RU2452244C2 - Raw smoked and raw dried sausages production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used for production of raw smoked and raw dried sausages. The method envisages meat cutting into 500-1000 g pieces, meat raw material tumbling, maintenance in salt brine, mince formulation, moulding, thermal treatment and drying of sausages. Tumbling is performed continuously during 15 minutes, at 30-40 rpm, the temperature of the raw material supplied for tumbling and the ambient room temperature being 0°C and 0°C-+2°C respectively. One adds into the tumbler sodium nitrite in an amount of 10 g per 100 kg of the raw material, sugar in an amount of 100 - 300 g, culinary salt in an amount of 0.5-1.5% of the weight of raw material loaded into the tumbler. Maintenance in salt brine is performed during 4 days.

EFFECT: invention ensures sausages drying duration reduction by 20% in comparison with traditional methods, reduction of production facilities area and energy expenditures.

2 cl, 1 tbl, 5 ex

Description

The invention relates to the meat industry and may find application in the accelerated production of raw smoked and dried sausages.

A known method for the production of uncooked smoked product, which provides for the isolation of raw meat from pork half carcasses, with a pH value of not more than 5.8, dry ambassador of raw meat in a vacuum massager using nitrite salt, flavoring and bacterial preparation, by mixing with continuous rotation of the drum vacuum - a massager with a speed of 3-4 rpm and no more than 12 of its revolutions. After this, the process of massaging the meat raw materials is carried out during cyclic rotation of the drum of the vacuum massager and settles it in each cycle for a total cycle time of 70-76 hours. After massaging, the meat raw materials are kept in a curing brine containing nitrite salt for no more than 8 day After massaging, the raw meat is pressed for no more than 74 hours and sent to a heat chamber for heat treatment. Heat treatment of meat raw materials is carried out with "drying-smoking" cycles in each cycle when using air as the working agent for drying, and when smoking - an air-smoke mixture, the smoke concentration in which is assumed to be the same in all cycles or with a deviation of no more than 10% . After the smoking process is completed, in each cycle the spent smoke and air mixture is removed from the heat chamber, and in each next cycle, fresh smoke and air mixture is used from the smoke generator. The number of cycles is taken to be from 4 to 8. The ratio of the total smoking time and the total drying time is from 0.6 to 0.95. After the end of the heat treatment, drying is carried out in a drying chamber for 10-24 days at a temperature of 10-12 ° C, relative humidity 70-75% and air velocity 0.1-0.2 m / s (RF Patent for invention No. 2207020 IPC A23L 1/314, published on June 27, 2003).

The disadvantages of this method are the long period of massaging (70-76 hours), the presence of extracts of raw materials in brine for 8 days, the increased moisture content in raw materials due to the long exposure of raw materials in brine, subsequent long-term drying of raw materials up to 24 days and the inability to obtain sausages using this method.

A known method for the production of raw smoked gourmet products such as restructured ham from beef, pork, chicken meat, as well as mixtures thereof. A method of manufacturing raw smoked ham involves the preparation of raw meat, grinding it on a top with a lattice diameter of 16-25 mm, the ambassador of the crushed raw material by cyclically massaging it for 4-12 hours in a vacuum massager with the addition of brine, including, in addition to salt, sugar and sodium nitrite , a bacterial preparation PBC-BR, a hydrolyzate of commercial marine aquatic organisms, and a water-alcohol or syrup composite infusion of plant materials or plant materials and marine aquatic organisms in the form of balms or infusions a. Extract of raw meat is carried out first after massaging at a temperature of 0-4 ° C for 10-14 hours, and then after molding with prepressing at 14-18 ° C for 2.5-3.0 days, after which it is smoked with drying in a cyclic mode at a temperature of 12-14 ° C, relative humidity not more than 85%, its speed of 0.2-0.5 m / s for 2-3 days with a total smoking time of 8-10 hours, then drying first at a temperature of 16-20 ° C and a relative humidity of 79-85%, its speed of 0.1-0.2 m / s for at least a day, and then at a temperature of 12-14 ° C, relative humidity of 70-75%, its speed 0.05-0.1 m / s for 7-10 days (RF Patent for the invention No. 2364276, IPC A23L / 317, publ. 08/20/2009).

The disadvantages of this method are the long-term massaging up to 12 hours, the introduction of an additional operation, namely podresovka product and the associated procedure for the exposure of raw materials for three days. The quality of the products obtained differs from the traditional ones because they contain the bacterial preparation PBC-BR, a hydrolyzate of marine aquatic organisms of commercial species, and a water-alcohol or syrup composite infusion of plant materials or plant materials and marine aquatic organisms in the form of balms or tinctures.

Closest to the claimed is a method for the production of raw smoked sausages, which involves the preparation of raw meat with a pH in the range of 5.5 to 5.9 from the premium beef, pork, non-fat veal pork, spine fat and meat mass corresponding to premium beef according to the content mass fraction of connective and adipose tissue and obtained by extruding chilled beef of the first grade after manual trimming through a perforated surface with a hole size of 2 to 3 mm with its mechanical to the retirement. Meat mass is used in an amount of 5 to 55% of the recipe amount of beef in sausage meat. Premium beef and low-fat pork are cut into pieces weighing no more than 500 g, followed by their salting in a mixer with the addition of table salt, keeping it outside the mixer for 5-6 days at a temperature of 0 to 4 ° C and grinding on a top with a hole diameter output grid 2-3 mm. Heat treatment of sausages includes sediment, smoking and drying. Smoking is carried out in a cold smoking chamber for from 3.5 to 4.5 days in successive cycles forming five stages of smoking. Dry smoked sausages are dried in a drying chamber for 20-26 days, after which they are cooled in a cooling chamber to a temperature in the bulk of raw smoked sausage not higher than 6 ° C and at this temperature they are packaged by serving or serving slicing and packing in a polymer film, in including thermoformed, or in packages of polymer film with packaging sealing (RF patent for the invention No. 2211598, IPC A23L 1/317, publ. 09/10/2003).

This technical solution, which is the closest in the aggregate of essential features to the claimed method by analogue, is taken as a prototype.

The disadvantages of this method are the limited composition of raw meat, suitable for the production of smoked sausages, and a long production cycle of sausages for 29-36 days, starting from the moment of salting of raw materials.

The problem to which the claimed technical solution is directed is to create a method for the production of uncooked smoked and dry-cured sausages, which allows to provide a technical result associated with an accelerated production time of sausages, regardless of their recipes, the diameter of the casings used, without adding additional ingredients and while maintaining their quality characteristics in comparison with traditional technologies.

The solution to this problem with the achievement of the specified technical result is ensured by the fact that in the method for the production of raw smoked and dry-cured sausages, which consists in mixing the raw materials with the recipe ingredients, stuffing, forming the loaves by stuffing the raw materials in the shell, aging and smoking the loaves, followed by drying the loaves to the desired consistency , the meat is crushed into pieces weighing 500-1000 g, massaged continuously for 15 minutes in a massager at a speed of 30-40 rpm, the temperature of the raw material for massaging 0 ° C and room temperature 0 - + 2 ° C, with the addition of prescription ingredients to the massager, including nitrite in an amount of 10 g per 100 kg of raw materials, sugar in an amount of 100 to 300 g per 100 kg of raw materials, table salt in an amount of 0, 5-1.5% by weight of the raw materials loaded into the massager, after which the raw materials are loaded into containers and kept at a temperature of 0 - + 2 ° C for 4 days and a speed of air movement in the room of 1-2 m / s, while stuffing is carried out after the operation of aging the raw materials, and then form the loaves.

Also, this result is achieved by the fact that for sausages that do not require ripening of meat during salting, mincemeat is carried out immediately after massaging the raw materials, and then the loaves are formed.

According to the claimed method, the whole process of production of raw smoked and dried sausages should be carried out starting from grinding meat raw materials into pieces weighing 500-1000 g. It is this grinding of raw materials that determines the most optimal maturation of meat raw materials during salting, as well as the most complete separation of loosely bound moisture of meat during massaging.

Continuous massaging of meat for 15 min, at a speed of 30-40 rpm, temperature of the raw material entering the massaging 0 ° C and room temperature 0 - + 2 ° C, with the addition of prescription ingredients, including nitrite in the amount of 10 mg, to the massager , sugar in an amount of from 100 to 300 g, table salt in an amount of 0.5-1.5% by weight of the raw materials loaded into the massager allows you to most completely remove loosely bound moisture in raw meat. A shorter duration of massaging does not completely remove loosely bound moisture in raw meat, and with a longer duration, the reverse process of moisture binding occurs due to the release of salt-soluble meat proteins from muscle fibers. The addition of nitrite, sugar, and salt in the indicated proportions during massaging accelerates the penetration of curing substances into the raw materials, promotes the separation of osmotic-bound moisture of meat cells and, thus, removes loosely bound moisture from meat.

Exposure of raw materials at a temperature of 0 - + 2 ° C for 4 days and a speed of air movement in the room of 1-2 m / s provides the most optimal maturation of meat raw materials and ensures its high sanitary and microbiological parameters.

Adding the missing ingredients according to the recipe used in the preparation of sausages ensures the formation of the desired taste, color and aroma in sausages, depending on the sausage recipes.

A 20% reduction in the drying time of dry-smoked and dry-cured sausage loafs is due to the preliminary removal of loosely bound moisture from the meat raw materials during massaging and the fact that subsequent drying requires less moisture to be removed compared to known methods for the production of raw-smoked and dry-cured sausages.

The inventive method for the production of smoked and dried sausages is illustrated by the following examples of its implementation.

Example 1

Pork and beef are chopped into pieces weighing 500, and then reloaded into a massager. Sodium nitrite is added to the massager in an amount of 10 g per 100 kg of raw meat, sugar in an amount of 100 g per 100 kg of raw materials, table salt in an amount of 500 g per 100 kg of raw material. The raw materials in the massager are massaged continuously for 15 minutes at a speed of 30 rpm, the temperature of the raw material entering the massaging is 0 °, and the room temperature is 0 ° C. After this, the raw materials are loaded into containers and kept at a temperature of 0 ° C for 4 days and a speed of air movement in the room of 1 m / s. Then the raw materials are loaded into the cutter, where spices, cognac, table salt are added. 2000. In the cutter, the raw materials are crushed to pieces 2-3 mm in size with the mixing of the ingredients. Then sausage stuffing is stuffed into sausage casings and goes to heat treatment. Heat treatment of sausages includes sediment, smoking and drying. Smoking is carried out in a cold smoking chamber for 2 days. Drying of smoked sausages is carried out in a drying chamber for 16 days, after which they are cooled in a cooling chamber to a temperature in the bulk of smoked sausage not higher than 6 ° C.

Examples 2-5.

The process of production of smoked and dried sausages was carried out according to the technology described in Example 1, but with other parameters of the operations that make up this process. The source data of all examples are given in the Table.

Options Examples Control 1 Control 2 one 2 3 four 5 The degree of meat grinding, g 300 300 500 650 850 1000 500 Massager rotation frequency, rpm no no thirty 36 38 40 thirty Massage room temperature, ° C no no 0,0 1.3 1,6 2.0 0,0 The amount of sugar per 100 kg of raw materials at the stage of massaging and salting, g no no one hundred 170 230 300 one hundred The amount of salt, per 100 kg of raw materials at the stage of massaging and salting, g 2500 2500 500 800 1100 1500 500 The amount of salt, per 100 kg of raw materials at the stage of mince, g 0 0 2000 1700 1400 1000 2000 Ambient temperature, ° C 4.0 no 0,0 1.3 1,6 2.0 no The speed of air movement in the premises of the ambassador, m / s 1,0 no one 1.3 1,6 2.0 no The exposure time of raw materials during salting, days 6 0 four four four four 0 Duration of smoking, days 3 0 2 2 2 3 0 Duration of drying, days 22 25 16 16 16 16 twenty Total
the duration of the production of sausages, days 31 25 22 22 22 23 twenty

To determine the quality of the obtained raw smoked sausages, safety and quality indicators were determined. As a result of research, it was found that all samples of raw smoked sausages had a clean, dry surface, without spots, slips and influx of minced meat. The consistency of the loaves was dense, the minced meat in the loaf was evenly mixed, red, without gray spots and voids. The smell and taste of all samples are pleasant, characteristic of this type of product, with a pronounced aroma of spices and smoked, without extraneous smacks and smells, the taste is slightly sharp and brackish. The mass fraction of moisture in all samples was 30%, and sodium chloride was 4.5%. During microbiological examination in the loaves were not found:

- coliform bacteria;

- Salmonella in 25 g of the product;

- sulfite-reducing clostridia in 0.01 g of the product.

Thus, from the above data and the Table it can be seen that the use of this invention allows to reduce the production time of raw smoked and dried sausages by 20-29% compared with the control sample. Moreover, the quality of the products obtained is not inferior to control. This invention allows manufacturers of raw smoked and dry-cured sausages to reduce the area of premises for salting raw materials, to reduce the number of drying chambers for sausages, to reduce energy costs, to increase the profitability of production.

Claims (2)

1. Method for the production of raw smoked and dry-cured sausages, which consists in mixing the raw materials with the recipe ingredients, minced meat, forming the loaves by stuffing the shell, curing and smoking the loaves, followed by drying the loaves to the desired consistency, characterized in that the meat is crushed into pieces weighing 500 -1000 g, massaged continuously for 15 min in a massager at a speed of 30-40 rpm, the temperature of the raw material entering the massaging 0 ° C and the room temperature 0-2 ° C, with the simultaneous addition to the massager prescription ingredients, including sodium nitrite in an amount of 10 g per 100 kg of raw materials, sugar in an amount of 100 to 300 g per 100 kg of raw materials, table salt in an amount of 0.5-1.5% by weight of the raw materials loaded into the massager, after which the raw materials they are reloaded into containers and kept at a temperature of 0-2 ° C for 4 days and a speed of air movement in the room of 1-2 m / s, while minced meat is carried out after the operation of aging the raw materials, and then the loaves are formed. 2. The method according to claim 1, characterized in that for sausages that do not require the ripening of meat during salting, forcemeat is carried out immediately after massaging the raw materials, and then the loaves are formed.