RU2687367C1 - Method of sausage products production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to sausage products production. Method includes meat raw materials handling, deboning and mincing, addition of salting ingredients, spices, introduction of a protein-containing additive, homogenisation, preparation and molding of mince with subsequent thermal treatment. Protein-containing additive used is a protein additive obtained by washing Musca domestica larvae at temperature of 20–125 °C, for 2.0–20.0 minutes, degreasing, crushing and extraction of protein, removal of chitin and non-dissolved components, introduction into obtained extract of starter, consisting of mono-cultures Lactobacillus curvatus, Bifidobacterium bifidum, in ratio 2:1, fermentation, removal of whey, separation and drying of protein paste. Quantitative ratio of the initial components of the product is selected.

EFFECT: production of sausage products with the highest biological and nutritive qualities.

1 cl, 4 dwg, 2 tbl, 3 ex

Description

1. Field of technology.

The invention relates to the food industry, in particular, can be used in the production of minced meat products in particular sausages, frankfurters, wieners, stuffing for pate, ravioli and chops.

2. The level of technology

Meat is a very expensive food product. Therefore, at present, in the production of meat products as a substitute for the main raw material and reduction in the cost of finished products, various types of protein supplements are used, obtained from the secondary resources of animal and poultry dressing, milk processing by-products — protein stabilizer, meat pulp, pork skin, milk protein concentrates, as well as vegetable protein preparations.

However, the amount of protein in the composition of secondary products of animals and poultry is not high enough, so the meat weight contains 18-20% protein, poultry skin 14-17% protein and 20-25% fat, pork skins about 27.8% protein and 10.1% fat.

The composition of secondary products may contain residual quantities of antibiotics actively used in animal and poultry farming, hormonal and enzyme preparations that accelerate growth, humic substances, activating cell metabolism and regenerative processes, tranquilizers.

Milk-protein concentrates contain proteins that can cause allergies, and lactose that is difficult to absorb by many people.

Vegetable proteins, in particular, soybean often degrade the organoleptic characteristics of the finished product, give it a bean flavor and smell, reduce the biological value of finished meat products, as they contain undesirable and dangerous for the body compounds not completely neutralized when receiving a protein supplement.

A known method for the production of cooked sausages, including the preparation of raw meat, salting, preparation of minced meat with the introduction of bakery yeast, cooking and forming minced meat, followed by heat treatment. (Antipova L.V., Krichevsky A.N., Selezneva N.V. Method of production of boiled sausages. Application No. 2007129462/13, July 31, 2007).

However, the resulting product has a high cost and is not balanced in amino acid composition.

A known method for the production of sausages, involving the introduction into the mince of soy flour or soy preparations, flour from brewer's grains obtained by pressing the original raw brewer's grains, separating the solid pressed part, removing the liquid fraction, dehydrating the solid fraction, partially grinding it, then grinding the dried bean grains , with receiving flour with degree of dispersion of 60 microns. (Andreenkov V.A., Snitsar A.I., Alekhina L.V., Ryzhov S.A. et al. Method for the production of sausages from poultry meat with a pellet of beer. Pat. RU No. 2003111821, 2004).

The disadvantage of this method is the complexity and the complexity of obtaining beer pellets.

A known method for the production of meat products using a protein preparation of lentils, blood plasma of cattle, skimmed milk powder.

(Antipova L.V., Aslanov S.I. Protein additive for the production of meat products. Pat. RU # 94026867. 1996)

The disadvantage of a protein supplement is a deficiency of protein in methionine and tryptophan, low organoleptic qualities of lentil protein, the presence of an unpleasant legume flavor, and anti-nutritional components.

A known method for the production of cooked sausages, involving the preparation of raw meat, its grinding, salting, aging, cooking minced meat, with the addition of herbal supplements, which is a hydrated amaranth cake, molding, cooking, cooling the product. (Antipova L.V., Fedorov A.A., Bobrova M.S., Miroshnichenko L.A. Method for the production of cooked sausages. Pat. RU No. 234255. 2009).

The disadvantages of this method are the low protein content and the imbalance of the amino acid composition of the meal.

The closest set of essential features to the achieved result is a method of producing sausages, involving the preparation of raw meat, minced meat, making it a protein supplement - soy protein, cooking and shaping minced meat. (Antipova L.V., Krichevsky A.N., Selezneva N.V. Method of production of boiled sausage products. Pat. RF №2347395, 2009).

The disadvantages of this method is the presence in the composition of soybeans, harmful compounds for the body, particularly urease, high cost.

The technical problem of the invention is to develop a method that allows to increase the biological, nutritional value and quality of meat products, to reduce its cost.

The technical result consists in obtaining meat products with the highest possible biological and nutritional qualities due to:

применения белковой добавки, которая отличается высоким содержанием и качеством белка, присутствием в ее составе липидов, содержащих насыщенные, мононенасыщенные и полиненасыщенные жирные кислоты, а также пробиотических культур, обладающих, протеолитической и антагонистической активностью, подавляющих развитие гнилостных или условно-патогенных микроорганизмов, способствующих улучшению технологических показателей готового продукта, благоприятно влияющих на физиологическое состояние организма человека;

use of protein supplements, which are distinguished by high content and quality of protein, the presence in its composition of lipids containing saturated, monounsaturated and polyunsaturated fatty acids, as well as probiotic cultures that have proteolytic and antagonistic activity, suppress the development of putrefactive or opportunistic microorganisms that promote technological indicators of the finished product, positively affecting the physiological state of the human body;

отсутствия в составе сырья и белковой добавки, токсичных элементов, антибиотиков, гормональных препаратов, пестицидов, нежелательных микроорганизмов;

the absence of raw materials and protein supplements, toxic elements, antibiotics, hormonal preparations, pesticides, unwanted microorganisms;

снижения расхода дорогостоящего мясного сырья, и в результате удешевлении целевого продукта.

reduce the consumption of expensive raw meat, and as a result, reduce the cost of the target product.

Protein supplement is a white or light cream friable powder, the amount of protein reaches 70.0–95.0%, the protein supplement contains high-value amino acids, including essential, lipids from 0.1 to 15.0% (Table 1, Fig. 1, 2) .

Table 1

Characterization of a protein preparation derived from biomass of Musca domestica larvae

Indicators Content% Organoleptic View Loose powder Colour White or light cream Smell Without smell Taste No taste Physico-chemical Protein 70.0-92.0 Essential Amino Acids 50.5-51.0 Lipids 0.1-15.0 Moisture 6.0-8.0 Microbiological Pathogens, including Salmonella (Salmonella) Absent Bacteria of the group of intestinal sticks (coliform bacteria) Absent QMAFAnM (mesophilic aerobic and facultative microorganisms) Within normal limits Yeast and mold mushrooms Within normal limits Medications and pesticides Antibiotics Absent Hormones Absent Enzymes Absent Pesticides Absent

Fig. 1 Amino acid composition of protein supplement derived from biomass of Musca domestica larvae.

Fig. 2 The content of essential amino acids in the protein supplement obtained from the biomass of Musca domestica larvae.

Fig. 3 The content of essential amino acids in the composition of the baker's yeast protein (prototype) and protein supplement obtained from the biomass of Musca domestica larvae.

Fig. 4 The amount of essential amino acids of baker's yeast proteins (prototype) and protein supplement obtained from biomass of Musca domestica larvae.

In terms of the amount of essential amino acids, the protein supplement we offer is superior to that of the prototype, and our protein supplement contains more valine, tryptophan, phenylalanine, and tyrosine (Fig. 3, 4).

Minced meat refers to raw materials with a high degree of microbial contamination, including putrefactive and conditionally pathogenic microorganisms, which are brought from various sources in the process of meat processing. The introduction of a protein supplement obtained using lactic acid bacteria helps to reduce microbial contamination of minced meat, by suppressing the growth of undesirable microflora causing spoilage of meat and meat products.

The technical result is achieved by the fact that in a known method involving the preparation of raw meat, preparation of minced meat, the introduction of a protein supplement into it, the preparation and molding of minced meat, followed by heat treatment, the protein additive obtained by washing the larvae at a temperature of 20 ° C 125 ° C, for 2.0–20.0 minutes, defatting, grinding and extracting protein, by any known method, removing chitin and undissolved components, introducing a ferment into the resulting extract, consisting of Lactobacill monocultures us curvatus, Bifidobacterium bifidum, Pediococcus cerevisiae, in a 2: 1 ratio, ripening, removal of whey, separation and drying of protein paste, while the raw components are taken in the following ratio, kg per 100 kg of unsalted raw materials:

Beef trimmed 1 grade 30-40; Pork trimmed bold 20-15; Protein supplement 5-35; Skin emulsion 8-10;

In addition, spices and materials, g per 100 kg of unsalted raw materials:

Food table salt 1900-2000; Sodium nitrite 5.0-5.6; Flavors 50.0-150.0; Granulated sugar 90-100.

Table 2 shows the data characterizing the achievement of the goal of the proposed method. According to the organoleptic and physico-chemical characteristics of the meat product, obtained using a protein supplement, meets the requirements for this type of product.

Example 1. Cooking minced meat for boiled sausages is carried out by deboning and trimming meat, grinding, then a solution of edible salt is added to the processed meat, the salted meat is mixed and kept for 24 hours at t 2-3 ° C.

After ripening, the meat is ground on a cutter for 2-4 minutes, a protein supplement is added to the mince, obtained by washing the larvae of the Musca domestica housefly at 70 ° C for 15.0 minutes, defatting, grinding and extracting the protein, removing chitin and undissolved components, introduced into the obtained starter extract, consisting of a mixture of Lactobacillus curvatus and Bifidobacterium bifidum, in a ratio of 2: 1, fermentation, removal of whey, separation and drying of protein paste, and fudge for 3-5 minutes, with the ingredients taken in the following ratio, kg per 100 kg non-salt raw materials:

Beef trimmed 1 grade 35; Pork trimmed bold 25 Protein supplement 25; Skin emulsion 9;

In addition, spices and materials, g per 100 kg of unsalted raw materials:

Food table salt 1900; Sodium nitrite 5.0; Flavors 90; Granulated sugar 92

The total cutting time is 8-12 minutes. Ready minced send for forming sausage bread and heat treatment

Example 2. Cooking minced meat for boiled sausages is carried out by deboning and trimming meat, grinding, then a solution of edible salt is added to the processed meat, the salted meat is mixed and kept for 24 hours at t 2-3 ° C.

After ripening, the meat is ground on the cutter for 2-4 minutes, a protein supplement is added to the mince, obtained by washing the larvae of the Musca domestica housefly at 70 ° C for 15.0 minutes, degreasing, grinding and extracting the protein, removing chitin and undissolved components, adding the obtained starter extract, consisting of a mixture of Lactobacillus curvatus and Bifidobacterium bifidum, in a ratio of 2: 1, fermentation, removal of whey, separation and drying of protein paste, and fudge for 3-5 minutes, with 100 kg of unsalted raw materials taking the following ratio ingred yents, kg per 100 kg of unsalted raw materials:

Beef trimmed 1 grade thirty; Pork trimmed bold 25; Protein supplement 18; Skin emulsion ten;

In addition, spices and materials, g per 100 kg of unsalted raw materials:

Food table salt 2000; Sodium nitrite 5.5 .; Flavors 100.0; Granulated sugar 98

The total cutting time is 8-12 minutes. Ready minced send for forming sausage bread and heat treatment

Example 3. Cooking minced meat for boiled sausages is carried out by deboning and trimming the meat, grinding, then a solution of edible salt is added to the processed meat, the salted meat is mixed and kept for 24 hours at t 2-3 ° C.

After ripening, the meat is ground on the cutter for 2-4 minutes, a protein supplement is added to the mince, obtained by washing the larvae of the Musca domestica housefly at 70 ° C for 15.0 minutes, degreasing, grinding and extracting the protein, removing chitin and undissolved components, adding the obtained starter extract, consisting of a mixture of Lactobacillus curvatus and Bifidobacterium bifidum, in a ratio of 2: 1, fermentation, removal of whey, separation and drying of protein paste, and fudge for 3-5 minutes, with 100 kg of unsalted raw materials taking the following ratio ingred yents, kg per 100 kg of unsalted raw materials:

Beef trimmed 1 grade 40; Pork trimmed bold 20; Protein supplement 35; Skin emulsion eight;

In addition, spices and materials, g per 100 kg of unsalted raw materials:

Food table salt 2000; Sodium nitrite 5.6; Flavors 150.0; Granulated sugar 100.

The total cutting time is 8-12 minutes. Ready minced send for forming sausage bread and heat treatment

Thus, the use of a protein supplement derived from biomass of insect larvae using monocultures of lactic acid bacteria or their association helps to reduce microbial contamination and spoilage, cost, improve the quality and consumer properties of finished products, and involve new, innovative, non-traditional types in the production of sausage products high protein supplements.

Comparative analysis of the claimed invention shows that the set of essential features of the claimed protein supplement is not known from the prior art and, therefore, meet the condition of patentability "Inventive step".

The results show the possibility of applying this method of production of sausages and minced meat in meat processing and catering, therefore, the claimed invention meets the condition of patentability "Industrial applicability"

Claims (4)

Method for the production of sausage products, including, cutting, boning and grinding meat raw materials, the introduction of curing ingredients, spices, making protein-containing additives, homogenization, cooking and molding of minced meat, followed by heat treatment, characterized in that the protein additive obtained by washing is used as a protein-containing additive Musca domestica larvae at a temperature of 20-125 ° C, for 2.0-20.0 minutes, defatting, grinding and extraction of protein, removal of chitin and undissolved components, introduction to the floor A ferment extract, consisting of monocultures of Lactobacillus curvatus, Bifidobacterium bifidum, in a 2: 1 ratio, fermentation, removal of whey, separation and drying of protein paste, with the initial components taken in the following ratio, kg per 100 kg of unsalted raw materials: Beef trimmed 1 grade 30-40 Pork trimmed bold 20-15 Protein supplement 5-35 Skin emulsion 8-10 In addition, spices and materials, g per 100 kg of unsalted raw materials: Food table salt 1900-2000 Sodium nitrite 5.0-5.6 Flavors 50.0-150.0 Granulated sugar 90-100

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