RU2322092C2 - Method for manufacturing meat-plant cutlets - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing minced-meat half-finished products due to preparing meat stuffing, preparing vegetables, eggs and spices, preparing a protein component, mixing, forming and breading. As a protein component one should apply pre-hydrated soya protein product obtained out of full-fat or semidegreased soya meal. The innovation suggested enables to manufacture food product being of high organoleptic and nutritive value balanced by chemical composition; due to supplementing the recipe with soya protein product the manufactured ready-to-use products have been enriched with plant proteins, carbohydrates, mineral substances and vitamins being the constituents of soya, and due to supplementing the recipe with cabbage - with fiber.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to the food industry, in particular the production of combined meat and vegetable products, and can be used in the production of chopped semi-finished products.

A known method of cooking chopped semi-finished products "Cutlets with cabbage." The technological process for the production of chopped semi-finished products includes the preparation of minced meat from beef, grades I and II, preparation of veneered pork, preparation of minced meat. To do this, meat or fat raw materials, protein preparations, vegetables, cereals, bread, water, salt, spices and other ingredients, preliminarily ground on a spinning top with a grill hole diameter of 2-3 mm, are weighed and loaded into meat mixers or minced meat cooking units in accordance with the recipe (weight .%): cutlet beef meat - 30.0; veined pork greasy -16.55; fresh white peeled cabbage - 15.0; fresh peeled onions - 10.0; semolina - 8.0; chicken eggs or melange - 2.2; hydrated soy isolate - 8.0; breadcrumbs - 4.0; ground black or white pepper - 0.05; edible salt - 1.2; drinking water - 5.0.

The mass is stirred for 4-6 minutes until a uniform consistency is formed. Prepared minced meat is molded and breaded in breadcrumbs, frozen, packaged and sent for storage (Kozmava A.V., Kasyanov G.I., Palagina I.A. Production technology of pastes and minced meat: Training manual. Series "Food production technologies". - Rostov n / a: Publishing center "Mart", 2002. - P.49-53, prototype).

The disadvantages of this method are the complexity of the implementation process due to the need to make a large number of components, the high cost of these components and, in particular, due to the need to use soy protein isolate, the absence of fat-soluble vitamins and carbohydrates in the protein component, smell and taste, the presence of gray color .

The objective of the present invention is to obtain a food product with high organoleptic characteristics, balanced in its chemical composition, relatively low cost. This is achieved by the fact that, as the protein component of the formulation, a pre-hydrated molded protein product is used with a product: water ratio of 1: 3.5, obtained in accordance with RF patent for invention No. 2206232 from non-fat or semi-fat-free soy flour, which contains fat-soluble vitamins Group A, vitamin E, as well as carbohydrates, has a pleasant yellow color, taste and smell of roasted nuts.

The technical result consists in the fact that this method allows to obtain a food product - semi-finished product with high organoleptic characteristics, balanced chemical composition, with high biological value and relatively low cost.

The method is as follows.

The meat (pork, beef), frozen or chilled, is defrosted in the air for 6-24 hours, depending on the type and size, part of the carcasses, then subjected to inspection and stripping, toilet, butchering, boning and trimming. Vein meat is cut into pieces weighing 50-100 g and ground in a spinning top with a grid diameter of 2-3 mm.

A molded protein product is obtained in accordance with the RF patent for the invention No. 2206232 as follows: pre-sifted soybean flour is mixed with water at a temperature of 65 ° C in a ratio of 1:10 (flour: water) and the protein is extracted for 90 minutes at a temperature of 65- 70 ° C. The resulting homogeneous suspension is treated with a solution of citric acid until yellow serum appears on the surface of the suspension. After that, separation is carried out from the coagulated protein and serum to a moisture content of soy protein product of 35%.

Then the resulting protein product is mixed with potato starch and meat broth concentrate in the ratio (wt.%):

soy protein product 65, starch 30, meat broth concentrate 5, while the humidity of this mixture is 29% at a temperature of 40 ° C. The molding is carried out by granulation with a diameter of granules of 2-3 mm, after which the granules are sent for drying at a temperature of 175-200 ° C with an exposure of 12-17 minutes. The moisture content of the granules after drying is 8-10%.

Thus obtained molded protein product is hydrated in water at a temperature of 40-50 ° C for 10-15 minutes at a ratio of product: water 1: 3.5, that is, 35 kg of water are taken per 10 kg of molded protein product.

Fresh white cabbage is cleaned of integumentary leaves, washed, the stalk is removed and crushed on a spinning top with a grid diameter of 2-3 mm. Onions are peeled, washed and ground into particles of 2-3 mm.

Prepared components are loaded into a meat mixer, chicken eggs or melange, salt and pepper, as well as drinking water in accordance with the recipe (wt.%) Are added there: cutlet beef - 30.0; greasy pork - 16.55; fresh white peeled cabbage - 15.0; fresh peeled onions - 10.0; chicken eggs or melange - 2.2; hydrated molded protein product - 16.0; breadcrumbs - 4.0; ground black or white pepper - 0.05; edible salt - 1.2; drinking water - 5.0. The mass is stirred for 2-6 minutes until a homogeneous consistency is obtained.

Rounded flattened cutlets weighing 80-100 g are formed from the resulting mass, breaded in breadcrumbs and sent for freezing, cooling or cooking.

The invention allows to obtain a food product with high organoleptic characteristics and nutritional value, balanced in chemical composition. By introducing a hydrated soy protein product into the formulation, finished products are enriched with vegetable proteins, carbohydrates, minerals and vitamins contained in soy, and by introducing cabbage into the formulation, fiber.

The method can be carried out on standard equipment of enterprises in the meat and canning industry.

Claims (1)

A method of preparing meat and vegetable cutlets, comprising the preparation of minced meat based on beef, pork, preparing vegetables, eggs and spices, preparing a protein component, mixing, molding and breading, characterized in that the pre-hydrated soy protein product obtained from soy flour, and mixing is carried out in accordance with the recipe, wt.%: Beef cutlet meat 30,0 Fat veined pork 16.55 Fresh white cabbage 15.00 Fresh peeled onions 10.00 Chicken or melange eggs 2.20 Hydrated Soy Protein Product 16.00 Breadcrumbs 4.00 Ground black or white pepper 0.05 Edible salt 1.20 Drinking water 5.00