Курсовая работа: Development of technology of crude smoked sausage

Another promising direction - the creation and use for the production of meat products of biologically active substances on the basis of metabolic products of microorganisms. Such preparations for the Roubaix-pulp known as the starter culture and are widely used in sausage production. For use in the meat industry, a new bacterial preparation of PB-MP, the current basis of which is lactic acid bacteria. He has high acidifying ability and produces large amount of carbonyl and four carbon compounds that can create distinctive taste and aroma of meat product, has antibiotic activity against coliform. The presence of denitrifying microorganisms in the product leads to the formation of the required number of nitrozopigments stabilizing the color of meat products, while dry sausage ripening period be reduced to 17-19 days. [5].

One of the urgent problems of sausage production is to increase the shelf life of sausages. To this end, stuffing the addition of specially designed substances - preservatives, representing the original composition of the mixture of different food acids that may be used in the meat industry. They inhibit the growth of undesirable microorganisms with respect to, prevent the formation of toxins and are easy to use [6].

Another direction of extending the shelf life sausages is to develop new packaging technologies that enable more reliable than the traditional, to protect finished products from the change in organoleptic properties, moisture loss and bacterial spoilage. In most data meet the requirements of multi-shrinkable polyamide and polivinildihloridnye envelope to ensure preservation of quality indicators-governmental sausages with snoring and allow con-dit sterilization [10].

In recent years there has been an active development of meat products for baby food, recipes which should be tailored to the specific metabolic, physiological and biochemical processes of the child's body and include quantitative restrictions on the nutritional content key elements of vitamins and minerals. The Co-utilization of high quality raw meat in combination with the components of plant and dairy origin and edible hull of providing high nutritive and biological value of these sausages [7].

Further development of the sausage production will be associated with technical and technological re-equipment of enterprises, with the use of the latest. Most foreign equipment and technology and their own know-how, enabling to produce products with high consumer qualities of the individual.

For most successful businesses they need persistent advertising of its products, market expansion of its sales, opening branches in other regions, creating its own network of shops. Significantly also adhere to the principle of modern marketing: notto defend from competitors and learn from them, to fight for the consumer, choosing the main tool to combat product quality .

Sausage, as well as other meat products, arethe main sourceof protein, so their nutritional value should be defined as the total content of protein, and the number of essential proteins. The amount of fat should be within the limits under which improves the quality indicators of sausages (taste, texture), as excessively large amounts of fat affects the taste of the products and their digestibility. In compiling recipes sausages should also be considered content in the finished products of essential polyunsaturated fatty acids, macro-and micronutrients, vitamins and digestible bridge.

Invention of boiled sausage object of the present invention is to improve product quality by improving its taste and organoleptic properties and increase product yield. The problem is solved by the fact that in a certain mode of production of cooked sausage. The essence of the product. Method differs in that the salting of pig heads, drumsticks, or gubernaculums is carried out with a brine concentration of 10% salt content and sodium nitrite was 0.075%.

Another difference is that the main beef is prepared in a cutter with a ratio of pork trimmed bold, trimmed pork fat and soy protein hydrated 4,5:4,5:1, respectively, while in the stuffing added phosphatecontaining complex mixture of spices, salt, nitrite or cookbook in the amount of 2 kg and a solution of sodium nitrite in an amount of 7.5 g per 100 kg of raw material and cuttering wire first by adding 50% ice of the total contributed amount until the meat temperature 10oC, then add the remaining 50% of the ice cutter until a temperature minced 5oC.

The technical result in the implementation of the method is achieved due to the fact that when cooking ground meat used in certain ratios of all of the following components: beef tendon removed bold, pork tendon removed fat and soy protein hydrated. Clearly, in this case we use raw meat of better quality compared to the prototype. In this case, soy protein hydrated in almost equal in nutritional value and nutritional value of animal proteins, due to the presence of essential amino acids, similar in composition to the amino acids of high-quality animal proteins.

Invented smoked sausage with use of a multifunctional additive (premix) with the following composition: essential oils and oleoresins of aromatic plants, polysaccharides, ascorbic acid and or its salts and or eritrobovaya acid and or its salt, flavor enhancer and flavor glyukono delta -lactone. Additionally, in obtaining meat add 20-30% trimmed raw meat, as well as hydrated vegetable protein. Invention provides a dry sausage on a fast track technology through the use of multifunctional additive (premixes). The additive allows you to control the ripening process raw sausages, accelerate them and get a quality finished product is 10-21 days with high organoleptic quality, color stability and long shelf life. (2168304, A23L1/317).

Multifunctional additive (premix) for the dry sausage is a complex multicomponent mixture of specially selected taste, aroma and functional ingredients (raw meat pH regulators, boosters maturation, etc.).

Known food additive for the production of dry sausage that contains wine and alcohol composition and carbohydrate components - glucose and maltodextrin at a certain ratio of ingredients (RU 2115341 C 1, A 23 L 1 / 314, 07/20/1998).
Invention of boiled sausage with the addition of apple powder, which improves the organoleptic and physic-chemical quality of products and dietary properties, to improve the nutritional and biological value (a set of essential amino acids, pectin and dietary fiber, carotene, vitamins and micro-and macro) production in increase the shelf life of cooked sausages, improving profitability and expanding the range of cooked meats, to create a product of health care destination for competitive products, to obtain the product at cost price[9].

2 Technological part

2.1 Characteristics of sausages

Crude smoked sausage is sometimes called solidsmoked. Meat for smoked sausages before filling the shell, as well as for cooked sausages, is not subjected to thermal treatment. After filling, the sausage shall be stored in a cool place 7-10 days and then smoked at a temperature of 25-35 0C. Continuation of smoking such raw meat leads to a rather stiff sausage (which is why it is the second title). After smoking, the obtained dried sausage sticks. For preparation of dry sausage using premium grade beef, lean pork. Often add spices and wine (brandy). On the outer shell of sausages may appear a dry white patches of mold or salt, which is not a sign of depravity sausage. Crude smoked sausage produce higher and 1st grades.

Sausages premium. These include the following items of sausage: pork, Soviet, sausage, Moskovskaya, Stolichnaya, Poland, Special, Sudzhuk, Neva, beef, Tambov, etc. Sausage, 1st class is an amateur sausage. Crude smoked sausage consistently enjoyed good demand, and today there is a huge selling their choice, giving you the ability to pick a product for every taste [10].

For the manufacture of sausages used the following materials: meat, fatty materials, blood, eggs and egg products, flour products, mainly starch, protein stabilizer, the ingredients for salting (salt, sugar, sodium nitrite, and sodium askarbinat), spices, onion, garlic, brandy and Madeira, sausage casings. Also used smoking drugs, and dressing and packing materials.

The manufacturing process of each type of sausage has its own characteristics. However, operations training material for sausage production are common to most sausages. Sort of meat based on the separation of meat trimmed of varieties depending on the content of connective and fatty tissue.

2.2 Characteristics of raw and auxiliary materials

Raw materials used in sausage production. Meats produced from meat of all kinds of livestock and poultry, processed offal 1st and 2nd category, protein-containing preparations of animal or plant origin, animal and vegetable fats, eggs and egg products of wheat flour, starch, cereals [11].

Raw meat. For the production of dry sausage using beef from adult cattle, pork, refrigerated and defrosted states, bacon spinal. The best raw material is the meat from the back and shoulder parts of carcasses of bulls aged 5-7 years and from the shoulder adult pigs (2-3 years). Chilled raw materials should be no more than 2-3-day exposure, frozen - no more than 3 months storage.

Meat is considered to be neutralized, if inside a piece of the temperature reached is not below 800 C.

Blood. Blood proteins (serum) equivalent meat proteins (95 - 97%) and almost completely absorbed. In addition, blood contains carbohydrates, fatty substances, minerals, vitamins, enzymes, hormones and other biologically active substances necessary for normal functioning of the body.

Amino-acid composition of 100 g of meat protein, blood or milk can almost entirely to provide the daily needs in all essential amino acids except isoleucine. Whole blood is used to make blood sausage, brawn, canned food.

Spices. Spices are added to sausage products to give them a specific aroma and taste. Spices are the products of plant origin. Their distinctive feature - the content of essential oils. For spices include: Pepper (black, white, fragrant, red), nutmeg, cardamom, coriander, cinnamon, cumin, pistachios, bay leaf and some others.

In practice, often use a mixture of spices, spice extracts in the form of three types of oils. A negative feature of the extracts - greater volatility.

Garlic and onions. Bulbous plants containing essential oils are used to create a bouquet of smell and taste of sausage. These include: fresh garlic, garlic, canned, onion, and their powder dry dried.

Cognac. Cognac - the alcoholic beverage with a special bouquet and flavor, prepared from ethyl alcohol, long-aged in oak barrels, and sugar syrup.