SU1664235A1 - Cooked sausage production method - Google Patents

Abstract

The invention relates to the meat industry, namely the production of cooked sausages. The aim of the invention is to reduce the labor intensity, improve the organoleptic characteristics and the rational use of raw materials. The goal is achieved by using pork sausage with skin as pork, grinding the latter to produce an emulsion, and in the process of salting it is introduced water in an amount of 28–32 wt.% To pork. 1 tab.

Description

The invention relates to the meat industry, namely the production of cooked sausages.

The aim of the invention is to reduce labor intensity, improve organoleptic characteristics and rational use of raw materials.

EXAMPLE 1 To produce sausage, take 33.82 kg of pre-cut and salted beef variety I, 4 kg of soy isolated protein, 26 kg of water and 10 kg of ice and process on a cutter for 3 minutes. After that, 58.68 kg of sausage pork with a skin previously crushed to an emulsion, 2 kg of potato starch or wheat flour of the I grade, 100 g of black ground ginger, 50 g of red pepper, 250 g of fresh garlic are added to the cutter and continue cutting 2 more minutes

Sausage pork with skin contains 37.5 kg of meat, 3.75 bacon and 3.75 kg of skin (ratio 0.91: 0.09: 0.09). Before being introduced into the cutter, it is crushed to a particle size of 2-5 mm and processed on a cutter to

emulsion with the introduction of 1.08 kg (2.4 wt.%) salt, 12.6 kg (28 wt.%) water and 0.0034 kg (0.0075 wt.%) sodium nitrite. Then the emulsion is kept in the salt for 6 hours at a temperature of 0-4 ° C, after which it is additionally crushed on an emulsifier to a homogeneous homogeneous mass.

After the mince is cooked, it is packed into the casing. The molded loaves are sent for frying at a temperature of (95 ± 5) ° C for 60– 140 min, and then cooked at a temperature (73–76) ° C until the temperature at the center of the loaf is reached. 70-72 ° C. Cooling products lead to a temperature not higher than 15 ° C.

Example 2 is carried out in the same manner as Example 1, but the preparation of the emulsion is carried out as follows.

Sausage pork with skin, which contains 34.18 kg of meat, 5.7 kg of bacon and 5.12 kg of skin (ratio 1.2: 0.2: 0.18), is crushed to a particle size of 2-5 mm and processed on the cutter before the emulsion with the introduction of 1.125 kg (2.5 wt.%) salt, 13.5 kg (30 wt.%) water and 0.0034 kg (0.0075 wt.%)

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sodium nitrite. The emulsion is kept in the salt for 15 hours at a temperature of 2 ° C and then crushed on an emulsifier to a homogeneous homogeneous mass.

Example 3 was carried out in the same manner as Example 1, but the preparation of the emulsion was carried out as follows.

Sausage pork with skin, which includes 30.67 kg of meat, 8.18 kg of bacon, 6.13 kg of skin (ratio 1.5: 0.4: 0.3), is crushed to a particle size of 2-5 mm and - shake on the cutter until the emulsion with the introduction of 1.17 kg (2.6 wt.%) salt, 14.4 kg (32 wt.%) water and 0.0034 kg (0.0075 wt.%) sodium nitrite.

The emulsion is kept in the salt for 24 hours at a temperature of 4 ° C and then crushed on an emulsifier to a homogeneous homogeneous mass.

Organoleptic characteristics of the finished sausage are shown in the table.

Introduction in the process of salting water in an amount of less than 28 wt.% Leads to a decrease in the yield and quality of the product (excessive density and dryness), and when introduced in an amount of more than 32 wt.%, The quality (strength of the structure) of the product decreases.

The reduced complexity of the method is explained by the lack of operations to remove the skin from the pork and its subsequent processing for introduction into the sausage,

 Introduction to minced emulsion made from pork sausage with skin,

provides better emulsification of raw minced meat, binding fat in the finished product and improving its consistency. Glutin, which is formed during the cooking of crushed, swollen collagen skins, is capable of keeping fat in its cells and increasing the strength of the product structure. In this case, there is also an optimal ratio of high-grade and defective proteins and an increase in the absorption of a well-emulsified product.

The proposed method will improve the quality of the finished product, as well as improve its organoleptic characteristics.

Claims (1)

Invention Formula The method of producing cooked sausages, which involves the preparation of beef and pork, separate grinding and salting, followed by aging, the preparation of minced meat by mixing pork, beef and chain ingredients, molding and heat treatment, characterized in that. that, in order to reduce labor intensity and improve organoleptic indicators, pork with sausage is used as pork, crushing is carried out before obtaining an emulsion, and in the process of salting it is introduced water in an amount of 28-32 wt.% to pork.