RU2374929C2 - Cooked sausage "zdorovye" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of cooked sausage products in casings. Cooked sausage contains first grade trimmed beef, semifat trimmed pork, dry defatted milk, melange, soya protein isolate, food sodium alginate, water, taste additives and spices. The components are taken at the specified ratio.

EFFECT: invention provides production of high-quality cooked sausage with specified chemical content, improved structural-mechanical and treatment-and-preventive properties.

3 tbl, 1 ex

Description

The invention relates to the food industry and can be used in the meat industry in the production of sausages in the shell, namely a meat product - cooked sausages.

A known method for the production of cooked sausages, involving the preparation of raw materials, including butchering beef and pork carcasses, boning them, trimming, chopping meat, salting, soaking in salting, cooking minced meat in a cutter in one or two stages, extrusion into the shell, heat treatment and cooling [see . Handbook of sausage production technologist, I. A. Rogov and others. - M .: Kolos, 1993, p.168-174].

The known method for the production of cooked sausages does not fully take into account the technological characteristics of the used meat raw materials (meat raw materials stored for a long time in a frozen state, exudative raw meat, raw meat of excessive fat content), which does not allow to obtain a finished product with high consumer properties and the required protein ratio and fat.

The objective of the present invention is to obtain a high-quality product of a given composition - cooked sausage "Health" with improved structural and mechanical properties, with prophylactic properties, and increasing the yield of the finished product.

Production of cooked sausages involves the use of edible sodium alginate in an amount of 1.45% of the total mass of raw meat. Food alginate can be added: in dry form simultaneously with table salt at the stage of salting and aging of meat in the salting; in the form of an aqueous solution in the first or second stage of the production of minced meat in a cutter; together with soy protein isolate in the form of a gel.

When using sodium alginate, the following has been established:

- the effect of sodium alginate on the consistency of the finished product;

- an increase in the strength characteristics of raw minced meat with sodium alginate and an increase in adhesion, regardless of the concentration of sodium alginate introduced;

- an increase in the moisture-binding capacity (BCC) of the minced meat, which provides a reduction in losses during the heat treatment and an increase in yield;

- the formation of a monolithic structure without separation of the liquid phase with the introduction of sodium alginate with an optimal dose of 1.45% by weight of unsalted meat raw materials;

- improvement of structural-mechanical and organoleptic characteristics of the product;

- an increase in the yield of the finished product by 2.5-3.5% compared with the traditional method of production;

- providing radioprotective properties of cooked sausages.

The production of cooked sausage "Health" for dietary and preventive nutrition is carried out using the following raw materials in ratios, kg per 100 kg of unsalted raw materials:

First grade veined beef 60.0 Veined pork bold 9.0 Skimmed milk powder 3.0 Melange 3.0 Soy Protein Isolate 3.0 Food sodium alginate 1,0 Water (for hydration of dry ingredients) rest

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

Edible salt 2375.0 Sodium nitrite 7.5 Granulated sugar 120.0 Ground black or white pepper 60.0 Nutmeg 50,0 Fresh peeled garlic 100.0

Instead of sugar and individual spices

A mixture of spices (No. 5 and No. 7) 300,0

In the case when food sodium alginate is added together with a soy protein isolate in the form of a gel, a protein isolate is preferably taken to prepare it, pre-hydrated with a protein: water mass ratio of 1: 4 for 3-5 minutes in a cutter bowl , then add food sodium alginate and cuttering for 1-2 minutes.

During the preparation of minced meat, crushed meat raw materials are added to the obtained gel without stopping the bowl of the cutter, and the process is continued for 3-4 minutes or the obtained gel is introduced at the stage of preparation of minced meat in the cutter.

Cooked sausage production technology "Health".

Raw materials are selected in accordance with standard technological requirements and raw materials are prepared. When using frozen meat on bones, it is previously thawed in accordance with the technological instruction. Black or white pepper, nutmeg is ground on grinders of various designs and sifted through sieves with openings up to 0.8 mm in order to prevent large particles of spices from getting into the minced meat. The preparation and cleaning of garlic is carried out in separate rooms. Garlic is divided into slices, peeled, rotten slices are removed, washed in running water, chopped on a spinning top with a grid diameter of 2-3 mm.

Chilled meat with a temperature in the thickness of muscles of 2 ± 2 ° C or thawed with a temperature of at least 1 ° C is sent to the boning.

Boning and trimming of meat raw materials is carried out in accordance with technological instructions.

Before salting, the veneered beef is ground on a spinning top with a diameter of the holes of the lattice 3-8 mm (fine grinding) or 16-25 mm (meal); Semi-fat pork is ground on a spinning top with the diameter of the lattice holes 16-25 mm (meal) or 8-12 mm in the case of minced meat in a mixer.

The ambassador of beef and pork in pieces weighing no more than 1 kg is allowed. Pre-weighed meat is subjected to salting. When salting meat raw materials, for every 100 kg of meat table salt is added in an amount of 2.375 kg in dry form or in the form of an aqueous solution. In the case of salting meat raw materials with a salt solution, a 9% solution is used, for the preparation of which water and salt are used according to the recipe. Ambassador can be carried out with the addition of sodium nitrite in an amount of 7.5 g to the mass of raw meat, which is introduced in the form of a solution with a concentration of 2.5%.

It is possible to use method 1, which consists in adding sodium alginate to meat raw materials together with sodium chloride and carrying out the salting process under similar conditions.

Salted beef and pork are mixed with table salt in mixers of various designs, placed in a chamber with a temperature of 3 ± 1 ° C and kept for ripening within the time limits established by the technological instructions.

Before formulating and preparing the minced meat, all ingredients are weighed.

The use of sodium alginate in the preparation of minced meat can be carried out by methods 2, 3, 4.

Method 2: In the bowl of the cutter, beef, soy protein, sodium alginate (if it was not added to the meat at the stage of salting), milk powder and water provided for in the formula for hydrating dry ingredients, table salt (using unsalted raw materials) and sodium nitrite (if not added at the stage of salting). All raw materials are cutted for 4-6 minutes. Then add pork, melange, the rest of the ingredients provided for in the recipe, and additionally add a mixture of edible ice and water in an amount of 20-25% by weight of raw meat. Stuffing is 3-5 minutes.

Method 3: In the case of the preparation of minced meat in one step, the meat raw material and other ingredients of the formulation (except sodium alginate) are placed in the bowl of the cutter, and a mixture of edible ice and water is added in an amount of 20-25% by weight of the meat raw material. In the case of using pre-salted meat, table salt is not added. The raw materials are cutted for 6-7 minutes, after which an aqueous solution of sodium alginate is added to the bowl at the rate of 1 part of sodium alginate and 4 parts of water and the process of cuttering is continued for another 2-3 minutes. Then, the minced meat is passed through fine grinding machines (emulsifier, colloid mill, etc.).

Method 4: In the case of the preparation of minced meat in two stages, an aqueous solution of sodium alginate in the specified concentration is introduced together with the chopped minced meat into an emulsifier or other fine grinding machines and processed therein to obtain a homogeneous minced meat with an emulsion structure. First, a gel is prepared in the cutter on the basis of soy protein isolate, sodium alginate and water with intensive rotation of the bowl of the cutter for 2-3 minutes. Then, pre-crushed and salted meat raw materials and other ingredients of the formulation are added to the cutter, and a mixture of food ice and water is added in an amount of 20-25% by weight of the meat raw material. Processing lead 4-5 minutes. Then, the minced meat is preferably passed through fine grinding machines (emulsifier, colloidal mill, etc.).

Cooked sausage stuffing is stuffed into the shell with a syringe of any design. Sausage loaves in a natural shell are pierced with a stick to remove air. Loafs are hung on rods (sticks) with an interval of 8-10 mm for uniform frying of loaves and prevention of slips. Rods (sticks) are placed on floor frames. Minced meat temperature should not exceed 8 ° С.

Heat treatment of sausages is carried out in stationary frying and cooking chambers or in combined chambers. The sausage is fried for 60-30 minutes at a temperature of 85-100 ° C. The end of the roasting process is determined by drying the shell, redness of the surface of the loaf, to a temperature in the center of the loaf 42-45 ° C.

Fried loaves are steamed in steam cookers at a temperature of 75-85 ° C until the temperature in the center of the loaf reaches 68-72 ° C.

The sausage is cooled to a temperature in the thickness of the loaf not lower than 0 ° C and not higher than 8 ° C.

Example 1:

Meat raw materials: first-class veined beef with a mass fraction of connective tissue of 6-7% and semi-fat veined pork with a mass fraction of adipose tissue of 30-50% are preliminarily grinded with a grill with a diameter of lattice holes 16-25 mm (meal).

The crushed meat raw materials are mixed with dry table salt in a mixer.

Salted meat is kept for 18-24 hours at a temperature of 1-2 ° C and a relative humidity of 80% in the room.

The raw meat and other ingredients of the formulation (except sodium alginate) are loaded into the bowl of the cutter, and a mixture of edible ice and water is added in an amount of 20-25% by weight of the raw meat. In the case of using pre-salted meat, table salt is not added. The raw materials are cutted for 6-7 minutes, after which an aqueous solution of sodium alginate is added to the bowl at the rate of 1 part sodium alginate and 4 parts of water and the process of cuttering is continued for another 2-3 minutes until the forcemeat is formed with a homogeneous structure with a temperature of 10-12 ° C. Then the minced meat is passed through fine grinding machines.

Next, form sausage loaves and heat them until the temperature in the center of the loaf reaches 70-72 ° C, and then cool in the center of the loaf to 8 ° C.

In this case, raw materials are used in the following ratios, kg:

First grade veined beef 60.0 Veined pork bold 9.0 Skimmed milk powder 3.0 Melange 3.0 Soy Protein Isolate 3.0 Food sodium alginate 1,0 Water (for hydration of dry ingredients) rest

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

Edible salt 2375.0 Sodium nitrite 7.5 Granulated sugar 120.0 Ground black or white pepper 60.0 Nutmeg 50,0 Fresh peeled garlic 100.0

Instead of sugar and individual spices

A mixture of spices (No. 5 and No. 7) 300,0 Mass fraction of moisture in the finished product no more 75.0% The output of finished products to the mass of unsalted raw materials 122.0%

The resulting boiled sausage "Health" is characterized by high nutritional value. The combination of beef and pork, soy protein isolate, skimmed milk powder, egg melange and sodium alginate in the proposed ratio for the specified processing parameters and methods of introducing sodium alginate allows you to get cooked sausage, balanced protein-fat composition (protein to fat ratio equal to 1: 0.76), in terms of amino acid composition (utility coefficient of amino acid composition in relation to an ideal protein is 0.888), the ratio of saturated and unsaturated fatty acids is apparently 1: 0.84, monounsaturated to polyunsaturated fatty acids is 1: 0.3, which is as close as possible to biomedical requirements.

Comparative data characterizing the structural and mechanical properties of ground sausage prepared according to the invention are presented in table 1.

As follows from the data presented, the addition of sodium alginate, regardless of the method of application, causes an increase in the strength of the properties of both raw and heat-treated minced meat.

This is due to the fact that there is a concentration of protein on the surface of the polysaccharide, increased coagulation processes, as well as redistribution of moisture.

At the same time, the largest increase in the maximum shear stress (PNS) of minced meat was noted with the addition of an aqueous solution of sodium alginate and in the gel.

The same pattern can be seen after the heat treatment of minced meat. So, the increase in PNS after heat treatment in the samples developed in methods 3 and 4 amounted to 9.44% and 16.89%, respectively. Whereas the addition of dry sodium alginate to the minced meat at various stages of the technological process led to an increase in PNS by only 1.30% and 3.77%.

The increase in PNS is consistent with an increase in SCD in samples produced by methods 3 and 4 with an equal total moisture content, as well as lower losses during heat treatment. Losses during heat treatment in these samples are reduced in comparison with the control by 1.76-2.48%.

Despite the fact that BCC and PNS in the samples developed by methods 1 and 2 are better than in the controller, and the losses are lower, the overall score for these systems was low. After heat treatment, moisture was detected in these prototypes.

Samples developed by the proposed methods 3 and 4 had a higher overall score with approximately equal weight loss during heat treatment compared to a control sample produced without sodium alginate.

The proposed cooked sausage along with high nutritional and biological value has prophylactic properties in the diet of people susceptible to radioactive infection, poisoning by heavy metals and toxic substances. In support of this, biomedical studies were conducted to study the action of sodium alginate, cooked sausage with and without sodium alginate, carried out in an acute experiment on hybrid female mice weighing 20 + 2 g of the proposed product (Table 2). The introduction of sodium alginate in the formulation has a pronounced therapeutic effect on the body of people exposed to environmentally unfavorable factors, namely, it promotes the adsorption of toxic substances and radionuclides ¹³⁷ Cs and ⁹⁰ Sr in the gastrointestinal tract, followed by their removal from the body.

Due to the high toxicity and danger to human health, radioactive strontium and cesium were replaced by analogues of ⁴⁵ Ca and ⁸⁶ Rb, respectively.

Saline of ⁴⁵ Ca and ⁸⁶ Rb isotopes was once administered intraperitoneally to laboratory mice in an amount of 7 kBq / mouse and 26 kBq / mouse, respectively. The animals were divided into 4 groups: 1 - control - received a normal vivar diet, 2 - received a vivar diet and boiled sausage without sodium alginate, 3 - received a vivar diet and sodium alginate with drinking water, 4 - received the same amount of sodium alginate in the composition boiled sausage.

Blood and bone tissue (tibia) of experimental animals were taken for analysis. Standardly processed tissue samples were counted on a LKB Sweden liquid scintillation counter using an external standard method for blanking corrections.

The results of a series of experiments to study the effect of cooked sausage "Health" with sodium alginate on the removal of ⁸⁶ Rb and ⁴⁵ Ca radioisotopes from animal tissues and organs indicate a positive effect (Tables 2, 3).

It was found that one day after the administration of ⁸⁶ Rb, the content of isotopes in all studied organs of animals treated with sodium alginate and sausage with sodium alginate is significantly lower than in the control. The content of ⁸⁶ Rb in the blood and muscle tissue is reduced by 21 ... 26% compared with the control, and in the spleen and liver by 39 ... 45%. Pure sodium alginate acts less efficiently and the decrease is 14.0 ... 14.5% and 32.0 ... 38.0%, respectively (Table 2).

In the experiment with ⁴⁵ Ca per day after the introduction of the isotope, there is a tendency to decrease its content in the blood. Two days after the administration of ⁴⁵ Ca, the level of its content in the tissues was significantly lower than in the control. When feeding the Health sausage to mice with sodium alginate, 49.5% accumulated in the bones, when feeding cooked sausage without alginate, 88.3% was accumulated, and when pure sodium alginate was added to the diet, 83.9% of the isotope compared to the control adopted for 100% (table 3).

Thus, the positive effect of boiled sausage "Health" with sodium alginate on the elimination of radionuclides, which is expressed in a decrease in the accumulation of radionuclides of ⁴⁵ Ca and ⁸⁶ Rb in various organs and tissues during its therapeutic use, is proved.

Claims (1)

Cooked sausage, characterized in that it contains components in the following ratio, kg per 100 kg of unsalted raw materials:
First grade veined beef 60.0 Veined pork bold 9.0 Skimmed milk powder 3.0 Melange 3.0 Soy Protein Isolate 3.0 Food Sodium Alginate 1,0 Water Rest,
and also, g per 100 kg of unsalted raw materials:
Edible salt 2375.0 Sodium nitrite 7.5 Granulated sugar 120.0 Ground black or white pepper 60.0 Nutmeg 50,0 Fresh peeled garlic 100.0 Spice mix 300,0