SU1292697A1 - Method of producing sausage articles - Google Patents

Abstract

The invention relates to the meat processing industry, namely to the manufacture of sausages. Increasing the yield of the finished product is achieved due to the fact that trimmed pork or beef in slices is ground on the top, salted and loaded into a meat mixer. In the process of mixing, 10-15 wt.% Of the protein-fat composition are added to it, depending on the variety of sausage. The composition is prepared as follows. 16-25 wt.% Of the piglet skins, 40-60 wt.% Of squash, pork or lamb are passed through the top, the mixture is ground for 5-6 minutes, and 11-18 wt.% Of the 25% brine is added. and 8-22% wheat flour with a protein content of 20-25%. The whole mass is cooked for 2-3 minutes until a homogeneous mass is obtained, the stuffing is stuffed into the casing and subjected to heat treatment. 1 tab. from 3 to CO IND O5 QD -vl

Description

The invention relates to the meat industry, more specifically to methods for the preparation of meat products.

The purpose of the invention is to increase the yield of finished products by forming a dispersion of low viscosity that binds fat and moisture.

The method is carried out as follows.

M so (pickled pork and bovine meat is ground on top, salted, and loaded into a meat mixer, to which 10-15 wt.% Of protein and fat composition is added during mixing, prepared as follows. Through the top of a 2–3 mm grid opening % 25–25 pork pelts, mashed beef martens 40.0–6050, which are cured for 5–6 minutes when a 26–20% brine 11–18 and wheat flour with a content of 20–25 are added according to the current technological instruction % protein 8.0-22.0. The whole mass is wrapped. Even 2-3 minutes until a homogeneous mass is obtained, the temperature is travel mixture should not pre- table.

24.7-27.3 8.26-10.0

M s (beef meat, pork) 15.1-21.1 35.8-35.0 0.8-1.1

As can be seen from the table, the protein content of the composition is higher than that of me. In addition, the composition includes salt and can be stored for up to two days at 4 ° C. Combination and ratio

weigh 15-18 C. Further processes for the production of sausage products are produced under known technological conditions.

Adding fatty components to the sausage meat in the form of a composition enriched with proteins of vegetable origin provides a uniform consistency and an improved structure of minced meat, as wheat flour with the other components of the composition forms a dispersion of low viscosity, acting as a fat binding and moisture agent. This is due to the increased content of gluten in this fraction, which, by bonding fat, contributes to an increase in the stability of the protein-fat composition, and under the influence of vibrations, capillary-porous saturation of the components of the composition is achieved by other components of mincemeat.

The chemical composition of the protein-fat composition and the chemical composition of the replaced meat are presented in;

0.8

50.0-59.0

49.0-74.0

55

components of the protein-fat composition are optimal for the following reasons. The creation of a biologically balanced product containing animal and plant proteins in an optimal ratio and providing a balanced amino acid composition and a given chemical composition of the finished product with the following physicomechanical indicators: mass fraction of moisture 65-68, protein 20-23, fat 10-1 and ash 0.8-1.0.

The inclusion of squash in the amount of 40% with a corresponding increase in the interstock 25% leads to an increase in the fat content and a decrease in the protein content in the finished product, which causes a significant decrease in the mass fraction of moisture and yield of the finished product, an increase in the quantities of squash more than 60% and a decrease in an intersink portion of less than 16% in the composition leads to the irrational use of meat raw materials, and also does not ensure the creation of a biologically balanced product. The protein content of 20–25% in the wheat flour introduced into the composition is determined by the technical conditions. A further increase in the content of protein wheat flour in the composition leads to an increase in the carbohydrate content and deterioration of the organoleptic characteristics of the finished product (taste, smell) | the decrease also leads to an increase in the mass fraction of fat in the finished product and a decrease in yield. The inclusion of salt (2.0–3.0%) in the composition provides storage of the finished composition for two days at A ° C, and this amount is determined by the taste of the finished product. The content of water in the composition of 9.0-15.0% is determined to be optimal and determines the achievement of a homogeneous consistency, which determines the good quality of the finished product; the introduction of water less than 9.0% in the composition worsens its homogeneity, and more than 15% leads to an increase in labor costs for its introduction into the composition and the manufacture of the latter and, in addition, an increase in the volume of containers for storing the finished composition, t. e. is impractical.

The amount of input composition within 10-15% by weight of raw material is determined optimally, based on the biological value of sausage products of I and 11th grades, and is associated not only with chemical composition, but also organoleptic indicators, which deteriorate when added to raw materials 15% of the composition, taste and porosity of the finished products are observed. Adding composition in the amount of less than 10% is irrational, reduces economic affect.

The yield of sausages is determined mainly by the water-holding capacity of minced meat, which proteins possess. Various binders (flour, dextrin, starch) and their ability to form stable protein-fat emulsions play a major role in the binding of moisture. Protein wheat flour, part of the composition, contributes to the formation of a stable protein-fat emulsion. All this increases the moisture holding capacity of the meat.

Example 1. The cooled raw material (goat meat from 11-grade, bold pork and pork brisket) after boning and trimming is ground on a wolf with a grid diameter of 2-3 mm. Salt, make up the minced meat of the 1st half Ukrainian smoked sausage in the following ratio, wt%:

Soy bean

11th grade 50,0

M with pork

bold16,0

Pork belly 24,0

Protein-fat

composition 10.0

The feedstock is loaded into a mixer and the composition is added with stirring. Then add nitrite and spices according to the recipe.

The protein-fat composition includes the following components, wt%:

Shkvara beef,

lamb or

pig 60.0

Interstock

pork skins19,0

 Wheat flour8.0

Cooking salt 3.0

Water10.0

After stirring for 6 minutes, the minced meat is stuffed into the casing, and the sausage sticks are heat-treated under the known technological conditions. The resulting sausages are distinguished by an improved consistency, the finished product yield is 82% (the control sample yield is 80%), i.e. 2% higher than the control sample.

five

Example 2. Production of cooked sausage ham-chopped, 1st grade.

The raw materials prepared after deboning, watering, grinding and salting, wt%: beef grade 1, grade 40, half-fat pork 48, starch or flour 2 are mixed with 10 wt.% Protein-fat composition including, wt.%:

Shkvara beef

or pig 42.0

Interstock

pork skin 25,0

Wheat Flour 17.0

Cooking salt 2.5

Water13,5

The rest of the processes are carried out in accordance with the technological instruction. The output of experimental batches was 110%, while the control batches were 108%, i.e. 2% higher.

Example 3. For the production of sausage Separately, cooked 1st grade take the following ratio

raw materials, wt.%:

Govdina 1st grade 50

Svinin.a bold 25

Fat. 15

Protein-fat

composition 10,

including the following components, May.%:

Shkvara40

Interstock

pork skins23,0

Shenichna flour 19.0 Cooking salt 3.0

Water 15.0 1 Processing of raw materials and the process of preparation of minced meat are carried out in accordance with the technological instruction. The yield of finished products is 120% (118% for the control sample), i.e. 2% higher than the control sample.

Example 4. To produce China's sausage, cooked 11-grade, I take the following ratio of raw materials, wt.%; Govdina Zhivovanna 11-grade53.0

Shpik20,0

Breast10,0

Starch2.0

Protein-fat composition 15.0,

comprising the following components, wt.%;

i5

Shkvara50,0

Pigskin skewers 16,0

Wheat flour 20.0 Cooking salt 2.0 Voda12.0

The processing of raw materials, the preparation of minced meat and sausage are carried out in accordance with technological instructions. The yield of finished products is 122.5% (for control samples 121%), i.e. 1.5% higher than the control). Example 5. To produce sausage Polsk, semi-smoked 11-grade take the following ratio of raw materials, wt.%:

0

25

thirty

35

40 5

50

55

20,

45

21.0 22.0

3.0

9.0

Chilled m sgov dyna 11-grade 47

Pork bold 15

Bacon

BelkoBO fat

composition comprising, in wt%:

Shkvara

Interstock

Pork skin Wheat flour

Cooking salt

Water

Example 6, its raw material, obtained after deboning on the top, is salted and constitutes the minced Ukrainian half-smoked sausage of the 1st grade, wt.%:

Soy bean

11th grade 50,0

M with pork

bold16,0

Pork belly 24.0

Velcro fat

composition 10.0

Load the specified raw materials into the meat mixer. Nitrite and spices are then added according to the recipe.

Protein-fat composition includes the following components, wt.%: Shkvara60.0

Pork skin skins21,0

Wheat Flour6.0

Cooking salt 3.0 Vod10,0

After stirring for 6 minutes, the minced meat is stuffed into the casing, and the sausage sticks are heat-treated under known technological conditions. The finished sausage loaves have a somewhat worse consistency than in Example 1, in some cases there are fatty leaks and a lower content of the mass fraction of moisture. The yield of finished products is 79%. A decrease in the content of wheat flour leads to an increase in the mass fraction of fat due to an increase in the content of another component, the interstock, while the fat and moisture in the finished product are less bound and the yield is reduced.

Example 7. The chilled meat raw materials obtained after the veining are ground on the top, salt, make up the minced Ukrainian 1st smoked sausage of the 1st grade, wt.%:

M with beef 53,0

M With pork

bold16,0

Pork belly 24,0

Protein-fat

composition 7

Raw materials are loaded into a meat mixer, then nitrite and spices are added according to the recipe. Processing of raw materials, cooking sausages are in accordance with the technological instruction. The yield of finished products is 80%, i.e. 27, lower than in the example

protein preparation and water, molding and heat treatment, about tl and h-yu shch and so that, in order to increase the yield of finished products, squash and

Pe 1, by increasing the amount of fat and decreasing the mass fraction of durable-30 table salt and using interspersed moisture. Adding a lumpy part of pork skin, and in a proportion of less than 10% of the protein preparation, take wheat flour with a protein content of 20-25% in the following ratio of components, wt.%: Shkvara

rationally, as it reduces the economic effect.

The present invention allows to obtain products with good organoleptic and technological parameters with partial replacement of meat, while maintaining the nutritional value of 40

Pork skin intersicle part Wheat flour with protein content 20-25% Cooking salt Water

40-60

16-25

of the finished product with additional raw materials of protein of both animal and vegetable origin, such as squash, interstock, the composition being introduced into the minced portion of pork skin, wheat flour 45 from 10 to 15 wt.%.

Pork skin intersicle part Wheat flour with protein content 20-25% Cooking salt Water

8-2 2-3

Remaining

Editor E. Sligan

Compiled by I. Kutukova Tehred V. Kadar

Order 302/2

Circulation 383

Subscription

VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

Production floor graphic enterprise, Uzhgorod, st. Project, 4

W

2697-8

containing 20-25% protein. The invention allows to reduce the cost of sausages and to increase the yield of finished products by 1.5-2.5%, depending on the type of sausages. Introduction to the sausage stuffing of a protein-fat composition of just such a composition in an amount of 10-15% by weight allows partial replacement of the meat raw material with a composition that contains 43% more protein than in me and 2 times less fat. while maintaining good organoleptic characteristics of products 15 and an increase in the yield of finished products by an average of 2%.

Claims (1)

Invention Formula Method for the production of sausages, involving the preparation of raw materials, grinding, preparation of minced meat with the introduction of protein-fat composition, including pork skin. protein preparation and water, molding and heat treatment, about tl and h-yu shch and so that, in order to increase the yield of finished products, squash and salt and use the pork skins, and, as the protein preparation, take wheat flour with a protein content of 20-25% in the following ratio of components, wt.%: Shkvara t intercapacitance in a protein 2 40-60 than composition input is from 10 to 15 Pork skin intersicle part Wheat flour with protein content 20-25% Cooking salt Water Proofreader M. Demchik