UA52154C2 - Method for production of dry cured sausage "kirovogradska" - Google Patents

Abstract

A method for production of dry cured sausage provides for preparation of raw material, introduction of ageing accelerator, sausage stuffing, thickening and drying. The raw material includes frozen sinewy beef of I grade in amount of 20-25%, sinewy beef of II grade in amount of 35-40% and lard in amount of 35-45%. The raw material first is frozen up to the temperature of -8 DEGREE C, and prior to processing the temperature is brought to -2-4 DEGREE C. The raw material containing 75-80% of frozen meat and 20-25% of cooled meat is used for preparation of mince, drying is carried out in 2 stages.

Description

Description of the invention

The invention relates to the meat industry, namely to the production technology of raw-smoked and 2 raw-cured sausages.

A known method of production of semi-dry, raw-smoked and raw-cured sausages according to (A.S. Mo558663, IPC

A22С11/001, according to which raw materials are salted, minced meat is prepared, injection molding, smoking and drying are carried out.

The method of production of raw smoked sausages is also known (patent of Ukraine Mo29269, 16.10.2000, IPC

А22С11/00), which provides for the processing of raw materials, preparation of minced meat, injection molding, smoking and drying. 70 However, the known methods do not provide the possibility of using only beef meat in the production of cured sausages, which excludes the possibility of expanding the assortment of this type of product. All known methods include the smoking process, and this gives the product a smokiness that does not meet the requirements and organoleptic parameters for raw sausages.

The invention is based on the task of developing such a method of making raw-dried sausage, in which 79 new operations of the technological process would allow to ensure the possibility of using beef meat, shorten the duration of the sausage-making process, and expand the range of manufactured products.

The task is solved by the method of production of "Kirovohradska" raw-dried sausage, which involves the preparation of raw materials, injection of casings with minced meat, sedimentation and drying. The raw material is frozen in the thickness of the piece to a temperature of minus 8°C, and before processing, the temperature of the raw material is brought to minus 2-426С. Moreover, raw beef is used as a raw material grade 20-25905, tender beef meat grade II 35-4095 and lard 35-45905. The food additive "Rhita! Karia" is used as a ripening accelerator. For the preparation of minced meat, raw materials are used, which mix 7595 frozen and 2590 chilled meat. In addition, lard is added to the minced meat after the introduction of spices and a ripening accelerator, and the drying process is performed in 2 stages. at

Raw materials are selected and prepared. They take 20-25956 beef | grade and 35-4095 grade I beef and it is carefully veined. Beef tenderloin in pieces and lard are frozen to a temperature of minus 8 26.

Frozen blocks of tender beef before processing are brought to a temperature of minus 2-426. - zo For the preparation of minced meat, raw materials are used, which contain at least 75-8095 frozen and 20-2590 chilled meat. it)

The frozen blocks are pre-shredded on a machine for grinding meat blocks, and the chilled meat is "shredded" on a wolf with a diameter of 2-Zmm grid holes.

Preparation of minced meat is carried out on a cutter. At the beginning of grinding the beef in the cutter, spices are added in the amount of 5 t (per 10 kg of unsalted raw material): u - sugar 200.0 - ground fragrant pepper 100.0 - ground red pepper 100.0 « 20 - nutmeg 100.0 - - garlic fresh, peeled, 200.0 c chopped;" "Then they add a food additive - a ripening accelerator "Rhita! "Karia" in the amount of 1000g per 100kg of unsalted raw materials, which promotes the formation of lactic acid bacteria, gives the product a pleasant taste and aroma, and a beautiful color. The ripening accelerator is provided by the supplier in the form of a finished product. 1 It is allowed to use the "Reregopy KM" mixture instead of sugar, pepper and nutmeg in the amount of 1000g per 100kg of unsalted raw materials.

It is also allowed to use the food additive "Rerregopi sotraki" instead of the additive "Rerregopi KM" and - "Rhita! Karia" in a ratio of 1:1. After the introduction of spices, add frozen lard in the amount of 35-4595. Then from 20 add sodium nitrite in the amount of 1Og per 10Okg of unsalted raw material in the form of a 2.595 solution. Cutting is continued until a granular structure with a grain size of no more than Zmm is obtained, and salt is added in the amount of 300 g per 100 kg of unsalted raw material. The temperature of the minced meat after cutting should not be lower than minus 42C.

Shells are filled with minced meat using vacuum or hydraulic syringes. When the casings are filled, use pins with a diameter of 100 mm smaller than the diameter of the casings. The minced meat is injected tightly to avoid 22 the formation of air voids. The minced meat is injected slowly to avoid the formation of a fatty film, which

GF) prevents the outflow of moisture from the loaf. The loaves are knitted straight up to 5Osm in length, the knitting is arbitrary, clips (paper clips) are applied to the end of the loaves with a simultaneous output of the loop. The shape of the loaves is rectangular or square. The bandaged loaves are hung on frames so that they do not touch each other and are subjected to precipitation for 24-72 hours at a temperature of 2-42C and a relative humidity of 85-9095. Speed 60 of air movement during the deposition process is 0.1 m/s. The end of the deposition process is determined by the condition of the shell, which has dried and tightly fits the loaf, when pressed, the minced meat does not press down on it.

After settling, the loaves are dried in two stages. At the first stage, drying is carried out in thermal chambers at a temperature of 18-2292C and a relative humidity of 75-8595 for 12-48 hours. At the second stage, drying is carried out in climate chambers at a temperature of 10-152C and a relative humidity of 75-8095 65 until the mass fraction of moisture in the product is no more than 3595 and the absence of sanitary-indicative microorganisms -D-

(bacteria of the Escherichia coli group). It is allowed to smoke the product in a universal thermal chamber at a temperature of 18-2220 and a relative humidity of 75-8595 for 12-24 hours.

To improve the appearance of the sausage, after removing the casing, the loaves can be soaked in gelatin and breaded in decorative breadcrumbs.

The yield of finished products is 6595 to the mass of unsalted raw materials.

The use of beef meat as a raw material makes it possible to obtain raw and dried beef products with a high content of protein and vitamins.

The proposed method will make it possible to obtain a product of a dense consistency with a dry and clean surface, 7/0 content of the mass fraction of moisture up to 3595, pink to dark red color in the section and the aroma of spices and drying, to achieve the absence of microorganisms.

The invention will make it possible to develop a new type of raw-dried beef sausage, thereby expanding the range of products, obtaining a product with high organoleptic indicators, ensuring compliance with sanitary standards and requirements, and shortening the product manufacturing period.

Claims (2)

The formula of the invention 1. The method of raw-dried sausage production, which involves the preparation of raw materials, injection of casings with minced meat, sedimentation and drying, which is characterized by the fact that the composition of raw materials includes beef of the first grade 20-2595, beef of the second grade 35-4095 and lard 35- 4595, the raw material is first frozen in the thickness of the piece to a temperature of minus 82 C, and before processing, the temperature of the raw material is brought to minus 2-49 C, drying is carried out in two stages, and the food additive "Rhita! Karia" is used as a ripening accelerator. 2. The method according to claim 1, which differs in that when preparing minced meat, raw materials containing 75-8096 c of frozen and 20-25965 of chilled meat are used. Q. The method according to claim 1, which differs in that lard is added to the minced meat after the introduction of spices and a ripening accelerator. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated "f zo Microcircuits", 2006, M 4, 15.04.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. o "- s I c) - and? 1 ime) - 1 s» ime) 60 b5