RU2514402C2 - Method for production of sausage with raw smoked or raw dried sausage taste with bacterial preparation usage and sausage produced by said method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat-processing industry, in particular, to production of sausages with a bacterial preparation usage as well as to a sausage produced by the said method. The method involves pork skin blanching, cooling with subsequent freezing, frozen low-fat pork and beef mincing, the blanched pork skin milling in a cutter with addition of moisture as per the formula, the minced low-fat pork and beef, a phosphate, a bacterial preparation, back fat, a complex taste-and-flavour additive, starch and a salt loading into the cutter , the produced mass moulding into the casing and settling; then the product is subjected to intensive cooling till the fermentation process termination. The salt is represented by a nitrite salt or sodium nitrite and culinary salt. In the method one specially selects a combination of a phosphate and a bacterial preparation based on a mixture of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus cultures. The ingredients are selected at the specified quantity ratio.

EFFECT: method ensures high quality sausage products range extension, the product maturation process acceleration, high organoleptic indices stable during long storage.

14 cl, 3 ex

Description

The group of inventions relates to the meat processing industry, in particular to the production of sausages using a bacterial preparation, as well as to sausage obtained by the specified method.

A known method of producing a fermented whole muscle meat product from turkey meat (RF patent No. 2400108 C1, published September 27, 2010), in which meat raw materials are injected with pre-prepared brine containing a preparation of bacterial starter cultures. As starter cultures, a preparation of the company DANISCO TEXEL®SA-305, represented by strains of the microorganisms Staphilococcus carnosus, Staphilococcus xylosus, Streptomyces griseus, Lactobacilus curvatus and Lactococcus lactis, is used. After injection, the obtained raw materials are placed in a container and subjected to fermentation at a temperature of 18-22 ° C for 24 hours, while during the fermentation process the raw materials are pressed, heat treatment is carried out in two stages: drying at a temperature of 42-45 ° C for 100- 120 minutes, and then smoked at a temperature of 45 ° C for 30-60 minutes to a temperature inside the product of 42 ° C.

From the patent of the Russian Federation No. 2313956 C1 (published on January 10, 2008), a method for the production of whole muscle raw smoked meat products is known, which involves the injection of raw meat with a solution containing the starting culture of microorganisms, salting, ripening, molding and heat treatment. As the starting culture of microorganisms, Lactobacillus bulgaricus and Staphylococcus carnosus are used. In the process of maturation, pre-pressing of meat raw materials is carried out.

The disadvantage of these methods is that they are applicable for a limited range of products and require additional machining and injection of the settlement solution.

In the patent of the Russian Federation No. 2212159 C1 (published on September 20, 2003), a method for the production of uncooked smoked sausages "Cervelat Zavolzhsky" is disclosed. According to the specified method, when preparing minced meat from veneered meat raw materials - beef, lean pork and pork brisket with layers and cuts of meat tissue of not more than 25%, a bacterial preparation is additionally introduced into the chopped pork brisket into the vacuum cutter. As a bacterial preparation, a BACTOFERMTM F-SC-111 starter culture is used, including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5.

Also known is a method for the production of uncooked smoked sausages (patent RU 2095990 C1, published November 20, 1997), which involves the preparation of minced meat with a bacterial mixture that affects the maturation process, consisting of lactic acid bacteria of the Lactobacillus plantarum species and denitrifying micrococci, heat treatment and drying. Lactobacillus plantarum strain (GNCA N 2164) and optionally Lactobacillus casei strain (GNCA N 2163) are used as lactic acid bacteria, and Micrococcus varians strain (GNCA N 2165) from denitrifying micrococci with a ratio of 1: 1: 1 in a mixture of this bacterial mixture is administered in an amount of 0.035 0.05% by weight of minced meat.

At present, there continues to be a need to expand the assortment of raw smoked and dry-cured sausage products of high quality and to create more universal production methods that provide a directed fermentation process in order to obtain the desired taste, consistency and color of the product, suppressing the development of undesirable microflora in the product during ripening and storage.

The solution to the above problem is the purpose of the present invention.

The technical result of the group of inventions is to obtain a product with the taste of smoked or dry-cured sausage, and providing an accelerated process of ripening of the product and high organoleptic characteristics, stable during long-term storage.

The specified technical result is achieved in that the method for producing sausages with the taste of smoked or dry-cured sausages involves blanching the pork skin until it becomes soft and transparent. After that, the blanched pork skin is cooled, followed by freezing, the non-fat pork and beef frozen on the top are crushed, the blanched pork skin is chopped in a cutter to a size of 1-2 mm, and the pork minced pork and beef is ground into the cutter. At the same time, all prescription water is added at the same time. Then, phosphate, a bacterial preparation, which is a mixture of cultures of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, spiky spine, complex flavoring additive, starch and nitrite or sodium chloride, is alternately loaded into the cutter. After that, the resulting mass is formed into a shell, precipitated, fermentation is carried out, the product is subjected to intensive cooling until the end of the fermentation process.

In accordance with particular cases of implementation, the method has the following features.

Phosphate and a bacterial preparation are used in a quantitative ratio of 0.2-0.3 wt.% And 0.01-0.05 wt.%, Of the total mass of minced meat.

When using table salt, sodium nitrite is additionally loaded into the cutter in an amount not exceeding 0.0066 wt.% Of the total mass of minced meat.

Non-greasy frozen pork and beef are ground on a spinning top with a lattice diameter of 8-12 mm.

As a complex flavoring additive, a mixture of glucose, maltodextrin, flavor and aroma enhancer, salt, antioxidant, natural spices and extracts of natural spices are used.

The resulting mass is formed into a protein or polyamide shell.

Precipitation of the product is carried out for 12 hours.

Fermentation of the product is carried out in a climatic or heat chamber at a temperature of 25-30 ° C.

Fermentation of the product is carried out at an ambient humidity of 60-80%.

Fermentation of the product is carried out for approximately 1-2 days.

Intensive cooling of the product is carried out starting from a temperature of approximately 18-25 ° C to a temperature of approximately 8 ° C, followed by maintaining a stable temperature until the end of the fermentation process.

The technical result is also ensured by the fact that the sausage with the taste of uncooked smoked or uncooked, obtained by the method for producing sausage, contains premium or first grade frozen beef, frozen nonfat pork, blanched pork skin, spine fat, starch, phosphate, a bacterial preparation, which is a mixture cultures of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, a complex flavoring additive, nitrite salt or sodium chloride and water. Moreover, the above components are contained in the following quantitative ratio, wt.%:

Premium or first grade frozen beef 25.00-35.00 Frozen lean pork 15.00-25.00 Blanched pork skin 15.00-20.00 Salted bacon 20.00-25.00 Starch 3.0-6.0 Phosphate 0.2-0.3 Bacterial drug 0.01-0.05 Complex flavoring additive 0.3-1.0 Nitrite salt or table salt 1.7-2.8 Water rest

In accordance with special cases of implementation of the product has the following features.

As a complex flavoring additive contains a mixture of glucose, maltodextrin, flavor and aroma enhancer, salt, antioxidant, natural spices and extracts of natural spices.

When using table salt as salt, the composition of the formulation additionally includes sodium nitrite in an amount not exceeding 0.0066 wt.%.

The essence of this technical solution is illustrated by the following examples.

Example 1

The washed pork skin is blanched until it has sufficient softness and transparency, after which it is cooled and frozen. Low-fat frozen pork and beef are passed on a top with a lattice diameter of 8-12 mm and added to the cutter to a pork skin pre-crushed to a size of 1-2 mm. At the same time, all prescription moisture is added. Then, phosphate (preferably Denfos S 26), a bacterial preparation (AiBi starter cultures based on Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, produced by Green Lines LLC), lard mix, a special flavor mix original (Granular) Del'ar containing glucose, maltodextrin, flavor and aroma enhancer, salt, antioxidant, natural spices and extracts of natural spices), starch (preferably Pregeflo CH 20) and nitrite salt. Multistage grinding using several devices allows you to provide an accelerated process of ripening of the product in connection with an increase in the rate of mass transfer processes and biochemical. After that, the resulting mass is formed into a protein or polyamide shell and precipitated within 12 hours. The fermentation process proceeds at a temperature of 25-30 ° C and ambient humidity of 60-80% for 1-2 days, after which the product is subjected to intensive cooling until the end of the fermentation process.

The above components are used in the following quantitative ratio, wt.%:

First grade frozen beef 35.00 Frozen lean pork 16.00 Blanched pork skin 16.00 Salted bacon 20.00 Starch 3,5 Phosphate 0.25 Bacterial drug 0.02 Complex flavoring additive 0.45 Nitrite salt 2,3 Water rest

Example 2

In this example, the same sequence of operations is used as in Example 1, with the only difference that sodium chloride is used instead of nitrite salt, and sodium nitrite is additionally loaded into the cutter before adding phosphate, in the following ratio, wt.%:

First grade frozen beef 30.00 Frozen lean pork 20.00 Blanched pork skin 17.00 Salted bacon 21.00 Starch 5,0 Phosphate 0.3 Bacterial drug 0,03 Complex flavoring additive 0.35 Salt 2.0 Sodium nitrite 0.006 Water rest

Example 3

In this example, the same sequence of operations is used as in Example 1, with the only difference that sodium chloride is used instead of nitrite salt, and sodium nitrite is additionally loaded into the cutter before adding phosphate, in the following ratio, wt.%:

Premium frozen beef 25.00 Frozen lean pork 23.00 Blanched pork skin 18.00 Salted bacon 22.00 Starch 3.0 Phosphate 0.2 Bacterial drug 0.05 Complex flavoring additive 0.9 Salt 2.1 Sodium nitrite 0.005 Water rest

Claims (14)

1. A method of producing sausages with the taste of smoked or dried sausages, including blanching pork skin until it becomes soft and transparent, then cooling the blanched pork skin with its subsequent freezing, grind frozen pork nonfat and lean beef, grind the blanca cutter to a size of 1-2 mm, load in the cutter chopped on top of the top-fat pork and beef, while at the same time add all the prescription water, then in the cutter but they load phosphate, a bacterial preparation, which is a mixture of cultures of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, spine fat, complex flavoring additive, starch and nitrite or sodium chloride, after that the resulting mass is molded, the enzyme is molded, the enzyme is formed, the product is subjected to intensive cooling until the end of the fermentation process. 2. The method according to claim 1, characterized in that the phosphate and the bacterial preparation are used in a quantitative ratio of 0.2-0.3 wt.% And 0.01-0.05 wt.%, Of the total weight of the stuffing. 3. The method according to claim 1, characterized in that when using table salt, sodium nitrite is additionally loaded into the cutter in an amount not exceeding 0.0066 wt.% Of the total mass of minced meat. 4. The method according to claim 1, characterized in that the non-fat frozen pork and beef are ground on a spinning top with a lattice diameter of 8-12 mm 5. The method according to claim 1, characterized in that as a complex flavoring additives use a mixture of glucose, maltodextrin, flavor and aroma enhancer, salt, antioxidant, natural spices and extracts of natural spices. 6. The method according to claim 1, characterized in that the molding of the resulting mass is carried out in a protein or polyamide shell. 7. The method according to claim 1, characterized in that the precipitation of the product is carried out within 12 hours. 8. The method according to claim 1, characterized in that the fermentation of the product is carried out in a climatic or heat chamber at a temperature of 25-30 ° C. 9. The method according to claim 1, characterized in that the fermentation of the product is carried out at an ambient humidity of 60-80%. 10. The method according to claim 1, characterized in that the fermentation of the product is carried out for approximately 1-2 days. 11. The method according to claim 1, characterized in that the intensive cooling of the product is carried out, starting from a temperature of approximately 18-25 ° C to a temperature of approximately 8 ° C, followed by maintaining a stable temperature until the end of the fermentation process. 12. Smoked or dry-cured sausage obtained by the method according to claims 1-11, containing premium or first grade frozen beef, low-fat frozen pork, blanched pork skin, spine fat, starch, phosphate, a bacterial preparation, which is a mixture of cultures Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, a complex flavoring additive, nitrite salt or sodium chloride and water, while the above components are contained in the following quantitative ratio, wt.%:
Premium or first grade frozen beef 25.00-35.00 Frozen lean pork 15.00-25.00 Blanched pork skin 15.00-20.00 Salted bacon 20.00-25.00 Starch 3.0-6.0 Phosphate 0.2-0.3 Bacterial drug 0.01-0.05 Complex flavoring additive 0.3-1.0 Nitrite salt or table salt 1.7-2.8 Water rest 13. Sausage according to item 12, characterized in that as a complex flavoring additive contains a mixture of glucose, maltodextrin, flavor and aroma enhancer, salt, antioxidant, natural spices and extracts of natural spices. 14. Sausage according to item 12, characterized in that when using table salt as salt, the composition of the formulation additionally includes sodium nitrite in an amount not exceeding 0.0066 wt.%.