RU2525630C1 - Method for production of meat zrazy containing mushrooms - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages production of cutlet mass, a filling of preserved mushrooms and bulb onions fried in vegetable oil. The cutlet mass includes the following components, weight parts: pork - 43, beef - 3, paste-like concentrate of amaranth seeds - 10, preserved mushrooms - 3.5, bulb onions - 0.2, spices - 0.3. Amaranth grains and their processing products have valuable chemical composition, high nutritive and biological value, contain a wide spectrum of physiologically functional food ingredients.

EFFECT: product biological value and accessibility enhancement, the ready meat goods prime cost decrease and the meat semi-products range expansion.

1 ex

Description

The invention relates to a technology for the production of semi-finished meat products.

According to Rogov A.I. recipe book, the production method of Domashny cutlets, which includes the following technological operations - meat trimming, meat chopping, preparation of fillers: semolina and rice groats, potatoes, milk, soy protein, etc., preparation of minced meat, molding , freezing, filling, storage, transportation (Zabashta A.G., Ibragimov R.M., Zabashta L.K.M .: Kolos, Press, 2001-336 p.).

The disadvantage of this method is the use in the formulation of semi-finished semolina and rice groats, wheat bread, which are poor in their composition necessary nutrients in the diet (table).

The chemical composition of the main components Mass fraction of components Wheat bread Semolina Rice cereal Soybean Amaranth one Protein,% 5-9 10.3 7 35-40 18.2-19.6 Fat% 0.7-1.5 1,0 one 22-24.3 8.0-8.6 2 Carbohydrate% 42.5-50 70.6 74 thirty 65.0-70.0 3 Amino Acid: Isoleucine 0.291 0.258 0.369 6.01 4.8-6.2 four Leucine 0.519 0.364 1.008 8.7 7.5-9.2 5 Lysine 0.205 0.32 0.142 6.35 7.0-9.1 6 Methonine 0,301 0.103 0.223 Up to 1.9 5.9-7.5 7 Phenylalanine + tyrosine 0.613 0.399 0.158 0.313 0.176 Up to 6.2 4.0 9.6-12.5 8 Tryptophan 0,089 - - - 1.4-2.2 9 Threonine 0.243 - - 3.6-4.5 4.0-5.8 10 Valine 0.351 0.386 0.425 Up to 8.0 5.7-7.2 eleven Histidine - 0.186 0.135 1.86-3.5 -

Amaranth surpasses traditional bread crops in protein content, which contain no more than 13% protein, and more than 18% in amaranth grain.

If we conditionally evaluate the quality of the protein at 100 points, then the amaranth protein has 75-82, soybeans - 68, wheat - 57 points. The high quality of the protein is due to the fact that most of the seed is occupied by the embryo containing all the essential amino acids. By the yield of protein and essential amino acids per unit of sown area, amaranth significantly exceeds soy.

A striking difference in the amino acid composition of amaranth and wheat in terms of the content of lysine and sulfur-containing amino acids is that amaranth is 2-2.5 times higher than in wheat. The active ingredients of amaranth are phenolic compounds, including antioxidants (vitamins B, C and a-tacopherol), flavonoids (quercetin, trefoline and rutin), glycosides (alkaloids - amarantine and beganine), vitamins, antidiuretic substances, volatile substances with allelopathic properties and pectins.

The amaranth flavonoid group contains quercetin. It can be used as a harmless antioxidant and rutin, has the properties of vitamin P, which is used to obtain ascorutin, flacarbin, kversalol, anavenol, ascorutin, troxevasin, is a part of various multivitamins that prevent premature fragility of the human blood vessels in combination with ascorbic acid and animals and increased permeability of blood capillaries.

Amaranth is rich in hydrocarbon squalene (C ₃₀ H ₅₀ ) - the main precursor of triterpenes and steroids, including sterols and their derivatives. Some sapogenins that make up saponins, cardiac glycosides and some hormones of animal origin are also formed from it.

A known method for the production of chopped zraz, including the following components: beef or pork, wheat bread, milk or water, onions, melted animal fat, crackers, eggs, parsley (Zdobnov A.I., Tsyganenko V.A. Composition of recipes and culinary products: for catering. - M .: 2005. - 680 p.).

The disadvantage of this method is the use of wheat bread, the nutritional value of which is comparatively poorer than amaranth. In addition, the storage modes of the initial products: bread and eggs are specific (bread - 36 hours, eggs - 25 days with constant humidity). The shelf life of amaranth paste-like concentrate is 2 months at t = -25 ° C, which in industrial production has a positive value during storage of the feedstock.

A paste-like concentrate from amaranth seeds (patent No. 2453127 A23J 1/14 "A method for producing a paste-like concentrate from amaranth seeds", claimed Nov. 15, 2010, publ. 20.06.2012) was used as plant material in the production of meat zrazy.

A new type of meat zrazy is formed on the basis of a single mincemeat, which increases the assortment of this category of semi-finished products. The use of paste-like concentrate will increase the yield of finished products.

An object of the invention is to obtain a new type of meat zrazy with increased biological value and digestibility, increasing the yield of the finished product by reducing the consumption of raw meat by replacing part of the meat with paste-like amaranth concentrate.

This result is achieved by the fact that the method of producing meat zrazy involves the inclusion of a paste-like concentrate from amaranth seeds in the formulation. The main technological processes include: preparing prescription components, obtaining a cutlet mass, forming a meat-and-vegetable clot, preparing mushrooms and onions, forming zrazy from the cutlet mass (beef + pork), packing the zraz at the next component consumption, parts by weight:

pork 43 beef 43 paste-like concentrate from amaranth seeds 10 canned mushrooms 3,5 onion 0.2 spice 0.3

The method is implemented as follows.

In the prepared minced meat (beef + pork) add a paste-like concentrate from amaranth seeds.

The cutlet mass is formed from beef and pork in equal shares, spices are added. The filling is formed from canned mushrooms and onions with further frying in vegetable oil.

A paste-like concentrate from amaranth seeds is obtained according to the following technology. The seeds of food amaranth, which is a source of high-quality protein, vitamins, valuable minerals and dietary fiber, are used as feedstock. Amaranth seeds pre-selected for quality and prepared for processing are mixed with water in a mechanoacoustic homogenizer with a rotary dispersing apparatus in a ratio of 1: 3-5 with or without vegetable oil (sunflower, soybean, corn, etc.) in an amount of 5-12 % Under the influence of the working bodies of the rotor-dispersing apparatus, a thin emulsion is formed with an average particle diameter of up to micron size with a uniform plastic consistency that is resistant to delamination. The specified sequence of the technological process of obtaining the concentrate allows you to completely save in it valuable nutrients, essential amino acids, unsaturated fatty acids, vitamins, minerals, dietary fiber. Protein fractions remain active and are well extracted from amaranth seeds, which improves the quality of the protein and increases its yield.

The introduction of a paste-like concentrate from amaranth seeds in an amount of 10% in minced meat allows you to get meat zrazy with high nutritional and biological value.

Obtained according to the described technology, meat zrazy according to organoleptic and physico-chemical indicators meet the safety requirements of SanPiN 2.3.2.1078. The shelf life of frozen meat zraz will be 180 days at a temperature of -25 ° C.

Thus, the proposed method allows to obtain a new type of meat zrazy with increased digestibility compared to a similar dish.

The technical result is to increase the nutritional and biological value, obtain a product with therapeutic and prophylactic properties, increase the yield of the product while reducing the consumption of raw meat by replacing it with amaranth paste-like concentrate.

The proposed method is confirmed by the following example.

In 86 kg of minced meat (beef + pork) with constant stirring, 10 kg of paste-like concentrate from amaranth seeds and 0.3 kg of spices (salt, ground black pepper) are added. Form the filling of canned mushrooms 3.5 kg and onions 0.2 kg, then it is fried in vegetable oil. The meat and vegetable mass is formed in the form of pellets 1 cm thick. Mushrooms and onions are placed in the middle, after which the edges of the pellets are combined, giving them an oval shape.

Claims (1)

Method for the production of meat zrazy with mushrooms, including the manufacture of cutlet mass, fillings from canned mushrooms and onions fried in vegetable oil, characterized in that a paste-like concentrate from amaranth seeds is introduced into the cutlet mass in the following ratio of components, parts by weight:
pork 43 beef 43
paste-like concentrate
from amaranth seeds 10 canned mushrooms 3,5 onion 0.2 spice 0.3