RU2626730C2 - Method for production of enriched cooked-and-smoked sausage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: enriched cooked-and-smoked sausage contains trimmed beef of the I grade, semi-fat trimmed pork, pork fat, as well as spices and additives: nitrite salt, granulated sugar, black pepper, fresh garlic, nutmeg, fermented rice and food phosphate. Partly, instead of raw meat, wheat is added, sprouted on a nutrient medium enriched with organic iodine and selenium, which is introduced at the stage of making minced meat in the form of hydrated flour. The quantitative ratio of the ingredients is selected.

EFFECT: obtaining a product of high quality with minimal application of nutritional additives, possessing therapeutic and prophylactic properties, shortening the production process duration.

2 cl

Description

The invention relates to the meat processing industry, namely the production of cooked smoked sausages.

Known cooked smoked sausage of the highest grade (GOST 16290) and the method of its production, which involves the use of raw meat: premium beef, pork baked, pork brisket or pork fat, pre-chopping and salting, cooking minced meat with spices, garlic and sodium nitrite, the formation of sausage loaves, their precipitation, heat treatment, drying and cooling [1].

Its disadvantages are the length of the production process, as well as the use of sodium nitrite in the preparation of minced meat, which is prohibited for use in the form of a solution according to Section VIII of the Technical Regulation of the Customs Union “On the safety of meat and meat products” (TP TS 034/2013).

The closest technical solution adopted for the prototype is boiled-smoked cervelat sausage and a method for its preparation, which involves the use of meat raw materials: chilled premium-quality beef, chilled non-fat veined pork, greased pork in the form of frozen blocks and pork brisket with subsequent grinding raw meat, aging in brine, making minced meat on a cutter, molding loaves, sludge, heat treatment and drying. The invention allows to obtain a finished product with stable organoleptic properties [2].

The disadvantages of the prototype are the use of expensive raw materials, the multiple grinding of raw meat, as well as long exposure in the ambassador, which increases the duration of the production process. In addition, in the preparation of minced meat, sodium nitrite is used, which is prohibited for use in the form of a solution.

The objective of the invention is to obtain a high-quality product with minimal food additives, which have therapeutic and preventive properties due to the introduction of partially hydrated crushed wheat germinated in iodine and selenium in exchange for meat raw materials, cheaper production due to partial replacement of raw meat with a vegetable component, increasing the efficiency of the production process .

The technical result is a reduction in the duration of the production process due to the salting process at the stage of sausage barbecue settling, and heat treatment in universal heat chambers, the use of hydrated crushed wheat germinated in iodine and selenium for partial replacement of meat raw materials, which reduces the cost of production and produces a high-quality product possessing therapeutic and prophylactic properties and biological value.

This is achieved by the fact that the method for the production of enriched cooked smoked sausage includes the following stages: preparation of meat raw materials - thawing, cutting, boning and trimming of beef and pork, freezing bacon, chopping meat raw material - roasted beef and roasted pork on top, frozen bacon on a bacon cutter, preparation of a plant component, which includes cleaning, washing, germinating wheat on a nutrient medium enriched with solutions of sodium selenite and potassium iodide, drying and grinding roschennoy wheat, hydrating plant component and making it to the stage of stuffing; preparation of minced meat in a mixer with the addition of additives: nitrite salt, sugar, spices, edible phosphate, fermented rice; filling the shells and knitting loaves, sludge, heat treatment in a universal heat chamber, including drying, primary smoking, drying, secondary smoking with wet smoke, cooking; drying and cooling of the finished product in the following ratio of components:

The main raw materials, kg per 100 kg:

beef veined I grade 35 baked veined pork 35 pork fat twenty hydrated crushed wheat germinated on iodine and selenium 10

Spices and materials, g per 100 kg of unsalted raw materials:

nitrite salt 2000-2200 granulated sugar 200 black pepper one hundred fresh garlic 200 nutmeg thirty food phosphate 300 fermented rice fifty a mixture of water and ice 4000

An example implementation of the method. Prepare raw meat - thawing beef and pork, butchering, boning and trimming of beef and pork; when using chilled beef and pork, tinned or frozen blocks of tinned meat, deboning and trimming operations are not performed. Chilled and thawed raw materials with a temperature in the thickness of muscles of 2 ± 2 ° C are supplied for cutting, deboning and venation. Cutting, deboning and venation are performed according to the anatomical principle - the location of the muscle tissue in the cuts. Before cutting the half-carcass of the pork, the fat is removed from them with a single layer. Pork is veined for pork veined with a mass fraction of adipose tissue of 30-50% (bold) and pork veined with a mass fraction of adipose tissue of 50-85% (fat). During the trimming process, beef and pork are cut into pieces weighing up to 1 kg. Beef venation is carried out in three varieties - the highest, first and second. When trimming fatty meat, fatty beef is also isolated. Pork is veined in three grades - non-fat, bold and fatty or single-grade pork.

After deboning and trimming, the grade I beef and half-fat veneered pork are ground on a spinning top with a grid diameter of 2-3 mm. Pork bacon is frozen to a temperature of minus 1 ° C and ground on a bacon cut into pieces 5-8 mm in size.

In parallel, hydrated wheat sprouted on iodine and selenium is prepared. Wheat is washed in cold water at a temperature of 15-20 ° C, removing impurities, and then pour a small amount of a mixture of solutions containing a 0.2% solution of sodium selenite and 0.35% potassium iodide. Wheat is germinated at a temperature of 25-30 ° C for 1.5-2 days, periodically monitoring the process of germination of grains. Germinated wheat is washed in cold running water with a temperature of 15-20 ° C, removing inorganic substances that are not converted to germinated wheat. Next, wheat is dried at a temperature of 30-35 ° C for 12-24 hours at a relative humidity of 70-75%. After drying, wheat is ground on grinders and hammer grinders of various designs and sifted through sieves with magnetic traps. The resulting additive is weighed, taken in the amount prescribed by the recipe and hydrated with drinking water in the ratio (1: 2) and mixed, obtaining a uniform viscous mass.

Next, make up the stuffing in the mixer. Grade I beef, previously chopped on a top with a grid diameter of 2-3 mm, is loaded into the mixer with nitrite salt, phosphates and 4 kg of a mixture of water and ice, stirred for 1.0-1.5 minutes, then chopped pork is bold, hydrated chopped wheat, spices and spices, including granulated sugar, ground black pepper, nutmeg, as well as fresh chopped garlic and fermented rice, and continue to mix for 1-2 minutes. 1 minute before the end of mixing add pre-crushed to 5-8 mm fat. The total mixing time is 8-10 minutes. The temperature of the meat is not higher than 10-12 ° C.

Stuffed meat is fed into the bunkers of syringes of various designs with or without a vacuum and a device for applying clips, and the loaves are formed into artificial protein shells with a diameter of 45-65 mm; after molding and knitting loaves (applying clips), the obtained sausage loafs are hung on sticks and frames or laid on horizontal frames and precipitated for 12-24 hours at a temperature not exceeding 6 ± 2 ° C. Drying is carried out in drying chambers or in special rooms in which the required temperature parameters and relative humidity are maintained. Loaves should not touch each other to avoid slipping.

The heat treatment process is carried out in heat chambers with automatic control of temperature and relative humidity of the smoke-air environment. Smoke for roasting and smoking is obtained from burning sawdust of hardwood in smoke generators of various designs or from burning sawdust and firewood directly in the chambers under the product. First, the sausage loaves are heated and dried at a temperature of 55-65 ° C, humidity 40-60% for 30 minutes, then primary smoking with wet smoke at a temperature of 50-60 ° C, humidity 80% smoke mixture for 10 minutes. After primary smoking, drying is carried out at a temperature of 75 ° C for 10 minutes, then secondary smoking at a temperature of 42-45 ° C for 10 minutes and cooking at a temperature of 75 ° C until the center reaches 72 ° C.

After heat treatment, the prepared sausage loafs are dried at a temperature of 10-12 ° C and air humidity of 76 ± 2% for 3 days until the normative content of the mass fraction of moisture is reached.

For the preparation of cooked smoked sausages, the components are used in the following ratio, kg / 100 kg of unsalted raw materials:

The main raw materials, kg per 100 kg:

beef veined I grade 35 baked veined pork 35 pork fat twenty hydrated crushed wheat germinated on iodine and selenium 10

Spices and materials, g per 100 kg of unsalted raw materials:

nitrite salt 2000-2200 granulated sugar 200 black pepper one hundred fresh garlic 200 nutmeg thirty food phosphate 300 fermented rice fifty a mixture of water and ice 4000

Thus, the present invention allows to obtain a finished product - enriched cooked smoked sausage. The yield of the finished product is 90-95% by weight of unsalted raw materials. The use of partially replaced meat raw materials with hydrated ground wheat germinated in iodine and selenium allows to reduce the cost of the product. This product is recommended for use by different groups of the population, in particular children of school age and the elderly.

Performed under the grant of the Russian Science Foundation №15-16-10000 GNU NIIMMP.

List of sources

1. Yukhnevich K.P. Collection of recipes for meat products and sausages / K.P. Yukhnevich. - St. Petersburg: Profession, 2001, pp. 263-268.

2. RU No. 2212164 C1, A23L 1/317, A23L 1/314, 09/20/2003

Claims (6)

1. Method for the production of enriched cooked smoked sausage, including the preparation of meat raw materials - thawing, cutting, boning and trimming beef and pork, freezing bacon, chopping meat raw material - grilled beef and grilled pork on a spinning top, frosted fat on a bacon cutter, cooking minced meat starting with low-fat raw materials with additives: nitrite salt, sugar, spices, food phosphate, and at the final stage adding fatty raw materials and a mixture of water and ice, filling the shells and knitting loaves, sediment, primary smoking, cooking, cooling, secondary smoking, drying, characterized in that additionally fermented rice is introduced, partly instead of raw meat, sprouted on a nutrient medium enriched with organic iodine and selenium, wheat, the preparation of which includes cleaning, washing, germinating wheat in solutions sodium selenite and potassium iodide, drying and grinding wheat sprouted on iodine and selenium, which is hydrated with water in a ratio of 1: 2 and introduced at the stage of compilation of minced meat, I beef girded beef is used, with veneered bold veneer, pork fat, spices and additives, stirring in the mixer for 8-10 minutes, extruding the minced meat in a shell, settling at 4-8 ° C for 1-2 days, heat treatment in universal heat chambers, including drying at a temperature of 55-65 ° C for 30 minutes, smoking at a temperature of 50-60 ° C for 10 minutes, drying at a temperature of 75 ° C for 10 minutes, secondary smoking with wet smoke for 10 minutes, cooking at 75 ° C and drying for 3 days at a temperature of 10-12 ° C. 2. Enriched cooked-smoked sausage, characterized in that it is obtained by the method according to claim 1, including 1-grade veined beef, semi-fat veined pork, hydrated minced wheat, sprouted on iodine and selenium, pork fat, nitrite salt, sugar, pepper black, fresh garlic, nutmeg, food phosphate, fermented rice, a mixture of water and ice in the following ratio of components: main raw materials, kg per 100 kg: beef veined I grade 35 baked veined pork 35 pork fat twenty hydrated crushed wheat germinated on iodine and selenium 10 spices and materials, g per 100 kg of unsalted raw materials: nitrite salt 2000-2200 granulated sugar 200 black pepper one hundred fresh garlic 200 nutmeg thirty food phosphate 300 fermented rice fifty a mixture of water and ice 4000