RU2044495C1 - Composition for production of meat-vegetable preserves - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: proposed composition contains meat by-products, blood, groats, dried vegetables, concentrate of aqueous extract of eleutherococcus root, calcium carbonate, common salt, protein hydrolyzate, vegetable oil, proteolytic ferment complex of crab liver, emulsifier, dye, stabilizing agent and water with definite ranges. EFFECT: improves quality of desired product. 2 cl

Description

 The invention relates to the food industry, namely the production of compositions for the preparation of canned food.

A known composition for the preparation of meat and vegetable canned food containing meat, vegetable raw materials, Na pyrophosphate, citric acid, juniper and black pepper extract and glutamate Na [1]
Also known is a composition for the preparation of meat and vegetable canned food, taken as a prototype, including offal of category II, blood, cereals and water [2]
However, the known compositions are characterized by insufficient biological value of the product.

 The aim of the invention is to increase the biological value of canned food.

 For this, the composition additionally contains dry vegetables, vegetable oil, a concentrate of an aqueous extract of eleutherococcus root, protein hydrolyzate, calcium carbonate, salt, dye, emulsifier, stabilizer and proteolytic complex of enzymes from crab liver in the following ratio of components, wt. Offal of category II 5.0-6.0 Blood 2.0-3.0 Cereals 9.0-11.0 Dry vegetables 5.5-6.0 Concentrate of water extract of Eleutherococcus root 0.3-0.4 Calcium carbonate 2 , 0-3.0 Salt 1.0-1.2 Protein hydrolyzate 1.0-2.0 Vegetable oil 0.5-1.0 Proteolytic complex of enzymes from the crab liver 0.01-0.005 Emulsifier 0.5-1 Dye 0.001-0.002 Stabilizer 0.5-1 Water Else. Moreover, as dry vegetables used potatoes, carrots, beets and onions, or a mixture thereof.

 The following are the formulations of the compositions under the name "Buff".

PRI me R 1. Take the following components, wt. Category II offal 5.5 Blood 2.5 Grains 10 Dry vegetables (potatoes) 5.8 Eleutherococcus root extract concentrate 0.35 Calcium carbonate 2.5 Salt 1.15 Protein hydrolyzate 1.5 Vegetable oil 0.75 Proteolytic complex enzymes from crab liver 0.002 Emulsifier 0.5 Dye 0.001 Stabilizer 0.5 Water 68.947 Total 100
The composition is prepared as follows.

 Grains (oats, barley) are separated, washed, crushed to a fine grain and steamed; Category II offal is washed and chopped in a meat grinder with a large grill. Then all components are sequentially blended according to the above recipe, sodium chloride, Ca carbonate, concentrate of an aqueous extract of Eleutherococcus root, protein hydrolyzate, emulsifier, dye, stabilizer, blood and water are added.

After preparing the total mass for canning, a proteolytic complex of enzymes from the crab liver is added to it with constant stirring in an amount of 0.01-0.005 wt. and the whole mixture was fermented for 1 h at 25-37 ^C. Thereafter, the mass is expanded in a beam, rolled and autoclaved. Under autoclaving conditions, the introduced enzymes are completely inactivated. In the process of fermentation, the collagen fibers of meat, tendons and other offal are split into water-soluble proteins, peptides and amino acids, which increases the biological value of the product. The finished product is a homogeneous mass with a specifically pleasant smell, humidity not more than 75%
PRI me R 2. Take the following components, wt.

Category II offal 5.0 Blood 3.0 Grains 10.5 Dry vegetables (carrots) 6.0 Eleutherococcus root extract concentrate 0.3 Calcium carbonate 2.0 Salt 1.0 Protein hydrolyzate 1.0 Vegetable oil 0.5 Proteolytic complex of enzymes from crab liver 0.001 Emulsifier 0.7 Dye 0.0015 Stabilizer 0.7 Water 69.2975 Total 100
The composition is prepared according to example No. 1.

PRI me R 3. Take the following components, wt. Category II offal 6.0 Blood 2.0 Grains 9.0 Dry vegetables (beets) 5.5 Eleutherococcus root extract concentrate 0.4 Calcium carbonate 3.0 Salt 1.2 Protein hydrolyzate 2.0 Vegetable oil 1.0 Proteolytic complex of enzymes from crab liver 0.005 Emulsifier 1 Dye 0.002 Stabilizer 1 Water 67.893 Total 100
Oats and barley can be used as cereals for the preparation of canned food.

 As an emulsifier, stabilizer and dye can be used natural substances or substances synthesized chemically. Eleutherococcus extract concentrate is obtained by aqueous extraction of Eleutherococcus root; further thickening and sterilization. It is a dark brown liquid with a solids content of ≈8-10%. It has adaptogenic and stimulating properties.

 Protein hydrolyzate was obtained using the collagenase proteolytic complex made from commercial crab species. The protein content of 92-93% of them 10-12% of free amino acids.

 This composition can significantly increase the biological value of the product in terms of protein, vitamins, phenolic compounds and glycosides. This composition allows you to expand the range of canned goods with special functional properties.

Claims (1)

 1. COMPOSITION FOR PREPARATION OF CANNED PRODUCTS, including category II by-products, blood, cereals and water, characterized in that it additionally contains dry vegetables, vegetable oil, eleutherococcus root extract water concentrate, protein hydrolyzate, calcium carbonate, salt, dye, emulsifier , stabilizer and proteolytic complex of enzymes from crab liver in the following ratio of components, wt. Offal II category 5-6
Blood 2-3
Groats 9-11
Dry vegetables 5.5-6.0
Eleutherococcus root extract concentrate 0.3-0.4
Calcium Carbonate 2.0-3.0
Salt 1.0-1.2
Protein hydrolyzate 1.0-2.0
Vegetable oil 0.5-1.0
Proteolytic complex of enzymes from crab liver 0.01-0.005
Emulsifier 0.5-1.0
Dye 0.001-0.002
Stabilizer 0.5-1.0
Water Else
2. The composition according to p. 1, characterized in that the dry vegetables used are potatoes, carrots, beets and onions, or a mixture thereof.