Red sauce based on protein hydrolisate production method (versions)

FIELD: food industry.

SUBSTANCE: red sauce based on protein hydrolysate production method provides for preparation of protein hydrolysate out of pork skin, terricole fowl heads, legs and greaves. Pork skin is boiled during 4 hours to prepare pork skin protein hydrolisate. It is minced till 2-3 mm particles. Then it is mixed with water with water duty 1:2. The mixture is homogenised and warmed up to 40C. Enzyme preparation Protepsine is added is quantity 0.1% to raw materials weight. Hydrolysis is performed during 105 minutes. The mixture is warmed up at 100C during 15 minutes to activate enzyme preparation. Fresh heads and legs of terricole fowls are washed to produce protein hydrolisate. It is minced till 2-3 mm particles. Then it is mixed with water with water duty 1:1. Minced raw materials are warmed up to 85C during 25 minutes and cooled down to 40C. Enzyme preparation Protepsine is added in quantity 0.1% of raw material weight. Hydrolysis is performed during 105 minutes. Then the mixture is warmed up to 100C for inactivation of enzyme. Raw materials are washed in salted water to obtain protein hydrolysate out of greaves. Moisture is removed by pressing. The mass is minced and homogenised in ratio with water 1:2 till homogenous mass is obtained. Enzyme preparation Protepsine is added in quantity 0.08 % to raw materials weight. Hydrolysis is performed during 120 minutes. After that the mixture is warmed up during 15 minutes at 100C to inactivate enzyme preparation. In the following 1/5 part of obtained hydrolysate is cooled down. Sieved, browned without fat wheat flour is added in ratio hydrolysate and wheat flour 50:1. Browned in fat tomato puree, carrots roots, parsley roots and onions are added to the rest of hydrolysate. The mixture is warmed up till it boils. After that hydrolysate mixed with wheat flour is added during constant mixing. The mixture is boiled while flabby boiling during one hour. After boiling is finished sugar is added and the mixture is filtered. Vegetables left on the sieve are strained and added to the sauce.

EFFECT: invention allows to increase end product food value and reduce its costs, intensify technological process due to reduction of hydrolysate preparation, use non-traditional raw materials and raw materials of low quality, use non-waste technologies of sauce production.

3 cl, 3 tbl, 4 ex

 

The invention relates to food industry, in particular for catering, and can be used for the production of sauces.

The closest in technical essence and the achieved effect is a method of cooking sauce red primary: cook brown broth. Part of this broth (1/5) pour into a separate bowl to cool (approximately 50C), add sifted, passerovannuyu without fat wheat flour and stir with a wire whisk so as to obtain a homogeneous mass without lumps. In the rest of the broth fried in animal fat melted tomato puree, root vegetables (carrot, parsley root and onion, heat to boiling, then pour in the broth, mixed with flour, then stir and stirring occasionally, cook at a low boil for one hour. At the end of cooking add the sugar and strain; remaining on the sieve the vegetables to wipe and combine with sauce.

Technology of preparation of brown broth involves washing and naruko raw beef, veal, mutton bones, and the bones of rabbits, poultry and game, laying on a baking tray, roasting it in the oven with the addition of roots at a temperature of 160-170C (during 30-1,5 h) until brown. Placing them into the pot or pan, pouring water and cooking at a low boil in the open on the Ude for 5-6 h hours with salt, celery, parsley; straining the finished soup [Collection of recipes food and cooking products for public catering enterprises [Text]/ Lehtomaa. SPb: Profix, 2003, - 688 S.].

The disadvantages of the prototype are the duration of the cooking broth, low nutritional value due to insufficient protein content and low content of extractives; big waste of raw materials after cooking broth.

An object of the invention is to increase the nutritional value of the finished product due to the use of protein hydrolysates obtained from pork skins, heads and feet of land birds and dross, the intensification of the process of production of sauces, involvement in production Malostranska raw materials, the use of non-waste technology cooking sauce.

To solve the technical problem of the invention, a method for making the red sauce on the protein hydrolysate, characterized by the fact that preparing a protein hydrolysate from pork skins, which boiled pork skin for 4 hours, crushed on the top to a size of 2-3 mm, is mixed with water at a water ratio of 1:2, the mixture is homogenized, heated to 40C, making the enzyme preparation of Protasis in an amount of 0.1% by weight of raw material and carry out the hydrolysis in the course of 105 minutes, heat the mixture at 100C for 15 minutes for inactivate the enzyme preparation, 1/5 part of the hydrolysate is cooled down, make it under stirring sifted, passerovannuyu without fat wheat flour in the ratio of the hydrolysate and the flour 50:1, in the rest of the hydrolysate add browned on the animal fat melted tomato puree, root vegetables (carrot, parsley root and onions, heated to boiling, then with constant stirring pour in the hydrolysate mixed with wheat flour, cook at a low boil for one hour, at the end of cooking add the sugar and filter; remaining on the sieve vegetables wipe and combined with the sauce.

Method of preparation of the red sauce on the protein hydrolysate, characterized in that it provides for the preparation of protein hydrolysate from the heads and feet of land birds, which was washed with fresh legs and heads land birds, crush them on top to a size of 2-3 mm, is mixed with water at a water ratio of 1:1, the crushed raw material is heated up to 85C for 25 minutes, cooled to 40C, making the enzyme preparation of Protasis in an amount of 0.1% by weight of raw material and carry out the hydrolysis in the course of 105 minutes, the end time of hydrolysis, heat the mixture to 100C for inactivation of the enzyme, 1/5 part of the hydrolysate is cooled down, make it under stirring sifted, passerovannuyu without fat wheat flour in the ratio of the hydrolysate and the flour 50:1, in the rest of Hydra the lysate add browned on animal fat tomato puree, roots (carrots, parsley root and onions, heated to boiling, then with constant stirring pour in the hydrolysate mixed with wheat flour, cook at a low boil for one hour, at the end of cooking add the sugar and filter; remaining on the sieve vegetables wipe and combined with the sauce.

Method of preparation of the red sauce on the protein hydrolysate, characterized in that it provides for the preparation of protein hydrolysate from dross, which was washed with raw water with salt, remove the moisture pressed, crushed, homogenized in a ratio to water of 1:2 until smooth, making the enzyme preparation of Protasis in the amount of 0.08% by weight of raw materials, carry out the hydrolysis in the course of 120 minutes, after a time of hydrolysis is heated the mixture for 15 minutes at a temperature of 100C to inactivate the enzyme preparation, 1/5 part of the hydrolysate is cooled down, make it under stirring sifted, passerovannuyu without fat wheat flour in the ratio of the hydrolysate and the flour 50:1, in the rest of the hydrolysate add browned on the animal fat melted tomato puree, root vegetables (carrot, parsley root and onions, heated to boiling, then with constant stirring pour in the hydrolysate mixed with wheat flour, cook at a low boil for one hour, at the end of the var and add the sugar and filter; remaining on the sieve vegetables wipe and combined with the sauce.

The technical result is to increase the nutritional value of the finished product, the intensification of the production process of non-waste production of the enterprises of the meat industry.

The method of preparation of the red sauce on the protein hydrolysate is as follows.

Preparing a protein hydrolysate from pork skins, which boiled pork skin for 4 hours, crushed on the top to 2 mm in size, is mixed with water at a water ratio of 1:2, the mixture is homogenized, heated to 40C, making the enzyme preparation of Protasis in an amount of 0.1% by weight of raw material and carry out the hydrolysis in the course of 105 minutes, heat the mixture at 100C for 15 minutes to inactivate the enzyme preparation. Then prepare the red sauce on the basis of the obtained hydrolysate, which 1/5 part of the hydrolysate is cooled down, make it under stirring sifted, passerovannuyu without fat wheat flour in the ratio of the hydrolysate and the flour 50:1, in the rest of the hydrolysate add browned on the animal fat melted tomato puree, root vegetables (carrot, parsley root and onions, heated to boiling, then with constant stirring pour in the hydrolysate mixed with wheat flour, cook at a low boil for one hour, at the end of cooking add to the har and filter; remaining on the sieve vegetables wipe and combined with the sauce.

Or preparing a protein hydrolysate of the heads and feet of land birds, which was washed with fresh legs and heads land birds, crushed on the top to 2 mm in size, is mixed with water at a water ratio of 1:1, the crushed raw material is heated up to 85C for 25 minutes, cooled to 40C, making the enzyme preparation of Protasis in an amount of 0.1% by weight of raw material and carry out the hydrolysis in the course of 105 minutes, the end time of hydrolysis, heat the mixture to 100C to inactivate the enzyme. Then prepare the red sauce on the basis of the obtained hydrolysate, which 1/5 part of the hydrolysate is cooled down, make it under stirring sifted, passerovannuyu without fat wheat flour in the ratio of the hydrolysate and the flour 50:1, in the rest of the hydrolysate add browned on the animal fat melted tomato puree, root vegetables (carrot, parsley root and onions, heated to boiling, then with constant stirring pour in the hydrolysate mixed with wheat flour, cook at a low boil for one hour, at the end of cooking add the sugar and filter; remaining on the sieve vegetables and wipe combine with sauce.

Or prepare a hydrolysate of dross, which was washed with raw water with salt, remove the moisture by pressing, homogenized in a ratio to water of 1:2 to Oder the ne mass, make the enzyme preparation of Protasis in the amount of 0.08% by weight of raw materials, carry out the hydrolysis in the course of 120 minutes, after a time hydrolyzate is heated for 15 minutes at a temperature of 100C to inactivate the enzyme preparation. Then prepare the red sauce on the basis of the obtained hydrolysate, which 1/5 part of the hydrolysate is cooled down, make it under stirring sifted, passerovannuyu without fat wheat flour in the ratio of the hydrolysate and the flour 50:1, in the rest of the hydrolysate add browned on the animal fat melted tomato puree, root vegetables (carrot, parsley root and onions, heated to boiling, then with constant stirring pour in the hydrolysate mixed with wheat flour, cook at a low boil for one hour, at the end of cooking add the sugar and filter; remaining on the sieve vegetables and wipe combine with sauce.

Recipes basic sauces presented in table 1.

Table 1
Name of raw materialsRed sauce main
according to the traditional technologyby introducing technologies
gross netgrossnet
The broth brown-1000--
The hydrolysate---1000
Animal fat melted30303030
Wheat flour50505050
Tomato puree200200200200
Carrots1008010080
Onions48404840
Parsley (root)2720 2720
Sugar25252525
Output-1000-1000

Method for the production of red sauce on the protein hydrolysate is illustrated by the following examples.

Example 1 (prototype)

According to the recipe (table 1) the process of making sauces is as follows: cook brown broth from the bones. Part of this broth (1/5) pour into a separate bowl, allow to cool to 50C, add sifted, passerovannuyu without fat wheat flour and stir with a wire whisk so as to obtain a homogeneous mass without lumps. In the rest of the broth fried in animal fat melted tomato puree, root vegetables (carrot, parsley root and onion, heat to boiling, then pour in the broth, mixed with flour, then stir and stirring occasionally, cook at a low boil for one hour.

At the end of cooking add the sugar and strain; remaining on the sieve the vegetables to wipe and combine with sauce.

Technology of preparation of brown broth involves washing and naruko raw beef, veal, mutton coast is th, and the bones of rabbits, poultry and game, laying on a baking tray, roasting it in the oven with the addition of roots at a temperature of 160-170C for 1.5 h until brown. Then put them in a pot or saucepan, pour water and cook at a low boil in an open pot for 6 h hours with salt, celery, parsley; filter prepared broth.

The resulting sauce analyze: determine the nutritional value. The data presented in table 2.

Example 2.

Preparing a protein hydrolysate from pork skins, which boiled pork skin for 4 hours, crushed on the top to a size of 2-3 mm, is mixed with water at a water ratio of 1:2, heat the mixture to 40C, making the enzyme preparation of Protasis in an amount of 0.1% by weight of raw material and carry out the hydrolysis in the course of 105 minutes and heated the mixture at a temperature of 100C for 15 minutes to inactivate the enzyme preparation, then prepare red sauce, 1/5 part of the hydrolysate is cooled, pour the sifted, passerovannuyu without fat wheat flour in the ratio with the hydrolysate of 1: 50 and stir with a wire whisk so as to obtain a homogeneous mass without lumps. In the rest of the hydrolysate add browned on the animal fat melted tomato puree, root vegetables (carrot, parsley root and onions, heated to boiling, then pour in gerali is at, mixed in with the flour at once and stir stirring occasionally, cook at a low boil for one hour, at the end of cooking add the sugar and filter; remaining on the sieve vegetables wipe and combined with the sauce.

The resulting sauce analyze. The data analysis are presented in tables 2, 3.

Example 3.

Preparing a protein hydrolysate of the heads and feet of land birds, which was washed with fresh legs and heads land birds, crushed on the top to a size of 2-3 mm, is mixed with water at a water ratio of 1:1, the crushed raw material is heated up to 85C for 25 minutes, cooled to 40C, making the enzyme preparation of Protasis in an amount of 0.1% by weight of raw material and are hydrolysis within 105 minutes, after the time of hydrolysis, heat the mixture to 100C to inactivate the enzyme.

The sauce is prepared analogously to example 2, the resulting sauce analyze. The data analysis are presented in tables 2, 3.

Example 4.

Preparing a protein hydrolysate from dross, which was washed with raw water with salt, remove the moisture by pressing, homogenized in a ratio to water of 1:2 until smooth, making the enzyme preparation of Protasis in the amount of 0.08% by weight of raw materials, carry out hydrolysis for 2 h, after a time hydrolyzate is heated for 15 minutes at a temperature of 100C to inactivate the enzyme preparation, process engineers who prepare the sauce is similar to example 2.

The resulting sauce analyze. The overall chemical composition of the sauces are presented in tables 2, 3.

Table 2
IndicatorsThe placeholderData examples
123
Water, g88,5086,1286,4087,90
Protein g1,103,257,353,90
Amino acids are not interchangeable:
Isoleucine3,2045,1122,789,11
Leucine5,4181,5040,4116,58
Lysine2,71 85,6940,8618,19
Methionine + cystine1,031,828,424,87
Phenylalanine + tyrosine3,4936,91a 24.5711,21
Tryptophan0,800,801,720,80
Threonine2,6351,5527,1912,81
Valine3,36age of 65.1720,5916,57
Total lipids, g2,0of 7.906,08,90
Carbohydrates, g1,01,01,01,0

As can be seen from tables 2, 3, preparation of sauce based on protein hydrolysates obtained issuing skins or heads and feet of land birds and dross, increases its nutritional value, improves organoleptic characteristics: taste, odor, color. If brown broth to replace the partially hydrolyzed, then increase the nutritional value is negligible.

Quality sauces determine the consistency, color, taste, aroma. For sauces with fillers take into account the shape of the cut and the density of the filler.

The color should be for the red sauce from brown to brown-red, depending on products and compliance technology sauces.

The taste and smell of the sauce - the basic indicators of its quality. For sauces on the broths characteristic is distinct taste of the meat with the smell of vegetables and seasonings.

Red basic sauce and its derivatives have a meaty taste with a sour-sweet taste and smell of onions, carrots, parsley, pepper, Bay leaf.

Unacceptable defects in these sauces are: the smell of raw flour and stickiness, the taste and smell of burnt flour, the presence of a large amount of salt, the taste and smell of raw tomato puree.

Organoleptic evaluation of sauces with the hydrolysate are shown in table 3.

Table 3
Name sauceColorTasteSmell Consistency
Red sauce main hydrolysate from pork skinsOrangeThere is the taste of raw meatTomato puree, meatA homogeneous, paste-like
Red sauce main hydrolysate of the heads and feet of land birdsDark orangeChicken, vegetablesChicken, tomato pureeHomogeneous liquid
Red sauce main hydrolysate from drossFrom orange to redThe meat with the flavor of the vegetablesVegetable, tomato pastePuree homogeneous

The proposed method of production of red sauce on the main protein hydrolysate allows you to:

- to improve the nutritional value of the finished product;

- reduce the cost of finished product;

- to intensify the technological process by reducing the duration of the preparation of hydrolysates compared with the known method is on average 2-3 times;

- use in the process of production of red is the uso unconventional, low-grade raw materials;

- use of non-waste technology cooking sauce.

1. Method of preparation of the red sauce on the protein hydrolysate, characterized by the fact that preparing a protein hydrolysate from pork skins, which boiled pork skin for 4 h, milled on the top to a size of 2-3 mm, is mixed with water at a water ratio of 1:2, the mixture is homogenized, heated to 40C, making the enzyme preparation of Protasis in an amount of 0.1% by weight of raw material and carry out hydrolysis for 105 min, heat the mixture at 100C for 15 min to inactivate enzyme preparation, 1/5 part of the hydrolysate is cooled, bring in it when mixing sifted, passerovannuyu without fat wheat flour in the ratio of the hydrolysate and the flour 50:1, in the rest of the hydrolysate add browned on the animal fat melted tomato puree, root vegetables - carrots, parsley root and onions, heated to boiling, then with constant stirring pour in the hydrolysate mixed with wheat flour, cook at a low boil for one hour, at the end of cooking add the sugar and filter remaining on the sieve vegetables wipe and combined with the sauce.

2. Method of preparation of the red sauce on the protein hydrolysate, characterized in that it provides for the preparation of protein hydrolysate from the heads and legs shout the x birds why is washed with fresh legs and heads land birds, crush them on top to a size of 2-3 mm, is mixed with water at a water ratio of 1:1, the crushed raw material is heated up to 85C for 25 min, cooled to 40C, making the enzyme preparation of Protasis in an amount of 0.1% by weight of raw material and carry out the hydrolysis in the course of 105 minutes, after the time of hydrolysis, heat the mixture to 100C to inactivate the enzyme, 1/5 part of the hydrolysate is cooled down, make it under stirring sifted, passerovannuyu without fat wheat flour in the ratio of the hydrolysate and wheat flour 50:1, in the rest of the hydrolysate add browned on the animal fat melted tomato puree, root vegetables - carrots, parsley root and onions, heated to boiling, then with constant stirring pour in the hydrolysate mixed with wheat flour, cook at a low boil for one hour, at the end of cooking add the sugar and filter remaining on the sieve vegetables wipe and combined with the sauce.

3. Method of preparation of the red sauce on the protein hydrolysate, characterized in that it provides for the preparation of protein hydrolysate from dross, which was washed with raw water with salt, remove the moisture pressed, crushed, homogenized in a ratio to water of 1:2 until smooth, making the enzyme preparation of Protasis in the bundle is e to 0.08% by weight of raw materials, conduct hydrolysis within 120 min after the expiry of the time of hydrolysis is heated the mixture for 15 min at 100C for inactivation of enzyme preparation, 1/5 part of the hydrolysate is cooled down, make it under stirring sifted, passerovannuyu without fat wheat flour in the ratio of the hydrolysate and the flour 50:1, in the rest of the hydrolysate add browned on the animal fat melted tomato puree, root vegetables - carrots, parsley root and onions, heated to boiling, then with constant stirring pour in the hydrolysate mixed with wheat flour, cook at a low boil for one hour at the end of cooking , add the sugar and filter remaining on the sieve vegetables wipe and combined with the sauce.



 

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