RU2410981C1 - Meat cutlets production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, namely to manufacturing semi-finished meat products and fast-frozen meals. The method provides for preparation of meat raw material, fillers, pickle ingredients and spices, their milling, production of mincemeat, formation, breading, packing, chilling and freezing. The fillers contain dried cranberry or red bilberry presscake, preliminarily milled and reconstituted, which is added at mincemeat preparation stage with 13-15% of bread replaced with powdered cranberry or red bilberry presscake.

EFFECT: invention provides for meat semi-products enrichment with biologically active substances.

3 cl, 4 tbl

Description

The present invention relates to the meat industry, namely to the production of semi-finished meat products and quick-frozen dishes.

Currently, in the production of meat products, in particular chopped semi-finished products, the main components are beef, pork, lamb, horse meat, venison, poultry and offal. In addition to meat and animal fats, soy proteins (flour or concentrate) are used in textured or cereal form, blood plasma, wheat bread from flour not lower than the first grade, breadcrumbs, chicken eggs or melange, rice and semolina, fresh onion, dried onions and vegetables (cabbage, potatoes, carrots), as well as cow’s nonfat dry milk, butter, drinking water and spices (common table salt not lower than the first grade, black and white pepper, black pepper extract).

Known methods for producing convenience foods of reduced calorie content for the preventive nutrition of children and adults, involving the use of methyl cellulose, seaweed, beet fibers, wheat bran (see "Meat industry" No. 3, 2004 - p.22).

A known method of producing meatballs, comprising the formation of meatballs from minced meat containing meat, white bread, garlic, onions, herbs, salt, CO ₂ extract of black pepper, dried beet pulp, carrots, eggs and water. Then they are breaded in breadcrumbs, fried in butter, packed in containers and poured in sauce. Next, the product is sealed and sterilized to obtain a new type of canned food (see RU 2165165 C1, A23L 1/317, A23B 4/00, A23L 1/31, publ. 04/20/2001).

However, the disadvantage of the above methods is the multicomponent composition of the formulations, which leads to an increase in the duration, and due to the complexity of the process.

Closest to the technical nature of the claimed method is a method for producing meatballs, including the preparation of raw meat, fillers, curing ingredients and spices; their grinding; cooking minced meat; molding; breading; packaging; cooling or freezing (see Rogov I.A., A.G. Zabashta, R.M. Ibragimov, L.K. Zabashta "Production of meat semi-finished products." - M .: KolosS, 2001, p. 220).

However, the disadvantage of the method described above is that the resulting product does not fully satisfy the body's needs for essential macro- and microelements, as well as in a number of necessary minor food biologically active food components, it has a low yield.

In recent decades, the state of human health has been characterized by negative trends; the majority of the population of Russia has malnutrition due to both insufficient intake of nutrients and their irrational ratio.

The human body does not synthesize micronutrients and must receive them in finished form with food. The ability of a person to store micronutrients for the future for a long time is absent. Therefore, they should be received regularly, in a complete set and in quantities corresponding to the physiological needs of a person throughout life.

Today, micronutrient enrichment of food products is a recognized need for modern human nutrition. As you know, it is necessary to enrich, first of all, the products of mass consumption, available to all groups of the population and regularly used in everyday nutrition. These, in particular, include meat.

In the production of meat products, the use of various types of heat treatment leads to a decrease or partial loss of essential nutritional factors, therefore we are faced with the problem of enriching meat products with necessary minor biologically active food components.

The combination of meat and dairy, meat and vegetable, meat and fish raw materials at the same time can make up for the deficiency of essential nutritional factors. These combinations are characterized by high biological value, balanced amino fatty acid, vitamin and mineral compositions, are one of the alternatives for saving basic raw materials, have good organoleptic characteristics, high yield and are well absorbed by the human body.

Thus, the technical result of the claimed invention is the enrichment of meat cutlets with biologically active substances, pectin substances, phenolic compounds; increased yield of the finished product.

The specified technical result is achieved by the fact that in the method for producing meat cutlets, which involves preparing meat raw materials, fillers, curing ingredients and spices, grinding them, preparing minced meat, molding, breading, packaging, cooling or freezing, according to the invention, dried cranberry pulp is used in the composition of the fillers or lingonberries, pre-chopped and reconstituted, which is introduced at the stage of preparation of minced meat, while 13-15% of the bread is replaced with cranberry or cowberry pulp powder.

Currently, due to an increase in the production of juice from berries, the amount of industrial waste (squeezes, beet pulp) is increasing, which, despite numerous studies carried out in the field of improving waste-free utilization of raw materials, do not find proper application. The most important area in the technology of processing berries is the search for ways to use pomace and bagasse. One of the options for solving this issue can be the creation of food compositions based on meat products, where secondary berry raw materials with a high content of natural biologically important components are used as new multifunctional additives, that is, the creation of a product of high biological value.

The development of chopped semi-finished products is explained by the changing lifestyle, its rhythm and trends. Lack of time saves on cooking. In this regard, the number of consumers of semi-finished meat products is growing. However, the market for frozen meat semi-finished products has come close to the period of maturity and saturation, so it is advisable to create new types of meat products with high nutritional value.

The combination of meat and vegetable raw materials complement and enrich each other on the one hand, and on the other hand, there is a saving of basic raw materials.

Consequently, the creation of enriched products based on the rational use of natural resources can serve as one of the directions of development of the processing industry.

A distinctive feature of the proposed method is the introduction into the composition of the fillers of dried pulp of cranberries or lingonberries and its optimal amount.

The prior art method for producing meat and vegetable pastes with the addition of squeezes from lingonberries and cranberries (see "Meat industry" No. 9, 2005 - p. 59).

However, the disadvantage of this method is the specificity of the taste of the main raw material - beef liver. Squeezes are perishable raw materials that require quick processing, quite a long process involving sterilization.

In the inventive method for the production of meat cutlets, pulp of cranberries or lingonberries is introduced as a source of biologically active substances. The use of beet pulp of wild berries cranberries or lingonberries is due to their greatest nutritional value. Cranberries have refreshing and tonic properties, improve the functioning of the stomach and intestines, contain benzoic acid, which has antimicrobial properties. Lingonberry biologically active substances help strengthen the walls of blood vessels, regulate mineral metabolism in the body, bind and neutralize some toxic substances - cobalt, lead and cesium salts. Cranberries and lingonberries have a P-vitamin effect.

The authors did not find information about the use of pulp of cranberries or lingonberries in the production of meat cutlets.

It was experimentally established the optimal amount of dried pulp of cranberries or lingonberries introduced into the mince system: replacing 13-15% of bread with pulp powder.

Replacing pulp less than 13% is impractical, since in the finished product the amount of necessary minor components is not enough to satisfy physiological needs. When replacing pulp in an amount of more than 15%, a significant change in the color of the finished product is observed, unusual for him, which reduces the organoleptic characteristics of the product.

When replacing 13% of bread with dried cranberry or lingonberry beet pulp, an increase in the yield of the finished product by 3% is observed, the flavonoid content in the finished product is 15.53 mg / 100 g (using dried cranberry beet pulp) and 9.28 mg / 100 g (s using dried cowberry pulp). When replacing 14% of bread with dried pulp, there is an increase in the yield of the finished product by 4%, the flavonoid content is 25.45 and 15.21 mg / 100 g, respectively. When replacing 15% of bread with dried pulp, an increase in the yield of the finished product by 5% is observed, the content of flavonoids is 37.533 and 22.433 mg / 100 g, respectively.

The amount of introduced secondary berry raw materials depends on the chemical composition of the berry, the content of anthocyanins, which determine the color of the finished product. The amount of anthocyanins in cranberry pulp is 1163.667 mg / 100 g, in cranberry pulp - 1183.667 mg / 100 g.

In the claimed invention, the powder can be obtained by any method known in the art. In particular, it is proposed to process it in the field of infrared radiation. After grinding, it is restored. The pulp recovery hydraulic module is 1:10.

As a result of the fact that raw pulp has a large mass fraction of moisture, it is a perishable raw material. To expand the possibilities of its use and extend the shelf life for drying, an infrared radiation field was used as one of the conservation methods.

Experimentally, the IR drying regimes were established.

At the same time, the drying time was changed. Pressure and temperature remained constant and amounted to (0.5-1) * 10 ⁵ Pa and 40 ° C, respectively. The optimal IR drying mode was selected visually: the appearance, color and smell of the pulp of berries were taken into account.

With a duration of 60 minutes there is a burning smell, the lack of recovery. With a duration of 20 minutes there is a sticky surface, the lack of recovery, due to lack of raw materials. IR-drying mode: the duration of 30-40 minutes is optimal, the pulp is sufficiently dried, there are no unusual color changes.

The recovery time of dried pulp is 10-15 minutes, with a water module of 1:10.

The studied parameters of the pulp of berries subjected to infrared drying are presented in tables 1 and 2.

Table 1 The chemical composition of dried cranberry pulp Indicators Raw pulp Dried pulp moisture content, % 30 ± 0.6 12 ± 0.6 total acidity,% 1.88 ± 0.03 1.55 ± 0.05 pectin substances,% 1.14 ± 0.03 0.89 ± 0.01 vitamin B ₁ , mg / 100 g 0.0065 ± 0.0005 0.00518 ± 0.0001 vitamin B ₂ , mg / 100 g 0.0115 ± 0.0003 0.009 ± 0.0001

table 2 The chemical composition of dried cowberry pulp Indicators Raw pulp Dried pulp moisture content, % 26.5 ± 0.6 10.93 ± 0.75 total acidity,% 1.91 ± 0.06 1.63 ± 0.05 pectin substances,% 0.608 ± 0.03 0.579 ± 0.01 vitamin B ₁ , mg / 100 g 0.0076 ± 0.0001 0.0061 ± 0.0001 vitamin B ₂ , mg / 100 g 0.0075 ± 0.0001 0.0059 ± 0.0001

As can be seen from table 1, 2, in dried pulp of berries there is a sufficient amount of pectin substances, vitamins and flavonoids to satisfy their physiological needs.

The microbiological safety of dried pulp of cranberries and lingonberries was studied. Indicators do not exceed the permissible level established by biomedical requirements and sanitary norms and rules (Table 3).

Table 3 Microbiological indicators of pulp of cranberries and lingonberries Product group KMAFANM, CFU / g, no more The mass of the product (cm ³ , g), which are not allowed Mold, CFU / g, not more than BGKP (coliforms) Pathogenic, including salmonella Dry fruits and berries * 5 × 10 ⁴ 0.1 25 1 × 10 ² Dried cranberry pulp 6.5 × 10 ² 13 Dried cowberry pulp 6.0 × 10 ² eleven Note: * - SanPiN 2.3.2.1078-01

Therefore, the use of dried pulp of cranberries and lingonberries for the enrichment of meat products with biologically active substances is promising and appropriate.

The qualitative characteristics of the finished product obtained by the claimed method (table 4) were investigated. The control took homemade cutlets (according to the prototype), experiment 1 - homemade cutlets with cranberry pulp, experiment 2 - homemade cutlets with cranberry pulp.

Table 4 Qualitative indicators of fortified meat semi-finished products Name of indicator The control Experience 1 Experience 2 Appearance The surface is clean, the edges are even The form Oval, round Consistency Dense Tender Smell and taste No odors or odors Moisture content, % 58.41 59.36 58.67 Mass fraction of fat,% 18.52 17.91 18.01 Mass fraction of protein,% 10.50 8.75 8.75 Mass fraction of ash,% 2.21 2.45 2.62 Pectin substances,% 1-.52 2.11 2.06 Flavonoids, mg / 100 g - 37,533 22,433 Anthocyanins, mg / 100 g - 214,667 269,967 Exit, % one hundred 103 ± 2 103 ± 2

Thus, as can be seen from table 4, meat patties obtained by the claimed method, are enriched with biologically active substances (flavonoids, anthocyanins), contain an increased amount of pectin substances in comparison with the prototype. The yield of the finished product according to the invention increases from 3% to 5% compared with the prototype.

The inventive method is as follows: preparation of raw meat, fillers, curing ingredients and spices, grinding, preparation of minced meat, molding, breading, packaging, cooling or freezing.

Preparation of raw meat includes thawing (when using frozen meat) to a temperature of 1 to 4 ° C, butchering, deboning and trimming. Then the raw meat is ground on tops of various systems with a diameter of the holes of the lattice 2-3 mm, followed by the preparation of minced meat. When compiling minced meat cutlets, minced meat raw materials, bread, water, salt and all spices are weighed or dosed using dispensers. Pulp of cranberries or lingonberries is preliminarily dried in an infrared field for 30-40 minutes, at a pressure of (0.5-1) * 10 ⁵ Pa and a temperature of 40 ° C, crushed to a powder state, restored at a 1:10 hydromodule for 10 -15 minutes. Crushed and regenerated pulp of cranberries or lingonberries is introduced into the minced system, while 13-15% of the bread is replaced by pulp powder.

Weighted meat raw materials, spices, fillers are loaded into a batch meat mixer and mixed for 2-4 minutes until a homogeneous mass is formed. Cooked minced meat is formed on machines or manually. Cutlets are placed on trays evenly sprinkled with a thin layer of bread flour, followed by breading of their surface.

Meat cutlets intended for sale in a chilled form, after molding and laying on liners and packaging in boxes or packaging equipment, are sent to the cooling chamber. Cooling is carried out at a temperature of from 0 to 4 ° C until the temperature inside the semi-finished product reaches from 0 to 4 ° C. Meat cutlets intended for sale in a frozen form, after molding, are placed in one row on the frames, sent to the freezer or freezer. In the cells, the semi-finished products are frozen at an air temperature of not higher than minus 18 ° C. In freezers, at temperatures from minus 30 to minus 35 ° C. The duration of freezing cutlets to a temperature in the thickness of minus 18 ° C is 90 minutes.

Frozen cutlets are stored at a temperature not exceeding minus 10 ° C, depending on the type, from 10 to 20 days.

Examples confirming the possibility of using secondary - berry raw materials for enrichment of meat cutlets.

Example 1. To obtain meat cutlets, they prepare meat raw materials, fillers, curing ingredients and spices, grind them, prepare minced meat, form, breading, packaging, cooling or freezing. Preparation of raw meat includes thawing (when using frozen meat) to a temperature of 4 ° C, cutting, boning and trimming, then the raw meat is ground. Shredded raw meat, bread, water, salt and all spices are dosed. Dried cranberry pulp is preliminarily dried in an infrared field for 30 minutes, at a pressure of 0.5 * 10 ⁵ Pa and a temperature of 40 ° C, crushed to a powder state, and restored at a 1:10 hydromodule for 10 minutes. 14% of the bread is replaced by crushed and restored cranberry pulp and introduced into the minced system. Minced meat is prepared from suspended meat raw materials, spices, fillers. Cooked minced meat is molded and packaged. Cutlets are cooled at a temperature of 4 ° C until a temperature of 4 ° C is reached inside the semi-finished product, frozen at an air temperature of no higher than minus 18 ° C.

Example 2. All methods and operations are similar to example 1. The composition of the fillers includes dried cranberry pulp, which is pre-dried in the infrared field for 40 min, at a pressure of 1 * 10 ⁵ Pa and a temperature of 40 ° C, crushed to a powder state, restored with a hydraulic module 1:10 for 15 minutes 15% of the bread is replaced by crushed and restored cranberry pulp and introduced into the minced system.

Example 3. All methods and operations are similar to example 1. The composition of the fillers includes dried cowberry pulp, which is pre-dried in the infrared field for 30 minutes, at a pressure of 0.5 * 10 ⁵ Pa and a temperature of 40 ° C, crushed to a powder state recover at a water ratio of 1:10 for 10 minutes Crushed and restored pulp of lingonberries is introduced into the minced system instead of 13% of bread.

Example 4. All methods and operations are similar to example 1. The composition of the fillers includes dried cowberry pulp, which is pre-dried in the infrared field for 40 minutes, at a pressure of 1 * 10 ⁵ Pa and a temperature of 40 ° C, crushed to a powder state, restored with a hydraulic module 1:10 for 15 minutes Crushed and restored pulp of cranberries is introduced into the minced system instead of 14% of the bread.

The advantages of the claimed invention are in the enrichment of meat products with essential nutritional factors, a number of necessary minor biologically active components of food.

Claims (3)

1. The method of obtaining meat cutlets, which includes preparing meat raw materials, fillers, curing ingredients and spices, chopping, minced meat, molding, breading, packaging, cooling or freezing, characterized in that the composition of the fillers use dried cranberry or cranberry pulp, previously crushed and reconstituted, which is introduced at the stage of preparation of minced meat, while 13-15% of the bread is replaced by a powder of cranberry or cowberry pulp. 2. The method according to claim 1, characterized in that the drying of the pulp of cranberries or lingonberries is carried out in the field of infrared radiation for 30-40 minutes at a pressure of (0.5-1) · 10 ⁵ Pa. 3. The method according to claim 1, characterized in that the crushed pulp of cranberries or lingonberries is restored within 10-15 minutes with a water module of 1:10.