RU2252680C1 - Method for obtaining of sausage products - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves introducing additive at farce cutting stage, with powdered mustard cake resulted during mustard oil production in feed mode being used as additive. Additive is introduced in an amount of 2-3% by weight of meat-based raw material.

EFFECT: increased shelf life and improved quality of product.

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Description

The invention relates to the food industry and can be used in the manufacture of sausages.

In the production of sausages, an important role is played by structure-forming agents that ensure stabilization of meat emulsions at the cutting stage. These include wheat, pea, chickpea, soy flour, protein soy isolate, etc. The main components of flour - proteins and starch - play a significant and diverse role in the formation and stabilization of meat emulsions. Proteins soluble in the aqueous phase of the emulsion play the role of surfactants that facilitate the process of emulsification. In addition, they participate in the formation of interfacial adsorption layers that impede coalescence in emulsions. Both protein and starch fractions of flour play the role of a thickener in the aqueous phase, which increases the sedimentation stability of the emulsion.

A known method for the production of sausages, in which the prepared meat-containing minced meat is added as a structure-forming agent based on the processing of pumpkin seeds in an amount of not less than 0.01% wt. [1] (prototype). The resulting product has insufficient biological value and short shelf life.

The technical result is the expansion of the range of sausages, improving their quality, increasing the shelf life.

This is achieved by the fact that, as a structurant, into the mixture of ingredients of the traditional recipe for sausages: sausages, pies, sausages, sausages, at the cutting stage, the product of processing mustard seeds is introduced - powdered mustard cake obtained in the production of mustard oil in the feed mode [2].

The chemical composition of mustard seeds is presented in table 1

Table 1 Name of indicator Content,% wt. 1 2 Water 6.4 Squirrels 28 fats 30.8 Including triglycerides 30,2 Phospholipids: β-sitosterol 0.1 Cholesterol 0 Total Fatty Acids 29.1 Including saturated 1.4 Of which palmitic 0.9 stearic 0.4 peanut 0.1 Including monounsaturated 20.7 Of these, gadoleic 9,4 eruca 9,4 oleic 6.6 trans isomers 0 Including polyunsaturated 7.0 Of which linoleic 5.3 linolenic 1.7 Carbohydrates (mono- and disaccharides) 3.6 Ash 4.8 Minerals, mg% Sodium 37 Potassium 608 Calcium 254 Magnesium 238 Phosphorus 650 Iron 25 Amino acids, mg% Valine 1086 Isoleucine 875 Leucine 1765 Lysine 1267 Methionine 490 Threonine 1103 Tryptophan 335 Phenylalanine 1012 Alanine 1257 Arginine 1674 Histidine 679 Glycine 1365 1 2 Proline 1992 Glutamic acid 5392 Aspartic acid 2133 Series 1159 Tyrosine 711 Cystine 399 Valine 84 Isoleucine 85 Total amino acids 24694 Energy value (kcal) 461

In the cake obtained during the feed regime, virtually no decomposition of synigrin to allyl mustard oil occurs, which provides a burning taste. This is explained by the fact that at a temperature above 110 ° C the enzyme myrosin, which provides cleavage, loses its activity, and since in the feed mode, pressing is performed at a temperature of 110-120 ° C, mustard cake, like mustard oil obtained in this mode, It does not have a burning taste and harmful impurities of allyl mustard oil. This is confirmed by data from analytical studies of samples of mustard cake obtained by the feed method.

Powdered mustard cake obtained in the production of mustard oil in the feed mode (protein mustard structurant according to TU No. 9146-049-10514645-02) used in the inventive method for the production of sausages, has quality indicators are presented in table 2.

Powdered mustard cake obtained in the production of mustard oil in the feed mode is a rich source of nutrients and practically has the same high-quality amino acid composition as mustard seeds. In addition, the essential oils of powdered mustard cake obtained in the production of mustard oil in a feed mode contain up to 40% allyl mustard oil and up to 50% crotonyl mustard oil, which inhibit the development of putrefactive microorganisms and contribute to a longer storage of products containing powdered mustard cake obtained with the production of mustard oil in feed mode, in particular cooked and semi-smoked sausages.

table 2 Name of indicator Content Appearance Fine yellow-green powder Taste Peculiar to mustard cake without a specific mustard taste Smell Peculiar to mustard cake without specific mustard and other extraneous odors Mass fraction of moisture,%, no more 7 In terms of absolutely dry matter Mass fraction of allyl isothiocyanate,%, no more 0.8 Mass fraction of crude fat,%, not less than 12 Mass fraction of crude protein,%, not less than thirty Mass fraction of crude fiber,%, no more 5 Mass fraction of total ash,%, no more 6 Oil content,% 7.5-11.5% Essential oils, % 1-3 The amount of dark inclusions in 1 mg of powder,%, no more 80

Powdered mustard cake obtained in the production of mustard oil in the feed mode significantly exceeds soy flour in fat and moisture retention, which is explained by the structural composition of its constituent proteins. Proteins play a significant role in the formation and stabilization of meat emulsions, since, being dissolved in the aqueous phase of the emulsion, they serve as surface-active substances that facilitate the emulsification process. In powdered mustard oilcake obtained from the production of mustard oil in the feed regime, there are significantly more such water-soluble proteins than in soy protein isolate. In addition, such proteins are involved in the formation of interfacial adsorption layers that impede coalescence in emulsions. Finally, the protein fraction of powdered mustard cake obtained in the production of mustard oil in the feed mode, plays the role of a thickener of the aqueous phase, which increases the sedimentation stability of the emulsion. The process of formation of protein gels is associated with denaturation, that is, with the destruction of the native three-dimensional structure of the protein (most often when heated) and the release of polypeptide chains, which as a result of this can then form a spatial network (when the solution is cooled), stabilized mainly by hydrophobic interactions. According to research, the water-absorbing capacity of soya flour is 2.9 ± 0.2 g of water / g of the drug, and the introduction of sodium chloride into the system reduces the water-holding capacity of soya flour to 2.6 ± 0.1 g of water / g of the drug. The water-digestible ability of powdered mustard cake obtained in the production of mustard oil in the feed mode is 5.7 ± 0.3 g of water / g of the drug, and the introduction of sodium chloride into the system reduces the water-holding ability to 6.0 ± 0.3 g of water / g the drug. From these studies, we can conclude that the most effective structure-forming agent is powdered mustard cake obtained in the production of mustard oil in the feed mode (with an approximately equal amount of protein: in soy flour 27.8%, in mustard cake - 30%.).

To illustrate the proposed method, sausages were prepared according to the following recipes:

Cooked sausage “South” 1 grade (TU No. 49864), [3]:

The resulting sausage has a good presentation, the cut minced meat is pale pink, uniformly colored, has a specific taste characteristic of cooked sausage. The quality of the sausage is maintained during storage for 5-6 days at a temperature not exceeding + 4 ° C.

The recipe for cooked sausage obtained by the proposed method:

The resulting sausage has a good presentation, there are no broth and fat swellings, the consistency of the sausage is elastic, delicate, pink minced meat, evenly colored, has a specific pleasant taste. The quality of the sausage is preserved during storage for 10 days, which is 4 days longer than the sausage prepared according to the traditional recipe.

Half-smoked sausage “Piquant” 1st grade, [3]:

The cooked sausage has a good presentation, a pleasant taste with a pronounced aroma of spices and garlic, without extraneous odor and taste. Shelf life at a temperature not exceeding 6 ° C and a relative humidity of 75-78% is 14-15 days.

The recipe for smoked sausage obtained by the proposed method

The developed sausage has a good presentation, a pleasant taste with a pronounced aroma of spices and garlic, without extraneous odor and taste. Shelf life at a temperature not exceeding 6 ° C and a relative humidity of 75-78% is 20 days, which is 5 days longer than half-smoked sausages prepared according to traditional recipes are stored.

SOURCES OF INFORMATION

1. RU No. 2184466, publ. 07/10/02.

2. I.F. Gorlov “The biological value of the main food products of animal and vegetable origin”, Volgograd, 2000, p.136.

3. The technological collection of sausages and smoked meat recipes. Rostov-on-Don, ed. Center “Mart”, 2001, p. 404, 553.

Claims (1)

A method for the production of sausages, including at the stage of chopping minced meat, introducing an additive based on processed products of vegetable oil raw materials, characterized in that the powder mustard cake obtained from the production of mustard oil in the feed mode is used as an additive, in an amount of 2-3% by weight of meat-containing raw materials.