RU2844404C1 - Method for producing functional product based on rabbit meat - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and food technologies, in particular, to methods for production of chopped semi-finished products using meat raw materials and components of vegetable origin, and is intended for use in industrial conditions and at catering enterprises. Proposed is a method for producing a functional product based on rabbit meat, which comprises grinding prepared rabbit meat and turkey liver in mincers or mincer with a grid diameter of 4-8 mm, adding peeled onions, chickpeas are soaked before cooking for not less than 4 hours in drinking water, then stacked in perforated gastronorm pans and cooked in "steam" mode in steam convection steamers at temperature 95-97 °C for 65-70 minutes, then ready chickpeas is cooled, milled using blender or straining machine to puree state, whey proteins concentrate is hydrated with drinking water and mixed until a stable suspension is obtained, carrot powder is sieved, for breading sieved wheat crumbs are combined with milled dried carrots and milled dried chia seeds, crushed rabbit meat, turkey liver and bulb onions, chickpea puree are placed in a mincemeat mixer, introducing the prepared suspension of whey proteins, carrot powder, salt and stirring to a homogeneous consistency for 5-7 minutes, from the prepared mixture moulding the flattened shape products with thickness of 0.5-0.6 cm, on the one side of the rounded shape, on the other – sharpened, then product is breaded in a mixture of breadcrumbs, milled dried carrots and milled chia seeds, then semi-finished product is placed in trays and directed for packaging using modified medium, the meat components and vegetal raw materials are used at the following ratio of the initial components, wt. %: hand-boned rabbit meat – 50; turkey liver – 8.2; cooked chickpeas – 8.2; thermally stable whey protein concentrate – 5.6; drinking water – 5.6; bulb onions – 9.1; carrot powder – 3.2; wheat crumbs – 4.2; dried carrots – 2.4; chia seeds – 2.4; table salt – 1.1.

EFFECT: invention ensures manufacture of a product based on rabbit meat and vegetal origin components with high nutritive value.

1 cl, 2 tbl

Description

The invention relates to the food industry and food technologies, namely to methods for producing chopped semi-finished products using meat raw materials and components of plant origin, and is intended for use in industrial conditions and in public catering establishments.

A method for producing chopped semi-finished products is known [RU 2377931 C1, A23L 1/317 (2006.01), A23L 1/312 (2006.01), 10.01.2010] involving the preparation of beef and pork meat raw materials, including defrosting, cutting, boning, single-grade trimming, chopping, making mince, mixing until smooth, forming cutlets, breading, freezing and packaging, characterized in that beef tripe is additionally added to the mince, which is preliminarily cleaned, washed, chopped, soaked in a protein product containing a microbial association of kefir fungi, at a tripe: biomass ratio of 2:1 at a temperature of 0-4°C with a holding time of 1-1.5 hours, after which add sodium carbonate in the amount of 1 g per 100 g of beef tripe to pH 5.8-6.0, squeeze out, grind again in the following ratio of minced meat components, wt. %:

The disadvantage of this method is its low nutritional value. A known method for producing a minced meat-and-vegetable semi-finished product with ostrich meat [RU 2821913 C1, A23L 13/40 (2016.01), A23L 13/50 (2016.01), A23L 13/60 (2016.01), 27.06.2024] contains ostrich meat, chicken fillet, fresh peeled onions, fresh peeled garlic, edible salt, drinking water, which additionally contains quinoa prepared by soaking in water in a ratio of 1:2 for 1 hour and then boiling in water in a ratio of 1:2 for 10 minutes, with the addition of allspice CO2 extract in the following ratio of the original components, mass %:

Ostrich meat 55.0 Chicken fillet 25.0 Fresh peeled onion 8.0 Quinoa groats 8.0 Fresh peeled garlic 0.9 CO2 - Allspice Extract 0.01 Table salt 2.0 Drinking water 1.09

The disadvantage of this method is the low nutritional value.

A method for producing a chopped semi-finished product from poultry meat is known [RU 2797920 C1, A23L 13/500 (2016.01), A23L 13/60 (2016.01), 13.06.2023] in the form of a cutlet, including preparing a meat component, preparing plant components such as chickpea flour and psyllium dietary fiber by hydrating them, preparing minced meat in a mince mixer, forming, breading and cooling, while the components are taken in the following quantities, g: hand-deboned poultry meat - 18.0; mechanically deboned poultry meat - 58.0; hydrated chickpea flour - 10.0; hydrated psyllium dietary fiber - 3.0; fresh onions - 5.0; edible salt - 1.4; spice mix "Time mix Gourmet 1955" - 0.6; breadcrumbs 4.0.

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

There is a method for producing cutlets [RU 2821898 C1, A23L 13/40 (2016.01) A23L 13/60 (2016.01), 27.06.2024], which involves grinding trimmed beef in a mincer or meat grinder with a grid diameter of 2-3 mm, grinding with a blender or cutter to a puree state of avocado, peeled from the skin, separating the pit, placing the lentils in a vacuum bag, adding drinking water in a ratio of 1:1 with lentils, removing excess air with a vacuum sealer and sealing, placing in a container with water and cooking using the "Sous-vide" technology at a temperature of 85 ° C for 130 minutes until the product has completely absorbed moisture, grinding the finished lentils to a puree state and cooling, 2/3 of the recipe norm sesame seeds are ground to a powder state, then the above-mentioned components are combined, the minced meat is mixed until smooth and table salt is added, 120 g cutlets are formed from the minced meat and breaded in eggs and a mixture of bread crumbs and sesame seeds, the semi-finished product is cooled in a shock freezing apparatus at a temperature of - 24 ° C for 10 minutes, the finished semi-finished products are placed in a combi steamer and fried at 235 ° C for 17 minutes and cooled, while the components are used in the following ratio, %: hand-boned beef - 53.5, avocado - 4, green lentils - 14, water - 14, sesame - 6, eggs - 2.5, bread crumbs - 4, table salt - 2.

The disadvantage of this method is its low nutritional value.

A method for producing frozen chopped cutlets is known [RU 2809849 C1, A23L 13/40 (2016.01), A23L 13/60 (2016.01), 19.12.2023], which involves grinding pork and poultry meat - broiler chickens or turkey - into minced meat, adding ground black pepper, edible table salt, drinking water, an egg product in the form of a chicken egg and prepared components from onions, carrots, wheat fiber or rice or buckwheat flour, further mixing in a mince mixer until a homogeneous mass is obtained, molding, breading the finished products in breadcrumbs and freezing in quick-freezing devices to obtain the target product, while the preparation of the products consists in the fact that wheat fiber or rice or buckwheat flour is poured with drinking water at a temperature 4-6°C at a ratio of wheat fiber: water of 1:1.1-1.14, or rice flour: water 1:1.7, or buckwheat flour: water 1:1.8 for 20 minutes to swell, and the onions and carrots are chopped in a meat grinder, and then combined with all the components, while the components are taken in the following quantitative ratio, wt. %: minced pork 23.5-23.8; minced poultry - broiler chickens or turkey 38.5-40.0; wheat or rice fiber or buckwheat flour 5.5-6.0; onions 2.0-2.2; carrots 4.3-5.1; chicken egg 0.6-1.2; ground black pepper 0.3-0.5; 0.8-1.0 table salt; 4.6-4.8 breadcrumbs; the rest is drinking water.

The disadvantage of this method is its low nutritional value.

Close in meaning is the method for producing chopped meat and vegetable semi-finished products for functional purposes [RU 2635677 C1, A23L 13/60 (2016.01), A23L 13/40 (2016.01), 15.11.2017]. Rabbit meat is minced in a grinder, then fattier chicken meat is added to it and grinding continues until a homogeneous mass is obtained. Dried brown seaweed kelp is poured with drinking water in a ratio of 1:3 with a temperature of 4-6 ° C, left to soak for 2 hours. The swollen kelp is minced in a meat grinder with a hole diameter of 2-3 mm for 1 min. Onions are peeled and thoroughly washed under running water, then minced. Bread is pre-softened with milk. Salt is used in dry form. Chopped meat raw materials and all prepared components: onion, bread, kelp, salt, spices, egg, water are added to the mixer in a given amount and the mince is kneaded. From the minced mass, semi-finished products of a rounded flattened shape are formed, which are breaded in breadcrumbs to obtain the target product. Semi-finished products are sent to a quick-freezing apparatus. In this case, the components are taken at the following quantitative ratio of wt. %:

Rabbit meat 40.0-45.0

Breadcrumbs 3.0-3.5 Chicken meat 25.0-28.0 Brown seaweed Laminaria 2.0-2.8 Wheat flour bread 4.0-4.8 Milk 3.2% 5.0-5.7 Chicken egg 1.0-1.7 Fresh onion 5.0-5.8 Ground black pepper 0.3-0.5 Table salt 0.8-1.0 Drinking water Rest

The disadvantage of this method is the relatively low nutritional value.

The aim of the invention is to obtain a product based on rabbit meat with high nutritional value.

The technical result consists in developing a method for obtaining a product based on rabbit meat and plant-based components with high nutritional value.

The essence of the claimed solution is that the method for obtaining chopped semi-finished products based on meat raw materials and plant-based components involves grinding prepared rabbit meat and turkey liver on mincers or a meat grinder, the grate diameter is 4-8 mm, then adding peeled onions. Before cooking, chickpeas are soaked for at least 4 hours in drinking water, then placed in perforated gastronorm containers and cooked in the "steam" mode in convection steamers at a temperature of 95-97 ° C for 65-70 minutes. Then the finished chickpeas are cooled, chopped with a blender or a mashing machine until puree. Whey protein concentrate is hydrated with drinking water and mixed until a stable suspension is obtained. Carrot powder is sifted. For breading, sifted wheat crackers are combined with chopped dried carrots and chopped dried chia seeds. Minced rabbit meat, turkey liver and onions, chickpea puree are placed in a mince mixer, the prepared suspension of whey proteins, carrot powder, salt are added and mixed until a homogeneous consistency is achieved for 5-7 minutes. From the prepared mixture, flattened products are formed with a thickness of 0.5-0.6 cm, rounded on one side and pointed on the other. Then the products are breaded in a mixture of bread crumbs, chopped dried carrots and crushed chia seeds. Then the semi-finished product is placed in trays and sent for packaging using a modified environment.

In this case, meat components and plant raw materials with the following ratio of initial components, wt.%:

Hand-boned rabbit meat 50 Turkey liver 8.2 Boiled chickpeas 8.2 Whey protein concentrate heat-stable 5.6 Drinking water 5.6

Onion 9.1

Carrot powder 3.2 Wheat rusks 4.2 Dried carrots 2.4 Chia seeds 2.4 Table salt 1,1

The choice of rabbit meat as the main raw material is due to its high content of complete proteins (21.2 g per 100 g), as well as iron content (3.3 mg per 100 g), with a low fat content and no carbohydrates.

The choice of turkey liver is due to its high protein content (18.26%), high iron content (8.9 mg per 100 g), phosphorus (279 mg per 100 g). Also, this product contains more than the daily requirement of vitamin A and riboflavin per 100 g of the product.

The choice of chickpeas is due to the high protein content (20.47 g per 100 g), as well as the high content of dietary fiber (12.2 g per 100 g). Chickpeas are also characterized by a high content of iron, phosphorus and manganese. Chickpeas also have a high moisture-retaining capacity, allowing them to maintain the weight of products during heat treatment.

Carrot powder is a source of plant fiber with high moisture-retaining capacity, containing several daily norms of retinol in 100 g of product.

The method is carried out as follows. Grinding prepared rabbit meat - 50% and turkey liver - 8.2%, onions - 9.1%, boiled and chopped to a puree state chickpeas - 8.2%, suspension of whey protein concentrate - 11.2%, sifted carrot powder - 3.2%, table salt - 1.1%. All components are placed in a mince mixer and mixed until a homogeneous consistency for 5-7 minutes, flattened products are formed with a thickness of 0.5-0.6 cm on one side rounded, on the other pointed and breaded in a mixture of breadcrumbs (4.2%), chopped dried carrots (2.4%) and chopped chia seeds (2.4%). Then the semi-finished product is placed in trays and sent for packaging using a modified environment.

The content of nutrients in the experimental sample was studied in comparison with the prototype. The results of the studies are presented in Table 1.

The application of the method for obtaining a functional product based on rabbit meat showed that the protein content exceeds the control (method 2) by 1.28 times. At the same time, the content of fats and carbohydrates is reduced compared to all declared methods. The indicators of the content of mineral substances in the developed semi-finished products show an advantage in the content of potassium, calcium, magnesium, phosphorus and iron compared to the methods obtained according to the prototype.

For the obtained product, after conducting research on the nutritional value of the finished product per 100 g, the integral score was calculated. The recommended indicators of nutrient consumption for men of the first physical activity group aged 18-29 years were taken as the basis for the daily requirement. [6] The results are presented in Table 2

According to the analysis of the content of nutrients in the finished product, several indicators exceed 15% of the daily requirement, thus the product corresponds to the status of functional. [7]

Thus, experimental data confirm the feasibility of the method for obtaining a product based on rabbit meat and plant-based components with high nutritional value.

Sources of information

1 RU 2377931 C1, A23L 1/317 (2006.01), A23L 1/312 (2006.01) 10.01.2010. Method for the production of chopped semi-finished products

2 RU 2821913 C1, A23L 13/40 (2016.01), A23L 13/50 (2016.01), A23L 13/60 (2016.01), 27.06.2024. Minced meat and vegetable semi-finished product with ostrich meat.

3 RU 2797920 C1, A23L 13/60 (2016.01), A23L 13/40 (2016.01) 02.06.2020). Method for the production of chopped semi-finished products from poultry meat.

4 RU 2821898 C1, A23L 13/40 (2016.01) A23L 13/60 (2016.01). Method for producing cutlets.

5 RU 2635677 C1, A23L 13/60 (2016.01), A23L 13/40 (2016.01), 11/15/2017. Method for the production of chopped meat and vegetable semi-finished products for functional purposes

6. Methodological recommendations MP 2.3.1.0253-21 “Norms of physiological needs for energy and nutrients for various population groups of the Russian Federation”.

7. GOST R 52349-2005 Food products. Functional food products. Terms and definitions.

Claims (2)

A method for producing a functional product based on rabbit meat, characterized in that it involves grinding prepared rabbit meat and turkey liver in a mincer or a meat grinder with a grid diameter of 4-8 mm, adding peeled onions, before cooking, chickpeas are soaked for at least 4 hours in drinking water, then placed in perforated gastronorm containers and cooked in the "steam" mode in convection steamers at a temperature of 95-97 ° C for 65-70 minutes, then the finished chickpeas are cooled, ground with a blender or a mashing machine until puree, whey protein concentrate is hydrated with drinking water and mixed until a stable suspension is obtained, carrot powder is sifted, for breading, sifted wheat crackers are combined with chopped dried carrots and chopped dried chia seeds, chopped rabbit meat, turkey liver and onions, chickpea puree is placed in mince mixer, add prepared suspension of whey proteins, carrot powder, salt and mix until smooth for 5-7 minutes, form flattened products with thickness of 0.5-0.6 cm from the prepared mixture, rounded on one side, pointed on the other, then bread the products in mixture of bread crumbs, chopped dried carrots and chopped chia seeds, then place the semi-finished product in trays and send for packaging using modified environment, while meat components and vegetable raw materials are used in the following ratio of initial components, wt.%: hand-boned rabbit meat 50, turkey liver 8.2 boiled chickpeas 8.2 whey protein concentrate heat-stable 5.6 drinking water 5.6 onion 9.1 carrot powder 3.2 wheat crackers 4.2 dried carrots 2.4 chia seeds 2.4 table salt 1,1