SU936863A1 - Method of preparing minced meat for sausages - Google Patents

Description

one

The invention relates to the meat industry.

A known method for the preparation of minced meat for sausages, which involves the grinding of raw materials, including category II by-products, cutting with the addition of spices, sodium nitrite and moisture i.

The disadvantage of this method is the obligatory preheating of category II by-products, which leads to a decrease in nutritional value due to the loss of extractive substances during cooking, as well as to a decrease in water binding capacity and loss of the emulsifying properties of the native protein due to its denaturation.

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

The goal is achieved by the fact that according to the method of preparation of minced meat for sausages,

for grinding raw materials, including by-products and categories, cutting with the addition of spices, salt, sodium nitrite and moisture; before cutting, an emulsion consisting of udder, sodium caseinate or soy protein and plasma or serum is prepared, the cutting is carried out in four stage, the scar, rennet and lips are introduced into the emulsion in the first stage in an amount of 5-10% by weight of raw materials, lungs, esophagus and spleen are introduced into raw materials in the second stage in an amount of 15-20% to its mass, in the third stage Yut beef or lamb in the number ve 25-30% by weight of feedstock, and in the fourth step pork administered in an amount of 30-35% by weight of the feedstock, moisture is added to the first three stages

20 cutters, and each stage leads to the complete absorption of moisture in the case of E. salt and sodium nitrite is introduced into the mass at the second stage, and spices - at the last.

At the same time, in the second stage of cutting, phosphates and neutral salts of organic acids are introduced, and phosphates and salts are taken in an amount of 0.3% by weight of the raw material.

As a rule, the amount of added moisture in the first stage is 20-30 by weight of the raw material, in the second 5-10, and the third - 25-30.

Scar, abomasum, lips, esophagus, spleen and lungs are taken in the ratio 1: 1: 2: 2: 2: 2.

Example 1. To produce sausages, the following ratio of raw materials is taken, wt .: beef 25J pork bold 30, emulsion 25, incl. sodium caseinate or soy protein2. "5J plasma (serum) of blood 11.25G vym 11.25; offal II category 20, incl. maw 1.25; scar 1,25; lips 2.5; esophagus 5, spleen 5J lungs 5.

By-products of the I and P categories: beef lips, rennet, cicatrix, esophagus, spleen, lungs are thoroughly rinsed, washed in cold running water, cleaned from soils, tendons, coarse connective tissue, bruises, lymph nodes. Vym is divided into upper and lower nipple, washed from the milk residues, and left to drain.

For the preparation of the emulsion, the upper part is used, the lower part is directed to cooking as more seeded and less fat.

Then the by-products, crushed on a top with a diameter of 3–3 mm diameter lattice holes, are directed to the preparation of minced meat on a cutter or a meat chopper. / At the same time, a protein-fat emulsion of 1 part by weight is first prepared. sodium caseinate or soy protein, 4.5 wt.h. beef udder, 5 weight.h. plasma (serum) blood. The upper part of the udder and caseinate sodium or soy protein are treated in a cutter for 5 minutes, gradually adding blood plasma (bypass) to the blood, until the protein completely absorbs the water. Then, a scar, rennet, lips, 25 wt. ice water (ice) to their mass is treated for 3 minutes, after which the lungs, spleen, esophagus, salt, sodium nitrite, and another 8 wt.% ice water (ice) to their weight, 0.3 weight. phosphates, 0.3 weight. neutral salts of lemon, vinegar.

oxalic acid OR tartaric acid, kutta; rut another 3.5 min. After that, add the weight of 25 wt. To the total mass of the cutter raw material, they crutter 2.5 minutes, then add 30 weight. pork, spices, after 1 min of cutter - ascorbic acid or its salts and continue to cutter for another 1 min. The resulting mass is treated with a colloid mill or other fine grinding machines. The shells are then filled with minced meat.

After extrusion, the sausage is sent for heat treatment.

The loaves are fried at a temperature of 90-1 ° C for 60-150 minutes, depending on the diameter of the casing.

Fried var T loaves at a temperature of 75-85 ° C until a temperature of 70-72 ° C is reached in the center of the long loaf. Cooking time, depending on the diameter of the casing, is kO - 120 min.

After cooking, the sausage is cooled under the shower for at least 10 minutes, and then in a chamber at a temperature not higher than h - +

The use of by-products in the indicated amounts and ratios contributes to an increase in the nutritional value of the sausage by increasing the protein content by 1.5 and improving the ratio of essential amino acids in the final product. Sausage has good organoleptic characteristics and contains,%: protein 13.5, fat 22.1, moisture 61, C essential amino acids: tryptophan - 0.98 (FAO-1 (leucine - 7.00 (FAO - 4-6), methionine - 2.00 (FAO - 2.00, phenylalanine - 3.92 (FAO - g-, valine -, 15 (FAO - 3-), threonine - 3.22 (FAO - 2-3), lysine - 7 , 25 (FAO - 3-5 isoleucine -, 26 (FAO - 3-).

Example 2 In order to produce sausages, the following ratio of raw materials is taken, wt .: dyne 30, pork bold 35, emulsion 5, incl. sodium casein or soy protein 0.5 blood plasma (serum) 2.25, out 2.25; offal P of category 30, incl. abomasum 2.5, scar 2.5; lips 5.0; esophagus 6., 7 spleen 6,7J lungs 6.6.

Processing offal, beef, pork, as well as the preparation of minced meat, heat treatment of sausage is carried out analogously to example 1.

The finished product, made with 30% by-products, has a moisture content of 60, t, fat 21.5 and a maximum protein content of 15.6. The ratio of essential amino acids approaches the recommendations of the FAO: tryptan 0.89 (FAO - 1), leucine 7, .3 (FAO - A-6), methionine 2.2 (FAO - 2) phenylamine 4.15 (FAO - 2- k), valine .tS (FAO - 3-), threonine 1.80 (FAO - 2-3), lysine 6.96 (FAO - 3-5) isoleucine 5.15 (FAO - 3). The organoleptic characteristics of the sausages are satisfactory, taste, stock and consistency are visibly impaired. Example 3 For sausage production, the following ratio of raw material is used, wt.%: Beef 27, pork bold 33, emulsion 15, incl. sodium caseinate or soy protein 1.5, blood plasma (serum) 6.75, high 6.75, by-products of category II 25, incl. rennet 2, rumen 2, lips 4, esophagus 6, spleen 6, lungs 5. Processing of all raw meat and the technological process of preparing minced meat and sausages is carried out as described in Example 1. The use of by-products And a category of 25 in the production of sausages is optimal The finished product has the highest nutritional value due to the maximum approximation to the FAO recommendations in terms of the ratio of essential amino acids, as well as high organoleptic characteristics. Sausage contains,%: protein 1.8, moisture 60.1, fat 22, cf of essential amino acids: tryptophan 1.0 (FAO - 1.00), leucine 6.80 (FAO - -6}, menionin 1.9b (FAO - 2)., Phenylalanine - 3.62 (FAO - 2-4), valine 4.45 (FAO - 3-4) threonine 3.52 (FAO - 2-3), lysine 5, About (FAO - 3-5), isoleucine 3.35 (FAO - 3-4). Example 4. For sausage production, take the following ratio of raw materials, weight: beef -40, pork - 60. Raw materials are processed and the minced meat and sausages are prepared according to with the technological process described in example 1. Variena sausage contains,%: moisture 64.0, fat 20.1, protein 11.9. The quantity and ratio are irreplaceable Amino acids do not comply with FAO recommendations. Leucine, valine, lysine content is 2–3 times higher, 36 tryptophan, methionine, phenylalanine is much less than recommended by FAO. Protein content is lower than in samples manufactured using it: using by-products. As a result which reduces the nutritional value of the finished product. The content of essential amino acids: g / 100 g of protein: tryptophan 0.74 (FAO-1), leucine 7.84 (FAO-4-6), methionine 1.63 (FAO-2), phenylalanine 4.21 (FAO - 2-4), valine 5.2b (FAO - Z threonine 4.49 (FAO - 2-3), lysine 8.22 (FAO - 3-5), isoleucine 4.49 (FAO - H-). Example 5. For producing sausages, for example, the following ratio of raw materials is taken, wt.%: Beef 24, pork bold 30, emulsion 10, incl. Sodium caseinate or soy protein 1, plasma (serum) of blood 4,5j vym 4,5, offal II category 36, incl. abomasum 3, scar 3, lips 6, esophagus 8, spleen 8, lungs 8. Preparation of by-products, beef and pork semifold, as well as the preparation of minced meat and sausages is carried out as in Example 1. Despite the relatively high nutritional value, the use of by-products is 36 leads to a sharp deterioration in organoleptic characteristics in taste, smell and texture. Sausage becomes non-marketable. Sausage has the following chemical composition,%: moisture 65.0 fat 21.8; protein 12.3 essential amino acids: tryptophan 0.68; leucine 8.05, methionine 2.2; phenylalanine 3.01; valine 4.95; threonine 4.8, lysine 7.05 isoleucine 5.15. The invention will allow rational use of by-products of category II in the production of cooked and semi-smoked sausages by eliminating losses. cooking by-products, using them as a meat component in the production of high-quality cooked and semi-smoked sausages, increase the shelf life of sausage products up to 48 hours or 3 months, increase the nutritional value of the finished product by eliminating heat treatment of by-products, using a set of by-products in a certain ratio , sodium caseinate or soy protein, blood plasma (serum).

In addition, to increase the yield of the finished product by eliminating protein denaturation and preserving its native properties, using phosphates and neutral salts of citric, acetic, oxalic or tartaric acids.

The economic efficiency of the method is 68.8 rubles. per 1 ton of finished product.

Claims (3)

1. The method of preparation of minced meat for sausages, involving the grinding of raw materials, including Category II by-products, cutting with the addition of spices, salt, sodium nitrite and moisture, about 1 and 2, (;, so that increasing the nutritional value and improving the quality of the finished product, before cutting, an emulsion is prepared consisting of beef udder, sodium caseinate or soy protein and plasma or serum, the chopping is carried out in four stages, cicatrization, lips and lips the emulsion in the first stage in an amount by weight e feedstock, lungs, esophagus, spleen and administered in the feed to the second step in an amount of 15-20% of its weight, the third 368633 at the stage, beef or mutton is added in an amount of 25-30% by weight of raw material, and in the fourth stage, pork is introduced in an amount of 30-35% by weight of raw material, 5 moisture is added, in the first three stages of cutting, and each stage is taken to full absorption of moisture, with the salt and sodium nitrite being introduced into the mass in the second stage, and spices 10 in the last. 2. A method according to claim 1, characterized in that in the second stage of cutting, phosphates are introduced and neutral salts of organic 15 acids, and phosphates and salts are taken in an amount of 0.3% by weight of the raw material. 3. The method according to claim 1, characterized in that the amount of added moisture in the first stage 20 is 20-30% by weight of the raw material on the second - 5-10%, and on the third - 25-30%. The way according to l. 1, O / I, and the fact that the scar, 25 abomasum, lips, esophagus, spleen and the lungs take in the ratio 1: 1: 2: 2: 2: 2. Information sources, taken into account during the examination of 30 1. Technological instructions for the production of cooked sausage New grade 3, approved by the Minm Somolprom RSFSR, 1968.