UA134365U - Boiled sausage "AZERBAIJANSKA" - Google Patents

Abstract

Boiled sausage contains kitchen salt, sugar, nutmeg, sodium nitrite, ground black pepper and water. They use rabbit meat, chicken meat, additionally containing spikelets, blend of sunflower and olive oils, flax fiber, potato starch and pomegranate juice.

Description

The useful model belongs to the food industry, namely to the meat processing industry, and can be used in the production of cooked sausages.

A well-known boiled sausage, |(PU Mo 29270 MPK A22S 11/00, Mo 16.10.2000, Byul. Mo 24, 2000, containing: 47 96 second-grade bone-in beef meat, 10 96 semi-fat pork, 20 Fo beef heart or pork, Z 95 wheat flour, 16 95 water, as well as pepper, garlic, granulated sugar and salt.

The disadvantage of this cooked sausage is the reduced quality of the finished product and the deterioration of the rheological properties of the cooked sausage due to the low grade of meat.

The basis of a useful model is the task of creating a recipe for cooked sausage, where pomegranate juice acts as a preservative, the sausage has dietary properties and excellent organoleptic indicators, high biological value and high vitamin content.

The task is solved by the fact that the cooked "Azerbaijan" sausage contains meat, table salt, granulated sugar, nutmeg, sodium nitrite, ground black pepper and water.

They use rabbit meat and chicken meat, lard, which additionally contains a mixture of sunflower and olive oils, flax fiber, potato starch and pomegranate juice, with the following ratio of components, mass. 9: rabbit meat 43-45 chicken meat 23-24 lard 6-8 blended sunflower and olive oil 2-3 flax fiber 2-3 starch 1.8-2 table salt 1.8-2 sugar 0.09 -0.1 ground black pepper 0.05-0.06 nutmeg 0.03-0.04 sodium nitrite 0.003-0.004 pomegranate juice 4-5 water the rest.

The introduction of chicken meat, rabbit meat, lard, mixed sunflower and olive oil, flax fiber and pomegranate juice into the recipe of cooked sausages makes it possible to obtain a functional product with optimal organoleptic and technological properties, balanced in terms of chemical composition.

The introduction of rabbit meat in the recipe in an amount less than 43 95 does not greatly endow the product with dietary properties, and the introduction of more than 45 95 will be irrational from an economic point of view.

The introduction of less than 23 95 and more than 24 95 into the recipe of chicken meat will worsen the taste of the finished product.

The introduction of lard in the recipe in the amount of less than 6 90 and more than 8 95 will not prevent the optimal ratio between the amount of saturated mono- and polyunsaturated fatty acids.

The introduction of blended sunflower and olive oil into the recipe and less than 2 95 and more

With Pho, the taste properties deteriorate significantly.

The introduction of fiber more than 95 significantly worsens the consistency, and the introduction of less than 2 95 worsens the taste properties.

The introduction of starch more than 2 95 will negatively affect the organoleptic indicators, and the introduction of less than 1.8 95 will not be enough for the formation of an elastic structure.

Adding pomegranate juice 4-5595 to the recipe of cooked sausages provides the product with an exquisite taste, affects the formation of color, and also enriches it with vitamins and trace elements. When the amount of pomegranate juice in cooked sausages is less than 4 95 and more than 5 95, the organoleptic indicators (taste, color) deteriorate.

The content of vitamins, recipe composition, protein content and quality indicators are shown in table Mo 1,

Mo 2 and in the table Mo Z

Table 1

Vitamin content mg/100 g of product

Vitamin | Vitamin | Vitamin | Vitamin | Vitamin | Vitamin | Vitamin | Vitamin | Vitamin | Vitamin

A VI v2 v vv vb vv (9; E RR 4.4194 | 0.0691 | 01157 | 3.025 | 0217 | 01662 | 3.4485 | 0.9776 5.196

Table 2

Dosage of raw materials 95, in the recipe composition and protein content/100 g of product

Blended oil

Mo |,, Meat vana Kditko- Salt Pepper Nutmeg-., ,. Grana-.

Meat of sunfish - Crumb - black - | Nitrite Content of seasoning - chicken - Spicy wine kitchen - Sugar - | tovy | Water | -. rabbit nikova mal mele- -, sodium! protein, flax, walnut, olive juice 0.003 Z rzy2715.822 2143|23|6| 2 | 2 |18| 2 |01|005| 003 |0003, 4 (Pbo1716,546 0,055 | 0,035 10,003| 4,5 M1,40717,24 4|45|24|8| z | z | 2| 2 |o01| 006 | 004 |0,004 7,796 17,654 51462519 2 | 2 | 2 | 2 | o0l1 | 006 | 004 | 0004 5,996 17,838

Table C

Organoleptic indicators and conclusions

I applied

RIETVAH | Appearance Color |Consistency| Zapakhismak | Conclusions

The composition of the recipe ensures obtaining

Not enough Homogenous sausage loaf with enriched light | Flexible and pleasant, without satisfactory 1 color. without blackberry U and extraneous smell| organoleptic, rum, taste and flavor, rheological and color cracks, not enough dietary properties

Pleasant color Pleasantly elastic and excellent

Z b and U; pink dense, without |Thin and refined with cracks: organoleptic, color of tears and rheological and dietary 4 properties

The composition of the recipe about I - Brightly pronounced | ensures obtaining native,

Pink color, pink Very elastic and | taste of pomegranate | Sausage loaf with no cracks, very dense juice, pleasant pronounced

RU odor by taste and smell, but economically impractical 5

Technical result

A recipe for cooked sausage was created, where pomegranate juice acts as a preservative, the sausage has dietary properties and excellent organoleptic indicators, high biological value and high vitamin content.

Claims (1)

USEFUL MODEL FORMULA Cooked sausage containing table salt, granulated sugar, nutmeg, sodium nitrite, ground black pepper and water, which differs in that it uses rabbit meat, chicken meat, additionally contains lard, blend of sunflower and of olive oil, flax fiber, potato starch and pomegranate juice, with the following ratio of components, wt. 90: rabbit meat 43-45 chicken meat 23-24 lard 6-8 blended sunflower and olive oil 2-3 flax fiber 2-3 starch 1.8-2 table salt 1.8-2 sugar 0.09 -0.1 ground black pepper 0.05-0.06 nutmeg 0.03-0.04 sodium nitrite 0.003-0.004 pomegranate juice 4-5 water the rest.