RU2601592C1 - Method for production of chopped meat semi-finished products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, specifically to production of chopped semi-products. Method involves preparation of beef, making mince with additional introduction of by-products of category II, which are subjected to biotechnological pretreatment, mixing mince to a homogeneous mass, moulding, breading and freezing. By-products of category II used are a mixture consisting of tripe, ears, lips and lungs, which after grinding during preliminary biotechnological treatment is mixed with hydrated in water lyophilised starter and lactulose and held at temperature of 0-4 °C for 16-24 hours. Then from processed by-products protein-fat emulsion is prepared by multiple fine grinding with successive addition of ice water, oat flour and vegetable oil. In process of preparing mince by-products are added form of protein-fat emulsion. Quantitative ratios of components are selected.

EFFECT: production of chopped meat semi-finished products with high nutritive and biological value, dietary properties.

4 cl, 4 tbl

Description

The invention relates to the meat processing industry, and in particular to the manufacturing technology of semi-finished meat chopped from raw materials of animal origin, and can be used in meat processing enterprises and catering establishments.

A known method for the production of semi-finished meat products, involving the preparation of components, pre-grinding meat into pieces, final grinding to obtain minced meat, adding common salt, onion, spices and a component to reduce the viscosity of minced meat and plasticization, which is used chilled to 18-20 ° C a protein-fat emulsion obtained by homogenizing modified wheat flour, water and vegetable oil for 10 minutes. The composition of the semi-finished products is as follows, wt. %: meat - 46.5-59.5; protein-fat emulsion - 41.0-29.0; onions - 4.0-6.0; spices - 7.6-4.6; edible salt - 0.9 (see RF patent No. 2151526, A23L 1/31).

The disadvantage of this method is that the manufactured meat products, although they have dietary properties, however, have low nutritional and biological properties due to the use of wheat flour with a low content of protein and dietary fiber. In addition, the known method involves the use of only expensive meat raw materials.

The closest analogue is a method for the production of chopped semi-finished products, including the preparation of single-grade meat raw materials, the preparation of minced meat with the addition of category II offal, which is subjected to preliminary biotechnological processing by cleaning, washing, grinding and soaking them in a protein product at a temperature of 0-4 ° C, stirring the minced meat until a homogeneous mass is obtained, subsequent molding of semi-finished products from it, breading and freezing them. At the same time, beef tripe is used as an offal, which is soaked in a protein product containing the microbial association of kefir fungi. The composition of the semi-finished products is as follows, wt. %:

Single-grade veined beef 28.5-35.0 Single-grade veined pork 17.5 Past beef scar biotechnological processing 16.0-22.5 Onion 11.5 Drinking water 7.0 Minced and breadcrumbs crackers 7.0 Whole powdered cow's milk 1,0 Egg 1.8 Carrageenan 0.5 Salt, garlic, black pepper, sugar, beef extract rest

(see RF patent No. 2377931, A23L 1/312).

The disadvantage of this method is that the resulting semi-finished products have low nutritional and biological value due to the fact that only the organoleptic characteristics of the scar included in the semi-finished products during preliminary biotechnological processing are slightly improved, while the qualitative and quantitative composition of the proteins does not change, but the content in the rumen In large quantities, defective collagen protein reduces the nutritional and biological value of convenience foods. In addition, to reduce the viscosity and plasticization of minced meat, the latter uses crackers and carrageenan, which also have low nutritional value due to the low content of high-grade protein. The semi-finished products obtained using the well-known technology do not have dietary properties, since they include single-grade pork, and the use of only beef scar narrows the range of used category II offal in the production of meat products.

The problem solved by the invention is to develop a method that provides semi-finished products with high dietary properties while increasing their nutritional and biological value and the possibility of using an expanded range of offal with valuable biological properties.

The technical result is to provide an increased content in semi-finished products of complete protein, collagen proteins having a high physiological effect of dietary fiber, polyunsaturated and monounsaturated fatty acids, minerals, as well as water and fat-soluble vitamins that effectively affect metabolic processes in the human body.

The problem is solved in that in a method for the production of semi-finished meat products, which involves the preparation of single-grade meat raw materials, the preparation of minced meat with the addition of category II offal, which is subjected to preliminary biotechnological processing by cleaning, washing, grinding and soaking them in a protein product at a temperature of 0 -4 ° C, stirring the minced meat until a homogeneous mass is obtained, then forming semifinished products from it, breading and freezing them, according to the invention, as Single meat beef is used as meat raw material, and category II offal is used as a mixture consisting of rumen, ears, lips and lung, which, after grinding during preliminary biotechnological processing, is mixed with lyophilized starter and lactulose hydrated in water, and the processed by-products are kept at a temperature 0-4 ° C is carried out for 16-24 hours, then a protein-fat emulsion is prepared from the processed by-products by fine grinding them for 3-4 minutes with sequential administration m of ice water in an amount of 20%, oatmeal in an amount of 20% and again ice water in an amount of 10% by weight of biotechnologically processed offal, after which the latter are again finely ground for 3-4 minutes with the addition of vegetable oil in an amount of 20% by weight biotechnologically processed by-products, finely crush the resulting mass for 3-4 minutes until a homogeneous protein-fat emulsion is obtained, and when preparing minced meat, the offal is introduced into the composition in the form of a protein-fat emulsion in the following enii components, wt. %:

Single beef 49.5-65.9 Protein-fat emulsion 24.0-36.0 Onion 4.0-6.0 Breadcrumbs 3.5-4.5 Melange 1.5-2.5 Edible salt 0.9-1.1 Coriander 0.1-0.2 Black pepper 0.1-0.2

In this case, as a sourdough, dry lyophilized sourdough Propionic Culture PS-4 with propionic acid bacteria is used, which is hydrated in warm water in a ratio of 1: 4.

Hydrated starter culture with stirring by-products is introduced in an amount of 4-5% of their mass.

With stirring, by-products of lactulose are introduced in an amount of 1-2% of their mass.

It is known to use single-sorted beef in the manufacture of various types of semi-finished products and sausages as a binder component of minced meat, ensuring the homogeneity and monolithic structure of the finished product (see I. Rogov, Production of semi-finished meat products and quick-frozen dishes / I.A. Rogov, A.G. Zabashta, PM Ibragimov et al. - M .: Kolos, 1997 .-- S. 5-12).

It is known to use offal of category II in the production of semi-finished products, for example, light processed with proteolytic enzymes, which is the main component of the minced meat recipe (see article Semi-finished meat products chopped with fermented raw materials. Zinina OV, Rebezov MB, Zhakslykova SA and etc. // Technology and commodity science of innovative food products. 2012. No. 3. P. 19-25).

It is known to use offal of category II: spleen, esophagus, lips, abomasum, lungs and other low-value wastes of the meat industry in the production of technical fat and fodder flour, or as the main raw material in the production of liverwurst, brawn, jelly, meat loaf, the production of which is currently time is limited due to instability during storage and insignificant demand of consumers (see Antipova, L.V. Use of secondary collagen-containing raw materials in the meat industry / L.V. Antipova, I.A. Glotova. - St. Petersburg: GIORD, 2006. - C . 92-9 3).

A known method for the production of meat bread with the inclusion in the formulation as the main component of the protein semi-finished product prepared from the lips and ears of cattle after treatment with the enzyme preparation of protepsin (see RF patent No. 2446714, IPC ⁷ A23L 1/317, A23L 1/312).

A known method of processing non-standard meat raw materials, such as lung or spleen, by fermentation of lactic acid microorganisms L. plantarum 31 and 32, as well as by fermentation of M. caseolyticus 38. The protein mixture obtained after fermentation allows replacing from 30% to 50% of the main raw material in the production of paste ( see RF patent No. 2216203, IPC A23L 1/105, A23L 1/212, A23J 1/18).

The use of a mixture of offal of category II, consisting of a scar, ears, lips and lung, was not found in known sources of information.

Known biotechnological processing of low-grade meat raw materials with propionic acid bacteria (see the article Influence of propionic acid bacteria on the physicochemical processes during meat salting) / I.S. Khamagaev, I.A. Khanhalaeva, I.V. Khamaganova, A.F. Batueva // All about meat. - No. 1. - 2010. - S. 12-14).

Information about the biotechnological processing of the claimed mixture of category II offal, consisting of ears, lips, scar, lung, as well as about changes in their properties during such treatment with propionic acid bacteria in known sources of information was not found.

It is known to use lactulose as a stimulator of bacterial growth (see Biotechnological processing of raw meat: monograph / OV Zinina, MB Rebezov, AA Soloviev; SUSU. V. Novgorod: Novgorod Technopark, 2013. - P. 178).

In the inventive method, lactulose also exhibits the above-described known properties.

It is known to use lactulose in meat products for dietary nutrition as a sugar substitute (see RF patent No. 2502344, A23L 1/314).

In the inventive method, lactulose is used in the same way as in the known method, to smooth out the salty taste of semi-finished products.

Known methods for the preparation of protein-fat emulsions with the introduction of various types of protein and fatty raw materials (Rogov, I.A. Biotechnology of meat and meat products: a training manual / I.A. Rogov, A.I. Zharinov, L.A. Tekutieva, T. A. Shepel. - M: DeLi Print, 2009 .-- S. 125-145).

The introduction into the composition of the protein-fatty emulsion of biotechnologically processed by-products of category II (scar, ears, lips, lungs), as well as oatmeal, were not found in known sources of information. The inventive components in combination with vegetable oil allow to obtain a stable protein-fat emulsion with high nutritional and functional-technological properties.

The claimed composition of minced meat with the introduction of a protein-fat emulsion from biotechnologically processed offal is not found in known sources of information.

Based on the above analysis of known sources of information, we can conclude that the inventive method for the production of minced meat semi-finished products does not follow explicitly from a known level, and therefore meets the patentability condition "inventive step".

An example implementation of the proposed method

One-sorted beef obtained during the trimming process is cut into pieces weighing from 50 to 500 g, crushed in a spinning top with a diameter of 2-3 mm lattice holes, and sent to a meat mixer for making minced meat.

At the same time, category II offal, namely the scar, ears, lips, lung, is washed, cleaned, grinded by a top with a diameter of the lattice holes of 2-3 mm, then sent to biotechnological processing.

Biotechnological processing of category II by-products in the claimed method is intended for their tendering, increasing the content of digestible protein and essential amino acids, improving organoleptic characteristics (reducing stiffness, removing a specific smell), increasing functional and technological indicators, improving the sanitary condition.

For biotechnological processing, dry propionic Culture PS-4 lyophilized starter culture with propionic acid bacteria is used, which is hydrated in warm water at a temperature of 36 ± 1 ° C in a ratio of 1: 4, which contributes to a more uniform distribution of starter culture by weight of offal. This temperature provides faster hydration of the starter culture.

At the same time, it is not advisable to hydrate the starter culture at a temperature above 37 ° C due to the negative effect on the viability of bacteria. Hydration of the starter at a temperature below 35 ° C is possible, but longer.

After that, hydrated sourdough in an amount of 4-5% and lactulose in an amount of 1-2% of their mass are introduced into the ground offal with constant stirring.

The claimed amount of hydrated starter and lactulose introduced into the offal, providing a uniform distribution over the entire mass of offal, leads to a more complete proteolysis of raw materials, improving the structure and functional and technological properties.

The introduction of less than 4% starter culture into offal is impractical, because due to its uneven distribution over the entire mass of offal, pieces with a coarse, rigid structure remain in the latter, which significantly worsens the organoleptic characteristics of semi-finished products.

Maintaining a starter culture of more than 5% is also impractical, since this leads to a slight improvement in the properties of raw materials, however, due to the high cost of dry lyophilized starter culture, the manufacturing process of semi-finished products becomes more expensive.

Lactulose in the present method is used as an activator of the growth of propionic acid bacteria. Propionic acid bacteria actively participating in the fermentation of carbohydrates, contribute to the accumulation of propionic and acetic acids, which prevent the growth of pathogenic microorganisms. This improves the sanitary and hygienic condition of category II offal. Therefore, the introduction of lactulose in an amount of 1-2% by weight of offal significantly intensifies the growth of bacteria and contributes to the formation of optimal organoleptic properties of semi-finished products.

The introduction of lactulose of less than 1% is impractical, since such an amount of lactulose does not provide bacterial growth, and its introduction of more than 2% leads to an increase in the cost of biotechnological processing due to its high cost.

After mixing the by-products with hydrated starter and lactulose, they are kept at a temperature from 0 to 4 ° C for 16-24 hours, which provides deep proteolysis of the feed, improving the structure of the by-products and neutralizing the specific odor.

Excerpt by-products less than 16 hours at a temperature of from 0 to 4 ° C is impractical, as it retains the rigidity and specific smell of offal.

Exposure of by-products at the indicated temperature for more than 24 hours is also impractical, since the proteolysis intensity decreases, and the energy costs of the aging process increase, which leads to an increase in the cost of manufactured products.

After biotechnological processing of offal they are sent to the manufacture of protein-fat emulsion. For this, category II by-products that have undergone biotechnological processing are subjected to fine grinding in a cutter for 3-4 minutes, adding ice water in an amount of 20% by weight of offal, then oat flour in an amount of 20% by weight of by-products and again ice water are added to the cutter - 10% of the mass of offal and cut it for another 3-4 minutes. Then add vegetable oil in an amount of 20% by weight of offal and cut it for another 3-4 minutes.

As a result of the preparation of the protein-fat emulsion, a homogeneous mass is obtained with stable properties consisting in the maximum binding of the components of the protein-fat emulsion to each other, and when it is introduced into the minced meat for the manufacture of semi-finished products, the resulting mass consistency is preserved.

Fine grinding of by-products that have undergone biotechnological processing for 3-4 minutes provides additional mechanical grinding of the raw material to give it the desired consistency and simultaneous protein binding of ice water added to the by-products, which will prevent protein denaturation and contribute to their more complete hydration.

At the next stage of the manufacture of the protein-fat emulsion, oatmeal and again ice water are added to the mixture in the claimed amounts with constant stirring for 3-4 minutes. This ensures the hydration of oatmeal and its simultaneous uniform distribution in the mixture of offal.

Oatmeal in the manufacture of protein-fat emulsion is used as a filler with a high content of vegetable proteins, minerals and dietary fiber, as well as a component to reduce the viscosity of the meat and increase its plasticization.

Vegetable oil in the manufacture of a protein-fat emulsion is introduced as a source of polyunsaturated fatty acids, which are an indispensable nutritional factor and help reduce the risk of diseases of the cardiovascular system. Moreover, vegetable oil is introduced into the mixture during its continuous fine grinding, which results in the formation of the structure of the protein-fat emulsion due to the distribution of droplets of fat in the protein molecules.

The indicated technological regimes and the sequence of introducing components in the manufacture of a protein-fat emulsion provide maximum binding of moisture and fat to proteins, which contributes to its stability and improvement of organoleptic characteristics of manufactured semi-finished products.

Fine grinding for more than 4 minutes in the process of manufacturing a protein-fat emulsion is impractical, since it can lead to protein denaturation, poor binding of moisture and fat, which will lead to a deterioration in the rheological parameters of the protein-fat emulsion and, as a result, to a decrease in the nutritional value of manufactured semi-finished products.

Fine grinding for less than 3 minutes is not enough to obtain the desired consistency of a mixture of offal, protein swelling, protein binding of water and fat, which will lead to a deterioration in the rheological parameters of the protein-fat emulsion and, consequently, to a decrease in the nutritional value of manufactured semi-finished products.

Thus, the produced protein-fat emulsion has high dietary properties due to the use of vegetable oil in its composition. The biotechnologically processed offal that is part of the protein-fat emulsion contributes to an increase in its nutritional and biological value due to the high content of high-grade protein, as well as collagen proteins with the properties of dietary fiber. The combination in the composition of the protein-fat emulsion of animal and vegetable proteins also helps to increase nutritional value

Simultaneously with the manufacture of the protein-fat emulsion, additional raw materials and spices are prepared. To do this, fresh onions are cleaned, washed with cold running water at a water temperature of no higher than 20 ° C and ground in a meat grinder with a hole diameter of 2-3 mm, and the spices are sieved and passed through a magnet catcher.

Then, when preparing the minced meat, the inventive components in the ratio, wt. %:

Chopped Beef 49.5-65.9 Protein-fat emulsion 24.0-36.0 Shredded onions 4.0-6.0 Melange 1.5-2.5 Edible salt 0.9-1.1 Coriander 0.1-0.2 Black pepper 0.1-0.2

Moreover, crackers in the amount of 3.5-4.5% of the total mass of minced meat are used for breading semi-finished products.

Moreover, to preserve the above properties and high quality protein-fatty emulsion, it is advisable to introduce into the stuffing immediately after its preparation.

Then the minced meat is mixed until a homogeneous dense mass is formed from which semi-finished products are formed, breaded in breadcrumbs in the above quantity and sent for storage in a frozen state.

To substantiate the advantages of the proposed method in comparison with the prototype in laboratory conditions, 6 formulations of minced meat for the manufacture of semi-finished products were made: formulations No. 1-3 - with the contents of the components within the claimed limits; composition No. 4 - with the content of components that go beyond the minimum values for the use of protein-fat emulsion; composition No. 5 - with the content of components that go beyond the maximum values for the use of protein-fat emulsion; composition No. 6 - with the content of the components of the prototype.

The compositions of minced meat No. 1-5 were prepared according to the above-described claimed technology.

The compositions of minced meat for the manufacture of minced meat semi-finished products are shown in table No. 1.

Organoleptic characteristics of the prepared meat chopped semi-finished products are presented in table No. 2.

The results shown in table No. 2 show that semi-finished products made from the compositions of minced meat No. 1-3 in comparison with the prototype (composition No. 6), have high organoleptic characteristics. The composition of minced meat No. 4 is impractical to use for the manufacture of semi-finished products, as it has a slightly salted taste, dry and crumbly texture. The composition of minced meat No. 5 is also not advisable to use, since it has a liquid consistency that impedes the formation of manufactured semi-finished products.

Functional and technological indicators of meat chopped semi-finished products are presented in table No. 3.

The results of table No. 3 show that, in comparison with the prototype, the compositions of minced meat No. 1-3 have a moisture-binding and water-holding ability 10-19% higher, and losses during heat treatment 3-9% lower. The compositions of minced meat No. 4 and 5 are not advisable to use for the manufacture of semi-finished products, since they have high losses during heat treatment.

The nutritional value of semi-finished products made from various compositions of minced meat is presented in table No. 4.

The compositions of minced meat No. 1-3 in comparison with the prototype (composition No. 6) have high nutritional value, since the protein content in them is 16-27% higher.

According to the results of tables No. 2-4, we can conclude that the claimed composition of minced meat No. 1-3 in terms of the set of organoleptic, functional and technological indicators, as well as indicators of nutritional value have higher characteristics.

The composition of minced meat No. 6 (prototype) has a low protein content, an unpleasant appearance with a clear presence of scar.

The compositions of minced meat No. 4-5, although they have a high protein content, however, they differ in an unacceptable consistency for the production of meat products, as a result of which their nutritional value is reduced.

Thus, the claimed method in comparison with the prototype allows you to get processed meat chopped with high nutritional and biological value, dietary properties. At the same time, it is possible to use an expanded range of offal with valuable biological properties, and the range of semi-finished meat products is also expanding.

Claims (4)

1. Method for the production of minced meat semi-finished products, including the preparation of single-grade meat raw materials, preparation of minced meat with the addition of category II offal, which is subjected to preliminary biotechnological processing by cleaning, washing, grinding and soaking them in a protein product at a temperature of 0-4 ° C , stirring the minced meat until a homogeneous mass is obtained, subsequent molding of semi-finished products from it, breading and freezing them, characterized in that they use one beef, and as category II offal, a mixture consisting of rumen, ears, lips and lung is used, which, after grinding in the course of preliminary biotechnological processing, is mixed with lyophilized starter and lactulose hydrated in water, and the processed offal is kept at a temperature of 0-4 ° C is carried out for 16-24 hours, then a protein-fatty emulsion is prepared from the processed offal by finely grinding them for 3-4 minutes with successive introduction of ice water in an amount of 20%, oatmeal th flour in an amount of 20% and again ice water in an amount of 10% by weight of biotechnologically processed by-products, after which the latter are again finely ground for 3-4 minutes with the addition of vegetable oil in an amount of 20% by weight of biotechnologically processed by-products, and the resulting mass is finely ground another 3-4 minutes until a homogeneous protein-fat emulsion is obtained, and when preparing the meat, offal is introduced into the composition in the form of a protein-fat emulsion in the following ratio of components, wt. %:
Single beef 49.5-65.9 Protein-fat emulsion 24.0-36.0 Onion 4.0-6.0 Breadcrumbs 3.5-4.5 Melange 1.5-2.5 Edible salt 0.9-1.1 Coriander 0.1-0.2 Black pepper 0.1-0.2 2. The method according to p. 1, characterized in that as the starter culture use dry lyophilized starter culture Propionic Culture PS-4 with propionic acid bacteria, which are hydrated in warm water in a ratio of 1: 4. 3. The method according to PP. 1, 2, characterized in that the hydrated sourdough with stirring offal is introduced in an amount of 4-5% of their mass. 4. The method according to p. 1, characterized in that the lactulose with stirring offal is administered in an amount of 1-2% of their weight.