RU2547472C1 - Enriched chopped functional meat-and-vegetal semi-products - Google Patents

Enriched chopped functional meat-and-vegetal semi-products Download PDF

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Publication number
RU2547472C1
RU2547472C1 RU2013157448/13A RU2013157448A RU2547472C1 RU 2547472 C1 RU2547472 C1 RU 2547472C1 RU 2013157448/13 A RU2013157448/13 A RU 2013157448/13A RU 2013157448 A RU2013157448 A RU 2013157448A RU 2547472 C1 RU2547472 C1 RU 2547472C1
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Russia
Prior art keywords
meat
semi
flour
white
products
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RU2013157448/13A
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Russian (ru)
Inventor
Альфия Фаритовна Шарипова
Азат Рамзилевич Салихов
Светлана Георгиевна Канарейкина
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Альфия Фаритовна Шарипова
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Priority to RU2013157448/13A priority Critical patent/RU2547472C1/en
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Publication of RU2547472C1 publication Critical patent/RU2547472C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: base raw materials for the semi-product manufacture are represented by white and red broiler meat, mechanically deboned meat, chicken eggs, wheat flour bread, cow milk, fresh bulb onions and bread crumbs. The semi-products contain spices, food culinary salt, black and white pepper as well as vegetal origin protein represented by pea meal or linseed floor or oatmeal. The semi-product components are taken at the specified quantity ratio.
EFFECT: products have pronounced health-improving effect on the human organism and are intended for daily systematic consumption.
1 ex

Description

The invention relates to the meat industry, in particular to the production of functional products containing plant components along with raw materials of animal origin.
Known traditional recipe cutlets "Capital" (TU 9214-403-23476484-01) using bread to improve the structure of minced meat.
The disadvantages of this product are the lack of a healing effect on the human body, imbalance in amino acid composition, low nutritional value.
The closest in composition to the present invention is a semi-finished meat and vegetable chopped diet enriched described in the patent of the Russian Federation No. 2338396 (prototype), publ. 2008.11.20, the composition of which includes, by weight. %: poultry, or poultry with pork, or cutlet beef with pork 38.0, boiled chickpeas up to 12.0, or cabbage, or zucchini, or pumpkin up to 18.0, oat or buckwheat up to 5 , 0, iodine casein up to 0.0005, or seaweed up to 0.5, ground allspice 0.02, dill, parsley 1.0, fresh onion 4.0, garlic 1.0, therapeutic salt 0 , 6, breading bran 3.0, soy protein isolate 2.0-3.0, soy protein fiber up to 2.0, or wheat fiber up to 1.5, soybean or linseed oil 1.0-2.0, oil Carotino 1.5, ascorbino acid 0.1, yantavit 0.1, phospholipid concentrate 1.5-2.0, mineral calcium fortifier 0.5, drinking water up to 100. The invention is aimed at creating a specialized product for the diet of people suffering from cardiovascular diseases, and prevention of deficiency of minerals (iodine, calcium) and vitamins (β-carotene, C), expanding the range of meat and vegetable semi-finished products.
The disadvantages of this product are the multicomponent and complex composition, as well as the presence in the formulation of expensive components (iodine casein, soy protein isolate, soy protein fiber, Carotino oil, yantavite, phospholipid concentrate, calcium mineral fortifier), which increase the cost of the semi-finished product. Oatmeal included in the recipe does not contain carbohydrates and fat-soluble vitamins (A, D, E, F, and K), which reduces the nutritional and functional value of the product. Iodcasein has continuous solubility in an aqueous medium, which must be carried out with constant stirring while maintaining high temperature. The duration of mixing of this substance does not ensure the uniformity of its distribution throughout the volume of the product. This leads to a decrease in manufacturability. Palm oil "Carotino" contains a large amount of fatty acids, which contribute to an increase in blood cholesterol. The components of the meat-and-vegetable semi-finished product yantavit, phospholipid concentrate, mineral calcium fortifier are biologically active additives and have such contraindications as: individual intolerance to the components, exacerbation of gastric and duodenal ulcer, increased acidity of the stomach, and renal failure. Also, these additives are not recommended for pregnant and lactating women, children under 12 years old.
The aim of the invention is to obtain functional products with high therapeutic and prophylactic properties, biological and nutritional value, taste, positive physiological effects on the human body due to the combination of broilers and vegetable components in the composition of the recipes. The products are intended for a wide range of consumers and can be used regularly as part of a normal diet.
The goal can be solved by developing functional enriched meat and vegetable chopped semi-finished products with high consumer properties, balanced in chemical composition, with high nutritional value and positive therapeutic effect on human health, increasing its resistance to diseases.
Example 1. Semi-finished meat and vegetable chopped functional enriched, containing meat raw materials, chicken eggs, wheat flour bread, cow's milk, fresh onion, breadcrumbs, edible salt, black or white pepper, characterized in that as meat the raw material contains broiler meat white and red, meat of mechanically deboned, and pea flour, or linseed flour, or oatmeal, in the ratio of components, kg as a source of protein of vegetable origin:
broiler meat white or red 40
mechanically deboned meat 27
chicken eggs 3
wheat flour bread 10
cow's milk 10
fresh onions 6
breadcrumbs four
food salt 1,1
black or white pepper 0.1
pea flour - 12, or linseed flour - 5, or oat flour - 3.
The composition of these products contains: white and red broiler meat, mechanically deboned broiler meat, pea or flaxseed flour or oatmeal, chicken eggs, wheat flour bread, cow's milk, fresh onion, breadcrumbs, edible salt, black pepper or white.
The broiler meat is white or red, the broiler meat is mechanically deboned and ground in a spinning top through a grill with holes with a diameter of 2-3 mm. Meat raw materials, water, salt, pea or flaxseed flour or oatmeal, bread soaked in milk, onions, eggs, pepper are successively loaded into a meat mixer, and mixed for 4-6 minutes until a uniform mass is formed. The prepared minced meat is molded into cutlets in the form of oval cakes 2-2.5 cm thick. Formed semi-finished products are placed on liner trays uniformly sprinkled with a thin layer of breadcrumbs and breaded. Then the semi-finished products are subjected to cooking, cooling or freezing and storage.
The use in the recipe as the main raw material of poultry meat allows you to increase the nutritional and biological value of the semi-finished product, to balance the product according to amino acid composition.
Pea flour is a natural source of vital amino acids (lysine and threonine). In addition, it contains pyridoxine, which is directly involved in the processes of splitting and synthesis of these amino acids. Flour is rich in selenium, fiber, vitamins A and E, pantothenic acid, calcium, zinc, potassium, magnesium, iron, phosphorus and does not contain cholesterol. Differs in low cost.
Flaxseed flour is a product containing high bioavailability protein, soluble and insoluble fiber, omega-3, omega-6 and omega-9 polyunsaturated fatty acids in an ideal ratio to improve human health. It reduces the level of cholesterol in the blood, helps to normalize the work of the gastrointestinal tract, removing irritation of the intestinal mucosa, reduces the risk of malignant neoplasms due to the high content of lignans, improves the condition of the skin and hair, is a source of easily digestible minerals - calcium, magnesium, manganese , zinc, iron, molybdenum, copper, chromium, phosphorus, potassium, sodium, a natural source of vitamins C, B1, B2, B6, folic and pantothenic acids, α-, β-, γ-tocopherol.
Oatmeal fiber contains dietary fiber, lignin, antioxidants, B vitamins, amino acids. This component helps strengthen hair, improves its appearance, prevents the blockage of arteries, improves sleep, relieves stress, and positively affects the state of the nervous system. Oatmeal oatmeal has effective antitumor properties, has a positive effect on the endocrine system, and is prescribed for people with stomach and intestinal problems, children, and also as a means for losing weight.
Spices used in meat and vegetable chopped functional enriched semi-finished products improve the organoleptic properties of products and have a preservative ability.

Claims (1)

  1. Semi-finished meat and vegetable chopped functional enriched, containing meat raw materials, chicken eggs, wheat flour bread, cow's milk, fresh onion, breadcrumbs, edible salt, black or white pepper, characterized in that it contains meat as raw meat white and red broilers, mechanically deboned meat, and as a source of protein of vegetable origin contains pea flour, or linseed flour, or oatmeal, in the following ratio, kg:
    broiler meat white or red 40 mechanically deboned meat 27 chicken eggs 3 wheat flour bread 10 cow's milk 10 fresh onions 6 breadcrumbs four food salt 1,1 black or white pepper 0.1

    pea flour - 12, or linseed flour - 5, or oat flour - 3.
RU2013157448/13A 2013-12-24 2013-12-24 Enriched chopped functional meat-and-vegetal semi-products RU2547472C1 (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2611149C1 (en) * 2015-11-16 2017-02-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Башкирский государственный аграрный университет" Functional chopped meat-and-vegetable semi-product
MD1063Z (en) * 2016-01-29 2017-03-31 Технический университет Молдовы Process for producing semi-finished products of minced mutton
RU2635677C1 (en) * 2017-03-13 2017-11-15 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" Method for manufacture of chopped meat-and-vegetable semi-finished products of functional designation
RU2648403C1 (en) * 2017-05-12 2018-03-26 Общество с ограниченной ответственностью "Брянская мясная компания" (ООО "Брянская мясная компания") Meat stuffing for burgers, method for preparation thereof and method of moulding chopped semi-finished products therefrom
RU2703948C2 (en) * 2017-07-21 2019-10-22 Федеральное государственное бюджетное научное учреждение "Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции" (ГНУ НИИММП) Method for production of “lyubimyi krai” pate

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RU2272546C2 (en) * 2002-12-09 2006-03-27 Уральский Государственный Экономический Университет (УрГЭУ) Method for producing of farce from poultry meat containing additives
RU2311805C2 (en) * 2006-07-18 2007-12-10 Московский Государственный Университет Прикладной Биотехнологии (МГУПБ) Method for obtaining by-product paste and method for obtaining cooked sausage due to applying the obtained by-product paste
RU2338396C2 (en) * 2006-11-20 2008-11-20 Государственное научное учреждение Всероссийский научно-исследовательский институт мясной промышленности им. В.М. Горбатова Российской академии сельскохозяйственных наук Meat and vegetable chopped dietic enriched semi-finished product
RU2464817C1 (en) * 2011-04-07 2012-10-27 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Chapped meat-and-vegetable semi-product

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2272546C2 (en) * 2002-12-09 2006-03-27 Уральский Государственный Экономический Университет (УрГЭУ) Method for producing of farce from poultry meat containing additives
RU2311805C2 (en) * 2006-07-18 2007-12-10 Московский Государственный Университет Прикладной Биотехнологии (МГУПБ) Method for obtaining by-product paste and method for obtaining cooked sausage due to applying the obtained by-product paste
RU2338396C2 (en) * 2006-11-20 2008-11-20 Государственное научное учреждение Всероссийский научно-исследовательский институт мясной промышленности им. В.М. Горбатова Российской академии сельскохозяйственных наук Meat and vegetable chopped dietic enriched semi-finished product
RU2464817C1 (en) * 2011-04-07 2012-10-27 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Chapped meat-and-vegetable semi-product

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2611149C1 (en) * 2015-11-16 2017-02-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Башкирский государственный аграрный университет" Functional chopped meat-and-vegetable semi-product
MD1063Z (en) * 2016-01-29 2017-03-31 Технический университет Молдовы Process for producing semi-finished products of minced mutton
RU2635677C1 (en) * 2017-03-13 2017-11-15 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" Method for manufacture of chopped meat-and-vegetable semi-finished products of functional designation
RU2648403C1 (en) * 2017-05-12 2018-03-26 Общество с ограниченной ответственностью "Брянская мясная компания" (ООО "Брянская мясная компания") Meat stuffing for burgers, method for preparation thereof and method of moulding chopped semi-finished products therefrom
RU2703948C2 (en) * 2017-07-21 2019-10-22 Федеральное государственное бюджетное научное учреждение "Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции" (ГНУ НИИММП) Method for production of “lyubimyi krai” pate

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Effective date: 20161225