RU2348201C1 - Cooked sausage products for children of upper secondary school - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: sausage products contain semifat pork, quail meat, back fat, lentils protein isolate, spices in the form of CO₂-extract of black hot pepper and CO₂-extract of allspice, olive oil, cod-liver oil, salt, sugar and water. The components are taken at the specified ratio.

EFFECT: higher nutritious and biological value of product, improved organoleptic properties, expanded range of dietary sausages.

2 tbl, 3 ex

Description

The invention relates to the food industry, and in particular to a technology for producing cooked meat-based sausages for school meals.

Known recipe composition for the production of premium chicken sausages, including meat components in the form of fattened pork, chicken meat, chicken, mechanically deboned broiler chickens, ground beef of 1 grade, other components of the formulation in the form of table salt, sodium nitrite, sugar, ground white pepper (Rogov I.A., Zabashta A.G. et al. Handbook of a sausage production technologist / I.A. Rogov, A.G. Zabashta, B.E. Gutnik, R.M. Ibragimov, A.F. Mitaseva. - M .: Kolos, 1993 .-- P.286).

The disadvantage of this prescription composition is the receipt of the finished product with low rheological and organoleptic properties, low nutritional and biological value.

The closest known is the recipe composition for cooked boiled poultry sausages of Pyatigorsk premium, including meat components in the form of chicken meat, chickens, mechanically deboned broiler chickens, premium ground beef, salted pork, spiced bacon, other components in the form of salt, sugar, sodium nitrite, water, black or white pepper powder (Rogov I.A., Zabashta A.G. et al. Handbook of sausage production technologist / I.A. Rogov, A.G. Zabashta, B.E. Gutnik and dr. M .: Kolos, 1993 .-- P.284).

The disadvantage of this prescription composition is to obtain a finished product with low rheological properties that does not meet the daily requirements for children of high school age in the content of proteins, fats, carbohydrates, which has low nutritional, biological and energy value.

The technical result of the invention is the development of a prescription composition for cooked sausages for nutrition of children of high school age, with high nutritional and biological value, improved organoleptic properties, and expanding the range of diet sausages.

This is achieved by the fact that in the prescription composition of cooked sausages for feeding children of high school age, including meat components of the formulation in the form of baked vein pork, spiced bacon, other components in the form of salt, sugar, spices and water, they are additionally introduced into the composition of meat components quail meat, lentil protein isolate, spices in the form of a CO ₂ extract of black pepper and a CO ₂ extract of allspice, olive oil, fish oil, in the following ratio, wt.%:

Quail meat 35.0-37.0 Veined pork bold 30.0-32.0 Lentil Protein Isolate 9.8-10.2 Salted bacon 8.0-10.0 Olive oil 5.0-7.0 Fish fat 0.3-0.65 Common salt 1.5-2.5 Sugar 0.05-0.15 CO ₂ extract of black bitter pepper 0.05-0.07 CO ₂ extract of allspice 0.05-0.07 Water rest

As a result of the experiment, a prescription composition of cooked sausages for feeding children of high school age was obtained. The introduction of fish oil, olive oil, lentil protein isolate and quail meat enriched the product with vitamins and minerals and increased nutritional and biological value. The introduction of a CO ₂ extract of bitter black pepper and a CO ₂ extract of allspice improved organoleptic characteristics such as taste and smell. The use of vegetable and meat raw materials made it possible to obtain a product balanced in terms of basic components and possessing sufficient juiciness and delicate texture.

Pork is a traditional type of raw meat used for the preparation of food products of various directions. Structural proteins of muscle tissue - actin, myosin and actomyosin - perfectly bind fat and water, forming a branched structure in the solution, which when heated becomes a quasi-solid state, the consistency becomes strong, elastic, elastic and at the same time tender. Pork also gives juiciness to foods that is rarely achieved in low-fat foods. Proteins of pork muscle tissue are complete, i.e. completely digested and absorbed by the human body. Compared with the muscle tissue of poultry, pork is fatter due to intramuscular and intramuscular fat. Pork, depending on the age and fatness of the animals, as well as part of the cut, contains 10-18% protein and 8-54% fat. The content of minerals and vitamins is not much different from chicken.

One of the most dynamically developing areas of the poultry industry is quail breeding, which has an increasing tendency to increase volumes, which requires expanding the range of products of high nutritional value. Quail meat is characterized by a high protein content (22.1%) and a relatively low fat content (3.5%). This gives reason to attribute this type of raw material to low-calorie, useful for the production of dietary products. It should be noted that in terms of the mass fraction of protein and the ratio fat: protein as 1: 7 (in chicken meat fat and protein is 1: 8), quail meat is not inferior to traditional types of meat raw materials, which emphasizes the compatibility and the possibility of its use as raw materials in prescription compositions of meat products without restrictions. Quail meat is different from other types of meat (including chicken) with a high content of vitamins and minerals (table 1), which allows it to be attributed to functional raw materials.

Table 1 Comparative characteristics of quail and broiler meat Indicators The content of macro- and microelements Quail meat Broiler Chicken Meat Macronutrients, mg%: phosphorus 190 160 calcium 21 fourteen sodium 35 70 potassium 257 236 magnesium 25 19 Trace elements, mcg%: iron 3200 1300 manganese 23.0 28.5 zinc 970.0 1255 The content of vitamins, mcg / 100 g Vitamin A 0.31 0.04 Vitamin B ₁ 0.10 0.09 Vitamin B ₂ 0.26 0.16 Vitamin E 1.35 traces

The use of lentil protein isolate allows you to enrich the product with a large amount of complete protein, vitamins (B ₁ , B ₂ , PP and β-carotene), organic acids and minerals.

The presence of a high content of calcium, which is a competitor to lead and strontium in chemical and biological processes, prevents the absorption of these heavy metals by the human body, thereby reducing their accumulative effect. The sulfur-containing amino acids present in the isolate (cystine, cysteine, methionine) are able to participate in the neutralization of lead, mercury, arsenic compounds and increase the resistance of schoolchildren to ionizing radiation. In this recipe composition, lentil protein isolate is used to improve the functional and technological properties of meat emulsion (increase the moisture-binding and emulsifying abilities of the meat system), increase nutritional and biological value, improve organoleptic characteristics, such as texture, appearance (avoids broth-fat swelling) , juiciness and tenderness (due to better retention of moisture in the product) while reducing losses during heat treatment and storage.

Olive oil contains unsaturated fatty acids that help lower blood cholesterol, maintain a balance of vital elements in the body, and act as a biochemical regulator for the absorption of salt and fats. In addition to the content of carbohydrates, proteins, vitamins and mineral salts, olive oil has a high content of oleic acid, which makes up more than 70% of all fatty acids, linoleic acid (about 10%) and palmetic acid (about 15%). The polyphenols and Vitamin E contained in the oil are natural antioxidants. Olive oil is also used to improve the stability of meat emulsions.

Fish oil is necessary for children to obtain fat-soluble vitamins A, E, D. Vitamin D enhances the intake of calcium in bone tissue and promotes its growth and compaction. In fish oil, the main constituent is polyunsaturated fatty acids. PUFAs are involved in the transport and oxidation of cholesterol, prevent blood clots, stimulate the protective functions of the body of schoolchildren, participate in the formation of hormones and the exchange of B vitamins.

The introduction of CO ₂ extract of bitter black pepper and CO ₂ extract of allspice helps to obtain a product with a richer spectrum of taste and aromatic characteristics, and also allows to reduce the content of harmful bacteria and microorganisms.

The combination of these components allows you to get a product enriched with vitamins and minerals for the nutrition of children of high school age, with high nutritional, biological and energy value, with improved organoleptic and rheological properties.

All raw materials used meet the safety criteria established by the “Biomedical requirements and sanitary standards for the quality of food raw materials and food products” approved by the Ministry of Health. The composition is implemented as follows.

According to the technology, the meat components of the recipe are salted, then the meat recipe components are crushed in a predetermined ratio on a spinning top, cutter with the simultaneous introduction of other recipe components in a predetermined quantity, minced meat is formed into shells, heat treatment is carried out to obtain the finished product, cooled and packaged.

Examples of specific performance.

Example 1

Quail meat (35.0%), baked veined pork (30.0%) are subjected to salting at a temperature of 0-4 ° C with concentrated brine during grinding to 2-6 mm for 6-24 hours. Then, salted meat raw materials and spine fat (8.0%) are ground in a spinning top.

The crushed raw materials are cutter for 8-12 minutes with the simultaneous introduction of lentil protein isolate (9.8%), water, sodium chloride (1.5%), CO ₂ -extract of black pepper (0.05%), CO ₂ - extract of allspice (0.05%), olive oil (5.0%), fish oil (0.3%). Forcemeat temperature should be no more than 8 ° С. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated).

The prepared minced mixture is formed into a shell.

Heat treatment includes precipitation, frying and cooking. Precipitation lasts 2-4 hours at a temperature of 12 ° C. The sausage is fried in stationary chambers at a temperature of 90-100 ° C for 30-50 minutes until the surface of the sticks becomes red and the temperature inside the stick reaches at least 55 ° C. Fried products are boiled in cooking chambers with steam at 75-85 ° C for 5-10 minutes until the temperature in the center of the loaf reaches 69-71 ° C.

After cooking, the sausage is cooled in the shower with cold water for 6-10 minutes, then in the chamber at a temperature of no higher than 8 ° C until the temperature in the center of the loaf is 0-15 ° C.

For storage and transportation, sausages are packed in clean metal, plastic and wooden boxes or boxes made of corrugated cardboard, as well as in containers. The temperature of sausages before packing in a container should be 0-15 ° C.

Qualitative and organoleptic indicators of the obtained product are presented in table 2.

Example 2

Quail meat (36.0%), baked veined pork (31.0%) are subjected to salting at a temperature of 0-4 ° C with concentrated brine during grinding to 2-6 mm for 6-24 hours. Then, salted meat raw materials and spine fat (9.0%) are ground in a spinning top.

The crushed raw material is cutter for 8-12 minutes with the simultaneous introduction of lentil protein isolate (10.0%), water, sodium chloride (2.0%), CO ₂ extract of bitter black pepper (0.06%), CO ₂ pepper extract aromatic (0.06%), olive oil (6.0%), fish oil (0.48%). Forcemeat temperature should be no more than 8 ° С. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated).

The prepared minced mixture is formed into a shell.

Heat treatment includes precipitation, frying and cooking. Precipitation lasts 2-4 hours at a temperature of 12 ° C. The sausage is fried in stationary chambers at a temperature of 90-100 ° C for 30-50 minutes until the surface of the loaf is reddened and the temperature inside the loaf is at least 55 ° C. Fried products are boiled in cooking chambers with steam at 75-85 ° C for 5-10 minutes until the temperature in the center of the loaf reaches 69-71 ° C.

After cooking, the sausage is cooled in the shower with cold water for 6-10 minutes, then in the chamber at a temperature of no higher than 8 ° C until the temperature in the center of the loaf is 0-15 ° C.

For storage and transportation, sausages are packed in clean metal, plastic and wooden boxes or boxes made of corrugated cardboard, as well as in containers. The temperature of sausages before packing in a container should be 0-15 ° C.

Qualitative and organoleptic indicators of the obtained product are presented in table 2.

Example 3

Quail meat (37.0%), semi-fat veined pork (32.0%) are subjected to salting at a temperature of 0-4 ° C with concentrated brine during grinding to 2-6 mm for 6-24 hours. Then, salted meat raw materials and spine fat (10.0%) are ground in a spinning top.

The crushed raw material is cutter for 8-12 minutes with the simultaneous introduction of lentil protein isolate (10.2%), water, sodium chloride (2.5%), CO ₂ extract of black bitter pepper (0.07%), CO ₂ - extract of allspice (0.07%), olive oil (7.0%), fish oil (0.65%). Forcemeat temperature should be no more than 8 ° С. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated).

The prepared minced mixture is formed into a shell.

Heat treatment includes precipitation, frying and cooking. Precipitation lasts 2-4 hours at a temperature of 12 ° C. The sausage is fried in stationary chambers at a temperature of 90-100 ° C for 30-50 minutes until the surface of the sticks becomes red and the temperature inside the stick reaches at least 55 ° C. Fried products are boiled in cooking chambers with steam at 75-85 ° C for 5-10 minutes until the temperature in the center of the loaf reaches 69-71 ° C.

After cooking, the sausage is cooled in the shower with cold water for 6-10 minutes, then in the chamber at a temperature of no higher than 8 ° C until the temperature in the center of the loaf is 0-15 ° C.

For storage and transportation, sausages are packed in clean metal, plastic and wooden boxes or boxes made of corrugated cardboard, as well as in containers. The temperature of sausages before packing in a container should be 0-15 ° C.

Qualitative and organoleptic indicators of the obtained product are presented in table 2.

Obtained according to the claimed recipe composition boiled sausages for nutrition of children of high school age satisfy the protein content of 7.9%, fat 8.3%, carbohydrates 2.4%, energy value 7.3% of the daily needs of older children school age in nutrients and energy.

Tasting assessment found that the best organoleptic and rheological properties have boiled sausages for nutrition of children of high school age, obtained by the example of implementation No. 2 (table 2).

Thus, in comparison with the prototype, the proposed recipe composition makes it possible to obtain cooked sausages for nutrition of older schoolchildren with a more stable structure associated with obtaining a stable meat emulsion, delicate texture, enriched with vitamins and minerals, balanced nutritional composition.

table 2 Indicators Cooked sausages obtained by the prototype Cooked sausages for nutrition of children of senior school age Example No. 1 Example No. 2 Example No. 3 Protein,% 9.8 11.1 11.7 12.0 Moisture% 67.5 64.9 65.3 65.7 Fat% 9.1 10.1 10.8 11,4 Carbohydrate% 7.1 8.3 8.5 8.6 Energy value, kcal 149.5 168.5 178.0 185.2 Organoleptic evaluation of the product by a five-point system Appearance 4.1 4.8 4,5 4.6 Color 4.7 4.9 4.9 4.8 Smell, aroma 4.2 4.8 4.8 4.8 Taste 4,5 5,0 5.1 4.9 Consistency 4,5 4.6 4.9 4.8 Juiciness 4.3 4.6 4.8 4.7 Overall rating product quality 4.38 4.78 4.83 4.76

Claims (1)

Cooked sausages for feeding schoolchildren, including meat components of the recipe in the form of semi-greased pork, spine fat, other components in the form of table salt, sugar, spices, water, characterized in that quail meat and lentil are additionally introduced into the meat components protein isolate, spices in the form of a CO ₂ extract of black bitter pepper and a CO ₂ extract of allspice, olive oil, fish oil in the following ratio, wt.%:
Quail meat 35.0-37.0 Veined pork bold 30.0-32.0 Lentil Protein Isolate 9.8-10.2 Salted bacon 8.0-10.0 Olive oil 5.0-7.0 Fish fat 0.3-0.65 Common salt 1.5-2.5 Sugar 0.05-0.15 CO ₂ extract of black bitter pepper 0.05-0.07 CO ₂ extract of allspice 0.05-0.07 Water rest