RU2011107323A - RAW SMOKED SAUSAGE USING A MULTI-PURPOSE FUNCTIONAL MODULE AND METHOD FOR PRODUCING IT - Google Patents
RAW SMOKED SAUSAGE USING A MULTI-PURPOSE FUNCTIONAL MODULE AND METHOD FOR PRODUCING IT Download PDFInfo
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- RU2011107323A RU2011107323A RU2011107323/13A RU2011107323A RU2011107323A RU 2011107323 A RU2011107323 A RU 2011107323A RU 2011107323/13 A RU2011107323/13 A RU 2011107323/13A RU 2011107323 A RU2011107323 A RU 2011107323A RU 2011107323 A RU2011107323 A RU 2011107323A
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- 235000013580 sausages Nutrition 0.000 title claims abstract 9
- 238000004519 manufacturing process Methods 0.000 title 1
- 230000000391 smoking effect Effects 0.000 claims abstract 12
- 238000002360 preparation method Methods 0.000 claims abstract 9
- 235000013372 meat Nutrition 0.000 claims abstract 8
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract 8
- 235000013599 spices Nutrition 0.000 claims abstract 8
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract 4
- 235000015278 beef Nutrition 0.000 claims abstract 4
- 238000001035 drying Methods 0.000 claims abstract 4
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract 4
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract 4
- 229960003681 gluconolactone Drugs 0.000 claims abstract 4
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 claims abstract 4
- 229960000511 lactulose Drugs 0.000 claims abstract 4
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims abstract 4
- 235000015277 pork Nutrition 0.000 claims abstract 4
- 150000003839 salts Chemical class 0.000 claims abstract 4
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract 4
- 235000013373 food additive Nutrition 0.000 claims abstract 2
- 239000002778 food additive Substances 0.000 claims abstract 2
- 235000012041 food component Nutrition 0.000 claims abstract 2
- 239000005417 food ingredient Substances 0.000 claims abstract 2
- 238000002372 labelling Methods 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims abstract 2
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 239000002994 raw material Substances 0.000 claims abstract 2
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 2
- 239000007858 starting material Substances 0.000 claims abstract 2
- 238000009966 trimming Methods 0.000 claims abstract 2
- 229940079593 drug Drugs 0.000 claims 1
- 239000003814 drug Substances 0.000 claims 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
1. Способ приготовления сырокопченых колбас, предусматривающий приемку, разделку, обвалку, жиловку мясного сырья, подготовку пищевых ингредиентов и добавок, специй, пряностей и материалов, приготовление фарша, шприцевание фарша в оболочку, формирование, осадку, копчение, сушку, упаковку, маркировку и приемку сырокопченых колбасных изделий, отличающийся тем, что сформованные батоны сырокопченой колбасы подвергают осадке в течение 24 ч при температуре от 4 до 8°C и относительной влажности воздуха 92-95%, копчение осуществляют в коптильных камерах или в климокамерах в течение 5-7 суток по следующей схеме: 1-ый день - 22-24°C и 94-96% отн. влажности; 2-ой день - 20-22°C и 90-92% отн. влажности; 3-ий день - 18-20°C и 88-90% отн. влажности, легкое копчение; 4-ый день - 18-20°C и 85-88% отн. влажности, легкое копчение; 5-ый день - 18°C и 83-85% отн. влажности; 6-ой день - 18°C и 80-83% отн. влажности, копчение; 7-ой день - 15-16°C и 80% отн. влажности, без проточного воздуха, первые 3-5 сут. батоны сушат при температуре 13±2°C, относительной влажности 82±3%, дальнейшую сушку проводят при температуре 11±2°C и относительной влажности 77±3% до достижения стандартной влажности. ! 2. Сырокопченая колбаса, изготовленная способом по п.1, содержащая говядину жилованную 1 сорта, грудинку свиную, стартовую культуру, глюконо-дельта-лактон, лактулозосодержащий препарат «Лаэль», нитрит натрия, соль, специи при следующем соотношении компонентов на 100 кг готового колбасного фарша, кг: ! Говядина жилованая 1 с. 65 Грудинка свиная 35 Стартовая культура 0,025 Глюконо-дельта-лактон 0,300 Лактулозосодержащий препарат «Лаэль» 0,75 Нитрит натрия 0,01 Соль 3,5 Специи 0,45 1. The method of preparation of raw smoked sausages, which includes the acceptance, cutting, deboning, trimming of meat raw materials, preparation of food ingredients and additives, spices, spices and materials, preparation of minced meat, stuffing the minced meat in a shell, forming, cake, smoking, drying, packaging, labeling and acceptance of uncooked smoked sausages, characterized in that the formed sticks of uncooked smoked sausage are precipitated for 24 hours at a temperature of 4 to 8 ° C and a relative humidity of 92-95%, smoking is carried out in smoking chambers x or klimokamerah for 5-7 days according to the following scheme: Day 1 - 22-24 ° C and 94-96% RH. humidity; 2nd day - 20-22 ° C and 90-92% rel. humidity; 3rd day - 18-20 ° C and 88-90% rel. humidity, easy smoking; 4th day - 18-20 ° C and 85-88% rel. humidity, easy smoking; 5th day - 18 ° C and 83-85% rel. humidity; 6th day - 18 ° C and 80-83% rel. humidity, smoking; 7th day - 15-16 ° C and 80% rel. humidity, without flowing air, the first 3-5 days. the loaves are dried at a temperature of 13 ± 2 ° C, a relative humidity of 82 ± 3%, further drying is carried out at a temperature of 11 ± 2 ° C and a relative humidity of 77 ± 3% until the standard humidity is reached. ! 2. Uncooked smoked sausage made by the method according to claim 1, containing 1st grade veined beef, pork brisket, starter culture, glucono-delta-lactone, Lael lactulose-containing preparation, sodium nitrite, salt, spices in the following ratio of components per 100 kg of finished minced meat, kg:! Veined beef 1 s. 65 Pork brisket 35 Starting culture 0,025 Glucono-delta-lactone 0,300 Lactulose-containing preparation “Lael” 0,75 Sodium nitrite 0,01 Salt 3,5 Spices 0,45
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011107323/13A RU2473222C2 (en) | 2011-02-25 | 2011-02-25 | Raw smoked sausage with usage of multipurpose functional module and sausage production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011107323/13A RU2473222C2 (en) | 2011-02-25 | 2011-02-25 | Raw smoked sausage with usage of multipurpose functional module and sausage production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2011107323A true RU2011107323A (en) | 2012-08-27 |
| RU2473222C2 RU2473222C2 (en) | 2013-01-27 |
Family
ID=46937499
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2011107323/13A RU2473222C2 (en) | 2011-02-25 | 2011-02-25 | Raw smoked sausage with usage of multipurpose functional module and sausage production method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2473222C2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2518298C1 (en) * | 2013-01-28 | 2014-06-10 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Кавказский федеральный университет" | Raw-smoked sausage with usage of demineralised whey and method for its manufacture |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU592402A1 (en) * | 1976-10-26 | 1978-02-15 | Всесоюзный Научно-Исследовательский Институт Мясной Промышленности | Smoked salami production method |
| RU2168304C1 (en) * | 2000-11-10 | 2001-06-10 | Общество с ограниченной ответственностью "Аромарос-М" | Method for obtaining uncooked smoked sausage |
| UA84027C2 (en) * | 2006-03-01 | 2008-09-10 | Технологічний Інститут Молока Та М'Яса Українська Академія Аграрних Наук | Method for making air-and-sun dried and smoked sausage products |
| RU2345608C2 (en) * | 2007-01-09 | 2009-02-10 | Государственное образовательное учреждение высшего профессионального образования "Северо-Кавказский государственный технический университет" | Cooked sausage made of pse pork and method for its manufacture |
-
2011
- 2011-02-25 RU RU2011107323/13A patent/RU2473222C2/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2518298C1 (en) * | 2013-01-28 | 2014-06-10 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Кавказский федеральный университет" | Raw-smoked sausage with usage of demineralised whey and method for its manufacture |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2473222C2 (en) | 2013-01-27 |
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| Date | Code | Title | Description |
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| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20160226 |