RU2464790C1 - Cooked horse sausages production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry, in particular, in production of cooked sausages. The method envisages low-voltage multielectrode electric stimulation of horse half-carcasses in slaughter-warm condition, horse meat deboning, trimming, milling, salting, sausage link moulding, tying, settling and thermal treatment. In the process of mince preparation one adds to it a protein-fat emulsion in an amount of 10-15% of the base raw material weight; a biologically active additive is introduced into the emulsion composition in an amount of 8-9% of the protein-fat emulsion weight. The biologically active additive is produced by way of wheat grains soaking in a sodium selenite solution with a concentration of 0.03-0.04%, sprouting, sprouts separation and milling.

EFFECT: method ensures cooked horse sausages enrichment with selenium, the ready product yield enhancement, improvement of functional-and-technological properties of cooked sausages.

3 dwg, 6 tbl, 3 ex

Description

The present invention relates to the meat industry and can be used in meat processing enterprises specializing in the production of sausages from horse meat.

Currently, the problem of improving technology and expanding the range of meat products is becoming particularly urgent. At the same time, it is important not only to maximize the production of meat products from each ton of processed raw materials, but also to increase the nutritional value, functionality and commodity indicators of products, taking into account consumer demand and changes in the situation of raw materials. The solution to this problem will allow rational use of animal raw materials, taking into account its nutritional advantages, as well as directionally regulate the composition and properties of meat products, reduce their cost.

To increase the volume of sausage production, increase, maintain and stabilize the quality of the product, along with the main raw materials, additives are used, including protein, which in their functional properties are close to muscle proteins.

A special place in the formulations of meat products is occupied by microelements, for example, selenium, due to its high biological significance. Selenium is an essential trace element, is a part of such enzymes as glutathione peroxidase, formate dehydrogenase, peroxidase, etc. The spectrum of its action in the body is quite wide. It performs catalytic, structural and regulatory functions, participates in redox processes, the metabolism of fats, proteins and carbohydrates. According to epidemiological studies, more than 80% of Russia's population is provided with selenium below the optimal level (Tutelyan V.A. Selenium in the human body: metabolism, antioxidant properties, role in carcinogenesis / Tutelyan V.A. et al. - M.: Publishing House of RAMS , 2002 .-- 224 p.).

A known method for the production of cooked sausages using protein-fat emulsion based on water using edible soy protein, skimmed milk powder, vegetable oil and Jerusalem artichoke flour to enrich meat products with carbohydrates, dietary fiber, iron, silicon, zinc and vitamins (Skvortsova E.I. Development of the technology of cooked horse meat sausages using protein-fat suspensions with Jerusalem artichoke, abstract of thesis for the degree of candidate of technical science, Ulan-Ude, 2001).

However, an emulsion of this composition is depleted in selenium; there is no industrial technology for the production of Jerusalem artichoke flour, which does not allow its widespread use in industry.

A known method for the production of chopped semi-finished products prepared from chicken enriched with selenium. The method involves feeding poultry with selenium-containing feed additive “Zeohol-Se” based on zeolites of the Kholinsky deposit and the organic form of selenium (Bubeev I.T. Development of a method for producing selenium-enriched food products, dis. For Ph.D. candidate of technical sciences Ulan-Ude, 2007).

The disadvantage is the inability to control the content of selenium in finished products.

The closest in technical essence to the claimed invention is the production technology of cooked sausage "Horse" with protein-fat emulsion (BZHE). The BZHE formulation includes Na caseinate - 4.2%, soy isolate - 4%, melted bone fat - 45.8%, blood plasma - 46%. Method for the production of cooked sausage from horse meat includes cutting horse half carcasses, boning and trimming horse meat, grinding, salting, preparation of minced meat with the introduction of protein-fat emulsion, molding of sausage sticks, knitting, draft and heat treatment of sausages, the yield of the finished product is 112.8% (Kolesnikova N.V. Development of the technology of national meat products of the peoples of Eastern Siberia for industrial production, dis. For the post-graduate student of the Ph.D., Ulan-Ude, 1997).

However, the known technical solution does not allow to obtain a product with the content of selenium necessary to meet the daily needs of a person, the yield of sausages is not high enough.

The technical task of the invention is to create a technology of cooked sausages enriched with selenium.

The technical result of the invention is the enrichment of selenium cooked sausages from horse meat, increasing the yield of the finished product, improving the functional and technological properties of cooked sausages.

The specified technical result is achieved by the fact that in the method for the production of cooked sausages, which provides for low-voltage multi-electrode electrical stimulation of horse half carcasses in a pair state, boning, veining, grinding of horse meat, salting, preparation of minced meat using protein-fat emulsion, molding of sausage loafs, knitting, draft and thermal processing of sausages according to the invention, a protein-fat emulsion includes a biologically active additive in an amount of 8-9% of its mass, obtained by soaking the wheat grains face in a solution of sodium selenite with a concentration of 0.03-0.04%, germination, drying, separation of sprouts and grinding, while the protein-fat emulsion is introduced into the minced meat in an amount of 10-15% by weight of the main raw material.

A significant distinguishing feature of the claimed invention in comparison with the prototype is a change in the qualitative composition of the protein-fat emulsion for cooked horse meat sausages, namely the introduction of a protein-fat emulsion of biologically active additives in the amount of 8-9% obtained by soaking wheat grains in a solution of sodium selenite concentration of 0.03% -0.04%, germination, drying, grinding.

This ensures that the selenium content in the finished product is 89.1-91.8 μg%, which makes it possible to enrich the meat product with bioavailable selenium in organic form and increase the sausage yield.

We drew attention to the possibility of introducing protein-fat emulsion into the formulation of cooked sausages from horse meat using a biologically active additive in the form of wheat flour, biotechnologically selected, where selenium is present in the form of bioavailable selenium methionine (Se-Met). Enriched protein-fat emulsion has a positive effect on the functional and technological properties of the minced system, as well as the nutritional and biological value of cooked sausages.

Protein-fat emulsions are multicomponent, complex dispersed systems. The development of the protein-fat emulsion formulation provided for the justification and choice of the type of components and their ratio in order to obtain an emulsion enriched with selenium with maximum functional and technological properties and a balanced chemical composition.

The protein part of the protein-fat emulsion is represented by soy protein isolate, skimmed milk powder, the fat part is vegetable oil, and the polysaccharide-containing biologically active additive is also included in the composition of the emulsion - it is selenized flour.

Soy isolates are the most common plant-based protein preparations in the world. They are complete, relatively well balanced in terms of the ratio of essential amino acids, have a high protein content, stable functional and technological properties, have multi-purpose, easy to use, economically affordable.

Skimmed milk powder has the following advantages that are favorable for its use in sausage production: high protein content, good solubility, increased water-binding and emulsifying abilities.

The introduction of vegetable oil into the emulsion is due to the increased biological value provided by the presence of vitamins A and D in the oil and a high content of polyunsaturated fatty acids.

A biologically active additive introduced into the BZE was obtained by soaking wheat grains in a solution of sodium selenite at a concentration of 0.03-0.04%, germinating, drying, separating the sprouts and grinding. With an increase in the concentration of sodium selenite solution in the key water, the activity of amylolytic and proteolytic enzymes increases. However, at a concentration of 0.05-0.06% and higher, the activity of enzymes decreases, therefore, the optimal concentration of sodium selenite when soaking wheat grains was 0.03-0.04%.

An increase in the activity of the studied wheat grain enzymes, in addition to an increase in moisture, is probably associated with the participation of selenium in the diffusion of that small supply of low molecular weight substances through the shield to the embryo. It is also possible that selenium can participate in the hydration of grain substances, as a result of which more favorable conditions for the hydrolysis of high molecular weight compounds are created.

When germinating grain, profound changes in morphological, anatomical, and biochemical nature occur. These changes are associated with the moisture of the grain, the activation of enzymes and the substances entering it.

As a result of this method of enrichment of wheat grains, selenium passes into a bioavailable organic form in the form of Se-methionine, which without loss is included in the plastic and energy processes of protein metabolism in the human body. Characteristics of dietary supplements - selenized flour are presented in table 1.

Table 1 Quality indicators of biologically active additives in the form of selenized flour Indicators Values Organoleptic indicators: color light yellow to yellow smell malt taste clean, sweet, sweet Fineness of grinding,% 90.2 ± 1.9 Content: - starch,% 56.4 ± 2.2 - sugars,% 10.2 ± 1.8 - selenium, μg / g CB 67.3 ± 1.1 The degree of dissolution,% 39.2 ± 1.4 Humidity% 5.1 ± 1.5

As a result of the selection of BZHE components, five emulsion variants were compiled based on the characterized components (Table 2).

table 2 Options for protein-fat emulsion with dietary supplement Components Options for protein-fat emulsion one 2 3 four 5 BAA in the form of selenized flour,% 12 eleven 10 9 8 Soy Protein Isolate,% four 5 6 7 8 Skimmed milk powder, % 3.0 3.2 3.4 3.6 3.8 Vegetable oil, % 42 41 41 40 40 Water% 39 39.8 39.6 40,4 40,2 Total one hundred one hundred one hundred one hundred one hundred

In the prepared BZHE variants, functional and technological indicators were examined in order to identify the most optimal variant of the five presented. Figure 1 presents the change in water holding capacity (HUS) and fat-holding ability (HUS) of protein-fat emulsions.

The results of a study of the properties of five variants of protein-fat emulsions show that, due to the high binding properties of the components of the emulsion, they have good functional and technological indicators. It was found that by increasing the content of dietary supplements in the BZHE formulation to 10%, the water-holding and fat-holding abilities are reduced.

Thus, the obtained variants of protein-fat emulsion with biologically active additives in the amount of 8-9% (options 4 and 5) have high functional and technological indicators and can be used for the production of cooked sausages for functional purposes with high consumer characteristics. In addition, options 4 and 5 of a protein-fat emulsion with dietary supplements contain bioavailable selenium in the amount of 538.4-605.7 μg%.

Solving the problem of expanding the assortment and increasing the output of meat products with specified qualitative characteristics requires the involvement of local resources of animal and vegetable raw materials.

One of the promising types of raw meat is horse meat, which in nutritional value and technological properties is not inferior to the meat of other animals. The ability of horses to year-round keeping on pastures and the historical traditions of many peoples, including boring, using horses on the farm, and horsemeat in nutrition, contribute to the dynamic growth of their livestock. In this regard, objective prerequisites arise for increasing the production of cheap meat raw materials.

Horse meat has dietary properties, increased nutritional value, and the quality of horse meat protein is close to beef meat, however, the amount of connective tissue in horse meat is 30% higher, therefore it is more stringent than beef and has reduced technological properties.

Horse carcasses were subjected to low-voltage electrical stimulation using a continuous production plant with tubular electrodes. The use of tubular electrodes in comparison with needle electrodes makes it possible to ensure the continuity of the process of electrical stimulation, as well as the release of labor for maintenance of the installation. To process the half-carcasses with electric current, it is enough for the master to turn on the control circuit button along with the conveyor, and the half-carcasses, after sawing, get to the tubular electrodes.

It is known that the chemical composition of livestock products, including horse meat, is largely determined by the composition of the feed and the natural and geographical features of the region. These factors to a large extent affect the trace element composition of food raw materials.

So, the Trans-Baikal Territory, the Republic of Buryatia, Yakutia and others are highly endemic in the regions of selenium.

In this regard, given the wide range of effects of selenium on the human body, it seems relevant to develop a technology for cooked sausages from electrostimulated horse meat enriched with selenium.

A control (PCT RSFSR 319-88) sample of minced boiled sausage "Buryatskaya" was made from unstimulated horse meat, and experimental samples were made from electro-stimulated horse meat. 5, 10, 15, 20% BJE were added to the test samples to the mass of the main raw material (option 4) with dietary supplements in the form of selenized flour. To identify the optimal dose of BZHE, the functional and technological properties were determined: the water-holding and fat-holding abilities of minced meat, as well as the yield, selenium content and organoleptic characteristics of cooked sausages.

The results of the study of the functional and technological properties of minced meat from electrostimulated horse meat, depending on the dose of protein-fat emulsion are presented in figure 2, 3.

From figure 2 it can be seen that the water-holding ability of minced meat without protein-fat emulsion was 88.8%. When using electrostimulated meat, the VUS of minced meat increases by 1.5% due to an increase in the proportion of adsorption-bound moisture and the acceleration of horse meat autolysis during low-voltage multi-electrode electrostimulation of horse carcasses in pairs.

When 5% protein-fatty emulsion with dietary supplement is added to the forcemeat formula instead of the main raw material, the water-holding ability when using electrostimulated meat increases by 1.7% due to the presence of soy protein isolate, polysaccharide-containing and skimmed milk powder in the composition of the protein-fat emulsion.

An increase in the dose of BJE introduced into the composition of minced meat by 10%, as can be seen from figure 2, leads to an increase in the WCS of minced meat by an average of 3.2%, 15% by 4.7%, 20% by 6.2% compared to with a sample of minced meat without BZHE. High water-holding ability of minced meat from horse meat with BZHE is achieved due to the high functional and technological properties of soy protein isolate. The introduction of dietary supplement in the form of a protein-fat emulsion in the form of selenized flour also contributes to an increase in the water-holding ability of minced meat, since at a temperature above 62 ° C the process of gelatinization of starch begins, which helps to retain bound moisture.

The use of electrostimulated horse meat in the manufacture of minced meat with BZHE leads to an additional increase in the VUS of minced meat by another 1.5%.

The change in the fat-holding ability of minced meat from horse meat with BZHE (Fig. 3) showed an increase in the fat-loss ratio of minced meat when using protein-fat emulsion with dietary supplements, as well as the use of horse meat subjected to low-voltage multi-electrode electrostimulation.

Thus, the complex use of electrostimulated horse meat and protein-fat emulsion with dietary supplements in the form of selenized flour in the production of minced cooked sausage contributes to the improvement of the functional and technological properties of minced meat, as well as enriching the meat product with selenium deficient in the body bioelement

At the next stage, organoleptic indicators, the content of selenium and the yield of cooked sausage from electrostimulated horse meat with the addition of protein-fat emulsion with dietary supplements in the amount of 5, 10, 15, 20% by weight of the main raw material were studied.

Table 3 Organoleptic characteristics and yield of cooked sausages from electrostimulated horse meat Indicators The control The number of BZHE with dietary supplement,% 5 10 fifteen twenty General organoleptic assessment, points 8.3 8.3 8.5 8.5 8.0 The content of selenium, mcg% - 30.28 60.57 90.85 121,13 The output of cooked sausages,% 112.8 112.6 113.9 115,4 116.7

Tasting analysis of the studied samples of cooked sausages with different doses of BZHE with dietary supplements showed that cooked sausages with a protein-fat emulsion in the amount of 10-15% by weight of the main raw materials have the best organoleptic characteristics (total score - 8.5). Cooked sausage made of electrostimulated horse meat with BZHE was distinguished by its juicy, pleasant taste, elastic consistency. In addition, it was noted that with the addition of a protein-fat emulsion to the minced meat from electrostimulated horse meat, the finished product acquires a pleasant pink color. As a result of the complex use of electrostimulated horse meat and protein-fat emulsion in the amount of 10-15% by weight of the main raw material, cooked sausage has a delicate, elastic texture, monolithic structure and high organoleptic characteristics.

Table 3 presents the results of a study of the yield of cooked sausages, which show that with the addition of 5% BJE with dietary supplements, approximately the yield of sausages increases by 1.1% compared with the control, 15% - by 2.6%, 20% - by 4 % An increase in the yield of cooked sausages is facilitated by the complex effect of preliminary electrical stimulation of horse meat and the use of BZHE.

The results of a study of the selenium content in finished products (Table 3) show that the addition of 5% BZHE with dietary supplements does not satisfy the human body's daily requirement of selenium with regular consumption of horse meat sausage in an amount of 50-100 g per day. The introduction of 10%, 15% and 20% BZHE to the mass of the main raw materials will contribute to meeting the needs of the human body with selenium by 50-85%. This allows us to call the developed meat product a functional product.

Thus, the optimal amount of added protein-fat emulsion is 10-15% by weight of the main raw material, because research data show that the introduction of BZHE more than 15% affects the organoleptic characteristics of the product by 0.5 points, there is a slight extraneous taste. And adding it to the forcemeat in an amount of less than 10% does not allow to achieve the desired increase in product yield and enrichment of cooked sausages with the required amount of selenium.

It is the claimed combination of distinctive and well-known features of the invention: a safe method of continuous low-voltage multi-electrode electrostimulation of horse carcasses using tubular electrodes, changing the recipe of cooked sausages by using a protein-fat emulsion with dietary supplements based on a biotechnologically selected wheat flour provide the technical result indicated above.

In the inventive method, a protein-fatty emulsion with dietary supplements is used, the technological process for the production of BZHE is carried out in the following sequence: water, soy protein isolate provided for in the recipe are fed to the homogenizer or cutter and processed on a homogenizer (cutter, mixer) for 4-6 minutes, then added Supplements in the form of selenized flour, skimmed milk powder, vegetable oil, and after mixing for 3-5 minutes, a protein-fat emulsion is ready for use.

The proposed method for the production of cooked sausages is as follows. The horse carcasses in a pair state are subjected to low-voltage electrical stimulation at a continuous installation with tubular electrodes, then the carcasses are subjected to cutting, deboning. The meat is lodged, crushed and salted. When finely chopping meat and making minced meat, BZHE with dietary supplement in the form of selenized flour is added to it in the amount of 10-15% by weight of the main raw material. Then carry out the extrusion, mating loaves. Ready-made sausage loaves are subjected to frying, cooking and cooling in accordance with the current technological instructions for the production of cooked horse sausages.

The proposed method for the production of cooked sausages is illustrated by the following examples of specific performance.

For the manufacture of dietary supplements, wheat grains that have undergone a quality assessment are soaked in a sodium selenite solution with a concentration of 0.03-0.04% for 48-50 hours at a temperature of 18-22 ° C. Then carry out the germination of wheat grains for 6-7 days at this temperature. Then it is dried in two stages: the first stage is at a temperature of 40-50 ° C for 12 hours. The second stage is heating to 75-85 ° C, the drying time of the second stage is 8-12 hours. During the drying process, mixing is carried out on average every hour, and during drying (at the second stage, every 0.5 hours). After drying, the sprouts are separated on a sprouting machine. Then the grains are subjected to crushing, fine grinding and assess the quality of the finished dietary supplement.

Example 1. Horse half carcasses, no later than 80 minutes after sawing, arrive along the conveyor belt onto tubular electrodes, to which an electric current of 36 V of industrial frequency is supplied. The current is supplied by pulses with a duration of 0.3 s and breaks between them of 0.6 s for 3 minutes. The tubular electrodes are arranged in such a way that, under the action of their own mass, the half-carcases fit snugly against them, deviating from the vertical by 7 °. Paired half carcasses examined and subjected to electrical stimulation are sent for cutting, deboning and venation. Veined horsemeat is ground on a top through a grate with holes with a diameter of 3 mm. The meat is salted in a maturation chamber. Then, when compiling the minced meat (Table 4), a BZHE with biologically active additive in the amount of 10% by weight of the main raw material is added to the chopped horse meat in the cutter. The composition of BZHE includes the following components: dietary supplement in the form of selenized flour - 9.0%, soy protein isolate - 7.0%, skimmed milk powder - 3.6%, vegetable oil - 40.0%, water - 40.4% .

At the end of the preparation of minced meat, add the curing mixture provided by the recipe. Cut the mixture for 9 minutes, while in the first half of the chopping, 21% of cold water or flake ice is added in small portions.

At the next stage, the minced meat is syringed, knitted, hung on the frames, the prepared sausage loafs are subjected to heat treatment, then cooled.

The yield of cooked sausages from electrostimulated horse meat with BZHE is 113.9% (prototype - 112.8%). The degree of satisfaction of the human body with selenium with daily consumption of 50 g of cooked sausage from electrostimulated horse meat with the introduction of BZHE with dietary supplement will be 50%.

Table 4 Recipe for cooked sausage from electrostimulated horse meat with the introduction of BZHE with a biologically active additive in the form of selenized flour Ingredients Content,% by weight of the main raw material Electrostimulated horse meat 90 BZHE with dietary supplement 10 Common salt 2.45 Black pepper 0.05 Nutmeg 0,03 Sodium nitrite 0.005 Sugar 0.1

Example 2. Horse half carcasses, not later than 80 minutes after sawing, arrive along the conveyor belt onto tubular electrodes, to which an electric current of 36 V of industrial frequency is supplied. The current is supplied by pulses with a duration of 0.3 s and breaks between them of 0.6 s for 3 minutes. The tubular electrodes are arranged in such a way that, under the action of their own mass, the half-carcases fit snugly against them, deviating from the vertical by 7 °. Paired half carcasses examined and subjected to electrical stimulation are sent for cutting, deboning and venation. Veined horsemeat is ground on a top through a grate with holes with a diameter of 3 mm. The meat is salted in a maturation chamber. Then, when compiling the minced meat (Table 5), BZHE with biologically active additive in the amount of 15% by weight of the main raw material is added to the chopped horse meat in the cutter. The composition of BZHE includes the following components: dietary supplement in the form of selenized flour - 8.0%, soy protein isolate - 8.0%, skimmed milk powder - 3.8%, vegetable oil - 40.0%, water - 40.2% .

At the end of the preparation of minced meat, add the curing mixture provided by the recipe. Cut the mixture for 9 minutes, while in the first half of the chopping, 19% of cold water or flake ice is added in small portions.

At the next stage, the stuffing is squirt, knit, hung on the frames. Ready sausage loaves are subjected to heat treatment, then cooled.

The yield of cooked sausages from electrostimulated horse meat with BZHE is 115.4% (prototype - 112.8%). The degree of satisfaction of the human body with selenium with daily consumption of 50-70 g of cooked sausage from electrostimulated horse meat with the introduction of BZHE with dietary supplements will be 65%.

Table 5 Recipe for cooked sausage from electrostimulated horse meat with the introduction of BZHE with a biologically active additive in the form of selenized flour Ingredients Content,% by weight of the main raw material Electrostimulated horse meat 85 BZHE with dietary supplement fifteen Common salt 2.45 Black pepper 0.05 Nutmeg 0,03 Sodium nitrite 0.005 Sugar 0.1

Example 3. Horse half carcasses, no later than 80 minutes after sawing, arrive along the conveyor belt onto tubular electrodes, to which an electric current of 36 V of industrial frequency is supplied. The current is supplied by pulses with a duration of 0.3 s and breaks between them of 0.6 s for 3 minutes. The tubular electrodes are arranged in such a way that, under the action of their own mass, the half-carcases fit snugly against them, deviating from the vertical by 7 °. Paired half carcasses examined and subjected to electrical stimulation are sent for cutting, deboning and venation. Veined horsemeat is ground on a top through a grate with holes with a diameter of 3 mm. The meat is salted in a maturation chamber. Then, when compiling the minced meat (Table 6), a BZHE with biologically active additive in the amount of 10% by weight of the main raw material is added to the chopped horse meat in the cutter. The composition of BZHE includes the following components: dietary supplement in the form of selenized flour - 8.5%, soy protein isolate - 7.5%, skimmed milk powder - 3.7%, vegetable oil - 40.0%, water - 40.3% .

At the end of the preparation of minced meat, add the curing mixture provided by the recipe. Cut the mixture for 9 minutes, while in the first half of the cutter, 20% of cold water or flake ice is added in small portions.

At the next stage, the minced meat is syringed, knitted, hung on the frames, the prepared sausage loafs are subjected to heat treatment, then cooled.

The output of cooked sausages from electrostimulated horse meat with BZHE is 114.5% (prototype - 112.8%). The degree of satisfaction of the human body with selenium with daily consumption of 50 g of cooked sausage from electrostimulated horse meat with the introduction of BZHE with dietary supplement will be 56%.

Table 6 Recipe for cooked sausage from electrostimulated horse meat with the introduction of BZHE with a biologically active additive in the form of selenized flour Ingredients Content,% by weight of the main raw material Electrostimulated horse meat 88 BZHE with dietary supplement 12 Common salt 2.45 Black pepper 0.05 Nutmeg 0,03 Sodium nitrite 0.005 Sugar 0.1

The introduction of electrostimulated horse meat and protein-fatty emulsion with dietary supplements in the form of flour selected in a biotechnological way into boiled sausage will increase the functional and technological parameters of the product, and will also enrich the meat product with the trace element selenium necessary for the human body.

Using the proposed method will allow:

- increase the water and fat-holding abilities of minced meat;

- improve organoleptic characteristics and increase the yield of cooked sausages from electrostimulated horse meat with the addition of BZHE with dietary supplement;

- expand the range of cooked sausages with high nutritional and biological value;

- save basic raw materials by replacing part of the horse meat with a protein-fat emulsion based on soy protein isolate, dietary supplement in the form of selenized flour and increasing the yield of cooked sausages.

Claims (1)

A method for the production of cooked horse meat sausages, comprising low-voltage multi-electrode electrical stimulation of horse half carcasses in a pair state, horse meat boning and trimming, grinding, salting, preparation of minced meat with the introduction of protein-fat emulsion, molding of sausage loafs, knitting, draft and heat treatment of sausages, characterized in that a biologically active additive in the amount of 8-9% of its mass obtained by soaking wheat grains in a solution of sodium selenite in a concentration of 0.03-0.0 is introduced into the composition of a protein-fat emulsion 4%, germination, drying, separation of sprouts and grinding, while the protein-fat emulsion is introduced into the minced meat in an amount of 10-15% by weight of the main raw material.

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