UA133197U - BUTTERFLY SALVED SAUSAGE WITH PEAK DUCK MEAT - Google Patents

Abstract

Meat-smoked sausage has duck meat, pork heart, side pork, soy isolate, collagen-containing raw material. Duck meat is used as Peking duck meat, Sausage additionally has Fiber XS vegetable fiber preparation. As collagen-containing feed contains chicken skin. As the raw meat has the meat of Peking duck, the heart is pork. Whey whey is an additional source of high-grade animal protein.

Description

The useful model belongs to the food industry, namely to the production of half-smoked sausages.

There is a well-known recipe for a meat-rich boiled and smoked sausage with musk duck meat |(1Ї), containing the main raw materials in the following ratio (kg per 100 kg of unsalted raw materials): musk duck meat 40-48 protein stabilizer from 18-22 pork skins, pork heart 10-18 flank bacon 8-12 soy isolate 8-12 aprored 0.3-0.7.

The disadvantage of this recipe is the high content of collagen-containing raw materials and a significant proportion of vegetable proteins, which does not allow to fully ensure the level of balance of the protein composition of the sausage product.

The basis of a useful model is the task of developing a meat-rich semi-smoked sausage from Peking 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 the semi-smoked sausage containing meat, which contains Peking duck meat, pork heart, lard, soy isolate, collagen-containing raw materials additionally contains the preparation of plant fibers Ribreg X5, as collagen-containing raw materials contains chicken skin, as m raw materials include Peking duck meat, pork heart, dry milk whey is used as an additional source of complete protein of animal origin, with the following ratio of raw components, kg per 100 kg of finished minced meat: Peking duck meat 40-50 pork heart 15- 25 flank bacon 10-20 chicken breast 5-10 soy isolate 3-7 dry whey 3-7

Treg X5 3-7.

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

The introduction of Peking duck meat in the amount of 40-50 95 ensures a high biological value of the products and the content of macro- and microelements. The introduction of musk duck meat in quantities above 50 95 is impractical from the point of view of cost.

Adding pork heart less than 1595 to the recipe does not affect the nutritional value and texture of the product, and more than 25 95 is impractical from the point of view of cost.

The introduction of soy isolate in the recipe in an amount less than 395 does not ensure high technological properties of the product, more than 7 95 is impractical from the point of view of cost.

The introduction of dry milk whey into the recipe in an amount less than C 95 does not ensure sufficient balancing of the protein composition, more than 7 95 is impractical from the point of view of deterioration of the organoleptic indicators of the product.

З The introduction of the preparation of soluble vegetable fibers ХВ Рибег less than З 9о does not affect the texture of the products, and the introduction of the preparation of soluble vegetable fibers ХВ Ригег more than 7 95 worsens the taste properties of the finished product.

Examples of the implementation of a useful model based on the composition of unsalted raw materials and their characteristics are given in the table.

Table

RR SHE ZNO PIENNNY PIENNNY PIENNNY PIENNNY pork skin

Ishkurkakuryachaid OJ 777-11-15 1111110

Continuation of the table osukhasirovatsgamolochcha | - | 7 | 5 | 5 фиббрх5 ИЙ -171Г11111з31 1111115 15 daaprored.//////Ї77105 77117111

The product is complete

The product corresponds to | corresponds The product corresponds. organoleptic requirements)| requirements

The product has satisfactory organoleptic indicators (organoleptic) and indicators and semi-smoked indicators and

Conclusions are organoleptic and indicators TEXTURE sausage and has a texture texture characteristic of | high level / characteristic of semi-smoked | balanced | semi-smoked sausages nutritious sausage substances

Technical result: this recipe for the production of meat-rich semi-smoked sausage allows you to obtain a product that has high organoleptic indicators and a balanced composition of nutrients, fully meeting the requirements for semi-smoked sausage products.

Sources of information", 1. Pat. Me124222 OA, IPC A23Y 13/50, A23| 13/20, A23I 33/1850 (2016.01). Meat-containing boiled and smoked sausage with Muscat duck meat / Bozhko N.V. , Pasichniy V.M., Tyshchenko V..; applicant and patent owner Sumy National Agrarian University - Mo ts201710844:; application 06.11.2017; published 26.03.18, Bull. Mob.

Claims (1)

USEFUL MODEL FORMULA Meaty semi-smoked sausage, which contains duck meat, pork heart, lard, soy isolate, collagen-containing raw materials, which is distinguished by the fact that it additionally contains a preparation of plant fibers Ribeg Ho, as a collagen-containing raw material, contains chicken skin, as m the clear raw material contains Peking duck meat, pork heart, as an additional source of complete protein of animal origin, dry milk whey, with the following ratio of raw components, kg per 100 kg of unsalted main raw material of minced meat: Peking duck meat 40-50 pork heart 15 -25 flank bacon 10-20 chicken skin 5-10 soy isolate 3-7 dry milk whey 3-7 Eireg X5 3-7.