RU2175207C1 - Method of preparing meat or meat-and-plant ground half-finished product or farce - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves preparing and grinding meat or meat and plant raw material; preparing farce by mixing meat or meat and plant raw material and introducing prehydrated brewers' grain into cutter in the ratio of 1:3 - 3.5 in amount of 20-30 wt.% of total weight of raw material; adding salting and other components, as well as food additive composition containing essential oils and/or spice plant oleoresins, maltodextrin and/or glucose, sodium glutamate and/or sodium glutamate and inosinic acid mixture, and starch at predetermined component ratio; introducing fresh cleaned onion at final stage of preparing farce; forming mixture and directing for cooling or freezing. Method allows meat product or meat and plant ground half-finished products range to be widened by using brewery wastes (brewers' grain) as biologically active food additive, which is cheap substitute of plant and animal protein. EFFECT: simplified method, wider range of meat half-finished and quick-frozen products of improved quality and prolonged storage life. 4 tbl, 2 ex

Description

 The invention relates to the meat industry, in particular to the production of semi-finished meat products and quick-frozen dishes.

 Classical recipes and the production technology of such chopped semi-finished products, such as meat or meat and vegetable chopped semi-finished products or minced meat, are widely known (I. Rogov and others. Production of meat semi-finished products and quick-frozen dishes. M .: Kolos, 1997, p. 220 - 232). Chopped semi-finished products include cutlets: homemade, Moscow, Kiev, peasant, Krasnodar, meat and cabbage, meat and potato, Belarusian, meat and vegetable, Nyurba, Yakut, Transbaikal, Buryat, spicy, low-calorie children, chicken children; Schnitzel: Moscow, special; steak: urban, beef, youth; rump steak; minced meat: beef, pork, homemade, lamb, special, offal, for steaks; meatballs: Kiev, Ostankino, meat and vegetable, Leningrad children's; meat croquettes; knel diet; kyuftyu in Moscow, as well as other products.

 Chopped semi-finished products are produced in chilled or frozen form.

 Chopped semi-finished products are made on the basis of beef, pork, lamb, horse meat, venison, poultry and offal.

 These meat products have good consumer properties, are convenient and easy to cook at home, and are traditional in the diet of Russians.

 However, recently there have been emerging promising trends in the utilization and use of waste from various food industries, including the brewing industry, in the meat processing industry. Scientific studies in this area have established that along with solving the problem of preventing pollution by environmental waste, it is possible to use beer production waste not only as high-calorie feed protein supplements for farm animals and birds, but also as a technologically valuable food supplement in a number of food industries industry and as a biologically active component for humans.

 So, currently among the waste from the brewing industry, beer grains are used as an unconventional additive to animal feed (patent RU 2115330 C1, class A 23 K 1/06, 1/10, 07.20.1998).

 It is known to use beer grains in combination with other biologically active substances for the manufacture of various food products, for example bread, pastries, cereals and other food products (DE 3039808 A1, class A 23 L 1/30, 07.29.1982).

 However, the authors did not find any mention of the use of beer pellets in the production of meat products either as a food additive or as a biologically active component. Although recently it has become important to introduce biologically active additives, including those based on raw materials for brewing, and in meat products.

 So, it is known to use the biologically active food supplement "Nagipol" in the composition of sausages "Health" for medical purposes. "Nagipol" is a product of the autolysis of brewer's and baker's yeast and contains a complete set of amino acids, including essential ones, the whole spectrum of vitamins and minerals in physiologically adequate proportions. The Institute of Nutrition of the RAMS recommended sausages "Health" for mass nutrition, nutrition of students, as well as for nutrition of people with metabolic disorders, cardiovascular diseases and elderly people, especially those living in ecologically disadvantaged areas (MK Bulvar magazine, 1998, N 5, p. 9).

 However, this additive carries a biologically active effect and cannot be used, in this case, simultaneously and as a technologically necessary food supplement, since it does not have a multifunctional orientation. In addition, when introduced into the product, the cost of the latter increases.

 At the same time, there is a known method for preparing minced meat products, which involves mixing minced meat with vegetable filler, egg or melange, salt and water (SU 1200881 A, class A 23 L 1/317, 1985). Vegetable pulp, previously subjected to hydrothermal treatment at a pressure of 784-1087 Pa for 30-40 minutes, is used as a filler.

 However, in this case, the introduction of a vegetable filler (a source of dietary fiber), although it reduces the cost of the technological process and introduces new dietary properties into the product, does not provide the product with good structural, rheological, organoleptic and consumer properties, as well as long-term quality preservation.

 Therefore, the closest analogue to the invention, in our opinion, is a method of preparing meat or meat and vegetable chopped semi-finished products or minced meat, which includes the preparation and grinding of meat or meat and vegetable raw materials, the preparation of minced meat by mixing meat or meat and vegetable raw materials with the introduction of curing ingredients and food additives and the subsequent introduction of fresh onion, molding and subsequent cooling or freezing (Rogov I.A. et al. Production of meat semi abrikatov and frozen meals M .: Ear, 1997, pp 220 -.. 222).

 However, this method does not provide savings in meat and vegetable raw materials without compromising production technology.

 The objective of the present invention is to expand the range of meat or meat and vegetable chopped semi-finished products or minced meat due to the use of brewing waste (beer grains) as a food and biologically active additive, as a cheaper substitute for vegetable and animal protein, and at the same time providing good quality and long-lasting shelf life of products.

 This problem is solved in that the method of preparing meat or meat and vegetable chopped semi-finished products or minced meat includes the preparation and grinding of meat or meat and vegetable raw materials, the preparation of minced meat by mixing meat or meat and vegetable raw materials with the addition of curing ingredients and a food additive and the subsequent introduction of fresh onion peeled , molding and subsequent cooling or freezing, according to the invention, beer fractions are additionally introduced into meat or meat and vegetable raw materials well, pre-hydrated in the cutter in a ratio of 1: 3-3.5 in an amount of 20-30% of the total weight of the raw material, and as a food additive use the composition: essential oils and / or oleoresins of aromatic plants, maltodextrin and / or glucose, glutamate sodium and / or a mixture of sodium glutamate and inosinic acid, starch in the following ratio of components, respectively (1.0-3.3): (8.0-16.6): (5.0-10): (33.3- fifty).

 Chopped semi-finished products are produced in chilled or frozen form.

 Chopped semi-finished products are made on the basis of beef, pork, lamb, horse meat, venison, poultry and offal.

 For the manufacture of all types of chopped semi-finished products, meat is used in a cooled, chilled and thawed state, which in terms of quality must meet the requirements of the relevant regulatory and technical documentation. Depending on the type of chopped semi-finished products, they use cutlet meat (beef, pork, lamb, horse and others), veined beef of 1 and 2 varieties, pork semi-fat, fatty, single-grade, beef and pork raw fat, sausage unsalted bacon, boneless chicken with skin, meat mechanically deboned, etc. Of the offal, meat is used for trimming beef and pork heads, light pork and beef, trimming meat trimmings, etc.

 In addition to meat and animal fats, soy and milk protein preparations, blood plasma, wheat bread, chicken or melange, rice or semolina, crackers or bread crumbs, fresh herbs, onions, garlic or vegetables (cabbage, potatoes, carrots, Jerusalem artichoke) are used , zucchini, pumpkin, turnips, etc.), as well as milk, butter, drinking water, spices and other ingredients according to a specific recipe.

 Malt beer pellet (OST 18-341-79 "Raw beer pellet") is formed in the process of mashing and filtering the mash as a residue after separation of the liquid phase - beer wort. Shot consists of liquid (45%) and solid (55%) phases. The solid phase of the grains contains a shell and an insoluble part of the grain.

 The composition of the grains depends on the quality of the malt, the amount of unmalted raw materials, as well as the type of beer made.

 Raw beer grains have a thick consistency of coarsely ground cereal product of light brown color, which has a sweet taste and the smell of brewing malt.

 In breweries and in workshops, a large amount of grain is collected annually with a moisture content of 70 - 80%, which contains an average of more than 30% solids with a protein level of 12 - 15%.

 Brewing wastes, most of which are watery, difficult to transport, perishable products, are used irrationally, which is explained by the lack of developed livestock farms and drying plants in the places of their receipt, and by the imperfection of their transportation and preservation methods.

The main reason that a potential consumer does not want to work with raw beer grains is their shelf life. So at +15 - 30 ^o C they are 48 - 74 hours. To solve this problem, a preservative is introduced into the beer pellet, it is processed into granules with a preliminary treatment with an electromagnetic field to reduce seeding, and they are also dried.

 Dry grains are storage and transportable.

 Therefore, it is advisable to use and process dry beer grains as valuable technological and biological raw materials for food purposes in the production of various food products, including the production of chopped semi-finished products.

 To determine the chemical composition of dry beer grains, we took a batch of grains at ZAO Ochakovo Moscow Brewery.

Before drying, the pellet was pressed, lowering its moisture content from 80 to 60%. An electric drying cabinet was used to dry the crude grains. In the process of drying the pellet, the temperature was maintained not higher than 60 ^o C to constant weight.

 The general chemical composition of dry beer grains is presented in table. 1.

 The presence in dry beer grains of up to 33% of crude protein allows it to be attributed to high-protein products.

 Dry beer grains contain essential amino acids: isoleucine, leucine, methionine, arginine, valine, threonine, phenylalanine, histidine, which determine the biological and nutritional value of the product.

 The amino acid composition of dry beer grains is given in table. 2.

 The content in the dry beer pellet of the main macro- and microelements is given in table. 3.

 The results of microbiological studies of dry beer pellets are presented in table. 4.

 The results of our studies allowed us to conclude that there is an unconditional prospect of using dry beer grains as a valuable food and biologically active component, as well as a partial replacement of animal and vegetable protein, such as soy, in the production of meat or meat and vegetable chopped semi-finished products or minced meat.

 Before being introduced into the technological process, the raw beer pellet was previously dried and then ground to a powder state. Directly in the production process of meat or meat and vegetable minced semi-finished products or minced meat, dry beer pellet was hydrated in a cutter in a ratio of 1: 3-3.5 and introduced in an amount of 20-30% of the total mass of meat and / or meat and vegetable raw materials.

 In addition, the authors developed a special composition of a food additive for the method of preparing meat or meat and vegetable chopped semi-finished products or minced meat, including beer pellet as a component.

 The optimally selected qualitative and quantitative composition of the food additive for the production of chopped semi-finished products is a complex multicomponent mixture of specially selected flavoring, aromatic and functional ingredients.

 At the same time, the essential oils and / or oleoresins of aromatic plants used are very diverse, which allows you to give the finished product a note of cardamom, nutmeg, matsis (nutmeg), coriander, garlic, lemon, black pepper, white pepper, red pepper, cinnamon, paprika , cloves, ginger, chili, caraway seeds, etc.

 The composition of the food additive for the preparation of chopped semi-finished products is prepared by classical mixing.

 In addition, the presence in the additive of essential oil and / or oleoresins of spices and aromatic plants, in addition to providing taste and aroma, gives a significant increase in shelf life and at the same time is able to neutralize the negative properties of low-grade raw materials.

 This gives the optimal effect: it allows you to unusually expand the range of products with any flavor range and with good structural, rheological and consumer properties.

 All of the above ensures the achievement of the technical result of this invention, namely, the development of a method for preparing meat or meat and vegetable chopped semi-finished products or minced meat, ensuring the use of brewing production waste - beer grains, which successfully performs the role of not only technologically necessary food additives, but also is a valuable biologically active component, which gives the final products therapeutic properties. Moreover, as previously emphasized, beer pellets are much cheaper, for example, soy protein, and it can be used as a partial replacement for plant and animal protein. And this, in turn, allows you to successfully use it in various recipes for chopped semi-finished products and other meat products.

 The method of preparation is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

 Example 1. Lula kebab in a Caucasian way.

The process of production of semi-finished meat was conducted according to the requirements of a particular technology and formulation. The method was performed as follows. Meat raw materials were prepared and ground in batch mixers or continuous mincemeat units. As meat raw materials we used lamb, single-sorted, and fat, raw mutton, tail fat. Pre-dry beer pellet was subjected to hydration in a cutter in a ratio of 1: 3 and introduced in an amount of 30% to the total mass of raw meat. Stuffing was carried out by mixing meat raw materials and hydrated beer grains. Additionally, water, wheat flour bread, edible salt, spicy dried herbs (parsley, dill or celery) were added according to the recipe. The mixture was thoroughly mixed, followed by the addition of a food supplement composition, and then freshly peeled onions. In this case, the composition of the food additive was taken as follows: red pepper essential oil and fragrant pepper oleoresin, maltodextrin and glucose, a mixture of sodium glutamate and inosinic acid, starch in the following ratio, respectively, 3.0: 12.0: 5.0: 38.5. Stirring of the minced meat components was carried out for 4-6 minutes until a homogeneous minced meat was formed with a temperature of not more than 12 ^o C. After mixing, the mass was immediately sent to molding and subsequent cooling.

 Example 2. Cabbage rolls are lazy dining rooms.

The process of production of semi-finished meat was conducted according to the requirements of a particular technology and formulation. The method was performed as follows. Prepared and crushed meat and vegetable raw materials in batch mixers or continuous cooking units. As meat raw materials used pork veined bold or cutlet pork meat. Boiled rice groats, blanched fresh white cabbage, and boiled carrots are used as plant materials. Pre-dry beer pellet was subjected to hydration in a cutter in a ratio of 1: 3.5 and introduced in an amount of 20% of the total mass of raw meat. Stuffing was carried out by mixing meat and vegetable raw materials and hydrated beer grains. Additionally, water, wheat flour, edible salt, egg melange were added according to the recipe. The mixture was thoroughly mixed, followed by the addition of a food supplement composition, and then freshly peeled onions. The composition of the food supplement was taken as follows: black and white pepper essential oil, cardamom or nutmeg, maltodextrin, sodium glutamate, starch in the following ratio of components, respectively, 2.0: 8.0: 7.0: 45.0. Stirring of the minced meat components was carried out for 4-6 minutes until a homogeneous minced meat was formed with a temperature of not more than 12 ^o C. After mixing, the mass was immediately sent to molding and subsequent cooling.

Cooling was carried out at a temperature from 0 to 4 ^o C until the temperature inside the semi-finished products was not higher than 4 ^o C, after which they were sent for freezing. The semi-finished products were frozen to a temperature inside the product of minus 10 ^o C or lower.

 It should be noted that, as the essential oil and / or oleoresins, any essential oils and / or oleoresins of any spices or aromatic plants can be used.

 The same applies to various modifications and the origin of starch.

 Thus, this invention allows to expand the assortment of meat or meat and vegetable chopped semi-finished products or minced meat due to the use of brewing waste (beer grains) as a food and biologically active additive, as a cheaper substitute for vegetable and animal protein, and at the same time providing good quality and long shelf life of products.

Claims (1)

 A method of preparing meat or meat and vegetable chopped semi-finished products or minced meat, including the preparation and grinding of meat or meat and vegetable raw materials, the preparation of minced meat by mixing meat or meat and vegetable raw materials with the addition of curing ingredients and a food additive and the subsequent introduction of fresh peeled onions, molding and subsequent cooling or freezing, characterized in that in addition to the meat or meat and vegetable raw materials enter beer grains, pre-hydrate cured in the cutter in a ratio of 1: 3 - 3.5 in an amount of 20-30% of the total weight of the raw material, and as a food additive use the composition: essential oils and / or oleoresins of aromatic plants, maltodextrin and / or glucose, monosodium glutamate and / or a mixture of monosodium glutamate and inosinic acid, starch in the following ratio of components, respectively (1.0-3.3) :( 8.0-16.6) :( 5.0-10-10) :( 33.3-50).

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