RU2246878C1 - Method for producing of fresh smoked sausages - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves preparing farce; introducing flavor additives into farce; providing thermal treatment and drying. Flavor additive is "Todicamp balsam" introduced in an amount of 250 g per 100 kg of raw meat.

EFFECT: intensified sausage ripening process, reduced processing time, improved organoleptical properties and increased biological value of ready product.

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Description

The invention relates to the food industry and can be used in the production of smoked sausages.

In the manufacture of some types of raw smoked sausages, flavoring products in the form of grape wines (madeira), cognacs, plant tinctures (balsams), which positively affect the biological and microbiological processes in meat, are used along with spices to give a specific aroma, which significantly improves the quality of finished products.

A known method for the production of raw smoked sausages, involving the use of cognac as a flavoring additive - raw smoked sausage Stolichnaya premium (GOST 16131) [1].

EFFECT: expanding the assortment of raw smoked sausages, improving the organoleptic characteristics and biological value of the finished product, accelerating the ripening process.

This is achieved by the fact that as a flavoring additive use “Todicamp-balm”, which is administered in an amount of 250 g per 100 kg of raw meat.

“Todicamp-balsam” according to TU 9181-066-10514645-03 “Taste modifier“ Todicamp-balsam ”from 01.30.03 is a composition of water-alcohol and honey infusions of walnuts with milk-wax ripeness with the addition of water-alcohol extract of pollen and an aqueous solution of glycine in the following ratio of components, wt.%:

water-alcohol infusion of nuts - 45

water-alcohol extract of pollen - 0.03

aqueous solution of glycine - 0.04

honey infusion of nuts - 14.0

40% alcohol - the rest

“Todicamp-balm” contains a unique complex of biologically active compounds in optimal combinations, trace elements, vitamins.

Alcoholic extract of walnuts milk-ripeness, which is part of the Todicamp-balm, contains vitamin C (more than 500 mg%), vitamins B ₁ , B ₁₂ , PP, carotene, tannins, sitosterol, sitosterol, natural naphthoquinones, micro - and macroelements: calcium, magnesium, phosphorus, iron, iodine, copper, manganese, fluorine, nickel, cobalt, organic acids, carbohydrates, pectins.

Honey infusion of walnuts of milk-wax ripeness enriches Todikamp-Balsam with a complex of biologically active components of honey and green walnuts.

Glycine, which is part of the Todicamp Balsam, has a preservative effect and is a modifier of taste and aroma.

Flower pollen, which is part of the Todicamp Balsam, contains 28 amino acids, the entire complex of vitamins B: from B ₁ to B ₁₂ , other biologically active substances.

The high content of ascorbic acid and sugars in Todicamp Balsam actively initiates color formation reactions in raw meat. The content of tannins and tannins causes directional aggregation of protein substances while improving the color of products. In relation to the technology of raw smoked meat products, including the processes of structuring and drying, the process of directed influence on the composition of proteins of tannins that promote intermolecular interaction and aggregation of proteins of meat raw materials, as a result of which the formation of structure and dehydration are intensified, is very important.

One of the main indicators when choosing a flavoring additive is the compatibility of the flavoring additive with the taste of smoked products, the absence of smell and taste or aftertaste, unacceptable for meat products. The proposed Todicamp Balsam meets these requirements.

An example implementation of the proposed method.

The veneered beef and pork in pieces and strips of bacon are frozen in aluminum basins or on baking sheets with a layer of a thickness of not more than 10 cm in the freezer to a temperature in the thickness of a piece or block minus three degrees for 10 hours and placed in a cutter. After chopping large pieces of beef after about 1.0 min, add table salt, spices, Todicamp-balsam, sodium nitrite in the form of a 5% solution, bold or fatty pork and continue to chop for 1.0 min. Then add bacon or brisket and grind for another 1.5 minutes. The end of the chopping process is determined by the forcemeat pattern. Stuffing temperature after cutting minus one degree. Cutter load factor 0.5. Then the shells are filled with minced meat, precipitated at a temperature of 0 ° C for 3 days.

After precipitation, the sausage is smoked in the chambers with smoke for 2-3 days at a temperature of 20 ± 2 ° C, relative humidity of 77 ± 3%.

Drying is carried out for 5-7 days at a temperature of 13 ± 2 ° C, air humidity 82 ± 3%. Further drying is carried out for 15-18 days at a temperature of 10 ± 2 ° C, air humidity 76 ± 2%.

Replacing cognac “Todicamp-balsam” provides a more effective reduction in the level of microbial contamination, suppression of putrefactive microflora and somewhat stimulates the development of lactic acid bacteria, the pH value in the finished product decreases more pronounced, having a direct effect on both the state of microflora and the degree of dehydration ( drying speed) of the product.

Thus, the proposed method for the production of raw smoked sausages reduces the process by 6 days, this allows to reduce the cost of production, to obtain products of improved taste and quality.

Sources of information

Technological collection of sausages and smoked meats recipes. Senchenko B.S., Rogov I.A. et al. Rostov n / a: Publishing Center "Mart" ”, 2001, p. 593.

Claims (1)

A method for the production of uncooked smoked sausages, involving the preparation of minced meat with a flavoring additive, heat treatment and drying, characterized in that "Todicamp balsam" is used as a flavoring additive, which is introduced in an amount of 250 g per 100 kg of meat raw material.