Vegetable condiment

FIELD: food-processing industry, in particular, production of food condiments used for obtaining of dried concentrates, such as meat products.

SUBSTANCE: condiment includes fruits of dill, ginger rootstock, and nutmeg fruits, said components being used in the ratio of 1:1:1. Such composition improves digestibility of meat product and sauces.

EFFECT: improved process for producing of meat products and sauces due to wider range of functionality and prolonged shelf life of condiment used.

2 tbl, 3 ex

The invention relates to the field of food industry, in particular to food seasonings, and can be used in the production of concentrates and meat products.

Known for a wide variety of food seasonings. In particular, the known food composition “Raphael”, containing dry tomato concentrate, sweet and hot pepper, sugar, salt, nutmeg, cloves, spice and fragrant, food starch, onion, cinnamon [1].

The disadvantages of this composition can be attributed to the complexity, complex production technology.

Also known composition based on essential oils and salt, used as a seasoning for meat, fish and poultry [2].

However, for the preparation of this composition required inaccessible essential oils Laurel, coriander, fennel, Basil. Seasoning does not contain fiber that from the standpoint of theory of a balanced diet is a significant disadvantage.

Famous vegetable seasoning of garlic, mint, salt, sugar, baseprotocol filler from fruits green tomatoes, applesauce and tomato paste [3].

However, due to the use of pureed green tomatoes this composition has an unattractive appearance, low storage stability.

Closest to the invention vegetable seasoning containing garlic, pepper, coriander, parsley and dill, salt [4].

It is too sharp and may not be used in the production of therapeutic products.

The technical result achieved when implementing the present invention is to obtain a product characterized by a high content of biologically active substances, capable of providing high quality during prolonged storage, and also to enhance the digestive process and improve the digestibility of food.

This technical result is achieved in that famous vegetable seasoning containing fennel seeds, according to the invention additionally contains ginger rhizome medicinal and fruit of nutmeg in the following ratio of components 1:1:1.

It is known that meat and meat products refer to products, the absorption of which depends on the type of raw meat and duration of heat treatment. The use of enzymes, as well as raw materials of plant origin in order to increase their digestibility. Therefore, the establishment of spices, not only possessing antioxidant properties, but also improves the digestibility of meat and meat products, it is of great scientific and practical interest.

When selecting the composition of the proposed vegetable seasoning relied on the experience of scientific medicine. Ginger rhizome is rich in essential oil, mainly to the component which is zingiberene (70%). Also contains bisabolol, borneol and Faresin. The seed kernel of nutmeg contains 5-15% essential oil, which contains terpenes, terpene alcohols, phenylpropane derivatives and safrol. Fennel seeds are also rich in essential oils, which are composed of D-carvon, dillapiole, phellandrene, D-limonene. In addition, in fruit up to 20% of fatty oil [5, 6].

Traditionally in science and medicine fennel seeds was part of the gastric fees used to bloating and cramps. Fruits in powder, infusion and decoction is prescribed for indigestion, liver disease. In pediatric practice to use the fruits of fennel with dyspepsia, diarrhea and abdominal pain [6]. So adding them in the seasonings in addition to increase flavor and other flavor properties may enhance the digestibility of the product.

The analysis of the literature suggests that ginger and nutmeg separately are widely used in the meat industry as spices and herbs. Give a specific taste and aroma of the finished products. Ginger is the only natural flavor enhancer. However, the experience of sharing them in the spices for meat products not identified [7].

Research took spices: ginger /GOST 29046-91 C.2 /, nutmeg /GOST 29048-91 C.2/, fennel seeds /GOST 16732-71 is .2/. Conducted a series of studies on the choice of the optimum ratio between them. For this we have chosen the following options /table 1/. As object of research was selected minced meat, consisting of beef, pork and salt. Added seasoning in the amount of 0.05% by weight of raw meat.

Organoleptic evaluation of prototypes showed that at different ratio of fennel, ginger and nutmeg taste minced meat noticeably different. Sharing only ginger and nutmeg leads to undesirable taste sensations (formulation 6-7). Use dill with only one of the above spices (recipe 1-3, 5) gives a pleasant and piquant taste to the product, which is achieved by the joint use them in equal ratio /1:1:1/, as in recipe 4. Therefore, the preferred option is 4. In the inventive vegetable seasoning each spice enriches seasoning your set of biologically active substances, which gives the desired aroma. Excess or decrease in the amount of one component leads to the violation of their harmony.

Increasing the effect of environmental and technogenic load on the body accompanied by the development of oxidative stress in humans. In this regard, it is important to develop products with curative properties. Greater importance is the quality of the food, the content of substances that promote the correction and to increase the body's resistance to stress. One of the consequences of stress are a pain in the stomach. Therefore, when developing composition of this seasoning drew attention not only for its antioxidant properties, but also took into account the indications for the use of components for diseases of the gastrointestinal tract. We also attempted to explore the possibility of using this seasoning in the composition of frozen semi-finished meat products and sauces.

The seasoning was prepared as follows.

The dill seed, ginger rhizome and fruit nutmeg dried, crushed, mixed in the ratio 1:1:1 and Packed in aseptic conditions in special containers or served in the granulator, where the shape of the granules with the size 4×4. For specified vegetable seasonings in the form of cubes shape of cubes with dimensions of, for example, 20×40×10. For implementing the method of manufacture using standard equipment known in the art. Compared with the prototype of this seasoning has simplified production technology. Qualitatively it is more adapted for further use in the production of meat products.

The invention is illustrated by the following specific examples of its implementation.

Example 1. 0.5 grams of vegetable seasonings, pour 100 ml of hot boiled water, boiled in a water bath for 23 minutes Take 1 once a day as a prophylactic agent in reducing appetite and gastro-intestinal tract.

Example 2. Cooked meat frozen meat products - national Buryat cuisine “Bouza” according to the following recipe in grams:

Beef 1 C. 850

Pork p/W 220

Onion 150

Water 130

Sol 15

Seasoning 0.5

Beef and pork chop on top, add onion and salt, water and seasoning. Mix. Separately preparing the dough for the dumplings. Manually unrolled it, is divided into circles with a diameter of 10 see When you try rolling the edges of the circles to make thin. In the middle of the circle is placed in the stuffing, the molded leave the middle hole for steam to escape during the subsequent thermal treatment. Then the product was subjected to freezing at a temperature of 30°and kept at - 18°within 1 month.

Example 3 Used a seasoning for cooking sauce “Red core” according to the following recipe in grams:

The broth brown 1000

Animal fat or cooking 30

Wheat flour 50

Tomato puree 200

Carrots 100

Onion 48

Seasoning 27

Sugar 25

Output : 100

The sauce has a pleasant taste and is used as a complement to meat products.

A study of volatile organic washes is in the Institute of biophysical chemistry, Russian Academy of Sciences under the guidance of senior, Ph.D. Misharina T.A. convincingly argues that the test samples with seasoning lower (1.4-2 times the content of such aldehydes as hexanal, 2-decenal, 2.4-decadienal, which indicates a pronounced antioxidant effect declared seasoning. Due to the high content in essential oils of antioxidant polyphenolic compounds, vitamin E and beta-carotene may be achieved synergistic antioxidant effect of their joint application. Studies have been conducted to study the extent of digestibility of the product in terms of the artificial stomach according to the method of the Pokrovsky-Artenova show the positive effect of seasoning on atachement proteins by digestive enzymes.

Thus, the present invention will not only expand the range of vegetable seasonings, but also will help make treatment-and-prophylactic properties of the finished products. Good organoleptic properties, resistance to storage and high digestibility of meat products are important components of its quality.

LITERATURE

1. Ivanova, L.V. Spices. The spices. Seasoning - Smolensk: Rusich. - 1990.

2. Patent RU 2079278 C1, CL And 23 L 1/22, 1997. Vegetable seasoning.

3. Patent RU 2020835 C1, CL And 23 L 1/22, 1994. Vegetable seasoning.

4. EN 2171051 C2, CL A 23 L 1/22, 1999.

5. Nikolaev V.V. Eremenko, A., Ives the new I.K. Biological activity of essential oils. - M.: Medicine, 1987, - 144 C.

6. Teletel VV Useful plants of Central Siberia. - Irkutsk: East Siberian book. publishing house, 1985, - 384 S.

7. Horns I.A., subasta YG Reference technologist sausage production. - M., 2000.

Vegetable seasoning, characterized in that it contains the fruits of dill, rhizomes of ginger, fruit nutmeg in a mixing ratio of 1:1:1.