RU2012100090A - SMOKED SAUSAGE AND METHOD OF PRODUCING IT - Google Patents
SMOKED SAUSAGE AND METHOD OF PRODUCING IT Download PDFInfo
- Publication number
- RU2012100090A RU2012100090A RU2012100090/13A RU2012100090A RU2012100090A RU 2012100090 A RU2012100090 A RU 2012100090A RU 2012100090/13 A RU2012100090/13 A RU 2012100090/13A RU 2012100090 A RU2012100090 A RU 2012100090A RU 2012100090 A RU2012100090 A RU 2012100090A
- Authority
- RU
- Russia
- Prior art keywords
- bacon
- raw materials
- per
- preparation
- following ratio
- Prior art date
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract 11
- 238000000034 method Methods 0.000 title claims abstract 9
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract 10
- 235000015241 bacon Nutrition 0.000 claims abstract 9
- 238000005520 cutting process Methods 0.000 claims abstract 8
- 239000002994 raw material Substances 0.000 claims abstract 8
- 235000015278 beef Nutrition 0.000 claims abstract 7
- 238000002360 preparation method Methods 0.000 claims abstract 6
- 235000020057 cognac Nutrition 0.000 claims abstract 5
- 235000015277 pork Nutrition 0.000 claims abstract 5
- 150000003839 salts Chemical class 0.000 claims abstract 5
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract 5
- 235000013599 spices Nutrition 0.000 claims abstract 4
- 235000013372 meat Nutrition 0.000 claims abstract 3
- 238000001035 drying Methods 0.000 claims abstract 2
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims abstract 2
- 239000011785 micronutrient Substances 0.000 claims abstract 2
- 235000013369 micronutrients Nutrition 0.000 claims abstract 2
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 238000001556 precipitation Methods 0.000 claims abstract 2
- 230000000391 smoking effect Effects 0.000 claims abstract 2
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 2
- 239000007858 starting material Substances 0.000 claims abstract 2
- 235000006990 Pimenta dioica Nutrition 0.000 claims 3
- 240000008474 Pimenta dioica Species 0.000 claims 3
- 244000203593 Piper nigrum Species 0.000 claims 3
- 235000008184 Piper nigrum Nutrition 0.000 claims 3
- 235000013614 black pepper Nutrition 0.000 claims 3
- 235000013305 food Nutrition 0.000 claims 3
- 235000021552 granulated sugar Nutrition 0.000 claims 3
- 235000004213 low-fat Nutrition 0.000 claims 3
- 238000000465 moulding Methods 0.000 claims 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
1. Способ производства колбасы сырокопченой, предусматривающий нарезание говядины и свинины, измельчение на волчке с диаметром отверстий выходной решетки 2-3 мм, приготовление фарша куттерованием в режиме резания до равномерного распределения, перемешивания и получения фарша с использованием соли поваренной пищевой, нитрита натрия, специй, пряностей, коньяка и стартовой культуры "BACTOFERM, последующее добавление измельченного шпика и проведение куттерования в режиме резания до равномерного распределения кусочков шпика и получения фарша, формование, термическую обработку, включающую осадку батонов колбасы, копчение и сушку, упаковывание, отличающийся тем, что в качестве основного сырья выступает говядина высшего сорта и шпик комбинированный в виде кусочков размером не более 3 мм, обладающий повышенной биологической ценностью с заданным количеством полезных микронутриентов.2. Способ по п.1, отличающийся тем, что для приготовления сырокопченой колбасы используют компоненты в следующем соотношении, кг на 100 кг несоленого сырья:а также, г:3. Способ по п.1, отличающийся тем, что для приготовления сырокопченой колбасы используют компоненты в следующем соотношении, кг на 100 кг несоленого сырья:а также, г:4. Способ по п.1, отличающийся тем, что для приготовления сырокопченой колбасы используют компоненты в следующем соотношении, кг на 100 кг несоленого сырья:а также, г:1. Method for the production of uncooked smoked sausages, which involves cutting beef and pork, chopping with a top with a hole diameter of 2-3 mm, preparing minced meat by cutting it in cutting mode until evenly distributed, mixed and minced using salt, sodium nitrite, spices , spices, cognac and starter culture "BACTOFERM, the subsequent addition of crushed bacon and chopping in cutting mode until the pieces of bacon are evenly distributed and the meat is obtained, f feeding, heat treatment, including precipitation of sausage sticks, smoking and drying, packaging, characterized in that the main raw materials are premium beef and bacon combined in the form of slices of no more than 3 mm in size, with increased biological value with a given amount of useful micronutrients. 2. The method according to claim 1, characterized in that for the preparation of uncooked smoked sausage components are used in the following ratio, kg per 100 kg of unsalted raw materials: and also, g: 3. The method according to claim 1, characterized in that for the preparation of raw smoked sausage components are used in the following ratio, kg per 100 kg of unsalted raw materials: and also, g: 4. The method according to claim 1, characterized in that for the preparation of uncooked smoked sausages, the components are used in the following ratio, kg per 100 kg of unsalted raw materials: and, g:
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012100090/13A RU2490911C1 (en) | 2012-01-10 | 2012-01-10 | Raw smoked sausage and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012100090/13A RU2490911C1 (en) | 2012-01-10 | 2012-01-10 | Raw smoked sausage and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2012100090A true RU2012100090A (en) | 2013-07-20 |
| RU2490911C1 RU2490911C1 (en) | 2013-08-27 |
Family
ID=48791400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012100090/13A RU2490911C1 (en) | 2012-01-10 | 2012-01-10 | Raw smoked sausage and its production method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2490911C1 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2211594C1 (en) * | 2002-10-08 | 2003-09-10 | Геута Вадим Сергеевич | Uncooked smoked cervelat sausage "klinsky" and method of producing the same |
-
2012
- 2012-01-10 RU RU2012100090/13A patent/RU2490911C1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2490911C1 (en) | 2013-08-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20140111 |