By-products based preserves

FIELD: food industry.

SUBSTANCE: preserves contain chicken by-products, sauteed carrots and bulb onions, spices, leguminous crops and liquid. The chicken by-products are represented by chicken hearts and/or gizzards. The liquid is represented by drinking water. The leguminous crops are represented by beans, soya beans or peas. The spices are represented by salt, allspice, ground black pepper and tomato paste. The components are taken at the specified quantity ratio. The invention ensures proline and oxyproline amino acids content increase in the ready product due to combination of fat and vegetal raw materials in the product composition as well as the prime cost reduction.

EFFECT: ready product is balanced in terms of nutritive substances and has high organoleptic characteristics and preventive properties for a wide range of consumers, especially, for seniors.

4 cl, 1 tbl, 7 ex

 

The invention relates to meat industry and may be used in the production of meat and vegetable canned food that contains by-products, namely, chicken gizzards and hearts. The finished product is balanced for basic food substances, has a high organoleptic characteristics and preventive properties for a wide contingent of consumers, especially for the elderly.

The main component of connective tissue is collagen protein complex. He is one third of all proteins of the body and 70% of all proteins of the skin. The role of collagen is a very important and multi-faceted. He holds all tissues and organs of the human body, as is the structural Foundation of skin, cartilage, ligaments, synovial fluid of joints, bronchi, lung tissue, intervertebral discs, walls of blood and lymphatic vessels, digestive tract and other tissues.

During aging or deficiency of income components for its synthesis in humans, the reduced ability to produce collagen, thus there is a withering of the skin, worsening the condition of the hair, nails, muscles, pain in joints, posture, decrease in elasticity of blood vessels, other pathological changes. One of the ways to maintain a youthful body, reducing the development of premature aging and these �of deseases is filling up with food components for the synthesis of collagen. According to the formula of balanced nutrition (Pokrovsky A. A. Talks about nutrition. / A. A. Pokrovsky, M.: Economics, 1986. - 367 p.) average daily requirement of an adult to Proline and its derivatives is 5 g. In this regard, the products containing Proline and other amino acids for synthesis of collagen in the body, are essential in the diet, especially in elderly and senile age.

Known composition of meat and cereal product including poultry offal (liver, heart), culinary food salt, ground allspice and broth (drinking water) (see RF patent №2043737, IPC A23L 1/315, 1995).

As the closest analogue adopted pate on the basis of by-products (see RF patent №2198560, IPC A23L 1/317, A23L 1/315, A23L 1/312, 2003), containing chicken by-products, carrots, onions, spices and liquid, with the following ratio of components, wt.%:

meat mechanically deboned chicken25-30
chicken liver bleached8-12
heart boiled chicken8-12
stomachs boiled chicken8-12
food hydrolysate 8-12
fat baked chicken2-6
carrots boiled6-8
onions4-6
chicken broth and spiceselse

The drawbacks are the increased complexity of the preparation, as well as the low content in the finished product of Proline and hydroxyproline, which provides the synthesis of collagen in the body.

The problem to be solved by the claimed invention is to improve the nutritional value and functional properties of the finished product by combining its composition of ingredients of animal and vegetable raw materials, and reduce costs.

The technical result, which is manifested when the task results in an increase of the content of the amino acids Proline and hydroxyproline in the finished product due to the combining of components of animal and vegetable raw materials, and reduce costs.

The problem is solved in that in canned food-based products containing chicken by-products, carrots, onions, spices and liquid, as chicken by-products use hearts and/or chicken stomachs, and as a liquid - petev�Yu water, and use carrots and onions browned, in addition, additionally contain canned legumes, which are used as beans, soy or pea, with the following ratio of components, wt.%:

the chicken gizzards35,0-70,0
chicken heartat 20.0 to 65.0
carrots sauteed8,0-10,0
onion browned6,0-8,0
legumes7,0-10,0
spices and drinking waterelse

In addition, as the spices used are salt, ground allspice and black pepper. In addition, additionally contain canned tomato paste.

Comparative analysis of the features of the claimed solution with the features of the prototype and analogues indicates compliance of the claimed solution to the criterion "novelty".

Signs of a distinctive part of the formula of the invention provide a solution to complex functional tasks.

As sources of essential amino acids for synthesis of collagen and connective tissue in the human body�ka, use chicken offal - gizzards and hearts, as well as legumes - beans, soy or peas. The content in these components of basic amino acids for synthesis of collagen and connective tissue in the human body, are shown in table 1.

Table 1
The content of components in canned basic amino acids involved in the synthesis of collagen
Components of cannedThe amount of Proline and hydroxyproline, g/100 g protein
Chicken gizzardsof 7.03
Chicken heart6,54
Beans7,5
Soya6,5
Peas4,1

The use of additives in the formulation of plant origin allows savings in animal feed and allows to obtain products with vzaimoobogashchenie chemical and amino acid compositions, improved functional-technological and organoleptic characteristics and low cost. Introduction rastitel�tion of oil in the formulation of meat products can reduce them in cholesterol, also to reduce the content of saturated and increase the content of unsaturated fatty acids.

To ensure a high organoleptic characteristics and beautiful colors of canned as additional components used tomato paste.

Claimed canned goods on the basis of offal prepared as follows.

Chilled or thawed chicken offal (heart and/or stomachs) clean, wash and cut into pieces of size not more than 0.5×2.0 cm.

Legumes (beans, soybeans or peas) inspect, remove substandard impurities, soaked for 2 h in water temperature of 50-60°C at a weight ratio of 1:3, carefully wash and remove excess water by draining.

Onions clean, wash, cut into pieces of a size not more than 1.0×1.5 cm, passer in vegetable oil until light Golden brown. Carrots cleaned, washed, chopped, passer in vegetable oil to remove free water.

After that make a mixture prepared from components, which are thoroughly mixed, Packed in tin or glass jar, roll their banks on a vacuum seaming machine, loaded into an autoclave and sterilized by steam at 120°C for 30-50 min and cooled water with back pressure of 0.20 MPa or sterilized water at a temperature of 115°C for 50-60 min and cooled water with a pressure of 0.18 MPa.

Ready sterile cans are a combined product of chicken offal, legumes and other plant materials with high commodity characteristics, are suitable for consumption in a heated condition as a main dish or as a cold appetizer, stored for 2 years without changing the quality.

Canned goods are products with preventive properties, as characterized by a high content of basic amino acids, providing in the human body collagen synthesis. 100 g of the product contains 0.9 to 1.19 g of Proline and hydroxyproline, which is 18-23,8% of daily needs in them.

Example 1. Form the mixture prepared from the components in the following amounts, wt.%: chicken gizzards 70,0, beans and 8.0, onion browned - 7,0, carrots sauteed and 8.0, table salt - 1,2, bayberry powder - 0,02, ground black pepper to 0.02, the rest for drinking water. The resulting mixture was thoroughly mixed, Packed in cans No. 6 (net weight 240 g), roll their banks on a vacuum seaming machine, loaded into an autoclave and sterilized by steam at 120°C for 50 min and cooled water with back pressure of 0.20 MPa. 100 g of the finished product contains: proteins - 16,8 g, fat - quick 8.94 g, carbohydrates - of 8.47 g, minerals - 1,41 g. Energy value of canned SOS�ulation 181,5 kcal. The amount of the amino acids Proline and hydroxyproline per 100 g of finished product is 1.15 g of 23% of the daily requirement of the human body in them.

Example 2. Form the mixture prepared from the components in the following amounts, wt.%: chicken gizzards - 45,0, chicken hearts - 20,0, soybean seeds and 8.0, browned onions and 8.0, carrots sauteed - 10.0, a salt - 1,3, tomato paste - 2,0, bayberry powder - 0,02, ground black pepper to 0.02, the rest for drinking water. The resulting mixture was thoroughly mixed, Packed in cans No. 22 (net weight 135 g), roll their banks on a vacuum seaming machine, loaded into an autoclave and sterilized by steam at 120°C for 30 min and cooled water with back pressure of 0.20 MPa. 100 g of the finished product contains: proteins - 15,85 g, fat - 10,81 g, carbohydrates - 5,31 g, minerals - 1,43 g. Energy value of products is 181,9 kcal. The amount of the amino acids Proline and hydroxyproline per 100 g of finished product is 1.05 g (21% of daily requirement of the human body in them.

Example 3. Form the mixture prepared from the components in the following amounts, wt.%: chicken gizzards - 40,0, chicken hearts - 20,0, soybean seeds - 9,0, onion browned - 7,0, carrots sauteed - 9,0, salt - 1,4, tomato paste and 2.4, bayberry powder - 0,02, ground black pepper to 0.02, the rest for drinking water. Rece�Yu the mixture was thoroughly stirred, Packed in glass jars with a capacity of 120 ml with metal Twist off lids (net weight 100g), roll their banks on a vacuum seaming machine, was charged into the autoclave, sterilized water at a temperature of 115°C for 50 min, cooled water with a pressure of 0.18 MPa. 100 g of the finished product contains proteins 15,94 g, fat - 11,28 g carbs, 6.4 g, minerals - 1.7 g. Energy value of canned food is 166.9 kcal. The amount of the amino acids Proline and hydroxyproline per 100 g of finished product is 1.06 g of 21.2% of the daily requirement of the human body in them.

Example 4. Form the mixture prepared from the components in the following amounts, wt.%: chicken gizzards - 65,0, soybean seeds - 10,0, onion browned - 6,0, carrots sauteed and 8.0, salt - 1,5, bayberry powder - 0,02, ground black pepper to 0.02, the rest for drinking water. The resulting mixture was thoroughly mixed, Packed in cans No. 6 (net weight 240 g), roll their banks on a vacuum seaming machine, loaded into an autoclave and sterilized by steam at 120°C for 50 min and cooled water with back pressure of 0.20 MPa. 100 g of the finished product contains: protein 17.6 g, fat - 10.2 g, carbs - 7.0 g, minerals - 1,6 g. Energy value of products is 190,4 kcal. The amount of the amino acids Proline and hydroxyproline per 100 g of finished product comp�possessing 1,19 g - 23,8% of the daily requirement of the human body in them.

Example 5. Form the mixture prepared from the components in the following amounts, wt.%: chicken gizzards - 35,0, chicken hearts - 30,0, bean - 7,0, browned onions and 8.0, carrots sauteed - 10.0, a salt - 1,3, tomato paste and 2.4, bayberry powder - 0,02, ground black pepper to 0.02, the rest for drinking water. The resulting mixture was thoroughly mixed, Packed in cans No. 6 (net weight 240 g), roll their banks on a vacuum seaming machine, loaded into an autoclave and sterilized by steam at 120°C for 50 min and cooled water with back pressure of 0.20 MPa. 100 g of the finished product contains protein 14.0 g, fat - 9,2 g, carbohydrates - 7.0 g, minerals - 1,42 g. Energy value of products is 166,8 kcal. The amount of the amino acids Proline and hydroxyproline per 100 g of finished product is 0.95 g - 19% of the daily requirement of the human body in them.

Example 6. Form the mixture prepared from the components in the following amounts, wt.%: chicken hearts - 65,0, bean - 7,0, browned onions and 8.0, carrots sauteed - 10,0, salt - 1,5, tomato paste and 2.4, bayberry powder - 0,02, ground black pepper to 0.02, the rest for drinking water. The resulting mixture was thoroughly mixed, Packed in glass jars with a capacity of 230 ml with metal Twist off lids (m�pas net 210 g), roll their banks on a vacuum seaming machine, was charged into the autoclave, sterilized water at a temperature of 115°C for 60 min, cooled water with a pressure of 0.18 MPa. 100 g of the finished product contains: proteins - 12,2 g, fat - 11,8 g, carbohydrates - 8.2 g, minerals - 1,4 g. Energy value of canned food is the 187.8 kcal. The amount of the amino acids Proline and hydroxyproline per 100 g of finished product is 0.9 g - 18% of the daily requirement of the human body in them.

Example 7. Form the mixture prepared from the components in the following amounts, wt.%: chicken gizzards - 65,0, grain peas - 10,0, onion browned - 6,0, carrots sauteed and 8.0, salt - 1,5, bayberry powder - 0,02, ground black pepper to 0.02, the rest for drinking water. The resulting mixture was thoroughly mixed, Packed in cans No. 6 (net weight 240 g), roll their banks on a vacuum seaming machine, loaded into an autoclave and sterilized by steam at 120°C for 50 min and cooled water with back pressure of 0.20 MPa. 100 g of the finished product contains: proteins - 16,2 g, fat 8.7 g, carbs - 8.8 g, minerals - 2,8 g. Energy value of products is 178,3 kcal. The amount of the amino acids Proline and hydroxyproline per 100 g of finished product is 1.04 g - 20.8% of the daily requirement of the human body in them.

1. Canned food-based SMS�of doctow, containing chicken by-products, carrots, onions, spices and liquid, characterized in that as chicken by-products use hearts and/or chicken stomachs, and as the liquid is drinking water, and use carrots and onions browned, furthermore additionally contain canned legumes, which are used as beans, soy or peas.

2. Canned according to claim 1, in which the content of the components is, wt.%:

the chicken gizzards35,0-70,0
chicken heartat 20.0 to 65.0
carrots sauteed8,0-10,0
onion browned6,0-8,0
legumes7,0-10,0
spices and drinking waterelse

3. Canned according to claim 1, characterized in that the spices used are salt, ground allspice and ground black pepper.

4. Canned according to claim 1, characterized in that it further contain tomato paste.



 

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