RU2712841C1 - Recipe composition of cooked sausage product group - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to meat industry, in particular, to cooked sausage product manufacture. Cooked sausage product contains top quality salted beef and trimmed fat pork, food culinary salt, dry cow milk, sodium nitrite and a vegetable additive, additionally contains pork side fat. Vegetal additive used is hydrated microcrystalline cellulose obtained in ratio water:microcrystalline cellulose 9:1. Quantitative ratio of initial components in article is selected.EFFECT: improved quality of the cooked sausage product with functional properties, increased storage life and reduced prime cost.1 cl, 6 dwg, 3 ex

Description

The invention relates to the meat industry, namely the production of a cooked group of sausages.

Currently, it is known to use microcrystalline cellulose as a substitute for fat, as a result of which the finished product will have fewer calories.

http://www.profnavigator.ru/ingredienti/iv-dlya-izmeneniya-strukturi-i-svoystv/vivapur-mcg-0018.html

Microcrystalline cellulose is obtained from various cellulosic materials, which can be wood chips or fragments from various sources, such as hard and softwood, or annual plant materials, such as corn husks and soybeans. and oats, corn stalks, cobs and corn cobs; straw of wheat, oats, rice and barley. http://www.findpatent.ru/patent/234/2343160.html

The closest technical solution is the recipe for a cooked group of sausages including premium beef, lean pork, vegetable additives, sodium nitrite, ground black pepper, (RF patent No. 225662, class A23L 1/31, A23L 1/317, A23L 1/314 , 2005).

A disadvantage of the known technical solution is the lack of quality due to the lack of a binder component, the lack of functional properties and expensive raw materials.

The technical result is to improve quality, ensure functional properties and reduce cost.

The technical result is achieved by the fact that in the composition of the cooked sausage product, including premium beef and cured pork, edible salt, dried cow’s milk, sodium nitrite and a herbal supplement, according to the invention, fat-laden pork is used, additionally as fat meat pork lateral, and as a vegetable additive, hydrated microcrystalline cellulose obtained in the ratio of water: microcrystalline cellulose 9: 1 is used, with the following ratio, per 100 kg:

Premium Beef - 48-50

Fat veined pork - 42-44

Lard pork pork fat - 3,7-4,5

Hydrated microcrystalline cellulose - 0.5-1.3

Edible salt - 2.2

Sodium Nitrite - 0.0075

Dry cow's milk - the rest. "

The novelty of the proposed proposal lies in the fact that due to the use of microcrystalline cellulose (hereinafter MCC) which is a stabilizer, the consistency is improved, the water-holding ability and plasticity of the meat are increased, the shelf life of the finished product is increased, in addition, the MCC is a histamine-like substance that improves the digestive tract.

The invention is illustrated by the drawing, where Figure 1 shows a graph of the mass loss of model minced meat when cooking in water at a temperature of 80 ° in examples 1-3 and control with different contents of the MCC; figure 2 presents a graph of the moisture content in examples 1-3 and control with different contents of the MCC; Figure 3 shows a graph

Figure 3 presents a graph of the results of a study of indicators of protein content in minced meat samples. Figure 4 is a graph that shows the results of a study of the fat content in minced meat samples. Figure 5 is a graph with the results of a study of moisture-binding ability in samples.

Figure 6 is a graph showing the results of a Ph.

An example of the use of recipes cooked group of sausages

To confirm the effectiveness, model mincemeats presented in examples 1-3 and control were compiled. When compiling minced meat, the ratio of recipe components should correspond to the values per 100 kg of raw materials presented in the following examples:

The control

Premium beef - 49;

Fatty pork - 43;

Lard pork pork fat - 5;

Milk powder - 3;

Example 1:

Premium beef - 49;

Fatty pork - 43;

Lard pork pork fat - 4,5;

Milk powder - 3;

Hydrated microcrystalline cellulose - 0.5;

Example 2:

Premium beef - 49;

Fatty pork - 43;

Lard pork pork fat - 4.0;

Milk powder - 3;

Hydrated microcrystalline cellulose - 1;

Example 3:

Premium beef - 49;

Fatty pork - 43;

Lard pork pork fat - 3.7;

Milk powder - 3;

Hydrated microcrystalline cellulose - 1.3;

Lard pork fat is introduced into the minced meat in order to give the necessary consistency and juiciness to the product. It also contains many essential amino acids, vitamin A, and it also has a low cholesterol content.

After trimming, the meat is minced and salted. For salting, meat is cut into pieces weighing up to 1 kg, crushed on tops with a diameter of lattice holes 2-6 mm, salt is added in an amount of 1.7-2.9 kg per 100 kg of meat. When salting, sodium nitrite is added - 7.5 g per 100 kg of raw material in the form of a solution, with a concentration of not more than 2.5%. After salting, the meat becomes resistant to microorganisms and its water-holding ability is increased.

To prepare a fat substitute, we add 9 parts of water to 1 part MCC. For activation, it is advisable to use cold drinking water no higher than 15 ° C. When adding powder, mix evenly at low speeds. Further, until the gel is ready, the cutter should work at a blade rotation speed of 3500 rpm. In this mode, the gel takes shape after 25-30 revolutions. MCC is added during the preparation of minced meat.

Before making the meat, the meat is ground first on the top, and then on the cutter for 8-12 minutes. First, beef is loaded into the cutter, then pork, and at the end, pork fat is added. In the process of cutting, ice is added to avoid overheating and maintain the temperature not higher than 12 ° C.

Before molding, it is necessary to prepare the shell. To do this, rinse it with water. The filling of the shells with minced meat is not carried out tightly to avoid its rupture during further processing. Cooking is carried out in a heat chamber at a temperature of 73-85 ° С for 40-50 minutes until the temperature in the center of the loaf is 70 ± 1 ° С. Further, according to the technology, the product is cooled to a temperature in the center of the loaf 2 ± 2 ° C.

The effectiveness of the claimed formulation of a cooked group of sausages is confirmed by the data presented in the graphs (Fig. 1-6.)

The graph (Figure 1) shows that the weight loss in the control sample is 34.5%, when replacing fat with MCC in experiment No. 1 by 0.5 kg per 100 kg in example No. 1, the loss decreased by 2.3%. When compiling minced meat for example No. 2, the fat was replaced with microcrystalline cellulose per 1 kg, while the weight loss during cooking was reduced by 11.7%. For example No. 3, the replacement of fat was 1.3 kg, and the weight loss compared with the control meat was reduced by 12.2%.

The graph in Figure 2 shows an increase in the moisture content in the samples; in Example No. 1, as compared to the control, the moisture content increased by 6.21%. In example No. 2, moisture increased by 14.23%, in example No. 3, the moisture content increased by 20.27%.

Figure 3 tracks a slight decrease in protein content in samples. In the control sample of meat, the amount of protein is 18.57%, in example 1 decreased by 1.76%. In example No. 2, the protein content was reduced by 2.71%. In example No. 3, the amount of protein is reduced by 3.83%.

In Figure 4, you can see a sharp decrease in fat content compared to the control. In example No. 1, the amount of fat decreased by 6.24%, in example No. 2 - by 13.01%, and in example No. 3 there is the largest loss of fat, which is 18.34%.

Figure No. 5 shows an increase in moisture-binding ability. In example No. 1, the moisture-binding ability increased by 6.24% (compared with the control), in example No. 2, the moisture-binding ability increased by 14.23%. The greatest moisture-binding ability is observed in example No. 3, which is 77.65%, which is 20.23% more than in the control sample.

Figure 6 shows that in example No. 1, the Ph indicator decreases by 0.07, in example No. 2 - by 0.13. In example No. 3, Ph is restored and the smallest gap in performance is observed, compared with the control sample, which is 0.03.

Thus, the claimed method allows to obtain cooked sausage products of improved quality, with functional properties and with a reduced cost.

Claims (2)

Composition of cooked sausage products, including premium-quality beef and cured pork, edible salt, dried cow’s milk, sodium nitrite and a herbal supplement, characterized in that they use fattened pork, additionally pork side fat, and As a herbal supplement, hydrated microcrystalline cellulose obtained in the ratio of water: microcrystalline cellulose 9: 1 in the following ratio of the starting components, per 100 kg: Premium beef 48-50 Fat veined pork 42-44 Lard pork fat 3.7-4.5 Hydrated Microcrystalline Cellulose 0.5-1.3 Edible salt 2.2 Sodium nitrite 0.0075 Dry cow's milk rest

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