RU2269275C2 - Method for producing of cooked sausage products - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves providing finely dispersed grinding of raw meat material; mixing with special additives; injecting ready mixture into casing; performing thermal processing; cooling; preparing ready product for commercialization. Raw meat material is ground in frozen state by performing microcutting and layer-by-layer cutting-off of intracellular ice and intercellular ice with meat layer with the use of tool having high rotational velocity, said tool being formed as brush with bundles of piles capable of elastic straightening.

EFFECT: improved quality of ready product, provision for utilization of whole raw material of slaughter animals, reduced time for obtaining of sausage products and decreased consumption of power.

Description

The invention relates to the food industry, in particular to a method for the production of cooked sausages from raw meat, and may be applicable in the processing of livestock, poultry, fish and other livestock products.

It is known that there are a significant number of methods for the production of sausages, including cooked ones (see the book "Sausages and meat products." Parker's Encyclopedia, C.Z. 1938. The National Provisioner, Chicago, Illinois, USA, 1938, M., 2000).

However, all these methods are quite traditional, use standard technological equipment and in some cases are not effective enough due to the length of the product manufacturing cycle.

A known method for the production of cooked sausages, including sequentially performed work operations for defrosting frozen meat raw materials, crushing, grinding, chopping, mixing, extruding the finished mixture into the casing, heat treatment, cooling and preparation of finished products for sale (see the book "Reference book sausage technologist production. ”Edited by Academician I. A. Rogov, M .: Kolos, 1993 p. 171, 261-264, Scheme 14 - prototype).

However, the well-known traditional technological process requires the availability of an appropriate number of energy-intensive expensive equipment, is time-consuming, and is associated with significant energy and financial costs.

The technical objective of the proposed invention is to expand the functionality of the method by ensuring the grinding of all types of frozen meat raw materials, including bones, cartilage, tendons to a finely divided state with sizes of crushed particles less than 1 mm, making it possible to prepare minced meat with increased moisture binding capacity directly from minced meat raw materials, bypassing the technological operations of crushing and cutting, reducing the specific energy for manufacturing, with time reduction of the technological process of manufacturing products, increase in labor productivity.

This problem is achieved by the fact that in a method for the production of cooked sausages, which involves grinding meat raw materials, mixing it with special additives, syringing the finished mixture into a shell, heat treatment, cooling, preparing the finished product for sale, they produce fine, finely chopped frozen meat raw materials by micro-cutting and layer-by-layer cutting of intracellular and intercellular ice with meat layer during high-speed rotation of the tool in the form of a brush with tufts of pile, I have their ability elastic straightening.

The method is as follows.

A brush, for example, cylindrical, for example, with metal tufts of pile, is mounted on a shaft to which circular rotation is communicated. Frozen meat raw materials in the form of separate pieces are served in the rotation zone of the brush. The ends of the bristles of the brush, for example, wire interact with the treated surface of the raw material, carry out micro-cutting and layer-by-layer cutting of both intracellular and intercellular ice with meat layer. During high-speed rotation of the brush due to centrifugal forces and elastic straightening of the tufts of pile, the finely dispersed meat particles with ice, not having time to melt, are discarded beyond the periphery of the pile of the brush, fall into a special collection box and sent according to the production method, for example, sausages for mixing with special additives.

The technical result of the proposed invention is to improve the quality of the prepared minced meat by providing finely divided homogenized grinding with a uniform uniform density of all types of frozen meat raw materials, including meat and bone, bones, cartilage, tendons, which makes it possible to practically use all meat raw materials of slaughtered animals, reducing production time sausages due to the exclusion of operations of preliminary crushing and chopping, reducing specific energy zmelchenie feedstock by reducing the drive power grinding body, ensuring efficiency grinding body, the rotary brush, even in case of breakage of individual pile tufts.

The proposed method allows you to combine three working operations: crushing, grinding and chopping for fine grinding into one working operation - fine fine grinding of frozen meat raw materials by micro-cutting by means of a brush device based on a brush with tufts of pile, for example, metal.

Claims (1)

A method for the production of cooked sausage products, which includes grinding meat raw materials, mixing it with special additives, extruding the finished mixture into a shell, heat treatment, cooling, preparing finished products for sale, characterized in that they produce fine fine grinding of raw meat in frozen form by micro-cutting and layer-by-layer cutting intracellular and intercellular ice with a meat layer during high-speed rotation of the tool in the form of a brush with tufts of pile, with the ability to another straightening.