SU1734626A1 - Method for making cooked meats without envelopes - Google Patents

Abstract

Use: in the manufacture of sausage products without the shell. SUMMARY OF THE INVENTION: The prepared meat raw materials are crushed, wrapped with the introduction of prescription components, syringe is filled into a bath containing coagulant - natural curd whey, previously mixed with sodium carboxymethylcellulose.

Description

The invention relates to the meat industry and relates to the production of sausage products without the casing.

A known method for the production of sausage products without a shell, involving the preparation of minced meat, molding into the form of loaves and heat treatment of the latter when moving in a pipe in two stages, with the first stage heating the ends of the loaves to coagulate the minced meat, and the second - heating the long loafs 1 .

The disadvantage of this method is that its use does not allow to obtain a product of high quality, the desired appearance and aroma of the product.

There is also known a method of making sausage products without a shell, which includes preparation of raw materials, salting and aging in salting, mince cooking, molding, and cooking with electric contact heating by alternating electric current of constant voltage depending on the value of one of the electrical parameters of the process with removal of products during cooling of the controlled parameter from a given value, subsequent exposure, roasting and cooling 2.

However, this method requires strict input control of the quality characteristics of the minced meat over time.

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and temperature, i.e. This method is difficult to implement in industry,

The closest to the proposed technical essence and the achieved result is a method of producing sausages without a shell, including grinding meat, cutting with the introduction of salt, curing ingredients, spices and ice, extruding minced meat using a syringe with cutting off lengths of 12 cm into a coagulum bath solution, including liquid smoke, acetic acid and water, after which the sausages are dried, fried, cooled with brine and packaged 3.

The disadvantage of this method is that it does not allow to obtain products with high quality indicators due to the sour specific smell of the coagulant solution, which leads to a decrease in the quality of the products produced.

The aim of the invention is to improve the quality of the finished product.

The goal is achieved by a technical solution, which represents a new method for the production of sausage products without casing, involving the preparation of raw materials, grinding, cutting with the introduction of components according to the recipe, injection of 12 cm long sausage minced meat into a coagulating solution bath to form a protective coating and to form a surface coating. heat treatment with hot air with smoke, cooling and packaging, characterized in that, in order to improve the quality of the products, as Coagulant uses natural curd whey, which is pre-mixed with sodium carboxymethylcellulose, taken in an amount of 0.1-2.5% by weight of the mixture, and this treatment is carried out at 55-65 ° C for 1-2 minutes , hot air with smoke is carried out for 45-60 at an air temperature of 75-90 ° C, relative humidity of 10-20%, at a speed of 1.5-2.0 m / s, and cooling is carried out in two stages, on the first of which the products are treated with natural curd whey in the form of aerosols with a temperature of 1-5 ° C during s 4-6 min, and the second - by air with a temperature of 0-2 ° C until the temperature at the center of the final product is not higher than 6 ° C.

EXAMPLE 1. Meat raw materials, including beef and pork, are ground, chopped on the top, and then minced in a vacuum cutter, to which salt, cocoa ingredients and spices are added, as well as ice. First, cut the beef, and

then pork. The prepared stuffing is loaded into a syringe, then the sausage emulsion is extruded through a pinch with a diameter of 22 mm with cutting the pieces of stuffing 12 cm long into a coagulation bath with a pH of 2.5 and a coagulation solution temperature of 55 ° C and having the following composition, wt.%:

Natural Curd

serum97.5

Sodium carboxymethyl cellulose 2.5

The application of the protective coating and the formation of the surface layer occurs in

for 2 minutes Then, the products are heat treated with a mixture of smoke and air with a temperature of 75 ° C and a relative humidity of 10% for 60 minutes at an air speed of 1.5 m / s. When specified

temperature and humidity regimes conduct a heat treatment process until the temperature at the center of the bar reaches 70 ° C. After this, the products are cooled in two stages: in the first stage, the cooling is carried out with natural curd whey, which has a temperature of 1 ° C, for 6 minutes. The serum is applied to the products in the form of an aerosol. The second stage of cooling is carried out with air at a temperature of 0 ° C until the temperature at the center of the loaf is 6 ° C. After cooling, the product is packaged.

PRI mme R 2. Carried out in the same way as Example 1, except that the coagulation bath has a composition, wt%: Natural Curd Serum 99.9

Sodium carboxymethylcellulose 0.1.

The application of the protective coating and the formation of the surface layer occurs within 1 minute at the temperature of the coagulation solution in the bath at 65 ° C. Then, heat treatment of the products is carried out with a mixture

smoke and air with a temperature of 90 ° C and a relative humidity of 20% for 45 minutes at an air speed of 2.0 m / s. Under these temperature and humidity conditions, the process of heat

processing until the temperature at the center of the bar is 72 ° C. After this, the products are cooled in two stages: in the first stage, the cooling is carried out with natural curd whey, which has a temperature of 5 ° C,

within 4 min. The serum is applied to the products in the form of an aerosol. The second stage of cooling is carried out by air with a temperature of 2 ° C until the temperature at the center of the loaf is 4 ° C. After cooling, the product is packaged.

EXAMPLE 3. It is carried out in the same manner as Example 1, except that the coagulation bath has a composition, in wt.%: Natural whey curd 99.75

Sodium carboxymethyl cellulose 0.25

The application of the protective coating and the formation of the surface layer occurs within 1.5 minutes at a pH of 3.0 and the temperature of the coagulation solution in the bath is 60 ° C. Then, the products are heat treated with a mixture of smoke and air with a mixture temperature of 83 ° C and a relative humidity of 15% for 52 minutes at an air speed of 1.7 m / s. Under these temperature and humidity conditions, the heat treatment process is carried out until the temperature at the center of the bar reaches 71 ° C. After this, the products are cooled in two stages: in the first stage, the cooling is carried out with natural curd whey, which has a temperature of 1.5 ° C, for 5 minutes. The serum is applied to the product in the form of an aerosol. The second stage of cooling is carried out with air at a temperature of 1 ° C until the temperature at the center of the loaf is 5 ° C. After cooling, the product is packaged.

High-quality, physico-chemical, sanitary-microbiological and organoleptic indicators of the finished product obtained in examples 1-3 are given in table. 1-3.

The proposed method for the production of uncooked sausages compared with the prototype is characterized by economic efficiency, which is formed from the following sources.

The proposed method for the production of sausage products without a casing makes it possible to improve the quality, improve the physicochemical properties of the finished product and its sanitary-microbiological state by combining the molding operation and heat treatment and using moderate heating temperatures, ensuring uniform heating throughout the product, which eliminates deep post-denaturational changes of proteins of meat on the surface and prevents the appearance of roughness. Use at first

the stage of cooling natural curd whey in the form of aerosols eliminates the development and reproduction of microflora on the surface of products during the storage stage;

causes the formation of high organoleptic indicators.

The proposed solution also provides a social effect, which is not possible to quantify, but it will take place with the consumption of these products with higher quality.

In accordance with the proposed technical solution, sausages without a shell with good physicochemical properties can be obtained, as well as a higher yield of finished products, which will reduce the material consumption of raw materials, labor intensity and resource intensity in

Generally increase the economic efficiency of their production.

Claims (1)

The invention of the method of production of sausage products without the shell, involving the preparation of meat raw material, grinding, crushing with the introduction of components according to the recipe, the injection of metered products into a bath containing coagulum for applying a protective coating and forming a surface layer, hot air treatment with smoke, cooling and packaging, characterized in that, in order to improve the quality of products, natural curd whey is used as a coagulant, which is pre-mixed with sodium carboxymethylcellulose, taken in quantity 0.1-2.5% by weight of the mixture, while processing this mixture is carried out at 55-65 ° C for 1-2 minutes, treatment with hot air and smoke is carried out for 45-60 minutes at an air temperature of 75-90 ° C and a relative humidity of 10-20%, at a speed of 1.5 -2.0 m / s, and cooling is carried out in two stages, in the first of which the products are treated with natural curd whey in the form of aerosols with a temperature of 1-5 ° C for 4-6 minutes, and in the second - air with a temperature of 0-2 ° C to a temperature in the center of the finished product not higher than 6 ° C. Table 1 Sanitary and microbiological indicators of sausage products without casing table 2 ten Table 3