RU2611843C1 - Method for manufacturing cooked sausage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry, in particular, in the cooked sausages production technology. The method involves prepating meat raw material, grinding it, preparing the formulation in the cutter, stuffing sausage meat into the shell and forming, heat treating, cooling the finished product. The cooked sausage contains beef of the 1st grade, demi-fat tendon removed pork, mechanically deboned poultry meat, cedar bagasse, flax flour, nitrite-curing mixture and spices. At the step of composing sausage meat cedar bagasse after pre-hydration in the ratio 1:2 in an amount of 15 wt %, and flax flour after pre-hydration in the ratio of 1:4 in an amount of 10 wt. are added to the formulation.%.

EFFECT: increasing the biological value of cooked sausages by optimizing the fatty acid composition, enriching the cooked sausage with complete protein, as well as improving its organoleptic characteristics.

Description

The invention is intended for use in the meat industry, namely in the technology of cooked sausages. The aim of the invention is to increase the biological value of cooked sausages by optimizing the fatty acid composition and enriching the formulation with a complete vegetable protein, as well as improving the consistency of the finished product.

In accordance with the claimed method, cooked sausage contains first grade beef, mechanically deboned poultry meat, cedar cake, flax flour, edible salt, nitrite-curing mixture, spices. The method includes preparing raw meat, chopping it, preparing the cutter, forming the minced meat into the shell, heat treatment, cooling the cooked sausage. At the same time, cedar cake is added to the recipe at the stage of mincing after preliminary hydration (1: 2) in the amount of 15%, linseed flour after preliminary hydration (1: 4) in the amount of 10% by weight.

The use of herbal ingredients in the production of cooked sausages has become popular recently for two reasons:

- enrichment of sausages with biologically active and physiologically significant components contained in plant materials;

- the possibility of improving, stabilizing, modifying the organoleptic properties of sausages, as well as regulating shelf life without the use of food additives, which increases the consumer properties of sausages.

A known method for the production of cooked sausages with functional and prophylactic properties, the manufacture of which uses beef of the first grade, low-fat pork, beef liver, soy enrichment, as well as a pre-prepared food supplement consisting of rice flour, edible gelatin, chitosan and whey, with the addition of water infusion of chamomile and St. John's wort [1]. The raw composition of sausages helps to reduce its calorie content, therefore, the product is recommended for nutrition of obese people.

The disadvantages of the method include the low protein content in rice flour, equal to (5-6)%. At the declared level of introduction of the additive (44%), based on rice flour, this leads to a decrease in the mass fraction of protein in cooked sausage and, as a result, to a decrease in its biological value.

A known method for the production of cooked sausages, in which the use of powdered mustard meal pre-treated with liquid carbon dioxide in an amount of 5% by weight of meat-containing raw materials in order to improve the quality of sausages and extend its shelf life, is proposed as a vegetable component. The disadvantages of the method include the use of processed mustard products, which are allergens, which imposes restrictions on the use of this product, and also requires special conditions when labeling it [2].

There is a known method for the production of cooked sausages, according to which raw meat of the first grade is used as raw meat, semi-fat veined pork, and germinated lentils are used as a protein-containing vegetable component (grain and sprout with a protein content of 35% and 47%, respectively), and fresh cucumbers and carrot powder as a vitamin-mineralizing fortifier [3]. The disadvantages of the claimed method include the lack of industrial production of sprouted lentils and standardized requirements for the specified type of raw material, which complicates the process, as well as the use of fresh vegetables in the recipe, which requires special conditions for storage and preparation of vegetables, a high level of losses in the preparation of vegetables, the presence of additional technological equipment, which increases the complexity of manufacturing.

A known method for the production of cooked sausages, which involves the use at the stage of salting meat raw materials of a propionic acid bacteria concentrate Propionibacterium shermanii KM-186 and pine nuts meal in an amount of (5-7)%. The objective of the invention is to reduce the duration of salting, increase product yield and reduce the proportion of residual sodium nitrite due to the manifestation of the biochemical activity of the concentrate of propionic acid bacteria. The simultaneous use of pine nuts meal with a propionic acid bacteria concentrate is aimed at regulating plasticity and increasing the moisture-binding capacity of raw materials [4].

The disadvantages of the method include the need to control the activity of the drug, in which the technological effect is achieved, as well as the insufficiently high biological value of cooked sausages due to the low level of introduction of pine nuts meal.

The closest in technical essence and the achieved result is a method for the production of cooked sausages, according to which, in order to improve the organoleptic characteristics of cooked sausages, extend their shelf life and increase biological value, an additive based on cedar seeds is added to the formulation, including cedar oil and / or powdery cake of cedar seeds in an amount of not less than 0.01 wt. % [5].

The disadvantages of this method include the insufficiently high biological value due to the imbalance of the fatty acid composition of the product.

The task to which the invention is directed is to provide the population with cooked sausages of high biological value with a balanced fatty acid composition, a high content of high-grade protein and improved organoleptic characteristics.

EFFECT: increase of nutritional and biological value, stabilization of consistency and improvement of taste and aromatic properties of cooked sausages.

The specified result is achieved by the fact that cedar cake (15 kg / 100 kg) and linseed flour (10 kg / 100 kg) are introduced into the recipe. The choice of these types of raw materials for the manufacture of cooked sausages is based on its high biological value, due to the composition of the main components of the raw material, the content of vitamins, minerals and other useful components in it, which substantially satisfy the daily human need. The possibility of improving the organoleptic properties of cooked sausages made using raw materials with reduced consumer properties, in particular poultry meat, was also taken into account. Boning meat is widely used in the technology of various meat products, including cooked sausages. However, despite the relatively high nutritional value, it is characterized by specific technological properties, including low water-binding ability, characteristic taste and aromatic properties, and low content of functional proteins.

Cedar cake belongs to oilseed raw materials. It is obtained as a result of cold pressing of cedar pine seeds with the release of oil. It is a concentrate of biologically valuable food substances - proteins, lipids, carbohydrates, which are included in it in approximately equal proportions, namely 34%, 31% and 27%.

Proteins of cedar oil cake are high-grade with a high content of especially deficient tryptophan, lysine and sulfur-containing amino acids, have a high water-holding ability.

Cake has a finely divided structure and does not require preliminary grinding. The sweet taste of the cake and the pleasant aroma characteristic of pine nuts provide high aromatic taste properties of cooked sausages, giving them the characteristic shades of pine nuts.

Cedar oil cake is a rich source of B vitamins (B ₁ , B ₂ , B ₃ ), vitamin E, 100 g of oil cake to satisfy the daily need for them by 38%, 103%, 34%, 76%, respectively. It contains valuable for the human body macro- and microelements, namely calcium, potassium, magnesium, iron, manganese and zinc [6].

Flaxseed flour is a source of high-grade proteins, which are dominated by albumin and globulins, which participate in the stabilization of the structure, since they have a high gel-forming ability and emulsifying ability, they contribute to the strong retention of animal fats and vegetable oils in the composition of minced meat. The stabilization of the structure of cooked sausages involves the components of the carbohydrate component of flaxseed flour. These include mucus, which according to the mechanism of action are similar to gums, pentosans and fiber. Compared to other types of flour, flaxseed is the only flour that contains soluble carbohydrates that fulfill the technological function of stabilizers. The advantages of flax flour include the fact that it is a gluten-free raw material. Flaxseed flour contains vitamins B ₁ , B ₂ , B ₆ , folic acid, antioxidants (lignans).

Cedar oilcake and flaxseed flour contain vegetable oils of high biological value, due to the presence of polyunsaturated acids that are not synthesized by the human body. The biological role of polyunsaturated acids is associated with structural function in cell membranes, the functioning of the nervous, immune, cardiovascular systems, the regulation of cholesterol and triacylglycerides in the blood. Cedar cake contains a particularly deficient polyunsaturated γ-linolenic acid, which has anti-inflammatory properties and inhibits the development of cancer cells. Flaxseed flour is a natural source of α-linolenic acid from the class of ω-3 acids, which is the precursor of all long-chain acids involved in metabolic processes.

For the production of cooked sausages, the ingredients are taken in the following quantities, wt. %:

veined beef of 1 grade 15.0 semi-fat pork 20,0 mechanical poultry meat 40,0 hydrated cedar cake 15.0 hydrated flaxseed flour 10.0 nitrite-curing mixture 1.80 ground black pepper 0.1 allspice 0.05 cardamom 0,07

Beef and pork are used from cutting after boning and trimming or block in any thermal condition. Beef and vein pork are ground on a spinning top with the diameter of the holes of the lattice (2-3) mm. Mechanical deboned poultry meat in blocks is used after preliminary heating without defrosting.

Plant components are pre-hydrated with the addition of cold drinking water at a temperature of 12-18 ° C: cedar cake (1: 2), flax flour in a ratio of 1: 4.

The preparation of the recipe is performed in the cutter, to which chopped beef, vein, 1/3 part of the process water, nitrite-curing mixture, poultry meat of the mechanical deboning, the remainder of the process water, hydrated cedar oil cake, hydrated linseed flour are added sequentially. At the last stage, spices are added. The cutting time is 5-7 minutes, the temperature of the meat is 10-12 ° C.

Stuffed meat is injected into an artificial protein or polyamide shell and transferred to cooking at a temperature of 75-78 ° C until cooked. After that, the cooked sausage is cooled in two stages: water with a temperature of 12-15 ° C and then air at a temperature of 0-4 ° C to a temperature in the center of not higher than 6 ° C.

Adding cedar oil cake and flax flour to the cooked sausage recipe makes it possible to increase its nutritional value by increasing the mass fraction of protein, optimizing the fatty acid composition and bringing it closer to the standard. The ratio of saturated fatty acids (EFA) of monounsaturated fatty acids to polyunsaturated fatty acids in cooked sausage with cedar oilcake and flax flour is 33:56:11, protein mass fraction is not less than 12%, fat not more than 22%.

Sausage has a uniform elastic consistency, juiciness and tenderness is achieved due to the balance of protein and fat in the recipe, as well as moisture retention due to the functional properties of flax flour, the aroma of cooked sausage is pleasant with a hint of pine nuts.

Literature

1. Patent No. 2511273 of the Russian Federation, IPC ⁷ A22C 11/00, A23L 1/29, A23L 1/314. Method for the production of cooked sausages with vegetable additives / Truba I.A .; Applicant and patent holder Federal State Budgetary Educational Institution of Higher Professional Education "Stavropol State Agrarian University", - stated 09/26/2012; publ. 04/10/2014.

2. Patent No. 2363284 of the Russian Federation, IPC ⁷ A23L 1/317, A23L 1/314. Method for the production of sausages / Geldysh T.G., Semenova I.A., Slozhenkina M.I .; Applicant and patent holder Limited liability company Scientific and Production Firm "Bioresources" .- No. 2007112092/13. - Declared. 04/03/2007; publ. 10/10/2008.

3. Patent No. 2533430 of the Russian Federation, IPC ⁷ A22C 11/00, A23L 1/314. Method for the production of cooked sausages / Oboturova N.P., Nagdalyan A.A., Korneev A.Yu., Kartukov R.K .; Applicant and patent holder Limited Liability Company “Sphere”. - No. 2012143714/13. - declared. 10/12/2012; publ. 04/20/2014.

4. RF patent 2336757, IPC ⁷ A23L 1/317. Method for the production of cooked sausages / Batueva A.F., Zaigraeva L.I., Khamagaev I.S., Hanhalaeva I.A .; Applicant and patent holder State educational institution of higher professional education East Siberian State Technological University. - No. 2007108860/13. - Declared. 03/09/2007; publ. 10/27/2008.

5. Patent No. 2144776 of the Russian Federation, IPC ⁷ A23L 1/317, A23L 1/314. Method for the production of sausages / Kryazhev V.I., Denishenko V.I .; applicant and patent holder V. Kryazhev, V. Denishenko - No. 98117529/13; declared 09/23/1998; publ. 01/27/2000.

6. Subbotina M.A. Obtaining food proteins from cedar meal / M.A. Subbotina, E.V. Nevzorov // Food. Ecology. Quality: Proceedings of the IV International Scientific and Practical Conference. - Novosibirsk, 2004 .-- S. 35-37.

Claims (1)

A method for the production of cooked sausage, including the preparation of raw meat, chopping it, making a recipe in a cutter, extruding minced meat into a shell and forming loaves, heat treatment, cooling the finished product, characterized in that in order to optimize the fatty acid composition, enrichment with a complete protein, and also improve of organoleptic properties, 15% of cedar oil cake, hydrated in a 1: 2 ratio, and, at the same time, 10% of flax flour, hydrated in a 1: 4 ratio, are added to the recipe for cooked sausages.