RU2839917C1 - Functional purpose pate production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used for preparation of meat products of functional and special purpose with filler for people suffering cardiovascular diseases. Proposed is a method for production of pate, which includes cooking and milling meat raw material in the form of mutton, mutton heart, mutton liver with addition of preliminarily milled and sauteed onions in soya and rapeseed oil, coriander, then one adds preventive food salt, lecithin, butter, calcium lactate, milled hazelnuts, the obtained broth and the mixture of all components is chopped for 8-10 minutes at temperature of 35-40 °C till formation of homogeneous mass, its packing, sealing and pasteurisation at the following ratio of initial components, wt.%: mutton 60; mutton heart 8; mutton liver 6; soya oil 2; rapeseed oil 1; butter 7.7; sauteed onions 3.1; hazelnuts 3; coriander 0.11; lecithin 1.6; calcium lactate 0.7; food prophylactic salt 0.9; broth is the rest.

EFFECT: invention enables to obtain a functional and special-purpose product for people with cardiovascular diseases, enables to expand the range of said products.

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 this 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 this 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 this 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 lack of functional properties for people with cardiovascular diseases.

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 use of pork, which contains more cholesterol than lamb, which is unfavorable for people with cardiovascular diseases.

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

The technical result is achieved by the fact that in the method for producing pate, which includes cooking and grinding raw meat in the form of lamb, lamb heart, lamb liver with the addition of pre-ground and sautéed onions in soybean and rapeseed oil, coriander to the resulting meat mixture, after which preventive edible salt, lecithin, butter, calcium lactate, ground hazelnuts, the resulting broth are added and the mixture of all components is chopped for 8-10 minutes at a temperature of 35-40°C until a homogeneous mass is formed, its packaging, sealing and pasteurization at the following ratio of the original components, wt.%.

Mutton 60 Lamb's heart 8 Lamb liver 6 Soybean oil 2 Rapeseed oil 1 Butter 7.7 Sauteed onions 3.1 Hazelnut 3 Coriander 0.11 Lecithin 1.6 Calcium lactate 0.7 Preventive edible salt 0.9 Bouillon rest

The novelty of the proposed product is that due to the combination of recipe components that have a balanced composition and beneficial properties, as well as a preventive effect on the human body, the resulting product has functional properties due to the reduced cholesterol content in lamb meat, which has an adverse effect on the human body with cardiovascular diseases.

The method for producing a functional 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:

Lamb contains less cholesterol than beef and pork. This type of meat can be consumed by people who have problems with the cardiovascular system. Lamb is rich in minerals such as Mg, Fe, Zn, Na, P, Co, K and vitamins PP, B12, B5, B6, B1, B2. Iron content prevents the development of anemia and increases the amount of hemoglobin. Lecithin contained in lamb regulates the level of cholesterol in the blood.

Lamb heart contains iron, potassium, magnesium, which cleanse blood vessels and increase hemoglobin. Lamb heart also has a low fat content and contains vitamins B1, B2, PP.

Lamb liver contains a large amount of microelements. It contains heparin, which increases blood flow, eliminates blood clots, and reduces the risk of developing cardiovascular diseases.

Hazelnuts contain omega-6 and omega-9 fatty acids, vitamins B7, B6, E, B1, B5, B3 and minerals Mg, K, Fe, Ca.

The method of producing 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 hazelnuts, 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 that, 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 (8.0 kg), lamb liver (6.0 kg), lamb (60.0 kg) are chopped and boiled. After that, chopped and sautéed onions with coriander are added to the meat mass. Then butter, lecithin, preventive edible salt, calcium lactate, chopped hazelnuts, broth are added, all this is thoroughly mixed 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.

The use of the proposed method for producing functional 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 offal 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 cooking and grinding raw meat in the form of lamb, lamb heart, lamb liver with the addition of pre-ground and sautéed onions in soybean and rapeseed oil, coriander to the resulting meat mixture, after which preventive edible salt, lecithin, butter, calcium lactate, ground hazelnuts, the resulting broth are added and the mixture of all components is chopped for 8-10 minutes at a temperature of 35-40°C until a homogeneous mass is formed, its packaging, sealing and pasteurization at the following ratio of the original components, wt.%: Mutton 60 Lamb's heart 8 Lamb liver 6 Soybean oil 2 Rapeseed oil 1 Butter 7.7 Sauteed onions 3.1 Hazelnut 3 Coriander 0.11 Lecithin 1.6 Calcium lactate 0.7 Preventive edible salt 0.9 Broth rest