RU2482710C2 - Method for preparation of functional purpose bulk pate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of meat and meat-and-vegetal products for functional alimentation and may be used in preservation industry and catering. The method envisages preparation of meat, protein, vegetable, lipid and additional components of the formula, their mixing, chopping, moulding and thermal treatment. The meat component is represented by rabbit meat; the lipid component is represented by melted rabbit fat and soya oil; the additional components are represented by fried onions, culinary food salt, sugar and spices. The protein and vegetable components are represented by a soya-and-pepper or soya-and-carrot product manufactured by way of thermal acid coagulation of protein in a soya-and-pepper or soya-and-carrot disperse system with an ascorbic acid solution with subsequent separation of soya-and-pepper or soya-and-carrot clot and the clot conditioning to a moisture content equal to 60-65%. Rabbit meat and/or soya-and-pepper or soya-and-carrot clot are taken at a ratio of 70%:30%. The manufactured composition mixing with the lipid component and additional components are performed at a ratio of 13.66:2:1, chopping lasting 8-10 minutes, with subsequent baking in moulds till the temperature inside the loaf is equal to 78-80°C. The product is intended for systematic consumption for alimentation of all age groups of healthy population.

EFFECT: method allows to manufacture a food product balanced in terms of chemical composition, containing vegetal and animal proteins, fats, sufficient quantities of carbohydrates, vitamin C and β-carotene, mineral substances and having high organoleptic indices.

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Description

The invention relates to the food industry, in particular the production of meat and meat and vegetable products for functional nutrition, and can be used in the canning industry and catering.

для жестяной банки №9 (Козмава А.В., Касьянов Г.И., Палагина И.А. Технология производства паштетов и фаршей: Учебное пособие. Серия «Технологии пищевых производств».- Ростов н/Д: Издательский центр «МарТ», 2002. - С.44-45. Аналог).A known method of cooking a paste “Valentinovna”, which is prepared from beef liver, refined bone fat, soya full-fat flour, onions, sweet red pepper, bone broth, CO ₂ extracts of black pepper and nutmeg, vegetable lecithin, vitamin E, β- carotene, salts. The technological process for the production of paste includes liver veining, soaking for 2 hours, cutting, blanching for 25 minutes in water, cooling, secondary veining, peeling, washing onions, red sweet pepper, slicing them, beating on bone-beef fat for 20 min, grinding on a top (2-3 mm); cooking bone broth with a ratio of water and bones of 1: 1 for 5-6 hours, filtering; hydration of soy flour in the broth; mixing with refined bone fat CO ₂ extracts, vitamin E, β-carotene, lecithin; chopping the liver on a top (2-3 mm) and chopping it for 20 minutes with the gradual addition of chopped passerized vegetables, bone fat with CO ₂ extracts, vitamins and lecithin, hydrated soya full-fat flour, broth, salt in accordance with the recipe (weight .%): blanched liver - 45.3; refined bone fat - 15.0; hydrated soya full-fat flour - 10.0; sauteed onions - 10.0; bone broth - 14.5; CO ₂ extract of nutmeg - 0.08; CO ₂ extract of black bitter pepper - 0.08; edible salt - 2.0; vegetable lecithin - 1.0; vitamin E - 0.05; β-carotene - 0.01; sweet red pepper - 1.98; packaging of paste; capping of containers; a sink; test the tightness of cans and sterilize according to the following regime:

for tin can No. 9 (Kozmava A.V., Kasyanov G.I., Palagina I.A. Production technology of pastes and minced meat: Textbook. Series "Food Production Technologies" .- Rostov n / A: Publishing Center "Mart" , 2002. - S. 44-45. Analog).

The disadvantage of this method is the need to use a large number of formulation components, the duration of the production process associated with cooking bone broth for 5-6 hours, the absence of an antioxidant ingredient, ascorbic acid, in the finished product, low organoleptic characteristics due to the use of the vegetable protein component in the form of soy flour.

(Козмава А.В., Касьянов Г.И., Палагина И.А. Технология производства паштетов и фаршей: Учебное пособие. Серия «Технологии пищевых производств». - Ростов н/Д: Издательский центр «МарТ», 2002. - С.48. Прототип).Closest to the claimed is a method of preparing a paste "Dietary", which is produced according to the recipe (kg per 100 kg): boiled nutria meat - 44.0; blanched lentils - 8.0; soaked oat flakes - 15.0; meat broth - 18.0; cauliflower - 4.0; unsalted butter - 2.5; sauteed onions - 6.83; natural lycopene - 0.05; edible salt - 1.5; CO ₂ extract of black bitter pepper - 0.05; Cardamom CO ₂ - 0.05; β-carotene - 0.01 and vitamin E - 0.01. The technological process consists in preparing nutria, including singeing, removal of the gland between the 4th and 6th vertebra, washing, cooking for 1.5-2 hours, deboning, meat cutter with other components of the recipe, packaging in cans No. 3, can sealing and sterilization according to the regime:

(Kozmava A.V., Kasyanov G.I., Palagina I.A. Technology for the production of pastes and minced meat: Textbook. Series "Technologies for food production." - Rostov n / A: Publishing center "Mart", 2002. - C .48. Prototype).

The disadvantages of this method are the need to use a large number of ingredients of animal and vegetable origin, the introduction of vitamin E in the form of a pharmaceutical product, the absence of an antioxidant ingredient - vitamin C, low organoleptic characteristics due to the use of lentils and oatmeal, as well as the imbalance of the product for polyunsaturated fatty acids (PUFAs).

The objective of the present invention is to obtain a weight paste of a functional orientation based on meat, protein, vegetable and lipid components, as well as additional components of the formulation, balanced in its chemical composition, with high organoleptic characteristics.

This is achieved by using rabbit meat as the meat component, melted rabbit fat and soybean oil as the lipid component, fried onions, edible salt, sugar and spices as additional components, and soybean as the protein and vegetable components. - pepper or soya-carrot product obtained by thermoacid coagulation of protein in a soya-pepper or soya-carrot dispersed system with a solution of ascorbic acid, followed by separation of soya-p a hertz or soya-carrot clot and bringing it to a moisture content of 60-65%, the rabbit meat and / or soya-pepper or soya-carrot clot being taken in a ratio of 70%: 30%, and mixing the resulting composition with a lipid component and additional components carried out in a ratio of 13.66: 2: 1 with a cutter duration of 8-10 minutes, followed by baking in the molds to a temperature inside the loaf of 78-80 ° C.

The technical result consists in the fact that this method allows to obtain a food product of functional orientation from natural components containing vitamin C and β-carotene, with a balanced chemical composition of proteins, fats, as well as the ratio of linoleic and linolenic fatty acids and high organoleptic characteristics.

The method is as follows.

The carcasses of rabbits are thawed, scorched, cut, washed and subjected to deboning, minced meat is prepared from meat.

At the same time, soybean seeds are washed and soaked, and carrots or bell peppers are washed, peeled and cut.

Soybean seeds swollen in water, together with prepared and chopped sweet peppers or carrots, are loaded into a disintegrator, water is added there and a joint disintegration and extraction of soluble food substances is carried out.

The liquid fraction is separated from the mixture, a solution of ascorbic acid is introduced into it and the protein is coagulated. The resulting soy-pepper or soy-carrot clot resulting from coagulation is separated and brought to a moisture content of 60-65%.

Stuffed rabbit meat and soy-pepper or soy-carrot clot are mixed in a ratio of 70%: 30%, then vegetable oil (soybean) and rabbit fat, as well as additional components (fried onions, salt, sugar and spices) are added to the mixture 13.66: 2: 1 ratio. Then the mixture is cutted for 8-10 minutes until a homogeneous mass is formed. The mass is tightly packed in forms, lubricated with vegetable oil, preventing the formation of voids and pores. The molds are installed in an oven, where they are baked until the temperature inside the loaf reaches 78-80 ° C.

Ready pastes are cooled, laid out from the mold, packaged and sent for sale.

Example

The carcasses of rabbits are thawed to a temperature in the thickness of the thigh of 1-4 ° C. To remove residual wool and fluff, carcasses are scorched, stigmas, tails, cervical bruises are cut, the chest is cut and the remains of the throat, esophagus and kidney are removed. After that, the carcasses are washed and crushed. The separated meat is ground in a spinning top to obtain minced meat.

Soybean seeds are washed, inspected and soaked in water to swell and soften. Sweet peppers are sorted, washed, peeled, removing the seed nest with seeds, cut into pieces equal to the size of the swollen soybean seeds. Fresh carrots are sorted, washed, peeled, cut into pieces the size equivalent to the size of soybean seed.

Prepared soybean seeds are mixed with a vegetable component - pepper or carrot, add water and carry out joint disintegration (grinding) of the components with the simultaneous extraction of soluble substances. At the end of the process, the mixture is separated into liquid and insoluble fractions by filtration.

Ascorbic acid (vitamin C) is added to the liquid fraction and protein substances are coagulated.

After thermoacid coagulation, soy-pepper or soy-carrot clot and serum are formed. The clot is separated from the serum and adjusted to a moisture content of 60-65%. Humidity of the clot 60-65% corresponds to the humidity of minced meat, which is necessary for good mixing of the components and uniform distribution of particles in the minced meat. A moisture content of more than 65% gives the clot a liquid flowing consistency, which interferes with uniform mixing; at a moisture content of less than 60%, the clot has a loose, crumbling consistency, which also prevents uniform mixing.

Prepared minced meat from rabbit meat is mixed with soy-pepper or soy-carrot clot in a ratio of 70%: 30%, that is, to obtain 1000 g of the composition, you must mix 700 g of minced meat from rabbit meat and 300 g of soy-vegetable clot. This ratio of components provides a balanced chemical composition of the product.

Soya-vegetable clot acts as a thickener for the composition (increases its water-holding ability); gives minced meat high organoleptic characteristics (improves color and taste of the product); enriches the chemical composition: plant complementary protein, carbohydrates that are not found in meat raw materials, vitamins (C and β-carotene), as well as minerals, and, thus, allows to obtain functional products.

When adding soya-pepper or soya-carrot clot in an amount of less than 30%, the mass has high humidity and a liquid consistency, as well as a specific meat taste, adding soya-pepper or soya-carrot clot in an amount of more than 30% gives the product an excessively thick consistency, product it has a high viscosity and is poorly formed, during subsequent processing it is possible to bake the paste to the inner surface of the container, which negatively affects the appearance of the finished pastes.

The lipid component is added to the resulting mixture - melted rabbit fat and vegetable (soybean) oil, as well as additional components - fried onions, edible salt, sugar and spices with a ratio of components: minced meat, lipid and additional components as 13.66: 2: 1 (82%: 12%: 6%), respectively. That is, to obtain 1000 g of paste, it is necessary to mix 820 g of the meat and vegetable composition with 120 g of the lipid component and 60 g of additional components. Paste formulation options are presented in table 1.

Table 1 Recipe for weight paste of functional orientation from rabbit meat with a soya-vegetable component Components Recipe Options No. 1 Number 2 Minced rabbit meat 57.4 57.4 Soya-vegetable component: - soy pepper 24.6 - - soya carrot - 24.6 Melted rabbit fat 9.0 9.0 Soybean oil 3.0 3.0 Fried onions 3.0 3,55 Salt 1.85 1.85 Sugar 0.25 0.25 Allspice 0.1 0.1 Turmeric - 0.25 Ginger 0.8 -

This ratio of components provides a balanced chemical composition of ready-made pastes for the content of proteins, lipids and carbohydrates. When making more meat and vegetable composition, the paste has a thick consistency, does not fit into the form, it has a relatively low fat content. When a larger amount of the lipid component is introduced, the product turns out to be greasy and loses its functional orientation, while baking, the lipid component flows out and the product is fried. The introduction of a larger number of additional components negatively affects the taste of the finished paste, the product turns out to be too salty, with an obsessive taste and aroma of spices and therefore also loses its functional orientation.

The prepared mixture is subjected to fine grinding - cutting for 8-10 minutes, while the paste mass is crushed to a particle size of not more than 0.2 mm, which is necessary to achieve a paste-like spreading consistency, the formation of a homogeneous mass, uniform distribution of the components of the formulation, to achieve a more harmonious taste . When chopping for less than 8 minutes, the mass does not turn out to be homogeneous, the components are not evenly distributed, grinding for more than 10 minutes is not advisable, since it does not affect the uniformity and consistency of the product, but increases production costs.

The resulting mass is tightly packed in forms lubricated with vegetable oil, preventing the formation of voids and pores. Molds with a capacity of 0.5-1.0 kg with a paste are installed in an oven, where they bake to a temperature in the center of the loaf 78-80 ° C. This temperature ensures the destruction of pathogenic microflora and the achievement of the desired moisture content of the product. Baking the paste to a temperature above 80 ° C leads to denaturation changes in the chemical composition and negatively affects the nutritional value of the finished product. Baking to a temperature below 78 ° C does not allow to achieve microbiological stability, the humidity of the product remains high, which reduces organoleptic characteristics.

Ready pastes are cooled to a temperature of 0-8 ° C in air, laid out from a mold, wrapped in parchment, parchment or plastic film and sent for sale.

According to organoleptic indicators, the weight paste of a functional orientation should meet the requirements specified in table 2.

The nutritional and energy value of the weight paste of a functional orientation is shown in table 3.

Pies are stored for no more than 36 hours at a temperature of 0-8 ° C and relative humidity of no more than 80-85%.

The proposed method allows to obtain a balanced chemical composition food product of a functional orientation, incorporating vegetable and animal proteins, fats, a sufficient amount of carbohydrates, vitamins C, E, β-carotene, minerals, with high organoleptic characteristics (pleasant appearance, harmonious taste, etc.).

The product is intended for systematic use in the nutrition of all age groups of a healthy population.

The method can be implemented on standard equipment in the meat and processing industries, as well as catering.

Claims (1)

A method of preparing a weight paste of a functional orientation, including the preparation of meat, protein, vegetable, lipid and additional components of the formulation, mixing, cutting, molding and heat treatment, characterized in that rabbit meat is used as a meat component, melted rabbit fat is used as a lipid component and soybean oil, fried onions, edible salt, sugar and spices are used as additional components, and as a protein and vegetable component They use soy-pepper or soy-carrot product, obtained by thermoacid coagulation of protein in a soy-pepper or soy-carrot disperse system with a solution of ascorbic acid, followed by separation of soy-pepper or soy-carrot clot and bring it to a moisture content of 60-65%, moreover, rabbit meat and either soy pepper, or soy carrot clot are taken in a ratio of 70%: 30%, and mixing the resulting composition with a lipid component and additional components is carried out in a ratio of 13.66: 2: 1 with a duration of cuttering 8-10 minutes, followed by baking to form a core temperature 78-80 ° C.