UA135503U - COMPOSITION FOR STUFFED MEAT OF BOILED SAUSAGE FOR CANNED FOOD - Google Patents

Abstract

The composition of minced boiled sausage for canned food contains low-fat lean pork, high-fat lean beef, lard, salt, sugar, black pepper, nutmeg, sodium nitrite, water.

Description

The useful model belongs to the food industry, to food products made from meat, namely to the production of meat and meat-rich canned goods.

The composition of minced meat of boiled sausage for canning is made from raw meat with the addition of kitchen salt and other components according to the recipe, packaged in cans, hermetically sealed and sterilized, intended for direct consumption.

Cans are produced hermetically sealed, sterilized in a glass, aluminum or continuous tin can or in a prefabricated tin can.

The content of toxic elements in canned goods should not exceed the permissible levels listed in Table 1.

Table 1

Maximum permissible levels of the content of toxic elements

OD with on

The name of toxic ash in glass, aluminum or our o. element: no shchi. in a collective tin can Uzbnyslyashenysani

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The well-known composition for the production of canned second dishes, described in (Patent of Ukraine Mo 79906, published on 10.07.2007, Bul. Mo 11), includes raw meat, onions, oil or fat for frying, bell pepper, pickles or tomatoes , tomato paste 30 95, garlic, wheat flour, table salt, ground black pepper, dill, drinking water.

The disadvantage of the known method is that it does not provide enrichment of canned food with biologically active substances and vitamins.

The useful model is based on the task of expanding the assortment of sausage products with increased analytical qualities.

The task is solved by the fact that the composition of minced meat of cooked sausage for canning contains lean pork, lean beef, lard, table salt, sugar, black pepper, nutmeg, sodium nitrite, water, with the following ratio of components, mass of : boneless lean pork 38.93 top quality boneless beef 34.06 lard 24.33 table salt 2.43 sugar 0.107 black pepper 0.084 nutmeg 0.054 sodium nitrite 0.005. - The introduction of boneless lean pork (meat raw material) in an amount less than 38.7 95 leads to a deterioration of the organoleptic properties of the product, and more than 38.93 95 to an increase in its cost price. - The introduction of boneless beef of the highest grade (meat raw material) in an amount less than 33.95 95 leads to a deterioration of the organoleptic properties of the product, and more than 34.35 95 to an increase in its cost price.

Zo - Introduction of lard less than 24.3 95 and more than 24.5 95 worsens the rheological properties of minced meat. - The introduction of kitchen salt less than 2.3 95 leads to excessive formation of broth during heat treatment. The introduction of table salt more than 2.5 95 gives an excessively salty taste. - The introduction of sugar less than 0.105 95 does not give the necessary taste properties. Adding more sugar than 0.107 95 creates an excessive aftertaste. - The introduction of black pepper in the range of 0.083-0.085 95 ensures optimal taste qualities of the product. - The introduction of nutmeg in the range of 0.053-0.055 95 will ensure optimal taste qualities of the product. - The use of sodium nitrite more than 0.005 95 is not allowed according to current TU U 10.1- 32263374-002:2018

Table 2 raw materials r Example 1 | Example 2 | Example C | Example 4 | Example 5 38.93 of the highest grade 24.33 0.107 0.106 0.107 0.105 0.107 0.084 0.085 0.083 0.084 0.085 0.054 0.055 0.053 0.054 0.054 0.005 0.005 0.005 0.005

Explanation of implementation examples

Table C

Example Me 1 The composition of "clear minced cooked sausage for canning" has an uncharacteristic aftertaste and a low carotene content.

Example Me 2 The composition of minced meat of boiled sausage for canned goods" has high organoleptic properties.

Example Me Z The composition of minced meat of boiled sausage for canning" has a delicate consistency and a high yield of the product.

Example Mo 4 "Composition of minced meat and cooked sausage for canned goods" is enriched with vitamins, dietary fibers and microelements. "Composition of minced meat and cooked sausage for canning" has a tart taste

Example Mo 5 taste due to the high content of celery and low amount of NUTRIENTS.

As can be seen from the examples given in the table above, the optimal amount of spices: black pepper - 0.075-0.085 90; nutmeg 0.05-0.055 Fo.

Technical result

These recipe ratios make it possible to enrich the "Composition of minced meat and cooked sausage for canning" with vitamins, dietary fibers, vitamins, trace elements, obtain a high yield of the product, and achieve optimal organoleptic indicators of the quality of the finished product.

Claims (1)

USEFUL MODEL FORMULA The composition of minced meat of boiled sausage for canning, containing lean pork, boneless beef of the highest grade, lard, table salt, sugar, black pepper, nutmeg, sodium nitrite, water, with the following ratio of components, weight. 90: boneless lean pork 38.93 boneless beef of the highest grade 34.06 lard 24.33 table salt 2.43 sugar 0.107 black pepper 0.084 nutmeg 0.054 sodium nitrite 0.005.