UA82686C2 - Способ производства колбас жареных - Google Patents
Способ производства колбас жареных Download PDFInfo
- Publication number
- UA82686C2 UA82686C2 UAA200508677A UAA200508677A UA82686C2 UA 82686 C2 UA82686 C2 UA 82686C2 UA A200508677 A UAA200508677 A UA A200508677A UA A200508677 A UAA200508677 A UA A200508677A UA 82686 C2 UA82686 C2 UA 82686C2
- Authority
- UA
- Ukraine
- Prior art keywords
- sausage
- fried
- meat
- fat
- temperature
- Prior art date
Links
- 235000015232 fried sausages Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013580 sausages Nutrition 0.000 claims abstract description 58
- 235000013594 poultry meat Nutrition 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 16
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 241000234282 Allium Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 229930182478 glucoside Natural products 0.000 claims abstract description 5
- -1 meletin glucosides Chemical class 0.000 claims abstract description 5
- 235000005875 quercetin Nutrition 0.000 claims abstract description 5
- 210000002966 serum Anatomy 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 238000009835 boiling Methods 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 20
- 239000010903 husk Substances 0.000 claims description 6
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims description 4
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims description 4
- 229960001285 quercetin Drugs 0.000 claims description 4
- REFJWTPEDVJJIY-UHFFFAOYSA-N quercetin Natural products C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 238000007669 thermal treatment Methods 0.000 abstract description 2
- 235000015277 pork Nutrition 0.000 description 20
- 244000203593 Piper nigrum Species 0.000 description 13
- 235000008184 Piper nigrum Nutrition 0.000 description 13
- 235000013614 black pepper Nutrition 0.000 description 12
- 244000144977 poultry Species 0.000 description 12
- 240000002234 Allium sativum Species 0.000 description 11
- 235000004611 garlic Nutrition 0.000 description 11
- 241000287828 Gallus gallus Species 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 9
- 235000013330 chicken meat Nutrition 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 7
- 238000010411 cooking Methods 0.000 description 7
- 235000021552 granulated sugar Nutrition 0.000 description 7
- 239000011780 sodium chloride Substances 0.000 description 7
- 239000001931 piper nigrum l. white Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 235000015278 beef Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonium chloride Substances [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000282461 Canis lupus Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Способ производства колбасы жареной предусматривает измельчение сырья, приготовление фарша в мешалках, добавление соли, специй, пряностей, формирование фарша в колбасную оболочку и жарку. В данном изобретении используют от 60 % до 80 % измельченного мяса птицы, которое формируют в оболочку и подвергают тепловой обработке путем проваривания в течение 15-20 минут в водном растворе или растворе сыворотки крови при температуре 78-80 ºС, после чего поверхность оболочки просушивают 10 минут при температуре 90-110 ºС и жарят на жире с глюкозидами квертецина, экстрагированными из шелухи лука. Полученная колбаса имеет стойкий золотисто-желтый цвет, хорошие вкусовые качества и нежную консистенцию.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAA200508677A UA82686C2 (ru) | 2005-09-12 | 2005-09-12 | Способ производства колбас жареных |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAA200508677A UA82686C2 (ru) | 2005-09-12 | 2005-09-12 | Способ производства колбас жареных |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA82686C2 true UA82686C2 (ru) | 2008-05-12 |
Family
ID=39819130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAA200508677A UA82686C2 (ru) | 2005-09-12 | 2005-09-12 | Способ производства колбас жареных |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA82686C2 (ru) |
-
2005
- 2005-09-12 UA UAA200508677A patent/UA82686C2/ru unknown
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