RU2806219C1 - Method for making boiled sausage - Google Patents

Abstract

FIELD: meat industry.

SUBSTANCE: method for the production of sausages. A method for preparing boiled sausage is proposed, which involves grinding raw meat from first-grade trimmed beef and lean pork, salting followed by aging, preparing minced meat, molding and heat treatment, and during salting a mixture of white cabbage pomace and whole mustard seeds is added in an amount of 21.03% by weight of raw meat, the mixture consisting of 700 parts of white cabbage pomace and 1 part of whole mustard seeds, with the following initial ratio of raw meat, kg: first grade trimmed beef 50.0; trimmed, semi-fat pork 50.0, per 100 kg of unsalted raw materials in g: whole mustard seeds 30.0; white cabbage pomace 21000.0.

EFFECT: production of a functional sausage product enriched with biologically active substances that have a beneficial effect on the human body, including reducing the risk of developing cancer, as well as increasing its biological value.

1 cl, 1 ex

Description

The invention relates to the meat industry, namely to a method for the production of sausages.

There is a known method for making boiled sausage, disclosed in RF patent No. 2728386, accepted as an analogue.

This method has the following disadvantages. Unabi fruit powder is expensive to produce.

There is a known method of manufacturing sausages according to RF patent No. 2277358, adopted as a prototype.

This method has the following disadvantages. Befungin is made from birch mushroom (chaga). Harvesting chaga is a labor-intensive process; the harvested raw materials are almost completely spent on the needs of pharmacology and there will clearly not be enough of it for use in the food industry.

Boiled sausages are among the food products that are in high demand among the population. The World Health Organization has equated the harmfulness of sausage and other processed meat products to smoking and alcohol. According to an analysis of studies, consuming 50 g of such products per day increases the risk of developing colorectal cancer (that is, bowel cancer) by 18%. (https://www.kp.ru/daily/27022.4/4084976/?ysclid=131rgw6yw7).

The technical result of the proposed invention is to obtain a product enriched with biologically active substances that have a beneficial effect on the human body, including reducing the risk of developing cancer.

The technical objective of the proposed invention is to use in the production technology of boiled sausages a mixture of white cabbage marc and whole mustard seeds in a ratio of 700:1.

This technical result is achieved by the fact that the sausage recipe includes a mixture of white cabbage pomace and whole mustard seeds in a ratio of 700:1.

An essential distinguishing feature of the inventive cooked sausage is the introduction into the recipe of a mixture of white cabbage pomace and whole mustard seeds in a ratio of 700:1.

The problem is solved by the fact that in the method of producing sausages, which involves grinding raw meat, salting with subsequent aging, preparing minced meat, molding and heat treatment, during the salting process a mixture of white cabbage pomace and whole mustard seeds is added in an amount of 21.03% to mass of unsalted meat raw materials.

Modern medicine has identified anti-inflammatory, antioxidant, antiulcerogenic, antitumor, antifungal, antibacterial, immunomodulatory, anticholesterolemic, cardio and hepatoprotective properties of white cabbage. https://cyberleninka.ru/article/n/meditsinskoe-znachenie-kapustv?vsclid-14zq6304lh59257498.

Sulforaphane, found in cruciferous vegetables, including cabbage, reduces some symptoms of autism, protects against sun damage, and restores mental abilities after brain injury (Sulforaphane: benefits, side effects and food sources - Fitness - 2022 (missionary-care.org )).

Mustard seed will help speed up the healing process when cancer is detected. The substances it contains are capable of inhibiting the growth of cancer cells, which will help stop or prevent the development of the disease (https://povkusu.guru/semena-gorchitsy-polza-i-vred-dlya-organizma-cheloveka/?ysclid=14zqit0p6a755602247).

In these products it is found in the inactive form of glucoraphanin, which belongs to the glucosinolate family of plant compounds.

Sulforaphane is activated when glucoraphanin comes into contact with myrosinase, a family of enzymes that play a role in plant defense responses.

Myrosinase enzymes are released and activated only when the plant is damaged. Therefore, the grinding process releases myrosinase and activates sulforaphane (Sulforaphane: Benefits, Side Effects, and Food Sources - Fitness - 2022 (missionary-care.org)).

When mixing mustard powder with broccoli powder, the resistance of sulforaphane to high temperatures increases from 60 degrees Celsius to 90 degrees. When boiling broccoli for 8-12 minutes, 3 times more sulfarophan is retained when adding mustard seeds (https://lifebio.wiki/%D1%81%D1%83%D0%BB%D1%8C%D1%84% D0%BE%D1%80%D0%B0%D1%84%D0%B0%D0%BD-%D1%8D%D0%BA%D1%81%D1%82%D1%80%D0%B0%D0 %BA%D1%82%D0%B1%D1%80%D0%BE%D0%BA%D0%BA%D0%BE%D0%BB%D0%B8?ysclid=14zqnzd0gx772981668).

The claimed composition of the invention ensures the achievement of a technical result consisting in enriching BAS products, imparting functional properties to it, and improving organoleptic characteristics.

The inclusion in the recipe of a mixture of white cabbage pomace and mustard seeds of more than 21.03% by weight of unsalted raw materials reduces the organoleptic characteristics of the finished sausage products, less than 1% reduces their biological value. Increasing the proportion of mustard seeds to white cabbage pomace by more than 1:700 reduces the organoleptic characteristics of the finished sausage products, while reducing the proportion of mustard seeds reduces the amount of sulforaphane and its heat resistance.

Examples of the use of the claimed invention in the production of cooked sausages.

Example 1. Raw meat: first grade trimmed beef and semi-fat trimmed pork are pre-ground on a grinder with a grid hole diameter of 25 mm.

The crushed raw meat is mixed with the dry curing mixture in a mixer and the minced meat is left to mature for 12 hours at an air temperature of +2°C.

Raw meat and other ingredients of the recipe are loaded into the cutter bowl, and a mixture of white cabbage pomace and mustard seeds is added in an amount of 21.03% by weight of the raw meat. The raw materials are cut for 10 minutes.

Next, sausage loaves are formed and subjected to heat treatment until the temperature in the center of the loaf reaches approximately 72°C, after which they are cooled to 8°C in the center of the loaf.

In this case, raw materials are used in the following ratios, kg:

First grade trimmed beef 50.0 Pork, trimmed, semi-fat 50.0

Per 100 kg of unsalted raw materials in g:

Table salt 2375.0 Sodium nitrite 7.5 Granulated sugar 120.0 Ground black or white pepper 60.0 Dried garlic 100.0 Mustard seeds 30.0 White cabbage squeezes 21000.0

The mass fraction of moisture in the finished product is no more than 75.0%. The yield of finished products to the weight of unsalted raw materials is 119.0%.

A mixture of white cabbage pomace and mustard seeds is prepared as follows. Heads of white cabbage are cleaned of spoiled leaves and chopped in a meat grinder with holes in a grid with a diameter of 2 mm. The resulting mass is left for 30 minutes, then the juice is separated and whole mustard seeds are added to it.

Claims (2)

A method for preparing boiled sausage, which involves grinding raw meat from first-grade trimmed beef and lean pork, salting followed by aging, preparing minced meat, molding and heat treatment, characterized in that during salting a mixture of white cabbage pomace and whole mustard seeds is added in an amount 21.03% by weight of raw meat, the mixture consisting of 700 parts of white cabbage pomace and 1 part of whole mustard seeds, with the following initial ratio of raw meat, kg: First grade trimmed beef 50.0 Pork, trimmed, semi-fat 50.0 Per 100 kg of unsalted raw materials in g: Whole mustard seeds 30.0 White cabbage squeezes 21000.0