RU2683491C1 - Method of manufacturing lamb meat cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used in the manufacture of canned fast food products. Method for the production of meat cream includes grinding 1st grade lamb meat, preparing a mixture of vegetable components, preparing a prescription composition, packing in a glass container and sterilizing in an autoclave with an overpressure of 0.22–0.25 MPa at a temperature of 110–120 °C for 50–60 minutes. Mixture of herbal ingredients consists of baked apples, passaged carrots, passaged onions, chopped fresh lemon balm and parsley. Lamb meat is blanched for 30–35 minutes, crushed, and a food additive – Citri-Fi orange fiber and a mixture of vegetable ingredients – is added thereto, and the strained, fat-free broth produced from the blanching of lamb meat is added. Quantitative ratio of the original ingredients.

EFFECT: improvement of the quality indicators of the finished product and expansion of the assortment of canned meat.

1 cl

Description

The invention relates to the food industry and can be used in the manufacture of canned foods for fast food.

A known method of producing a canned meat and vegetable product, which involves grinding meat raw materials, loading it into a mixer with the addition of a vegetable component, table salt, ground black pepper, fresh onions, flavoring additives and water, mixing, packaging and sterilization, characterized in that as meat raw materials use lamb with a mass fraction of adipose and connective tissue of not more than 20%, chickpeas and wheat flour are used as a plant component, while chickpeas are preceded it is thoroughly soaked, aged and boiled, linseed oil is added to the mixer, dill and parsley are used as flavoring additives (patent RU 2328141, IPC A23L 1/31 A23B 4/00, published on July 10, 2008)

Also known is a method for the production of canned meat and vegetable from mutton with chickpeas, which includes the preparation of meat and vegetable components, the preparation of the recipe composition, packaging and sterilization in an autoclave with an excess pressure of 0.22-0.25 MPa at a temperature of 110-120 ° C, moreover, the packaging is made in a glass container, sterilization is carried out for 50-60 minutes, in addition, chopped mutton of the 1st grade is used as meat components, and crushed chickpeas, passivated onions are used as plant components th and tomato paste (patent RU 2471385, IPC A23L 3/00, A23L 1/314, published 10.01.2013 -. prototype).

The disadvantage of this method is the unbalanced trace element composition of the finished product, low biological value.

The technical result is the improvement of quality indicators and the expansion of the range of canned meat.

The technical result is achieved by the fact that in a method for the production of mutton meat cream, including chopping lamb of the 1st grade, preparing a mixture of plant components containing passivated onions, preparing a prescription composition, packaging in a glass container and sterilizing in an autoclave with an excess pressure of 0.22-0 , 25 MPa at a temperature of 110-120 ° C, for 50-60 minutes, according to the invention, a food supplement is used - Citri-Fi orange fiber, and baked apples, passaged pesticides are added to the mixture of plant components ov, chopped fresh lemon balm and parsley, while the lamb is blanched for 30-35 minutes, chopped and added to it is a food supplement - Citri-Fi orange fiber and a mixture of herbal ingredients, then strained non-fat broth obtained by blanching lamb is added, the next the ratio of ingredients, mass. %:

chopped lamb 50-60 baked apples 10-15 carrots 5-8 passivated onions 2-4 melissa fresh 1-3 fresh parsley 0.1-0.5 food supplement - orange fiber 1-2 food salt 0.3-0.7 sugar sand 0.1-0.3 strained non-fat broth - the rest.

The novelty of the proposed technical solution is due to the fact that in addition to the meat cream includes dietary fiber - Citri-Fi orange fiber and baked apples, carrots, chopped fresh lemon balm and parsley.

The presence of Citri-Fi edible orange fiber provides high water-holding ability, fiber also firmly binds fat, has emulsifying, stabilizing, structure-forming properties, is resistant to high sterilization temperatures and low freezing temperatures, increases the nutritional value of the product due to the content of healthy fiber for human health. All these valuable properties of fiber contribute to its widespread use in the meat industry.

The addition of baked apples provides the product with iron, which is essential for the normal functioning of the cardiovascular system, also they contain potassium, manganese, vitamins E, P, B2, B1, and C.

Carrots are useful in high carotene, which is converted into vitamin A in the body. In addition to carotene, this vegetable also contains vitamins C, B, D, E, minerals and various trace elements. Carrots are useful for a variety of diseases: anemia, bronchitis, some skin, cardiovascular diseases.

Shredded fresh lemon balm and parsley provide the product with B vitamins, folic acid, potassium, magnesium, iron, flavonoids, volatile and inulin.

The method of production of meat cream is as follows: inspected and tested carcasses, half carcasses and quarters are sent for cutting, deboning, trimming and sorting, isolating lamb with a mass fraction of fat and connective tissue of not more than 20%.

Raw meat is ground on a top with a diameter of the holes of the lattice 2-3 mm. Chopped meat is blanched at a temperature of 75-80 ° C for 30-35 minutes.

The apples are inspected and washed in two sequentially installed sinks, then the core is removed with a special device, the peel remains and baked on sheets in an oven at a temperature of 180-200 ° C until ready.

Fresh lemon balm is inspected by removing spoiled shoots and large stems, washed, the remaining water is removed by drying in a centrifuge and crushed. Store chopped greens is recommended no more than 30 minutes.

Onions are peeled, rotted and defective bulbs are removed, washed in clean water. For the production of meat cream, chopped fresh onions are passaged in vegetable oil for 15-20 minutes until golden brown (vegetable oil is taken in an amount of not more than 20% of the onion norm).

Raw carrots are washed in running water, completely removing impurities, the root part is cut off, peeled and chopped by hand on a grater or on a top with a grid diameter of 2-3 mm. Shredded carrots are passaged in vegetable oil for 15-20 minutes, avoiding burning. Consumption of vegetable oil - 20% by weight of chopped carrots.

The preparation of the cream mass according to the recipe is carried out on a cutter. Pre-prepared raw materials are served in the cutter in the following order: first, blanched meat is processed for 3-5 minutes, then Citri-Fi edible orange fiber, passivated onions and carrots, pre-chopped lemon balm, baked apples, table salt, sugar and sand. The total cutting time is 20-25 minutes.

After cutting, the mass is processed on fine grinding machines (microcutter, colloidal mill, emulsifier) and immediately transferred to packaging.

The temperature of the minced system in the process of fine grinding should be no more than 12 ° C.

The canned mass is Packed using automatic fillers in glass jars.

Filled cans are hermetically sealed for vacuum by a seaming machine, washed and sent for pasteurization.

The duration of the process of production of canned food from the moment of heat treatment of raw materials to packaging should not exceed 60 minutes. The duration from the filling process to the start of the sterilization process is not more than 30 minutes.

Canned jars are sterilized in continuous batch apparatuses.

Thus, the described method, due to the introduction of Citri-Fi edible orange fiber into the meat cream, which includes structural elements of the plant cell walls, is necessary for the normal functioning of the gastrointestinal tract.

In addition to enriching meat products with dietary fiber, Citri-Fi orange fiber helps to solve problems such as the formation of the necessary consistency, improving the functional properties of meat products, organoleptic indicators and reducing the cost of the finished product.

The addition of baked apples, carrots, chopped fresh lemon balm and parsley provide the product with a huge amount of vitamins and minerals that positively affect the body, in particular the cardiovascular system.

The meat cream made by this method allows us to expand the range of products and improves the quality indicators of the product.

Claims (2)

Method for the production of meat cream from mutton, including grinding lamb of the 1st grade, preparing a mixture of plant components containing passivated onions, preparing a prescription composition, packaging in a glass container and sterilizing in an autoclave with an excess pressure of 0.22-0.25 MPa at a temperature of 110- 120 ° C for 50-60 minutes, characterized in that they use a food supplement - Citri-Fi orange fiber, and baked apples, carrots, chopped fresh lemon balm and parsley, p and this ovine blanch for 30-35 minutes, pulverized and added into it the food additive - orange fiber Citri-Fi, and the mixture of vegetable components is then added nonfat filtered broth obtained by blanching lamb, with the following ratio of the starting ingredients, wt. %: chopped lamb 50-60 baked apples 10-15 carrots 5-8 passivated onions 2-4 melissa fresh 1-3 fresh parsley 0.1-0.5 dietary orange fiber 1-2 food salt 0.3-0.7 sugar sand 0.1-0.3 strained non-fat broth rest