RU2297163C1 - Method for production of meat semi-finished products - Google Patents

Abstract

FIELD: meat processing industry.

SUBSTANCE: claimed method includes meat raw materials containing beef and pork grinding, addition of onion, raisin, garlic, pepper, salt, and blending to produce mince. Then mince is rolled into pretreated fresh or salted rhubarb leave.

EFFECT: meat semi-finished products of increased food and biological value and good digestibility.

3 ex

Description

The invention relates to the food industry, in particular to the production of semi-finished meat chopped wrapped in a vegetable leaf.

A known method for the production of semi-finished meat minced meat, including grinding meat raw materials containing pork and beef, preparation of minced meat with spices and water infusion of tea with a concentration of 6-8%, mixing the minced meat and cooling (RU, St. St. No. 1741745, A23L 1/31 )

The disadvantage of this technical solution is that the bright color of the semi-finished products obtained as a result of the use of tea infusion can mislead the consumer regarding the use of bright synthetic dyes.

A known method for the preparation of cabbage rolls, including grinding meat raw materials, boiling rice cereals until half-cooked, storing onions, adding it to the minced meat with spices - salt and pepper - and mixing. At the same time, whole leaves of cabbage are boiled in boiling water for 5-7 minutes, cooled, the stalks are beaten to the thickness of the sheet and the minced meat is wrapped. Next, the formed cabbage rolls are subjected to heat treatment by frying them in a pan and stewing in a saucepan in a sauce ("Book about tasty and healthy food." - M., 1953, p.166).

The disadvantage of this method is the cooking of cabbage leaves before use, as a result of which their biological value is sharply reduced due to the transfer of water-soluble substances (B vitamins, vitamin C, mineral elements) to the decoction, which then fuses, as well as their destruction at high temperatures, which ultimately reduces the nutritional value of the finished product.

The closest technical solution to the claimed one is a method for making cabbage rolls, including chopping meat raw from lamb, making minced meat from chopped meat and rice with spices - onions, peppers, salt - and wrapping the minced meat in pre-blanched fresh leaves of coltsfoot in hot water for 5-7 minutes or salted leaves of coltsfoot (RU, p.2025082, A23L 1/212).

This method of preparation has the same disadvantages as the analogue described above, since blanching of fresh leaves in hot water also reduces the biological value of leaves of coltsfoot. In addition, the use of lamb as meat raw material somewhat limits the range of consumers due to its physiological unacceptability for a certain category of people, as well as the inaccessibility of this product in certain regions. In addition, the basis of the minced meat in both analogues is meat with cereal, which somewhat reduces the nutritional value of the finished product. Since the coltsfoot plant is not a vegetable food product, but refers to medicinal plants, this can limit the circle of consumers and complicate the acceptance of raw materials.

The technical result of the claimed technical solution is the creation of minced meat semi-finished products with high nutritional and biological value, good digestibility, as well as expanding the range of similar meat products and the possibility of their year-round production using an affordable vegetable culture that has not previously been used in the production of meat semi-finished products.

The technical result is achieved by the fact that the method for the production of semi-finished meat chopped wrapped in a vegetable leaf includes chopping meat raw materials, making minced meat with onions, pepper and salt, mixing and wrapping the minced meat in pre-processed fresh or salted leaves of plants, while the meat raw materials semi-finished products contain beef and pork and additionally contain raisins and garlic, minced meat is wrapped in rhubarb leaves, and minced meat components are taken in the following ratio,%:

Rhubarb leaf 15.4-16.2 Beef 28.15-29.65 Pork 28.15-29.65 Onion 10.22-10.78 Raisins 4.1-4.3 Garlic 0.25-0.27 Ground black pepper 0,031-0,032 Common salt 0.95-0.97 Water Rest

The vegetable component used in the claimed chopped meat semi-finished product is rhubarb. This is a perennial cold-resistant plant, ripens before the collection of the first spring vegetables. It grows in one place for 10-15 years, the crop is harvested 2-3 times a season, which, for example, in Khabarovsk lasts until October. Perhaps its greenhouse cultivation. The volume of phytomass is significant - 120-150 centners per hectare. The plant is rich in vitamins, minerals, polyphenols and other biologically active substances.

The presence of organic acids (1.5-2.6%) in the rhubarb leaf accelerates the process of proteolysis of meat proteins, as a result of which a large number of physiologically active peptides are formed, the molecular weight of the protein changes, and its digestibility by the body increases. The juiciness of minced meat increases as a result of creating an acidic environment when the pH value is below the isoelectric point of the main proteins of muscle tissue. Collagen swells in an acidic environment, its denaturation temperature decreases, and the transition to glutin is accelerated, which helps to increase the tenderness of the product.

In addition, the presence in rhubarb of special phenolic compounds - derivatives of anthracene, which have a weak laxative effect, promotes the disposal of toxic protein breakdown products, since it is known that meat proteins are difficult to digest in the human body, and the selected combination - meat and rhubarb leaf - evens out the balance of their assimilation .

Since native rhubarb contains a significant amount of oxalic acid, the excess intake of which in the human body contributes to the binding of such a physiologically important macroelement as calcium, this problem of removing excess oxalic acid from the phytomass of rhubarb leaf was solved by the diffusion-osmotic method based on preliminary processing of native raw materials sodium chloride solution followed by soaking. Removal of excess oxalic acid from the plant tissue of rhubarb leaf is confirmed by the control of the Ca-sedimentation ability of cell juice.

As a result of this pretreatment of rhubarb leaves, the structure of plant tissue is well preserved under prolonged heat exposure, since the removal of excess oxalic acid prevents its maceration, which usually occurs when cooking native rhubarb. Rhubarb leaves modified in this way are sufficiently strong both in fresh form and in the form of a blank for wrapping minced meat prefabricated.

Adding raisins to minced meat enriches the product with potassium, thereby increasing the biological value of the product, gives it a light fruity taste, which is successfully combined with the sour taste of rhubarb leaf and the sharp taste of garlic, and also significantly increases the moisture-binding ability of minced meat due to the high swelling of raisins and reduces loss of meat juice during heat treatment of the product, which gives the finished product juiciness and tenderness.

According to the proposed method, with the claimed rational quantitative ratio of the constituent components using a new plant component - rhubarb leaf - a new product is obtained under the name "chopped meat" - minced meat chopped wrapped in rhubarb leaf, expanding the range of meat products, and the possibility of using rhubarb leaves pickles in salted form will allow to produce this product year-round.

In addition, garlic has the properties of a preservative, provides resistance to both taste and aromatic properties of the finished product.

The following raw materials are used for the production of the declared semi-finished products of “rubabs”:

Fresh rhubarb PCT RSFSR 362 Edible salt GOST R 51574 Drinking water SanPiN 2.1.4.1074 Beef GOST 779 Pork GOST 7724 Raisins GOST 6882 Fresh onions GOST 1723 Fresh garlic GOST 7977 Black pepper GOST 29050

The method of production of the claimed semi-finished products is illustrated by examples.

Example 1

Pre-produce the preparation of raw materials for production in accordance with sanitary requirements. Preparation of cutlet meat (beef and pork) is carried out for compliance with the requirements of the current regulatory and technical documentation and cooling to a temperature of 4 ± 2 ° C. Rhubarb leaf is sorted according to damage and separated from the cuttings at the base of the veins of the leaf outlet. Onions are peeled and cut into large cubes (4-5 mm). Raisins sorted and washed. Spices and salt inspect for impurities. Garlic is peeled and finely chopped. Cutlet meat is passed through a meat grinder with a hole diameter of 4-5 mm in the grill and then mincemeat. Cutlet meat scrolled in a meat grinder is placed in the mixer, chopped onions, garlic, pepper, salt, raisins and water are successively added and mixed thoroughly for 6-8 minutes until a homogeneous mass is formed. To lower the temperature of the stuffing, the amount of water provided for in the recipe can be replaced with flake or crushed ice. Forcemeat temperature should not exceed 8-12 ° С. The presence of cartilage, tendons, blood clots and coarse films is not allowed in the stuffing. From the leaves of rhubarb, first remove the excess of oxalic acid according to p. No. 1480686. To do this, immerse the leaves in a 20% sodium chloride solution and incubate at a temperature of 20 ° C for 10-12 hours. Then the leaves are washed in running water at a temperature of 45 ° C with a water velocity of 0.3 l / s for 2-2.5 hours. Then remove the rough base of the rosette of the veins by 0.5 cm, which gives the sheet the ability to unfold freely in the form of a fan. Used salted leaves that have not exceeded the shelf life are washed in the same way.

Cooked minced meat portioned weighing 165 g, give a rounded oval flattened shape. Stack the narrow part in the base of the socket of the unfolded leaf of rhubarb and wrap cone-shaped, bending the edges of the sheet inward. When wrapping, decorative fringe of rhubarb leaf is decoratively released, giving the finished product an attractive appearance. Breaks of a leaf and influx of forcemeat are not allowed. The mass of the finished semi-finished product 195 ± 5 g.

Then the semi-finished product is fried and baked in the oven until cooked. Can be used stewed with white sauce.

The ratio of the components that make up the product,%:

Rhubarb leaf (washed) 15.8 Beef (cutlet meat) 28.9 Pork (cutlet meat) 28.9 Onion 10.5 Raisins 4.2 Garlic 0.26 Ground black pepper 0,03 Common salt 0.95 Water Rest

The quality of "rubabs" must comply with TU 9214-002-02067994-05.

The shape of the semi-finished product is rounded flattened. Infusions of minced meat on the surface of the sheet are not allowed. The color of the leaf is saturated green, the color of the stuffing is from red to pink. In its raw form, the product has the aroma of a leaf of rhubarb, spices, garlic and fresh meat. The consistency is juicy, tender.

Nutritional value per 100 g of product:

Proteins, g, not more than 10

Fats, g., Not more than 19

Carbohydrates, g, not more than 5

Energy value, kcal 231.

Example 2

"Ruby" is prepared according to example 1 with a ratio of components,%:

Rhubarb leaf (washed) 15.4 Beef (cutlet meat) 28.15 Pork (cutlet meat) 28.15 Onion 10.22 Raisins 4.1 Garlic 0.25 Ground black pepper 0,031 Common salt 0.95 Water Rest

Received a product with indicators similar to those in example 1.

Example 3

"Ruby" is prepared according to example 1 with a ratio of components,%:

Rhubarb leaf (washed) 16,2 Beef (cutlet meat) 29.65 Pork (cutlet meat) 29.65 Onion 10.78 Raisins 4.3 Garlic 0.27 Ground black pepper 0,032 Common salt 0.97 Water Rest

A product is obtained with indicators similar to those in Example 1. If components are used more or less than the specified limit values, the resulting product does not achieve a technical result.

“Ruby” as a new type of semi-finished meat products, with a rationally selected formulation balanced for the main nutrient and biologically active substances, according to the authors, they deserve attention from the manufacturers of meat products, since they are not difficult to manufacture, original in appearance, taste and texture , and their production is based on the use of cheap local plant materials available for year-round use.

Claims (1)

Method for the production of semi-finished meat minced meat wrapped in a vegetable leaf, including chopping meat raw materials, making minced meat with onions, pepper, salt and water, mixing and wrapping the minced meat in pre-processed fresh or salted plant leaves, characterized in that the semi-finished meat products contain beef and pork, and additionally contain raisins and garlic, wrapping minced meat is carried out in rhubarb leaves, and minced meat components are taken in the following ratio,%: Rhubarb leaf 15.4-16.2 Beef 28.15-29.65 Pork 28.15-29.65 Onion 10.22-10.78 Raisins 4.1-4.3 Garlic 0.25-0.27 Ground black pepper 0,031-0,032 Common salt 0.95-0.97 Water Rest