RU2740579C1 - Cooked sausage product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of cooked sausage products and is intended for usage at meat-processing enterprises. Cooked sausage product contains the following ratio of initial components, wt. %: first grade trimmed beef – 34.5; trimmed fatty pork – 31.2; potato starch – 2.0; powdered tomato cake – 7.7; culinary edible salt – 2.4; sugar sand or glucose – 0.28; black or white ground pepper – 0.08; ground red pepper – 0.05; coriander – 0.05; fresh purified crushed garlic – 0.2; sodium ascorbate or ascorbic acid – 0.05; food phosphates – 0.29; water/ice – 21.2.

EFFECT: invention allows expanding range of cooked sausage products with tomato, improving organoleptic properties, improving moisture-retaining ability of mince (94.2 %), stability of mince emulsion (42.0 %).

1 cl, 3 tbl

Description

The invention relates to the food industry, in particular to the production of cooked sausage products, and is intended for use in meat processing plants.

There is a method for the production of sausages, according to which additives based on the products of processing of cedar seeds are introduced into the prepared meat-containing minced meat [RF Patent No. 2144776, IPC A23L 1/317, A23L 1/314, publ. 27.01.2000].

The resulting product has high consumer properties and increased biological value, but the recipe uses products of processing of cedar seeds, which significantly increases the cost of the product.

Known invention "Sausages" [RF Patent No. 2601571, IPC A23L 13/60, A23L 13/40, publ. 11/10/2016], which offers for the production of sausages using a dietary supplement lycopene obtained from natural raw materials.

The products have high consumer properties, but the disadvantages include additional labor costs during preparation, dosing, the introduction of used additives into the minced meat, the incorrect implementation of which can lead to an increase in the duration of the technological cycle and technological defects during production.

A known method for the production of sausages, which includes the preparation of minced meat from previously prepared meat raw materials, the components provided by the recipe, and additives based on vegetable oil raw materials. As an additive, pumpkin seed oil and / or pumpkin cake are used in an amount of at least 0.01 wt%. This allows you to increase the biological value of the product and impart membrane-protective properties [RF Patent No. 2184466, IPC A23L 1/317, A23L 1/314, A23L 1/29, publ. 10.07.2002].

The disadvantage of this method is a narrow range of technological properties and a specific taste of pumpkin pomace, as well as the heavy digestibility of the finished product.

The closest and accepted as a prototype is [RF Patent No. 2423860, IPC A22C 11/00, A23L 1/314, publ. 07/20/2011.] The composition of boiled sausage containing trimmed beef of the highest grade, trimmed beef of I grade, beef or pork brains, concentrated aqueous salt solution (26%) with the addition of sodium nitrite, tomato pomace powder, cold water, spices, etc. salt.

The disadvantages are the need for additional technological operations to obtain a binder component, as well as low adhesive properties of the tomato pomace powder.

The objective of the invention is the development of a recipe composition for obtaining a cooked sausage product using non-traditional plant raw materials with high consumer appeal and high nutritional value.

The technical result is to expand the range of cooked sausages with tomato, improve organoleptic properties.

The technical result is achieved in a boiled sausage product containing trimmed beef of the 1st grade, powdered tomato cake, water / ice, table salt, spices and food additives, while additionally contains trimmed fatty pork, potato starch, granulated sugar or glucose, and in as food additives contains food phosphates and sodium ascorbinate or ascorbic acid, with the following ratio of components, wt%:

trimmed beef 1 grade 34.5 fat trimmed pork 31.2 potato starch 2.0 powdered tomato cake 7,7 table salt 2.4 granulated sugar or glucose 0.28 ground black or white pepper 0.08 ground red pepper 0.05 coriander 0.05 fresh peeled chopped garlic 0.2 sodium ascorbate or ascorbic acid 0.05 food phosphates 0.29 water / ice 21.2.

The use of tomato cake gives the sausage a rich color and pleasant mild tomato flavor, acts as a natural dye.

Tomato pomace is a rich source of nutrients and has almost the same quality composition as tomatoes. In addition, tomato pomace contains cellulose, pectin and lycopene.

It is proposed to use tomato processing products - powdered tomato cake. Tomato cake can be obtained by pressing and drying (freeze-drying, spray, etc.) tomato pomace, which is obtained on the tomato juice production line.

The powder is obtained in the following way.

After delivery to the plant, the tomatoes are washed, crushed, wiped and boiled down to 26-30% dry matter in a vacuum evaporator. The boiled pulp is sprayed under pressure in a spray dryer. At the same time, 2% starch powder is applied to the pulp torch. This technique improves the adhesion properties of the powder agglomerates at the outlet of the dryer.

The use of tomato powder dried in this way together with potato starch makes it possible to exclude the stage of hydration - obtaining a binder component and add the powder directly to the minced meat system.

The functional and technological properties of soybean proteins of traditional formulations are carried out by tomato cake powder, which makes it possible to simplify the stage of emulsion preparation in the production of minced meat. The use of starch in the recipe allows you to increase the yield of the product due to the increased moisture binding and water retention capabilities of the powder.

The organoleptic characteristics and the output of the cooked sausage product according to the claimed method and according to the prototype are presented in table 1.

Table 1

Indicator name According to the claimed method By prototype Appearance loaves with a clean, dry surface, no damage to the casing, stains, slips, minced meat deposits, no broth and fat swells loaves with a clean, dry surface, no damage to the casing, stains, slips, beefs Consistency very tender, elastic very tender, elastic Taste and smell pronounced pleasant taste with a pronounced aroma of spices and garlic, with a mild aftertaste of tomato pomace specific to this type of product,
free of foreign taste and smell Color and sectional view on the cut, minced meat is light pink with a shade of red, without voids and spots, finely ground, homogeneous pink mince, finely chopped, homogeneous Output, % not less than 122.0 115.0-121.0

Physicochemical and functional and technological parameters of a cooked sausage product are presented in Table 2.

table 2

Index According to the claimed method Content moisture,% no more 70.2 protein,% not less 12.3 fat,% no more 13.8 table salt,%, no more 2.0 starch,%, no more 2.0 mineral substances,% no more 2.8 Energy value, kcal / 100 g 184.0 minced meat system pH 6.27 pH of the finished product 6.30 VUS minced meat,% to total moisture 94.2 Stability of minced meat emulsion,% 42.0

A cooked sausage product is prepared as follows.

For the preparation of sausages, use trimmed beef of the 1st grade and fatty pork.

1 grade trimmed beef in the amount of 34.5 kg is ground on a top with a grid hole diameter of 2-3 mm. Chopped beef is salted using 1.2 kg of table salt and left to ripen for 24 hours. Fatty pork in the amount of 31.2 kg is chopped on a top with a grid hole diameter of 16-25 mm. Chopped fatty pork is salted using 1.2 kg of table salt and left to ripen for 24 hours.

Minced meat is made up in a cutter, first, chopped low-fat raw materials (beef) are put in, cut for 3-4 minutes, continue with cold water / ice (when the minced meat is heated above 9 ° C) in an amount of up to 10 kg, 7.7 kg of powdered tomato cake, 2.0 kg of potato starch. Continue cutting by adding up to 8 kg of cold water / ice. Next, chopped fatty raw materials (fatty pork), sugar in an amount of 0.28 kg, sodium ascorbate or ascorbic acid 0.05 kg, food phosphates 0.29 kg, spices - ground black or white pepper 0.08 kg, coriander are added to the cutter 0.05 kg, fresh peeled, minced garlic 0.2 kg and continue to cut for 4 minutes with the addition of the remaining water / ice. The optimum temperature for minced meat during cutting is 8-12 ° C.

The finished minced meat is stuffed into a natural casing, the resulting loaves are sedimented for 24 hours at 0-4 ° C.

After settling, the loaves are sent for heat treatment. They are fried at 90-110 ° C, depending on the thickness of the loaf, until the temperature in the center of the loaf reaches 45 ° C and the surface of the loaf becomes red (110 min). After roasting, the loaves are cooked in steam-cooking chambers with saturated steam at a temperature of 75-80 ° C until the temperature inside the loaf reaches 69 ° C. The finished product is cooled to a temperature of 10 ° C inside the loaf.

The resulting sausage has a good presentation, there are no broth and fat swells, the consistency of the sausage is elastic, tender, the cut is light pink minced meat with a reddish tinge, without voids and spots, has a pronounced pleasant taste. The quality of the sausage is preserved after storage for 6 days.

The proposed recipe composition, in comparison with the prototype, makes it possible to obtain a cooked sausage product using an unconventional type of vegetable raw material - tomato pomace, with a stable structure, well associated with obtaining a stable meat emulsion, delicate consistency, increased juiciness, balanced composition of food components.

Samples of cooked sausages according to the claimed recipe had a wider range of positive organoleptic characteristics and a higher yield compared to the prototype (not less than 1.0%), as well as improved functional and technological indicators, in particular, the water-holding capacity of minced meat (VUS) was level of 94.2%, the stability of the emulsion of minced meat - 42.0%.

Table 3 shows the recipe for the cooked sausage.

Table 3

Cooked sausage components Quantity, kg trimmed beef 1 grade 34.5 fat trimmed pork 31.2 potato starch 2.0 powdered tomato cake 7,7 table salt 2.4 granulated sugar or glucose 0.28 ground black or white pepper 0.08 ground red pepper 0.05 coriander 0.05 fresh peeled chopped garlic 0.2 sodium ascorbate or ascorbic acid 0.05 water / ice 21.2

Thus, a cooked sausage product containing trimmed beef of the 1st grade, trimmed fatty pork, powdered tomato cake, potato starch, granulated sugar or glucose, water / ice, table salt, spices and food additives: food phosphates and sodium ascorbate or ascorbic acid acid, improves organoleptic properties and expands the range of cooked sausages with tomato.

Claims (2)

A cooked sausage product, characterized in that it contains 1 grade trimmed beef, powdered tomato pomace, water / ice, table salt, spices and food additives, characterized in that it additionally contains fatty trimmed pork, potato starch, granulated sugar or glucose, and as food additives, it contains food phosphates and sodium ascorbinate or ascorbic acid, with the following ratio of the starting components, wt%: trimmed beef 1 grade 34.5 fat trimmed pork 31.2 potato starch 2.0 powdered tomato cake 7,7 table salt 2.4 granulated sugar or glucose 0.28 ground black or white pepper 0.08 ground red pepper 0.05 coriander 0.05 fresh peeled chopped garlic 0.2 sodium ascorbate or ascorbic acid 0.05 food phosphates 0.29 water / ice 21.2