RU2797921C1 - Method for producing half-smoked poultry sausage - Google Patents

Abstract

FIELD: meat industry.

SUBSTANCE: invention is designed for production of combined meat products. A method for production of semi-smoked sausage from poultry meat is proposed, including preparation of raw meat materials, their grinding, curing in salting, obtaining minced meat in a meat mixer, stuffing minced meat into a casing, moulding, heat treatment of sausage sticks, cooling the finished product, while obtaining minced meat, additional 10 wt.% of hydrated flax flour, and 0.04 wt.% of mixture of essential extracts of cinnamon, cardamom and cloves are added in a ratio of 1:4:40, as well as 0.3 wt.% of smoke flavouring.

EFFECT: invention, due to the introduction of a plant component, makes it possible to increase the nutritional and biological value of the product without changing its organoleptic characteristics, reduce the cost and expand the range of this category of products and increase the stability of the product during storage, while the use of essential extracts provides a synergistic effect of inhibiting oxidative changes, and the smoke flavouring reduces the content of carcinogens in the finished product, thereby making it safer for the consumer, and reduces the duration of the technological process.

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Description

The present invention relates to the meat industry, namely to combined meat products. Poultry meat sausages are one of the most popular mass consumption food products, which are in great demand among the population of the Russian Federation due to their high nutritional value and reasonable cost. However, during storage, the quality characteristics of the product are reduced due to oxidative processes occurring in lipids.

The use of vegetable raw materials as antioxidant agents in the technology of meat products from poultry meat is currently relevant due to the task of the meat processing industry to ensure the quality and safety of finished products, as well as the motivation of consumers to consume food products consisting only of natural ingredients.

A method is known for the production of semi-smoked sausages based on trimmed beef of the 1st grade, low-fat pork, pork bacon and a paste-like concentrate from the seeds of a medicinal plant amaranth to increase the biological value and stability in storage, due to the content of biologically active substances in it, including antioxidant orientation - vitamins B , C, α-tocopherol, flavonoids - quercetin, trefolin and rutin, alkaloids [1].

The disadvantages of the method include the possibility of the appearance of non-specific coloring of products, due to the high content of coloring substances in amaranth. In addition, the coloring components of amaranth are sensitive to pH and lose their red color under the acidic conditions characteristic of minced meat.

A method is known for the production of boiled sausage with improved organoleptic, physico-chemical parameters, dietary properties and increased nutritional and biological value from trimmed beef of the 1st grade and chicken fillet. This is achieved by special conditions for the preparation of meat raw materials, which consist in keeping it in salting with lemon juice and fresh onions for 6-12 hours at a temperature of 0-4 ° C and adding 14-19% of unabi fruit powder as a source of vitamin C, pectin and fiber [2].

The disadvantages of the method include the limited scientific, technical and patent literature on the use of unabi fruit powder in meat products, the lack of standardized powder preparations and industrial enterprises for the processing of this plant in the Russian Federation.

A method is known for the production of semi-smoked sausage from the meat of laying hens, which includes cake kernels of cedar seeds in the amount of 5-15%, food smoke flavor "Liquid smoke" company "Virtex" and a product based on cysts of the crustacean Artemia Salina in the amount of 0.5 -1.5% [3]. The disadvantages of the method include the difficulty of obtaining an additive of Artemia Salina crustacean cysts, as well as the limited nature of this type of raw material for manufacturers.

Closest to the claimed is a method for the production of sausages using a composition of plant components containing aqueous extracts of chayote (Mexican cucumber), oregano and sage extract. The components are used in a certain ratio: chayote extract, water 3.0-4.0 wt. %.; oregano extract aqueous 2.0-3.0 wt. %.; sage extract 0.3-0.5 wt. %. Chayote (Mexican cucumber) is a source of vitamins, micro and macro elements and amino acids; sage and chayote extracts contain essential oils and tannins of bactericidal and bacteriostatic action, oregano extract has an antioxidant effect [4].

The disadvantages of the method include the low content of antioxidant and antimicrobial components in aqueous extracts of chayote, oregano, which leads to a high level of their introduction to achieve the desired effect. An increased level of introduction of water extracts is a negative point in the technology of semi-smoked sausages with normalized humidity.

The objective of the present invention is to provide the population with high quality sausage products with prolonged shelf life while reducing the technological cycle for manufacturing a safe product.

The technical result in this case is to increase the biological value, stabilize the oxidative deterioration of the product during storage, reduce the technological cycle for obtaining semi-smoked sausage and reduce the level of carcinogens in the finished product.

The indicated result is achieved by the implementation of the proposed method for the production of semi-smoked sausage from poultry meat, including the introduction of hydrated flaxseed flour in the amount of 10% of the total mass, a smoke preparation in the amount of 0.3 wt. % and a mixture of essential extracts of cinnamon, cardamom and cloves in a ratio of 1:4:40 in the amount of 0.04 wt. % to the sum of all main ingredients.

Flaxseed flour is a gluten-free raw material, has a high nutritional and biological value, including a large amount of polyunsaturated fatty acids ω-6 and ω-3, a sufficient amount of micro and macro elements, vitamins, rich in soluble fiber, which belongs to the functional ingredients. Flaxseed flour contains a large amount of antioxidants, mainly lignan, namely its precursor diglycoside secoisolariciresinol. Essential extracts of spices and spices, due to the high degree of purification, are biologically safe raw materials, contain a large amount of phenolic acids, diterpenes and flavonoids. In addition to antioxidant, extracts also exhibit antimicrobial properties.

For the production of semi-smoked sausage, poultry meat is used in blocks after preliminary warming without defrosting. Chilled lumpy meat obtained from the deboning of the thighs and drumsticks of broiler chickens, and chicken fillet is crushed to 6-8 mm. Then the raw meat is mixed, salt is added in the amount of 2.5 wt. % and kept at a temperature of 0-4°C during the day. Spinal lard in a frozen state is crushed on a bacon cutter to the desired size.

The process of minced meat preparation is carried out on a minced meat mixer, where meat aged in salting, nitrite salt are sequentially loaded and mixed for 1-2 minutes. Then make 10 wt. % pre-hydrated flaxseed meal in a ratio of 1:5 and 0.3 wt. % liquid smoke preparation, stir for 2-3 minutes, then mechanically deboned poultry meat, bacon and a mixture of essential extracts are added. A mixture of essential extracts consists of essential extracts of cinnamon, cardamom, cloves, taken in a ratio of 1:4:40, which will give the product the taste and smell of allspice. The total duration of the process should not exceed 12 minutes. Next, the minced meat is stuffed into an artificial casing and subjected to sedimentation for at least 2-4 hours. Thermal treatment of the product includes the following stages: drying at a temperature of 50-70°C until reaching 35°C in the center of the loaf and cooking at a temperature of 85°C until the temperature in the center of the loaf reaches 76°C. The addition of a smoke preparation eliminates the smoking stage. At the final stage, the semi-smoked sausage is cooled with air at a temperature of 0-4°C to a temperature in the center not higher than 6°C.

The semi-smoked poultry sausage obtained by the proposed method has a uniform elastic texture, juiciness and tenderness is achieved due to the fat component in the recipe, as well as moisture retention due to the functional properties of flaxseed flour. The aroma of semi-smoked sausage - with a pleasant peppery and smoky note.

The addition of flaxseed flour to the semi-smoked sausage recipe makes it possible to increase the biological value of the product due to the content of a large amount of polyunsaturated fatty acids co-6 and co-3, enrich it with fiber, and reduce the cost of finished products. Essential extracts of cinnamon, cardamom and cloves, together with flaxseed flour, increase the shelf life of sausages in a chilled state up to 23 days due to the stabilization of oxidative spoilage. The use of a smoke preparation shortens the technological cycle and reduces the content of carcinogens in the finished product. All this allows to achieve the claimed technical result of the invention.

Literature:

1 Patent No. 2525627 of the Russian Federation, IPC A23L 1/314, A23L 1/317 Method for the production of semi-smoked sausage / Motovilov K.Ya Motovilov O.K., Nitsievskaya K.N., Morozov A.I.; applicant and patentee State Scientific Institution Siberian Scientific Research Institute for Processing Agricultural Products of the Russian Academy of Agricultural Sciences (GNU SibNIIP Rosselkhozkademii) (RU). - dec. 12/11/2012; publ. 06/20/2014 Bull. #17

2 Patent No. 2728386 RF, IPC A23L 1/60, A23L 1/50, A23L 1/40. Boiled sausage with herbal supplement / Koshchaev A.G., Gugushvili N.N., Inyukina T.A., Koshchaeva O.V., Rybitsky M.G., Levchenko P.V., Voytenko O.S.; applicant and patent holder Federal State Budgetary Educational Institution of Higher Education “Kuban State Agrarian University named after I.T. Trubilin," declared. 01/30/2020; publ. 07/29/2020.

3 Patent No. 2370161 of the Russian Federation, IPC A23L 1/315, A23L 1/317 Method for the production of semi-smoked sausage / Gergardt O.S., Motovilov K.Ya., Motovilov O.K. applicant and patentee State Scientific Institution Siberian Scientific Research Institute for Processing Agricultural Products of the Russian Academy of Agricultural Sciences (GNU SibNIIP Rosselkhozkademii) (RU). - dec. 12/24/2007; publ. 20.10.2009 Bull. #29

4 Patent No. 2559683 of the Russian Federation, IPC A23L 1/314, A23L 1/317 Prescription composition for the production of boiled sausages using plant extracts / Mirzoyan M.G., Zaitsev A.S., Oboturova N.P., Nagdalyan A.A. ; applicant and patentee Limited Liability Company Research and Production Company "Healthy Nutrition Stavropol" (LLC NPF "Healthy Nutrition Stavropol"). - dec. 02/24/2014; 10.08.2015 Bull. No. 22.

Claims (1)

A method for the production of semi-smoked sausage from poultry meat, including the preparation of meat raw materials, its grinding, curing in salting, obtaining minced meat in a meat mixer, stuffing minced meat into a casing, molding, heat treatment of sausage sticks, cooling the finished product, characterized in that, when obtaining minced meat, 10 wt.% hydrated flaxseed meal, 0.04 wt.% mixture of essential extracts of cinnamon, cardamom and cloves in a ratio of 1:4:40, 0.3 wt.% smoke preparation.