| 摘要 |
Method for producing fermentation-curing products from finely-cut meat (dry sausages) characterized by the addition of olive oil and/or other plant oils for partial or full replacement of the animal fat, with the help of textured soy proteins (TSP),rusk or specially processed cellulose.The production procedure comprises a) Preparation of a substrate mixture, which will absorb and bind olive oil and/or other plant oils with 1/3 of the lean meat to be used and TSP, b) The production of the dry sausage according to a specific technology comprising cutting 1/3 of the frozen meat in the cutter, the addition and mixing of the substrate, the gradual addition of olive oil and/or other plant oils under continuous mixing until complete absorption, binding of the olive-oil with a specific quantity of skimmed-milk powder and the addition and mixing of the rest (1/3) of the pre-cut meat with salt and necessary additives, c) The mixture is transferred to filling machines and is filled in natural casings or suitable permeable artificial casings under vacuum,d) The first fermentation step in brine is then performed, and e) The second fermentation step is performed in special chambers at temperatures lower than 24 ?C and relative humidity about 94-92%. During this stage it may also be smoked, f) The curing of the product is then performed in other chambers at 15 ?C and relative humidity 82%. The product is maintained in the curing chambers for 3-5 weeks and then is allowed for consumption. The meat-based products with direct incorporation of olive oil and/or other plant oils prepared according to this method are not subjected to thermal processing, have excellent consistency and composition, exhibit smooth dehydration, do not damage the physicochemical features of olive oil and/or other plant oils, resist rancidification and have excellent sensory properties. Furthermore their safety is secured. |
