RU1796120C - Method long-term preservation sausage articles against fungous invasion - Google Patents

Abstract

Usage: in the food industry in the manufacture and storage of dry, semi-dry, cheese flax sausages. SUMMARY OF THE INVENTION: a sausage film is held for 30 minutes in a 0.1% quinosol solution. Then forcemeat is squeezed into the film and dry, semi-dry and cheese sausages are made. Sausages are ripened at 120 ° C humidity of 75% for 2 months. Products maintain a clean surface; presentation and organoleptic qualities of sausages are good. 1 tab.

Description

The invention relates to the food industry and can be used to protect long-term sausages from fungal infections.

It is known to use various chemicals, chemical-mechanical methods to protect long-term sausages from mold and yeast-like fungi.

The closest solution is a coating composition for sausages based on a water-alcohol solution of piperine and capsicum dissolved in 96% alcohol. The coating is carried out by immersion of the product or by spraying. This coating prevents mold from occurring for 4 months. However, domestic industry does not produce drugs of this type. The cost of imported drugs for these purposes is $ 800-1500 per 1 kg. In connection with this, the said preparations are not used in the domestic production of dry, semi-dry and cheese flax sausages.

An object of the present invention is to reduce the cost of manufacturing sausages.

This goal is achieved by the fact that chinosol is used as a fungistatic agent for fungal invasion of mold and yeast-like mushrooms in the manufacture and storage of dry, semi-dry and cheese, processed sausages and similar meat products for long-term storage.

Achieving a positive effect - suppressing the growth of fungal colonies, is ensured by the presence in the product used of the oxyquinoline ring of the chemical structure of the agent, which also acts on the bacterial flora, thereby suppressing the biochemical activity of fungi and microorganisms.

A standard sausage film used as a casing for dry, semi-dry, cheese, sausages before stuffing minced meat or semi-finished products, for example, carbonate blanks,

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immersed in a bath with a 0.1% aqueous solution of quinosol for 20-60 minutes

After holding a standard sausage film or a meat semi-finished product in a quinosol solution, they are taken into account and subjected to further processing by the technological process. Sausage and meat products, the shell and surface of which has been treated by the proposed method, are not contaminated with fungal spores and other bacteria, preserve their inherent organoleptic properties and good presentation for 3.5-4 months

The research results are shown in the table.

PRI me R. At the milling plant, the sausage film was preliminarily kept for 30 min in a 0.1% quinosol solution. As a control, another part of the film was held in boiled water for the same time. Then, 5 loaves of minced meat varieties of sausages sal mi, Moscow and Odessa were squeezed into the film. Three series of experiments were obtained, followed by control (30 loaves). Maturation of sausages was kept at 12 ° C humidity of 75% for 2 months. those. standard for a given mill. Subsequently, sausages were stored in a warehouse under generally accepted conditions.

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(only 125 days). Washes from the loaf were made with distilled water in an amount of 100 ml, including control, on 15, 30, 60, 90 and 125 days of storage. The washings were centrifuged and a pellet (0.5 ml) was seeded on m sopeptone agar and Saburo medium. The growth of mold and yeast-like cultures up to 90 dl was not obtained in an experimental batch of sausages. Only on the 125th day the growth of two colonies was obtained. K. Albicans. No mold growth was observed.

Visually, mold growth on the surface of the prepared sausages after processing for 30 minutes with a 0.1% quinosol solution was not observed for 4 months. The products retained a clean surface, the presentation did not deteriorate. Organoleptic qualities were good.

Thus, the preparation can be widely used in the food industry, it does not adversely affect the quality of minced meat, the enzymatic activity of the latter during maturation is not suppressed.

The use of chinosol as a fungicidal agent against fungal invasion in the manufacture of sausages allows them to be stored for a long time at minimal cost,

Claims (1)

Claims of the invention with a microbial substance, characterized in that, in order to reduce the cost A method for the protection of sausages for the duration of the production of sausages, as a storage from fungal infestations by treating the sausage casings of an antimicrobial substance, a 0.1% aqueous solution of quinosol is used.  production of sausages, as antimicrobial substances use a 0.1% aqueous solution of chinosol. Table continuation