RU2560951C1 - Liver sausage production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages pre-processing of 1^st and 2^nd category by-products and of an additive, mince preparation of the pre-processed raw materials, introduction of food culinary salt, bulb inions, spices and seasonings, sausage links moulding into natural intestine casings with a length equal to no more than 50 cm and a diameter equal to 55 mm, thermal treatment by way of cooking with steam during 40-60 minutes till the temperature inside sausage links is equal to 72°C, sausage links cooling by way of showering with cold water and then - in the chamber at a temperature of 0-4°C till the temperature inside sausage links is equal to 8°C. The additive is represented by extruded gram flour; additionally, the by-products are represented by paunch. The extruded gram flour and paunch are introduced in the form of preliminarily produced emulsion. The ingredients are selected at the specified quantity ratio.

EFFECT: liver sausage biological and nutritive value increase and organoleptic indices improvement.

2 dwg, 1 ex, 1 tbl

Description

The invention relates to the meat processing industry, namely the production of liverwurst. The production of liverwurst sausages involves the preparation of offal of categories 1 and 2 and the preparation of additives, spices and spices. Forcemeat is produced from prepared raw materials, sausage loaves are formed, and it is subjected to heat treatment. Thus, they get the final product - liverwurst.

A known method of cooking minced meat containing offal, cooked pre-soaked chickpea beans, vegetable oil, passivated onions, edible salt, spices, carr, ginan, offal cooking broth in the following ratio of components, wt.%: Blanched ground beef liver 30, 0-40.0%; minced meat from cooked pre-soaked chickpea beans 15.0-25.0%; sauteed onions 3.0%; vegetable oil 5.0%; edible salt 1.3%; spices 0.2%; carrageenan 1.0%; offal cooking broth - the rest [patent RU 2472362, INC A23L 1/317; A23L 1/314; A23L 1/312; 01/20/2013].

The disadvantage of this method is that the preparation of minced meat from cooked pre-soaked beans is a time-consuming process that requires additional room and time. Also, the addition of cooked pre-soaked beans 25% worsens organoleptic characteristics, a bean aftertaste appears.

A known method for the production of liver sausages, involving the preparation of offal and vegetable fillers, their separate cooking, grinding and preparation of minced meat with the introduction of broth obtained from welding, extrusion, heat treatment and cooling, in which rice cereal is used as a vegetable filler in an amount of 8-12% to the mass of offal [Auth. testimonial. SU 1565458, MKP A22C 11/00, 05.23.1990].

The disadvantage of this method is that additional time is needed to cook the rice cereal, as well as a low protein content, namely 7 g per 100 g, which reduces the nutritional value of the product.

The closest is the method of production of liverworm egg egg sausage, in which they prepare meat raw materials, pork and / or beef liver, pork and / or pork veneered fat and additives - chicken or melange eggs, preparing minced meat from prepared raw materials, forming sausage loaves, heat treatment, including cooking, and cooling the finished product [patent RU 2210931, A23L 1/312, A23L 1/314, A23L 1/317, 08.27.2003].

The disadvantage of this method is the insufficiently high nutritional value and organoleptic properties of the finished product.

The objective of the present invention is to expand the range of liverwurst.

The technical result is to increase the biological and nutritional value, improve the organoleptic properties of liverwurst sausage.

The technical result is achieved in a method for producing liverwurst sausages, which includes preparing offal of category 1 and 2 and preparing additives, preparing minced meat from prepared raw materials, introducing food table salt, onion, spices and spices, forming sausage loaves into natural shells — intestinal ones of no more than 50 in length cm and a diameter of 55 mm, heat treatment by steam cooking for 40-60 minutes to a temperature in the center of the sausage stick 72 ° C, cooling the sausage sticks by showering with cold water, and then in the chamber at a temperature of 0-4 ° C until the temperature inside the sausage stick reaches 8 ° C, moreover, extruded chickpea flour is used as an additive, a scar is additionally used as an offal, while extruded chickpea flour and a rumen are introduced in the form of a pre-prepared emulsion, in the following ratio of components , kg: liver 15; diaphragm meat 20; scar 20; pork cheek; 20; extruded chickpea flour 5; onion 10; edible salt 2; black pepper 0.05; red pepper 0.05; marjoram 0.02.

A distinctive feature of the production of liverwurst using extruded chickpea flour is its introduction in the form of a previously obtained emulsion with a scar. The scar is the most significant source of collagen, in which more than half of the proteins are connective tissue, which have a specific taste and biological effects. Collagen-containing raw materials contain significant amounts of valuable protein. Collagen with a high degree of grinding is well hydrolyzed, swells in weak solutions of electrolytes, has a fat-absorbing ability, and after heat treatment forms gluten and gelatose with high moisture-binding and gel-forming abilities.

The emulsion is prepared from pre-welded scar and extruded chickpea flour in a vacuum cutter with boiled hot broth (broth temperature - 85-90 ° C) for 6-8 minutes, the temperature of the finished emulsion should not be lower than 50 ° C.

Stuffing is prepared according to the recipe of the product (liver 15 kg, diaphragm meat 20 kg, pork 20 kg pork, onion 10 kg, table salt 2 kg, black pepper 0.05 kg, red pepper 0.05 kg, marjoram 0.02 kg) with the introduction of an emulsion of 20 kg of scar and 5 kg of extruded chickpea flour. The formation of sausage loaves is carried out in natural casings with a diameter of 55 mm and a length of not more than 50 cm. After forming the loaves, they are heat treated.

Heat treatment of molded loaves consists of cooking and subsequent cooling. During the process, the temperature of the medium is controlled, which should be in the range of 75-85 ° C, also the temperature inside the loaf should be in the range of 72 ° C, the cooking time varies from 40 to 60 minutes. Humidity is maintained at 96%. At the end of the heat treatment, the product takes on a finished look. The best way to cool meat products: two-stage treatment with cold water first - choking at a water temperature of 10-15 ° C for 10-30 minutes to a temperature in the center of 25-30 ° C, then secondary cooling of the loaves with cold air - temperature 0-4 ° C , relative humidity 95%, duration 4-8 hours. By the end of cooling, the temperature in the center of meat products should not exceed 8 ° C. The process is carried out in two stages in order to avoid intensive evaporation of moisture and, as a consequence, to reduce the yield of the product.

Table 1 presents the characteristics of extruded chickpea flour used for the preparation of liverwurst.

Table 1 The name of indicators Characteristic Color Light yellow to cream Smell Without smell Taste Sweet, with a touch of bean Mass fraction,% Moisture 10.24 Starch 43.20 Protein 29.44 Fat 5.21 Ash 2.41 Cellulose 2.43

In FIG. 1. shows the functional and technological characteristics of the minced systems: control samples and with the addition of rumen emulsion and extruded chickpea flour.

To determine the effect of extruded chickpea flour on the functional and technological properties of minced systems in the obtained samples of minced meat, the mass fraction of fat-holding ability (HUS) and water-holding ability (HUS) were determined.

The water-holding ability of minced meat is affected by the quantitative ratio of moisture and fat in it. In a sample with the addition of extruded chickpea flour, the SCC increases due to the introduction of an emulsion previously prepared from a rumen and extruded chickpea flour. The rumen contains mainly collagen, which, with a sufficiently high degree of grinding and under the influence of heat treatment, hydrolyzes well with the formation of gluten and gelatosis, which bind a significant amount of moisture. With an increase in the level of dietary fiber due to the introduction of plant components - extruded chickpea flour, the moisture-holding ability of the resulting system increases.

The fat-holding ability of the mixtures increases with increasing collagen content in the feed. As is known, the fat-holding properties of connective tissue proteins are better than that of muscle proteins. Connective tissue proteins (collagen) are slightly digested, but they swell and are able to retain fat in the cells. From the data obtained, it can be seen that the addition of extruded chickpea flour to meat raw materials makes it possible to increase its functional and technological properties (HUS and ZhUS). Stuffing obtained with the addition of extruded chickpea flour is a good stable emulsion that retains its properties during molding and heat treatment.

Liver sausage was investigated in terms of quality and nutritional value for protein, fat, and moisture. The chemical composition of liverwurst sausages control and with the addition of an emulsion of rumen and extruded chickpea flour are presented in table 2.

(1.4%) is associated with a rather high content of this component in extruded chickpea flour.

In FIG. 2. A diagram is presented with the organoleptic characteristics of the liver sausages of the control sample (solid line) and with the addition of rumen emulsion and extruded chickpea flour (dashed line).

An assessment of the organoleptic characteristics of liverwurst sausage indicates that with the addition of rumen emulsion and extruded chickpea flour, it is not inferior to the control sample in terms of smell and color, but it has higher indicators in taste, texture and appearance.

The introduction of an emulsion of rumen and extruded chickpea flour allows you to reduce the cost of the finished product by reducing the consumption of raw meat and increase the biological and nutritional value of the product without complicating the production technology.

Example 1

Blanching of the liver occurs at a water temperature of 80-100 ° C, and in time should not exceed 15-20 minutes. Diaphragm meat, scar, pork cheek are thoroughly cleaned of impurities, washed, loaded into boilers and boiled until softened in closed or open boilers at 100 ° C for 3-4 hours. Boiled raw materials after draining the broth in hot form are disassembled, crushed without cooling and sent to the preparation of minced meat and molding with immediate subsequent cooking of the loaves.

The preparation of an emulsion from rumen and extruded chickpea flour takes place in a vacuum cutter with boiled hot broth (broth temperature - 85-90 ° C) for 6-8 minutes, the temperature should not be lower than 50 ° C.

Cooking minced liver sausages is carried out in a vacuum mixer, the total duration of 8-12 minutes. The temperature in the center of the meat should be at least 65 ° C, and at the outlet of the vacuum mixer 50-65 ° C. As a result of mixing, the structure and texture of the minced meat improves, its viscosity and stickiness increase. At the beginning of mixing, an emulsion of rumen and extruded chickpea flour is loaded, then diaphragm meat, liver, onion, salt, spices and spices are mixed for 6-8 minutes. After that, add pork cheek and mix for another 2-3 minutes. The readiness of the meat is determined by the time necessary for the uniform distribution of the components of the meat. Stuffing should be uniform and sufficiently sticky.

Sausage loafs are formed into natural casings with a diameter of 55 mm and a length of not more than 50 cm. After molding, heat treatment is carried out.

Heat treatment takes place in steam cookers at 75 ° C-85 ° C or in water until the temperature in the center of the stick reaches 72 ° C. The duration of the heat treatment is 40-60 minutes, depending on the diameter of the shell.

The cooling of liver sausages is first carried out by choking with cold tap water with a temperature of 10-15 ° C for 10-15 minutes until the temperature in the center of the loaf reaches 25-30 ° C, and then in a room with a temperature of 0-4 ° C and a relative humidity of 95% , duration 4-8 hours until the temperature in the center of the loaf is 8 ° C. At the same time, the activity of microflora remaining after heat treatment is suppressed. The process is carried out in two stages in order to avoid intensive evaporation of moisture and, as a consequence, to reduce the yield of the product.

Thus, the addition of an emulsion of rumen and extruded chickpea flour in the production of liverwurst sausages can increase the biological and nutritional value of the products, improve its organoleptic characteristics. At the same time, functional and technological properties are significantly improved - the stability of minced meat is increased.

Claims (1)

A method for producing liverwurst sausages, which includes preparing offal of category 1 and 2 and preparing additives, preparing minced meat from prepared raw materials, introducing food table salt, onions, spices and spices, forming sausage loaves into natural casings - intestinal no more than 50 cm long and 55 in diameter mm, heat treatment by steam cooking for 40-60 minutes to a temperature in the center of the sausage stick 72 ° C, cooling the sausage sticks by showering with cold water, and then in the chamber at a temperature of 0-4 ° C until the temperature reaches trips inside the stick sausage 8 ° C, characterized in that as an additive use extruded gram flour, as byproducts scar additionally used, the extruded gram flour and scar is administered as a preformed emulsion, with the following component ratio, kg:
liver fifteen diaphragm meat twenty scar twenty pork cheek twenty extruded chickpea flour 5 onion 10 food salt 2 black pepper 0.05 Red pepper 0.05 marjoram 0.02

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