RU2728385C1 - Method for production of cooked sausage with vegetable additive - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to cooked sausage products preparation. Method for production of cooked sausage envisages mechanical deboning of trimmed beef meat of first grade, trimming, meat raw material milling, aging of meat raw material, salting of raw materials in lemon juice and fresh bulb onions, preparation of mince with addition of vegetal additive powder, black and white ground pepper and salt, filling of shells with mince, settling, frying in stationary chambers, with subsequent cooking of sausage product, then cooling and storage. Powder of the vegetal additive is represented by powder of jujube fruit, which is obtained by preliminary separation of jujube fruit onto flesh with bark and bone, with their subsequent drying at temperature of 40–45 °C for 2–5 hours and milling until powdery. Chicken fillet is added into the mince; the fillet is seasoned in salting juice and fresh bulb onions; egg mélange. Quantitative ratio of initial components of the product is selected.EFFECT: improved organoleptic, physicochemical quality and dietary properties, improved nutritive and biological value of the cooked sausage product.1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, catering, trade and can be used in the preparation of boiled sausages.

There is a method that provides for the preparation of raw meat by separating boneless parts of pork and beef half carcasses, grinding in a meat grinder, chopping with water or ice and components - whole milk powder, egg melange, salting with nitrite salt, adding spices - ground black pepper, ground allspice , food phosphates, carrageenan, herbal supplement in the form of crushed, pre-hydrated gymnosperm pumpkin seeds, biologically active additive "Lactofit", molding, cooking and cooling (RF patent 2606097, class A23L 1/31, 2017).

The closest technical solution, chosen as a prototype, is a method for the production of cooked sausages with a vegetable additive (RF patent No. 2245662, class A23L 1/31, 2005) providing mechanical deboning of first grade trimmed beef meat, trimming, grinding of raw meat, aging of raw meat, salting of raw materials, preparation of minced meat with the addition of herbal additive powder, black or white ground pepper and salt, filling the casings with minced meat, sediment, frying in stationary chambers, followed by cooking the sausage, then cooling and storage.

The disadvantages of the known method for the production of cooked sausage of the first grade is the absence of components that improve the organoleptic and physicochemical indicators of the quality of products, reduce the cost and increase the profitability of processing, in addition, there is no set of essential amino acids, macro- and microelements, vitamins that provide not only therapeutic and prophylactic properties product, but also use for both functional human nutrition.

The technical result is an improvement in organoleptic, physicochemical quality indicators and dietary properties, an increase in nutritional and biological value (a set of essential amino acids, pectins and dietary fiber, carotene, vitamins and micro- and macroelements) of products, an increase in the shelf life of cooked sausages, an increase in profitability and expanding the range of cooked sausages, creating a functional product - and obtaining competitive products, as well as reducing its cost.

The technical result is achieved by the fact that in the method for the production of cooked sausages with a vegetable additive, which provides for mechanical deboning of first-grade trimmed beef meat, trimming, grinding of raw meat, aging of raw meat, salting of raw materials in lemon juice and fresh onion, preparation of minced meat with the addition of vegetable powder additives, ground black or white pepper and salt, filling the casings with minced meat, sediment, frying in stationary chambers, followed by cooking the sausage, then cooling and storing according to the invention, as a powder of the herbal additive, powder from unabi fruits is used, which is obtained by preliminary separation unabi fruits for pulp with bark and bone, followed by drying them at a temperature of 40-45 ° C for 2-5 hours and grinding to a powder state, while adding chicken fillet, seasoned in a salted lemon juice and fresh onion and egg melange with the following ratio of starting components mass,%:

First grade trimmed beef 18-25 Chicken fillet 38-46 Table salt 1.8-2.3 Ground black pepper 0.1-0.15 Unabi fruit powder 14-19 Lemon juice 3.2-4.0 Egg melange 2.5-3.0 Fresh onions 3.2-4.0 Water rest

The novelty of the proposed technical solution is due to the fact that the method for the production of sausages with the addition of powder from the fruits of unabi in the claimed set of features is not known from the patent and scientific and technical literature.

The proposed method meets the criterion of "industrial applicability" since it can be used for the preparation of cooked sausages.

The use in the claimed technical solution of the powder from the fruit of unabi provides an increase in biological value due to the large amount of vitamin C, pectin and fiber.

The method for the production of cooked sausage with herbal additive is carried out as follows

In the method for the production of cooked sausages with a vegetable additive, mechanical deboning of trimmed beef of the first grade, trimming, grinding of raw meat, aging of raw meat, salting of raw materials in lemon juice and fresh onions, preparation of minced meat with the addition of powder of a vegetable additive, black or white pepper ground and salt, filling the casings with minced meat, sediment, frying in stationary chambers, followed by cooking the sausage, then cooling and storage. As a powder of a herbal supplement, a powder from unabi fruits is used, which is obtained by preliminary separation of unabi fruits into pulp with bark and a bone, followed by drying them at a temperature of 40-45 ° C for 2-5 hours and grinding to a powder state, while add chicken fillet, seasoned in a salting of lemon juice and fresh onion and egg melange with the following ratio of the initial components of the masses,%:

First grade trimmed beef 18-25 Chicken fillet 38-46 Table salt 1.8-2.3 Ground black pepper 0.1-0.15 Unabi fruit powder 14-19 Lemon juice 3.2-4.0 Egg melange 2.5-3.0 Fresh onions 3.2-4.0 Water rest.

The finished product - boiled sausage with powder from unabi fruits contains iron, zinc, phosphorus and copper, its use allows you to restore the correct balance of these trace elements in the blood and human body. It relieves symptoms of this disease such as muscle weakness, fatigue, indigestion, dizziness. Due to the normalization of iron and phosphorus indicators, the blood is better saturated with oxygen, which improves the functioning of all internal organs and the well-being of a person as a whole.

Unabi fruits contain saponins, fibers and triterpenoids, which play an important role in the quality assimilation of food and healthy, correct passage of food through the entire gastrointestinal tract. Eating enriched unabi sausage prevents pain cramps, excessive gas formation, constipation and other unwanted "symptoms", normalizing the digestive tract. In addition, boiled sausage with unabi powder has a positive effect on carbohydrate and cholesterol metabolism due to the presence of B vitamins, which prevent the development of atherosclerosis.

Lemon juice contains a large amount of vitamin C, which is necessary for the human body no more than 10 mg per day. Vitamin C prevents many diseases by maintaining immunity.

Products with chicken fillet have a high nutritional value, which characterizes the ability to meet the body's needs for proteins, lipids, minerals and vitamins. Unlike pork and beef, chicken meat has a high content of complete proteins, since there is relatively little connective tissue in it, it is less coarse, therefore, there are fewer defective proteins (collagen and elastin) and is easier to hydrolyze during heat treatment. The low fat content in chicken meat, localized in the carcass cavity, intestines, stomach and subcutaneous layer, reduces the likelihood of fat separation during the production of sausages. Poultry adipose tissue contains a large amount of polyunsaturated fatty acids.

The muscle tissue of meat contains extractive substances, especially the chicken breast muscles involved in the formation of taste and related to energetic pathogens of gastric secretion. The meat of this bird contains phosphorus, which is present in the same significant amount as in fish. In addition, chicken meat contains B and PP vitamins, the lack of which causes nervous and mental disorders, changes in the skin (ulcers, the "orange" skin effect), leads to a decrease in the level of intelligence.

All these factors make it possible to use chicken meat for the development of products for children, dietary, therapeutic and prophylactic and functional human nutrition. The high biological value and dietary quality of meat products containing chicken fillets allow them to successfully compete with similar products containing pork and beef. Chicken has the ability to taste any other meat when used together.

Eggs and egg products (melange) are used in the production of semi-finished products and cooked sausages. This additive is not inferior in nutritional value to meat, since the egg protein (albumin) is almost completely absorbed by the body (98-99%) and is considered dietary. Egg products are used as a substitute for raw meat. The addition of melange to the minced meat gives the finished product increased strength, solidity, elasticity. In case of excessive introduction into the recipe, the egg product gives the finished products a rubbery consistency.

Onions release special volatile substances - phytoncides that kill ciliates, fungi and pathogenic bacteria. Volatile phytoncides destroy diphtheria and tubercle bacilli. Onions contain more sugars than apples. Onions have bactericidal and antiseptic properties, and fight viruses. Onions improve the absorption of food, increases the body's resistance to infectious diseases. It is used for gastrointestinal upset accompanied by insufficient motor and secretory activity of the stomach, for hypertension, atherosclerosis, general weakness and colds.

An example of a specific implementation of the proposed method.

The powder from the fruits of unabi was obtained in the laboratory of the Department of Food Technologies of the Don State Agrarian University in Persianovskiy settlement.

The process of making powder from unabi fruits begins with the preparation of raw materials. Unabi varieties "Sinit" are mature, without visible defects, they are thoroughly washed. Grind, remove the bone and lay out on a tray. Then these trays with raw materials are placed in a heating cabinet and dried at a temperature of 40-45 ° C for 2-5 hours. Then they are taken out and the dried raw materials are ground to a powder state. The powder is stored in glass containers in a refrigeration unit at a temperature of 8-9 ° C. Drying raw materials at temperatures above 45 ° C leads to the loss of most of the vitamins and amino acids, and drying raw materials at temperatures below 40 ° C leads to an increase in drying time and microbiological deterioration. Therefore, a temperature of 40-45 ° C is optimal for this drying method.

Drying the powder in less than 2 hours will result in insufficient readiness, i.e. the raw material will still be raw, and drying it for more than 5 hours leads to the loss of a significant part of vitamins and biologically active substances due to the long duration of the effect of heat treatment.

Production tests of the finished product were carried out on the basis of the semi-finished product workshop "Tasty Feast" (IE Galieva N.R., Novocherkassk)

Sausage with apple powder prepared according to the prototype (RF patent No. 2245662, class A23L 1/31, 2005) has the working name of the sausage "Experimental", and the working name of the sausage with powder from unabi fruits - "Tender". In the process of determining the organoleptic quality indicators, it was established that the "Experimental" and "Tender" sausages comply with the requirements of regulatory documents in terms of appearance, consistency, type of minced meat on the cut, as well as the shape and size of the loaf knitting. Sausage "Delicate" with herbal additive meets the requirements for smell and taste.

Moreover, during the tasting, it was highlighted that the introduction of the powder from the fruits of unabi into the recipe for the "Tender" sausage does not impair the smell and consistency of the finished product, and the taste becomes better and richer than in the prototype. Chemical analysis of vitamins of cooked sausages "Experimental" "Tender" in 100 grams of product is presented in table 1.

Substantiation of the quantitative content of components in the composition of cooked sausages are presented in examples 1-3.

The process of making boiled sausages with the addition of powder from unabi fruits begins with the preparation of raw materials. Defrost the meat of trimmed first grade beef in the amount of 18-25 kg and chicken meat 38-46 kg, they roll them, trim them, grind the raw meat on a top with a lattice hole diameter of 2-3 mm, subject the raw material to salting in a mixer, for this the raw meat is kept at a temperature of 0-4 ° C in the salting of lemon juice with fresh onions for 6-12 hours, prepare the minced meat in mixers of various designs such as a cutter by grinding, etc., add ground black pepper in the amount of 100-150 g, salt to the minced meat cooking food in the amount of 1800-2300 g and powder from the fruits of unabi in the amount of 14-19 kg. The shells are filled with minced meat, cooked in universal chambers at a temperature of 85-90 ° C to a temperature in the center of the loaf of 70-72 ° C, then cooled under a shower with water for 20-30 minutes, and then in a chamber at a temperature of 8 ° C to a temperature in the thickness of the loaf not lower than 0 ° С and not higher than 15 ° С, packed and transported, sent for storage.

Example 1

Cooked sausage is prepared with the following content of components, kg:

First grade trimmed beef 20 Chicken fillet 45 Table salt 2.2 Ground black pepper 0.1 Unabi fruit powder sixteen Lemon juice 3.5 Egg melange 2.8 Fresh onions 3.5 Water rest

Example 2

Get the following composition of sausages with herbal additive, kg:

First grade trimmed beef 20 Chicken fillet 44 Table salt 2.2 Ground black pepper 0.1 Unabi fruit powder 15 Lemon juice 3.5 Egg melange 2.8 Fresh onions 3.5 Water rest

Example 3

Composition of cooked sausage with herbal additive, kg:

First grade trimmed beef 25 Chicken fillet 45 Table salt 2.2 Ground black pepper 0.1 Unabi fruit powder nineteen Lemon juice 3.5 Egg melange 2.8 Fresh onions 3.5 Water rest

The results of determining the organoleptic indicators for three examples are shown in table 1.

According to the results of organoleptic indicators from table 1, it can be concluded that the best sample was under No. 1 in it, all indicators were within the normal range, and the resulting product had an attractive appearance and excellent taste. Sample No. 2 had a rubbery consistency, which indicates a high content of egg melange, the taste and smell of onions prevailed over the powder from unabi fruits, the color on the cut was not particularly attractive. Sample No. 3 had a crumbly and dry consistency, this is due to the low content of moisture binding capacity.

Claims (2)

A method for the production of boiled sausage with a vegetable additive, providing for mechanical deboning of first-grade trimmed beef meat, trimming, grinding meat raw materials, aging raw meat, salting raw materials in lemon juice and fresh onions, preparing minced meat with the addition of vegetable additive powder, black or white pepper and salt, filling the casings with minced meat, sediment, frying in stationary chambers, followed by cooking the sausage, then cooling and storage, characterized in that the powder of the unabi fruit is used as the herbal additive powder, which is obtained by preliminary separation of the unabi fruit into pulp with bark and bone, followed by drying at a temperature of 40-45 ° C for 2-5 hours and grinding to a powder state, while adding chicken fillet, seasoned in a salted lemon juice and fresh onion and egg melange, egg melange at the next the ratio of the starting components, wt%: First grade trimmed beef 18-25 Chicken fillet 38-46 Table salt 1.8-2.3 Ground black pepper 0.1-0.15 Unabi fruit powder 14-19 Lemon juice 3.2-4.0 Egg melange 2.5-3.0 Fresh onions 3.2-4.0 Water rest