Method of production of canned meat birds for feeding pregnant

 

The invention relates to poultry processing industry, and in particular to methods of specialized production of canned meat for nutrition of women during pregnancy. The production method includes preparing a raw material and components, packing, sterilization and packaging of canned food. As the main raw materials used breast and thighs of the bird. Before packing is keeping pieces of poultry meat in protein-fatty emulsion in 12-24 hours Preparation of protein-fatty emulsion is produced by mixing the egg mass, vegetable oil, albumin food, dried seaweed, mineral supplementation of shell eggs, folic acid, allspice, salt, sodium and drinking water for 8-12 minutes at the temperature of the mixture 10-12oC. the Invention allows to obtain canned food with a balanced composition and high degree of conservation of the input of biologically active components that can be used for correction of the diets of women during pregnancy. table 2.

The invention relates to poultry processing industry, and in particular to methods of production of specialized meat to the ical pastena weight for nutrition of women during lactation", containing meat horse meat, oatmeal, whole blood, liver, pork, butter, soybean oil, onion, carrot, salt and broth (patent RU 2077233, AND 23 L 1/317).

The disadvantage of this invention is the fact that he is quite careful balance of amino acids and fatty acids are not balanced mineral and vitamin composition.

The closest to the technical essence and the achieved result is a method of production of canned "poultry Meat in its own juice", providing training materials, components and packaging, packing, sterilization and packaging of canned instruction manual for the canned "poultry Meat in its own juice", M, 1990).

The disadvantage of this method is that the resulting product may not be used in the nutrition of women during pregnancy due to the mismatch between the vitamin and mineral composition.

The aim of the invention is to improve the degree of balance and security introduce biologically active components while ensuring high quality performance of the finished product.

The problem to which the invention is directed is to provide such a method of production design, and the tion, packing of canned food and is characterized by the fact that raw meat is used the chest part and the legs of the bird, before packing is keeping pieces of poultry meat in protein-fatty emulsion within 12-24 h, and the preparation of protein-fatty emulsion is produced by mixing the ingredients for 8-12 minutes at the temperature of the mixture 10-12oWith, using, wt.%: poultry 58,0-62,0, carrots fresh 9,0-11,0, onion 2,0-5,0, egg weight 9,0-11,0, vegetable oil 2,0-4,0, albumin food black or bright 1,0-3,0, seaweed dried 1.5 to 2.5, mineral fortifier from 0.3 to 1.0, folic acid is 0.0002-0,0005, allspice 0,08-0,15, salt 0,6-1,0, drinking water - the rest.

Balanced nutrition of women during pregnancy suggests the presence in the diet of protein, fat, vitamins, minerals and other elements in accordance with an increased need for them.

The deficit in the diet of pregnant women at the stage of organogenesis protein, folic acid, zinc, copper, calcium, iron, iodine leads to undesirable changes during fetal development and pathological conditions.

To meet the protein needs it is advisable to use products from the meat of the political and therapeutic feeding. The greatest preference should be given to the most valuable parts of the carcass of the bird, what are the breast and legs.

Correction of mineral and vitamin composition of foods should be done by using natural sources of bioactive substances. Adding blood products food (whole blood stabilized albumin food black or light) enriches the product is easily digestible iron. Increasing the concentration of minerals by making seaweed, containing in addition to iodine, a number of such important elements as iron, copper, cobalt, zinc, potassium, allows you to create products with a complex of minerals available for absorption by the body of the pregnant form. Egg mass containing the yolk is a source not only of salts of phosphorus, calcium and iron, and vitamins a and D, which are assimilated in the product is significantly better than synthetic drugs.

The complexity of the correction products for nutrition of women during pregnancy is necessary to obtain the usual traditional food consumer properties while ensuring a given composition with the highest possible degree of safety made the production of such products should include the preliminary preparation of the components before introducing them into the recipe.

Functional properties of blood food (the ability to studiobriefing, emulsification) allows to obtain products with an emulsion structure. Seaweed contains carbohydrates such as mannitol, alginic acid, cellulose, etc. with the ability to form jellies with salts of polyvalent metals and bind water. This factor plays an extremely important role in terms of use to enrich the products of such an important source of calcium as a mineral enrichment from the shell of an egg, containing up to 37% of organic calcium. Functional properties of protein and carbohydrate groups of ingredients under certain parameters allows to bind biologically active substances in a stable complex and to reduce their losses, and to improve the quality of the main component in the product.

The invention is illustrated by the following examples.

Example 1 preparation of canned food are components in the following ratio, wt. %: poultry 60, carrots 10 fresh onions 4, protein-fatty emulsion 18, including: egg mass 10, the vegetable oil 3, albumin food light 2, dried seaweed 2, mineral fortifier of SCA raw materials and components prepare. The chest part and the leg of the bird is cut using a special device to pieces, washed in cold running water to remove dirt, allow to drain and is directed into the container for mixing with the emulsion.

To the emulsion in a mixer or other container for mixing metered in accordance with the recipe of water, then gradually stirring, add mineral fortifier of the eggshell, folic acid, table salt, allspice. The components are stirred for 10 minutes until a uniform distribution and complete bonding of water. The temperature of the mixture 11oC.

Received on the specified parameters emulsion has an associated structure with uniformly distributed substances. Effective viscosity of the emulsion was 4.6 PAC.

The prepared emulsion is fed into the container for cooking recipes.

The formulation of canned food is produced in the mixer, where the storage tank is fed raw meat, emulsion and stirred until a uniform distribution of the emulsion on the pieces of meat.

After mixing, the mass is kept in a container at room temperature for 18 h, after which she served on ), then pieces of meat, marinated in emulsion. Banks plug and served on sterilization.

Thanks to the emulsion preparation of components of the recipe canned foods have high organoleptic characteristics due to more uniform distribution of the added components, the partial absorption of the emulsion chunks of meat, which makes them juicier. The obtained method proposed product differs from the traditional products of the same type richer flavor, aroma.

The combination of components provides the composition of the product, appropriate medical and biological requirements for food for women during pregnancy. The content of protein and fat respectively equal to 14.6 and 13.8%, which is optimal for assimilation by the body.

The introduction to the recipe blood food, seaweed, mineral fortifier of the eggshell, as well as folic acid improved the degree of balanced mineral and vitamin composition and to increase the concentrations of these substances to the level of the physiological norm. According to table 2 the content of calcium in the product obtained in the above way, more than ten times higher than the prototype, the ratio of calcium D/chr/946.gif">-carotene and other elements.

On the background of an improvement in the degree of balance of the composition of the observed increase in the safety of food substances due to their introduction in the product composition of the protein-fatty emulsion, which had a high stability to thermal stress, as evidenced by the presence in canned food after sterilization of solid jelly.

Data to examine the clinical effectiveness of canned, prepared in this way showed their satisfactory tolerability women pregnant. When eating foods were observed loss of appetite, allergic reactions. Biochemical indicators of blood, the hemoglobin content in the blood serum folic acid, iodine, iron, tocopherol, the concentration of red blood cells had positive dynamics and returned to the limits of physiological norm or had a clear tendency to recovery.

Example 2 Is carried out analogously to example 1 in a ratio of components indicated in table 1, except that in the preparation of the emulsion, the duration of mixing is 8 min, the temperature of the mixture 10oC. Effective viscosity corresponded to the value of 4.35 PA1 when the ratio of the components, specified in table 1, only the duration of mixing of the emulsion is 12 min when the temperature of the mixture 12oC. the emulsion Obtained has an effective viscosity, equal 4,21 PAC. the duration of the curing of meat emulsion - 24 hours

On organoleptic canned in examples 2, 3 corresponded to high-quality meat products. They had the optimal balance of protein and fat and a balanced amino - and fatty acid formula.

The content of microelements and vitamins consistent with medical and biological requirements for food for women during pregnancy.

The parameters of the preparation of the emulsion, with a value below or above optimal, led to the formation of unstable patterns or delamination during thermal processing. And keeping the pieces of meat to extraordinary levels resulted in reduced quality characteristics of the finished product. The products of examples 4, 5, in which ratios of components are transcendent values, had degraded organoleptic and biological indicators.

Thus, the proposed method allows to obtain high-quality specialized products with that is komponentov in poultry meat and associating them with the protein of meat, thanks to the preservation of thermolabile components increases and preserves can be used for correction of the diets of women during pregnancy.

Claims

Method of production of canned poultry for nutrition of pregnant women, including the preparation of raw materials and components, packaging, sterilization, packaging, canning, characterized in that the quality of meat raw materials used breast and thighs of the bird, before packing is keeping the pieces of meat in protein-fatty emulsion within 12-24 h, the preparation of protein-fatty emulsion is produced by mixing the egg mass, vegetable oil, albumin food, dried seaweed, mineral supplementation of shell eggs, folic acid, allspice, salt sodium chloride and water for 8-12 minutes at the temperature of the mixture 10-12With, using, wt.%:

Poultry 58,0 - 62,0

Carrots fresh 9,0 - 11,0

Onion 2,0 - 5,0

Egg weight 9,0 - 11,0

Vegetable oil 2,0 - 4,0

Albumin food black or bright 1,0 - 3,0

Seaweed dried 1,5 - 2,5

The mineral supplementation of shell

chicken eggs 0,3 - 1 is Noah

 

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FIELD: food-processing industry.

SUBSTANCE: method involves processing meat in drum containing liquid marinade and forming it into at least one restructured body comprising several pieces of whole natural meat; freezing restructured body; pressing-in restructured body or portion of body obtained by sawing it from whole restructured body in frozen or deep frozen state into form to impart configuration corresponding to that of form to said body or portion of said body. Method allows single piece product to be obtained that has texture of whole natural meat with undisturbed cellular, muscular and fibrous structure of meat.

EFFECT: improved quality, attractive appearance, and good consistency of meat-based food product.

24 cl, 6 dwg

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