SU995720A1 - Method of producing preserved sausages - Google Patents

Description

(54) METHOD OF MANUFACTURING OF CANNED Ovenfowers is used for meat industry, in particular to the technology of production of canned sausages, and can be used in meat and fish industry. A method of producing sausages for canning, consisting in forcing sausage stuffing through a fixed nozzle, cutting pieces of desired length, which then fall into the compartments of the wheel rotating in hot water. Sausages can be aged in hot water with a temperature of 7О-95С 3; S 2- 1.8 / 10-s to form a solid layer on the surface of a stuffing cylinder tl. The disadvantages of this method are the length of the process, high losses and quality deterioration due to the highly alkalized nutrient substances in water and no roasting. The closest to the proposed by the technical essence and the achieved affost is the method of making canned sausages, providing a scavenger grind with the addition of water and prescription components, molding, heat treatment and antiquity. 2 X The disadvantages of this method are the duration of the heat treatment process (, 14-to-sec), significant mass loss due to evaporation from the surface, long-term sterilization in a stationary autoclave at fire temperature, deterioration of sausages. The purpose of the invention is to increase the quality of the finished product and increase its output. This goal is achieved by the fact that according to the method of making canned sausages, which involves chopping with added water and prescription components, molding, heat treatment and sterols, finely chopping is carried out at a moisture content of 4-1.95 kg per t kg of dry the remainder until the shear stress of the intact cluster 650-1230 Pa, destroyed modulus 630-1070 Pa and plastic viscosity 8.5-18.7 Pa-s, the heat treatment is carried out in two stages, the first of which is carried out in a thermostat to dost The current is 5U-59 C for 130-150 s, and the second is in the electromagnetic field of ultrahigh frequencies up to 6O-67 ° C for 4-s. In this case, sterilization is carried out at 120-135 ° C to an F effect equal to 8-1O sr. min PRI me R 1, M from chickens, rolled on a Beehivet machine for machining, 50, O kg, beef P with 35, 0 kg, fatty pork - 15.0 kg is ground on the top with a hole diameter of the lattice 2- 3 mm, salt with the addition of table salt - 2, O% and sodium nitrite in the form of a solution of 2.5% concentration at the rate of 7.5 g per 100 kg of raw material and incubated for 6 to 12 hours at O 4 ° C The mince is processed on a cutter or other grinders. When containing moisture in SFe,%: m from hens of mechanical deboning 67.4; beef cattle s 59.2 pork fat 35.1; 11.0% of ice, phosphates and spices are added to the minced meat during cutting. Grinding is carried out at a moisture content of the raw material of 1.75 kg per 1 kg of dry residue until the shear stress of the intact structure of 790 P is destroyed and 720 Pa destroyed and the plastic viscosity is 10.3 Pa s. The stuffing with such parameters is evenly fed through the pipeline, coagulated and heated in a thermostat to 53 and then uniformly heated in a microwave heater to 65 ° C, the stuffing harness has a smooth surface. Sausages coming out after heat treatment OO8%. After heat treatment, the stuffing harness enters the separating device and is cut into individual sausages of the required length (depending on the height of the can), for example, for can No. 9, the length of the sausages is 88-9 mm. Sausages are automatically transferred to conveyors of chain aggregates for drying and roasting with an air-flue mixture, which is heard by a Torah smoke generator with a temperature of 10 minutes. After the sausage is roasted by the conveyor, it is fed to the piling, which is carried out manually or with a special device, and to the roll. The sausages are sterilized using the Potomcrt-5 rotary autoclave in another autoclave at 125 ° C to an F effect of 10 sr. min Weight loss of sausages after sterilization 4 - 6%. The obtained canned sausages meet the requirements of quality indicators according to current standards. EXAMPLE 2. Ground meat for canned sausages is prepared so that the moisture content is 1.4 kg per I kg of dry residue, while the shear stress of the intact structure 114O Pa, destroyed 97O Pa, plasticity 15 Pa s, The viscosity and density of minced meat at the specified parameters is quite high, therefore, in the feeder, the product may detach from the main mass and cavities arise due to the low turnover of minced meat, a phenomenon of idling is observed, which must be eliminated by constant pressing of minced meat in the feeder hopper. The preliminary heat treatment and all subsequent operations are carried out analogously to example I. The product is introduced after heat treatment before sterilization with 102%. The obtained canned sausages satisfy the requirements and quality indicators according to the current documentation, but the cost of production of such sausages is higher. EXAMPLE 3. Ground meat for canned sausages is prepared so that the moisture content is 1.9 kg per I kg of dry residue, while the shear stress of the intact structure is 740 Pa, the destroyed structure is 600 Pa, plasticity is 0 , 1 Pa s. The stuffing has parameters at which its feed rate and heating of the sausage harness is carried out evenly throughout the volume. The yield of the product after the preliminary heat treatment is 1 O8%, the weight loss increases, which worsens the presentation of the product. Subsequent operations are carried out similarly to the examples described above. Weight loss sausages after sterilization 7-8%. The obtained canned sausages meet the requirements for quality indicators according to the current documentation, however, the sausages are less elastic in consistency and can be seen in the section for some looseness. EXAMPLE 4. Ground meat for preserved sausages is prepared in such a way that the moisture supply is i, 3 kg per 1 kg of dry weight, while the shear stress of ceramic-broken 1250 Pa destroyed 1.1 OO Pa, ppasgicheskaya in ekssg 19 Pa s. When forcemeat is pumped through the pipeline, the density is too high and the viscosity does not allow it to be pumped evenly at a speed of 0, O9 0, 1 m / s, passing 7 x 6 d of farsheprovod, and microwave irregularity occurs in the microwave heating. harness with the formation of local overheating with a temperature of 180C and above. Therefore, the further process is not feasible.

Example 5. Ground meat for canned sausages is prepared so that the moisture content is 2.1 kg per I kg of dry residue, while the shear stress of the intact structure is 4O Pa, destroyed 6OO Pa, plastic viscosity 8, O Pa . with.

The process is carried out as in Examples 1-4.

Sausages leave after preliminary heat treatment of 10%, while a significant amount of broth is observed in the meat conduit, and the structure of the continuous meat cylinder becomes porous. The sausage weight loss after sterilization is 15–16%. The consistency of sausages is loose and crumbly. Received. product does not meet current standards

In tab. I and 2 show the chemical composition and organo-logical evaluation of the compared canned sausages of the experimental batch with the imported sample of the preserved sausages without shell (made in the USA) and the domestic sample of canned sausages in the shell (made in Stavropol (low-frequency plant)

In tab. 1 shows the chemical composition of the compared samples.

Organoleptic evaluation by pnti. Score system compared images. tsov presented in Table. 2,

Applied the proposed method 1FI production of canned sausages provides a reduction in the length of the process at the stage. . before sterilization 2O-30 times due to the use of microwave energy; an increase in the output of sausages before sterilization by 6–8%, according to a product with a high biological value and optimal organoleptic and structural-mechanical properties, due to the soft heat treatment before sterilization and vu “| use of optimal sterilization regimes in a rotary auto The ability to create on the basis of the proposed method of flow-mechanized Denmark for the production of canned sausages. .

The estimated economic effect of the production of canned sausages on the basis of the proposed supply of yokes is 28 rubles as compared with the known. on I tuba canned.

99.88

Total

Table 1

99.5O

99.6

995720

Claims (2)

4.0 4.2. 4.2 4.2 4.5 4.5 4.5 The formula of the invention. 1. The method of making preserved sausages, which do not require grinding. Raw materials with the addition of water and prescription components, molding, heat treatment and sterilization, tl and h With the aim of improving the quality of the finished product and increasing its yield, grinding of the material has a moisture content of 1.95 kg per 1 kg of dry residue until the shear stress of the intact structure G5O-1230 Pa is reached, destroyed structures 63O-1O70 Pa and plastic viscosity 8.5-18.7 Pa - s, thermal treatment is carried out in two stages, a first 8 Tabpitsa2 5.0 4.5 2.8 2.5 2.8 3.0 3.3 FROM which are carried out in a thermostat to reach 50-59 C for 130-15 O s, and the second - in an electromagnetic field of ultrahigh frequencies up to a temperature of 6O-67 ° C for 4-6 s. 2, the method of claim I, wherein the sterilization is carried out at 120-135 ° C to an F effect equal to 8-10 sr. min Sources of information taken into account in the examination 1. Patent of England N 8951О1, cl. 49 in, published. 1962. 2. Technological instructions for the production of meat and meat products. Section 11 Canned food. M., 1962, p. 276-289.