| 摘要 |
The invention relates to the food industry. A method for producing vegetarian sausage products includes the use of gluten, from the grains of grain crops, as a filler. In order to achieve same, grain is ground to a flour state, dough is kneaded using room-temperature water in a quantity of up to 60% of the mass of flour, allowed to sit for 30 minutes, fed into a protein-flushing apparatus, mixed with a continuous water supply until the water runs transparent, and then fed into a fermentation container at a temperature of 20-25°С for a period of 12-24 hours. The resulting mass is fed into a cutter, has water, vegetable oil, salt and other ingredients added thereto, and is mixed, filled into a casing and formed into logs. Heat processing is carried out using steam at a temperature of at least 103°С for a period of 20-90 minutes, followed by cooling for 10-20 minutes and storage in a refrigerator. In order to prepare a pâté, the produced sausage is ground, mixed in a cutter with more vegetable oil, spices, cold water and salt, filled into a casing and sent back for steam-cooking at the same temperature, after which the pâté is cooled under a cold water shower and stored in a refrigerator. |
