SU1405777A1 - Method of producing protein-fatty emulsion - Google Patents

Abstract

The invention relates to the food industry, in particular to the production of emulsions for sausages, bread products and semi-finished products. The purpose of the invention is to improve the quality due to the stability of the emulsion. To reach the chain, horse fat is heated with water, taken in a ratio of 1:10, for 2-4 hours, cooled to a temperature of 40-60 seconds. Then, the squash, broth, and fat are separated. The broth in the amount of 7.5-8.5 hours, heated to a temperature of 70-80 ° C, is homogenized for 3.5 minutes, the fat is introduced in an amount of 1.0-1.5 hours, heated to a temperature of 70 -80 ° C and homogenized for 2-4 minutes. Then, 0.5-1.0 parts of cattle or horse blood is added to the resulting mixture and homogenized for another 2-3 minutes. i (L

Description

ate

s |

The invention relates to the food industry, in particular to the production of emulsions for sausages, bread. products and semi-finished products.

The purpose of the invention is to improve the quality by increasing the resistance of the emulsion.

To obtain a protein-fat emulsion, as a fatty and at the same time one of protein-containing components and water, a fat homogenate with broth is used, obtained by mixing horsehide fat with water in a ratio of 1:10, boiling the mixture and sweating for 2 -4 h, cooling to 40-, dividing it into fractions of squash, fat and broth and heating the latter to 70-80 ° C, homogenizing for 3-5 minutes, preheating the fraction of fat to 70-SO c, followed by shifting it with broth, in the ratio of 1.0-1.5: 7.5-8.5 and again homogenization for 2-4 minutes, while the stabilized whole blood of cattle KpimHoro of cattle or horses, which is mixed with the homogenate in a ratio of 0.5-1.0: 9.0-9.5, is used as the second protein-containing component, and the resulting mixture homogenized for 2-3 minutes.

Example 1: Horse fat, raw with water, taken at a ratio of 1:10, is melted for 2 hours and cooled to. Then, the squash, broth, and fat are separated. 7.5 hours of broth brought to homogenize for 3 minutes, add 1.5 parts of the resulting fat, etc., to 70 seconds and homogenize for 2 minutes. Then add 1.0 parts of whole stabilized blood to the resulting mixture and homogenize 2 more minutes

The resulting emulsion has a pale yellowish color, no odor and is characterized by the following chemical composition, wt.%: Protein 10.58; fat 14.38j ash 0.95; moisture 74.09.

Example 2. A horse horse is melted with water, taken in proportion to 1:10, for 3 hours, cooled to 50 ° C. Then, the squash, broth, and fat are separated. The broth in the amount of 8.5 hours brought to 75 ° C, homogenized for 4 minutes, fat added to 1.0 hours, temperature 75 ° C and homo

five

0

five

0

five

0

five

0

five

Genius is produced for 3 minutes. Then 0.5 blood is added to the resulting mixture and homogenized for another 2.5 minutes.

The resulting emulsion is pale yellowish, odorless, and is characterized by the following chemical composition wt.%: Protein 12.89 fat $ 10.6 ash 0.99; moisture 75.52.

Example 3. Horse fat was melted with water, taken in a ratio of 1:10, for 4 hours, cooled to. Then, the squash, broth, and fat are separated. 8.0 parts of the broth, brought to 80 ° C, are homogenized for 5 minutes, 1.25 hours of fat are added, obtained as a result of the sweating, with a temperature of 80 ° C, and homogenized for .4 minutes. Then, 0.75 hours is added to the resulting mixture, the blood is homogenized for another 3 minutes.

The resulting emulsion is pale yellowish, odorless and is characterized by the following chemical composition, wt.%: Protein 10.3J fat 14.01; ash 1.03-, moisture 74.66.

Example 4. Horse fat is melted with water, taken in a ratio of 1: 5 for 2 hours, cooled to 30 ° C, then the squam, broth and fat are separated. The broth is 7.0 hours, brought to 65 ° C, homogenize for 2 minutes, then add fat to it for 2.0 hours, obtained as a result of warming, with temperature and homogenize for 1 minute. Then 1.0 parts of blood is added to the resulting mixture and homogenized for another 1 minute.

The resulting emulsion has a brown color, coarse consistency, the emulsion is unstable, after 15 minutes a separation of fat and broth occurs. Characterized by the following chemical composition, wt.%; protein 7.25; fat 22.6; ash 1.88; moisture 68.25.

Example 5. Horse fat was melted with water, taken at a ratio of 1:12, for 4 hours, cooled, and then squash, broth, and fat were separated. The broth in the amount of 9.0 hours, brought to 90 ° C, is homogenized for 6 minutes, then fat is added to 0.54, which was obtained as a result of heating, with temperature and homogenized for 5 minutes. 0.54 blood is added to the resulting mixture and homogenized for another 4.0 minutes. Emulsion is not obtained. A mixture is formed

pale brown with fat grains, characterized by the following chemical composition, wt.%: protein 7.17; fat 9.23; ash 1.57} moisture 82.09.

An example of the production of sausages with the addition of protein-fat emulsion, obtained by a known method.

Stolov sausage recipe with the addition of protein-fat emulsion

Govdina zhilovanna 1st grade38

Protein-fat

emulsion 2

Pork zhilovanna

bold

Powdered milk

59 1

The yield of finished products is 116%.

The protein-fat emulsion should be added in the amount of 15-20 liters of emulsion grade. Exceeding this amount results in ": a marked decrease in organoleptic characteristics.

The use of the proposed method (examples 1-3) allows to obtain protein-fat emulsions of higher quality due to increased durability. The use of such emulsions in the production of boiled sausages of grades I and II allows for good organoleptic characteristics and an increase in the yield of the finished product by 3-6%, saving the resources of the meat used.

Spices, g per 100 Sugar

Black pepper

Scented Pepper

Garlic

300

The yield of finished products is 113%.

The method of obtaining protein-fat emulsion by mixing protein-containing and fat components and water, and homogenizing the mixture, characterized in that, in order to improve quality by increasing the stability of the emulsion, as a fat

An example of the production of sausage with the addition of 30 and at the same time one of the protein-containing protein-fat emulsion, basic components and water uses a homogenate of fat with broth, obtained by mixing horse oil

obtained by the proposed method.

Stolov sausage recipe with the addition of protein-fat emulsion: Govdina gilded 1 grade 36

Protein-fat emulsion 15 (l)

Pork zhilovanna crawling 59 Dry milk1

35

40

raw water with a ratio of 1:10, bringing the mixture to a boil and heating for 2-4 hours, cooling to 40-60 seconds, dividing it into fractions of squash, fat and broth, and heating the latter to 70-80 seconds, homogenization within 3-5 minutes, pre-heating the fat fraction to 70-80 ° C, followed by mixing it with the broth in the ratio of 1.0-1.5: 7.5-8.5 and re-homogenizing for 2-4 minutes, in this case, as the second protein-containing component, stabilized whole blood of large cattle or horses is used, which is mixed with the homogenate in ootnoshenii 0.5-1.0: 9.0-9.5.

100 kg nd

, 100 ,

raw materials:

100

50

50

100

50

E. Sligan

300

Compiled by A.Enikeev Tehred M. Didyk

20

Formula

of

rete n i

The method of obtaining protein-fat emulsion by mixing the protein-containing and fatty components and water, and homogenizing the mixture, characterized in that, in order to improve quality by increasing the durability of the emulsion, as a fat

35

40

45

50

her

½ raw water with a 1:10 ratio of boiling the mixture and heating for 2-4 hours, cooling to 40-60 seconds, dividing it into fractions of squash, fat and broth, and heating the latter to 70-80 seconds, homogenizing within 3-5 minutes, pre-heating the fat fraction to 70-80 ° C, followed by mixing it with the broth in the ratio of 1.0-1.5: 7.5-8.5 and re-homogenizing for 2-4 minutes, with In this case, as the second protein-containing component, stabilized whole blood of large cattle or horses is used, which is mixed with the homogenate in about 0.5-1.0: 9.0-9.5.

Corrector I. Muska:

Claims (1)

Claim A method of obtaining a protein-fat emulsion by mixing protein-containing and fat components and water, and homogenizing the mixture, characterized in that, in order to improve the quality by increasing the stability of the emulsion, a fat homogenate with broth is used as a fat and at the same time one of the protein-containing components and water obtained by mixing raw horse pulp with water in a ratio of 1:10, bringing the mixture to a boil and refluxing for 2-4 hours, cooling to 40-60 ° C, separating it into fractions of pulp, fat and broth, and heating boiling the latter to 70-80 ° C, homogenizing for 3-5 minutes, preheating the fat fraction to 70-80 ° C, followed by mixing it with the broth in a ratio of 1.0-1.5: 7.5-8.5 and repeated homogenization for 24 minutes, while stabilized whole blood of cattle or mercy, which is mixed with the homogenate in a ratio of 0.5-1.0: 9.0-9.5, is used as the second protein-containing component.