RU2402958C2 - Method for production of food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to methods for production of foods by means of pumping and may be used to increase shelf lives of products in meat, fish and other sectors of food industry. Freezing is carried out with preliminary pumping of food with pectin-lecithin injected gel in amount of 10-30% of raw materials mass. Gel represents a mixture of concentrated gel, antioxidants and preservatives, concentrated taste enhancer, solution of dry bovine and/or porcine plasm.

EFFECT: invention provides for production of digestible, high-quality food product with undisturbed structure of tissues, at the same time content of hydrocarbons does not increase in finished product.

1 ex

Description

The invention relates to the food industry, and in particular to methods of preparing food products by injection (extrusion) of solutions, and can be used for the preparation and storage of food products in meat, fish and other areas of the food industry.

A known method for the production of enriched fish products, which consists in enriching the food and energy, gastronomic value of fish products, including taste, smell, color, texture, protection of protein, fat, etc., by introducing or injecting 0.7-26% into the thickness of the product to its mass of carbohydrates, their derivatives, other enriching substances using food surfactants, complexing agents with a protective, water-binding property of components, any types of natural food substances are used for enrichment, their composition guides (RU 2036587, 6.9.95). Their mixtures make it possible to create highly stable compositions, for example, emulsions or pastes, highly concentrated compositions, accelerate the distribution of fats in fish muscles, enrich with fat-soluble vitamins and other hydrophobic substances, color or restore the color of meat, carry out antioxidant prophylaxis, binding metal ions and enriching with organic acids and t .P.

This method involves the introduction of additional substances and / or elements based on carbohydrates and their derivatives. It is known that aqueous solutions based on sugar, syrup, molasses more quickly diffuse into muscle tissue and into the cell mass. Carbohydrates entering the human body are not used immediately. Carbohydrates are deposited in fatty tissues and fatty layers of the internal organs, from which the body then selects the substances it needs as necessary. When using products made using carbohydrates, the same effect occurs - sausage, sausages, fish, meat, ham - almost 100% of modern products are produced by syringing with mixtures based on vegetable carbohydrates.

In addition to the above, after thawing, all such compounds follow from the thickness of the meat, and the weight loss during cooking is greater than that of an uninjected product.

A known method of preparing a food product using polyglycerol. As polyglycerol, linear and / or branched and / or cyclic polyglycerols are used selected from the series: diglycerin, triglycerin, tetraglycerin, pentaglycerin, hexaglycerin, higher glycerol oligomers or a mixture thereof. Polyglycerols are added to the food product in an amount of 1-50 wt.%. The introduction of polyglycerol ensures the preservation of freshness, suppression of crystallization, protein denaturation, improved stability during freezing and thawing, affects the texture formation of the food product, and is also introduced to simulate a “fat” taste in products with low fat content (RU 2168914, 09/26/96).

However, food glycerins are very expensive. In practice, polyglycerol solutions do not work as described in the present invention. They do not stop protein denaturation. The only benefit is that a pleasant “oily” taste really appears. Food glycerins, as proposed, are good for minced meat products. There is no harm from them, but glycerins do not contain anything useful for humans. In addition, they also flow from the injected product after thawing and during cooking.

It is known to use the composition of a comprehensive food additive for the injection of semi-finished poultry meat products containing soy isolate, food emulsifier, glucose, modified food starch, essential oils and / or oleoresins of aromatic plants, oleoresins of white pepper, red, allspice, green and black pepper, lemon essential oil, ascorbic acid and / or its salts, citric acid and / or its salts, monosodium glutamate and / or a mixture of monosodium glutamate and inosinic acid, xanthan gum and phosphate howl at a certain ratio of components, wt.%. As a food emulsifier using distilled mono - and diglycerides of fatty acids. As poultry meat, chicken, chicken, turkey. Also, carcasses, chicken legs and large-sized semi-finished products from poultry meat are used as poultry meat. This composition of a comprehensive food additive significantly improves the consistency of the finished product, and also increases the yield of finished products by 5-10%. Finished products produced using the claimed additives have improved organoleptic and structural-rheological characteristics: more pronounced taste and aroma, pleasant color, delicate and juicy texture compared to similar products made by traditional technology (RU 2197870, 12/14/2001). This method is taken as the closest analogue.

In this method, soy isolate and polyphosphates are taken as the basis. The proposed method is used mainly in the manufacture of ham. This mixture is liquid minced meat or meat (vegetable-protein) paste (mass). When it is introduced, a piece of the main product is cut in a special way, then, using a syringe machine, liquid stuffing is pumped into these cavities. The yield of the finished product is not plus 5-10%, as indicated, but 180-200%, based on the mass of raw materials. To obtain this liquid minced meat (pasta, mass), the least valuable types of meat are used, for pork and beef it is flank or trimming, finely divided deboning waste, veins. For poultry, basically, the skin of turkey or chicken is a waste from the production of butchering poultry. It is tasty, but very harmful to humans. Plant-protein pastes (masses) are the most difficult and harmful to digestion.

The technical result of the proposed invention is to obtain an easily digestible, high-quality food product containing pectins, lecithin, antioxidants, a product with an undisturbed tissue structure, with improved chemical composition, increased humidity and good organoleptic properties, while the carbohydrate content in the final product does not increase.

The proposed technical result is achieved by injecting a specific composition of pectin-lecithin gel into the food product with the addition of a mixture of antioxidants and preservatives, a concentrated flavor enhancer and dry bovine and / or pork blood plasma (PLIG - pectin-lecithin injectable gel), followed by freezing.

Concentrated pectin-lecithin gel with antioxidants and preservatives has the following composition:

Purified drinking water - 95-98 parts by weight

Xanthan gum - 1-1.5 weight part

Guar gum - 0.4-0.8 weight parts

Modified starch - 2-3 parts by weight

Agar-agar - 1-1.5 weight part

Apple Pectin - 1-1.5 weight part

Potassium Sorbate -1-1.2 part by weight

Gum arabic - 2-3 weight parts

Sorbic acid - 0.5-0.7 parts by weight

Input-dispersive lecithin - 0.2-0.3 parts by weight

Baking soda - 0.5-0.7 parts by weight

The concentrated flavor enhancer has the following composition:

Drinking water - 60-63 parts by weight

Food iodized salt - 2-2.2 parts by weight

Sugar sand - 1-1.5 weight part

Sodium guanylate - 0.5-0.7 parts by weight

Sodium Inosinate - 0.5-0.7 parts by weight

Succinic acid - 0.5-0.7 parts by weight

Monosodium glutamate - 5-6 parts by weight

Monopropylene glycol - 30-33 parts by weight

Food Triacetin - 1-1.2 part by weight

Citric acid - 1-1.2 weight part,

The solution of dry plasma of bovine or pork blood has the following composition:

Drinking water - 30-33 parts by weight

Dry bovine plasma - 20-22 parts by weight.

The injection solution is prepared as follows.

1. Pectin-lecithin working solution

Pure drinking water with a temperature not exceeding + 20 ° С (SanPiN norms) in the amount of 140 parts by weight is poured into a container intended for cold food products. Then add 20 parts by weight of concentrated pectin-lecithin gel, 20 parts by weight of a flavor enhancer solution, mix thoroughly.

2. Solution of dry plasma of bovine blood

30-33 parts by weight of pure drinking water are poured into the tank with a temperature not exceeding + 20 ° С (the temperature is indicated on the basis of the norms for such mixtures according to SanPiN), then a thin stream, with constant stirring, is poured into the water with dry bovine or pork blood plasma in the amount of 20-22 weight parts. The plasma solution is thoroughly mixed until the clots completely dissolve, filtered through 2 layers of gauze.

3. PLIG working solution (pectin-lecithin injectable gel)

A solution of bovine or pork blood plasma is added to a container with a pectin-lecithin solution. Mix thoroughly. The resulting PLIG working solution is poured into the capacity of the syringe machine, the products are injected in the amount of 10-30% by weight of the raw material and frozen. Less than 10% of PLIG injected into the product will not give us the desired effect, more than 30% can lead to rupture of tissues in the thickness of the product, which will lead to leakage of PLIG and the loss of the product of the qualities that it is desirable to obtain.

Preparation of Pectin-Lecithin Injectable Gel (PLIG)

1. 95-98 parts of pure drinking water are poured into the syrup boiler with a stirrer, include a stirrer, heating elements and heat the water to a temperature of 40-45 ° С.

A temperature of 40-45 ° C is sufficient to obtain a dispersion solution and subsequent dissolution of the components of the acid mass.

95-98 parts of water are taken from the calculation of min - max amount of water required to obtain about 100 parts by weight of the finished concentrated pectin-lecithin gel. Part of the water, about 4-5 parts by weight, goes to the residue during the preparation of the acid mass.

2. Make a dry mixture to obtain an acidic mass of the following components.

2.1. Xanthan gum, 1-1.5 part. If you add less than 1 part, you do not get the properties we need, more than 1.5 parts do not add any useful properties of PLIG. Xanthan is needed as the basis of the acidic mass, in which all subsequent components can be dissolved at a lower temperature, and, accordingly, at lower energy costs. In addition, xanthan gum in the form of a weak acidic (helium) solution, which is injected with meat or vegetable products, reduces the energy consumption of the body during digestion. The products in which the PLIG will be located are filled with a mass of nutritious gel, which resembles ordinary jelly in its properties, and, accordingly, are easier to digest, which is due to an increase in the mass of the product and a proportional increase in the nutritional value of products with PLIG.

2.2. Guar gum, 0.4-0.8 parts. If you add less than 0.4 parts, you do not get the properties we need, more than 0.8 parts does not add any useful properties of PLIG. Synergist xanthan gum guar gum allows you to reduce the cost of PLIG. If you replace the guar gum with xanthan, then you will need not 1 kg of xanthan, but 3 kg.

2.3. Modified starch, 2-3 parts. Modified starch has longer molecular chains and is necessary both for a higher density of the solution and for retention in blood plasma cells during product injection. Modified starch allows to reduce the concentration of the PLIG working solution, which, accordingly, reduces the cost of the final product. If we add less than 2 parts, the concentration of modified starch in PLIG will be too low, and we will not get the calculated properties. More than 3 parts will not add us any useful or new properties to PLIG.

3. Pour the mixture into a thin stream with constant stirring. This bookmarking method will prevent the formation of insoluble lumps and clots in the solution.

4. Heat water to 50 ° C and wait for the complete dissolution of the mixture. A temperature of more than 50 ° C will not allow faster or better dissolution of the components.

5. Prepare a dry mixture of gelling agents.

5.1. Apple pectin, 1-1.5 part, it is necessary to increase the nutritional value of the finished product. The main purpose in PLIG is a gel former. The physiological function is the removal of heavy metal salts from the body, the normalization of blood composition and blood formation systems, and the increase in vascular elasticity. Less than 1 part of pectin in the gel will not give us the possibility of manifesting the functions we need, more than 1.5 parts will not add any useful or new qualities to PLIG.

5.2. Agar-agar, 1-1.5 part, is necessary to increase the nutritional value of the final product. The main purpose is to remove accumulated toxins from the body and increase the digestibility of the final product.

Less than 1 part agar-agar in the gel will not give us the possibility of manifesting the functions we need, more than 1.5 parts will not add any useful or new qualities to the PLIG.

5.3. Gum arabic, 2-3 parts, is necessary to increase nutritional value. Serves for fixing PLIG in the mass of the product during freezing and during defrosting. Prevents the destruction of the cellular structure during freezing and defrosting of proteins, increases digestibility when digesting food. Less than 2 parts of gum arabic in the gel will not give us the possibility of manifesting the functions we need, more than 3 parts will not add any useful or new qualities to the PLIG.

6. A mixture of gelling agents is poured with a thin stream with constant stirring. This method of laying prevents the formation of insoluble lumps and clots in the solution.

7. Heat the mixture to a temperature of 80-90 ° C and cook the mixture at a given temperature for 8-10 hours. The time and temperature of the solution are selected in such a way as to fully enable not only the most complete dissolution of the components, but also the formation of long molecular chains in a helium solution.

8. After 8-10 hours after complete dissolution of the gelling agents, the mixture is cooled to a temperature of 45 ° C. To dissolve the subsequent components laid in the mixture, a temperature of more than 40-45 ° C can lead to the destruction of the structures of antioxidants, vitamins and preservatives that make up the PLIG.

9. Make a mixture of antioxidants and preservatives.

9.1. Potassium sorbate, 1-1.2 part. Potassium sorbate is a preservative and serves both to increase the shelf life of the concentrated mixture and to increase the shelf life of the final chilled or frozen product.

Less than 1 part will not give us the opportunity to manifest the functions we need, more than 1.2 parts will not add any useful or new qualities to the PLIG.

9.2. Sorbic acid, 0.5-0.7 parts. Sorbic acid is both a preservative and an antioxidant, which allows to increase the shelf life of concentrated gel, the final chilled, or frozen product and to increase the "usefulness" of the food product. Prevents protein denaturation and, accordingly, the formation of globins in the final product. It prevents the oxidation of liquid solutions found in living cells of the human body. In fact, it increases the number of dividing cells, respectively, the life span.

Less than 0.5 parts will not give us the possibility of manifesting the functions we need, more than 0.7 parts will not add any useful or new qualities to the PLIG.

9.3. Water-dispersed lecithin, 0.2-0.4 parts. Lecithin is needed to increase the nutritional quality of the final product. It serves as a nutrient for nerve fibers, is necessary for pregnant women, and also affects the rate of recovery of human liver cells. Less than 0.2 parts will not give us the opportunity to manifest the functions we need, more than 0.4 parts will not add any useful or new qualities to the PLIG.

10. A mixture of antioxidants and preservatives is added to the acid mass in a thin stream.

11. Baking soda, 0.5-0.7 parts. Serves for the formation in the frozen product, in combination with citric and sorbic acids, of food molecules of CO ₂ .

Dietary CO ₂ prevents the formation of nitrogen molecules in the frozen product, thereby increasing the shelf life of the product.

Less than 0.5 parts will not give us the possibility of manifesting the functions we need, more than 0.7 parts will not add any useful or new qualities to the PLIG.

Gradually cool the solution to room temperature with stirring for 8 hours. Gradual cooling prevents the separation of the solution, crystallization of the components, the loss of flakes and the formation of sediment.

Filter through 2 layers of gauze, pour into a shipping container.

The finished gel should not have any taste or smell. The gel itself is a clouded, jelly-like mass. Precipitation, flakes, clot formation is not allowed. Inactive fermentation is possible. Shelf life at a temperature of 0 to 12 ° C is not more than 60 days.

Preparation of concentrated flavor enhancer

1. Pour potable water in the amount of 60-65 parts into the syrup boiler. The amount of water was taken taking into account the residue during cooking and as a result about 100 parts of the finished concentrated flavor enhancer.

2. Heat the water to 45-50 ° C. A temperature of more than 45-50 ° C is not required, because the dissolution rate of the components and the quality of the final flavor enhancer will not increase, in addition, at a temperature of more than 50 ° C, partial or complete destruction of the structures of the substances used can occur.

3. We lay in the following sequence: sugar, 1-1.5 part. More than 1.5 parts can lead to a sweet taste. Less than 1 part of the finished solution will not be able to quickly integrate into the protein cell. When a ready-made PLIG with 1-1.5 part sugar is introduced into the product mass, the concentration of carbohydrates will be negligible, and may not be taken into account in the nutritional value of the product.

4. Iodized salt, 2-2.2 parts. It serves as a flavoring additive. Less than 2 parts will not give the proper taste effect. More than 2.2 parts - may show the taste of salt in the finished product.

5. Monosodium glutamate, 5-6 parts. Flavor enhancer. Less than 5 parts - do not get the desired effect. More than 6 parts - will not add any useful qualities or new properties to the PLIG.

6. Sodium inosinate, 0.5-0.7 parts. Flavor enhancer. Less than 0.5 parts - do not get the desired effect. More than 0.7 parts - will not add any useful qualities or new properties to the PLIG.

7. Sodium guanylate, 0.5-0.7 parts. Flavor enhancer. Less than 0.5 parts - do not get the desired effect. More than 0.7 parts - will not add any useful qualities or new properties to the PLIG.

8. Succinic acid, 0.5-0.7 parts. Synergist of potassium sorbate, sorbic acid, synergist of flavor enhancers. Less than 0.5 parts - do not get the desired effect. More than 0.7 parts - will not add any useful qualities or new properties to the PLIG.

9. Citric acid, 1 part. Preservative, flavor enhancer.

10. Monopropylene glycol food, 30-35 parts. It is both a moisture-enhancing and a water-retaining component. Less than 30 parts - we won’t get the calculated, necessary humidity of the final product. More than 35 parts will make the final product unnecessarily expensive without manifesting more useful qualities in the finished product.

11. Triacetin (glyceryl triacetate) food, 1-1.2 part. Moisture retainer. Promotes the penetration of PLIG solution into the fats of the injected product. Protects the frozen product from drying out. Less than 1 part - we will not get the desired effect. More than 1.2 parts - will not add any useful qualities or new properties to the PLIG.

After complete dissolution of the components, the heating elements are turned off and, with stirring, the solution is allowed to cool to room temperature. Filter through 4 layers of gauze. Poured into containers for storing cold food. The concentrated flavor enhancer is a clear, odorless and tasteless liquid. Shelf life at temperatures from 0 to 12 ° C is not more than 60 days from the date of manufacture.

All components used are approved for use in the manufacture of food products and food additives by the European Union and Rospotrebnadzor.

Preparation of PLIG working solution

140 parts of pure drinking water are poured into the container, 20 parts of concentrated gel and 20 parts of concentrated flavor enhancer are added. The concentration of the solution is selected in such a way as to obtain the maximum effect from PLIG. Less than 20 parts - the desired effect is not obtained. More than 20 parts - will not add any useful qualities or properties to the final product.

Stir until smooth. 30 parts of pure drinking water are poured into another container and 20 parts of dry bovine blood plasma are added. The plasma is thoroughly mixed until complete dissolution, after dissolution is passed through 4 layers of gauze to prevent clots from entering the injector. The plasma concentration is selected so that when the finished product is heated, during heat treatment at home, there is no loss of moisture and lymph fluid, as is the case with products sprayed with mixtures of soy proteins and polyphosphates.

The finished plasma solution is mixed with the gel solution. The finished working solution should have a dark brown color of somewhat diluted blood. The amount of PLIG introduced during injection should be at least 10% and not more than 30% by weight of the raw material. Less than 10% - the desired result will not be obtained, more than 30% - the muscle mass of the product may break during injection or during heat treatment of the product with PLIG. The amount of solution is selected in such a way that it is possible to easily calculate the amount of vitamin supplements or macro-, microelements when injecting the product. In addition, the tank of the injector apparatus is designed for approximately 200 parts of the working solution.

Properly prepared and administered PLIG is an irreversible gel - when heated, it coagulates with muscle proteins and blood, and when cooled, the gel structure becomes more dense. The ingredients that make up PLIG slowly form CO _{2, which} prevents the creation of nitrogen molecules during protein denaturation.

PLIG does not flow from the product, and thus all vitamins added to PLIG enter the human digestive system. In addition, when a ready-made culinary product with PLIG is consumed, the human body receives substances useful to it, and unlike soy fillers, PLIG also does not contain excess carbohydrates.

Next, PLIG "Vitamin Premix" is introduced into the solution. Vitamin Premix - an additive for baby food - contains all the necessary set of macro- and microelements, substances and vitamins necessary for the children's body. It is added according to the manufacturer’s recommendation as well as the additive "Iodcasein". If necessary (ordering) or the manufacturer’s desire, other additives can be introduced into PLIG, for example, an aqueous solution of vitamin D, which increase the nutritional and / or nutritional qualities of the new product.

Further, if necessary, according to the manufacturer’s recommendations, Biologically active additives (BAA), vitamins, macro- or micro elements or other components that can increase the nutritional value of the final product, for example, in pollock there is a low content of vitamin D, little iodine. The concentration of these substances in the above products can be increased artificially, without detracting from the natural taste.

Food flavors are added to the finished solution based on what taste the product should have after injection.

If a fish is processed, for example, a product without the “Pink Perch" skinless fillet recipe made from pollock, the Perch aroma composition, consisting of Shrimp flavoring, Cream flavoring, Lyme flavoring, is added to the solution to simulate the taste of the sea perch. If a cod fillet is made from pollock according to the recipe “skinless fillet”, add “Cod” flavoring agent and “Fresh cucumber” flavoring to the solution to simulate the taste and smell of freshly caught cod.

If poultry, pork, beef meat is injected, flavorings and / or flavorings are added based on the desired taste of the final product indicated in the name, for example: product according to the recipe: “Ice cream fortified with porcini mushrooms”, “Ice cream entrecote with vitamin“ Chile "," Chicken leg fortified with spices and ginger. "

To get a taste in the finished product in PLIG add the necessary flavoring “Porcini mushrooms”, or “Chili pepper”, or “Spices”, “Ginger” in the amount of 1.57 mg per 1 liter of the prepared PLIG solution.

The resulting working mixture is poured into the injector. The product is laid on a conveyor belt and injected until the mass increases from 10 to 30% by weight of the initial raw material.

Injection is carried out on a syringe machine. For the injection of fish, the pressure recommended by the manufacturer of the fish product machine is established and special fish needles are used, which are included in the injector kit.

For injection of poultry, beef, pork, venison, special needles are used for syringing meat semi-finished products, which are also included in the set of the syringe machine. The pressure is also set in accordance with the instructions for syringing meat semi-finished products attached to the syringe machine.

After injection, the finished product is sent for freezing.

The composition of PLIG is selected so that the solution integrates into the cells and fats of animal products without additional treatment on the massager.

Food is frozen in the usual way with any kind of freezing.

The plasma concentration is selected so that when the finished product is heated, during heat treatment at home, there is no loss of moisture and lymph fluid, as is the case with products sprayed with mixtures of soy proteins and polyphosphates. The PLIG solution turns when heated in the thickness of the product, in the cells of the product, in the fats and proteins of the product into an irreversible gel, in its properties resembling boiled egg white. When cooling, the proposed gel becomes more dense.

In addition, when a cooked product with PLIG is consumed, the human body receives substances useful to it, and unlike soy fillers, PLIG also does not contain excess carbohydrates.

Pack the product in consumer packaging, label, pack in transport packaging. Label transport packaging. Sent to the finished goods warehouse.

PLIG is part of the final product and is sold at the price of the main product.

An example of using PLIG in the production of chicken thigh with bone.

Chicken thighs are washed, laid on a drain, after the drain, they are placed in the injector for chicken injection and PLIG is injected.

Preparation of Pectin-Lecithin Injection Gel (PLIG):

95 parts of pure drinking water were poured into a syrup boiler with a 60 rpm mixer, the mixer was turned on, the heating elements were heated, and the water was heated to a temperature of 40-45 ° С. A temperature of 40-45 ° C is sufficient to obtain a dispersion solution and subsequent dissolution of the components of the acid mass.

Make a dry mixture to obtain an acidic mass of the following components:

Xanthan gum - 1 part.

Guar gum - 0.4 parts.

Modified starch - 2 parts.

Pour the finished mixture in a thin stream with constant stirring.

This bookmarking method will prevent the formation of insoluble lumps and clots in the solution.

Heated water to 50 ° C and waited for the complete dissolution of the mixture.

A temperature of more than 50 ° C will not allow faster or better dissolution of the components.

A dry mixture of gelling agents was prepared.

Apple Pectin - 1 part.

Agar-agar - 1 part.

Gum arabic - 2 parts.

A mixture of gelling agents was sprinkled with a thin stream with constant stirring.

For 1 hour, the mixture was heated to a temperature of 80-90 ° C and the mixture was cooked at a given temperature for 8 hours. After 8 hours, after complete dissolution of the gelling agents, the mixture was cooled to a temperature of 45 ° C. Made a mixture of antioxidants and preservatives:

Potassium sorbate - 1 part.

Sorbic acid 0.5 parts.

Water-dispersed lecithin 0.2 parts.

A mixture of antioxidants and preservatives was added to the acid mass in a thin stream.

Baking soda - 0.5 parts

The solution was gradually cooled to room temperature with stirring for 8 hours. No stratification or precipitation was observed.

It was filtered through 2 layers of gauze.

Preparation of concentrated flavor enhancer

Pure drinking water in the amount of 60 parts was poured into the syrup boiler. Heated water to 50 ° C. It was laid in the following sequence: sugar - 1 part, iodized salt - 2 parts, monosodium glutamate - 5 parts, sodium inosinate - 0.5 parts. Sodium guanylate - 0.5 parts, succinic acid - 0.5 parts, citric acid 1 part, food monopropylene glycol - 30 parts, food triacetin - 1 part.

After complete dissolution of the components, the heating elements were turned off and, with stirring, the solution was allowed to cool to room temperature. Filtered through 4 layers of gauze. Poured into containers for storing cold food. Shelf life at a temperature of minus 2 to 20 ° C is no more than 30 days from the date of manufacture.

The PLIG working solution was prepared.

140 parts of pure drinking water were poured into the container, 20 parts of concentrated gel and 20 parts of concentrated flavor enhancer were added. Stirred until smooth. 30 parts of pure drinking water were poured into another container and 20 parts of dry bovine blood plasma were added to the water. Thoroughly mixed until complete dissolution, after dissolution was passed through 4 layers of gauze to prevent clots from entering the injector. Plasma solution was added to a container with water, gel and flavor enhancer. Mixed up.

Received 210 parts of the working solution PLIG.

The finished plasma solution was mixed with a gel solution. The finished working solution should have a dark brown color of somewhat diluted blood.

After dissolving the concentrated gel and flavor enhancer, if necessary, biologically active additives (BAA), vitamins, macro- or microelements or other components can be added to the solution, allowing to increase the nutritional value of the final product. For example, in meat of chickens, beef, pork, there are no substances such as vitamin D, blue iodine. The concentration of these substances in the above products can be increased artificially, without detracting from the natural taste. Vitamin D was added to the liquid solution for oral administration in the amount recommended by the manufacturer of the vitamin, at the rate of 0.0003 mg of vitamin D per 100 grams of the injected product. Knowing that approximately 70% of the vitamin is destroyed by heat treatment, you can increase the concentration of vitamin in the solution. For example, add to the solution AQUADETRIM from the following calculation.

The recommended amount of water-soluble Colecalciferol is 1-2 drops per day. This amount was calculated on the number of chicken thighs to be injected with PLIG in the amount of 30% of the weight of one chicken thigh.

210 kg of solution will be injected into 490 kg of chicken thighs. The average weight of one chicken thigh is approximately 0.2 kg. Consequently, 490 kg should be divided by 0.2 kg, which results in 2,450 pieces. Amount of medicine: 2,450 × 2 = 4,900 drops. In one mg of colecalciferol, approximately 30 drops. 4900 must be divided by 30, it turns out 163.33 mg, when rounded up to the inevitable loss, 0.164 liters is obtained. We increase by 70%, it turns out 0.279 liters of AQUADETRIM for 210 parts of the PLIG working solution.

The resulting working mixture was poured into the injector.

Chicken thighs were placed on the conveyor belt of the injector and injected to increase the mass of the chicken thigh by 30% of the weight of the initial raw material.

After injection, the finished product was sent for freezing in the usual way with any kind of freezing.

The composition of PLIG is selected in such a way that the solution integrates into the cells and fats of chicken without processing meat on the massager.

Packaged in consumer packaging, etiquette, packaged in transport packaging. Labeled transport packaging. Sent to the finished goods warehouse. PLIG is part of the final product and is sold at the price of the main product.

The composition is indicated on the label: “Chicken thigh with PLIG with vitamin D ice cream”.

Thus, the proposed method provides an easily digestible, high-quality food product containing vitamin premix, iodine casein, pectins, lecithin, antioxidants, a product with an undisturbed tissue structure, with improved chemical composition, increased humidity and good organoleptic properties, while the carbohydrate content in final product does not increase. During heat treatment, PLIG coagulates along with lymphatic fluids and blood; when it cools, it becomes denser. PLIG does not flow from the product during defrosting and during heat treatment. In addition, due to the use of certain substances in the frozen product, CO _{2 is} slowly formed, which prevents the formation of nitrogen molecules during protein denaturation, which makes it possible to increase the shelf life of the product.

Claims (1)

A method of preparing a food product, including freezing with pre-extrusion of the food product with pectin-lecithin injectable gel (PLIT) in an amount of 10-30% by weight of the raw material, which is a mixture of concentrated gel, antioxidants and preservatives, a concentrated flavor enhancer, a solution of dry bovine and / or pig plasma, while the concentrated gel with antioxidants and preservatives has the following composition, parts by weight:
purified drinking water 95-98 xanthan gum 1-1.5 guar gum 0.4-0.8 modified starch 2-3 agar agar 1-1.5 apple pectin 1-1.5 potassium sorbate 1-1,2 gum arabic 2-3 sorbic acid 0.5-0.7 water dispersible lecithin 0.2-0.3 baking soda 0.5-0.7
concentrated flavor enhancer has the following composition, parts by weight:
drinking water 60-63 food iodized salt 2-2,2 sugar sand 1-1.5 sodium guanylate 0.5-0.7 sodium inosinate 0.5-0.7 succinic acid 0.5-0.7 monosodium glutamate 5-6 monopropylene glycol 30-33 food triacetin 1-1,2 lemon acid 1-1,2
a solution of dry plasma of bovine and / or pig blood has the following composition, parts by weight:
drinking water 30-33 dry bull plasma 20-22
at the same time, when preparing the PLIT, 140 parts by weight are used. drinking water 20 parts by weight concentrated gel, 20 parts by weight concentrated flavor enhancer, 20 parts by weight dry plasma solution.