RU99108103A - MOISTURIZING ADDITIVE FOR MEAT PRODUCTS AND METHOD FOR PREPARING MEAT PRODUCTS OF TYPE OF BOILED SAUSAGE - Google Patents
MOISTURIZING ADDITIVE FOR MEAT PRODUCTS AND METHOD FOR PREPARING MEAT PRODUCTS OF TYPE OF BOILED SAUSAGEInfo
- Publication number
- RU99108103A RU99108103A RU99108103/13A RU99108103A RU99108103A RU 99108103 A RU99108103 A RU 99108103A RU 99108103/13 A RU99108103/13 A RU 99108103/13A RU 99108103 A RU99108103 A RU 99108103A RU 99108103 A RU99108103 A RU 99108103A
- Authority
- RU
- Russia
- Prior art keywords
- meat
- cooking
- meat products
- methylcellulose
- moisture
- Prior art date
Links
- 239000000654 additive Substances 0.000 title claims 5
- 230000000996 additive Effects 0.000 title claims 4
- 235000013622 meat product Nutrition 0.000 title claims 4
- 238000009835 boiling Methods 0.000 title claims 2
- 235000013580 sausages Nutrition 0.000 title claims 2
- 230000003020 moisturizing Effects 0.000 title 1
- 238000010411 cooking Methods 0.000 claims 4
- 235000013372 meat Nutrition 0.000 claims 3
- 229920000609 methyl cellulose Polymers 0.000 claims 3
- 239000001923 methylcellulose Substances 0.000 claims 3
- 210000004369 Blood Anatomy 0.000 claims 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N Sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M Sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims 2
- 235000015278 beef Nutrition 0.000 claims 2
- 239000008280 blood Substances 0.000 claims 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L cacl2 Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims 2
- 239000001110 calcium chloride Substances 0.000 claims 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims 2
- 235000015277 pork Nutrition 0.000 claims 2
- 235000013594 poultry meat Nutrition 0.000 claims 2
- 239000000843 powder Substances 0.000 claims 2
- 235000020995 raw meat Nutrition 0.000 claims 2
- 238000009938 salting Methods 0.000 claims 2
- 235000020183 skimmed milk Nutrition 0.000 claims 2
- 229920003086 cellulose ether Polymers 0.000 claims 1
- 235000013330 chicken meat Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000009940 knitting Methods 0.000 claims 1
- 244000144977 poultry Species 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 235000010344 sodium nitrate Nutrition 0.000 claims 1
- 239000004317 sodium nitrate Substances 0.000 claims 1
- 235000010288 sodium nitrite Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
Claims (2)
Влагосвязывающая добавка - метилцеллюлоза - 0,25 - 0,5
Хлористый кальций - 0,2 - 0,3
Кровь пищевая дефибринированная с нитратом натрия - 1,0 - 2,0
Сухое обезжиренное молоко - 2,5 - 3,0
Мясо птицы механической обвалки - 20 - 40
Свинина полужирная - 25 - 35
Говядина высшего сорта - Остальное
причем обжарку осуществляют при to - 90° + 2°С в течение 90 мин - 100 мин, а варку - при t° - 85 ± 2oС в течение 30 - 50 мин.2. The method of cooking meat product such as boiled sausage, involving the preparation of raw meat containing poultry mechanical deboning, the introduction of skimmed milk powder, grinding and salting of meat raw materials, making moisture-binding additives, cooking meat, stuffing the shell with minced meat, knitting loaves, heat treatment, including roasting and cooking, characterized in that the pre-salting is done of ground beef of the highest grade and pork bold by mixing with salt and calcium chloride, then introducing chicken meat in step fine grinding of raw meat, edible defibrinated blood, mixed with sodium nitrite and water binding additive - methylcellulose in the following component, in weight%:.
Moisture-binding additive - methylcellulose - 0.25 - 0.5
Calcium chloride - 0.2 - 0.3
Food blood defibrinated with sodium nitrate - 1.0 - 2.0
Skimmed milk powder - 2.5 - 3.0
Mechanical deboning poultry meat - 20 - 40
Pork bold - 25 - 35
Premium Beef - Else
moreover, roasting is carried out at t o - 90 ° + 2 ° C for 90 min - 100 min, and cooking - at t ° - 85 ± 2 o С for 30 - 50 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU99108103/13A RU2180511C2 (en) | 1999-04-12 | 1999-04-12 | Method of manufacturing meat product of cooked sausage type |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU99108103/13A RU2180511C2 (en) | 1999-04-12 | 1999-04-12 | Method of manufacturing meat product of cooked sausage type |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU99108103A true RU99108103A (en) | 2001-03-10 |
| RU2180511C2 RU2180511C2 (en) | 2002-03-20 |
Family
ID=20218748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU99108103/13A RU2180511C2 (en) | 1999-04-12 | 1999-04-12 | Method of manufacturing meat product of cooked sausage type |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2180511C2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669692A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Method for processing hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials |
| EA024884B1 (en) * | 2013-01-09 | 2016-10-31 | Семён Михайлович Гордышевский | Method for producing cooked sausages |
| CN103704750B (en) * | 2014-01-09 | 2016-08-17 | 四川四海食品股份有限公司 | A kind of formula of elastic and crispy sausages |
| RU2726887C2 (en) * | 2018-12-17 | 2020-07-16 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" | Method of cooked group of sausages production |
-
1999
- 1999-04-12 RU RU99108103/13A patent/RU2180511C2/en active
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