Method for manufacture of chopped poultry meat semi-products wrapped in vegetal leaf

FIELD: food industry.

SUBSTANCE: method envisages poultry meat milling, mince composing with introduction of pepper, salt, barberries, cumin and sauteed onions, mince stirring and wrapping in preliminarily treated fresh or brined Chinese cabbage leaves. The semi-product components are taken at the specified ratio.

EFFECT: production of chopped poultry meat semi-products with increased nutritive and biological value and good accessibility.

2 dwg, 3 ex

 

The invention relates to food industry, in particular the production of semi-finished products of poultry wrapped in vegetable leaves.

A method of producing semi-finished meat chopped, including grinding raw meat containing pork and beef, preparing meat with the introduction of spices and water infusion of tea concentration of 6-8%, the mixing of meat and cooling (EN, A. S. No. 1741745, A23L 1/31).

The disadvantage of this technical solution is that the bright coloration of semi-finished products obtained as a result of the infusion of tea, may mislead the consumer on the use of bright synthetic dyes.

There is a method of cooking cabbage, including grinding of raw meat, boiling rice cereal until soft, passerovannye bow, making it the minced meat with spices and salt and pepper, and stir. At the same time whole leaves of cabbage boiled in boiling water for 5-7 minutes, cooled, beat off the stems to the thickness of the sheet and wrapped the meat. Further molded stuffed subjected to heat treatment by roasting pan and fire in the pan with sauce ("the Book about tasty and healthy food". - M. 1953, S. 166).

The disadvantage of this method is boiling the cabbage before use, resulting in their biological C is the oneness is sharply reduced due to the passage of water-soluble substances (vitamins B, vitamin C, mineral elements) in the broth, which is then drained, and their destruction at high temperatures, which ultimately reduces the nutritional value of the finished product.

Closest technical solution to the claimed is a method of cooking cabbage, including grinding of raw meat from lamb, preparing meat with minced meat and rice with spices - onion, pepper, salt and fold in the minced meat in a pre-blanched leaves mother and stepmother in hot water for 5-7 minutes or saline leaves mother and stepmother (EN, Pat. 2025082, A23L 1/212).

This preparation method has the same drawbacks as described above similar as blanching the fresh leaves in hot water also reduces the biological value of the leaves mother and stepmother. In addition, the use as raw meat mutton somewhat limits the range of consumers due to physiological inadmissibility for certain categories of persons, as well as the unavailability of this product in certain regions. In addition, the basis of meat in both analogues is the meat of grains, which reduces the nutritional value of the finished product. Because the plant mother-and-stepmother is not a vegetable food product, and relates to medicinal plants, this may limit the range of consumers and to complicate the acceptance of raw materials

The closest technical solution to the claimed is a method for preparing semi-finished products minced meat wrapped in vegetable leaf rhubarb (EN, Pat. No. 2297163, A23L 1/317), including grinding of raw meat, making the meat with the introduction of onion, pepper and salt, mixing and wrap meat in the pre-processed fresh or saline plant leaves as raw meat semi-finished products contain beef and pork and additionally contain raisins and garlic, wrap stuffing is carried out in the leaves of rhubarb.

The disadvantage of this technical solution is the inability to separate the use of the leaves without the use of stalks having dessert use. Raw material base rhubarb is not developed, while supplies cabbage have year-round uninterrupted supply in all regions of the country. In addition, these semi-finished products due to the high content of oxalic acid in the leaves of rhubarb are limited to use by persons with diseases of the cardiovascular nature and kidneys, as well as children, then as the leaves of the cabbage do not have such restrictions.

The technical result of the claimed technical solution is the creation of semi-finished products minced meat poultry wrapped in vegetable leaf, oblad the participating high nutritional and biological value, good digestibility, as well as expansion of the range of similar meat products and their year-round production using available vegetable crops that were not previously used in the production of chopped semi-finished products of meat and poultry.

The technical result is achieved by a method of production of semi-finished products of poultry farming, wrapped in a plant leaf, includes grinding the pulp preparation of minced meat with the introduction of pepper, salt and passerovannogo onions, stirring and turning them meat in the pre-processed fresh or saline, the leaves of the plant, the raw meat semi-finished products contain chopped a lot of pulp poultry and additionally contain berries of barberry, cumin. Wrap the stuffing is carried out in the leaves of cabbage, and the components of the meat taken in the following ratio, %:

Cabbage21,50-21,93
Chopped weight of poultry meat46,10-46,60
Onions3,50-4,00
Margarine2,60-2,85
Barberry (berry sushena the) 1,95-2,20
Salt0,79-0,81
Sugar0,79-0,81
Vinegar 9%2,35-2,40
Cumin0,01
Ground black pepper0,01
Drinking waterrest

Used in the claimed chopped semi-finished meat poultry plant component - leaf cabbage fresh (policosanol). This vegetable belongs to the family Brassicaceae Brassica pekinensis L., year-round available in all regions of the country from China, Turkey, Spain. In the Russian Federation registered in the state register of the Russian Federation of 17 varieties. The value of cabbage is that it can be grown all year round (in the open and protected ground). Cold seeds germinate at a temperature of 3-4°C, plants stand frozen to -4°C.

The nutritional value of cabbage is characterised by a high content of vitamins (mg/100 g wet matter): vitamin C - 60-95, B1 - 0,10, B2 to 0.08, B6 - 0,16, PP - 0,6, A - 0.1 to 0.2. Vitamin C in it more than in lettuce, folic acid (B9) - 79 mcg, rare vitamin K 43 µg. Organic acids dominated by lemon. Minerals (per 100 g) is represented by the iron - 0,31 mg, selenium - 0.6 ág, manganese - 0.23 mg, zinc - 0,23 mg Content of vegetable protein (1,2%) 1.5 times more than in cabbage and it is second only to the Brussels sprouts. The high content of dietary fibers (1,2%) can be attributed to foods from the cabbage to the products functional areas. Cover the daily requirement of 100 g of the product is 6% dietary fiber, and 19.8% for folic acid, 35,8 - vitamin K. Dignity cabbage is the ability to preserve vitamins throughout the winter unlike lettuce during storage very quickly loses its properties, and cabbage, which can not replace the salad and requires specific storage conditions.

The presence of organic acids (1.5 to 2.6%) in the leaf cabbage speeds up the process of proteolysis of the proteins of the meat, resulting in the formation of physiologically active peptides, modified molecular weight of the protein increases its absorption by the body. Increases the juiciness of meat in the establishment of acidic when the pH is below the isoelectric point of the major proteins of muscle tissue. Is the swelling of collagen in an acidic environment, reducing its temperature the denaturation, accelerating the transition in gluten that promotes tenderness of the product.

In the wrapping of plant leaf denaturation changes of proteins stuffing compositions occur in less in comparison with the processing of open-meat mass in the oven. The protection of plant leaf stuffing mass from the intense teploperenosa in the air working chamber thermal equipment that prevents the formation of melanoidins.

We have examined the ingredient list cabbage in the following areas.

The study of the antioxidant activity of the crude sample cabbage showed 0,5598 mg/g of cooked - 0,5116 mg/, it follows that when cooked in vegetable practically saved the antioxidant properties that can be used in the development of dishes and products of a functional orientation.

Also, an analysis was conducted of the actual content of ascorbic acid in Peking cabbage (winter), because during storage after it is cut there is a considerable loss. Thus, the content of ascorbic acid in the crude sample was 33 mg/100 g boiled 23 mg/100 g in spite of the losses during storage, the vitamin remains high, including after heat processing.

Thus, the use of plant leaf the cabbage and method of wrapping components of the formulation contributes to the enrichment of the product mineral substances, the vitamins. The content of ascorbic acid prevents the intensity of the reaction melanoidines, and make the product dietary fiber to facilitate more effective removal of indigestible products in the body protein of the meat mixture.

Add in minced meat passerovannogo onion improves juiciness of the product, its taste properties.

Add berries of barberry in view of the significant content of organic acids (up from 14.25%) inhibit the reaction of malonodinitrile and accelerate proteolysis ground beef. The total content of sugars in the fruit of barberry is 3-7%, phenolic compounds to 0.6-0.8%, of ascorbic acid from 11.6 to 53.5 mg/100 g fruit of barberry lot of potassium (37.8 mg/100 g), also found sodium, Nickel, silicon, aluminum, magnesium, calcium, iron, barium, titanium, vanadium, zirconium, copper, manganese. Introduction the formulation of the barberry increases the nutritional value of the product and significantly improves the appearance of the surface.

The flavor component of the marinade is cumin (caraway). Because the leaf cabbage has no taste characteristics, then marinade with the introduction of cumin pervades the entire material forming the individual consumer characteristics. It is known that the Korean national dish kimchi fully impregnated with a paste of red pepper and marinade is m, that made him the most preferred dish nation. In addition to taste cumin enriches the product calcium - 931 (mg/100 g), phosphorus - 499(mg/100 g), magnesium - 366 (mg/100 g), vitamin C (17,2 mg/100 g), B2 is 0.33(mg/100 g), B1 - 0,63(mg/100 g), And - 0,013 (mg/100 g).

According to the proposed method in the stated proportions included components using new vegetable component - leaf cabbage, received a new product called "Pekinese" - prefabricated minced poultry meat, wrapped in a leaf of cabbage, expanding the range of semi-finished meat poultry.

For the production of the claimed half of Pekinensis" use the following raw materials:

Cabbage freshGOST Ρ 54700-2011 (effective date 01.01.2013)
Chopped weight of poultry meatGOST Ρ 53008-2008
OnionsGOST Ρ 51783-2001
MargarineTP TC 024/2011
Barberry (berry dried)THE 9199-001-51021647-99
Salt GOST Ρ 51574-2000
SugarGOST Ρ 53396-2009
Vinegar 9%GOST Ρ 52101-2003
Drinking waterSanPiN 2.1.4.1074-01
CuminTHE 9199-001-51021647-99
Ground black pepperGOST 29050-91

The production method claimed semi-finished products is illustrated by examples.

Example 1

Pre-produce raw materials for production according to sanitary requirements. Preparation of semi-finished meat poultry is carried out in accordance with the requirements of regulatory and technical documentation, which includes washing, cleaning filtration of semi-finished product, separating the flesh from the bones and cooling to a temperature of 4±2°C. the Leaf cabbage is separated from the stump, sorted with regard to damages, washed and cut rough thickened part. Onions cleaned and cut into cubes (4-5 mm). Spices, salt, sugar inspect for the presence of impurities. Berries of barberry inspect, wash.

For the manufacture of chopped pulp pulp poultry mince with a diameter of holes in the lattice of 4-5 mm and then make the stuffing. To interfere with what we put minced meat cutlet, consistently add chopped and sauté 3-4 minutes onions, garlic, pepper, table salt, mix thoroughly for 1-2 minutes until a homogeneous mass. The temperature of the stuffing should not exceed 8-12°C. the meat is not permitted cartilage, tendons, blood clots and rough films. The meat is portioned weight of 55 g and molded in the form of rolls. On a weighted mass 27-28 g leaves cabbage stack formed stuffing stuffing and wrapped. Small leaves from the middle of the head using 2 pieces: one stack stuffing and the other closed. When cooked, the leaves are covered in stuff rolls.

No breaks are allowed sheet and flows of beef. The weight of the finished semi-finished product (2 pieces per serving) - 190±5,

Then the semi-finished product is fried, sprinkled with berries of barberry and baked in the oven with the addition of the marinade until cooked.

The ratio of the components included in a product, %:

Cabbage fresh21,88
Chopped weight of poultry meat46,55
Onions3,98
Margarine2,79
Barberry (berry dried)1,99
Salt0,8
Sugar0,8
Vinegar 9%2,39
Cumin0,01
Ground black pepper0,01
Drinking waterrest

The quality of Pekinensis" must comply with the requirements of GOST Ρ 53008-2008.

The form of semi-finished rounded-prelusory. Flows of ground beef on the surface of the sheet is not allowed. The color of the sheet corresponds to the shades of varieties of cabbage, the color of the meat from pink to bright pink. Berries of barberry should be on the surface of the semi-finished 4-5 pieces of raw product has the flavor of the leaf cabbage, spices and fresh meat. The consistency is uniform, juicy, enable passerovannogo Luke identical size.

Nutritional value per 100 g of product:

Proteins, g14,85
Fat, g14,07
Carbohydrates, g 4,23
Energy value, kcal203

Example 2

"Pekinese" prepared according to example 1 in a ratio of components, %:

Cabbage fresha 21.5
Chopped weight of poultry meat46,1
Onions3,5
Margarine2,6
Barberry (berry dried)1,95
Salt0,79
Sugar0,79
Vinegar 9%2,35
Cumin0,01
Ground black pepper0,01
Waterdrinking the rest

The obtained product with characteristics similar to those in example 1.

Example 3

"Pekinese" prepared according to example 1 in a ratio of components, %:

Cabbage fresh21,93
Chopped weight of poultry meat46,60
Onions4,00
Margarine2,85
Barberry (berry dried)2,2
Salt0,81
Sugar0,81
Vinegar 9%2,40
Cumin0,01
Ground black pepper0,01
Waterdrinking the rest

The obtained product with characteristics similar to those in example 1.

In the case of components is greater than or less than the specified limit values the product does not achieve a technical result.

"Pekinese" as a new kind of chopped semi-finished products from poultry, with rationally selected formulation, balanced essential nutrients and bioactive substances that will deserve, according to the authors, the attention of the producers of the oil meat products, because they are easy to manufacture, original in appearance, taste and texture, and their manufacture is based on the use of year-round supply of fresh plant materials of low cost and produced by the domestic industry in sufficient quantities poultry agricultural.

Method for the production of semi-finished products of minced poultry meat, wrapped in a plant leaf, including the grinding of raw meat, making the meat with the introduction of salt, pepper, passerovannogo onion, spices, stirring and turning them meat in pre-treated fresh leaves of the plant, characterized in that the fold in the minced meat is carried out in the leaves of the cabbage, sprinkle with berries of barberry, baked in the marinade with spices and components semi-finished product taken in the following ratio, %:

Cabbage21,50-21,93
Chopped weight of poultry meat46,10-46,60
Onions3,50-4,00
Margarine2,60-2,85
Barberries, dried berry1,95-2,20
Salt0,79-0,81
Sugar0,79-0,81
Vinegar 9%2,35-2,40
Cumin0,01
Ground black pepper0,01
Drinking waterrest



 

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