RU-2861303-C1 - METHOD FOR PRODUCING MINCED MEAT-VEGETABLE SEMI-FINISHED PRODUCTS IN CASING - TURKEY SAUSAGES FOR FRYING

Abstract

FIELD: food industry. SUBSTANCE: a method for producing minced meat-vegetable semi-finished products in a casing – turkey sausages for frying is proposed, comprising preparing minced meat for sausages by mixing in a meat mixer pre-minced on a mincer with 2-3 mm diameter holes turkey meat and turkey fat, obtained by manual boning, with the addition of mechanically deboned turkey meat, salt, ground black pepper, chopped onion, mixing is carried out for 4-6 minutes until a bound homogeneous mass is formed, to which boiled rice and 'Hercules' oats, as well as steamed pumpkin are added, and mixing is continued until a homogeneous mass is obtained with an even distribution of all components for 2-3 minutes, to maintain the temperature of the minced meat at 12-18°C during the stuffing process, ice water is added, after mixing, the finished minced meat is sent for moulding into a natural casing, the natural casing used is the thin intestine of turkey, which is pre-washed, freed from contents, defatted, everted, slimed and soaked for 30-40 minutes in water at a temperature of 25-30°C, then the mucous and submucous layers of the intestine are removed and cooled in water at a temperature of 0-4°C, the semi-finished products are moulded into sticks 12-15 cm long, then sent for cooling to a temperature of 0-4°C or freezing to a temperature in the centre of the product not higher than -8°C, with the following weight ratio of initial formulation components, kg: mechanically deboned turkey meat 28; manually deboned turkey meat 29; boiled rice 6; steamed pumpkin 14; onion 6; ice water 4; turkey fat 10; boiled 'Hercules' oats 3; spices – salt 1.0; ground black pepper 0.06. EFFECT: possibility to obtain minced meat-vegetable semi-finished products in a casing in the form of sausages for frying with high organoleptic quality indicators, high biological value, possessing functional properties, as well as contributing to the expansion of the range of this type of semi-finished products. 1 cl, 1 tbl, 5 ex

Inventors

• Antipova Liudmila Vasilevna
• KHATKO ZURET NURBIEVNA
• Shirokova Anna Sergeevna

Dates

Publication Date

20260504

Application Date

20250729

Claims (2)

1. A method for the production of chopped meat and vegetable semi-finished products in a casing - sausages for frying from turkey meat, including the preparation of minced meat for sausages by mixing in a mincing machine pre-minced on a grinder with holes of 2-3 mm in diameter chunks of turkey meat and raw turkey fat obtained by manual deboning with the addition of mechanically deboned turkey meat, salt, ground black pepper, chopped onions, mixing is carried out for 4-6 minutes until a coherent homogeneous mass is formed, to which boiled rice and "Hercules", as well as steamed pumpkin are added and mixing is continued until a homogeneous mass with an even distribution of all components is obtained for 2-3 minutes, and in order to maintain the temperature of the minced meat at a level of 12-18 ° C during the process of mincing, ice water is added, after mixing is complete, the finished minced meat is sent for molding in a natural casing, while the small intestine is used as a natural casing turkey, which is pre-washed, emptied of contents, defatted, turned inside out, scaled and soaked for 30-40 minutes in water at a temperature of 25-30°C, then the mucous and submucous layers of the intestine are removed and cooled in water at a temperature of 0-4°C, semi-finished products are formed into bars 12-15 cm long, then sent for cooling to a temperature of 0-4°C or freezing to a temperature in the center of the product not higher than -8°C, with the following mass ratio of the original recipe components, kg:
2. Unsalted raw materials, kg per 100 kg of raw materials Mechanically deboned turkey meat 28 Hand-deboned turkey meat 29 Boiled rice 6 Steamed pumpkin 14 Onions 6 The water is icy 4 Turkey fat 10 Boiled Hercules 3 Spices, kg per 100 kg of unsalted raw materials Salt 1.0 Ground black pepper 0.06

Description

The invention relates to the food industry, in particular to the production of semi-finished meat products - sausages for frying. Traditional methods and technologies for the production of such chopped semi-finished products as meat, chopped semi-finished products, cutlet masses or minced meat are widely known. A method for preparing semi-finished products containing chicken fillet, edible salt, Vitazar flour paste, and extracts of aromatic and spicy components is known (SU 25554435, A23L 1/314). The disadvantage of this composition is that when Vitazar flour is added, the finished product acquires a sweet taste that is not specific to semi-finished meat products. Also known is a method for preparing a semi-finished meat product, quenelles, from turkey meat (RF 2609279, A23L 13/50), which includes preparing and chopping turkey fillet, making mince from it with the addition of vegetable protein, salt, drinking water, fat and functional ingredients, forming and subsequent cooling or freezing. The disadvantage of the known technical solution is the insufficient fortification of food products, which does not allow them to be used for therapeutic and prophylactic purposes. A method for producing kupaty sausages is known, according to TU 9214-039-1316-604-02. According to this method, the meat is ground in a meat grinder, mixed in a mixer with additives according to the recipe, the resulting minced meat is stuffed into casings, cooled, and shipped for sale. A known method for producing kupaty involves grinding raw meat, mixing it in a mixer with flavoring additives and water in accordance with the recipe to obtain minced meat, and filling the casings with the resulting minced meat during the production of kupaty. Then, kupaty are kept for 48-96 hours at a temperature of no more than 5°C in a marinade containing the following components, kg per 100 kg of kupaty: drinking water - 8.0-10.0, dry marinade - 8.0-10.0, 9% table vinegar - 8.0-10.0, vegetable oil - 32.0-42.0, fresh onions - 3.0-7.0. This method ensures an increase in the shelf life of kupaty and an improvement in their taste (RU 2329681, A23L 1/317; A23L 1/318). The disadvantages of the methods described above are the lengthy process of producing kupaty, which leads to an increase in the duration of the technological process. There is also a known method for preparing kupaty, which involves defrosting, cutting, boning and trimming the raw materials, grinding them in a mincer, massaging, mixing them in a mixer with additives in accordance with the recipe, aging, filling the casing with the resulting mince and further cooling, with the following ratio of components, kg per 100 kg: deboned venison from the hip and shoulder parts of category 1 carcasses - 80, deboned pork from the shoulder part of category 2 carcasses - 20, edible table salt - 2.5, sodium nitrite in solution - 0.0075, granulated sugar - 0.1, ground black pepper - 0.1, ground allspice - 0.05 (TU 49 RSFSR 361). The disadvantage of the method of making kupaty described above is the weak taste and short shelf life. Another method for producing kupaty, made from ground meat, is also known. The ingredients used are venison, unsalted pork fat, rendered chicken fat, fresh onions, a Georgian-style kupaty seasoning mix, granulated sugar, table salt, nitrite salt, edible phosphate, water, whey, and oregano CO2 extract (RF 2780663, A23J 1/02). A method for producing kupaty is known from Rec. No. 677, Collection of Recipes of Dishes and Culinary Products for Catering Establishments (Author - compiler: A.I. Zdobnov, V.A. Tsyganenko - K.: OOO Izdatelstvo Ariy, M.: IKTC Lada, 2009. "Kupaty"). The method is carried out as follows. Pork meat was passed through a meat grinder with a 2-3 mm grate, finely chopped onion, cinnamon, pomegranate, hops-suneli, garlic, pepper were added, and everything was mixed very thoroughly. Next, this mince was stuffed into pre-soaked dry intestines, the ends of which were tied and shaped. The disadvantages of the above technical solutions are that the resulting semi-finished products have low functional, technological and economic indicators, and the recipe for kupaty does not provide the preventive purpose of the finished product, since the recipe does not include a functional ingredient. A method is known for preparing a semi-finished meat product called kupaty from poultry meat, which includes preparing and chopping turkey fillet, making minced meat from it with the addition of vegetable protein, salt, drinking water, fat and functional ingredients, forming and subsequent cooling or freezing. According to the invention, mechanically deboned poultry meat is added to the minced meat, champignons, onions and parsley are used as a source of vegetable protein, linseed oil is used as fat, and Citri-Fi 200 orange fiber, a calcium fortifier, succinic acid and salt with a reduced sodium content are used as functional ingredients (RF 2704291, A23L 13/50, A23L 13/60). A method for produc