RU2374928C1 - Method of manufacturing cooked sausages - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of sausage products. Method provides for preparation of meat raw material, its salting, preparation of binding agent as water emulsion, mixing of recipe components, maturating, chopping, preparation of mince, stuffing injection, baton knitting, frying, boiling and cooling. Mixture of oil and fat phospholipids product and legumes malt is used for water emulsion preparation. Phospholipids product is obtained from defatted phospholipids which are extracted by ethanol with relation phospholipids - ethanol (1:3)-(1:7) under the temperature of 40-60°C producing alcohol-soluble and alcohol-insoluble phospholipid fractions. Separation of alcohol-soluble phospholipid fraction from alcohol-insoluble phospholipid fraction and further vacuum removal of ethanol from alcohol-soluble fraction to produce phospholipid product follow. Powder is produced out of legumes malt by mincing of legumes malt under thin film at pulsing pressure gradient of 40-50 MPa and at 25-30°C. Oil and fat phospholipids product makes 0.5-2.0% to mince mass. Quantity of legumes malt powder makes 0.5-2.0% to mince mass. Ratio in binding component of water and the mixture makes (1:1)÷(5:1).

EFFECT: cooked sausage has improved organoleptic properties and increased outcome, improved shelf life.

3 tbl, 3 ex

Description

The invention relates to the meat industry and can be used in the manufacture of sausages.

A known method for the production of cooked sausages, involving the preparation of raw meat, meat grinding, salting, preparation of a binder component in the form of a water-phospholipid emulsion, mixing recipe components, aging for ripening, cuttering, preparation of minced meat, extrusion, mating loaves, frying, cooking and cooling , in which for the preparation of a water-phospholipid emulsion using an oil-fat phospholipid product obtained by quadrupling the mixing of pre-heated food crops phospholipids with an organic solvent, adding to the solvent before the third mixing a 0.5-1.0% solution of citric acid in flooded acetone taken in an amount of 1.0-2.5% by weight of phospholipids, phase separation to obtain oil-fat phospholipid product and its subsequent drying (Application No. 2003132241/13 (034649, IPC ⁷ A23L 1/314, A22C 11/00, A23J 7/00)).

The disadvantage of this method is that the oil-fat phospholipid product used has not enough high water-holding and emulsifying ability, which leads to a decrease in organoleptic and physico-chemical characteristics of cooked sausage, as well as to a reduction in its shelf life due to the high content of free moisture.

The objective of the invention is to provide a highly efficient method for the production of cooked sausages with high consumer properties and nutritional value, as well as increased shelf life.

The problem is solved in that in a method for the production of cooked sausage, which includes preparing meat raw materials, chopping meat, salting it, preparing a binder component in the form of an emulsion in water, mixing the recipe components, aging for ripening, cuttering, making minced meat, syringing, milling loaves, frying , cooking and cooling, while for the preparation of the emulsion in water using a mixture of oil-fat phospholipid product obtained from defatted phospholipids by extraction with ethyl alcohol at In relation to fat-free phospholipids - ethyl alcohol (1: 3) ÷ (1: 7) and a temperature of 40-60 ° C with the formation of alcohol-insoluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-insoluble fraction of phospholipids from the alcohol-insoluble fraction of phospholipids and drying of the alcohol-insoluble fraction of phospholipids under vacuum product and powder from legume malt obtained by grinding legume malt in a thin film with a pulsating pressure gradient of 40-50 MPa and a temperature of 25-30 ° C, while the amount of oil and fat phospho the ipid product is 0.5-2.0% by weight of minced meat, the amount of powder from legume malt is 0.5-2.0% by weight of minced meat, and the ratio in the binder component of water and mixture is (1: 1) ÷ (5 :one).

We experimentally showed that the fat-and-oil phospholipid product obtained by this method is superior to that known for its water-holding and emulsifying ability, i.e. possesses high surface-active properties, due to the high content of such a group of phospholipids as phosphatidylcholines (more than 75% of the total content).

Special experiments have shown that legume malt powder obtained by this method has high water-holding properties, which allows to increase the share of bound moisture in the product, and this, in turn, allows to increase the yield and shelf life of cooked sausage.

The inventive method for the production of cooked sausages is illustrated by examples.

Example 1. Prepare the recipe components: meat raw materials are crushed, a brine is prepared with sodium chloride, sodium nitrite, spices added to the water, a binder component is prepared in the form of an emulsion in water, consisting of water and a mixture of oil-fat phospholipid product and powder from leguminous malt, while the ratio in the water-mixture binder component is 1: 1, minced meat, brine and binder component are mixed, aged for maturation, cut, minced meat is prepared, syringed, loaves are knitted, fried, boiled and cooled.

Use a set of raw materials for ground beef sausage of the highest grade (GOST 23670-79), in kg per 100 kg: premium beef - 48; veined beef of the first grade - 35; beef or pork brains - 17. Fat-and-oil phospholipid product is obtained from fat-free phospholipids by extraction with ethyl alcohol at a ratio of fat-free phospholipids - ethyl alcohol 1: 3 and a temperature of 60 ° C with the formation of alcohol-soluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-insoluble fraction of phospholipolipids and drying the alcohol-soluble fraction of phospholipids under vacuum to obtain the target product, while the amount of fat-and-oil phospholipid pro the product is 2.0% by weight of minced meat. Powder from bean malt is obtained by grinding bean malt in a thin film with a pulsating pressure gradient of 40 MPa and a temperature of 30 ° C, while the amount of bean malt powder is 2.0% by weight of minced meat.

In parallel, cooked sausage was prepared in a known manner.

The indicators of the products are shown in table 1.

Example 2. Prepare the recipe components: meat raw materials are crushed, a brine is prepared with sodium chloride, sodium nitrite, spices added to the water, a binder component is prepared in the form of an emulsion in water, consisting of water and a mixture of oil-fat phospholipid product and powder from leguminous malt, while the ratio in the water-mixture binder component is 3: 1, minced meat, brine and a binder component are mixed, aged for maturation, chopped, minced meat is prepared, syringed, loaves are knitted, fried, boiled and cooled.

A set of raw materials is used for minced sausage of cooked amateur pork of the highest grade (GOST 23670-79), kg per 100 kg: non-fat veined pork - 75; spike fat - 25. Fat-and-oil phospholipid product is obtained from fat-free phospholipids by extraction with ethyl alcohol at a ratio of fat-free phospholipids - ethyl alcohol 1: 5 and a temperature of 50 ° C with the formation of alcohol-soluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-soluble fraction of phospholipids from alcohol and phospholipids from alcohol alcohol-soluble fraction of phospholipids under vacuum to obtain the target product, while the amount of fat-and-oil phospholipid product co ulation 1.0% by weight of meat. Powder from bean malt is obtained by grinding bean malt in a thin film with a pulsating pressure gradient of 45 MPa and a temperature of 30 ° C, while the amount of bean malt powder is 1.0% by weight of minced meat.

In parallel, cooked sausage was prepared in a known manner.

The indicators of the products are shown in table 2.

Example 3. Prepare the recipe components: raw meat is ground, a brine is prepared with sodium chloride, sodium nitrite, spices added to the water, a binder component is prepared in the form of an emulsion in water, consisting of water and a mixture of oil-fat phospholipid product and powder from leguminous malt, while the ratio in the water-mixture binder component is 5: 1, minced meat, brine and binder component are mixed, aged for maturation, cut, minced meat is prepared, syringed, loaves are knitted, fried, boiled and cooled.

A set of raw materials for minced sausage of cooked amateur pork of the highest grade (GOST 23670-79), kg per 100 kg: ground beef premium - 45; veined pork low-fat - 35; spine fat - 20.

Fat-and-oil phospholipid product is obtained from fat-free phospholipids by extraction with ethyl alcohol at a ratio of fat-free phospholipids - ethyl alcohol 1: 7 and a temperature of 40 ° C with the formation of alcohol-soluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-insoluble fraction of phospholipids and alcohol-insoluble phospholipids insoluble fractions of the phospholipol-insoluble fraction of the vacuum and insoluble phospholipids to obtain the target product, while the amount of oil-phospholipid product is 0.5% by weight arsha. Powder from bean malt is obtained by grinding bean malt in a thin film with a pulsating pressure gradient of 45 MPa and a temperature of 30 ° C, while the amount of powder from bean malt is 0.5% by weight of minced meat.

In parallel, cooked sausage was prepared in a known manner.

The indicators of the products are shown in table 3.

As can be seen from tables 1-3, cooked sausage obtained by the claimed method, has improved organoleptic characteristics and increased output, as well as better shelf life.

Table 1 Indicators Processed cooked sausage claimed famous Output ready product% 125 115 Content related moisture,% of the total 55 thirty Organoleptic indicators: appearance loaves with a clean, dry surface, without damage to the shell, spots, slips, minced meat consistency very tender, elastic tender not elastic enough sectional view and color minced meat pink minced meat pink finely ground finely ground homogeneous homogeneous smell and taste inherent to this type of product, without extraneous taste and smell Shelf life, h: at + 8 ° С 96 72 at 0 ° С 108 84

table 2 Indicators Processed cooked sausage claimed famous Output ready product% 122 115 Content related moisture,% of the total fifty thirty Organoleptic indicators: appearance loaves with a clean, dry surface, without damage to the shell, spots, slips, minced meat consistency very tender, elastic tender not elastic enough sectional view and color minced meat pink minced meat pink finely ground finely ground homogeneous homogeneous smell and taste inherent to this type of product, without extraneous taste and smell Shelf life, h: at + 8 ° С 96 72 at 0 ° С 108 84

Table 3 Indicators Processed cooked sausage claimed famous Output ready product% 120 115 Content related moisture,% of the total fifty thirty Organoleptic indicators: appearance loaves with a clean, dry surface, without damage to the shell, spots, slips, minced meat consistency very tender, elastic tender not elastic enough sectional view and color minced pink, thin minced pink, thin chopped, uniform chopped, uniform smell and taste inherent to this type of product, without extraneous taste and smell Shelf life, h: at + 8 ° С 96 72 at 0 ° С 108 84

Claims (1)

A method for the production of cooked sausage, which includes preparing meat raw materials, chopping meat, salting it, preparing a binder component in the form of an emulsion in water, mixing the recipe components, aging for ripening, chopping, preparing minced meat, syringing, mating loaves, frying, cooking and cooling, characterized the fact that for the preparation of an emulsion in water using a mixture of oil-phospholipid product obtained from non-fat phospholipids by extraction with ethyl alcohol at an Wren phospholipids - ethyl alcohol (1: 3) ÷ (1: 7) and a temperature of 40-60 ° C with the formation of alcohol-soluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-soluble fraction of phospholipids from the alcohol-insoluble fraction of phospholipids and drying of the alcohol-insoluble fraction of phospholipids under vacuum to obtain the target product and powder from bean malt obtained by grinding bean malt in a thin film with a pulsating pressure gradient of 40-50 MPa and a temperature of 25-30 ° C, while the amount of oil-and-fat phospholipid product This is 0.5-2.0% by weight of minced meat, the amount of powder from legume malt is 0.5-2.0% by weight of minced meat, and the ratio in the binder component of water and mixture is (1: 1) ÷ (5: one).