The composition of the complex food additive for injection of semi-finished products from poultry long-term storage

 

(57) Abstract:

The invention relates to the meat industry. The composition is complex supplements contain soy protein isolate, food emulsifier, glucose, starch, food, modified, essential oils and/or oleoresin tea mixtures of plants, oleoresin white pepper, red, fragrant, green and black pepper, lemon essential oil, ascorbic acid and/or its salts, citric acid and/or its salt, monosodium glutamate and/or a mixture of sodium glutamate and Yasinovka acid, xanthan gum and phosphate food at a certain ratio, wt.%. As a food emulsifier use distilled mono - and diglycerides of fatty acids. As poultry meat, use chicken meat, chicken, Turkey. Also as meat birds use the carcass, legs and lumpy semi-finished products from poultry meat. The composition of the complex food additive significantly improves the consistency of the finished product, but also increases the yield by 5-10%. The finished product produced using the claimed additives have improved organoleptic and structural-rheological features: more pronounced taste and aroma the investment technology. 3 C.p. f-crystals.

The invention relates to the meat industry, in particular to the use of food additives for the processing of semi-finished products from poultry meat.

Widely known in our market a variety of domestic and imported food additives and seasonings, which are used for processing of semi-finished products from poultry meat. These food additives and condiments are applied directly to the surface of the chilled or frozen semi-finished to give the finished product in the process of preparing an improved flavoring properties. These operations are carried out as in home cooking and in industrial production in the preparation of semi-finished products before they get to the consumer.

For example, the famous bread mix for frying chickens (patent US 4710391 But, 1984). It consists of flour, salt, spices, flavoring and its modifier. As a fragrance using essential oil of pepper, encapsulated in a mixture of gum Arabic and modified starch, and as a modifier of scent - a mixture of chopped peel chicken, cheese, alanine, cysteine and wheat flour. Obtained after roasting, the product has an intense aroma and a pleasant taste. However vmeste so this mixture is not suitable for processing semi-finished products long-term storage.

For processing spices frozen and refrigerated semi birds developed technology that allows pressure to impregnate dry spices or seasonings in fowl (EN 2137382 C1, 20.09.1999). However, the thus treated products are quite expensive and when cooked they are not quite juicy.

Often in industrial processing use a variety of complex food additives for extrusion or injection of semi-finished products of poultry meat for their subsequent long-term storage. These additives improve the technological, organoleptic properties of the product, as well as increase the durability of the product during storage. Therefore, the creation of complex food additives, which combines a variety of useful properties and achieve all the above objectives, is an important task of modern production of meat products.

Known composition complex food additives for injection of semi-finished products from poultry retention (patent US 5690989 And, CL And 23 L 1/314, 1/318, 25.11.1997). It contains the product of soybeans, soy oil, food emulsifier, sugar, dextrose, wheat starch, cosourcing the side, poultry or chicken is injected with a solution of the above additives in an amount of from 3 to 25% by weight of the meat. Then poultry frozen at -18oWith on the substrate. Next, the meat can be further processed and cut into pieces - steaks. Frozen semi-finished product is Packed in vacuum packaging and direct to the consumer.

The disadvantages of this additive should include the fact that it was insufficient water binding and solubilizing properties and organoleptic and functional properties of the finished product remains low.

The composition of the complex food additive is the closest analogue to the claimed invention.

The present invention is to provide a composition of complex food additives, ensuring the finished product is necessary technological and moisture, sensory and consumer properties.

This problem is solved in that the composition of complex food additives for injection of semi-finished products from poultry long-term storage contains the product of soybeans, food emulsifier, sugar, starch, flavoring components, according to the invention as the al modified food, as flavor components of the essential oil and/or oleoresin tea mixtures of plants, oleoresin white pepper, red, fragrant, green and black pepper, lemon essential oil, and additionally, it contains ascorbic acid and/or its salts, citric acid and/or its salt, monosodium glutamate and/or a mixture of sodium glutamate and Yasinovka acid, xanthan gum and phosphate food in the following ratio, wt.%:

Essential oils and/or oleoresin tea mixtures of plants - 0,001-0,1

Oleoresin of red pepper - 0,001-0,003

Oleoresin black pepper is 0.001-0,012

Oleoresin white pepper - 0,003-0,007

Oleoresin allspice - 0,003-0,007

Oleoresin green pepper - 0,005-0,007

Lemon essential oil - 0,005-0,007

MSG and/or a mixture of sodium glutamate and Yasinovka acid - 1,0-6,0

Phosphate food - 10,0-45,0

Starch food modified - 1,0-5,0

Food emulsifier - 0,3-2,0

Glucose - 5,0-30,0

Ascorbic acid and/or its salts - 3,0-5,0

Citric acid and/or its salts - 0,5-3,0

Xanthan gum - 3,0-15,0

Soy protein isolate - Rest

As a food emulsifier use distilled mono - and diglycerides of fatty kilsa birds use the carcass, thighs and lumpy semi-finished products from poultry meat.

The technical result of the present invention is to provide a composition of complex food additives for injection of semi-finished products of poultry meat for long term storage, which greatly improves the consistency of the finished product, but also increases the yield by 5-10%. However, the finished product produced using the claimed additives have improved organoleptic and structural-rheological features: more pronounced taste and aroma, nice color, soft and juicy texture compared to similar products made by traditional technology.

The composition of the complex food additive is injected in the amount of 15-25% by weight of meat, in order to provide the optimum combination of technological properties and moisture, structural and rheological properties of meat inside the system and organoleptic characteristics of flavor, color or taste of the finished products.

Optimally balanced qualitative and quantitative composition of the complex food additive is a complex multicomponent mixture of specially selected taste, aroma and funk the deposits when injecting ensures even distribution of flavor and aroma throughout the product.

The composition of the complex food additive contains as mandatory components of the oleoresin of paprika, oleoresin of black pepper, white pepper oleoresin, oleoresin pimento, green pepper oleoresin and essential oil of lemon, as well as variable components of any essential oil and/or oleoresin tea mixtures of plants. While essential oils and oleoresin receive from whole tea mixtures of plants from different Botanical parts of these plants. As sources of essential oils and oleoresins use a variety of tea mixtures of plants, for example, cardamom, nutmeg, Mace (nutmeg color), coriander, garlic, lemon, black pepper, white pepper, red pepper, cinnamon, paprika, cloves, ginger, chili, cumin, curry, cumin, celery, thyme, Regan, turmeric, saffron, marjoram, Basil, parsley, dill, Bay leaf, sage, barberry, etc.

MSG is a flavor enhancer meat products. The glucose also affects the sense of taste, softening the salty taste.

Xanthan gum in combination with modified starch and soy protein isolate contributes to the formation of a stable gel-like and solubilizing the process of heat treatment of the product. The finished product turns out juicy, tender, supple, fragrant and does not require additional application of spices, salt and other spices.

In addition to the technical result of the invention has the additional effect of the connection xanthan gum food emulsifier, for example - distillirovanna mono - and diglycerides of fatty acids. Their mutual influence with the introduction of a system of protein - fat - water gives a synergistic effect. The system develops improved emulsifying properties and additional stability consistency, which is not destroyed even by heat treatment.

In the manufacture of food supplements can be used any salt of ascorbic or citric acid. Organic acids are responsible for vetoablechange and svetostoyjkostj. The same applies to various modifications and origin of the starch and food emulsifier.

The application of this complex food additives allows to intensify the processing of semi-finished products from poultry long-term storage due to the fact that simplified the stage of preparation of brines used for injection, as in the composition of the additive is injected not only traditionally ispolzuya and aroma, etc.

The quality of semi-finished products of poultry, produced with the use of complex food additives, corresponds to the organoleptic, physico-chemical and microbiological indicators of high regulatory requirements.

In this situation, the claimed composition with selected qualitative and quantitative composition meets all the criteria of patentability.

The complex is easy to manufacture and convenient to use. The introduction of this complex food additives in the product provides him with the heat treatment good appearance, pleasant aroma and taste, stable structural and rheological properties.

The claimed composition, complex food additives for injection of semi-finished products from poultry long-term storage is preparing classic mixing ingredients. Initially to dissolve the essential oils and oleoresins they are mixed with food emulsifier - distillirovanna mono - and diglycerides of fatty acids. Then add the remaining components. At the end of the mixing in the mixture injected xanthan gum.

Complex food additive obtained according to the invention, predstavlyaet aroma, specific components.

Separately prepare the bird, if necessary, cut her to pieces.

Prepare the brine for injection by mixing complex food additives, food grade salt sodium chloride, sodium nitrite and water. The composition of dietary supplements contribute 4 kg of the additive per 100 l of brine. The brine is injected into the carcass of the bird or in a piece of poultry by injection. If you want, then injecting spend several times.

To ensure a high quality finished product of the claimed composition dietary supplements must be entered in the amount of 15-25% by weight of meat. Next cake mix frosting on the substrate in a freezer at a temperature not higher than -18oC. Frozen semi-finished product is Packed and wrapped in foil under vacuum. The thus treated semi-finished product is delivered to consumers. Frozen semi-finished product can be stored under appropriate conditions for 3 months without deterioration of the product properties. This intermediate product is suitable for frying, baking, Smoking, grilling, cooking in the microwave, and similar processing.

The invention is illustrated by the following examples, which, however, do not cover, and kompleksnog food additives for injection of prefabricated chicken long-term storage is preparing classic mixing ingredients. Components are mixed in the mixer in the following ratio, wt. %: the essential oil of turmeric essential oil of cumin oleoresin curry 0,1, oleoresin of red pepper - 0,003, oleoresin black pepper - 0,012, oleoresin white pepper - 0,005, oleoresin allspice - 0,005, oleoresin green pepper - 0,007, lemon essential oil - 0,007, food emulsifier - 1,0, a mixture of sodium glutamate and Yasinovka acid - 5.0, phosphate food - 33,0, food starch modified to 5.0, glucose - 25,0, ascorbic acid 5,0, sodium salt of citric acid and 1.5, xanthan gum - 10,0, isolated soy protein - the rest.

Separately prepare the meat and the chicken. In parallel, prepare the brine for injection by mixing complex food additives, food grade salt sodium chloride, sodium nitrite and water. The composition of dietary supplements contribute 4 kg of the additive per 100 l of brine. The brine is injected into the chicken by injection. To ensure a high quality finished product of the claimed composition dietary supplements must be entered in the amount of 15-25% by weight of meat. Next cake mix frosting on the substrate in a freezer at a temperature not higher than -18oC. Frozen semi-finished product is Packed and Packed into a plait whom t may be stored in appropriate conditions for 3 months without deterioration of the product properties. This intermediate product is suitable for frying, baking, Smoking, grilling, cooking in the microwave, and similar processing.

Example 2.

The composition of the complex food additive for injection of semi-finished meat turkeys long-term storage is preparing classic mixing ingredients. Components are mixed in the mixer in the following ratio, wt. %: the essential oil of sweet red paprika, essential oil of ginger, cilantro essential oil, essential oil of celery - 0,05, oleoresin of red pepper - 0,003, oleoresin black pepper is 0.01, oleoresin white pepper - 0,005, oleoresin allspice - 0,005, oleoresin green pepper - 0,007, lemon essential oil - 0,007, food emulsifier distilled mono - and diglycerides of fatty acids - 2,0, MSG - 3.0, phosphate food - 20,0, food starch modified to 2.0, and glucose - 25,0, ascorbic acid 3,0, citric acid - 0.5, xanthan gum - 15,0, soy protein isolate - the rest.

Separately prepare the meat - Turkey breast. In parallel, prepare the brine for injection by mixing complex food additives, food grade salt sodium chloride, sodium nitrite and water. The composition of dietary supplements contribute what about the quality of the finished product of the claimed composition dietary supplements must be entered in the amount of 15-25% by weight of meat. Next cake mix frosting on the substrate in a freezer at a temperature of not higher than-18-35oC. Frozen semi-finished product is Packed and wrapped in foil under vacuum. The thus treated semi-finished product is delivered to consumers. Frozen semi-finished product can be stored under appropriate conditions for 3 months without deterioration of the product properties. This intermediate product is suitable for frying, baking, Smoking, grilling, cooking in the microwave, and similar processing.

All the above gives the optimal result: allows you unusually to expand the range of products with any flavoring colors and superior textures.

1. The composition of the complex food additive for injection of semi-finished products of poultry meat for long term storage, containing the product of soybeans, food emulsifier, sugar, starch, flavoring components, characterized in that the product of soybean processing it contains soy protein isolate, as the sugar glucose as starch - starch food modified, as flavor components of the essential oil and/or oleoresin tea mixtures of plants, oleoresin ascorbic acid and/or its salts, citric acid and/or its salt, monosodium glutamate and/or a mixture of sodium glutamate and Yasinovka acid, xanthan gum and phosphate food in the following ratio of components, wt.%:

Essential oils and/or oleoresin tea mixtures of plants - 0,001-0,1

Oleoresin of red pepper - 0,001-0,003

Oleoresin black pepper is 0.001-0,012

Oleoresin white pepper - 0,003-0,007

Oleoresin allspice - 0,003-0,007

Oleoresin green pepper - 0,005-0,007

Lemon essential oil - 0,005-0,007

MSG and/or a mixture of sodium glutamate and Yasinovka acid - 1,0-6,0

Phosphate food - 10,0-45,0

Starch food modified - 1,0-5,0

Food emulsifier - 0,3-2,0

Glucose - 5,0-30,0

Ascorbic acid and/or its salts - 3,0-5,0

Citric acid and/or its salts - 0,5-3,0

Xanthan gum - 3,0-15,0

Soy protein isolate - Rest

2. The composition according to p. 1, characterized in that as a food emulsifier use distilled mono - and diglycerides of fatty acids.

3. Composition under item 1 or 2, characterized in that the quality of poultry meat, use chicken meat, chicken, Turkey.

4. Composition according to any one of paragraphs.1-3, characterized in that the quality of poultry meat used

 

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