RU2848221C1 - Meat paste - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: meat paste is proposed that contains edible salt, a mixture of spices consisting of paprika and ginger, pectin, honey, the food ingredient Abioiodoselen, water, and pork trimmings, which are waste products from sausage production.

EFFECT: enrichment of meat pastille with microelements, increase in its nutritional value, improvement of product quality characteristics.

1 cl, 3 tbl, 3 ex

Description

The invention relates to the food industry, namely to the production of meat snacks.

A recipe for a meat snack is known, containing, in mass%: lean trimmed pork - 97.5, bacterial preparation PB-MP - 0.2, sugar - 0.5, glucono-delta-lactone - 1.0, sodium glutamate - 0.4, sodium nitrate - 0.01, ground black pepper - 0.3, dried dill - 0.1 (patent RU 2 300 899 C1, IPC A23L 1/00).

A recipe for a semi-finished meat snack is known, containing, in mass%: chicken breast fillet - 92.0, edible table salt - 3.0, bee bread - 5.0, ground black pepper - 0.1, ground red pepper - 0.1 (patent RU 2 685 942 C1, IPC A23L 13/50, A23L 13/70, A23B 4/03).

A recipe for a meat snack is known, containing, in mass%: fat (pork) - 4.0-6.0, muscle tissue - 28.0-32.0, connective tissue - 13.0-15.0, cartilage tissue - 4.0-6.0 (patent RU 2 654 647 C1, IPC A23L 13/00, A23L 13/10).

The closest analogue of the claimed invention is a recipe for a semi-finished meat snack containing, in mass%: pork - 96.1, table salt - 3.5, ground black pepper - 0.1, ground white pepper - 0.15, cardamom - 0.085, sodium nitrate - 0.007, starter culture preparation - 0.018 (patent RU 2 470 529 C1, IPC A23L 1/31).

The disadvantages of the above-described recipes include their multi-component composition and the use of bacterial preparations and starter cultures, which significantly increases the cost of this type of product. Furthermore, the addition of these preparations to the semi-finished product recipe accelerates the maturation of the meat system and promotes the formation of greater moisture, leading to increased drying time and, consequently, energy consumption.

The purpose of the invention is to enrich meat pastilles with microelements (iodine, selenium, iron), to incorporate sausage production waste into meat technologies and to reduce the cost of the final product through the rational use of meat raw materials.

The objective of the proposed invention is to develop a recipe that ensures the creation of a new product fortified with microelements (iodine, selenium, iron) – meat pastille.

The technical result of the invention is the enrichment of meat pastilles with microelements (iodine, selenium, iron), increasing its nutritional value, improving the quality characteristics of the product, including organoleptic properties, and expanding the range.

The technical result is achieved by adding pork trimmings and a food ingredient, Abioidoselenium, to the recipe composition for meat pastilles containing edible salt, a mixture of spices (paprika, ginger), pectin, and water in the following ratio of components, mass%:

Pork trimmings 71.1-77.7 Honey 5.0-11.6 Spice mix 4.1 Pectin 1.7 Table salt 1.7 Abioyodselen 0.1 Water rest

The choice of pork trimmings for producing meat pastila is due to their low added value. At the same time, pork trimmings, like pork, are a source of complete protein, vitamins, unsaturated fatty acids, and minerals.

The use of honey and pectin in the composition is necessary to obtain the required consistency of the finished product.

The addition of table salt and a mixture of spices (paprika, ginger) to the recipe helps to produce meat pastilles with a richer range of flavor and aroma characteristics.

The addition of the food ingredient Abioidoselenium to the minced meat system ensured the enrichment of the meat paste with iodine, selenium and iron.

Abioiodoselenium is an organic compound, a highly concentrated colloidal solution of hydrophilic particles (particle size – 20-40 nm) of polymeric iron oxide, modified by surface chemical immobilization of dextrin fragments and including covalently bound selenium (IV). The solution also contains a water-soluble organoelemental iodine compound – iodogorgonic acid (3,5-diiodo-L-tyrosine) – partly in free form, but mainly in the form of ligands on the surface of iron-dextrin particles. 1 liter of Abioiodoselenium contains: active components - iron Fe (III) 65-67 g, selenium (Se) 3.9-4.2 g, iodine (I) 10-12 g, the rest is water.

The food ingredient Abioidoselenium can be successfully used to prevent deficiencies of such important micronutrients as iodine, selenium, and iron in people of all ages. Iodine is a structural element of thyroid hormones and is vital for metabolic processes in the body and maintaining human health. Selenium is a structural element of many vital enzymes in higher animals and humans (responsible primarily for oxidation-reduction processes); this element ensures the normal functioning of the immune system and has anti-carcinogenic, anti-radiation, and antioxidant properties. Iron is an essential micronutrient in the human body, necessary for supplying tissues, organs, and systems with oxygen, for bone and nervous system formation, as well as for the functioning of the gastrointestinal tract and endocrine system.

Testing of meat pastille samples was carried out according to the standard procedure.

Example 1. For the production of meat pastilles, the following content of primary and secondary raw materials is required, wt.%:

Pork trimmings 77.7 Honey 5.0 Spice mix 4.1 Pectin 1.7 Table salt 1.7 Abioyodselen 0.1 Water rest

Meat pastila production begins with defrosting the main ingredients and then washing them. The next step is cooking in a cooking kettle. Here, the ingredients are processed for 30 minutes at a temperature of 70°C. After the initial heat treatment, the ingredients are cooled. During the massaging stage, auxiliary ingredients (a spice mixture, honey, pectin, table salt, water, and the food ingredient Abioidoselenium) are added. The resulting mixture is then chopped in a cutter with a diameter of 2-3 mm for 8-10 minutes. The resulting minced mixture is placed on baking sheets no larger than 4 mm in diameter. The dehydration process takes place in a drying oven. Maintaining the following temperature conditions is crucial for this process: t = 70°C; duration = 240 minutes. This is followed by cooling at a temperature of 4-6°C. The final stages are: packaging, packaging, and storage at a temperature of 5-8°C.

In this way, a meat pastille is obtained, which is the subject of the invention ( example 1 ).

Example 2. The technology for producing meat pastille is similar to example 1 , but with the following content of the main and auxiliary raw materials, mass%:

Pork trimmings 74.4 Honey 8.3 Spice mix 4.1 Pectin 1.7 Table salt 1.7 Abioyodselen 0.1 Water rest

In this way, a meat pastille is obtained, which is the subject of the invention ( example 2 ).

Example 3. The technology for producing meat pastille is similar to example 1 , but with the following content of the main and auxiliary raw materials, mass%:

Pork trimmings 71.1 Honey 11.6 Spice mix 4.1 Pectin 1.7 Table salt 1.7 Abioyodselen 0.1 Water rest

In this way, a meat pastille is obtained, which is the subject of the invention ( example 3 ).

To confirm the advantages of the proposed recipe, the quality indicators of the finished product obtained from examples 1 , 2 and 3 were studied (Tables 1, 2 and 3).

Table 1

Name of the indicator Sample 1 Sample 2 Sample 3 Form The plates are smooth, without deformation, there are small burrs The plates are smooth and without deformation. The plates are smooth and without deformation. Appearance Plates with a uniform texture, without visible defects Plates with a uniform texture, without visible defects Plates with a uniform texture, without visible defects Consistency Elastic, non-uniform consistency Elastic, non-uniform consistency Dense, easy to break Color Smooth, yellow in places Smooth, uniform, pale yellow color Smell Typical for this type of product Taste Salty with a distinct honey flavor with a distinct honey flavor with a slight sweetness of honey without foreign taste or smell

Table 2

Name of the indicator Sample 1 Sample 2 Sample 3 Mass fraction, %: Squirrel 24.96 ± 0.99 23.51 ± 0.56 21.43 ± 0.81 Fat 12.33 ± 0.51 10.95 ± 0.27 9.12 ± 0.35 Carbohydrates 5.87 ± 0.23 9.72 ± 0.24 11.78 ± 0.44 Ashes 2.89 ± 0.12 2.63 ± 0.05 1.97 ± 0.06 Moisture 50.21 ± 2.00 52.23 ± 1.31 55.21 ± 2.09 Nutritional and energy value, kcal/kJ 234.29 / 980.27 231.83 / 969.97 214.92 / 899.22

Table 3

Name of the indicator Sample 1 Sample 2 Sample 3 Microelements: Iodine, mcg/100 g 51.12 ± 1.54 52.78 ± 2.12 54.15 ± 1.90 Selenium, mcg/100 g 28.54 ± 0.86 29.71 ± 1.19 31.08 ± 1.09 Iron, mg/100 g 5.89 ± 0.18 6.53 ± 0.26 7.45 ± 0.26

According to the data obtained, all the studied samples were characterized by high organoleptic and physicochemical properties, and did not differ significantly in nutritional value. Accordingly, it is advisable to recommend all three recipes for the production of meat pastila. It is also worth noting the advantages of using pork trimmings, which ensures the production of a final product with a sufficiently high nutritional value. It is also worth noting that 100 g of meat pastila satisfies the physiological need for adults (over 18 years) in iodine - 150 μg / day, selenium (for women - 55 μg / day for men) and iron (for women - 18 mg / day for men - 10 mg / day), according to the recommendations of MR 2.3.1.0253-21 "Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation".

Claims (2)

Meat pastille, characterized by the fact that it contains edible salt, a spice mixture consisting of paprika and ginger, pectin, honey, the food ingredient Abioidoselenum, water, as well as pork trimmings, which is a waste product of sausage production, in the following ratio of components, mass%: Pork trimmings 71.1-77.7 Honey 5.0-11.6 A spice mix of paprika and ginger 4.1 Pectin 1.7 Table salt 1.7 Abioidselen 0.1 Water rest