RU2844476C1 - Pate production method - Google Patents

Abstract

FIELD: meat industry.

SUBSTANCE: method for making pate is proposed, which includes preliminary preparation of recipe components, cooking meat raw material, its grinding and preparation of mince with the addition of milled and sauteed bulb onions in soya and rapeseed oil, coriander, preventive edible salt, lecithin, calcium lactate, broth after cooking meat raw material, chopping of all recipe components for 8-10 minutes at temperature 35-40 °C until homogeneous mass formation, packing, sealing, pasteurisation, wherein dried apricot pulp, apricot kernels and butter are also added and mutton meat, mutton heart and mutton liver are used as meat raw material, with following ratio of components, wt.%: mutton 55; mutton heart 7; mutton liver 5; soya oil 2; rapeseed oil 1; butter 4.7; sauteed bulb onions 3.1; dried apricot pulp 10; apricot kernels 4; coriander 0.11; lecithin 1.6; calcium lactate 0.7; preventive food salt 0.9; broth – balance.

EFFECT: invention ensures manufacture of an enriched product for preventive purposes which allows to expand the range of products for people suffering from cardiovascular diseases.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry and can be used for canned fast food products.

A method for producing meat pate is known (RU patent 2189766, class A23L 1/317 A23L 1/314 2001), which includes fatty boiled pork, trimmed pork liver, table salt, sodium nitrite, structure formers, broth from cooking offal, boiled skin, Biofos 90, Leberwurst and Vitazel.

The disadvantage of the known method is the low functional properties of the product.

A method for producing pate is known (RU patent 2787782, class A23L 13/20 2021) which involves preparing meat mass from chicken liver, non-defatted cedar flour from roasted cedar nut kernels, mixing them in a ratio of 70:30 with the addition of an alcoholic extract of Chinese magnolia vine seeds in an amount of 1.0% of the total weight of the liver-flour composition.

The disadvantage of the known method is the low nutritional value of the product.

A method for producing meat pate is known (RU Patent 2787030, class A23L 13/20 2022) which involves preparing liver pate from beef liver, lard, carrots, onions, bone broth, table salt, ground black pepper, mushroom powder from dried mushrooms, rapeseed oil, soybean oil, milk molasses in powder form, chicken skin and semolina.

The disadvantage of the known method is the lack of functional properties for people with cardiovascular diseases.

A method for producing meat cream from lamb is known (RU patent 2683491, class A23L13/60 2016) which involves preparing a cream from chopped lamb, baked apples, sautéed carrots, sautéed onions, fresh lemon balm, fresh parsley, edible orange fiber, edible salt, granulated sugar, strained defatted broth.

The disadvantage of this method is the low content of potassium and magnesium, which are necessary for the cardiovascular system.

The closest technological solution selected as a prototype is a method for obtaining meat mass (RU patent 2629987 class A234 13/60 2017) based on blanched pork, pork heart, pork liver, wheat bran, soybean oil, rapeseed oil, chicken egg white, sautéed onions, preventive food salt, coriander, nutmeg, lecithin, ascorbic acid, calcium lactate, pectin.

The disadvantage of this method is the low content of the mineral substance – potassium.

The technical result is the production of a product related to the meat industry, possessing special properties.

The technical result is achieved in that in the method for producing a pate, including preliminary preparation of the recipe components, cooking meat raw materials, grinding it, preparing minced meat with the addition of chopped and sautéed onions in soybean and rapeseed oil, coriander, preventive edible salt, lecithin, calcium lactate, broth, using the meat raw materials after cooking, chopping all the recipe components for 8-10 minutes at a temperature of 35-40 °C until a homogeneous mass is formed, packaging, sealing, pasteurization, characterized in that dried apricot pulp, apricot kernels and butter are added, and mutton meat, mutton heart and mutton liver are used as meat raw materials in the following ratio of components by weight %:

Lamb 55

Lamb's heart 7

Lamb liver 5

Soybean oil 2

Rapeseed oil 1

Butter 4.7

Sauteed onions 3.1

Dried apricot pulp 10

Apricot kernels 4

Coriander 0.11

Lecithin 1.6

Calcium lactate 0.7

Preventive edible salt 0.9

The rest is broth.

The novelty of the proposed proposal is that due to the combination of components of the recipes, which have a balanced composition and useful properties, as well as a positive effect on the human body, the resulting product enriches the human body with minerals that have a beneficial effect on the human body with cardiovascular diseases.

The method for producing the pate in the totality of the declared features is not known from patent, scientific, technical and specialized literature, which corresponds to the “inventive step” criterion of protectability.

Components included in the meat mass:

Apricots contain a large amount of beta-carotene, which prevents the development of malignant tumors, and potassium, which is necessary for the normal functioning of the cardiovascular system and the removal of excess fluid from the body. The vitamin composition pleases with the content of vitamin A and beta-carotene, which make up almost 80% of the daily requirement! Along with them, apricots contain vitamin B1, B2, PP, niacin, tocopherol and ascorbic acid. This list clearly displays the amount of antioxidants found in the product and puts it on a pedestal among fighters against the causes of cancer and skin aging. Apricots contain a lot of potassium - 70% of the norm or 1780 mg per 100 grams of dried fruit. In addition, the composition includes calcium, magnesium, sodium, phosphorus and iron. The combination of nutrients included in the product strengthens the cardiovascular system, increases the elasticity of the walls of blood vessels, helps cleanse them of fatty plaques, participating in the regulation of produced cholesterol. The high content of potassium in combination with the amount of magnesium and calcium found in dried apricots is an excellent prevention of cardiovascular diseases.

Apricot kernels contain vitamins PP and B ₁₇ , minerals iron, phosphorus, magnesium, potassium, sodium, magnesium, calcium and fatty acids.

The method for making pate is as follows.

The meat raw material is boiled and chopped. Then, onions, previously chopped and sautéed in soy and rapeseed oil, and coriander are added to the meat mass. Then, butter, lecithin, preventive edible salt, chopped dried apricot pulp, ground apricot kernels, calcium lactate, and broth are added. The entire mixture is stirred for 8-10 minutes at a temperature of 35-40 °C. Then, the meat mass is placed in a hermetically sealed container and pasteurized for 60-100 minutes at a temperature of 68-75 °C, then the mass is allowed to cool to 20 °C and placed in the refrigerator until it finally cools to 0-5 °C.

To prove the effectiveness of the claimed method, production experiments were conducted, presented in examples 1 and 2. Example 1 presents the method for producing pate according to patent No. 2629987, and example 2 presents the claimed method.

Example 1. Consistently blanched pork heart (8.0 kg) is minced and used as a meat base. Pork is added after about 30-40 minutes in the amount of 60.0 kg, then after 15-20 minutes, pork liver is added - 6.0 kg. After this, chopped and sautéed onions in soy and vegetable oil with the addition of coriander are added to the meat mass. The entire meat mass is placed in a cutter and 3.6 kg of wheat bran are added. Then chicken egg white, lecithin, low-sodium edible prophylactic salt, pectin, calcium lactate are added, all this is mixed well for 8-10 minutes at a temperature of 17-24 ° C until a homogeneous mass is formed. This mixture is placed in a hermetically sealed container and pasteurized for 60-90 minutes at a temperature of 68-75 °C, then the product is allowed to cool to 20 °C, and then placed in a refrigerator and cooled to 0-5 °C.

Example 2. Lamb heart (7.0 kg), lamb liver (5.0 kg), lamb (55.0 kg) are chopped and boiled. After that, chopped and sautéed onions with coriander added to the meat mass. Then add butter (4.7 kg), lecithin, preventive edible salt, calcium lactate, chopped dried apricot pulp (10 kg), ground apricot kernels (4 kg), broth, mix everything well for 8-10 minutes at a temperature of 35-40 °C until a homogeneous mass is formed. This mixture is placed in a hermetically sealed container and pasteurized for 60-90 minutes at a temperature of 68-75 °C, then the product is allowed to cool to 20 °C, and then placed in a refrigerator and cooled to 0-5 °C.

Table 1 – Organoleptic evaluation of the finished product

Organoleptic indicators Prototype The stated method Color Pale pink Intense beige Consistency Homogeneous, spreadable, gentle Homogeneous, smearing, soft-dense Smell Nice Nice Taste Moderately salty, typical of the ingredients. Moderately salty, typical of the ingredients.

Table 2 – Comparative assessment of satisfaction in essential nutrients in 100 g of the finished product according to the prototype and according to the claimed method

Name of indicators Contents in the product Daily requirement for humans Degree of security, % prototype The claimed method prototype The claimed method Protein, g 10.6 11.6 102 10.4 11.37 Fat, g 25 18,19 113.5 22 16.03 Vitamins: In ₁ , mg 0.34 0,1 1.5 22.7 6.7 In ₂ , mg 0.26 0.37 1.8 14.4 20.6 Minerals: Potassium, mg 227.4 416.83 3500 6.5 11.9 Calcium, mg 13.5 17.5 1000 1.35 1.75 Phosphorus, mg 148 313.09 700 21.1 44.7 Magnesium, mg 41.26 32.79 420 9.8 7.8 Sodium, mg 43.97 48.99 1300 3.38 3.76

The use of the proposed method of making pate has the following advantages:

– the use of lamb meat and offal allows the product to be used for preventive purposes for people with cardiovascular diseases;

– adding dried apricot pulp and apricot kernels allows you to enrich the product with microelements necessary for the cardiovascular system;

– allows to expand the range of products for people with cardiovascular diseases.

Claims (2)

A method for producing a pate, including preliminary preparation of the recipe components, cooking the meat raw material, chopping it and preparing minced meat with the addition of chopped and sautéed onions in soybean and rapeseed oil, coriander, preventive edible salt, lecithin, calcium lactate, broth after cooking the meat raw material, chopping all the recipe components for 8-10 minutes at a temperature of 35-40 ° C until a homogeneous mass is formed, packaging, sealing, pasteurization, characterized in that dried apricot pulp, apricot kernels and butter are also added and mutton, mutton heart and mutton liver are used as the meat raw material, with the following ratio of components, wt. %: Mutton 55 Lamb's heart 7 Lamb liver 5 Soybean oil 2 Rapeseed oil 1 Butter 4.7 Sauteed onions 3.1 Dried apricot pulp 10 Apricot kernels 4 Coriander 0.11 Lecithin 1.6 Calcium lactate 0.7 Preventive edible salt 0.9 Bouillon Rest