RU2275131C1 - Method for preparing of chopped meat semi-finished products - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of semi-finished chopped meat products.

SUBSTANCE: method involves preparing and grinding raw meat and auxiliary components with brewer's draft; mixing, forming, cooling or freezing resultant mixture. During preparing, brewer's draft is squeezed or pressed to moisture content of 60-65%, ground and frozen. Brewer's draft is introduced after adding of all auxiliary components in an amount of 4-6.9% by total weight of product. Adding of brewer's draft reduces the probability of formation of microbiological mold on product.

EFFECT: improved organoleptical and physicochemical properties of ready product, provision for obtaining of product rich in food fibers, vegetable protein, vitamins of B and PP groups and mineral elements.

Description

The invention relates to the food industry, in particular to the production of minced meat semi-finished products.

To date, according to experts, there has been a steady view of the relationship between the impact of various factors on human health. It has been established that human health depends on the health care system only by 8-12%, while the share of the influence on the health of the socio-economic conditions and human living conditions is 52-55%, and as one of the main components, experts call food ecology. Nutrition, undoubtedly, is the main factor that determines physical and mental development, the resistance of the human body to negative influences, its ability to work, and life expectancy.

Both excess and inadequate nutrition associated with low consumption of protein and energy (protein-calorie deficiency), dietary fiber, vitamins and minerals, leads to disruption of the ecology of the body's internal environment. Also, the refining of food products during their production (removal of valuable components of food for a person), a long-term decrease in a person’s muscle activity, range of motion, and a number of other important modern factors are prerequisites for creating new foods enriched with biologically valuable food additives. One of the directions in solving this issue is the use of raw malt beer grains in the production of meat semi-finished products.

Currently, beer pellet is used as an additive to feed (patent RU 2115330 C1, class A 23 K 1/06, 1/10, 07.20.1998).

It is also known to use pre-dried beer grains in a composition with a food supplement in the preparation of minced meat semi-finished products (patent RU 2175207 C1, A 23 L 1/317, 1/314, 1/31).

In this method of production, the introduction of dry beer grains in combination with a complex multicomponent mixture of ingredients gives meat products new dietary properties, but does not simplify the production process of minced meat semi-finished products (drying beer grains is a long and energy-intensive process), and does not provide new products with high nutritional value (when drying under the influence of temperature there is a loss of essential nutrients for humans).

Therefore, the closest technical solution, selected as a prototype, is a method for preparing minced meat semi-finished products, including preparation and grinding of raw materials, preparation of minced meat by mixing prepared meat raw materials and auxiliary components, molding, cooling or freezing (Production of meat semi-finished products and quick-frozen dishes / I. A. Rogov et al. - M .: Kolos, 1997, p. 233, 227, 229).

The disadvantage of this production method is the lack of a component in the formulation that contains in sufficient quantities protein, vitamins, dietary fiber and minerals. Also, there is no component to reduce weight loss during heat treatment.

The present invention is aimed at accelerating and simplifying the technological cycle of obtaining meat chopped semi-finished products, expanding the range of meat semi-finished products, improving organoleptic, physico-chemical quality indicators (reducing weight loss during heat treatment), enriching meat chopped semi-finished products with dietary fiber, protein, vitamins and mineral elements due to the use of brewing waste (raw beer grains) as a food and biologically active additive. As a result of the use of raw beer grains, which is a waste of the brewing industry, the problem of its disposal and the problem of environmental pollution, reducing the likelihood of microbiological spoilage, improving food safety and shelf life of chopped meat semi-finished products are solved to a certain extent.

This is achieved by the fact that in the method of preparing meat minced semi-finished products with raw beer grains, which consists in preparing and grinding meat raw materials and auxiliary components, preparing minced meat by mixing meat raw materials and auxiliary components, molding, cooling or freezing, and after all components are added, raw beer pellet in the amount of 4-6.9% of the total mass of the product, the pellet is pre-squeezed or pressed to a moisture content of 60-65%, crushed to a particle size of 2-3 mm, then frozen they are.

It is recommended to introduce frozen crushed raw beer grains into the mixer last, after the introduction of meat raw materials and auxiliary components. This operation allows you to maintain the temperature of the meat from 8 to 12 ° C, which reduces the likelihood of microbiological damage to the meat, respectively, increases the food safety of the prepared meat chopped semi-finished products.

As meat raw materials for the preparation of a specific type of semi-finished product, beef or pork cutlet meat, semi-fat veined pork, fatty, single-grade veined beef, unsalted bacon, raw beef or pork fat or unsalted cuts of meat are used.

Depending on the recipe for a specific type of minced meat semi-finished products, wheat flour bread, breadcrumbs, fresh onions, garlic, black or white ground pepper, table salt, chicken eggs or melange, soy protein preparations, drinking water are used as auxiliary components and other components.

Currently, from the patent and scientific and technical literature there is no known method for the preparation of minced meat semi-finished products in the claimed combination of features.

Examples of the method for the preparation of minced meat semi-finished products with raw beer grains

Example 1. Kiev cutlets

The process of preparing meat products was carried out in accordance with the requirements of technology and formulation. Take single-sorted vein pork in the amount of 52.74 kg and raw fat in the amount of 4 kg and grind this meat raw material on a spinning top with a grid diameter of 2-3 mm. Stuffing is prepared by mixing meat raw materials and auxiliary components (bread from wheat flour in the amount of 10 kg, breadcrumbs in the amount of 4 kg, peeled and pre-ground onions in the amount of 3 kg, white or black pepper in the amount of 0.06 kg, table salt food in the amount of 1.2 kg, drinking water in the amount of 21 kg). After making all the recipe components, an additional 4 kg of raw beer pellet is added, it is preliminarily squeezed out or pressed to a moisture content of 60-65%, crushed on a spinning top with a grid diameter of 2-3 mm and frozen. Then, everything is mixed for 4-6 minutes until a uniform consistency of minced meat with a temperature of not more than 12 ° C is formed, molded, packaged, cooled or frozen.

Get the recipe for cutlets with raw beer grains in the following ratio of components, kg per 100 kg of finished product:

Pork cutlet meat 52.74 Raw beef or pork fat or salted salted fat 4.0 Wheat flour bread 10.0 Breadcrumbs 4.0 Fresh peeled onions 3.0 Ground black or white pepper 0.06 Edible salt 1,2 Drinking water 21.0 Raw crushed beer grains 4.0

To determine the optimal concentration of the introduced food additives, prototypes of cutlets with different contents of beer grains were prepared. In each subsequent experimental sample, in comparison with the control, the content of wheat flour bread used in the recipe was reduced.

A comparative assessment of the developed 100-point scale of the results showed that the maximum number of points scored a prototype with a crude beer pellet content of 4.0%. Partial replacement of bread with beer grains in an amount of 4% leads to an improvement in the appearance and taste of the finished product and contributes to a noticeable improvement in its consistency (juiciness). The shape of the patties is rounded flattened, without torn and broken edges, the surface is evenly sprinkled with breadcrumbs. The color of the minced meat in the section has a pronounced shade of the added additive. In raw form, taste and smell are characteristic of high-quality raw materials, in fried form, characteristic of a fried product, without extraneous taste and smell, while cutlets with a concentration of beer grains of 4% have a more pleasant taste relative to the prototype. There are no traces of beer grains in the section, the minced meat is evenly mixed. Replacing wheat bread with beer pellet up to 4% is impractical, it does not allow to get cutlets with improved organoleptic properties and reduce weight loss during heat treatment. Replacing wheat bread with raw beer grains of more than 4% leads to a significant deterioration in the taste of the finished product, the consistency, unevenly distributed particles of beer grains are observed in the section, the finished cutlets do not hold the given shape, they break up. Organoleptic characteristics of semi-finished meat products were determined raw and fried in accordance with the requirements of GOST 4288-76.

The introduction of beer grains affected the change in the mass fraction of protein, fat, fiber, B vitamins, PP, and mineral elements. The fiber content in the experimental sample compared with the control increased by an average of 3.5 times.

Thus, according to the results of organoleptic quality assessment and using data obtained by physicochemical studies, the introduction of raw beer grains into cutlets in the amount of 4% of the total mass is optimal for this example, Kiev cutlets and also for Moscow cutlets and home cutlets.

Example 2. Rump steak

The process of preparing meat products was carried out in accordance with the requirements of technology and formulation. Take meat cutlet beef in an amount of 31.0 kg, veined pork fat in an amount of 31.0 kg and grind this meat raw material on a top with a grid diameter of 2-3 mm. Stuffing is prepared by mixing meat raw materials and auxiliary components (fresh garlic, peeled and pre-ground in an amount of 1 kg, white or black pepper in an amount of 0.1 kg, table salt in an amount of 1.4 kg, soy protein, hydrated concentrate in an amount of 14 5 kg, drinking water in the amount of 13.5 kg). After making all the recipe components, a crude beer pellet in the amount of 5.5 kg is additionally introduced, it is preliminarily squeezed out or pressed to a moisture content of 60-65%, crushed on a spinning top with a grid diameter of 2-3 mm and frozen. Then, everything is mixed for 4-6 minutes until a uniform consistency of minced meat with a temperature of not more than 12 ° C is formed, molded, packaged, cooled or frozen.

Get the following formulation of rhomstex with raw beer grains (raw materials, kg per 100 kg of finished products):

Beef cutlet meat 31,0 Fat veined pork 31,0 Breadcrumbs 2.0 Fresh garlic 1,0 Ground black or white pepper 0.1 Edible salt 1.4 Soy protein hydrated concentrate 14.5 Drinking water 13.5 Raw crushed beer grains 5.5

The optimal concentration of introduced beer grains for this example was determined in the same way as for Kiev cutlets, only in each subsequent test sample, as compared to the control, the content of soy protein, hydrated concentrate used in the formulation was reduced. As a result, a rhomstex recipe with the optimal concentration of beer grains and improved organoleptic and physico-chemical quality indicators was chosen.

These examples do not limit the use of raw beer grains in minced meat semi-finished products, for example, for a steak, raw ground beer grains are added in an amount of 6.9% of the total mass of raw materials.

Example 3. Beefsteak

The prototype for this example is the beefsteak recipe presented on page 229 (Production of semi-finished meat products and quick-frozen dishes / I.A. Rogov et al. - M .: Kolos, 1997). In the indicated source, the steak recipe is given with a total yield of 250 kg, if this recipe is transferred to a total yield of 100 kg, then the figures obtained will correspond to the figures presented in the example.

The process of cooking the steak was carried out in accordance with the requirements of technology and recipes. Take meat cutlet beef in an amount of 74.0 kg and grind this meat raw material on a top with a grid diameter of 2-3 mm. Sausage bacon, intended for the manufacture of minced beef steak, in the amount of 11.1 kg is ground on a cutter or manually. The size of the sides of the pieces of bacon should be no more than 4 mm. Stuffing is prepared by mixing meat raw materials and auxiliary components (white or black ground pepper in the amount of 0.04 kg, table salt in the amount of 0.6 kg, drinking water in the amount of 7.36 kg). After making all the recipe components, an additional 6.9 kg of crude beer pellet is added, it is preliminarily squeezed out or pressed to a moisture content of 60-65%, crushed on a spinning top with a grid diameter of 2-3 mm and frozen. Then, everything is mixed for 4-6 minutes until a uniform consistency of minced meat with a temperature of not more than 12 ° C is formed, molded, packaged, cooled or frozen.

Get the following recipe for a steak with raw beer pellets, kg per 100 kg of finished product:

Beef cutlet meat 74.0 Salted salted pork fat 11.1 Ground black or white pepper 0.04 Edible salt 0.6 Drinking water 7.36 Raw crushed beer grains 6.9

The optimal concentration of introduced beer grains for beef steak was determined similarly as for Kiev cutlets, only in each subsequent test sample, in comparison with the control sample, the content of cutlet beef and salted salted salted meat used in the recipe was reduced. As a result, a steak recipe was selected with the optimal concentration of beer grains and improved organoleptic and physico-chemical quality indicators.

Malt beer pellet (OST 18-341-79 "Raw beer pellet") is a thick light brown color with a specific smell and taste of barley dry malt. The solid part of the grain is the shell and the insoluble part of the grain. The pellet contains shells of grain, particles of grain kernels, nitrogen-free extractives, fat and protein, which are part of the grain. The shelf life of raw beer grains at +15 ... 30 ° C is 72 hours.

Beer pellet is a natural, environmentally friendly, biologically active product, without chemical impurities. Its use in meat products gives them dietary properties, contributes to their better digestibility. The fraction is obtained from plant material that has not undergone genetic modification and, as a result, cannot exhibit mutagenic and other adverse properties.

Preparation of raw beer grains for the production of cutlets includes the following operations: pressing or pressing fresh raw beer grains to remove excess moisture (to a moisture content of 60-65%); grinding pressed beer grains on a top with a hole diameter of 2-3 mm, which is used to grind meat raw materials; packing in plastic containers. To increase the shelf life of crushed beer grains, it is necessary to freeze it. Thus, the cost of preparing this additive is relatively small, before the dried beer pellet, since the same equipment is used for grinding and freezing beer pellet as for the production of minced meat semi-finished products. From the scientific and patent literature, the experience of using dry beer grains of finely divided fraction in the production of flour confectionery products is known. For drying and grinding beer grains into flour and sifting it, installation of drying and grinding units, sifters and a special room, additional workplaces are necessary. At the same time, grinding of beer grains is accompanied by technological losses (about 0.5-1%), sieving by fractions leads to large losses, more than 30%, since only finely ground fraction is intended to be used.

Using the proposed method for the preparation of minced meat semi-finished products provides the following advantages compared to existing methods:

1. Expanding the assortment of minced meat semi-finished products (meatballs Kiev, Moscow, home-made, rump steak, beef steak, kebab, etc.);

2. Obtaining products with improved organoleptic properties and physico-chemical quality indicators. Dietary fiber contained in beer grains in an amount of 16-20% per dry substance has a good water-holding ability. During heat treatment, minced meat semi-finished products with beer grains lose less moisture than meat minced semi-finished products prepared according to the standard recipe. As a result, minced meat semi-finished products with beer grains are obtained by consistency more juicy, tender, in appearance - lush, oval in shape and have a more pleasant taste.

3. Enrichment of minced meat semi-finished products with dietary fiber, protein, B vitamins, PP and mineral elements. The product acquires preventive and dietary properties.

4. The use of waste brewing industry, beer pellets, allows you to rationally dispose of waste brewing industry.

5. Acceleration and simplification of the technological cycle for the production of minced meat semi-finished products, the maximum use of beer grains, since there is no need for long-term drying and grinding of dried beer grains to fine particles. Including the equipment used, used in the production of minced meat semi-finished products, allows the preparation of raw beer grains on the same equipment, accordingly, there is no need to use additional special equipment and production facilities, workers.

6. The introduction of frozen crushed beer grains after the introduction of all the components provided for in the recipe allows the forcemeat temperature to be maintained from 8 to 12 ° С, as a result of which the likelihood of microbiological spoilage is reduced and the food safety of prepared minced meat semi-finished products is increased, their shelf life also increases.

The source of information

1. Production of semi-finished meat products and quick-frozen dishes / I.A. Rogov, A.G. Zabashta, P.M. Ibragimov, L.K. Zabashta. - M .: Kolos, 1997, p. 223, 227, 229.

Claims (1)

A method of preparing minced meat semi-finished products, comprising preparing and grinding meat raw materials, introducing prepared auxiliary components with beer pellet, preparing minced meat by mixing meat raw materials and auxiliary components with beer pellet, molding, cooling or freezing, characterized in that the beer pellet is introduced after all auxiliary components, while using raw beer grains in the amount of 4-6.9% of the total mass of products, with beer grains preceded it is squeezed out or pressed to remove excess moisture to a moisture content of 60-65%, crushed to a particle size of 2-3 mm, then frozen.