RU2287953C1 - Meat product for babies feeding and prophylactic feeding, and method for producing the same - Google Patents

Abstract

FIELD: meat industry, in particular, production of meat food for feeding of children above six years and for prophylactic feeding.

SUBSTANCE: method involves grinding raw meat material; salting using edible salt, sodium nitrate and water; massaging; holding in brine; forming in casing and performing thermal processing. Raw meat material is first-grade beef and non-fat pork. In the process of salting and massaging, calcium citrate and carrageen are added to ground raw meat material. After holding procedure, plant or milk protein, egg melange, starch, CO₂-extracts of spices, ascorbic acid, vitamins B₁ and B₂, and vitamin PP are added in predetermined amounts to raw meat material. Food fiber and lactulose concentrate may be used as additives.

EFFECT: stabilized functional-technological properties of meat product owing to optimized selection of qualitative and quantitative characteristics of basic raw material and additives combined with selected parameters of technological processes.

6 cl, 4 ex

Description

The invention relates to the meat industry, and in particular to the production technology of meat products for nutrition of children over six years of age and preventive nutrition.

Known ham in the shell of the highest grade and the method of its production, according to which meat raw materials are crushed, salted, massaged, formed into a shell and subjected to heat treatment.

The finished product contains, kg:

Content pork adipose tissue 30-35% 100.0 Sodium nitrite 0.009 Common salt 2.2 Sugar 0.3

(see GOST 18236-85 “Cooked pork products”, “Collection of technological instructions for the production of pork products”).

However, the known product does not meet the requirements for meat products for baby food in terms of vitamins and minerals, salt, sodium nitrite. In addition, the product does not have preventive properties.

The objective of the invention is to obtain a high-quality meat product with traditional organoleptic characteristics and optimal structural and mechanical properties, giving the product the properties necessary for children's nutrition and preventive nutrition.

The problem is solved in that the method of production of meat product for children and preventive nutrition involves grinding meat raw materials, its ambassador with the addition of table salt, sodium nitrite and water, massaging, holding in the salting, molding in the shell and heat treatment, while as raw meat, first-grade beef in an amount of 20 kg and non-fat pork in an amount of 64 kg are used, with salting, table salt is introduced in an amount of 1.8 kg and sodium nitrite in an amount of 0.003 kg, in percent After salting and massaging, 0.4 kg of calcium citrate and 0.4 kg of carrageenan are added to the crushed raw materials, and after aging, the following components are added to the raw meat with stirring in the amount of, kg:

Vegetable or milk protein 4.0 Egg melange 3.0 Starch 3.0 CO ₂ extracts of spices 0.005 Vitamin C 0.1 Vitamin B ₁ 0,0008 Vitamin B ₂ 0,0008 Vitamin PP 0.007 Water 21.0

After aging, edible fiber in the amount of 0.5-1.0 kg can be added to raw meat.

It is possible to add lactulose concentrate in the amount of 0.4-0.8 kg to the raw meat after exposure.

As a vegetable protein, soy protein isolated or concentrated can be used.

As milk protein it is possible to use milk powder.

Thus, they get the final food product - a meat product for children and preventive nutrition, which is an independent object in the invention.

The technical result provided by the invention is to create a product with stable functional and technological properties due to the optimal selection of quantitative and qualitative characteristics of the feedstock and additives, in combination with the selected process parameters.

The combination of fatty and nonfat raw materials in the proposed ratio using the indicated processing parameters allows to obtain a food product with optimal protein-fat and amino acid composition, enriched with vitamins and minerals, corresponding to the requirements for products for baby and preventive nutrition

The added additives provide a product with optimal properties, taking into account the specific features of baby and preventive nutrition.

Dietary fiber, which is a unique eco-friendly product, enriches the meat product with insoluble ballast substances, contributing to the normalization of the gastrointestinal tract, improving metabolism and endowing the product with preventive properties (see V.V. Pryanishnikov, P. Miklyashevsky. Use of Vitacel fiber in meat products // Meat industry 2001, No. 4, p.32-33).

Lactulose concentrate is a synthetic polysaccharide that is a unique tool in solving the problem of eliminating dysbiosis (see TU 9229-004-43576397-98 "Lactusan Lactulose Concentrate").

CO ₂ -extracts of spices (see TU 9169-001-10140736-03 "CO ₂ -extracts from aromatic and medicinal plant materials") are obtained by extraction of aromatic dry plant materials with liquefied food carbon dioxide - СО ₂ . The product is concentrated, environmentally friendly and combines a bouquet of native aromatic active substances. The introduction of CO ₂ extracts (nutmeg, coriander) in the formulation of the meat product improves the taste, aroma, quality and increase shelf life.

Calcium citrate (see TU 9199-001-01014470-96 "Calcium tetrahydrate calcium citrate (calcium citrate) - Ca ₃ (C ₆ H ₅ O ₇ ) ₂ * 4H ₂ O) is a salt of citric acid, it is a donor of calcium ions.

Carrageenan is a red seaweed polysaccharide that is widely used in food. (see Usov A.I. Polysaccharides of red seaweed // Progress in the chemistry of carbohydrates. M., Nauka, 1985, p. 78).

The preparation of the claimed food product is as follows.

Raw meat is ground on a spinning top with a hole diameter of 16-25 mm or 2-3 mm. The crushed meat raw materials are sent to the massager and water, table salt, sodium nitrite, calcium citrate, carrageenan are added. The duration of the massage depends on the design of the massager and is carried out in compliance with the recommendations on the choice of massage modes. After massaging, the minced meat is sent for ripening from 16 to 20 hours at a temperature of 0-6 ° C. Aged meat raw materials are sent to the mixer and all the ingredients provided for in the recipe are added. Vitamins and minerals are added to the mixer and mixed until evenly distributed. The resulting mass from the mixer is sent to syringes to fill the shells. Next, heat treatment of the product is carried out.

Example 1

Beef of the first grade in the amount of 20 kg and lean pork (64 kg) are ground and sent to the massager, adding edible salt (1.8 kg), sodium nitrite (0.003 kg), water (6 l), calcium citrate (0.4 kg) and carrageenan (0.4 kg). After massaging the minced meat is kept at a temperature of 4 ° C for 18 hours. After aging, the raw materials are sent to the mixer and the remaining components are added in accordance with the recipe, mixed, filled with shells, then heat treatment is carried out.

Get a product containing, kg:

First grade beef twenty Lean pork 64 Powdered milk 4.0 Egg melange 3.0 Starch 3.0

Additives

Edible salt 1.8 Sodium nitrite 0.003 CO ₂ extracts of spices 0.005 Vitamin C 0.1 Calcium citrate 0.4 Carrageenan 0.4 Vitamin B ₁ 0,0008 Vitamin B ₂ 0,0008 Vitamin PP 0.007 Water 21.0

Example 2

The method is carried out in the same way as in example 1, except that the number of additives includes dietary fiber.

Get a product containing, kg:

First grade beef twenty Lean pork 64 Powdered milk 4.0 Egg melange 3.0 Starch 3.0

Additives

Edible salt 1.8 Sodium nitrite 0.003 CO ₂ extracts of spices 0.005 Vitamin C 0.1 Dietary fiber 0.5 Calcium citrate 0.4 Carrageenan 0.4 Vitamin B ₁ 0,0008 Vitamin B ₂ 0,0008 Vitamin PP 0.007 Water 21.0

Example 3

The method is carried out in the same way as in example 1, except that the number of additives includes a concentrate of lactulose.

Get a product containing, kg:

First grade beef twenty Lean pork 64 Powdered milk 4.0 Egg melange 3.0 Starch 3.0

Additives

Edible salt 1.8 Sodium nitrite 0.003 CO ₂ Spice Extracts 0.005 Vitamin C 0.1 Calcium citrate 0.4 Lactulose concentrate 0.6 Carrageenan 0.4 Vitamin B ₁ 0,0008 Vitamin B ₂ 0,0008 Vitamin PP 0.007 Water 21.0

Example 4

The method is carried out in the same way as in example 3, except that soy protein isolated is used as a vegetable protein.

Get a product containing, kg:

First grade beef twenty Lean pork 64 Soy protein isolated 4.0 Egg melange 3.0 Starch 3.0

Additives

Edible salt 1.8 Sodium nitrite 0.003 CO ₂ extracts of spices 0.005 Vitamin C 0.1 Calcium citrate 0.4 Lactulose concentrate 0.6 Carrageenan 0.4 Vitamin B ₁ 0,0008 Vitamin B ₂ 0,0008 Vitamin PP 0.007 Water 21.0

Claims (6)

1. A method of producing a meat product for children and preventive nutrition, characterized in that it involves grinding meat raw materials, its ambassador with the addition of table salt, sodium nitrite and water, massaging, aging in the salting, molding in the shell and heat treatment, in this case, beef of the first grade in an amount of 20 kg and non-fat pork in an amount of 64 kg are used as raw meat, while salting, table salt is introduced in an amount of 1.8 kg and sodium nitrite in an amount of 0.003 kg, in the process of salt and massaging to the crushed raw material add calcium citrate in an amount of 0.4 kg and carrageenan in an amount of 0.4 kg, and after exposure to meat raw materials with stirring add the following components in an amount, kg: Vegetable or milk protein 4.0 Egg melange 3.0 Starch 3.0 CO ₂ extracts of spices 0.005 Vitamin C 0.1 Vitamin B ₁ 0,0008 Vitamin B ₂ 0,0008 Vitamin PP 0.007 Water 21.0 2. The method according to claim 1, characterized in that after exposure to the raw meat is added dietary fiber in an amount of 0.5-1.0 kg 3. The method according to claim 1, characterized in that after aging, lactulose concentrate in an amount of 0.4-0.8 kg is added to the raw meat. 4. The method according to claim 1, characterized in that soy protein isolated or concentrated is used as a vegetable protein. 5. The method according to claim 1, characterized in that the milk protein is milk powder. 6. Meat product for the nutrition of children and preventive nutrition, characterized in that it is made by the method according to any one of claims 1 to 5.