RU2728386C1 - Cooked sausage with a vegetable additive - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used for preparation of cooked sausages. Cooked sausage with a vegetable additive contains first grade trimmed beef, chicken fillet, maintained in salting from lemon juice and fresh onions, vegetable additive powder, egg melange, black or white pepper ground, salt and water. Powder of the vegetal additive is represented by powder of jujube fruit. Quantitative ratio of initial components in the sausage product is selected.EFFECT: improvement of organoleptic, physicochemical indices and dietary properties, enhancement of nutritive and biological value of the product, extended storage life of cooked sausages and creation of a functional purpose product.1 cl, 1 tbl, 5 ex

Description

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

Known boiled sausage containing boneless parts of pork and beef half carcasses, minced in a meat grinder, cut with water or ice and components - whole milk powder, egg melange, salt with nitrite salt, spices - ground black pepper, ground allspice, food phosphates, carrageenan , a plant supplement in the form of crushed, pre-hydrated gymnosperm pumpkin seeds, a biologically active additive "Lactofit" (RF patent 2606097, class A23L 1/31, 2017).

The closest technical solution, selected as a prototype, is a boiled sausage with a vegetable additive (RF patent No. 2245662, class A23L 1/31, 2005) containing

first grade trimmed beef 40 pork trimmed semi-fat 56.5 whole cow's milk or fat-free 1 table salt 2.475 sodium nitrite 0.0037 granulated sugar or glucose 0.15 ground black or white pepper 0.1 apple powder 2.5.

The disadvantages of the known technical solution are 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 the therapeutic and prophylactic properties of the product, as well as the use of for 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 sausage cooked with a vegetable additive containing trimmed beef of the first grade, herbal additive powder, ground black or white pepper and salt, according to the invention, powder from unabi fruits is used as a herbal additive powder, and chicken fillet aged in salted from lemon juice and fresh onions, 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 - the rest.

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

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

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 meat has the ability to take on the flavor of 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.

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

The process of making boiled sausages with the addition of powder from unabi fruits begins with the preparation of raw materials. Defrost beef meat of trimmed first grade in the amount of 18-25 kg of chicken fillet 38-46 kg, they are rolled, trimmed, ground meat on a top with a grill hole diameter of 2-3 mm, the raw material is salted in a mixer, for this the raw meat is kept in salting at a temperature of 0-4 ° C with lemon juice and fresh onions for 6-12 hours, prepare the minced meat in mixers of various designs such as a cutter by grinding, etc., add to the minced black pepper in an amount of 100-150 g, salt 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.

Substantiation of the quantitative content of components in the composition of cooked sausages are presented in examples 1-5.

Example 1. In this example, the optimal amounts of components are presented with the following composition of sausages with herbal additive, 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 - the rest.

Cooked sausage consists of a homogeneous, finely ground mass. Color from pinkish gray to brownish gray. The smell and taste are pleasant, characteristic of this type of product, without foreign odors and taste. It has a uniform, very delicate texture.

Example 2. The example shows the components taken with a minimum amount, with the following composition of the sausage with herbal additive, kg:

first grade trimmed beef 18 chicken fillet 38 table salt 2.2 ground black pepper 0.1 Unabi fruit powder fourteen lemon juice 3.5 egg melange 2.8 fresh onions 3.5 water - the rest

Cooked sausage has an insufficiently tender consistency. Pinkish gray in color. The smell is aromatic, quite tasty.

Example 3 is presented with the maximum number of components

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

first grade trimmed beef 25 chicken fillet 46 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 - the rest

Cooked sausage consists of a heterogeneous finely ground mass. Color from pinkish gray to brownish gray. The smell is pleasant, but not strong enough. The smell is not aromatic enough. Does not have a good enough consistency.

Example 4. The number of components is taken out of the ordinary with the following composition of the sausage with herbal supplement, kg:

first grade trimmed beef 27 chicken fillet 48 table salt 2.2 ground black pepper 0.1 Unabi fruit powder 20 lemon juice 3.5 egg melange 2.8 fresh onions 3.5 water - the rest.

Cooked sausage consists of a heterogeneous finely ground mass. Color from pinkish gray to brownish gray. Smell - odorless, tasteless.

Example 5. Amounts of components are taken out of the ordinary with the following composition of sausages with herbal additives, kg:

first grade trimmed beef 17 chicken fillet 35 table salt 2.2 ground black pepper 0.1 Unabi fruit powder 13 lemon juice 3.5 egg melange 2.8 fresh onions 3.5 water - the rest.

Cooked sausage consists of a homogeneous, viscous finely ground mass. Color from pinkish gray to brownish gray. Smell - odorless, tasteless.

The best option from the above examples 1-5 is boiled sausage obtained according to example 1, since in terms of nutritional value and mass fraction of the introduced components, it is most suitable for therapeutic and prophylactic nutrition of the functional direction.

The production of cooked sausage with herbal additive is carried out as follows, in the example the optimum values of the components are indicated.

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, washed thoroughly. Crushed, removed the bone and laid 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.

Thus, the proposed recipe for boiled sausage with a herbal supplement in the form of powder from unabi fruits has improved organoleptic, physicochemical quality indicators and dietary properties, and also has an increased nutritional and biological value (a set of essential amino acids, pectins and dietary fiber, carotene, vitamins and micro- and macronutrients) products.

Claims (2)

Cooked sausage with vegetable additive containing first grade trimmed beef, vegetable additive powder, ground black or white pepper and salt, characterized in that powder from unabi fruits is used as the vegetable additive powder and chicken fillet seasoned in salting from lemon juice and fresh onions, egg melange, with the following ratio of 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 - the rest