Enriched chopped meat-and-vegetal semi-product

FIELD: food industry.

SUBSTANCE: chopped meat-and-vegetal semi-product contains first grade trimmed beef and fat trimmed pork as meat raw materials; the enriching vegetal additive is represented by Manchurian nut kernels; spices are supplemented with red and green paprika. The components are taken in the following ratio, wt %: first grade trimmed beef - 28.0; fat trimmed pork - 19.7; wheat flour bread - 14.0; chicken egg - 2.0; lactulose - 2.5; Manchurian nut kernels - 10.0; bulb onions - 2.0; black pepper - 0.1; red and green paprika - 0.5; food culinary salt - 1.2; drinking water - 20.0.

EFFECT: improvement of organoleptic, functional-and-technological and structural-and-mechanical properties of the ready product having a formula ensuring the product balance in terms of content of amino acids, fatty acids and a number of micronutrients.

7 tbl

 

The invention relates to food industry, in particular the production of enriched meat semi-finished products, and can be used as a functional food product for all age groups healthy population.

Known-containing products, preserving and improving health due to the presence in their composition of functional food ingredients such as prebiotics. The main types of prebiotics are di - and trisaccharide; oligo - and polysaccharides; polyhydric alcohols; amino acids and peptides; enzymes; organic and unsaturated higher fatty acids; antioxidants; useful for human health of plant and microbial extracts and other

Known prebiotic kompoziziii meat-based, used in the production of food for young children, including different types of raw meat, lactulose, spices, table salt and water (EN 2250716, A23L /317, A23L /314; EN 2250715, A23L /317, A23L /314; EN 2250048, A23L /317, A23L /314). At the same time, these compositions meat-based do not meet the needs of the human body in polyunsaturated fatty acids (Pufas) because of the low content of soybean oil in the recipe (only 0.75 to 1.25 wt.%). In addition, because of the prevalence in the fatty acid composition of the oil acids family of ω-6 (linoleic and γ-linolenic) is not provided the balance of ω - and ω-3 fatty acids, claimed by the authors of the invention. Amino acid composition of proteins in food is very different from the composition of the reference protein FAO/who [1].

Using the formula developed products venison difficult because of the scarcity and irregularity of supply, and also because of non-standard chemical composition.

The authors of the invention (EN 2250048, A23L /317, A23L /314) emphasizes the achievement of products necessary physiological effect only after further addition of vitamin-mineral complexes.

Known minced meat semi-finished product consisting of beef Giovanni and pork Giovanni, bacon side or poultry, mechanically deboned, complex supplements with biologically active properties on the basis of a water solution of sodium Caseinate, transglutaminase, oligosaccharides or fructo-oligosaccharides or derivatives thereof, sodium salt food, spices and water. The oligosaccharides used lactulose (EN 2320204, A23L 1/30, A23L 1/305, A21D 2/18, A21D 2/26, A23L 1/314, A23C 9/13, A23C 23/00, A23J 3/08). However, among the products we offer with the addition of lactosucrose additive in the amount specified only bakery products of wheat flour are functional and able to meet the needs of the human body in the lactulose at 15% and higher is t the daily physiological needs (TFP), established by nutritionists for fortified foods - 2-10 g/day [2]. Data on the content of lactulose in the finished cheese with the addition of an additive no, that does not give grounds for its inclusion in the category of functional foods.

A known method for the production of minced meat for sausage making it flavour "Codecamp-balm", which is the composition of water-alcohol and honey infusions walnuts (EN 2246878, A23L1 /317, A23L1 /314). The positive effect from the said flavoring additive is to improve the organoleptic characteristics of sausages and the reduction of the technological cycle of production. However, additive "Codecamp-balm" cannot be considered as a functional food ingredient due to their low dosage formulation of the sausage is just 250 g/100 kg of raw meat, and lack in the description of experimentally confirmed data about the levels of biologically active substances (BAS) in addition.

Closest to the claimed product in components is prefabricated meat chopped, consisting of pork Giovanni bold, poultry, mechanically deboned, lactulose, soy flour, textured, bread crumbs, bread from wheat flour, eggs, garlic, onion cumin, coriander, black pepper, salt, sodium food and drinking water (EN 2398481, A23L 1/317, A23L 1/314). The disadvantage of this technical solution is unbalanced in such essential ingredients as linoleic and α-linolenic fatty acids, carotenoids, vitamins C and E, magnesium, phosphorus, iron, iodine and other trace elements, relative to the standards recommended by nutritionists [2].

The problem posed by the applicant, is to develop enriched vegetable semi-finished product obtained by adding several functional food ingredients not only the animal, but also of plant origin to the traditional raw meat in an amount to provide prevention or replacement of existing in humans, deficiency of nutrients and native microflora.

The technical result of the claimed technical solution is to improve sensory, functional and technological and structural-mechanical properties of the finished product having the formula provides a balanced product of amino acid and fatty acid composition, and a number of micronutrients (minerals: potassium, magnesium, phosphorus, iron, cobalt, manganese, copper, zinc, iodine; carotenoids, vitamin B1B2, C, D, E, P and others).

The technical result is achieved by the fact that the floor is abricot minced meat, containing raw meat, including pork giovanny structuring additive in the form of bread made from wheat flour and eggs chicken, enriching additive in the form of lactulose, salt, spices and water, according to the proposed solution, as raw meat includes beef giovanny 1st grade and pork giovanny fat, and further comprises enriching herbal Supplement in the form of a nucleus of Manchurian walnut and spices as pepper red and green, in the following ratio, wt.%:

beef Giovanna 1st grade - 28,0,

pork Giovanna fatty - 19,7,

bread flour - 14,0,

eggs - 2,0,

lactulose is 2.5,

the core of the Manchurian walnut - 10,0,

onion - 2,0,

black pepper - 0,1,

paprika red and green - 0,5,

salt - 1,2,

drinking water 20,0.

The choice in the recipe minced meat semi-finished product as the main raw trimmed beef 1 St grade and pork fat in the claimed amount is based on the high content of basic nutrients - proteins containing all essential amino acids; and a low-melting fats, causing attractive organoleptic characteristics of the meat product (taste and aroma, juiciness, texture).

As enriching plant materials to obtain R is bléneau meat semi-finished product is proposed to use kernel Manchurian walnut - plants growing in the wild in the far East and botanically related walnut. This choice is due to the special taste, a unique chemical composition, as well as sufficient biological resource Manchurian walnut in nature [3].

The core of the Manchurian walnut is a valuable source of water - and fat-soluble vitamins, essential amino and fatty acids, phospholipids, macro - and microelements, phenolic and other BAS. In particular, in 100 g kernel of the nut contains (on dry basis): 60 to 280 mg of flavonoids, showing P-vitamin activity, a significant amount of ascorbic acid (14,7 mg), carotenoids and Tocopherols (to 44.6 mg), and vitamin B1and B2. Nuts contain high amounts of calcium, magnesium, iron, zinc, potassium, phosphorus and sulfur, serotonin, and in fatty oils, essential fatty acids, sterols and phospholipids. This confirms the high physiological value of Manchurian walnut and products with adding it. In the far East there is a significant biological resource Manchurian walnut, which has not yet been mastered by the industry.

The introduction to the recipe meat semi-finished walnut can improve its organoleptic characteristics, giving the finished product a spicy nutty aroma and taste; physiological value - accounts for the enrichment of BAS: polyunsaturated fatty acids (linoleic and α-linolenic acid), macro - and micronutrients (potassium, magnesium, phosphorus, iron, cobalt, manganese, copper, zinc, iodine and other), carotenoids, vitamin B1B2, C, D, E, and P and other High content of linoleic and α-linolenic fatty acids (69,6-71,1% and 7.1-15,0% to the total fatty acids of the lipid fraction, respectively), ascorbic acid, Tocopherols and flavonoids (14,7 mg and 44.6 mg and 60-280 mg per 100 g dry matter, respectively), phospholipids, and sterols in the nucleus of the Manchurian walnut helps normalize lipid metabolism in humans, prevention of atherosclerosis, coronary heart disease and obesity, prevents free radical oxidation of lipids. Serotonin contained in the nuts [2] and which is the neurotransmitter that controls many physiological processes in humans: regulation of the psyche and vascular tone, coagulation, allergies and inflammation, and bone tissue formation, motility and secretion in the gastrointestinal tract and other

To maintain the normal intestinal microflora in the claimed composition of the semi-finished product used another functional food ingredient with prebiotic activity - lactulose. Lactulose provides therapeutic and preventive effects of various kinds: it is known for the ability to restore immunity, depressed liver cirrhosis [4] Il the infectious diseases [5], to ensure antiendotoxin effect at inflammatory processes in the liver [6-8], to prevent complications of gall bladder surgery [9], to improve cholesterol metabolism [10] and others

Enriching ingredients in the recipe meat semi-finished product - the core of the Manchurian walnut and lactulose, engaging in synergies, improve its quality and give the status of the functional food product. So, it is known that contained in nuts phytic acid forms insoluble complexes with minerals, preventing their absorption in the intestine. Lactulose, on the contrary, promotes the absorption of macro - and micronutrients [11-13]. On this basis, it can be argued that lactulose inhibits, inactivates anti-nutritional effect of phytic acid. In addition, unassimilated polysaccharides contained in the seed coat of the kernel of the nut, in particular lignin, increase gipoholesterinemicheskoy effect of lactulose [14], and serotonin walnut, along with lactulose, is a growth factor for certain types of symbiotic microorganisms and enhances bacterial metabolism in the colon [15, 16].

The content of lactulose in the amount of 2.5% by weight of semi-finished enough to meet TFP adult and maintain normal functioning of the gastrointestinal tract adding to the semi-finished product is less than 2.5% of lactulose is not enough to provide a functional effect of the product, but also leads to deterioration of functional and technological properties of the finished product (decrease moisture-tie capacity, increased losses during heat treatment). Introduction the formulation of the semi-finished product lactulose more than the stated number of leads to pronounced sweet taste, unusual meat product.

The core of the Manchurian walnut is introduced into the recipe minced meat semi-finished product at 10%. Higher content of core Manchurian walnut in the formulation, compared with the stated amount, leads to a deterioration in the organoleptic and structural-mechanical properties of the finished product (decrease juiciness, deterioration of consistency), as well as to a significant increase in its cost, lower - loss product status, functional product.

The use of chicken eggs can improve moisture-tie ability and, consequently, to improve the structural and mechanical properties of semi-finished product. Improved structural and mechanical properties of the finished product contributes to the introduction to the recipe of bread wheat. The addition of these ingredients in amount less than stated in the recipe, is not justified, since deteriorate structurally-mechanical properties of the products is the same: the product obtained is loose, decaying; in case of exceeding the prescription values is reduced juiciness and increase losses during thermal processing.

Included in the prefabricated spices - black pepper, paprika, red and green onions have a marked preservative action and provide stability both taste and aromatic characteristics of the finished product. In addition, paprika characterized by a high level of proteins, carotenoids, vitamins B, E and K, macro - and microelements, phytosterols and other

Thus, the use of all prescription ingredients in the claimed mass proportions allows to obtain a product characterized by attractive organoleptic characteristics, increased physiological and biological value, optimal prebiotic activity and improved functional-technological and structural-mechanical properties.

The deviation of the mass fractions of the ingredients specified in the claimed product as increase and decrease will lead to an imbalance of the chemical composition, in particular amino - and fatty acid composition, the deterioration of organoleptic characteristics of the finished product and reduce physiological effect from its use.

Technology of preparation of semi-finished meat chopped enrichment of the military

Raw meat - beef giovanny 1st grade and pork giovanny fatty minced in a meat grinder (the cutter) hole diameter 2-3 mm Core Manchurian walnut extract from the shell, cleaned from impurities and crushed on the cutter. Onions cleaned and washed thoroughly with running water. Pets to grind the cutter prepared vegetables together with meat raw material. Next make lactulose in aqueous solution at a water ratio of 1:5-6. Bread pre-soften with water, and then crushed into a bowl with raw meat. The table salt used in dry form with the preliminary screening or in solution with water after filtration. Pets using salt, Packed in bundles, not sift it.

Chopped raw meat and all prepared ingredients added to the mixer for the preparation of prescription stuffing mixture. Of the stuffing mixture is formed into a semi-spherical-flattened shape. Then the semi-frozen and Packed. Culinary processing of semi-finished products before use, perform the traditional way.

The following table 1-7 characterize the composition and quality of semi-finished meat chopped enriched.

Table 1
The compounding of semi-finished meat chopped enriched
Ingredient nameThe content in the formulation, wt.%
Beef 1st grade28,0
Pork fat19,7
Bread from the flour of 1st grade14,0
Onions2,0
Black pepper0,1
The core of the Manchurian walnut10,0
Paprika red and green0,5
Lactulose2,5
Eggs2,0
Salt food grade extra1,2
Drinking water20,0

Table 2
The chemical composition of prefabricated Masoretic the high chopped enriched, %
WaterProteinFatCarbohydratesMineralsEnergy value, kcal per 100 g
Prefabricated57,210,720,29,52,4262,6
Meat chopped enriched

Table 3
The composition of essential amino acids proteins of semi-finished meat chopped enriched, g/100 g protein
The name of the amino acidsThe standard of FAO/who [1], g/100 gPrefabricated meat chopped enrichedControl [17]
g/100 g Soon., %g/100 gSoon., %
Isoleucine4,04,3107,53,587,5
Leucine7,08,4120,07,0100,0
Lysine5,5the 5.7103,65,294,6
Methionine+cystine3,53,291,43,291,4
Phenylalanine+tyrosine6,07,5125,06,0100,0
Threonine4,04,2105,03,587,5
Tryptophan1,0 1,2120,00,990,0
Valine5,05,0100,0the 3.876,0
Total36,039,5109,733,191,9

From table 3 it can be seen that proteins of the semifinished product are complete because they contain all essential amino acids, and their sum is higher than in the reference protein FAO/who. At the same time proteins control sample made according to traditional recipes, are unbalanced and limited seven essential amino acid.

Table 4
The fatty acid composition of the fat of semi-finished meat chopped enriched, g/100 g of product
Name fatty acidsContent, g/100 g of product
prefabricated meat chopped enrichedcontrol
Rich, including:4,826,35
myristic C14:00,210,28
pentadecanol C15:00,020,03
palmitic C16:03,013,91
margarine C17:00,070,09
stearic C18:01,512,04
Monounsaturated, including:6,277,70
maritorena C14:10,040,04
palmitoleic C16:10,480,63
oleic C18:15,737,03
andonova C20:10,02CL.
Pauline is saturated, including:6,261,76
linoleic C18:25,231,58
linolenic C18:30,980,12
arachidonic C20:40,050,06
The ratio of fatty acid families of ω-6 and ω-35,3413,17

Table 4 shows that the fat cake mix is more balanced in content and ratio of fatty acids families of ω-6 and ω-3-linoleic and α-linolenic acid than the control, and this corresponds to the indicators established requirements (5 to 1) [2].

Table 5
Functional and technological properties of semi-finished meat chopped enriched
pHMoisture-tie capacity, % to the total moistureLoss during heat treatment, %
Prefabricated meat chopped enrichment of the military 6,186,517,1

The optimal value functional and technological indicators - high acidity and moisture-tie ability of minced meat and low loss during heat treatment, cause attractive organoleptic characteristics of the finished product (tables 5 and 6).

Table 6
Organoleptic characteristics of semi-finished meat chopped enriched
Name of indicatorDescription
External view and a view on the contextShape rounded-prelusory or oval-prelusory. Surface without torn and broken edges. The stuffing evenly mixed, with the inclusion of particles of the nucleus of the Manchurian walnut and paprika, without bones, cartilage, tendons, fibrous connective tissue, blood clots and films
The taste and smellRaw - the smell is characteristic of benign raw materials, with the scent of spices; roasted - typical fried meat product, with the aroma and taste of hazelnut mA is tjurskogo and spices; without foreign taste and smell
ColorRaw - inherent color of the materials used, even on a cut; fried - typical fried meat product, even on a cut, with a Golden crust

Prefabricated, past cooking, characterized by an attractive organoleptic characteristics: juicy and tender texture, aroma and taste of Manchurian walnut and spices (table 6).

The functional effect of the use of semi-finished meat chopped enriched confirmed by the data about the level of content of functional food ingredients, including dietary fiber, vitamins, minerals, polyunsaturated fatty acids and others (table 7).

Table 7
Functional food ingredients, semi-finished meat chopped enriched, per serving 150 g
The name of the functional food ingredientSatisfaction TFP [2, 18], %
prefabricated meat chopped enriched control
The macronutrients
Protein25,822,6
Fat, including fatty acids:34,833,0
saturated48,263,5
monounsaturated62,777,0
polyunsaturatedto 78.322,0
ω-6-fatty acids79,224,6
ω-3 fatty acids73,59,0
The digestible carbohydrates4,5the 3.8
Lactulose60-
Mineral elements
Potassium13,611,9
Calcium2,62,3
Magnesium14,87,5
Phosphorus34,1of 21.9
Iron22,314,9
Vitamins
β-carotenethe 5.70,04
Vitamin A3,10,9
Vitamin E47,34,6
Vitamin B117,617,1
Vitamin B211,08,4
Vitamin PP16,3Vitamin C3,10,3

Sources of information

1. FAO/WHO Protein quality evaluation. Report of a Joint FAO/WHO Expert Consultation Held in Bethesda, Md, USA, 4-8 December. - Rome: FAO, 1989. - 2 p.

2. The uniform sanitary and epidemiological and hygienic requirements for goods subject to sanitary-epidemiological supervision (control): appr. The decision of the Commission of the Customs Union dated 28.05.2010, No. 299 // ATP "Consultant Plus".

3. Countryman, KG Manchurian walnut as a promising raw material for production of food balanced composition / Cgisc, Ayikoru, Tcclient // Fat-and-oil industry. - 2009. No. 6. - P.34-36.

4. Vendemiale G., Palasciano G., F. Cirelli et al. Crystalline lactulose in therapy of hepatic cirrhosis: Evaluation of clinical and immunological parameters: Preliminary results // Drug Res. 42 (II), 1992. - P.969 - 972.

5. Fulton J.D. Infection limitation with lactulose therapy // J. Clin. Exp.Gerontol. 10 (3, 4): 117 - 124. - P.1988-1989.

6. Liehr, H., Emglish G., Rasenac U. Lactulose: A drug with antiendotoxin effect // Hepato-Gastroenterol. 27: 356-360. - P.1980.

7. US Patent No. 5128323, Int. CL A61K 31/70 Composition having antiendotoxic activity.

8. J.W.M. Greve, Couma D.J., Bourman W.A. Complication in obstructive jaundice. Role of endotoxins // Scand. Gastroenterol. 27. - Supl. 8-12. - P.1992.

9. Conn HO, Liberal M.M. Syndromes hepatic coma and lactulose. - M.: Medicine, 1983. - S-377.

10. Fuesgru L., Schuman, S. // Pharm. Ztg. - 1994. - Bd. 139 (15). - S. 9-16.

11. Suzuki K., Uehara, M., Endo, Y., Goto S. Effect of lactose, lactulose and sorbitol on iron, zinc and copper utilization in rats // J. Jpn. Soc. Nutri. Food Sci. - 986. - V. 39. - P.217-219.

12. Igarashi C, Ezawa I. Effects of whey calcium and lactulose on the strength of bone in ovariectomized osteoporosis model rats // Pharmacometrics 42. - 1991. - P.245-253.

13. Mizota T., Tamura Y., Tomita M. Lactulose as a sugar with physiological significance // Bull. Int. Dairy Fed. - 1987. - N 212. - P.69-76.

14. Schuman C. // Ztschr. artz. Forbild. - 1992. - Bd. 86 (18). - S. 901-914.

15. Oleskin A.B., Kirov T.A., Botvinko IV, Lysak L.V. Effect of serotonin (5-oxitriptan) on the growth and differentiation of microorganisms // Microbiology. - 1998. - T. No. 3. - S-311.

16. Strahov MG, Ivanova E.V., Fraikin GY Stimulating effect of serotonin on the growth of yeast Candida guillermondii and bacteria Streptococcus faecalis II Microbiology. 1993. - T. - P.46-49.

17. The burgers Home" THE 9214-553-00419779-08 "Semi-finished products and meat-containing chopped".

18. Norms of physiological needs for energy and nutrients for different groups of the population of the Russian Federation. Methodical recommendations MP 2.3.1.2432-2008: appr. Rospotrebnadzor 18.12.2008, / / ATP "Consultant Plus".

Prefabricated minced meat containing raw meat, including pork giovanny structuring additive in the form of bread made from wheat flour and eggs chicken, enriching additive in the form of lactulose, salt, spices and water, characterized in that raw meat contains beef giovanny 1st grade and pork giovanny fat, and further comprises enriching herbal Supplement in the ideal kernel of Manchurian walnut and spices as pepper red and green in the following ratio of components, wt.%:
beef Giovanna 1st grade - 28,0,
pork Giovanna fatty - 19,7,
bread flour - 14,0,
eggs - 2,0,
lactulose is 2.5,
the core of the Manchurian walnut - 10,0,
onion - 2,0,
black pepper - 0,1,
paprika red and green - 0,5,
salt - 1,2,
drinking water to 20.0.



 

Same patents:

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, kohlrabi, green beans and red cabbages cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes and lagenaria cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with milk, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, hazel grouse flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, green peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, black grouse flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, green beans, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, green beans, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, rabbit meat and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, sugar peas, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, sugar peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, black grouse flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, sugar peas, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, rutabaga, sugar peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, black grouse flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, sugar peas, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, sugar peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, hazel grouse flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, sugar peas, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, sugar peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, black grouse flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, rutabaga, green peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes and pumpkin cutting and blanching, fresh green peas freezing, ground benincasa seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with milk, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with preserved sugar maize, milk, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, the remaining carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, the remaining carrots blanching and cutting, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, the remaining carrots blanching and cutting, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, the remaining carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, kohlrabi, green beans and red cabbages cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, beef cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat, bitter paprika cutting and blanching. Additionally, the method envisages garlic blanching and straining, parsley greens cutting and freezing, fresh green peas freezing. Then one performs the listed components mixing with dry white wine, tomato paste, salt, black hot pepper and red hot chilli pepper, the produced mixture and bone broth packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with bone broth and maintained for swelling.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

Up!