SU1720617A1 - Method for production of casing-free sausages - Google Patents

Abstract

This invention relates to a sausage making technique without a casing. The goal is to improve the quality of finished sausages. The invention makes it possible to eliminate the high-temperature effect on the stuffing for a short time, which prevents the coagulation of proteins before the start of the heat treatment, improves the color and taste of the finished products. Before shaping the sausages, the minced meat is preheated to 28-32 ° C, held for 10 minutes before cooling, and cooled with a flue-air mixture.

Description

The invention relates to a technique for the production of sausage products without a shell, in particular for the production of sausages without a shell, and can be used in meat, food, and fish industries.

At present, regardless of the equipment, the production process of sausages is the same. It consists in thermal molding in devices of various sausage bar designs, briefly heating it with various methods to a temperature in the center of the bar of 49-50 ° C. At the same time, the mince is coagulated and the bar acquires mechanical strength sufficient to pass it through roasting until ready and cooled.

The disadvantage of this method is that the sausage is already coagulated in the roasting, the sausage of which already coagulates

a short period of time from 5 to 110 s, as a result of which the ingredients of the curing, mixture do not have time to react with meat proteins and the color formation reaction does not take place. Further roasting of sausages, which are coagulated, does not have a proper effect on meat proteins and reduces only to thermal heating of the sausages, in which the minced meat is brought to near readiness for eating. The finished product has an unattractive appearance, primarily in color, the consistency and taste characteristic of sausages are reduced.

The aim of the invention is to improve the quality of the finished sausages.

The goal is achieved by preheating the sausages before forming sausages to a temperature of 28-32 ° C for 20-25 minutes, the sausages are aged before cooling to stabilize the temperature of the cooked sausages for no more than 10 minutes,

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and the cooling is carried out with a smoke-air mixture.

Such a method of making sausages without a casing makes it possible to eliminate the high-temperature effect on the stuffing for a short time.

Preheating the minced meat for 20–25 minutes to the temperature of the lower limit of the coagulation of proteins of meat at 28–30 ° C corresponds to optimal conditions for the processes occurring between the ingredients of the curing mixture and the proteins of meat, resulting in improved consistency and taste of the sausage and a color formation reaction takes place.

In addition, when the smoke-air mixture is supplied at the sausage cooling stage, the light water-soluble smoke smoke, settling on the sausage surface, is preserved and gives the sausage a specific flavor.

The invention is as follows.

The prepared stuffing is fed into a continuously operating device, the passage through which the stuffing is subjected to heating for 20-25 minutes to a temperature of 28-32 ° C, after which the heated stuffing is also continuously pumped into the molding elements, in which molded sausages are coagulated and subsequent cooking until fully cooked. After the end of the cooking process, the finished sausages are unloaded by a special device onto the conveyor belt and are fed into the holding chamber to stabilize the temperature of the cooked sausages and then into the cooling chamber where the sausages are cooled with a cold smoke-air mixture.

If the temperature of the minced meat is less than 28 ° C, then

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the reactions are not fully completed, which will further affect the quality of the finished sausages, besides, heating the stuffing below 28 ° C will lead to an increase in the coagulation and cooking times, which is practically impossible in economically operating lines that are strictly specified and economically unjustified.

If the temperature of the stuffing exceeds 32 ° C, then this will lead to partial premature coagulation of proteins. In the future, during the injection of minced meat into the forming unit, the structure of the minced meat will be disrupted due to the destruction of weak bonds formed in the mincemeat and will be destroyed when the finished sausage is unloaded.

If the heating time for minced meat is increased over 25 minutes, this will lead to a lengthening of the process, which is not economically justified.

If the preheating time is less than 20 minutes, then there is a danger that all the necessary reactions occurring during the preheating of the mincemeat are not completed, which will lead to a deterioration in the quality of the finished product.

Claims (1)

Invention Formula The method of production of sausages without the shell, including the preparation of minced meat, the formation of sausages, cooking and cooling, characterized in that, in order to improve the quality of the finished sausages, preheating of the minced meat is carried out to 28 - 32 ° C for 20 - 25 minutes , before cooling, the exposure is carried out to stabilize the temperatures of the cooked sausages for no more than 10 minutes, and the cooling is carried out with an air-smoke mixture. .