FIELD: food industry.
SUBSTANCE: invention can be used in the production technology of various types of sausages. A method for producing sausage is proposed, which includes inspection and preparation of raw meat, after which, to prepare minced meat, raw meat is loaded into a cutter, and then additives in the form of bamboo charcoal powder are also loaded into this cutter in an amount of 50 to 1500 g per 100 kg of raw meat, salt, food additives and water, after which grinding is carried out at a knife speed of 500-1500 rpm to the size of pieces of raw meat from 5 mm to 100 mm for 3-5 minutes with periodic inclusion of reverse, then the resulting minced meat is filled with shells and loaves are formed, which are hung on sticks and frames, after which the loaves are subjected to precipitation for 48 hours for semi-smoked sausages and boiled-smoked sausages or for 24 hours for raw smoked sausages and dry-dried sausages at a temperature not exceeding 8°C, after which the loaves are sent for heat treatment, and the resulting sausage on the cut loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat ranging in size from 5 mm to 100 mm, and the frame consists of bamboo charcoal powder. An alternative method for production of sausage is proposed, which includes inspection and preparation of raw meat, after which, to prepare minced meat, first 5-30% of the total volume of raw meat is ground on a grinder with a grate hole diameter of 3 to 16 mm, and the remaining 70-95% of the total volume of raw meat is crushed in a cutter with a knife speed of 500-1500 rpm to a piece size of 5 mm to 100 mm for 3-5 minutes with periodic turning on of the reverse and then unloaded from the cutter, then 5-30% of the previous amount is loaded into this cutter minced meat raw materials, as well as an additive in the form of 45-50% of the total amount of bamboo charcoal powder, after which these components are cut into a homogeneous emulsion for 2-3 minutes, then 70-95% is added to the resulting emulsion in the cutter raw meat crushed in a cutter, as well as the remaining amount of bamboo charcoal powder and salt additives, food additives and water, and knead the minced meat for 3 minutes in a vacuum, periodically turning on the reverse, then fill the shells with the resulting minced meat and form loaves that are hung on sticks and frames, after which the loaves are subjected to precipitation for 48 hours for semi-smoked sausages and boiled-smoked sausages or for 24 hours for raw smoked sausages and dry-cured sausages at a temperature not exceeding 8°C, after which the loaves are sent for heat treatment, and the resulting sausage on the cut loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat ranging in size from 5 mm to 100 mm, and the frame consists of bamboo charcoal powder. Also proposed is sausage, which is obtained by the indicated methods from minced meat with large pieces of ground meat raw materials from 5 mm to 100 mm with the addition of additives in the form of bamboo charcoal powder in an amount of 50 to 1500 g per 100 kg of raw meat, salt, food additives, and water, and the resulting sausage on the cut of the loaf has a contrasting pattern of minced meat in the form of a black frame, in the cells of which there are structural pieces of meat ranging in size from 5 mm to 100 mm, and the frame consists of bamboo charcoal powder.
EFFECT: improved organoleptic characteristics of sausage, in particular by creating an original pattern in the form of a frame on the cut of the sausage, while simultaneously ensuring its high taste and aromatic characteristics, as well as expanding the range of this group of sausage products.
12 cl, 3 dwg, 3 ex
