Method of manufacturing low-calorie pie

 

(57) Abstract:

The invention relates to the production of products from the liver of animals and vegetables for food. The method includes the following steps. The liver of the animals are cleaned from the film, large blood vessels, cut into pieces of arbitrary shape weighing 200-250 g and mince with a diameter grating 3 mm. Processed onions and carrots chop and passer in butter before purchasing Golden. Vegetables to add chopped liver, salt, black pepper and comes in its own juice liver for 20 minutes, stirring occasionally until the full culinary readiness. The mixture is cooled and passed through a meat grinder with a diameter grating 3 mm together with prepared additives in the amount of 0.57-2.86 per cent (peas or potato pieces, or seaweed). In the ground mass is add hot milk or broth and warm up weight for 10-12 minutes at a temperature of 90oC. From the hot mass is formed into loaves and cool. The invention provides for obtaining low-calorie pie, preserving valuable nutrients without extra deep heat treatment and energy costs, and also allows for expansion

The invention relates to the production of food.

There are a large number of ways to make liver pate animals. The most famous is the traditional way - chopped onion, carrots roasted with fat until soft, add the chopped liver, spices are roasted until tender, then mix in hot mince with frequent bars, add the softened butter, milk or broth, mix it thoroughly and molded in the form of bread, make butter and chopped egg.

Previously proposed a method (and.with. N 1122291), similar in its content, but significant differences from the proposed method.

The above methods have a number of disadvantages: high calorie product, increased consumption of meat by-products, high power consumption of the cooking process, etc.

The proposed method avoids the above disadvantages. Its essence lies in the fact that the liver of the animals are cleaned from the film, large blood vessels, cut into pieces of arbitrary shape weighing 200-250 g and mince with a diameter grating 3 mm. Processed onion is add chopped liver, salt, black pepper and comes in its own juice liver for 20 min, stirring occasionally until the full culinary readiness. The mixture is cooled and passed through a meat grinder with a diameter grating 3 mm together with prepared food additives. In the ground mass is add hot milk or broth (given the amount of liquid used for soaking) and warm up weight for 10-12 minutes at a temperature of 90oC. From the hot mass is formed into loaves and cool.

The proposed method due to the absence in the recipe pate fat reduced calorie product to almost 700,0 kJ, which is 42% lower than that of the product obtained is known in the traditional way. As a preliminary heat treatment of chopped liver is reduced only to its pripuskanie, respectively, are significantly reduced and the energy consumption for cooking product.

The preliminary heat treatment of chopped liver, as well as all pashtetnoyi mass of soft modes contributes to the reduction of losses during thermal processing food and energy costs.

Example 1.

To prepare the paste with additives cereal peas pre-soaked in hot malariaclimate from the film large blood vessels, cut into pieces of arbitrary shape weighing 200-250 g and mince with a diameter grating 3 mm

Processed onions and carrots chop and passer in butter before purchasing Golden. Vegetables to add chopped liver, salt, black pepper and comes in its own juice liver for 20 minutes, stirring occasionally until the full culinary readiness. The mixture is cooled, mixed with prepared peas and mince with a diameter grating 3 mm In the ground mass is add hot milk or broth (given the amount of liquid used for soaking) and warm up weight for 10-12 minutes at a temperature of 90oC. From the hot mass is formed into loaves and cool. Peas enter in the amount of 2.4% by weight of pate.

Example 2.

To prepare the paste with the addition of potato grits liver of animals are cleaned from the film, large blood vessels, cut into pieces of arbitrary shape weighing 200-250 g and mince with a diameter grating 3 mm

Processed onions and carrots chop and passer in butter until the acquisition of Zoloti for 20 min, stirring occasionally until the full culinary readiness. The mixture is cooled, mixed with potato pieces and mince with a diameter grating 3 mm In the ground mass is add hot milk or broth and warm up weight for 10-12 minutes at a temperature of 90oC. From the hot mass is formed into loaves and cool. Potato grist enter 2,86% by weight of pate.

Example 3.

To prepare the paste with the addition of seaweed the seaweed powder is pre-soaked in hot milk or broth with temperature 90oWith the ratio of seaweed and emulsions 1:20 for 2 hours. The liver of the animals are cleaned from the film, large blood vessels, cut into pieces of arbitrary shape weighing 200-250 g and mince with a diameter grating 3 mm

Processed onions and carrots chop and passer in butter before purchasing Golden. Vegetables to add chopped liver, salt, black pepper and comes in its own juice liver for 20 minutes, stirring occasionally until the full culinary readiness. The mixture is cooled, mixed with the prepared sea cabbage and mince with a di used for soaking) and warm up weight for 10-12 minutes at a temperature of 90oC. From the hot mass is formed into loaves and cool. Sea Kale enter 0,57% by weight of pate.

The pastes prepared according to the formulations shown in table 1. The offered product has a lower production losses. Organoleptic evaluation of protein from the liver with supplements made 4.35-4.6 points higher compared to previously known pate (table 2). Consistency consistent with the requirements pashtetnoyi products. The nutritional value of protein supplements lower than those of traditional on average (40-42)% (table 3) that meets the requirements of products with reduced calories and can be used for the diet.

Accumulation of acetic acid (table 4) it can be argued that protein supplements are more stable during storage than traditional pate cooking.

The content of nitrite and nitrate (table 5) impact of heat treatment and the presence of vegetable filler. The protein supplements are the most ecologically clean food products.

The proposed method can improve the quality of the finished product and rational use of raw materials.

Tehranian valuable nutrients without extra deep heat treatment, as well as expanding the range of low-calorie spreads by making various herbal supplements.

1. Method of manufacturing low-calorie liver pate, including the preparation and roasting vegetables, mix them with chopped liver, pripuskanie mixture of vegetables and liver, grinding the mixture, heating and forming loaves, characterized in that the grinding of the liver is carried out by passing through a meat grinder with a diameter grating 3 mm, a mixture of vegetables and liver comes in its own juice liver for 20 min, then the mixture is cooled, and also add herbal supplements in the amount of 0.57-2.86 per cent by weight of the liver, then crushed, passing through a meat grinder with a diameter grating 3 mm, and heating the obtained mixture is conducted for 10-12 minutes at a temperature of 90oC.

2. Method of manufacturing low-calorie pate p. 1, characterized in that as plant components use peas or potato crumbled or sea cabbage.

 

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