RU2554435C2 - Method for preparation of meat-and-vegetal semi-products or minces for cutlets, pates, quenelles, souffle or other products made of chopped mass - Google Patents

Method for preparation of meat-and-vegetal semi-products or minces for cutlets, pates, quenelles, souffle or other products made of chopped mass Download PDF

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RU2554435C2
RU2554435C2 RU2013114701/13A RU2013114701A RU2554435C2 RU 2554435 C2 RU2554435 C2 RU 2554435C2 RU 2013114701/13 A RU2013114701/13 A RU 2013114701/13A RU 2013114701 A RU2013114701 A RU 2013114701A RU 2554435 C2 RU2554435 C2 RU 2554435C2
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meat
vitazar
flour
products
raw materials
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RU2013114701/13A
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RU2013114701A (en
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Наталья Сергеевна Родионова
Татьяна Васильевна Алексеева
Михаил Иванович Корыстин
Александр Анатольевич Родионов
Максим Михайлович Зяблов
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Наталья Сергеевна Родионова
Татьяна Васильевна Алексеева
Михаил Иванович Корыстин
Александр Анатольевич Родионов
Максим Михайлович Зяблов
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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to manufacture of meat-and-vegetal semi-products, ready products and minces for medical preventive, dietary and special alimentation. The method involves animal raw materials preparation and milling, mince preparation, moulding, cooling, freezing or culinary treatment. One uses beef cutlet meat with addition of pork fat or poultry meat or fish fillet. The vegetal protein is represented by "Vitazar" wheat germ flour paste with particles granulometric composition equal to 1-2 mm in an amount of 33-44% of the total raw materials weight. To obtain the paste, "Vitazar" flour is preliminarily hydrated with culinary salt solution during 15-45 minutes and enriched with aroma and spice components extracts with antibacterial and antioxidant effect; "Vitazar" flour and drinking water are taken at a ratio of 1:1.6-1.8. A quantitative ratio of the components is selected.
EFFECT: method allows to reduce technological losses, increase the ready products yield, efficiently use meat and vegetal raw materials, expand the range of semi-products or minces with high biological value, balanced amino acid, vitamin and mineral composition and good organoleptic indices which are well digested in the human organism.
4 cl, 2 tbl

Description

The invention relates to the food industry, in particular to the production of combined products, including raw materials of animal and vegetable origin, and can be used in the production of meat and vegetable semi-finished products, finished products and minced meat for therapeutic, dietetic, special nutrition.
Classical recipes and the production technology of such chopped semi-finished products as meat, meat and vegetable chopped semi-finished products or minced meat are widely known (I. Rogov and others. Production of meat semi-finished products and quick-frozen dishes. - M .: Kolos, 1997. - 526 p.). Chopped semi-finished products include cutlets: homemade, Moscow, Kiev, peasant, Krasnodar, meat and cabbage, meat and potato, Belarusian, meat and vegetable, Nyurba, Yakut, Transbaikal, Buryat, piquant, low-calorie children, chicken children; Schnitzel: Moscow, special; steak: urban, beef, youth; rump steak; minced meat: beef, pork, homemade, mutton, special, offal, for steaks; meatballs: Kiev, Ostankino, meat and vegetable, Leningrad children's; meat croquettes; knit diet; kyuftyu in Moscow, as well as other products. Chopped semi-finished products are produced in chilled or frozen form. Chopped semi-finished products are made on the basis of beef, pork, lamb, horse meat, venison, poultry and offal. These meat products have good consumer properties, are convenient and easy to cook at home, and are traditional in the diet of Russians. Famous meat and vegetable semi-finished products or minced meat have a sufficiently high nutritional and biological value, but their composition does not allow for a balanced and preventive nutrition.
A known method of cooking combined minced meat (RF patent 2350151, IPC A23L 1/317. Dotsenko S. M., Skripko O. V., Statsenko E. S., Ermolaev A. A. Publ. 04/27/2008). The method involves the preparation of a binary composition based on raw meat and 30 wt.% Soy protein product, making spices and other prescription components in an amount of 1 wt.%, Followed by cutting. Soy protein product is obtained by soaking soybeans, grinding and extracting protein substances to obtain a suspension, coagulation of protein substances in suspension with a 5% solution of acetic acid in an amount of 0.2% by weight of the suspension, followed by precipitation on a solid fraction, bringing the pH to 4 , 5, bringing the moisture content of the mixture to 16% and grinding it to a pasty state. Cutting is carried out for 360-420 s. The invention allows to obtain a food product balanced in chemical composition, with high organoleptic characteristics and nutritional value. A significant disadvantage of this method is the need for preliminary production of soy protein product using a complex and multi-stage process, which involves certain time costs and the relatively high cost of the finished product.
Closest to the claimed technical solution is the composition of semi-finished meat and vegetable chopped (RF patent 2464817, IPC A23L 1/31. Samchenko ON, Vershinina AG, Kalennik TK Publ. 07.04.2011). The semi-finished meat and vegetable chopped meat contains pork cutlet meat or beef cutlet meat with the addition of pork cutlet meat, flax flour enriched with wheat germ flour “Vitazar” as a source of vegetable protein, and additionally includes fresh carrots, allspice, parsley, dill, garlic with the following content of components, wt.%: cutlet pork meat or cutlet beef meat with the addition of cutlet pork meat - 60.0-62.0; Flaxseed flour enriched with wheat germ flour “Vitazar” - 4.5-6.0; fresh carrots - 4.0-6.0; fresh peeled onions - 4.0-4.5; ground allspice - 0.01-0.02; garlic - 1.0-1.2; parsley, dill - 1.0-1.2; edible salt - 1.0-1.1; breadcrumbs - 3.5-4.0; drinking water the rest.
The invention improves the nutritional and preventive value of semi-finished products. In addition, they have good organoleptic characteristics, are well absorbed by the human body. Significant disadvantages of this method is that innovative vegetable raw materials are introduced into the finished product in small quantities and will not lead to a significant reduction in costs when replacing raw meat with vegetable. In addition, it is known that flaxseeds can contain up to 1.5% linaminorin glycoside, which is cleaved under certain conditions to hydrocyanic acid. Hydrocyanic acid is poisonous, the lethal dose for a person entering through the gastrointestinal tract is about 0.06 g, therefore, the use of such plant materials requires additional safety measures and quantification of hydrocyanic acid in raw materials and finished products (Federal Law No. 90-ФЗ “Technical regulations for oil and fat products” dated 06.24.2008; Khokhrin S.N. Feed and feeding of animals. - St. Petersburg: “Doe”, 2002. - 512 p.). The procedure for the determination of hydrocyanic acid is quite laborious, requires additional time, the use of special equipment and trained personnel (GOST 13979.8-69. Cake and meal. Methods for determination of free and bound hydrocyanic acid. - Analysis methods: Cake, meal, mustard powder, yeast. - M .: IPK Publishing House of Standards, 2002. - 470 p.).
An object of the invention is to increase the yield of finished products, reduce technological losses during heat treatment, expand the assortment of meat and vegetable semi-finished products or minced meat by using Vitazar wheat germ flour and extracts of aromatic and spicy components as a biologically active additive, increase the biological and nutritional value of products, rational use of meat and vegetable, in particular grain, raw materials.
The problem is achieved in that the method of preparation of meat and vegetable semi-finished products or minced meat involves.
1. The method of preparation of meat and vegetable semi-finished products or minced meat, including the preparation and grinding of animal raw materials, the preparation of minced meat by mixing the animal and prepared vegetable raw materials with the addition of curing and other ingredients, molding and subsequent cooling, freezing or cooking, characterized in that as animal raw materials they use beef cutlet meat with the addition of pork fat, or poultry meat or fish fillets, use paste, half as a source of vegetable protein made from wheat germ flour “Vitazar” with a particle size distribution of 1-2 mm, to obtain which Vitazar flour is pre-hydrated with a solution of sodium chloride for 15-45 minutes until a consistency identical or improves the structural and mechanical properties of the meat is enriched extracts of aromatic and spicy components with antibacterial and antioxidant effects, while Vitazar flour and drinking water are taken in a ratio of 1: 1.6-1.8, and paste from Vitazar flour is introduced in an amount of 33-44% of the total mas all raw materials.
2. The method according to p. 1, characterized in that the components are taken in the following ratio, wt.%:
beef cutlet meat with added pork fat 48-63
food salt 1,0
pasta made from flour "Vitazar" 33-44
extracts of aromatic and spicy components 2-6
Onion one
3. The method according to p. 1, characterized in that the components are taken in the following ratio, wt.%:
chicken fillet 49.4-64.4
food salt 0.6
pasta made from flour "Vitazar" 33-44
extracts of aromatic and spicy components 2-6
4. The method according to p. 1, characterized in that the components are taken in the following ratio, wt.%:
fish fillet 49.4-64.4
food salt 0.6
pasta made from flour "Vitazar" 33-44
extracts of aromatic and spicy components 2-6
After heat treatment in a combi-steamer at a temperature of 240 ° C without moistening the coolant for 5 minutes, the experimental finished products had a higher yield compared to control samples (table) made according to traditional recipes (Rogov I.A. et al. Production of meat semi-finished products and quick-frozen dishes. - M .: Kolos, 1997. - 526 p .; Golunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises.- SPb .: Profi, 2009. - 776 p.).
Figure 00000001
Extracts of aromatic and spicy components are often used in cooking and help to increase the taste and aromatic properties of the finished product, while they have antibacterial and antioxidant effects. When preparing extracts of aromatic and spicy components, the most common ratios and combinations were used in culinary practice (Pokhlebkin V.V. Spices, spices, seasonings. - M .: Eksmo, 2011. - 256 p.). The table shows the formulations of mixtures of extracts of aromatic and spicy components.
Based on the analysis of the formulations used in the preparation of culinary products, the concentration of solids in extracts of aromatic and spicy components was 2-6% (Rogov I.A. et al. Production of meat semi-finished products and quick-frozen dishes. - M .: Kolos, 1997. - 526 p .; Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises.- SPb .: Profi, 2009. - 776 p.).
Figure 00000002
Flour "Vitazar", obtained after extraction by cold pressing from the germ of oil, retains almost completely biologically active substances of the original embryos. Moreover, the digestibility of these substances in the body is much higher than the initial embryo, since as a result of shear deformation at high pressures in the wheat germ, these active and biologically valuable products are in a form more accessible to the body. Flour "Vitazar" contains vitamins E, D, B 1 , B 2 , B 6 , PP, pantothenic and folic acid, carotenoids; as well as 21 macro- and microelements, and among them such important as phosphorus, calcium, potassium, magnesium, selenium, zinc; of particular note is the abnormally low sodium content, which allows us to recommend including this product in the diet of patients suffering from sclerosis and hypertension (TU 9295-014-18062042-06. Flour of wheat germ food grade "VITAZAR". Date of introduction 10.07.2006; A. Vishnyakov; B., Vlasov V.N. Germ embryo. - M: Kolos, 2001 .-- 72 p.). The positive effect of Vitazar flour in the prevention and treatment of cardiovascular diseases and lipid metabolism disorders, diseases of the endocrine system, diseases of the liver and gastrointestinal tract, chronic lung diseases, pathologies of the musculoskeletal system, as well as occupational diseases caused by chemical poisoning is noted substances, increased noise and vibration loads on the human body (Shpagina L.A. Use of wheat germ oil and Vitazar flour in the clinic of internal diseases: Met Odic Guide for Doctors - Novosibirsk: Novosibirsk Book Publishing House, 2001; Gerasimenko O.N., Shpagina L.A. and general clinic. ”- Novosibirsk, 2007; Research and Practice Seminar“ Integrated Processing of Wheat Germ Embryos and the Use of Derived Products in Medicine and the Processing Industry ”[Electronic resource]. - Access mode: http: //www.igrfop@dol.ru - Zagl. from the screen).
The proposed method allows to reduce technological losses during heat treatment, increase the yield of finished products, expand the range of meat and vegetable semi-finished products or minced meat, which are characterized by high biological value, balanced amino acid, vitamin and mineral composition, have good organoleptic characteristics, high yield, economical and well absorbed by the human body at the same time there is a more rational use of meat and vegetable raw materials, the medical profile is strengthened the actual orientation of the finished product.

Claims (4)

1. The method of preparation of meat and vegetable semi-finished products or minced meat, including the preparation and grinding of animal raw materials, the preparation of minced meat by mixing the animal and prepared vegetable raw materials with the addition of curing and other ingredients, molding and subsequent cooling, freezing or cooking, characterized in that as animal raw materials they use beef cutlet meat with the addition of pork fat, or poultry meat or fish fillets, use paste, half as a source of vegetable protein made from wheat germ flour “Vitazar” with a particle size distribution of 1-2 mm, to obtain which Vitazar flour is pre-hydrated with a solution of sodium chloride for 15-45 minutes until a consistency identical or improves the structural and mechanical properties of the meat is enriched extracts of aromatic and spicy components with antibacterial and antioxidant effects, while Vitazar flour and drinking water are taken in a ratio of 1: 1.6-1.8, and paste from Vitazar flour is introduced in an amount of 33-44% of the total mas all raw materials.
2. The method according to claim 1, characterized in that the components are taken in the following ratio, wt.%:
beef cutlet meat with added pork fat 48-63 food salt 1,0 pasta made from flour "Vitazar" 33-44 extracts of aromatic and spicy components 2-6 onion one
3. The method according to claim 1, characterized in that the components are taken in the following ratio, wt.%:
chicken fillet 49.4-64.4 food salt 0.6 pasta made from flour "Vitazar" 33-44 extracts of aromatic and spicy components 2-6
4. The method according to claim 1, characterized in that the components are taken in the following ratio, wt.%:
fish fillet 49.4-64.4 food salt 0.6 pasta made from flour "Vitazar" 33-44 extracts of aromatic and spicy components 2-6
RU2013114701/13A 2013-04-02 2013-04-02 Method for preparation of meat-and-vegetal semi-products or minces for cutlets, pates, quenelles, souffle or other products made of chopped mass RU2554435C2 (en)

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Cited By (3)

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RU2609279C1 (en) * 2016-01-11 2017-02-01 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" Method for preparation of meat semi-product quenelles from turkey meat
RU2647510C1 (en) * 2017-02-27 2018-03-16 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method for producing meat-and-vegetable enriched chopped semi-finished products
RU2678118C1 (en) * 2018-03-19 2019-01-23 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" Method of production of meat-and-vegetable cutlets with ostrich meat

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2609279C1 (en) * 2016-01-11 2017-02-01 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" Method for preparation of meat semi-product quenelles from turkey meat
RU2647510C1 (en) * 2017-02-27 2018-03-16 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method for producing meat-and-vegetable enriched chopped semi-finished products
RU2678118C1 (en) * 2018-03-19 2019-01-23 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" Method of production of meat-and-vegetable cutlets with ostrich meat

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