RU2347395C1 - Method of manufacturing cooked sausage products - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method includes cut-up, vein separation, and chopping of meat material, mixing it with salt ingredients, spices, mixing with soya albumen as protein supplement, homogenisation, preparation and formation of mince with following thermal processing. The components are taken at the specified ratio. Hydrated in the ration 1:2 protein extracted from bakery yeast is additionally used as protein supplement.

EFFECT: high biological and food value rich with vitamins, decreased costs due to substitution of the primary raw material with protein of yeast origin.

5 tbl, 2 ex

Description

The invention relates to the food industry, in particular, can be used to obtain cooked sausages.

The closest in technical essence and the achieved effect is a method for the production of cooked sausages, containing the preparation of raw meat, including beef of the first grade and low-fat pork, their ambassador, preparation of minced meat with the introduction of baking yeast, preparation and molding of minced meat with subsequent heat treatment [RF patent No. 2266690 , cl. MKI-6 A22C 11/00, published on December 27, 05, in bull. No. 36].

The disadvantages of the method are the low nutritional and biological value, imbalance in amino acid composition.

The technical task of the invention is to create a method for the production of cooked sausages, providing high taste, biological and nutritional value of commercial products, balance in amino acid composition, as well as reducing costs when enriching the product with vitamins.

The technical task of the invention is achieved by the fact that in a method for the production of cooked sausages, including cutting, deboning and grinding meat raw materials, adding curing ingredients, spices, as well as adding soy protein as a protein-containing additive, homogenization, preparation and molding of minced meat with subsequent heat treatment characterized in that when chopping as a protein-containing additive, a protein hydrated in a 1: 2 ratio isolated from baker's yeast is additionally used s, minced prepared with the following ratios of components selecting, in kg per 100 kg raw unsalted:

veined beef of 1 grade 35 veined pork with content mass fraction of adipose tissue 30-50% 25 hydrated soy protein fifteen hydrated yeast protein fifteen skin emulsion 10,

and also in g per 100 kg of unsalted raw materials:

food salt 2000 sodium nitrite 5,6 ground black pepper 150.0 ground nutmeg 50,0 granulated sugar 100.0

The technical result consists in increasing the biological and nutritional value, balancing the product in terms of amino acid composition, as well as in saving first-class meat raw materials, which is advisable to use in areas where there is an acute shortage of these products.

According to the theories of balanced and adequate nutrition, foods should contain certain types of nutrients in the required quantities and ratios, with particular attention being paid to essential amino acids that determine the degree of usefulness of the protein component. The composition of the proteins of baker's yeast are presented in table 1.

Table 1
Amino Acid Composition of Baking Yeast Proteins Amino acid Content% Speed% Valine 5,4 108.00 Isoleucine 5.7 142.50 Leucine 8.8 125.71 Lysine 7.2 130.91 Methionine + cystine 4.1 117.14 Tryptophan 1,5 150.00 Threonine 4.1 102.50 Phenylalanine + tyrosine 9.6 160.00

To prepare sausages, the yeast protein product is hydrated with water in a ratio of 1: 2.

The main components of the formulation are premium beef, semi-fat pork, skin emulsion, soybean (degree of hydration 1: 4) and yeast (degree of hydration 1: 2) protein products.

Method for the production of cooked sausages is as follows.

Beef is subjected to cutting, deboning and venation. When trimming, coarse connective tissue and cartilage are removed. Then the pieces of beef are sorted, selecting only beef of the first grade with the content of connective and adipose tissue up to 5%, and the pieces of beef are brought to medium sizes from 300 to 600 g.

Pork carcasses are also subjected to cutting, deboning and venation. Use bold pork with a fat content of 30-50%. The size of the pieces is no more than the size of the pieces of beef. Thus prepared meat raw materials are ground on a spinning top with a grid hole diameter of 2-3 mm. A concentrated solution of edible salt is added to the obtained meal so that 20 g of salt per 1000 g of unsalted meat raw material. The resulting mixture is stirred in a mixer for 3-7 minutes until the salt is evenly dissolved and completely absorbed by the meat. Salted meat is kept in floor bucket trolleys or in other containers for 24 hours at a temperature of 0-4 ° C.

Making minced meat is produced on the cutter. First, beef is introduced into the cutter, which is chopped for 2-3 minutes. Then make soy and yeast proteins in dry form, or in the form of a gel, or in the form of an emulsion. At the same time, 1/3 of the required amount of water or ice is introduced into the cutter. At the same time, water is added to the cutter to hydrate the proteins, if they are made in dry form. Processing is carried out for 1-2 minutes, after which pork and a second third of water or ice are introduced into the cutter. Processing the resulting composition is carried out for 2-3 minutes.

Then, without stopping the cutter, sodium nitrite, granulated sugar, ground black pepper, ground nutmeg and the remaining third of water or ice are added to the minced meat. After this, the cuttering is continued for another 4-5 minutes. The total processing time of the raw material on the cutter is 8-12 minutes, depending on its technical characteristics.

Prepared sausage meat is filled with pre-prepared sausage casings (pork and beef belly, as well as artificial casings with diameters from 40 to 120 mm). The shells are tied with twine or metal staples (clips) are applied to the ends of the sausage loafs and sent to heat treatment. Cooked minced meat has the recipe shown in table 2.

When chopping, minced meat is added, depending on the type of shell, from 20 to 30% of water or ice in excess of the recipe.

table 2
Recipe composition of sausage meat Name of raw materials Norm for sausage Unsalted raw materials, kg per 100 kg of composition Veined beef of 1 grade 35 Veined pork bold 25 Soya concentrate (degree of hydration 1: 4) 3 Protein Hydration Water 22 Skin emulsion 10 Yeast protein (degree of hydration 1: 2) 5 Spices and materials in g per 100 kg of unsalted raw materials Edible salt 2000 Sodium nitrate 5,6 Granulated sugar one hundred Ground black or white pepper 150 Ground nutmeg or cardamom fifty

A method for the production of cooked sausages is illustrated by the following examples.

Example 1. Production of cooked sausages "Voronezh".

Beef and pork carcasses roll on the suspension. Boneless meat is lived in one grade, grinding is carried out separately on a top with a diameter of holes in the grill of 2-3 mm. Then, the crushed raw material is laid out in a container and kept in the saline for 24 hours at 3 ° C.

At the same time, the rest of the recipe components are prepared: edible salt, sodium nitrite, ground black pepper, ground nutmeg, hydrated soy protein, granulated sugar, refrigerant - ice-water mixture.

When cooking minced meat, the ripened meat raw materials and additional materials are weighed. The components are taken in the following ratio, in kg per 100 kg of unsalted raw materials:

veined beef of 1 grade fifty veined pork with content mass fraction of adipose tissue 30-50% 25 hydrated soy protein fifteen hydrated yeast protein fifteen skin emulsion 10,

and also in g per 100 kg of unsalted raw materials:

food salt 2000 sodium nitrite 5,6 ground black pepper 150.0 ground nutmeg 50,0 granulated sugar 100.0

Cooking minced boiled sausage is carried out by chopping, the total processing time of the raw material on the chopper is 8-12 minutes.

The formation of boiled sausage loaves is carried out in pre-prepared sausage casings with a diameter of 40 to 120 mm. Filling the shells with minced meat is carried out using vacuum syringes, and when filling, the degree of evacuation should be at the level of 0.6 atm. The ends of the loaves are bandaged. Then hang the tied loaves on sticks, place them on the frames and send them to heat treatment.

Thermal refinement is carried out in a universal heat chamber by heating at a temperature of 60 ° C, a relative humidity of 60% for 45 minutes, drying at a temperature in the chamber of 63 ° C, a relative humidity of 20% for 40 minutes, and smoking with a smoke-air mixture at a temperature of 72 ° C, relative humidity of the drying mode for 12 minutes Then cook at a temperature of 73 ° C, a relative humidity of 98% to a temperature in the thickness of the sausage loaf equal to 70 ° C, after which the sausage loaves are cooled.

The sausage loafs are cooled with cold water at a temperature of 12 ° С until the temperature in the thickness of the sausage stick reaches 40 ° С for 75 min, followed by cooling in air until the temperature in the thickness of the sausage stick is 4 ° С.

The finished product is analyzed. The analysis data are presented in table.3.

Example 2. Production of cooked sausage "Vkusnyashka".

Beef and pork carcasses roll on the suspension. Boneless meat is lived in one grade, grinding is carried out separately on a top with a diameter of holes in the grill of 2-3 mm. Then, the crushed raw material is laid out in a container and kept in the saline for 24 hours at 3 ° C.

At the same time, the rest of the recipe components are prepared: edible salt, sodium nitrite, ground black pepper, ground nutmeg, hydrated soy protein (in a ratio of 1: 4), hydrated yeast protein (in a ratio of 1: 2), granulated sugar, ice-cold refrigerant mixture.

When cooking minced meat, the ripened meat raw materials and additional materials are weighed. The components are taken in the following ratio, in kg per 100 kg of unsalted raw materials:

veined beef of 1 grade 35 veined pork with content mass fraction of adipose tissue 30-50% 25 hydrated soy protein fifteen hydrated yeast protein fifteen skin emulsion 10,

and also in g per 100 kg of unsalted raw materials:

food salt 2000 sodium nitrite 5,6 ground black pepper 150.0 ground nutmeg 50,0 granulated sugar 100.0

Cooking minced boiled sausage is carried out by chopping, the total processing time of the raw material on the chopper is 8-12 minutes.

The formation of boiled sausage loaves is carried out in pre-prepared sausage casings with a diameter of 40 to 120 mm. Filling the shells with minced meat is carried out using vacuum syringes, and when filling, the degree of evacuation should be at the level of 0.6 atm. The ends of the loaves are bandaged. Then hang the tied loaves on sticks, place them on the frames and send them to heat treatment.

Heat treatment is carried out in a universal heat chamber by heating at a temperature of 60 ° C, relative humidity of 60% for 45 minutes, drying at a temperature in the chamber of 63 ° C, relative humidity of 20% for 40 minutes, smoking with a smoke-air mixture at a temperature of 72 ° C, relative humidity of the drying mode for 12 minutes Then cook at a temperature of 73 ° C, a relative humidity of 98% to a temperature in the thickness of the sausage loaf equal to 70 ° C, after which the sausage loaves are cooled.

The sausage loafs are cooled with cold water at a temperature of 12 ° С until the temperature in the thickness of the sausage stick reaches 40 ° С for 75 min, followed by cooling in air until the temperature in the thickness of the sausage stick is 4 ° С. The analysis data are presented in table.3.

Table 3
Product Performance Organoleptic and physico-chemical indicators Content of the characteristic and value of the indicator for sausages Example 1 Example 2 Appearance Loafs with a clean, dry surface, without damage to the shell, slips, minced meat, broth and fat swelling Consistency Resilient Sectional view Minced meat from bright to pale pink, evenly mixed Taste Peculiar to this type of product without extraneous taste Smell Peculiar to this type of product without odor Specific, Superior Shape and size Straight or slightly curved loaves from 15 to 50 cm long Mass fraction of fat,%, no more 23.0 23.0 Mass fraction of protein,%, not less 11.0 13.0 Mass fraction of table salt,%, no more 2.0 2.0 Mass fraction of sodium nitrite,%, no more 0.0056 0.0056

As can be seen from table 3, when yeast protein is added to sausages, the mass fraction of protein increases, the aroma of the finished product increases, and the biological and nutritional value also increases.

The content of toxic elements, nitrosoamines, antibiotics, pesticides and radionuclides should not exceed the permissible levels established by hygienic requirements for food safety (SanPiN 2.3.2.1078-01) and are listed in Table 4.

Table 4
The content of toxic elements Name of indicator Permissible levels, mg / kg (for radionuclides, Bg / g), not more than one 2 Toxic elements: lead 0.5 arsenic 0.1 cadmium 0.05 mercury 0,03 Nitrosamines (sum of NDMA and NDEA) 0.002 Antibiotics: chloramphenicol Not allowed tetracycline group Not allowed grisin Not allowed bacitracin Not allowed Pesticides: hexachlorocyclohexane (α, β, γ-isomers) 0.1 DDT and its metabolites 0.1 Radionuclides: cesium - 137 160 strontium - 90 fifty

The method of the present invention allows that the pollutants indicated in Table 4 do not exceed the limit values given in this table.

According to microbiological indicators, cooked sausages produced by the specified method must meet the requirements of SanPiN 2.3.2 1078-01, given in Table 5.

Table 5
Microbiological indicators of cooked sausages Name of indicator The content of the characteristic and the value of the indicator for sausages Example 1 Example 2 Number of mesophilic aerobic and facultative anaerobic microorganisms. CFU in 1 g of product, not more than 1 · 10 ³ 1 · 10 ³ Coliform bacteria (coliforms) in 1 g of product Not allowed Sulphite-reducing clostridia in 0.01 g of product Not allowed Pathogenic microorganisms, including salmonella in 25 g of product Not allowed S.aureus in 1 g of product Not allowed

The proposed method for the production of cooked sausages allows

- increase the biological and nutritional value of the product;

- enrich the product with vitamins;

- reduce costs by replacing the main raw materials with protein of yeast origin.

Claims (1)

A method for the production of cooked sausage products, including cutting, deboning and grinding meat raw materials, adding curing ingredients, spices, as well as adding soy protein as a protein-containing additive, homogenization, preparation and molding of minced meat with subsequent heat treatment, characterized in that when chopping in As a protein-containing additive, a protein isolated from baker's yeast, hydrated in a 1: 2 ratio, is additionally used; minced meat is prepared at the next choice of comp ratios nents kg per 100 kg raw unsalted:
Veined beef of 1 grade 35 Veined pork with contents mass fraction of adipose tissue 30-50% 25 Hydrated Soy Protein fifteen Hydrated Yeast Protein fifteen Skin emulsion 10
and also, g per 100 kg of unsalted raw materials:
Edible salt 2000 Sodium nitrite 5,6 Ground black pepper 150.0 Ground nutmeg 50,0 Granulated sugar 100.0