Development of technology of raw smoked sausage “Salami Super” by thermal exposure

Abstract

Smoked sausage has always been a tasty and expensive product. Despite the many advantages of this product, there is, from the point of view of practitioners, and a significant drawback is the complexity of production, high risk of the possibility of a marriage, the duration of the production. Therefore, the problem of accelerating the production process in order to reduce the time of maturation and drying of smoked sausages is relevant. Technology of speeded production involves issues of Svetovrachane, structural changes, processes of taste and agrometeorologia. For these purposes, a starter culture, glucono-Delta-lactone, protein supplements, and other components. On the basis of this, there is a need to develop new technologies to produce smoked sausages with an accelerated ripening process, while maintaining the organoleptic characteristics of the product and increase the profitability of production. The article presents the development of a new formulation of biologically complete product of sausage smoked “Salami Super” with a minimum maturity when making a complex food additive “Albumix 4010”. This product was manufactured using a new technology with the use of maturation accelerators and correction in heat treatment, which reduced the production time to 12–16 days, thereby increasing profitability. During the work, raw materials for the production of smoked sausage were selected, organoleptic, physico-chemical and microbiological studies were carried out. In the study, a smoked sausage "Braunschweig" was taken for trade comparison. The raw smoked sausage “Salami Super” made with use of accelerators of maturation in total with correction in heat treatment corresponds to all indicators of quality and safety, and also the term of development is reduced, thereby having increased profitability.