RU2544614C1 - Method for production meat-and-vegetal chopped semi-products for gerontological dietary alimentation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages meat raw materials milling, introduction of prepared vegetal components and components envisaged by the recipe into the meat raw materials, the mixture stirring, moulding, mealing, freezing and packaging. Veal is milled in a mincer with 4-6 mm diameter holes. Into the cutter one pours 15-20°C water, under the cutter bowl rotation conditions one introduces gram flour in an amount of one part of flour and three parts of water and stirs the mixture during 3-4 minutes till glossy shine appearance. One introduces pearl barley, milled in a mincer with 4-6 mm diameter holes, preliminarily soaked and maintained at a temperature of 14°C during 48 hours, white cabbages and garden carrots. Then one introduces "Amursky" grape seeds flour dissolved in water in an amount of 22 g per 1 l of water and stirs during 4-6 minutes till homogeneous consistency obtainment. Cutlets weighing 100 g are moulded, mealed in crumbs and delivered for freezing into a quick-freezing apparatus at a temperature of minus 30-35°C, then - for packaging, storing and transporting.

EFFECT: product low calorie content, high organoleptic indices, balance in terms of chemical compound and enrichment with vitamins and antioxidants.

Description

The invention relates to the meat industry and can be used in the production of meat and vegetable chopped semi-finished products for gerodietetic nutrition.

The method involves grinding raw meat of veal, adding pre-mixed with water in a ratio of 1: 3 chickpea flour mixed for 3-4 minutes, then adding pre-ground vegetables, pearl barley grinded after soaking, components provided for by the recipe and Amur grape seed flour dissolved in water at the rate of 22 g per 1 liter of water.

A known method of cooking meat and vegetable cutlets using a hydrated soy protein product and fresh white cabbage meat cutlets "Meat" (Rogov IA, Zabashta AG Production of meat semi-finished products and quick-frozen dishes. - M .: 1997). The manufacturing process includes chopping pork and beef, preparing vegetables and preparing hydrated soy protein. The disadvantage is the increased calorie content of the product due to the use of pork and soy protein in the ingredient composition. The introduction of hydrated soy protein negatively affects the organoleptic characteristics, in particular on color, taste and smell.

The closest in technical essence to this invention is a method of manufacturing meat and vegetable cutlets. The technological process of production includes the preparation of minced meat from veneered beef of I and II grades on a spinning top with a diameter of lattice holes 4-6 mm, cooking rice or pearl barley. Next, meat, cereals, soybean concentrate hydrated, onions, spices, salt are loaded into a meat mixer in accordance with the recipe. The mass is stirred for 4-5 minutes until a homogeneous consistency. The finished cutlet mass is molded, breaded, frozen, packaged and sent for storage (Rogov I.A., Zabashta A.G. Production of meat semi-finished products and quick-frozen dishes. - M .: 1997).

The disadvantage of this method is the inclusion in the formulation of cutlets of cooked cereals, which have a limited content of vitamins, essential amino acids and other biologically active compounds. In addition, the presence of soy protein concentrate in the formulation increases the cost of the finished product.

The objectives of this invention is to obtain meat-and-vegetable semi-finished products of a gerodietetic purpose: having low calorie content, high organoleptic characteristics, balance in chemical composition, enrichment with vitamins and antioxidants, low cost.

Problem solving is achieved by using hydrated chickpea flour, Amur grape seed flour, pre-soaked pearl barley, chopped white cabbage, chopped table carrots as plant protein components in the formulations.

As the main plant component, hydrated chickpea flour is introduced, for the preparation of which water is poured into the cutter (t 15-20 ° C), at the rate of one part of chickpea flour and three parts of water (1: 3). When the bowl of the cutter rotates, flour is introduced, mixing with water occurs (if possible without knives to avoid dusting). Duration of cuttering for 3-4 minutes until a glossy appearance. At the first stage (1-2 min) of processing, the flour swells, at the second stage of chopping (2-4 min), the mixture becomes denser, viscous, heavy with a glossy sheen. Hydration of chickpea flour is a low-cost process and will reduce the cost of meat and vegetable semi-finished products.

Pearl barley is pre-soaked and incubated for 48 hours at a temperature of 14 ° C for swelling.

A method for the production of meat and vegetable chopped semi-finished products for gerodietetic nutrition is as follows: veal pre-soaked pearl barley, white cabbage and table carrots are grinded on top of RM-114P.

Chickpea flour is hydrated for 3-4 minutes using a cutter brand GZB 100.

After combining all the ingredients, the resulting cutlet mass is mixed in a meat mixer L5-FM2-U-150 for 30 minutes.

The method of preparation of the cutlet mass for semi-finished products "Long-liver" (kg per 100 kg)

35.75 kg meat grinded on a top, as well as 25 kg barley grinded on a top after soaking in water at t = 14 ° C for 48 hours, placed in a meat mixer, then 18 kg of hydrated chickpea flour is added, mixed within 25 minutes Then add fresh onion 5 kg, ground black pepper 0.05 kg, chicken eggs of the 1st category 40 pcs., 1 kg of table salt and 0.2 kg of Amur grape seed flour, pre-mixed in 9 liters of drinking water.

The cutlet mass is stirred for 4-6 minutes until a homogeneous consistency is obtained.

The method of preparation of the cutlet mass for semi-finished products "Vitamin" (kg per 100 kg)

39.75 kg of meat grinded on a top, as well as 10 kg of chopped white cabbage, 10 kg of table carrots are placed in a meat mixer, then hydrated chickpea flour is added in an amount of 21 kg, and stirred for 25 minutes. Then add fresh onion 5 kg, ground black pepper 0.05 kg, chicken eggs of the 1st category 40 pcs., 1 kg of table salt and 0.2 kg of Amur grape seed flour, pre-mixed in 7 liters of drinking water.

The cutlet mass is stirred for 4-6 minutes until a homogeneous consistency is obtained.

Rounded flattened cutlets weighing 100 g are formed from the resulting mass and then they are sent for freezing, packaging and storage.

The invention allows to obtain a relatively inexpensive food product with high organoleptic, biochemical, functional and technological properties, as well as characterized by reduced calorie content due to the introduction of plant components into the meat mass (chickpea flour, pearl barley, white cabbage, table carrots) and increased antioxidant properties due to introducing Amursky grape seed flour into the recipe.

The method can be implemented on standard equipment of the meat industry.

Claims (1)

A method for the production of meat-and-vegetable semi-finished products for gerodietetic nutrition, comprising crushing meat raw materials, introducing prepared vegetable components and components provided for in the recipe, mixing, molding, breading, freezing and packaging, characterized in that veal meat is used as the main meat raw material, crushed on a spinning top with a diameter of the holes of the lattice 4-6 mm, hydrated chickpea flour is introduced as a plant component, temperament water is poured into the cutter a swarm of 15-20 ° C at the rate of one part of chickpea flour and three parts of water 1: 3, when the bowl of the cutter is rotated, flour is added, stirring with water for 3-4 minutes until a glossy shine appears, then crushed on a spinning top with a hole diameter lattice of 4-6 mm pearl barley, pre-soaked and aged for 48 hours at a temperature of 14 ° C, and vegetables chopped on a spinning top with a hole diameter of 4-6 mm: white cabbage and table carrots, then make the flour from the seeds, dissolved in water Amur grapes at the rate of 22 g per 1 liter of water and mix for 4-6 minutes until a homogeneous consistency is obtained, then cutlets weighing 100 g are molded, breadcrumbs are breaded and sent for freezing in a freezer at a temperature of -30-35 ° C, then for packaging, storage and transportation.