RU2472362C2 - Meat-and-vegetable pate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of meat-and-vegetable preserves. The meat-and-vegetable pate contains beef liver blanched and milled, mince of cooked garbanzo beans preliminarily soaked, vegetable oil, sauteed bulb onions, culinary food salt, spices, carrageenan, by-products cooking broth. The pate contains spices represented by allspice, black hot pepper, nutmeg, cinnamon, ground cloves at equitable ratios. The pate components are taken at the specified quantity ratio.

EFFECT: invention ensures manufacture of meat-and-vegetable pate with increased protein content and reduced caloric content.

1 tbl, 3 ex

Description

The invention relates to the food industry, namely the production of canned meat and vegetable.

The invention is intended to solve the technical problem of expanding the range of meat spreads with obtaining a product balanced in chemical composition and biological value, as well as reduced calorie content.

Known liver paste with butter [1, table 1]. The formulation of canned food includes, wt.%:

beef, pork or lamb liver chopped blanched 55 shredded brains 10 unsalted butter thirty sauteed onions 3,1 edible salt, not lower than the first grade 1.3 granulated sugar 0.4 allspice and black, nutmeg, ground cinnamon, cloves (in equal proportions) 0.2

The disadvantage of this method is that during the production of paste, a long-term high-temperature treatment is carried out, which results in significant losses of some biologically active substances, in particular vitamins. In addition, the disadvantages of the method also include the use in the recipe of paste butter, which is characterized by a high content of saturated fatty acids, which leads to a high cholesterol content in the finished product. The paste obtained according to the recipe is characterized by high energy value.

Known beef liver paste, which includes: beef liver, refined bone marrow fat, soya full-fat flour, onion, sweet red pepper, bone broth, CO ₂ extracts of nutmeg and black bitter pepper, vegetable lecithin, vitamin E, beta -carotene, salt [2].

The disadvantage of this method is the use of soy flour in the paste, because due to the predominance of the share of transgenic soy on the market, the negative attitude of most consumers to soy-containing products remains. Saturated fatty acids predominate in the fatty acid composition of beef fat [3, p. 182, table 7.3.], Which does not meet the concept of a healthy diet. In addition, the introduction of the gas-liquid processing stage of animal fats, which allows to increase their quality, as well as use even spoiled fats that have low quality indicators before processing, complicates the technology of paste production and increases the number of stages. The use of a long time temperature from 70 to 80 ° C and high pressure at individual stages also leads to an increase in the energy intensity of the technology.

Known paste "Petrovsky" [4], the recipe of which includes:

- unsalted raw materials, kg per 100 kg of raw materials:

beef or pork liver 22 boiled pork skin 21 protein fat emulsion 44 fresh onions 7 raw wheat fiber "Vitatsel" 3 concentrated soy protein 3 The amount of basic raw materials, kg one hundred Bouillon, L (60 ° C) 40-45

- spices and materials, g, per 100 kg of unsalted raw materials:

food salt 2000 sodium nitrite 1,6 ground black pepper fifty ground red pepper twenty crushed marjoram 200 emulsifier "Optimics" 680 granulated sugar 120

The disadvantages of this method are:

- the use of a large number of cheaper fillers (in particular, waste from the meat processing industry - pork skins), which have low nutritional value;

- application of sodium nitrite in the paste. A number of studies claim that although sodium nitrite in itself is not a carcinogen, under certain conditions, when heat treated or in the human body, it can react with amines contained in very small amounts in food and the human body. As a result of such a reaction, N-nitrosamines, strong carcinogens, substances that increase the risk of cancer, can form in the body [5]. Currently, according to the totality of indications, the use of nitrites and nitrates causes the objection of doctors and requires further study [6, p. 76];

- use of animal fat in the paste recipe (pork fat - as part of a protein-fat emulsion);

- the use of two emulsifiers in the formulation ("Vitatsel", "Optimics"), which leads to an increase in the cost of the finished product;

- the use of soy protein concentrate.

The combination of high-protein meat sources of raw materials with plant materials rich in vitamins contributes to less loss of vitamins during heat treatment. The use of additives of plant origin in the formulation of food products makes it possible to save animal raw materials, to obtain products with mutually enriched chemical and amino acid compositions, improved functional, technological and organoleptic characteristics and low cost. The introduction of vegetable oil in the formulation of meat products allows us to lower their cholesterol, also reduce the content of saturated and increase the content of unsaturated fatty acids.

The closest in technical essence to the claimed composition is a piquant paste of lamb offal with filler of chickpeas [7, p. 45. Table 1], the ingredient composition of the formulation of which includes:

- lamb offal (liver, heart, lungs, meat trimmings),

- chickpeas

- olive oil,

- water (broth from cooking offal and chickpea),

- fresh onions,

- carrageenan,

- spices and spices,

- salt.

The disadvantage of this method is that lamb has a sharp specific odor, intensifying in old animals [8, p. 69] and persisting after heat treatment [9, p. 14], while beef and pork have a faint odor. In addition, the digestibility of lamb is slightly lower than that of beef. The digestibility of meat proteins is (in%): pork - 90, veal - 80, beef - 75, lamb - 70 [10, p.113].

The objective of the invention is to obtain a paste with an increased protein content and reduced calorie content.

The problem is solved in that the meat and paste, containing offal, minced pre-soaked chickpea beans, vegetable oil, sauteed onions, table salt, spices, carrageenan, offal cooking broth, differs in that it contains beef liver as an offal chopped blanched, contains spices allspice and black pepper, nutmeg, cinnamon, cloves ground, which are taken in equal proportions, in the following ratio of components, ma .%:

shredded beef liver 30.0-40.0 minced bean steamed beans chickpea 15.0-25.0 sauteed onions 3.0 vegetable oil 5,0 food salt 1.3 spices 0.2 carrageenan 1,0 offal cooking broth rest

Example 1

A meat and paste containing offal, minced pre-soaked chickpea beans, vegetable oil, sauteed onions, edible salt, spices, carrageenan, offal cooking broth, contains by-product shredded ground beef liver, it contains allspice and spices black, nutmeg, cinnamon, cloves, ground, which are taken in equal proportions, contains vegetable oil as olive oil in the following ratio of components, wt .%:

shredded beef liver 40,0 minced bean steamed beans chickpea 15.0 sauteed onions 3.0 olive oil 5,0 food salt 1.3 spices 0.2 carrageenan 1,0 offal cooking broth rest

Example 2

Meat and paste according to example 1 with the following components, wt.%:

blanched beef liver shredded 30,0 minced bean steamed beans chickpea 25.0 sauteed onions 3.0 olive oil 5,0 food salt 1.3 spices 0.2 carrageenan 1,0 offal cooking broth rest

Example 3

Meat and paste according to example 2, characterized in that as vegetable oil contains hemp oil

A decrease in the mass fraction of minced meat from cooked pre-soaked chickpea beans by less than 15% does not lead to a significant reduction in the energy value of the finished product.

An increase in the mass fraction of minced meat from cooked pre-soaked chickpea beans by more than 25% leads to a deterioration in the organoleptic characteristics of the paste, and the appearance of a bean aftertaste.

The high biological properties of vegetable oils due to the presence of irreplaceable polyunsaturated acids, biologically active components with antioxidant and vitamin properties (tocopherols, sterols, carotenoids) in their composition, allow them to be used to replace animal fats in meat products. Polyunsaturated fatty acids (PUFAs) predominate in hemp oil lipids, while monounsaturated fatty acids (MFAs) prevail in olive oil, the presence of which is important for a balanced diet. The use of vegetable oils in the paste formulation allows to improve its fatty acid composition and increase the proportion of essential fatty acids. The ratio of fatty acids in the fatty phase of the pastes obtained according to the claimed recipe:

- for the paste obtained according to example 2: saturated fatty acids - 15%; monounsaturated fatty acids - 76%; polyunsaturated fatty acids - 9%;

- for the paste obtained according to example 3: saturated fatty acids - 14%; monounsaturated fatty acids - 19%; polyunsaturated fatty acids - 67%.

The use of non-traditional non-genetically modified vegetable raw materials (chickpeas) instead of part of offal allows you to expand the range of canned meat, reduce the energy value and cost of finished products.

Table 1 presents the physico-chemical parameters of meat and paste, obtained according to the claimed recipe and prototype.

Table 1 Name of indicator, unit of measure Example 1 Example 2 Example 3 Prototype Mass fraction of fat,% 8.9 8.4 7.5 4.9 Mass fraction of protein,% 17.1 14.7 15.1 12.8 Mass fraction of carbohydrates,% 3,7 6.5 6.6 26.6 Mass fraction of ash,% 1,2 1,2 1,2 1,6 Energy value, kcal / 100 g 163.3 160,2 154.3 191.3

Information Sources Used

1. GOST 12319-77. Canned meat. Liver pate.

2. Kozmava A.V. New in the production of meat and vegetable pastes / A.V. Kozmava, G.I.Kasyanov, I.A. Palagina, M.V. Ushakov // Food industry. - 1999. - No. 7. - S. 58-59.

3. The chemical composition of food products. Book 2. Reference tables for the content of amino acids, fatty acids, vitamins, macro- and microelements, organic acids and carbohydrates / Ed. I.M. Skurikhina and M.N. Volgareva. M .: Agropromizdat, 1987.360 s.

4. Pryanishnikov VV Pies for new technology / V.V. Pryanishnikov, P. Miklyashevsky // Food industry. - 2000. - No. 7. - S. 82-83.

5.http: //dobavkam.net/dobavki/E250.

6. Skurikhin I.M., Nechaev A.P. Everything about food from the point of view of a chemist. - M .: Higher. Shk, 1991 .-- 288 p.

7. Gyro T.M. Meat products with herbal ingredients for functional nutrition / T.M. Giro, O. I. Chirkova // Meat industry. - 2007. - No. 1. - S. 43-46.

8. Technology for the production of food products / Ed. E.P. Kozmina. M .: Economics, 1975.460 s.

9. Rogov I.A. Technology and equipment for meat canning production / I.A. Rogov, A.I. Zharinov. M .: Food industry, 1978. 263 p.

10. Baranov B.C. Technology for the production of catering products / B.C. Baranov, A.I. Mglinets, L.M. Aleshina. M .: Economics, 1986. 400 p.

Claims (1)

A meat and paste containing offal, minced pre-soaked chickpea beans, vegetable oil, sauteed onions, edible salt, spices, carrageenan, offal cooking broth, characterized in that the offal contains chopped ground beef liver as spices contains allspice and black pepper, nutmeg, cinnamon, ground cloves, which are taken in equal proportions, in the following ratio of components, wt.%:
shredded beef liver 30.0-40.0 minced boiled pre-soaked chickpea beans 15.0-25.0 sauteed onions 3.0 vegetable oil 5,0 food salt 1.3 spices 0.2 carrageenan 1,0 offal cooking broth rest