RU2597192C1 - Method of preparing functional-purpose preserved "dietary poultry meatballs" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of preventive tinned food from poultry meat. Method comprises grinding chicken fillet, concurrently mincing carrots, onions and garlic. Stirring in a mixer to homogeneous meat-vegetable mince listed components with chicken eggs, ground white pepper, wheat fiber "Vitacel′" in recipe ratio at 16 °C-25 °C, forming balls and blanched for 2-3 minutes. Pectin is moistened with alcohol in ratio of pectin: alcohol: 1.0-1.5 and stirred until consistency of liquid sour cream, Pectin is then mixed with part of bone broth with temperature 20 °C and left for 2 hours to swell, periodically mixing, brought to temperature of filling 80 °C, filtering for separation of lumps and mixing with remaining bone broth. In pectin broth is added flour sauteed in butter, salt, sugar, coriander powder. Ready meat balls are placed in glass jars and filling is poured to temperature not below 75-80 °C. Then jars are sealed and sterilised at temperature of 115 °C for 100 min.

EFFECT: preserving useful properties of initial components meat and vegetable mince due to short-term thermal treatment of meatballs and obtaining desired product for dietary preventive nutrition with functional properties, high nutritive and biological value.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry and can be used in the production of canned food for functional purposes from poultry meat.

A known method for the production of canned food based on poultry meat for preventive nutrition, including the preparation of poultry meat, poultry or beef liver, protein and fat components, a blood product and pectin, preliminary heat treatment of meat raw materials, preparation of protein-fat emulsion, preparation of canned mass, fine grinding , packaging and sterilization (patent RU 2197153, A23L3, A23L 1/31).

The disadvantage of this method is the introduction of dry pectin at the stage of mixing the components of the formulation and the absence of dietary fiber, which allows you to maintain in working condition the enzyme, bacterial, immune and other body systems and are necessary in the human diet.

There is also a known method for the production of canned food “Chopped turkey cutlets with a side dish and red main sauce”, which provides the preparation of canned meat in the form of turkey cutlets with a side dish and red main sauce. Cutlets are made from minced meat, obtained by chopping turkey pulp, raw fat and wheat bread soaked in milk, and mixing with part of the salt and bitter black pepper. The meatballs formed from minced meat are breaded in breadcrumbs and fried in ghee. Garnish is prepared by cutting, sautéing in melted butter and rubbing carrots, parsley root and onions, which are then mixed with frozen green beans and greens, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf. Ground pumpkin seed meal is added to the mixture, which is poured with bone broth before mixing and allowed to swell. Then carry out the filling of cutlets and side dishes, sealing and sterilization (patent RU 2519261, A23L 3/00, A23L 1/317, A23L 1/315, A23L 1/314).

The disadvantage of this method is the loss of necessary nutrients when frying cutlets and obtaining the final product that does not have functional properties.

The technical result of the invention is to preserve the useful properties of the initial components of meat and vegetable stuffing due to short-term heat treatment of meatballs and obtaining the target product for dietary preventive nutrition with functional properties, high nutritional and biological value.

The technical result is achieved by the fact that in the method of preparing canned food for functional purposes, including the preliminary preparation of the recipe components, grinding the poultry pulp, mixing the listed components with salt and ground pepper, obtaining minced meat, molding meat products from it, followed by heat treatment, preparing pouring, packing and pouring meat products, sealing and sterilization, according to the invention, chop the chicken fillet, at the same time chop the onions, carrots, garlic, and then change sew the listed components with salt, sugar, ground white pepper, chicken eggs and Vitatzel fiber at a temperature of 16-25 ° C until a homogeneous meat and vegetable meat is formed in the following ratio of components, mass. %:

chicken fillet 62.0-68.0 fresh onions 1.7-2.4 fresh carrots 10.0-15.0 food salt 1.1-1.5 sugar 0.4-0.9 fresh garlic 0.1-0.5 chicken eggs 4.0-9.0 ground white pepper 0.07-0.13 wheat fiber "Vitatsel" 0.8-1.2 drinking water rest

then, meatballs are formed from meat and vegetable meat and blanched for 2-3 minutes, at the same time they are prepared for filling, for this purpose a bone broth is prepared and pectin is prepared, which is moistened with alcohol in a ratio of pectin: alcohol - 1.0: 1.5, and mix to the consistency of liquid sour cream, then the prepared pectin is mixed with part of the bone broth with a temperature of 20 ° C and left for 2 hours to swell, stirring occasionally, after which it is brought to a pouring temperature of 80 ° C, filtered to separate lumps and mixed with the remainder of the bone broth, while in the obtained pectin broth add flour, passaged in butter, salt, sugar, ground coriander in the following ratio of components, mass. %:

pectin 0.8-1.2 butter 7.0-12.0 premium wheat flour 3.0-5.0 sugar 0.8-1.5 food salt 1.1-1.5 ground coriander 0.08-0.20 bouillon rest

The use of dietary fiber in the development of recipes and technologies for combined meat and vegetable products with high nutritional value and biological efficiency based on a combination of meat raw materials with animal and vegetable proteins, as well as the inclusion of biologically active additives, is the content of irreplaceable substances that give functional properties to the finished product .

The use of pectin in the filling for meatballs allows you to use the property of pectin substances - gelation. Since pectin substances belong to compounds of a polysaccharide nature and contain a significant amount of hydroxyl groups, they are hydrophilic and mostly soluble. In this case, the molecules of soluble pectin substances selectively interact with the molecules of harmful substances, forming chemical compounds and neutralizing them. It is this ability for selective biochemical sorption that explains the fact that pectin substances effectively bind many harmful substances. The healing effect of jellies is based on the property of pectin. Once in the gastrointestinal tract, pectin forms a gel that traps toxic substances, helping to remove heavy and radioactive metals from the body. The physiological function of pectin broth is the removal of heavy metals from the body, the normalization of blood composition and blood formation systems, and the increase in vascular elasticity. The use of pectin broth increases the biological and nutritional value of the finished product and improves quality indicators, protects the human body from the harmful effects of the environment.

Pectins are used in the diet, prevention and treatment of obesity, atherosclerosis, coronary heart disease, hypertension, cancer, digestive system diseases.

The use of vegetable food components in mincemeat activates the secretion of digestive juices, promotes bile formation and bile secretion, and has a very positive effect on the emulsification and absorption of fats by the human body.

Raw wheat fiber “Vitatsel” is a new generation ballast. Fiber “Vitatsel” is a white powdery substance obtained from the ears of wheat in a special physicothermal way, odorless, tasteless, completely compatible with all ingredients of the formulation, thermostable, insoluble in water and fat.

The introduction of fiber in meat and vegetable stuffing will enhance intestinal motility, normalizing the movement of food along the tract; stabilize cholesterol metabolism by binding fatty acids; improve intestinal microflora; restore liver function.

Blanching meatballs for 2-3 minutes will save the beneficial properties of the original components of meat and vegetable stuffing.

Therefore, the technical result is achieved by a combination of the claimed parameters of the production process and the original recipe components in the production of functional preserves for preventive dietary nutrition.

A comparative analysis of the claimed solution with the prototype allows us to conclude that the claimed production method differs from the prototype in that:

- instead of the roasting process, the blanching process is used, since we have a dietary product;

- vegetables are introduced directly into the product itself, and not as a side dish;

- the use of “Vitatsel” wheat fiber in meat and vegetable mince provides a healing effect: the deficit of ballast substances in human nutrition is compensated. Due to its capillary structure, “Vitatsel” firmly binds water and fat. At the same time, dietary fiber has a significant sorption capacity and a high degree of swelling;

- as a filling of canned food use pectin broth. Pectins have the properties of a sorbent - the ability to bind and remove cholesterol, radionuclides, salts of heavy metals (lead, mercury, strontium, cadmium, etc.) from the body. Thanks to the enveloping properties of pectins, they contribute to the healing of the intestinal mucosa in case of damage.

Therefore, we can conclude that the claimed solutions meet the criteria of "novelty" and "inventive step".

The claimed method of preparing canned food for functional purposes “Dietary meatballs from poultry meat” meets the criterion of “industrial applicability”, since it can be used at any enterprise producing canned meat and meat and vegetable.

A method of preparing canned foods for functional purposes is as follows.

Carry out the preparation of poultry meat: thawing, removing bones and skin, washing, separating the chicken fillet and chopping it. In parallel, the preparation of plant materials is carried out according to traditional technology: carrots, onions and garlic are peeled, washed, and ground in a spinning top. Then, in the mixer, the listed components are mixed with chicken eggs, ground white pepper, Vitatsel fiber in a recipe ratio. Stirring is carried out for 7-10 minutes at a temperature of 16 ° C-25 ° C until a homogeneous meat and vegetable forcemeat. Next, meatballs are formed from it, which are blanched for 2-3 minutes. Simultaneously, pouring is prepared, for this, bone broth is preliminarily prepared and pectin is prepared. The preparation of pectin is as follows: pectin is moistened with alcohol in a ratio of pectin: alcohol - 1.0: 1.5 and stirred to the consistency of liquid sour cream. Then the prepared pectin is mixed with part of the bone broth with a temperature of 20 ° C and left for 2 hours to swell, periodically mixing. Then it is brought to a pouring temperature of 80 ° C, filtered to separate the lumps and mixed with the rest of the bone broth. At the same time, flour passaged in butter, salt, sugar, and ground coriander are added to the obtained pectin broth. Ready blanched meatballs are placed in glass jars and poured with pre-heated filling to a temperature of at least 75-80 ° C. After that, the jars are corked and sterilized at a temperature of 115 ° C for 100 minutes.

The method of preparation of functional preserves "Dietary meat poultry meat" is illustrated by the following examples.

Example 1. Take the required number of source recipe components for the preparation of functional preserves "Dietary meat poultry meat" in the following ratio:

name of raw materials Mass fraction of components,% Chicken fillet 62.0 Fresh onions 1.7 Fresh carrots 10.0 Edible salt 1,1 Sugar 0.4 Fresh garlic 0.1 Eggs 4.0 Ground white pepper 0,07 Wheat fiber "Vitatsel" 0.8 Drinking water rest Name of components for pectin broth Pectin 0.8 Butter 7.0 Premium wheat flour 3.0 Sugar 0.8 Edible salt 1,1 Ground coriander 0.08 Bouillon rest

Chop the chicken fillet. At the same time, carrots, onions and garlic are ground in a spinning top. Then, in the mixer, the listed components are mixed with chicken eggs, ground white pepper, Vitatsel fiber in a recipe ratio. Stirring is carried out for 7-10 minutes at a temperature of 16 ° C-25 ° C until a homogeneous meat and vegetable forcemeat. Next, meatballs are formed from it, which are blanched for 2-3 minutes. At the same time, pouring is prepared, for this, bone broth is preliminarily prepared and pectin is prepared, for which pectin is moistened with alcohol in the ratio of pectin: alcohol - 1.0: 1.5 and mixed to the consistency of liquid sour cream. Then the prepared pectin is mixed with part of the bone broth with a temperature of 20 ° C and left for 2 hours to swell, periodically mixing. Then it is brought to a pouring temperature of 80 ° C, filtered to separate the lumps and mixed with the rest of the bone broth. At the same time, flour passaged in butter, salt, sugar, and ground coriander are added to the obtained pectin broth. Ready blanched meatballs are placed in glass jars and poured with pre-heated filling to a temperature of at least 75-80 ° C. After that, the jars are corked and sterilized at a temperature of 115 ° C for 100 minutes.

The quality of the canned food is evaluated by organoleptic indicators: appearance, color, taste, smell. The meatballs prepared according to example 1 have a slightly friable surface, the shape is uneven. The consistency is quite juicy and tender without rough connective tissue. The incision is homogeneous. Color from light beige to light brown. The smell is quite pleasant, characteristic of this type of product, with a pronounced aroma of spices, quite tasty.

Example 2. Take the required number of source recipe components for the preparation of functional preserves "Dietary meat poultry meat" in the following ratio:

name of raw materials Mass fraction of components,% Chicken fillet 65.0 Fresh onions 2.1 Fresh carrots 12.0 Edible salt 1.3 Sugar 0.7 Fresh garlic 0.3 Eggs 7.0 Ground white pepper 0.1 Wheat fiber "Vitatsel" 1,0 Drinking water rest Name of components for pectin broth Pectin 1,0 Butter 10.0 Premium wheat flour 4.8 Sugar 1,2 Edible salt 1,0 Ground coriander 0.18 Bouillon rest

The method of preparation of functional preserves "Diet meat poultry meat" is carried out analogously to example 1.

The quality of the canned food is evaluated by organoleptic indicators: appearance, color, taste, smell. The meatballs prepared according to example 2, retained their shape, the surface without cracks and tears, flat. The consistency is very juicy, delicate without coarse connective tissue. The incision is homogeneous. Color from light beige to light brown. The smell is very pleasant, characteristic of this type of product, with aromas of spices, without a foreign smell, very tasty.

Example 3. Take the required number of source recipe components for the preparation of functional preserves "Dietary meatballs from poultry meat" in the following ratio:

name of raw materials Mass fraction of components,% Chicken fillet 68.0 Fresh onions 2,4 Fresh carrots 15.0 Edible salt 1,5 Sugar 0.9 Fresh garlic 0.5 Eggs 9.0 Ground white pepper 0.13 Wheat fiber "Vitatsel" 1,2 Drinking water rest Name of components for pectin broth Pectin 1,2 Butter 12.0 Premium wheat flour 5,0 Sugar 1,5 Edible salt 1,5 Ground coriander 0.20 Bouillon rest

The method of preparation of functional preserves "Diet meat poultry meat" is carried out analogously to example 1.

The quality of the canned food is evaluated by organoleptic indicators: appearance, color, taste, smell. The meatballs prepared according to example 3 have an uneven shape, the surface without cracks and tears, is dense. The consistency is not juicy and tender without rough connective tissue. The incision is homogeneous. Color from light beige to light brown. The smell and taste are pleasant without extraneous smell and taste.

Physico-chemical indicators of canned food are shown in table 1.

Table 1 Indicators The value of indicators for examples one 2 3 Protein, g 4.84 7.84 10.84 Fat g 7.97 10.97 13.97 Carbohydrates, g 4.98 7.98 10.98 Calories, kcal 159.0 162.0 165.0 Minerals, mg / 100 g: Potassium 116.98 119.98 122.98 Calcium 23.12 26.12 29.12 Magnesium 10.51 13.51 16.58 Sodium 662.6 665.60 668.6 Phosphorus 114.15 117.15 120.15 Iron 2.03 0.97 3.97 Vitamins, mg / 100 g: BUT 1,5 1.74 2.0 IN 1 2.92 0.08 3.08 IN 2 2.88 0.12 3.12 PP 2.27 0.73 3.73 FROM 0.20 3.20 6.20

The best option is canned food prepared according to example 2, since the nutritional value and mass fraction of the introduced components is most suitable for therapeutic and prophylactic nutrition of a functional direction.

Canned meat and vegetable products prepared by the claimed method are an important source of fat and protein substances for the healthy functioning of the human body. Canned foods have good digestibility, as they contain essential amino acids, their proteins are prepared for the action of the enzyme systems of the human body.

A positive effect in the implementation of the developed method is that blanching meatballs for 2-3 minutes will preserve the useful properties of the initial components of minced meat and vegetable, and by filling in the form of pectin broth, the product acquires preventive functional properties due to pectin substances and food fiber.

Claims (1)

A method for the preparation of functional preserves, including the preliminary preparation of the recipe components, grinding the poultry pulp, mixing the listed components with salt and ground pepper, obtaining minced meat, molding meat products from it with subsequent heat treatment, preparing pouring, packing and filling meat products, sealing and sterilization , characterized in that the chicken fillet is crushed, onions, carrots, garlic are crushed in parallel, and then the listed components are mixed with salt, sugar ohm, ground white pepper, chicken eggs and wheat fiber "Vitatsel" at a temperature of 16-25 ° until a homogeneous meat-stuffing the following component ratio, wt. %:
chicken fillet 62.0-68.0 fresh onions 1.7-2.4 fresh carrots 10.0-15.0 food salt 1.1-1.5 sugar 0.4-0.9 fresh garlic 0.1-0.5 chicken eggs 4.0-9.0 ground white pepper 0.07-0.13 wheat fiber "Vitatsel" 0.8-1.2 drinking water rest
Next, meatballs are formed from minced meat and blanched for 2-3 minutes, at the same time they are prepared for filling, for this purpose, bone broth is prepared and pectin is prepared, which is moistened with alcohol in a ratio of pectin: alcohol - 1.0: 1.5 and mixed until consistency liquid sour cream, then the prepared pectin is mixed with a portion of bone broth with a temperature of 20 ° C and left for 2 hours to swell, stirring periodically, after which it is brought to a pouring temperature of 80 ° C, filtered to separate lumps and mixed with becoming part of the bone broth, while in the obtained pectin broth add flour, passaged in butter, salt, sugar, ground coriander in the following ratio of components, mass. %:
pectin 0.8-1.2 butter 7.0-12.0 premium wheat flour 3.0-5.0 sugar 0.8-1.5 food salt 1.1-1.5 ground coriander 0.08-0.20 bouillon rest