RU2498658C1 - Meat mince and its preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to meat mince production and may be used in meat-processing industry and catering. The meat mince production method is as follows: treated beef and treated mutton ham are cut into large pieces; garlic is added; the produced mass is pressed out through a perforated surface with 2-3 mm sized holes; salt, Tarimix Milksausage stabiliser, spices, butter, ice frappe with water are added and then the mixture is charged into the mincemeat mixer. The ingredients are stirred during 30 minutes, then the produced mince is discharged into the food storage container and left in a refrigeration chamber for 1 hour. Spices are represented by ground coriander, ground red pepper, ground red hot pepper, ground black pepper, ground caraway. One uses an industrial mincer or a colloid mill for pressing out through a perforated surface.

EFFECT: invention ensures production of quality meat mince with high organoleptic indices and biological value with simultaneous preservation of the traditional taste gamut and the process cost efficiency.

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Description

The invention relates to the meat industry, in particular the production of minced meat, and can be used in meat processing and catering.

Minced meat is a semi-finished product, which is a mixture of components of meat or meat and non-meat raw materials, pre-prepared in an amount corresponding to the recipe for this type of product.

Classical recipes and the production technology of chopped semi-finished products are widely known: meat, meat and vegetable and minced meat.

Chopped semi-finished products are made on the basis of beef, pork, lamb, horse meat, venison, poultry, using cereals and other plant materials, in a chilled or frozen state. Chopped semi-finished products include cutlets (homemade, Moscow, Kiev, peasant, Krasnodar, meat and cabbage, meat and potato, Belarusian, meat and vegetable, Nyurba, Yakut, Transbaikal, Buryat, etc.); Schnitzels steaks; rump steaks; minced meat; kupaty; meatballs; meat croquettes, as well as other products (see Rogov I.A. et al. Production of semi-finished meat products and quick-frozen dishes. - M .: Kolos, 1997, p. 220-232).

These meat products have good consumer properties, are convenient and easy to prepare, and are traditional in the diet of citizens.

Ground beef cutlets are widely used in sandwiches, in cafes and fast food restaurants (hamburgers, etc.).

A known method for the production of minced meat, which includes several stages: cooking, packaging, molding and knitting.

Raw meat, selected according to the recipe, is ground in a spinning top (meat grinder). Non-meat raw materials are prepared according to the recipe.

Mixing the components of the stuffing is carried out on batch agitators or in continuous mince cooking units. The mixing time is 4-6 minutes, the temperature of the finished meat should be no more than 14 ° C. In order to maintain the desired temperature during the preparation of minced meat, flake ice is added in an amount of up to 5%, instead of water.

Stuffing is packaged in artificial casings with a diameter of 55-120 mm on syringes and automatic machines of various designs. Portions of minced meat weighing 250 g are packed on machines in aluminum lined foil, parchment, parchment. It is allowed to pack manually in various packaging materials authorized for use by the bodies of the State Sanitary and Epidemiological Supervision. Prepackaged minced meat is sent for cooling or freezing (see Poznyakovsky V.M. Examination of meat and meat products. - Novosibirsk: Publishing House of Novosibirsk University, 2001, p.379-385).

The disadvantage of this method is that the prepared minced meat (chopped semi-finished product) has limited nutritional value. In addition, the digestibility of the resulting product by the human body remains insufficiently high due to the fact that a sufficiently homogeneous structure of minced meat is not provided.

The technical result of the claimed invention is to obtain high-quality minced meat with high organoleptic characteristics (smell, taste, color, juiciness, tenderness) and biological (food) value while preserving the traditional taste range and process economy.

The claimed technical result is fully achieved by a set of features of each of the independent claims.

According to the invention, processed beef (brisket without bone) and processed (a piece trimmed from veins and fat) lamb leg is cut into large pieces (using a band saw or a machine for cutting fresh or frozen meat with or without bone), the temperature of which is not more than + 5 ° C, garlic is added, then pressed out through a perforated surface (passed through a meat grinder) with a hole size of 2-3 mm, additives, oil, ice frappe with water are added. Salt, spices, seasonings, stabilizers are used as additives. It is loaded into a meat mixer and mixed for 30 minutes, this time is enough to form a homogeneous mass, for a shorter mixing time there is an uneven distribution of ingredients, i.e. it turns out less quality product. Thus, the optimum mixing time is 30 minutes. The minced meat is unloaded into the gastronomic container and left in a cold chamber for 1 hour. Microbiological spoilage is a serious problem for meat products. A significant effect on the growth of microorganisms is exerted by several factors, one of which is temperature. In this regard, in the preparation process, it is necessary to take measures to reduce the bacterial contamination (sanitary indicator) of raw materials and finished semi-finished products, this is achieved by lowering the temperature. In order to maintain the required temperature regime, which should not exceed + 5 ° С, granulated food ice (frappe ice) is added during the preparation of minced meat.

Moreover, the mass fraction of connective and fatty tissues in the processed leg of lamb is not more than 10%, and in beef no more than 10%.

Beef is a binder of minced meat, which affects the consistency, color and taste of the finished product.

As additives, food additives and / or auxiliary agents used in the production of minced meat are used in the production of all types of sausages in an amount of up to 10% by weight of raw materials. In particular, the stabilizer Tarimix Milksausage (Tarimix Milksausage).

When choosing an aromatic and multi-functional additive, it is necessary to focus on the flavor direction of a particular mixture from classic directions (frankfurt) to non-standard ones (smoked paprika and marjoram).

This method provides a cost-effective process for obtaining minced meat with high organoleptic characteristics.

According to the invention, the composition of the finished product includes:

Lamb ham, water (ice), ground coriander, olive oil, beef, ground red pepper (sweet paprika), ground red hot pepper, ground black pepper, salt, ground cumin, garlic and a stabilizer.

This composition of minced meat provides high organoleptic characteristics and high biological value while preserving the traditional taste range.

To prepare the claimed minced meat, components are used in the following percentages:

Product Name wt.% Lamb, processed ham 37.5 Water (in the form of frappe with water) 3.6 Ground coriander 0.5 Olive oil 1,1 Beef 52.6 Ground red pepper 1,5 Red hot ground pepper 0.2 Ground black pepper 0.2 Salt 1,0 Ground cumin 0.5 Processed Garlic 0.5 Stabilizer Tarimiks Milkososidzh 0.8

For example, to prepare 44 kg of minced meat, components are used in the following amounts:

Product Name Gross Weight Lamb, processed ham 16500 Water (in the form of frappe with water) 1584 Ground coriander 220 Olive oil 484 Beef 23144 Ground red pepper 660 Red hot ground pepper 88 Ground black pepper 88 Salt 440 Ground cumin 220 Processed Garlic 220 Stabilizer Tarimiks Milkososidzh 352

In 100 gr. The claimed product contains: protein - 6 g; fats - 36 gr; carbohydrates - 2 g; kcal - 356.

An analysis of the data obtained indicates that the claimed formulation and modes of the stages provide increased nutritional value while satisfying the necessary structural and mechanical parameters and the digestibility of the finished product.

The proposed method for the production of chopped semi-finished products can be used in the meat industry in the production of sausages, pastes, sausages and other similar meat products.

The obtained semi-finished products, using the proposed method and formulation, have the following organoleptic, physico-chemical and technological properties: minced meat in the cut is uniformly mixed and has small impregnations of pork fat that do not impair the color of the product, has a pleasant taste and aroma characteristic of this type of product, minced juicy, moderately salty, with the aroma of garlic, spices and spices, without the taste and smell of a scar.

The proposed method for the production of chopped semi-finished products can be used in the production of meat products, which allows us to conclude that the proposed invention meets the criterion of "industrial applicability".

Claims (3)

1. Minced meat, characterized in that it contains processed beef, processed mutton, olive oil, stabilizer Tarimix Milksosij, ground coriander, ground red pepper, ground red pepper, ground black pepper, ground cumin, processed garlic, salt, frappe ice with water, while the mass fraction of connective and fatty tissues in the processed leg of lamb and beef is not more than 10%. 2. The method of production of minced meat according to claim 1, characterized in that the processed beef and processed leg of lamb are cut into pieces, garlic is added, pressed through a perforated surface with a hole size of 2-3 mm, salt, spices, butter, ice frappe with water, then loaded into a meat mixer and stirred for 30 minutes, after which the minced meat is unloaded into a gastronomic container and left in a cold chamber for 1 hour. 3. The method according to claim 2, characterized in that for pressing out through a perforated surface using an industrial meat grinder or colloidal mill.