Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" (RU)
发明人:
Ангелюк Валентин Петрович (RU),Быстрова Ирина Сергеевна (RU),Горбунова Наталья Владимировна (RU)
申请号：
RU2012131823/13
公开号：
RU2012131823A
申请日:
2012.07.24
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A process for the production of half-smoked sausage meat nutria, characterized in that it comprises the preparation of thawed beef trimmed first grade with a refinement to gyroscope output openings with a diameter of 2-3 mm grating, preparation of beef meat mass with a content of the mass fraction of connective and adipose tissue, the corresponding their content in beef trimmed first grade, fat pork side, which freezes at a temperature of 0 to -2 ° C and crushed into pieces with sides of not more than 4 mm, mixing meat of raw material from trimmed beef minced with salt cooking food for 3-5 min, raw meat extract in salting for 12-24 hours at a temperature of from 0 to 4 ° C and minced in a blender preparation by making it first soaked salting meat raw material with the addition of sodium nitrite, spices, stirring for 2-3 minutes and then the batch introducing comminuted pork lard side, followed by stirring for 2-3 min to evenly distribute pieces of pork lard and lateral temperature f arsha not more than 12 ° C, and then - forming loaves of sausage, they precipitate, heat treatment and cooling, the molding is carried out in sausage loaves natural casings with a diameter of 45-65 mm and not more than 50 mm in length, and the precipitate is carried out by maintaining the loaves hung on the frame sausages at a temperature of 6-8 ° C for 2-4 h, characterized in that the meat used as a raw material nutria 15-25% of the total amount of raw meat, carried out its grinding into pieces of 15-20 mm are used as spices walnut muskatnyy.2. A method according to claim 1, characterized in that d1. Способ производства колбасы полукопченой из мяса нутрии, характеризующийся тем, что он предусматривает подготовку говядины жилованной размороженной первого сорта с измельчением на волчке с диаметром отверстий выходной решетки 2-3 мм, подготовку говяжьей мясной массы с содержанием массовой доли соединительной и жировой ткани, соответствующим их содержанию в говядине жилованной первого сор
