Method for production of pate from meat and vegetables

FIELD: food processing industry, in particular canned goods from meet and vegetables.

SUBSTANCE: pate is prepared by grinding of poultry meat, beef heart and beef kidney; cutting of carrot and onion followed with roasting thereof in olive oil; shredding of fresh white cabbage; blending of abovementioned components in oxygen-free atmosphere with dry protein semi-finished product, tritikale flour, phospholipids, foremilk oil, CO2-extracts from black pepper, pimento and bay leaf, citric acid and table salt; straining and homogenizing of obtained mixture in oxygen-free atmosphere; pre-packing, sealing and sterilization.

EFFECT: canned goods of increased digestion value.

 

The invention relates to the production technology of vegetable canned food.

A method of producing vegetable pate, providing training prescription components, grinding poultry, beef heart, beef kidney, cutting, passerovannye in olive oil blanshirovannuyu carrots and onions, chopping and blanching fresh cabbage, mixing the listed components with a dry protein cake mix, flour malted grain triticale, phospholipids and molozivnyi fat, RUB, homogenization, packing, sealing and sterilisation (Reshetnyak A.I., Development of technology of canned food for people working with high physical activity. Abstract of thesis. Ph.D. - Krasnodar, Kuban state University of technology, 05.11.2004, p.7-20).

The disadvantage of this method is to obtain the target product with caramel tones smell.

The technical result of the invention to provide a new paste with improved organoleptic properties and increased digestibility.

This result is achieved in that in the method of production of vegetable pate, providing training prescription components, grinding poultry, beef heart, beef kidney, cutting, passerovannye in olive oil, carrots and onions, chopping fresh cabbage ka the mouth, mixing these components with a dry protein cake mix, flour, triticale, phospholipids and molozivnyi fat, RUB, homogenization, packing, sealing and sterilisation, according to the invention, the use of flour from unmalted grain triticale, cutting subjected to raw carrots, shredded cabbage frozen, when mixed impose additional CO2extracts of black pepper bitter, allspice and Bay leaf, citric acid, table salt and bone broth, mixing, wiping and homogenization carried out without oxygen, and packing the next time the flow of components, parts by weight:

meat birds350
beef heart150
beef kidneys50
carrots100-102,6
onions100-101,3
dry protein cake mix20
flour triticale100
cabbage50
phospholipids10
olive oil22
molozivnyi fat40
CO2-extract of black pepper bitter0,05
CO2-extract allspice 0,05
CO2-Bay leaf extract0,008
Sol12
citric acid1,2
bone brothbefore the release of the target
product 1000.

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared poultry meat, beef heart, beef kidney crushed, for example, on the cutter. Prepared carrots and onions cut and passer in olive oil. Prepared fresh cabbage chopped and subjected to freezing, it is desirable slow. The following components are mixed without oxygen dry protein cake mix on THE 10.02.01.92.98, flour triticale, phospholipids, molozivnyi fat, CO2-extracts of black pepper bitter, allspice and Bay leaf, citric acid, sodium chloride and bone broth. The resulting mixture is wiped without oxygen, homogenize without oxygen, Packed with the above-stated flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. For comp the components of plant origin specified in the form of intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and a maximum in the first.

Obtained according to the described technology preserves are a uniform light brown mass with spotting practicewise consistency with characteristic harmonious taste and aroma of the meat pie.

Check digestibility of canned food, obtained by the proposed method and the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 1,9·105and for the control of product 1,5·105.

Thus, the proposed method allows to get new cans with improved organoleptic properties and better digestibility compared with the closest in composition to the known product.

Method for the production of vegetable pate, providing training prescription components, grinding poultry, beef heart, beef kidney, cutting, passerovannye in olive oil, carrots and onions, chopping fresh cabbage, mixing the listed components with a dry protein cake mix, flour, triticale, phospholipids and molozivnyi fat, RUB, homage is Italy, packing, sealing and sterilisation, characterized in that the use of flour from unmalted grain triticale, cutting subjected to raw carrots, shredded cabbage frozen, when mixed impose additional CO2extracts of black pepper bitter, allspice and Bay leaf, citric acid, table salt and bone broth, mixing, wiping and homogenization carried out without oxygen, and packing the next time the flow of components, parts by weight:

Meat birds350
Beef heart150
Beef kidneys50
Carrots100-102,6
Onions100-101,3
Dry protein cake mix20
Flour triticale100
Cabbage50
Phospholipids10
Olive oil22
Molozivnyi fat40
CO2-Extract of pepper
bitter0,05
CO2-Extract of pepper
sweet0,05
CO2-Extract Laurel
sheet0,008
Salt12
Citric acid1,2
Bone brothTo the output of the target product 1000



 

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