Meat-and-vegetal semi-product for school age children alimentation

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the technology for manufacture of meat-and-vegetal based semi-products for school alimentation. The semi-product includes rabbit meat, fresh potatoes, fresh carrots, fresh bulb onions, maize oil, egg melange, parsley greens, dill greens and CO2-extract of black pepper, culinary salt, drinking water and mealing crumbs. The components are taken at the specified quantity ratio.

EFFECT: meat-and-vegetal semi-product is balanced in terms of main food substances and has improved organoleptic characteristics.

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The invention relates to food industry, in particular to a technology for production of semi-finished products on vegetable basis for school meals.

Known prescription composition of obtaining meatballs meat, including meat components in the form of meat cutlet beef, other components in the form of grains of rice, soy protein hydrated, onion fresh ground black pepper, salt, cooking salt, bread crumbs and water (I.A. Rogov Production of meat products and frozen food / Iaakov, Agiesta, Remissionem and others - M.: Kolos, 1997.- S).

The disadvantage of this prescription of the composition is getting the finished product with low rheological and organoleptic properties, low nutritional and biological value.

The closest known is formulated composition production chops masochistically, including meat components in the form of meat cutlet beef, other components of the formulation in the form of boiled potatoes, soy protein concentrate hydrated, onion fresh, flour, egg melange, sodium salt, water, bread crumbs and ground black pepper (Gutnik BE Reference for cutting meat, the production of frozen semi-finished and finished meats / B. Gutnik, Nphenyl, Nchea etc. - M: Light and food industries, 1984.- S).

The downside of this recipe is getting the finished product, not balanced for basic nutrients.

The objective of the invention is to develop a prescription composition of obtaining meat semi-finished product for nourishment of children of school age, balanced on the basic food substances and having improved organoleptic characteristics.

The technical result of the invention is to increase the energy and nutritional value of meat semi-finished product for nourishment of children of school age, as well as expanding the range of products for school meals.

This is achieved by prescription in the composition of meat semi-finished product for nourishment of children of school age, including meat, potatoes, fresh onions, fresh, blend egg, table salt, drinking water, and dried crusts, characterized in that the quality of the meat used rabbit meat, fresh carrot, corn oil, parsley, dill and CO2-extract of black pepper, and the components used in the following ratio, wt.%:

Rabbit49,0 of 51.0
Potatoes fresh9,0-11,0
Carrots fresh9,0-11,0
Onion fresh5.8 and 6.2
Oil corn4,5-5,5
Blend eggof 3.5-3.9
Bread crumbs3.5 to 4.5
Parsley1,0-1,2
Dill1,0-1,2
Salt cookbook : of 1.1-1.3
CO2-extract of black pepper0,008-0,012
Drinking waterrest

As a result of the experiment was obtained prescription composition of meat semi-finished product for nourishment of children of school age. Introduction rabbit meat and carrots, parsley and dill helped to enrich the product with vitamins and minerals and to enhance nutritional and biological value. The introduction of CO2-extract of black pepper has improved organoleptic properties such as taste and smell. COI is whether the vegetable and meat raw materials has allowed to receive the product, balanced on the main components and has enough juiciness and tenderness.

Rabbit meat is a source of complete protein, minerals, vitamins. The content of nitrogenous substances rabbit meat is second only to the meat of the hare, Turkey, and fat - fatty beef, fatty pork, and fatty duck and gustine. On dietary indicators rabbit meat close to the chicken, and the percentage of fat and protein content exceeds (table 1). So rabbit is perfect for feeding people who have different diseases associated with the gastrointestinal tract. The content of vitamins and minerals rabbit ahead of all other kinds of meat. It contains vitamin C, b vitamins, nicotinic acid. Of minerals are phosphorus, iron, cobalt, manganese, fluoride, potassium.

Herbal products (carrots, parsley and dill) contain a number of nutrients, which are practically absent in animal products: dietary fibers, essential oils, tannins and aromatic substances, organic acids, volatile, vitamin C, β-carotene, calciferol. Contained in vegetables organic acid facilitates the absorption of insoluble compounds of calcium, phosphorus and iron contribute to the creation of a specific status is VA microflora, inhibit putrefaction processes in the gastrointestinal tract. Dietary fiber contribute to accelerated excretion of various carcinogenic and toxic elements. Vitamin C increases the body's resistance pupils to infections, regulates cholesterol metabolism in the body and the functions of the endocrine and nervous systems. In addition, vitamin C and β - carotene are natural antioxidants that can destroy free oxidative radicals, which are formed by the action of the organism to various damaging factors. In the parsley leaves contain large amounts of vitamin C, E, β-carotene, potassium, calcium and iron.

Table 1
Types of raw meat
Indicatorsrabbitbeefmeat broiler chickens
The overall chemical composition, %
Proteinsof 21.218,618,7
Fats11,016,0 16,1
Ash1,10,90,9
Moisture66,764,564,3
Macronutrients (mg %
Phosphorus190188160
Calcium20914
Sodium578570
Potassium397326236
Magnesium252219
Trace elements, ág %
Iron330027001300
Manganese136728,5
Zinc 231012551255
Vitamins, ug/100 g
Vitamin a100,030,04
Vitamin Bi1206090
Vitamin VG180150160
Vitamin E500570traces

Corn oil other vegetable oils is one of the first places. The useful content of unsaturated fatty acids-linoleic and linolenic - it surpasses the sunflower and cotton, second only to soy. In corn oil contains vitamin E (tocopherol), vitamin D (calciferol) and vitamin K (pithanon). The presence of oil such valuable vitamins can be used in diet food. The presence of corn oil chainposted - lecithin prevents deposits on the walls of the blood vessels cholesterol. Phosphatides oil involved in building cell membranes and play an important role in cell function MH is A.

Introduction in the formulation of CO2-extract of black pepper helps to ensure a product with a wider range of taste and aroma characteristics, and also allows to reduce the content of harmful bacteria and microorganisms.

The combination of these components allows to obtain enriched with vitamins and minerals product for school meals with high nutritional, biological and nutritional value, with improved organoleptic and rheological properties.

All raw materials meet the safety criteria established Medical and biological requirements and sanitary norms of quality of food raw materials and food products", approved by the Ministry of health.

The composition is as follows.

According to the technology of the solid components of the prescription in a predetermined ratio is crushed on top, and then matteryou while also introducing a liquid prescription components in the specified quantity. Then from the mass is formed into patties, paneer in breadcrumbs with obtaining the target product, the storage of which is to cooking it is advisable to carry out in the frozen state.

Examples of specific performance

Example 1

Rabbit meat (49,0 wt.%), potatoes fresh (9,0 the AC.%), carrots fresh (to 9.0 wt.%), onion fresh (5.8 wt.%), parsley (1.0 wt%), dill (1.0 wt.%) crushed on the top with the holes of the lattice 2-3 mm, send in prescription stirrer. In addition, according to the recipe, in a mixer add melange (3.5%), maize (corn) oil (4.5 wt%), water drinking (12,592 wt.%), salt cookbook (1.1 wt.%)), CO2-extract of black pepper (0,008 wt.%). The resulting mixture was stirred for 8-10 minutes until smooth.

Finish stuffing the mixture is formed into a mass of 100 g and paneer in breadcrumbs (3.5%).

Ready-made frozen semi-finished products, by spraying liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and Packed.

Quality and organoleptic characteristics of the obtained product are shown in table 1.

Example 2

Rabbit meat (51,0 wt.%), potatoes fresh (10.0 wt%), carrots fresh (10.0 wt%)), onion fresh (6.0 wt.%), parsley (1.1 wt.%), dill (1.1 wt.%) crushed on the top with the holes of the lattice 2-3 mm, send in prescription stirrer. In addition, according to the recipe, in a mixer add melange (3.7 wt.%), maize (corn) oil (5.0 wt.%), water drinking (6,89 wt.%), salt cookbook (1.2 wt%), CO2-extract of black pepper (0.01 wt%). The resulting mixture was stirred for 810 minutes until a homogeneous mass.

Finish stuffing the mixture is formed into a mass of 100 g and paneer in breadcrumbs (4.0 wt%).

Ready-made frozen semi-finished products, by spraying liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and Packed.

Quality and organoleptic characteristics of the obtained product are shown in table 1.

Example 3

Rabbit meat (53,0 wt.%), potatoes fresh (11,0 wt.%), carrots fresh (11,0 wt.%), onion fresh (6.2 wt.%), parsley (1.2 wt%), dill (1.2 wt.%) crushed on the top with the holes of the lattice 2-3 mm, send in prescription stirrer. In addition, according to the recipe, in a mixer add melange (3.9 wt.%), maize (corn) oil (5.5 wt.%), water drinking (1,188 wt.%), salt cookbook (1.3 wt.%), CO2-extract of black pepper (0,012 wt.%). The resulting mixture was stirred for 8-10 minutes until smooth.

Finish stuffing the mixture is formed into a mass of 100 g and paneer in breadcrumbs (4.5 wt.%).

Ready-made frozen semi-finished products, by spraying liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and Packed.

Obtained by the present prescription composition of meat semi-finished products for nutrition of school-age children, made according to examples to the specific execution satisfy protein 12%, fat 13%, carbohydrates 3%of the energy value of 10% of the daily needs of school-age children in nutrients and energy value of nutrients (protein: fat) meet the most optimal (1:1) and have a high energy density in comparison with the semi-finished products made of the prototype.

Quality and organoleptic characteristics of the obtained product are shown in table 2.

Tasting evaluation, it was found that the best organoleptic and rheological properties of meat semi-finished product for nourishment of children of school age, obtained from example run No. 2 (table 2).

Table 2
The meat patties-Meat semi-finished
potato,nutrition of school-age children
IndicatorsreceivedExampleExample Example
prototypeNo. 1No. 2No. 3
Protein, %10,1511,7212,2512,79
Moisture, %64,9465,6763,9962,62
Fat, %6,6111,4211,9812,22
Carbohydrates, %17,2010,10for 10.6811,27
Ash, %1,101,091,101,10
Ratio
protein: fat1:0,7 1:11:11:1
Energy
value, kcal169190200206
Organoleptic evaluation of the product on a five-point system
Appearance4,44,54,54,5
Color4,44,54,64,5
Smell, scent4,6the 4.7the 4.7the 4.7
Taste4,44,6the 4.74,6
Consistency4,54, the 4.74,5
Succulent4,4the 4.7a 4.94,6
The overall score
quality of product26,327,628,127,4

Thus, compared with the prototype of the proposed prescription composition allows to obtain meat semi-finished product for nutrition of school-age children with a balanced ratio of proteins and fats, with improved organoleptic characteristics, in particular with a more delicate texture, pleasant fragrance, enriched with vitamins and minerals.

Meat semi-finished product for nutrition of school-age children, including meat, potatoes, fresh onions, fresh, blend egg, table salt, drinking water, and dried crusts, characterized in that the quality of the meat used rabbit meat, fresh carrot, corn oil, parsley, dill and CO2/sub> -extract of black pepper, and the components used in the following ratio, wt.%:

Rabbit49,0 of 51.0
Potatoes fresh9,0-11,0
Carrots fresh9,0-11,0
Onion fresh5.8 and 6.2
Oil corn4,5-5,5
Blend eggof 3.5-3.9
Bread crumbs3.5 to 4.5
Parsley1,0-1,2
Dill1,0-1,2
Salt cookbook : of 1.1-1.3
CO2-extract of black pepper0,008-0,012
Drinking waterrest



 

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2 cl, 3 ex

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