RU2385650C2 - Complex composition of protein meat loaf - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention refers to meat processing industry, particularly to production of protein meat loaf. Meat loaf contains mince meat, potato starch, soya bean texturator, salted pork fat, canned green pea, table salt, ground black pepper, and water or milk. Milk of animal origin or soya bean milk is used as milk. Components are chosen at a certain ratio. ^ EFFECT: facilitating increased amount of protein, and nutrition and energy value of finished product. ^ 2 cl, 1 tbl, 5 ex

Description

FIELD OF THE INVENTION

The invention relates to the meat processing industry, in particular to the composition of the protein meat loaf, and can be used in catering.

State of the art

Known meat product, including meat raw materials and protein filler, while the protein filler is used chickpea grain germinated for 3 days before the emergence of seedlings, in the following ratio of components, wt.%:

Sprouted Chickpea Grain (10-15)

Meat Raw Else

In the meat product, one-sorted or second grade veined beef and / or semi-fat veined pork and side or spike fat or offal of the second category are used as meat raw materials (see Pat. RU 2155513, IPC A23L 1/314, A23L 1/317, published on September 10, 2000).

The disadvantage of this meat composition is the low quality and shelf life.

Known food product containing a shell of raw dough, which is enclosed in the filling (options), meat product (options):

1. A food product containing a shell of raw dough, in which the filling is enclosed, the composition of the test includes flour, water, an egg, the filling is a meat product, which includes animal meat, onions, salt, spices, water, while the composition of the test additionally introduced crushed germinated rye grains, in the test the egg is contained in the form of melange, with the following ratio of test components, wt.%:

Flour 40-80

Ground Sprouted Grains

rye 10-15

Melange 0.04-4.0

Salt 0.01-2.0

Water the rest is up to 100

2. A food product containing a shell of raw dough, in which the filling is enclosed, the composition of the test includes flour, water, an egg, the filling is a meat product, which includes animal meat, onions, salt, spices, water, while the filling composition additionally includes crushed germinated rye grains, vegetable protein and / or vegetable fiber, vegetable supplement, vegetable oil, mineral supplement, while the stuffing uses livestock meat and / or minced poultry meat as the meat of the animal, as The soybean protein is used as a test protein, ground black pepper is used as spices, raw wheat fiber or citrus fiber is used as vegetable fiber, a mixture containing calcium carbonate, potassium orthophosphate disubstituted, magnesium oxide is used as a vegetable additive, and paprika is used as a vegetable additive , in the following ratio of the components of the filling, wt.%:

Minced meat of livestock and / or meat

birds 50-75

Germinated grains of rye 10-15

Soybean concentrate 1.0-4.0

Onion 2.0-6.0

Paprika 0.1-3.0

Crude Wheat or Citrus

fiber 0.3-2.0

Vegetable oil 0.5-8.0

Mineral supplement 0.1-1.5

Salt 0.5-2.0

Black pepper 0.05-2.0

Water the rest is up to 100

3. A food product containing a shell of raw dough, in which the filling is enclosed, the composition of the test includes flour, water, an egg, the filling is a meat product, which includes animal meat, onions, salt, spices, water, while the composition of the test additionally introduced crushed germinated rye grains, the filling composition additionally introduced crushed germinated rye grains, vegetable protein and / or vegetable fiber, vegetable supplement, vegetable oil, mineral supplement, while in the filling as animal meat minced meat of livestock and / or minced meat is used, soybean concentrate is used as vegetable protein, ground black pepper is used as spices, raw wheat fiber or citrus fiber is used as vegetable fiber, and a mixture containing calcium carbonate is used as a mineral additive , potassium ortho-phosphate disubstituted, magnesium oxide, as a vegetable additive - paprika, in the following ratio of the components of the filling, wt.%:

Minced meat of livestock and / or meat

birds 50-75

Germinated grains of rye 10-15

Soybean concentrate 1.0-4.0

Onion 2.0-6.0

Paprika 0.1-3.0

Crude Wheat or Citrus

fiber 0.3-2.0

Vegetable oil 0.5-8.0

Mineral supplement 0.1-1.5

Salt 0.5-2.0

Black pepper 0.05-2.0

Water the rest is up to 100

4. A food product containing a shell of raw dough, in which the filling is enclosed, the composition of the test includes flour, water, an egg, the filling is a meat product, which includes animal meat, onions, salt, spices, water, while the filling composition additionally introduced a vitamin premix based on lactose, crushed germinated rye grains are additionally introduced into the test composition, the test contains an egg in the form of melange, in the following ratio of test components, wt.%:

Flour 40-80

Shredded germinated rye grains 10-15

Melange 0.04-4.0

Salt 0.01-2.0

Water the rest is up to 100

5. A food product containing a shell of raw dough, in which the filling is enclosed, the composition of the test includes flour, water, an egg, the filling is a meat product, which includes animal meat, onions, salt, spices, water, while the filling composition additionally includes crushed germinated rye grains, vegetable protein and / or vegetable fiber, vegetable additive, vegetable oil, mineral supplement and vitamin premix based on lactose, while the meat uses animal meat in the filling cattle and / or minced poultry meat, soya concentrate is used as vegetable protein, ground black pepper is used as spices, raw wheat fiber or citrus fiber is used as vegetable fiber, a mixture containing calcium carbonate, and potassium orthophosphate is bisubstituted is used as a mineral additive , magnesium oxide, as a vegetable additive - paprika, in the following ratio of the components of the filling, wt.%:

Minced meat of livestock and / or poultry meat 50-75

Germinated grains of rye 10-15

Soybean concentrate 1.0-4.0

Onion 2.0-6.0

Paprika 0.1-3.0

Crude Wheat or Citrus

fiber 0.3-2.0

Vegetable oil 0.5-8.0

Mineral supplement 0.1-1.5

Salt 0.5-2.0

Black pepper 0.05-2.0

Lactose-based vitamin premix 0.05-0.3

Water the rest is up to 100

6. A food product containing a shell of raw dough, in which the filling is enclosed, the dough includes flour, water, an egg, the filling is a meat product, which includes animal meat, onions, salt, spices, water, while the composition of the test additionally introduced crushed germinated rye grains, the composition of the filling additionally introduced crushed germinated rye grains, vegetable protein and / or vegetable fiber, vegetable supplement, vegetable oil, mineral supplement and vitamin premix based on lactose, the volume in the filling, animal meat is used as meat of the livestock and / or minced meat of poultry, soy concentrate is used as vegetable protein, ground black pepper is used as spices, raw wheat fiber or citrus fiber is used as vegetable fiber, as mineral fiber additives - a mixture containing calcium carbonate, potassium orthophosphate disubstituted, magnesium oxide, as a vegetable additive - paprika, in the following ratio of the components of the filling, wt.%:

Minced meat of livestock and / or

poultry meat 50-75

Germinated grains of rye 10-15

Soybean concentrate 1.0-4.0

Onion 2.0-6.0

Paprika 0.1-3.0

Crude Wheat or Citrus

fiber 0.3-2.0

Vegetable oil 0.5-8.0

Mineral supplement 0.1-1.5

Salt 0.5-2.0

Black pepper 0.05-2.0

Lactose-based vitamin premix 0.05-0.3

Water the rest is up to 100

7. In the meat product, mainly for the filling for the food product according to any one of claims 1 to 6, comprising minced meat from the animal, germinated cereal grain, while germinated rye grain is used as the germinated cereal grain, the meat product further comprises vegetable protein and / or vegetable fiber, onion, vegetable supplement, vegetable oil, mineral supplement, salt, spices, water.

8. In the meat product according to claim 7, minced meat of livestock and / or minced meat of poultry is used as animal meat, soy concentrate is used as vegetable protein, ground black pepper is used for spices, and raw wheat fiber is used as vegetable fiber or citrus fiber, as a mineral additive - a mixture containing calcium carbonate, potassium orthophosphate bisubstituted, magnesium oxide, as a vegetable additive - paprika, in the following ratio, wt.%:

Minced meat of livestock and / or

poultry meat 50-75

Sprouted rye grains 10-15

Soybean concentrate 1.0-4.0

Onion 2.0-6.0

Paprika 0.1-3.0

Crude Wheat or Citrus

fiber 0.3-2.0

Vegetable oil 0.5-8.0

Mineral supplement 0.1-1.5

Salt 0.5-2.0

Black pepper 0.05-2.0

Water the rest is up to 100

9. The meat product mainly for filling for a food product according to any one of claims 1 to 6, comprising minced animal meat, germinated cereal grain, while germinated rye grain is used as germinated cereal grain, the meat product further comprises vegetable protein and / or vegetable fiber, onion, vegetable additive, vegetable oil, mineral supplement, salt, spices, water, vitamin supplement, while animal meat is used for minced meat of livestock and / or minced meat of poultry, as a raster soy concentrate is used as an integral protein, ground black pepper is used as spices, raw wheat fiber or citrus fiber is used as plant fiber, a mixture containing calcium carbonate, potassium orthophosphate disubstituted, magnesium oxide is used as a mineral additive, and paprika is used as a vegetable additive , as a vitamin supplement - a vitamin premix based on lactose, in the following ratio of components, wt.%:

Minced meat of livestock and / or

poultry meat 50-75

Germinated grains of rye 10-15

Soybean concentrate 1.0-4.0

Onion 2.0-6.0

Paprika 0.1-3.0

Crude wheat fiber or citrus fiber 0.3-2.0

Vegetable oil 0.5-8.0

Mineral supplement 0.1-1.5

Salt 0.5-2.0

Black pepper 0.05-2.0

Lactose-based vitamin premix 0.05-0.3

Water the rest is up to 100

(see Pat. RU 2255484, IPC A21D 13/00, A23L 1/317, A21D 2/38, published on July 10, 2005).

The disadvantage of this food product and meat product is the complexity of manufacture, high cost and short shelf life.

The known composition of the protein loaf of meat, including cutlet meat - 55.2, protein-carbohydrate soybean mass (okara) - 4.5, bacon-fat - 10.5, canned green peas - 1.3, table salt - 1.0, ground black pepper - 0.1, water or milk (soy or cow) - the rest (see. Collection of technical standards. A collection of recipes for dishes and culinary products from soy and soy products for catering. / Ed. M.P. Grave. - M .: DeLi print, 2002 .-- 162 p.).

The disadvantage of this composition of meat loaf is its low nutritional value.

The closest in technical essence and the achieved positive effect and adopted by the authors for the prototype is the composition of the meat loaf obtained according to the method for the production of meat loaf, including preparation, grinding meat with components, molding, baking, drying, cooling, packing bread, while sliced into pieces of arbitrary the meat is ground through a meat grinder with a grill diameter of 3 mm, minced meat is mixed with a protein-carbohydrate soybean mass (okara), passed through a meat grinder with a grill diameter of 3 m , the mass is mixed with water or milk, green peas, bacon, diced with 1 × 1 cm ribs, salt, pepper, mix the mixture, fill the molds and bake at 200-220 ° C in ovens for 40 minutes until reaching a temperature in the center of the loaf of 85 ° C, dry the loaves at a temperature of 150-170 ° C for 10 minutes, cool at 4-6 ° C to a temperature in the thickness of the loaf no higher than 15 ° C, wrap the loaf in parchment or parchment.

In the method of producing meat loaf, animal milk or soy milk is used as milk (see Pat. RU 2201702, IPC A23L 1/317, A23L 1/314, publ. 04/10/2003).

The disadvantage of this meat loaf is the irrational use of animal raw materials, insufficient protein content in the loaf.

Disclosure of invention

The task of the invention is to develop the composition of the protein meat loaf, which has a high quantitative protein content in the product, nutritional and energy value.

The technical result that can be obtained using the present invention is to increase the quantitative content of protein, nutritional and energy value.

The technical result is achieved due to the composition of the protein meat loaf, including cutlet meat, protein-carbohydrate soya bean mass, bacon, canned green peas, salt, ground black pepper, water or milk, while the composition is additionally equipped with potato starch, and as protein-carbohydrate soybean mass, soybean texturate is used, with the following ratio of components in wt.%:

Cutlet meat 55.2-63.5

Soya texturate 5.0-7.0

Potato starch 3.2-5.0

Lard fat 10.5-12.3

Canned green peas 1.5-2.0

Salt 1.4-2.0

Ground black pepper 0.1-0.15

Water or milk else

In the composition of protein meatloaf, animal or soy milk is used as milk.

The essence of obtaining the composition of the protein meat loaf in wt.% Is as follows.

Cutlet meat in the amount of 55.2-63.5 is cut into pieces of arbitrary shape, passed through a meat grinder with a grill diameter of 3 mm, soybean (minced) texturate is added - 5.0-7.0, potato starch 3.2-5.0, water or milk (soy or cow) - the rest is up to 100%, mix thoroughly and leave for 30 minutes to swell, then pass through a meat grinder with a grid diameter of 3 mm. Add ground table salt - 1.4-2.0, ground black pepper - 0.1-0.15 and mix, add canned green peas - 1.5-2.0 without brine, lard-fat - 10.5 -12.3 diced with 1.0 × 1.0 cm side dimensions, mix thoroughly. Molds made of stainless metal or aluminum are greased with fat, for example vegetable oil, and densely filled with minced meat, the surface of which is smoothed and baked in ovens at a temperature of 200-230 ° C for 30-35 minutes until the temperature in the center of the bread is 85-87 ° FROM. Ready meat loaves are freed from molds and dried in an oven at 150-170 ° C for 9-11 minutes. Then the bread is cooled at a temperature of 4-6 ° C to a temperature in the thickness of the bread not higher than 15 ° C, then the cooled bread is wrapped in parchment or parchment and placed in a returnable container.

Thus, comparing the characteristics of the prototype, analogues and the proposed product, we can conclude that the proposed composition improves the structure of minced meat by introducing the texture of soya (minced meat). To bind pieces of meat and texture (minced meat) to each other, potato starch is added. The effect becomes more pronounced, after heat treatment the product that has undergone heat treatment closely resembles the structure of lumpy meat in appearance, texture and cut into slices. It is possible to bake at a higher temperature of 200-230 ° C in ovens until the temperature in the center of the bread reaches 85-87 ° C, which helps bring the product to readiness with an increase in shelf life.

The implementation of the invention

Examples of specific performance of obtaining the composition of the protein loaf of meat.

Example 1

Beef cutlet meat (50.2%) is cut into pieces of arbitrary shape weighing 100-150 g and passed through a meat grinder with a grill diameter of 3 mm, soy textured meat (minced meat) in the amount of 4% is added to minced meat, potato starch - 2.0%, mix thoroughly, adding water (or soy or cow's milk) - the rest is kept for 10 minutes to swell the products and passed through a meat grinder with a grid diameter of 3 mm in order to evenly distribute the components. Add green peas without brine 1.0% to the meat mass, lard-bacon, diced with rib size 1.0 × 1.0 cm, - 10%, table salt 1.0%, ground black pepper 0.1%, mix and fill the mass form.

Molds made of stainless metal or aluminum are greased with grease, densely filled with minced meat, avoiding the presence of pores and air voids. Forms are filled manually. Ground meat mass in the form.

The surface of the meat is smoothed and baked in ovens at a temperature of 200 ° C for 40 minutes until the temperature in the center of the bread reaches 85 ° C. Ready meat protein loaf is freed from molds and kept in an oven at a temperature of 150 ° C for 10 minutes.

The resulting bread is distinguished by crumbling when cut, cracks on the surface, excessive porosity, poorly stored form, compresses excess moisture.

Example 2

Carried out analogously to example 1, but the components are taken in the following ratio in wt.%:

Cutlet meat 55.2

Soybean texturate (minced meat) 5.0

Potato starch 3.2

Salted fat 10.5

Canned green peas 1.5

Salt 1.4

Ground black pepper 0.1

Water or milk (soy or cow)

Molds made of stainless metal or aluminum are greased with grease, densely filled with minced meat, avoiding the presence of pores and air voids. Forms are filled manually. Ground meat mass in the form.

The surface of the meat is smoothed and baked in ovens at a temperature of 200 ° C for 40 minutes until the temperature in the center of the bread reaches 85 ° C. Ready meat protein loaf is freed from molds and kept in an oven at a temperature of 150 ° C for 10 minutes.

The resulting product keeps its shape well, the cracks on the surface are insignificant, the structure is close to a piece of natural meat, the humidity of the product is within normal limits. When cutting, there is no crumbling.

Example 3

Carried out analogously to example 1, but the components are taken in the following ratio in wt.%:

Cutlet meat 60.6

Soybean texturate (minced) 6.0

Potato starch 4.6

Fat Salted 11.5

Canned green peas 1.8

Common salt 1.7

Ground black pepper 0.12

Water or milk (soy or cow)

Molds made of stainless metal or aluminum are greased with grease, densely filled with minced meat, avoiding the presence of pores and air voids. Forms are filled manually. Ground meat mass in the form.

The forcemeat surface is smoothed and baked in ovens at a temperature of 220 ° C for 40 minutes until the temperature in the center of the bread reaches 85 ° C. Ready meat protein loaf is freed from molds and kept in an oven at a temperature of 150 ° C for 10 minutes.

The resulting product keeps its shape well, the cracks on the surface are insignificant, the structure is close to a piece of natural meat, the humidity of the product is within normal limits. When cutting, there is no crumbling.

Example 4

Carried out analogously to example 1, but the components are taken in the following ratio in wt.%:

Cutlet meat 63.5

Soybean texturate (minced) 7.0

Potato starch 5.0

Fat Salted 12.3

Canned Green Peas 2.0

Table salt 2.0

Ground black pepper 0.15

Water or milk (soy or cow)

The forcemeat surface is smoothed and baked in ovens at a temperature of 230 ° C for 40 minutes until a temperature in the center of the bread of 87 ° C is reached. Finished meat loaf protein free from molds and kept in an oven at a temperature of 170 ° C for 10 minutes

The finished product keeps its shape well, the cracks on the surface are insignificant, the structure is close to a piece of natural meat, the humidity of the product is within normal limits, and crumbling is absent when cut.

Example 5

Beef cutlet meat (66.0%) is cut into pieces of arbitrary shape weighing 100-150 g and passed through a meat grinder with a grill diameter of 3 mm, soy beef (minced meat) is added to minced meat in an amount of 8.0%, potato starch - 6.0 %, mix thoroughly, adding water (or soy or cow's milk) - the rest is kept for 30 minutes to swell the products and passed through a meat grinder with a grid diameter of 3 mm in order to evenly distribute the components. Add green peas without brine 1.5% to the meat mass, lard-fat, diced with rib size 1.0 × 1.0 cm, - 12.7%, table salt 2%, ground black pepper 0.14%, mix and fill the mass form.

Molds made of stainless metal or aluminum are greased with grease, densely filled with minced meat, avoiding the presence of pores and air voids. Forms are filled manually. Forcemeat mass in the form of 1.0 kg.

The forcemeat surface is smoothed and baked in ovens at a temperature of 220 ° C for 40 minutes until the temperature in the center of the bread reaches 85 ° C. Finished meat loaf protein free from molds and kept in an oven at a temperature of 170 ° C for 10 minutes

The product does not keep its shape well, cracks on the surface are deep, the mass in the section is heterogeneous, texture particles are visible, the smell and taste of the soy filler are clear. Humidity is high.

Thus, the most optimal options for the composition of the protein meat loaf are 2, 3 and 4, since the proposed composition of the meat protein loaf provides the production of protein meat loaf in the meat processing industry and in public catering, closely resembling the structure in appearance, texture and slicing lumpy meat, and allows you to expand the range of meat products with a high content of nutrients (including protein) and energy value.

Protein meat loaf is placed on tables or shelves and cooled at a temperature of 4-6 ° C to a temperature in the thickness of the bread no higher than 15 ° C, chilled bread rolls are wrapped in parchment or parchment and placed in a returnable container.

Protein meatloaf is stored at a temperature of 0-6 ° C for no more than 72 hours from the end of the process.

Protein meat loaf in the meat processing industry is prepared according to the recipe of unsalted raw materials per 100 kg; in catering, meat breads are prepared according to the recipe with a yield of 1000 g.

The nutritional and energy value of meat bread is quite high, and the product belongs to high-calorie foods (table).

When using milk (soy or cow), the content of nutrients increases. The proposed composition can improve the quality of the finished product and rational use of raw materials.

Nutritional and energy value of meat bread Product name Content in 100 g, g The energy value water squirrel fat carbohydrates ash dietary fiber kcal kj Meat loaves (GOST 23670) Ham 60,2 12.9 21.8 2.0 3,1 - 256 1071 Beef 61.3 10.5 23.5 1.8 2.9 - 261 1092 Customized 55,4 9.5 32,3 - 2,8 - 329 1377 Amateur 55.9 12.0 29.0 - 3,1 - 309 1293 Separate 61.7 12.0 21.0 2,3 3.0 - 246 1029 Tea 63.3 10.3 20.7 2,8 2.9 - 239 1000 Meat bread (with water) RF patent 2201702 48.0 14.8 28,4 2.5 2.5 0.7 325 1047 Meat Loafs (with milk) Collection of technical standards. Collection of recipes for dishes and culinary products from soy and soy products for catering / under. ed. M.P. Mogilny. - M .: DeLi print, 2002 .-- 387 p. 52.1 14,4 20.8 2,4 1.7 0.7 254 1064 Protein meatloaf (with water) 51.9 17.1 23.1 5.2 2,3 0.4 297 1243 Protein meatloaf (with soy milk) 48.3 19.6 24.1 5.3 2.2 0.5 316.1 1322 Protein meatloaf (with cow's milk) 47.8 19.1 24.9 5,6 2.2 0.4 322.9 1350

The invention in comparison with the prototype and other known technical solutions has the following advantages:

- increase in nutritional and energy value;

- rational use of animal raw materials;

- increase in the quantitative content of protein in the product;

- the optimal ratio of protein and fat;

- possesses juiciness and tenderness of the finished product, pleasant aroma;

- long shelf life up to 72 hours.

Claims (2)

1. The composition of the protein loaf of meat, including cutlet meat, protein-carbohydrate soya bean mass, bacon, canned green peas, salt, ground black pepper, water or milk, characterized in that it is additionally equipped with potato starch, and as protein-carbohydrate soybean mass using soybean texturate in the following ratio of components, wt.%:
Cutlet meat 55.2-63.5 Soya texturate 5.0-7.0 Potato starch 3.2-5.0 Bacon 10.5-12.3 Canned green peas 1.5-2.0 Common salt 1.4-2.0 Ground black pepper 0.1-0.15 Water or milk Rest 2. The composition of the protein meat loaf according to claim 1, characterized in that milk of animal origin or soy is used as milk.