RU2187949C1 - Meat food production method - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves preparing natural additive, with beet, carrot and dry nettle being used as natural additive in an amount of 12-20 wt.% of ready mass. Ratio of components per 100 kg of raw material, kg: beet, 7.5-10.5; carrot, 4.0-7.5; dry nettle, 0.5-2.0. Beet is prepared by cutting it in cubes with face size of 6 mm, boiling in citric acid solution with pH value of 5.5 to semiprepared state. Carrot is prepared by boiling in water to semiprepared state with following cutting into cubes having face size of 6 mm. Dry nettle is ground to particles of 6x6 mm size and subjected to swelling in water to native state as to moisture content. Method further involves preparing raw meat material and grinding it to farce state; adding natural additive into ready farce; placing ready mass into protective casing and directing for thermal treatment. Sea kale may be used as natural additive. Method is used for preparing meat food of sausage type with plant fillers that enhance water binding capacity and increase biological value of food. Also food has balanced content of animal and plant components. EFFECT: wider range of meat foods with natural fillers and improved consumer properties. 4 cl, 1 tbl, 9 ex

Description

 The invention relates to the field of food industry and can be used as meat products such as sausages with fillers of vegetable origin.

 Modern technologies for the production of meat products involve the widespread use of additives. In particular, in the production of cooked sausages, soy proteins, modified hydrocolloids, etc. are used. For example, in the production of sausages, vegetable and fruit powders, dietary fiber, pectin, inulin, Jerusalem artichoke, pumpkin seed filler (Gorlov I.F. etc. , 1998) or fern (A.S. 1697677, 1999).

 An original solution is a method for the production of frozen meat and meat combined chopped semi-finished products (A.S. 1741745, 1992), which at the stage of preparation of a semi-finished product, give it a bright color and improve its consistency by adding prescription components and water infusion of tea to the crushed raw materials.

 The mentioned methods have an economic focus, increase the biological value of products, improve their attractiveness and organoleptic properties. An important feature is the use of affordable natural raw materials, familiar to domestic consumers.

 As a prototype, the selected method of production of meat products such as cooked sausages (A.S. 1703021, 1991). The method involves the preparation of raw meat, grinding, mixing with a solution of salt, soaking in salting, cooking meat, syringing and heat treatment. At the stage of mixing the meat raw material with a salt solution, a concentrate of dietary fiber from food bran, obtained by the acidic method, is introduced in an amount of 2-3% by weight of the raw material, and holding in the ambassador is carried out for 5-6 hours (A.S. 1703021, 1991) . Thanks to the introduction of dietary fiber, the water-holding capacity of the product is increased and it retains its presentation for a long time. The introduction of fiber concentrate in meat raw materials also increases the nutritional and preventive value of the product.

 The objective of the invention is to expand the range of meat products with natural fillers and increase their competitiveness due to the original appearance and taste.

The technical results that can be achieved using the proposed method are:
- increased water-binding ability;
- optimal balance of components of animal and plant origin;
- improving the appearance of the product;
- increase of biological value.

 The solution of the above problem and the achievement of the above results became possible due to the fact that in the known method, including the preparation of natural additives, preparation of meat raw materials, its transformation into a minced state, the introduction of natural additives with stirring, the placement of the finished mass in a protective shell, the natural additive is introduced into the finished minced meat, as a natural additive use beets, carrots and nettles in an amount of 12-20% of the finished mass with a ratio of components, kg / 100 kg of the finished mass: beets 7.5-10.5, carrots 4.0-7.5, nettle 0.5-2.0, while the preparation of beets is carried out by cutting it into a cube with a face of 6 mm and boiling in a solution of citric acid at pH 5.5 to the state of semi-preparedness, the preparation of carrots is carried out by boiling it in water until half-finished, followed by cutting into cubes with a face of 6 mm, and dry nettles are crushed to a particle size of 6 • 6 mm and subjected to swelling in water to the native state of moisture. In the best version of use, the seaweed prepared into the forcemeat is additionally added to the mincemeat prepared by boiling and grinding to a particle size of 6 • 6 mm in the amount of 4.0-7.5 kg / 100 kg of raw material, a solution of citric acid after boiling beets in it and its compartments are fed into minced meat, and before putting the finished mass into the protective shell, it is additionally wrapped with a side fat with a layer thickness of 3 mm and subjected to heat treatment.

 The proposed set of essential features of the method is unknown from the previous technical level and allows you to get original products such as sausages with bright color impregnations and a stable attractive color of the main stuffing in traditional pink color, not gray in the cut.

 Products have increased water-holding ability due to the presence of dietary fiber and especially in the best use with seaweed. The presence of pectin, alginate, anthocyanins, betta-carotene, vitamin K, as well as the biological compatibility of the introduced components that increase their transport through the intestinal wall, give the product obtained by the claimed method, high nutritional quality, biological value and preventive focus. Boiling beets in the form of pieces with a facet size of 6 mm in a solution of citric acid at pH 5.5 prevents the oxidation of anthocyanins, preserves the juicy color of beets and citric acid solution after boiling the beets for the shelf life of the resulting product. The introduction of a stable natural beetroot dye in the form of an aqueous acidified beetroot solution reduces the amount of sodium nitrite, which is traditionally added to sausages and is toxic to the human body. The products obtained according to the proposed method due to their acquired qualities and original appearance differ from the known analogues, which ensures their competitiveness in the deficit-free market of quality products.

The method is as follows. Prepare the components of a natural supplement. Carrots are washed, peeled, boiled in water until half ready and crushed to cubes with a face size of 6 mm. The beets are washed, peeled and cut into cubes with a face size of 6 mm. Boil until half ready in a solution of citric acid at pH 5.5, cool and separate from the solution. Dry nettle is crushed to a particle size of 6 • 6 mm and subjected to swelling to the native state of moisture. Sea kale is washed, boiled until half-cooked and crushed to face sizes of 6 • 6 mm. Lard bacon is salted, cut into a 3 mm thick layer. Beef and pork meat is prepared by grinding and subjected to salting at 2-4 ^o C for 48-72 hours. Salted meat is transferred to a minced state by grinding on a top through a 2-3 mm wire rack. The resulting mass is processed on a cutter for 5-8 minutes. In the meat mixer, the prepared natural additive is introduced into the minced meat in the claimed ratio, kg / 100 kg of raw material:
Total - 12-20
including beets - 7.5-10.5
Carrots - 4.0-7.5
Nettle - 0.5-2.0
Ready meat is placed in a shell. In the best case, the finished mass is formed, lined with bacon and subjected to heat treatment, seaweed in the amount of 4.0-7.5 kg / 100 kg of raw material is additionally introduced into the minced meat, and a solution of citric acid after boiling beets in it in an amount of 3 l is added at the stage minced meat chopping.

Example 1
The beets are washed, peeled, diced with 6 mm edges, boiled until half ready in a solution of citric acid at pH 5.5 and separated from the solution.

 Carrots are washed, peeled, boiled until half cooked and chopped into a cube to a size of 6 • 6 mm.

 Dry nettle is crushed to particles with a size of 6 mm and subjected to swelling to the native state of moisture.

 Finished raw materials are taken, respectively, in an amount per 100 kg, a total of 12 kg, including beets 7.5 kg, carrots 4 kg, nettle 0.5 kg, which corresponds to the lower declared limit of natural additives.

 46 kg veined premium beef, 40 kg veined nonfat beef is ground and salted with the addition of sodium nitrite 7.1 g / 100 kg of raw material. After salting, the meat is crushed, brought to a minced state and the prepared additive is added in the form of beets, carrots and nettles, as well as water, snow, ice and spices. Finished raw materials are placed in a shell and subjected to heat treatment.

The resulting product has the following indicators:
Sectional view: minced meat pink without gray spots, voids, evenly mixed with multi-colored inclusions of additives in the form of cubes with a face size of not more than 6 mm: beets, carrots, nettles in small quantities.

 Minced meat consistency: tender, juicy without the feeling of additives, uniform, elastic.

 Smell: spices.

 Taste: characteristic of this type of product.

 Mass fraction of moisture,%: 63.

 Mass fraction of sodium nitrite,%: 0.005.

 Water retaining ability,%: 44.

Example 2
According to example 1, the additive is introduced in an amount of 16 kg, including beets 9 kg, carrots 6 kg, dry nettle 1 kg, which corresponds to the average value of the declared limits of the natural supplement.

 High-quality veined beef in the amount of 44 kg, non-fat veined pork in the amount of 38 kg is ground and salted with the addition of sodium nitrite 7.1 g / 100 kg of raw material. The remaining operations are carried out as in example 1.

The resulting product has the following indicators:
Sectional view: minced pink without gray spots, voids, evenly mixed with multi-colored inclusions of additives in the form of cubes with a face size of not more than 6 mm: beets, carrots, nettles in the optimal amount.

 Minced meat consistency: tender, juicy without the feeling of additives, uniform, elastic.

 Smell: spices.

 Taste: characteristic of this type of product.

 Mass fraction of moisture,%: 65.

 Mass fraction of sodium nitrite,%: 0.005.

 Water retaining ability,%: 46.

Example 3
According to example 1, the additive is introduced in an amount of 20 kg, including beets 10.5 kg, carrots 7.5 kg, dry nettle 2.0 kg, which corresponds to the maximum value of the declared limits of the natural additive.

 High-quality veined beef in the amount of 42 kg, non-fat veined pork in the amount of 36 kg is ground and salted with the addition of sodium nitrite 7.1 g / 100 kg of raw material. The remaining operations are carried out as in example 1.

The resulting product has the following indicators:
Sectional view: minced pink without gray spots, voids, evenly mixed with multi-colored inclusions of additives in the form of cubes with a face size of not more than 6 mm: beets, carrots, nettles in significant quantities.

 Minced meat consistency: tender, juicy without the feeling of additives, uniform, elastic.

 Smell: spices.

 Taste: characteristic of this type of product.

 Mass fraction of moisture,%: 68.

 Mass fraction of sodium nitrite,%: 0.005.

 Water retaining ability,%: 48.

Example 4
According to example 1, the additive is introduced in an amount of 4 kg, including beets 2.5 kg, carrots 1.3 kg, dry nettle 0.2 kg, which corresponds to the values of the components of the natural additive below the minimum declared limits.

 High-quality veined beef in the amount of 50 kg, non-fat veined pork in the amount of 44 kg is ground and salted with the addition of sodium nitrite 7.1 g / 100 kg of raw material. The remaining operations are carried out as in example 1.

The resulting product has the following indicators:
Sectional view: minced meat pink without gray spots, voids, evenly mixed with multi-colored inclusions of additives in the form of cubes with a face size of no more than 6 mm: beets, carrots, nettles in very small quantities.

 Minced meat consistency: tender, elastic, homogeneous without the feeling of additives.

 Smell: spices.

 Taste: characteristic of this type of product.

 Mass fraction of moisture,%: 61.

 Mass fraction of sodium nitrite,%: 0.005.

 Water retaining ability,%: 41.

Example 5
According to example 1, the additive is introduced in an amount of 22 kg, including beets 11.5 kg, carrots 8.0 kg, dry nettle 2.5 kg, which corresponds to the value of the components above the declared limits of the natural additive.

 High-quality veined beef in the amount of 41 kg, non-fat veined pork in the amount of 35 kg is ground and salted with the addition of sodium nitrite 7.1 g / 100 kg of raw material. The remaining operations are carried out as in example 1.

The resulting product has the following indicators:
Sectional view: minced meat pink without gray spots, voids, evenly mixed with multi-colored inclusions of additives in the form of cubes with a face size of not more than 6 mm: beets, carrots, nettles in a very large amount.

 Forcemeat consistency: friable, without feeling of an additive.

 Smell and taste: with the appearance of faint signs of smell and taste of vegetables.

 Mass fraction of moisture,%: 70.

 Mass fraction of sodium nitrite,%: 0.005.

 Water retaining ability,%: 51.

Example 6
According to example 1, the additive is introduced in an amount of 16 kg, including beets 7.5 kg, carrots 4.0 kg, dry nettle 0.5 kg, which corresponds to the minimum value of the declared limits of the additive.

 46 kg veined premium beef, 36 kg veined nonfat beef is ground and salted with the addition of sodium nitrite 7.1 g / 100 kg of raw material. Sea cabbage in the amount of 4 kg is washed, boiled until half cooked, crushed to a facet size of 4 mm, mixed in a meat mixer. The remaining operations are carried out as in example 1.

The resulting product has the following indicators:
Sectional view: minced meat pink without gray spots, voids, evenly mixed with multi-colored inclusions of additives in the form of cubes with a face size of no more than 6 mm: beets, carrots, nettles, sea kale in the optimal amount.

 Minced meat consistency: tender, juicy without the feeling of additives, uniform, elastic.

 Smell: spices.

 Taste: characteristic of this type of product.

 Mass fraction of moisture,%: 68.

 Mass fraction of sodium nitrite,%: 0.005.

 Water retaining ability,%: 48.

Example 7
According to example 1, the additive is introduced in an amount of 16 kg, including beets 7.5 kg, carrots 4.0 kg, dry nettle 0.5 kg, sea kale 4.0 kg, which corresponds to the maximum value of the declared limits of the additive. Sea kale is processed according to example 6.

 High-quality veined beef in the amount of 42 kg, non-fat veined pork in the amount of 28 kg is ground and salted with the addition of sodium nitrite 7.1 g / 100 kg of raw material.

 Before placing the raw material in the shell, it is molded, coated with a plastic lateral fat of 3 mm thickness in an amount of 12 kg and subjected to heat treatment. The remaining operations are carried out as in example 1.

The resulting product has the following indicators:
Sectional view: minced meat pink, without gray spots, voids, evenly mixed with multi-colored inclusions of additives in the form of cubes with a face size of not more than 6 mm: beets, carrots, nettles, sea kale in the optimal amount. The peripheral layer is laid out with a layer of white fat, does not lag behind the minced meat, does not form edema with it.

 Minced meat consistency: tender, juicy, without the feeling of an additive, uniform, elastic.

 Smell: spices.

 Taste: characteristic of this type of product.

 Mass fraction of moisture,%: 68.

 Mass fraction of sodium nitrite,%: 0.005.

 Water retaining ability,%: 48.

Example 8
In example 7, all operations are carried out with the exception of the amount of sodium nitrite introduced, which is added in the amount of 3.0%. In the process of converting raw meat into a minced state, 3 l of chilled beetroot citric acid solution obtained after boiling beets is additionally introduced. The remaining operations are carried out as in example 1.

The resulting product has the following indicators:
Sectional view: minced meat pink, without gray spots, voids, evenly mixed with multi-colored inclusions of additives in the form of cubes with a face size of not more than 6 mm: beets, carrots, nettles, sea kale in the optimal amount.

 Minced meat consistency: tender, juicy without the feeling of additives, uniform, elastic.

 Smell: spices.

 Taste: characteristic of this type of product.

 Mass fraction of moisture,%: 67.

 Mass fraction of sodium nitrite,%: 0.002.

 Water retaining ability,%: 47.

Example 9
In example 1, carry out all operations. A natural additive is introduced in the form of wheat bran obtained by the acid method in an amount of 3 kg, which corresponds to the values of the additive according to the prototype. The recipe also includes 48 kg of premium beef and 40 kg of lean pork. The amount of sodium nitrite introduced is 7.1%.

The resulting product has the following indicators:
Sectional view: minced pink without gray spots, voids, evenly mixed.

 Minced meat consistency: tender, without the feeling of additives, uniform, elastic.

 Smell: spices.

 Taste: characteristic of this type of product.

 Mass fraction of moisture,%: 60.

 Mass fraction of sodium nitrite,%: 0.005.

 Water retaining ability,%: 40.

 Examples are shown in table 1.

 As can be seen from the examples, thanks to the proposed method it was possible to create original competitive meat products. The introduction of minced citric acid solution after boiling beets in it allows you to reduce the amount of sodium nitrite on average by 0.003%. Despite the inclusion in the form of slices of beets, carrots, nettles, sea cabbage, the main flavoring background corresponds to the traditional taste of meat sausages.

Claims (4)

 1. Method for the production of meat products, including the preparation of a natural additive, the preparation of raw meat, its transformation into a minced state, the introduction of a natural additive with stirring, the placement of the finished mass in a protective shell and heat treatment, characterized in that the natural additive is introduced into the prepared minced meat, as natural additives use beets, carrots and dry nettles in an amount of 12-20% of the finished mass with a ratio of components, kg / 100 kg of raw materials: beets 7.5-10.5, carrots 4.0-7.5, dry nettle 0, 5-2.0, while preparing Beetroot is cooked by cutting it into a cube with a face of 6 mm, boiling it in a solution of citric acid at pH 5.5 to the state of semi-preparedness, preparing the carrots by boiling it in water until half-finished, followed by cutting into cubes with a face of 6 mm, and dry nettle is crushed to a particle size of 6x6 mm and is subjected to swelling in water to the native state of humidity.  2. The method according to p. 1, characterized in that the composition of the natural additives is additionally introduced into the minced seaweed prepared by boiling and grinding to a particle size of 6x6 mm, in the amount of 4.0-7.5 kg / 100 kg of raw material.  3. The method according to claim 1, characterized in that the solution of citric acid after boiling and separating the beets is served in minced meat.  4. The method according to claim 1, characterized in that before placing the finished mass in the protective shell, it is additionally wrapped with a side fat with a layer thickness of 3 mm and subjected to heat treatment.

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