RU2415612C2 - Method for production of functional product of chicken with goatweed (aegopodium podagraria) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular - to production of culinary products from poultry at catering enterprises and may be used in clinical and dietary nutrition. The method envisages crushing chicken flesh with internal fat and bread in a mincing machine, mixing crushed components with milk, powdered pepper and salt in a mincemeat mixer to produce cutlet mass; the beaten out cutlet mass is portioned, crumbed, cooled and fried. During stirring one additionally adds fresh and frozen leaves of goatweed (aegopodium podagraria) in an amount of 5 wt %. Fresh leaves of goatweed (aegopodium podagraria) are preliminarily cleared, washed, dried, then crushed in a blender. Frozen leaves of goatweed (aegopodium podagraria) are crushed in a blender without preliminary defrosting.

EFFECT: method ensures manufacture of products balanced in terms of composition; the products contain essential nutrients promoting health preservation; goatweed (aegopodium podagraria) usage improves structural and organoleptical properties of the finished product.

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Description

The invention relates to the food industry, namely to the production of culinary products, and can be used in medical, dietary nutrition, as well as for the elderly and the elderly.

A known method for the production of chopped chicken cutlets from poultry, which involves grinding in a meat grinder recipe components, including pulp of chicken along with internal fat, milk, bread, ground pepper, salt, mixing the meat in a meat mixer. The finished cutlet mass is portioned and breaded using cutlet forming machines. The formed semi-finished products are stored at a temperature of 2-6 ° C or fried in pans or baking trays heated to 150-160 ° C, on both sides until a uniformly fried surface is formed for 3-5 minutes, then the product is cooked in an oven 5- 7 min at a temperature of 250-280 ° C. The temperature inside the finished product should not be lower than 85 ° C [1].

Finished products are sold directly to the consumer or cooled to a temperature of 6 ° C [2]. Natural chopped cutlets can be sold in the form of finished products or semi-finished products.

The disadvantage of this method is to obtain the finished product with low organoleptic properties. In the known method does not contain fillers for functional purposes.

The closest technical solution (prototype) is a method for producing meat and vegetable chopped semi-finished products - cutlets "Ladushki", "Appetizing" (TU 9214-209-00008064-97), where vegetables, soy isolate, and spice extracts serve as a biologically active additive [3] . However, this method has the following disadvantages: a rather complex multicomponent formulation, a rather expensive set of ingredients.

The claimed method solves the problem of creating balanced in composition products containing vital nutrients that contribute to maintaining health.

The technical result of the proposed method is to create a balanced composition of products containing vital nutrients. A method of obtaining a functional product from chicken involves chopping chicken with internal fat, bread in a meat grinder, mixing the crushed components in a meat mixer with ground pepper and salt to obtain a cutlet mass, fresh or frozen leaves of ordinary ginger in the amount of 5 are added to the meat mixer for stirring. wt.%; in this case, the fresh leaves of the common hygiene are pre-cleaned, washed, dried, then ground in a blender; Frozen leaves of the common son are ground in a blender without preliminary thawing; then the beaten cutlet mass is portioned, breaded, cooled and fried.

The method is implemented as follows:

The recipe components, including minced chicken along with internal fat and bread, are mixed in a meat mixer with milk, ground pepper and salt to obtain a cutlet mass, while stirring, fresh or frozen leaves of the common root in the amount of 5 wt.% Are added to the meat mixer, with the fresh leaves of the common hygiene are preliminarily cleaned, washed, dried, then crushed, for example, in a blender, the frozen leaves of the common cauliflower are crushed without preliminary thawing, then the cutlets are knocked out mass, portioned and, depending on the need, cooled and stored, at least at t 2-6 ° C or fried, at least in baking sheets heated to 150-160 ° C, on both sides until a uniformly fried surface is formed for 3-5 minutes, then bring the product to readiness in an oven for 5-7 minutes at 1250-280 ° C. The temperature inside the finished product should not be lower than 85 ° C. The inclusion of chicken leaf leaves in chicken cutlets allows you to get a product that optimally combines high-grade proteins, unsaturated fatty acids, dietary fiber, vitamins (C and β-carotene), trace elements (iron, manganese), chlorophyll and essential oils, which allows attributing new product to functional. The method is illustrated in the tables:

Table 1 Recipe chicken cutlets, net, g Product Name Known method The proposed method Half-chicken 2 cat. 74 67.8 Wheat bread eighteen eighteen Milk 26 26 Internal fat 3 3 Crackers 10 10 Food salt 1.1 1.1 Ground black pepper 0.01 0.01 Common Dreams - 6.25 Prefabricated mass 125 125 Table margarine 5 5 Yield, g one hundred one hundred

table 2 The average chemical composition, nutritional and energy value of poultry meatballs with common Dash The name of indicators Chopped chicken cutlet (control) Amateur cutlet (experience - 5% sales) Proteins,% 18.2 17.38 Fats,% 10,4 9.88 Carbohydrate% 13.81 13.18 Dietary fiber, g 1,2 1.21 Vitamin C, mg% 0.8 5.76 β-carotene, mcg% 0 0.1 Iron, mg% 1.8 2.54 Manganese, mg% thirty 28.61 Essential oils, % - 0.002 Chlorophyll,% - 0.015 Energy value, kcal 272 259

Table 3 Generalized tasting assessment results The name of indicators Chopped chicken cutlet (control) Amateur cutlet (experience - 5% sales) Color 3.2 2.7 Appearance and Consistency 3,5 4.0 Smell 3,5 4.0 Taste 3.0 4.1 Total points 13,2 14.8

As already mentioned above, the addition of common chafer (Aegopodium podagraria) to food contributes to the enrichment of products with vitamin C, β-carotene, iron, chlorophyll, and essential oils, giving the products functional properties. The presence of chlorophyll contributes to the color change of semi-finished and finished products, and also enriches the product with magnesium, which contributes to blood formation in the body. Due to the combination of vitamin C, β-carotene and essential oils, the products have antioxidant properties.

Finished products can be recommended for therapeutic, prophylactic and gerontological (for nutrition of the elderly and the elderly) nutrition.

Information sources

1. Sanitary and epidemiological requirements for public catering organizations, the manufacture and defense of food products and food raw materials in them. SP2.3.61079-01 dated 01.02.02.

2. Collection of technological standards. A collection of recipes for dishes and culinary products for catering. - M .: Khleboprodinform, - p. 354-355.

3. Functional products. Tutorial. - M .: A-Prior, 2008 .-- from 163-188.

Claims (1)

A method of obtaining a functional product from chicken, which involves chopping chicken with internal fat, bread in a meat grinder, mixing the crushed components in a meat mixer with milk, ground pepper and salt to produce a cutlet mass, while stirring, fresh or frozen leaves of ordinary chives are added to the meat mixer amount of 5 wt.%, while fresh leaves of the common hygiene are pre-cleaned, washed, dried, then crushed in a blender, frozen leaves of the common hymen zmelchayut in a blender without prior thawing, then embossed portioned cutlet mass, paneer cooled or roasted.