RU2345608C2 - Cooked sausage made of pse pork and method for its manufacture - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: for manufacturing cooked sausages from PSE pork, protein, phosphate and lactulose-containing preparations are added to meat emulsion. The ingredients are taken in the specified ratio. Method includes sorting PSE pork from the total raw materials by pH value. Cooked sausage setting is performed during 8 hours at 0 to 4°C.

EFFECT: high functional and processing, structural-mechanical and colour specifications.

2 cl, 1 dwg

Description

The invention relates to the meat industry and can be used to produce emulsified products from raw materials having low functional and technological characteristics.

A known method for the production of cooked sausages according to GOST R 52196-2003 from raw materials with PSE properties. When processing this type of raw material, it is intended to be used together with NOR and DFD meat, while PSE meat should be taken no more than 10% of the mass of cutted meat raw materials.

The disadvantage is that the proposed formulations do not provide for 100% use of PSE raw materials in conjunction with the composition of corrective additives, such as protein phosphate and lactulose-containing preparations.

The main task, which the claimed method is aimed at, is to obtain a product with high technological characteristics from raw materials having low functional and technological characteristics.

The technical result of the invention is to obtain cooked sausages with high functional-technological, structural-mechanical and color characteristics.

The specified technical result is achieved by the fact that in the production of cooked sausages from pork PSE, protein (MBK - milk protein concentrate), phosphate and lactulose-containing preparations are added to the minced systems to adjust the initial low functional and technological properties of the initial PSE raw material, as well as improve the color of the finished product . PSE pork is used as feedstock in combination with a composition of protein, phosphate and lactulose-containing preparations per 100 kg of prepared sausage meat in the following quantities:

PSE Pork Meat 89.0 Protein preparation: MBK "Mol-Pro" 3.6 Water for hydration 7.4 Spices and materials, in kg per 100 kg of raw materials: Salt 2.5 Phosphate preparation: Albright 0.518 Spice 0.56 Lactulose-containing drug: Lael or Lactusan 0.15 Flake ice 15-20

The technological scheme additionally includes the following operations: sorting of raw materials and sorting of PSE pork from the total amount of raw material by pH value; prolonged precipitation of cooked sausages for 8 hours at a temperature of 0-4 ° C.

The basic technological scheme for the production of cooked sausages from PSE pork includes a number of technological operations: receiving carcasses, the obligatory operation for receiving carcasses is the sorting of raw materials by pH, and sorting of PSE pork. Subsequent operations: stripping and cutting of pork carcasses, meat boning and trimming, meat chopping and salting are carried out according to standard technological schemes for the production of cooked sausages.

The preparation of minced meat in a cutter based on 100 kg of prepared sausage minced meat is carried out as follows: the preparation of minced cooked sausages begins with processing on a cutter sorted by pH of raw pork (PSE) with the addition of the entire amount of salt (if the meat is not salted), a solution of sodium nitrite, provided recipe. Then add Albright phosphate (0.414 kg) and lactulose-containing preparations “Lael” or “Lactusan” in an amount of 0.12 kg. When cutting pork, moisture is introduced in the form of flake ice, the temperature of the meat should not exceed 5 ° C (for better extraction of salt-soluble proteins). At the end of the first stage of cutting PSE pork, which lasts about 3-5 minutes, kg of Mol-Pro is added to the minced meat (in dry form), the remaining moisture and minced meat are cutted for another 3-4 minutes to a temperature of 11-12 ° C. For 1-1.5 minutes before the end of the cutting process, spices are added in the amount of 0.68 kg.

Next, perform the operation of filling the shells with minced meat and forming loaves. Draft molded loaves are carried out for at least 8 hours at T 0-4 ° C. Long-term sediment allows you to get a more intense and uniform color, as well as a dense structure of the finished product.

The heat treatment is carried out in two stages - first frying to a temperature in the center of the loaf 40-45 ° C, then - cooking to a temperature in the center of the sausage loaf (71 ± 1) ° C. Cooked sausages are cooled to a temperature in the center of the loaf of 8 ° C.

The technological scheme for the production of cooked pork sausage PSE is shown in the drawing.

Claims (2)

1. Cooked sausage containing pork, protein preparation, phosphate preparations, table salt, spices, water for hydration and flake ice, characterized in that PSE pork is used as feedstock, Mol-Pro MBK is used as a protein preparation, additionally contains the phosphate drug "Albright" and the lactulose-containing drug "Lael" or "Lactusan", for 100 kg of raw materials the components are taken in the following amount, kg:
PSE Pork Meat 89.0 Protein preparation: MBK "Mol-Pro" 3.6 Water for hydration 7.4 Spices and materials, kg per 100 kg of raw materials: Salt 2.5 Phosphate preparation: Albright 0.518 Spice 0.56 Lactulose-containing drug: Lael or Lactusan 0.15 Flake ice 15-20 2. A method for the production of cooked sausage, involving the preparation of recipe components, grinding meat raw materials, preparing minced meat, filling the meat with minced meat, sediment, roasting, heat treatment and cooling, characterized in that the PSE pork is sorted from the total meat raw material by pH and the precipitate is carried out in for 8 hours at a temperature of 0-4 ° C.