RU2560732C1 - Method for preparation of mince food containing grain processing products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages milling meat raw material of any shape, with weight equal to 100…150 g, with raw tallow and raw onions and meat mince formulation with introduction of vegetal raw material represented by preliminarily prepared oat flakes. Preliminary preparation is performed by way of hydration with cold water at the ratio of oat flakes to water equal to 1:1.5 respectively during 20-30 minutes. Then one introduces the recipe components, performs stirring, portioning, moulding and thermal treatment to produce the ready product.

EFFECT: meat product enrichment with biologically active substances, increase of products fat- and water-retention capacity which promotes reduction of weight loss during thermal treatment.

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Description

The invention relates to the production of minced meat semi-finished products and products and can be used in enterprises of the meat industry and catering.

Currently, the problem of using grain processing products as sources of valuable nutrients in the technology of minced meat products has become particularly urgent due to their high nutritional value, the presence of significant raw materials, and the possibility of long-term storage. Introduction to the recipe of plant-based products enriches the vitamin and mineral composition, promotes better absorption, increases biological value.

A known method for the production of minced meat products (meatballs, meatballs, schnitzels), which consists in chopped meat raw materials is combined with wheat bread soaked in water, salt, pepper, passed through a meat grinder and thoroughly mixed. Semi-finished products are prepared from the minced meat that is cooked by frying (Collection of recipes for dishes and culinary products for catering establishments. M: Khlebprodinform, 1996. Recipe No. 416).

Famous minced products are traditional in production at public catering establishments, but are poor in the content of minerals, vitamins, and dietary fiber.

Known is the composition of meat and vegetable cutlets that includes cereals and the method of their manufacture (Rogov I.A., Zabashta A.G. Production of semi-finished meat products and quick-frozen dishes. - M .: 1997). The recipe known meat and vegetable cutlets includes, by weight. %: cutlet beef meat 35.75, boiled rice or pearl barley 25.00, soybean concentrate hydrated 18.00, fresh onion 5.00, black or white ground pepper 0.05, melange or chicken 1.00, edible salt 1.20, breadcrumbs 4.00, drinking water 9.00. The technological process for the production of well-known meat and vegetable cutlets includes the preparation of minced beef from veined beef and 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, mixed to a homogeneous consistency, then the prepared meat is formed, breaded, frozen, packaged and sent for storage.

A significant drawback of the known meat and vegetable cutlets is the inclusion in their composition of cooked cereals, which have a very limited content of vitamins, essential amino acids, other biologically active compounds, as well as the multicomponent nature of the process due to the necessity of introducing a large amount of fillers into the product.

The purpose of the invention is the expansion of the assortment of minced meat products, increasing nutritional and biological value, reducing weight loss during heat treatment, the absence of higher cost of products.

This goal is achieved by the fact that according to the method for the production of minced meat products, which includes preparing meat raw materials, preparing vegetable raw materials, pre-grinding meat raw materials with raw onions, adding salt, spices and vegetable raw materials - a source of biologically active substances, oatmeal is used as the latter flakes that are introduced after preliminary preparation. In this case, the preparation of flakes is carried out by hydration with cold water at a ratio of oat flakes: water 1: 1.5 for 20-30 minutes. Next, the minced meat is passed through a meat grinder again, mixing, portioning, molding and heat treatment are carried out to obtain the finished product.

The swelling duration was selected on the basis of studies showing that the swelling of oat flakes for 20-30 minutes provides the highest value of water-binding ability.

The essence of the method lies in the fact that the cutlet meat is ground in a meat grinder with holes in the grill 2-3 mm with the addition of raw lard (not more than 15%) and raw onions, oat flakes are added, which are previously subjected to hydration with cold water at a ratio of oat flakes : water 1: 1.5 for 20-30 minutes, mix, add salt, ground black pepper and grind through a meat grinder a second time, mass is beaten, portioned, breaded and shaped into semi-finished products in the form of cutlets, meatballs or schnitzels. Semi-finished products are fried in a frying pan or baking sheet with preheated fat up to 150-160 ° C on both sides until a uniformly fried surface is formed within 3 ... 5 minutes, brought to a ready in an oven at a temperature of 250 ... 280 ° C until the temperature in the center of the product reaches 90 ° C.

It is recommended that the products be molded with a mass of (50 ± 1) g to (100 ± 2) g, while during the molding of the product, bread using breading mixtures, preferably breadcrumbs.

Oat flakes have a high water-binding ability, due to the presence of hydrophilic groups of polymers and mechanical moisture retention by a system of capillaries and pores.

The resulting meat system has good water and fat-holding ability, which leads to a decrease in the loss of water and water-soluble substances during the heat treatment of the semi-finished product. When hydrated oat flakes are added to the minced meat system, the proportion of free moisture decreases due to the formation of protein-polysaccharide complexes between meat proteins and polysaccharides of plant materials. After heat treatment, moisture binding does not come first with protein fractions of meat, but with dietary fiber and gelatinized starch of plant materials.

The proposed limits for the introduction of plant materials can be justified as follows.

Adding oatmeal in an amount of less than 15% does not provide the product with a sufficient amount of biologically active substances.

With the partial replacement of meat with oatmeal 25% and higher, the water holding capacity of the cutlet mass decreases, the organoleptic characteristics of the finished products deteriorate: cracks form on the surface, the texture becomes ointment, and the taste of oatmeal appears.

Example 1

For the preparation of minced meat products with oatmeal in an amount of 15% (by weight of raw meat) chopped beef of arbitrary shape weighing 100 ... 150 g is combined with raw fat (not more than 15%), raw onions and minced 1 time in a meat grinder with the diameter of the lattice is 2-3 mm, then oatmeal is added to the minced meat, previously subjected to hydration with cold water in a ratio of 1: 1.5 for 20-30 minutes, salt, pepper and chopped in a meat grinder a second time, beat, portion, weigh and form semi-finished products. Semi-finished products are fried in a frying pan or baking sheet with preheated fat up to 150-160 ° C on both sides until a uniformly fried surface is formed within 3 ... 5 minutes, brought to a ready in an oven at a temperature of 250 ... 280 ° C until the temperature in the center of the product reaches 90 ° C.

Example 2

According to example 1, as a filler, oat flakes are used in an amount of 20% (by weight of raw meat).

Example 3

According to example 1, as a filler using oatmeal in an amount of 25% (by weight of raw meat).

Stuffed meat products are prepared according to the recipes given in table 1.

Physico-chemical parameters for semi-finished products before heat treatment are given in table 2.

Losses during the heat treatment of meat products with wheat bread prepared by the known method are 19-20%, the proposed method allows to reduce losses in the manufacture of products with oatmeal with the replacement of raw meat in the amount of 15% by 32%, in the amount of 20% by 57%, in the amount of 25% - by 48%.

Due to the content of essential amino acids, biologically active substances - vitamins, macro- and microelements in oatmeal, finished products have high nutritional and biological value.

The technical result provided by the invention allows to expand the range of minced meat products, reduce losses during heat treatment, increase nutritional and biological value through the use of oatmeal as a filler.

Finished products may be recommended for dietary nutrition.

Information sources

1. A collection of recipes for dishes and culinary products for catering. M .: Khlebprodinform, 1996.

2. Rogov I.A., Zabashta A.G., Ibragimov P.M., Zabashta L.K. Production of semi-finished meat and quick-frozen dishes. - M .: Kolos, 1997 .-- 336 s

Claims (1)

A method of obtaining minced meat products, including the preparation of meat raw materials and vegetable raw materials, grinding meat raw materials in a meat grinder with the addition of raw onions, making minced meat with the introduction of a vegetable product and recipe components, re-grinding, forming a semi-finished product and frying, characterized in that as a source vegetable raw materials use oat flakes in an amount of 15-25% by weight of meat raw materials, while before introducing them into the minced meat they carry out hydration with cold water in the ratio of oats Cereals: water 1: 1.5 for 20-30 minutes.