RU2350151C2 - Production method for combined forcemeat - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is aimed at using in meat industry for manufacturing of forcemeats and pates for culinary products and preserves. Method provides for manufacturing of binary composition based on meat material and 30 in wt % of soya protein product, adding spices and other recipe ingredients in quantity 1 in wt % with further chopping. Soya protein product is produced by soybeans soaking, its mincing and extraction of proteins, thus obtaining suspension, coagulation of proteins in suspension with 5 % solution of acetic acid in quantity 0.2 % to mass of suspension with further sedimentation to dry fraction screening, with pH conditioned to 4.5, humidity of mixture conditioned to 16 % and mixture mincing to paste-like condition. Chopping is performed during 360-420 seconds.

EFFECT: invention allows to obtain chemically balanced food product with high organoleptical properties and food value, consisting of few components, easy to prepare and having low net cost.

Description

The invention relates to the meat industry, in particular to methods for the preparation of minced meat and pastes for culinary products and canned foods using soy protein products.

A known method of cooking minced meat, in which frozen or chilled meat is defrosted, subjected to inspection and stripping, deboning, venation, cutting into pieces. Then the meat is ground on a spinning top with a diameter of the holes of the lattice 2-3 mm.

To improve the nutritional value and quality of minced meat, protein dairy and soya preparations (soy isolates gadratirovannye and soya flour), flour, cereals (semolina, rice, buckwheat, etc.), lentils or lentil flour, hydrated, blood plasma, milk ( dry and whole), butter, wheat bread, breadcrumbs, flour, onions, mushrooms and vegetables (cabbage, potatoes, carrots, etc.), drinking water, herbs, spices, CO ₂ -extracts of aromatic raw materials, salt, vitamin supplements, etc.

Pre-crushed on a spinning top with a diameter of the holes of the lattice 2-3 mm, the raw materials are weighed and loaded into meat mixers or mince cooking units. The mass is mixed until a homogeneous mass is formed (A.V. Kozmava, G.I. Kasyanov, I.A. Palagina. Paste and minced meat production technology: Textbook. Series “Food Production Technologies-Rostov n / A: Mart Publishing Center , 2002. - S.36-57, analogue).

The disadvantages of this method are the complexity of the implementation process due to the need to make a large number of components, the high cost of these components and, in particular, due to the need to use an isolate of soy protein and boiled lentils or lentil flour.

Closest to the claimed method is the preparation of combined minced meat, in which a minced binary composition is prepared by mixing a pre-hydrated molded protein product with minced meat in a ratio of 1: 2.5.

In this method, the meat (pork, beef, veal, lamb, horse meat, venison, poultry) frozen or chilled is defrosted in air for 6-24 hours, depending on the type and size of the carcasses, then subjected to inspection and stripping, toilets, cutting, deboning and venation. Vein meat is cut into pieces weighing 50-100 g and ground in a spinning top with a grid diameter of 2-3 mm. To obtain a molded protein product, soybean flour is mixed with water at a temperature of 65 ° C in a ratio of 1:10 (flour: water) and the protein is extracted for 90 min at a temperature of 65-70 ° C. The resulting homogeneous suspension is treated with a solution of citric acid and the coagulated protein and whey are separated to a moisture content of soy protein product of 35%, the resulting protein product is mixed with potato starch and meat broth concentrate in a ratio of 65: 30: 5, the mass is formed by granulation with a diameter of granules 2- 3 mm, after which the granules are sent for drying to a moisture content of 8-10%. Thus obtained molded protein product is hydrated in water at a temperature of 40-50 ° C for 10-15 minutes at a ratio of product: water 1: 3,5. Prepared components are loaded into a meat mixer in accordance with the recipe (wt.%): Minced meat - 70.9; hydrated molded soy protein product - 28.3; edible salt - 0.7; spices (black pepper, allspice or white ground) - 0.1. The mass is stirred for 2-6 minutes until a homogeneous mass is obtained and sent for packaging or further processing (RF patent for the invention No. 2278541. Method for the preparation of combined minced meat. Publ. BIPM No. 18 dated 06/27/2006. Prototype).

The disadvantages of this method are the difficulty in preparing the soy protein component due to the large number of technological operations, the possibility of uneven distribution of the components of the mixture due to incomplete recovery of the molded protein product.

The objective of the present invention is to obtain a food product with high organoleptic characteristics, balanced in its chemical composition, relatively low cost, a small number of components included in their composition and their simple preparation. This is achieved by the fact that as a protein component of the formulation of the minced binary composition, a soy protein product obtained in accordance with the RF patent for invention No. 2218816 is used in an amount of 30% by weight of minced meat, followed by spices and other recipe components in an amount of 1% by weight stuffing composition and chopping for 360-420 seconds.

The technical result consists in the fact that this method allows to obtain a semi-finished food product with high organoleptic characteristics, balanced chemical composition, relatively low cost.

The method is as follows.

Meat (pork, beef, veal, lamb, horse meat, venison, poultry) frozen or chilled is defrosted in air for 6-24 hours, depending on the type and size of the carcasses, then subjected to inspection and stripping, toilet, butchering, deboning and the core. Vein meat is cut into pieces weighing 50-100 g and ground in a spinning top with a grid diameter of 2-3 mm. Increasing the degree of grinding of meat to 1-2 mm reduces its water-holding ability due to an increase in the degree of damage to the initial structure of muscle tissue. Reducing the degree of grinding to 4 mm affects the organoleptic properties of the prepared minced meat, in particular the consistency.

Soy protein product is obtained in accordance with the patent of the Russian Federation for the invention No. 2218816 as follows: soybeans are soaked in twice the mass of water at a temperature of 60 ° C. Swollen beans are crushed in eight times the amount of water and simultaneously extracted, a coagulant is added to the suspension obtained after extraction. The suspension is treated with a 5% solution of acetic acid in an amount of 0.2% by weight of the suspension, followed by precipitation of the extracted protein on a solid fraction, bringing the pH to 4.5. Then, whey is separated from the resulting mixture, while the mixture is brought to a moisture content of 16%, and further crushed to a pasty state.

Thus obtained soy protein product is added to minced meat in an amount of 30% by weight, that is, 70 kg of minced meat and 30 kg of soy protein product are taken per 100 kg of minced binary composition. The addition of a soy protein product of less than 30% by weight slightly affects the rheological parameters of the minced meat, its structure remains loose, with a low viscosity and stickiness, when more soy protein product is added, the consistency becomes thick, the minced meat loses its meat taste.

The prepared composition is loaded into a meat mixer, salt and spices are added thereto in accordance with the recipe (wt.%): Minced meat - 69.0; soy protein product - 30.0; edible salt - 0.9; spices (black pepper, allspice or white ground) - 0.1.

The mass is mixed by chopping for 360-420 seconds to obtain a homogeneous mass with a particle size of 1-2 mm When chopping for less than 360 seconds, it is not possible to achieve a uniform distribution of components, with longer chopping for more than 420 seconds, fine grinding occurs and the product acquires a paste-like consistency.

Next, the product is sent for processing, depending on the purpose or packaged in a polymer container, packaged and frozen.

Adding soy protein product to minced meat helps stabilize the minced meat. This is due to the fact that the soy protein product acts as a thickener (increases water retention capacity), gives the mass the required stickiness and viscosity; gives minced meat high organoleptic characteristics (improves the color of the product, gives a thick consistency, improves the taste of the product); enriches the chemical composition: vegetable proteins, which are almost full in amino acid composition, carbohydrates, which are practically absent in meat raw materials, vitamins and minerals.

From the minced meat you can cook culinary products for catering (meatballs, meatballs, meatballs, meatballs, etc.), use it as a filling for ravioli, stuffed cabbage, etc., as well as for the preparation of canned meat and meat and pasta (pastes and pastes).

The method can be implemented on standard equipment at the enterprises of the meat and meat canning industry.

The invention allows to obtain a food product balanced in chemical composition (ratio of proteins, fats and carbohydrates), with high organoleptic characteristics and nutritional value, a small number of components that are part of the composition and simple technology for their preparation, with low cost.

Claims (1)

A method of preparing a combined minced meat, including the preparation of a minced binary composition based on meat raw materials and a protein component, the introduction of spices and other recipe components followed by cutting, characterized in that the minced binary composition is prepared by introducing into the minced meat 30% by weight of the soy protein product obtained by soaking soybeans, grinding them and extracting protein substances to obtain a suspension, coagulating protein substances in suspension with a 5% solution of acetic acid acid in an amount of 0.2% by weight of the suspension, followed by precipitation on the solid fraction, bringing the pH to 4.5, bringing the mixture to 16% moisture and grinding it to a pasty state, followed by the addition of spices and other prescription components in an amount of 1% to the mass of the stuffing composition and chopping for 360-420 C.