RU2547715C1 - Method for manufacture of semi-smoked sausage with bioactivated wheat grains - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, for semi-smoked sausage manufacture. The method envisages meat raw material milling in a mincer with 16-25 mm diameter holes, mince preparation, casing filling with mince and links thermal treatment. The semi-product sausage formula additionally includes bioactivated wheat grains (in an amount of 10 wt % of unsalted raw material) obtained by way of wheat grains soaking in water during 22 hours at room temperature.

EFFECT: method ensures increase of content of B group vitamins lacking in human alimentation and content of cellulose promoting the human organism detoxication and cholesterol level decrease.

1 tbl

Description

The invention relates to the meat industry, namely to combined meat products based on minced meat. Bioactivated wheat is used as a plant component.

The use of vegetable protein in the technology of meat products should be considered a promising direction in solving the problem of reducing protein deficiency in the nutrition of the population. The irreplaceability of the function of vitamins in the nutrition of the population, the lack of a mechanism for their synthesis in the human body poses the problem of a healthy diet and normal human life.

Ensuring protein balance in products can only be achieved by combining plant and animal proteins. The work of leading scientists hygienists found that the content of one animal or vegetable protein in food has less biological value than their mixture in the optimal ratio.

When water is added to wheat grain, significant biochemical changes occur in it, leading to the saturation of the grain with vitamins and trace elements. Bioactivation is a process of moisture saturation of grain, accompanied by the onset of germination under the influence of water, heat and air, during which high-molecular substances are transformed into readily available forms. According to some authors, the amount of vitamin E in germinating wheat grains increases 3 times compared with dry grain. It also increases the number of micro and macrocells: potassium from 350 to 850 mg / 100 g, calcium from 45 to 70, phosphorus from 423 to 1100, magnesium from 146 to 400, iron from 3.9 to 10. Wheat grain after germination is also becomes an excellent source of a complex of B vitamins (B ₁ increases from 0.46 to 2 mg / 100 g, B ₂ - from 0.23 to 0.7, B ₆ - from 0.5 to 3, folic acid from 0.04 up to 0.35) [1]. Vitamins of this group improve the functioning of the nervous system, eliminate dysbiosis, increase the body's resistance to infectious diseases and rheumatism. This is a perfect nutritious product that provides a diverse healing effect.

Fiber contained in the grain improves peristalsis, helps to eliminate stagnant zones in the intestine, allows you to bind and remove heavy metal salts from the human body. The presence of B vitamins in bioactivated wheat also prevents the development of atherosclerosis. Fiber contained in bioactivated wheat acts as a natural statin, transferring excess cholesterol to the intestines and preventing it from circulating and coagulating in the blood. The above factors allow us to talk about the acquisition of the finished product properties of the therapeutic and prophylactic direction.

The technical result of this invention is expressed in increasing the biological value of semi-smoked sausages, improving the vitamin composition of the finished product, reducing its cost by replacing part of the meat with bioactivated wheat and expanding the possibility of rational use of grain raw materials in addition to the well-known production of flour, cereals, bakery, etc. It is also known that in the production of cereals and flour, biologically valuable parts of the grain (the aleurone layer and the germ) are disposed of. In the proposed method, all these useful components are involved in the production of products.

The closest in technical essence to the proposed invention is patent No. 2225662 "Method for the production of cooked sausage with vegetable additives" [2], which provides for the use of the plant component of dried apples. The disadvantage of this method is the limited set of nutrient components in comparison with bioactivated wheat grain.

As a result of the studies, it was found that the most optimal biochemical and organoleptic indicators are achieved when 10% bioactivated wheat is replaced in the formulation instead of meat. An increase in the wheat content in the formulation to 15 and 20% leads to an imbalance in the amino acid composition and a deterioration in organoleptic characteristics.

The method is as follows.

Wheat grain is soaked for 22 hours at room temperature at the rate of 0.400 l per 1 kg of dry grain, then the resulting mass is crushed on a centrifugal grinder design GNU SibNIIP (US Pat. No. 2305944, A22C 17/00, B02C 18/08 "Device for grinding meat" ) [3].

The components used are used in accordance with the following formulation:

Unsalted raw materials, kg per 100 kg Spices and materials, g per 100 kg of unsalted raw materials Veined beef of 1 grade 40 Edible salt 2500 Veined pork bold thirty Sodium nitrite 7.5 Granulated sugar one hundred Pork brisket twenty Freshly chopped minced garlic 200 Bioactivated wheat 10 Ground black or white pepper one hundred

The meat, crushed on a top with a diameter of the lattice holes 16-25 mm, is subjected to salting, meat raw materials are kept in the salting at 0-4 ° C for 6-12 hours. Minced meat is cooked in a mixer, where first beef, bioactivated wheat are added, 5% water (ice, snow) is added, then pork and spices are introduced. Fill the shell with minced meat.

Formed loaves are subjected to sediment. Drying and frying of loaves is carried out at a temperature of 95 ± 5 ° C for 60-90 minutes Fried loaves are steamed in steam cookers at 80 ± 5 ° C or in boilers. Cooking is completed at a temperature in the center of the loaf 71 ± 1 ° C. After cooking, the sausage is cooled.

Currently, from the patent and scientific and technical literature, we do not know a method for the production of sausages with the addition of bioactivated wheat grains.

Used literature

1. Egorov G.A., Melnikov E.M. Technology of flour, cereals and animal feed. M., 1984, 375 p.

2. RF patent No. 225662, A23L 1/31, A23L 1/317, A23L 1/314 "Method for the production of cooked sausages with vegetable additives."

3. RF patent No. 2305944, A22C 17/00, B02C 18/08 "Device for grinding meat."

Claims (1)

A method of manufacturing a semi-smoked sausage with bioactivated wheat grain, comprising grinding raw meat on a spinning top with a lattice hole diameter of 16-25 mm, making minced meat, filling the meat with minced meat, heat treatment of loaves, characterized in that bio-activated wheat grain is additionally added to the semi-smoked sausage recipe in the amount of 10 wt. % of unsalted raw materials obtained by soaking wheat grains in water for 22 hours at room temperature.