RU2201702C2 - Method of producing meat loaf - Google Patents

Abstract

FIELD: meat-processing industry and public catering. SUBSTANCE: method includes the following stages. Cutlet meat is cut into pieces at will with mass of 100-150 g and ground in meat grinder with diameter of its plate 3 mm. Protein-carbohydrate soya mass is added in minced meat, thoroughly mixed and ground in meat grinder with diameter of its plate 3 mm. Water or animal or soya milk, salt, black pepper are added in minced meat, and mixed. Then added are green pea without brine, diced back fat with size of sides 1.0x1.0 cm. The mixture is thoroughly mixed. Molds from rustproof metal or aluminum are greased with fat and filled tightly with minced meat. Surface of minced meat is smoothed out and baked in roaster at temperature 200-220 C for 40 min up to temperature of 85 C in the center of loaf. Prepared loafs are withdrawn from molds and dried in roaster at temperature 150-170 C for 10 min. Then loafs are cooled at temperature 4-6 C up to temperature not lower 15 C in loaf thickness. Cooled loafs are wrapped in parchment or imitation parchment and packed in returnable container. The invention provides improvement of meat loaf quality due to its approximation to natural whole piece of meat by its structure, appearance and cutting ability. EFFECT: extended expire date and broadened assortment of meat products with increased food properties and energy value. 2 cl, 2 tbl, 1 ex

Description

 The invention relates to the food industry and to the production of food products.

A known method for the production of meat breads, including the preparation, ambassador and the preparation of minced meat. To prepare the stuffing, the raw materials are ground on a cutter with the addition of water 10 ... 20% by weight of the cuttable raw materials. The bread is formed manually or with the help of vacuum syringes in special molds weighing 2.. .2.5 kg. The surface of the meat is smoothed and a mark is made corresponding to the name of the bread. They are baked in conveyor or rotary ovens in steps - the 1st stage is 150 ^° C, lasting 30 minutes, at the 2nd stage at a temperature of 110 ^° C for 70 minutes or with a constant baking mode for 150 minutes at 130 ^° C until the temperature is reached in the center of the bread 70 ± 1 ^o C. Ready meat loaves are freed from molds, the bread is kept in ovens at 130 ... 150 ^o С for 30 minutes. Meat loaves are cooled at a temperature of 4 ^o C to a temperature in the thickness of the bread 0 ... 15 ^o C. Cooled loaves are wrapped in parchment or parchment, stored at 0 ... 8 ^o C for no more than 48 hours from the end of the process [1] .

 Meat loaves are distinguished by prescription components [1], [2].

 In the known method, the structure of the finished product is a product such as cooked sausage without a shell, baked. Meat bread differs from cooked sausage in lower humidity, darker surface color, and the absence of aroma caused by smoking.

 The technical result - improving the quality of the meat product by approximating the structure to natural meat and lengthening the shelf life.

The proposed method allows to improve the structure of minced meat, close to a piece of natural meat, by grinding meat through a meat grinder with a grill diameter of 3 mm, in order to obtain pieces with a fringed surface. To bind the pieces together, add a protein-carbohydrate soybean mass (okara). The effect becomes more pronounced, after heat treatment the product that has undergone heat treatment closely resembles a whole piece of meat in appearance, texture and cut into slices. The formulation does not include the use of sodium nitrite. It is possible to bake at a higher temperature of 200 ... 220 ^o C in ovens until the temperature in the center of the loaf is 85 ^o C, which helps to extend the shelf life.

 Example 1

 Beef cutlet meat is cut into pieces of arbitrary shape weighing 100 ... 180 g and passed through a meat grinder with a grill diameter of 3 mm, protein-carbohydrate soya bean mass (okara) in the amount of 18.90 ... 20% is added to the minced meat, mixed thoroughly and pass through a meat grinder with a grid diameter of 3 mm in order to evenly distribute the components. Water is added to the meat mass 5.67 ... 9%, green peas without brine 1.89 ... 2%, bacon, cut into cubes with a rib size of 1.0 • 1.0 cm - 15.59 ... 17%, table salt 1.13 ... 1.23%, ground black pepper 0.01%, mix and mold.

 Molds made of stainless metal or aluminum are greased with grease, densely filled with minced meat, avoiding the presence of pores and air voids. Forms are filled manually. Forcemeat mass in the form of 0.5 ... 1.0 kg.

The surface of the meat is smoothed and baked in ovens at a temperature of 200 ... 220 ^o C for 40 min until the temperature in the center of the loaf is 85 ^o C. Ready meat loaves are freed from molds and kept in the oven at a temperature of 150 ... 170 ^o C for 10 minutes

Meat breads are laid on tables or shelves and cooled at a temperature of 4 ... 6 ^o C to a temperature in the thickness of the bread no higher than 15 ^o C, chilled bread wrapped in parchment or parchment and placed in a returnable container.

Meat bread is stored at a temperature of 0 ... 6 ^o With no more than 72 hours from the end of the process.

 Meat breads in the food industry are prepared according to the recipe of unsalted raw materials per 100 kg; in catering, meat bread is prepared according to the recipe with a yield of 1000 g (table. 1).

 The nutritional and energy value of meat breads is quite high, and the product belongs to high-calorie foods (table. 2).

 The content of vitamins, macro- and microelements in meat breads is sufficient and for some substances satisfies the daily requirement.

 When using milk, the content of nutrients increases.

 The proposed method allows to improve the quality of the finished product and rational use of raw materials.

Technical result
The method provides the production of meat loaf in the food industry and for catering, closely resembling in appearance, texture and slicing a whole piece of meat, and allows you to expand the range of meat products with a high content of nutrients and energy value.

Sources of information taken into account
1. Collection of recipes for meat products and sausages. - SPb. - Hydromethioisdate. 1998. S.191-195.

 2. I. A. Rogov, A. G. Zabashta, G.P. Kazyulin. General technology of meat and meat products. - M .: Kolos. 2000. S. 362-363.

Claims (2)

1. Method for the production of meat bread, including preparation, grinding meat with recipe components, molding, baking, drying, cooling, packing bread, characterized in that the meat sliced into pieces of any shape is minced through a meat grinder with a grill diameter of 3 mm, minced meat is mixed with protein carbohydrate soybean mass (okara), is passed through a meat grinder with a grill diameter of 3 mm, the mass is mixed with water or milk, green peas, bacon, diced with rib size 1x1 cm, salt, pepper, mixed mix, fill the molds and bake at 200-220 ^o С in ovens for 40 min until the temperature in the center of the loaf reaches 85 ^o С, dry the loaves at a temperature of 150-170 ^o С for 10 min, cool at 4-6 ^o С to a temperature in the thickness of the bread no higher than 15 ^o C, wrap the bread in parchment or parchment.  2. The method of production of meat bread according to claim 1, characterized in that the milk used is animal milk or soy milk.

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