RU2189764C2 - Method of preparing paste-like conserved product - Google Patents

Abstract

FIELD: meat industry; applicable for production of meat pate. SUBSTANCE: method involves preparation of solution on base of semifat soya flour and bone broth with the following extraction and coagulation of protein. Protein solution is introduced in minced meat during the process of cutting, and then prepared product is prepacked, closed and sterilized. Sterilization is conducted in regime of

Description

 The invention relates to the meat industry and can be used in the production of meat pastes.

 A known method of manufacturing pastes based on meat products with the addition of vegetables and animal fats, refined by the gas-liquid method, as well as soy fat-free flour (Journal "University News. Food Technology", 1, 1998, S. 80).

 The disadvantages of this method include the high content of saturated fat and cholesterol in the product, and the low content of vitamin E.

Closest to the claimed is a method of making a paste based on beef liver, which also contains sweet pepper, CO ₂ - extracts of aromatic raw materials, animal chicken fat and soy fat-free flour (Journal of Higher Education. Food Technology, 1, 1998, p. 81).

 The disadvantages of this method include the content in the product of refined chicken fat, which has in its composition a high content of cholesterol and a low content of vitamin E.

Способ получения консервированного пастообразного продукта заключается в следующем: в процессе подготовки сырья говяжью печень тщательно жилуют (удаляют покровную пленку, желчные протоки, известковые и другие включения). После жиловки печень режут на куски и моют в холодной воде. Затем на специальном оборудовании или вручную измельчают на ломтики толщиной 5 мм и обжаривают в двутельных котлах в течение 20 минут. Для обжаривания используют куриный жир из расчета из расчета 5 кг на 100 кг печени.Obtaining a finished product of high nutritional and biological value, balanced in terms of amino acid composition and having a lower content of saturated fat, cholesterol, i.e. substances of animal origin that cause disturbances in the activity of internal organs is achieved by the fact that when preparing a canned paste-like product, a solution is prepared based on semi-defatted soy flour and bone broth, followed by extraction and coagulation of the protein with a solution of acetic or citric acid. The protein solution is introduced into the minced system during the chopping process, then the finished product is packaged, sealed and sterilized in the mode

A method of obtaining a canned pasty product is as follows: in the process of preparing raw beef liver carefully live (remove the integumentary film, bile ducts, calcareous and other inclusions). After trimming, the liver is cut into pieces and washed in cold water. Then, using special equipment or manually, grind into slices 5 mm thick and fry in double boiler for 20 minutes. For frying, chicken fat is used at the rate of 5 kg per 100 kg of liver.

 Prepared onions after cleaning, washing, inspection and cutting into circles are also fried in chicken fat (5% by weight of raw onions) for 20 minutes.

Fresh or frozen red sweet peppers in the process of preparation are sorted, washed, cleaned, inspected and rinsed, and then blanched in evaporators at a temperature of 95-105 ^o C for 12-15 minutes After that, the boiled pepper fruits are wiped on a double wiping machine with a hole diameter of 1.8-1.5 and 0.8-0.5 mm sieves.

Bone broth is cooked from prepared beef bones for 4 hours (with a bone to water ratio of 1: 3), then it is filtered through three layers of gauze. CO ₂ extracts are pre-dissolved in chicken fat.

 The protein solution is prepared as follows: semi-skim soy flour is mixed with bone broth in a ratio of 1: 8, then the extraction process is carried out. The homogeneous suspension obtained after extraction is subjected to treatment with a solution of acetic or citric acid.

 Salt is subjected to sieving or magnetic separation before use.

The fried liver and onion are ground in a spinning top (the diameter of the holes of the lattice is 2 mm) and cut for 20 min at a temperature of 65 ^o C, adding chicken fat with CO ₂ -extracts of spices, a protein solution, as well as mashed red sweet pepper and salt in the following ratio of components (in%): protein solution - 30 (bone broth - 26.25, semi-defatted soy flour - 3.75); minced liver - 70 (passivated beef liver - 47.66, refined chicken fat - 12.3, passivated onion - 3.0, sweet red blanched pepper - 6.0, bitter black pepper extract - 0.08, СО ₂ - nutmeg extract - 0.08, table salt - 0.88).

Предлагаемый способ получения консервированного пастообразного продукта имеет следующие преимущества:
- позволяет получить продукт с низким содержанием холестерина;
- позволяет увеличить содержание витамина Е в готовом продукте.At the end of the cuttering, the mass should be homogeneous, pasty, smeared and without grains. The product is packaged in glass jars 1-58-250 at a temperature of 65-70 ^o C, sealed and sterilized in the mode

The proposed method for producing a canned pasty product has the following advantages:
- allows you to get a product with low cholesterol;
- allows you to increase the content of vitamin E in the finished product.

Claims (2)

1. A method of preparing a paste-like canned product comprising preparing a solution based on soy flour and bone broth, introducing the solution into a liver-based mince system and sterilization, characterized in that the solution is prepared on the basis of partially fat-free flour, followed by protein extraction and coagulation, and the solution introduced into the minced system in the following ratio of components,%: protein solution - 30 (bone broth - 26.25, semi-fat soy flour - 3.75); minced liver - 70 (sauteed beef liver - 47.66, refined chicken fat - 12.3, sauteed onion - 3, sweet red blanched pepper - 6.0, bitter black pepper extract - 0.08, CO ₂ - nutmeg extract walnut - 0.08, table salt - 0.88). 2. The method according to p. 1, characterized in that the sterilization of the product placed in the bank 1-58-250 is carried out in the mode