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RU-2861686-C1 - BEEF LIVER SAUSAGES

RU2861686C1RU 2861686 C1RU2861686 C1RU 2861686C1RU-2861686-C1

Abstract

FIELD: food industry. SUBSTANCE: invention is related to food industry, public catering, in particular, to production of sausage products from by-products. Beef liver sausages is proposed, including: chopped mass of beef liver, hemp flour, fresh bulb onions, fresh vegetable marrows, emulsion based on hemp oil, edible salt, ground black pepper, drinking water, beef tongue, cut into cubes, chopped mass of raw pork tallow, with following ratio of initial components, wt.%: chopped mass of beef liver 50.5-51.2; beef tongue 10.9-11.5; hemp flour 8.7-9.5; chopped mass of raw pork tallow 6.4-6.8; fresh bulb onions 5.9-6.5; fresh vegetable marrows 4.7-5.3; emulsion based on hemp oil 6.4-7.8; edible salt 0.56-0.62; ground black pepper 0.38-0.44; drinking water – balance, wherein the hempseed oil based emulsion contains beaten chicken eggs and hempseed oil, with the following ratio, wt.%: chicken egg 53.3-53.8; hemp oil 46.2-46.7, beef liver sausages are moulded into a natural casing and baked for 30-40 minutes in a combi steamer. EFFECT: invention ensures beef liver sausages range expansion, organoleptic and functional-and-technological properties improvement, the new sausage products nutritive value balance in terms of macro- and microelements. 1 cl, 5 tbl, 1 ex

Inventors

  • VAJTANIS MARINA ALEKSANDROVNA
  • Stoporeva Tatyana Aleksandrovna
  • Khodyreva Zoya Rafailovna

Dates

Publication Date
20260507
Application Date
20241111

Claims (5)

  1. Sausages made from beef liver, including minced beef liver, hemp flour, fresh onions, fresh zucchini, an emulsion based on hemp oil, edible salt, ground black pepper, drinking water, diced beef tongue, minced raw pork fat, in the following ratio of the original components, wt.%:
  2. Chopped beef liver 50.5-51.2 Beef tongue 10.9-11.5 Hemp flour 8.7-9.5 Chopped raw pork fat 6.4-6.8 Fresh onions 5.9-6.5 Fresh zucchini 4.7-5.3 Emulsion based on hemp oil 6.4-7.8 Table salt 0.56-0.62 Ground black pepper 0.38-0.44 Drinking water The rest,
  3. wherein the emulsion based on hemp oil contains beaten chicken egg and hemp oil, in the following ratio, wt.%:
  4. Chicken egg 53.3-53.8 Hemp oil 46.2-46.7,
  5. Moreover, beef liver sausages are formed into a natural casing and baked for 30-40 minutes in a convection oven.

Description

The invention relates to the food industry, public catering, in particular to the production of sausages from offal. A meat-and-vegetable pâté (Russian Federation Patent No. 2472362, published January 20, 2013) contains blanched and chopped beef liver, ground cooked and pre-soaked chickpeas, vegetable oil, sautéed onions, salt, spices, carrageenan, and offal broth. The spices include equal parts allspice, black pepper, nutmeg, cinnamon, and ground cloves. The disadvantage of the well-known meat-vegetable pate is the relatively low organoleptic properties and relatively low nutritional value of the product. The composition of liver pancakes is known, which includes grinding beef or pork liver in a meat grinder, combining with grated stale bread, adding fat, salt, pepper and laying out in the form of flat cakes, frying in a frying pan with fat heated to 150-180 ° C until a crust forms on both sides (Collection of recipes for dishes and culinary products for catering establishments, edited by F. L. Marchuk. - M. Publishing house "Khlebprodinform". - 1996, p. 262). The disadvantage of this composition is the use of wheat bread, as a result of which it cannot be used in the diet of people with celiac disease - gluten intolerance. Minced meat for dumplings with amaranth is known (RU, A.S. No. 2655933, published on May 30, 2018), with the following ratio of the original components: amaranth flour 4.45-8.90; beef 36.94-39.17; pork 40.93-45.38; onion 9.10; black pepper 0.04; salt 1.86. The disadvantage of this product is the low organoleptic properties of the minced meat for dumplings, due to the insufficient amount of starchy raw materials in relation to the total mass of beef and pork. A method for preparing chopped offal products is known according to GOST 12319-77. Canned meat. Liver pate. A well-known pate is made from beef liver, which contains: beef liver, refined beef bone fat, full-fat soy flour, onion, red sweet pepper, bone broth, CO2 -extracts of nutmeg and black pepper, vegetable lecithin, vitamin E, beta-carotene, salt [2]. A disadvantage of this method is the use of soy flour in the pâté recipe, as the prevalence of transgenic soy on the market has led to a negative attitude among most consumers toward soy-containing products. Furthermore, the recipe contains nutmeg, which is a trigger for allergic reactions in many people. A method for producing minced meat for dumplings is known (article by Anna Valerievna Ryabova “Evaluation of the efficiency of using by-products and plant components in the technology of semi-finished dough products”, published in the scientific journal of KubSAU, No. 110 (06), 2015), with the following ratio of the initial components, mass, g / 100 g: trimmed beef 13.75; beef liver 35.35; beef heart 18.75; amaranth flour 10.0; camelina oil 2.0; fresh onion 17.95; ground black pepper 0.1; sugar 0.1; salt 2.0. The disadvantages of this method include low organoleptic properties due to the inclusion of camelina oil, which imparts a distinctive odor and flavor to the minced meat; low functional and technological properties due to the lack of moisture-containing vegetable ingredients; and low nutritional value due to the use of trimmed beef, beef heart, and insufficient plant materials to enrich the minced meat with dietary fiber, macro-, and micronutrients. The closest in technical essence and achieved effect to the proposed invention (prototype) is a semi-finished product made of chopped liver (RU Patent for Invention No. 2806585, published on November 1, 2023), with the following ratio of components intended for joint baking for 10-20 minutes, wt. %: chopped beef liver mass 68.3-69.1; hemp flour 8.7-9.5; fresh onions 5.9-6.5; fresh zucchini 4.7-5.3; emulsion based on hemp oil 6.4-7.8; edible salt 0.56-0.62; ground black pepper 0.38-0.44, drinking water is the rest, and the emulsion based on hemp oil contains, wt. %: chicken egg 53.3-53.8; hemp oil 46.2-46.7. The disadvantages of this technical solution are: - low organoleptic properties associated with an insufficient amount of moisture- and fat-retaining components in the recipe, which give sausages a delicate consistency, pleasant smell and taste; - low functional and technological indicators associated with insufficient moisture-holding, fat-holding and emulsifying capacity, emulsion stability; - low nutritional value for macro- and microelements, associated with an insufficient amount of animal raw materials for enriching the minced meat with some macro- and micronutrients. The technical problem solved by the invention consists of expanding the range of beef liver sausages; improving the organoleptic and functional-technological properties of new sausage products; and balancing the nutritional value of macro- and microelements. The solution to this technical problem is achieved by the fact that beef liver sausages include minced beef liver mass, hemp flour, fresh onions, fresh zucchini, hemp oil-based emulsion, edible salt, grou