UA148567U - METHOD OF PRODUCTION OF COOKED SMOKED SAUSAGES - Google Patents

Abstract

The method of production of cooked and smoked sausages involves the preparation of raw materials, preparation of minced meat in a cutter, filling shells and knitting loaves, settling, cooking, cooling, smoking, drying. In the process of preparation of minced meat enter cultures of Staphylococcus xylosus and Lactobacillus sakei at a mass ratio of 1: 1, in an amount of 0.1… 0.15 wt. %, and precipitation is carried out at 10… 15 degrees for 20… 24 hours.

Description

The useful model belongs to the food industry, in particular, it concerns the method of production of sausage products.

It was found that the closest analogue of the useful model is the method of production of boiled-smoked sausages, which is described in the monograph: Hamagaeva I.S., Khanhalayeva I.A., Zaygrayeva L.I.,

The use of probiotic cultures for the production of sausage products. - Ulan-Udz:

Izvd-vo VSGTU, 2006 - P. 114.

The known method consists of several stages, which include technological operations presented in the drawing. The closest analogue and useful model have the following common features: grinding of meat raw materials; salting of raw materials with additional microflora; preparation of minced meat; filling shells; heat treatment.

But the described method has drawbacks.

First, the introduction of additional microflora at the stage of salting creates a threat of deterioration of minced meat through intensive accumulation of biomass, since the introduction of propionic acid bacteria does not reduce the active acidity of the minced meat, thus does not create a protective barrier against putrefactive microflora.

Secondly, the introduction of propionic acid bacteria leads to a decrease of MamMO" to 7095 without deterioration of the color formation process. It is known that sodium nitrite in a concentration of 5 95 is a barrier to the development of putrefactive microflora, a decrease in the content will cause a risk of rapid spoilage, which will reduce the shelf life of the product and lead to material losses.

Thirdly, propionic acid bacteria are heterofermentative with the formation of propionic and acetic acids and carbon dioxide, which leads to an undesirable change in the organoleptic parameters of boiled-smoked sausage products.

The basis of a useful model is the task of developing a method of production of cooked-smoked sausages, in which, due to the replacement of cultures of microorganisms added to minced meat, to ensure improvement of organoleptic indicators and extension of the shelf life of finished products.

The task is solved in the method of production of boiled and smoked sausages by preparing minced meat in a cutter, filling casings and knitting loaves, settling, cooking, cooling, smoking, drying, according to a useful model, in the process of preparing minced meat

Cultures of microorganisms I asiorasia5 zakei and Etarpuiosossiv5 huiozyv are introduced at a mass ratio of 1:1, which are introduced into minced meat in the amount of 0.1...0.15 wt. 95, and deposition is carried out at 10...15 degrees for 20...24 hours.

According to a useful model, a mixture of microorganisms I asiobasiy5 5acKei and earpuiosossiv huiozys5 is used with the appropriate ratio of cultures in the starter and the amount of starter introduced directly into the minced meat at the cooking stage.

Effective means of combating the spoilage of meat products were and remain preventive measures aimed at: improving the hygiene of production; use of physico-chemical influence and biological protection. Biological protection takes into account the desire of producers to improve the microbiological safety of meat products; the presence of difficulties associated with the protection of technological equipment and meat raw materials from pathogenic microbes; constant increase in consumer demand for ready-to-eat products and reduction in the use of chemical ingredients that affect organoleptic indicators and cause undesirable taste and aroma.

In order to achieve a useful result when using bioprotection, basic principles should be kept in mind. The basis of bioprotection is the creation and introduction of certain useful microflora into the product, which is an additional barrier and contributes to the reduction of oxidative processes during storage; the use of nutrients that are easily fermented and necessary for one's own microflora.

Beneficial protective microflora should develop under the conditions of storage of meat products and perform the main functions by synthesizing organic acids and bacteriocins.

It is known that certain types of crops are used for different products. Conventionally, products are divided into categories - these are fermented (fermented sausages, hams) and non-fermented (minced meat, chilled meat, grilled sausages, fried sausages, sliced and boiled sausages).

Laboratory studies have shown the effectiveness of the use of microorganisms in the production of the above categories of products. So, in non-fermented products, Iasiobrasiiy5 zaKei, Yeiarpuiosossi5 huobzyv, and eisopovios sagtosite manifest themselves best. The use of cultures ensures proper fermentation; development at storage temperatures of chilled meat raw materials; suppression of the development of the putrefactive microflora of the meat; formation of aroma, color and its stability in salted products.

For fermented products, I asioracsii5 sigmaiiish5, Radiosossis asiaiasiigissi, 60 earnuiosossiv huiose5 are used. The combination of microorganisms contributes to: acceleration of the ripening process of meat products; correct fermentation to obtain high organoleptic indicators; synthesis of bacteriocins; suppressing the development of Listeria.

Appropriate types of cultures can be used for cured meat products by adding to brine or salt mixture. In the process of production of raw sausages, fermented sausages or other products made on the basis of minced meat raw materials, cultures are added directly during the formation of minced meat. The use of protective microorganisms for ready-to-eat products (cooked sausages, hams and other products) should be used after complete heat treatment of products, in the process of making served cuts. The solution with cultures in the form of an aerosol is introduced directly into the machine for slicing meat products.

The addition of a mixture of eiarpuiosossiv huiosiv5 and I astobasiyi5 zakei allows to reduce the introduction of sodium nitrite by 30 95. This factor has a positive effect on the quality of the finished product and makes it suitable for a wider range of consumers.

The introduction of the specified mixture allows you not to use chemical preservatives, since these cultures have the ability to produce substances of an antibiotic nature in the minced meat system, which is a complex of connections forming a monolithic structure. The latter has a specific complex of chemical components included in the formulation (proteins, fats, carbohydrates, water). The components of the formulation are a substrate for the flow of specific reactions of the formation of substances of an antibiotic nature.

Enzymatic reactions occur in the specific minced meat of boiled and smoked sausages, which lead to the formation of useful components in the human diet, namely B vitamins and phospholipids. This leads to an improvement in the biological value of the product. The use of these cultures provides surface protection of products and prevents the penetration of microorganisms from the external environment. The research made it possible to study the processes that occur when cultures are added directly to minced meat.

When choosing cultures, we were guided by the fact that both cultures are heterofermentative. This means that in addition to showing antagonistic activity against pathogenic microorganisms, they are able to improve the quality of such a product. Cultures resistant to relatively high salt concentrations were selected. And asiyubrasiyi5 zaKei is able to ferment sugar with the formation of lactic acid,

This ensures the necessary pH level, and biarpuiosossiv huiiosyv5, firstly, provides taste and aroma due to lipolytic and proteolytic activity, and secondly, it is able to reduce the final amount of nitrites in the product, as it is a nitrite-reducing microorganism.

When bacterial leaven is introduced in an amount of less than 0.195 to the mass of minced meat, the necessary effect is not observed, namely, the shelf life of cooked-smoked sausages does not increase. When adding leaven in an amount of more than 0.15 95, the minced meat sours during the sedimentation process (20...24 hours).

It should be noted that lipolytic and proteolytic activity is achieved due to a specific substrate complex, namely the specificity of minced meat, which consists in the ratio of protein, fat and water components.

In the past, starpuisossis huYoziz and I asiobasiis5 zaKei were used to protect the surfaces of meat products. They didn't produce anything. In the application, biarpuisossyv huiosyv and I asiorbasyv5 zaKei were investigated in minced meat, which is a substrate for these cultures. As a result, they produce vitamins and phospholipids and increase the biological value of the finished product.

The method is carried out as follows:

Beef and pork after disassembly, deboning, veining and sorting are sent for pickling. For salting, the meat is ground on a grinder with a hole diameter of 16...25 mm and salt is added (on average 3 kg of salt per 100 kg of meat). The duration of maturation of pieces of meat is 48...96 hours.

Preparation of minced meat. After salting, the raw material is subjected to a second grinding into a wolf (diameter of holes 2...3 mm) and sent to a mixer for preparation of minced meat. 25 kg of beef, 25 kg of lean pork and 50 kg of fatty pork are mixed in a mixer. At the stage of preparation of minced meat, add 7.5 g of sodium nitrite and leaven, which consists of I asiorasyshv5 zaKei and Ebarnuiosossiv huozyv in the amount of 100 g of powder of freeze-dried cultures.

Mixing is carried out to obtain a homogeneous minced meat with evenly distributed pieces of fat, and granulated sugar is added in the amount of 200 g, black or white pepper - 150 g, cardamom or nutmeg - 30 g. The total duration of mixing is 5...8 minutes at the temperature of the minced meat 12 S.

Formation of sausage products. Shells for forming boiled and smoked sausages are filled with minced meat under pressure. The precipitation takes place at a total humidity of 85...90 95, because the temperature is 10...15 "С, the duration of the precipitation for boiled and smoked sausages is 20...24 hours. Then the sausages are fried with a smoke mixture in thermal chambers for 40... 80 minutes at a temperature of 80...100 "C and a relative humidity of 10...20 95, then boiled for 40...80 minutes at a temperature of 75...85 "C, smoked for 24...48 hours at a temperature of 34 ...45 "С and dried for 2...3 days in a chamber at a temperature of 10...127С and a relative humidity of 74...78 95. After cooling, cooked and smoked sausages are ready for use.

Example 1. Cooked and smoked sausages were made as described above. Bacterial leaven was introduced in the amount of 150 g of powder of freeze-dried cultures of I asiobasii5 zakKei and earnuiosossiv huiosiv per 100 kg of minced meat. The amount of sodium nitrite was 7.5 g.

Example 2. Boiled-smoked sausages were produced as described above.

Bacterial starter was introduced in the amount of 150 g of powder of freeze-dried cultures

And astobasii5 zaKei and Eiarpuiosossy5 huiozy5 and reduced the amount of sodium nitrite by 15 95 - they introduced 6.0 g of sodium nitrite.

Example 3. Boiled-smoked sausages were produced as described above. Bacterial leaven was introduced in the amount of 150 g of powder of lyophilized dried cultures of Iasiobrasiye5 vzakKei and earpuiosossiv huioziz, and the amount of sodium nitrite was reduced by 30 95 - 4.75 g of sodium nitrite was introduced.

The organoleptic indicators of boiled and smoked sausages were determined (table 1); physical and chemical (table 2); microbiological (table 4); maximum permissible levels of the content of toxic elements in milligrams per kilogram of the product (table 3), the values of which are within the requirements of the standards.

Table 1

The organoleptic indicators of TE are unknown youth

Name of the indicator Characteristics and control norm

The surface of the loaves is clean, dry, without stains. mincemeat standard and standard

The minced meat is evenly mixed from pink to dark red in color, without gray spots and cavities, and contains pieces

The appearance of minced meat on a cut of certain sizes of pork, brisket, lard or lamb fat. A deviation in the size of individual pieces is allowed when they are cut diagonally

The taste is pleasant, slightly spicy, in moderation

The taste and smell are salty, with a pronounced aroma of spices. According to the requirements of smoking, with or without the smell of garlic, the standard is free of extraneous aftertaste and taste

The shape and size of the loaves and from 15 to 50 cm of the standard pe Individual for each of the sausages a certain name of the loaves (knitting) of the standard

Table 2

Physico-chemical parameters

Name of indicator indicator Method of control is greater than than

Table 2 (continued) indicator

Mass fraction of fat, 95 no more. than 50 According to the requirements of the standard

Mass fraction of table salt, 95 not 5 DSTU IbBO 1841-1, or DST more than IBO 1842-1 - --y

Mass fraction of sodium nitrite, 96 0.005 According to DSTU EMM 12014-3(4), no more than

The temperature in the thickness of the loaf is under| . . release time, C from O to 12 in accordance with the requirements of the standard

Note 1. The mass proportion of monosodium glutamate in first-grade sausage (provided it is used) should be no more than 10,000 mg/kg.

Note 2. The mass fraction of added phosphorus in terms of PgOz (provided food phosphates are used) should not exceed 0.4 95 to the finished product and it is calculated without taking into account the natural content of phosphorus in terms of PgOz in meat raw materials, the mass fraction of which is no more than 0.6 95.

Table C

Maximum permissible levels of toxic elements in milligrams per kilogram of product

Maximum permissible levels according to the requirements of the standard and the work desk

Table 4

Microbiological indicators

Bacteria of the group of Escherichia coli (E. coli) in .

Not allowed According to the requirements of the standard 1.0 g of the product

Sulfite-reducing clostridia: In 0.001 g of the product; For vacuum-packed sausages, packaging in 0.1 g of the product is not allowed

Ziarpuiosossiv ashygeiz in 1.0 g of the product DSTU I5O 6888-1 (2

I / Moposuiodepez in 25g of the product DSTU IBO 11290-1 (2

Pathogenic microorganisms, in particular. bacteria of the genus Zaitopenia in 25 g of the product Not allowed According to DSTU EM 12824

The declared solution is fully disclosed in the application materials and can be used in the food industry, in particular, in the preparation of cooked and smoked sausages. Thus, the proposed solution satisfies the criterion of the useful model "industrial suitability".

Claims (1)

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