RU2043736C1 - Paste production method - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves roasting cut onions and carrots with lard until the product is half-finished, addition of cut liver, thermal treatment, chopping of the mixture, and addition of butter. The mixture is stirred and homogenized (tangential 250 Pa), and between the stirring and homogenization stages the mixture is supplemented with food grade soya suspension preliminarily heated to 85-90 C. EFFECT: higher product quality. 2 tbl

Description

 The invention relates to the food industry, namely the preparation of pastes.

 A known method of preparing mincemeat for paste, involving cooking, blanching, frying and sterilizing certain types of raw materials and grinding with stirring in two stages. The components used in this case in the presence of softened butter, milk or broth are subsequently made in the form of a loaf and decorated with greens and chopped egg.

 The specified method allows you to get minced meat with the necessary organoleptic properties and having low nutritional value due to the insufficiently wide composition of amino acids found in animal protein.

 The closest in technical essence and the achieved results to the proposed, is a method of cooking minced meat for paste.

 The proposed method significantly improves the nutritional value of the resulting product. At the same time, the digestibility of it by the human body remains insufficiently high due to the fact that a sufficiently homogeneous mixture structure is not provided.

These shortcomings are overcome by the fact that in the method of preparing minced meat for paste, frying chopped onions and carrots until semi-finished with bacon, adding chopped liver and spices, heat-treating the resulting mass until ready and grinding the mixture, after grinding, the mixture is mixed and homogenized at shear stresses 250 Pa, and between the mixing stages and homogenizing the suspension is administered soybean food, preheated to a temperature of 85-95 ^{° C,} and components are taken in the following total ratio, wt. Beef liver 48-52 Bacon 6-8 Carrots 3-5 Onions 4-6
Food soya suspension 28-30 Butter The rest
Soybean food suspension should be considered as a valuable dietary product due to its protein content, polyunsaturated fatty acids, dietary fiber and several other components.

An enlarged scheme for the manufacture of a soybean food suspension can be represented as a sequence of the following operations: dry cleaning of soybeans; thermal treatment for inactivation of anti-nutritional substances; coarse grinding in a solution of NaHCO ₃ ; homogenization for fine grinding; pasteurization; deodorization; bottling; marking. A detailed description of the production of a suspension of soybean food is presented in the 1993 report of the Maslozirprom NGO. "To develop environmentally friendly automated technologies and technical means for the production of food WCRB with various functional properties (short name" Food protein ").

 The chemical composition of the soybean food suspension by basic amino acids and other physico-chemical parameters of the soybean food suspension are presented in Table 1.

 As can be seen from table 1, the soybean food suspension is a high-protein product, which, due to its antireflection and functional properties, biological value, is a valuable raw material for the production of minced meat for paste and other culinary products. According to the content of nucleic acids, a soybean food suspension is suitable for food purposes. Due to the preservation of all the most important components of soybean raw materials in a suspension of soybean food, the nutritional value and digestibility of the finished product significantly increase, which is particularly confirmed by the data of the studies. The increase in nutritional value and digestibility of the resulting paste, apparently, is due to the fact that the introduction of a suspension of soybean food provides texturing and structuring of soy protein in the finished product. Its high swelling, moisture-absorbing and fat-binding ability, combined with the high hydrophilicity of the introduced dietary fiber, give the finished product new properties.

PRI me R 1. Sliced onions, carrots are fried with bacon until half cooked, add chopped liver, spices, all are fried until cooked and passed through a meat grinder with a frequent grill. Thereafter, the minced meat was stirred, it is introduced into the suspension soybean food at 85 ^{° C} and homogenized at 250 Pa tangential stresses. Minced meat components are taken in the following ratio, wt. Beef liver 48-52 Bacon 6-8 Carrots 3-5 Onions 4-6
Food soya suspension 28-30 Butter The rest
EXAMPLE Example 2 was performed at a ratio of components in Example 1 at a temperature of injected slurry soybean food 95 ^{° C} and homogenizing voltages 230,290 Pa. The results of determining the operational characteristics of the obtained product in accordance with the examples are shown in table 2.

 The analysis of the obtained data indicates that the claimed limits of variation of the components of the formulation and modes of operations provide increased nutritional value while satisfying the necessary structural and mechanical parameters and digestibility of the finished product.

Claims (1)

A METHOD FOR PREPARING FORME FOR PASTE, which involves frying onions and carrots until half-cooked with bacon, adding chopped beef liver, heat-treating the resulting mass until cooked, chopping the mass and adding butter, characterized in that after grinding, the mass is mixed and then tangent homogenized voltages 250 Pa, between the mixing stage and homogenizing the suspension is administered soybean food, preheated to a temperature 85 - 95 ^o C, and the components are taken in the following it ratio, wt. Beef liver 48 52
Lard 6 8
Carrots 3 5
Onions 4-6
Soya bean suspension 28 30
Butter Else

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