MD1063Z - Process for producing semi-finished products of minced mutton - Google Patents
Process for producing semi-finished products of minced mutton Download PDFInfo
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- MD1063Z MD1063Z MDS20160009A MDS20160009A MD1063Z MD 1063 Z MD1063 Z MD 1063Z MD S20160009 A MDS20160009 A MD S20160009A MD S20160009 A MDS20160009 A MD S20160009A MD 1063 Z MD1063 Z MD 1063Z
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- finished products
- mutton
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- 239000011265 semifinished product Substances 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 244000203593 Piper nigrum Species 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 235000013614 black pepper Nutrition 0.000 claims abstract description 11
- 235000020188 drinking water Nutrition 0.000 claims abstract description 10
- 239000003651 drinking water Substances 0.000 claims abstract description 10
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- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 3
- 240000007049 Juglans regia Species 0.000 claims description 13
- 235000009496 Juglans regia Nutrition 0.000 claims description 13
- 235000012054 meals Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000020234 walnut Nutrition 0.000 claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 3
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 12
- 241001494479 Pecora Species 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
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- 235000016709 nutrition Nutrition 0.000 description 4
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- 244000068988 Glycine max Species 0.000 description 3
- 244000264601 Juglans mandschurica Species 0.000 description 3
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- 240000006240 Linum usitatissimum Species 0.000 description 3
- 235000004431 Linum usitatissimum Nutrition 0.000 description 3
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 description 3
- 229960000511 lactulose Drugs 0.000 description 3
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
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- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
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- 235000008429 bread Nutrition 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
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- 206010067484 Adverse reaction Diseases 0.000 description 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 239000004743 Polypropylene Substances 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000320380 Silybum Species 0.000 description 1
- 235000010841 Silybum marianum Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 235000019577 caloric intake Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
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- 235000004626 essential fatty acids Nutrition 0.000 description 1
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 244000144977 poultry Species 0.000 description 1
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- 235000020995 raw meat Nutrition 0.000 description 1
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- 235000009492 vitamin B5 Nutrition 0.000 description 1
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- 239000011726 vitamin B6 Substances 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Invenţia se referă la industria alimentară, şi anume la un procedeu de obţinere a semifabricatelor din carne tocată de ovină. The invention relates to the food industry, namely to a process for obtaining semi-finished products from minced sheep meat.
Tehnologia clasică de producere a semifabricatelor din carne tocată include următoarele operaţiuni: pregătirea materiei prime, mărunţirea cărnii la wolf prin sită cu diametrul ochiurilor de 3 mm, prepararea compoziţiei la malaxor cu adăugarea ingredientelor auxiliare, modelarea semifabricatelor, aranjarea în caserole, ambalarea, ermetizarea şi depozitarea în stare refrigerată sau congelată. The classic technology for producing minced meat semi-finished products includes the following operations: preparing the raw material, shredding the meat using a meat grinder through a sieve with a mesh diameter of 3 mm, preparing the composition in a mixer with the addition of auxiliary ingredients, shaping the semi-finished products, arranging them in casseroles, packaging, sealing and storing them in a refrigerated or frozen state.
Este cunoscut procedeul de obţinere a semifabricatelor din carne tocată, tocătura cărora include următoarele ingrediente: carne de pasăre albă şi roşie, carne dezosată mecanic, ouă de găină, pâine din făină de grâu, lapte de vacă, ceapă proaspătă, pesmeţi, sare de uz alimentar, piper negru şi alb, adaos de proteină vegetală - făina de mazăre sau de in, sau de ovăz [1]. The process of obtaining semi-finished minced meat products is known, the mince of which includes the following ingredients: white and red poultry meat, mechanically deboned meat, chicken eggs, wheat flour bread, cow's milk, fresh onion, breadcrumbs, food salt, black and white pepper, addition of vegetable protein - pea or flax or oat flour [1].
Dezavantajul invenţiei cunoscute constă în utilizarea cărnii dezosate mecanic, obţinându-se un produs finit de calitate inferioară, făina de in are un conţinut redus de acizi graşi esenţiali şi poate avea reacţii adverse asupra sănătăţii consumatorului. Un alt dezavantaj este introducerea în reţetă a făinii de ovăz, in sau mazăre care nu rezolvă majorarea valorii nutritive a produsului finit. The disadvantage of the known invention is the use of mechanically deboned meat, resulting in a lower quality finished product, flax flour has a low content of essential fatty acids and may have adverse reactions on the health of the consumer. Another disadvantage is the introduction of oat, flax or pea flour into the recipe, which does not solve the problem of increasing the nutritional value of the finished product.
De asemenea se cunoaşte procedeul de obţinere a semifabricatelor tocate, conform căruia în calitate de materie primă se introduce carne de bovină de calitatea I şi carne de porcină grasă, în calitate de adaos vegetal se adaugă miez de nucă de Manciuria. Ingredientele sunt selectate în următorul raport, % mas: carne de bovină, calitatea I - 28,0; carne de porcină grasă - 19,7; pâine din făină de grâu - 14,0; ouă de găină - 2,0; lactuloză - 2,5; miez de nucă de Manciuria - 10,0; ceapă - 2,0; piper negru - 0,1; piper roşu şi verde - 0,5; sare de uz alimentar - 1,2; apă potabilă - 20,0 [2]. Also known is the process of obtaining minced semi-finished products, according to which first-class beef and fatty pork are introduced as raw materials, and Manchurian walnut kernel is added as a vegetable additive. The ingredients are selected in the following ratio, % mass: beef, first-class - 28.0; fatty pork - 19.7; wheat flour bread - 14.0; chicken eggs - 2.0; lactulose - 2.5; Manchurian walnut kernel - 10.0; onion - 2.0; black pepper - 0.1; red and green pepper - 0.5; food salt - 1.2; drinking water - 20.0 [2].
Dezavantajul procedeului cunoscut constă în modul de obţinere a miezului de nucă de Manciuria care necesită o perioadă îndelungată de pregătire. Lactuloza are efect negativ asupra persoanelor cu intoleranţă la lactuloză. Alt dezavantaj este conţinutul redus de proteine în produsul finit. The disadvantage of the known process is the method of obtaining the Manchurian walnut kernel, which requires a long preparation period. Lactulose has a negative effect on people with lactulose intolerance. Another disadvantage is the low protein content in the finished product.
Cea mai apropiată soluţie este procedeul de obţinere a semifabricatelor tocate dietetice, care include carne materie primă, pesmeţi, melanj, şrot de armurariu, făină de soia texturată, făină de soia în formă de pulbere, fibre de soia, ulei de floarea-soarelui, ulei ,,Carotino'' sau ,,Веторон 2%'', condimente, sare de uz alimentar, apă potabilă în raport predeterminat. În calitate de materie primă se foloseşte carne de cabaline sau de cabaline cu adaos de carne de pasăre sau ovină, în calitate de condimente: extracte de piper aromat, mărar, pătrunjel, chimen sau emulsiile lor [3]. The closest solution is the process of obtaining dietary minced semi-finished products, which includes raw meat, breadcrumbs, melange, milk thistle meal, textured soybean flour, powdered soybean flour, soybean fiber, sunflower oil, "Carotino" or "Vetoron 2%" oil, spices, food salt, drinking water in a predetermined ratio. Horse meat or horse meat with the addition of poultry or sheep meat is used as raw material, and spices: aromatic pepper extracts, dill, parsley, cumin or their emulsions [3].
Dezavantajele procedeului cunoscut constau în conţinutul redus de carne, care constituie 60% din produsul finit, şi utilizarea unui şir de adaosuri, şi anume adaos de soia în diferite forme, melanj ş.a. Soia conţine izoflavone care au efecte negative asupra sistemului endocrin, imunitar, reproductiv şi nervos. The disadvantages of the known process consist in the low meat content, which constitutes 60% of the finished product, and the use of a number of additives, namely the addition of soy in various forms, melange, etc. Soy contains isoflavones that have negative effects on the endocrine, immune, reproductive and nervous systems.
Problema pe care o rezolvă invenţia constă în ameliorarea proprietăţilor organoleptice şi fizico-chimice, majorarea valorii nutritive a semifabricatelor din carne tocată de ovină, precum şi utilizarea adaosului din şrot de nuci (Juglans regia L.), un produs valoros bogat în proteine şi lipide şi puţin utilizat în industria autohtonă. The problem solved by the invention consists in improving the organoleptic and physico-chemical properties, increasing the nutritional value of semi-finished products made from minced sheep meat, as well as using the addition of walnut meal (Juglans regia L.), a valuable product rich in proteins and lipids and little used in the domestic industry.
Procedeul de obţinere a semifabricatelor din carne tocată de ovină include mărunţirea cărnii de ovină cu o maşină de tocat cu diametrul ochiurilor sitei de 2…3 mm, amestecarea cărnii într-un malaxor cu şrot de nuci, sare de uz alimentar, bicarbonat de sodiu, usturoi proaspăt, piper negru măcinat şi apă potabilă, modelarea semifabricatelor, ambalarea şi ermetizarea, componentele fiind luate în următorul raport, % mas.: The process of obtaining semi-finished products from minced mutton includes shredding the mutton with a mincer with a sieve mesh diameter of 2…3 mm, mixing the meat in a mixer with walnut meal, food salt, sodium bicarbonate, fresh garlic, ground black pepper and drinking water, shaping the semi-finished products, packaging and sealing, the components being taken in the following ratio, % by weight:
carne de ovină 69,7…82,0 şrot de nuci 4,1…12,3 sare de uz alimentar 1,1…1,2 bicarbonat de sodiu 0,32…0,33 usturoi proaspăt 0,32…0,33 piper negru măcinat 0,24…0,25 apă potabilă restul.mutton 69.7…82.0 walnut meal 4.1…12.3 food salt 1.1…1.2 sodium bicarbonate 0.32…0.33 fresh garlic 0.32…0.33 ground black pepper 0.24…0.25 drinking water the rest.
Rezultatul invenţiei constă în obţinerea semifabricatelor din carne tocată de ovină cu proprietăţi organoleptice şi fizico-chimice ameliorate şi o valoare nutritivă şi biologică a produsului finit înaltă. The result of the invention consists in obtaining semi-finished products from minced sheep meat with improved organoleptic and physico-chemical properties and a high nutritional and biological value of the finished product.
Rezultatul se datorează faptului că şrotul de nuci are o bună capacitate de legare a apei, de 42,2...55,16%. Absorbind apa, carnea îşi măreşte volumul şi greutatea, astfel se ameliorează frăgezimea şi suculenţa produsului finit. Rezultatul poate fi obţinut anume utilizând raportul de ingrediente indicat. The result is due to the fact that walnut meal has a good water binding capacity of 42.2...55.16%. By absorbing water, the meat increases its volume and weight, thus improving the tenderness and juiciness of the finished product. The result can be obtained precisely by using the indicated ratio of ingredients.
Semifabricatele obţinute conform procedeului revendicat sunt de calitate superioară cu valoare biologică sporită şi sigure pentru consum. The semi-finished products obtained according to the claimed process are of superior quality with increased biological value and safe for consumption.
Carnea de ovine este binevenită pentru alimentaţia copiilor, oamenilor cu vârsta avansată, deoarece are un conţinut mare de seleniu, fier şi aportul caloric crescut. Sheep meat is welcome in the diet of children and the elderly, as it has a high content of selenium, iron, and high caloric intake.
Carnea de ovină reprezintă un produs valoros privind compoziţia chimică, valoarea nutritivă şi biologică, ea este o sursă importantă de proteine - 18%, grăsimi - 15,6%, săruri minerale - 9%. Valoarea energetică constituie - 215,8 kcal/kg [Абонеев В. В., Квитко Ю. Д., Кильпа А. В. и др. Мясная продуктивностъ овец и факторы, ее определяющие. Ставрополъ, Изд-во СНИИЖК 2011, 154 с.]. Valoarea biologică este condiţionată de prezenţa de seleniu, fier, potasiu, sodiu, calciu, magneziu, fosfor, vitaminele B1, B2, B5, B6, B12, şi PP. Sheep meat is a valuable product in terms of chemical composition, nutritional and biological value, it is an important source of proteins - 18%, fats - 15.6%, mineral salts - 9%. The energy value is - 215.8 kcal/kg [Aboneev V. V., Kvitko Yu. D., Kilpa A. V. et al. Meat productivity of sheep and factors determining them. Stavropol, SNIIZhK Publishing House 2011, 154 p.]. The biological value is determined by the presence of selenium, iron, potassium, sodium, calcium, magnesium, phosphorus, vitamins B1, B2, B5, B6, B12, and PP.
Şrotul de nuci va contribui la majorarea conţinutului de proteine, lipide, în special acizi graşi polinesaturaţi ɷ-3 şi ɷ-6, glucide, vitamine, substanţe minerale. Se utilizează şrotul cu conţinutul de proteine de 35…45 g/100 g şi ulei de 10...15 g/100 g. Compoziţia chimică şi obţinerea şrotului de nuci este prezentată în [Scripcari I. Determining the particle size of skimmed walnut flour. Proceedings of the International Conference Modern Techologies, In the Food Industry 2014, 16-18 October, 2014, Chişinău, Tehnica-info, p. 309-312, ISBN 978-9975-80-840-8]. Proprietăţile organoleptice şi caracteristicile fizico-chimice ale semifabricatelor din carne tocată de ovină, obţinute conform invenţiei propuse, sunt prezentate în tabel. Walnut meal will contribute to increasing the content of proteins, lipids, especially polyunsaturated fatty acids ɷ-3 and ɷ-6, carbohydrates, vitamins, mineral substances. Meal with a protein content of 35…45 g/100 g and oil of 10…15 g/100 g is used. The chemical composition and production of walnut meal is presented in [Scripcari I. Determining the particle size of skimmed walnut flour. Proceedings of the International Conference Modern Technologies, In the Food Industry 2014, 16-18 October, 2014, Chisinau, Tehnica-info, p. 309-312, ISBN 978-9975-80-840-8]. The organoleptic properties and physicochemical characteristics of semi-finished products from minced sheep meat, obtained according to the proposed invention, are presented in the table.
Exemple de realizare a invenţiei Examples of embodiments of the invention
Exemplul 1 Example 1
Pentru obţinerea a 100 kg de produs finit, se utilizează carne de ovină 82,0 kg, prealabil mărunţită la maşina de tocat cu diametrul ochiurilor sitei de 2…3 mm, apoi se adaugă ingredientele auxiliare: sare de uz alimentar 1,2 kg, piper negru măcinat 0,25 kg, usturoi proaspăt 0,33 kg, şrot de nuci 4,1 kg, bicarbonat de sodiu 0,33 kg, apă potabilă 11,79 kg. Toate ingredientele se amestecă în malaxor până la obţinerea unei mase omogene, după care compoziţia omogenizată se îndreaptă la maşina de dozat, pentru imprimarea formei produsului finit, se ambalează în caserole de polistiren, se ermetizează şi se depozitează în stare refrigerată la temperatura minus 2±2 °C timp de 48 ore sau în stare congelată la temperatura de minus 12 °C, timp de 30 zile. To obtain 100 kg of finished product, 82.0 kg of mutton is used, previously minced in a mincer with a sieve mesh diameter of 2…3 mm, then the auxiliary ingredients are added: food salt 1.2 kg, ground black pepper 0.25 kg, fresh garlic 0.33 kg, walnut meal 4.1 kg, sodium bicarbonate 0.33 kg, drinking water 11.79 kg. All ingredients are mixed in a mixer until a homogeneous mass is obtained, after which the homogenized composition is sent to the dosing machine, to print the shape of the finished product, packaged in polystyrene casseroles, sealed and stored refrigerated at a temperature of minus 2±2 °C for 48 hours or frozen at a temperature of minus 12 °C for 30 days.
Exemplul 2 Example 2
Pentru obţinerea a 100 kg de produs finit, se utilizează carne de ovină 73,8 kg, prealabil mărunţită la maşina de tocat cu diametrul ochiurilor sitei de 2…3 mm, apoi se adaugă ingredientele auxiliare: sare de uz alimentar 1,2 kg, piper negru măcinat 0,25 kg, usturoi proaspăt 0,33 kg, şrot de nuci 8,2 kg, bicarbonat de sodiu 0,33 kg, apă potabilă 15,89 kg. Operaţiunile tehnologice ulterioare sunt similare cu cele din exemplul 1. To obtain 100 kg of finished product, 73.8 kg of mutton is used, previously minced in a meat grinder with a sieve mesh diameter of 2…3 mm, then the auxiliary ingredients are added: food salt 1.2 kg, ground black pepper 0.25 kg, fresh garlic 0.33 kg, walnut meal 8.2 kg, sodium bicarbonate 0.33 kg, drinking water 15.89 kg. The subsequent technological operations are similar to those in example 1.
Exemplul 3 Example 3
Pentru obţinerea a 100 kg de produs finit, se utilizează carne de ovină 69,7 kg, prealabil mărunţită la maşina de tocat cu diametrul ochiurilor sitei de 2…3 mm, apoi se adaugă ingredientele auxiliare: sare de uz alimentar 1,2 kg, piper negru măcinat 0,25 kg, usturoi proaspăt 0,33 kg, şrot de nuci 12,3 kg, bicarbonat de sodiu 0,33 kg, apă potabilă 15,89 kg. To obtain 100 kg of finished product, 69.7 kg of mutton is used, previously minced in a meat grinder with a mesh diameter of 2…3 mm, then the auxiliary ingredients are added: food salt 1.2 kg, ground black pepper 0.25 kg, fresh garlic 0.33 kg, walnut meal 12.3 kg, sodium bicarbonate 0.33 kg, drinking water 15.89 kg.
Operaţiunile tehnologice ulterioare sunt similare cu cele din exemplul 1. The subsequent technological operations are similar to those in example 1.
Proprietăţile organoleptice şi fizico-chimice ale semifabricatelor din carne tocată Organoleptic and physicochemical properties of minced meat semi-finished products
Nr/o Proprietăţile organoleptice şi fizico-chimice Caracteristica semifabricatelor din carne tocată Exemplul 1 Exemplul 2 Exemplul 3 Proprietăţile organoleptice ale semifabricatelor din carne tocată 1. Aspect exterior Suprafaţă netedă, fără fisuri şi margini frânte 2. Consistenţa Omogenă, tocătură uniform malaxată 3. Gustul şi mirosul semifabricatelor crude Caracteristic pentru materia primă de calitate bună cu aromă de condimente şi usturoi Gust şi miros plăcut de carne de ovină cu nuanţă nobilă de nuci Gust şi miros de nuci prea evidenţiat Fără gust şi miros străin 4. Forma şi dimensiunile formă de cilindru cu lungimea de 8…10 cm şi diametrul de 3,0… 3,5 cm Caracteristicile fizico-chimice ale semifabricatelor din carne tocată 1 Fracţia masică de umiditate, % 76,37±0,01 76,17±0,03 75,60±0,02 2 Fracţia masică de sare, % 0,69±0,1 0,69±0,1 0,69±0,1No. Organoleptic and physicochemical properties Characteristics of minced meat semi-finished products Example 1 Example 2 Example 3 Organoleptic properties of minced meat semi-finished products 1. External appearance Smooth surface, without cracks and broken edges 2. Consistency Homogeneous, evenly kneaded mince 3. Taste and smell of raw semi-finished products Characteristic of good quality raw material with aroma of spices and garlic Pleasant taste and smell of mutton with a noble nutty nuance Too pronounced nutty taste and smell No foreign taste and smell 4. Shape and dimensions Cylinder shape with a length of 8…10 cm and a diameter of 3.0… 3.5 cm Physicochemical characteristics of minced meat semi-finished products 1 Moisture mass fraction, % 76.37±0.01 76.17±0.03 75.60±0.02 2 Mass fraction of salt, % 0.69±0.1 0.69±0.1 0.69±0.1
1. RU 2547472 C1 2015.04.10 1. RU 2547472 C1 2015.04.10
2. RU 2529154 C1 2014.09.27 2. RU 2529154 C1 2014.09.27
3. RU 2279819 C1 2006.07.20 3. RU 2279819 C1 2006.07.20
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| RU2003131154A (en) * | 2003-10-22 | 2005-04-20 | Анна В чеславовна Завгородн (RU) | METHOD FOR PREPARING MEAT NATURAL SEMI-FINISHED PRODUCTS "Kebab" |
| RU2279819C1 (en) * | 2004-12-30 | 2006-07-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт мясной промышленности им. В.М. Горбатова Российской академии сельскохозяйственных наук | Dietetic minced meat semi-finished products |
| UA55126U (en) * | 2010-04-29 | 2010-12-10 | Национальный Университет Пищевых Технологий | Composition for making hams |
| RU2529154C1 (en) * | 2013-03-18 | 2014-09-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Хабаровская государственная академия экономики и права" (ФГБОУ ВПО "ХГАЭП") | Enriched chopped meat-and-vegetal semi-product |
| RU2547472C1 (en) * | 2013-12-24 | 2015-04-10 | Альфия Фаритовна Шарипова | Enriched chopped functional meat-and-vegetal semi-products |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2218033C2 (en) * | 2002-02-26 | 2003-12-10 | Пятигорский государственный технологический университет | Method for obtaining of functional meat product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD947F1 (en) * | 1996-05-07 | 1998-03-31 | Sadovnicova Iulia | Impedance flaw detector transducer |
| MD1911F1 (en) * | 2001-09-19 | 2002-05-31 | Vitalie Harti | Process for headcheese production (variants) |
| RU2002104777A (en) * | 2002-02-26 | 2003-08-27 | Пятигорский государственный технологический университет | A method of obtaining a functional meat product |
| RU2003131154A (en) * | 2003-10-22 | 2005-04-20 | Анна В чеславовна Завгородн (RU) | METHOD FOR PREPARING MEAT NATURAL SEMI-FINISHED PRODUCTS "Kebab" |
| RU2279819C1 (en) * | 2004-12-30 | 2006-07-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт мясной промышленности им. В.М. Горбатова Российской академии сельскохозяйственных наук | Dietetic minced meat semi-finished products |
| UA55126U (en) * | 2010-04-29 | 2010-12-10 | Национальный Университет Пищевых Технологий | Composition for making hams |
| RU2529154C1 (en) * | 2013-03-18 | 2014-09-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Хабаровская государственная академия экономики и права" (ФГБОУ ВПО "ХГАЭП") | Enriched chopped meat-and-vegetal semi-product |
| RU2547472C1 (en) * | 2013-12-24 | 2015-04-10 | Альфия Фаритовна Шарипова | Enriched chopped functional meat-and-vegetal semi-products |
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