|It is used mainly for smoking of meat. Application of smoke flavoring preparation "Alder smoke" instead of processing of products wood smoke allows to intensify technology processes in the meat industry, to expand the range of products, to stabilize quality of the developed meat products and to raise their storage behavior.|
Food supplement - fragrance natural "Smoke flavoring preparation "Alder smoke" is made according to TU 9145-002-25800078-04, on the basis of the alder smoke generated by smoke generators, way of saturation of water components of smoke, endurance of the received condensate water of smoke and cleaning of preparation of water insoluble resinous substances.
Structure of smoke flavoring preparation "Alder smoke":
raw materials wood (alder) for smoking (conforms to requirements of TU 13-322-76)
drinking water (conforms to requirements of GOST P51232-98)
Organoleptic and physical and chemical indicators of "Smoke flavoring preparation "Alder smoke":
Indicators: Characteristic and norm:
Appearance: Liquid with shades from dark and cherry till dark brown color, is allowed availability of small deposit
Smell: Smell of smoke fume
Density at 200C, g/cm3: 1,02-1,06
Mass fraction of deposit, % no more: 0,1
Mass fraction of the rest from evaporation, % no more: 10
Total acidity (in terms of acetic acid), %: 2,5-6
Mass fraction of phenols (in terms of guaiacol), %: 0,15-0,5
Mass fraction of carbonyl connections (in terms of furfural), %: 0,3-1,0
Mass fraction of methyl alcohol, % no more: 0,2
Maintenance of benzapiren of mkg/kg, no more: 0,2
Mass fraction of nitrozodimetilamin, mkg/kg, no more: 3
Maintenance of toxic elements, mg/kg, no more:
- lead: 0,5
- cadmium: 0,1
- arsenic: 0,5
- mercury: 0,1
Indicators: Characteristic and norm:
KMAFANM, WHICH, no more: 500
The MASS of the PRODUCT (g) In WHICH are not ALLOWED:
- BGKP (kolifoma): 1,0
- Pathogenic, including salmonellas: 25
- Mold and yeast in the sum, WHICH, no more: 100
It is applied in the food industry at cheese manufacture, meat and fish products, and also to implementation to the population. "The alder smoke" of 6% is applied mainly to smoking of meat.
Dosage: The dosage at superficial (by immersion or irrigation of raw materials) application of smoke flavoring preparation makes 0,5 - 4% to the mass of raw materials.
Packaging. Smoke flavoring preparation "Alder smoke" is spilled in:
bottles polyethylene for foodstuff with a capacity of 0,1 - 2,0 dm ⊃3;;
barrels and canisters polyethylene for foodstuff with a capacity of 5,0 - 250 dm ⊃3;.
Storage: in the cool and dry place at temperature not above 30ºС
Period of storage: 24 months in the closed original packaging, are allowed loss of deposit
Recommendations about application of "Alder smoke" of 6% in meat production
The recommended dosage:
The recommended dosage of application of smoke flavoring preparation is not invariable. Consumption rates are established by specialists of production depending on originality of compoundings of the let-out meat products.
"The alder smoke" is entered into mincemeat as food supplement in the course of production of sausage goods. By drawing up sausage mash add solution of sodium nitrite, spice to meat cutter or mixer, and then after hashing inject smoke flavoring preparation in quantity (on 100 kg of raw materials):
cooked sausages, sausages, sausages - 120-150 gr.;
half-smoked sausages - 150-200 gr.;
cooked smoked sausages - 250-350 gr.;
uncooked smoked sausages - 400-500 gr.
Hashing of smoke flavoring preparation with sodium nitrite solution to bookmark them in meat cutter or mixer is not recommended. The sausage goods made with smoke flavoring preparation can not be exposed to processing by wood smoke. The ambassador, crushing of raw materials, preparation of forcemeat, forcing is, etc. carried out according to the existing technology instructions. At partial replacement of meat raw materials with proteinaceous preparations, fowl of mechanical boning, proteinaceous fat emulsions, when using refrigerated meat, the expense of preparation can increase by 30-50%.
Cooked sausages, sausages, sausages:
To make heat treatment of cooked sausages, sausages and sausages according to the existing technology instructions: roasting (subdrying) is carried out without smoke in heat chambers at temperature of 70-100º C, cooking at temperature of 75-85º C before achievement in the center of long loaf 70-72º C.
Draft of half-smoked sausages is carried out according to the existing technology instruction, roasting (subdrying) and cooking similarly as cooked sausages. After cooking sausage goods subjects to substoving without receipt of wood smoke at temperature of 45-55º C within 4-6 hours before achievement of required humidity. Sausages maintain in draft at temperature of 4-8º C within 24-48 hours. Fry without smoke depending on diameter of cover at temperature of 70-80º C within 45-90 minutes before achievement in long loaf 70-72º C, dry at temperature of 45-55º C within 5-6 hours, then subject to drying at temperature of 12º C and relative humidity of air 75% before achievement of the established humidity.
Uncooked smoked sausages:
Sausages maintain in draft within 5-7 days at temperature of 2-4º C, and then dry indoors at temperature of 18-20º C before full removal of surface moisture from cover and partial drying. After that sausages subject to drying at temperature of 12º C and relative humidity of air 75% before achievement of required humidity.
Production of delicacies:
By production of delicacies "The alder smoke" is entered into product together with shpritsovochny brine (350-500 gr. on 10 l). For giving of golden color smoke flavoring preparation is applied directly on surface of delicious products (before thermal treatment) by immersion or irrigation (it is possible to dilute with water 1:3). At the same time use of dyes is excluded. Then the product is exposed to thermal treatment according to TI on this type of products.
Processing of casings:
Smoke flavoring preparation "Alder smoke" is recommended to be applied when using all types of casings: natural, proteinaceous, polyamide. Casings soak previously in smoke flavoring preparation. For this purpose "The alder smoke" can be diluted with water just before application in the ratio 1:3-1:7, made-up casings maintain 10-12 minutes, natural covers maintain till 30 minutes.
Production of smoked made-up meat products of bird:
By production of smoked made-up meat products of bird smoke flavoring preparation is injected in product together with brine (extrude) or immerse bird directly in "Alder smoke". The expense of smoke flavoring preparation makes 3-5% to the mass of raw materials. At immersion processing of bird smoke flavoring preparation can be parted with water 1:3 - 1:5. After massaging the bird is immersed in solution for 7-10 minutes, then subjected to thermal treatment according to TI on this type of products. Process of smoking and use of dyes is excluded. Process of smoking consists of subdrying stages, actually smoking (dispergatings of preparation and its recirculation) and pro-cookings.
Smoking in smokers by injection method:
To load products into heated-up installation and to dry for removal of surface moisture. Upon termination of subdrying to give smoke flavoring preparation through nozzle within 5-15 min. with approximate rate from 1 to 1,5 l/min to the camera; the mass fraction of smoke flavoring preparation has to be from 3 to 5% of mass of products in the camera. Not to dilute preparation. To carry out dispergating of preparation at continuous recirculation of working environment. Duration of recirculation of the formed smoke-air mixture of 5-15 min. During dispergating and recirculation of preparation as much as possible to pressurize the smoking camera (gates on emission are completely closed). Upon termination of recirculation of preparation to give partial emission of air mix from the camera in the atmosphere, at the same time having opened the gate on 1/3. Heat treatment of sausages, sausages, sausages, delicacies, etc. to make according to the existing technology instructions. In 10 minutes prior to the end of process to make full emission of moisture-laden air from the camera in the atmosphere, deleting excess vapors of water and drying products. The optimum smoking conditions (temperature, dosage of smoke flavoring preparation and duration of process at separate stages) is established by laboratory of the enterprise. The dosage of smoke flavoring preparation is established on organoleptic indicators (appearance, taste, smell) according to requirements of standards and specifications of smoked meat products.
Application of smoke flavoring preparation "Alder smoke" instead of processing of products wood smoke allows to intensify technology processes in the meat industry, to expand the range of products, to stabilize quality of the developed meat products and to raise their storage behavior.
The sausages made using smoke flavoring preparation are characterized in the best color on section (which does not disappear at long stay in the open air at the room temperature), aroma and more firm texture. At organoleptic estimation it is OBLIGATORY to have control sample of the sausage (especially boiled) produced in the traditional method. Implementation of the offered technology allows to ensure ecological safety of products, to solve problem of environmental protection due to decrease in emissions in the atmosphere, and also to gain economic effect as a result of exception of smoking of products wood smoke, decrease in duration of heat treatment and increase in exit of finished goods.
Besides, application of smoke flavoring preparation "Alder smoke" allows to increase periods of storage of products due to increase of resistance of fatty part to oxidation. Smoke flavoring preparation levels all negative properties of the initial components put in sausages. When using fowl on forcemeat for production of pelmeni, sausages, etc., smoke flavoring preparation is simply necessary since flavor profiles ready product considerably improve, so, implementation increases.