RU2423881C2 - Method for production of prophylactic purpose paste with rowanberries - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to meat industry. Method provides for intake and preparation of raw material, blanching and milling, preparing mince, filling casings, links boiling and cooling. Blanching proceeds at temperature t=90-95°C for 15 minutes. Milling is done in a mincer with 2-3 mm diameter holes. Mince preparation is dome in a cutter at temperature t=50-55°C. Casings filling is done by way of mince injection under a 3.8-4.8·10⁵ Pa pressure. Then the links are hung onto frames and boiled in 3 stages: at Stage 1 - at temperature t=75°C during 10 min, at Stage 2 - at temperature t=80°C during 10 min and at Stage 3 - at temperature t=75°C till temperature t_"ц.б."=72°C. Cooling is done in done under the shower during 10-15 min till temperature t_"ц.б." ⁼18°C and in a chamber with air at temperature t=0-4°C during 6-8 h. The following initial components are taken in an amount as follows (kg/100 kg of raw material): chicken liver - 35, chicken fat - 10, carrots - 15, onions - 8, champignon mushrooms - 8, chicken eggs - 4, lens acrospires -10, rowanberries - 5, animal protein - 2, demineralised whey - 3, by-products boiling broth - 10, money - 3, food culinary salt - 2.1, ground black pepper - 0.12.

EFFECT: invention enables production of an end product that has increased food and biological value and promotes improvement of digestion and metabolism is the human organism.

1 dwg, 2 tbl

Description

The invention relates to the meat industry and can be used for the production of paste with mountain ash, which has a preventive purpose.

A known method of producing a paste (RU No. 2282370, claimed 2004.12.22, publ. 2006.08.27). The paste is prepared by chopping poultry meat, beef heart and beef kidneys, cutting and sautéing carrots and onions in olive oil, chopping fresh white cabbage, mixing the above components without oxygen, dry protein cake mix, triticale flour, phospholipids, colostrum fat, CO _2, - extracts of bitter black pepper, allspice and bay leaves, citric acid and sodium chloride, rubbing and homogenizing the mixture without oxygen, packaging, sealing and sterilization.

The paste obtained in this way has the following disadvantages: minced meat includes pieces of offal of various sizes, the texture is soft, crumbly, and reduces the organoleptic characteristics of the product.

The closest technical solution to the claimed one is a method for the production of low-calorie paste (RU No. 2201701, declared 2001.04.26, publ. 2003.04.10), which includes stripping, slicing and grinding through a meat grinder, processing, cutting and sautéing in butter of carrots and onions with the addition of liver, salt and spices, cooling the mixture and passing through a meat grinder with the addition of milk or broth, heating the mass and forming loaves, cooling them.

The disadvantage of the prototype in its production is an imbalance in the chemical and amino acid composition of this paste, leading to a decrease in the nutritional and biological value of the product.

The main task, the claimed method is aimed at, is the creation of a paste with mountain ash, which helps to improve digestion and metabolism in the human body by introducing rowan berries (5 kg / 100 kg of raw material), germinated grains (10 kg / 100 kg of raw materials) and honey (3 kg / 100 kg of raw materials).

The technical result of the invention is to increase the nutritional and biological value of the finished product, improve digestion and metabolism.

The specified technical result is achieved by introducing into the paste the fruits of mountain ash (5 kg / 100 kg) according to the recipe.

When developing the recipe and technology of paste with mountain ash, the following raw materials were selected: chicken liver, chicken fat, carrots, onions, mushrooms, eggs, honey, germinated lentil grains, rowan fruits, various spices or spices. The choice of these products for the manufacture of paste is due to their biological activity and the daily requirement of the human body for vitamins, minerals and other useful components contained in this product.

Chicken liver is a source of iron-containing biologically complete proteins, vitamin A, animal dietary fiber (collagen, elastin). It has high nutritional value, is characterized by high quality and nutritional value, is easily absorbed by the body.

The addition of plant components makes it possible not only to create biologically active amino acid complexes that provide physiological usefulness and high digestibility of amino acids, but also allow you to have a significant impact on organoleptic characteristics, structural and mechanical properties of the finished product, etc.

The plant components that make up the paste improve hematopoiesis, increase hemoglobin, accelerate postoperative healing, reduce vascular bleeding, ensure normal metabolism and the full functioning of the nervous system, are used in the treatment of eczema, stomach ulcers, and prevent chronic bronchitis and pneumonia after suffering sore throats and colds.

In addition, plant components reduce the calorie content of pastes, enrich them with natural vitamins and dietary fiber, make them acceptable for special types of nutrition, including dietary, medical and preventive, and children's.

A special component of the paste is mountain ash. The composition of mountain ash includes proteins, carbohydrates, dietary fiber, free organic acids. Rowan contains a whole complex of vitamins and minerals that the body needs, namely provitamin A, vitamin PP, vitamins B1, B2 and C. Rowan fruits contain a lot of potassium, magnesium, phosphorus, iron and several other macro and micronutrients. It contains vitamins P, K, E, carotene, glucose and fructose, organic acids, tannins. There are more provitamin A in ripe rowan berries than in carrots, and vitamin C than in lemons. All this, as well as P-vitamin-active tannins, make mountain ash a very valuable medicinal product. Mountain ash is recommended for atherosclerosis, has a diuretic and hemostatic effect. It can be used for hemorrhoids, gastritis with low acidity. Mountain ash phytoncides are fatal to Staphylococcus aureus, Salmonella, and mold. Sorbic acid, sorbitol, amygdalin, and organic acids with bactericidal and choleretic properties were isolated from mountain ash. Sorbitol lowers liver fat and blood cholesterol. Mountain ash is used as a therapeutic and prophylactic agent in conditions accompanied by vitamin deficiency. An important component of rowan berries are pectins, capable of gelation in the presence of sugars and organic acids.

Pectins prevent the excessive fermentation of carbohydrates, which is manifested by the suppression of gas formation in the intestine. Jelly-forming properties of pectin contribute to the elimination of excess carbohydrates. Parasorbic and sorbic acids of mountain ash inhibit the growth of microorganisms, fungi and molds.

Honey is easily absorbed by the body, soothes nerves and has a bactericidal effect, since it contains carbohydrates (glucose and fructose), proteins, vitamins, minerals, as well as balanced proportions of enzymes, acids and amino acids, hormones, bactericidal and aromatic substances.

The correct selection of raw materials and the use of animal and plant components in the formulations can increase the nutritional and biological value of the finished product, increase the yield by introducing plant components and ensure high organoleptic characteristics.

The composition of the paste with mountain ash is presented in table 1.

Table 1 Name of components Production rate, kg With mountain ash Unsalted raw materials, kg / 100 kg Blanched chicken liver 35 Chicken fat 10 Boiled carrots fifteen Fried onions 8 Fried champignon mushrooms 8 Eggs four Germinated Grains of Lentils 10 Rowan fruits 5 Animal protein 2 Demineralized serum 3 Total: Offal cooking broth 10 Spices and materials, g / 100 kg unsalted raw materials Honey 3000 Edible salt 2100 Ground black pepper 120

Schemes of the technological process for the production of paste with mountain ash according to the prototype and the claimed invention are presented in figure 1.

A method of manufacturing a paste with mountain ash is as follows:

1. Take the main raw materials (liver, carrots, onions, eggs, mushrooms, lentils, rowan fruits, animal protein and demineralized whey) and auxiliary raw materials (spices, salt, honey).

2. Disassemble and wash offal and vegetables, peel onions, carrots, germinate lentils, sort and wash the fruits of mountain ash (if necessary, wipe), weigh honey and other components.

3. Blanch the liver, carrots in boilers at t = 90-95 ° C and sauté the onion until golden, and then the liver is crushed on a spinning top with a diameter of lattice openings of 2-3 mm and diced carrots.

4. Make stuffing in the cutter at t = 50-55 ° C in accordance with the recipe and stuffing the stuffing into the shell under pressure p = 3.8-4.8 * 10 ⁵ Pa to create a sufficiently dense packing of the sticks with the stuffing.

5. It is hung on frames, and carry out cooking in 3 stages. At the first stage, the pies are cooked at t = 75 ° C for 10 minutes, at the second - at t = 80 ° C for 10 minutes, and at the third stage - at t = 75 ° C until t t _. = 72 ° C to prevent the formation of broth-fat swelling under the membrane, the appearance during storage of unwanted microorganisms and to preserve useful substances (vitamins and minerals).

6. Cool under a shower for 10-15 minutes until t _c. = 18 ° C and in the chamber with air at t = 0-4 ° C for 6-8 hours.

7. Conduct quality control of finished products, pack them in boxes and send them for sale.

The result is a prophylactic product that improves digestion and metabolism in the human body, has increased nutritional and biological value and satisfies the body's need for vitamins, minerals and other useful components needed by humans. Organoleptic characteristics of the paste with mountain ash are presented in table 2.

table 2 Name of indicator Product feature Appearance Loaves with a clean, dry surface, without damage to the shell. Consistency Smeared Minced meat color Beige to pink, gray tint allowed Sectional view of minced meat Stuffing is evenly mixed and contains slices of carrots and mushrooms Smell and taste Peculiar to this product. The taste is moderately salty. Taste and smell of plant components. No extraneous taste or smell The shape, size and knitting of loaves Straight loaves up to 25 cm long

Claims (1)

A method of manufacturing a paste with prophylactic mountain ash, characterized in that it involves the reception and preparation of raw materials, blanching, grinding, minced meat, filling the shells, cooking the loaves and cooling, while blanching is carried out at t = 90-95 ° C for 15 minutes, grinding is carried out on a spinning top with a diameter of lattice openings of 2-3 mm, the preparation of minced meat is carried out in a cutter at t = 50-55 ° C, the shells are filled by extrusion of minced meat under a pressure of 3.8-4.8 · 10 ⁵ Pa, after which the loaves are hung on the frame and cook the loaf s in 3 stages: at the first stage at t = 75 ° C for 10 minutes, at the second - at t = 80 ° C for 10 minutes and at the third - at t = 75 ° C until the temperature t _{cb is reached.} = 72 ° C, cooling is carried out under the shower for 10-15 minutes until the temperature t _c. = 18 ° C and in the chamber with air at a temperature of t = 0-4 ° C for 6-8 hours, moreover, the initial components used are kg / 100 kg of raw materials: chicken liver 35, chicken fat 10, carrots 15, onions 8 , champignon mushrooms 8, chicken eggs 4, sprouted lentil grains 10, rowan fruits 5, animal protein 2, demineralized whey 3, offal cooking broth 10, honey 3, edible salt 2.1, ground black pepper 0.12.