RU2167548C1 - Quick-cooking food product - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: food product contains meat of different kinds of domestic animals, and/or rabbits, and/or poultry, and/or protein marine products and mixtures thereof. Raw material may be of any grade including nonstandard low-fatness meat. Product is obtained by providing thermal treatment, mincing, forming and drying to moisture content of 3-5%. Structuring complex additive and flavor additives are introduced into product thermally treated at temperature of 50-100 C to create additional moisture conducting channels in its structure. Product processed in mentioned way is dry and has shelf life of about 1 year without special storage and package methods. Quick-cooking product may be used in individual and public catering, as well as semi-finished product. EFFECT: increased efficiency, wider range of usages, improved porosity of structure, increased moisture conducting and organoleptical properties. 3 cl, 2 ex

Description

 The invention relates to the meat processing industry and can be used in the field of individual and public catering, in the production of semi-finished products and instant products.

 Known food product from boneless meat containing flavoring and structure-forming additives and obtained by cooking, grinding and molding (RU 2037307, A 23 L 1/31, 06/19/95). Moreover, boneless meat of various species of animals, game, poultry and rabbits, including non-standard raw materials, was used as raw material.

 The disadvantage of this product is that it does not have a long shelf life.

 A porous, solid or semi-solid food product from ground and cooked meat is also known. The porosity of this product is achieved by pumping gas through a mixture of chopped meat and additives. However, the process of obtaining this product is time-consuming, and also the product itself has low organoleptic characteristics (US 4560570, A 23 L 1/31, 12.24.85).

 Analogs are also known for food products from boneless raw meat with the addition of flavoring and structure-forming additives, which are obtained by grinding and mixing. Then the resulting mass is given the desired shape (steaks, chops, fillets and roast beefs), frozen and dried.

 But the products obtained are semi-finished products, which for consumption must be properly prepared and cannot be used, for example, in field conditions (US 3573062, A 23 L 1/31, 03.30.71).

 Closest to the invention is an analogue - a food product from meat of various species of animals, fish and poultry, containing flavoring and structure-forming additives and obtained by heat treatment, grinding, molding and drying. After that, the product is packaged in an oxygen-impermeable material (US 4384009, A 23 L 1/31, A 23 B 4/00, 05.17.83).

 The disadvantages of this meat product is its mandatory storage in a special impermeable material and low organoleptic properties of the product.

 The objective of the invention is to obtain a new pre-processed, dry product from meat of different types of livestock, and / or rabbits, and / or poultry, and / or fish, and / or protein seafood, as well as mixtures thereof with a long shelf life of about 1 years without special storage and packaging conditions; expanding the range of instant food; improving the quality of the product due to higher organoleptic characteristics and other consumer properties. Moreover, the product can be used for the manufacture of convenience foods and finished products in the form of cutlets, steaks, meatballs, etc.

This problem is solved in that the instant food product from meat of different types of livestock, and / or rabbits, and / or poultry, and / or fish, and / or protein seafood, as well as their mixture, which is heat-treated, crushed, a molded and dried product with a hygroscopic finely divided and moisture-conducting structure, containing flavoring and structure-forming additives, contains raw materials of any grade, including non-standard raw materials, and as structure-forming additives it contains complex structure-forming additive (KSD), consisting of the following components: phosphate additives, sodium bicarbonate or ammonium bicarbonate, tartaric acid, gelling agents, sulfur-containing amino acids, potassium alum, triethyl citrate, proteolytic enzymes, disaccharides, reducing active substances, surface-reactive sugars, reducing sugar, acetic acid in the following ratio, respectively - (0.1-0.4): (1.0-5.0): (0.1-1.0): (1.0-20.0): (0, 2-3.0): (0.05-0.5): (0.1-0.5): (0.1-5.0): (0.2-0.4): (0, 1-0.5): (0.001-0.1): (0.1-0.5), with the introduction of which the temperature of the product should be set 50-100 ^o C, while the product has a moisture content of 3-5%.

 In addition, it can be heat-treated in installations with electric heating, in installations that use hydrocarbon fuel, in microwave installations (microwave installations), in infrared installations (infrared thermal radiation installations).

 A dry product after saturation with hot or cold liquid after 1-3 minutes is ready for use.

 Moreover, the product has such a structure that makes it capable of absorbing and retaining a given amount of liquid in relation to the mass of the product during watering.

The product is obtained as follows: any meat is subjected to heat treatment, for example cooking. After which it is crushed and turned into crushed meat with a finely divided structure. The processes of cooking and grinding of raw materials can be combined and performed simultaneously. Then, a structure-forming complex additive (KSD), as well as flavor additives, are introduced into the cooked crushed meat at a temperature of 50-100 ^o C and molded into the finished product.

 In the composition of the complex additives, poly- or pyrophosphates are used as phosphate additives. For example, agar agar, carrageenan are used as gelling agents, and cysteine, methionine as sulfur-containing amino acids. Of the proteolytic enzymes used, for example, papain, ficin. As disaccharides, for example, sucrose, maltose, lactose are introduced, and as reducing sugars, for example, glucose, xylose, arabinose. As surfactants used, for example, mono-, diacylglycerols of fatty acids and / or their derivatives; mono-, diglycerides of diacetyl tartic and / or fatty acids.

 Introduction to the product of a complex additive contributes to the creation of additional moisture-conducting channels in its structure, which provide an increase in the porosity of the structure and increase the moisture-conducting properties of the product.

 Moreover, the formation of a porous-spatial structure is based on various degrees of protein denaturation. When components are mixed with partially denatured meat proteins, an emulsion is formed. As a result of their combined action with the components of a complex structure-forming additive (KSD) during heat treatment and drying, a spatially porous skeleton is formed. The stabilized structure is a chain with alternation - a polysaccharide protein.

 The effectiveness of the introduced additives is due to the stabilization of the molecular structure of denatured muscle proteins.

 The molded product is subjected to drying, which can be carried out in one or several stages, both in the traditional way, and in electric heating plants, in plants that use hydrocarbon fuel, in microwave installations (microwave installations), in infrared installations (infrared installations thermal radiation).

 Dried product and finished products from it have a long shelf life. This does not require special packaging, for example vacuum or filled with an inert gas, etc., and there is no need for their storage in special refrigerators.

 The resulting food product is a dry product with a porous hygroscopic structure, which is able to quickly recover under the influence of moisture.

 After saturating it with hot or cold liquid after 1-3 minutes, it takes its original form in volume and presentation with traditional organoleptic properties. This product can be made in the form of meatballs, roast beefs, meatballs, etc.

 To obtain the finished meat dish does not require additional heat treatment.

 This food product is characterized by the method of its manufacture, and the combination of essential features: the introduction of an integrated structure-forming additive with a certain ratio of its components and ensures the achievement of a technical result.

 In the process of manufacturing a food product, a product framework is formed that provides retention of muscle fibers, and a spatially porous structure is created, which is necessary for fluid to flow inside the product volume when it is saturated with moisture.

 The invention is illustrated by the following examples.

 Example 1

The feedstock from cattle is cooked in water at a temperature of 100 ^o C for 3-4 minutes to a temperature in the center of the product 72 ^o C. Then the product is crushed on a grate with a hole diameter of 2 mm It is mixed with flavoring ingredients: salt - 0.5%, spices - 4% and with a complex structure-forming additive at a temperature of 50-100 ^o C. In this case, the complex additive consists of a mixture of the following components: sodium pyrophosphate - 0.3%, ammonium bicarbonate - 1%, tartaric acid - 1%, acetic acid - 0.5%, methionine - 0.5%, potassium alum - 0.05%, triethyl citrate - 0.1%, papain - 0.1%, agar-agar 5%, sucrose 0.3%, acetic acid ester 0.01%, xylose 0.1%. All ingredients are mixed for 2-3 minutes in a mixer of any type. Formed, for example, in the form of cutlets and sent for drying, where the product is dried to a moisture content of 3-5%.

 Example 2

The feedstock (muscle tissue) from small cattle with the addition of seafood is cooked in water at a temperature of 100 ^o C 3-4 minutes to a temperature in the center of the product 72 ^o C. Grind on a lattice with a hole diameter of 2 mm and mix with flavors: salt - 1.5%, spices - 4% in a mixer. After mixing, a complex structure-forming additive is introduced, consisting of a mixture of the following components: sodium polyphosphate - 0.3%, ammonium bicarbonate - 1%, tartaric acid - 1%, acetic acid - 2%, methionine - 0.5%, agar-agar - 5%, potassium alum - 0.5%, triethyl citrate - 0.1%, proteolytic enzyme - papain in an amount of 0.1%, sucrose - 0.3%, diacetyl tartaric acid diglyceride - 0.001%, glucose - 0.1%. Stirring is carried out for 2-3 minutes in a mixer of any type, and then further crushed in an emulsifier. The product is molded in the form of sausages and dried first at 100 ^o C, and then in air at 30 ^o C for 24 hours to a moisture content of 3-5%.

 These examples do not limit this invention, and the full object of legal protection is covered by the features set forth in the claims.

 The resulting dried product has a long shelf life of about 1 year without special storage and packaging methods, while it has the organoleptic properties of the finished product.

Claims (3)

1. Instant food product from meat of various types of livestock, and / or rabbits, and / or poultry, and / or fish, and / or protein seafood, as well as their mixtures, which is a heat-treated, crushed, molded and dried product with a hygroscopic finely divided and moisture-conducting structure containing flavoring and structure-forming additives, characterized in that it contains raw materials of any grade, including non-standard raw materials, as structure-forming additives, it contains com a lex structure-forming additive consisting of the following components: phosphate additives, sodium bicarbonate or ammonium bicarbonate, tartaric acid, gelling agents, sulfur-containing amino acids, alum potassium alum, triethyl citrate, proteolytic enzymes, disaccharides, reducing sugars, the following are reactive acids, (0.1 - 0.4): (1.0 - 5.0): (0.1 - 1.0): (1.0: 20.0): (0.2 - 3.0): (0.05 - 0.5): (0.1 - 0.5): (0.1 - 5.0): (1.0 - 5.0): (0.2 - 0.4): (0.1 - 0.5): (0.001 - 0.1): (0.1 - 0.5), with the introduction of which the product temperature is up to false should be 50 - 100 ^o C, while the product has a moisture content of 3 - 5%.  2. The food product according to claim 1, characterized in that it can be heat-treated in installations with electric heating, in installations that use hydrocarbon fuel, in microwave installations (microwave installations), in infrared installations (infrared thermal radiation installations) )  3. The product according to any one of claims 1 and 2, characterized in that the product after saturation with hot or cold liquid after 1 to 3 minutes is ready for use.