RU2268622C1 - Lamb sausage - Google Patents

Abstract

FIELD: food processing industry, in particular special sausages and product for infant nutrition.

SUBSTANCE: lamb sausage contains as meat raw materials mutton, nonfat pork, fat back; as well as table salt, sodium nitrite, nutmeg, milled pepper, sugar, hydrated pumpkin powder, with particle size of 0.2-0.6 mm in ratio (pumpkin powder and water)/ (meat raw materials) of 0.03-0.05:0.15-0.25:1. Component ratio also is disclosed.

EFFECT: sausage with high content of iron, dietary fibers, pectin and having improved organoleptic and antiradiation action.

2 cl, 1 tbl

Description

The invention relates to the meat industry, namely to the production of specialized sausages for the nutrition of persons suffering from leukemia, high cholesterol, atherosclerosis, obesity, diabetes, as well as diseases associated with radioactive pollution of the environment. The product can also be used for baby food.

For the production of dietary and preventive meat products, the main raw materials are fresh or chilled meat of young animals and poultry. Along with meat, various vegetable components are used in the formulations of prophylactic components.

So, it is known sausage product with a filler of vegetable origin (RF patent No. 2187949 according to class MKI A 23 L 1/317, published on 08.27.2002), containing premium-quality beef, non-fat veined pork, side fat, salt, sodium nitrite, vegetable filler - carrots, beets and seaweed. This product solves the problem of increasing the biological value of the product, balanced in components of animal and vegetable origin, has high consumer properties among sausages with vegetable fillers.

However, this product does not have the properties of a dietary product, does not contribute to the removal of heavy metals from the body and does not contain substances that affect hematopoiesis.

Known sausage product for therapeutic and dietary nutrition (RF patent No. 2043737), containing components of animal origin - poultry offal, meat broth, melted chicken fat, components of plant origin - blanched mushrooms, pearl barley or wheat flour, and table salt, allspice and drinking water.

This composition is not balanced in the ratio of protein: fat and, like the previous analogue, does not contain substances that affect hematopoiesis. In addition, the multicomponent composition complicates the process, as a result of which the product has a high cost.

Also known is a sausage product for therapeutic and dietary nutrition of children (RF patent No. 2156594, class MKI A 23 L 1/31, publ. 09/27/2000) containing beef of the first grade, pork fat, edible blood or liver or beef or pork liver , apple or beet pectin, soy isolate, allspice, salt, protein stabilizer, sodium nitrite, nutmeg, milk protein with amaranth pectin, sodium ascorbic acid, vitamin A, vitamin E, water. The proposed sausage product is intended for children suffering from anemia, as well as diseases caused by ionizing radiation.

However, this product has a complex composition and contains expensive components, thereby increasing the cost of the finished product. In addition, amaranth pectin is not produced in Russia. It can be obtained in limited quantities in special laboratories or purchased abroad, which is economically disadvantageous. The technology for obtaining the product provides for heat treatment after the introduction of all components, including vitamins. However, it is known that heat treatment contributes to the strong destruction of ascorbic acid (vitamin C), presented in the formulation in the form of sodium ascorbic acid. On the other hand, the presence of specially formulated vitamins is not always beneficial. In some diseases, especially cancer, the use of vitamins is very problematic.

Closest to the claimed is a mutton sausage "Amateur" (see TU 49 of the RSFSR 939, published in the Handbook of sausage production technologist / Edited by I. A. Rogov. - M .: Kolos, 1993. - P.140), containing components animal origin - lamb or goat meat, low-fat pork, spine pork fat. The recipe includes sodium nitrite, table salt, granulated sugar, ground black pepper, nutmeg.

However, this product is not a prophylactic and dietary product. The main task in the development of this recipe was to use the best meat raw materials and expand the assortment of sausages.

The invention is aimed at solving the problem of creating an environmentally friendly prophylactic and diet sausage product with a high content of iron, dietary fiber, pectin substances and having high organoleptic and radioprotective properties.

To solve this problem, lamb sausage containing components of animal origin - lamb, low-fat pork, spine pork fat, and table salt, sodium nitrite, ground black pepper, nutmeg, sugar, according to the invention additionally contains a vegetable component in the form of hydrated powder pumpkins with a powder particle size of 0.2-0.6 mm with a ratio of pumpkin and water powder to components of animal origin 0.03-0.05: 0.15-0.25: 1 in the following ratio of components per 100 kg of unsalted raw materials, kg:

Mutton 32-37 Lean pork 37-42 Spike pork fat 22-26

and also, g:

food salt 2400-2600 sodium nitrite 5.5-5.7 ground black pepper 80-90 nutmeg 50-60 sugar 100-120 hydrated pumpkin powder 18000-30000

including:

pumpkin powder 3000-5000 hydration water 15000-25000

The sausage recipe may contain either lamb veneered or lamb enriched with calcium due to bone particles and vitamin C due to bone marrow obtained by mechanical re-bonding.

The sources of patent and scientific and technical information known to the authors do not describe lamb sausages for prophylactic and dietary purposes based on environmentally friendly raw materials that allow you to remove heavy metals from the body, increase hemoglobin levels, normalize cholesterol metabolism, have antisclerotic properties and have high organoleptic properties due to experimentally the quantitative ratio of lamb and pumpkin powder in the sausage recipe, which allowed the author Oram conclude that there is an "inventive step" in this decision.

It is the combination of mutton meat - an environmentally friendly raw material with a low cholesterol content, having macro- and microelements, enriched with iron cations, and pumpkin powder, whose dietary fiber provides high water-binding and radioprotective abilities due to polysaccharides - pectin, fiber, hemicellulose, and gives the sausage product property of a prophylactic product having high organoleptic characteristics to taste (with the smell of smoked cheese), uniformity (due to the high plasticity of the product ), Tenderness and juiciness, intended for people suffering from leukemia, and the ability to lower blood cholesterol levels of patients.

Lamb from meat raw materials is best suited for the production of preventive products. In terms of protein content, it is close to beef and superior to pork, and in terms of fat and caloric content it exceeds beef and inferior to pork. Lamb is different from other types of meat in a more favorable composition of fat. 100 g of pork fat contains 74-126 mg of cholesterol, in beef - 75 mg, in lamb - only 29 mg. Sheep fat contains lecithin, a substance with antisclerotic properties and normalizing cholesterol metabolism. The digestibility of lamb fat is very high, almost the same as beef fat. Lamb contains salts of potassium, sodium, magnesium, iron, zinc, iodine, etc., as well as vitamins of group B, PP. Proteins of young muscle tissue contain more leucine, arginine, aspartic and glutamic acids.

It is known to use pumpkin powder for the production of cooked sausages in the form of a hydrated powdered milk-vegetable semi-finished product, while milk-pumpkin semi-finished product is hydrated in a 1: 2 ratio (RF patent No. 2209556 according to class MKI A 23 L 1/314, publ. 10.08.2003 ) However, the use of the milk-pumpkin component limits the possibility of using the product for prophylactic purposes, since the presence of the milk component in the formulation is not always useful, especially for elderly people, in the body of which there may be no special enzymes that break down this component.

Pumpkin is an indispensable dietary product, especially useful for problems with the liver, urinary and gall bladders, gout, colitis and other diseases accompanied by edema. Pumpkin in carotene content ranks first among vegetables. In the body, under the influence of enzymes, carotene turns into vitamin A. Carotene ensures the normal functioning of the mucous membranes of the liver and pancreas. It is recommended to use it for hypertensive, peptic ulcer, inflammation of the eyes, lungs, gastritis, allergies. A very valuable quality of the fruit is the soluble solids content. Of the water-soluble vitamins in pumpkin contains: vitamin C (ascorbic acid) - an important component of the redox processes of the body, increasing its protective reactions; vitamin PP (niacin, nicotinic acid), which regulates digestion, liver function, cholesterol metabolism and the formation of red blood cells. Vitamins are involved in the regulation of carbohydrate and fat metabolism: B ₁ (thiamine), B ₂ (riboflavin), B ₃ (pantothenic acid), N (biotin). Vitamin B ₄ (choline) is involved in fat metabolism, B ₈ (inositol) normalizes metabolism in the nervous tissue, stimulates intestinal activity, and lowers cholesterol in the blood. Pumpkin contains a number of micro and macro elements that regulate the activity of the heart, the water-salt regime of the human body.

Pumpkin contains dietary fiber - non-digestible non-starch polysaccharides in the small intestine, such as cellulose, hemicellulose, pectins, gummi, mucus and the non-carbohydrate compound lignin. Dietary fiber is able to adsorb and remove various compounds from the body, including exogenous and endogenous toxins, heavy metals. The absence of dietary fiber in the diet can lead to diseases such as cancer of the colon and other parts of the intestine, atherosclerosis, hypertension, and diabetes.

Pumpkin powder was obtained from fresh pumpkin after removing seeds, pressing and drying to a moisture content of 10-12%. In this case, drying was carried out in a mild way using infrared radiation on specially manufactured equipment. After grinding, the particle size of the powder was 0.2-0.6 mm.

The product is prepared as follows.

Low-fat pork and lamb after pre-salting are crushed in a spinning top. Sodium nitrite is added either with pre-salting, or by grinding meat raw materials.

It is better to use lamb and pork vein. In addition, the recipe provides for the use of mutton meat enriched with calcium and vitamin C. At the same time, the meat is obtained by mechanical additional bonding, as a result of which these components are contained in the meat due to bone particles, as well as bone marrow particles.

The bacon, pre-cooled to a temperature of 0-4 ° C, is ground on a bobbin cutter.

Pumpkin powder is soaked in water 15-30 minutes before forcemeat. Moreover, the pumpkin water-powder system has a neutral pH, which does not require additional steps to bring it to normal.

Ground black pepper, nutmeg is ground on grinders and sifted through sieves in order to prevent large particles of spices from getting into the minced meat.

The crushed meat raw materials are served in the cutter for making minced meat. Shredded bacon, spices (black pepper, nutmeg), sugar and hydrated pumpkin powder are also sent to the cutter. In this case, instead of separately introduced spices, you can use a ready-made, prepared mixture of spices with sugar No. 1, containing ground black pepper, nutmeg and sugar (see, for example, the Temporary technological instructions for the production of sausages. - M .: All-Russian Research Institute of Meat Industry. - 1981. - C.4).

The resulting mass is filled into the shell and knit loaves. Carry out heat treatment (frying, cooking and cooling).

The resulting product had a delicate consistency with insignificant visually observable pumpkin inclusions, a pleasant pumpkin aroma, and a light yellowish tint. In this case, not only the concentration of the added powder, but also the degree of its grinding influenced the consistency, smell, color and taste.

The quantitative ratio of pumpkin powder in relation to components of animal origin, as well as the degree of grinding of the powder, were determined experimentally.

Example.

Take 70 g of mutton veined nonfat and 80 g of pork nonfat veined (based on 200 g of raw meat). The meat is ground on a spinning top with a diameter of lattice holes 2-5 mm, mixed with 5 g of salt and 0.01 g of sodium nitrite.

15 minutes before the mince, soak the pumpkin powder. To do this, take 6 g of powder, soak it in 30 g of water and leave to swell.

50 g of bacon, pre-cooled to a temperature of 0-4 ° C, is crushed on bobbin cutters with a diameter of 6 mm pieces.

Use the prepared mixture of spices No. 1 in an amount of 0.44 g (based on 200 g of raw meat).

Salted raw materials (lamb and pork) with an initial temperature of 5 ° C are crushed to a homogeneous state, swollen pumpkin powder is introduced into it, a mixture of spices with sugar, continuing to grind. At the final stage, frosted fat is added. The total grinding process time was 8-10 minutes, and the final temperature of the obtained meat was 10 ° C, which corresponded to technological requirements.

The stuffing was extruded into the pork belly and sent to heat treatment (roasting for 30 minutes at 90-100 ° С and cooking for one hour at a temperature of 76 ° С until the center reached 72 ° С in the center). Next, the product was cooled.

Similarly, products were manufactured with pumpkin powder content from 1 to 10 kg per 100 kg of unsalted meat raw materials.

It was established by experimental data that the introduction of pumpkin powder in an amount of less than 3 kg per 100 kg of unsalted raw meat did not lead to any change in taste and color, there was a subtle aroma of pumpkin, the sausage consistency was loose and pumpkin inclusions were not observed.

The introduction of the powder in an amount of more than 5 kg per 100 kg of unsalted meat raw materials also caused the loose consistency of the finished product with significant inclusions of pumpkin powder. The sausage had a yellow color, a pronounced flavor of pumpkin and a fruity aroma, which caused a negative impression of the product during organoleptic analysis. Thus, the introduction of a large amount of pumpkin powder leads to a product with low organoleptic characteristics, i.e. to fail to achieve the claimed result.

It was also established that grinding particles smaller than 0.2 mm in size is not technologically feasible, and above 0.6 mm leads to the achievement of the desired result, since the consistency of the finished product will be heterogeneous, atypical for the consistency of sausages.

The high content of dietary fiber in pumpkin powder helps to increase the moisture-binding ability of sausage meat and increase the yield of the finished product, which does not increase its cost. The table shows the indicators of moisture binding capacity (BBC) and the yield of the finished product, depending on the amount of pumpkin powder added.

Table Indicators The amount of pumpkin powder per 100 kg of unsalted raw materials, g The control 1000 3000 5000 7000 10,000 Air Force% 71 71.3 71.5 72 72.7 73 Exit, % 90 90.5 93,4 93.7 95.5 99

Clinical studies have been conducted on the effects of pumpkin powder administration on fat metabolism in patients with coronary heart disease. The studies were conducted on the basis of the Saratov Research Institute of Cardiology at the Saratov State Medical University. The experiment involved 5 men and 3 women aged 42 to 65 years. The studies consisted of 4 phases, according to which the indicators of fat metabolism (total cholesterol and triglycerides in blood plasma) were determined within 6 weeks 4 times: the first time immediately before the start of the study, the second - two weeks after daily ingestion of the powder 15 grams of pumpkin (1 tablespoon) 3 times a day with jelly, a third time after 2 weeks, during which patients followed a normal diet and pumpkin powder was absent in their diet, a fourth time after two weeks of repeated about receiving the powder according to the scheme described above.

The studies were conducted on the Finnish analyzer system FP-901 with BIOCON reagents. Total cholesterol was determined by the method of RICHMOND (1973) and FLEGG (1973) in the modification of TOMAS (1992). The triglyceride content was determined by the method of YOUNG PESTANER (1975) in the modification of FOSSATI PRINCIPLE (1982).

As a result of studies, it was found that in 8 patients, after 2 weeks of daily intake of the powder, the content of total cholesterol decreased by 13%, and triglycerides by 13.5%. After 2 courses of pumpkin powder intake, the total cholesterol content stabilized and the decrease was 15% of the initial values, and the triglyceride content decreased by 19.5%.

Studies have shown the possibility of using pumpkin powder as a prophylactic.

Claims (2)

1. Lamb sausage containing meat raw materials - lamb, low-fat pork, spine pork fat, as well as table salt, sodium nitrite, ground black pepper, nutmeg, sugar, characterized in that it additionally contains a vegetable component in the form of hydrated pumpkin powder with a particle size of 0.2-0.6 mm powder with a ratio of pumpkin and water powder to meat raw materials 0.03-0.05: 0.15-0.25: 1 in the following ratio of components per 100 kg of unsalted raw materials, kg: Mutton 32-37 Lean pork 37-42 Spike pork fat 22-26 and also, g: Edible salt 2400-2600 Sodium nitrite 5.5-5.7 Ground black pepper 80-90 Nutmeg 50-60 Sugar 100-120 Hydrated Pumpkin Powder 18000-30000 including: Pumpkin powder 3000-5000 Water for hydration 15000-25000 2. Lamb sausage according to claim 1, characterized in that it contains lamb enriched with calcium due to bone particles and vitamin C due to bone marrow obtained by mechanical re-bonding.