RU2333683C1 - Meat and vegetable semi-cooked product for feeding children of upper secondary school - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and particularly to meat and vegetable semi-cooked items production for school feeding. Semi-cooked item contains meat and vegetable ingredients, table salt and carrageenans mixture: pectin in ratio 1:0.3, wheat bread, olive oil, cod-liver oil, microcrystalline cellulose, CO₂-extract of bitter black pepper and breadcrumbs. Beef meat fillet and broiler chicken meat is used as meat ingredient. Both types of meat are minced in disintegrated type of plant to particles with sizes 2-3 mm at ingredient ratio 1:1. Blanched red carrot, parsley, fried onion, which are shredded to particles with 2-3 mm size, are used as vegetable ingredients. All ingredients are taken at definite weight ratio.

EFFECT: production of semi-cooked items with high nutritional value, improved organoleptic properties and higher water-binding power.

2 dwg, 1 tbl, 3 ex

Description

The invention relates to the food industry, and in particular to a technology for producing meat and vegetable semi-finished products for school meals.

Known recipe composition for the production of meatballs, including meat components in the form of beef and strained beef pork, vegetable components in the form of fresh onions, chopped boiled potatoes and soy protein, other components, such as table salt, egg melange, ground black pepper and drinking water (Rogov I.A. Production of semi-finished meat products and quick-frozen dishes. - M., 1997. - P.220-231).

The disadvantage of this prescription composition is to obtain a finished product with low organoleptic properties, low nutritional value, not suitable for feeding children of senior school age.

Closest to the claimed recipe is a composition of meatballs, consisting of meat components in the form of cutlet beef, vegetable components in the form of sauteed onion, blanched rice and other components, such as table salt, drinking water and ground black pepper (Guide to cutting meat, the production of semi-finished products and quick-frozen ready-made meat dishes. / Under the editorship of B.E. Gutnik, M .: "Light and food industry", 1984. - S.200-230).

The disadvantage of this composition is to obtain a finished product that does not meet the daily requirements for children of high school age in terms of protein, fat, carbohydrates, which has a low energy value.

The aim of the invention is the development of a prescription composition for the production of meat and vegetable semi-finished products for nutrition of children of high school age and the expansion of the range of specialized products in the form of semi-finished products with high nutritional value, improved organoleptic properties and increased water-holding capacity of meat proteins.

This is achieved by the fact that in the prescription composition of the meat-and-vegetable semi-finished product for feeding schoolchildren containing the meat component in the form of cutlet beef, the vegetable component in the form of sautéed onion, as well as salt, water, broiler chicken meat is additionally introduced into the meat component, in the composition of the plant component - blanched red carrots and parsley, in the composition of other components, an additional mixture of carrageenan pectin in a ratio of 1: 0.3, wheat bread, butter o Ivkov, fish oil, microcrystalline cellulose, CO ₂ extract of black pepper and breadcrumbs (wt.%):

Cutlet beef 25.0-25.6 Broiler Chicken Meat 25.0-25.6 Sauteed onions 2.0-2.4 Wheat bread 6.5-7.5 Blanched red carrot 4,5-5,7 Olive oil 6.0-6.6 Fish fat 3.4-4.2 Breadcrumbs 3.0-4.0 Parsley 1.0-1.6 Common salt 0.5-0.56 Carrageenan: pectin resp. 1: 0.3 0.6-0.66 Microcrystalline cellulose 6.0-6.6 CO _{2 -} black pepper extract 0.0015-0.0025 Water rest

The meat of broiler chickens is considered dietary and is best suited for use in the nutrition of older school children. Almost all known water and fat soluble vitamins are found in poultry meat. With meat, many microelements, including phosphorus, iron, manganese and zinc, enter the body of children. Minerals in the meat of broiler chickens are contained in the form most accessible to the human body, and therefore they are more fully absorbed than those contained, for example, in plant products or taken in the form of preparations or with mineral water. The degree of grinding of meat has a great influence on the taste of chopped semi-finished products. With fine grinding, it is noticeably worse than, for example, with chopping, the aroma and taste of semi-finished products will be prepared from meat chopped on a top, with a hole diameter of 2-3 mm. This is due to the strong binding of the finely ground meat structure to aromatic and flavoring substances, and due to the significant binding of water when chewing, less meat juice is released and the taste of the product is weaker. Therefore, for the preparation of a meat-and-vegetable semi-finished product for feeding children of high school age, meat is crushed in a top to a particle size of 2-3 mm. The proteins with the actomyosin complex of beef have the greatest ability to form a dense structure of minced meat. A product obtained only from beef is rated lower: its structure is too dense, even tough, rubbery. When poultry meat is added to the recipe in a ratio of 1: 1 to beef, the product becomes tender and juicy.

Carrots contain a number of useful substances that are practically absent in products of animal origin: dietary fiber, essential oils, tannins and aromatic substances, organic acids, volatile, vitamins C, β - carotene, calciferol. Organic acids contained in carrots facilitate the assimilation of sparingly soluble compounds of calcium, phosphorus and iron, contribute to the creation of a certain composition of microflora, and inhibit the processes of decay in the gastrointestinal tract. Dietary fibers contribute to the accelerated elimination of various carcinogenic and toxic elements from the body of schoolchildren. Vitamin C increases the body's resistance to infections, regulates cholesterol metabolism in the body and the functions of the endocrine and nervous systems. In addition, vitamins C and β-carotene are natural antioxidants that can destroy free oxidative radicals that are formed when various harmful factors act on the body.

Fish oil is necessary for children to obtain fat-soluble vitamins A, E, D; it helps the absorption of vitamins A and C contained in carrots. Vitamin D enhances the intake of calcium in the bone tissue of children and contributes to its growth and compaction. In fish oil, the main constituent is polyunsaturated fatty acids (PUFAs). PUFAs are involved in the transport and oxidation of cholesterol, stimulate the protective functions of the body of children, participate in the formation of hormones and in the exchange of B vitamins.

Olive oil contains unsaturated fatty acids, which help lower blood cholesterol levels without affecting the content of its beneficial variety, maintain a balance of vital elements in the body of schoolchildren, 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 is characterized by a high content of oleic acid, which makes up more than 70% of all fatty acids and linoleic acid (about 10%), necessary for the normal growth and development of the child's body.

Parsley has a delicate, pleasant aroma and taste. It contains a large amount of essential oils, minerals and vitamins (B ₁ , B ₂ , B ₆ , C, E, PP).

Carrageenan is a seaweed dietary supplement. Carrageenan used in the formulation plays the role of a stabilizer, emulsifier, thickener. It interacts with proteins, forming strong electrostatic bonds. With a more gentle treatment, the molecular chains of carrageenan are less destroyed, and it forms a stronger bond with meat proteins. Pectins - pectin substances are carbohydrate polymers. This compound is found in large quantities in berries, fruits, plant stems. A characteristic property of pectins is the ability to swell, which allows them to be used as agents that improve the activity of the gastrointestinal tract. Toxic substances are adsorbed and removed, including heavy metals not only from the gastrointestinal tract, but, when partially cleaved by the intestinal microflora, they have a systemic detoxifying effect (for example, they remove mercury from the kidneys). Carrageenan and pectin are used as a structural agent to maintain the consistency of products.

Studying the process of syneresis showed its dependence on concentration and on the duration of aging of the carrageenan gel. With an increase in polymer concentration from 1% to 2.0%, the amount of moisture separated from the gel decreases. This is due to the fact that when the gel is formed with increasing concentration of carrageenan, a larger amount of solvent is in a three-dimensional network consisting of molecules of the dissolved polymer. When pectin is introduced into the carrageenan solution, moisture separation in 2% gels is stopped at a 1: 1 ratio of carrageenan and pectin. Investigated 1% gel carrageenan with the addition of pectin from 0.1 to 0.5% (figure 1). It is established that when 0.3% pectin is added to a 1% carrageenan solution, the phenomenon of syneresis is completely eliminated. In this case, the strength of the obtained gel reaches 75 kPa, which is 15 kPa more than 1.3% carrageenan gel. As a result of the studies, it was found that the complete exclusion of the phenomenon of syneresis with acceptable organoleptic characteristics is achieved using a mixed carburinin: pectin builder with a ratio of 1: 0.3.

The moisture-holding ability of meat proteins is an important factor in the creation of high-quality food products, affecting the tenderness and juiciness of the product. With increasing content of a mixture of carrageenan and pectin (figure 2) increases the water-holding capacity of the system. However, the addition of a carrageenan: pectin mixture in a ratio of 1: 0.3 in an amount exceeding 1% can cause a change in the organoleptic characteristics of the product.

Microcrystalline cellulose (MCC) - dietary fiber - is the material that the walls of plant cells consist of. Dietary fiber refers to nutrients in which the body is constantly in need. Lack of dietary fiber in the diet leads to metabolic disorders, cardiovascular and gastrointestinal diseases. In the gastrointestinal tract, the MCC forms a stable colloidal gel or dispersion. Its particles, absorbing moisture, swell and absorb the components of the decay products (toxins, toxins, etc.). MCC particles are not able to retain and remove proteins and complex molecules from the body of nutrients necessary for a growing body, so taking MCC does not upset the nutritional balance. MCC forms bonds with cholesterol, which prevents its absorption into the bloodstream, and thereby contributes to the elimination of cholesterol from the body.

Introduction to the formulation CO ₂ pryanoaromaticheskih plant extracts in the form of a CO ₂ extract of black pepper contributes to obtaining products with a spectrum rich flavor and aromatic characteristics.

The combination of these components allows you to get an enriched product for nutrition of children of high school age, with high nutritional, biological and energy value.

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, in the apparatus of the disintegration type, the meat recipe components are ground in a predetermined ratio in the first stage, and plant components are added for grinding in the second stage. Then they are placed in a mixer with the introduction of other prescription components in a predetermined quantity, the minced meat is formed in the form of checkers, breaded in breadcrumbs, fried in a small amount of fat, Packed with sauce and garnish in aluminum foil tins and preserved by freezing.

Examples of specific performance.

Example 1

Cutlet beef (25.0%), broiler chicken meat (25.0%), sautéed onions (2.1%), wheat bread (7.0%), blanched red carrots (5.0%), parsley (1.0%) is ground in a disintegration type apparatus with a diameter of lattice openings of 2-3 mm, and sent to a prescription mixer. In addition, according to the recipe, a dry mixture of carrageenan: pectin in a ratio of 1: 0.3 (0.6%), microcrystalline cellulose (6.0%), fish oil (3.4%), olive oil (6 , 0%), table salt (0.5%), water (14.9%) and an oil solution of CO ₂ -extract of black pepper (0,0015%). The resulting mixture is stirred for 6-8 minutes until a homogeneous mass. 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 dosed with a weight of 16-20 g, breaded in breadcrumbs (3.5%). Products are fried in a pan in a small amount of fat until cooked (until the temperature inside the product reaches 75 ° C). Cooled products up to 50 ° С, garnish and sauce are packed in aluminum foil tins, sealed and frozen at a temperature of minus 35 ° С - minus 40 ° С for 1.5-2 hours until the average volume temperature reaches minus 18 ° С.

Qualitative and organoleptic indicators of the obtained product are presented in table 1.

Example 2

Cutlet beef (25.3%), broiler chicken meat (25.3%), sautéed onions (2.2%), wheat bread (7.0%), blanched red carrots (5.03%), parsley (1.3%) is crushed in a disintegration type apparatus with a diameter of lattice openings of 2-3 mm and sent to a prescription mixer. In addition, according to the recipe, a dry mixture of carrageenan: pectin in a ratio of 1: 0.3 (0.63%), microcrystalline cellulose (6.3%), fish oil (3.8%), olive oil (6 , 3%), table salt (0.53%), water (12.8%) and an oil solution of CO ₂ extract of black bitter pepper (0.002%).

The resulting mixture is stirred for 6-8 minutes until a homogeneous mass. 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 dosed with a weight of 16-20 g, breaded in breadcrumbs (3.5%). Products are fried in a pan in a small amount of fat until cooked (until the temperature inside the product reaches 75 ° C). Cooled products up to 50 ° С, garnish and sauce are packed in aluminum foil tins, sealed and frozen at a temperature of minus 35 ° С - minus 40 ° С for 1.5-2 hours until the average volume temperature reaches minus 18 ° С.

Qualitative and organoleptic indicators of the obtained product are presented in table 1.

Example 3

Cutlet beef (25.6%), broiler chicken meat (25.6%), sautéed onions (2.4%), wheat bread (7.5%), blanched red carrots (5.7%), parsley (1.6%) is ground in a disintegration type apparatus with a diameter of lattice openings of 2-3 mm, and sent to a prescription mixer. In addition, according to the recipe, a dry mixture of carrageenan: pectin in a ratio of 1: 0.3 (0.66%), microcrystalline cellulose (6.3%), fish oil (4.2%), olive oil (6 , 6%), table salt (0.56%), water (9.3%) and an oil solution of CO ₂ extract of black pepper (0.0025%). The resulting mixture is stirred for 6-8 minutes until a homogeneous mass. 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 dosed with a weight of 16-20 g, breaded in breadcrumbs (4.0%). Products are fried in a pan in a small amount of fat until cooked (until the temperature inside the product reaches 75 ° C). Cooled products up to 50 ° С, garnish and sauce are packed in aluminum foil tins, sealed and frozen at a temperature of minus 35 ° С - minus 40 ° С for 1.5-2 hours until the average volume temperature reaches minus 18 ° С.

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

Obtained according to the claimed recipe composition meat and vegetable semi-finished products for school meals satisfy the content of proteins 7.5%, fats 9.2%, carbohydrates 1.7%, energy value 16.8% of the daily needs of older school children in nutrients and energy.

Tasting assessment found that the best organoleptic properties have meat and vegetable semi-finished products for children of high school age, obtained by the example of implementation No. 2 (table).

Indicators Meatballs obtained by the prototype Meat and cereal for food for children of high school age Example No. 1 Example No. 2 Example No. 3 Protein,% 10.1 12.84 13.27 13.68 Moisture% 61.64 54.36 56.29 58.22 Fat% 8.15 10.7 10.93 11.17 Carbohydrate% 7.13 6.15 6.83 7.54 Energy value, kcal 142.27 172.26 178.77 185.41 Organoleptic evaluation of the product by a five-point system Appearance 4.3 4.4 4.4 4.3 Color 4.6 4.7 4.7 4.7 Smell, aroma 4,5 4,5 4.6 4,5 Taste 4,5 4.6 4.8 4.7 Consistency 4.4 4.6 4.7 4.6 Juiciness 4,5 4.7 4.8 4.8 Overall rating product quality 26.8 27.5 28.0 27.6

Thus, in comparison with the prototype, the proposed prescription composition allows to obtain a meat and vegetable semi-finished product for nutrition of children of high school age with a more stable structure, delicate texture, pleasant aroma, balanced composition of nutrients.

Claims (1)

A semi-finished meat product for feeding schoolchildren containing a meat component in the form of cutlet beef, a vegetable component in the form of sauteed onions, and salt, water, characterized in that it also contains broiler chicken meat, minced together with beef, as a meat component cutlet in the apparatus of the disintegration type to a particle size of 2-3 mm with a component ratio of 1: 1, and as a vegetable component additionally includes red carrots blanched th and parsley, wherein the vegetable components are ground to a particle size of 2-3 mm, moreover, further comprises a blend of carrageenan pectin in the ratio of 1: 0.3, white bread, olive oil, fish oil, microcrystalline cellulose, CO ₂ - bitter black pepper extract and breadcrumbs in the following ratio of components, wt.%: cutlet beef 25.0-25.6 broiler chicken meat 25.0-25.6 sauteed onions 2.0-2.4 wheat bread 6.5-7.5 blanched red carrots 4,5-5,7 olive oil 6.0-6.6 fish fat 3.4-4.2 breadcrumbs 3.0-4.0 parsley 1.0-1.6 table salt 0.5-0.56 carrageenan: pectin resp. 1: 0.3 0.6-0.66 microcrystalline cellulose 6.0-6.6 Bitter black pepper CO ₂ extract 0.0015-0.0025 water Rest.

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