Chopped poultry meat products manufacture method

FIELD: food industry.

SUBSTANCE: method envisages preparation and milling of meat raw materials of poultry meat with visceral fat, mince preparation by way of meat raw materials stirring with wheat bread, milk or water, salt and ground pepper, semi-product moulding and mealing in crumbs. Additionally, food additives are represented by dried plums in an amount of 25% of bread weight; dried plums are preliminarily soaked with bread or milk and combined with cut meat raw materials and taste additives; the mixture is milled into particles sized 2-3 mm. The components are taken at the specified ratio.

EFFECT: obtainment of products with improved organoleptic and physical-and-chemical indices, chopped meat goods enrichment with food fibres, vitamins and mineral substances and enhancement of microbiological safety of the product.

1 tbl

 

The invention relates to food industry, in particular to the production of minced products from poultry.

Known method of preparing a molded product from raw materials of animal origin, aimed at obtaining high-quality products, new structure and with the wider technological capabilities. For this source raw boneless meat of different species of animals, poultry, birds, rabbits cut weight of 50-500 g, cook, connect with fillers, which is introduced in an amount of 40-100 g per 1 kg of boiled meat, and molded into the product (EN 2037307, A23L 1/31, Appl. 14.01.1992, publ. 19.06.1995). As fillers can be used sliced and stewed carrots, parsley root, green onion, spices, green peas, grated cheese, eggs, squid, scallops, and various mixtures of these products. The disadvantage of this method is that the finished product turns out either too wet or too dry, but despite the good taste, inconvenient to use, as crumble, and because of the long fiber structure is poorly cut, breaking the form.

A method of producing whole-muscle dry-cured molded product from poultry, which involves the preparation of raw materials and curing the mixture, dry salting, molding and drying (EN 2265378, A23L 1/315, Appl. 02.02.200, publ. 10.076.2005). Dry the Ambassador is carried out by massaging with subsequent exposure up to 3 days at temperatures of 2-4°C, the formation of the raw material alternate white and/or red meat with bacon, podpisovat and carry out drying. The disadvantage of this method is the complexity in connection with the special preparation of the curing mixtures containing antioxidant, preservative and starting a dairy-acidic bacterial culture, as well as the duration of the process.

Known method of preparing chopped semi-finished products of minced subproductos chicken, preparation of raw materials from muscular stomachs broiler chickens and/or hearts of broiler chickens, cooking meat with the additional introduction of native animal protein, CIPRO-601, melange, onion, bread wheat, spices and water (RU 2283599, A23L 1/312, Appl. 19.11.2004, publ. 27.04.2006). Despite the rational use offal of poultry, increasing the digestibility of the finished product and cost reduction, a method is known and prepared according to this method, the product from raw chicken is designed for a limited number of persons who eat offal.

A known method of manufacture of a composition for obtaining of sausage products based on poultry (RU 2159057, A23L 1/317, Appl. 06.08.1999, publ. 2.11.2000). The method involves the processing of raw meat containing definitely� the ratio of beef grades 1 pork lean, beef liver, poultry, vegetable proteins, cereals, vegetables, blood, whole food, vegetable oil, ascorbic acid, sodium nitrite, Vetoron, table salt, water. However, this method is time consuming to use, as it provides for the preparation of minced meat separately from beef and pork, separately from the liver and poultry separately from plant proteins, oils, cereals and other components. In addition, the resulting composition sausages functional purpose, namely designed to supply children with insulin-dependent diabetes mellitus.

Closest to the claimed method is a method of cooking meat minced semi-finished products from poultry, game, rabbits, particularly cutlets, in which poultry or rabbit cut into pieces and mince together with the internal fat. Minced meat is combined with soaked in milk or water, bread, salt, ground pepper, mixed well, passed through a meat grinder and knock. Ready and mass portioners, paneer crumbs or white bread crumbs (the bread can be cut in the form of straw or cubes), prefabricated ready (Collection of recipes food and cooking products For public catering enterprises / ed.: - status: A. I. Sdobnov, V. A. Tsyganenko. - K.: LLC "And�the laws of Arias", M: ICTC "Lada", 2008. - S. 308).

The disadvantage of this method is that the resulting product has a low content of dietary fiber, vitamins C, PP, beta-carotene, minerals: K, Ca, Mg, high starch content, which limits the range of users of product.

The basis of the invention consists in expanding the range of minced meat products, obtaining products with improved organoleptic and physico-chemical characteristics, enrichment minced meat products, dietary fibers, vitamins, minerals, enhancing microbiological safety of the product.

The specified task is solved in that in the method of production of minced meat products of poultry, which involves the preparation and grinding of raw meat with internal fat, cooking stuffing by mixing raw meat from poultry with food and flavor additives, which are introduced bread wheat, milk or water, salt, ground pepper, formation of semi-finished product, planirovanie in breadcrumbs, according to the invention in food additives optionally used prunes in the amount of 25% by weight of bread, and pre-soaked prunes bread in water or milk, combine with chopped raw meat and flavors, milled to a particle size of 2-3 mm, thus specified to�components taken in the following ratio, in kg per 100 servings:

Chicken evisceration of category I (pulp)3,7
Bread wheat0,72
Prunes0,18
Milk or water1,3
Internal fat0,2
Breadcrumbs0,5
Sol0,3
Ground pepper0,005
Margarine table0,3.

The introduction of prunes in connection with the said multi-component mixture of ingredients gives the claimed meat new taste product quality, expanding the range of products from poultry meat. The method is easy to implement.

It is known that both excessive and insufficient nutrition associated with low consumption of protein and energy (protein-calorie malnutrition), dietary fiber, vitamins and minerals, leads to disruption of the ecology of the internal environment of the body. Also refining food products in their manufacture (UD�tion valuable for human food components), long-term reduction in muscle of human activity, volume of traffic and a number of other important contemporary factors are prerequisites to the creation of new food products enriched with biologically valuable food supplements. One of the directions in this matter in the production of meat products is the use of prunes.

The peculiarity of the proposed method in comparison with the prototype, is that part of the bread, 25%, replace prunes that promotes increased food and biological value, improved rheological characteristics of ground meat organoleptic characteristics tunic chopped chicken cutlets.

In the food industry, in principle, known, for example, the method of preparation of canned meat raw materials, which take the lamb with tendon removed, with the use of dried fruits, including use dry prunes. As a cereal component in this method, use buckwheat flour, or rice, or corn (EN 2236157, A23L 1/31, Appl. 22.08.2002, publ. 20.09.2004). However, these canned goods created for preventive nutrition young children suffering from food allergies, metabolic disorder, dysbiosis and cardiovascular diseases, we have focused on a limited group of consumers.

Offers�first invention is directed to expanding the range of meat products based on other raw meat, namely poultry, to improve the organoleptic, physico-chemical quality indicators, enrichment chopped poultry dietary fibers, vitamins C, PP, beta-carotene and mineral elements K, Ca, Mg, P, Fe through the use as food and dietary supplements of prunes. In addition, you decrease the likelihood of microbial spoilage, improving food safety and shelf life of minced poultry. In addition, as a cereal component, the proposed method uses the bread.

The proposed method is as follows.

The cooking process of the meat semi-finished product is carried out in accordance with the requirements of the technologies and formulations. Poultry meat cut into pieces, mince together with the internal fat. The washed prunes, then soak the bread in water (or milk) for 30 minutes.

Minced meat is combined with soaked bread and prunes, salt, pepper, mixed well, passed through a meat grinder and knock. Ready and mass portioners, paneer in breadcrumbs, shaped semi-finished products (such as cakes).

For the use of prefabricated chops with prunes chopped fry on both sides for 3-5 minutes at a temperature of 150-160°C and then cooked in �arched Cabinet 5-7 minutes with a temperature of 250-280°C.

Below for the implementation of the proposed method are given specific recipe cutlets with prunes in the following ratio of the components.

Name of raw materialsNorma bookmark for 1 serving, gNorma bookmark for 100 servings, kg
grossnetgrossnet
Chicken gutted I category86378,63,7
Bread wheat7,27,20,720,72
Prunes1,81,80,180,18
Milk or water13131,31,3
Internal fat22 0,20,2
Breadcrumbs550,50,5
Sol330,30,3
Ground pepper0,050,050,0050,005
The mass of semi-finished-636,3
Margarine table330,30,3
Weight fried cutlets505,00

The peculiarity of this method is that the prunes in the amount of 25% of the total weight of bread made according to traditional recipes, pre-soak the bread in water or milk, combine with minced poultry meat and flavors, and milled to a particle size of 2-3 mm.

Talismoon cooking can be directed to adjust the viscosity, plasticity, ultimate shear stress and other rheological properties of minced meat, affecting, thus, the quality of the finished meat products. The consistency of the end product patties of chopped poultry meat with prunes - becomes more juicy, soft, taste is a spicy sour taste, and smell - the aroma of prunes, chopped additive when chewed is not felt.

Prunes in the final product retains almost completely the nutrients that are included with fresh plums. The composition of prunes includes minerals, vitamins and dietary fiber that are vital for the body. Dried prunes are rich in sugars (57,5%), organic acids (3,5%), dietary fibre (9%), minerals: potassium in it - 864 mg %, calcium - 80 mg %, magnesium - 102 mg %, phosphorus - 83 mg %, iron 3 mg %, vitamins: C (3 mg %, PP (1.5 mg %), β-carotene (60 mg %). Prunes are very useful for avitaminosis and anemia (especially iron deficiency). Thanks to the abundance of ballast substances, prunes necessary for the gastrointestinal tract, has good antibacterial properties and is not inferior in effectiveness medicines, as growth slows and even detrimental effect on the bacteria that cause oral diseases.

Using the proposed method of cooking meat is cut�x products provides compared to the prototype and existing methods the following benefits:

1. The expansion of the range of minced meat semi-finished products and products.

2. To obtain products with improved organoleptic and physico-chemical quality indicators. Dietary fiber contained in prunes, have good water-holding capacity. When heat treated minced meat semi-finished products with prunes lose less moisture than meat minced semi-finished products prepared according to standard recipe. As a result minced meat products with prunes work on consistency more juicy, tender, have a pleasant taste and aroma of prunes.

3. Enrichment minced meat semi-finished products and products in dietary fiber, vitamins C, PP, beta-carotene and mineral elements: K, Ca, Mg, P, Fe. The product has a therapeutic value.

4. The introduction of prunes can reduce the likelihood of microbial spoilage and, therefore, increase food security minced meat semi-finished products and products to increase their shelf life.

The proposed method can be used in diet, therapeutic nutrition, nutrition for children, adolescents, the elderly, people experiencing various physical exertion.

The method of producing minced products from poultry, providing prepared the grinding of raw meat with internal fat cooking stuffing by mixing raw meat from poultry with food and flavor additives, which are introduced bread wheat, milk or water, salt, ground pepper, formation of semi-finished product, planirovanie in breadcrumbs, characterized in that in food additives optionally used prunes in the amount of 25% by weight of bread, and pre-soaked prunes bread in water or milk, combine with chopped raw meat and flavor additives, is ground to a particle size of 2-3 mm, wherein these components are taken in the following ratio, kg per 100 servings:

chicken gutted I category, pulp3,7
bread wheat0,72
prunes0,18
milk or water1,3
internal fat0,2
breadcrumbs0,5
Sol0,3
ground pepper0,005
margarine table 0,3



 

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