Method for the production of children's meat pies

 

(57) Abstract:

The invention relates to the food industry and can be used in the manufacture of meat products. The method comprises blanching the raw materials, grinding, cooking meat processing colloid mill, heat treatment. At the stage of cooking meat in the raw material is additionally injected with honey extract, walnuts milky-wax ripeness and glycine in the amount of 0.2-0.3 kg and 0.03-0.04 kg per 100 kg of raw material. The method allows to increase the shelf life of the resulting product and to increase the biological value of the product by enriching it with vitamins, glycosides, flavonoids, amino acids, carbohydrates and mineral elements.

The invention relates to the food industry and can be used in the manufacture of meat products.

Food substances that determine the health of the population requires a certain quantity, in accordance with the recommended standards of the world health organization. Particularly important are food substances that the human body is unable to synthesize, they need to be ingested in the composition is optimally balanced the ke of new recipes meat products, especially for baby food.

A method of obtaining cold child pate, comprising blanching the raw materials, grinding, cooking meat processing colloid mill, baking [1].

Recipe of pate meat baby top grade (TU 49 1052)

Raw materials, kg per 100 g:

Beef Giovanna 1st grade

blanched 25

Pork Giovanna bold

blanched 35

Liver beef or pork

Giovanna blanched 20

Cow milk non-fat dry 2

Butter unsalted higher

grade 3

Sunflower oil refined 3

Blend egg 2

Semolina 5

Onions fried 3

Total 100

The broth 55 DM3

Spices and materials, g per 100 kg of raw materials:

Salt 1500

Granulated sugar 200

Bayberry powder 15

Walnut nutmeg ground 15

The disadvantage of this method is the low biological value of the product and short term storage.

Technical solution - increasing the biological value of the product of the research Institute of pate at the stage of cooking meat in raw materials is added honey extract walnuts milky-wax ripeness and glycine in quantities of 0.2-0.3 kg and 0.03-0.04 kg per 100 kg of raw material.

Honey extract walnuts milky-wax ripeness (hereinafter extract walnuts) contains a complex of biologically active ingredients of honey and green walnuts: vitamin C, b1IN12, PP, carotene, tannins, natural naftochinona, micro - and macronutrients: calcium, magnesium, phosphorus, iron, iodine, copper, manganese, fluoride, Nickel, cobalt, organic acids, carbohydrates, pectin. The amino acid glycine has antistressor, hypoallergenic and preservative action.

Honey extract walnuts milky-wax ripeness is prepared as follows: walnuts milky-wax ripeness, crushed into pieces the size of 5-7 mm in diameter, placed in an enamel or glass dish and pour honey, warmed up to 30°C in the ratio of nuts:honey=1:5 and insist in a dark place at room temperature for 42 days.

An example implementation of this method.

Giovanny pork, beef, liver, freed from large blood vessels, residues of fatty tissue, lymph nodes, bile ducts, washed in cold running water, cut into pieces weighing 300 to 500 g and blanched in hot water at boiling in otkryitoy not above 12°C.

Chilled blanshirovonnogo raw meat is ground on the top with the holes of the lattice 2-3 mm, then the cutter for 5-8 min until a homogeneous buttery mass. For a more tender texture of the meat is passed through a colloidal mill. In the stuffing add fried onions, salt, milk, egg, butter, cereal, pepper, nutmeg extract, walnuts, glycine and broth.

Ready pate molded, baked to a temperature in the centre of the pie to 72°C and cooled at 0-4°With no more than 10 hours prior to lowering the temperature in the center of the pie to 0-8°C and Packed.

Recipe beef child pate “Nutty”

Raw materials, kg per 100 g:

Beef Giovanna 1st grade

blanched 25

Pork Giovanna bold

blanched 35

Liver beef or pork

Giovanna blanched 20

Cow milk non-fat dry 2

Butter unsalted higher

grade 3

Sunflower oil refined 3

Blend egg 2

Semolina 5

Onions fried 3

Total 100

The broth 55 DM3

the path walnuts

milky-wax ripeness 200

Bayberry powder 15

Glycine glycine for food

goals for THE 2639-223-05763458-00 30

Walnut nutmeg ground 15

One of the reasons leading to the spoilage of meat products such as pies, this development process is the oxidation of lipids. During storage of the pastes happen hydrolytic changes of lipids, which can be controlled by changing the acid number. The enzymatic hydrolysis of lipids due to the presence of lipoliticeski enzymes produced by microorganisms. The addition of an extract of walnuts and glycine increases the storage life of meat pates, as extract of walnuts has a pronounced antifungal and antibacterial activity, prevents the development of putrefactive microorganisms. This action increases the amino acid glycine, is known for its preservative power. Duration of storage of the sample of meat paste, prepared by the proposed method was 8 days, while the duration of storage, the control sample (prepared according to the same technology, but without the addition of extract of walnuts and glycine, but the ski processes in the sample, containing extract of walnuts and glycine are less intensively, which is evident by the value of the acid number. In the control sample after 4 days it has grown up to 1.32 1.04 (26.9%), while in the experimental sample after 8 hours the acid number had grown 1.04 to 1.13 (8.7%).

Introduction to the composition of the paste extract of walnuts and glycine increases the biological value of the product by enriching it with vitamins, glycosides, flavonoids, amino acids, carbohydrates and mineral elements walnuts milky-wax ripeness, honey and glycine.

Honey extract walnuts slows the development of putrefactive microorganisms that cause the breakdown of proteins with the accumulation of ammonia, thereby slowing the process of shifting the pH to the alkaline side in the experimental samples, which inhibits the catalytic activity of tissue lipases. In addition, the extract of walnuts slows the growth of microorganisms that produce lipolytic enzymes, which also slows down the process of spoilage of the product, increasing the shelf.

Sources list

1. Reference technologist sausage production. Rogov, I. A., subasta A. G. - M.: Kolos, 1993, S. 235.

Method for the production of children's meat pies, vkladu, characterized in that at the stage of cooking meat in the raw material is additionally injected with honey extract, walnuts milky-wax ripeness and glycine in quantities of 0.2-0.3 kg and 0.03-0.04 kg per 100 kg of raw material.



 

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SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

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2 cl, 3 ex

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