RU2473222C2 - Raw smoked sausage with usage of multipurpose functional module and sausage production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions relate to meat industry, in particular, to the technology for production of hard sausages such as raw smoked semi-dry and dry ones. During raw smoked sausages production one adds into the mince systems a multipurpose functional module including a starter culture, glucono-delta-lactone and a carbohydrate component represented by lactulose-containing preparation "Lael". In the process of mince preparation the components are taken at the specified quantity ratio. The sausages settling is performed during 24 hours at a temperature of 4-8°C and relative air humidity equal to 92-95%. Smoking is performed during 7 days with gradual reduction of temperature from 24°C to 15°C and relative air humidity equal to 90% - 80% without air flow. During the first 3-5 days the linked sausage is dried at a temperature of 13±2°C and relative air humidity equal to 82±3%. Further drying is performed at a temperature of 11±2°C and relative air humidity equal to 77±3% till the standard moisture content is reached.

EFFECT: inventions ensure reduced periods of ageing of raw smoked sausages with high organoleptic, functional-and-technological, structural-and-mechanical and colour characteristics and extended storage life.

2 cl, 1 dwg

Description

The invention relates to the meat industry, and in particular to a technology for producing solid sausages, such as semi-dry smoked and dry sausages with an accelerated ripening process.

Raw smoked meat products are one of the traditional types of sausages. These sausages are distinguished by their dense texture, pleasant specific aroma and taste. Raw smoked sausages are characterized by a low moisture content, a significant amount of fat and protein, due to which they have high energy value. Raw smoked products containing lactic acid microflora have a positive effect on the absorption of nutrients by the body, their use has a beneficial effect on the prevention and prevention of toxicity of the human gastrointestinal tract. However, with all the above advantages of the product, there is, from the point of view of practitioners, a significant drawback - the production process of this type of product is one of the most difficult in the field of sausage production, it is characterized by its duration and laboriousness. In this regard, the problem of intensification of the technological process of production of raw smoked sausages with the aim of reducing it is relevant and includes issues related to the acceleration of structural changes, the intensification of the process of color formation, the formation of organoleptic indicators through the use of directional food preparations.

Known technologies with an intensified process of ripening of smoked sausages due to the use, in addition to spices, of starter cultures of various microorganisms (GB 849948 A, А23L 1/314; patent RU 2102473 С1, А22С 11/00, 01/20/1998). However, their disadvantages include the fact that the process of maturation and oxidation is slow, while the duration of the entire technological process is at least 30 days, and the production costs are quite large.

Known food additive for the production of smoked sausages, which contains a wine-alcohol composition and carbohydrate components - (RU 2115341 C1, A23L 1/314, 07/20/1998), which improve the color and taste characteristics of sausages and somewhat speed up the drying process. However, this additive is not multifunctional and does not provide the necessary reduction in the production of uncooked smoked sausages.

A known method for the production of dried semi-dry sausage for school and diet food (RU 2230469 C, 7 A23L 1/317, 1/314, 1/29 07/20/2004). In the production technology, a combination of components in a certain ratio was used, which allows expanding the range of sausage products for school children and dietary nutrition, however, the chosen direction did not allow the use of directional food additives in the technology, such as starter cultures and glucono-delta-lactone, which can intensify the process of production of dried sausages.

There is also a known method of cooking smoked sausages using accelerated technology through the use of multifunctional premix additives (RU 2168304 A23L 1/317, A23L 1/3142, No. 000127892/13, 06/10/2001), which includes: essential oils and oleoresins spicy aromatic plants, polysaccharides, ascorbic acid and / or its salts, flavor and aroma enhancer, glucono-delta-lactone. This additive allows you to control the ripening processes of raw smoked sausages, accelerate them and get a quality product with high organoleptic characteristics, stable color and long shelf life. The disadvantage of this method is the lack of starting cultures in the technology for preparing raw smoked sausages with the ability to efficiently produce lactic acid, exhibiting antagonistic properties for pathogenic and sanitary-indicative microflora, accelerating the formation of flavor products, and the active involvement of sodium nitrite in the color formation reaction. This method of preparation of smoked sausage is the closest analogue to the claimed invention.

The main task to be solved by the claimed method is aimed at intensifying the process of cooking smoked sausage by using a multi-purpose functional module in order to obtain a finished product with high organoleptic characteristics, stable color and long shelf life.

The technical result of the invention is to obtain a smoked sausage product with a reduced ripening period, high organoleptic, functional-technological, structural-mechanical and color characteristics and a long shelf life.

The specified technical result is achieved by the fact that in the production of uncooked smoked sausages, a multi-purpose functional module is added to the minced systems, which includes the starter culture, glucono-delta-lactone and the Lael lactulose-containing preparation as the carbohydrate component, with the following ratio of components per 100 kg raw meat, kg:

Veined beef 1 s 65 Pork brisket 35 Starting culture 0,025 Glucono delta lactone 0,300 Lactulose-containing drug "Lael" 0.75 Sodium nitrite 0.01 Salt 3,5 Spice 0.45

The use of starter crops reduces the production cycle, the time of fermentation, increases the safety of production, reduces production defects, contributes to a standardized, high-quality product. In addition, the microorganisms that make up the starter cultures break down carbohydrates with the formation of lactic acid, which leads to a decrease in pH, inhibition of the growth of undesirable microflora at the very beginning of the maturation process, accelerate the formation of nitric oxide and stabilize color formation. The lactulose-containing preparation “Lael” contributes to a more intensive formation of lactic acid bacteria in the product, a decrease in pH and activity of Aw water, which allows to obtain a finished product with specified technological characteristics for 14 days.

Glucono-delta-lactone in combination with sodium nitrite and salt provides quick and reliable ripening, intensifies the color formation reaction in raw smoked sausage without high costs, operating costs in relation to ripening chambers, drying and climatic chambers.

The use of the lactulose-containing preparation “Lael” in the recipe for smoked sausage improves the color characteristics of the finished product, reduces the fraction of residual nitrite while increasing the relative content of nitrosopigments, helps to suppress pathogenic microflora and develop lactic acid bacteria at almost all stages of the technological process, which not only intensified the production process raw sausage, but also allowed to obtain a product with a long shelf life injured.

Spices completed and emphasized the natural flavor of smoked sausages.

A method of preparing uncooked smoked sausage, which includes the following operations: receiving, cutting, boning, trimming meat raw materials, preparing food ingredients and additives, spices, spices and materials, including a multi-purpose functional module, cooking minced meat, stuffing the minced meat in a shell, forming, draft, smoking, drying, packaging, labeling and acceptance of uncooked smoked sausages. Moreover, according to the invention, the molded uncooked smoked sausage was precipitated for 24 hours at a temperature of 4 to 8 ° C and a relative humidity of 92-95%, smoking is carried out in smoking chambers or in climatic chambers for 7 days according to the following scheme: 1st day - 22-24 ° C and 94-96% rel. humidity; 2nd day - 20-22 ° C and 90-92% rel. humidity; 3rd day - 18-20 ° C and 88-90% rel. humidity, easy smoking; 4th day - 18-20 ° C and 85-88% rel. humidity, easy smoking; 5th day - 18 ° C and 83-85% rel. humidity; 6th day - 18 ° C and 80-83% rel. humidity, smoking; 7th day - 15-16 ° C and 80% rel. humidity, without flowing air, for the first 3-5 days the loaves are dried at a temperature of 13 ± 2 ° C, relative humidity 82 ± 3%, further drying is carried out at a temperature of 11 ± 2 ° C and relative humidity 77 ± 3% until standard humidity is reached.

The technological process of production of uncooked smoked sausages begins with the acceptance and preparation of raw meat and auxiliary materials. Raw meat in carcasses, half carcasses, quarters and cuts is inspected and, if necessary, subjected to additional cleaning (from the outer and inner sides) of dirt, residues of wool, bristles, diaphragm, etc. and (or) washed with cold tap water with a temperature not exceeding 20 ° C.

Frozen meat raw materials in carcasses, half carcasses, quarters, cuts and blocks of uninhabited or grounded meat are thawed in accordance with the technological instructions “Collection of technological instructions and drying standards for refrigerated processing and storage of meat and meat products in meat industry enterprises”, approved in the established manner. Blocks sent for defrosting are freed from packaging, weighed and placed in a row on the tiered racks of defrosting chambers, leaving 10-20 mm gaps between them. The blocks are thawed at an air temperature of 18 to 22 ° C, a relative humidity of at least 85% and a speed of air movement in the chamber of not more than 0.6 m / s. The defrosting process is considered completed when the temperature in the thickness of the block (in the center) reaches 1-3 ° C.

When using frozen blocks of veined meat without defrosting, they are preliminarily held at a temperature from 0 to 4 ° C for 24-48 hours until the temperature in the thickness of the block reaches from 8 ° C to minus 5 ° C, then they are crushed on equipment designed for these goals. The temperature of the raw materials after grinding should not be higher than minus 3 ° C. Then the crushed block raw materials are sent for additional grinding, salting and ripening, or for the preparation of minced meat in a cutter (without holding in the salting).

Frozen meat raw materials in carcasses, half carcasses, quarters and cuts are preliminarily held at a temperature of 0 to 4 ° C for 12-24 hours until the temperature in the thickness of the muscles is no higher than 1 ° C, then sent for cutting, deboning and trimming. Cutting, deboning, trimming is carried out in industrial premises with an air temperature not exceeding 12 ° C, relative humidity not exceeding 70%. All meat raw materials should be in the department for cutting, deboning and trimming for no more than 2 hours. The temperature of the clad raw materials sent for grinding and salting should be: for fresh meat - not lower than 24 ° C; for chilled and thawed meat - not higher than 5 ° С.

In the preparation of minced meat, a multi-purpose functional module (bacterial preparation - Culture "VC", glucono-delta-lactone and lactulose-containing preparation "Lael") is added at the beginning of chopping simultaneously with beef to prevent inactivation, preventing it from mixing with sodium nitrite solution. The cutter is first loaded with beef, table salt, a multifunctional module and spices. After 1.0-1.5 minutes of grinding pieces of beef, add a 5% solution of sodium nitrite. Then load the pork belly and cutter for 0.6-1.5 minutes. The total grinding time is 1.6-3.0 min, depending on the design of the cutter, the number of knives. The end of the chopping process is determined by the forcemeat pattern. In it, pieces of pork belly relatively uniform in size (no more than 8 mm) should be evenly distributed. Forcemeat temperature after cutting -1 ... minus 3 ° С. Cutter load factor 0.4-0.5.

Filling the casings with minced meat is carried out in casings with a diameter of 40-60 mm on syringes of various designs; it is recommended to use tarsels with a diameter 10 mm smaller than the diameter of the casing. The loaves are tied with twine, thread, or, in the presence of special equipment and a marked shell, the ends of the loaves are fixed with metal clips or staples with a loop. Loafs are hung on sticks at intervals of 8-10 cm to prevent slipping. The free ends of the sheath and twine should be no longer than 2 cm.

Next, the loaves are subjected to precipitation for 24 hours at a temperature of from 4 to 8 ° C and a relative humidity of 92-95%. After precipitation, the sausages are sent to heat treatment. Loaves should not touch each other to avoid slipping.

Heat treatment of smoked sausage. Smoking is carried out in smoking chambers or in climatic chambers. In climate chambers, the treatment is carried out for 7 days according to the introduced programs, which provide for automatic control of the conditioning parameters (temperature, relative humidity, air and smoke velocity). The processing time of loaves in climatic chambers depends on the use of preparations accelerating the ripening process of raw smoked sausage, the diameter of loaves, design features of climatic chambers and is carried out according to the general scheme of ripening sausages: 1st day - 22-24 ° C and 94-96% rel. humidity; 2nd day - 20-22 ° C and 90-92% rel. humidity; 3rd day - 18-20 ° C and 88-90% rel. humidity, easy smoking; 4th day - 18-20 ° C and 85-88% rel. humidity, easy smoking; 5th day - 18 ° C and 83-85% rel. humidity; 6th day - 18 ° C and 80-83% rel. humidity, smoking; 7th day - 15-16 ° C and 80% rel. humidity, without running air. Smoking for 3-4 days avoids plaque on sausage. Intensive smoking occurs at a relative humidity of less than 85%. This technology recommendation is for loaves with a diameter of 60 mm. With a decrease in diameter, the ripening time decreases accordingly.

After smoking, a stick of smoked sausage is placed in a drying chamber. The first 3-5 days they are dried at a temperature of 13 ± 2 ° C, relative humidity 82 ± 3%. Further drying is carried out at a temperature of 11 ± 2 ° C and a relative humidity of 77 ± 3% until standard humidity is reached. The end of the drying process is determined by the conformity of the finished product with regulated quality and safety indicators. The duration of the production process is 14 days. Raw smoked sausage should be produced with a temperature in the thickness of the loaf not lower than 0 and not higher than 15 ° С.

Thus, the use of a multipurpose functional module in the production of raw smoked sausages significantly intensifies the technological process compared to traditional technology and allows you to get a safe product with high quality indicators.

The technological scheme of production of a new type of raw smoked sausage grade 1 using a multi-purpose functional module is presented in figure 1.

Claims (2)

1. A method of preparing uncooked smoked sausage, which includes the acceptance, cutting, deboning, veining of raw meat, preparation of food ingredients and additives, spices, spices and materials, including a multi-purpose functional module, preparation of minced meat, stuffing the minced meat in the shell, formation, sediment, smoking , drying, packaging, labeling and acceptance of uncooked smoked sausage, characterized in that the formed uncooked smoked sausage is precipitated for 24 hours at a temperature of from 4 to 8 ° C and relative humidity ha 92-95%, smoking is carried out in the chambers or in smoking klimokamerah for 7 days as follows: 1st day - 22-24 ° C and 94-96% RH. humidity; 2nd day - 20-22 ° C and 90-92% rel. humidity; 3rd day - 18-20 ° C and 88-90% rel. humidity, easy smoking; 4th day - 18-20 ° C and 85-88% rel. humidity, easy smoking; 5th day - 18 ° C and 83-85% rel. humidity; 6th day - 18 ° C and 80-83% rel. humidity, smoking; 7th day - 15-16 ° C and 80% rel. humidity, without flowing air, the first 3-5 days the loaf is dried at a temperature of (13 ± 2) ° C, relative humidity (82 ± 3)%, further drying is carried out at a temperature of (11 ± 2) ° C and relative humidity (77 ± 3)% until standard humidity is reached. 2. Raw smoked sausage made by the method according to claim 1, containing 1st grade veined beef, pork brisket, starter culture, glucono-delta-lactone, Lael lactulose-containing preparation, sodium nitrite, salt, spices in the following ratio of components per 100 kg of raw meat, kg:
Beef veined 1st grade 65 Pork brisket 35 Starting culture 0,025 Glucono delta lactone 0,300 Lactulose-containing drug "Lael" 0.75 Sodium nitrite 0.01 Salt 3,5 Spice 0.45

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