Sausage stuffing mixed with posolochnoy mixture comprising sodium chloride, sodium nitrite and sodium tripolyphosphate. In the beef and add enoliziruemoe-oksikarboiilnoe connection. The number of different salts and additives posolochnoy mixture should be adjusted so that the water extract of this mixture had a pH of 5 to 8.5.
The amount of added enoliziruemogo oksikarbonilnogo connection depends on the type, the relative completeness of reaction and enolization of posolochnoy environment. The exact amount is determined by experiment. For example, it was found that the optimum dose of methyl-2-ketoglkzhonata is 0.015 - 0.075% of the mass of meat. You can add a higher dose, but it is desirable that it be at least 0.015%.
Example. To the Party of raw materials for bologna added weight 20.3 kg 13 61 g of methyl-d-keto-D-gluconate with 250 ml of water for about 5 minutes before the end kutterovaiiya. Control (does not contain the additive) and experimental emulsions shpritsevali in shell and survived. sausage approximately 18-20 hours at 4 ° s-The temperature inside a loaf of sausage gradually (within 2 hours) was raised to 15 ° C. Sausage placed in the frying chamber for 2.5 h in the first hour at the top of the chamber temperature was about 67-70, in the last 82 ° C. During this time, the temperature inside a loaf of sausage increased from 15 ° C to 47 ° C.
After roasting sausages cooked in hot water (75 ° C) for 1 hour and 15 minutes. The temperature inside the loaf has risen to 70 ° C. Color stability of sausage was determined as follows. White bread cut into slices, wrapped in saranovuyu shell placed under fluorescent lamps (light intensity 645.6 lx) and visually observed for changes in color. After 5.5 hours the control sample became nasty brown color, and has retained the original prototype pink salt meat.
After the introduction of salt and other ingredients in the stuffing posolochnyh dry sausage and subsequent 24-36-hour marinated with 1,1-4,4 ° C before spraying in the shell in the stuffing, partial color formation, the surface becomes gray, greenish-gray or gray- brown. After re-mixing and extrusion of the color of the surface of meat sausage (directly under the shell). In the process of maturation, if the product is not pre-smoked, in appropriate circumstances, reduction and salting this color disappears, but not always. In some cases, the surface becomes more intense blue or green color, probably due to the collapse of initially formed oxide myoglobin.