Method for preparation of meat-and-vegetal semi-products or minces for cutlets, pates, quenelles, souffle or other products made of chopped mass

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to manufacture of meat-and-vegetal semi-products, ready products and minces for medical preventive, dietary and special alimentation. The method involves animal raw materials preparation and milling, mince preparation, moulding, cooling, freezing or culinary treatment. One uses beef cutlet meat with addition of pork fat or poultry meat or fish fillet. The vegetal protein is represented by "Vitazar" wheat germ flour paste with particles granulometric composition equal to 1-2 mm in an amount of 33-44% of the total raw materials weight. To obtain the paste, "Vitazar" flour is preliminarily hydrated with culinary salt solution during 15-45 minutes and enriched with aroma and spice components extracts with antibacterial and antioxidant effect; "Vitazar" flour and drinking water are taken at a ratio of 1:1.6-1.8. A quantitative ratio of the components is selected.

EFFECT: method allows to reduce technological losses, increase the ready products yield, efficiently use meat and vegetal raw materials, expand the range of semi-products or minces with high biological value, balanced amino acid, vitamin and mineral composition and good organoleptic indices which are well digested in the human organism.

4 cl, 2 tbl

 

The invention relates to food industry, in particular to the production of composite products, including raw materials of animal and vegetable origin, and may be used in the production of meat-vegetable semi-finished products, finished products and stuffing for medical, dietary, special power.

Widely known for the classical formulation and the technology of chopped semi-finished products, meat, meat-vegetable chopped semi-finished products or stuffings (Rogov I. A., etc. the Production of meat products and frozen foods. - M.: Kolos, 1997. - 526 p.). To the chopped semi-finished products include meatballs: homemade, Moscow, Kiev, peasant, Krasnodar, mascapone, mycocardial, Belarusian, vegetable, Nyurba, Sakha, TRANS-Baikal, Buryat, savory, low-calorie baby, baby chicken; schnitzel: Moscow, special; steak: urban, beef, youth; rump steak; ground meat: beef, pork, homemade, lamb, special, subproductos, for steaks; meatballs: Kiev, Ostankino, vegetable, Leningrad baby; meat croquettes; dumplings diet; Kutty in the Moscow, and also other products. Chopped semi-finished products produced in chilled or frozen form. Chopped semi-finished products shotable�up beef-based, pork, mutton, horse meat, venison, poultry and offal. These meat products are of good consumer properties, convenient and easy in home cooking and are traditional in the diet of Russians. Famous meat-vegetable semi-finished products or stuffings have quite high nutritional and biological value, but their composition does not allow to provide a balanced and preventive nutrition.

Known method of preparing a combined ground beef (patent RF 2350151, IPC A23L 1/317. Dotsenko S. M., O. V. Skripko, Statsenko E. S., Ermolaev V. A. Publ. 27.04.2008). The method involves the preparation of binary compositions on the basis of raw meat and 30 wt.% soy protein product, the introduction of spices and other prescription ingredients in an amount of 1 wt.% with subsequent cutting. Soy protein product is prepared by soaking soybeans, grinding and extraction of proteins with obtaining suspensions, coagulation of proteins in suspension with 5% acetic acid in an amount of 0.2% by weight of the slurry, followed by deposition on a solid faction, bringing the pH to 4.5, adjusting the moisture content of the mixture up to 16% and grind it to paste. The meat grinding is carried out for 360-420 C. the Invention allows to obtain a food product, balanced Khimich�based composition, with high organoleptic characteristics and nutritional value. A significant disadvantage of this method is the need to obtain a soy protein product with a complex and multistage process, which involves some temporary costs and the relatively high cost of the finished product.

The closest to the claimed technical solution is a composition of semi-finished products of minced meat-vegetable (patent RF 2464817, IPC A23L 1/31. Samchenko O. N., Vershinin, A. G., Kalenik T. K. Publ. 07.04.2011). Prefabricated minced meat-vegetable as raw meat contains meat cutlet pork meat or beef cutlet with meat pork cutlet, as a source of vegetable protein - flax flour, enriched flour wheat germ "Vitazar", and in addition includes fresh carrots, allspice, parsley, dill, garlic at the following content of components, wt.%: meat cutlet pork meat or beef cutlet with meat pork cutlet - 60,0-62,0; linen flour, enriched flour wheat germ "Vitazar" - 4,5-6,0; fresh carrots - 4,0-6,0; onion fresh peeled - 4,0-4,5; ground allspice - 0,01-0,02; garlic - 1,0-1,2; parsley, dill - 1,0-1,2; salt - 1,0-1,1; breadcrumbs - 35-4,0; drinking water the rest.

The invention improves nutritional and prophylactic value of semi-finished products. In addition, they have good organoleptic characteristics, are well absorbed by the human body. Significant disadvantages of this method is that innovative plant material is introduced into the composition of finished products in small quantities and will not lead to a significant cost reduction when substituting raw meat with vegetable. Furthermore, it is known that flax seeds may contain up to 1.5% of the glycoside linamarin, fissile, under certain conditions, to hydrocyanic acid. Hydrocyanic acid is a poisonous, lethal dose for humans for admission through the gastrointestinal tract is about 0.06 g, therefore, the use of such vegetable raw materials requires compliance with additional security measures and determining the quantitative content of hydrocyanic acid in raw materials and finished products (Federal law No. 90-FZ "Technical regulations for oil and fat products" dated 24.06.2008; Hohrin S. N. Feed and feeding of animals. - SPb.: "DOE", 2002. - 512 C.). The method of determining hydrocyanic acid is quite time-consuming, requires additional time, use of special equipment and trained personnel (GOST 13979.8-69. Cakes and meals. Methods for determination of free and �knitted hydrocyanic acid. - Methods of analysis: oil-Cake meal, mustard powder, yeast. - Moscow: IPK Publishing house of standards, 2002. - 470 p.).

An object of the invention is to increase the yield of finished products, reducing production losses during the heat treatment, expansion of the range of meat-vegetable semi-finished products or beef by the use in a dietary Supplement flour wheat germ "Vitazar" and extracts of aromatic and spicy ingredients, increase the biological and nutritional value of products, rational use of meat and vegetable, in particular grain, raw materials.

The task is achieved in that the method of cooking meat-vegetable semi-finished products or involves stuffing.

1. The method of cooking meat-vegetable semi-finished products or beef, including the preparation and grinding of animal raw materials, preparation of the meat by mixing animal and prepared vegetable raw materials with the introduction of brining and other ingredients, forming and subsequent cooling, freezing or cooking, characterized in that as an animal feedstock use meat cutlet of beef with addition of fat pork, or poultry or fish fillets, as a source of vegetable protein use the paste obtained from the flour of wheat germ "Vitazar" with gr�nanomatrices composition of particles of 1-2 mm, which flour "Vitazar" pre-hydrotartrate brine within 15-45 min to achieve consistency, identical or enhance the structural and mechanical properties of meat, and is enriched with extracts of aromatic and spicy ingredients with antibacterial and antioxidant action, while flour "Vitazar" and drinking water taken in the ratio 1:1.6 to 1.8, and a paste made of flour "Vitazar" administered in an amount of 33-44% of the total weight of raw materials.

2. A method according to claim 1, characterized in that the components taken in the following ratio, wt.%:

meat cutlet of beef with addition of fat pork48-63
salt1,0
a paste made of flour "Vitazar"33-44
extracts aromatic and spicy components2-6
Onion1

3. A method according to claim 1, characterized in that the components taken in the following ratio, wt.%:

chicken fillet49,4-64,4
Sol� cooking food 0,6
a paste made of flour "Vitazar"33-44
extracts aromatic and spicy components2-6

4. A method according to claim 1, characterized in that the components taken in the following ratio, wt.%:

fish fillets49,4-64,4
salt0,6
a paste made of flour "Vitazar"33-44
extracts aromatic and spicy components2-6

After heat treatment in a convection oven at a temperature of 240°C without moisture fluid for 5 minutes, experienced the finished product had a higher yield compared to control samples (table), made according to traditional recipes (Rogov I. A., etc. the Production of meat products and frozen foods. - M.: Kolos, 1997. - 526 p.; Golunova L. E. Collection of recipes food and cooking products for public catering enterprises. - SPb.: Pro, 2009. - 776 p.).

Extracts aromatic and spicy ingredients often used in cooking � enhance sensory properties of the finished product, however, they possess antibacterial and antioxidant action. In the preparation of extracts of aromatic and spicy ingredients was used most common in culinary practice, relations and combinations (Pokhlebkin, V. V., Spices, spices, seasonings. - M.: Eksmo, 2011. - 256 S.). The table below presents the formulations of the mixtures of extracts of aromatic and spicy components.

Based on the analysis of formulations used in the preparation of culinary products, concentration of dry substances in extracts of aromatic and spicy components were 2-6% (Rogov I. A., etc. the Production of meat products and frozen foods. - M.: Kolos, 1997. - 526 p.; Godunov L. E. Collection of recipes food and cooking products for public catering enterprises. - SPb.: Pro, 2009. - 776 p.).

Flour "Vitazar", obtained after extraction by cold pressing germ oil, preserves almost entirely biologically active substances of the original germ. The digestibility of these substances in the body is much higher than the original embryo, as a result of shear deformation at high pressures, wheat germ these active and biologically valuable products are more available to the body shape. Flour "Vitazar" contains vitamins E, D, B1In2In6,PP, Pantothenic and folic acid, carotenoids; and 21 macro - and microelement, and among them important ones such as phosphorus, calcium, potassium, magnesium, selenium, zinc; of particular note is abnormally low in sodium, which allows to recommend the inclusion of this product in the diet of patients suffering from multiple sclerosis and hypertension (TU 9295-014-18062042-06. Flour wheat germ food destination "VITAZAR". Date of introduction 10.07.2006; Vishnyakov, A. B., Vlasov V. N. Embryo health. - M.: Kolos, 2001. - 72 p.). The positive effect of flour "Vitazar" in the prevention and treatment of cardiovascular diseases and lipid disorders, diseases of the endocrine system, diseases of the liver and gastrointestinal tract, chronic lung diseases, pathologies of the musculoskeletal system, as well as occupational diseases caused by poisoning with chemical substances, high noise and vibratory loads on the human body (Shpagina L. A. the Use of oil of germs of wheat and flour "Vitazar" in the clinic of internal diseases: Methodological guidance for doctors. - Novosibirsk: Novosibirsk publishing house, 2001; Gerasimenko, O. N., Shpagina L. A. Modern approaches to the optimization of therapeutic food // proc. Dokl. Mezhregiongaz. scientific-practical. Conf. "Topical issues of occupational diseases and General clinic". - Novosibirsk, 2007; N�scientifically-practical seminar "Complex processing of the germ of wheat and the use of the products in medicine and food industry [Electronic resource]. - Access mode: http://www.igrfop@dol.ru - the Ingestion. from the screen).

The proposed method allows to reduce technological losses during the heat treatment, to increase the output of finished products, to expand the range of meat-vegetable semi-finished products or beef, which are of high biological value and balanced amino acid, vitamin and mineral composition, have good organoleptic characteristics, high output, economical and well assimilated by the human body, it is a more rational use of meat and vegetable raw materials, enhanced therapeutic-preventive orientation of the finished product.

1. The method of cooking meat-vegetable semi-finished products or beef, including the preparation and grinding of animal raw materials, preparation of the meat by mixing animal and prepared vegetable raw materials with the introduction of brining and other ingredients, forming and subsequent cooling, freezing or cooking, characterized in that as an animal feedstock use meat cutlet of beef with addition of fat pork, or poultry or fish fillets, as a source of vegetable protein use the paste obtained from the flour of wheat germ "Vitazar" with the granulometric composition of the particles of 1-2 mm, which flour "VI�hazard" pre-hydrotartrate brine within 15-45 min to achieve consistency, identical or enhance the structural and mechanical properties of meat, and is enriched with extracts of aromatic and spicy ingredients with antibacterial and antioxidant action, while flour "Vitazar" and drinking water taken in the ratio 1:1.6 to 1.8, and a paste made of flour "Vitazar" administered in an amount of 33-44% of the total weight of raw materials.

2. A method according to claim 1, characterized in that the components taken in the following ratio, wt.%:

meat cutlet of beef with addition of fat pork48-63
salt1,0
a paste made of flour "Vitazar"33-44
extracts aromatic and spicy components2-6
onion1

3. A method according to claim 1, characterized in that the components taken in the following ratio, wt.%:

chicken fillet49,4-64,4
salt0,6
a paste made of flour "Vitazar"33-44
extracts aromatic and spicy components2-6

4. A method according to claim 1, characterized in that the components taken in the following ratio, wt.%:

fish fillets49,4-64,4
salt0,6
a paste made of flour "Vitazar"33-44
extracts aromatic and spicy components2-6



 

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