RU2531609C1 - Meat-and-vegetal semi-product for school age children alimentation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the technology for manufacture of meat-and-vegetal based semi-products for school alimentation. The semi-product includes rabbit meat, fresh potatoes, fresh carrots, fresh bulb onions, maize oil, egg melange, parsley greens, dill greens and CO₂-extract of black pepper, culinary salt, drinking water and mealing crumbs. The components are taken at the specified quantity ratio.

EFFECT: meat-and-vegetal semi-product is balanced in terms of main food substances and has improved organoleptic characteristics.

2 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 for school meals.

Known prescription composition for producing meat and vegetable cutlets, including meat components in the form of beef cutlet meat, other components in the form of rice groats, hydrated soy protein, fresh onion, ground black pepper, salt, breadcrumbs and drinking water (Rogov I.A. Production meat semi-finished products and quick-frozen dishes / I.A. Rogov, A.G. Zabashta, PMIbrahimov et al. - M .: Kolos, 1997.- P.225).

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

The closest known is the recipe composition for the production of meat and potato cutlets, including meat components in the form of cutlet beef meat, other components of the recipe in the form of boiled potatoes, soy protein - hydrated concentrate, fresh onion, wheat flour, egg melange, table salt, drinking water, breadcrumbs and ground black pepper (Gutnik B.E. Handbook of meat cutting, production of convenience foods and quick-frozen ready-made meat dishes / B.E. Gutnik, N.F. Generalov, N.K. Shigaev et al. - M: Light and food industry, 1984.- P.170).

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

The objective of the invention is to develop a prescription composition for the production of meat and vegetable semi-finished products for nutrition of schoolchildren, balanced in basic nutrients and having improved organoleptic characteristics.

The technical result of the invention is to increase the energy and nutritional value of meat and vegetable semi-finished products for schoolchildren, as well as expanding the range of school meals.

This is achieved by the fact that in the prescription composition of meat and vegetable semi-finished products for schoolchildren’s food, including meat, fresh potatoes, fresh onions, egg melange, table salt, drinking water and breadcrumbs, characterized in that rabbit meat and carrots are used as meat fresh, corn oil, parsley, dill and CO ₂ extract of black pepper, while the components are used in the following ratio, wt.%:

Rabbit meat 49.0-51.0 Fresh potato 9.0-11.0 Fresh carrots 9.0-11.0 Fresh onions 5.8-6.2 Corn oil 4,5-5,5 Egg melange 3,5-3,9 Breadcrumbs 3.5-4.5 Parsley 1.0-1.2 Dill greens 1.0-1.2 Table salt 1.1-1.3 CO ₂ black pepper extract 0.008-0.012 Drinking water rest

As a result of the experiment, a prescription composition of a meat-and-vegetable semi-finished product for nutrition of school-age children was obtained. The introduction of rabbit meat and carrots, parsley and dill allowed to enrich the product with vitamins and minerals and increase nutritional and biological value. The introduction of a CO ₂ extract of black pepper improved organoleptic characteristics such as taste and smell. The use of vegetable and meat raw materials made it possible to obtain a product balanced in terms of basic components and possessing sufficient juiciness and tenderness.

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 in terms of fat - to fatty beef, fatty pork, as well as fatty ducklings and goose. In terms of dietary indicators, rabbit meat is close to chicken, and surpasses it in percentage of protein and fat (table 1). Therefore, rabbit meat is excellent for feeding people who have various diseases associated with the gastrointestinal tract. 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.

Vegetable products (carrots, parsley and dill) contain a number of useful substances that are practically absent in animal products: dietary fiber, essential oils, tannins and aromatic substances, organic acids, volatile, 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 oxidizing 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.

Table 1 Types of raw meat Indicators rabbit meat beef broiler chicken meat The total chemical composition,% Squirrels 21,2 18.6 18.7 Fats 11.0 16,0 16.1 Ash 1,1 0.9 0.9 Moisture 66.7 64.5 64.3 Macronutrients, mg% Phosphorus 190 188 160 Calcium twenty 9 fourteen Sodium 57 85 70 Potassium 397 326 236 Magnesium 25 22 19 Trace elements, mcg% Iron 3300 2700 1300 Manganese 13 67 28.5 Zinc 2310 1255 1255 Vitamins, mcg / 100 g Vitamin A 10 0,03 0.04 Vitamin Bi 120 60 90 Vitamin Br 180 150 160 Vitamin E 500 570 traces

Corn oil is one of the first places among other vegetable oils. According to the content of useful unsaturated fatty acids - linoleic and linolenic - it surpasses sunflower and cotton, 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.

The introduction of black pepper CO ₂ -extract into the formulation helps to obtain a product with a richer spectrum of taste and aromatic characteristics, and also allows to reduce the content of harmful bacteria and microorganisms.

The combination of these components allows you to get enriched with vitamins and minerals a product for school meals, with high nutritional, biological and energy value, with improved organoleptic and rheological properties.

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 composition 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, the storage of which, before cooking, it is advisable to carry out in a frozen state.

Case Studies

Example 1

Rabbit meat (49.0 wt.%), Fresh potatoes (9.0 wt.%), Fresh carrots (9.0 wt.%), Fresh onions (5.8 wt.%), Parsley (1, 0 wt.%), Dill greens (1.0 wt.%) Are ground on a spinning top with a grid diameter of 2-3 mm, sent to a prescription mixer. In addition, according to the recipe, melange (3.5 wt.%), Corn oil (4.5 wt.%), Drinking water (12.592 wt.%), Table salt (1.1 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 (3.5 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

Rabbit meat (51.0 wt.%), Fresh potatoes (10.0 wt.%), Fresh carrots (10.0 wt.%)), Fresh onions (6.0 wt.%), Parsley (1 , 1 wt.%), Dill greens (1.1 wt.%) Are ground on a spinning top with a grid diameter of 2-3 mm, sent to a prescription mixer. In addition, according to the recipe, melange (3.7 wt.%), Corn oil (5.0 wt.%), Drinking water (6.89 wt.%), Table salt (1.2 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 (4.0 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

Rabbit meat (53.0 wt.%), Fresh potatoes (11.0 wt.%), Fresh carrots (11.0 wt.%), Fresh onions (6.2 wt.%), Parsley (1, 2 wt.%), Dill greens (1.2 wt.%) Are ground on a spinning top with a grid diameter of 2-3 mm, sent to a prescription mixer. In addition, according to the recipe, melange (3.9 wt.%), Corn oil (5.5 wt.%), Drinking water (1.188 wt.%), Table salt (1.3 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 (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.

Obtained according to the claimed recipe composition meat and vegetable semi-finished products for nutrition of schoolchildren, made according to specific examples, satisfy the content of proteins by 12%, fats by 13%, carbohydrates by 3%, energy value by 10% of the daily nutritional needs of schoolchildren substances and energy, in terms of the ratio of nutrients (protein: fat) are most consistent with the optimal (1: 1) and are characterized by increased energy value in comparison with semi-finished products made by proto IMPs.

Qualitative and organoleptic indicators of the obtained product are presented in table 2.

Tasting assessment found that the best organoleptic and rheological properties have a meat and vegetable semi-finished product for feeding school-age children, obtained by the example of execution No. 2 (table 2).

table 2 Meat cutlets Meat and vegetable semi-finished product for potato nutrition of school children Indicators received by Example Example Example prototype No. 1 Number 2 Number 3 Protein,% 10.15 11.72 12.25 12.79 Moisture% 64.94 65.67 63,99 62.62 Fat% 6.61 11.42 11.98 12.22 Carbohydrate% 17,20 10.10 10.68 11.27 Ash% 1.10 1.09 1.10 1.10 Ratio protein: fat 1: 0.7 1: 1 1: 1 1: 1 Energy value, kcal 169 190 200 206 Organoleptic evaluation of the product by a five-point system Appearance 4.4 4,5 4,5 4,5 Color 4.4 4,5 4.6 4,5 Smell, aroma 4.6 4.7 4.7 4.7 Taste 4.4 4.6 4.7 4.6 Consistency 4,5 4.6 4.7 4,5 Juiciness 4.4 4.7 4.9 4.6 Overall rating product quality 26.3 27.6 28.1 27.4

Thus, in comparison with the prototype, the proposed prescription composition allows to obtain a meat and vegetable semi-finished product for schoolchildren with a balanced ratio of proteins and fats, with improved organoleptic characteristics, in particular with a more delicate texture, pleasant aroma, enriched with vitamins and minerals.

Claims (1)

Pre-cooked meat for schoolchildren, including meat, fresh potatoes, fresh onions, egg melange, table salt, drinking water and breadcrumbs, characterized in that the meat used is rabbit meat, fresh carrots, corn oil, parsley, dill greens and CO ₂ -extract of black pepper, while the components are used in the following ratio, wt.%:
Rabbit meat 49.0-51.0 Fresh potato 9.0-11.0 Fresh carrots 9.0-11.0 Fresh onions 5.8-6.2 Corn oil 4,5-5,5 Egg melange 3,5-3,9 Breadcrumbs 3.5-4.5 Parsley 1.0-1.2 Dill greens 1.0-1.2 Table salt 1.1-1.3 CO ₂ black pepper extract 0.008-0.012 Drinking water rest