RU2165723C2 - Meat product for infant food - Google Patents

Abstract

FIELD: food industry, particularly, production of meat products for infant food. SUBSTANCE: meat product includes meat, blood, collagen-containing by-products, whey and dill. Blood is used in whole stabilized form. The product additionally contains taste additives, g/100 kg of raw material: salt, 1600; sugar, 100; sodium nitrite, 3. EFFECT: preparation of meat product with optimized amino acid composition. 2 cl, 1 tbl

Description

 The invention relates to the food industry, namely the production of meat products for baby food.

 Known meat product, including uninhabited meat, fat, clarified blood serum and offal (see TU-49 of the RSFSR 129-76 "liverwurst", M., 1976). The product is characterized by low biological value.

 Known meat product, including (wt.%): Uninhabited meat - 48-54%, clarified blood serum - 4-6%, fat - 23-25%, offal - 10-12%, bone tissue - 8-10% ( see copyright certificate N 827013, MKI A 23 L 1/31, Bull. N 17, 1981) - prototype.

 Known meat products have a low content of biologically complete protein, do not also provide a high level of fat absorption, and the specified technical result, namely the anti-anemic properties of the product may be higher.

The specified technical result is achieved in that the meat product containing meat, blood product, offal, additionally contains dairy whey and dill, while the meat is presented in the form of premium beef and lean pork, offal - collagen-containing offal, and blood in a whole stabilized form, in the following ratio of components (wt.%):
Beef (premium) - 25-35
Low Fat Pork - 25-35
Stabilized whole blood - 24-35
Milk whey - 2.98-7.49
Collagen-containing offal - 2.98-7.49
Dill - 0.02-0.04
In addition, flavoring additives are introduced (gram per 100 kg of unsalted raw materials) in the amount of: table salt 1600 g, granulated sugar - 100 g, sodium nitrite - 3 g.

 With this ratio of components, namely the ratio of beef and pork, their total percentage in the product allows you to optimize the amino acid composition with a balanced ratio (1: 1) of protein and fat, increase the level of easily digestible form of heme iron and fat absorption.

 The presence of whole blood (stabilized) in the product provides the product with a biologically complete protein and a significant amount of easily digestible divalent form of heme iron, which in combination with milk proteins has anti-anemia properties. In addition, phosphatides in the form of lycetin contained in stabilized blood contribute to better absorption of fats. The peculiar aroma that causes the child’s appetite gives the meat product freshly ground dill seed, while the specific smell of fresh blood is eliminated.

Five products were studied, which are a combination of the above components (see table)
The number of flavors in all examples was: table salt - 1600 g, granulated sugar - 100 g, sodium nitrite - 3 g per 100 kg of unsalted raw materials of the claimed composition.

 Example 1. The quality of the finished product, due to the large amount of blood, does not meet the requirements for sausages (the product is not technological, there is no required viscosity, there is separated moisture); the ratio of protein to fat is 1.53: 1. The content of 9.98% offal gives a smack and smell of liverwurst. Organoleptic evaluation of 2.53 points.

 Example 2. The consistency is acceptable, the smell of liverwurst is almost invisible. High amino acid composition. The ratio of protein to fat is close to 1: 1. The total organoleptic score is 4.0 points.

 Example 3. The ratio of beef and pork, their total percentage in the product provides the optimal amino acid balance. The ratio of protein and fat is 1: 1. The assimilation of heme iron by the body of the child in combination with whey is the most complete. Anti-anemia properties, due to the high blood content and in combination with milk proteins, are significantly higher than this indicator in the prototype.

 The product is homogeneous, juicy. Organoleptic score of 4.52 points.

The meat product is prepared as follows. The meat ambassador is produced: in meal - meat minced on a top with a diameter of lattice holes 16-25 mm; in fine grinding - on a top with a diameter of lattice holes of 2-3 mm. The meat is mixed with dry salt - for finely ground raw materials for 4-5 minutes, for meal - 3-4 minutes, aging meat with dry salting in fine grinding for 12-24 hours, in meal 24-48 hours. Offal, sorted by type, boiled separately or grouped depending on the structure of raw materials and the content of coarse connective tissue. The volume of added water to the mass of raw materials in open boilers is 110-150%, in closed ones - 45-50%. Chilled to 12 ^o C offal is crushed on a spinning top with a hole diameter of 2-3 mm For the production of heme sausages, stabilized blood is used. The time from the time of receipt of blood in the workshop for the primary processing of livestock until the moment of its use in sausage production should not exceed 24 hours, provided that it is stored at a temperature not exceeding 4 ^o C.

The preparation of minced meat is carried out on a cutter in the following sequence of laying raw materials: beef raw materials, pork raw materials, blood, milk whey, collagen-containing offal. To produce the product, 15% of the broth from cooking collagen-containing offal is introduced in the preparation of minced meat. Then add spices and spices. After cutting, it is recommended to process minced meat on fine grinding machines. After filling the shells with minced meat, 12–13 mm long bars are unscrewed on the machines or manually with dressing with threads or twine. Heat treatment begins no later than 2 hours after extrusion at a temperature of 90-100 ^o C for 30-50 minutes until the surface of the bars turns red. Fried products are boiled in cooking chambers with steam (or in boilers with water) at a temperature of 75-85 ^o C for 40-50 minutes until the center of the loaf reaches a temperature of 70-72 ^o C. After cooking, the sausages are cooled in the shower with cold water for 6 -10 minutes, and then in the cooling chamber at a temperature of minus 5-7 ^o C to a temperature in the center of the bar not lower than 0 ^o C and not higher than 15 ^o C.

 Example 4. The consistency is acceptable, the ratio of protein and fat is close to 1. The amino acid composition is slightly lower than in the product of example 3. The total organoleptic score is 4.2 points.

 Example 5. The product has a very dense texture. Anti-anemia properties are low. Protein-fat balance is disturbed in the direction of increasing fat. The total organoleptic assessment of 2.94 points (five-point system).

 Sausages prepared on the basis of the invention in comparison with the prototype have higher antianematic properties due to the high content of easily digestible divalent forms of heme iron; delicate texture, pleasant appetizing aroma. A high level of fat absorption (due to the production of phosphatides from the blood in the form of lycetin) increases the energy value of the product, providing a restorative effect on the children's body.

Claims (1)

1. Meat product for baby food, including meat, blood products, offal, characterized in that it additionally contains dairy whey and dill, while the meat is presented in the form of premium beef and lean pork, offal - collagen-containing offal, and whole blood in whole stabilized form in the following ratio of components, wt.%:
Beef premium - 25 - 35
Low-fat pork - 25 - 35
Stabilized whole blood - 24 - 35
Milk whey - 2.98 - 7.49
Collagen-containing offal - 2.98 - 7.49
Dill - 0.02 - 0.04
2. Meat product, characterized in that it additionally contains flavorings per 100 kg of unsalted raw materials: table salt 1600, granulated sugar 100, sodium nitrite 3.

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