Method for production meat-and-vegetal chopped semi-products for gerontological dietary alimentation

FIELD: food industry.

SUBSTANCE: method envisages meat raw materials milling, introduction of prepared vegetal components and components envisaged by the recipe into the meat raw materials, the mixture stirring, moulding, mealing, freezing and packaging. Veal is milled in a mincer with 4-6 mm diameter holes. Into the cutter one pours 15-20°C water, under the cutter bowl rotation conditions one introduces gram flour in an amount of one part of flour and three parts of water and stirs the mixture during 3-4 minutes till glossy shine appearance. One introduces pearl barley, milled in a mincer with 4-6 mm diameter holes, preliminarily soaked and maintained at a temperature of 14°C during 48 hours, white cabbages and garden carrots. Then one introduces "Amursky" grape seeds flour dissolved in water in an amount of 22 g per 1 l of water and stirs during 4-6 minutes till homogeneous consistency obtainment. Cutlets weighing 100 g are moulded, mealed in crumbs and delivered for freezing into a quick-freezing apparatus at a temperature of minus 30-35°C, then - for packaging, storing and transporting.

EFFECT: product low calorie content, high organoleptic indices, balance in terms of chemical compound and enrichment with vitamins and antioxidants.

 

The invention relates to the meat industry and can be used in the production of meat and vegetable chopped semi-finished products for gerodietetic.

The process involves grinding of raw meat of veal, add pre-mixed with water in the ratio 1:3 peremeshennoi for 3-4 minutes chickpea flour, then add pre-ground vegetables, shredded after soaking pearl barley, the components provided by the recipe and flour from the seeds of grapes "Amur" dissolved in water at the rate of 22 g per 1 liter of water.

A method of cooking meat and vegetable cutlets with the use of hydrated soy protein product and fresh white cabbage burgers "Mascapone" (I. A. Rogov, Zabashta A. G. Production of meat products and frozen foods. - M.: 1997). The manufacturing process includes grinding pork and beef, preparation of vegetables and the preparation of the hydrated soy protein. The disadvantage is the increased caloric content of the product for use in ingredient composition of pork and soy protein. The introduction of hydrated soy protein has a negative effect on the organoleptic properties, in particular on color, taste and smell.

The closest in technical essence to the present invention I�is a method of manufacturing a meat-vegetable cutlets. The manufacturing process involves the preparation cutlet minced beef tendon I and II varieties on the gyroscope with a diameter of 4-6 mm grating, cooking rice or pearl barley groats. Further, meat, cereals, soy concentrate, hydrated, onion, spices, salt load in parsemessage in accordance with the recipe. The mass is stirred for 4-5 minutes until smooth. Ready and mass is formed, paneer, frozen, packaged and sent to storage (Rogov, I. A., and Zabashta, A. G. Production of meat products and frozen foods. - M.: 1997).

The disadvantage of this method is the inclusion in the recipe meatballs cooked cereals, which have limited content of vitamins, essential amino acids and other biologically active compounds. Furthermore, the presence in the formulation of soy protein concentrate increases the cost of the finished product.

The objectives of this invention to provide a meat and vegetable semi-finished gerodietetic purpose: low-calorie, high organoleptic characteristics, equilibrium in chemical composition, enriched with vitamins and antioxidants, low cost.

Solving problems is achieved in that the vegetable protein components in formulations use of hydrated nce�Yu flour, the flour from the seeds of grapes "Amur", pre-soaked pearl barley, chopped cabbage, chopped carrots dining room.

As the main vegetable component is administered hydrated gram flour, for making in which the cutter pour water (t 15-20°C), at the rate of one part of chickpea flour and three parts water (1:3). During rotation of the bowl put flour, the mixing of the water (without knives to avoid dusting). Length cutting for 3-4 minutes or until glossy Shine. In the first phase (1-2 min) processing flour swells, at the second stage cutting (2-4 min), the mixture becomes more dense, viscous, heavy with a glossy Shine. Hydration chickpea flour is a low - cost process and will reduce the cost of meat and cereal products.

Pearl barley pre-soaked and incubated for 48 hours at a temperature of 14°C to swell.

Method of production of meat and vegetable chopped semi-finished products for gerodietetic power is as follows: veal pre-soaked pearl barley, white cabbage and carrots tablespoon ground in a grinder RM-R.

Gram flour hydrate for 3-4 min by means of a cutter brand GZB 100.

After connecting all the ingredients obtained the cat�ethno mixture was stirred in parsemessage L5-PM2--150 for 30 minutes.

Method of preparation kotlety mass for semi-finished products "Survivor" (kg per 100 kg)

Minced meat to the gyroscope mass 35,75 kg and minced on top pearl barley in the amount of 25 kg after soaking in water t=14°C, duration of 48 hours, placed in parsemessage, then make a hydrated gram flour in an amount of 18 kg, stirred for 25 minutes Then add fresh onion 5 kg, black pepper 0.05 kg, chicken egg 1 categories 40 PCs., table salt 1 kg and 0.2 kg of flour from the seeds of grapes "Amur", pre-peremeshennoi in 9 litres of drinking water.

And the mass is stirred for 4-6 minutes until a homogeneous consistency.

Method of preparation kotlety mass for semi-finished products "Vitamin" (kg per 100 kg)

Minced meat to the gyroscope mass 39,75 kg, and shredded white cabbage in an amount of 10 kg, shredded carrot soup kitchen in an amount of 10 kg is placed in parsemessage, then make a hydrated gram flour in the amount of 21 kg, stirred for 25 minutes Then add fresh onion 5 kg, black pepper 0.05 kg, chicken egg 1 categories 40 PCs., table salt 1 kg and 0.2 kg of flour from the seeds of grapes "Amur", pre-peremeshennoi in 7 litres of drinking water.

And the mixture was stirred for 4-6 minutes until a homogeneous consistency.

From the resulting mass is shaped patties round flattened shape and mass of 100 g and then direct them to freezing, packaging and storage.

The invention provides a relatively inexpensive food product with high organoleptic, biochemical, functional and technological properties, and wherein the reduced calorie due to the introduction of meat mixture in plant components (gram flour, pearl barley, cabbage, carrot) and elevated antioxidant properties due to the introduction in the recipe of flour from the seeds of grapes "Amur".

The method may be carried out on standard equipment of the enterprises of the meat industry.

Method of production of meat and vegetable semi-finished products for gerodietetic power, providing for the grinding of raw meat, the introduction of prepared plant components and components provided by compounding, mixing, molding, breaded, frozen and packaging, characterized in that as the primary use of raw meat veal meat, minced on top with a diameter of 4-6 mm grating, as a plant component contribute hydrated gram flour, pour in the cutter water at a temperature of 15-20°C at the rate of one part of chickpea flour and three parts water 1:, during rotation of the bowl add flour, stirring with water for 3-4 minutes until glossy Shine, then make minced on top with a diameter of 4-6 mm grating pearl barley, pre-soaked and soaked for 48 hours at a temperature of 14°C, and ground in a grinder with a diameter of 4-6 mm grating vegetables: cabbage and carrots dining room, then make a dissolved flour from the seeds of grapes "Amur" rate of 22 g per 1 liter of water and stirred for 4-6 minutes until a homogeneous consistency, then form patties weighing 100 grams paneer crumbs and direct them to freeze in the quick-freezing apparatus at a temperature of 30-35°C, then packing, storage and transportation.



 

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