UA122445U - Sausages canned - Google Patents

Abstract

Canned sausages contain meat, salt, pepper, nutmeg, water. As meat is used red meat of broiler chickens, additionally containing protein composition (from animal protein "Scan-O and whey powder), food blood, vegetable concentrate (cellulose), emulin, ketchup" Meek.

Description

The useful model belongs to the meat industry, namely to the production of meat and meat-containing preserves.

The well-known recipe for canned food "Latvian sausages in tomato sauce" contains: pork, lard, rendered fat, onion, pumpkin seed meal, tomato puree, vinegar, sugar, salt, pepper, sodium nitrite, nutmeg. (Handbook on canned food production. Volume 3. - M.: Pishchevaya promyishlennost, 1971. - P. 146-149).

The disadvantage of this recipe is its high cost and low functionality. The useful model is based on the task of increasing the profitability of sausage production, while maintaining high quality, by adding a developed composition to their composition, compensating for taste and nutritional characteristics, as well as preserving nutritional value, by using cheaper and more common basic raw materials.

The task is solved by the fact that the composition of canned sausages, which includes meat, salt, pepper, water, nutmeg, according to a useful model, additionally contains a hydrated protein composition (animal protein "Scan-Pro", dry whey, water) , food blood, vegetable concentrate (micronized cellulose), emulin, ketchup "Gentle". In the following ratios, mass 9o: red chicken meat 40 95 protein composition (animal protein "Scan-Pro", dry 25-30 whey) food blood 3-5 plant concentrate 10-15 (micronized cellulose) emulin 1-1.5 salt 1, 5-2.0 pepper 0.4-45 nutmeg 0.31-0.35 "Mild" ketchup 5-10 water the rest.

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

Analysis of the functional properties of sausages shows that the addition of meat less than 40 95 leads to a decrease in taste properties, and more than 40 95 - to an increase in the price of the product.

Adding blood more than 595 gives the product a specific taste and smell, which worsens organoleptic qualities, less than 95 does not significantly affect the amount of heme iron in the product.

The addition of a protein composition in the amount of more than 30 95 has a negative effect on the organoleptic properties of sausage products, reduces their viscous characteristics. The introduction of emulin less than 1 95 does not make it possible to ensure the necessary content of animal proteins for sausage products, more than 1.5 96 is not economically feasible. The introduction of vegetable concentrate (cellulose) less than 10 95 does not contribute to the improvement of consistency indicators (plasticity, tenderness), more than 15 95 contributes to the formation of increased density of products. Adding table salt less than 1.5 95 and more than 2.0 9o worsens the taste properties of the finished product. The addition of nutmeg is less

From 0.31 95 and more than 0.35 95 deteriorates the taste properties of the finished product. The introduction of pepper less than 0.495 does not provide the necessary organoleptic characteristics of the product, the introduction of more than 0.45 95 worsens the organoleptic indicators.

Examples of the recipe composition of canned sausages with an increased content of heme iron are given in the table.

Table of chicken

Krovharchovai | 5.0 | 30 | 30 | 70 | 80

Herbal concentrate pain 17117120 | 20 Du 108 1 10

Ketchup 171186.0. | 7100 of her yuYUDsch 890 | every 40 | we eat

Technical result.

Adding additional raw materials improves the taste of the product, makes it richer.

The indicated recipe ratios allow to achieve optimal organoleptic indicators of the quality of the finished product; get a product with optimal chemical composition: proteins, fats, carbohydrates; to improve the balance of the amino acid composition of proteins, which forms the basis of the protein complex of the product, to expand the range of meat and meat-containing canned goods.

Claims (1)

FORMULA OF THE USEFUL MODEL Canned sausages containing meat, salt, pepper, nutmeg, water, which differ in that red meat of broiler chickens is used as meat, contain a protein composition (from animal protein "Scan-Pro and dry milk whey), food blood, vegetable concentrate (cellulose), emulin, ketchup "Mild", with the following ratio of components, weight 9Uo: red chicken meat 40 Fo protein composition ("Scan-Pro" animal protein, dry milk 25-30 whey) food blood 3-5 vegetable concentrate 10-15 (micronized cellulose) emulin 1-1.5 salt 1.5-2.0 pepper 0.4-45 nutmeg 0.31-0.35 ketchup "Mild" 5-10 water the rest.