RU2157075C2 - Method of preparing meat farce for producing therapeutic and prophylactic products - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves preparing raw products; preparing meat farce by successively introducing raw meat, additives and other receipt components; providing meat farce injection and thermal treatment. Hydrated powdered milk-and-vegetable semifinished products introduced as additives are used in an amount of 5-10% by weight of farce. Carrot-and-milk and beet-and-milk semifinished products are hydrated with water in the ratio of 1:1, and squash-and-milk and pumpkin-and-milk semifinished products are used in the ratio of 1:2. Additives are enriched in biologically active substances imparting therapeutic and prophylactic properties to product. EFFECT: improved quality of meat farce by balanced amounts of basic food and biologically active substances, increased shelf life and simplified production method. 19 tbl, 28 ex

Description

 The invention relates to the meat industry, in particular to the technology of minced meat products with the use of additives enriched with biologically active substances that give the product therapeutic properties.

 The closest in technical essence are methods for the production of meat products based on skimmed milk powder [1] and vegetables [2, 3].

 The disadvantages of the known methods are: in the case of the use of skimmed milk powder, insufficient emulsifying and water-binding abilities, poor solubility, limited amount of use (up to 6%) due to the sweet taste and loose consistency of finished products, as well as the absence of dietary fiber in their composition and imbalance in some other biologically active substances. In the case of the use of additives in the form of raw vegetables, the quantity and quality of incoming proteins is not high enough, the seasonality of the collection of vegetables, and low storage stability due to high humidity.

 An object of the invention is to increase the biological value due to the balance of basic food and biologically active substances, as well as improving the technology due to the wide functionality and storage of the additives used.

 The problem is achieved in that dry food additives in the form of combined milk and vegetable semi-finished products are pre-hydrated in a ratio of 1: 1-2 and mixed with raw meat during the preparation of minced meat.

Powdered dairy and vegetable semi-finished products are obtained under industrial conditions according to TU 9164001-2068102 on the basis of Konditer JSC (Voronezh) by mixing pre-prepared vegetables with skim milk in a ratio of 4: 1 and dried in a spray dryer at a temperature in the drop of 80 ^o C, the outlet air temperature should be 80-95 ^o C for 5-10 s. At the same time, vegetables (zucchini, pumpkin, beets, carrots) are processed according to traditional technology: they carry out technical washing in two stages on a brush and drum sets, blanch to separate the skin and remove it, grind it on circular knives, boil it at a temperature of no more than 104 ^o C within 20-40 minutes, wipe, finish and homogenize to a particle size of 20-40 microns, concentrate to achieve a mass fraction of solids of 20-45%. Before drying, blending is performed, i.e. mixing with skim milk in a ratio of 4: 1 and dried.

 The obtained powdered nutritional supplements are enriched with a digestible and high-quality protein, contain valuable polysaccharides, vitamins, minerals, and are highly digestible. The characteristics of the powder additives are presented in table. 1-6.

 Legend: PKMP - powdered zucchini-milk semi-finished product; PTMP - powdered pumpkin and milk semi-finished product; PSMP - powdered beet and milk semi-finished product; PMMP - powdered carrot and milk semi-finished product.

 Note.

 The use of these types of vegetables is due to their chemical composition, color and overall positive functional and technological properties.

The roots of carrots contain a significant amount of carotene (provitamin A), there are vitamins B ₁ , B ₂ , B ₆ , C, E, PP and a significant amount of calcium, phosphorus, and iron salts. The roots of carrots contain sucrose, glucose and fructose, the mass fraction of mannitol is 0.3-0.4%, starch 1.5-6.6%. The mass fraction of pectin substances ranges from 0.37 to 2.93% in the raw material, protein on average about 1%, fat 0.29%, about 11 mg of essential oil per 100 g of raw material.

The chemical composition of beets is different from carrots. The mass fraction of protein in it is about 1.7%, fat is almost absent, carbohydrates up to 10.8%, including sugar 3-12%, nitrogenous substances - 0.5-3.6%, there is a significant amount of organic acids, salts , vitamins B ₁ , B ₂ , C, PP. Beetroot is a product with many beneficial properties. This is due to the content in it of amino alcohols, choline, ethanolamine, anticholinesterase substances, as well as rubidium and cesium. Beetroot stimulates blood formation, secretion of digestive juices, intestinal motility, and is a good diuretic.

Pumpkin contains up to 1% protein, 6.5% carbohydrates, 0.2% fiber. The best table varieties of pumpkin contain from 4 to 11% sugar, vitamins, especially a lot of carotene (up to 60 mg). It contains: C, B ₁ , B ₂ , PP, salts of potassium, calcium, magnesium, protein, fiber. A substance suppressing the growth of tubercle bacillus was isolated from pumpkin. Pumpkin is especially useful for diseases of the heart, kidneys, obesity, hypertension, etc.

 Zucchini contain up to 0.6% protein, 5.7% carbohydrates; contain vitamins, minerals.

 From the data table. Figures 1-6 show that powdered additives contain a rather high proportion of proteins (approaching meat) with high quality, are enriched with vitamins and minerals, and digestibility also approaches meat of the highest and 1st grade.

 It should be noted that all powders have a color characteristic of the vegetables included in their composition, except squash, and therefore, when added to meat products, the color of natural meat products is improved or masked (Table 7).

 For use in the technology of meat products, it is necessary to evaluate the functional-technological and physico-chemical properties. Some data are presented in table. 8.

 Studies of the rheological properties of hydrated powdered additives showed that flow curves turned out to be characteristic of viscoplastic non-Newtonian fluids, in which viscosity decreases with an increase in the velocity gradient, and the latter increases with an increase in the shear stress, which is consistent with similar properties of meat.

 The study of the possibility and evaluation of the effectiveness of the use of powdered additives was carried out on model minced meat composed of pork and beef in a ratio of 1: 1. In this case, the additives were pre-hydrated 1: 2 (for PCMP and PTMP) or 1: 1 (for PSMP and PMMP) to achieve the best conditions for combining the components and their uniform distribution. The experimental data are presented in table. nine.

 As can be seen from the data table. 9, it is advisable to use powdered semi-finished products in an amount of 5-10% by weight of minced meat. At the same time, the main indicators responsible for the consistency and yield of the product are significantly improved.

 When making powdered semi-finished products, calorie content decreases. Some experimental data are presented in table. 10, 11.

 An increase in the mass fraction of hydrated powders over 10% leads to a deterioration in technological parameters - consistency, the proportion of bound moisture, and, therefore, reduces the yield of the product, and less than 5% - is economically inexpedient and insufficient from the point of view of enrichment of the product with biologically active substances.

 Taking into account the rational use of the secondary resources of the meat industry and based on experimental information about the properties of model minced meat using powdered semi-finished products, minced meat formulations have been developed and are being offered for the production of canned meat, boiled sausages, and pastes.

 Examples of formulations are presented in table. 12.

 The choice of components and their mass content are justified using mathematical methods for planning the experiment, where the content of essential amino acids served as the output parameter. It is shown that selected minced compositions provide a full-fledged scor with almost complete absence of limiting amino acids. Experimental data showed that product proteins in terms of utility and comparable redundancy are equal to or superior to premium beef.

 The production of meat products is carried out on the basis of traditional technologies.

At the same time, to produce cooked sausages and pastes, the veneered beef or pork is ground on a spinning top with a grill having holes with a diameter of 2-6 mm, and then salted in a mixer with the addition of table salt and granulated sugar. Then the meat is kept in salting for 12 hours at a temperature of 2-42 ^o C. Next, the raw materials are subjected to secondary grinding on a top (the diameter of the holes of the lattice is 2-3 mm) and transferred to the preparation of minced meat.

 When cooking boiled sausage "Autumn" pre-prepared protein-fat emulsion in the following way.

 Water, a protein preparation (lentil isolate) and powdered carrot-milk semi-finished product are fed into the cutter, after processing for 4-5 minutes, feedstock is added and they continue to cut for another 3-5 minutes. Salt is added at the end of cuttering (at the last 3-5 cutter revolutions) at the rate of 2.0-2.5% by weight of the emulsion.

 When cooking minced sausage cooked "Health" pre-cooked offal pasta as described below.

 Prepared offal is sent to the ambassador (with the exception of the lips). Salt them in pieces with the addition of 3% sodium chloride, as well as 7.5 mg% (by weight of the raw material) of sodium nitrite in solution. The height of the offal layer during aging should be no more than 25 cm. A joint offal ambassador is allowed.

 Before preparing the offal paste, offal aged in the salting is crushed on a spinning top with a grid diameter of 2-3 mm. The mixture is prepared in a cutter, adding 10-15% water (including 50% ice) to the mass of raw materials. First, the crushed lips are treated with the addition of part of the water for 4-6 minutes, then the meat of the esophagus and lungs, the remaining part of the water (ice), the spleen are added (in the indicated order), continuing the treatment for 6-8 minutes.

 During the development of cooked sausages, the preparation of minced meat is carried out on a vacuum cutter.

The order of loading of raw materials in the preparation of minced sausage cooked "Autumn" is as follows: first, beef, a portion of water (flake ice), a solution of sodium nitrite are loaded and cut for 3-7 minutes; then enter the bold pork, the remainder of the water, protein-fat emulsion, spices and continue processing for 3-5 minutes The total duration of the minced meat processing in the cutter is 8-12 minutes. The temperature of the finished stuffing is not higher than 12 ^o C. Next, the stuffing is passed for extrusion.

The order of loading of raw materials in the preparation of minced sausage sausage "Health" is as follows: first, powdery pumpkin and milk semi-finished product is loaded into the cutter, water is hydrated and cutted for 3-4 minutes, then beef and offal paste, some water (flake ice) are added, sodium nitrite solution, cutter for 3-7 minutes; then enter the bold pork, the remainder of the water, blood plasma, spices, hydrated lentil flour and continue processing for 3-5 minutes The total duration of the minced meat processing in the cutter is 8-12 minutes. The temperature of the finished stuffing is not higher than 12 ^o C. Next, the stuffing is passed for extrusion.

 Blanching is considered complete if there is no bloody juice in the incision of the liver or spleen.

 Offal should be immersed in boiling water (fresh water is boiled to blanch each batch). Blanched offal is washed with cold water, preferably in the shower, after which the liver is rescued a second time.

 The lungs are cut, large bronchi are removed, washed thoroughly with running water, blanched for 30-40 minutes to remove air, crushed on a spinning top through a grill with holes with a diameter of 16-18 mm, cooled with water.

After acceptance, the esophagus meat is inspected, lodged, washed in tanks, then blanched for 25 minutes, cooled to a temperature not exceeding 12 ^o C, grinded on a top through a wire mesh with a hole diameter of 2-3 mm.

Brains after acceptance and examination are washed in warm water at a temperature of 40-45 ^o C. Then they remove the outer shell, bruising, cut large neurovascular bundles and divide into two hemispheres (the cerebellum is left with one of them); after the second washing, the brains are passed on for further processing.

 Brains are blanched in boilers in water at a boiling point (4 parts of water per 1 part of the brain) for 10 minutes, at the same time they are slightly mixed twice and the scale (foam) is completely removed. Brains are considered finished if they have gained a dense consistency.

 The onions are peeled, washed in cold water, mixed with a piece of blanched liver, spleen, chopped lung and the mixture is passed through a spinning top with a diameter of 2 mm lattice holes.

Drawing up the minced meat is done on a vacuum cutter. The order of loading of raw materials is as follows. First of all, powdered beet and milk semi-finished product, water for its hydration are loaded and cutted for 3-4 minutes. Next, add a mixture of liver, spleen with chopped onions and lungs, esophagus meat, spices, cut for 10-15 minutes with the addition of cold water (flake ice), then cool brains are loaded and cut for another 5-8 minutes with the addition of pork fat, until smooth pasty spreading mass without grains. The temperature of the paste mass should not be higher than 12-15 ^o C.

 Stuffed meat is injected into an artificial shell on vacuum syringes.

 Bandaging of loaves is carried out by imposing metal brackets (clips) and cutting the bridge between the loaves.

Paste is cooked in open boilers at a temperature of (83 ± 7) ^o C for 45 min until the temperature in the center of the loaf is 72 ^o C.

The loaves are cooled in water at its temperature (2 ± 2) ^o C for 45 min until the temperature in the center of the loaf reaches not lower than 0 and not higher than 6 ^o C.

 The total duration of the process from the beginning of the preparation of the paste to the end of the cooling process should not exceed 9 hours

 In the production of canned food after liver acceptance, it is examined, veined, removing the bile ducts, large vessels, cut into pieces weighing 300-500 g and washed in running water for 5 minutes. Inspect the spleen, cut into pieces and soak in running water for 5 hours.

 The liver and spleen are blanched in an open boiler (3 parts of the offal per 1 part of water), the liver for 25 minutes, the spleen for 20 minutes. Blanching is considered complete if there is no bloody juice in the incision of the liver or spleen.

 Offal should be immersed in boiling water (fresh water is boiled to blanch each batch). Blanched offal is washed with cold water, preferably in the shower, after which the liver is rescued a second time.

 Onion preparation and cleaning is carried out in separate rooms. The onions are peeled, washed in cold water, fried in pork fat (5% by weight of raw onions) for about 20 minutes. The fried onions are mixed with a piece of blanched liver, spleen, salt and the mixture is passed through a spinning top with a grid diameter of 2 mm.

 The paste mass is prepared on a vacuum cutter. The order of loading of raw materials is as follows. First of all, powdered zucchini-milk semi-finished product is loaded, water for its hydration and cutted for 3-4 minutes. Then add cooled brains and cut for 5-8 minutes with the addition of pork fat.

At the end of the brain cutting with fat, a liver mixture is added to the bowl of the cutter, spleen with chopped onion, hydrated lentil flour, spices, cutted for another 10-13 minutes, with the addition of cold water (flake ice) until a homogeneous paste-like smeared mass without grains is obtained. The temperature of the meat should not be higher than 12-18 ^o C.

 Ready meat is passed for extrusion.

Syring canned food in a can No. 3 on a vacuum syringe. Filled cans are subjected to control weighing, corking on a vacuum seaming machine. The quality of the seal is checked in accordance with the current instructions. The process of manufacturing canned foods from the moment of deboning the raw material to the start of sterilization of filled cans should not exceed 2 hours, and from seaming to the start of sterilization not more than 30 minutes. Sterilization is carried out in an autoclave for 95 minutes at a temperature of 120 ^° C. in accordance with the sterilization formula.

 Then the cans are processed in a can washing machine and put a label on the labeling machine.

 The use of powdered semi-finished products due to the content of skimmed milk powder and vegetables components in them not only provides high-grade protein nutrition, saves the main raw materials, but also enriches the products with biologically active substances that impart therapeutic and prophylactic properties.

 The change in the vitamin composition of meat products when used in their recipes PMMP and PCMP are presented in table. thirteen.

 It should be noted that the content of β-carotene, thiamine, and riboflavin increases in the products. Their role is reduced to the full, economical and proper use of essential nutrients, in which organic food substances release the necessary energy. The presence of β-carotene reduces the carcinogenic risk of exposure and tobacco smoke. Thiamine stimulates carbohydrate and protein metabolism, affects the function of the digestive system, and normalizes heart function. Riboflavin - a component of flavoproteins, normalizes vision.

 In the table. 14 presents data on the content of minerals in products obtained using powdered semi-finished products.

 As can be seen from the data table. 14, the products are enriched with essential minerals, the physiological and biological role of which is known.

 Rational, therapeutic and preventive nutrition is understood not only as the body is provided with sufficient amounts of energy, proteins, fats, carbohydrates, minerals, vitamins and other irreplaceable nutritional factors, but also the intake of these substances in certain amounts balanced in relation to each other. Some experimental data on the evaluation of finished meat products using powdered semi-finished products are given in table. fifteen.

 The use of vegetable powdery semi-finished products as components in the formulations of meat products allowed to enrich products with dietary fiber. The mass fraction of vegetable dietary fiber was 0.7-1.0%, which, together with connective tissue proteins, provides radioprotective properties and helps to cleanse the body.

 Thus, the proposed method for the preparation of minced meat provides high biological value and the improvement of technological processes.

Compared with the prototype, the proposed technical solution has the following advantages:
- Meets nutritional requirements according to the FAO / WHO scale for the balance of essential nutrients;
- the products contain high-quality protein, balanced in amino acid composition, in which there are practically no limiting amino acids,
- products incorporate edible plant fibers, minerals, vitamins with pronounced physiological and biological effects;
- excludes pre-treatment (except hydration) of vegetable and dairy components in the composition of the additives, as the semi-finished products are ready-made, well-stored and therefore eliminate the difficulties associated with the seasonality of vegetable crops and their harvesting;
- the recommended method involves the use of powdered milk-vegetable semi-finished products, which are a concentrate of useful substances of milk and vegetable crops and therefore even their small amount significantly enriches the product with biologically active substances;
- the multifunctionality of the powders provides good color and a pleasant specific taste and smell to the product, excluding (or reducing) the proportion of nitrite;
- creates the convenience and ease of implementation of the proposed method for producing minced meat of high biological value with therapeutic and prophylactic effect in an industrial environment.

 The method is illustrated by examples.

 Example No. 1. Upon receipt of minced meat for the production of cooked sausages, the Autumn sausage recipe was used as the basis. In this case, raw materials were preliminarily prepared and mixed according to the description (see above), and dry PMMP was hydrated in a 1: 1 ratio and introduced into minced meat during chopping in the amount of 10 kg per 100 kg of meat product instead of beef, and then they were processed according to the current production instructions cooked sausages, including extrusion, heat treatment and cooling. 12 hours after production, the products were evaluated organoleptically.

 Example No. 2. Preparation was carried out according to example No. 1, but PMMP was introduced in an amount of 5 kg per 100 kg of meat product.

 Example No. 3. PMMP was administered in an amount of 7 kg per 100 kg of meat product.

 Example No. 4. PMMP was administered in an amount of 12 kg per 100 kg of meat product.

 Example No. 5. PMMP was administered in an amount of 3 kg per 100 kg of meat product.

 Example No. 6. PMMP was hydrated in a ratio of 1: 0.8 and used according to example No. 1.

 Example No. 7. PMMP was hydrated in a ratio of 1: 1.5 and used according to example No. 1.

 Example No. 8. PMMP was hydrated in a ratio of 1: 0.5 and used according to example No. 1.

 Example No. 9. Upon receipt of minced meat for the production of cooked sausages, the Health sausage recipe was used as the basis. In this case, the raw materials were preliminarily prepared and mixed according to the description (see above), and dry PTMP was hydrated in the ratio 1: 2 and introduced into the minced meat during chopping in the amount of 10 kg per 100 kg of meat product instead of the liver, and then they were processed according to traditional technology. After 12 hours, the products were analyzed organoleptically.

 Example No. 10. PTMP was hydrated in a ratio of 1: 1.5 and introduced into the minced meat during chopping. Further, the process was conducted according to example N 9.

 Example No. 11. PTMP was hydrated in a ratio of 1: 2.5 and introduced into the minced meat during chopping. Further, according to example N 9.

 Example No. 12. PTMP was hydrated in a ratio of 1: 2 and introduced into the minced meat during chopping in the amount of 9 kg per 100 kg of meat product. Development and analysis were carried out according to example No. 9.

 Example No. 13. PTMP was hydrated in a ratio of 1: 2.5 and introduced into the minced meat during chopping in the amount of 5 kg per 100 kg of meat product. Development and analysis were carried out according to example No. 9.

 Example No. 14. PTMP was hydrated in a ratio of 1: 2 and introduced into the minced meat during chopping in the amount of 3 kg per 100 kg of meat product. Development and analysis were carried out according to example No. 9.

 Example No. 15. PTMP was hydrated in a ratio of 1: 2 and introduced into the minced meat during chopping in the amount of 12 kg per 100 kg of meat product. Development and analysis were carried out according to example No. 9.

 Example No. 16. Upon receipt of minced meat for the production of pastes, the “Dietary” paste formulation was used as the base. In this case, the preparation of the raw materials and the process were carried out as described, and PSMP was hydrated in a ratio of 1: 1 and introduced in the amount of 10 kg per 100 kg of meat product. After 12 hours, the product was analyzed.

 Example No. 17. PSMP was hydrated in a ratio of 1: 0.5 and introduced into the minced meat during chopping in the amount of 10 kg per 100 kg. The process was conducted according to example N 16.

 Example No. 18. PSMP was hydrated in a ratio of 1: 1.5, introduced into the minced meat during chopping, and the process and analysis were carried out according to example No. 16.

 Example No. 19. PSMP was hydrated in a ratio of 1: 1 and introduced into the forcemeat in the amount of 9 kg per 100 kg of meat product. The process and analysis were carried out according to example No. 16.

 Example No. 20. PSMP was hydrated in a ratio of 1: 1 and introduced into the forcemeat in the amount of 5 kg per 100 kg of meat product. The process and analysis were carried out according to example No. 16.

 Example N 21. PSMP after hydration (1: 1) was introduced into the forcemeat in the amount of 3 kg per 100 kg of meat product. The process and analysis were carried out according to example No. 16. 12 hours after development, the product was analyzed.

 Example N 22. PSMP after hydration (1: 1) was introduced into the forcemeat in the amount of 12 kg per 100 kg of meat product. 12 hours after production, the meat product was analyzed.

 Example No. 23. In the development of minced canned food, the amateur paste was used as the basic recipe for canned food. In this case, the preliminary preparation of raw materials and the technological process were carried out as described. At the same time, PCMP was hydrated in the ratio 1: 2 and introduced into the minced meat during chopping in the amount of 10 kg per 100 kg. After 72 hours, the canned food was analyzed.

 Example No. 24. In the preparation of minced meat for canned food, PCMP was hydrated in a ratio of 1: 1.5 and introduced into the minced meat in the amount of 10 kg per 100 kg of meat product. The process was conducted as described and the product was analyzed after 72 hours.

 Example No. 25. In the preparation of minced meat for canned food, PCMP was hydrated in a ratio of 1: 2.5 and introduced into the minced meat in the amount of 10 kg per 100 kg of meat product. The process was conducted as described and the product was analyzed after 72 hours.

 Example No. 26. When preparing minced meat for canned food, PCMP was hydrated in a ratio of 1: 2 and introduced in an amount of 5 kg per 100 kg of meat product.

 Example No. 27. PCMP was hydrated in a ratio of 1: 2 and introduced into the forcemeat in the amount of 3 kg per 100 kg of meat product.

 Example No. 28. PCMP was hydrated in a ratio of 1: 2 and introduced into the forcemeat in the amount of 12 kg per 100 kg of meat product.

 The properties of the minced meat and products made according to the proposed examples are illustrated in tables 16-19.

SOURCES OF INFORMATION
1. Agnev SA, Salavatulina PM Use of milk proteins in the production of meat products. - M.: AgroNIITEIMMP, 1981. - (Series Meat industry: Review, inform.). - S. 12-16.

 2. Pyltsova L. A., Sizykh E.V., Apraksina S.K. New technologies for meat products / Meat and refrigeration industry. - M.: TSNIITEIMMP, 1993. - Issue. 6.

 3. Rogov I.A., Zhuravskaya N.K. et al. Current trends in the use of protein-containing raw materials of animal and vegetable origin in the production of meat products. - M.: TSNIITEIMMP, 1991 .-- 32 p.

Claims (1)

 A method of preparing minced meat for the production of therapeutic and prophylactic products, including the preparation of raw materials, the preparation of minced meat with the sequential introduction of meat raw materials, additives and other components of the formulation, extrusion of minced meat, heat treatment, characterized in that pre-hydrated powdered milk-vegetable semi-finished products are used as additives in an amount of 5 - 10% by weight of minced meat, while milk-carrot and milk-beet semi-finished products are hydrated in a ratio of 1: 1, and milk-pumpkin lactic kabachkovaja hydrated in the ratio of 1: 2.

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