RU2830538C1 - Cooked sausage production method - Google Patents

Abstract

FIELD: meat processing industry.

SUBSTANCE: invention relates to meat-processing industry and catering and can be used in preparation of cooked sausages. Proposed is a method for production of cooked sausage, which involves use of rabbit meat, chicken meat, cryopowder of physalis, CO₂-cake of rice meal, emulsion of CO₂-extract of ginger on light water, bulb onions, white cabbages, oleuropein and culinary food salt, preparation of mince by grinding, filling the shell with mince, cooking at temperature of 85-90 °C to temperature in the centre of loaf 70-72 °C and cooling under shower for 20-30 minutes, and then in a chamber at temperature of 8 °C to temperature in loaf thickness not lower than 0 °C and not more than 15 °C, with the following ratio of initial components, wt.%: rabbit meat 45-50; chicken meat 25-30; physalis cryopowder 6-7; CO₂-cake of rice meal 4-5; culinary food salt 1.8-2.2; bulb onions 4-5; CO₂-extract of ginger 0.04-0.05; oleuropein 0.4-0.5; white cabbages 3-4; light water – balance.

EFFECT: invention provides improvement of organoleptic, physical and chemical quality indices and dietary properties, increase of food and biological value of products, increase of cooked sausages storage life, expansion of cooked sausage products range, creation of an immunoprotective product and obtaining a competitive product.

1 cl, 1 tbl

Description

The invention relates to the meat processing industry and public catering and can be used in the preparation of cooked sausages.

A boiled sausage is known, which involves mechanical deboning of first-grade trimmed beef and semi-fat trimmed pork, trimming, mincing of raw meat, aging of raw meat salted with brine, preparation of minced meat with the addition of dry whole or skim cow's milk, sodium nitrite, granulated sugar or glucose, ground black or white pepper, filling casings with minced meat, frying in stationary chambers, followed by cooking of the sausage product, then cooling and storage, characterized in that a vegetable additive is additionally introduced, which is apple powder, and it is introduced as one of the last and is preliminarily prepared by washing apples, grinding them, drying at a temperature of 40-45 ° C for 2-5 hours, then grinding this raw material to a powder state (RU Patent No. 2245662, class A23L 1/31, 2005)

The closest technical solution chosen as a prototype is cooked sausage with a plant additive of jujube powder (RU patent 2728386, class A23L 1/31, 2020).

First grade trimmed beef 18-25 Chicken fillet 38-46 Table salt 1.8-2.3 Ground black pepper 0.1-0.15 Jujube powder 14-19 Lemon juice 3.2-4.0 Egg melange 2.5-3.0 Fresh onions 3.2-4.0 Water rest

The disadvantages of the known technical solution are the presence of scarce components that reduce the cost and increase the profitability of sausage production, in addition, there is no set of essential amino acids, macro- and microelements, vitamins that provide the therapeutic and prophylactic properties of the product, as well as use for functional human nutrition.

The technical result is the improvement of organoleptic, physical and chemical quality indicators and dietary properties, an increase in the nutritional and biological value of products, an increase in the shelf life of cooked sausages, an expansion of the range of cooked sausage products, the creation of a functional product - and the receipt of competitive products.

The technical result is achieved in that the method for producing cooked sausage, characterized in that it involves the use of rabbit meat, chicken meat, physalis cryopowder, _CO2 -meal of rice flour, an emulsion of _CO2 -extract of ginger in light water, onions, white cabbage, oleuropein and edible table salt, preparing minced meat by grinding, filling the casing with minced meat, cooking at a temperature of 85-90°C to a temperature in the center of the loaf of 70-72°C and cooling under a shower for 20-30 minutes, and then in a chamber at a temperature of 8°C to a temperature in the thickness of the loaf of not lower than 0°C and not higher than 15°C, with the following ratio of the original components, wt.%:

Rabbit meat 45-50 Chicken meat 25-30 Physalis cryopowder 6-7 _CO2 -rice flour meal 4-5 Table salt 1.8-2.2 Onion 4-5 _CO2 -Ginger Extract 0.04-0.05 Oleuropein 0.4-0.5 White cabbage 3-4 Light water rest

The novelty of the claimed technical solution is due to the fact that from the patent and scientific and technical literature there are no known sausage products with the addition of cryopowder from physalis fruits, the preservative oleuropein and light water, in the claimed set of features.

The proposed recipe meets the criterion of “industrial applicability” since it can be used in the preparation of cooked sausages.

Physalis cryopowder contains 1 g of protein, 15 g of carbohydrates, 41 mg of vitamin C, 3.92 mg of vitamin B3, 41 mg of calcium, 15 mg of fiber, 0.5 mg of iron, 14 mg of β-carotene, 15 mg of lutein, 13 mg of lycopene, and a number of fatty acids that maintain the balance of cholesterol in the body. In addition, physalis is rich in fat-soluble vitamin K , which is involved in metabolism. It contains the strongest antioxidants - kaempferol and quercetin, which eliminate internal inflammation, destroy pathogenic microorganisms and prevent the occurrence of cancerous tumors. Physalis, in addition to its medicinal effect, has dietary properties: 100 g contains only 32 kcal, dietary fiber plays an important role in the high-quality absorption of food products and the healthy, correct passage of food through the entire gastrointestinal tract.

The inclusion of white cabbage in the recipe replenishes the lack of potassium in the body. In addition, this vegetable contains phytonutrients that reduce cholesterol levels in the blood. Eating fresh raw white cabbage has a positive effect on the health of the digestive system. Oleuropein from olive tree leaves is a natural immunomodulator. All parts of the olive tree, which grows in nature for up to 1 thousand years, contain components that protect against damage.

_CO2 -rice flour meal is an ideal carrier for dietary supplements, a sterile, natural base that perfectly absorbs any ingredients. _CO2 -rice flour meal improves the functioning of the liver and pancreas, ensures the removal of toxic substances from the body, and reduces cholesterol levels in the blood. _CO2 -ginger extract has antiseptic, immunoprotective, antifungal, antiviral and antioxidant effects.

Eating sausage enriched with physalis cryopowder adds vitamins to the product, gives it antioxidant properties, and normalizes the gastrointestinal tract. In addition, cooked sausage with physalis cryopowder in combination with the components of the recipe has a positive effect on carbohydrate and cholesterol metabolism and has a high immunoprotective effect on the body.

Products with chicken meat have a high nutritional value, which characterizes the ability to provide the body's needs for proteins, lipids, minerals and vitamins. The combination of rabbit and chicken meat represents an optimal set of amino acids, polyunsaturated fatty acids.

These factors allow using rabbit and chicken meat in combination with physalis cryopowder to develop products with immunoprotective action. The high biological value and dietary qualities of such meat and vegetable products allow them to successfully compete with similar products containing pork and beef.

The process of making cooked sausages with the addition of cryopowder begins with the preparation of raw materials. Defrost 45-50% rabbit meat, 25-30% chicken meat, debone them, trim the skins, mince the raw meat using a mincer with a grid hole diameter of 2-3 mm, salt the raw meat in a mixer, for this purpose keep the raw meat in salt at a temperature of 0-4°C with 4-5% onions and 3-4% white cabbage for 6-9 hours, prepare the mince in mixers of various designs such as a cutter by grinding, etc., add to the mince an emulsion of _CO2 -extract of ginger in light water in an amount of 0.04%, _CO2 -meal of rice flour 4-5%, table salt in an amount of 1.8-2.2% and cryopowder from physalis fruits in an amount of 6-7% and oleuropein 0.4-0.5%. .The casings are filled with minced meat, cooked in universal chambers at a temperature of 85-90°C until the temperature in the center of the loaf is 70-72°C, then cooled under a shower of water for 20-30 minutes, and then in a chamber at a temperature of 8°C until the temperature in the thickness of the loaf is not lower than 0°C and not higher than 15°C, packed and transported, sent for storage.

In the process of determining the organoleptic quality indicators, the experimental sausages were found to comply with the requirements of regulatory documentation for appearance, consistency, type of minced meat on the cut, as well as the shape and size of the tie of the loaf.

Table – Chemical composition and shelf life of sausages

Type of sausages Squirrels Fats Carbohydrates Shelf life
in a shell at +4 ^o C Control 12 20 4 14 days Experience 15 19 9 19 days

The table shows an improvement in the physical and chemical quality indicators, an increase in the nutritional and biological value of the products, and an increase in the shelf life of cooked sausages.

Claims (2)

A method for producing cooked sausage, characterized by the fact that it involves the use of rabbit meat, chicken meat, physalis cryopowder, _CO2 -meal of rice flour, an emulsion of _CO2 -extract of ginger in light water, onions, white cabbage, oleuropein and edible table salt, preparing minced meat by grinding, filling the casing with minced meat, cooking at a temperature of 85-90°C until the temperature in the center of the loaf is 70-72°C and cooling under a shower for 20-30 minutes, and then in a chamber at a temperature of 8°C until the temperature in the thickness of the loaf is not lower than 0°C and not higher than 15°C, with the following ratio of the original components, wt.%: Rabbit meat 45-50 Chicken meat 25-30 Physalis cryopowder 6-7 _CO2 -rice flour meal 4-5 Table salt 1.8-2.2 Onion 4 Onions 4-5 _CO2 -Ginger Extract 0.04-0.05 Oleuropein 0.4-0.5 White cabbage 3-4 Light water rest