RU2582819C1 - Method for preparation of meat culinary products - Google Patents

Method for preparation of meat culinary products Download PDF

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RU2582819C1
RU2582819C1 RU2014153619/13A RU2014153619A RU2582819C1 RU 2582819 C1 RU2582819 C1 RU 2582819C1 RU 2014153619/13 A RU2014153619/13 A RU 2014153619/13A RU 2014153619 A RU2014153619 A RU 2014153619A RU 2582819 C1 RU2582819 C1 RU 2582819C1
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meat
products
culinary products
cabbage
cutlet
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RU2014153619/13A
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Russian (ru)
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Нурия Нургалиевна Аширова
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Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Новосибирский государственный технический университет"
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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to catering and may be used in production of meat culinary products. Method envisages preparation of poultry meat products in the following initial ingredients ratio, wt. %: for cutlet poultry meat 70.0; flax flour - 10.0; boiled white cabbage - 10.0; cabbage broth - 9.0; iodized salt - 1.0. Articles are subjected to sparing thermal treatment in wet saturated steam without fat.
EFFECT: production method of preparing meat culinary products with high nutritive value and reduced caloric content.
1 cl, 3 tbl

Description

The invention relates to catering and can be used in the production of meat culinary products.
Currently, one of the promising and relevant areas in the field of healthy nutrition is the development of specialized dietary products. Changing the diet by selecting foods and their corresponding culinary processing, you can actively influence diseases such as obesity, cardiovascular and hereditary diseases: diabetes, celiac disease and the like. Such products include a wide range of meat culinary products, including chopped poultry meat, which are sources of easily digestible and easily digestible animal protein, they expand the range of main courses recommended for dietary nutrition, including for specialized nutrition for patients with celiac disease.
Most meat culinary products are high in calories and have low nutritional value; they are prepared in the traditional way using fat at high temperatures, which contributes to moisture loss, and with it nutrients, and to reduce the yield of finished products.
A significant drawback is the traditional method of heat treatment, which involves frying the main method in a pan at high temperatures with the addition of oil until color appears and bring to readiness in the oven. During the frying process in the traditional way, the surface layers of meat culinary products are heated to a temperature of 120-135 ° C, while the surface of the product is dehydrated as a result of intense evaporation of moisture. The crust formed during the main frying process using oil absorbs a significant part of the oil, which undergoes changes when exposed to high temperatures: aldehydes and acrolein accumulate in it, as a result of which the fried crust is not only a mechanical, but also a chemical irritant of the gastrointestinal tract.
In this regard, a method for preparing meat culinary products is proposed, and as an alternative, the ingredient composition of meat culinary products from poultry meat with the addition of flax flour, boiled white cabbage and cabbage broth, due to the introduction of which reduces calorie content (energy value) and increases nutritional value meat culinary products cooked in moist saturated steam without fat.
There is a method of cooking meat culinary products (Collection of recipes for dishes and culinary products for catering. M .: Khlebprodinform, 2006) - "Chopped chicken or steam rabbit meatballs with white sauce" containing chopped poultry or rabbit meat, internal fat, bread wheat, salt, spices, milk, butter; steam sauce - broth, wheat flour, butter, onions and parsley root.
In this method for preparing meat culinary products, the cutlet meat of a bird or rabbit is cut into pieces and passed through a meat grinder together with internal fat. Chopped meat is combined with bread soaked in milk, put salt, ground pepper, mix well, pass through a meat grinder and beat out the mass. The prepared mass is portioned, cut into meatballs (1-3 pcs. Per serving) and allowed for 15-20 minutes in a white sauce.
However, the use of internal fat, flour and wheat bread, butter and milk increases the calorie content of the dish.
In addition, there is a known method of cooking meat culinary products - "Cutlets, meatballs chopped from broiler chicken meat" (Collection of recipes for dishes and culinary products for public catering enterprises at secondary schools. M: DeLi print, 2005, recipe No. 295), which is a prototype of the proposed method.
In this method, for the preparation of meat culinary products from meat of broiler chickens, cutlet meat is prepared, crushed with stale wheat bread pre-soaked in milk, salt is added, then it is thoroughly mixed and beaten in the following composition, wt. %: poultry meat - 70.0; iodized salt - 1.0; wheat bread 10.0; milk - 19.0.
The prepared mass is portioned according to the norm of the semi-finished product, the meat culinary products are molded in the form of cutlets or meatballs, breaded in breadcrumbs. Traditional heat treatment of meat culinary products involves frying in the main way in a pan at a temperature of 140 ... 160 ° C with the addition of vegetable oil in an amount of 5 ... 7% of the weight of the product until color appears and bring to readiness in the oven (270 ° C). For the prototype, it will take 22 minutes (without heating the equipment itself - 5 minutes) to cook in the traditional way (frying in the main way), of which it takes 3 minutes to heat the frying surface and oil, to fry in the main way (140 ... 160 ° C), warm the oven to 270 ° C and bring to readiness for another 19 minutes. At the same time, the loss by weight of meat culinary products is 14.6%.
However, this prototype has disadvantages: high calorie products and low nutritional value.
The objective (technical result) of the present invention is to provide a method for preparing meat culinary products with high nutritional value and low calorie content.
The task (technical result) is achieved by the fact that in the method of cooking meat culinary products, which consists in the preparation of cutlet meat from poultry by grinding with the addition of salt, wt. %: cutlet poultry meat - 70.0; iodized salt - 1.0; additionally introduced linseed flour, boiled white cabbage and cabbage broth, wt. %: linseed flour in an amount of 10.0; boiled white cabbage - 10.0; cabbage broth 9.0; while the product is subjected to gentle heat treatment in an environment of moist saturated steam without fat.
The method is as follows. The preparation of raw materials is carried out in accordance with the recommendations (Rumyantsev A.V. Collection of recipes for dishes and culinary products. Normative documentation for public catering enterprises. M.: Delo and service, 1998, 864 p.). To prepare meat culinary products before use, flaxseed flour is sieved to remove foreign or large particles, loosened and saturated with oxygen, then it is weighed. During the initial treatment of white cabbage, rotten and contaminated upper leaves are removed, the outer part of the stalk is cut off, the cabbage is washed, then cut into small pieces and allowed in a small amount of water, cooled together with cabbage broth. Iodized salt is weighed, dissolved in a small amount of cabbage broth, filtered and added during the preparation in the form of a saline solution. Trained broiler 1 cat. washed, dried, cutlet meat is prepared, cut into small pieces and crushed with chilled boiled cabbage. Then the prepared ingredients are combined, thoroughly mixed, the mass is beaten, then portioned according to the norm of semi-finished products, molded products are flat-rounded in shape with a thickness of 2 ... 2.5 cm, diameter 6 cm. Meat culinary products are subjected to gentle heat treatment in an environment of moist saturated steam without fat. Heat treatment is carried out in the combi steamer in the mode of 100% "wet steam" for 10 minutes, which is achieved automatically. The combi steamers are equipped with core temperature sensors (multi-zone probe), which provide precise control of the temperature in the core of cutlet mass products (90 ° C), which is a control factor in determining culinary readiness. The sensor sets a certain temperature for the core of the product, and the cycle automatically ends cooking when the set temperature is reached (Krylov E. Parokonvektomat: effective work technologies. M: Restaurant, Vedomosti, 2004, p. 25-31). The time spent on cooking in a gentle way is reduced by 2 times than with the traditional method of heat treatment (from 22 to 10 minutes, respectively). Cooking meat culinary products in a humid saturated steam environment contributes to less moisture loss and, accordingly, reduces the weight loss of finished culinary products to 3.0 ... 4.0%.
Gentle heat treatment and moderate heating of meat culinary products promotes favorable digestion of food and more complete assimilation of food nutrients, since partial denaturation of proteins facilitates the access of proteases to peptide bonds, which gives them the dietary properties of low-calorie specialized products.
The technical result is achieved due to the fact that the introduction into meat culinary products of ingredients of vegetable origin - flax flour, boiled white cabbage and cabbage decoction in appropriate proportions, leads to an improvement in their nutritional value, reduces calorie content.
The meat culinary products obtained according to the invention can be used in daily dietary and mass nutrition, as well as in case of celiac disease.
Prepared ingredients: cutlet meat of broiler chickens 1 cat. crushed with boiled white cabbage, linseed flour, saline solution combined with cabbage broth and mix thoroughly until smooth, the mass is knocked out. The finished mass is portioned according to the weight of the semi-finished product, molded in the form of flat-rounded round cakes with a thickness of 2 ... 2.5 cm, diameter 6 cm.
Prepared semi-finished products are placed in a gastronome containers and prepared by gentle heat treatment in a saturated saturated steam without fat.
The introduction of flax flour into meat culinary products contributes to an increase in nutritional value, it is gluten-free and does not require high temperatures during cooking. Essential fatty acids contained in flax flour (PUFA omega-3 and omega-6) contribute to bone mineralization, i.e. increase their strength, and also have a general strengthening, antioxidant, anti-inflammatory, immunocorrective effect, normalize the level of lipids in the blood.
The introduction of flax flour in meat culinary products as a gluten-free component of vegetable origin contributes to an increase in nutritional value, meat culinary products with flax flour due to its composition are classified as low-calorie foods with dietary and therapeutic properties.
Meat culinary products with linseed flour were evaluated by organoleptic, nutritional value and microbiological indicators.
Organoleptic evaluation was carried out by the tasting commission (GOST Ρ 53104-2008. Public catering services. Method of organoleptic assessment of the quality of public catering products. Introduction. 2010-01-01. M.: Publishing house of standards, 2010. 14 pp.) point scale. According to the results of the tasting, all meat culinary products received a rating of 4.7 ... 4.9 points. In the table. 1 presents the requirements for organoleptic indicators of meat culinary products.
Figure 00000001
Meat culinary products are characterized by a good appearance, a pronounced smell of chicken with the aroma of flax flour, good taste. When assessing the appearance of meat culinary products, it is noted that the surface of the products without creases and cracks is smooth, shiny; the consistency is homogeneous, without impurities, tender, products juicy and soft. Adding flaxseed flour gives the product an appropriate color and aroma. The taste of meat culinary products is moderately salty, pleasant. In the table. 2 presents indicators of nutritional value and calorie content of meat culinary products.
Figure 00000002
As can be seen from the table. 2, meat culinary products obtained according to the proposed method, have high nutritional value and are low-calorie.
An ingredient composition of meat culinary products from minced poultry meat with the addition of components of vegetable origin - flax flour is proposed, due to its introduction the nutritional value is increased; boiled white cabbage, cabbage broth, due to the introduction of which the calorie content of these products is reduced.
Hygienic requirements for shelf life and storage conditions for food products [Electronic resource]: Resolution of the Chief State Sanitary Doctor of the Russian Federation No. 98 dated May 22, 2003. Access mode: http://www.tehbez.ru/docum/documshow_documid_544.html. Zag from the screen).
In the table. 3 presents the microbiological indicators of meat culinary products.
Figure 00000003
Meat culinary products with flax flour are dietary, specialized food products of a functional orientation and make it possible to expand the range of dietary products by including them in the diets of patients with celiac disease.
The task (technical result) is achieved by the fact that the proposed method of cooking meat culinary products from poultry meat with the addition of components of vegetable origin: flax flour, boiled white cabbage and cabbage broth. The introduction of flaxseed flour increases the nutritional value, and the addition of boiled white cabbage and cabbage decoction reduces calorie content and increases the content of vitamin C. White cabbage is added in boiled form, since the fiber contained in it can cause irritation of the gastrointestinal tract. A gentle way of steaming without the use of fat is selected.
In addition, the proposed method, in which the cooking time and weight loss of the product during heat treatment are significantly reduced, the yield of meat culinary products increases.
The introduction of flax flour contributes to the normalization of metabolism by complete assimilation of food intake and absorption of nutrients in the small intestine by grinding poultry meat.
Thus, the proposed method for the preparation of meat culinary products is the creation of a method for the preparation of meat culinary products with high nutritional value and low calorie content.

Claims (1)

  1. A method of preparing meat culinary products, which consists in the preparation of cutlet poultry meat by grinding with the addition of salt, wt. %: cutlet poultry meat 70, 0; iodized salt - 1.0, characterized in that in the cutlet poultry meat is additionally introduced, wt. %: flaxseed flour - 10.0; boiled white cabbage - 10.0 and cabbage broth - 9.0, while the products are subjected to gentle heat treatment in an environment of saturated saturated steam without fat.
RU2014153619/13A 2014-12-26 2014-12-26 Method for preparation of meat culinary products RU2582819C1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2643254C1 (en) * 2017-04-24 2018-01-31 Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Ham product of rabbit meat
RU2748230C1 (en) * 2020-09-08 2021-05-21 федеральное государственное бюджетное образовательное учреждение высшего образования «Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина» (ФГБОУ ВО Вологодская ГМХА) Protein pate for functional purpose

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RU2435456C1 (en) * 2010-07-23 2011-12-10 Государственное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ГОУ ВПО "КубГТУ") Method for production of meat-and-vegetable cutlets containing ostrich meat
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

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RU2435456C1 (en) * 2010-07-23 2011-12-10 Государственное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ГОУ ВПО "КубГТУ") Method for production of meat-and-vegetable cutlets containing ostrich meat
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

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2643254C1 (en) * 2017-04-24 2018-01-31 Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Ham product of rabbit meat
RU2748230C1 (en) * 2020-09-08 2021-05-21 федеральное государственное бюджетное образовательное учреждение высшего образования «Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина» (ФГБОУ ВО Вологодская ГМХА) Protein pate for functional purpose

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