RU2012128951A - METHOD FOR PRODUCING SAUSAGES USING A BACTERIAL DRUG AND SAUSAGE OBTAINED USING A BACTERIAL DRUG - Google Patents
METHOD FOR PRODUCING SAUSAGES USING A BACTERIAL DRUG AND SAUSAGE OBTAINED USING A BACTERIAL DRUG Download PDFInfo
- Publication number
- RU2012128951A RU2012128951A RU2012128951/13A RU2012128951A RU2012128951A RU 2012128951 A RU2012128951 A RU 2012128951A RU 2012128951/13 A RU2012128951/13 A RU 2012128951/13A RU 2012128951 A RU2012128951 A RU 2012128951A RU 2012128951 A RU2012128951 A RU 2012128951A
- Authority
- RU
- Russia
- Prior art keywords
- pork
- cutter
- salt
- carried out
- beef
- Prior art date
Links
- 230000001580 bacterial effect Effects 0.000 title claims abstract 12
- 235000013580 sausages Nutrition 0.000 title claims abstract 9
- 239000003814 drug Substances 0.000 title claims 3
- 229940079593 drug Drugs 0.000 title claims 3
- 238000004519 manufacturing process Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract 21
- 235000015277 pork Nutrition 0.000 claims abstract 18
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 11
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract 10
- 238000002360 preparation method Methods 0.000 claims abstract 9
- 235000015278 beef Nutrition 0.000 claims abstract 8
- 239000000203 mixture Substances 0.000 claims abstract 8
- 239000005454 flavour additive Substances 0.000 claims abstract 7
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract 7
- 239000000047 product Substances 0.000 claims abstract 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract 6
- 238000000855 fermentation Methods 0.000 claims abstract 6
- 230000004151 fermentation Effects 0.000 claims abstract 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract 6
- 239000010452 phosphate Substances 0.000 claims abstract 6
- 150000003839 salts Chemical class 0.000 claims abstract 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract 5
- 238000001816 cooling Methods 0.000 claims abstract 5
- 239000011780 sodium chloride Substances 0.000 claims abstract 5
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract 5
- 206010033546 Pallor Diseases 0.000 claims abstract 4
- 229920002472 Starch Polymers 0.000 claims abstract 4
- 238000000227 grinding Methods 0.000 claims abstract 4
- 239000008107 starch Substances 0.000 claims abstract 4
- 235000019698 starch Nutrition 0.000 claims abstract 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract 3
- 244000199866 Lactobacillus casei Species 0.000 claims abstract 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract 3
- 241001134659 Lactobacillus curvatus Species 0.000 claims abstract 3
- 229920002774 Maltodextrin Polymers 0.000 claims abstract 3
- 239000005913 Maltodextrin Substances 0.000 claims abstract 3
- 241000191998 Pediococcus acidilactici Species 0.000 claims abstract 3
- 241000191996 Pediococcus pentosaceus Species 0.000 claims abstract 3
- 239000003623 enhancer Substances 0.000 claims abstract 3
- 239000000796 flavoring agent Substances 0.000 claims abstract 3
- 235000019634 flavors Nutrition 0.000 claims abstract 3
- 239000008103 glucose Substances 0.000 claims abstract 3
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract 3
- 235000004213 low-fat Nutrition 0.000 claims abstract 3
- 229940035034 maltodextrin Drugs 0.000 claims abstract 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract 2
- 238000007710 freezing Methods 0.000 claims abstract 2
- 230000008014 freezing Effects 0.000 claims abstract 2
- 238000011068 loading method Methods 0.000 claims abstract 2
- 239000002244 precipitate Substances 0.000 claims abstract 2
- 235000013599 spices Nutrition 0.000 claims 4
- 239000003963 antioxidant agent Substances 0.000 claims 2
- 230000003078 antioxidant effect Effects 0.000 claims 2
- 239000000284 extract Substances 0.000 claims 2
- 239000003925 fat Substances 0.000 claims 2
- 150000002826 nitrites Chemical class 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- 239000004952 Polyamide Substances 0.000 claims 1
- 235000015241 bacon Nutrition 0.000 claims 1
- 238000009472 formulation Methods 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 229920002647 polyamide Polymers 0.000 claims 1
- 238000001556 precipitation Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
1. Способ получения колбасы с использованием бактериального препарата, включающий бланширование свиной шкуры, ее охлаждение с последующим замораживанием, измельчение на волчке мороженой свинины нежирной и говядины, измельчение бланшированной свиной шкуры в куттере при постепенном добавлении к ней рецептурной влаги, загрузку в куттер измельченной на волчке свинины нежирной и говядины, шпика хребтового, комплексной вкусоароматической добавки, крахмала и нитритной или поваренной соли, отличающийся тем, что дополнительно производят загрузку в куттер фосфата и бактериального препарата, содержащего смесь культур Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici и Pediococcus pentosaceus, затем осуществляют формование полученной массы в оболочку, осадку полученного продукта, после чего его подвергают интенсивному охлаждению до окончания процесса ферментизации.2. Способ по п.1, отличающийся тем, что фосфат и бактериальный препарат используют в количественном соотношении 0,2-0,3 мас.% и 0,01-0,05 мас.% соответственно.3. Способ по п.1, отличающийся тем, что при использовании поваренной соли в куттер дополнительно загружают нитрит натрия в количестве, не превышающем 0,0066 мас.%.4. Способ по п.3, отличающийся тем, что нитрит натрия загружают в куттер после свинины нежирной и говядины.5. Способ по п.1, отличающийся тем, что бланширование свиной шкуры производят на волчке с диаметром решетки 8-12 мм.6. Способ по п.1, отличающийся тем, что измельчение свиной шкуры в куттере производят до размера 1-2 мм.7. Способ по п.1, отличающийся тем, что в качестве комплексной вкусоароматической добавки используют смесь глюкозы, мальтодекстрина, усилителя вкуса и аромата, соли1. A method of producing sausage using a bacterial preparation, including blanching pork skin, cooling it with subsequent freezing, grinding frozen pork lean and beef on a top, chopping blanched pork skin in a cutter with the gradual addition of prescription moisture to it, loading it into the cutter chopped on low-fat pork and beef, spine fat, complex flavoring additives, starch and nitrite or salt, characterized in that it is additionally produced a narrow phosphate cutter and a bacterial preparation containing a mixture of cultures of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus, then the resulting mass is formed into a shell, the precipitate of the resulting product is subjected to intensive cooling until the end of the fermentation process. 2. The method according to claim 1, characterized in that the phosphate and the bacterial preparation are used in a quantitative ratio of 0.2-0.3 wt.% And 0.01-0.05 wt.%, Respectively. The method according to claim 1, characterized in that when using table salt, sodium nitrite is additionally loaded into the cutter in an amount not exceeding 0.0066 wt.%. 4. The method according to claim 3, characterized in that the sodium nitrite is loaded into the cutter after lean pork and beef. The method according to claim 1, characterized in that blanching of the pork skin is carried out on a top with a lattice diameter of 8-12 mm. The method according to claim 1, characterized in that the grinding of pork skins in the cutter is carried out to a size of 1-2 mm. The method according to claim 1, characterized in that as a complex flavoring additive, a mixture of glucose, maltodextrin, flavor and aroma enhancer, salt is used
Claims (18)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012128951/13A RU2514402C2 (en) | 2012-07-10 | 2012-07-10 | Method for production of sausage with raw smoked or raw dried sausage taste with bacterial preparation usage and sausage produced by said method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012128951/13A RU2514402C2 (en) | 2012-07-10 | 2012-07-10 | Method for production of sausage with raw smoked or raw dried sausage taste with bacterial preparation usage and sausage produced by said method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2012128951A true RU2012128951A (en) | 2014-01-20 |
| RU2514402C2 RU2514402C2 (en) | 2014-04-27 |
Family
ID=49944800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012128951/13A RU2514402C2 (en) | 2012-07-10 | 2012-07-10 | Method for production of sausage with raw smoked or raw dried sausage taste with bacterial preparation usage and sausage produced by said method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2514402C2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN118985841A (en) * | 2024-08-05 | 2024-11-22 | 云南武定永银农产品开发有限公司 | Low-salt low-nitrite ham and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2095990C1 (en) * | 1995-04-03 | 1997-11-20 | Всероссийский научно-исследовательский институт мясной промышленности | Method for production of smoked sausages |
-
2012
- 2012-07-10 RU RU2012128951/13A patent/RU2514402C2/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN118985841A (en) * | 2024-08-05 | 2024-11-22 | 云南武定永银农产品开发有限公司 | Low-salt low-nitrite ham and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2514402C2 (en) | 2014-04-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750389B (en) | Rapid salting method of low-salt salted pork | |
| CN101708013B (en) | Method for prolonging preserving time of chilled fresh chicken | |
| KR101517120B1 (en) | manufacturing method of pork jerky | |
| CN102960756A (en) | Manufacturing process of Muslim mutton balls | |
| Zinina et al. | The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat | |
| CN103340424B (en) | Method utilizing rice bran to bake meat product | |
| LV13789B (en) | Sprats in jelly | |
| US20120171330A1 (en) | Cured chunky meat product, in particular boiled ham | |
| JP2015173619A (en) | Instant dried seasoned meat and method for producing the same | |
| CN103210999A (en) | Natural antistaling agent, modified atmosphere packaging and fish ball fresh-keeping method | |
| KR100983317B1 (en) | Manufacturing method of semi dry sausage | |
| KR102080134B1 (en) | A processed meat and manufacturing method thereof | |
| CN104970388B (en) | A kind of processing method of fermented air-dried pressed salted duck | |
| CN104997056A (en) | High-solubility calcium fish and mutton fermented sausage and preparation method thereof | |
| ES2390430B1 (en) | COMPOSITION FOR THE TOTAL OR PARTIAL REPLACEMENT OF SODIUM CHLORINE IN THE DEVELOPMENT OF PARTIALLY DEHYDRATED CRUDE CRUSHED PRODUCTS, USE OF SUCH COMPOSITION, AND PROCESS FOR THE DEVELOPMENT OF PARTIALLY OCCUPIED PARTICULAR AUSED PARTICULAR AUSED CRUSHED PARTICULAR PRODUCTS. | |
| KR101180426B1 (en) | Manufacturing method of boiled meats using smoking processing and boiled meats manufactured by the same | |
| RU2012128951A (en) | METHOD FOR PRODUCING SAUSAGES USING A BACTERIAL DRUG AND SAUSAGE OBTAINED USING A BACTERIAL DRUG | |
| CN102356774A (en) | Water-retaining and antistaling agent and its application | |
| KR102567340B1 (en) | Aging method for meat and the meat aged by the method | |
| CN110881625A (en) | Low-temperature fermented beef sausage and preparation method thereof | |
| CN106720954B (en) | Crystal transparent pet meat snack and production method thereof | |
| CN102258199A (en) | Bundled pig knuckle and yolk, and preparation method thereof | |
| Obuz et al. | Turkish Pastirma: a dry-cured beef product | |
| CN103829268A (en) | Western-style smoked duck leg preparation method | |
| RU2265378C2 (en) | Method for producing of raw cured whole-muscular formed product of poultry meat |