RU2518298C1 - Raw-smoked sausage with usage of demineralised whey and method for its manufacture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of meat raw stock, additives, condiments, spices and materials, mince preparation, sausage links moulding, settling, smoking, drying and packaging of the products. 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 the temperature within the range from 22-24°C to 15-16°C and relative air humidity equal to 91% - 80% without air flow. The sausage link is dried at a temperature of 13±2°C and relative air humidity equal to 82±3% during 3-5 days with further drying performed at a temperature of 11±2°C and relative air humidity equal to 77±3%. In the process of mince formulation a starter culture and demineralised whey are introduced.

EFFECT: production of raw smoked sausages with reduced ageing time, 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 the production of hard sausages, such as semi-dry smoked and dry sausages with an accelerated ripening process.

Raw smoked sausage is an elite among meat delicacies and a favorite treat of consumers. Uncooked sausages are casings made from minced meat, bacon, salt, spices and precipitated, smoked and dried. These sausages are distinguished by their dense texture, pleasant aroma and pungent salty taste. A distinctive feature of raw smoked sausages is that they are smoked raw, and therefore can be stored for a long time at temperatures above 10 ° C.

Raw smoked sausages 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. Despite all the above advantages of the product, there is, from the point of view of practitioners, a significant drawback - the technological process for the production of raw smoked sausages is one of the most difficult in the field of sausage production, it is distinguished 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 raw 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, 20.01.1998). 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.

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, which are capable of efficiently producing lactic acid, exhibiting antagonistic properties for pathogenic and sanitary-indicative microflora, accelerating the formation of taste and aromatic complex products, and the active involvement of sodium nitrite in the color formation reaction. This method of preparation of smoked sausages is the closest analogue to the claimed invention.

The main task, the claimed method is aimed at, is the intensification of the process of cooking smoked sausages by using the carbohydrate component - demineralized whey together with starter cultures 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 uncooked smoked sausages 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 raw smoked sausages demineralized whey is added to the minced systems, as well as a starting culture in the following ratio of components per 100 kg of raw meat, kg:

Premium beef 40 Lean pork veined 10 Pork brisket fifty Starting culture 0,025 Demineralized serum 0.26 Sodium nitrite 0.01 Salt 3,5 Spice 0.45

The use of starter crops allows to reduce the production cycle, fermentation time, increases production safety, reduces production defects, contributes to obtaining a 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.

Starting culture contributes to a more intensive formation of lactic acid bacteria in the product, a decrease in pH and water activity Aw, which allows you to get the finished product with the desired technological characteristics in 20 days.

The use of demineralized whey improves the color characteristics of the finished product, allows to reduce the fraction of residual nitrite while increasing the relative content of nitrosopigments, helps to suppress pathogenic microflora and the development of lactic acid bacteria at almost all stages of the technological process, which not only intensified the production of smoked sausages, but also allowed to obtain product with a long shelf life.

Spices completed and emphasized the natural flavor and aroma of raw smoked sausage.

A method for preparing uncooked smoked sausages, which includes the following operations: receiving, cutting, boning, trimming meat raw materials, preparing food ingredients and additives, spices, spices and materials, preparing minced meat, stuffing the minced meat in a shell, forming, cake, smoking, drying, packaging , labeling and acceptance of uncooked smoked sausages. Moreover, according to the invention, the molded stick of raw sausage is precipitated for 21 hours at a temperature of from 15 to 24 ° C and a relative humidity of 93-95%, 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 91% rel. humidity; 2nd day - 18 ° C and 88% rel. humidity; 3rd day - 18-20 ° C and 87% rel. humidity, easy smoking; 4th day - 17 ° C and 85% 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 15 ± 3 ° C, a relative humidity of 82 ± 3%, further drying is carried out at a temperature of 13 ± 3 ° C and a relative humidity of 81-85% until the standard humidity is reached.

The technological process for the production of raw 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 at 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.

Demineralized serum and starter cultures are added to avoid inactivation after adding sodium nitrite to the beef at the cutting stage. The cutter is first loaded with beef, sodium nitrite, sodium chloride, starter culture (“Bitek LS-1”), demineralized whey and spices. Then load the pork veined nonfat, 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 12 mm) should be evenly distributed. Stuffing temperature after chopping minus 1 ... 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 raw smoked sausages. 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 duration of the processing of loaves in climatic chambers depends on the use of preparations accelerating the ripening process of raw smoked sausages, the diameter of the loaves, the design features of climatic chambers and is carried out according to the general scheme for the ripening of sausages: 1st day - 22-24 ° C and 91% rel. humidity; 2nd day - 18 ° C and 88% rel. humidity; 3rd day - 18-20 ° C and 87% rel. humidity, easy smoking; 4th day - 17 ° C and 85% 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, loaves of raw smoked sausage are placed in the drying chamber. The first 3-5 days they are dried at a temperature of 15 ± 3 ° 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 20 days. Raw smoked sausages should be produced for sale with a temperature in the thickness of the loaf not lower than 0 and not higher than 15 ° С.

The technological scheme of the production of a new type of smoked sausage of the highest grade using demineralized whey in the drawing (figure 1).

Claims (2)

1. A method of preparing uncooked smoked sausage, which includes the acceptance, cutting, deboning, trimming of raw meat, preparation of food ingredients and additives, spices, spices and materials, preparation of minced meat, stuffing the minced meat in a shell, forming, cake, smoking, drying, packaging, labeling and acceptance of uncooked smoked sausages, characterized in that the molded stick of uncooked smoked sausage is subjected to precipitation 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 ah or in climatic chambers for 7 days according to the following scheme: 1st day - 22-24 ° C and 91% rel. humidity; 2nd day - 18 ° C and 88% rel. humidity; 3rd day - 18-20 ° C and 87% rel. humidity, easy smoking; 4th day - 17 ° C and 85% 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 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. Uncooked smoked sausage made by the method according to claim 1, containing premium quality beef, low-fat pork, pork brisket, starter culture, demineralized whey, sodium nitrite, salt, spices in the following ratio of components per 100 kg of raw meat, kg:
Premium beef 40 Lean pork veined 10 Pork brisket fifty Starting culture 0,025 Demineralized serum 0.26 Sodium nitrite 0.01 Salt 3,5 Spice 0.45

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