RU2740811C1 - Semi-smoked sausage product - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of semi-smoked sausage products and is intended for usage at meat-processing enterprises. Semi-smoked sausage product includes pork, black and white pepper, salt and dried tomato, additionally contains grade 1 beef, potato starch, sugar sand or glucose, coriander, crumbled garlic, water / ice, wherein the product contains dried tomato in form of powdered tomato cake. Quantitative ratio of initial components of the product is selected.EFFECT: improved organoleptic properties, increased output of the product, expanded range of semi-smoked sausage products with a tomato component.1 cl, 3 tbl

Description

The invention relates to the food industry, in particular to the production of semi-smoked sausages, and is intended for use in meat processing plants.

The known method of obtaining [RF Patent No. 2423882, IPC A23L 1/317, A23L 1/314, publ. 20.07.2011] functional meat products, according to which an additive based on vegetable raw materials, spices and water is introduced into the prepared minced meat. As an additive based on vegetable raw materials, a powder of purified pumpkin seeds with a size of crushed particles of 0.1-0.5 mm is used in an amount of 3-9% by weight of minced meat.

The resulting product has high consumer properties and increased biological value, but at the same time, pumpkin seed powder has a very narrow range of technological properties and a specific flavor.

Known sausages Yadren Kotot "Barbecue" with cheese and sun-dried tomatoes [TU 9213-004-14709788-08], the composition of which includes prepared minced pork and poultry meat, cheese, water, sun-dried tomatoes, spice extracts, protein stabilizer, sodium nitrite, edible salt and other food additives.

[Sausage Yadrena Kopot Barbecue sausages with cheese and sun-dried tomatoes: forum // I Recommend. ru: site. URL: https://irecommend.ru/content/takogo-ya-eshche-nirazu-v-zhizni-ne-ela-i-bolshe-ne-sobirayus-i-vam-ne-sovetuyu-moi-foto-vse ( date of treatment 06/02/2020)]

These products with tomatoes 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 in production. The disadvantages of ready-made sausages made from multi-component meat products can also be attributed to their rather difficult digestibility, digestibility and low dietary properties.

Also known is the invention [RF Patent No. 2212165, IPC A23L 1/317, A23L 1/314, publ. 20.09.2005], providing for the preparation of raw meat from trimmed beef and pork, beef meat mass with a mass fraction of connective and adipose tissue corresponding to their content in trimmed beef of the first grade, pork brisket, mixing prepared meat raw materials with the addition of table salt, aging in the salting, preparation of minced meat in a mixer by introducing into it initially salted raw meat with the addition of sodium nitrite, fresh chopped garlic, spices and spices, then add chopped pork brisket, molding sausage loaves, their sediment, heat treatment and cooling.

This invention, both in terms of the method and in terms of the product, makes it possible to obtain a quality product with a traditional flavor range and does not provide for an expansion of the range of semi-smoked products.

Known semi-smoked sausage product produced by the method [RF Patent No. 2125803, IPC A23C 11/011, publ. 09/20/1999], according to which the recipe includes 1st grade beef, 2nd grade beef, lateral fat, hydrated soy protein isolate, wheat flour, food salt, sodium nitrite, premix-10 and garlic flavor.

As a disadvantage of this invention, it is possible to highlight the need for additional technological operations for the preparation of soy protein isolate, as well as the use of sodium nitrite in the formulation.

The closest in the proposed technology and taken as a prototype is the product "Kedrovaya Sausage with Tomatoes", in the recipe of which pork, lard, pine nuts, dried tomatoes, nitrite salt, edible salt and crushed pepper are used.

[Cedar sausage with tomatoes: forum // Emkolbaski: website. URL: https://www.emkolbaski.ru/community/topic/598-kolbasa-kedrovaia-s-tomatami/ (date of treatment 06/02/2020)]

This product is a source of animal and vegetable fats. The content of backbone fat and pine nuts greatly limits the target consumer audience, including completely excludes consumers of dietary food. On the one hand, the use of dried tomatoes has a positive effect on the organoleptic characteristics of the product, but at the same time, this ingredient has low functional and technological properties (moisture binding capacity, fat-holding capacity, etc.). In addition, the use of sodium nitrite in the recipe and a very low product yield can be taken as disadvantages.

The objective of the invention is the development of a prescription composition for obtaining a semi-smoked sausage product using vegetable raw materials with high consumer appeal and high nutritional value, with an increased product yield.

The technical result is to expand the range of semi-smoked sausages with a tomato component, improve organoleptic properties, and increase the product yield.

The technical result is achieved by the fact that the semi-smoked sausage product includes pork, ground pepper, salt and dried tomato, and additionally contains beef of the 1st grade, potato starch, granulated sugar or glucose, coriander, minced garlic, water / ice, while the product contains dried tomato in the form of powdered tomato cake, with the following ratio of starting components, wt%:

trimmed beef grade 1 35.0

trimmed semi-fat pork 45.0

powdered tomato pomace 5.0

potato starch 0.1

table salt 2.4

granulated sugar or glucose 0.2

ground black or white pepper 0.1

coriander 0.05

minced garlic 0.2

water / ice 11.95.

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
agglomerates of powder 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 soy 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 and to abandon the use of soy isolated protein. 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.

Organoleptic characteristics and the output of a semi-smoked 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 Organoleptic indicators Appearance loaves with a clean, dry surface, no damage to the casing, stains, slips, beef overflows loaves with a clean, dry surface, no damage to the casing, stains, slips, beef overflows Color and sectional view light pink with a shade of red, without voids and spots, evenly mixed, contains pieces of bold pork from 8 to 12 mm from light pink to dark pink, minced meat is evenly mixed, contains pieces of semi-fat pork of the specified size, with inclusions of dried tomatoes and pine nuts Consistency dense, elastic dense, elastic Taste and smell without extraneous aftertaste and smell, pleasant taste with a pronounced aroma of spices and garlic, with a mild flavor of tomato pomace free of foreign aftertaste and odor, the taste is slightly spicy, moderately salty, with the taste and aroma of spices and additives according to the recipe Output, % not less than 83.0 -

Physicochemical and functional and technological indicators of a semi-smoked sausage product are presented in Table 2.

table 2

Index According to the claimed method Content moisture,% no more 44.5 protein,% not less 16.0 fat,% no more 33.5 table salt,%, no more 2.5 starch,%, no more 4.0 mineral substances,% no more 4,3 Energy value, kcal / 100 g 387 minced meat system pH 6.28 pH of the finished product 6.30 Stability of minced meat emulsion,% 32.0

A semi-smoked sausage product is prepared as follows.

For the preparation of sausages, meat raw materials are used - trimmed beef of the 1st grade and trimmed semi-fat pork.

Beef trimmed 1 grade in the amount of 35 kg and trimmed semi-fat pork in the amount of 45 kg are crushed on a top with a grid hole diameter of 16-25 mm. Crushed meat raw materials are salted using 2.4 kg of table salt, then left to ripen at a temperature of 2-4 ° C for up to 12 hours.

Salted raw materials - trimmed beef of the 1st grade is additionally ground on a top with a lattice hole diameter of 2-3 mm, bold pork - 8-12 mm.

Minced meat is prepared by mixing salted and chopped beef 1 grade trimmed in a mixer for 2-3 minutes, adding cold water / ice (when the minced meat is heated above 9 ° C) in an amount of up to 5 kg, 5 kg of powdered tomato cake, 0.1 kg potato starch. Continue stirring by adding cold water / ice in an amount of up to 5 kg, granulated sugar or glucose in an amount of 0.2 kg, spices - ground black or white pepper 0.1 kg, coriander 0.05 kg, fresh peeled garlic 0.2 kg and continue stirring for 4 minutes with the addition of the remaining water / ice. Then add chopped salted pork and mix for 2-3 minutes until evenly distributed in the minced meat. The optimum temperature of minced meat with stirring is 8-12 ° C.

The finished minced meat is stuffed into an artificial casing with dense filling, the resulting loaves are subjected to sediment 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 70-72 ° C. The duration of cooking, depending on the diameter of the loaf, is 40 - 80 minutes.

After cooking, the sausage is cooled for 2-3 hours at a temperature not exceeding 20 ° C, then smoked in smoking or roasting chambers at 36-50 ° C for 12-24 hours.

At the final stage, the moisture content of the sausages is reduced by drying them. The sausage is dried at a temperature of 10-12 ° C and a relative air humidity of 75-78% for 1 - 2 days until it acquires an elastic consistency and reaches the mass fraction of moisture in the finished product not more than 44.5%.

The shelf life at a temperature not exceeding 6 ° C and a relative humidity of 75-78% is 14 days.

The resulting sausage has a good presentation and high consumer properties. The semi-smoked sausage loaves have a dense consistency, a clean, dry surface without slips, minced meat deposits and damage to the casing. The minced meat is evenly mixed and contains pieces of semi-fat pork of the prescribed size: no more than 12 mm. On the cut, the minced meat is light pink in color with a reddish tint, without voids and spots, has a pronounced pleasant taste with a slight aftertaste and aroma of garlic and tomato component.

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

Samples of semi-smoked 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 2.0%), as well as improved functional and technological indicators, in particular, the stability of the minced meat emulsion - 39.0% ...

Table 3 shows the recipe for a semi-smoked sausage product.

Table 3

Semi-smoked sausage components Quantity, kg trimmed beef 1 grade 35.0 pork trimmed semi-fat 45.0 potato starch 0.1 powdered tomato cake 5.0 table salt 2.4 granulated sugar or glucose 0.2 ground black or white pepper 0.1 coriander 0.05 fresh peeled chopped garlic 0.2 water / ice 11.95

Thus, a semi-smoked sausage product, including pork, 1 grade beef, ground pepper, salt, potato starch, granulated sugar or glucose, coriander, minced garlic, water / ice and contains dried tomato in the form of powdered tomato cake, allows you to expand the range of semi-smoked sausages products with a tomato component, improve organoleptic properties and increase product yield.

Claims (11)

Semi-smoked sausage product, including pork, ground pepper, salt and dried tomato, characterized in that it additionally contains 1st grade beef, potato starch, granulated sugar or glucose, coriander, minced garlic, water / ice, while the product contains dried tomato in the form of powdered tomato cake, with the following ratio of starting components, wt%: trimmed beef grade 1 35.0 trimmed semi-fat pork 45.0 powdered tomato pomace 5.0 potato starch 0.1 table salt 2.4 granulated sugar or glucose 0.2 ground black or white pepper 0.1 coriander 0.05 minced garlic 0.2 water / ice 11.95.