By-products based pate preserves

FIELD: food industry.

SUBSTANCE: preserves include beef or pork liver and brains, sauteed bulb onions, salt, ground allspice, nutmeg and ground cinnamon. Additionally preserves contain sauteed carrots; besides, vegetables are sauteed in vegetable oil. A quantitative ratio of the components is selected.

EFFECT: enhancement of nutritive value and functional properties of the ready product due to combination of its composition with animal and vegetal raw material components and the prime cost reduction.

1 tbl, 6 ex

 

The invention relates to meat industry and may be used in the production of meat and vegetable paste canned functional and dietetic purpose, containing by-products, namely the liver and brains of cattle and pigs.

Classification of canned meat provides 5 groups, among which highlighted the band "Canned offal (languages, liver, brain, kidney) language pates, brains fried liver fried in tomato sauce or sour cream, kidney in tomato sauce, etc.".

Famous meat pie for infant and dietetic foods, including beef liver - 13-21%, beef brains - 12-19%, sauteed onions - 2-4% and flavorings (see RF patent №2168917, IPC A23L 1/31, A23L 1/314, A23L 1/317, 1998).

A disadvantage of the above embodiment is the low storage capacity not ready canned pate, high energy value due to the main meat raw materials, and large cholesterol due to the presence in the formulation of butter, meat and egg component. The product does not meet the requirements for product functional food (GOST P 52349-2005 "food Products. Products functional food. Terms and definitions", Change N 239-St dated 10.09.2010), as the General tab of the liver and drain beef is not more� 40%, as a result, the content of functional ingredients (vitamins and minerals) does not reach 15% of the daily needs of an adult.

Known product range of canned pates on the basis of offal - "Liver", "Lviv", "Prague", "Moscow", and all recipes include liver, fat, brain, spleen and vegetables (Oreshkin E. F., Little J. A., Ustinov A. V. Canned meat products. - M: Light and food industry, 1983. - P. 52-54).

The disadvantage of these pastes is a large amount of animal fat in the finished products and, consequently, high cholesterol that does not allow them to be referred to the group of functional and dietary products.

As the closest analogue adopted liver pate with butter (see GOST 12319-77 "Canned meat. The liver pate"), containing beef liver or pork brains and beef or pork, butter, onion finely chopped, salt, ground allspice, nutmeg, cinnamon ground with the following ratio of components, mass. %:

the liver beef or pork and beef brains or pig55;
oil unsalted butter10;
fat, raw pork or lard30;
onion, sauteed with butter3,1;
salt1,3;
sugar0,4;
bayberry powder0,2;
ground nutmeg0,2;
ground cinnamon0,2.

The disadvantage of the closest analogue is the presence in the formulation of paste large amounts of animal fats and, as a consequence, cholesterol in the finished product. The paste obtained according to the above formulation, characterized by a high energy value. The product does not meet the requirements for product functional food (GOST P 52349-2005 "food Products. Products functional food. Terms and definitions", Change N 239-St dated 10.09.2010), as the General tab of the liver and drain beef is not more than 55% of the composition of canned food that can not provide the content of functional ingredients in an amount of 15% of the daily needs of an adult.

Task to be solved by napravleniyami the invention, is to increase in the final product of raw meat, the increase in the number of functional ingredients, reducing animal fat while maintaining high organoleptic characteristics.

The technical result, which is manifested when the task is to develop a composition of the formulation combined canned meats and vegetable raw materials, providing functional direction of the finished product due to the optimal balance liver and brains of animals.

The problem is solved in that pashtetnye preserves the functional purpose on the basis of by-products contain beef liver or pork brains and beef or pork, sauteed onions, salt, ground allspice, cinnamon and nutmeg, also include shredded carrots, furthermore, saute vegetables in oil, with the following ratio of components, mass. %:

the liver beef or pork45,0-55,0;
brains beef or pork25,0-35,0;
onion finely chopped7,0-9,0;
carrots sauteed9,0-11,0;
salt1,2-1,4;
bayberry powder0,06;
ground nutmeg0,05;
ground cinnamon0,04.

Comparative analysis of the features of the claimed solution with the features of the prototype and analogues indicates compliance of the claimed solution to the criterion "novelty".

Signs of a distinctive part of the formula of the invention provide a solution to the problem.

The offal of animals of category I, which includes liver and brain, nutritional value is not inferior to their meat, but by the content of vitamins and minerals is considerably richer. This leads to by-products as raw material to produce products that represent separate sources of functional ingredients capable of correcting the homeostasis of the human body in a certain period of life, for example, during pregnancy or during breast and disorders of homeostasis, due to age-related or pathological processes in the body. Introduction liver and brains of animals in the indicated proportions in the recipe can be attributed pashtetnye to the canned product group food functions�national, because functional ingredients are contained in amounts that meet the daily needs of people more than 15%.

The use of additives in the formulation of plant origin allows savings in animal feed and allows to obtain products with vzaimoobogashchenie chemical and amino acid compositions of improved organoleptic characteristics and low cost. The introduction of vegetable oil in the formulation of meat products can reduce them in cholesterol, lower in saturated and increase the content of unsaturated fatty acids.

In its composition the carrot root contains significant amounts of minerals, including potassium, calcium, magnesium, phosphorus, iron. Thus phosphorus in carrot contains much more than even in strawberries (more than half).

Claimed pashtetnye preserves the functional purpose on the basis of offal prepared as follows.

Pre-provisioned by-products.

Liver of cattle or pigs or chilled unfrozen free from large blood vessels, residues of fatty tissue, lymph nodes, cut into pieces weighing 300-500 g and washed for 1 h in running cold water to remove �ELCI of small ducts, leave for 20 min on the grid to remove excess water. Brains thoroughly washed, remove excess water by draining and cut into pieces weighing 250-300 g.

Onions clean, wash, cut into pieces of a size not more than 1.0×1.5 cm, saute in vegetable oil until light Golden brown. Carrots cleaned, washed, chopped and saute in vegetable oil to remove free water.

Prepared components according to the recipe is loaded into the cutter and add salt and spices, and process the mixture for 6-7 min to obtain a homogeneous mass, Packed in cans made of this material, net weight 100 g or in cans No. 1, roll their banks on vacuumization car, was charged into the autoclave, sterilized by steam or water at a temperature of 115°C, the duration of the actual sterilization is 40 minutes, cooled water with a pressure of 0.18 MPa.

Received canned goods on the basis of by-products are ready-to-eat meat and vegetable products pashtetny type, which are characterized by high commodity properties - attractive appearance, pleasant smell and taste, no peculiar bitter liver flavor, soft, juicy consistency. Pashtetnye canned foods are a source of functional ingredients, the degree of satisfaction of daily needs which is more than 15% (table. 1). It �bukowsical pashtetnye as canned products for functional nutrition (according to GOST P 52349-2005).

Example 1

To obtain meat and vegetable paste canned functional purpose use components in the following proportions, wt. %: frozen or thawed beef liver - 52,65, brain beef - 30,0, onions sauteed in vegetable oil - 7,0, carrots fried in vegetable oil - 9,0, salt of the food - 1,2, bayberry powder - 0,06, ground nutmeg and 0.05, cinnamon ground - 0,04. Beef liver free from large blood vessels, residues of fatty tissue, lymph nodes, cut into pieces weighing 300-500 g and washed for 1 h in flowing cold water for maximum removal of bile from the small ducts, leave for 20 min on the grid to remove excess water. Brains thoroughly washed, remove excess water by draining and cut into pieces weighing 250-300 g. Onions cleaned, washed, cut into pieces of size not more than 1.0×1.5 cm, saute in vegetable oil until light Golden brown. Carrots clean, wash, chop, saute in vegetable oil to remove free water. Prepared components according to the recipe is loaded into the cutter and add salt and spices, and process the mixture for 7 minutes to obtain a homogeneous mass, Packed in cans made of this material, net weight 100 g. banks on roll vacuumization car, was charged into the autoclave, sterilization or water at a temperature of 115°C, the duration of the actual sterilization is 40 minutes, cooled water with a pressure of 0.18 MPa.

Received canned foods are low calorie foods pashtetny type, ready to eat, have a pleasant smell and taste, no peculiar bitter liver flavor, soft, juicy consistency. 100 g of canned contains, %: protein - 14,43, fat - 9,65, carbohydrates and 3.3. Energy value is the rate of 162.4 calories. Canned food refers to the functional group, so as to satisfy the daily needs of people in iron - 26.8%, phosphorus - by 25.3%, selenium - 42%, copper - 90%, vitamin B2- 50%, B12- 89%, B9- 65% - 100% PP - 42%.

Example 2

To obtain meat and vegetable paste canned functional purpose use components in the following proportions, wt. %: frozen or thawed pork liver - 50,0, pork brain - 30,0, onions sauteed in vegetable oil to 8.0, carrots fried in vegetable oil - 10,55, salt of the food - 1,3, bayberry powder - 0,06, ground nutmeg and 0.05, cinnamon ground - 0,04. The pork liver was freed from major blood vessels, residues of fatty tissue, lymph nodes, cut into pieces weighing 300-500 g and washed for 1 h in flowing cold water for maximum removal of bile from the small ducts, leave for 20 mi� on the grid to remove excess water. Brains thoroughly washed, remove excess water by draining and cut into pieces weighing 250-300 g. the preparation of the onions and carrots were performed as in example 1. Prepared components according to the recipe is loaded into the cutter and add salt and spices, and process the mixture for 6 minutes to obtain a homogeneous mass, Packed in cans No. 1, roll their banks on vacuumization car, was charged into the autoclave, sterilized by steam or water at a temperature of 115°C, the duration of the actual sterilization is 40 minutes, cooled water with a pressure of 0.18 MPa.

Received canned foods are low calorie foods pashtetny type, ready to eat, have a pleasant smell and taste, no peculiar bitter liver flavor, soft, juicy consistency. 100 g of canned contains, %: protein - 12,97, fat - 9,48, carbohydrates and 3.2. Energy value is 154,8 kcal. Canned food refers to the functional group, so as to satisfy the daily needs of people in the gland - 73%, phosphorus - 29,0%, selenium - 44%, copper - 75%, vitamin B2- 58%, B12- 43.3%, B9-56%, And 45%, PP 34%.

Example 3

To obtain meat and vegetable paste canned functional purpose use components in the following proportions, wt. %: frozen or thawed beef liver - 45,0, Moz� beef - 35,0, onions sauteed in vegetable oil - to 8.45, carrots fried in vegetable oil - 10,0, edible salt - 1,4, bayberry powder - 0,06, ground nutmeg and 0.05, cinnamon ground - 0,04. Preparation of liver and brains of beef, onions and carrots, preparation of mixes, meat grinding, filling and sealing of the cans, sterilization and cooling is carried out as in example 1.

Sterilized canned pashtetny is a ready-to-eat products have a pleasant smell and taste, no peculiar bitter liver flavor, soft, juicy consistency. 100 g of canned contains, %: proteins - is 13.46, fat - 9,85, carbohydrates and 3.3. Energy value is 160,3 kcal. Canned food refers to the functional group, so as to satisfy the daily needs of people in iron - on 27%, the phosphorus - 27.0%, selenium - 36%, copper - 80%, vitamin B2- 44%, B1280%, B9- 34%, And 110%, PP - 21%.

Example 4

To obtain meat and vegetable paste canned functional purpose use components in the following proportions, wt. %: frozen or thawed beef liver - 55,0, pork brain - 25,0, onions sauteed in vegetable oil - to 8.45, carrots fried in vegetable oil - 10,0, edible salt - 1,4, bayberry powder - 0,06, ground nutmeg and 0.05, cinnamon ground - 0,04. Preparation of n�Cheney beef, drain pork, onions and carrots sautéed, preparation of mixes, meat grinding, filling and sealing of the cans, sterilization and cooling is carried out as in example 1.

Sterilized meat and vegetable canned food pashtetny type ready-to-eat, have a pleasant smell and taste, no peculiar bitter liver flavor, soft, juicy consistency. 100 g of canned contains, %: protein - RUR 13.96, fat - 9,15, carbohydrates and 3.1. Energy value is 155,8 kcal. Canned food refers to the functional group, so as to satisfy the daily needs of people in iron - 28%, phosphorus - 29,0%, selenium - 44%, copper - 100%, vitamin B248%, B12- 60%, B9by 33.7% And 80%, PP - 28%.

Example 5

To obtain meat and vegetable paste canned functional purpose use components in the following proportions, wt. %: frozen or thawed pork liver - 45,0, brain beef - 33,55, onions sauteed in vegetable oil - 9,0, carrots fried in vegetable oil - 11,0, salt of the food - 1,3, bayberry powder - 0,06, ground nutmeg and 0.05, cinnamon ground - 0,04. Preparing pork liver, onions and carrots sautéed performed as in example 2, preparation of beef brains, preparation of mixes, meat grinding, filling and sealing of the cans, sterilization and cooling is carried out as in example 1.

2- 44%, B12- 100%, B9- 35% - 100% PP - 25.5%.

Example 6

To obtain meat and vegetable paste canned functional purpose use components in the following proportions, wt. %: frozen or thawed pork liver - 55,0, brain beef - 25,0, onions sauteed in vegetable oil to 8.0, carrots fried in vegetable oil - 10,65, edible salt - 1,2, bayberry powder - 0,06, ground nutmeg and 0.05, cinnamon ground - 0,04. Preparing pork liver, onions and carrots sautéed performed as in example 2, preparation of beef brains, preparation of mixes, meat grinding, filling and sealing of the cans, sterilization and cooling is carried out as in example 1.

Sterilized canned pashtetny is a ready-to-eat products have a pleasant smell and taste, no peculiar bitter liver flavor, soft, juicy consistency. 100 g of canned contains, %: Belko� - 13,66, fat - 9,34, carbohydrates and 3.3. Energy value is 156,4 kcal. Canned food refers to the functional group, so as to satisfy the daily needs of people in the gland - by 73.3%, phosphorus by 28%, selenium - 44%, copper - by 77%, vitamins B248%, B12- 96%, B9- at 36% And 120%, PP - 30%.

Pashtetnye preserves the functional purpose on the basis of offal, including liver, beef or pork brains and beef or pork, sauteed onions, salt, ground allspice, nutmeg, ground cinnamon, characterized in that pashtetnye additionally contain canned carrots sautéed, also saute vegetables in oil, and the ratio of components is, wt. %:

the liver beef or pork45,0-55,0
brains beef or pork25,0-35,0
onion finely chopped7,0-9,0
carrots sauteed9,0-11,0
salt1,2-1,4
bayberry powder0,06
nutmeg� nut ground 0,05
ground cinnamon0,04



 

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