RU2240007C2 - Method for producing of long keeping smoked sausages - Google Patents

Abstract

FIELD: meat industry, in particular, production of semi-smoked, smoked-and-cooked sausages and fresh-smoked sausages.

SUBSTANCE: method involves preparing raw meat material and auxiliary material; grinding, salting and preparing farce; introducing smoke flavoring preparation "Liquid smoke +" into farce; filling casings with farce; settling and providing thermal processing without usage of smoke; cooling; prior to filling casings with farce, wetting casings for 10-40 min in aqueous solution of smoke flavoring preparation "Liquid smoke +" comprising 3-7% of edible salt; after cooling, applying onto resultant product layer of composition including polymeric dispersion and modifier- smoke flavoring preparation "Liquid smoke +" - in an amount of 0.1-10.0% by total weight of composition; forming protective enclosure therefrom; providing subsequent operations.

EFFECT: increased efficiency in production of ecologically safe smoked sausages obtained without usage of smoke, and prolonged keeping time.

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Description

The invention relates to the meat industry and can be used for the production of semi-smoked, cooked smoked and uncooked smoked sausages, characterized by environmental and food safety, increased hygienic safety and a long shelf life of this product without loss of its nutritional value.

It is known that in a wide range of processed meat products, products whose manufacturing technology includes the processing of products by wood smoke are in the greatest consumer demand. Smoking is considered as a process that contributes to the formation of specific pleasant taste, aroma and color in products, as well as a universal antioxidant and bacteriostatic factor.

It is also known that meat products smoked with wood smoke can be a source and carrier of potentially hazardous to human health chemical and biological substances (benz- (a) -peren, phenols, formaldehyde, methyl alcohol, etc.).

As an alternative to methods of smoking products using wood smoke, smokeless smoking methods using smoke preparations of various compositions (VNIIMP, VACHNOL, MINH, VNIRO, AMAFIL, etc.) and techniques that intensify the process of preparing smoked products, for example smoked sausages, smoked products, meat products ( Krylova NN, Karmysheva LF, Kolesnikova VT The use of smoking products in the meat industry. Overview 1982, Central Research Institute of Technology and Technology Myasomolprom, 16 pp .; Homeland TG Aroma-forming smoking composites ITsii for foodstuffs, Diss., Doctors of Engineering Sciences - M .: MINH, 1992, 371 pp .; Endel Karmas. Sausage technology. Light and food industry. M., 1979. S.43-45;

USSR copyright certificate No. 10556992, cl. A 23 L 1/31, Bull. 44, 11/30/83; RF application No. 96110129, class A 22 C 11/00. Method for the production of cooked smoked sausage. Publ. 20.9.98. Bull. No. 26; RF patent No. 2142233 C. A 23 V 4/048. A method of preparing smoked products from carcasses of chickens. Publ. 12/10/99. Bull. No. 34).

Closest to the claimed solution is a method for the production of long-term smoked sausages, including the preparation of raw meat and auxiliary materials, grinding, salting and preparation of minced meat with the introduction of a smoking preparation, mainly Smoke Liquid Plus flavoring, filling the casings with minced meat, sediment and heat treatment smoke-free, cooling, quality control, packaging, labeling and marketing (Kudryashov L.S., Dozmolina O.A., Gurinovich G.V. et al. Application of the new smoke flavoring in sausage production. Meat industry, 1998, No. 4, pp. 24-26).

This smoke flavor is added in the manufacture of sausage meat after making a solution of sodium nitrite in a certain amount (0.5-10 wt.% From the meat).

Recommended consumption rates for Liquid Smoke Plus flavoring significantly depend on the type and recipe of the product, the quality of the raw materials used, the desired consumer properties of the finished product.

The disadvantages of this method include the fact that the achieved benefits (suppressing the effects of negative microflora, including surface, antioxidant properties, providing a stable color, etc.) are not saved for a long time. The water-soluble phenols, which form the basis of the smoke flavor, are volatile compounds, and in addition, when storing smoked sausages produced in permeable protein (natural and artificial) viscose casings, moisture and volatile components of the flavor are removed - drying of the products, reduction of product quality achieved due to weight loss, the development of oxidative surface processes, loss of aroma and consistency of the product.

The technical problem solved by this invention is to obtain environmentally and hygienically safe sausages with a long shelf life.

The technical result is achieved in that a method for the production of long-term smoked sausages, including preparation of raw meat and auxiliary materials, grinding, salting and preparation of minced meat with the introduction of the smoke preparation “Liquid smoke plus”, filling the casings with minced meat, sediment and heat treatment without smoke, cooling , characterized in that before filling the shells with minced meat, the shells are soaked for 10-40 minutes in an aqueous solution of the smoke preparation “Liquid smoke plus” containing 3-7% of sodium chloride, and after cooling Waiting on the resulting product, a layer of the composition is applied, including a polymer dispersion and a modifier - smoke preparation “Liquid smoke plus” in an amount of 0.1-10.0 wt.% of the total weight of the composition, then a protective shell is formed from it, in which all subsequent technological operations.

Before filling, the shells are soaked for 10-40 minutes in an aqueous solution of Smoke Liquid Plus flavoring agent containing 3-7% of sodium chloride. The composition is applied to the sausage several times, preferably two times, with the intermediate removal of moisture from the layer and the application of a second layer of the composition to the dried layer of the shell.

For stuffing with minced meat use protein (natural or artificial), viscose, viscose-reinforced shell.

Applying a layer of the composition is carried out by immersion of sausages in the composition or carried out by spraying or spreading it with a sponge on the surface of the sausage products, then the layer of the composition is dried by forced removal of moisture or by natural convective drying; the protective shell is formed by one- or two-layer application of a layer of the composition with an intermediate drying of the layers.

As a result of storage and sale of smoked sausage products in a protective shell, the product retains its nutritional value for a long time, 2-3 times longer than the guaranteed ND shelf life of this type of product.

At the same time, the development of putrefactive microflora and mold microorganisms on the surface of the product is excluded, there is practically no loss of moisture and a change in the consistency, the aroma, taste and other organoleptic and biochemical parameters of the product achieved by introducing the flavoring into the minced meat are preserved.

The introduction of the Smoke Liquid Plus flavoring agent into the composition and the formation of a protective layer directly on the surface of the sausages contribute to the formation of a specific brown color and the smell of smoked meat on the surface of the product without treatment with wood smoke, immobilization of the smoking product in an impermeable polymer matrix with simultaneous modification its properties and long-term safety of the achieved new features. Special experiments have shown that the specific smell, aroma of smoked meats, antimicrobial effect and antioxidant activity are stored in a modified shell with the introduction of smoke flavoring for more than 8 months (observation time).

The method is as follows.

EXAMPLE 1. Raw meat is ground, salted with table salt, minced meat is prepared with the introduction of Smoke Liquid Plus flavoring, stuffed with minced meat shells, pre-soaked for ten minutes in an aqueous solution of Smoke Liquid Plus flavoring, containing 6 wt. % of table salt, conduct precipitation and heat treatment without wood smoke. After the sausages are cooled, a layer of the composition is applied on their surface, including the polymer dispersion and Smoke Liquid Plus flavoring in the amount of 10% (the composition is applied in two stages with intermediate drying and applying the second layer of the composition), then a protective shell is formed from it, in which sausage is stored and sold.

EXAMPLE 2. Raw meat is ground, salted with table salt, minced meat is prepared with the introduction of Smoke Liquid Plus flavoring, stuffed with minced meat shells soaked for 20 minutes in an aqueous solution of Smoke Liquid Plus flavoring containing 5 wt. % of table salt, conduct precipitation and heat treatment without wood smoke. After cooling the sausages, a layer of the composition is applied on their surface, including the polymer dispersion and the Smoke Liquid Plus flavoring agent in an amount of 5% (the composition is applied in two stages with intermediate drying and applying the second layer of the composition), then a protective shell is formed from it, in which sausage is stored and sold.

EXAMPLE 3. Raw meat is ground, salted with table salt, minced meat is prepared with the introduction of Smoke Liquid Plus flavoring, stuffed with minced meat shells soaked for 40 minutes in an aqueous solution of Smoke Liquid Plus flavoring containing 3 wt. % of table salt, conduct precipitation and heat treatment without wood smoke. After the sausages are cooled, a layer of the composition is applied on their surface, including the polymer dispersion and Smoke Liquid Plus flavoring in the amount of 0.1% (the composition is applied in two stages with intermediate drying and applying the second layer of the composition), then a protective shell is formed from it, in which sausage is stored and sold.

Claims (2)

1. Method for the production of long-term smoked sausages, including the preparation of raw meat and auxiliary materials, grinding, salting and preparation of minced meat with the introduction of the smoke preparation "Liquid smoke plus", filling the casings with minced meat, sediment and heat treatment without smoke, cooling, characterized in that before filling the shells with minced meat, the shells are soaked for 10-40 minutes in an aqueous solution of the smoke preparation “Liquid smoke plus” containing 3-7% of sodium chloride, and after cooling, a layer is applied to the resulting product the first composition, including the polymer dispersion and the modifier - smoke preparation "Liquid smoke plus" in the amount of 0.1-10.0 wt.% of the total weight of the composition, then a protective shell is formed from it, in which all subsequent technological operations are carried out. 2. The method according to claim 1, characterized in that the composition is applied once or twice with intermediate removal of moisture from the layer and applying a second layer of the composition to the dried layer of the shell.