RU2039465C1 - Method for preparation of stuffing from meat of poultry by-products - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves preparing by-products including heart, and a vegetable addition, boiling and crushing the by-products, mixing ingredients with cooking salt and slightly-fried onions, and heat treatment. Additionally, poultry carcasses are boiled to produce broth and meat cuttings, stomachs in the capacity of by-product and vegetable addition beans, (kidney beans or peas) or carrots. The beans are soaked and boiled in the broth produced during boiling of poultry carcasses while carrots are half-boiled in the same broth, the stomachs are also boiled and crushed, then, while mixing the components both with bean cultures and carrots, crushed meat cuttings are introduced while the stuffing with carrots is additionally mixed with soya flour. The resulting masses are packed in polymer film to 80-85 C, heated for 10-15 min, then frozen. When making stuffing from bean cultures, the by-products and beans are taken in a relation of 1: 2.2 1.16:1.75. In the stuffing made from carrots, the by-products, carrots and soya flour are taken in a relation of 1:2.17:0.03 1.16:1.76:0.05. EFFECT: higher efficiency. 1 tbl

Description

 The invention relates to the meat industry, and can also be used in factories-harvesting catering.

 Raw materials for the production of filling from poultry meat are recommended. Chicken, chicken, turkey, turkey, turkey, duck, ducklings, geese, goslings, legumes, carrots.

 Filling from poultry meat can refer to both meat and vegetable and offal canned food.

In the meat industry, methods for the production of meat and vegetable and offal canned foods are known. These are “Porridge with meat”, “Special porridge”, “Amateur porridge”, “Beans with meat”, “Chopped offal”, “Minced meat” [1]
Beans with meat produce two types of beans: “Beans with meat of pork heads” and “Beans with meat of beef heads”, which, when heated up, are boiled grains with pieces of meat in the broth. For their preparation, meat raw materials are prepared, crushed, bones are cooked to produce a broth in which prepared legumes are blanched for 3-5 minutes, the recipe components are mixed, packaged and sterilized.

 "Ground offal" is produced from ground offal with the addition of salt and spices. Packed in jars, hermetically sealed and sterilized.

 "Minced meat" is recommended for cooking second courses and as a filling for pies. For its preparation, offal is prepared, boiled, washed, crushed, mixed with prescription components, packaged and sterilized.

 The meat industry also produces canned food from poultry by-products. These are “Chicken offal with rice”, “Goose offal in tomato sauce”, “Poultry offal in its own juice”, “Poultry offal with onion”.

The above analogues have the following disadvantages:
the possibility of using them in the form of a filling only after special preparation;
wasteful use of raw materials (bone loss);
reduction in nutritional value during sterilization and storage due to undesirable oxidation processes.

In catering, there is a known method of preparing a filling of meat from offal of poultry, which involves the preparation of offal, including the heart, boiling and chopping them; preparing a herbal supplement, mixing the ingredients with the simultaneous introduction of table salt and sauteed onions [2]
The prototype method has the following disadvantage:
low nutritional value due to the loss of useful nutrients as a result of prolonged heat treatment.

 The aim of the invention is to improve the quality and expansion of the range of food products from poultry.

 EXAMPLE 1 (minimum values).

 Poultry carcasses were processed, they were divided into anatomical parts, carcasses and by-products of the heart and stomachs were used, the remaining parts were sent to prepare products of a well-known assortment, onions, carrots were prepared, they were chopped, bean beans or peas were washed, the carcasses were cooked to produce broth and meat cuts, legumes were soaked in broth, the cooking of beans and carrots were also carried out on the resulting broth, onions were passerized in the internal fat of the bird. Hearts and stomachs were prepared, boiled and ground. To obtain the filling from legumes, offal and legumes were taken in a ratio of 1: 2.2. To obtain the filling from carrots, offal, carrots and soy flour were taken in a ratio of 1: 2.17: 0.03. All components were mixed.

Prepared mass filled into a film and subjected to heating to a temperature of 80-85 ^{° C} for 10-15 min, and was frozen.

 PRI me R 2 (average values).

 Also. Only to obtain the filling from legumes, offal and legumes were taken in a ratio of 1.08: 1.96.

 To obtain fillings from carrots, offal, carrots and soy flour were taken in a ratio of 1.08: 1.92: 0.04.

 EXAMPLE 3 (maximum values).

 Also. Only to obtain the filling from legumes, offal and legumes were taken in the ratio of 1.16: 1.67: 0.05.

 Amounts of flour, internal fat and table salt are dictated by taste, and the amount of meat cuts by the remains of meat on the frames of birds.

 The table shows the organoleptic evaluation of the finished product according to the above examples of the proposed method, as well as the prototype method.

Claims (1)

METHOD FOR PRODUCING FILLING FROM MEAT OF SUB-PRODUCTS OF AGRICULTURAL BIRD, which involves the preparation of offal, including the heart, boiling and grinding them, preparing a vegetable supplement, mixing the ingredients with the simultaneous introduction of table salt and sauteed onion, characterized in that the by-products additionally contain vegetable additives carrots or bean beans or peas, while the additives are soaked and boiled, and carrots are allowed in the broth obtained by cooking poultry frames, with than in the process of mixing the ingredients, a pre-ground meat cut is introduced, obtained by separating from the bones after cooking the broth, and when using carrots, additional soy flour, the prepared filling is packaged in a polymer film, the heat treatment is carried out by heating to 80 85 ^o C for 10 15 minutes , after which the product is frozen, while in the production of fillings from legumes offal and legumes are taken in the ratio of 1 2, 2 ^o C 1,16 1,75, and in the manufacture of fillings from carrots, offal, carrots and soy flour are taken in accordance wearing 1 2.17 0.03 ^o C 1.16 1.67 0.05.

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