UA71095A - Method to prepare sausage products - Google Patents

Abstract

A method to prepare sausage products includes the preparation of raw meat material, comminuting, salting, making a mince, introducing additives, stuffing, heat treatment, cooling. At the stage of making the mince it is supplemented with multifunctional soybean proteins in an amount, which is no more than 20% by weight, and a flavouring mixture, which is prepared for the use beforehand, containing black and white pepper, Jamaica pepper, Cayenne pepper, nutmeg, cardamon, spice extracts.

Description

Description of the invention

The invention relates to the food industry, in particular to the production of cooked, semi-smoked and 2 cooked-smoked sausages, anchovies, sausages, etc.

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 additives, preparation of minced meat, heat treatment, production control.

The well-known method of preparing minced meat for sausage products, described in PCT URSR 1840-84, includes 70 preparation of meat raw materials, grinding, salting, preparation of minced meat, introduction of additives, injection molding, heat treatment, cooling.

The disadvantage of the known method is that it does not ensure homogeneity of taste and aromatic characteristics of finished sausage products, does not give a specific aroma and taste to sausage products.

The invention is based on the task of developing a method of preparing sausage products, which would ensure the uniformity of the taste and aromatic characteristics of sausage products, give the opportunity to save meat raw materials while preserving the specific aroma and taste of sausage products.

The task is achieved by the fact that in the method 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 the invention, at the stage of preparation of minced meat, multifunctional soybeans are additionally introduced into it proteins in the amount of no more than 2095 mass. and a flavor mixture prepared in advance for use, which contains, wt. 9o: black pepper, white 20-25 allspice 40-50 red bitter pepper 10-30 nutmeg 10-20 cardamom 10-20 spice extracts 5-15. i am

Sausage products made according to the method described above are characterized by a uniform taste, and have a specific aroma and aftertaste of a meat product.

For the preparation of sausage products according to the invention, the following raw materials and equipment are used: "-

Raw materials: - black pepper, white GOST 29050-91 nutmeg guest 29048-91 cinnamon guest 29049-91 clove guest 29047-91 allspice GOST 29045-91 - s potato starch guest 7699 p granulated sugar DSTU 3583 cumin guest 29056-91 cardamom GOST 29052-91 coriander GOST 29055-91 - red pepper GOST 29053-91 - bay leaf GOST 17594 mustard powder GOST 18.29 o citric acid GOST 908 so 020 parsley GOST 16732 basil TU 10.17 URSR-39 sl sodium tripolyphosphate GOST 13493 sodium phosphate trisubstituted 9-water TU 113-2 sodium ascorbinate TU 6-09-100 99 sodium ascorbic acid concentrated soy protein "Danpro" textured soy protein "Danteks" TU-6-09-13-832 in. wolf Fv-3L-200 stuffing mixer LM-FMU-150 machine spigoriser vertical hydraulic FshShg vo cutter lo-FkM syringe dispenser hydraulic E8-FNA stationary roasting chamber or universal thermal chamber YaM-FtTG-12

Sausages were prepared according to the well-known method according to GoStT 23670-79, which includes the preparation of minced meat according to recipes that provide for the use of meat raw materials of various types: beef, pork, offal of various grades and categories, as well as lard, raw fat. -D-

Next, examples are given that confirm the possibility of practical implementation of this invention

Example 1

Boiled sausage of the first grade "Selyanska osoblyva" was prepared according to the method described in GosStT 23670-79.

The following raw materials were used to prepare the sausage:

Unsalted raw materials, kg: beef tenderloin 1s BO pork tenderloin fat 25 76 concentrated soy protein "Danpro" 4 water for protein 16 wheat flour, starch 5

Total: 100

Spices and additional materials, g: table salt 2500 sodium nitrite (in a 2.555% solution) 6.5 phosphates 250-300 ground black and white pepper 100 garlic 200 flavor mixture 150-400

Example 2

Semi-smoked sausage of the first grade "Lyubitelska" was prepared according to the method described in GOST 23670-79.

The following raw materials were used to prepare the sausage:

Raw material, unsalted, kg: "veal with tendons 1s 59.64 flank bacon 25 concentrated soy protein "Danpro" 1.5 oz water for soy concentrate 12 textured soy protein "Danteks" 1.86 (2)

Total: 100 ha")

Spices and additional materials: table salt 000 - sodium nitrite (in a 2.595 solution) 8.0 - ground black or white pepper 150 ground allspice 100 nutmeg or cardamom 40 " ascorbic acid 25 406 cumin 50 - sugar 200 h monosodium glutamate 100 sh » flavor mixture 150-350

The method of production of sausage products according to the present invention does not require the use of additional equipment other than the standard equipment that is usually used for the production of sausages. -and

Claims (1)

The formula of the invention (ав) со 50 и и и , и и , и и , The method 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, which differs in that at the stage of preparation of minced meat multifunctional soy proteins are additionally introduced into it in an amount of no more than 20 95 wt. and a flavor mixture prepared in advance for use, which contains, wt. 9o: black pepper, white 20-25 c. allspice 40-50 red bitter pepper 10-30 nutmeg 10-20 cardamom 10-20 spice extracts 5-15. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 11, 11/15/2004. State Department of Intellectual Property of the Ministry of Education and 65 Science of Ukraine.