SU921491A1 - Combination of spices for sausages - Google Patents

Description

(54) SPRAY COMPOSITION FOR SAUSAGE PRODUCTS

The invention relates to the meat industry and relates to the composition of the spin-and-burn production.

Known compositions for sausage products include pepper and coriander {11.

However, when using this formulation, good organoleptic characteristics are not achieved (cut color, taste and aroma).

The aim of the invention is to reduce the cost and improve the organoleptic characteristics of the finished sausages. The goal is achieved by the fact that the composition of cavities for sausage products, including nee. C and coriander, additionally contains parsley, celery, dill, basil Zvgenol, bay leaf and marjoram, while as a pepper use red pepper bitter in the following ratio of components, wt.%: Red pepper bitter 20-30

Coriander15-25

Parsley 20-30

Celery 10-15

Dill 3-6

Basil eugenol5-10

2

i Bay leaf .3-6

Marjoram 3-6. ,

The proposed blend composition of the o6eaie enhances the formation of a complex, harmonious, pleasant aroma and taste of sausages due to the introduction of the essential oils such as are present in essential oils of the specified sprays indicated in the composition.

Example 1. The composition was prepared in the following composition, wt.%:

Red pepper bitter24

Coriander20

Parsley 24

Celery12

15

Dill4

Basil eugenol8

Bay leaf4

Marjoram4

Claims (5)

The composition is prepared from dry sol in powder form. Dried leaves are used in parsley, celery, basil, marjoram, bay leaves, and seeds are used in coriander, dill and bitter red pepper. 3 The above composition of the prints is mainly used in the process of cooking sausage meat. For cooked sausages, sausages and wieners, 250 g of 3T6jf Scatter composition are introduced per 100 kg of minced meat. PRI iv iv 2. The composition is prepared according to example 1, with the following ratio of components, wt.%: Red pepper, Hot pepper, Coriander, Parsley, Celery, Dill, Basil, zvgenolyp, and bay leaves, Marjoram, Example 3. The composition of the prints is as in Example 1, with the following ratio of components, ver.%: Red pepper, bitter Coriander, Parsley, Celery, Dill, Basil, Zvgenol Bay Lemon Marjoram Example 4. The composition of the prints is prepared as in example 1, with the following ratio of components, wt.%: Red pepper bitter10 Coriander Peter Tika Celery Basil Euveioli Bay Leaf3 Marjoram 4 The use of this composition does not ensure the formation of sufficient flavor and in the finished product, so as in this composition, bitter red pepper and coriander are introduced in a smaller amount than provided by the invention. Example 5. Komiozshshy spicy prepared according to example I, with the following ratio of components, wt.%: Red pepper bitter .40 Coriander10 Parsley 10 Celery12 Ukrop10 1 Eugenolum basil5 Bay leaves10 Mayoran3 The use of this compound leads to the appearance of undesirable flavor for sausages flavor sharp aroma and burning, bitter taste), as the red pepper, bitter, dill and bay leaves are added to the composition in more quantities than provided for by the invention. Bitter red pepper, zkrop and bay leaf are strong spikes, therefore overdosing of each of these splines leads to the formation of an undesirable aroma, in which the odor of one or two spines predominates. The application of the proposed composition of prunes will eliminate the use of imported spices, which will reduce the cost of foreign currency and the cost of sausages, as well as improve the organoleptic quality indicators of the finished products. Sausages made with the proposed Spice Composition have a bright (pink) color on the cut, a more intense aroma and a good taste. Claims The composition of sausage products, including pepper and coriander, is made in order to reduce cost and improve organoleptic characteristics: products that additionally contain petruips, celery, dill, basil, zggenol, bay leaf and marjoram, while red bitter is used as pepper in the following ratio of components, wt.%: Red pepper bitter 20-30 Coriander15-25 Parsley 20-30 Selderet10-15 Ukrop3-6 Eugenolian basil5-10 Bay leaf3-6 Mayoran3-6 Sources of information, rin Tide into account in the examination 1. Lavrov LP et al. Cereal Technologists sausage. M., Food Industry, 1975,. 216-219.