UA103944U - Composition of ingredients for the production of cooked sausages - Google Patents

Abstract

Ingredients for viral brewing cooked cowbread to clean meat, chicken spit, bacon, potato, chukor, black pepper melenia, and there is no need to cover the starting culture of Lactobacillus sakei muscat.

Description

The useful model belongs to the food industry, namely to the production of cooked sausages from poultry meat, and can be used to extend the shelf life of sausage products, which in turn guarantees high-quality and safe products (finished products).

The closest to the claimed useful model is the recipe composition of boiled sausage, which is described in DSTU 4529:2006 Boiled poultry sausages.

The known composition contains the following components, wt. 9o: chicken meat 717...80 lard 19...20 table salt 2.3...2.5 sugar sand 0.8...0.9 ground black pepper 0.4. ..0.5 cardamom 0.4....0.5.

The prototype and the claimed useful model have the following common features: chicken meat; Spinal fat; ground black pepper; salt; sugar.

The disadvantage of this product, prepared using the specified composition, is that it has a short shelf life, namely, in a natural shell 2 days, in a polyamide shell 10 days, as a result of which it cannot guarantee high-quality products.

The basis of a useful model is the task of developing the composition of ingredients for the production of boiled sausages from poultry meat with the introduction of a starter culture of Iasiobrasii5 zakkei, which will ensure the improvement of quality indicators and increase the shelf life of boiled sausages due to the production of bacteriocins, a complex of organic acids and enzymes.

The task is solved by a composition of ingredients for the production of cooked sausages, which contains: chicken meat, lard, salt, sugar and ground black pepper because, unlike the prototype, the composition additionally contains a starter culture of I asiobasii5 zakKei and nutmeg, according to the following ratio of the specified components, wt. 9o: starter culture 0.23...0.25

And asyuorasiPiz zakei nutmeg 0.4...0.5 ground black pepper 0.4...0.5 sugar 0.7...0.68 salt 2.5...2.6 lard 19, 0...20.0 meat, chicken, the rest.

The cause-and-effect relationship between the set of declared signs and the technical result can be explained as follows.

In order to ensure the quality and safety of meat products, biologically active substances should be used for the production of meat products. We have established that the microorganisms introduced with the sourdough Iasiorasiysh5 5zaKei) produce a number of thermostable bacteriocins, which show their antiseptic properties, and also contribute to the improvement

From the quality indicators of the product.

There are a large number of methods that ensure stability and safety of food products during storage, such as heating, cooling, freezing, drying, salting, smoking, adding sugar, oxidation, fermentation and others. However, many of these processes are based on a relatively small number of parameters or "barriers", such as high processing temperature, low storage temperature, water activity, active acidity, redox potential, use of preservatives and competing microflora. The most effective additional "barriers" include: the use of bacteriostatic additives and starter cultures. Denitrifying cocci and homofermentative lactic acid bacteria are mainly used as starter cultures. Thanks to lactic acid bacteria, biochemical transformations of the main components of meat are carried out with the formation of compounds that determine the taste, aroma, and consistency. Along with this, there are changes in the physico-chemical parameters of minced meat in a direction unfavorable for the development of microbes capable of causing meat spoilage; suppression of the development of unwanted and pathogenic microflora by the formation of various substances that have an antimicrobial effect.

Due to the increase in the number of desired microflora, the introduction of starter cultures prevents the growth of pathogenic and undesirable microorganisms that cause spoilage, thereby ensuring the safety of the product. Starter cultures purposefully displace unwanted microflora, already at the beginning of ripening, creating optimal microbiological prerequisites for a controlled fermentation process and ensuring stability and reliability of production, which is especially relevant in today's unstable quality of raw materials. It is known that acid- and bacteriocin-forming strains of lactic acid bacteria used in starter cultures effectively suppress the growth of listeria, reduce the activity of salmonella and other pathogenic microorganisms. Therefore, in the process of manufacturing meat products, control of colony-forming units and microbiological indicators is necessary.

Thus, studies have established that the number of colony-forming units decreases depending on the duration of storage (see drawing). This is explained by the fact that the producers

And asyubrasiiy5 5aKeii, namely, bacteriocins and lactic acid have a detrimental effect on putrid, residual microflora, and it is also known that the number of microorganisms decreases under the condition of a decrease in nutrients. In addition, this culture shows an antagonistic effect in meat products in relation to such microorganisms as bZaiItopeiPa, Siovigidisht Boishiipit, "arnpiosossyv apygecz5 and bacteria of the group of Escherichia coli.

This factor is a prerequisite for using the starter culture as an additional ingredient. Additive I asiobasiiii5 zaKeii is added to the minced meat in the amount of 0.23-0.25 95 to the weight of the meat and then it is aged in salt. The additive can be stored in dry frozen form at a temperature below -17 "C for 18 months. Storage at "5 "C is 6 weeks.

The method of production of boiled poultry sausages includes reception, stripping, processing of carcasses, half carcasses, quarters, deboning, sinewing, grinding of meat raw materials, salt, introduction of starter culture in the amount of 0.23-0.25 95, ripening, preparation minced meat (cooking 8-12 min.), filling shells and knitting loaves, sedimentation 2 h. at (0-4 "C), frying (60-140 min.) at 90-100 C, boiling (40-45 min.) at 75-85 "C, cooling until the temperature in the center of the loaf reaches 454 "C, control quality, packaging, labeling and subsequent storage.

Prepared sausage products from chicken meat, as indicated above. The components were taken in this ratio, mass. 9 o'clock:

Example 1. starter culture

And asyuorasiPiz zakei 0.23 nutmeg 0.4 black pepper 0.4 sugar 0.7 salt 2.5 back lard 18.1 chicken meat 77.67.

Zo Prepared sausage products from chicken meat, as indicated above. The components were taken in this ratio, mass. 9 o'clock:

Example 2. starter culture ! ; 0.25

And asyuorasiPiz zakei nutmeg 0.5 black pepper 0.5 salt 2.6 sugar 0.8 back lard 16.91 chicken meat 78.44.

Claims (1)

USEFUL MODEL FORMULA A composition of ingredients for the production of cooked sausages, containing chicken meat, lard, salt, sugar, ground black pepper, which is distinguished by the fact that it additionally contains the starter culture IGasiobasiya5 5akKei and nutmeg, according to the following ratio of components, mass . 9: starter culture I assyurasishv zakvyi 0.23...0.25 nutmeg 0.4...0.5 ground black pepper 0.4...0.5 sugar 0.7...0.8 salt 2.5...2.6 lard /0...20, or 19.0...20.0 chicken meat, the rest. OZYIDV, dent nyany nyany : e sooyaka p- : iz : VE i VEK dnu ny pytnyatyayutty int tyatya tt tt tu it tyty tyty tia : - : ukonen on t nn ov pi p AN vi Zh Sanya VTMSK Skyule : BU i h o 5 g NOT yet: xx: fri and sun: oh! | | | : day day day 5day day 10 :