SU1563652A1 - Method of producing sausage articles - Google Patents

Abstract

The invention relates to sausage production, in particular to methods for producing sausage products. The purpose of the invention is to improve the quality and increase the yield of the finished product. The method involves the grinding of fatty raw materials, the introduction into the mince of food blood in the amount of 30-40%, flour, salt and spices. Flour pre-brewed with water at a temperature of 95-100 ° C in a ratio of 1: 2. Brewed flour is introduced in the amount of 5-20% by weight of minced meat. With stirring, 5–30% of the giro-pulp mixture obtained by boiling the bone with live steam under pressure without adding water while continuously blending the mixture is added to the mincemeat. 3 hp f-ly.

Description

(21) 4429579 / 31-13

(22) 05.23.88

(46) 05/15/90. Bup. Number 18

(71) Kiev Technological Institute of Food Industry

(72) M. G. Tulchevsky, A. A. Bush and G. I. Goncharov

(53) 637,523.1 (088.8)

(56) Konnikov A.G. Technologists sausage production. M .: Pishepromizdat, 1961, p. 402-406.

(54) METHOD OF MANUFACTURING SAUSAGE PRODUCTS

(57) The invention relates to sausage production, in particular to methods for producing sausage products. The purpose of the invention is to improve the quality and increase the yield of the finished product. The method involves grinding m-fatty raw materials, introducing 30-40% of food blood into mince, flour, salt and spices. Flour is pre-brewed with water at a temperature of 95-100 ° C in a ratio of 1 : 2. Brewed flour is introduced in the amount of 5-20% by weight of minced meat. With stirring, 5–30% of the giro broth mixture obtained by boiling the bone with live steam under pressure without the addition of water with continuous blending of 3 h0p is added to the mincemeat. f-ly.

with SS

The invention relates to sausage production, in particular to methods for producing sausage products.

The purpose of the invention is to improve the quality and increase the yield of the finished product.

The method involves chopping fatty raw material, adding 30–40% to the mince of food blood in the amount of minced meat, flour, salt, and spices. The flour is pre-brewed with a liquid of 95–100 ° C in a ratio of 1: 2 and the brewed flour is added in an amount of 5. -20% by weight of minced meat. The components of the stuffing are peremativa-, at the same time, 5–30% of the pulping mixture obtained by boiling the bone with direct steam under pressure without adding water while continuously bleeding the mixture is injected.

Cornmeal can be used as flour, and the flour can be brewed with a girobulone mixture with a temperature of 95-100 ° C in a 1: 2 ratio.

The giro broth mixture added to the mincemeat with stirring can be introduced hot with a temperature of 50-70 ° C. The minced meat is molded into a casing and sent to heat treatment.

Adding flour to mince, pre-i

finely brewed in a ratio of 1: 2 to liquid (water), contributes to a more even distribution of MVKM t mince and interaction of flour with msh,

At a temperature of less than 95 ° C in the liquid in which chaparnic ppc is carried out, complete protein denaturation does not occur. B range 45sl

oh

N5

100CC, more complete destruction of starch grains and its gelatin-zacil occurs, which leads to an increase in the restorative ability of flour, an improvement in consistency and an increase in the yield of the finished product, moreover, this technique allows to prolong the shelf life of the girobulin mixture, since the flour detains its oxidation -.

The number of brewed flour, food blood, and girobulb mixture introduced into the mince was established experimentally. Thus, the addition of more than 20% of the brewed flour to the minced meat leads to an aftertaste of flavor, and when adding less than 5%, there is no increase in yield. Adding more than 30% to the mince or less than 5% of the fat-pulp mixture worsens the consistency of the product obtained,

The giro broth mixture must be prepared by boiling the bone with live steam under pressure without adding water while continuously bleeding the mixture. Compliance with these conditions makes it possible to obtain an emulsion with a high content of protein, fat and extractive substances.

The use of corn flour increases the nutritional value of the product, since corn flour contains a lot of polynon-saturated fatty acids and a relatively high content of trace elements.

The introduction of hot fat broth mixture with a temperature of 50-70 ° C to the mince is connected with the fact that immediately after its preparation by cooking the bone, the fat broth mixture retains a temperature of 50-70 ° C and a liquid consistency. Pre-cooling the mixture is optional, which simplifies the technology.

Example 1. To prepare 10 kg of minced meat, 3.0 kg of boiled boiled heads minced meat, 3.0 kg of raw edible blood and 3.0 kg of fatty broth mixture (which is 30% by weight of minced meat) are introduced into the mixer, 0.167 kg of corn flour is brewed with hot water in an amount of 0.333 kg at 98 ° C with stirring. 0.5 kg of corn flour cooked in this way (which is 5% by weight of minced meat) is introduced into the mixer, 0.2 kg of table salt, .0.3 kg of ground onion, granulated sugar, and garlic are added to the minced meat. fresh, black pepper and fragrant ground, ground cloves. The stuffing is stirred until a homogeneous consistency is obtained and syringe into the natural intestinal casing from the cranberries. Our bread sticks are sent for heat treatment with the usual parameters for blood sausages.

The finished sausage was estimated on a scale of five and had the following organoleptic characteristics: appearance 4.7; consistency 4.6; taste 4.8, total score 4.7.

Example 2 In Example 1, 4.0 kg of ground meat of boiled pork heads, 3.5 kg of raw food blood, 0.5 kg of girobulin mixture (which is 5% by weight of minced meat) are loaded into the mixer. Flour for brewing takes 0.67 kg, water at 98 ° C 1.33 kg, 2.0 kg of brewed corn flour (which is 20% by weight of minced meat) is added to the mixer. Organoleptic characteristics of the finished sausage: appearance 4.8J consistency 4.7; taste 4.6. Overall rating 4.7, „

Example 3. In Example 1, a mixer was loaded with 3.0 kg of ground meat of boiled pork heads, 4.0 kg of raw food blood, 1.5 kg of fat-stock mixture, i.e. 15% by weight of minced meat. Organoleptic characteristics of the finished sausage: appearance 4.8; consistency 4.8, taste 4.8, total score 4.8.

Example 4. According to the example, 3.9 kg of crushed boiled boiled heads, 3.5 kg of raw food blood, 0.5 kg of girobulin mixture (5% by weight of minced meat) are loaded into the mixer, 2.1 kg of brewed corn flour, i.e. 21% by weight of minced meat. Appearance 4.7; consistency 4,5; taste 4.5, total score 4.5,

Example 5. In Example 1, 2.9 kg of ground meat of boiled pork heads, 3.5 kg of raw food blood, 3.1 kg of fat-pulping mixture (which is 31% by weight of minced meat), 0.5 kg are introduced into the mixer. brewed corn flour (which is 5% by weight of minced meat). Appearance 4.5, consistency 4.5; taste 4.6, total score 4.5 „

Example 6 In Example 1, 3.1 kg of ground meat of boiled pork heads, 3.5 kg of raw food blood, 3.0 kg of girobulin mixture, etc. were introduced into the mixer. 30% by weight of minced meat, and 0.4 kg of brewed corn flour, i.e0 4% by weight of minced meat.

Appearance 4.6; consistency 4.8; taste 4,6 „Overall rating 4,7,

Example 7. According to example 1, 4.1 kg of ground meat of boiled pork heads, 3.5 kg of raw food blood, 0.4 kg of girobulin mixture, i.e. 4% by weight of minced meat, gi 2.0 kg of brewed corn flour, t, t, e „20% by weight of minced meat.

Appearance 4.6j consistency 4.4, taste 4.6o Overall rating 4.5.

Claims (4)

Invention Formula 1, A method of making sausage products, which involves chopping the fatty raw material, adding to the mince food blood, flour, salt and spices, mixing, wrapping and heat treatment, so that i higher-20 neither the quality nor the increase in the yield of the finished product before adding 0 five the mincemeal is brewed with liquid with a temperature of 95-100 ° C in a ratio of 1: 2, the brewed flour is added in the amount of 5-20% to the mass of minced meat, edible blood - in the Amount of 30-40% by mass of minced meat, and with stirring it is added 5-30% girobulonny mixture obtained by boiling the bone with live steam under pressure without the addition of water with a continuous drainage of the mixture. 2 "Method of pop, 1, characterized in that corn flour is used as flour. 30. The method according to claim 5, wherein water or a pulp mixture is used as a brewing liquid. 4. The method according to claim, 1, about tl and h ayusch and and so what girobulonnuyu The mixture is injected with stirring at 50-70 ° C.