RU2482687C2 - Method for production of semi-smoked sausage (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used during semi-smoked sausage products manufacture. The method envisages raw materials handling, deboning and trimming, mince milling, salting, preparation, sausage links moulding, tying, settling and thermal treatment. At the stage of salting and ageing one adds lactic acid bacteria and probiotic preparations into the raw material. Lactic acid bacteria are represented by Lactobacillus plantarum and Lactobacillus Casei; probiotic preparations are represented by "Narine" or Bifidobacterium bifidum at a ratio of 1:1:2, accordingly, in an amount of 0.5-1.0% per 100 kg of the base raw materials. Additionally, "Narine" or Bifidobacterium bifidum probiotic preparations are introduced with 20 g of Bitek-LS-25 starter culture preparation per 100 kg of the base raw materials. The settling process is performed in the specified modes.

EFFECT: invention allows to increase storage life, improve sanitary and hygienic status of the manufactured products, improve organoleptic characteristics of the product as well as reduce the production process duration due to reduction of the settling and thermal treatment process.

4 cl, 4 tbl

Description

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

A known method for the production of semi-smoked sausages, providing for the preparation of raw materials (boning, trimming, grinding), ambassador at a temperature of 2-4 ° C for 12-24 hours (in fine grinding), grinding on a top with a diameter of the holes of the lattice 2-3 mm, cooking meat in mixer (8-10 minutes), filling the shells and knitting loaves, draft 2-4 ° C for 24 hours, heat treatment (roasting, cooking, smoking, drying) (see Examination of meat and meat products. Poznyakovsky V.M .: training. - Handbook.- Novosibirsk: Siberian University Publishing House, 2002. - Pages 160-164).

The total duration of the technological cycle is 2-2.5 days (drying time 1-2 days), which is a significant drawback of the existing method.

A known method for the production of semi-smoked sausages, in which minced meat is prepared from minced meat raw materials, shaped loaves and subjected to sediment. Then they carry out drying and smoking stepwise and in stages, raising the temperature in the heat chamber until a certain temperature is reached inside the loaf. Then the product is cooled and dried (RU 2198562, A23L 1/317, publ. 02.20.2003).

As a result of the exclusion of the cooking step in steam or in water, the heat treatment is accelerated and the drying time is reduced to 18 hours, but nevertheless, in this case there are limited shelf life of finished semi-smoked sausage products and an uncontrolled process for the utilization of sodium nitrite.

The technical result consists in increasing the shelf life, improving the sanitary-hygienic index and organoleptic characteristics of the product, as well as reducing the duration of the production process by reducing the duration of the precipitation and heat treatment processes.

The essence of the invention lies in the fact that the method for the production of semi-smoked sausages involves cutting, deboning and trimming of raw materials, grinding, salting, cooking minced meat, molding sausage loaves, knitting, sludge and heat treatment of loaves. According to the first option, at the stage of salting and ripening, the compositions of lactic acid bacteria Lactobacillus plantarum, Lactobacillus Casei and the probiotic preparation Narine in a ratio of 1: 1: 2 in an amount of 0.5-1.0% per 100 kg of the main raw material are added to the feedstock, while the process of precipitation of minced meat is carried out at a temperature of 38-40 ° C for 3 hours. According to the second option, at the stage of salting and ripening, the compositions of lactic acid bacteria Lactobacillus plantarum, Lactobacillus Casei and the probiotic preparation Bifidobacterium bifidum in a ratio of 1: 1: 2 in an amount of 0.5-1.0% per 100 kg of the main raw material are added to the feedstock, while the process minced meat precipitation is carried out at a temperature of 38-40 ° C for 3 hours. According to the third option, at the stage of preparation of the minced meat, compositions of lactic acid bacteria, Lactobacillus plantarum, Lactobacillus Casei and the probiotic preparation Narine are added in a ratio of 1: 1: 2 in the amount of 0.5-1.0% and 20 g of the Bitek-LS-25 starter culture per 100 kg of basic raw materials, while the process of settling minced meat is carried out at a temperature of 16-18 ° C for 10-12 hours. According to the fourth variant, at the stage of preparation of minced meat, compositions of lactic acid bacteria Lactobacillus plantarum, Lactobacillus Casei and the probiotic preparation Bifidobacterium bifidum are added in a ratio of 1: 1: 2 in an amount of 0.5-1.0% and 20 g of Bitek-LS-25 starter culture per 100 kg of basic raw materials, while the process of precipitation of minced meat is carried out at a temperature of 16-18 ° C for 10-12 hours.

The starting culture of the commercial bacterial preparation Bitek-LS-25 includes Staphylococcus carnosus M3 and Lactobacillus curvatus HJ5.

The composition of the mixture includes commercial bacterial preparations - lactic acid bacteria Lactobacillus plantarum, Lactobacillus Casei, commercial preparations of bifidobacteria: "Narine", including Lactobacillus acidophilus strain n.V. Ep 317/402 or "Bifidumbacterin" comprising Bifidobacterium bifidum.

The method is as follows.

According to the first and second options, the preparation of the raw materials is first carried out: deboning, venation, grinding in a top. Lactic acid cultures and probiotic preparations are added at the stage of salting and ripening. Finely ground meat is salted with a solution of sodium chloride (temperature 4 ° C), with a density of 1.1150 g / cm ³ with a sodium chloride content of 15%. The amount of added brine per 100 kg of raw meat 9.6 kg. Mixing the meat with brine is carried out until the salt solution is evenly distributed and it is completely absorbed by the meat. When salting meat, sodium nitrite is added in an amount of 3.0 g per 100 kg of unsalted raw materials in the form of a solution with a concentration of not more than 2.5% and preparations of probiotic and lactic acid bacteria Lactobacillus plantarum, Lactobacillus Casei, Narine in the ratio 1: 1: 2 or according to the second embodiment, Lactobacillus plantarum, Lactobacillus Casei, Bifidobacterium bifidum in a ratio of 1: 1: 2 in an amount of 0.5-1.0% per 100 kg of the main raw materials, provided for by the formulation in dry or dissolved form (in 200-250 ml of skim milk, temperature of 37 ° C). Mixing meat with brine is done until the salt solution is evenly distributed and it is completely absorbed by the meat. Salted raw materials are kept in plastic basins at a room temperature of 2-4 ° C. The duration of exposure of salted meat is 12-24 hours. After exposure produce the preparation of minced meat according to the recipe. Then the minced meat is sent to molding, sludge and heat treatment. The precipitation process is carried out at a temperature of 38-40 ° C for 3 hours. The heat treatment process: drying - 40 ° C for 30 minutes, frying - 60 ° C for 30 minutes, cooking to a temperature in the center of the loaf 71 ± 1 ° C, cooling -20 ° C for 2 hours, smoking - 42 ± 3 ° C for 6 hours, drying - 10-12 ° C 12-18 hours at an air humidity of 76.5 ± 1.5%.

According to the third and fourth options, at the stage of preparation of minced meat, compositions of lactic acid and probiotic preparations according to the third embodiment of Lactobacillus plantarum, Lactobacillus Casei, Narine (hereinafter referred to as sample 1) in a ratio of 1: 1: 2, or according to the fourth embodiment of Lactobacillus are added plantarum, Lactobacillus Casei, Bifidobacterium bifidum - in a ratio of 1: 1: 2 in an amount of 0.5-1.0% per 100 kg of basic raw materials. The preparation of minced meat is carried out according to the recipe, according to the accepted production modes. The amount of added sodium nitrite is 3.0 g per 100 kg of unsalted raw materials in the form of a solution with a concentration of not more than 2.5%; edible salt - 1.5-2 kg per 100 kg of unsalted raw materials. At the end of the process of compiling the minced meat according to the third and fourth options, add 20 g of the starting culture Bitek-LS-25 per 100 kg of basic raw materials. Then the minced meat is sent to molding, sludge and heat treatment. The precipitation process is carried out at a temperature of 16-18 ° C for 10-12 hours. The heat treatment process is similar to the method according to the first and second options.

Table 1 presents the functional and technological characteristics of control and prototypes. Table 2 - the content of residual nitrite and nitrosamines in the sausage product during storage. Table 3 - acid and peroxide number of control and prototypes. Table 4 - organoleptic indicators of control and prototypes.

Explanation of Tables 1-4.

* Control sample - a sample without lactic acid, probiotic preparations and starter cultures;

** sample 1 - contains the studied composition - Lactobacillus plantarum, Lactobacillus Casei, "Narine" in a ratio of 1: 1: 2;

*** sample 2 - contains the studied compositions Lactobacillus plantarum, Lactobacillus Casei, Bifidobacterium bifidum - in a ratio of 1: 1: 2.

In samples 3-4, to stimulate the formation of color, aroma and taste, in addition to the studied compositions: Lactobacillus plantarum, Lactobacillus Casei, Narine, Bifidobacterium bifidum contained in samples 1 and 2, BITEK LS-25 was added containing two strains that do not have a significant effect on lowering the pH of the meat system.

The proposed method provides a reduction in the duration of precipitation, heat treatment, increase the shelf life of sausages, improve organoleptic characteristics and increase the safety of sausages. In addition, it contributes to the production of enriched sausages with a low content of salt, sodium nitrite, an optimal ratio of fat: protein: moisture and a prolonged shelf life (Table 1-4).

The use of bacterial cultures leads to a decrease in the amount of residual sodium nitrite in finished sausages to 0.003% and, as a result, carcinogenic products, and above all, nitrosamines formed in them during smoking, heat treatment and storage. The invention is aimed at achieving stability of sausages during storage, increasing their environmental characteristics and food safety.

The mass fraction of residual sodium nitrite in samples with the addition of lactic acid, probiotic starter cultures is below normal (<0.05) and stored for 30 days of storage of sausages; such indicators as acid and peroxide fat number, nitrosamine content remain within the normal range. According to microbiological indicators, half-smoked sausages, developed according to new recipes and technologies, met the requirements of San PiN 2.3.2.1078-01.

Bacterial preparations introduced into the composition of semi-smoked sausages break down sugar into lactic acid, which leads to a decrease in pH, inhibition of the growth of undesirable microflora at the very beginning of sausage production, acceleration of the denitrification process and stabilization of color formation.

These factors, significantly reducing the time of the technological process, increase the economic efficiency of production and allow to obtain a high-quality product. The invention allows to reduce the level of introduction of sodium nitrite, relative to the standard by 40%, that is, up to 3 mg% while providing a traditional attractive color.

The addition of lactic acid bacteria complex to the minced meat leads to the optimization of functional and technological indicators. There is a decrease in the pH of raw materials to a pH close to the isoelectric point of proteins, which helps to ensure the normal course of the drying process due to a decrease in the moisture-binding (BCC) and water-holding (HUS) abilities of the minced system, the residual amount of sodium nitrite in finished sausages is significantly reduced.

Table 1 Indicators The control* Prototypes 1 (sample 1) ** 2 (sample 2) *** 3 (sample 3) **** 4 (sample 4) ***** Raw minced meat pH units 5.94 ± 0.04 5.5 5.5 5,4 5,4 Moisture contents, % 51.15 ± 1.45 51.15 ± 1.45 51.15 ± 1.45 51.15 ± 1.45 51.15 ± 1.45 BCC,% to total moisture 78.5 ± 4.3 73.2 ± 3.3 74.6 ± 4.2 76.5 ± 4.3 74.8 ± 4.3 Plasticity, cm ² 2.0 ± 0.4 3.6 3,7 3.4 3.6 Finished goods Residual nitrite,% 0.0048 ± 0.002 0.002 ± 0.0001 0.0019 ± 0.0001 0.0024 ± 0.0001 0.003 ± 0.0001

table 2 Samples Storage duration 0 days 15 days 30 days nitrites,% nitrosamines, mcg / kg nitrites,% nitrosa
mines
mcg / kg nitrites,% nitro
zaminy, mkg / kg The control* 0.0048 ± 0.002 40.14 0.00345 ± 0.002 60.55 0.00315 ± 0.002 70.12 Sample 1 ** 0.002 ± 0.0001 24.10 0.0017 ± 0.0001 35.16 0.0013 ± 0.0001 36.04 Sample 2 *** 0.0019 ± 0.0001 23.40 0.0019 ± 0.0001 23.40 0.0017 ± 0.0001 35.16 Sample 3 **** 0.0024 ± 0.0001 25.60 0.0024 ± 0.0001 25.60 0.0019 ± 0.0001 23.40 Sample 4 ***** 0.003 ± 0.0001 27.9 0.0024 ± 0.0001 25.60 0.0024 ± 0.0001 25.60

Table 3 Indicators The control Prototypes 1 (sample 1) 2 (sample 2) 3 (sample 3) 4 (sample 4) Finished goods Organoleptic assessment, score 7.0 8.7 8.6 8.8 8.6 Acid number, mg KOH (5-30 days of storage) 0.9916 ± 0.0014 0.9062 ± 0.0012 0.9136 ± 0.0012 0.9066 ± 0.0012 0.9134 ± 0.0012 Peroxide value,% J2 (5-30 days of storage) 0.0062 ± 0.0003 0.0061 ± 0.0003 0.0062 ± 0.0003 0.0061 ± 0.0003 0.0060 ± 0.0003

Table 4 Indicators Samples 1 and 4 (experiment) The control Appearance The surface is dry, smooth, has a golden brown color, without broth-fat swelling Sectional view Minced meat evenly mixed Consistency Resilient, uniform, tender uniform Taste and smell The taste characteristic of semi-smoked sausages has a specific weak acidity as in raw smoked sausages, the aroma of smoked meat is pronounced Taste characteristic of semi-smoked sausages, with a smell of smoked meats Color Red brown, glossy Red brown

Claims (4)

1. A method for the production of semi-smoked sausages, including cutting, boning and veining raw materials, grinding, salting, preparation of minced meat, molding sausage loaves, mating, draft and heat treatment of loaves, characterized in that at the stage of salting and ripening, the compositions of lactic acid bacteria Lactobacillus are added to the raw materials plantarum, Lactobacillus Casei and the probiotic preparation “Narine” in a ratio of 1: 1: 2 in an amount of 0.5-1.0% per 100 kg of the main raw material, while the process of sedimentation of minced meat is carried out at a temperature of 38-40 ° C for 3 hours . 2. A method for the production of semi-smoked sausages, which includes cutting, boning and trimming of raw materials, grinding, salting, preparation of minced meat, molding sausage loaves, mating, draft and heat treatment of loaves, characterized in that at the stage of salting and ripening, the compositions of lactic acid bacteria Lactobacillus are added to the raw materials plantarum, Lactobacillus Casei and the probiotic preparation Bifidobacterium bifidum in a ratio of 1: 1: 2 in an amount of 0.5-1.0% per 100 kg of the main raw material, while the process of mincemeat sedimentation is carried out at a temperature of 38-40 ° C for 3 hours. 3. A method for the production of semi-smoked sausages, which includes cutting, boning and veining raw materials, grinding, salting, preparation of minced meat, molding sausage loaves, mating, draft and heat treatment of the loaves, characterized in that at the stage of preparation of the minced meat, compositions of lactic acid bacteria, Lactobacillus plantarum, are added, Lactobacillus Casei and the probiotic preparation “Narine” in a ratio of 1: 1: 2 in the amount of 0.5-1.0% and 20 g of the starting culture Bitek-LS-25 per 100 kg of the main raw material, while the process of mincemeat precipitation is carried out at a temperature of 16 -18 ° C for 10-12 hours 4. A method for the production of semi-smoked sausages, which includes cutting, boning and veining raw materials, grinding, salting, preparation of minced meat, forming sausage loaves, mating, draft and heat treatment of the loaves, characterized in that at the stage of preparation of the minced meat, the compositions of lactic acid bacteria Lactobacillus plantarum, Lactobacillus are added Casei and the probiotic preparation Bifidobacterium bifidum in a ratio of 1: 1: 2 in an amount of 0.5-1.0% and 20 g of Bitek-LS-25 starter culture per 100 kg of the main raw material, while the process of mincemeat precipitation is carried out at a temperature of 16-18 ° C for 10-12 hours .