Method for producing of farce from poultry meat containing additive

FIELD: food-processing industry, in particular, preparing of meat farce.

SUBSTANCE: method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with preliminarily ground beef; introducing poultry's crude fat; mixing, with components being used in predetermined ratio; cooling or freezing resultant product.

EFFECT: reduced production costs, increased yield of ready product, wider range of poultry meat products having high consumer properties.

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The invention relates to food industry, public catering, trade and can be used when cooking meat fillings used for making products of cutlet mass (burgers, meatballs, schnitzel, zrazy, meatballs, meatballs, rolls), as a filling for baked goods (pies, Kulebaki etc) or semi-natural chopped meat (steaks, burgers naturally, chopped, schnitzel natural-cut and others), can also be used in the production of cooked sausages, frankfurters, sausages, meat loaves I and II varieties, etc.

The closest technical solution is chosen as the prototype [1], is a method of semi-products from poultry, providing mechanical deboning of poultry meat, grinding on top, stirring, and then cooling or freezing. Get minced meat bird (kebab)recipe which includes, wt.%:

Meat, mechanically deboned
chicken: white and red64
Pork or beef Giovanna
sausage20
Rice5
Onions6
Protein soy 1
Water4

The disadvantage of this method of producing semi-finished poultry meat is the need for separation of large osseous tissues (bone) from the pulp at the gutted carcasses of chickens, chickens, complexity, the presence of soy protein, which has still distrust among the population, i.e. the product uncompetitive, the need for additional equipment (for grinding using a grinder), additional factory premises and jobs.

The present invention is aimed at obtaining low-waste and resource-saving technologies, to improve the organoleptic quality products and dietary properties, to increase food and biological value (set of essential amino acids, mineral and vitamin composition of products, increasing yield, reducing costs, increasing profitability and expanding the range of varieties of products from poultry meat, obtaining of competitive products, simplification of the production cycle the semi-finished poultry.

This is achieved in that in the method of producing minced meat birds, providing mechanical deboning of poultry meat, the introduction of pre-minced beef minced, link stuffing and mixing, and m is the mechanical deboning send the whole carcass with a tubular bone, used as feedstock bird category II fatness, custom, culled, skinny, and grinding is carried out by pressing during mechanical deboning, impose additional raw fat bird, stirring is carried out until a homogeneous consistency in the following ratio, wt.%:

Meat, mechanically deboned
birds category II fatness,
culled, custom, skinny60
Beef II category30
Raw fat bird10

Use during mechanical deboning of poultry meat without the Department of bone inclusions (bones) from the pulp at the gutted carcasses of poultry (chickens, hens, roosters, chickens, broiler chickens, ducks, ducklings, geese, goslings, turkeys, turkeys, Guinea fowls, etc.) category II fatness, custom, culled, skinny, which is not in great demand among the population due to the stiffness, allows optimal use of non-standard, rejected products, i.e. the proposed method is low-waste and resource-saving technology.

The combination of meat and meat poultry, beef category II, crude fat bird drive the t to the reduction of inclusions of bone tissue to 0.1%, below regulated by THE 9214-004-05327869-96.

At the same time in the composition of mechanically separated meat has increased the proportion of ash, calcium, iron and ascorbic acid due to the presence of a certain amount of brain, bone inclusions.

It should be noted also that the bone particles with a size of up to 500 microns are easily dissolved in the gastric juice and therefore not dangerous to health.

The presence of calcium, due to hit in the cold mass of bone particles, has virtually no effect on the technological properties of raw materials. In this case, given that the diet of modern man is deficient in calcium, the increase of its content in mechanically separated meat allows you to bring the ratio of calcium-phosphorus" to the level recommended by biomedical standards (1:1).

Increasing the ascorbic acid content in meat weight due to the ingress of bone marrow (2-3 mg / 100 g meat) has a positive value in the technology of sausage production, because:

a) provides a course of redox reactions in humans pigments and allows you to stabilize the color of the finished products;

b) inhibits the oxidation of lipids;

C) improves the vitamin composition of the product.

The content of ascorbic acid in the meat mass mechanically deboned reaches 2-3 mg per 100 g, while in isichei tissue is missing.

Meat mechanically separated on the composition and properties approaching normal meat, is high in fat, calcium, iron and ascorbic acid, a higher pH level.

According to the functional and technological properties of mechanically deboned meat close to standard with a high degree of grinding.

An important direction in the creation of specialized products is the use of a meat mass, the resulting mechanical deboning, and characterized by a high content of salts of calcium, iron and ascorbic acid due to exposure to parts of the bone and bone marrow.

Meat weight also has a positive effect on carbohydrate and cholesterol metabolism. When you use the meat mass in the feeding of the glucose level in the serum is reduced on average by 16%, cholesterol by 15%. Significantly reduces the level of cholesterol in the liver.

Products with mechanically separated meat have Antianemic properties.

The use of fillers with the assistance of modern technology significantly increases the output of finished products, reduces costs and increases profitability of poultry, can produce a wider range of products with high consumer value compared with the semi-finished product is made from ground meat with other excipients (additives).

Currently, the patent and scientific literature is not known minced poultry meat containing additives in the inventive combination of features.

An example of the method

Take poultry meat mechanically separated (carcasses of chickens, hens, roosters, chickens, broiler chickens) category II fatness, custom, culled, skinny, pre-crushed by pressing during mechanical deboning on the press "UNICON-250" in the amount of 60 kg (60% of the weight of raw materials), and mechanical deboning send whole gutted carcass of poultry meat together with wings, necks and so on), i.e. a machine for boning fall and bones, from which the formation of large bone particles. Then take the beef category II in the amount of 30 kg (30% by weight of raw materials) and fat, raw chicken in the amount of 10 kg (10% of the weight of raw materials), pre-ground in a meat grinder and connect these fillings. Next, all mix to a uniform consistency, Packed and labeled, Packed, cooled at 10°or frozen at -8°, transported and then sent to storage.

Introduction beef category II more than 30 kg (30% by weight of raw material) affects the structure and quality of the proposed meat and its products, and the introduction of beef category II less than 30 kg (30% by weight of raw materials) does not improve the physicochemical show the MDL quality of the proposed minced contains a data Supplement.

Organoleptic, physico-chemical, bacteriological indicators proposed minced

Table 1
NameCharacteristics and norm for stuffing
AppearancePasty viscous homogeneous mass
ColorFrom light pink to dark red
SmellTypical benign raw materials
Mass fraction of moisture,%, max75
Mass fraction of sodium salt, not more than1,2
Mass fraction of bone inclusions0,8
Pathogenic microorganisms, including Salmonella in 25 g of productNot allowed
Microbiological indicators and toxic elementsMust comply with ILO No. 5061-89

To obtain the claimed minced poultry meat with spices, to do this, add 1.2 kg sodium salt (by weight of meat), 0.1 kg (weight of meat) ground black pepper.

Under the influence of salt muscle tissue swells, increasing its moisture permeability, salt increases the stabilization of the fat emulsions (maximum rate of vlagopronitsaemostyu is away within pH 6, which roughly corresponds to 5%content of salt).

The use of natural spices (ground black pepper) in the claimed stuffing has a positive effect on the shelf life of the finished meat product. Due to the fact that natural spices have antibacterial and Wellness properties, increases the shelf life of products and improve consumer characteristics such as the absorption of the products. Black pepper improves digestion, increases the body's resistance to virus infection.

On the basis of new technologies chicken declare minced developed new recipes.

Technological map No. 2

The name of the food (product)Declare stuffing
ScopeDining poultry
List of raw materials:The claimed minced onion,
salt, pepper

The quality requirements of raw materials

RegulatoryNorma bookmarkNorma bookmark
document (GOST, OST, TU)Raw materialsfor 1 serving, g (net), kg
GrossNet10 servings20 servings
123456
Declare stuffing120012001224
GOST 27166-86Onions1190100,10,2
GOST 240-85Margarine40400,40,8
OST 13830-68Sol10100,10,2
GOST 26574-85Wheat flour10100,10,2
Ground black pepper0,50,5510
Parsley (green)9770140
The mass of material (raw set)10001020

Cooking technology

Beef mince, put on a greased deep baking tray with a layer of not more than 3 cm and the period of the Cesky stirring, cooked to perfection in the oven. Then released from the meat juice is drained and prepare white sauce. Fried meat mixed with fried onions and again passed through a meat grinder with a fine grid, minced seasoned white sauce, salt, pepper, chopped herbs and mix.

Requirements for preparation, submission and implementation

This stuffing is intended to prepare baked goods - pies, cheesecakes, Kulebaki and other minced meat should be cooled, cook in a small amount, along with the implementation.

Indicators of quality and safety.

Organoleptic characteristics.

Appearance: smooth, evenly roasted

Color: grey.

Texture: juicy, soft.

Smell: typical grilled meat with a taste of onion

Taste: typical fried poultry and beef to taste

onions.

Physico-chemical characteristics

IndexContent, %
Mass fraction of dry substances

Mass fraction of fat
43,12

25,63

Microbiological indicators

QMAFAnM 1 g

1*103

The product weight, g, which is not allowed:
BGK1,0
Bacteria of the genus Proteus0,1
Coagulasepositive aureus1,0
Pathogenic microorganisms, including
Salmonella25

Food and energy value of food (products), g per 100 g

ProteinsFatsCarbohydratesEnergy value, kcal
19,125,630,9310,7

The advantage of the proposed method of obtaining meat from poultry, compared with the existing prototype [1], is that during mechanical deboning of poultry meat does not separate the large bone on (bones) from the pulp at the gutted carcass of a bird, is crushed by pressing during mechanical deboning, and poultry meat category II fatness, custom, culled, skinny, enter the beef category II and additionally fat raw bird (chicken etc), which significantly increases yield, reduces the cost, increases the profitability of poultry processing, and also allows you to expand AC is orcement produced varieties of products from poultry meat, with high consumer value in comparison with the known semi-finished products.

The introduction of minced beef meat category II minced bird (chicken etc), resulting in a combination of poultry, beef and fat raw bird - the main components of the proposed stuffing gives to man a large number of vitamins, essential amino acids, minerals, increases the energy value of products, improved organoleptic properties and nutritional properties, the program runs a resource-saving and the use of low-waste technology.

Use during mechanical deboning of poultry meat without the Department of bone inclusions from the pulp at the eviscerated carcasses of poultry (chickens, hens, roosters, chickens, broiler chickens, ducks, ducklings, geese, goslings, turkeys, turkeys, Guinea fowls) category II fatness, custom, culled, skinny, which is not in great demand among the population due to the stiffness, allows optimal use of non-standard, rejected products, i.e. the proposed method is low-waste and resource-saving technology.

The connection of minced poultry meat, beef and fat raw bird leads to the reduction of inclusions of bone tissue to 0.1%, which is below the standard on THE 9214-004-05327869-96.

Meat mechanically separated on the composition and properties of p is obliged to normal, it is high in fat, calcium, iron and ascorbic acid, a higher pH level.

It is established that the products are made from mechanically separated meat, both in laboratory and industrial conditions were tender and juicy, not inferior to products made from meat manual boning.

Frozen blocks, made of thin layers of meat, have a good appearance, provide cost-effective and competitive products.

Our claimed method is compared with the prototype has a few components, no soy protein, which still causes distrust among the population, i.e. our product more competitive. Also we do not need additional equipment (not required for grinding wheels), additional factory premises and workplaces, i.e. the simplification of the production cycle the semi-finished product with additives data.

The source of information

1. Gushchin CENTURIES Kulishev BV Technology semi-finished products from poultry meat. - M.: Kolos, 2002, p.5-55, s-123, 124-125, 127 prototype.

The method of producing minced meat, providing mechanical deboning of poultry meat, shredding, the introduction of pre-minced beef minced, their connection and stirring, and then cooling or freezing, different t is m, that mechanical deboning send the whole carcass with a tubular bone, and is used as a feedstock bird category II fatness, custom, culled, skinny, grinding is carried out by pressing during mechanical deboning, impose additional raw fat bird, stirring is carried out until a homogeneous consistency in the following ratio, wt.%:

Meat, mechanically deboned
birds category II fatness,
culled, custom, skinny60
Beef II category30
Raw fat bird10



 

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