RU98111125A - METHOD OF MANUFACTURE OF BOILED OXETIAN SAUSAGE - Google Patents
METHOD OF MANUFACTURE OF BOILED OXETIAN SAUSAGEInfo
- Publication number
- RU98111125A RU98111125A RU98111125/13A RU98111125A RU98111125A RU 98111125 A RU98111125 A RU 98111125A RU 98111125/13 A RU98111125/13 A RU 98111125/13A RU 98111125 A RU98111125 A RU 98111125A RU 98111125 A RU98111125 A RU 98111125A
- Authority
- RU
- Russia
- Prior art keywords
- trimmed
- minutes
- meat
- beef
- thyme
- Prior art date
Links
- 238000009835 boiling Methods 0.000 title claims 2
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 235000013580 sausages Nutrition 0.000 title claims 2
- 235000015278 beef Nutrition 0.000 claims 3
- 238000002360 preparation method Methods 0.000 claims 3
- LPXPTNMVRIOKMN-UHFFFAOYSA-M Sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims 2
- 240000002657 Thymus vulgaris Species 0.000 claims 2
- 235000007303 Thymus vulgaris Nutrition 0.000 claims 2
- 238000010411 cooking Methods 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 2
- 238000005520 cutting process Methods 0.000 claims 2
- 230000036571 hydration Effects 0.000 claims 2
- 238000006703 hydration reaction Methods 0.000 claims 2
- 235000013372 meat Nutrition 0.000 claims 2
- 239000001814 pectin Substances 0.000 claims 2
- 235000010987 pectin Nutrition 0.000 claims 2
- 229920001277 pectin Polymers 0.000 claims 2
- 235000015277 pork Nutrition 0.000 claims 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- 239000001585 thymus vulgaris Substances 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- 240000002234 Allium sativum Species 0.000 claims 1
- 240000000662 Anethum graveolens Species 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 240000000129 Piper nigrum Species 0.000 claims 1
- 235000008184 Piper nigrum Nutrition 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive Effects 0.000 claims 1
- 239000001264 anethum graveolens Substances 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 235000005824 corn Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 238000005755 formation reaction Methods 0.000 claims 1
- 235000004611 garlic Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 235000010288 sodium nitrite Nutrition 0.000 claims 1
Claims (1)
Говядина жилованная 1 сорта - 28-32
Говядина жилованная жирная - 25-29
Свинина жилованная полужирная - 28-32
Меланж - 3
Модифицированная кукурузная мука - 5
Вода для гидратации - 5
Хлорид натрия - 2
Нитрит натрия - 0,002
Чеснок - 0,2
Чабрец - 0,2
Семена укропа - 0,2
Перец - 0,1
Пектин - 0,001Method for the production of boiled sausage "Ossetian", involving the preparation of raw meat, grinding, mincing meat with the introduction of carbohydrate-protein preparation, the formation of loaves, draft, cooking, cooling, characterized in that the quality of meat raw materials use beef trimmed first grade and pork trimmed bold, while carbohydrate-protein preparation is used as an additive during cutting - modified corn flour, pre-fried at a temperature of 120-140 ° C for 20-25 minutes, while in the process of cutting tion is further added to the water of hydration, fennel seeds, thyme, pectin; sediment is carried out for 60 minutes, roasting at 57-90 ° C for 50-55 minutes, cooking at 70-80 ° C for 50 minutes, cooling at 4-8 ° C, while the ingredients are taken in the following amounts, wt. .%:
Beef trimmed 1 grade - 28-32
Beef trimmed fat - 25-29
Pork trimmed bold - 28-32
Melange - 3
Modified Cornmeal - 5
Water for hydration - 5
Sodium Chloride - 2
Sodium Nitrite - 0.002
Garlic - 0.2
Thyme - 0.2
Dill seeds - 0,2
Pepper - 0.1
Pectin - 0.001
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU98111125A true RU98111125A (en) | 2000-09-20 |
| RU2171605C2 RU2171605C2 (en) | 2001-08-10 |
Family
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