RU2013110188A - STUFFED BOILED SAUSAGES "ZAVOLZHSKAYA ORIGINAL" FROM NUTRIA MEAT AND METHOD OF PRODUCING IT - Google Patents

Abstract

1. Method for the production of cooked sausage stuffed "Zavolzhskaya Original" from nutria meat, characterized in that it involves the preparation of minced meat made using premium beef, spices and spices, with the addition of salted salted fat of the side and slices of pre-salted and cooked beef tongues, and the beef tongues are subjected to heat treatment, which is carried out in two stages, in the first of which the beef tongues are boiled in water or meat broth over time, both sintering the possibility of peeling, then peeling is removed from the beef tongues, and in the second step, the resulting meat broth, in which the beef tongues were cooked, is added with edible salt, granulated sugar, a solution of sodium nitrite and these beef tongues are cooked in it until tender, then forming sausage loafs, forming, heat treatment and cooling, characterized in that minced nutria is added to the minced meat along with beef tongues, the side fat is ground on a top with a hole diameter of 2-3 mm, formed hand sausage loafs with a whole or chopped tongue, and when molding, a cellulose film (cellophane) is used, which is laid out on the table and evenly covered with a layer of minced meat, then a quarter or half along the cut tongue is laid in the middle, after that the sausage with minced meat is rolled up in the form of a loaf and placed in an elastic sausage net, extra. 2. Stuffed boiled sausage "Zavolzhskaya original" from nutria meat, characterized in that it is obtained by the method of clause 1.3. Stuffed boiled sausage "Zavolzhskaya orig

Claims (5)

1. Method for the production of cooked sausage stuffed "Zavolzhskaya Original" from nutria meat, characterized in that it involves the preparation of minced meat made using premium beef, spices and spices, with the addition of salted salted fat of the side and slices of pre-salted and cooked beef tongues, and the beef tongues are subjected to heat treatment, which is carried out in two stages, in the first of which the beef tongues are boiled in water or meat broth over time, both sintering the possibility of peeling, then peeling is removed from the beef tongues, and in the second step, the resulting meat broth, in which the beef tongues were cooked, is added with edible salt, granulated sugar, a solution of sodium nitrite and these beef tongues are cooked in it until tender, then forming sausage loafs, forming, heat treatment and cooling, characterized in that minced nutria is added to the minced meat along with beef tongues, the side fat is ground on a top with a hole diameter of 2-3 mm, formed hand sausage loafs with a whole or chopped tongue, and when molding, a cellulose film (cellophane) is used, which is laid out on the table and evenly covered with a layer of minced meat, then a quarter or half along the cut tongue is laid in the middle, after that the sausage with minced meat is rolled up in the form of a loaf and placed in an elastic sausage net, extra. 2. Stuffed boiled sausage "Zavolzhskaya original" from nutria meat, characterized in that it is obtained by the method of claim 1. 3. Stuffed boiled sausage "Zavolzhskaya original" from nutria meat, obtained according to claim 2, characterized in that it contains components in the following ratio per 100 kg of unsalted raw materials: First beef 55 varieties Bacon side fifteen Edible salt 3.0 Sodium nitrite 0.008 Tarragon 0.004 Granulated sugar or glucose 0.135 Black or white pepper 0,100 ground Ground allspice 0,090 Nutmeg 0,050 Nutria meat fifteen Beef tongues fifteen Ground coriander or caraway seeds 0,050 4. Cooked sausage stuffed "Zavolzhskaya original" from nutria meat, obtained according to claim 2, characterized in that it contains components in the following ratio per 100 kg of unsalted raw materials: First beef fifty varieties Bacon side fifteen Tarragon 0.004 Edible salt 3.0 Sodium nitrite 0.008 Granulated sugar or glucose 0.135 Black or white pepper 0,100 ground Ground allspice 0,090 Nutmeg 0,050 Nutria meat 17.5 Beef tongues 17.5 Ground coriander or caraway seeds 0,050 5. Cooked sausage stuffed "Zavolzhskaya original" from nutria meat, obtained according to claim 2, characterized in that it contains components in the following ratio per 100 kg of unsalted raw materials: First beef 45 varieties Bacon side fifteen Edible salt 3.0 Sodium nitrite 0.008 Granulated sugar or glucose 0.135 Black or white pepper 0,100 ground Ground allspice 0,090 Nutmeg 0,050 Nutria meat twenty Tarragon 0.004 Beef tongues twenty Ground coriander or caraway seeds 0,050