SU1122291A1 - Method of producing liver pate - Google Patents

Abstract

1. METHOD OF PRODUCTION OF PASTA FROM THE LIVER, which involves roasting sliced vegetables and pork until half cooked, adding sliced liver and spices, heat treating the resulting mass until cooked, chopping, mixing with milk or broth and butter, and forming loaves, including, in order to increase the shelf life of the pro-. As a result, the heat treatment of the mass is carried out by letting it in, after mixing, the mass is reheated with simultaneous beating, and the loaves are molded in a hot state, followed by coating with methylcellulose. 2. Method POP.1, characterized in that the mass is heated to 85-90 ° C.

Description

The invention relates to the production of catering products that can be used in culinary factories.

There is a known method of preparing pasta by slicing the liver, frying it about full readiness, double passing through the m cutting box with a frequent t or drying machine in the Mountain State Cl3.10

However, this arrangement provides for undesirable contact of the hot product with the equipment, in addition, molded loaves prepared in this way have an irregular appearance, (trines on the surface of the product, dark brown color)

The closest to the invention is a method of preparing a paste, which involves roasting sliced vegetables and poultry until half cooked, introducing sliced liver and spices, heat treating the resulting mass until ready. 25. Crushed, choked-guiie with milk or broth and butter and molding loaves C2 3.

The disadvantage of this method is that the pate prepared in this way is a particularly perishable product (its storage time is 24 hours), due to its high dissemination rate during grinding, which is twice a wire,

1 {el invention is an increase in the TERM of storage of the product.

Delivered by: according to the method of production of liver pate, providing roasting of the sliced: ov. grams, hers and pork until half cooked, the introduction of chopped pieces of the liver and creams, heat treatment 5 of the resulting mass until ready, chopping, mixing with milk or with broth and oil and the formation of the loaves, the heat treatment of the mass is carried out by pripuskan after 50 minutes of mixing the mass of heating with a simultaneous mixing, and the shaping of the loaves is done in hot. Compatible with the subsequent coating of matlcellulose-55

In this case, the mass is heated: up to. . . . :

Repeated heat treatment and a protective film of methylcellulose significantly inhibit the growth of bacteria and increase the shelf life of the paste to 48 hours.

Beating the mass during heating allows sufficient oxygen to be accumulated with air to inhibit the growth of anaerobes, since the film formed from methylcellulose not only protects the product from contact with the microflora of the surrounding medium, but. k creates some anaerobic conditions.

Replacing frying with baking reduces the loss of heat by 8.7%. By applying a protective film on the pate, the drying of the surface layer of the pate during storage is reduced.

The proposed pate differs from the traditional one not only in an improved method of producing yo and a recipe. To prepare 1000 g of pate according to a new recipe and technology, products are required that are given as follows:), i,.

Analysis of recipes

we show that in the new reg, e: g7gure the weight of the liver is reduced by 29%, but the proportion of ovos (carrots on 158 and onion onions — by 40%), milk per 120%,

These changes, see 1, give a specific taste to the liver.

Egg is not included in the new recipe, since the zaschtgga film on the pate gives the shine a pleasant and pleasant appearance, on the need for a boiled boiled egg. Su 2 marmole organoleptic odenka and pate prepared according to a new recipe, and technology, is 4.96 (with 3.83 and traditional products).

The energy value of the paste prepared according to the new recipe is 953 kJ (traditionally about 1032 kJ) E. In light of the requirements of modern science of the regional nutrition and the decrease in caloric content of foods, it can be considered: july 5 gels.

The attack of proteins in viLro is higher for a paste prepared using a new recggler: / g; e and technopia} it is 48.39 mg Tyrosine per gram of protein (respectively, 42.33 mg Dp trad; of an effective product) . 311 Production of pate according to the new chain and technology will allow to save the meat by-products, since from 1 ton of the main product it is possible to produce pate more by 329.9 kg, Technological scheme of production. pate (excluding the temperature to which the mass is reheated) is the same for all examples, peeled and chopped onions and carrots are fried until half cooked with bacon, spadies and raw liver, chopped pieces are added, the mixture is added until ready, ground by passing it through a wiper or m of cuttings with a frequent (pate) grill (2 times); While stirring, the melted butter and boiled hot milk (or broth) are added to the resulting mass. The mixture is heated and simultaneously whipped the loaves of the hot mass and covered with methylcellulose solution. Example 1 Pate is prepared according to the following recipe (consumption of products is given in g net dll of preparation of 1 kg of pate); 730, and crucible 100, onion 140, carrots 191, butter 75, whole milk 110, salt 14, black pepper 1.: Methylcellulose brand МЦ-100 0.5 J egg is excluded, Oyp; shenie and sliced onions and carrots are fried until cooked with bacon, spices are added, and raw liver is sliced, the mixture is allowed to be crushed by passing it through a puller or grinder with a frequent (pate) grid (2 times) i into the prepared melted butter and boiled hot milk are added to the mass Byway of the hot mass is molded loaves and cover them with a solution of methyl cellulose. The product can be stored for 48 hours. Example 2 Pate, prepared according to the same recipe for the technological scheme as in example t, is characterized by heating the mass to. A product with good organoleptic properties is obtained. o6ecns4 f.3; ieTCJi high overlap: one has exhausted; t 5 which can be stored; iiS h. EXAMPLE 3. The pate is prepared jio with the same recipe and technological scheme as in example 1. Mass with repeated The heating is brought to a temperature above 90 C. In this case, the pie is obtained SAG, the yield of the finished product is significantly reduced. When the mass is heated to a temperature below 85 ° C, the pie cannot be stored for 48 hours, since the sanitary safety of the product is not provided. Tables 2 and 3 illustrate the conserving of the pie depending on the storage time. bacteria content in 1 g of the product and the corresponding numbers. The last digits are convenient dp plotting curves. As can be seen from Tables 2 and 3, the total contamination of samples with a protective film below than traditional products, and the importance of all indicators can be considered that within 48 hours the growth of microorganisms in new samples was less active than 24 hours of storage of samples of traditional preparation . However, in samples under film after 48 hours of storage, anaerobic growth begins to intensify. This makes it necessary to recommend the active saturation of the paste with oxygen during the last stage of heat treatment and limit the maximum permissible storage time of the paste prepared according to a new recipe. 48 hours, According to the total number of the bacterial material and the content of the prosthetic. bacteria in 1 g of the product according to a new formulation, a slower growth rate is observed within 72 hours. A change in the formulation of the pate (an increase in the share of vegetables) allows to reduce the caloric content of the finished product by 3.8% and save the scarce meat raw material. the sharp, specific taste is noticeable, the surface of the products is significantly improved, which leads to a growth of the organoleptic properties of the paste.

1 | 1 b "l" and "c" s 1

Total microbiological 4, infection in 1 g 2.66 Ig numbers Contains proteopiti1, 0-10 hours bacteria in 1 g Ig numbers The content of anaerobic 6.3-10 bacteria in 1 g. General microbiological deficiency in 1 g4,1-10

2.61

Igtsla

2.72

4.08

2.91

5.3 IjTSnO / 3.2-10 1.67-10 3.2-10 4.255, 51 6.42-to2 b 42-10 7.510 1.62-10, 28-10 1, 5.340 8.2- 10 16210 2.0-10 Proteolith content, 0-iCl. lecKHX bacteria in 1 g 2,0 Ig numbers Anaerobic content 4, bacteria in 1 g 2,6 1 number

eight

1122291 Extension of Table 3) /.c, 1 eo.in. “2. , „L2 1.5210 2.3-40 6.9-10 1.45riO 2.18 2.35 2.5 2.16 5.6-10 9.4-10 t, 3-10 1.1- 10 2.75 2.97 4.12 5.04

Claims (2)

1. A METHOD FOR PRODUCING A PASTE FROM A LIVER, which involves frying chopped vegetables and skewers until half-cooked, introducing sliced liver and spices, heat-treating the resulting mass until cooked, chopping, stirring with milk or broth and butter and forming loaves, characterized in that, in order to increase the shelf life of pro. product, heat treatment of the mass is carried out by letting it go, after stirring the mass is reheated with simultaneous whipping, and the loaves are formed in the hot state, followed by coating from methylcellulose. 2. The method according to claim 1, characterized in that the heating of the mass lead to 85-9O ° C.