RU2366298C1 - Paste with vegetable components production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and can be used for production of chicken liver paste with honey and vegetable components. Method provides for intake and preparation of raw material, liver, carrots and onions blanching and mincing, preparing mince according to the recipe, filling of casings, boiling of batons. Lens acrospires or sprouts and honey are added to the paste according to the recipe for 100 kilos of not salted raw material: lens acrospires or sprouts - 15 kilos, honey - 3 kilos. Boiling is performed in stages, first at 75°C during 10 minutes, then at 80°C during 10 minutes and at 75°C till temperature makes 72°C.

EFFECT: invention provides increased food and biological value of end product, improved digesting and metabolism is human body.

2 tbl, 1 dwg

Description

The invention relates to the meat industry and can be used for the production of paste with plant components, which helps to improve digestion and metabolism in the human body.

A known method of obtaining a paste consisting of avian offal (liver, heart, muscle stomach), unformed eggs and yolks, melted bird fat, onion, chicken broth [K. Lobzov, N. Mitrofanov, V. I. Khlebnikov - Processing of poultry meat and eggs. - M .: Agropromizdat, - 1987, - 240 p.].

The paste obtained in this way has the following disadvantages: minced meat includes pieces of liver of various sizes, the texture is soft, crumbly, and reduces the organoleptic characteristics of the product. The product is not balanced for protein and fat, which reduces its organoleptic characteristics. The paste is packaged in aluminum foil or manually in parchment, which contributes to the appearance of unwanted microorganisms.

The closest technical solution to the claimed is a method of obtaining a paste of poultry meat for dietary nutrition (RU No. 2198560, claimed 2001.03.26, publ. 2003.02.20), providing for preliminary heat treatment and grinding of chicken offal - blanched chicken liver, boiled chicken heart, stomachs boiled chicken, making 'of them minced meat with the addition of chicken broth, melted chicken fat and spices according to the recipe, mixing the stuffing components, filling the shells, boiling and cooling Eden. Additionally, mechanically deboned chicken meat, boiled carrots, onions and food hydrolyzate obtained from poultry heads and legs, subjected to heat treatment at 110-120 ° С and 10 ⁵ Pa for 2-3 hours, crushed to pieces 2- 3 mm and subjected to treatment with a solution of the enzyme preparation of the proteolytic action of collagenase with a concentration of 0.048-0.05 g / g of protein at 37-40 ° C, pH 6.8-7.0, water module 1: 1 for 120-130 min at certain ratios of components.

The disadvantage of the prototype is the use in its production of food hydrolyzate obtained from the heads and legs of the bird, subjected to heat treatment at 110-120 ° C and 10 ⁵ Pa for 2-3 hours, which contributes to an increase in energy consumption.

The main task, the claimed method is aimed at, is the creation of a paste with vegetable components, which helps to improve digestion and metabolism in the human body by introducing sprouted grains or sprouts of lentils (15 kg / 100 kg of raw material) and honey (3 kg / 100 kg of raw materials).

The technical result of the invention is to increase the nutritional and biological value of the finished product, improve digestion and metabolism.

The specified technical result is achieved by introducing into a paste with vegetable components germinated grains or sprouts of lentils (15 kg / 100 kg) and honey (3 kg / 100 kg of raw material) according to the recipe, and cooked in stages: first at t = 75 ° C for 10 min, then at t = 80 ° C for 10 min and at t = 75 ° C until t _c. = 72 ° C.

When developing the recipe and technology, the following raw materials were chosen from chicken liver paste with vegetable components: chicken liver, chicken fat or olive oil, carrots, onions, mushrooms, eggs, honey, germinated grains or sprouts of lentils, various spices or spices. The choice of these products for the manufacture of paste is due to their biological activity and the daily requirement of the human body for vitamins, minerals and other useful components contained in this product.

Chicken liver is a source of iron-containing biologically complete proteins, vitamin A, animal dietary fiber (collagen, elastin). It has a high nutritional value, more than half of the chicken liver lipids are phosphatides, the rest is neutral fats. Chicken liver, like meat, is characterized by high quality and nutritional value. The protein content in it reaches 20.4%. The nutrients in the liver are easily absorbed by the body.

The use of plant ingredients (carrots, pumpkins, onions) in the production of pastes has become popular recently for two reasons:

- the addition of herbal ingredients increases the yield of the product;

- Consumer demand for functional food products is increasing more and more.

Carrots contain tartronic acid, which prevents the conversion of carbohydrates in the human body into fats. Vegetables linger for a long time in the stomach, reducing the excitability of the food center and eliminating the feeling of hunger, while increasing the activity of enzymes that stimulate the utilization of fat. Carrots are a source of pectin, fiber, vitamins A, B, E, K, carotenoids, macro- and microelements, potassium, calcium, magnesium.

Onions have a beneficial effect on digestion and have a bactericidal effect.

Olive oil is rich in unsaturated fatty acids, which help reduce bad cholesterol. It improves the activity of the stomach, intestines, pancreas and liver. Carcinogenic substances do not appear in this oil even with repeated heat treatment.

Adding to the paste high-protein legumes, such as lentils, allows you to get a product of high enough nutritional value. Germinated lentil seeds are directly introduced into the paste, which stimulate the metabolism and promote intensive digestion. Lentil seedlings contain a large amount of calcium, phosphorus, magnesium, zinc, iron, selenium, as well as copper, vitamins C, E, F, B ₁ , B ₃ , B ₆ , B ₉ .

A special component of the paste is bee honey, which activates the metabolism. It consists of carbohydrates (glucose and fructose), proteins, vitamins, minerals, as well as enzymes, acids and amino acids, hormones, bactericidal and aromatic substances in balanced proportions. Honey is easily absorbed by the body, soothes nerves and has a bactericidal effect.

The correct selection of raw materials, the use of animal and plant components in recipes can increase the nutritional and biological value of the finished product.

The recipe for chicken liver paste with honey and herbal ingredients is presented in the following table.

Name of components Production rate, kg per 100 kg Useful Special Unsalted raw materials, kg / 100 kg Blanched chicken liver 35 35 Chicken fat 10 10 Boiled carrots fifteen fifteen Fried onions 8 8 Fried champignon mushrooms 8 8 Lentils sprouted - grains fifteen - - sprouts - fifteen Eggs four four Animal protein 2 2 Demineralized serum 3 3 Total: Offal cooking broth 10 10 Spices and materials, g / 100 kg unsalted raw materials Honey 3000 3000 Edible salt 2100 2100 Ground black pepper 120 120 Shell Chub

Schemes of the technological process for the production of chicken liver paste with honey and plant components according to the prototype and the claimed invention are presented in the drawing.

A method for the production of chicken liver paste with honey and herbal ingredients is as follows:

1. They accept raw materials (liver, carrots, onions, eggs, mushrooms, lentils, animal protein and demineralized whey) and auxiliary (spices, salt, honey) raw materials.

2. Prepare the raw materials:

- disassembly of offal; peeling vegetables;

- Lentils are sorted and germinated, from which the sprouts are then separated;

- weighing honey and other components.

3. Blanch the liver, carrots in boilers at t = 90-95 ° C and sauté onions until golden.

4. The liver is crushed on a top with a diameter of the holes of the lattice 2-3 mm and cut into cubes carrots.

5. Make stuffing in the cutter at t = 50-55 ° C in accordance with the recipe.

6. The stuffing of stuffing into the shell is carried out under pressure p = 3.8-4.8 * 10 ⁵ Pa to create a sufficiently dense packing of the sticks with stuffing and a spreading consistency.

7. It is hung on frames.

8. Cooking is carried out in 3 stages:

I. at t = 75 ° C for 10 min;

II. at t = 80 ° C for 10 min;

III. at t = 75 ° C until reaching t _cb = 72 ° C

to prevent:

1) the formation of bouillon-fat edema under the membrane;

2) the appearance during storage of unwanted microorganisms;

to preserve nutrients (vitamins and minerals).

9. Cool in the shower for 10-15 minutes until t _c. = 18 ° C and in the chamber with air at t = 0-4 ° C for 6-8 hours.

10. Conduct quality control of finished products.

11. Packed in boxes and sent for sale.

The result is a product that improves digestion and metabolism in the human body and has increased nutritional and biological value.

Organoleptic characteristics of chicken liver paste with honey and herbal ingredients

Name of indicator Product feature Appearance Loaves with a clean, dry surface, without damage to the shell Consistency Smeared Minced meat color Beige to pink, gray tint allowed Sectional view of minced meat Stuffing is evenly mixed and contains slices of carrots and mushrooms Smell and taste Peculiar to this product. The taste is moderately salty with a touch of lentils. The smell of plant components. No extraneous taste or smell The shape, size and knitting of loaves Straight loaves up to 25 cm long

Claims (1)

A method for the production of chicken liver paste with honey and plant components, which includes the reception and preparation of raw materials, blanching and chopping of liver, carrots and onions, preparation of minced meat in accordance with the recipe, filling the shells, cooking the loaves, cooling, characterized in that the composition of the paste is made sprouted grains or sprouts of lentils and honey according to the recipe, per 100 kg of unsalted raw materials: sprouted grains or sprouts of lentils 15 kg; honey 3 kg; cooking is carried out in steps: first at t = 75 ° C for 10 minutes, then at t = 80 ° C
for 10 min and at t = 75 ° C until t _t.b. = 72 ° C.

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