RU2515394C2 - Semi-smoked sausage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry during production of specialised sausage products and for children alimentation. The semi-smoked sausage contains meat raw materials represented by mutton, poultry meat of light colour, mid-back speck, broadtail fat as well as food culinary salt, ground coriander, sodium nitrite, sugar sand, ground black hot pepper and fresh garlic. The specified ratio of the ingredients is set in the formula.

EFFECT: invention ensures manufacture of a sausage product with dietary and high organoleptic properties as well as the meat products range extension.

2 tbl, 2 ex

Description

The invention relates to the meat industry, namely to the production of sausages on an industrial scale. The product can be used for baby food and people suffering from high cholesterol, obesity.

For the production of dietary and preventive meat products, the main raw materials are fresh or chilled meat of young animals and poultry.

Known semi-smoked sausage "Amateur" (TU 49 RSFSR 939, Handbook of sausage production technologist / Edited by I.A. Rogov. -M .: Kolos, 1993. - P.140), containing - lamb or goat meat, low-fat pork, bacon pork spinal. The recipe includes sodium nitrite, table salt, granulated sugar, ground black pepper, nutmeg.

This recipe is characterized by a high fat content, since it contains pork in approximately equal amounts with mutton meat and is not a product for preventive and dietary nutrition.

Half-smoked sausage from poultry meat is also known (www.vsegost.com/Catalog/50/50090.shtml GOST R 53852-2010), containing mechanically deboned poultry meat, egg products, drinking water, food additives and their mixtures. However, half-smoked sausage from poultry meat is characterized by the worst organoleptic characteristics.

Closest to the claimed one is half-smoked “Lamb” sausage of the second grade (www.standartgost.ru/ GOST 16351-86), containing components of animal origin - lamb, beef, side fat. The recipe includes sodium nitrite, table salt, granulated sugar, ground black pepper, and garlic.

This product does not have preventive properties and has a higher cost.

The main task in the development of this recipe was to use the best combination of meat raw materials and expand the assortment of sausages, as well as reduce the cost of the finished product.

The result of the invention is to obtain environmentally friendly prophylactic and diet sausage products with high organoleptic properties, and expanding the range of sausages.

The specified result is achieved by the fact that the proposed smoked sausage contains lamb, side fat, tail fat, table salt, ground coriander, sodium nitrite, granulated sugar, ground black pepper, fresh garlic, according to the invention additionally contains light-colored poultry meat in the following ratio components per 100 kg of unsalted raw materials, kg:

Single-sorted lamb 65 Light color poultry meat 25 Tail fat 5 Bacon side 5

and also, g:

Edible salt 3000 Sodium nitrite 7.5 Granulated sugar one hundred Black pepper one hundred Freshly chopped garlic, minced 200 Ground coriander fifty

The combination of mutton meat with light-colored poultry meat - environmentally friendly raw materials with a low cholesterol content, which has an optimal ratio of macro- and microelements, gives the sausage product the property of a preventive product that has high organoleptic characteristics in taste, uniformity, tenderness, juiciness, is intended for baby food and those suffering from high blood cholesterol, obesity.

In terms of protein content, lamb is close to beef and surpasses pork, and in terms of fat and caloric content it surpasses beef and is inferior to pork. Lamb is different from other types of meat in a more favorable composition of fat. Sheep fat contains lecithin, a substance with antisclerotic properties and normalizing cholesterol metabolism.

If we compare white and red poultry, then in white there is less collagen with the same amount of elastin and 3-4% more proteins with a lower fat content, therefore it is more often used in baby and diet food. Poultry meat contains a large amount of vitamins, as well as micro and macro elements.

The finished product, due to the inclusion of lamb, fat tail fat and light poultry meat, contains salts of potassium, sodium, magnesium, iron, zinc, iodine, etc., as well as vitamins of group B, PP.

The method allows to expand the range of sausages, reduce the cost of the production method, improve the quality of finished products, improve the persistence of consumer properties.

The product is prepared as follows. Lamb and poultry meat is obtained by mechanical boning, side fat, fat tail fat, pre-cooled to a temperature of 0-4 ° C, is ground on a shearing machine. Ground black pepper, coriander, garlic are crushed on grinders and sifted through sieves in order to prevent large particles of spices from getting into the minced meat.

The crushed meat raw materials are served in the cutter for making minced meat. Shredded bacon, spices (black pepper, coriander, garlic), sugar are also sent to the cutter.

Extrusion of forcemeat is made into the belly with a lamb and sent to heat treatment (2 hours at 70 ° C and cooking for 1 hour at a temperature of 80 ° C). Next, the product is cooled and smoked for 2 hours at a temperature of 40 ° C. Dried for 12 hours at a humidity of 75% and a temperature of 12 ° C.

The quantitative ratio of lamb and light-colored poultry was determined experimentally.

Example 1. Take 4 kg of poultry meat of light color and 14 kg of veneered mutton, chopped on a spinning top with a hole diameter of 5-6 mm, mix with 600 g of salt and 1.5 g of sodium nitrite. The bacon, cooled to a temperature of 0-4 ° C, in an amount of 1 kg and turmeric fat in an amount of 1 kg is ground on shporezki with a diameter of pieces of 6 mm.

Salted raw materials (poultry, lamb) with an initial temperature of 5 ° C are ground for 10 minutes until homogeneous, black pepper 20 g, ground coriander 10 g, fresh peeled garlic 40 g, granulated sugar 20 g are added. At the final stage, add bacon . The resulting mass is filled into the shell and knit loaves. Carry out heat treatment (frying, cooking, cooling, smoking).

Example 2. Take 5 kg of light-colored poultry meat and 13 kg of veneered mutton, chopped on a spinning top with a hole diameter of 5-6 mm, mix with 600 g of salt and 1.5 g of sodium nitrite. The bacon, cooled to a temperature of 0-4 ° C, in an amount of 1 kg and turmeric fat in an amount of 1 kg is ground on shporezki with a diameter of pieces of 6 mm.

Salted raw materials (poultry, lamb) with an initial temperature of 5 ° C are ground for 10 minutes until homogeneous, black pepper 20 g, ground coriander 10 g, fresh peeled garlic 40 g, granulated sugar 20 g are added. At the final stage, add bacon . The resulting mass is filled into the shell and knit loaves. Carry out heat treatment (frying, cooking, cooling, smoking).

Example 3. Take 6 kg of light-colored poultry meat and 12 kg of veneered mutton, chopped on a spinning top with a hole diameter of 5-6 mm, mix with 600 g of salt and 1.5 g of sodium nitrite. The bacon, cooled to a temperature of 0-4 ° C, in an amount of 1 kg and fat tail fat 1 kg is ground on shporezki with a diameter of pieces of 6 mm.

Salted raw materials (poultry, lamb) with an initial temperature of 5 ° C are ground for 10 minutes until homogeneous, black pepper 20 g, ground coriander 10 g, fresh peeled garlic 40 g, granulated sugar 20 g are added. At the final stage, add bacon . The resulting mass is filled into the shell and knit loaves. Carry out heat treatment (frying, cooking, cooling, smoking).

The quality indicators of the semi-smoked sausages obtained are organoleptic, physico-chemical, are presented in table 1.

Table 1 Organoleptic and physico-chemical qualities of semi-smoked sausages Name of indicator Example one 2 3 Taste and smell Characteristic of this product, with the aroma of spices, smoked and the smell of garlic, moderately salty, with a pronounced flavor of lamb Peculiar to this product, with the aroma of spices, smoked and the smell of garlic, without extraneous taste and odor moderately salty and harmoniously combined Peculiar to this product, with the aroma of spices, smoked and the smell of garlic, moderately salty Consistency Resilient, dense Resilient, uniform, ductile Not tight enough Appearance Loaves with a clean, dry surface, without spots, slips, damage to the shell, minced meat Loaves with a clean, dry surface, without spots, slips, damage to the shell, minced meat Loaves with a clean, dry surface, without spots, slips, damage to the shell, minced meat Sectional view Stuffing is evenly mixed, slices of lamb fat, fat less than 6 mm in size Stuffing is evenly mixed, slices of lamb fat, fat less than 6 mm in size Stuffing is evenly mixed, slices of lamb fat, fat less than 6 mm in size The shape, size and knitting of loaves Loosed loaves 15-25 cm long with one dressing on the first loaf Loosed loaves 15-25 cm long with one dressing on the first loaf Loosed loaves 15-25 cm long with one dressing on the first loaf Moisture 59.84 57.26 58.23

Fat 12.90 12.52 12.46 Protein 23,20 23.72 23.01 Ash 6.20 6.50 6.30 Calorie content 230.5 221.4 216.3

The best quality indicators of the finished product (organoleptic and physico-chemical) were obtained in example 2.

Indicators of comparative characteristics of the products are presented in table 2.

table 2 Product Comparison Product name Moisture% Fat% Protein,% Ash% Calories, kcal Half-smoked sausage "Lamb" of the second grade GOST 16351-86 (prototype) 59.92 22.84 15.00 2.24 273.9 Half-smoked sausage 57.26 12.52 23.72 6.50 221.4

Claims (1)

Half-smoked sausage containing meat raw material - tinned lamb, side fat, tail fat, as well as sodium nitrite, edible salt, granulated sugar, ground black pepper, garlic, characterized in that it additionally contains light-colored poultry meat in the following ratio of components per 100 kg of unsalted raw materials, kg:
Single-sorted lamb 65 Light color poultry meat 25 Tail fat 5 Bacon side 5
and also, g:
Edible salt 3000 Sodium nitrite 7.5 Granulated sugar one hundred Black pepper one hundred Freshly chopped garlic, minced 200 Ground coriander fifty