NL1013196C2 - Production of a salami-type sausage comprises filling a casing with an ostrich and/or emu meat-containing product used as a substitute for beef or pork, pasteurizing and drying - Google Patents

Abstract

Production of a salami-type sausage comprises filling a casing with an ostrich and/or emu meat-containing product, pasteurizing and drying to give good taste and texture.

Description

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METHOD FOR PRODUCING A SALAMI-LIKE SAUSAGE

The invention relates to a method for producing salami-like sausage, in particular ostrich or emu salami, in which a sausage casing is filled with a meat mass comprising a meat product, after which the sausage is served at a predetermined time for a predetermined time. ambient temperature and a predetermined relative humidity is dried.

Salami is the name for a class of strongly spiced dry sausage with a characteristic fermented taste.

Usually such salami is made from pork or beef seasoned with garlic, salt, pepper and sugar. An important characteristic of salami is that it is a dry sausage, that is to say, after a vapor-permeable sausage casing 20 has been filled therewith, the meat mass is dried for a longer period of time at a relatively low temperature (usually about 7 ° C).

It is known to make salami from ostrich meat.

25 When talking about ostrich hereinafter, this also includes emu. A portion of pork or pork fat is often added to such a salami to give the salami a creamy texture. However, consumers increasingly want a pure product, and there is therefore a need for salami made from pure ostrich meat. It has been found that if such a salami is prepared in the known manner, the salami has an overly dry, granular structure, with an unpleasant taste experience, which is not attractive to the consumer.

The object of the invention is an ostrich salami which is made from as much pure ostrich or emu meat as possible.

manufactured, yet creamy and tasty.

For this purpose, the sausage is pasteurized after drying at a predetermined ambient temperature. Pasteurization involves raising the temperature in a humid environment such that the core of the sausage reaches a predetermined required temperature (generally about 68 ° C). This changes the structure of the sausage in such a way that it acquires an attractive creamy structure.

Preferably, the sausage is cooled after pasteurization, after which the sausage is dried for a predetermined time at a predetermined ambient temperature and a predetermined relative humidity. The post-drying contributes to the characteristic dry sausage structure of the salami, without too much damage to the smoothness obtained during pasteurisation.

20

Preferably, the meat product is cut into chips and then ground, and preferably the meat mass is cut out to a homogeneous mass before the sausage casing is filled with the meat mass. These techniques, which are known per se, contribute to an attractive and tasty structure of the ostrich salami.

Preferably, the ambient temperature during drying is between 5 ° C and 55 ° C, more preferably between 30 ° C and 50 ° C, most preferably between 35 ° C and 45 ° C. Preferably, the relative humidity during drying is less than 95%, more preferably less than 87%, most preferably less than 82%.

Preferably, the drying time of the sausage is at least 5 hours, more preferably at least 10 hours, most preferably at least 20 hours. Due to the relatively 1013196 m 3 high drying temperature at low humidity, a relatively short drying time is achieved.

Preferably, the ambient temperature during pasteurization is between 65 ° C and 80 ° C, more preferably between 69 ° C and 75 ° C, most preferably between 71 ° C and 73 ° C. Preferably, the temperature in the core of the meat mass after pasteurization is between 61 ° C and 76 ° C, more preferably between 65 ° C and 71 ° C, most preferably between 67 ° C and 69 ° C.

Preferably, the ambient temperature during post-drying is between 5 ° C and 25 ° C, more preferably between 10 ° C and 20 ° C, most preferably between 13 ° C and 17 ° C. Preferably, the relative humidity during post-drying is less than 90%, more preferably less than 80%, most preferably less than 73%. Preferably the sausage drying time is at least 10 hours, more preferably at least 20 hours, most preferably at least 40 hours.

The above temperature, drying time and humidity ranges have yielded good results in practice.

25

The invention will now be further elucidated on the basis of an exemplary embodiment, in which a recipe is given for manufacturing an ostrich salami.

30 Ingredients: ostrich meat (or emo meat), nitrite brine, salami mix (commercially available), garlic powder, green pepper.

The ostrich chips are cut into chips and ground by a 3 mm plate. The meat mass is then cut out until a homogeneous mass and a desired fineness is achieved.

1013196 4 ft

The meat mass is then filled into vapor-permeable sausage casings, for example casings. Air inclusions are prevented as much as possible. The sausages are then hung on so-called smoking sticks 5 which are located on a smoking cart. The smoking cart is then placed in a combination smoke / cooking chamber.

A core thermometer is inserted into one of the sausages in the center of the chamber. Then the 10 sausages are dried for 24 hours at a room temperature of 40 ° C, and a relative humidity of 80%.

After this, the sausages are pasteurized at a room temperature of 72 ° C, until the core temperature of the sausage is 68 ° C.

Then the sausages are cooled in an environment with a temperature of 15 ° C and a relative humidity of 70%. In this environment, the 20 sausages dry for a few days.

Finally, the sausages are cooled to less than 7 ° C, vacuum packed, dipped in 90 ° C hot water, labeled, stored refrigerated and shipped refrigerated as well.

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Claims (13)

1. A method for producing a salami-like sausage, wherein a sausage casing is filled with a meat mass comprising an meat product containing ostrich and / or emo meat, after which the sausage for a predetermined time at a predetermined ambient temperature and a predetermined temperature certain relative humidity is dried, characterized in that the sausage is then pasteurized at a predetermined ambient temperature. 2. Method according to claim 1, wherein the meat product is exclusively ostrich and / or emo meat. 3. Method according to claim 1 or 2, wherein the sausage is cooled after pasteurization, after which the sausage is dried for a predetermined time at a predetermined ambient temperature and a predetermined relative humidity. A method according to any one of the preceding claims 1-3, wherein the meat product is cut into chips and then ground before the sausage casing is filled with the meat mass. A method according to any one of the preceding claims 1-4, wherein the meat mass is cut out to a homogeneous mass before the sausage casing is filled with the meat mass. A method according to any one of the preceding claims 1-5, wherein the ambient temperature during drying is between 5 ° C and 55 ° C, preferably 101319 6 * between 30 ° C and 50 ° C, more preferably between 35 ° C and 45 ° C. The method according to any of the preceding claims 5 to 6, wherein the relative humidity during drying is less than 95%, preferably less than 87%, more preferably less than 82%. A method according to any one of the preceding claims 1-7, wherein the drying time of the sausage is at least 5 hours, preferably at least 10 hours, more preferably at least 20 hours. A method according to any one of the preceding claims 1-8, wherein the ambient temperature during pasteurization is between 65 ° C and 80 ° C, preferably between 69 ° C and 75 ° C, more preferably between 71 ° C and 73 ° C. A method according to any one of the preceding claims 1-9, wherein the temperature in the core of the meat mass after pasteurization is between 61 ° C and 76 ° C, preferably between 65 ° C and 71 ° C, more preferably between 67 ° C and 69 ° C. 25 Method according to any one of the preceding claims 3-10, wherein the ambient temperature during the drying is between 5 ° C and 25 ° C, preferably between 10 ° C and 20 ° C, more preferably between 13 30 ° C and 17 ° C. 12. A method according to any one of the preceding claims 3-11, wherein the relative humidity during the post-drying is less than 90%, preferably less than 80%, more preferably less than 73%. 1013196 m I A method according to any one of the preceding claims 3-12, wherein the post-drying time of the sausage is at least 10 hours, preferably at least 20 hours, more preferably at least 40 hours. 5 1013196 v / MimiinuimiKw »v uitunnu \ <wi / REPORT ON NEWNESS CURRENT OF INTERNATIONAL TYPE ION IDENTIFICATION OF NATIONAL APPLICATION Characteristic of the applicant or of the authorized representative Q.WC91 Dutch application no. G. Date of the request for an investigation of an international type Awarded by the International Research Authority (ISA) to the request for an investigation of an international type. SN 34462 EN I. CLASSIFICATION OF THE SUBJECT (where different classifications apply, indicate all classification symbols) According to International Classification (IPC) lnt.CI.7: A23L1 / 315, A23L1 / 3117, A23B4 / 005, A23B4 / 03 II. FIELDS OF TECHNIQUE RESEARCHED __Minimum documentation examined Classification system Classification symbols lnt.CI.7: A23L A23B Documentation examined other than minimum documentation if such documents are included in the areas examined HL | [NO INQUIRY FOR CERTAIN CONCLUSIONS (comments on supplement sheet) IV- 1 LACK OF UNITY OF INVENTION (comments on supplement sheet). Porm PCT / ISA / TOTiaJ 07.1979 /