Method for producing of semi-finished product 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 pork farce; adding egg, or egg powder, or melange, with components being used in predetermined ratio; mixing until homogeneous consistency is ensured.

EFFECT: reduced production costs and wider range of poultry meat products having high consumer properties.

 

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 (for meatballs Nijinsky), the formulation of which comprises, by wt.%:

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Meat, mechanically deboned
Chicken or Turkey:
white and red10-15
Pork Giovanna sausage30
Bacon10
Fat, raw beef, pork or
chicken5
Egg chicken or the egg3
Cereals: rice boiled3
Protein soy18
Garlic2
Bread crumbs4

The disadvantages of this method of producing semi-finished poultry meat is the need to separate large bone tissue from the pulp at the gutted carcasses of chickens, chickens, turkeys, poults, the 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 polyfabric is that of poultry.

This is achieved in that in the method of producing semi-finished poultry, providing mechanical deboning of poultry meat, the introduction of pre-shredded pork minced, link stuffing and mixing, and mechanical deboning send the whole carcass with a tubular bone, used as a feedstock bird category II fatness, custom, culled, skinny, and grinding is carried out by pressing during mechanical deboning, pork for meat use bold, after connection of the stuffing, add the egg or egg powder or egg, stirring is carried out until a homogeneous consistency in the following ratio, wt.%:

Meat, mechanically deboned
birds category II fatness,
culled, custom, skinny50
Pork fat45
Eggs or egg powder
or melange5

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, geese, 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, pork, eggs leads to the reduction of inclusions of bone tissue to 0.1%, which is below the standard on 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).

The increase in the concentration of ascorbic acid in the meat mass due to hit in n the e 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 and helps 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 the muscle 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 the ingress of parts of bone tissue 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 meat mechanical balkonludur Antianemic properties.

The use of chicken eggs or egg powder, or melange is used to improve the water-holding capacity and improve the structure of the proposed semi-finished poultry.

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 in comparison with other known semi-finished products.

At the present time of patent and technical literature is not a well-known method of producing semi-finished poultry meat containing additives in the inventive combination of features.

An example of the method

Take poultry meat mechanically separated (carcass, 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 50 kg (50% by 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 falls and bone, from which the formation of large bone particles. Then take the pork fat, shredded the and grinder in the amount of 45 kg (45% by weight of raw materials), connect these stuffing, add eggs (or egg powder or egg) in the amount of 5 kg (5% by weight of raw materials). Then mix all until smooth, Packed and labeled, Packed, cooled at 10°or frozen at -8°, transported and then sent to storage.

Introduction fatty pork more than 45 kg (45% by weight of raw material) affects the structure and quality of the proposed semi-finished goods, and the introduction of pork fat less than 45 kg (45% by weight of raw materials) does not improve the physico-chemical quality parameters of the proposed semi-finished product.

Organoleptic, physico-chemical, bacteriological performance of the proposed semi-finished product are given in table 1.

Table 1
NameCharacteristics and norm for stuffing
12
AppearancePasty viscous homogeneous mass
ColorFrom light pink to dark red
SmellTypical benign raw materials
12
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 prefabricated 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 in the range of pH 6, which corresponds to roughly 5%increase in dietary salt).

The use of natural spices (ground black pepper) in the inventive material 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 inventive prefabricated developed new recipes.

Techno-techno is logicheskie map No. 1

The name of the food (product)Cutlet "Perm"
ScopeDining poultry
List of raw materials:Declare cake mix, salt,
pepper, bread, crackers
bread

The quality requirements of raw materials

Normative documentRaw materialsNorma bookmark for 1 serving, gNorma bookmark (net), kg
(GOST, OST, TU)GrossNet10 servings20 servings
123456
The inventive semi-finished74740,741,48
GOST 2077-84Bread wheat18180,180,36
OST 13830-68Sol220,020,04
GOST 13277-79Water or milk26 260,260,52
Pepper0,20,20,0020,004
GOST 28809-90Crackers10100,10,2
bread
123456
The mass of the semi-finished
(resource set)1251,252,5
Fat animal

Mass fried
550,050,1
burgers10012

Cooking technology

Bread wheat (1st grade) soaked in milk or water and mince together with meat. Add salt, pepper, mix well. The resulting mass is formed in the form of meatballs. Fried cake mix from two sides at 150-160°and cook until tender in the oven.

The requirement is to design, supply and implementation

Patties are placed into the dish, pour the oil. Garnish crumbly buckwheat porridge, mashed potatoes, boiled pasta. The flow temperature is 60-65°implement within 1 hour.

Indicators of quality and safety. Organoleptic characteristics.

Appearance: shape oval-prelusory with a pointed end, the surface is smooth, without cracks, evenly breaded and fried.

Color: brown - Golden brown on the cut - grey.

Texture: the crust is crispy, the middle - juicy.

Taste: typical grilled meat poultry and pork.

Smell: typical fried poultry and pork.

Physico-chemical characteristics

IndexContent, %
Mass fraction of dry substances49,8
Mass fraction of fata 21.5

Microbiological indicators

QMAFAnM 1 g1·103
The product weight, g, which is not allowed:
BGK1,0
Bacteria of the genus Proteus0,1
Coagulasepositive aureus1,0
autogenie microorganisms, including
Salmonella25

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

ProteinsFatsCarbohydratesEnergy value, kcal
13a 21.515,8308,7

The advantage of the inventive method of producing semi-finished 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, injected pork fat, eggs or egg powder or egg, which significantly increases yield, reduces the cost, increases the profitability of poultry processing, and also allows you to expand the range of produced varieties products from poultry with high consumer value compared to semi-natural stuffing.

The introduction of minced meat fatty pork beef poultry meat (chicken etc), the result will be a combination of poultry and inini, the main components of the proposed semi-finished product gives to man a large number of vitamins, essential amino acids, minerals, increases the energy value of the products and improve organoleptic characteristics and dietary properties, is a program of the resource conservation and use of low-waste technology.

Use during mechanical deboning of poultry meat without the Department of bone inclusions from the pulp at the gutted 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, culled, production, i.e. the proposed method is low-waste and resource-saving technology.

The connection of minced poultry meat, pork, chicken eggs 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 approaching normal, differs from it in a high-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 in industrial the circumstances, were tender and juicy, not yielding 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.

Sources of information

1. Gushchin CENTURIES, Kulishev BV Technology semi-finished products from poultry meat. M.: Kolos, 2002 - p.54-55, s-123 - prototype.

A method of producing semi-finished poultry, providing mechanical deboning of poultry meat, shredding, the introduction of pre-shredded pork minced, link stuffing and stirring, and then cooling or freezing, characterized in that the 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 PR is Slovenia during mechanical deboning, pork for meat use bold, after connection of the stuffing, add the egg or egg powder or egg, stirring is carried out until a homogeneous consistency in the following ratio, wt.%:

Meat, mechanically deboned
birds category II fatness,
culled, custom, skinny50
Pork fat45
Eggs or egg powder,
or melange5



 

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