The method of obtaining the amendment to the food, mostly meat

 

The invention relates to the meat industry, namely to the combined structure-formers used in the production of meat stuffing products, such as cooked sausages, chopped semi-finished products. The method provides for the preparation of secondary raw material containing collagen, boiling in water, grinding, mixing with the broth from cooking. Then also add to the vegetable component, which is used as a pre-gidratirovannuyu in the ratio 1:3 lentil flour and/or pre-hydrated powdered milk and vegetable semi-finished product. While milk and carrot and milk beet semi hydratious in the ratio of 1:1, milk-pumpkin and milk squash hydratious in the ratio 1:2. And secondary collagen containing raw materials, gidratirovannuyu lentil flour and hydrated powdered cake mix is mixed in a ratio of 6-7:1-3:1-2, respectively. Then a second crushing and aging at a temperature of 2-4oC for 10-24 hours This method provides increased biological value, functionality amendment when used in the composition of meat stuffing systems, the improvement is by saving the main raw meat, increasing yield and reducing cost. 2 Il., 8 table.

The invention relates to the meat industry, namely to the combined structure-formers used in the production of food, mainly meat stuffing products, such as cooked sausages, chopped semi-finished products.

The closest in technical essence and the achieved effect is a method of obtaining a protein stabilizer of secondary raw material containing collagen in the meat industry, providing for the preparation of raw meat, which is used as pig skin obtained by cutting of pork, beef and pork ribs and tendons obtained by deboning and trimming of beef and pork carcasses, or processed beef lips, boiling in water, grinding, mixing with the broth from cooking, re-grinding, the extract at a temperature of 2-4oC for 10-24 h (instruction manual for the production of cooked sausages. M: VNIIMP, 1994. - S. 100-102).

The disadvantages of the known technical solutions are not enough high biological value protein stabilizer, due to the unbalanced amino acid costeffective regulator functional and technological properties stuff systems composed of biologically valuable products.

An object of the invention is to increase the biological value, the increased functionality of the amendment when used in the composition of the meat stuffing and combined food systems, improving the organoleptic characteristics of the amendment and products using it.

This object is achieved in that in the process for amendment to the food, mainly meat, providing training of secondary raw material containing collagen, boiling in water, grinding, mixing with the broth from cooking, re-grinding, the extract at a temperature of 2-4oC for 10-24 h, new is the fact that before re-grinding also add to the vegetable component, which is used as a pre-gidratirovannuyu in the ratio 1:3 lentil flour and/or pre-hydrated powdered milk and vegetable semi-finished product, the powder semi-finished products used carrot-milk, hydrated in the ratio of 1:1, and/or beet milk, hydrated in the ratio of 1:1, and/or pumpkin-milk, hydrated in the ratio 1:2, and/or squash-m the flour and hydrated powdered cake mix is mixed in a ratio of 6-7: 1-3: 1-2, respectively. Under the totality of symptoms "vegetable component, expressed through the alternative and/or imply the following possible options: lentil flour, carrot-milk semi-finished product; beet-dairy semi-finished product; pumpkin-milk semi-finished product; squash-dairy semi-finished product; lentil flour and carrot-milk semi-finished product; lentil flour and beet-dairy semi-finished product; lentil flour and pumpkin-milk semi-finished product; lentil flour and pumpkin-milk cake mix, carrot-milk and beet-dairy foods; carrot milk and pumpkin-milk semi-finished products; carrot milk and Butternut squash-dairy foods; beet milk and pumpkin-milk semi-finished products; beet milk and Butternut squash-dairy foods; pumpkin-milk and Butternut squash-dairy foods; lentil flour, carrot milk and beet-dairy foods; lentil flour, carrot milk and pumpkin-milk semi-finished products; lentil flour, carrot milk and Butternut squash-dairy foods; lentil flour, beet-milk and pumpkin-milk semi-finished products; lentil flour, beet-milk and Butternut squash-dairy semi-finished products; chechevichno-dairy semi-finished products; carrot milk, beet-milk and Butternut squash-dairy foods; beet milk, pumpkin and milk and Butternut squash-dairy foods; carrot-milk, pumpkin and milk and Butternut squash-dairy foods; lentil flour, carrot and milk, beet-milk and pumpkin-milk semi-finished products; lentil flour, carrot and milk, beet-milk and Butternut squash-dairy foods; lentil flour, beet milk, pumpkin and milk and Butternut squash-dairy foods; lentil flour, carrot and milk, pumpkin-milk and Butternut squash-dairy foods; carrot-milk, beet milk, pumpkin and milk and Butternut squash-dairy semi-finished products: lentil flour, carrot and milk, beet milk, pumpkin and milk and Butternut squash-dairy semi-finished products.

The technical result is expressed not only in achieving its objectives, but also in expanding the technological capabilities of rational use of secondary raw material containing collagen and preparations of vegetable proteins domestic production.

The indispensable functions of proteins in food rations, lack of mechanisms of synthesis of a number of proteins in the human body put palkovich preparations based on vegetable raw meat products technology - a promising direction in solving Supplement the existing acute shortage of protein. The combination of animal and plant ingredients allows you to complement their missing biologically active substances and be the basis to ensure balanced major food and physiologically active substances, products and diets.

In the process for amendment to the food, mainly meat, implemented modern principles of integrated use of food raw materials when designing a multi-component food mixtures targeting. The choice of ingredients and the design of prescription composition of multicomponent amendment was carried out by mathematical modeling using methodological approaches developed by Acad. I. A. horn and Professor N. N. Lipatov.

Lentil flour (TU 9292-004-10614275-98) is produced by grinding cleaned and husked beans, lentils, corresponding to the requirements of GOST 7066-77. Low percentage of moisture in the flour (no more than 12%) provides good chernivsti product, it has a high content of dry substances, including proteins by mass to 30% or more, when sootnosheniem lentils, that is very positive for the technology of food products, particularly meat stuffing products: cooked sausages, chopped semi-finished products.

The digestibility of proteins lentils system digestive enzymes pepsin, trypsin is at the level of 83%, which is almost identical to the proteins of meat.

Macro - and microelement composition of lentil flour, mg/100 g: Na - 55, 0mm; To - 672,0; Sa - 83,0; Mg - 80,0; Fe - 11.8, P - 390,0. Vitamin composition (mg/100 g:-carotene - 0,03;1- 0,50;2to 0.21; PP - 1,80.

Lentil flour is rich in aspartic acid, tyrosine, threonine, methionine, lysine. Small mass fat causes high emulsifying ability.

Lentil flour has a high biological value, balancing the amino acid composition of proteins of meat and meat products, according to the functional and technological properties are not inferior, and a number of indicators superior to imported analogues, positively has established itself as a diluent for partial replacement of primary raw materials in the formulations of the products, the technology which requires high moisture and giraudeau, with the effect of improving their biological performance and technological characteristics: the products ku and higher yield after thermal treatment.

Supplements in the form of powdered milk and vegetable semi-finished products (TU 9164001-2068102), produced by JSC "Confectioner" (, Voronezh) range: PCM - powdered squash-dairy semi-finished product; PTMP - powdered pumpkin-milk semi-finished product: PHC - powdered beet-dairy semi-finished product; PMP - powdered carrot-milk semi-finished product, characterized by a low mass fraction of moisture (6%) and is a concentrate of essential nutrients with prevailing share of carbohydrates (75-80%) with mass fraction of proteins 1,10-17,75%, are rich in minerals and vitamins, the in vitro digestibility, %: 78,8 (PCMP) to 82 (PHC).

Powders with beets and carrots are closest to the proteins of meat and milk far outweigh the offal category II and proteins in blood plasma, the balance of amino acids in proteins are approaching the standard of FAO/who, vysokochastotnymi. Powdered dairy and vegetable semi-finished products are of high biological value, balancing the amino acid composition of proteins of meat and meat products, in addition act as supplements, minerals, vitamins, dietary fiber, and painting improvers (PMP and PHC) food (t is it prevalent water and solarstorm fraction (respectively about 50 and 35% protein), known stabilizing role in the formation of emulsified meat systems.

In the study of qualitative composition revealed that along with the high molecular weight proteins present in the powdered milk and vegetable semi-finished products include peptides and free amino acids that determines the solubility of their protein fractions and compatibility of physico-chemical properties with meat stuffing systems (table. 6).

When used as vegetable protein drugs lentil flour and powdered milk and vegetable semi-finished products established that rational modes of hydration are: lentil flour 1:3; for milk and carrot and milk beet semi 1:1 for milk-pumpkin and milk zucchini 1:2.

When a value less than specified, there is the uneven distribution of raw materials by mixing, at higher values there is an excess of moisture, which reduces the functional and technological properties (TCF) amendment, prepared in accordance with the developed compositions prescription.

Prescription songs amendment, which is developed on the basis of mathematical methods engineering politizirovanny by the criterion of the ratio of amino acid differences Skoura" compared to the ideal protein according to the scale, recommended by FAO/who (PL. 7).

The combination of vegetable protein products and connective tissue of animal protein leads to an increase in the mass fraction of protein in amendment, increase amino acid Skoura and change parameters of the biological values indicate better balance of essential amino acids amendment in comparison with the prototype.

Given the high mass fraction of proteins and balance of amino acids in the structure of the amendment, it is possible to use it not only as a functional additive controller functional and technological properties (TCF), but also as a diluent when replacing the main raw material mass fractions up to 30%.

The results of the evaluation of the FCS model meat stuffing composition: beef grades 1 - pork bold in the ratio of 1:1 using the amendment with lentil flour and PHC instead of the corresponding share of raw meat is shown in Fig.1 and 2, where it is seen that the introduction of the amendment in the meat stuffing system significantly improves water binding (WBU) and the hydrophilic (MAS) the ability, and maximum values of castilletti obtained for amendment using PMP, PCMP, PTMP, as well as two-, three - and four-component mixtures of powdered vegetable-dairy semi-finished products as prescription component.

Powdered dairy and vegetable semi-finished products is a concentrate of nutrients, have a technological form, perfectly compatible with secondary raw materials containing collagen and can also be used in various combinations and ratios between themselves and with lentil flour to achieve the same technical result.

The resulting composition is balanced amino acid composition, have a high biological and nutritional value, closer in chemical composition to the one-grade beef, which allows you to use the amendment as a component of the formulations of a wide range of meat products.

The method is as follows.

Training collagenosis raw materials (pork skins, beef ribs and tendons) to obtain the amendment carried out in accordance with traditional technology of protein stabilizer.

Pig skin obtained by cutting pork admitted veterinary supervision for food purposes, exempt from pereza fat, residues of the bristles and alke and trimming beef carcasses, approved veterinary supervision for food purposes, thoroughly washed.

Pure fat pork skin lay in boiling water in a ratio of one part of the skin and 1.5 parts of water and cooked at a temperature of 90-95oC for 6-8 h until tender skins.

Cooked skin in a hot state is passed through the top hole diameter lattice 2-3 mm, add 50% of the broth from cooking the skins and vegetable component, which is used as a pre-gidratirovannuyu in the ratio 1:3 lentil flour and/or pre-hydrated powdered milk and vegetable semi-finished product. As powdered milk and vegetable semi-finished products used carrot and milk, and/or beet milk, and/or pumpkin-milk, and/or squash milk. Carrot milk and beet-dairy semi hydratious in the ratio of 1:1; pumpkin-milk and Butternut squash-milk in the ratio of 1:2. Secondary collegesource raw materials, gidratirovannuyu lentil flour and hydrated powdered cake mix is mixed in a ratio of 6-7:1-3:1-2, respectively.

Washed veins and tendons pour cold water in the ratio of one part of the veins and tendons and one part is after cooking ribs crushed on the top with the holes of the lattice 2-3 mm, add 50% of the broth to the mass of boiled raw vegetable component is equivalent to issuing amendment from pig skin.

The resulting mass is crushed in machines for fine grinding, put in the vessel and maintained at a temperature of 2-4oC for 10-24 hours Before use chilled amendment re-grind on the top (the diameter of the holes of the lattice 2-3 mm).

The method is illustrated by examples.

Example 1.

Pure fat pork skin with a weight of 100 kg lay in 150 l of boiling water and cooked at a temperature of 90-95oC for 7 h until tender skins. Cooked skin in a hot state is passed through the top hole diameter lattice 2-3 mm, add 50 l of the broth from cooking the skins and 14.4 kg of hydrated (1:3) vegetable component - lentil flour, obtaining the ratio of pork skin : hydrated lentil flour 7:1, stirred until a homogeneous mass, which is ground on the cutter mode for low-fat raw materials decompose in the tank and maintained at a temperature of 2oC for 16 hours Before use chilled amendment re-grind on the top (the diameter of the holes of the lattice 2-3 mm).

e is used lentil flour, gidratirovannuyu in the ratio of 1:3 (examples 2-4), pkmp, hydrated in the ratio of 1: 2 (examples 5-8). PTMP, hydrated in the ratio of 1:2 (examples 9-12), PHC, hydrated in the ratio of 1:1 (examples 13-16), PMP, hydrated in the ratio of 1:1 (examples 17-20).

Example 21.

Pure fat pork skin with a weight of 100 kg lay in 150 l of boiling water and cooked at a temperature of 90-95oC for 7 h until tender skins. Cooked skin in a hot state is passed through the top hole diameter lattice 2-3 mm, add 50 l of the broth from cooking the skins, 33,2 kg hydrated in the ratio 1:3 lentil flour and 33.2 kg of hydrated in the ratio 1:2 PCMP, getting the ratio of pork skin: hydrated lentil flour: hydrated PCMP 6:2:2. The mass is stirred and crushed on the cutter mode for low-fat raw materials decompose in the tank and maintained at a temperature of 4oC for 18 hours Before use chilled amendment re-grind on the top (the diameter of the holes of the lattice 2-3 mm).

Examples 22-40 analogous to example 21, characterized by the ratio of pork skins and vegetable components, which are used lentil flour, gidratirovannoe the ratio 1: 3, and PTMP, hydrated in the ratio of 1:2 (examples 26-30); lentil flour, gidratirovannuyu in the ratio of 1:3, and PHC, hydrated in the ratio of 1: 1 (examples 31-35); lentil flour, gidratirovannuyu in the ratio of 1:3, and PMP, hydrated in the ratio of 1:1 (examples 36-40).

Examples 41-60 analogous to example 21, featuring different combinations and ratios of hydrated powdered milk and vegetable semi-finished products in plant component.

Indicators of biological value of products received on the proposed examples, are presented in table. 7. Most preferred by the mass fraction of protein, balanced amino acid composition and ratios of amino acid differences Skoura (KRAS) and biological value (BC) are prescription songs amendment prepared according to examples 1-6, 9, 10, 13, 14, 17, 18, 21-23, 25, 28, 30-33, 35-38, 40-60.

The functionality of amendment in the manufacture of meat products shown on model stuff systems for various combinations of raw meat and are illustrated by examples 61-70.

Example 61.

Obtained in example 60, the amendment serves on the stage of mixing with R, is using to prepare the meat the following raw materials in quantities in kg: premium Beef - 55 Pork bold - 40 Amendment - 5 minced meat, is directed to the molding in a vapor - tight envelope Amitan". After shaping the loaves are placed on the frame and subjected to heat treatment. Heat treatment and cooling are in exact accordance with the current technological instructions for the production of cooked sausages.

Example 62. Analogous to example 61, differing use for the preparation of model minced following raw materials in quantities in kg: Beef first grade - 60 Pork fat - 30 Amendment - 10 Example 63. Analogous to example 61, differing use for the preparation of model minced following raw materials in quantities in kg: Beef first grade - 45
Pork lean - 40
The amendment - 15
Example 64. The process is conducted in example 61, using for preparation of model minced raw materials in quantities in kg:
The premium beef - 40
Pork bold - 40
Structure-former - 20
Example 65. The process is conducted in example 61, using for preparation of model minced raw materials in quantities in kg:
Beef Supreme Sardaana the following raw materials in quantities kg:
Beef first grade - 30
Pork bold - 40
Structure-former - 30
Example 67. Analogous to example 61, differing by using the following raw materials in quantities in kg:
The premium beef - 40
Pork bold - 25
Structure-former - 35
Example 68. The process is conducted in example 61, using the following raw materials for cooking meat, kg:
Beef first grade - 40
Pork lean - 20
The amendment to 40
Example 69. Analogous to example 61, differing by using the following raw materials in quantities in kg:
Beef second grade - 30
Pork bold - 25
Structure-former - 45
Example 70. The process is conducted in example 61, using the following raw materials in quantity, kg:
Beef second grade - 30
Pork fat - 20
Structure-former - 50
Functional and technological properties of the model stuffings and protein content in the products obtained according to examples 61-70 table. 8.

According to the table. 8, the best performance (protein content, output) have sausages prepared according to examples 64-66.

Products prepared according to examples 61-63, have an acceptable level of functional and technological properties and quality, odnokratno.

Products prepared according to examples 67-70, have acceptable levels of functional and technological properties, yield, protein content, however, unacceptable organoleptic indicators (pronounced vegetable flavor).

Similar results were obtained when using the amendment in the model formulations of the stuffing while getting chopped semi-finished products according to the traditional technology.

Compared with the prototype of the proposed solution has the following advantages:
increased functional and technological properties amendment and meat stuffing with its use;
increases the biological and nutritional value due to the balanced amino acid composition;
expand the functionality of the secondary Malostranska for food raw meat industry;
savings are the main raw meat;
increased output of finished products;
reduced the cost of finished products through the use of domestic vegetable raw materials;
the amendment and products with its use contain high quality protein and enriched their parts edible vegetable fibers the effect of additional fortification of biologically active substances through the use of powdered milk and vegetable semi-finished products, representing the concentrate of nutrients of milk and vegetables;
multifunctional powder provides good color and organoleptic properties of amendment and products with its use.


Claims

The method of obtaining the amendment to the food, mainly meat, providing training of secondary raw material containing collagen, boiling in water, grinding, mixing with the broth from cooking, re-grinding, the extract at a temperature of 2-4oC for 10-24 h, characterized in that before re-grinding also add to the vegetable component, which is used as a pre-gidratirovannuyu in the ratio 1: 3 lentil flour and /or pre-hydrated powdered milk and vegetable semi-finished product, the powder semi-finished products used carrot-milk, hydrated in the ratio of 1: 1, and/or beet milk, hydrated in the ratio of 1:1, and/or pumpkin-milk, hydrated in the ratio 1:2, and/or squash milk, hydrated in the ratio of 1:2, and the secondary collagen containing raw materials, gettitlestring.

 

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