RU2323601C2 - Meat and vegetable preserved food "rizotto" and its production method - Google Patents

Abstract

FIELD: food industry; meat industry.

SUBSTANCE: method provides for cutting pork with the adipose tissue mass fraction not more than 60%, its loading into the mixer, adding chick-peas, potatoes, rice, browned carrots and onions, salt, celery root and water, mixing, packing and sterilization with the specified ingredients ratio.

EFFECT: stable functional and technological properties; balanced fatty, protein and amino acid composition; enhanced nutritive value, increased selenium content.

5cl, 1 ex, 2 tbl

Description

The invention relates to the meat industry, namely the production of canned meat and vegetable products.

There is a known canned meat and vegetable product and a method for its production, according to which the tinned meat is crushed, loaded into a mixer, vegetable component, edible salt, flavor additives, water are added, mixed, packaged and sterilized (V. M. Poznyakovsky. Examination of meat and meat products. Quality and Security, Novosibirsk: Siberian University Publishing House, 2005, pp. 409-414, 440).

The known method provides canned meat and vegetable products with characteristic consumer characteristics. However, the known method does not fully take into account the features of the feedstock, and therefore the resulting product is not properly balanced in amino acid and protein-fat composition.

The objective of the present invention is to obtain a high-quality product with traditional organoleptic characteristics and optimal structural and mechanical properties in the rational use of meat and vegetable raw materials, with the receipt of the final product balanced in protein-fat and amino acid composition, increased nutritional value.

The problem is solved due to the fact that in the method of producing a canned meat and vegetable product, which involves grinding meat raw materials, loading it into a mixer with the addition of a vegetable component, food table salt, flavoring additives and water, mixing, packaging and sterilization, pork is used as meat raw material with a mass fraction of adipose tissue of not more than 60%, rice, potatoes and chickpeas are used as a plant component; onions and carrots are added to the stirrer; e flavoring additives use celery root, and the components of the mixture are taken in the following ratio, wt.%:

mass fraction pork adipose tissue not more than 60% 20.0-30.0 rice 15.0-25.0 chickpeas 5.0-10.0 potatoes 5.0-10.0 food salt 1.0-1.5 sauteed onions 3.0-6.0 carrots 6.0-10.0 celery root 1.5-2.5 water rest

Preferably, the chickpeas are pre-soaked in cold water at a ratio of chickpeas: water = 1: 2, and then boiled for 20-30 minutes.

To pass onions and carrots use linseed oil in an amount of 20% by weight of vegetables.

Preferably, the potatoes are pre-chopped and blanched with steam or hot water.

Rice can first be blanched in boiling water with a ratio of rice: water = 1: 2.

Thus, they get canned meat and vegetable product "Risotto", which is an independent object in the claimed group of inventions.

The technical result provided by the invention is to create a product with a high degree of balance of nutrients, high nutritional value, with a high content of selenium.

Currently, numerous studies indicate a lack of human availability of such an indispensable trace element as selenium.

By the content of selenium (mg / 100 g), chickpea beans are superior to such legume crops as lentils, beans and peas: (28.5: 19.6: 24.9: 13.1, respectively), (see I.F. Gorlov. “The use of selenium in the production of livestock products and dietary supplements. Moscow-Volgograd, 2005, p. 163).

Chickpeas are a valuable food. This is due to the favorable combination of proteins, fats, carbohydrates, macro- and microelements and biologically active substances in the grain. Thus, the use of chickpea beans as a plant component allows enriching the final product with selenium, i.e. increase its nutritional value. The resulting product has a high protein content, good balance of protein and fat.

The use of linseed oil with a high content of linolenic acid and in general PUFAs for the onion and carrot passage leads to equalization of the fatty acid composition of the finished product and brings it closer to optimal, and in combination with celery root gives it an original taste. Preparation of canned meat and vegetable product "Risotto" is as follows.

For production, raw meat is used in half carcasses and quarters, as well as in the form of blocks, both veined and uninhabited, in a pair, cooled, chilled, frostbitten and frozen.

Inspected and tested carcasses and quarters are sent for cutting, deboning and veining, which are produced in accordance with the technological instructions for cutting, deboning and vening meat in canning production, isolating pork with a mass fraction of adipose tissue of not more than 60%.

Veined pork is ground on a top through a wire rack with a hole diameter of 16–25 mm.

Chickpea beans are washed and soaked in cold water (ratio of raw materials to water 1: 2) for 3-4 hours.

Soaked chickpea beans are boiled for 20-30 minutes.

Onions and carrots are fried in linseed oil.

The potatoes are chopped and blanched with steam or hot water.

Rice is blanched in boiling water.

The prepared raw materials are loaded into the mixer, salt, celery root and water are added, mixed until the components are evenly distributed.

After mixing, the prepared mass is served for packaging in metal or glass jars or cans from a lamister.

Canned jars after washing are loaded into autoclave baskets and sent for sterilization.

Example.

Raw meat is ground on a spinning top: pork with a mass fraction of adipose tissue of not more than 60%.

Chickpea beans are washed and soaked in cold water (1: 2 ratio of raw materials to water) for 3 hours.

Soaked chickpea beans are boiled for 20 minutes.

Onions and carrots are fried in linseed oil.

The potatoes are chopped and blanched in hot water.

Rice is blanched in boiling water.

Prepared meat raw materials are loaded into the mixer, table salt is added, onions and carrots are sautéed in linseed oil, rice, potatoes, celery root and water are mixed until the components are evenly distributed.

After mixing, the prepared mass is Packed in metal cans.

Canned jars after washing are loaded into autoclave baskets and sent for sterilization.

Thus, get the canned meat and vegetable product "Risotto" in the following ratio of components, wt.%:

mass fraction pork adipose tissue not more than 60% 24.0 rice 20,0 chickpeas 8.0 potatoes 8.0 sauteed onions, including oil 4.0 for passer 1,0 Passer carrots, including oil 8.0 for passer 2.0 table salt food 1,2 celery root 2.0 drinking water 21.8

Thus, a canned meat and vegetable product "Risotto" of high quality and nutritional value, balanced in fatty acid and amino acid composition with stable functional and technological properties, enriched with selenium is obtained.

Table 1 Physico-chemical characteristics of the product Moisture content, % Mass fraction of fat,% Mass fraction of protein,% Mass fraction of salt,% 69.6 7.7 7.4 1.22

The table shows that the canned food "Risotto" is distinguished by a high protein content, a good balance of protein and fat.

Below is the mineral composition of canned meat "Risotto"

table 2 The content of trace elements, mg / kg Fe TO Na Mg Sa Cu Se 35.21 3608,4 6926.9 152.0 1512.7 1.37 0.117

From the above data it follows that the product is characterized by a high content of selenium and other mineral substances, i.e. increased nutritional value.

The optimal ratio of fatty acids ω ₆ : ω ₃ equal to 3.44: 1, allows you to classify "Risotto" to diet foods.

Claims (5)

1. A method of producing a canned meat and vegetable product, which involves grinding meat raw materials, loading it into a mixer, introducing a vegetable component into it, including rice, food table salt, flavoring additives and drinking water, mixing, packaging and sterilization, characterized in that as meat raw materials use pork with a mass fraction of adipose tissue of not more than 60%, potato, chickpeas, onions and carrots sautéed in linseed oil are added to the mixer as a plant component ut presoaked is heated and boiled, and as flavorings used celery, the mixture components are taken in the following ratio, wt.%: mass fraction pork adipose tissue not more than 60% 20.0-30.0 rice 15.0-25.0 chickpeas 5.0-10.0 potatoes 5.0-10.0 carrots 6.0-10.0 sauteed onions 3.0-6.0 food salt 1.0-1.5 celery root 1.5-2.5 water rest 2. The method according to claim 1, characterized in that the rice is pre-blanched in boiling water with a ratio of rice: water = 1: 2. 3. The method according to claim 1, characterized in that the chickpeas are pre-soaked in cold water for 3-4 hours at a ratio of chickpeas: water = 1: 2 and boiled for 20-30 minutes 4. The method according to claim 1, characterized in that the potatoes are pre-blanched with steam or hot water. 5. Canned meat product, characterized in that it is made by the method according to any one of claims 1 to 4.