Enriched chopped functional meat-and-vegetal semi-products

FIELD: food industry.

SUBSTANCE: base raw materials for the semi-product manufacture are represented by white and red broiler meat, mechanically deboned meat, chicken eggs, wheat flour bread, cow milk, fresh bulb onions and bread crumbs. The semi-products contain spices, food culinary salt, black and white pepper as well as vegetal origin protein represented by pea meal or linseed floor or oatmeal. The semi-product components are taken at the specified quantity ratio.

EFFECT: products have pronounced health-improving effect on the human organism and are intended for daily systematic consumption.

1 ex

 

The invention relates to meat industry, in particular to the production of functional foods, containing in its composition along with the raw materials of animal origin vegetable components.

Famous traditional recipe of meatballs "Capital" (THE 9214-403-23476484-01) using bread to improve the structure of meat.

The disadvantages of the above product are no health effect on the human body, imbalance of amino acid composition, low nutritional value.

The closest in composition to the present invention is a prefabricated minced meat-vegetable enriched diet, as described in the patent of Russian Federation №2338396 (prototype), publ. 2008.11.20 in the composition of the formulation including, by weight. %: poultry meat or poultry meat with the pork, or meat cutlet of beef with the pork 38,0, boiled chickpea grain to 12.0, or cabbage, or squash, or pumpkin to 18.0, oat flour or buckwheat to 5.0, Iodcasein to 0,0005, or sea Kale to 0.5, bayberry powder of 0.02, dill, parsley 1,0, onion fresh peeled 4,0, garlic 1,0, salt treatment and prevention of 0.6, bran to the batter 3,0, soy protein isolate 2,0-3,0, soybean protein fiber to 2.0, or wheat fiber to 1.5, soybean oil or linseed 1,0-2,0, oil "Carotino" 1,5, ascorbic acid 0,1, Jante�it 0,1, phospholipid concentrate of 1.5-2.0, mineral calcium fortifier of 0.5, drinking water to 100. The invention is directed to a specialized product intended for the diet of persons suffering from cardiovascular diseases, and prevention of deficiency of minerals (iodine, calcium) and vitamins (β-carotene, (C), the expansion of the range of meat-vegetable semi-finished products.

The disadvantages of this product are the complexity and the complexity of the composition, and the presence in the formulation of expensive components (Iodcasein, soy protein isolate, soy protein fiber, oil "Carotino", astavita, phospholipid concentrate, calcium mineral concentrator), which increase the cost of semi-finished product. Available in the composition of the formulation oat flour does not contain carbohydrates and fat-soluble vitamins (A, D, E, F, and K), which reduces the nutritional and functional value of the product. The Iodcasein has a long solubility in an aqueous medium, which should be carried out with constant stirring, maintaining a high temperature. The duration of mixing of the substance does not ensure its uniform distribution throughout the volume of the product. This leads to lower production effectiveness. Palm oil "Carotino" contains in its composition �alsoe amounts of fatty acids, which contribute to the increase of cholesterol level in the blood. Components meat-vegetable semi-finished product antavit, phospholipid concentrate, calcium mineral fortifier are diet supplements and have the following contraindications: individual intolerance of components, worsening ulcers stomach and duodenal ulcers, gastric hyperacidity, kidney failure. Also, these additives are not recommended for pregnant and nursing women, children under 12 years.

The aim of the invention is to obtain functional products with high curative properties, biological and nutritional value, taste, positive physiological effects on the human body by combining the formula composition of broiler meat and vegetable components. The products are suitable for a wide range of consumers, and can be consumed regularly as part of the normal diet.

The goal can be solved by developing functional enriched with minced meat-vegetable semi-finished products with high consumer properties, balanced chemical composition, which has high nutritional value and beneficial effects on human health, increasing�by its resistance to disease.

Example 1. Prefabricated meat-vegetable chopped enriched functional, containing raw meat, chicken eggs, bread from wheat flour, cow milk, fresh onion, breadcrumbs, culinary food salt, pepper black or white, characterized in that the raw meat contains meat broiler white and red, the meat is mechanically separated, and as a source of vegetable protein - pea flour, or flour of Flaxseed or oat, in a ratio of components, kg:

broiler meat white or red40
meat mechanical deboning27
chicken eggs3
bread from wheat flour10
cow milk10
onion fresh6
breadcrumbs4
salt1,1
pepper black or white0,1

pea flour - 12, or linen flour - 5, or oat - 3.

In the composition of these products contains: poultry, meat, broiler white and red, the meat of mechanically deboned chicken, pea flour or flax seed or oat, chicken eggs, bread from wheat flour, cow milk, fresh onion, breadcrumbs, salt, pepper black or white.

The meat of white or red broilers, broiler meat mechanically separated ground in a grinder through the bars with holes with a diameter of 2-3 mm. In parsemessage consistently upload raw meat, water, salt, pea flour or flax seed or oat, bread soaked in milk, onion, eggs, pepper and stirred for 4-6 min before the formation of the associated homogeneous mass. Cooked minced meat is formed into patties in the form of a pellet, oval shape, of a thickness of 2-2,5 cm Moulded semi-finished products are placed on trays in-ear, evenly sprinkled with a thin layer of breadcrumbs, and paneer surface. Then the semi-finished products are subjected to culinary treatment, cooling or freezing and storage.

Use in the recipe as the main raw material of poultry meat allows you to increase food and biological value of the semi-finished product, to balance the product's amino acid composition.

Pea flour is a natural source of vital Veniaminovna (lysine and threonine). It also contains pyridoxine, which is directly involved in the processes of decomposition and synthesis of these amino acids. The flour is rich in selenium, fibre, vitamins A and E, Pantothenic acid, calcium, zinc, potassium, magnesium, iron, phosphorus and does not contain cholesterol. Features low cost.

The linen flour - a product containing a protein with a high bioavailability, soluble and insoluble dietary fibers, polyunsaturated fatty acids omega-3, omega-6 and omega-9 in an ideal ratio to improve human health. It reduces the level of cholesterol in the blood, contributes to the normalization of the gastrointestinal tract, relieving irritation of the mucous membrane of the intestine, reduces risk of occurrence of malignant tumors due to the high content of lignans, improves the condition of skin and hair is a source of easily digestible minerals - calcium, magnesium, manganese, zinc, iron, molybdenum, copper, chromium, phosphorus, potassium, sodium, natural source of vitamins C, B1, B2, B6, folic and Pantothenic acids, α-, β-, γ-tocopherol.

Oatmeal oatmeal contains fiber, lignin, antioxidants, b vitamins, amino acids. This component helps to strengthen hair and improves their appearance, prevents clogged arteries, improves sleep,relieves stress, a positive effect on the nervous system. Oatmeal has effective anti-tumor properties, has a positive effect on the endocrine system, is prescribed to people with problems of the stomach and intestines, the children, and also as a means for weight loss.

Used in meat-vegetable chopped functional enriched processed foods spices improve the organoleptic properties of the products and have preservative properties.

Prefabricated meat-vegetable chopped enriched functional, containing raw meat, chicken eggs, bread from wheat flour, cow milk, fresh onion, breadcrumbs, culinary food salt, pepper black or white, characterized in that the raw meat contains meat broiler white and red, the meat is mechanically separated, and as a source of vegetable protein contains pea flour, or flour of Flaxseed or oat, in the following ratio of components, kg:

broiler meat white or red40
meat mechanical deboning27
chicken eggs3
glebes wheat flour 10
cow milk10
onion fresh6
breadcrumbs4
salt1,1
pepper black or white0,1

pea flour - 12, or linen flour - 5, or oat - 3.



 

Same patents:

FIELD: food industry.

SUBSTANCE: method involves meat raw material preparation, milling, scalding, addition of a vegetal component, moulding with a jellying composition pouring and cooling. The jellying composition in the ready product is present in an amount of 35-50%. The jellying composition contains the following components: "Crystal" jellying complex food additive - 12-15 wt %, "Unicons" preserving agent - 0.05-0.1 wt %, drinking water - balance. "Crystal" jellying complex food additive is preliminarily dissolved in drinking water under continuous stirring conditions at a temperature of 80°C; the produced mixture is cooled to 55-60°C.

EFFECT: jellied meat product storage life increase.

3 tbl, 2 ex

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

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

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry during meat products production. The method envisages meat raw materials milling, food fibres preparation including moistening and fermentative cellulose activity treatment, introduction of components as per the recipe for meat mince formulation, stirring and final thermal treatment. The food fibres are represented by wheat cellulose hydrated at a ratio of 1:5. Fermentative treatment is performed at room temperature with 0.1% solution of Celloviridin G20Kh enzyme during 20 minutes and acoustic treatment during the initial 5 minutes from fermentation commencement at 200 Hz frequency, exposure intensity being 72-75 dB, with further inactivation of the enzyme at 100°C during 5-10 minutes. Xanthan gum at a ratio of (gum: water) equal to 1:15 is additionally introduced.

EFFECT: method ensures improvement of quality of manufactured meat products with stable properties as well as such products enrichment with target physiologically active components.

4 ex

FIELD: food industry.

SUBSTANCE: method envisages the cooked sausage product preparation and food casing ingredients procurement. The sausage product has diameter equal to 10-40 mm and is 20 200 mm long. After cooling, casing is removed from the cooked sausage product with a wooden stick inserted along its axis to a depth of 40-70% relative to the product length, the stick width equal to 5-50% of the length relative to the casing diameter; the stick length is determined depending on the depth of penetration into the product (so that to exceed the latter by 50-120 mm) while the stick thickness is 1 - 5 mm. The sausage product with a stick is dipped into dough (consisting of melange, wheat flour, maize or rice flour, culinary salt, sugar and water), with the stick part projecting outside the sausage product is dipped into dough to a depth not in excess of 10 mm. The sausage product on stick dipped in dough is submerged into 110 - 150°C sunflower, olive, rapeseed or cottonseed oil and maintained for 3-7 min. The stick part projecting outside the sausage product and uncovered with dough is not submerged in oil. Then the sausage product is taken out of the bath and cooled at a temperature of 0 - +10°C, air flow rate equal to 1-5 m/cm, until temperature inside the product centre is no more than +10°C.

EFFECT: production of a ready product with good organoleptic and microbiological indices.

2 cl, 1 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, rice cooking till weight increases by 150%, bulb onions, quince and basil greens cutting, mutton chopping, mixing with bulb onions, rice, basil greens, salt and black hot pepper to produce mince, the mince moulding into cabbage leaves to produce tolma, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, tolma, quince, dried apricots, pumpkin seeds extraction cake, tomato paste 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 preparation of mince of trimmed first grade beef, nutria meat, dry estragon, seasonings and spices with addition of salted mid-back speck and pieces of preliminarily salted and cooked beef tongues; then one performs sausage links moulding, settling, thermal treatment and cooling. At the first stage, beef tongues are cooked in water or meat broth during a time ensuring the possibility of skinning; then beef tongue skin is removed. At the second stage, into the produced meat broth where beef tongues were cooked, one introduces food culinary salt, sugar sand and sodium nitrite solution; beef tongues are additionally cooked in the broth till readiness. Mid-back speck is milled in a mincer with 2-3 mm diameter outlet holes. One manually moulds sausage links placing Cellophane cellulose film onto the table; the film is covered with a mince layer, then a quarter or a half of the tongue cut along is placed in the middle; then the sausage with mince is rolled up in the form of a link and placed into Extra elastic sausage mesh. The sausage goods ingredients quantity ratios are selected.

EFFECT: manufacture of a product with increased nutritive and biological values, organoleptic indices and taste gamut.

5 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, namely, to a method for production of mince sausage goods, in particular, nutria meat Vienna sausages for children alimentation. The method envisages recipe components preparation, meat raw materials milling, salting, mince preparation, linked Vienna sausage moulding, thermal treatment by way of heating at a temperature of 60-65°C and relative humidity equal to 50-55% during 15-18 minutes, slight drying at the same temperature and relative humidity equal to 20-25% during no more than 40 minutes, smoking at a temperature of 65-70°C during 7-9 minutes, cooking at a temperature of 74-76°C and relative humidity equal to 98-99% till temperature in the links bulk is equal to 68-74°C and cooling. The Vienna sausages contain trimmed first grade beef, hydrated egg powder, culinary food salt, sodium nitrite, seasonings and spices. Additional components include water or an ice-water mixture. Auxiliary raw materials are represented by nutria meat (in an amount of 25-35% of the total quantity of the meat raw materials) milled into particles sized 15-20 mm and purslane greens blanched and minced. The prebiotic is represented by "Lactobel -ED"; the stabiliser is represented by Geleon 179M multifunctional food additive. The components are taken at the specified quantity ratio.

EFFECT: invention ensures production of Vienna sausages with increased nutritive and biological value, high organoleptic indices and taste gamut.

5 cl, 3 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, meat mincing, rice and red hot pepper mixing and frying in fat, the listed components mixing with CO2- extract of pyrolysis wood to produce mince, fresh white cabbages taking to leaves, freezing and defrostation, the mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with broth and maintenance for swelling, the pumpkin cake mixing with broth, tomato puree, sugar and salt to produce a sauce, the cabbage rolls and the sauce packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, turkey 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 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, 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: preserves contain chicken by-products, sauteed carrots and bulb onions, spices, leguminous crops and liquid. The chicken by-products are represented by chicken hearts and/or gizzards. The liquid is represented by drinking water. The leguminous crops are represented by beans, soya beans or peas. The spices are represented by salt, allspice, ground black pepper and tomato paste. The components are taken at the specified quantity ratio. The invention ensures proline and oxyproline amino acids content increase in the ready product due to combination of fat and vegetal raw materials in the product composition as well as the prime cost reduction.

EFFECT: ready product is balanced in terms of nutritive substances and has high organoleptic characteristics and preventive properties for a wide range of consumers, especially, for seniors.

4 cl, 1 tbl, 7 ex

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

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, cauliflower, paprika and lemons cutting and blanching, lettuce cutting and freezing, chicken meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation, mushrooms, potatoes, cucumbers and bulb onions cutting and blanching, parsley greens cutting and freezing, chicken and tofu cutting, walnut kernels crushing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with lemon juice and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation, bulb onions and paprika cutting and blanching, lettuce and parsley greens cutting and freezing, chicken cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation, mushrooms, potatoes and bulb onions cutting and blanching, parsley greens cutting and freezing, brined cucumbers, chicken and tofu cutting, walnut kernels crushing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with lemon juice and salt, the produced mixture and mayonnaise 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, mushrooms blanching and cutting, lettuce and dill greens cutting and freezing, fresh green peas freezing, chicken meat cutting, garlic straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, cognac, lemon juice, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, red hot pepper, cloves, cinnamon and nutmeg, the produced mixture and sour cream 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, chicken eggs boiling, shelling and cutting, potatoes and apples cutting and blanching, lettuce cutting and freezing, hazel grouse fillet and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon and nutmeg, the produced mixture and mayonnaise 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, potatoes, turnip and cauliflower cutting and blanching, carrots blanching and cutting, sorrel and parsley greens cutting and freezing, turkey meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream 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, paprika cutting and blanching, lettuce parsley, celery and thyme greens cutting and freezing, chicken meat cutting, rice cooking till double weight increase, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixtures and mayonnaise packing, sealing and sterilisation.

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

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.

Up!