UA82686C2 - Method for producing fried sausages - Google Patents

Abstract

A method for producing fried sausage provides for raw material chopping, preparation of mince in mixers, addition of salt, spices, seasoning, forming the mince in a sausage casing and frying. In the invention from 60 % to 80 % of minced poultry meat is used which is formed in the casing and is subject to thermal treatment by boiling for 15-20 minutes in water or blood serum solution under the temperature of 78-80C, after that the casing surface is dried for 10 minutes under the temperature of 90-110C and then the sausage is fried on fat with meletin glucosides extracted from onion hull. The produced sausage has a fast golden yellow color, good taste quality and fine consistency.

Description

The invention relates to the meat and poultry processing industry, namely to the method of production of fried sausages.

Traditionally, the technological process of the production of fried sausages involves the use of de-veined semi-fatty pork as a meat raw material, which is ground on a meat grinder, mixed in a blender with the addition of spices and seasonings, sausage loaves are formed from the minced meat and fried in cabinets or on stoves until it is ready for cooking.

Due to the shortage of beef and pork, the demand for meat of broiler chickens, which is already sufficient on the domestic market, has risen sharply in Ukraine. By its composition, the meat of broiler chickens is one of the highest quality, protein-rich poultry products with a lower energy value compared to beef and pork.

The protein mass fraction of broiler chicken meat ranges from 18 to 2295 and has a utilization factor of nearly 7195, while pork and beef protein with mass fractions of 13-1795 and 18-2095 have a utilization factor of 60-8095 and 54.7, respectively. -69.4905.

The biological value of muscle proteins is due to the presence of essential amino acids in their composition. Connective tissue collagen is also well digested, therefore, together with other proteins, it fully satisfies the human body's need for proteins.

The calorie content of 100 g of poultry meat ranges from 155 kcal - chicken to 37 kcal - goose.

The fat of broiler chickens contains 5-10 times more unsaturated fatty acids than beef fat and is absorbed by 93.50.

At the same time, the use of dietary poultry meat in the technological processes of sausage production, due to its features, has some disadvantages: giving the sausage minced meat an undesirable watery consistency due to the increased moisture content; the pale color of finished products is due to the absence of blood vessels in the stromal elements of white poultry meat and the characteristic smell of poultry meat.

Overcoming these problems is an urgent issue, which is the purpose of the invention.

There is a known method of preparing sausage "Ukrainian fried" |Patent Me 2204919 Russia IPC" А2З1 1/3171|, which contains: kg (per 100 kg of raw materials): de-veined semi-fat pork 100 spices and materials, g (per 100 kg of raw materials): table salt 1800 granulated sugar or glucose 200 ground black or white pepper 250 fresh peeled and chopped garlic 1000

The method of cooking "Ukrainian fried" sausage involves the preparation of meat raw materials from de-veined semi-fat pork, grinding with the help of a grinder with a grate hole diameter of 14 to 20 mm, preparation of a dry mixture of table salt, granulated sugar, ground black or white pepper, freshly peeled garlic chopped from 0.5 to 1.5 mm in size, preparation of a solution for scalding using granulated sugar in an amount from 5 to 1095 per 100 L of solution. Preparation of minced meat is carried out by loading chopped meat raw materials into a mixer and mixing with the addition of portions of dry mixture during 4-5 minutes, taking into account the fact that the temperature of the finished minced meat should be no more than 10"C.

Sausage loaves are formed by filling natural casings with minced meat, twisting them in the form of a spiral with 1.5-4 turns, fixing them with subsequent irrigation of the surface of the sausage loaves with a prepared solution for scalding at a temperature of 80 - 907C and heat treatment in a frying cabinet. Thermal treatment includes heating with hot air at a temperature in the frying cabinet of 120-125"C and a speed of hot air movement from Z to bm/s for 8-12 minutes, after which the surface of the sausage loaves is re-irrigated with a scalding solution followed by baking of the sausage in the frying cabinet at a hot air temperature in the frying cabinet of 158-1627C and a speed of hot air movement from C to 5 m/s until the temperature of the loaves reaches a temperature of 69-717C in the thickness of the loaves and the formation of a golden color on the surface of the sausage loaves. After baking, the sausage loaves are cooled for 2-3 hours at a temperature not higher than 207C and sent to the cooling chamber at an air temperature not higher than 12"C and its relative humidity from 75 to 7895.

Informative data on the nutritional and energy value of 100 g of "Ukrainian fried" sausage are given in Table 1.

Table 1

Informational data on the nutritional and energy value of "Ukrainian fried" sausage

This method of production of fried sausages is taken as an analogue. The disadvantage of this method is the high cost of the sausage, the deterioration of the appearance of the sausage loaves due to the crumbling from the touch of the fragile golden color of the layer of caramelized sugar, which is formed on the surface of the loaves during heat treatment.

There is a known method of cooking "Ukrainian fried" sausage (GOST 16351-86).

Sausage "Ukrainian fried" contains: kg (per 100 kg of raw material) boneless semi-fat pork 100 spices and materials, g (per 100 kg of raw material): table salt 1800 granulated sugar or glucose 200 ground black or white pepper 250 fresh peeled and chopped garlic 1000

The method of cooking "Ukrainian fried" sausage involves the preparation of meat raw materials from de-veined semi-fat pork, grinding with a grinder with a grate diameter of 14 to 20 mm, preparation of table salt, granulated sugar, ground black or white pepper, freshly peeled and crushed garlic. Preparation minced meat is made by loading chopped meat raw materials into a mixer and mixing with the addition of table salt, granulated sugar, black or white pepper, garlic. The shell is filled with minced meat not very densely, twisted in the form of a spiral with 2-4 turns and cross-shaped they are angry

Spiral-twisted sausage loaves are laid out in one row on a baking sheet greased with fat and fried in cabinets or on stoves of various designs at a temperature of 200:220 "C. After 20-30 minutes, the baking sheet is removed, the loaves are turned over, the fat is drained and the frying is continued for another 30- 35 minutes at a temperature in the center of the loaf of 71:17.

To improve the marketable appearance of sausages, before frying, the loaves are scalded with steam in cooking chambers or with hot water for 5 to 10 minutes.

Sausage loaves are cooled on trays for 6-8 hours at an air temperature of 0 to 157C.

Informative data on the nutritional and energy value of 100 g of "Ukrainian fried" sausage are given in Table 2.

Table 2

Informative data on the nutritional and energy value of Ukrainian fried sausage

The disadvantage of this method is the high cost of fried sausage and the gray color of the surface of the sausage loaf during the frying process.

This method of production of fried sausages is taken as a prototype. The general features of the prototype with the claimed method are the presence among the components of minced meat of de-veined semi-fat pork, table salt, granulated sugar, pepper, and garlic.

The purpose of the invention is to use dietary poultry meat instead of de-veined semi-fat pork to reduce the cost of fried sausage, increase its nutritional value and improve organoleptic indicators.

The task is solved by the fact that the method of production of fried sausages involves the use of minced poultry meat, which, after forming the casing, is boiled in an aqueous solution or in a solution of blood serum, the surface of the casing is dried and it is fried in fat with quercetin glucosides, extracted by roasting from onion husks, to give the shell of the finished product a persistent golden color and bactericidal properties and release the product from the smell characteristic of poultry meat.

Minced meat acquires an optimal consistency when replacing 0 to 8095 g of boneless semi-fat pork with meat of broiler chickens.

Fried sausage is made from poultry meat as follows:

Poultry and pork meat without previous aging in brine is ground into a wolf with a diameter of 12 to 25 mm grate holes and mixed in a blender with salt, spices and pre-prepared garlic.

The shell is filled not very tightly with the minced meat, twisted in the form of a spiral in 2-4 turns and tied crosswise.

Chicken fat is pre-fried together with onion skins for 3-8 minutes at a temperature of 150-180"C. At the same time, quercetin glucosides are extracted from the skin fat, which gives it a golden-brown color. To obtain fat of this color, 1 kg of fat is used up to 50 g of husk. The fat fraction saturated with quercetin glucosides is separated from the husk and used when frying sausages.

To prevent cracking of the sausage casing, as well as to increase the yield of finished products, before frying, sausage products are boiled for 15-20 minutes at a temperature of 78-80"C in a solution containing 30-2595 sugar and 295 salt. The solvent is water or blood serum - from 68 to 7095. After that, the surface of the sausages is dried for 10 minutes at a temperature of 90 to 110"С, placed in one row on trays with a previously prepared fat fraction and fried, turning periodically, in cabinets or plates of various designs at a temperature of 1807С up to 200"C until the temperature in the center of the loaf reaches 70"C. Ready sausage is laid out on racks in one row for cooling. During transportation, sausages are placed in a transport container with the end of the rings.

Example 1

Sausage "Celebration fried from poultry meat" contains: kg (per 100 kg of raw material): chicken meat 50 boneless semi-fat pork 40 rendered poultry fat 10 spices and materials, g (per 100 kg of raw material): table salt kitchen 1800 ground black pepper 150 fresh garlic, peeled and chopped E510)0)

The method of cooking sausage "Holiday fried from poultry meat" involves the use of poultry meat and semi-fat pork without prior aging in brine. Poultry and pork are ground into small pieces with a hole diameter of 12 to 25 mm and mixed in a mixer with salt, spices and pre-prepared garlic.

The shell is filled with minced meat not very densely, twisted in the form of a spiral in 2-4 turns and tied crosswise. To improve the organoleptic parameters of the finished product, namely - to give sausages a golden-yellow color, chicken fat is fried together with onion husks for 3-8 minutes, then the fat fraction is drained and, subsequently, used for frying.

To prevent damage to the sausage casing, as well as to increase the yield of finished products, before frying, sausage products are boiled for 15-20 minutes at a temperature of 78-80"C in a solution containing 30-2595 sugar and 295 salt. The solvent is water or whey of blood - from - 68 to 7095. After that, the surface of the sausages is dried for 10 minutes at a temperature of 90 to 110"C, placed in one row on trays with a previously prepared fat fraction and fried, turning periodically, in cabinets or stoves of various designs at a temperature of 180"C to 200"C until the temperature in the center of the loaf reaches 70"C. The finished sausage is laid out on racks in one row for cooling. During transportation, the sausages are placed in a transport container with the end of the rings.

Informative data on the nutritional and energy value of 100 g of Sausage "Sviatkova fried from poultry meat" are given in Table 3.

Table C

Informative data on the nutritional and energy value of Sviatkova fried poultry sausage"

Economic calculations of the technological process of making sausage "Holiday fried from poultry meat" showed that when replacing 609% of boneless semi-fat pork with meat and poultry fat, the cost of purchasing meat raw materials compared to the prototype was reduced by 3095%, the animal protein content the origin in the finished product was increased by 11.095, the fat content was reduced by 3695 and the energy value was reduced by 2895. At the same time, it was noted that the sausage has a stable golden-yellow color, better taste properties and a more delicate consistency than in the prototype.

Example 2

Sausage "Roasted homemade poultry meat" contains: kg (per 100 kg of raw materials): chicken meat 40 mechanical chicken meat 25 pork de-veined semi-fat 20 poultry skin 15 spices and materials, g (per 100 kg of raw materials ): food salt 1800 food phosphates 300 food dry mustard 200 ground black pepper 150 fresh garlic, peeled and chopped 6oo0

The method of cooking semi-smoked fried sausage: "Home-made fried poultry meat" involves the use of manual and mechanical rolling of poultry meat, semi-fat pork and poultry skin without prior aging in brine. Poultry meat, poultry skin and pork are ground into small pieces with a hole diameter of 12 to 25 mm, mixed in a mixer with mechanically pounded poultry meat, salt, spices and pre-prepared garlic.

The shell is filled with minced meat not very densely, twisted in the form of a spiral in 2-4 turns and tied crosswise,

To improve the organoleptic parameters of the finished product, namely - to give sausages a golden color, chicken fat is fried together with onion husks for 2 to 8 minutes, then the fat fraction is drained and, later, used for frying sausages.

To prevent damage to the sausage casing, as well as to increase the yield of finished products, before frying, sausage products are boiled for 15-20 minutes at a temperature of 78-80"C in a solution containing 30-2595 sugar and 295 salt. The solvent is water or whey of blood - from - 68 to 7095. After that, the surface of the sausages is dried for 10 minutes at a temperature of 90 to 110"C, placed in one row on trays with previously prepared fat and fried, turning periodically, in cabinets or plates of various designs at a temperature of 1807C up to 200"C until the temperature in the center of the loaf reaches 70"C. Ready sausage is laid out on racks in one row for cooling. During transportation, sausages are placed in a transport container with the end of the rings.

Informative data on the nutritional and energy value of 100 g of "Roasted homemade poultry sausage" are given in Table 4.

Table 4

Informative data on the nutritional and energy value of "Roasted homemade poultry" sausage

Economic calculations of the technological process of making "Roasted Homemade Poultry" sausage showed that when replacing 8095 g of boneless semi-fat pork with poultry meat and skin, the cost of purchasing meat raw materials compared to the prototype was reduced by 5395 with a slight, by 0.695 reducing the content of animal protein in the finished product, increasing the fat content by 0.5.095 and increasing the energy value by 0.295. At the same time, it was noted that the sausage has a stable golden-yellow color, good taste properties and a more delicate consistency than the prototype.

Thus, the proposed method of production of fried sausages allows, in comparison with the prototype, to reduce the cost of purchasing meat raw materials by at least 3095, to increase the protein content of animal origin in the finished product by at least 11.095, to reduce the fat content by no more than 3695 and reduce the energy value by at least 2895. At the same time, an improvement in organoleptic indicators was noted: the finished product is more stable during storage, has a pleasant golden-yellow color, better taste properties and a more delicate consistency than in the prototype.

Claims (1)

The method of production of fried sausage, which includes grinding of raw materials, preparation of minced meat in mixers, addition of salt, spices and seasonings, forming of minced meat into a sausage casing and frying, which is characterized by the fact that the sausage product uses from 60 95 to 80 96 of minced poultry meat , which is formed into a shell, is subjected to heat treatment by boiling for 15-20 minutes in an aqueous or blood serum solution at a temperature of 78-80 "C, the surface of the shell is dried for 10 minutes at a temperature of 90-110 "C and fried in fat with quercetin glucosides , extracted from onion husks.