SU1621832A1 - Method of process fat-protein for sausage articles - Google Patents

Abstract

The invention relates to the meat industry, namely to the production of a protein-fat emulsion for cooked sausages. The aim of the invention is to improve the quality of the finished emulsion. The method is carried out as follows. Drinking water with a temperature of 40-55 ° C in an amount of 35-40% by weight and a milk stabilizing concentrate in an amount of 20% by weight are introduced into the cutter. The mixture is stirred for 1-2 minutes and kept for the same time. Then, tallow animal fat is added in the amount of 40-45 MW%, pepemesh takes 5-10 minutes. Milk concentrate with abilizing and water taken in the ratio of 1: 1.5-2.0. In the production of cooked sausages, emulsion contributes 10–20% by weight of the raw material.

Description

The invention relates to the meat processing industry, namely to the manufacture of sausages.

The purpose of the invention is to improve the quality of the finished emulsion.

The method is carried out as follows.

The amount of drinking water with a temperature of 40-55 ° C R 35-40-40 wt.% And milk stabilizing concentrate in the amount of 20 wt.%. Initially mixed and incubated for 1-2 minutes. Then, tallow animal fat is added in an amount of 40-45% by weight. Stir for 5-10 minutes. The milk stabilizing concentrate is a mixture of skimmed milk and casein-free skim of skimmed milk produced by the action of polysaccharides, the latter being 5-20% by weight of the mixture. Beskaseinoa-fazg is a phase of dis-iced milk, except casein, as well as pectin. In a mixture of skimmed milk and non-fatty phase, cooi carrying casein and whey proteins is altered in the direction of increasing the mass fraction of whey proteins valuable in nutritional terms.

The mixing of the milk stabilizing concentrate and water promotes the uniform distribution of the concentrate particles in water to dissolve non-protein compounds (lactose, B vitamins, amino acids, pectin, etc.) and whey proteins that are in the non-denatured state. Subsequent

Co ho

the extract promotes swelling of casein and other constituent parts of the concentrate. These techniques contribute to the preparation of a solution that forms a protective coating on the fat globules.

When holding for less than 1 minute, the milk stabilizing concentrate does not swell completely, and the holding time for more than 2 minutes does not lead to better results, it only increases the time of the technological cycle of preparation of the fat-and-fat emulsion.

At water temperatures above 55 ° C, there is no significant increase in solubility and quality of the emulsion. When the water temperature is below 40 ° C, the solubility of the concentrate deteriorates.

When grinding a dairy stabilizing concentrate with water for less than 1 min, there are incomplete concentrate particles, and mixing for more than 2 min is irrational, since the dissolution of the concentrate occurs completely within 1-2 minutes.

When the ratio of concentrate and water is less than 1: 1.5, incomplete dissolution is observed even at optimal and above the mixing time of concentrate and water, at a ratio of more than t: 2, the emulsifying capacity of the water-protein phase decreases.

In the prepared water-protein phase put the baked animal fat in the amount of 40-45 wt.%. Increasing the amount of fat over 45 May. % reduces the effect of emulsion due to lack of water-protein phase for the formation of protective coatings. When reducing the amount of fat less than 40 wt.%, The quality of the finished product decreases due to the excess of the required amount of water and dairy raw materials.

After preparation of the protein-fat emulsion, pre-cooked meat raw materials are introduced into the cutter. Meat raw materials are selected in accordance with standard technological requirements, ground on the top, salt with the addition of nitrites, kept in the salt (if provided for by the production technology), minced in a meat cutter, and the protein-fat emulsion is added in the amount of 10-20% by weight of raw materials. Cooked minced meat is stuffed in a sausage casing and after sludge (or without it) is subjected to roasting, boiling and cooling.

Example. 32.5 l of drinking water with a temperature of 40 ° C and 22.5 kg of a dairy stabilizing concentrate (1.5: 1 ratio) are introduced into the cutter, they are mutated for 2 minutes, kept for

1 min, after which 45 kg (45 wt.%) Of melted animal fat are introduced and continue

cutter for 10 min. pH of the protein-fat emulsion is 6.5, titrated acidity 19 ° T. The emulsifying stability of the protein-fat emulsion is 100%. Ready boiled sausages,

0 containing an emulsion, contain 72.2% moisture and have a yield of 120% by weight of unsalted raw materials.

Example2. A 40 liter of drinking water with a temperature of 40 ° C and 20 kg is introduced into the cutter.

5 milk stabilizing concentrate (2: 1 ratio), kutteyut for

2 minutes, incubated for 1 minute, after which 40 kg (40% by weight) of rendered fat are introduced and continue cutting in

0 for 10 min. The pH of the protein-fat emulsion is 6.3, the titrated acidity is 17 ° T. The emulsifying stability of the protein-fat emulsion is 100%. Ready boiled sausages, containing an emulsion in their composition, contain 70.8% of moisture and have a yield of 118% by weight of unsalted raw material.

Example 3. 32.5 liters of drinking water with a temperature of 55 ° C and

0 22.5 kg of dairy stabilizing concentrate (1.5: 1 ratio), they are curried for 1 minute, kept for 1 minute, after which 45 kg (45% by weight) of baked animal fat are introduced and

5 mincing for 5 min. The pH of the protein-fat emulsion is 6.4, the acidity being titrated is 18 ° T. The emulsifying stability of the protein-vital emulsion is 100%. Ready boiled sausages,

0 containing an emulsion, contain 72.5% moisture and have a yield of 121% by weight of unsalted raw materials.

Example 4. 40 liters of drinking water with a temperature of 55 ° C and 20 kg are introduced into the cutter.

5 milk stabilizing concentrate (2: 1 ratio), they are wrapped for 1 minute, kept for 1 minute, after which 40 kg (40% by weight) of melted animal fat are introduced and the cutting is continued in

0 for 5 min. The pH of the protein-fat emulsion is 6.4, the acidity is 17 ° Tm. The emulsifying stability of the protein and fat emuplation is 100%. Ready boiled sausages made with

5 emulsion, contain 72.5% moisture and have a yield of 121% by weight of unsalted raw materials.

Example 5. 32.5 l of drinking water with a temperature of 40 ° C and 22.5 kg of a dairy stabilizing concentrate (ratio 1.5: 1) are introduced into the cutter;

1.5 minutes, incubated for 2 minutes, after which 45 kg (45% by weight) of melted animal fat are introduced and the crushing is continued for 10 minutes. pH of the protein-fat emulsion is 6.5, titrated acidity 19 ° T. The emulsifying stability of the protein-fat emulsion is 100%. Ready boiled sausages produced with emulsion contain 72.2% of moisture and have a yield of 12% by weight of unsalted raw materials.

Example 6. 40 l of drinking water with a temperature of 55 ° C and 20 kg of dairy stabilizing concentrate (2: 1 ratio) are introduced into the cutter, they are muffled for 1.5 minutes, incubated for 1 minute, after which 40 kg are applied ( 40% by weight) of melted animal fat and continue cutting for 5 minutes. pH of the protein-fat emulsion is 6.4, titrated acidity is 17 ° T. The emulsifying stability of the protein-fat emulsion is 100%. Ready-cooked sausages with emulsion contain 72.5% moisture and have a yield of 120% by weight of unsalted raw materials.

Obtaining a protein-fat emulsion with a pH value of 6.3-6.5 and a titrated acidity of 17-19 ° T ensures stability during high-temperature processing, helps prevent protein denaturation and increase the water binding capacity of minced meat.

The application of the proposed method allows to increase the nutritional and biblogical value of the emulsion, to improve its emulsifying and water-binding abilities.

Ф орм ул а and з о б р ё te n and

Method for the production of protein-fat emulsion for cooked sausages, which involves cutting the protein-containing component with water, then adding fat to the mixture and mixing, characterized in that, in order to improve the quality of the finished emulsion, a milk stabilizing concentrate is used as a protein-containing component. Before cutting, heat to 40-55 ° C, while the dairy stabilizing concentrate and water in the ratio of 1: 1.5-2.0, grinding of the mixture is carried out for 1-2 minutes, followed by It is held for 1-2 minutes, and the fat in the mixture is introduced in the amount of 40-45 wt.%.

Claims (1)

Claim A method for the production of a protein-fat emulsion for cooked sausages, which involves chopping a protein-containing component with water, then adding fat to the mixture and mixing, characterized in that, in order to improve the quality of the finished emulsion, a milk-stabilizing concentrate is used as the protein-containing component before cutting heated to 40-55 ° C, while stabilizing milk concentrate and water in a ratio of 1: 1.5-2.0, the mixture was cutter for 1-2 minutes, followed by its isolation zhkoy for 1-2 min, and the fat in said mixture is administered in an amount of 40-45 wt.%,