RU2137403C1 - Method of producing paste mass for curative-and-prophylactic products - Google Patents

Abstract

FIELD: meat industry for preparation of sausage products and preserves. SUBSTANCE: method involves preliminary treatment of paste mass at temperature 60-65 C for 2 h and chopping of meat raw material, namely, beef of 2nd grade and pig meat of mechanical deboning. Then minced meat is prepared by adding protein agent in the form of lentil flour preliminarily steeped in blood plasma in ratio 1:1 for 1.5-2.0 h at temperature 20-22 C, onion, salt, sugar, black or white powdered pepper, coriander. At the stage of minced meat preparation, additionally introduced is powdery pumpkin-milk half-finished product hydrated in water in ratio 1:1 at temperature 20-22 C up to homogeneous consistency. The ingredients are taken in determined ratio and casing are filled by the prepared mass. Then loafs are boiled and cooled. The prepared paste mass is enriched by vitamins and mineral substances. EFFECT: higher biological value of prepared product. 3 tbl, 5 ex

Description

 The invention relates to the meat industry and can be used in the production of sausages and canned goods.

 The closest in technical essence to this solution is the method of production of Oryol paste (TU 9213-018-02068647-96), including preliminary heat treatment of meat raw materials and its grinding, preparation of minced meat, filling the shells, cooking the loaves and their cooling.

 The disadvantage of this product is the low content of vitamins, minerals, low biological value.

 The objective of the invention is to increase the biological value of the product, enriching it with vitamins, minerals.

A method is proposed for the production of paste paste for therapeutic and prophylactic products, including pre-treatment at a temperature of 60-65 ^o C for 2 hours and grinding meat raw materials, preparation of meat, followed by the addition of a protein component, blood plasma, onion, salt, sugar, black pepper or ground white, coriander, filling the shells, cooking the loaves and cooling them, the new is that as meat raw materials used beef of the second grade and meat mechanical re-bonding (MMD) pork, as a protein lump Ponent - lentil flour pre-soaked in blood plasma in a ratio of 1: 1 for 1.5-2.0 hours at a temperature of 20-22 ^o C, at the stage of preparation of minced meat, powder pumpkin-milk semi-finished product (PTMP) is added, hydrated in water in a ratio of 1: 1 at a temperature of 20-22 ^o C to achieve a uniform consistency in the following ratio of components, wt.%
Second grade beef - 40 - 45
Pork mechanical re-treating meat - 35 - 40
A mixture of lentil flour and blood plasma - 8 - 10
Powdered pumpkin and milk semi-finished product - 2 - 3
Blood plasma - 6 - 7
Water for the hydration of powder pumpkin and milk semi-finished product - 2 - 3
Shredded onions - 1 -2
Edible salt - 1.2 - 1.5
Sugar - 0.15 - 0.17
Black or white pepper powder - 0.10 - 0.12
Coriander - 0.05 - 0.08
The presence of blood plasma in the composition (Table 1) enriches it with a soluble, easily digestible protein.

 A higher calcium content in porcine MMD (327.0 mg%) compared to pork obtained by manual boning (10.2 mg%) is desirable and useful. The use of a combination of beef grade 2 with pork MMD (table 2) gives a balanced content of protein and fat. Excessive amounts of fat in the product can cause significant amounts of fatty acids formed during digestion to bind calcium to form insoluble salts.

 Thus, excess fat makes calcium absorption difficult. Reducing the level of fat content in the product allows the inclusion of lentil flour in the composition, due to which the product is enriched with a complete protein, carbohydrate fraction, in particular starch, vitamins, as well as giving it a piquant taste. The chemical composition of lentil flour is as follows,%: moisture - 14.0; protein - 24.0; fat - 1.5; mono- and disaccharides - 2.9: starch - 39.8; fiber - 3.7; ash - 2.7. The amino acid composition of the lentil meal protein is given below.

The name of the amino acid - Mass fraction,% by weight of the product
Irreplaceable:
Threonine - 1273
Valin - 802
Methionine - 351
Isoleucine - 1049
Leucine - 2437
Phenylalanine - 1061
Tryptophan - 169
Lysine - 2367
Replaceable:
Asparagine - 2237
Serene - 987
Glutamic acid - 3630
Proline - 822
Glycine - 1109
Cystine - 312
Tyrosine - 923
Histidine - 664
Arginine - 1960
The presence in the composition of a powdered pumpkin and milk semi-finished product with radioprotective properties and rich in dietary fiber (TU 9164-001-2068102-94) helps to improve the functioning of the gastrointestinal tract, and also has a preventive effect on the body. Proteins of plant origin with high nutritional value make it possible to supplement animal proteins in human nutrition. Introduction to the composition of onions allows you to enrich the product with vitamins and give a piquant taste. The use of meat mechanical bonding allows the rational use of food resources, to obtain products of low cost with high consumer characteristics, nutritional and biological value.

To prepare the product, raw meat (beef and pork MMD) is cooked at a temperature of 60 - 65 ^o C for 2 hours at a ratio of raw materials and water of 1: 0.3. Cooked meat raw materials are unloaded from the boiler, cooled to a temperature not exceeding 12 ^o C and sent to grinding. Raw materials are crushed on a spinning top with a grill having holes with a diameter of 2-3 mm. The preparation of the paste mass is carried out in a cutter. The procedure for laying raw materials in the cutter is as follows: first, crushed cooked raw materials are loaded, onions and cut for 3-4 minutes, then blood plasma is added and cut for 2-3 minutes, lastly, salt, sugar, a mixture of lentil flour and blood plasma are added, as well as powder pumpkin-milk semi-finished product, spices and chopped for another 3-5 minutes, gradually pouring hot broth from cooking raw meat. The amount of added broth should be approximately 15% by weight of the cuttable raw material. The temperature of the broth should not be higher than 30 ^o C. The total duration of the chopping is 6-12 minutes to obtain a homogeneous oily mass.

A mixture of lentil flour and blood plasma is as follows: lentil flour is soaked in blood plasma in a ratio of 1: 1 for 1.5-2 hours at a temperature of 20-22 ^o C. PTMP is hydrated in water in a ratio of 1: 1 at the same temperature. To obtain a more delicate consistency, the mass is passed through a fine grinding machine. The temperature of the paste mass should not be higher than 12-15 ^o C. The finished mass is filled with artificial shells with a diameter of 45 mm. Sausages (9-2) cm long are clipped or knitted and subjected to heat treatment (cooking) in a double boiler at a heating medium temperature (82-3) ^o C until the inside temperature reaches 72-75 ^o C.

The loaves are cooled until the temperature inside the loaf is not lower than O and not higher than 6 ^o C and sold to the distribution network.

 Prepared according to the above technology compositions for the preparation of paste mass of the following composition (table 3).

 The application is illustrated by the following examples.

 Example 1

Raw meat (45 kg of truncated beef and 36 kg of pork MMD) is cooked at a temperature of 60 - 65 ^o C for 2 hours at a ratio of raw material and water of 1: 0.3. Cooked meat raw materials are unloaded from the boiler, cooled to a temperature not exceeding 12 ^o C and sent to grinding. Raw materials are crushed on a spinning top with a grill having holes with a diameter of 2-3 mm. The preparation of the paste mass is carried out in a cutter. The order of laying the raw materials in the cutter is as follows: first, 81 kg of chopped cooked raw materials, 1 kg of onion are loaded and cut for 3-4 minutes, then 10 kg of blood plasma are added and cut for 2-3 minutes, lastly, 1.5 kg of salt is added, 0, 45 kg of sugar, 8 kg of a mixture of lentil flour and blood plasma, 4 kg of pumpkin-milk semi-finished powder hydrated in water, 0.10 kg of black or white ground pepper, 0.05 kg of cardamom and cutter for another 3-5 minutes, gradually pouring hot broth from cooking raw meat. The amount of added broth is 15 kg. The temperature of the broth should not be higher than 30 ^o C. The total duration of the chopping is 6-12 minutes to obtain a homogeneous oily mass.

Lentil flour is pre-soaked in blood plasma in a ratio of 1: 1 for 1.5-2 hours at a temperature of 20-22 ^o C. PTMP is hydrated in water in a ratio of 1: 1 at the same temperature. To obtain a more delicate consistency, the mass is passed through a fine grinding machine. The finished mass is filled with artificial shells with a diameter of 45 mm. Sausages (9-2) cm long are clipped or knitted and subjected to heat treatment (cooking) in a double boiler at a heating medium temperature (82-3) ^o C until the inside temperature reaches 72-75 ^o C.

The loaves are cooled until the temperature inside the loaf is not lower than O and not higher than 6 ^o C and sold to the distribution network.

 Examples 2,3,4, 5, similar to example 1, the percentage ratio of the components of the formulation is selected respectively in table 3.

 Thus, the proposed composition allows to obtain a paste mass for products of therapeutic and prophylactic purposes that meet modern biomedical requirements for products of special and therapeutic purposes.

Claims (1)

A method for the production of paste for therapeutic and prophylactic products, including pre-processing meat raw materials at a temperature of 60-65 ^o C for 2 hours and grinding, preparation of minced meat with the subsequent addition of a protein component, blood plasma, onion, salt, sugar, black pepper or ground white, coriander, filling the shells, cooking the loaves and cooling them, characterized in that the second grade beef is used as raw meat, and pork mechanically processed meat (MMD) is used as the protein component of lentils hydrochloric flour, presoaked in blood plasma in the ratio 1: 1 during 1.5-2.0 hours at a temperature of 20-22 ^o C, at the stage of making further minced pumpkin powder milk semifinished (PTMP), hydrated in water 1: 1 ratio at a temperature of 20-22 ° C until a homogeneous consistency is achieved in the following ratio of components, wt.%:
Second grade beef - 40 - 45
Pork mechanical re-treating meat - 35 - 40
A mixture of lentil flour and blood plasma - 8 - 10
Powdered pumpkin and milk semi-finished product - 2 - 3
Blood plasma - 6 - 7
Water for the hydration of powder pumpkin and milk semi-finished product - 2 - 3
Shredded onions - 1 - 2
Edible salt - 1.2 -1.5
Sugar - 0.15-0.17
Black or white pepper powder - 0.10-0.12
Coriander - 0.05-0.06

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