Method for preparation of meat-and-vegetal semi-products in casing

FIELD: food industry.

SUBSTANCE: method envisages pork, beef and mutton defrosting, handling and trimming, meat mince preparation, cucumaria japonica cooked meat preparation and milling, other recipe components preparation, all the components mixing in the mincemeat mixer, casing filling to produce semi-products, cooling or freezing and packing for sale.

EFFECT: semi-product enrichment with collagen and triterpenic glycosides which allows to use it for manufacture of products for preventive and dietary alimentation.

2 cl, 6 ex

 

The invention relates to meat industry and may be used in the production of combined semi-finished products, including plant, animal, terrestrial and aquatic raw materials in the production of meat and vegetable semi-finished products for preventive and clinical nutrition.

Meat and vegetable semi-finished products are healthy products, as their combined composition provides a composition with desired commodity characteristics, balanced amino acid, mineral and vitamin composition. The enrichment of the different components of combination products allows us to provide some preventive and dietary properties.

Among meat and vegetable semi-finished products have the advantage of a product enclosed in a shell (called sausages), as compared with other species when they cooked not lose their original mass and retain all the nutrients. They are a special type of fat raw sausages in a natural casing from grupomillenium ground beef, onion, garlic and spices. Currently they are widespread in our country, due to high taste qualities and in great demand. Assortment of meat and vegetable semi-finished products in the shell is constantly expanding, imprimeurs new quality characteristics and shelf life.

There are several ways of obtaining meat and vegetable semi-finished products in the shells.

According to the method described on the website, pork, onions, garlic and bacon passed through a meat grinder with a large grille, and then in the beef add salt, spices, pomegranate seeds or barberry, mix, fill the shell. The size of the meat and vegetable semi-finished products is 12-15 cm. Prepared semi-cooled and implement. For use in feeding them baked in the oven or convection oven at a temperature of 180-190°C for 1 h.

The disadvantage of this method is the short shelf-life products, as well as a high content of animal fat pork, rich in saturated fatty acids.

A method of producing semi-finished products according to specifications 9214-039-13160604-02 "Semi-finished meat chopped in a breaded shell and" (http://aromaros.su/aromaru/wCDRkqWI/cDDrtqRP/?id=36&p=l assumes use not only pork, but also beef or lamb, protein preparations in hydrated form, multifunction additive PREMIX, starch or flour, boiled rice, add in the minced water or ice in the amount of 10-15% by total weight of the mixture. Cooked meat and vegetable semi-finished products are sold in chilled or frozen form.

The disadvantage of this method is the high content of meat (65,5%) and fat (10%) in the composition of the formulation meats�-plant products what causes high levels of saturated fatty acids and cholesterol.

A method for manufacturing semi-finished products (Patent RF №2329681, IPC A23L 1/317, 2008), which provides for the grinding of raw meat, mixing it in the mixer with flavors, and the water content of the membranes, maintaining semi-finished products within 48-96 hours in the marinade at a temperature not exceeding 5°C, which increases the shelf life and sale of products.

The disadvantage of this method is the high cost of food due to the long manufacturing process, applications for soaking marinade, which after a homemade product will not be used in the feed.

The closest to the proposed method is a method of manufacturing a semi-finished shell squid (TU 9266-001-01363450-2002 "culinary Products from meat of squid in the range"), according to which the composition of the product formulation not less than 80% of the original mass is the stuffing of boiled squid.

The disadvantages of the products obtained by this method is peculiar smell of squid, which during storage is becoming very pronounced, which reduces the organoleptic properties of the products.

Object of the invention is to provide a method of obtaining meat and vegetable semi-finished products in the shell, the formula of which entered the meat belly�'s, vegetable raw and cooked muscle sheath of sea cucumber Japanese lending products preventive properties.

The problem is solved in that in the method of cooking meat and vegetable semi-finished products in the shell, including thawing, cutting and trimming of pork, beef and mutton, the receipt of minced meat, preparation of boiled meat of sea cucumber Japanese and grinding, preparation plant and other prescription components, mixing all the components in parseresult, filling shells with obtaining semi-finished products, cooling followed by freezing or baking, packing for implementation, there is a partial replacement of meat cattle muscle tissue of sea cucumber Japanese, manifesting by eating a range of preventive properties.

The Japanese sea cucumber is a marine animal body, a muscular bag which is characterized by a high content of collagen and other biologically active substances - triterpene glycosides (Slutskaya T. N. The chemical composition of echinoderms // fisheries, 1973. - No. 7. - P. 25-29). In the composition the total amount of proteins of sea cucumber collagen of at least 70%, in the meat of farm animals - no more than 2-4%. The content of triterpene glycosides with a wide range of pharmacological dei�the third, in the tissues of sea cucumber Japanese is 2400-3300 µg/g In raw materials from other animals of the presence of triterpene glycosides is not marked.

In the human body connective tissue proteins (collagen and elastin) play a critical plastic (structural) function, providing the strength and elasticity of tendons, skin, cartilage, bone, blood vessels and other connecting tissues. The most important in the composition of collagen and elastin amino acids are Proline and hydroxyproline, the presence of which significantly distinguishes them from other proteins. The proportion of Proline and hydroxyproline is at least 20% in the amino acid composition of collagen and elastin. The daily requirement of an adult in collagen is 5.

Triterpene glycosides contained in the Japanese sea cucumber, exhibit antitumor, antimicrobial, immune-stimulating, regenerating, and other therapeutic and prophylactic properties (Zaitsev V. P., Again I. S., V. G. Gandel Comprehensive utilization of marine organisms. M: Pishepromizdat, 1980. - 365 p.; Sedov A. M., Elkin S., Sergeev V. V. the Ability of triterpene glycosides from sea cucumbers to promote antibacterial resistance on the model of experimental salmonellosis in mice // Journal of Microbiology, epidemiology and immunology, 1984. - No. 5. - P. 55-58). For adults the recommended daily dose of three�Urbanovich glycosides is 400 mg.

The high content of amino acids involved in the synthesis of connective tissue proteins (collagen and elastin), and triterpene glycosides makes use of sea cucumber for food with preventive action, recommended for persons with reduced functions of the regeneration of the skin and musculoskeletal system, with a depressed immune system, etc. the Advantage of using the Japanese sea cucumber when creating preventive and dietary products due to the ability of prefabricated purchase sensory properties of the food composition, the composition of which it enters, without the existence of foreign taste and odor.

The technical result of the invention is to provide meat and vegetable semi-finished products in the shell with high organoleptic characteristics, reduction in the product of the percentage of fat in farm animals with a high content of saturated fatty acids, rendering the product prophylactic properties in the concentration of the amino acids involved in the synthesis of connective tissue proteins, and triterpene glycosides with pharmacological action.

Said technical result is achieved by a method for manufacturing meat-vegetable semi-finished products in the shell, including thawing, cutting and trimming pork, or gavage�s, or lamb, receipt of minced meat, preparation of boiled meat of sea cucumber Japanese and grinding it out, other training prescription components, mixing all the components in parseresult, filling the mixture obtained membranes with obtaining meat and vegetable semi-finished products, cooling or freezing, packing, storage. The composition of the formulation of semi-finished products comprises the following components, kg per 100 kg of the initial mixture: the meat of farm animals - 52,0-60,0, boiled prefabricated from the Japanese sea cucumber - 24,0-28,0, onion fried onion - 6,5-9,0, carrots sauteed - 7,3-10,0, salt - 1,5, spices and 0.2, garlic - 0,4-0,5.

Obtained by the proposed method ready after baking (including unfrozen) semi-finished products in the shell are characterized by high commodity properties - pleasant appearance, attractive taste and smell of meat and plant product, soft and juicy texture, without foreign tastes and odors. The method allows to significantly increase the collagen content in the products. The content of collagen in the above meat and vegetable semi-finished products is not more than 1 g (daily value not less than 5 g). Depending on the proportion of sea cucumber in the formulation of semi-finished products according to this method, the collagen content increases to 4.4-5.1 g per 100 g, which allows the satisfaction�orite the daily needs of people in it at 90-100%. The proposed method enriches meat and vegetable semi-finished products triterpenoid glycosides. In other types of meat products they are missing. Depending on the proportion of sea cucumber in the recipe 100 g meat and vegetable semi-finished products by this method contains triterpene glycosides in the amount covers 175.6-287,1 mg (recommended daily intake for an adult is 400 mg). Meat and vegetable semi-finished products submitted to the method satisfy the daily requirement of the human body in the triterpene glycosides 43.9 of 71.7%.

Examples of specific performance.

Example 1.

To prepare 100 kg of the initial mixture to meat and vegetable semi-finished products used in kg: pork - 60,0, cooked meat of sea cucumber - 24,0, onion browned in vegetable oil - 6,5, carrots passerovannye in vegetable oil to 7.4, garlic - 0,4, table salt - 1,5, bayberry powder - 0.05, and ground black pepper to 0.15. The preparation of components is carried out as follows. Ice cream defrost pork by any traditional method, washed with water, carry out the trimming and deboning, minced in a meat Mincer with a hole diameter of not more than 5 mm. the Japanese sea cucumber defrost, thoroughly washed and boiled for 15-20 minutes at a ratio with water 1:3. After draining of excess water cooked meat of sea cucumber is crushed in a meat grinder with a diameter�m holes of 3-5 mm. Onions and carrots cleaned from the top layer, ground and passer in vegetable refined oil. Garlic is cleaned, washed and minced in a meat Mincer with a hole diameter of 3-5 mm. Shredded pork mixed according to the recipe with shredded sea cucumber, vegetables, add salt, spices and mix evenly on the cutter for 5 min. Prepared minced meat stuffed shells with a length of 12-15 cm Cooling meat and vegetable semi-finished products is carried out at a temperature not exceeding 4°C to a temperature in the thickness of not more than 8°C. Freezing them carried out at a temperature not higher than minus 18°C. Keep refrigerated semi-finished products at a temperature of from 0 to 4°C for 72 h, frozen in vacuum packaging at a temperature not higher than minus 18°C to 180 days.

Prepared meat and vegetable semi-finished products after baking, including thawed, characterized by a pleasant appearance, attractive taste and smell of meat and plant product, soft and juicy texture, without foreign taste and odor. Nutritional value of food is, in percent: protein - 15,1, fat - 24,3, carbohydrates - 1,4, minerals and 1.4. Energy value is 284,7 kcal. 100 g of the product of the collagen content is 5.4 g, triterpene glycosides covers 175.6-237,6 mg.

Example 2.

To prepare 100 kg of the starting mixture for the meat-vegetable polyfab�of ikat fabrics in shell use, in kg: pork - 54,0, cooked meat of sea cucumber Japanese - 25,0, onion browned in vegetable oil - 8,8, carrots passerovannye in vegetable oil - 10,0, garlic - 0,5, table salt - 1,5, bayberry powder - 0.05, and ground black pepper to 0.15. Preparation of all components, preparation of meat, stuffing casings, cooling, freezing and storing is carried out as in example 1.

Semi-finished products after baking (including unfrozen) are characterized with nice appearance, attractive taste and smell of meat and plant product, soft and juicy texture, without foreign taste and odor. Nutritional value of food is, in percent: protein - 14,5, fat - 23,6, carbohydrates 1,8, minerals to 1.5. Energy value is 277,6 kcal. 100 g of the product of the collagen content is 5.6 g, triterpene glycosides - 180,0-of 247.5 mg.

Example 3.

For the preparation of the initial mixture of semi-finished products in the amount of 100 kg in kg: beef - 53,0, boiled sea cucumber - 28,0, onion browned in vegetable oil to 8.0, carrots passerovannye in vegetable oil - 8.8, garlic - 0,5, table salt - 1,5, bayberry powder - 0.05, and ground black pepper to 0.15.

The preparation of meat, sea cucumbers and other ingredients, the preparation of meat, stuffing casings, cooling, freezing and storage of semi-finished products was carried out as in example 1.

P�loparite after baking, including thawed, characterized by a pleasant appearance, attractive taste and smell of meat and plant product, soft and juicy texture, without foreign taste and odor.

Nutritional value of food is, in percent: protein - 17,4, fat -13,4, carbohydrates and 1.7, minerals to 1.5. The energy value is 197 kcal. 100 g of the product the content of collagen is 6.1 g, triterpene glycosides - to 208.8-287,1 mg.

Example 4.

For the preparation of the initial mixture of semi-finished products in the amount of 100 kg is used, in kg: beef - 58,0, boiled sea cucumber - 24,0, onion browned in vegetable oil - 7,2, carrots passerovannye in vegetable oil - 8,6, garlic - 0,5, table salt - 1,5, bayberry powder - 0.05, and ground black pepper to 0.15. The preparation of meat, sea cucumbers and other ingredients, the preparation of meat, stuffing casings, cooling, freezing and storage of semi-finished products was carried out as in example 1.

Semi-finished products after baking (including unfrozen) are characterized with nice appearance, attractive taste and smell of meat and plant product, soft and juicy texture, without foreign tastes and odors. Nutritional value of food is, in percent: protein - 17,2, fat - 14,3, carbohydrates 1.6, the mineral substance is 1.5. Energy value is the amount of 203.9 kcal. 100 g of the product �of ollagen contains 5.5 g, triterpene glycosides covers 175.6-237,6 mg.

Example 5.

For the preparation of the initial mixture of semi-finished products in the amount of 100 kg is used, in kg: mutton - 53,0, boiled sea cucumber - 26,0, onion browned in vegetable oil - 9,0, carrots passerovannye in vegetable oil and 9.8, garlic - 0,5, table salt - 1,5, crushed allspice - 0,05, black pepper crushed - 0,15. Preparation of frozen lamb, as well as other components for making the original stuffing mix, stuffing casings, cooling, freezing and storage of semi-finished products was carried out as in example 1.

Chilled or semi-defrosted in the shell after baking are characterized with nice appearance, attractive taste and smell of meat and plant product, soft and juicy texture, without foreign tastes and odors. Nutritional value of food is, in percent: protein - 15,4, fat - 14,3, carbohydrates 1,8, minerals to 1.5. Energy value is 197,5 kcal. In 100 g of product contains collagen in an amount of 4.95 g, triterpene glycosides by 194.4-267,3 mg.

Example 6.

To prepare 100 kg of the starting mixture used in kg: pork - 80, onion browned in vegetable oil - 8,3, carrots passerovannye in vegetable oil - 9,5, garlic - 0,5, table salt - 1,5, bayberry powder - 0.05, and ground black pepper to 0.15.

Preparation of frozen pork, as well as other components for making the original stuffing mix, stuffing casings, cooling, freezing and storing meat and vegetable semi-finished products was carried out as in example 1. The Japanese sea cucumber in the compounding of semi-finished products do not enter.

The finished products after baking (including unfrozen) are characterized with nice appearance, attractive taste and smell of meat and plant product, somewhat thick consistency, without foreign tastes and odors. The nutritional value of the product is, in percent: protein - 11,7, fat - 32,0, carbohydrates and 1.7, minerals and 1.4. Energy value is 341,6 kcal. 100 g of the product the content of collagen is 1.6 g, triterpene glycosides are absent.

1. The method of cooking meat and vegetable semi-finished products in a casing, comprising: obtaining a mixture comprising ground beef, minced boiled seafood, boiled vegetables, salt and spices in effective quantities, filling the mixture obtained membranes with obtaining semi-finished products, cooling or freezing, characterized in that the quality of seafood used Japanese sea cucumber.

2. A method according to claim 1, characterized in that the composition of semi-finished meat used in farm animals, cooked meat of sea cucumber Japanese, bow Passero�nny, the sauteed carrots, salt, spices, garlic the next time their content, in weight percent on the weight of the semi-finished product:
the meat of farm animals - 52,0-60,0;
cooked meat of sea cucumber Japanese - 24,0-28,0;
onion browned - 6,5-9,0;
carrots sauteed - 7,3-10,0;
salt - 1,5;
spices - 0,2;
garlic is 0.4 to 0.5.



 

Same patents:

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry and can be used for production of food product. According to the invention mentioned semiproduct have dough casing which is different mostly not connected to each other chambers filled with different content filler. This way they are separated during producing, storage and cooking. EFFECT: invention group allows to expand semiproducts range with simultaneous expanding of taste range, bouquet and aftertaste as well as "biteness" versions.

FIELD: food industry.

SUBSTANCE: invention relates to meat-processing industry, in particular, to cooked stuffed tongue sausage production. One envisages preparation of mince of trimmed prime grade beef, salted mid-back speck, spices and dried herbs with addition of preliminary salted and cooked beef tongues pieces subjected to two-stage thermal treatment in water or meat broth which provides for the possibility of skinning at the first stage and addition of culinary food salt, sugar sand, a sodium nitrate solution at the second stage with following additional cooking of tongues till readiness. Additionally, the mince contains quail meat milled simultaneously with mid-back speck in a mincer with 2-3 diameter outlet holes with subsequent manual moulding of sausage link which provides for the possibility of cut or milled tongue placement on the middle of the mince layer; the dried herbs composition additionally contains basil and purslane. The sausage ingredients are selected at the specified quantity ratio.

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

3 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method envisages raw materials handling, cooling, deboning and trimming, milling, salting, propionate bacteria concentrate introduction, mince preparation, sausage links moulding, settling and thermal treatment. At the stage of mince preparation one introduces a mixture of rosemary and coriander extracts at a ratio of 1:1. In the process of salting one introduces Lactobacillus casei starter; the propionate bacteria concentrate is represented by BK-Uglich-PRO.

EFFECT: production of cooked sausage with high organoleptic indices, biological and nutritive value and probiotic properties which is recommended both for mass and preventive alimentation of people.

3 tbl

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

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: invention relates to meat-processing industry, in particular, to cooked stuffed tongue sausage production. One envisages preparation of mince of trimmed prime grade beef, salted mid-back speck, spices and dried herbs with addition of preliminary salted and cooked beef tongues pieces subjected to two-stage thermal treatment in water or meat broth which provides for the possibility of skinning at the first stage and addition of culinary food salt, sugar sand, a sodium nitrate solution at the second stage with following additional cooking of tongues till readiness. Additionally, the mince contains quail meat milled simultaneously with mid-back speck in a mincer with 2-3 diameter outlet holes with subsequent manual moulding of sausage link which provides for the possibility of cut or milled tongue placement on the middle of the mince layer; the dried herbs composition additionally contains basil and purslane. The sausage ingredients are selected at the specified quantity ratio.

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

3 cl, 1 tbl, 3 ex

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

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.

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used during sausage products manufacture. The method envisages meat raw material milling, salting and maturating, salted meat raw material milling, mince preparation, injection, links knitting, frying, cooking and cooling. At a stage of mince preparation one introduces a binding component represented by a mixture of amaranth flour and water at a ratio of 1:2.5. Amaranth flour quantity accounts for 1-3% of the mince weight.

EFFECT: method ensures high organoleptic indices of cooked sausage, manufacture of a product with high nutritive and biological value and preventive properties.

3 tbl

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 recipe components preparation, bulb onions cutting and sauteing in melted pork fat, fresh white cabbages chopping and freezing, garlic straining, the listed components mixing with marjoram to produce garnish, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with meat-and-bone broth and maintenance for swelling, wheat flour and pumpkin seeds extraction cake mixing with meat-and-bone broth, salt, black hot pepper and CO2-extract of pyrolysis wood to produce a sauce, meat cutting, meat, garnish and sauce 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, carrots, bulb onions, white vegetables and rutabaga cutting and sauteing in animal fat, fresh white cabbages chopping and freezing, beef cutting, the listed components mixing with flour, salt, black hot pepper, allspice and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured (before mixing) with bone broth and maintained for swelling; the components are used at the following expenditure ratio, weight parts: beef - 469.01-482.61, animal fat - 67, carrots - 46.8-48, bulb onions - 124.02-125.61, white vegetables - 49.8-50.6, rutabaga - 65.72-68.37, fresh white cabbages - 204.17, pumpkin seeds extraction cake - 10, salt - 12, black hot pepper - 0.4, allspice - 0.5, laurel leaf - 0.1, bone broth - till the target product yield is equal to 1000.

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

FIELD: food industry.

SUBSTANCE: method envisages preparation of mince of trimmed prime grade beef, nutria meat, marjoram, seasonings and spices with addition of salted mid-back pork speck pieces into the mince, sausage links moulding, thermal treatment and cooling. The filling is represented by avocado. Sausage links are moulded manually into collagen casing that is placed into the press-mould; meat mince and the filling are uniformly distributed thereon; then the sausage with mince is wrapped; the sausage link has a mosaic cross-section appearance. The sausage ingredients quantity ratios are selected.

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

5 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention is related to meat processing industry and may be used during cooked sausage products manufacture. The method includes meat raw material acceptance, cleaning, cut-up, deboning, trimming, milling and salting, sausage mince preparing with introduction of a vegetal protein component, moulding, cooking and cooling. The meat raw material is represented by 1st grade trimmed beef and semi-fat trimmed pork. The vegetal protein component is represented by sprouted lentils with protein content up to 35% in sprouted grains and up to 47% - in sprouts. Fresh cucumbers and carrot powder are additionally used a vitamin and mineralising enriching agent.

EFFECT: ensuring increase of food and biological value with preservation of high taste and aroma properties as well as cooked sausage enrichment with easily digestible vegetal proteins and vitamins.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, bulb onions cutting and sauteing in vegetable oil, radish blanching and grating, parsley greens cutting and freezing, beef cutting, fresh green peas freezing, 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-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

Up!