At present, the use of vegetable products in the production of sausage products got reduced quite wrongly. However, these products combined with animal proteins make it possible to lower substantially prime costs of sausage products without decreasing nutritional value of the products.
We offer the following methods of textured soybean and wheat products use in manufacturing of boiled sausages, cooked smoked sausages, smoked sausages, and pates.
In manufacturing sausage products the textured products are used after preliminary hydration process: – 1 fraction of texturate per 3 fractions of cold water with process duration of 10-20 minutes. It is advisable to tint the texturate with food colorants during cutting to reach desirable fraction.
It is recommended to substitute main raw material with textured products for up to 20% in cooked smoked sausages and up to 15% in saveloys.
Textured products are introduced after being hydrated at the stage of making minced meat composition, just before introducing lean raw materials.
To preserve taste, color, and aroma of the products is recommended to increase the amount of introduced colorants and taste and aroma enhancers depending on the increase of ready product output.
Variants of recipes for cooked smoked sausages:
|Raw Material||Amountto be Added|
|Beef, the first grade||45||—|
|Beef, the second grade||—||45|
|Water for hydration||15||16|
|Spices (combined mixtures)||According to the producer’s recommendations||According to the producer’s recommendations|