RU2332037C2 - Meat and vegetable preserved product "peasant meat" and method to produce thereof - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method includes pork mincing with mass fraction of fatty tissue of not more than 30%, its loading in mixer with addition of chick-peas, linseed oil, browned onions, potatoes and browned carrots, table salt, black bitter pepper, parsley and dill and water, mixing, packing and sterilisation with certain ratio of components. Chick-peas are preliminarily soaked and boiled. Potatoes are preliminarily minced and blanched with steam or hot water.

EFFECT: product with stable properties, balanced in protein-fat and amino-acid composition; higher nutritious value.

4 cl, 1 ex, 2 tbl

Description

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

Known meat and vegetable canned foods and the method of their production, for example, “Beef with beans”, “Beef with peas”, according to which the meat raw materials are crushed, loaded into a mixer, add the vegetable component, edible salt, ground black pepper, flavoring additives, water, mix packaged and sterilized (see TU 9217-387-00419779-98).

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 with the rational use of meat and vegetable raw materials of various grades with the receipt of the final product, balanced in protein-fat and amino acid composition, high nutritional value.

The problem is solved due to the fact that in the method of producing a meat and vegetable canned product, which involves grinding meat raw materials, loading it into a mixer with the addition of a vegetable component, salt, black pepper, flavoring additives and water, mixing, packaging and sterilization, as meat raw materials use pork with a mass fraction of adipose tissue of not more than 30%, chickpeas and potatoes are added as a plant component, pass onion is additionally added to the mixer roasted, carrots, linseed oil, dill and parsley are used as flavoring additives, and the components of the mixture are taken in the following ratio, wt.%:

fatty pork
fabrics no more than 30% 28.0-32.0 chickpeas 7.0-10.0 potatoes 28.6-32.6 sauteed onions 3.4-5.5 carrots 3.4-5.5 linseed oil 2.0-4.0 food salt 1.0-1.5 ground black pepper 0.1-0.3 dill and parsley 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.

Potatoes can first be blanched with steam or hot water.

Thus, a canned meat and vegetable product is obtained, which is an independent object in the claimed group of inventions.

The technical result provided by the invention is to create a product with stable functional and technological properties, balanced in protein-fat and amino acid composition, increased nutritional value, with a high content of selenium.

At present, numerous studies indicate inadequate human nutrition with such an indispensable trace element as selenium.

In terms of selenium content (mg / 100 g), nougat beans are superior to legumes such as lentils, beans and peas: (28.5: 19.6: 24.9: 13.1, respectively)

(see I.F. Gorlov. 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, which is characterized by a high content of linolenic acid and in general PUFA, leads to the alignment of the fatty acid composition of the finished product and brings it closer to optimal, and in combination with dill and parsley gives it an original taste.

The preparation of the claimed food product is as follows.

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

The examined and tested half carcasses and quarters are sent for cutting, deboning and trimming, which are produced according to the technological instructions for cutting, deboning and trimming meat in the canning industry, isolating pork with a mass fraction of fat and connective tissue of not more than 30%.

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.

The potatoes are blanched with steam or hot water. Prepared raw materials are loaded into a mixer, table salt is added, ground black pepper, sauteed onions, carrot sauteed, linseed oil, dill and parsley and water are 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 30%. 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. Blanch potatoes with hot water.

Prepared meat raw materials are loaded into the mixer, table salt is added, ground black pepper, sauteed onions, carrots, chickpeas, potatoes, linseed oil, dill and parsley greens 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.

In this way, a canned meat and vegetable product “Peasant meat” is obtained in the following ratio of components, wt.%:

fatty pork
fabrics no more than 30% 30,0 chickpeas 9.0 potatoes 30,0 sauteed onions 4.4 carrots 4.4 linseed oil 2.0 food salt 1,2 ground black pepper 0.2 dill and parsley 2.0 water rest

Thus, a canned meat and vegetable product “Peasant meat” of high quality and nutritional value, balanced in fat and amino acid composition with stable functional and technological properties, is enriched with selenium.

The results of the analysis of the physicochemical parameters of the product are shown in Table 1, from which it can be seen that the samples of canned food are distinguished by a high protein content and a good balance of protein and fat.

Table 1 Physico-chemical characteristics of the product Moisture content, % Mass fraction of fat,% Mass fraction of protein,% Mass fraction of salt,% 67.4 10.8 8.6 1.4

The table shows that the canned food “Meat in a peasant way” is distinguished by a high protein content, a good balance of protein and fat.

Below is the mineral composition of canned meat "Peasant meat."

table 2 The content of trace elements, mg / kg Fe TO Na Mg Ca Cu Se 39.35 5640.8 5583.67 156.7 1401.1 2.07 0.208

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 3.06: 1, allows you to classify the "Meat in a peasant way" to diet foods.

Claims (4)

1. A 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, table salt, ground black pepper, onion, flavoring additives and 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 30%, as a plant component use chickpeas, which are pre-soaked, aged and boiled, onions epchaty browned, potatoes and carrots browned in linseed oil stirrer was added as flavors used dill and parsley, and the components of the mixture taken in the following ratio, wt.%: fatty pork fabrics no more than 30% 28.0-32.0 chickpeas 7.0-10.0 potatoes 28.6-32.6 sauteed onions 3.4-5.5 carrots 3.4-5.5 linseed oil 2.0-4.0 food salt 1.0-1.5 ground black pepper 0.1-0.3 dill and parsley 1.5-2.5 water rest. 2. 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 3. The method according to claim 1, characterized in that the potatoes are pre-crushed and blanched with steam or hot water. 4. Canned meat product, characterized in that it is made by the method according to any one of claims 1 to 3.