UA24471U - Method of making cooked sausages with vegetable additives - Google Patents

Abstract

A process of making cooked sausages with additives provides for preparing raw meat, chopping, salting, making a mince, adding additives, forcing, thermal treatment, cooling. The mince, at the stage of making thereof, is supplemented with vegetable additives in an amount of 7-10% of the raw meat mass.

Description

Description of the invention

A useful model concerns the food industry, in particular the production of cooked sausages. 2 The technological process of making sausage products includes the following stages: preparation of meat raw materials (boning and sinewing of meat), preparation of spices and vegetables, preparation of minced meat, heat treatment, production control.

The traditional method of preparing minced meat for cooked sausage products, | described in "Temporary technological instructions for the production of cooked sausage products", VNIYMP, Moscow -- 1985), includes the preparation of meat raw materials, grinding, salting, preparation of minced meat, introduction of additives, injection, heat treatment, cooling.

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

This method of preparing minced meat for cooked sausage products was chosen by us as a prototype, as it is the closest in terms of functional purpose and the technical result that is achieved.

The basis of a useful model is the task of developing a process of cooking cooked sausage products with vegetable additives, which would ensure the enrichment of sausage products with biologically active substances and vitamins, allow to normalize acidity in the human body, and increase the digestibility of these products.

The task is achieved by the fact that in the process of preparing sausage products, which includes the preparation of meat raw materials, grinding, salting, preparation of minced meat, introduction of additives, injection molding, heat treatment, cooling, according to a useful model, at the stage of preparation of minced meat, vegetables are additionally introduced into it additives in the amount of 7-1095 to the mass of raw meat.

Boiled sausage products made in accordance with the method described above can be classified as products of therapeutic and preventive action, they have a lower content of fat and protein, and the yield of finished products increases. 29 For the preparation of sausage products according to the useful model, the following raw materials and equipment are used:

Raw materials: beef meat in carcasses and semi-carcasses guest 779-87; "- pork meat in carcasses and semi-carcasses according to GOST 7724-79; cha pepper black, white guest 29050-91 nutmeg guest 29048-91 "allspice guest 29045-91 "and granulated sugar DSTU 3583 3o dry whole cow's milk GOST 4495-75 c fresh garlic guest 7977-67 table salt guest 13830-84 sodium nitrous acid (sodium nitrite) GOST 4197-74 « wolf Fv-3l-200 t0 stuffing mixer LM-FMU-150 8 s vacuum syringe Fsh-2l :z» stationary roasting chamber or universal thermal chamber YaU-FtG-12

A useful model is explained by concrete examples of its implementation.

Example 1 o For the preparation of cooked sausage of the first grade "Stolova" we took the following raw materials: "" Unsalted raw materials, kg: - boned beef 1s 45 - and 20 pork boned semi-fat AA vegetables 10 - Dry cow's milk 1

Total: 100

Spices and additional materials, g: table salt 2415 s sodium nitrite (in a 2.590 solution) 7A granulated sugar 150 ground black and white pepper 100 ground allspice 100 60 garlic 120

Boiled sausage of the first grade "Stolova" was prepared according to the method according to the "Temporary technological instruction for the production of cooked sausage products" meat tendon), grinding, salting, preparation of minced meat, according to the recipe: in a cutter put beef chopped into 2-3 mm, part of cold water, solution -D-

sodium nitrite, dry milk and process for 3-6 minutes. Then add the remaining water, semi-fat pork, spices, prepared carrots in the amount of 796 to the mass of raw meat and process for 5-6 minutes.

Preparation of vegetables includes: receiving vegetables, sorting, washing in running water, peeling and removing the thick end with the remains of the top, cleaning, repeated washing in running water, inspection, cutting into cubes with a rib size of 5-7 mm.

Carrots, pumpkins, potatoes are to be blanched in water or hot steam at a temperature of 8523 for 5 minutes. 70 Celery root cannot be blanched.

All the vegetables are chopped into small pieces with the diameter of the holes of the grid of 2 mm and served for cutting.

The processes of injection molding, heat treatment, and cooling are carried out without changes according to the "Temporary Technological Instruction for the Production of Boiled Sausage Products" VNIYMP, Moscow - 1985).

The technical result is obtained.

Example 2

Similarly to example 1, when preparing minced meat, prepared carrots were added in the amount of 10,950 to the mass of raw meat. The technical result is obtained.

Example 3.

Similarly to example 1, when preparing minced meat, prepared carrots were added in the amount of 1290 to the mass of raw meat. According to organoleptic indicators, cooked sausages with the addition of carrots in the amount of 1295 to the mass of raw meat do not meet the requirements of GOST 23670. The technical result is not obtained.

Example 4.

Similarly to example 1; 2; When preparing minced meat, prepared pumpkin was added in the amount of 7-1095 to the mass of raw meat. The technical result is obtained.

Example 5.

Similarly to example 1; 2; When preparing minced meat, prepared potatoes were added in the amount of 7-1095 to the mass of raw meat. The technical result is obtained.

Example 6.

Similarly to example 1; 2; When preparing minced meat, prepared celery root was added in the amount of 7-1095 (in

From to the mass of raw meat. The technical result is obtained.

According to organoleptic indicators, cooked sausages with vegetable additives meet the requirements of GOST - 23670, mass fraction: moisture - 66-6795, protein - 10.5-1195, fat - 26-27905; output is 11695. "I

In the process of cooking cooked sausage products with vegetable additives according to this useful model, standard equipment is used, which is used for the production of sausages, as well as standard equipment for the production of canned vegetable products. Ha

Claims (3)

The formula of the invention " 1. The process of preparing boiled sausage products with vegetable additives, during which the preparation of meat raw materials is carried out, grinding, salting, preparation of minced meat, introduction of additives, injection molding, heat treatment, cooling, which is distinguished by the fact that at the stage of preparation of minced meat in it additionally, vegetable additives are introduced in the amount of 7-10 95 by mass of raw meat. 2. The process according to claim 1, which differs in that carrots are used as a vegetable additive. 3. The process according to claim 1, which differs in that pumpkin is used as a vegetable additive. GI 4. The process according to claim 1, which differs in that potatoes are used as a vegetable additive. them 5. The process according to claim 1, which differs in that celery root is used as a vegetable additive. "5" Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2007, M 10, 10.07.2007. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - p. 60 b5