RU2313946C1 - Method for producing of smoked sausages for prolonged storage - Google Patents

Abstract

FIELD: meat industry, in particular, production of semi-smoked, smoked and cooked, and green-smoked or green-cured sausages, as well as melted sausage cheeses.

SUBSTANCE: method involves grinding raw meat material; salting; preparing farce; filling casing with farce; settling; providing thermal processing, followed by cooling; soaking sausage casing in protective composition during 3-9 min before filling it with farce; applying protective composition onto resulted product before cooling procedure. Protective composition contains the following components, wt%: dehydroacetic acid sodium salt or synergetic mixture of dehydroacetic acid sodium salt with polyvinyl pyrrolidone 0.5-5.0; edible salt 2.0-5.0; food acid salt 0.1-2.0; dehydroquercetin 0.01-0.5; water the balance. Food acid salt used is citric acid sodium salt, or citric acid potassium salt, sodium lactate, or potassium lactate, or calcium lactate. Protective layer is applied once or twice.

EFFECT: provision for producing of hygienically safe sausages with prolonged storage life, increased antimicrobial and antioxidant protection extent, increased efficiency in keeping of commodity mass, and increased shelf life of sausage products.

3 cl, 3 ex

Description

The invention relates to the meat industry and can be used for the production of semi-smoked, cooked smoked, uncooked smoked and uncooked sausages, characterized by environmental and food safety, increased hygienic high-quality and long shelf life.

The method can be used in the production of meat delicatessen products in the shell and processed sausage cheeses.

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

It is also known that the main reasons for the decline in the quality and nutritional value of smoked sausages during production and storage are damage to their surface by molds, yeast and other toxin-forming organisms harmful to human health, as well as a decrease in the quality of the lipid fraction (fats). The latter is intensively oxidized under the influence of external factors, including surface microflora. Currently, lipid oxidation products are classified as chemically toxic substances that adversely affect human health.

It is also known that during storage there is a loss of mass of products due to their drying (moisture loss).

In the light of the foregoing, one of the main requirements for food protection formulations is the ability to prevent, under real conditions, food damage by unwanted microflora.

It is known that one of the effective methods of protecting sausages from surface damage by unwanted microorganisms, mainly molds and yeasts, is to give their surface antimicrobial activity. Processing is carried out by special chemical preservatives, antibiotics.

For this purpose, use organic and food acids, their salts, volatile. The prepared sausage or shell is soaked in their solutions, for example, in a 0.25% aqueous solution of the pimaricin antibiotic (drug Delvotsid) or the sausage shell is filled with minced meat and underwent certain technological operations by immersion in the solution of this drug. For the above purposes, concentrated solutions of sodium sorbate (potassium), a mixture of benzoic acid, sodium benzoate and sodium chloride (V.Yu. Belova, V.V. Vagin, L.V. Zimina, T.N. Kuznetsova, S.V. Netseplyaev, AN Sheinkerman, The Use of Preparations Preventing Mold Formation in the Production of Raw Smoked Sausages (Moscow: Myasomolprom, 1990, p.27).

The proposed solution provides a certain reduction in the defeat of food (sausages) by undesirable microflora. However, under real production conditions, it does not sufficiently protect the product from mold damage by yeast and fungi. It should be noted, in addition, the proposed solutions are complex in composition and require specific expensive ingredients. Due to hygienic and medical conditions, recently, due to a sharp increase in the number of allergic diseases, it is not advisable to use antibiotics in direct contact with the surface of the food. Certain negative changes in the indicators of lipid components (fat fraction) of this product during storage were noted.

As an organic acid and its salt, dehydrate acid and the sodium salt of dehydrate acid are also used (RF patent No. 2170025, CL MKI A23C 19/16, A23B 4/02, BI No. 19, 10.07.2001). In this invention, the sodium salt of dehydracetate acid with sodium chloride or the sodium salt of dehydracetate acid with sodium benzoate, or sodium sorbate, or with sodium propionate is used as an antimicrobial substance.

The use of this composition can reduce the microbial damage to the surface of the product by yeast, as well as by the recently unidentified microflora. However, treatment with this composition does not provide an effective protective effect with respect to the lipid components of the product, which was established during its use.

It is also known that to extend the shelf life of the aforementioned products, they are treated with protective antimicrobial compounds, in particular smoking preparations (VNIIMP, VAGTOL, etc.).

Closest to the claimed solution is a method for the production of smoked sausages long-term storage, which includes the preparation of raw meat and auxiliary materials:

- grinding, salting and cooking minced meat, with the introduction of the smoke preparation "Liquid smoke plus";

- soaking the shells for 10-40 minutes in an aqueous solution of the smoke preparation "Liquid smoke plus" containing 3-7% of sodium chloride;

- filling the shells with minced meat;

- heat treatment without smoke;

- product cooling;

- applying to the obtained product a layer of a composition comprising 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.

The product in a protective shell formed from the composition undergoes all subsequent technological operations (RF patent 2240007 C2, 11/20/2004. Bull. No. 32. IPC class A23B 4/10, A23L 1/137, 1/314).

The disadvantages of this method include the fact that the advantages achieved (suppressing the effect of negative microflora, antioxidant properties, preserving the product mass for the required period) apply only to a limited type of product - sausages produced using smokeless smoking (heat treatment without smoke) and use additional special reception (operation), designed to preserve the marketable mass of the product, namely the application to chilled commodity products tion additional protective layer.

This solution is quite complicated in composition and requires additional energy and other material costs for its implementation.

The technical problem solved by this invention is to obtain hygienically safe sausages with a long shelf life. A comprehensive solution to this problem is: simultaneous increase in the level of antimicrobial and antioxidant protection, preservation of the marketable mass of sausage products, as well as an increase in the shelf life of sausages.

To solve this problem, the following method is proposed, including:

- preparation of raw meat (grinding, salting and cooking minced meat);

- processing of auxiliary material (soaking the sausage casing for 3-9 minutes in a protective composition containing 0.5-5.0 wt.% sodium salt of dehydracetate acid or its synergistic mixture with polyvinylpyrrolidone, 2.0-5.0 wt.% sodium chloride, 0.1-2.0 wt. % salt of food acid, 0.01-0.5 wt.% dihydroquercetin, the rest is water);

- filling with sausage meat stuffing;

- sediment and heat treatment.

Before cooling, a protective layer is applied to the resulting product. The protective composition has the following content of components in wt.%:

sodium salt of dehydracetate acid or synergistic mixture of sodium dehydrate acetate acids with polyvinylpyrrolidone 0.5-5.0 salt 2.0-5.0 food acid salt 0.1-2.0 dihydroquercetin 0.01-0.5 water rest

- drying and quality control of finished products.

In the claimed method, all components used are identified as food additives and are included in the list of permitted for use in food production (SanPiN 2.3.2.1293-03. Appendix 1). Their characteristics are given.

Used in the proposed method, the sodium salt of dehydracetate acid (TU 9112 002 1802 7717-2002) is a white powder without odor with a mass content of the active substance of at least 98.0 wt.%. The formula is empirical: C ₈ H ₇ O ₄ Na · H ₂ O (3-acetyl-4-hydroxy-6-6-methylpyranone-2). The molecular weight is 208.17. Sodium salt of dehydracetate acid (E-266) is used in the food industry as a preservative for the surface treatment of food products.

Polyvinylpyrrolidone (E-1201) poly-N-vinyl lactam yellow-white powder, soluble in water. It is used in the food industry as a thickener, stabilizer, dispersant and brightener. M _M = 5000-25000 (mainly).

Salt (GOST R51574-2000) belongs to the group of food additives that improve the taste of food products; It is also widely used as a food preservative. Contains at least 96.5% sodium chloride.

Dihydroquercetin (SanPiN 2.3.2..1293-03. Appendix 8, p. 392) - an antioxidant (antioxidant). The preparation (TU 9199-002-70205175-04) is a flavonoid dihydroquercetin obtained from Siberian larch and Daurian larch. Fine-crystalline or amorphous powder of a light color, odorless, with an active (basic) substance content of at least 96.0%.

Sodium citrate (sodium salt of citric acid, sodium citrate) - trisubstituted (E-331). (Manufacturer - M.S. Import & Export GmBH, Berlin, Germany). Mass fraction of the main substance - not less than 99.0%. It is used as an acidity regulator, stabilizer, emulsifier. Refers to flavors. It is used in the production of processed cheeses, marmalade, children's dry products.

Potassium citrate (E-332), trisubstituted (GOST 5538-78) - acidity regulator, dispersant and complexing agent. It is a white crystals with an acidic taste, soluble in water. The content of the main substance in the product is not less than 99.0 wt.%.

Sodium lactic acid (sodium lactate) (E-325) is used as an acidity regulator, moisture regulator and filler (SanPiN 2.3.2.1293-03).

Potassium lactic acid (potassium lactate) (E-326) is used as an acidity regulator in the production of ice cream and in the confectionery industry (A.P. Nechaev, A.A. Kochetkova, A.N. Zaitsev. “Nutritional Supplements.” M .: Kolos , Kolos-Press, 2002).

The protective composition is applied to the product once or twice with the intermediate removal of moisture from the layer and the application of the second layer of the composition to the dried layer.

The sodium or potassium salt of citric acid, or sodium lactate, or potassium lactate is used as a food acid salt.

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

The protective composition is applied to the product by immersion of sausages in the composition, by spraying any system from the sprayer until the entire surface of the product is uniformly wetted or by spreading with a sponge.

The soaking time of the shell in the protective composition and the quantitative content of the components in the composition is optimal and is selected on the basis of numerous experiments. Exceeding or decreasing the values indicated in the invention leads to a negative effect, in particular, an increase in the soaking time of the shell reduces its deformation-strength and protective characteristics.

The invention is illustrated as follows. A distinctive feature is the integrated approach, which allows simultaneous long-term protection of sausage products from biological and chemical damage and weight loss by methods of exposure to the sausage casing and the conversion of auxiliary material to a fundamentally new protective system with long-term antioxidant and antimicrobial activity, low permeability to water vapor and volatile compounds responsible for the aroma and taste of the product.

This effect is achieved by using a synergistic composition comprising an antimicrobial substance (sodium salt of dehydracetate acid or its mixture with polyvinylpyrrolidone) with a salt of food acid and with an antioxidant component (dihydroquercetin) and sodium chloride. The latter is a regulator of the ionic strength of aqueous solutions of the above composition, and also contributes to the structural transformations of the protein component of the collagen components of the membrane and surface layers of food.

It was found that with the combined action of an antimicrobial substance (sodium salt of dehydracetate acid or its synergistic mixture with polyvinylpyrrolidone), an antioxidant (dihydroquercetin) in the presence of sodium chloride and sodium or potassium salt of edible acid, the antimicrobial and antioxidant properties of the individual compounds significantly increase. When such viscose or protein matrices are treated with such compositions, their properties are modified. This is due to a change in the nature of the bonding of free moisture in the shell layers and structural transformations of the polymer matrix itself.

The application of a protective complex to an uncooled product contributes to a more intensive course of the modification process and its more voluminous manifestation.

The presence of a synergistic composition in the protective composition is proved by a special spectroscopic study. The absence of absorption maxima characteristic of individual components on the absorption spectra was noted, which allows us to conclude that there are certain interactions in this system.

The use of a synergistic composition (sodium salt of dehydracetate acid (or its mixture with polyvinylpyrrolidone) - potassium or sodium salt of food acid, dihydroquercetin in the presence of sodium chloride) leads to the formation of a monomolecular protective film on the structural components of the polymer matrix (sausage casing of protein or viscose nature). The presence of this film on a collagen or cellulose (viscose) surface is proved by direct spectroscopic (ESCA) examination on model collagen and cellophane. To stabilize this film, polyvinylpyrrolidone is used. Being a surfactant, polyvinylpyrrolidone, in addition, contributes to obtaining a time-stable protective composition, its uniformity, and more intensive swelling of the shell in the protective composition.

The improved properties of the protective composition achieved by using a synergistic composition of its components provide additional benefits:

- compared with the prototype reduces the processing time of the shell by soaking from 10-40 minutes to 3-9 minutes;

- improved and prolonged safety of products (2-3 times longer shelf life compared with ND per product).

Using the claimed solution allowed to increase the hygienic safety of food products in comparison with traditional methods of storing sausage products due to a significant reduction in microbial and oxidative spoilage of products and the practical absence of weight loss of products over a shelf life of 2-3 times the standard.

Using HPLC and GLC chromatography, it was shown that the transition of hygienically normalized compounds (sodium salt of dehydracetate acid, dihydroquercetin, salts of food acid) to the product (sausage) when using the proposed solution is significantly lower than when using the same amounts of individual compounds. This allows us to exclude the ingestion of ecotoxins hazardous to our health with food into the human body.

Moreover, the inventive method is simple to implement, does not require a significant change in the current technology at the enterprise for the production of smoked sausage products, and also provides long-term sausages.

The application of the method eliminates the development of putrefactive microflora and mold microorganisms on the surface of the product. Oxidative damage to its fat component is practically absent. The moisture loss and the change in consistency are reduced, the aroma, taste and other organoleptic and biochemical parameters of the product are preserved for a long time.

The method is as follows.

Preliminary prepare the protective composition by sequential mixing of the components. Namely, in an enameled, glass or polymer container equipped with a stirrer, a portion of a sodium salt of dehydracetate acid or a mixture of it with polyvinylpyrrolidone is successively introduced, then a portion of a salt of edible acid, dihydroquercetin, sodium chloride is added. The required amount of water is administered portionwise before each introduction of a separate component, then mixed until a homogeneous mass is obtained.

After completion of the dissolution of the components, the solution is used for its intended purpose for soaking the shell before filling it with minced meat and for applying to the surface of the finished sausages after precipitation and heat treatment and before cooling.

The soaking time of the shell in the composition before filling it with minced meat was revealed on the basis of numerous experiments.

It was found that if this time is less than three minutes, then the antimicrobial and antioxidant protection of the product is practically absent. When the soaking time is more than 9 minutes, a decrease in the quality of the shell is observed.

EXAMPLE 1

The raw meat is ground, salted with table salt, minced meat is prepared according to the standard recipe (for half-smoked sausages according to GOST 16351-86 “Half-smoked sausages”), minced meat is stuffed with Belkozin sausage, presoaked for 3 minutes in a protective composition containing 0.5 wt.% ( 5 g) sodium salt of dehydracetate acid, 2.0 wt.% (20 g) sodium chloride, 0.1 wt.% (1 g) sodium citrate, 0.01 wt.% (0.1 g) dihydroquercetin and 97.39 wt.% (973.9 g) water. Formed sausages are sent to the draft and heat treatment. After heat treatment (drying, roasting and smoking) before cooling, a protective composition is applied to the surface of the sausages by dipping, containing 5.0 wt.% (50 g) sodium salt of dehydracetate acid, 5.0 wt.% (50 g) sodium chloride, 2.0 wt.% (20 g) potassium salt of citric acid, 0.5 wt.% (5 g) of dihydroquercetin and 87.5 wt.% (875 g) of water. After drying and quality control of the finished product, sausage is stored and sold.

EXAMPLE 2

Cooked smoked sausage is made according to GOST 16290-86 "Cooked smoked sausages." The raw meat is ground, salted with table salt, minced meat is prepared according to the standard recipe, minced Fibros sausage casings are filled with minced meat, presoaked for 9 minutes in a protective composition containing 5 wt.% (50 g) of a mixture of sodium salt of dehydracetate acid with polyvinylpyrrolidone, 5 wt. % (50 g) of sodium chloride, 2.0 wt.% (20 g) of sodium lactate, 0.5 wt.% (5 g) of dihydroquercetin, and 87.5 wt.% (875 g) of water. Then carry out the sediment and heat treatment of the molded sausages. After heat treatment, before cooling, a layer of a protective composition containing 0.5 wt.% (5 g) sodium salt of dehydracetate acid, 2.0 wt.% (20 g) sodium chloride, 0.1 wt.% (1 g) is sprayed onto the surface of the sausage. potassium salt of lactic acid (potassium lactate), 0.01 wt.% (0.1 g) of dihydroquercetin and 97.39 wt.% (973.9 g) of water. The composition is applied in two stages with intermediate drying and applying a second layer of the composition to the dried first layer. After drying and quality control, finished products are stored and marketed.

EXAMPLE 3

Raw smoked sausage is made according to GOST 16131-86 "Raw smoked sausages". The raw meat is crushed, salted with common salt, minced meat is prepared in a standard formulation, minced meat is filled with natural sausage casings, pre-soaked for 5 minutes in a protective composition containing 3.0 wt.% (30 g) of a mixture of sodium salt of dehydracetate acid with polyvinylpyrrolidone, 5.0 wt. % (50 g) of sodium chloride, 2.0% by weight (20 g) of potassium citric acid, 0.5% by weight (5 g) of dihydroquercetin, and 89.5% (895 g) of water. Formed sausages are sent for draft and smoking. Then, with a sponge, a protective composition containing 0.5 wt.% (5 g) sodium salt of dehydracetate acid, 5.0 wt.% (50 g) sodium chloride, 1.0 wt.% (10 g) sodium citric acid, 0.5 wt. % (5 g) of dihydroquercetin and 93.0 wt.% (930 g) of water. After processing, the sausages enter the drying chambers for ripening. At the end of ripening, products undergo quality control and are sent for storage and sale.

The conclusion on the quality indicators of the experimental and control products, including during their storage, was made on the basis of a complex of organoleptic, chemical and bacteriological studies on the main characteristics of the products recommended by regulatory documents in force in the industry (SanPiN 2.3.2..1078-01 "Hygienic safety requirements and nutritional value of food products ”, Ministry of Health of Russia, Moscow, 2002, GOST, TU for relevant products).

During quality control, the sausages themselves and their fat fraction were guided by the analysis methods set forth in N.K. Zhuravleva et al. “Technical control of the production of meat and meat products”, M., Kolos, 2001

The microbial contamination of the surface of smoked sausages during storage was also determined. It was found that all sausages obtained by the claimed method, retained a virtually clean surface for the entire period of maturation and storage for a long time.

The tasting commission, which was presented samples by examples, found that all the experimental products had standard indicators, deviations from standard indicators for color, smell, taste, consistency were not found. It is noted that in comparison with the prototype, all the prototypes were distinguished by a more “fresh” and pure taste of fat. After storage, the taste of rancid fat was absent in the samples.

In all the studied samples, there were no pathogenic and conditionally pathogenic microorganisms; there was practically no loss of moisture and oxidative damage to fat.

As a positive fact, a decrease in the marriage of the shell when filling it with minced meat was established.

As a result of storage and sale of smoked sausage products obtained by the claimed method, sausages retain their nutritional value for a long time, 2-3 times longer than the guaranteed ND shelf life of this type of product.

Claims (3)

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, processing the auxiliary material of the shell with a protective composition, filling the shell with minced meat, sludge, heat treatment and subsequent cooling, characterized in that before filling the shell minced it is soaked for 3-9 minutes in a protective composition containing 0.5-5.0 wt.% sodium salt of dehydracetate acid or its synergistic mixture with polyvinylpyrrolidone, 2.0-5.0 wt. % sodium chloride, 0.1-2.0 wt.% salt of food acid, 0.01-0.5 wt.% dihydroquercetin and 87.5-97.39 wt.% water, and before cooling, a layer is applied to the resulting product protective composition in the following components, wt.%: sodium salt of dehydracetate acid or synergistic mixture of sodium dehydrate acetate acids with polyvinylpyrrolidone 0.5-5.0 salt 2.0-5.0 food acid salt 0.1-2.0 dihydroquercetin 0.01-0.5 water rest 2. The method according to claim 1, characterized in that the protective composition is applied to the product once or twice with intermediate removal of moisture from the layer and applying a second layer of the composition to the dried layer. 3. The method according to claim 1 or 2, characterized in that the sodium salt of citric acid, or the potassium salt of citric acid, or sodium lactate, or potassium lactate, or calcium lactate is used as the salt of a food acid.