RU2525256C1 - Method for production of meat-and-vegetal rabbit meat cutlets - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages mincing of solid recipe components including fresh bulb onions, rabbit meat, fresh potatoes, white cabbages, parsley greens and culinary salt, the components chopping with simultaneous introduction of liquid recipe components in the form of melange, maize oil, CO₂-extract of allspice and drinking water, the ready products moulding, mealing in bread crumbs and preservation with freezing to produce the target product. Rabbit meat is preliminarily treated with acids mixture at a temperature of 18-20°C during 25 minutes at a ratio of 1 l of the mixture per 1.5 kg of the meat raw material; the acids mixture includes malic acid and milk whey at a ratio of 1:1. The components are selected at the specified quantity ratio.

EFFECT: production of meat-and-vegetal rabbit meat cutlets balanced in terms of basic nutritive substances and having improved organoleptic indices.

2 cl, 2 dwg, 1 tbl, 3 ex

Description

The invention relates to the food industry, and in particular to a technology for producing semi-finished products on a meat and vegetable basis.

A known method for the production of meat and potato cutlets, involving grinding on top of the hard recipe components, including beef cutlet meat, boiled potatoes, fresh onions, wheat flour, ground black bitter pepper and salt, cuttering with the simultaneous introduction of liquid recipe components, including drinking water , concentrated soy melange and protein, molding, breading finished products in breadcrumbs and canning to obtain the target product (Gutnik, B.E. nickname for meat cutting, the production of semi-finished products and quick-frozen ready-made meat dishes / B.E. Gutnik, N.F. Generalov, N.K. Shigaeva et al. - M.: Light and food industry, 1984. - P. 170).

The disadvantage of this method is to obtain a finished product with low organoleptic properties, low nutritional and biological value.

There is also known a method for producing meat and vegetable cutlets, which involves grinding top recipes of hard recipe components, including beef cutlet meat, fresh onion, rice grits, table salt and ground black pepper, cuttering with the simultaneous introduction of liquid recipe components, including melange, soy protein, hydrated, water drinking, molding, breading of finished products in breadcrumbs and canning to obtain the target product (Rogov, I.A. Production of meat semi-finished products and quick-frozen dishes / I.A. Rogov A.G. Zabashta, P.M. Ibragimov et al. - M .: Kolos, 1997.- P.223-225).

The disadvantage of this method is to obtain a finished product that is not balanced by basic nutrients.

The objective of the invention is to develop a method for producing meat and vegetable cutlets from rabbit meat with improved organoleptic characteristics.

The technical result of the invention is to increase the energy and nutritional value of meat and vegetable cutlets, increase the moisture-binding ability of meat raw materials.

This is achieved by the fact that in the method for producing meat and vegetable cutlets from rabbit meat, which involves crushing on the top solid recipe components, including fresh onions and salt, cuttering with the simultaneous introduction of liquid recipe components in the form of melange and drinking water, molding, breading of finished products into breadcrumbs and preservation by freezing until the temperature inside the product is minus 18 ° C to obtain the target product, in the formulation of the solid components the rabbit meat is introduced, pre-treated with a mixture of acids at a temperature of 18-20 ° C for 25 minutes in a ratio of 1 liter of mixture per 1.5 kg of raw meat, and the mixture of acids includes malic acid and whey in a ratio of 1: 1, fresh potatoes , white cabbage, parsley, and the composition of the liquid formulation components additionally use corn oil and CO ₂ extract of allspice, while the components are used in the following ratio, wt.%:

Rabbit meat 47.0-49.0 Fresh potato 5.0-7.0 White cabbage 6.5-8.5 Fresh onions 3.8-4.2 Melange 5.5-5.9 Breadcrumbs 4,5-5,5 Corn oil 5.7-6.5 Parsley 1.39-1.59 Food salt 1.1-1.3 CO ₂ extract of black pepper 0.008-0.012 Drinking water rest

Rabbit meat is a source of high-grade protein, minerals, vitamins. By the content of nitrogenous substances, rabbit meat is second only to the meat of hare and turkey, and by the content of fat - fatty beef, fatty pork, as well as fatty ducklings and goose. According to dietary indicators, rabbit meat is close to chicken, and in terms of the percentage of protein and fat exceeds it. Therefore, rabbit meat is excellent for feeding people who have various diseases of the gastrointestinal tract, as well as for feeding school-aged children. By the content of vitamins and minerals rabbit meat is ahead of all other types of meat. It contains vitamin C, vitamins of group B, nicotinic acid. Of the minerals, phosphorus, iron, cobalt, manganese, fluorine, potassium are present. The use of plant materials makes it possible to enrich a food product with vitamins, organic acids, and other substances not contained in rabbit meat. The combination of animal and vegetable raw materials makes it possible to obtain a product with a given chemical composition and meeting the needs of the human body.

Rabbit meat is pretreated with a 1: 1 mixture of malic acid and whey with pH = 2.33 at a temperature of 18-20 ° C for 25 minutes (in the ratio of 1 liter of mixture per 1.5 kg of raw meat) to increase moisture-binding ability and reduce cutting forces. These processing parameters of rabbit meat are established experimentally. The pH range in which the experiments were carried out, from 1.95 to 2.71, the duration of the processing process from 5 to 45 minutes. Figure 1 shows the change in the moisture-binding capacity of rabbit meat depending on the pH of the mixture of malic acid and whey and the duration of the processing process. Figure 2 shows the change in the cutting force of rabbit meat depending on the pH of the mixture of malic acid and whey and the duration of the processing process.

An increase in the concentration of the mixture and the duration of the processing process leads to an increase in the moisture-binding ability of rabbit meat and a decrease in cutting force, which positively affects the tenderness of the manufactured products. However, one should take into account the organoleptic and chemical parameters of rabbit meat after processing, because a lengthy process adversely affects the consistency and color of the samples. With an increase in the concentration of malic acid, the accumulation of a positive charge of hydrogen ions (H ⁺ ) can provoke a rapid course of acid hydrolysis and partial protein denaturation. Based on the foregoing, the following parameters of the processing process are recommended: a mixture of malic acid and whey 1/1 with pH = 2.33, processing time 25 minutes.

Vegetable products (white cabbage, potatoes, onions, parsley) contain a number of useful substances that are practically absent in animal products: dietary fiber, essential oils, tannins and aromatic substances, organic acids, phytoncides, vitamins C, β-carotene , calciferol. Organic acids contained in vegetables facilitate the assimilation of sparingly soluble compounds of calcium, phosphorus and iron, contribute to the creation of a certain composition of microflora, and inhibit the processes of decay in the gastrointestinal tract. Dietary fiber contributes to the accelerated excretion of various carcinogenic and toxic elements from the body. Vitamin C increases the body's resistance to infections, regulates cholesterol metabolism in the body and the functions of the endocrine and nervous systems. In addition, vitamins C and β-carotene are natural antioxidants that can destroy free oxidative radicals that are formed when various harmful factors act on the body. Parsley leaves contain a large amount of vitamin C, E, β-carotene, potassium, calcium and iron.

Corn oil contains healthy unsaturated fatty acids - linoleic and linolenic - it is superior to sunflower and cottonseed, second only to soy. Corn oil contains vitamin E (tocopherol), vitamin D (calciferol) and vitamin K (phytoquinone). The presence of such valuable vitamins in oil allows its use in dietary nutrition. The presence of choline phosphatide - lecithin in corn oil prevents the possibility of deposition of cholesterol on the walls of blood vessels. Oil phosphatides are involved in the construction of cell membranes and play an important role in the function of brain cells.

Introduction to the recipe of CO ₂ -extract of black bitter pepper helps to obtain a product with a richer spectrum of taste and aromatic characteristics.

The combination of these components allows you to get an enriched product for school meals, with high nutritional, biological and energy value.

All raw materials used meet the safety criteria established by the “Biomedical requirements and sanitary standards for the quality of food raw materials and food products” approved by the Ministry of Health.

The method is implemented as follows.

According to the technology, the solid recipe components in a predetermined ratio are crushed on the top, and then cutter with the simultaneous introduction of liquid recipe components in a predetermined amount. Then cutlets are formed from the mass, breaded in breadcrumbs to obtain the target product, which snoring is advisable to carry out in a frozen state prior to cooking.

Case Studies

Example 1

Previously, rabbit meat (47.0 wt.%) Is treated with a mixture of malic acid and whey with pH = 2.33 at a temperature of 18-20 ° C for 25 minutes. Then rabbit meat, fresh potatoes (5.0 wt.%), White cabbage (6.5 wt.%), Fresh onions (3.8 wt.%), Parsley (1.39 wt.%) Are ground top with a diameter of the holes of the lattice 2-3 mm, sent to the prescription mixer. In addition, according to the recipe, melange (5.5 wt.%), Drinking water (19.502 wt.%), Table salt (1.1 wt.%), Corn oil (5.7 wt.%) Are added to the mixer. CO ₂ extract of black pepper (0.008 wt.%). The resulting mixture is stirred for 8-10 minutes until a homogeneous mass.

The prepared minced mixture is molded in a mass of 100 g and breaded in breadcrumbs (4.5 wt.%).

Finished semi-finished products are frozen by irrigation with liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and pack.

Qualitative and organoleptic indicators of the obtained product are presented in table 1.

Example 2

Previously, rabbit meat (49.0 wt.%) Is treated with a mixture of malic acid and whey with pH = 2.33 at a temperature of 18-20 ° C for 25 minutes. Then rabbit meat, fresh potatoes (6.0 wt.%), White cabbage (7.5 wt.%), Fresh onions (4.0 wt.%), Parsley (1.49 wt.%) Are crushed pa top with a diameter of the holes of the lattice 2-3 mm, sent to the prescription mixer. In addition, according to the recipe, melange (5.7 wt.%), Drinking water (14.0 wt.%), Table salt (1.2 wt.%), Corn oil (6.1 wt.%) Are added to the mixer. ), CO ₂ extract of black pepper (0.01 wt.%). The resulting mixture is stirred for 8-10 minutes until a homogeneous mass.

The prepared minced mixture is molded in a mass of 100 g and breaded in breadcrumbs (5.0 wt.%).

Finished semi-finished products are frozen by irrigation with liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and pack.

Qualitative and organoleptic indicators of the obtained product are presented in table 1.

Example 3

Previously, rabbit meat (51.0 wt.%) Is treated with a mixture of malic acid and whey with pH = 2.33 at a temperature of 18-20 ° C for 25 minutes. Then rabbit meat, fresh potatoes (7.0 wt.%), White cabbage (8.5 wt.%), Fresh onions (4.2 wt.%), Parsley (1.59 wt.%) Are ground top with a diameter of the holes of the lattice 2-3 mm, sent to the prescription mixer. In addition, according to the recipe, melange (5.9 wt.%), Drinking water (8.498 wt.%), Table salt (1.3 wt.%), Corn oil (6.5 wt.%) Are added to the mixer. CO ₂ extract of black pepper (0.012 wt.%). The resulting mixture is stirred for 8-10 minutes until a homogeneous mass.

The prepared minced mixture is molded in a mass of 100 g and breaded in breadcrumbs (5.5 wt.%).

Finished semi-finished products are frozen by irrigation with liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and pack.

The moisture-binding ability of rabbit meat is increased in the examples of specific performance up to 64.3%, the cutting force is reduced by 2.6 times, which favorably affects the organoleptic characteristics of the finished product, in particular on the consistency and juiciness of semi-finished products.

Semi-finished products made by examples of specific performance, in terms of the ratio of nutrients (protein: fat) most correspond to the optimal (1: 1) and are characterized by increased energy value, in comparison with semi-finished products made according to the prototype.

Qualitative and organoleptic indicators of the obtained product are presented in table 1.

Tasting assessment found that the best organoleptic and rheological properties have meat and vegetable cutlets from rabbit meat, obtained according to example No. 2 (table 1). Thus, in comparison with the prototype, the proposed method allows to obtain meat and vegetable cutlets from rabbit meat with a balanced ratio of proteins and fats, with improved organoleptic characteristics, in particular with a more delicate texture, which is explained by better moisture-binding ability, pleasant aroma, enriched with vitamins and minerals .

Claims (2)

1. Method for the production of meat and vegetable cutlets from rabbit meat, which involves chopping on the top of solid recipe components, including fresh onions and salt, cuttering with the simultaneous introduction of liquid recipe components in the form of melange and drinking water, molding, breading finished products in breadcrumbs and canning freezing to obtain the target product, characterized in that the composition of the solid components additionally introduce rabbit meat, a pre-processed mixture acids at a temperature of 18-20 ° C for 25 minutes in a ratio of 1 liter of mixture per 1.5 kg of raw meat, and the mixture of acids includes malic acid and milk whey in a ratio of 1: 1, fresh potatoes, white cabbage, parsley, and in the composition of the liquid prescription components, corn oil and CO ₂ -extract of black allspice are additionally used, while the components are used in the following ratio, wt.%:
Rabbit meat 47.0-49.0 Fresh potato 5.0-7.0 White cabbage 6.5-8.5 Fresh onions 3.8-4.2 Melange 5.5-5.9 Breadcrumbs 4,5-5,5 Corn oil 5.7-6.5 Parsley 1.39-1.59 Food salt 1.1-1.3 CO ₂ extract of black pepper 0.008-0.012 Drinking water rest 2. The method according to claim 1, characterized in that the freezing of the semi-finished products is carried out by irrigation with liquid nitrogen.

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