RU2406413C1 - Method for production of chopped meat and vegetable semi-finished products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used in production of chopped meat and vegetable semi-finished products. The method envisages preparation of minced beef, addition of a protein vegetable component and components as per the recipe to it, stirring and forming. The protein vegetable component is represented by wheat grains sprouted at a temperature of 14°C during 48 hours and milled by way of chopping in an amount of 25% of minced beef mass.

EFFECT: invention allows to produce meat and vegetable semi-finished products characterised by reduced prime cost, high nutritional value, good organoleptic properties and balanced in terms of chemical composition.

Description

The invention relates to the meat industry and can be used in the production of meat and vegetable chopped semi-finished products.

At present, in our country and abroad, scientifically based recipes and technologies for combined chilled and frozen meat semi-finished products using raw materials of animal and vegetable origin are being developed.

The production of combined semi-finished products using animal and vegetable proteins not only expands the range of products, but also contributes to the rational use of raw materials, providing the population with quality food products from meat raw materials.

Combined meat and vegetable semi-finished products (CMP) are characterized by high biological value, balanced amino acid, vitamin and mineral composition. They have good organoleptic characteristics, high yield, are economical and well absorbed by the human body, contribute to the rational use of meat and grain raw materials.

A known method of preparing meat and vegetable cutlets using hydrated soy protein product and fresh white cabbage (IPC A23L 1/31, A23L 1/314, A23L 1/317 "Method for the preparation of meat and vegetable cutlets. Announced 2006.03.23, published 2008.04.20). The manufacturing process includes chopping pork and beef, preparing vegetables and preparing hydrated soy protein. The disadvantages of this method is the complexity and multicomponent nature of the process due to the need to add a large amount of fillers to the product and prepare the soy protein product in granular form.

The closest in technical essence to this invention is a method of manufacturing meat and vegetable cutlets. The technological process of production includes the preparation of minced meat from veneered beef of I and II grades on a spinning top with a diameter of lattice holes 4-6 mm, cooking rice or pearl barley. Next, meat, cereals, soybean concentrate hydrated, onions, spices, salt are loaded into a meat mixer in accordance with the recipe:

Beef cutlet meat -35.75 Boiled rice or pearl barley -25.00 Soy protein, hydrated concentrate -18.00 Fresh peeled onions -5.00 Ground black or white pepper -0.05 Melange or chicken eggs -1.00 Edible salt -1.20 Breadcrumbs -4.00 Drinking water -9.00 Total -100.00

The mass is stirred for 4-5 minutes until a homogeneous consistency. The minced meat is formed, breaded, frozen, packaged and sent for storage. (Rogov I.A., Zabashta A.G. Production of semi-finished meat products and quick-frozen dishes. M: 1997).

The disadvantage of this method is the inclusion in the formulation of cutlets of cooked cereals, which have a limited content of vitamins, essential amino acids and other biologically active compounds. In addition, the presence of soy protein concentrate in the formulation increases the cost of the finished 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. This is achieved by the fact that, as a proteinaceous plant component of the formulation, pre-sprouted and then chopped wheat grain in the amount of 25% by weight of meat is used. In the process of grinding, the grain shell and partially starch granules are destroyed, nutrients become more accessible to digestive juices, as a result of which they are more fully used.

The main amount of grain vitamins is concentrated in the aleurone layer and embryo, i.e. in those parts of the grain, the cells of which have preserved vital activity and ensure the development of a new plant from seed. So, more than 30% of thiamine is concentrated in the aleuron layer and more than 60% in the nucleus; riboflavin is approximately equally distributed between the aleurone layer, starchy endosperm and the embryo; Niacin is almost completely concentrated in the aleurone layer. This distribution is associated with the biological function of vitamins, the presence of which is necessary for the normal course of physiological processes.

In the production of flour and cereal, the germ and the aleurone layer are removed into by-products - bran and flour. Therefore, flour and cereal have a low content of vitamins, as well as other biologically valuable compounds.

The inclusion of ground grain in minced meat enriches the finished product with vitamins, minerals, enzymes and other biologically active substances.

To accelerate biochemical changes in the grain and the formation of the embryo, the grain is soaked and incubated for 48 hours at a temperature of 14 ° C. As a result, grain bioactivation occurs and, as a result, the transformation of reserve protein fractions into easily digestible albumin and globulins, which make up the main part of the nutrients of the embryo and the aleuron layer of grain. In the germinating caryopsis, the transformation of the vitamin complex of both biocatalytic (group B) and fat-soluble vitamins with inductive effect (E-tocopherol) occurs. For example, in wheat grain without preparation, vitamins B ₁ -thiamine and B ₂ -riboflavin are 4.114 and 1.81 mg / kg calculated on dry matter, and after bioactivation, respectively, 7.91 and 3.17 mg / kg (Field production in the field and meadow agrobiocenoses of Siberia. Selection and seed production. Collection of scientific works. Novosibirsk. 2007. - 383 p.). As a result, minced meat is enriched with vitamins of groups B ₁ and B ₂ . The total amount of water introduced into the grain is 0.395 L per 1 kg of grain with an initial moisture content of 15%. Soaking grain is carried out in a special rotating drum made of stainless steel. The design of the tank allows you to perform all operations of filling, soaking, tedding and germination of grain.

The method is as follows:

Beef and grain are crushed sequentially on a SibNIPTIP SB RASHN centrifugal grinder (Patent No. 2305944 A22C 17/00, B02C 18/08 “Meat Grinding Device”, filed April 27, 2005, published September 20, 2007) for 1-2 min, since crushing of moistened grain on existing roller mills is difficult due to the sticking of wet grain on the surface of corrugated rollers. The result is a plastic meat and vegetable mass. The amount of soaked sprouted grain introduced into the minced meat is 25% by weight of minced meat.

Fresh chopped onion - 1.2 kg, ground black pepper - 0.08 kg, mélange - 0.96 kg, table salt - 0.96 kg, 16.0 kg of chopped germinated grain are added to the chopped meat weighing 64.2 kg; 16.6 liters of drinking water. All components are loaded into a meat mixer. The cutlet mass is stirred for 2-6 minutes until a homogeneous consistency is obtained. Rounded flattened patties weighing 80-100 g are formed from the resulting mass and then they are sent for freezing, cooling or cooking.

The invention allows to obtain a cheap food product with high organoleptic characteristics and nutritional value, balanced in chemical composition. Due to the introduction of germinated wheat grain into the formulation, the finished product is enriched with vegetable proteins, carbohydrates, minerals, vitamins and fiber contained in the grain.

The method can be carried out on standard equipment of the enterprises of the meat and canning industry, taking into account the drum for germination of grain and centrifugal grinder design SibNIPTIP.

Claims (1)

A method for the production of minced meat and vegetable semi-finished products, which involves preparing minced meat from beef, introducing into it a protein vegetable component and components in accordance with the recipe, mixing and molding, characterized in that germinated at a temperature of 14 ° C for 48 hours are introduced as a protein vegetable component then chopped wheat chopping method in the amount of 25% by weight of minced beef.