RU2435456C1 - Method for production of meat-and-vegetable cutlets containing ostrich meat - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, namely to a technology for production of meat and vegetable food semi-products. The method envisages mincing solid recipe components including fresh onions and culinary salt, chopping with simultaneous introduction of liquid recipe components followed by moulding, finished items crumb breading and preservation by way of freezing to obtain the target product. The meat raw material as part of the solid components is represented by ostrich meat treated with a solution of citric and malic acids in dairy whey at a temperature of 18-20C during 25 minutes, the ratio of citric to malic acid being 1:1. Solid components additionally introduced are represented by fresh potatoes, cabbages and green parsley. The liquid components additionally contain maize oil and CO2-extract of black allspice. The components are taken at the specified ratio. ^ EFFECT: invention enables production of meat-and-vegetable cutlets containing ostrich meat that are balanced in terms of essential nutrient substances and possess improved organoleptic characteristics. ^ 2 cl, 2 dwg, 1 tbl, 3 ex

Description

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

A known method for the production of meat and potato cutlets, involving grinding on top of the hard recipe components, including beef cutlet meat, boiled potatoes, fresh onions, wheat flour, ground black bitter pepper and salt, cuttering with the simultaneous introduction of liquid recipe components, including drinking water, melange and concentrated soy protein, molding, breading of finished products in breadcrumbs and canning to obtain the target product (Gutnik, B.E. Reference IR meat cutting, manufacturing semi-finished and finished frozen meat / B.E.Gutnik, N.F.Generalov, N.K.Shigaeva etc. -. M .: Light and food industries, 1984. - P.170).

The disadvantage of this method is to obtain a finished product with low organoleptic properties, low nutritional and biological value.

There is also known a method for producing meat and vegetable cutlets, which involves chopping on the top of solid recipe components, including beef cutlet meat, fresh onion, rice groats, table salt and ground black pepper, cuttering with the simultaneous introduction of liquid recipe components, including melange, soy protein, hydrated, water drinking, molding, breading of finished products in breadcrumbs and canning with obtaining the target product (Rogov, I.A. Production of meat semi-finished products and quick-frozen dishes / I.A. Rogov, A.G. Zabashta, P.M. Ibrahimov et al. - M .: Kolos, 1997. - P.225).

The disadvantage of this method is to obtain a finished product that is not balanced by basic nutrients.

The objective of the invention is to develop a technology for meat and vegetable cutlets with ostrich meat, balanced in basic nutrients and having improved organoleptic characteristics.

The technical result of the invention is to increase the energy and nutritional value of meat and vegetable cutlets (a balanced ratio of proteins, fats and carbohydrates), as well as improving the consistency by increasing the moisture-binding ability of raw meat.

This is achieved by the fact that in the method for producing meat and vegetable cutlets from ostrich meat, which involves crushing on the top solid recipe components, including fresh onions and salt, cuttering with the simultaneous introduction of liquid recipe components in the form of melange and drinking water, molding, breading finished products into breadcrumbs and canning by freezing to obtain the target product, ostrich meat treated with a solution of lemon and apple is used as a component of solid components acids in milk whey at a temperature of 18-20 ° C for 25 minutes at a ratio of citric and malic acids 1: 1, fresh potatoes, white cabbage, parsley are also used as part of the solid components, and oil is additionally used as part of the liquid recipe components corn and CO ₂ extract of black pepper, while the components are used in the following ratio, wt.%:

Ostrich meat 46.0-48.0 Fresh potato 6.0-8.0 White cabbage 7.0-9.0 Fresh onions 3.8-4.2 Melange 5.0-5.4 Breadcrumbs 4,5-5,5 Corn oil 5.7-6.5 Parsley 1.39-1.59 Food salt 1.1-1.3 CO ₂ extract of black pepper 0.008-0.012 Drinking water rest

Freezing of semi-finished products is carried out by irrigation with liquid nitrogen.

Ostrich meat is used to introduce proteins and fats (rich in valuable polyunsaturated fatty acids), minerals - iron, iodine, zinc, copper, phosphorus and magnesium, which are necessary for normal growth and development of the human body. The advantage of ostrich meat is its low calorie content, low cholesterol content, a rich set of trace elements necessary for both the growing body of children and adults. Ostrich meat has a high nutritional value due to its high protein content and low fat content. The use of plant materials makes it possible to enrich a food product with vitamins, organic acids and other substances not contained in ostrich meat. The combination of animal and vegetable raw materials makes it possible to obtain a product with a given chemical composition and meeting the needs of the human body.

Ostrich meat is pre-treated with a solution of citric and malic acids in whey with pH = 2.24 at a temperature of 18-20 ° C for 25 minutes at a ratio of citric and malic acids 1: 1 to increase the moisture-binding ability and reduce the cutting force. These parameters for processing ostrich meat were established experimentally, the pH range in which the experiments were carried out was from 1.95 to 2.61, and the duration of the processing process was from 5 to 45 minutes. Figure 1 shows the change in the moisture-binding capacity of ostrich meat depending on the pH of a solution of organic acids in whey and the duration of the processing process. Figure 2 shows the change in the cutting force of ostrich meat depending on the pH of a solution of citric and malic acids in whey and the duration of the processing process.

An increase in the concentration of organic acids and the duration of the processing process leads to an increase in the moisture-binding capacity of ostrich meat and a decrease in cutting force, which has a positive effect on the tenderness of manufactured products. However, one should take into account the organoleptic and chemical characteristics of ostrich meat after processing, because a lengthy process adversely affects the consistency and color of the samples. With an increase in the concentration of organic acids, the accumulation of a positive charge of hydrogen ions (H ⁺ ) can provoke a rapid course of acid hydrolysis and partial denaturation of proteins. Based on the foregoing, the following parameters of the processing process are recommended: a mixture solution with pH = 2.24, processing time 25 minutes.

Vegetable products (white cabbage, potatoes, onions, parsley) contain a number of useful substances that are practically absent in animal products: dietary fiber, essential oils, tannins and aromatic substances, organic acids, phytoncides, vitamins C, β - carotene , calciferol. Organic acids contained in vegetables 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 fiber contributes to the accelerated excretion of various carcinogenic and toxic elements from the body. 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 oxidizing radicals that are formed when various harmful factors act on the body. Parsley leaves contain a large amount of vitamin C, E, β-carotene, potassium, calcium and iron.

Corn oil is one of the first places among other vegetable oils. In terms of the content of useful unsaturated fatty acids - linoleic and linolenic - it is superior to sunflower and cotton, second only to soy. Corn oil contains vitamin E (tocopherol), vitamin D (calciferol) and vitamin K (phytoquinone). The presence of such valuable vitamins in oil allows its use in dietary nutrition. The presence of choline phosphatide - lecithin in corn oil prevents the possibility of deposition of cholesterol on the walls of blood vessels. Oil phosphatides are involved in the construction of cell membranes and play an important role in the function of brain cells.

Introduction to the recipe of CO ₂ -extract of black bitter pepper helps to obtain a product with a richer spectrum of taste and aromatic characteristics.

The combination of these components allows you to get an enriched product for school meals, 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 method is implemented as follows.

According to the technology, the solid recipe components in a predetermined ratio are crushed on the top, and then cutter with the simultaneous introduction of liquid recipe components in a predetermined amount. Then cutlets are formed from the mass, breaded in breadcrumbs to obtain the target product, the storage of which, before cooking, it is advisable to carry out in a frozen state.

Case Studies

Example 1

Previously, ostrich meat (46.0 wt.%) Is treated with a solution of citric and malic acids in milk serum with pH = 2.24 at a temperature of 18 ° C for 25 minutes with a ratio of citric and malic acids 1: 1. Then, ostrich meat, fresh potatoes (6.0 wt.%), White cabbage (7.0 wt.%), Fresh onions (3.8 wt.%), Parsley (1.39 wt.%) Are ground a top with a diameter of the holes of the lattice 2-3 mm. Then cutter with the simultaneous introduction of melange (5.0 wt.%), Drinking water (19.502 wt.%), Table salt (1.1 wt.%), Corn oil (5.7 wt.%), CO ₂ extract allspice (0.008 wt.%). The resulting mixture was stirred for 8 minutes until a homogeneous mass.

The prepared minced mixture is molded in a mass of 100 g and breaded in breadcrumbs (4.5 wt.%).

Finished semi-finished products are frozen by irrigation with liquid nitrogen (to speed up the freezing process and reduce the microstructure of the product) and pack.

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

Example 2

Previously, ostrich meat (47.0 wt.%) Is treated with a solution of citric and malic acids in milk serum with pH = 2.24 at a temperature of 19 ° C for 25 minutes with a ratio of citric and malic acids 1: 1. Then, ostrich meat, fresh potatoes (7.0 wt.%), White cabbage (8.0 wt.%), Fresh onions (4.0 wt.%), Parsley (1.49 wt.%) Are ground a top with a diameter of the holes of the lattice 2-3 mm. Then cutter with the simultaneous introduction of melange (5.2 wt.%), Drinking water (12.0 wt.%), Common salt (1.2 wt.%), Corn oil (6.1 wt.%), CO ₂ -extract of black allspice (0.01 wt.%). The resulting mixture was stirred for 9 minutes until a homogeneous mass.

The prepared minced mixture is molded in a mass of 100 g and breaded in breadcrumbs (5.0 wt.%).

Finished semi-finished products are frozen by irrigation with liquid nitrogen (to speed up the freezing process and reduce the microstructure of the product) and pack.

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

Example 3

Previously, ostrich meat (48.0 wt.%) Is treated with a solution of citric and malic acids in whey with pH = 2.24 at a temperature of 20 ° C for 25 minutes at a ratio of citric and malic acids 1: 1. Then, ostrich meat, fresh potatoes (8.0 wt.%), White cabbage (9.0 wt.%), Fresh onions (4.2 wt.%), Parsley (1.59 wt.%) Are ground a top with a diameter of the holes of the lattice 2-3 mm. Then cutter with the simultaneous introduction of melange (5.4 wt.%), Drinking water (8.498 wt.%), Table salt (1.3 wt.%); corn oil (6.5 wt.%), CO ₂ -extract of black pepper (0.012 wt.%). The resulting mixture was stirred for 10 minutes until a homogeneous mass.

The prepared minced mixture is molded in a mass of 100 g and breaded in breadcrumbs (5.5 wt.%).

Finished semi-finished products are frozen by irrigation with liquid, nitrogen (to speed up the freezing process and reduce the microstructure of the product) and pack.

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

The moisture-binding ability of ostrich meat in specific examples is increased to 73.8%, the cutting force decreases by 1.9 times, which favorably affects the organoleptic characteristics of the finished product, in particular on the consistency and juiciness of semi-finished products.

Semi-finished products made by examples of specific performance, in terms of the ratio of nutrients (protein: fat) most correspond to the optimal (1: 1) and are characterized by increased energy value, in comparison with semi-finished products made according to the prototype.

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

Table 1 Indicators Meat-based meatballs obtained according to the prototype Meat and vegetable cutlets with ostrich meat, obtained by a new method Example No. 1 Example No. 2 Example No. 3 Protein,% 10.32 13.09 13.59 13.95 Moisture% 65.31 61.82 61.38 62.07 Fat% 8.40 11.82 13.53 12.87 Carbohydrate% 14.57 12.18 10.41 10.01 Ash% 1.40 1.09 1.09 1.10 The ratio of protein: fat 1: 0.8 1: 0.9 1: 1 1: 1 Energy value, kcal 175 208 218 212 Organoleptic evaluation of the product by a five-point system Appearance 4,5 4.6 4.7 4,5 Color 4.4 4,5 4.7 4.6 Smell, aroma 4.6 4.6 4.6 4.6 Taste 4.4 4.4 4,5 4.4 Consistency 4,5 4.7 4.8 4.7 Juiciness 4.4 4.9 4.9 4.9 Overall product quality rating 26.8 27.7 28,2 27.7

Tasting assessment found that the best organoleptic and rheological properties have meat and vegetable cutlets with ostrich meat, obtained according to example No. 2 (table 1). Thus, in comparison with the prototype, the proposed method allows to obtain meat and vegetable cutlets with ostrich meat with a balanced ratio of proteins and fats, with improved organoleptic characteristics, in particular with a more delicate texture, which is explained by better moisture-binding ability, pleasant aroma, enriched with vitamins and minerals.

Claims (2)

1. Method for the production of meat and vegetable cutlets with ostrich meat, which involves chopping on the top of solid recipe components, including fresh onions and salt, cuttering with the simultaneous introduction of liquid recipe components in the form of melange and drinking water, molding, breading finished products in breadcrumbs and canning freezing to obtain the target product, characterized in that in the composition of the solid components use ostrich meat, processed, with a solution of lemon and apple a slot in milk serum at a temperature of 18-20 ° C for 25 min at a ratio of citric and malic acids 1: 1, also fresh potatoes, white cabbage, parsley are used in the composition of solid components, and oil is additionally used in the composition of liquid recipe components corn and CO ₂ extract of black pepper, while the components are used in the following ratio, wt.%:
Ostrich meat 46.0-48.0 Fresh potato 6.0-8.0 White cabbage 7.0-9.0 Fresh onions 3.8-4.2 Melange 5.0-5.4 Breadcrumbs 4,5-5,5 Corn oil 5.7-6.5 Parsley 1.39-1.59 Food salt 1.1-1.3 CO ₂ extract of black pepper 0.008-0.012 Drinking water Rest 2. The method according to claim 1, characterized in that the freezing of semi-finished products is carried out by irrigation with liquid nitrogen.

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