RU2379977C1 - Method of manufacturing cooked sausage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of sausage products. Cooked sausage is manufactured according to conventional manufacturing techniques. Mixture of oil and fat phospholipids and grain malt powder are used for preparing a binding ingredient in the form of water emulsion. The phospholipid product is obtained by extracting phospholipid concentrates with ethanol in the ratio of phospholipid concentrates -ethanol being (1:3)-(1:7) and at a temperature of 40-60°C to produce alcohol-soluble and alcohol-insoluble phospholipid fractions. Then goes separation of alcohol-soluble phospholipid fraction from alcohol-insoluble phospholipid fraction and further vacuum removal of ethanol from the alcohol-soluble fraction to produce the target product. The grain powder is prepared by grinding grain malt in the thin film at pulsative pressure gradient of 80-90 MPa and 20-25°C. Amount of the oil-and-fat phospholipid product makes 1-3% to mince weight. Amount of the grain malt powder makes 1-3% to mince weight. The ratio of water and mixture in the binding ingredient is (1:1)÷(5:1).

EFFECT: invention improves organoleptic characteristics of cooked sausage, increases yield and prolongs 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, grinding raw meat, salting, preparation of a binder component in the form of a water-phospholipid emulsion of edible vegetable phospholipids obtained by hydration of unrefined vegetable oil in the zone of exposure to an alternating rotating electromagnetic field of 50-250 kA / m, processing in the zone of exposure to a constant electromagnetic field with a strength of 250-350 kA / m and drying at a temperature of 55-65 ° C, which yat into water with stirring and a temperature of 35-60 ° C at a ratio of phospholipids-water 1: 3-1: 10, followed by exposure at a temperature of 35-60 ° C for 20-30 minutes with continuous stirring at a speed of 60-100 rpm min, while the mass fraction of phospholipids is 1-5% by weight of minced meat, mixing the recipe components, aging for ripening, cuttering, cooking minced meat, extrusion, mating loaves, frying, cooking and cooling. (Pat. 2115319 RU, MKI ⁵ A22C 11/00. Method for the production of sausages, publ. 20.07.1998. Bull. No. 20).

The disadvantage of this method is that these phospholipids are characterized by a low content of such a group of phospholipids as phosphatidylcholines, which leads to a decrease in their emulsifying and moisture-binding ability.

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 involves 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, extruding, milling loaves, frying , cooking and cooling, for the preparation of an emulsion in water, a mixture of an oil-and-fat phospholipid product obtained by extraction of phospholipid concentrates with ethyl alcohol at a ratio of phos folipidic concentrates - ethyl alcohol (1: 3) ÷ (1: 7) and a temperature of 40-60 ° С with the formation of alcohol-soluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-soluble fraction from alcohol-insoluble and subsequent removal from the alcohol-soluble fraction of ethyl alcohol under vacuum to obtain the target product and powder from cereal malt obtained by grinding cereal malt in a thin film with a pulsating pressure gradient of 80-90 MPa and a temperature of 20-25 ° C, while the amount of fat-and-oil phospholipid product is nent 1-3% by weight of minced meat, the amount of the malt cereal powder is 1-3% by weight of minced meat, and the ratio of water in the binder component and a mixture of (1: 1) ÷ (5: 1).

We have experimentally shown that the fat-and-oil phospholipid product obtained by this method surpasses the known phospholipids in basic indicators, namely, it has a higher content of the target component, namely phospholipids, including a higher content of phosphatidylcholines with the maximum moisture-binding and emulsifying ability.

It has been experimentally proved that the specified oil and fat phospholipid product has a higher surface activity compared to the known phospholipids, which determines its high emulsifying and moisture-binding properties, which allows to increase the yield of the finished product, as well as shelf life.

It should be noted that the powder from cereal malt, due to the high content of dietary fiber, 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 shelf life of cooked sausage and its yield.

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 cereal malt, while the ratio in the water-mixture binder component is 1: 1, minced meat, brine and binder component are mixed, aged for maturation, chopped, 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: ground beef of the highest grade - 48; veined beef of the first grade - 35; beef or pork brains - 17. An oil-and-fat phospholipid product is obtained by extraction of phospholipid concentrates with ethyl alcohol at a ratio of phospholipid concentrates - ethyl 1: 3 and a temperature of 60 ° C with the formation of alcohol-insoluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-insoluble fraction from the alcohol-insoluble fraction of the alcohol-insoluble and subsequent ethyl alcohol under vacuum to obtain the target product, while the amount of oil-phospholipid product is 3% to Asse meat. Powder from cereal malt is obtained by grinding cereal malt in a thin film with a pulsating pressure gradient of 90 MPa and a temperature of 20 ° C, while the amount of powder from cereal malt is 3% 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 cereal malt, while the ratio in the water-mixture binder component is 3: 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 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; spiked salted pork fat - 25. An oil-fat phospholipid product is obtained by extraction of phospholipid concentrates with ethyl alcohol at a ratio of phospholipid concentrates - ethyl 1: 5 and a temperature of 50 ° C with the formation of alcohol-insoluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-insoluble fraction from alcohol-insoluble ethyl alcohol and subsequent removal from alcohol under vacuum to obtain the target product, while the amount of fat-and-oil phospholipid product is 1% by weight of minced meat but. Powder from cereal malt is obtained by grinding cereal malt in a thin film with a pulsating pressure gradient of 80 MPa and a temperature of 25 ° C, while the amount of powder from cereal malt is 2% 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: 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 cereal malt, while the ratio in the water-mixture binder component is 5: 1, minced meat, brine and binder component are mixed, aged for ripening, chopped, 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; spike fat - 20. Fat-and-oil phospholipid product is obtained by extraction of phospholipid concentrates with ethyl alcohol at a ratio of phospholipid concentrates - ethyl alcohol 1: 7 and a temperature of 40 ° C with the formation of alcohol-insoluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-insoluble fraction from alcohol-insoluble ethyl alcohol and subsequent removal alcohol under vacuum to obtain the target product, while the amount of oil-phospholipid product is 1% by weight f of minced meat, powder from cereal malt is obtained by grinding cereal malt in a thin film with a pulsating pressure gradient of 85 MPa and a temperature of 20 ° C, while the amount of powder from cereal malt is 1% 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% 125 114 Content related moisture,% of the total fifty 27 Organoleptic indicators: appearance loaves with a clean, dry surface, without damage to the shell, spots, slips, minced meat consistency very tender, elastic soft, not elastic enough sectional view and color minced pink, finely chopped, uniform smell and taste inherent to this type of product, without extraneous taste and smell Shelf life, h: at + 8 ° С 84 60 at 0 ° С 96 72

table 2 Indicators Processed cooked sausage claimed famous The yield of the finished product,% 125 114 The content of bound moisture,% of the total fifty 27 Organoleptic indicators: appearance loaves with a clean, dry surface, without damage to the shell, spots, slips, minced meat consistency very tender, elastic soft, not elastic enough sectional view and color minced pink, finely chopped, uniform smell and taste inherent to this type of product, without extraneous taste and smell Shelf life, h: at + 8 ° С 84 60 at 0 ° С 96 72

Table 3 Indicators Processed cooked sausage claimed famous The yield of the finished product,% 125 114 The content of bound moisture,% of the total fifty 27 Organoleptic indicators: appearance loaves with a clean, dry surface, without damage to the shell, spots, slips, minced meat consistency very tender, elastic soft, not elastic enough sectional view and color minced pink, finely chopped, uniform smell and taste inherent to this type of product, without extraneous taste and smell Shelf life, h: at + 8 ° С 84 60 at 0 ° С 96 72

Claims (1)

Method for the production of cooked sausage, which includes preparing raw meat, chopping meat, its ambassador, 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-fat phospholipid product obtained by extraction of phospholipid concentrates with ethyl alcohol at a ratio of phospholipid concentrates - ethyl alcohol (1: 3) ÷ (1: 7) and a temperature of 40-60 ° С with the formation of alcohol-insoluble and alcohol-insoluble fractions of phospholipids, separation of the alcohol-soluble fraction from alcohol-insoluble and subsequent removal from the alcohol-soluble fraction of ethyl alcohol under vacuum to obtain the target product and powder from cereal malt obtained by grinding cereal malt in a thin film with a pulsating pressure gradient of 80-90 MPa at a temperature of 20-25 ° C, while the amount of oil-fat phospholipid product is 1 -3% by weight of minced meat, the amount of powder from cereal malt is 1-3% by weight of minced meat, and the ratio in the binder component of water and mixture is (1: 1) ÷ (5: 1).