Method for producing of farce from poultry meat containing additives

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 bird's muscular stomachs; joining farces and mixing until homogeneous consistency is ensured, with components being used in predetermined ratio.

EFFECT: improved organoleptical and dietary properties, increased nutrient and biological value, increased yield of ready product and reduced production costs.

 

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.

The disadvantages of this method of obtaining semi-finished poultry meat are the need for large bone tissues (bones) from the pulp at the gutted carcasses of chickens, chickens, turkeys, poults, the absence of components that enhance the organoleptic characteristics of the product quality, increase yield, reduce cost and increase the profitability of poultry, there is provided the low-waste and resource-saving technology PR the production of meat products, a wide range of products from poultry, there is no set of essential amino acids, macro - and micronutrients. The necessity of grinding on the top, i.e. the prototype [1] for additional equipment, 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, to increase the income of the finished product, 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 stuffing from poultry.

This is achieved in that in the method of producing minced meat, providing mechanical deboning of poultry meat, grinding by pressing this mechanical deboning, the introduction of pre-shredded muscular stomach of birds, connection fillings and stirring until smooth, then cooling or freezing, mechanical deboning send the whole carcass with a tubular bone, and is used as a feedstock bird category II pack is tanoti, custom, culled, skinny, and stuffing receive in the following ratio, wt.%:

Meat, mechanically deboned
birds category II fatness,
culled, custom, skinny70
Muscular stomachs of birds30

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 connection of minced meat birds, bird stomachs 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 is that what 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 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 technologists who definition 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 increased content of calcium salts, 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 power level of glucose in the serum of blood 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 in comparison with the known semi-finished products.

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

An example of the method

Take poultry meat mechanically separated (carcass, chickens, hens, roosters, chickens, broiler chickens) category II fatness, non-standard, you is Rakovnik, lean, shredded by pressing during mechanical deboning on the press "UNICON-250" in the amount of 70 kg (70% of the weight of raw materials), and mechanical deboning send whole gutted carcass of poultry meat together with wings, necks, etc), i.e. a machine for boning falls and bone, from which the formation of large bone particles. Then take muscle bellies chicken, pre-minced in a meat grinder in the amount of 30 kg (30% by weight of raw materials), connect these fillings. Then mix all until smooth, Packed and labeled, Packed, cooled at 10°or frozen at -8°, transported and then sent to storage.

Introduction muscular gizzards chicken 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 muscular gizzards chicken in less than 30 kg (30% by weight of raw materials) does not improve the physico-chemical quality parameters of the proposed stuffing.

Organoleptic, physico-chemical, bacteriological indicators proposed stuffing containing additive (muscular stomachs of birds), are given in table. 1.

Table 1
NameCharacteristics and norm for stuffing
1 2
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 in the range of pH 6, which corresponds to roughly 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 bactericidin the mi 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. 3

The name of the food (product)Dumplings "Kama"
ScopeDining poultry
List of raw materials:The dumpling dough, the claimed stuffing,
onions, salt, black pepper
pepper, water.

The quality requirements of raw materials

Normative documentRaw materialsNorma bookmark for 1 serving, gNorma bookmark (net), kg
(GOST, OST, TU)GrossNet10 servings20 servings
The dough for ravioli No. 10674504,59
Zaya is offered with minced 4304304,38,6
GOST 27166-86Onions50420,420,84
OST 13830-68Sol990,090,18
Ground black pepper0,20,20,0020,004
Water90900,91,8
The mass of minced meat (raw set)5605,611,2
The mass of the semi-finished10001020

Cooking technology

For minced onions chopped in a meat grinder, add the minced meat, salt, pepper, poured water, then mix thoroughly.

The finished dough is rolled to a thickness of 1.5-2 mm of the edge of the rolled seam width of 5-6 cm smeared with egg.

Mid-lubricated strip along it, put stuffing (balls 7-8 g) at a distance of 3-4 cm from one another. Then the blurred edges of the strip of dough raise, served them meat, then cut out the ravioli special device. Weight per piece should bite-13, Formed dumplings are placed in rows 1, sprinkled with flour wooden trays and before cooking store at t below 0°C.

Indicators of quality and safety

Organoleptic characteristics

Appearance: the shape of a rectangular, stuffing is not visible from the test, wrinkled the surface of the dough after cooking.

Color: test - white, meat - gray.

Taste: cooked poultry meat and by-product.

Odour: characteristic of boiled poultry, spices, test.

Physico-chemical characteristics

IndexContent, %
Mass fraction of dry substances11,3
Mass fraction of fat6,1

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
Pathogenic microorganisms, including Salmonella25

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

ProteinsFatsCarbohydratesEnergy value, kcal
4,26,12,2161,3

The advantage of the proposed method of obtaining meat from poultry in comparison 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 muscular stomachs of birds, which significantly increases yield, reduces the cost, increases the profitability of poultry processing, and also allows you to expand the range of produced varieties of products from poultry meat, with high consumer value comparison with the known semi-finished products.

The introduction of minced meat muscle tissue stomachs of poultry (chicken etc), the result will be a combination of poultry and muscular stomach of birds, the major components of the stuffing gives to man a large number of vitamins, essential amino acids, minerals, increases the energy value of products and improved organoleptic properties and nutritional properties, you is within each group, the program resource conservation and the use of low-waste technology.

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) category II fatness, custom, culled, skinny, which is not used in great demand among the population due to the stiffness, allows optimal use of non-standard, rejected, i.e. the proposed method is low-waste and resource-saving technology.

The connection of minced poultry meat, gizzards 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 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.

Compared with the prototype we have simplify the technological cycle of gaining the meat, since there is no need for additional equipment (not required for grinding wheels), additional factory premises and jobs.

The source of information

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

The method of producing minced meat, providing mechanical deboning of poultry meat, grinding by pressing this mechanical deboning, the introduction of pre-shredded muscular stomach of birds, connection fillings and stirring until smooth, then cooling or freezing, mechanical deboning send the whole carcass with a tubular bone, and is used as a feedstock bird category II fatness, custom, culled, skinny and stuffing receive in the following ratio, wt.%:

Meat, mechanically deboned
birds category II fatness,
culled, custom, skinny70
Muscular stomachs of birds30



 

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