RU2517850C2 - Meat pate and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages preliminary heat treatment and milling of meat raw material, mince composing, its components stirring, moulding, sterilisation and cooling. Before stirring one additionally introduces into the mince boiled carrots, sauteed bulb onions and a food hydrolysate. The food hydrolysate is produced from pork skin subjected to heat treatment, milled and treated with a solution of enzyme protoliheterm preparation. The meat pate characterisation is as follows: meat pate is produced from blanched beef or pork liver, boiled beef meat, butter, boiled carrots, sauteed bulb onions, food hydrolysate, broth, salt and black hot pepper. All the ingredients are used at the specified ratio.

EFFECT: invention ensures efficient use of secondary products.

2 cl, 1 dwg

Description

FIELD OF THE INVENTION

The invention relates to the meat industry, namely to the recipe and methods for the preparation of pastes with high biological value.

State of the art

Known paste consisting of beef liver, onions, sweet red pepper, soya full-fat flour, refined animal fats, СО ₂ - extracts of black pepper, nutmeg, sea buckthorn, salt, r-carotene, vitamin E, vegetable lecithin (TU 9217 -040-02067862-98).

Known paste has the following disadvantages: relatively low organoleptic properties and relatively low nutritional value of the product.

Known meat paste, including liver, pork meat, fatty pork and cheek, udder beef, blood plasma, mustard, soy protein preparations, offal cooking broth, raw onions. The main raw materials additionally include salt, sodium nitrite, sugar, black and allspice, cardamom. A method of producing such a paste (RF patent for the invention No. 2152738, publ. July 20, 2000) provides for the preparation and heat treatment of meat raw materials, cooling and grinding of raw materials, preparation of paste paste (minced meat), grinding with heat treatment, cooling, filling the shells, heat treatment.

The disadvantages of the known analogue can be considered low viscoplastic properties, organoleptic characteristics, the need to improve color, attractive to the consumer.

A known method of obtaining paste from liver of beef or pork blanched, boiled or sterilized pork heads, boiled or pork skins, lips, beef and pork ears, boiled pork legs, wheat flour (A.V. Bezuglova, G.I. Kasyanov , I.A. Palagina Paste and Forcemeat Production Technology: Training and Practical Guide, 2nd ed., Revised and supplemented - Moscow: ICC "Mart", 2004, - 304 p.).

The paste obtained in this way has the following disadvantages: minced meat includes pieces of liver of various sizes, the texture is soft, crumbly. The product is not balanced for protein and fat, which also reduces its organoleptic characteristics.

A known method for the production of meat pastes in a shell, comprising preparing meat raw materials (including liver, collagen-containing raw materials, protein preparations and structuring components), grinding, cooking raw materials and cooking minced meat in one apparatus (B2-OPN), filling the shells with minced meat, final heat treatment and cooling (Handbook of sausage production technologist. Edited by IA Rogov - M .: Kolos, 1993, p.235-238).

The disadvantages of this method are: unsatisfactory organoleptic characteristics of the finished product and, in particular, the presence of a granular, crumbly structure and consistency. To eliminate these disadvantages, the known method provides for the use of binders in the formulation: flour (5%), semolina (12%), food caseinates (3-4%). However, the resulting “bonding” effect is weak, the creamy properties of the pastes are lost and at the same time there is a decrease in the biological value of the finished products due to a decrease in protein content.

A known method of producing a paste with vegetable components (RF patent for the invention No. 2366298, publ. 09/10/2009). The method involves the reception and preparation of raw materials, blanching and grinding of the liver, carrots and onions, preparation of minced meat in accordance with the recipe, filling the shells, cooking the loaves. Germinated grains or sprouts of lentils and honey according to the recipe are also added to the composition of the paste. Cooking is carried out stepwise, first at t = 75 ° C for 10 minutes, then at t = 80 ° C for 10 minutes and at t = 75 ° C until t _t.b. = 72 ° C.

The disadvantage of this method is the significant duration of the process, as well as increased energy costs due to the multi-stage cooking of loaves with paste.

The closest to the claimed technical solution for the totality of the common essential features and purpose is meat paste and the method of its production (Handbook of sausage production technologist. Edited by I.A. Rogov. - M .: Kolos, 1993, p.229-234, rec . 155). A method for the production of meat paste involves preparing raw meat from beef or pork liver, pork cheeks, fatty pork skins, pork skins or inter-nipples, lungs, onions, additives — table salt, spices and spices, preparation of minced meat, molding, heat treatment, cooling and packaging of the finished product.

The disadvantages of the known meat paste are the relatively low nutritional and biological value of the finished product, as well as the relatively low organoleptic characteristics.

Disclosure of invention

The objective of the invention is to obtain a paste having improved organoleptic characteristics, increased nutritional value, ensuring the rational use of raw materials and expanding the range.

The technical result of the invention is to increase the nutritional and biological value of the finished product, as well as its organoleptic characteristics, expanding the range and improving the environmental friendliness of production due to the rational use of secondary products.

The specified technical result is achieved by the fact that in a meat paste containing meat raw materials, onions, broth, spices and spices, according to the invention, beef liver or blanched pork and boiled beef, onion is used as a raw meat, and the paste is carrots. boiled, butter and food hydrolyzate in the following ratio of components, kg per 100 kg of unsalted raw materials: beef or blanched pork liver - 35, boiled beef - 25, plum butter Noe - 3, boiled carrots - 4, onion browned - 7, food hydrolyzate - 20, broth - the rest; and also, g per 100 kg: salt - 1500, ground black pepper - 100.

The achievement of the technical result is also ensured by the method of production of meat paste, including preliminary heat treatment and grinding of meat raw materials, preparation of minced meat according to the recipe, mixing the components of minced meat, molding, sterilization and cooling. hydrolyzate; moreover, a food hydrolyzate is obtained from pork skins, subjected to heat treatment at a temperature of 110-120 ° C and a pressure of 10 ⁵ Pa for 2-3 hours, crushed to a piece size of 2-3 mm and subjected to treatment with a solution of the enzyme preparation of the proteolytic action of protolimeter with a concentration of 0 , 05-0.052 g / g protein at 45-55 ° C, pH 6.5-7.0, hydromodule 1: 1 for 120-130 minutes.

Brief Description of the Drawing

The drawing shows a diagram of the dependence of the optical density D of hydrolysates on temperature and concentration of protolychetherm G20x solutions.

The implementation of the invention

A method for the production of soft cheese is as follows.

Preliminary heat treatment and grinding of the liver of beef or pork blanched, boiled beef is carried out. Then they make minced meat with the addition of beef broth, butter and spices according to the recipe into the paste mass. Next, mixing the components of the meat, molding, sterilization and cooling. In addition, before stirring, boiled carrots, onions and sauteed food hydrolyzate are added to the minced meat. Moreover, the food hydrolyzate is obtained from pork skins, subjected to heat treatment at a temperature of 110-120 ° C and a pressure of 10 ⁵ Pa for 2-3 hours, crushed to a size of pieces of 2-3 mm and subjected to treatment with a solution of the enzyme preparation of the proteolytic action of protolimeter with a concentration of 0 , 05-0.052 g / g protein at 45-55 ° C, pH 6.5-7.0, hydromodule 1: 1 for 120-130 minutes.

Meat paste contains components in the following ratio, kg per 100 kg of unsalted raw materials:

Blanched beef or pork liver 35 Boiled beef meat 25 Butter 3 Boiled carrots four Sauteed onions 7 Food hydrolyzate twenty Bouillon Rest

and also, per 100 kg:

Salt 1500 Ground black pepper one hundred

The use of plant ingredients (carrots, onions) in the production of pastes has become popular recently for two reasons:

- the addition of herbal ingredients increases the yield of the product;

- Consumer demand for functional food products is increasing more and more.

Carrots contain tartronic acid, which prevents the conversion of carbohydrates in the human body into fats. Vegetables stay in the stomach for a long time, reducing the excitability of the food center and eliminating the feeling of hunger, while increasing the activity of enzymes that stimulate the utilization of fat. Carrots are a source of pectin, fiber, vitamins A, B, E, K, carotenoids, macro- and microelements, potassium, calcium, and magnesium.

Onions have a beneficial effect on digestion and have a bactericidal effect.

The introduction of sauteed onions allows you to partially balance the product in terms of carbohydrate content, which increases the nutritional value of the paste. In addition, during passering, aromatic substances are formed as a result of the reaction of melanoidin formation, which participate in the formation of the taste and aroma of the product and improve the quality of the latter.

Adding meat broth to the minced meat improves its rheological properties and provides reliable forming indicators. The broth contains water-soluble substances, valuable proteins (in the form of polypeptides, free amino acids, water-soluble vitamins) that increase the nutritional value of the product.

For a more rational use of secondary products (pork skin) it is necessary to use more effective technological methods that reduce their high structural and mechanical properties and increase their biological value. To destroy the strengthened protein structures of connective tissue, it is advisable to use enzyme preparations whose complexes are characterized by high levels of activity of raw materials and are primarily associated with high substrate specificity for hydrolysis of protein fractions, maximum activity in the neutral pH zone and a moderate temperature range. These requirements are satisfied by the enzyme preparation protolyhetherm, which has the required specificity and a high level of specific activity.

The research results showed that enzymatic hydrolysis is a more effective way of processing collagen-containing raw materials than thermal (see drawing). The drawing shows a diagram reflecting the dependence of the optical density D of the hydrolysates on temperature and concentration of protolychether G20x solutions.

The food hydrolyzate contains collagen hydration products, which allows enriching the paste with dietary fiber.

Thus, the claimed method for the production of paste provides an increase in the nutritional and biological value of the finished product, as well as its organoleptic characteristics, makes it possible to rationally use raw materials, expand the range and improve the environmental friendliness of production due to the rational use of secondary products.

Claims (2)

1. Meat paste containing meat raw materials, onions, broth, spices and spices, characterized in that the meat raw materials are beef liver or blanched pork and boiled beef, onion is cooked, in addition the paste contains boiled carrots, butter and food hydrolyzate in the following ratio of components, kg per 100 kg of unsalted raw materials:
beef or pork blanched liver 35 boiled beef meat 25 butter 3 boiled carrots four sauteed onions 7 food hydrolyzate twenty bouillon rest,
and also, per 100 kg:
salt 1500 ground black pepper one hundred 2. Method for the production of meat paste, including preliminary heat treatment and grinding of meat raw materials, preparation of minced meat according to the recipe, mixing the components of minced meat, molding, sterilization and cooling, characterized in that boiled carrots, sautéed onions and food hydrolyzate are added to the minced meat ; moreover, a food hydrolyzate is obtained from pork skins, subjected to heat treatment at a temperature of 110-120 ° C and a pressure of 10 ⁵ Pa for 2-3 hours, crushed to a piece size of 2-3 mm and subjected to treatment with a solution of the enzyme preparation of the proteolytic action of protolimeter with a concentration of 0 , 05-0.052 g / g protein at 45-55 ° C, pH 6.5-7.0, hydromodule 1: 1 for 120-130 minutes.

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