Meat mince production method

FIELD: food industry.

SUBSTANCE: meat mince production method involves mixing of second grade trimmed beef, trimmed fat pork, pork skin emulsion, eggs and melange, hydrated soya bean protein, a vegetal additive of milled, extruded and hydrated seeds of gymnospermous pumpkin, "Lactumin" biologically active additive, onions, spices and water. One has selected a quantitative ratio of the ingredients.

EFFECT: method allows to simplify the technology, expand the range of meat minces for functional purpose meat products preparation, increase biological value and organoleptic indices of the ready products.

1 tbl, 1 ex

 

The invention relates to meat processing industry, namely the production of meat fillings, and can be used in the manufacture of meat products functionality.

Due to environmental degradation, the increasing effects of stress on the human body and other adverse factors in the meat industry faces the challenge of expanding the range of meat products enriched with functional ingredients. So today is actual use in the formulation of meat stuffing substances of natural origin that influence not only on the functional and technological properties of raw materials, but also with high biological and nutritional value.

There is a method of production of sausage products, including preparation of pre-prepared minced meat raw materials, components, provided the recipe, and additives based on vegetable oil raw - pumpkin-seed oil and/or pumpkin cake in the amount of which shall be at least 0.01 wt.%. Cooked meat was shaped target product, after which he carried out his heat treatment or drying. The invention provides for an expansion of the range of sausage products for dietary and mass assignment. Thus obtained etc the products are of high biological value and possess lipoic action increasing the activity of antioxidant system to protect the body [1].

Know the use of seeds of gymnosperms pumpkin in the recipe meat cooked sausages at the optimum content of herbal supplements (hydrated meal or full fat flour) in the amount of 5-10% by weight of meat. It is established that the indicators of the biological value of the protein component developed sausages have higher values than the control. Ingestion of 100 g of such sausages provided more than 10% of the average daily needs of the human body in polyunsaturated fatty acids, phosphorus, iron, zinc, β-carotene and α-tocopherol, which makes designed sausage products functional purpose [2].

A method of obtaining meat products functional products, including the mince with the introduction of herbal supplements, spices, water, and heat treatment. As herbal supplements used powder treated seeds pumpkin the size of the crushed particles of 0.1-0.5 mm, with additive of powder treated seeds pumpkin was made in the amount of 3-9% by weight of meat. The invention provides for obtaining a functional food product, a balanced amino acid, iraqization and mineral compositions with high organoleptic properties [prototype, 3].

The disadvantage of this is the manual - the lengthening of the production cycle, by passing the stage of purification of pumpkin seeds.

The technical result - the simplification of cooking meat, the expansion of the range of meat stuffing for cooking meat products functionality, increased biological value and organoleptic properties of the finished products.

This is achieved by the fact that the meat get when mixing raw meat, emulsion from pork skins, eggs, hydrated soy protein, herbal supplements, dietary supplements, onion, spices, characterized in that as the use of herbal supplements extruded, and then hydrated seeds of gymnosperms pumpkin, and as a dietary Supplement use lactosidase additive "Lactamin" in the following ratio of components (per 100 kg of raw materials), mass. %:

Beef
Giovanna 229,0
Pork Giovanna
bold16,8
Pork Giovanna
fatty 16,8
Emulsion pork
skins4,0
The chicken or egg
melange1,5
Hydrated
soy protein8,0
Extruded and
hydrated
pumpkin seeds3,0
Onions
fresh peeled2,6
BAD "Lactamin"2,0
Sol1,3
Water15,0

Pumpkin seeds by the mass fraction of the protein is not inferior to other protein supplements of plant origin, traditionally used in the production of meat products. High mass fraction of water and solarstorm fractions of seed storage proteins (68,0-75,5%) characteristics is isued the analyzed samples as highly functional components, which together with muscle proteins can stabilize the protein matrix meat systems. Analysis of amino acid composition of proteins pumpkin seeds showed that protein fractions contain a complete set of amino acids, including essential, however, valine, isoleucine, the sum of methionine and cystine, and tryptophan are limiting. The studied samples have a high content of polyunsaturated fatty acids, potassium, calcium, magnesium, phosphorus, and iron and zinc; contain β-carotene and α-tocopherol. The chemical composition of full-fat flour from pumpkin seeds of different varieties are shown in table 1.

Table 1
The chemical composition of the food additive derived from pumpkin seeds
IndicesDining room winter A-5VitaminGymnosperms
1234
Moisture and volatile substances, %6,406,506,90
Protein, %31,40 34,0035,30
Lipids, %28,4029,2031,80
Carbohydrates, %, including30,8026,2021,40
fiber17,3019,804,20
soluble sugar13,606,4017,20
Mineral matter %3,004,104,70
Mass fraction of protein fractions, %
Albumin25,00is 25.5027,00
Globulins43,0046,5048,00
Glutelin22,0019,0020,00
Insoluble proteins 10,008,704,60
The amino acid composition, g / 100 g
Valine4,704,004,90
Isoleucine3,503,503,70
Leucine7,707,30of 7.90
Lysine5,50the ceiling of 5.606,00
Methionine + cystine2,602,602,70
Threonine6,306,507,50
Phenylalanine + tyrosine9,008,306,70
Tryptophan0,700,800,80
Alanya8,90 10,9510,90
Arginine10,559,508,50
Aspartic acid5,505,705,70
Histidine1,601,601,50
Glycine7,007,007,80
Glutamic acid14,7014,8013,60
Proline2,302,554,20
Series4,304,104,00
Fatty acid composition, %
With16:015,0015,5011,30
With18:07,208,60 6,00
With20:0--0,45
With18:142,3542,0042,00
With18:235,5034,3040,50
With18:3--0,25
Vitamins (mg/100 g of product
Pyridoxine (B6)0,700,800,80
Riboflavin (B2)0,300,300,40
Thiamine (B1)0,200,200,25
α-tocopherol26,7027,4529,90
β-carotene3,954,00 4,50
Macronutrients (mg/100 g
Potassium536,75675,95924,15

Continuation of table 1
1234
Calcium289,40347,00380,50
Magnesium345,30350,80507,70
Sodium15,0014,2016,00
Phosphorus1388,301946,652292,10
Trace elements, ág/100 g
Iron6210,106540,358220,50
Manganese 2730,003120,003740,00
Copper960,00980,001460,00
Zinc6540,006980,008330,00

Biologically active additive "Lactamin (TU 9197-154-10514645-08 from 02.06.2008,; certificate of state registration in the framework of the customs Union of Belarus, Kazakhstan and the Russian Federation № RU. 77.99.11.003. E. 001910.01.12 from 13.01.2012,) is a combination of honey extract of the fresh tubers of Jerusalem artichoke, concentrate lactulose and succinic acid. This product includes carbohydrates and sugar, honey, botanicals tubers of Jerusalem artichoke and lactulose - prebiotic high bifidogenic activity, different number of functional properties: to replenish the energy expended by the body in the prevention of cardiovascular diseases, in order to normalize and maintain intestinal, maintain metabolic homeostasis. 100 g BAA "Lactamin" contains not less than 0,0344 g inulin, 18 g of lactulose, 0.3 g of succinic acid [4].

BAD "Lactamin" is a powerful bifidus factor, source to replenish energy the ski losses, it has antioxidant, immunostimulating, anti-inflammatory, antibacterial, mildly tonic and restorative properties, reduces the load on the liver and kidneys, promotes the production of vitamins.

An example of the method.

Technology for the production of minced meat provides deboning, trimming beef and pork carcass. In the process of trimming beef and pork cut into pieces weighing 1 kg. Beef ilout in three classes: high, first and second, or one - grade one-grade beef. The trimming pork in three classes: low-fat, bold, and bold. Bacon used the pre-cooled to a temperature of 0-4°C.

Obtained from the trimming clean and fat pork skin is used for making the emulsion. Skin pour pre-prepared brine. Softening and swelling of the skin should occur within 18-24 h at a temperature of +2±2°C, swollen skin washed with running water, soak in water for 2-6 h and weighed. Then from the swollen skin, prepare the emulsion on the cutter, with the addition of phosphate.

The composition of the emulsion:

100 kg of pork skins (before soaking);

moisture (taken sandpaper soaking);

0.8 kg phosphate;

4.0 kg of salt;

10 kg of ice.

The order of the bookmarks components in the cutter: swollen and shredded the traveler on the top skin and phosphates butterwoths with 1/3 part of the ice to a temperature of 10-15°C, then add salt and the remaining part of the ice.

The cutting abrasives produced to a temperature of +4°C and sent to further the mince.

Soy proteins are used in dry form or after pre-hydration (1:5) in the form of a gel or protein-lipid emulsion. Pumpkin seeds are pre-cleaned, washed, dried, crushed and subjected to extrusion and hydration in the ratio of 1:2 relative to the water.

Table salt before use sieved through a sieve with magnet catcher.

In minced meat, in accordance with the recipe, made vegetable additives, biologically active food additive, spices, water. As herbal supplements used pre-chopped, extruded and hydrated seeds of gymnosperms pumpkin the size of the crushed particles of 0.1-0.5 mm Additive from the crushed seeds of gymnosperms pumpkin contribute in the amount of 3% by weight of meat. As a biologically active food additives use "Lactamin" in the amount of 2% by weight of meat.

In the preparation of 100 kg minced meat with a stirrer was loaded beef giovanny 2 varieties - 29 kg; added food additive "Lactamin" - 2.0 kg; water - 15 kg; emulsion pork skins - 4.0 kg; was stirred for 1-2 minutes, then add pork giovanny bold - Ls 16.80 kg; pork giovanny fatty Ls 16.80 kg; Sol - 1.3 kg; hydrated soy protein - 8,0 kg; extruded and hydrated pumpkin seeds gymnosperms pumpkin - 3 kg; eggs (or melange) - 1.5 kg; onion fresh - 2,6 kg Further stirring was carried out for 2-4 minutes.

The method allows to simplify the technology of cooking meat, due to the use of seeds of gymnosperms pumpkin, to expand the range of meat stuffing for cooking meat products functional purpose, to increase the biological value and organoleptic properties of the finished products.

Sources of information

1. Gorlov, I. F., "method for the production of sausages" / Gorlov, I. F., Karenina T. C., L. Sapozhnikov,, kochkareva A. C. // Official Bulletin "Inventions. Utility models", EN 2184466, 2002.

2. Vasiliev A., Development of new herbal supplements from pumpkin seeds and their use in technology of meat cooked sausages functional purpose: author. Diss.... Kida. technology. Sciences / A., Vasilieva. - Krasnodar, 2009. - 25 S.

3. Kutasov E. C. "a Method of obtaining meat products functional purpose" / Kutasov E. C., Ptichkin N. M., Bannikov A. C. // Official Bulletin "Inventions. Utility models", EN 2423882, 2011.

4. Gorlov, I. F. "Biologically active food Supplement" / Gorlov, I. F., bojkova S. E., Slozhenkina M. I., the Structure of A. N. etc. // Official bull is the tier "of the Invention. Utility models", EN 2378940, 2010. No. 2 (III). - S. 720.

The method of obtaining meat, comprising mixing raw meat, emulsion from pork skins, eggs, hydrated soy protein, herbal supplements, dietary supplements, onion, spices, characterized in that as herbal supplements use chopped, extruded and hydrated seeds of gymnosperms pumpkin the size of the crushed particles of 0.1-0.5 mm, and as a dietary Supplement use lactosidase biologically active Supplement "Lactamin" in the following ratio of components per 100 kg of raw materials, mass. %:

Beef
Giovanna 229,0
Pork Giovanna
bold16,8
Pork Giovanna
fatty16,8
Emulsion pork
skins4,0
The chicken or eggmelange1,5
Hydrated
soy protein8,0
Extruded and
hydrated
pumpkin seeds3,0
Onions
fresh peeled2,6
BAD "Lactamin"2,0
Sol1,3
Water15,0



 

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