked sausage components are used in the following ratio, kg per 100 kg of unsalted raw materials:
Bold pork - 55.9-60.4
Fatty pork - 29.6-34.1
Hydrated Soy Protein - 9.0-11.0
and also, g:
Edible salt - 2150.0-2250.0
Sodium Nitrite - 7.5
Dried garlic - 45.0-55.0
Phosphate-containing preparation "Abastol 772" phosphate - 450.0-550.0
Food additive "SUNKA LUNCHMITH" of the company "Almi" - 450.0-550.0
14. Cooked sausage, characterized in that it is obtained by the method according to any one of claims 1 to 13.