UA124222U - MEAT-CONTAINED SMOKED SMOKED SAUSAGE WITH MUSHROOM Duck MEAT - Google Patents

Abstract

Meat-containing boiled-smoked sausage contains duck meat, pork heart, side sleeve. Duck meat is used as meat raw material. As an additional source of protein of animal origin, a protein stabilizer of pig skin is used. Soy isolate is used as an additional source of vegetable protein. Additionally, Aprored (serum albumin) is added.

Description

A useful model belongs to the food industry, namely to the production of cooked sausages.

The recipe for semi-smoked sausage "Utynaya" (1) is known, containing the main raw materials in the following ratio (kg per 100 kg of unsalted raw materials): duck meat 55 semi-fat pork 32 flank bacon 13.

The basis of a useful model is the task of developing a meat-containing boiled and smoked sausage from musk duck meat using additional sources of proteins of animal and vegetable origin and due to the processing of secondary raw materials, which would ensure the production of new products with a balanced composition of nutrients.

The task is solved due to the fact that in the meat-containing cooked-smoked sausage, which contains duck meat, pork heart, flank bacon, according to a useful model, the meat of the musk duck is used as a meat raw material, as an additional source of animal protein, a protein stabilizer from pig skin is used, soy isolate is used as an additional source of vegetable protein, Aprored (serum albumin) is additionally added, with the following ratio of raw components, kg per 100 kg of finished minced meat: Muscovy duck meat 40-48 protein stabilizer from pork skin 18-22 pork heart 10-18 flank bacon 8-12 soy isolate 8-12 aprored 0.3-0.7.

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

The introduction of musk duck meat in the amount of 40-48 95 ensures high biological value of the products and the content of macro- and microelements. Keeping musk duck meat in quantities above 48 95 is impractical from the point of view of cost.

It is impractical to include a protein stabilizer from pork skin less than 18 95 in the recipe, and more than 22 95 worsens the organoleptic indicators of the product.

The introduction of soy isolate into the recipe in an amount less than 8595 does not ensure high technological properties of the product, more than 12 95 is impractical from the point of view of cost.

The introduction of pork heart in the amount of less than 1095 does not affect the nutritional value and texture of the product, and more than 18 95 is impractical from the point of view of cost.

Administration of Aprored (serum albumin) less than 0.3 95 does not affect the organoleptic parameters of the product, and administration of the drug more than 0.7 95 worsens the color of the finished boiled-smoked sausage.

З Examples of the implementation of a useful model and their characteristics are given in the table.

Table of pork skin

Continuation of Table

Examples of the ratio of recipe components

Components V d d: recipe

Option 1 Option 2 Option Z

Spices and materials, g per 100 kg of unsalted raw materials

Table salt 2500 2500 2500

Sodium nitrite

Black pepper ground and 2, and . The product is complete

The product has satisfactory | The product has high corresponding organoleptic organoleptic

Conclusions organoleptic indicators and indicators and text text indicators boiled-

UrU UrU smoked sausages

Technical result: this recipe for the production of meat-containing cooked-smoked sausage allows you to obtain a product that has high organoleptic and nutritional indicators, fully meets the requirements for cooked-smoked sausage products.

Sources of information: 1. Nikitin B.I. Processing of poultry, rabbits and production of poultry products. / B.Y.

Nikitin, N.B. Nikitina - M.: Light Industry, 1983. - 248 p.

Claims (1)

FORMULA OF THE USEFUL MODEL A meat-containing boiled-smoked sausage containing duck meat, pork heart, flank bacon, which is distinguished by the fact that musk duck meat is used as a meat raw material, and a protein stabilizer is used as an additional source of animal protein from pork skin, soy isolate is used as an additional source of vegetable protein, Aprored (serum albumin) is additionally added, with the following ratio of raw components, kg per 100 kg of finished minced meat: musk duck meat 40-48 protein stabilizer from pork skin 18 -22 pork heart 10-18 flank bacon 8-12 soy isolate 8-12 Aprored 0.3-0.7.