RU2423861C1 - 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. The method envisages grinding meat raw material, its salting and maturating, grinding salted meat raw material, mince preparation, injection, knitting links, frying, boiling and cooling. At the stage of mince preparation one additionally introduces a binding component consisting of water and powder of peeled red rice. The powder is produced by way of crushing peeled red rice and subsequent grinding in a thin 0.1-1.0 mm thick film rotating spiral-wise at a pulsing pressure gradient of 10-30 MPa and at a temperature of 25-30°C. The ratio of peeled red rice powder to water in the binding component is (1:3)÷(1:7) and the quantity of peeled red rice powder is 2-5% of the mince weight.

EFFECT: invention ensures production of cooked sausage with high consumer properties.

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, which includes preparing meat raw materials, chopping meat, salting it, mixing the recipe components, aging for ripening, cutting, making minced meat, extrusion, mating loaves, frying, cooking and cooling (Gabrielyants MA, Kozlov A. P. Commodity research of meat and fish products. - M .: Economics, 1986. - p. 152-157).

The disadvantage of this method is the low shelf life and nutritional value of cooked sausages due to the high moisture content, which is mainly in the free state in the product.

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 grinding meat raw materials, its salting and ripening, grinding salted meat raw materials, preparing minced meat, extrusion, mating loaves, roasting, cooking and cooling, a binder component is additionally introduced at the stage of preparation of minced meat, consisting of from water and powder from peeled red-grain rice obtained by crushing it and then grinding it in a thin, spiral-rolling film 0.1-1.0 mm thick with a pulsating pressure gradient of 10-30 MPa and a temperature of 25-30 ° C, while the ratio in the binder component of the powder of hulled red rice and water is (1: 3) ÷ (1: 7), and the amount of powder from hulled red rice is 2-5% by weight of minced meat.

The technical result is the achievement of high consumer properties of cooked sausages produced by the claimed method.

We have shown for the first time that husked red rice powder 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. Raw meat is ground to a particle size of 2-3 mm. Prepare a concentrated aqueous salt solution (26%) with the addition of sodium nitrite. The crushed meat raw materials are mixed with salt solution for 2-3 minutes and incubated for the maturation of meat raw materials for 24 hours. Then, the meat raw materials aged in the ambassador are crushed and sent to the cutter for the preparation of minced meat.

A binder component is prepared consisting of a powder of hulled red rice and water with a ratio of a powder of hulled red rice - water equal to 1: 7.

Cold water, a prepared binder, spices and salt are added to the chopper with chopped meat raw materials. The minced meat processing time in the cutter is 10 minutes. Stuffed meat is served to syringes on which the stuffing fills the shell, then the loaves are knitted, fried, boiled and cooled to a temperature in the center of the loaf 10-12 ° C.

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. In the preparation of the binder component, powder is used from husked red rice, obtained by crushing it and then grinding it in a thin, spiral-spinning film with a thickness of 0.1 mm at a pulsating pressure gradient of 10 MPa and a temperature of 30 ° C, at this amount of powder from husked red rice is 2% by weight of minced meat.

At the same time, cooked sausage was produced in a known manner.

Indicators of finished products are shown in table 1.

Example 2. Raw meat is ground to a particle size of 2-3 mm. Prepare a concentrated aqueous salt solution (26%) with the addition of sodium nitrite. The crushed meat raw materials are mixed with salt solution for 2-3 minutes and incubated for the maturation of meat raw materials for 24 hours. Then, the meat raw materials aged in the ambassador are crushed and sent to the cutter for the preparation of minced meat.

A binder component is prepared consisting of a powder of husked red rice and water at a ratio of a powder of husked red rice - water equal to 1: 5.

Cold water, a prepared binder, spices and salt are added to the chopper with chopped meat raw materials. The minced meat processing time in the cutter is 10 minutes. Stuffed meat is served to syringes on which the stuffing fills the shell, then the loaves are knitted, fried, boiled and cooled to a temperature in the center of the loaf 10-12 ° C.

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. In the preparation of the binder component use powder from husked red rice, obtained by crushing it and then grinding it in a thin, spiraling film of 0.5 mm thickness with a pulsating pressure gradient of 20 MPa and a temperature of 25 ° C, at this amount of powder from husked red rice is 3% by weight of minced meat.

At the same time, cooked sausage was produced in a known manner.

Indicators of finished products are shown in table 2.

Example 3. Raw meat is ground to a particle size of 2-3 mm. Prepare a concentrated aqueous salt solution (26%) with the addition of sodium nitrite. The crushed meat raw materials are mixed with salt solution for 2-3 minutes and incubated for the maturation of meat raw materials for 24 hours. Then, the meat raw materials aged in the ambassador are crushed and sent to the cutter for the preparation of minced meat.

A binder component is prepared consisting of a powder of hulled red rice and water with a ratio of a powder of hulled red rice - water equal to 1: 3.

Cold water, a prepared binder, spices and salt are added to the chopper with chopped meat raw materials. The minced meat processing time in the cutter is 10 minutes. Stuffed meat is served to syringes on which the stuffing fills the shell, then the loaves are knitted, fried, boiled and cooled to a temperature in the center of the loaf 10-12 ° C.

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. In the preparation of the binder component, use is made of husked red rice rice obtained by crushing it and then grinding it in a thin, spinning film 1.0 mm thick with a pulsating pressure gradient of 30 MPa and a temperature of 25 ° С, at this amount of powder from husked red rice is 5% by weight of minced meat.

At the same time, cooked sausage was produced in a known manner.

Indicators of finished products are shown in table 3.

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

The inventive method for the production of cooked sausages allows you to increase the shelf life of the finished product compared with the product produced in a known manner.

Claims (1)

A method for the production of cooked sausage, which involves grinding meat raw materials, its salting and ripening, grinding salted meat raw materials, preparation of minced meat, extrusion, mating loaves, roasting, cooking and cooling, characterized in that at the stage of preparation of minced meat, a binder component of water is additionally introduced and powder from peeled red-grain rice obtained by crushing it and then grinding it in a thin, spiral-rolling film 0.1-1.0 mm thick with a pulsating pressure gradient of 10-30 MPa and erature 25-30 ° C, wherein the ratio in the binder component of the powder from flaking krasnozernogo of rice and water (1: 3) - (1: 7), and the amount of powder from flaking krasnozernogo rice is 2-5% by weight of meat.