UA119526U - MEAT MILLED SEMI-FABRICATE - Google Patents

Abstract

Chopped meat semi-finished product contains beef cutlet meat, pork cutlet meat, chicken or melange eggs, bread made from wheat flour, bread crumbs, fresh onions, black or white ground pepper, table salt, drinking water. Additionally contains dry demineralized milk whey in the following ratio, wt. 8 wheat flour 3.0-10.0 bread crumbs 2.0-5.0 onions fresh 2.0-2.6 black or white ground pepper 0.1-0.2 salt kitchen 1.4-1 , 8 dry demineralized milk whey 2.0-5.0 water drinking rest.

Description

The useful model belongs to the food industry and can be used for the production of chopped semi-finished products from minced meat for special and public catering.

The well-known recipe for the production of semi-finished meat is described in the First Patent of Belarus

Mo 7227, published on 30.09.2005), containing: beef patty, pork patty, chicken eggs or melange, wheat flour bread, breadcrumbs, fresh garlic, fresh onion, ground black or white pepper, table salt, drinking water, hydrated oatmeal, hydrated seaweed powder.

The disadvantage of this recipe is the insufficient digestibility of the product, since vegetable proteins included in the recipe are absorbed by the body worse than animal proteins; low biological value and organoleptic indicators; the need to improve the amino acid composition of the product.

The basis of a useful model is the task of developing a recipe for a chopped semi-finished product balanced in terms of amino acid composition, due to the introduction of demineralized whey into its composition.

The task is solved by the fact that the semi-finished product contains beef cutlet meat, pork cutlet meat, chicken eggs or melange, wheat flour bread, breadcrumbs, fresh onion, ground black or white pepper, table salt, drinking water, according to with a useful model, dry demineralized whey is additionally included in the composition, according to the following ratio of components, 9o mabs.: beef cutlet meat 24.0-29.0 pork cutlet meat 25.0-28.0 chicken eggs or melange 1.4-1.8 wheat flour bread 3.0-10.0 breadcrumbs 2.0-5.0 fresh onion 2.0-2.6 black or white pepper 01-02 ground shea table salt 1, 4-1.8 dry demineralized 20-50 milk whey M drinking water the rest.

The cause-and-effect relationship between the new essential features and the technical result achieved by the implementation of the proposed useful model is as follows: the use of dry demineralized whey, which contains all essential amino acids: valine, isoleucine, leucine, lysine, threonine, phenylalanine, methionine, tryptophan, carbohydrates, lipids, organic acids, almost all mineral substances: especially calcium, magnesium, phosphorus and potassium, sodium, sulfur, chlorine, vitamins: A, B, B, B, PP, C, choline and D - carotene, enzymes, immune bodies and trace elements - increases the biological value and digestibility of the product, improves digestion, and the formed semi-finished products are characterized by an increased protein content, an optimal protein:fat ratio, and an increased vitamin content.

Introduction of beef cutlet meat 24.0-29.0 bo and pork cutlet meat 25.0-28.0 96

Zo ensures the optimal consistency of the product.

The introduction of eggs or melange in the amount of 1.695 provides the optimal level of functional indicators.

The introduction of fresh onions less than 2.0 96 leads to the deterioration of organoleptic indicators (taste, smell), the addition of more than 2.6 95 gives the product a more pronounced taste and smell of onions.

The addition of table salt in the range of 1.4-1.8 95 gives the most pleasantly pronounced taste properties of the finished product. The introduction of table salt less than 1.4 965 leads to a decrease in organoleptic indicators and the shelf life of the product.

The introduction of bread from wheat flour in an amount less than 3.0 95 leads to the fact that the mass remains viscous, its forming properties deteriorate. Therefore, it is advisable to add bread in the amount of 3.0-10.0956, which will ensure the optimal level of stabilization of the technological characteristics of the product.

The introduction of breadcrumbs in the amount of 2.0-5.0 96 allows to increase the technological and functional properties of the product.

Adding a mixture of spices significantly improves the organoleptic indicators of the finished product.

The introduction of dry demineralized whey less than 2.095 enriches the finished product with nutrients and essential amino acids below the daily norm, and more

5.0 95 leads to a product with a too pronounced taste of milk whey, which is negatively reflected on the organoleptic indicators.

Examples of the composition of semi-finished products are given in table. 1 and conclusions in table. 2.

Table 1 is dairy

Table 2

The addition of SDMS in such a quantity in the recipe of the chopped semi-finished product is not

Sample 1 improves the organoleptic indicators and consistency of the finished product, does not increase the biological value of the product and enriches it with trace elements and vitamins in sufficient quantities

The addition of SDMS in such a quantity in the recipe of the chopped semi-finished product is not

Sample 2 improves the organoleptic indicators and consistency of the finished product, but increases the biological value of the product and enriches it with microelements and vitamins contained in it

Addition of SDMS in this amount in the recipe of the chopped semi-finished product

Sample C improves the organoleptic indicators and consistency of the finished product, increases the biological value of the product and enriches it with microelements and vitamins contained in it, the taste of whey is felt in the finished product, which is an undesirable phenomenon

The analysis of the data in the table shows that it is advisable to add dry demineralized whey in the amount of 2.0-5.0 95 to the composition of semi-finished meat.

Therefore, when implementing the proposed useful model, the above-mentioned technical result is achieved. The developed composition of the semi-finished product is balanced in terms of amino acid composition.

Claims (1)

USEFUL MODEL FORMULA Chopped semi-finished meat containing beef cutlet meat, pork cutlet meat, chicken eggs or melange, wheat flour bread, breadcrumbs, fresh onion, ground black or white pepper, table salt, water drinking water, which is distinguished by the fact that it additionally contains dry demineralized whey, in the following ratio of components, 9% mabs.: beef cutlet meat 24.0-29.0 pork cutlet meat 25.0-28.0 chicken eggs or melange 1.4-1.8 wheat flour bread 3.0-10.0 breadcrumbs 2.0-5.0 fresh onion 2.0-2.6 black or white pepper 0.11-02 ground table salt 1.4-1.8 dry demineralized 20-50 milk whey M drinking water the rest.