RU2551171C1 - By-products based pate preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserves include beef or pork liver and brains, sauteed bulb onions, salt, ground allspice, nutmeg and ground cinnamon. Additionally preserves contain sauteed carrots; besides, vegetables are sauteed in vegetable oil. A quantitative ratio of the components is selected.

EFFECT: enhancement of nutritive value and functional properties of the ready product due to combination of its composition with animal and vegetal raw material components and the prime cost reduction.

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Description

The invention relates to the meat processing industry and can be used in the production of meat and paste canned food for functional and diet purposes, containing offal, namely the liver and brains of cattle and pigs.

The classification of canned meat provides for 5 groups, among which the group "Canned food from offal (tongues, liver, brain, kidneys), language pastes, fried brains, fried liver in tomato sauce or sour cream, kidneys in tomato sauce, and others."

Known meat paste for baby and diet food, including beef liver - 13-21%, beef brains - 12-19%, passivated onions - 2-4% and flavorings (see RF patent No. 2168917, IPC A23L 1/31, A23L 1/314, A23L 1/317, 1998).

The disadvantage of this option is the low storage capacity of the finished non-canned paste, high energy value due to the main meat raw materials, and a high cholesterol content due to the presence of butter, meat and egg component in the recipe. The product does not meet the requirements for a group of functional food products (GOST P 52349-2005 "Food products. Functional food products. Terms and definitions", Change N 239-st from 09/10/2010), as the total laying of beef liver and brain is no more than 40%, as a result, the content of functional ingredients (vitamins and minerals) does not reach 15% of the daily needs of an adult.

The assortment of canned pastes based on offal is known - “Liver”, “Lvovsky”, “Prague”, “Moscow”, the recipe of which includes liver, fat, brains, spleen and vegetables (Oreshkin E.F., Kroha Yu.A. , Ustinova A.V. Canned meat products. - M.: Light and food industry, 1983. - S. 52-54).

The disadvantage of these pastes is a large amount of animal fat in the finished products and, therefore, a high cholesterol content, which does not allow them to be attributed to the group of functional and dietary products.

As the closest analogue, liver pate with butter was adopted (see GOST 12319-77 "Canned meat. Liver pate") containing beef or pork liver and beef or pork brains, butter, passivated onions, salt, ground allspice, nutmeg, ground cinnamon in the following ratio of components, mass. %:

beef or pork liver and beef or pork brains 55; unsalted butter 10; raw pork or fat thirty; onions, passaged with butter 3.1; food salt 1.3; granulated sugar 0.4; allspice 0.2; ground nutmeg 0.2; ground cinnamon 0.2.

The disadvantage of the closest analogue is the presence in the paste formulation of a large number of animal fats and, as a result, cholesterol in the finished product. The paste obtained according to the recipe is characterized by high energy value. The product does not meet the requirements for a group of functional food products (GOST P 52349-2005 "Food products. Functional food products. Terms and definitions", Change N 239-st from 09/10/2010), as the total laying of beef liver and brain is no more than 55% of the composition of canned food, which cannot ensure the content of functional ingredients in the amount of 15% of the daily need for an adult.

The problem to which the invention is directed, is to increase the meat product in the finished product, increase the number of functional ingredients, reduce animal fat while maintaining high organoleptic characteristics.

The technical result, which is manifested in the solution of the problem, is expressed in the development of the composition of the formulation of combined canned food from offal and plant materials, which ensures the functional orientation of the finished product due to the optimal ratio of liver and animal brains.

The problem is solved in that the canned functional canned food based on offal contains beef or pork liver and beef or pork brains, passivated onions, salt, ground allspice, cinnamon and nutmeg, additionally contain carrots passaged, in addition, vegetables are passaged vegetable oil, in the following ratio of components, mass. %:

beef or pork liver 45.0-55.0; beef or pork brains 25.0-35.0; passivated onions 7.0-9.0; carrots 9.0-11.0; table salt 1.2-1.4; allspice 0.06; ground nutmeg 0.05; ground cinnamon 0.04.

A comparative analysis of the features of the claimed solution with the signs of the prototype and analogues indicates the conformity of the claimed solution to the criterion of "novelty."

The features of the characterizing part of the claims provide a solution to the problem.

By-products of category I animals, which include the liver and brains, are not inferior to their meat in nutritional value, and significantly richer in the content of vitamins and minerals. This determines the offal as a raw material for producing products representing sources of individual functional ingredients that can provide correction of the homeostasis of the human body during a certain period of life, for example, during pregnancy or while feeding the baby, as well as for homeostasis disorders caused by age-related or pathological processes in the body. The introduction of the liver and brains of animals in the indicated proportions in the recipe makes it possible to attribute canned paste to the group of functional food products, since the functional ingredients are contained in amounts satisfying the daily human need by more than 15%.

The use of additives of plant origin in the formulation makes it possible to save animal raw materials and allows one to obtain products with mutually enriched chemical and amino acid compositions, improved organoleptic characteristics, and low cost. The introduction of vegetable oil in the formulation of meat products allows us to lower their cholesterol, also reduce the content of saturated and increase the content of unsaturated fatty acids.

Carrot root contains significant amounts of mineral elements, including potassium, calcium, magnesium, phosphorus, and iron. In this case, the phosphorus in the roots of carrots contains significantly more than even in strawberries (more than one and a half times).

The inventive paste preserves for functional purposes based on offal are prepared as follows.

Pre-produce offal.

The liver of cattle or pigs, chilled or thawed, is freed from large blood vessels, adipose tissue residues, lymph nodes, cut into pieces weighing 300-500 g and washed for 1 h in cold running water to maximize the removal of bile from small ducts, left for 20 min on a grid to remove excess water. Brains are thoroughly washed, excess water is removed by draining and cut into pieces weighing 250-300 g.

The onions are peeled, washed, cut into pieces no larger than 1.0 × 1.5 cm, passaged in vegetable oil until light golden. Carrots are peeled, washed, chopped and passaged in vegetable oil until free water is removed.

The prepared components according to the recipe are loaded into the cutter and salt and spices are added, the mixture is processed for 6-7 minutes to obtain a homogeneous mass, Packed in cans of lamister 100 g net or in cans No. 1, rolled up cans on a vacuum filling machine, loaded into autoclave, sterilized with steam or water at a temperature of 115 ° C, the duration of the sterilization itself is 40 minutes, cooled with water with a back pressure of 0.18 MPa.

The obtained canned food based on offal is a paste-type ready-to-eat meat and vegetable products, which are characterized by high merchandising properties - attractive appearance, pleasant smell and taste without a bitter characteristic liver taste, soft, juicy texture. Paste canned foods are a source of functional ingredients, the degree of satisfaction of the daily need for which is more than 15% (table. 1). This makes canned paste as products for functional nutrition (according to GOST P 52349-2005).

Example 1

To obtain the meat and vegetable paste preserves for functional use, the components are used in the following proportions, wt. %: chilled or thawed liver with beef - 52.65, beef brain - 30.0, onions passaged in vegetable oil - 7.0, carrots passaged in vegetable oil - 9.0, edible salt - 1.2, allspice - 0.06, ground nutmeg - 0.05, ground cinnamon - 0.04. Beef liver is freed from large blood vessels, adipose tissue residues, lymph nodes, cut into pieces weighing 300-500 g and washed for 1 hour in cold running water to remove bile from the shallow ducts to the maximum, left on the net for 20 minutes to remove excess water . Brains are thoroughly washed, excess water is removed by draining and cut into pieces weighing 250-300 g. Onions are cleaned, washed, cut into pieces no more than 1.0 × 1.5 cm in size, passaged in vegetable oil until light golden in color. Carrots are peeled, washed, chopped, passaged in vegetable oil until free water is removed. The prepared components according to the recipe are loaded into the cutter and salt and spices are added, the mixture is processed for 7 minutes to obtain a homogeneous mass, Packed in jars of lamister with a net weight of 100 g, rolled up the cans on a vacuum filler, loaded into an autoclave, sterilized with steam or water at temperature 115 ° C, the duration of the actual sterilization is 40 minutes, cooled with water with a back pressure of 0.18 MPa.

The resulting canned goods are low-calorie paste-type products, ready to eat, have a pleasant smell and taste without the bitter characteristic of the liver aftertaste, soft, juicy texture. 100 g of canned food contains,%: protein - 14.43, fat - 9.65, carbohydrates - 3.3. Energy value is 162.4 kcal. Canned food belongs to the functional group, since it satisfies the daily human need for iron - by 26.8%, phosphorus - by 25.3%, selenium - by 42%, copper - by 90%, vitamins B ₂ - by 50%, B ₁₂ - by 89%, B ₉ - by 65%, A - by 100%, PP - by 42%.

Example 2

To obtain the meat and vegetable paste preserves for functional use, the components are used in the following proportions, wt. %: chilled or thawed pork liver - 50.0, pork brain - 30.0, onions stewed in vegetable oil - 8.0, carrots stewed in vegetable oil - 10.55, edible salt - 1.3, allspice - 0.06, ground nutmeg - 0.05, ground cinnamon - 0.04. Pork liver is freed from large blood vessels, adipose tissue residues, lymph nodes, cut into pieces weighing 300-500 g and washed for 1 hour in cold running water to remove bile from small ducts to the maximum, left for 20 minutes on a grid to remove excess water . The brains are thoroughly washed, excess water is removed by draining and cut into pieces weighing 250-300 g. Onions and carrots are prepared as in Example 1. The prepared components are loaded into the cutter according to the recipe and salt and spices are added, the mixture is processed for 6 minutes until to obtain a homogeneous mass, packaged in tin cans No. 1, rolled up cans on a vacuum filling machine, loaded into an autoclave, sterilized with steam or water at a temperature of 115 ° C, the duration of the sterilization itself is 40 minutes, cooled with a backpressure of 0.18 MPa

The resulting canned goods are low-calorie paste-type products, ready to eat, have a pleasant smell and taste without the bitter characteristic of the liver aftertaste, soft, juicy texture. 100 g of canned food contains,%: protein - 12.97, fat - 9.48, carbohydrates - 3.2. Energy value is 154.8 kcal. Canned food belongs to the functional group, since it satisfies the daily human need for iron - by 73%, phosphorus - by 29.0%, selenium - by 44%, copper - by 75%, vitamins B ₂ - by 58%, B ₁₂ - 43.3%, B ₉ - 56%, A - 45%, PP - 34%.

Example 3

To obtain the meat and vegetable paste preserves for functional use, the components are used in the following proportions, wt. %: chilled or thawed liver with beef - 45.0, beef brain - 35.0, onions passaged in vegetable oil - 8.45, carrots passaged in vegetable oil - 10.0, edible salt - 1.4, allspice - 0.06, ground nutmeg - 0.05, ground cinnamon - 0.04. The preparation of the liver and brain of beef, onions and carrots, the preparation of the mixture, chopping, packing and rolling cans, sterilization and cooling is carried out, as in example 1.

The paste-type sterilized canned foods are ready-to-eat products, have a pleasant smell and taste without a bitter characteristic liver taste, soft, juicy texture. 100 g of canned food contains,%: proteins - 13.46, fat - 9.85, carbohydrates - 3.3. Energy value is 160.3 kcal. Canned food belongs to the functional group, as it satisfies a person’s daily need for iron - by 27%, phosphorus - by 27.0%, selenium - by 36%, copper - by 80%, vitamins B ₂ - by 44%, B ₁₂ - 80%, B ₉ - 34%, A - 110%, PP - 21%.

Example 4

To obtain the meat and vegetable paste preserves for functional use, the components are used in the following proportions, wt. %: chilled or thawed liver with beef - 55.0, pork brain - 25.0, onions stewed in vegetable oil - 8.45, carrots stewed in vegetable oil - 10.0, edible salt - 1.4, allspice - 0.06, ground nutmeg - 0.05, ground cinnamon - 0.04. Preparation of beef liver, pork brains, onions and carrots passaged, composing a mixture, chopping, packing and rolling cans, sterilization and cooling are carried out, as in example 1.

The pasteurized sterilized meat and vegetable canned foods are ready to eat, have a pleasant smell and taste without a bitter characteristic liver taste, soft, juicy texture. 100 g of canned food contains,%: proteins - 13.96, fat - 9.15, carbohydrates - 3.1. Energy value is 155.8 kcal. Canned food belongs to the functional group, since it satisfies the daily human need for iron - by 28%, phosphorus - by 29.0%, selenium - by 44%, copper - by 100%, vitamins B ₂ - by 48%, B ₁₂ - 60%, B ₉ - 33.7%, A - 80%, PP - 28%.

Example 5

To obtain the meat and vegetable paste preserves for functional use, the components are used in the following proportions, wt. %: chilled or thawed pork liver - 45.0, beef brain - 33.55, onions stewed in vegetable oil - 9.0, carrots stewed in vegetable oil - 11.0, edible salt - 1.3, allspice - 0.06, ground nutmeg - 0.05, ground cinnamon - 0.04. Preparation of liver of pork, onions and carrots passivated is carried out, as in example 2, preparation of beef brains, preparation of the mixture, chopping, packing and rolling cans, sterilization and cooling are carried out, as in example 1.

The paste-type sterilized canned foods are ready-to-eat products, have a pleasant smell and taste without a bitter characteristic liver taste, soft, juicy texture. 100 g of canned food contains,%: protein - 12.82, fat - 9.73, carbohydrates - 3.3. Energy value is 156.6 kcal. Canned food belongs to the functional group, as it satisfies a person’s daily need for iron - by 66%, phosphorus - by 28%, selenium - by 41%, copper - by 67.5%, vitamins B ₂ - by 44%, B ₁₂ - 100%, B ₉ - 35%, A - 100%, PP - 25.5%.

Example 6

To obtain the meat and vegetable paste preserves for functional use, the components are used in the following proportions, wt. %: chilled or thawed pork liver - 55.0, beef brain - 25.0, onions stewed in vegetable oil - 8.0, carrots stewed in vegetable oil - 10.65, edible salt - 1.2, allspice - 0.06, ground nutmeg - 0.05, ground cinnamon - 0.04. Preparation of liver of pork, onions and carrots passivated is carried out, as in example 2, preparation of beef brains, preparation of the mixture, chopping, packing and rolling cans, sterilization and cooling are carried out, as in example 1.

The paste-type sterilized canned foods are ready-to-eat products, have a pleasant smell and taste without a bitter characteristic liver taste, soft, juicy texture. 100 g of canned food contains,%: proteins - 13.66, fat - 9.34, carbohydrates - 3.3. Energy value is 156.4 kcal. Canned food belongs to the functional group, since it satisfies the daily human need for iron - by 73.3%, phosphorus - by 28%, selenium - by 44%, copper - by 77%, vitamins B ₂ - by 48%, B ₁₂ - 96%, B ₉ - 36%, A - 120%, PP - 30%.

Claims (1)

Functional paste canned foods based on offal, including beef or pork liver and beef or pork brains, passivated onions, salt, allspice, nutmeg, ground cinnamon, characterized in that the canned pastry additionally contains passivated carrots, in addition vegetables are passivated in vegetable oil, and the ratio of components is, wt. %:
beef or pork liver 45.0-55.0 beef or pork brains 25.0-35.0 passivated onions 7.0-9.0 carrots 9.0-11.0 table salt 1.2-1.4 allspice 0.06 ground nutmeg 0.05 ground cinnamon 0.04