RU2603894C1 - Method for preparation of mince system, improving efficiency of energy exchange of body - Google Patents

Method for preparation of mince system, improving efficiency of energy exchange of body Download PDF

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RU2603894C1
RU2603894C1 RU2015126023/13A RU2015126023A RU2603894C1 RU 2603894 C1 RU2603894 C1 RU 2603894C1 RU 2015126023/13 A RU2015126023/13 A RU 2015126023/13A RU 2015126023 A RU2015126023 A RU 2015126023A RU 2603894 C1 RU2603894 C1 RU 2603894C1
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meat
mince
poultry
products
vitazar
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RU2015126023/13A
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Russian (ru)
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Наталья Сергеевна Родионова
Владимир Михайлович Сидельников
Евгений Сергеевич Попов
Татьяна Васильевна Алексеева
Михаил Иванович Корыстин
Екатерина Алексеевна Климова
Александр Геннадьевич Саблин
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Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ")
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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to production of meat and vegetable mince semi-products from poultry meat. Poultry meat of mechanical deboning, breast and poultry skin are minced on a spinner with diameter holes 2-3 mm, mixed with paste made of "Vitazar" wheat germ flour, which is first subjected to hydration with water at a ratio of 1:1.6-2.0 for 15-45 min at t = 35±2 °C. Method includes adding to produced mixture complex food additives "Forward 319", "Kombiton", "Aromaton", milk whey protein concentrate "Molpro 700", table salt, crushed garlic, throughly mixing once more. Prepared mince system is moulded, cooled, frozen and delivered for storage or cooking. Quantitative ratio of components is selected.
EFFECT: method for preparation of mince system provides efficiency of energy exchange of body, increases output of ready products, reduces cost of raw set according to recipe, improves nutritive and biological value of ready products, widens range of meat and vegetable semi-products or minces with high content of vitamins, essential substances, macro- and microelements, intended for general, medical and preventive and special nutrition.
1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, in particular, to the production of combined food products based on compositions of raw materials of animal and vegetable origin of a functional orientation, enriched with vitamins, essential substances, macro- and microelements, and can be used in the production of meat and vegetable semi-finished products, finished products and minced meat, intended for general, therapeutic and special nutrition.
The closest in technical essence and the achieved effect is the method of production of semi-smoked sausages "Jaegers" [Patent No.RF 2210940, IPC A23L 1/317, А23В 4/044. Fedoseev A.V., Geuta B.C., Selivanov V.N.], which provides for the grinding of beef veined on a top with a hole diameter of the output grate of 2-3 mm, the phased preparation of minced meat. At the first stage, at least half of the ground beef minced is brought into the cutter with the addition of ice in an amount of at least 15% of the recipe amount of meat raw materials, food salt, sodium nitrite solution, freshly chopped garlic, spices and spices, hydrated soy protein and carry out cutting in cutting mode for 6-8 minutes At the second stage, the rest of the chopped beef, veined pork, lean and greasy, is introduced into the cutter and the cutter is continued in the mixing mode. At the third stage, the minced meat obtained in the cutter is crushed on a top with a diameter of the openings of the outlet grill of 8-13 mm, and then the sausage bars are molded with their subsequent sedimentation, heat treatment and cooling.
The disadvantage of this method is the low biological and nutritional value of the finished products, as well as the lack of their preventive orientation.
An object of the invention is to increase the yield of finished products enriched with vitamins, essential substances, macro- and microelements, reduce technological losses during heat treatment, increase the biological and nutritional value of finished products, rational use of meat and vegetable, in particular, grain raw materials, expand the range of meat and vegetable semi-finished products or minced meat that increase the efficiency of energy exchange of the body, intended for general, preventive and special nutrition I am.
To solve the technical problem of the invention, a method for preparing a forcemeat system that improves the energy exchange of the body, characterized in that for the preparation of the forcemeat system, mechanically deboned poultry meat, breast and poultry skin are ground in a spinning top with a grid diameter of 2-3 mm, mixed with a paste prepared from wheat germ flour “Vitazar”, which is preliminarily subjected to hydration with drinking water in a ratio of 1: 1.6-2.0, for 15-45 minutes, at t = 35 ± 2 ° C, then the complex mixture is added food additives - “Forward 319”, “Combiton”, “Aromaton”, “Milpro 700” whey protein concentrate, edible salt, chopped garlic, are thoroughly mixed again, after which they are formed, cooled, frozen and sent for storage or cooking, prepare the minced system in the following ratio of prescription components, wt.%:
Mechanical deboned poultry meat 19.07
Poultry breast 25.0
Skin of a bird 10.7
Wheat germ flour “Vitazar” 13.0-16.0
Complex food supplement "Forward 319" 1.4
Complex food supplement "Combiton" 0.95
Complex food supplement "Aromaton" 0.24
Whey Protein Concentrate 1.4
Molpro 700
Edible salt 1,0
Garlic 0.24
Drinking water 24.0-27.0
The technical result of the invention is to increase the yield of finished products enriched with vitamins, essential substances, macro- and microelements, reduce technological losses during heat treatment, increase the biological and nutritional value of finished products, rational use of meat and vegetable, in particular, grain raw materials, expanding the range meat and vegetable semi-finished products or minced meat, increasing the efficiency of energy exchange of the body, designed for general, prophylactic and specially go nutrition.
The proposed method of preparing a minced system that increases the efficiency of energy exchange of the body, as follows.
Mechanical deboned poultry meat, poultry breast and skin are ground on a spinning top with a grid diameter of 2-3 mm. It is further mixed, in a batch mixer until smooth, with a paste made from flour of Vitazar wheat germ, which is previously subjected to hydration with drinking water in a ratio of 1: 1.6-2.0, for 15-45 min, at t = 35 ± 2 ° C, then complex food additives - Forward 319, Combiton, Aromaton, milk whey protein concentrate Molpro 700, edible salt, chopped garlic are added to the resulting mixture. After that, the minced system is thoroughly mixed again, molded, cooled, frozen and sent for storage or cooking. Prepare the minced system in the following ratio of recipe components, wt.%:
Mechanical deboned poultry meat 19.07
Poultry breast 25.0
Skin of a bird 10.7
Wheat germ flour “Vitazar” 13.0-16.0
Complex food supplement "Forward 319" 1.4
Complex food supplement "Combiton" 0.95
Complex food supplement "Aromaton" 0.24
Whey Protein Concentrate "Molpro 700" 1.4
Edible salt 1,0
Garlic 0.24
Drinking water 24.0-27.0
The vital activity of the body is accompanied by energy consumption, while the efficiency of energy extraction by the body in the course of metabolic reactions depends on a combination of a number of factors: the composition and quality of food entering the body, the coherence of the actions of many body systems, the balanced level of physical activity and rest.
The source of energy in the body is oxidative processes, in which oxygen is consumed and carbon dioxide is released. In the process of breathing, oxygen participates in the process of cell renewal and restoration, being distributed in tissues, it ensures the normal functioning of the brain and the cardiovascular system, supports metabolic processes, and stimulates the immune system. Oxygen is a part of proteins, vitamins, hormones, fats, carbohydrates, enzymes and other biologically important substances.
Vitazar wheat germ flour was chosen as an alimentary factor providing the most efficient energy needs of the body and the normalization of its functional state, due to its unique composition, which includes a wide range of biologically active compounds. The nutritional value of Vitazar wheat germ flour is due to the high content of unsaturated fatty acids, as well as vitamin E, in which the most active forms of tocopherols predominate. In addition to maintaining the reproductive system, the main function of tocopherol is to protect cells from free radicals, allowing the necessary nutrients to freely penetrate through cell membranes and ensure the normal course of the metabolic process. Vitamin E protects cellular structures and ensures the normal process of oxygen (cell respiration) and nutrient transport, stimulates the tissue respiration process, thereby increasing the energy exchange efficiency of the human body.
Wheat germ flour “Vitazar” [TU 9295-014-18062042-06, Wheat germ flour “Vitazar”. Date of introduction 10.07.2006] is a source of complete protein and biologically active substances, it is characterized by a high content of essential amino acids, essential polyunsaturated fatty acids omega-3, -6, vitamins E, D, group B, pantothenic and folic acids, carotenoids, as well as macro - and trace elements, among which should be distinguished such as phosphorus, calcium, potassium, magnesium, selenium, zinc [Vishnyakov A.B. et al. Flour of wheat germ in compound feeds. Magazine "Compound feed", No. 4, 2003, p. 41-42].
The main part of the Vitazar wheat germ flour carbohydrate fraction (up to 48%) is represented by sucrose - 16-19%, raffinose - 4-7%, fructose - 4-6%, other sugars (mannose, maltose) are present in small quantities - 7 -10%, and it also contains a high amount of pentazanes - up to 10%, which are part of a wide range of ribonucleic acids, coenzymes. The furanose form, which is part of deoxyribonucleic acid, is considered important. Pentosans have a beneficial effect on the restoration of the childbearing function of the body, enhance the function of the prostate gland and have a positive effect on the development of the fetus.
Wheat germ flour “Vitazar” helps to lower blood cholesterol, has a positive effect 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, increased noise and vibration loads on the human body, prevents the accumulation of excess countable weight, improves immunity to reduce the risk of developing cancer, improve skin condition, it has a positive effect on the reproductive function of the body [Gerasymenko ON, Shpagina LA Modern approaches to the optimization of medical nutrition // Thesis. doc. Interregion, scientific and practical. conf. "Actual issues of professional pathology and general clinic." - Novosibirsk, 2007; Scientific-practical seminar "Integrated processing of wheat germ seeds and the use of products in medicine and the processing industry" [Electronic resource]. - Access mode: http: //www.igrfop@dol.ru - Zagl. from the screen].
Integrated food supplement "Forward ME 319" [State registration certificate No. RU.77.99.27.009.E.003022.02.11 of 02.17.2011. Issued on the basis of an expert opinion of the Research Institute of Nutrition RAMS No. 72 / Э-972 / и-08 dated 05/08/2008] Manufactured in accordance with TU 9199-024-13531905-08 “Multifunctional mixtures”. It is recommended for the manufacture of sausages (sausages, sausages, smoked and cooked sausages), produced according to the most critical recipes with a high need for water binding.
Integrated dietary supplement "MOL PRO 700" [State registration certificate No. RU.77.99.26.009.E.002860.02.11 of 02.16.2011. Issued on the basis of an expert opinion of the Research Institute of Nutrition RAMS N 72 / Э-921 / и-08 dated April 24, 2008] Made in accordance with TU 9223-022-13531905-08. Designed for use in the production of meat products subject to secondary heating.
Complex food supplement "Combined smoked sausage Primorskaya" [State registration certificate No. RU.77.99.27.009.E.016192.05.11 of 05.24.2011. Issued on the basis of an expert opinion of the Research Institute of Nutrition RAMS N 72 / e-3240 / i-04 dated 11/18/2004] Manufactured in accordance with TU 9199-007-13531905-04 "Complex food additives" COMBITON ". Designed for use in the food industry in the production of meat products.
Complex food supplement "AROMATON-S Beef" [State registration certificate No. RU.77.99.27.009.E.037965.09.11 from 09/19/2011. Issued on the basis of an expert opinion of the Research Institute of Nutrition RAMS No. 72 / Э-1980 / и-11 dated 08.09.2011] Made in accordance with TU 9199-020-13531905-07 "Aromatic Spice Mixtures" AROMATON-S ". It is intended for use in the meat industry in the production of beef, pork, lamb, sausages, sausages, canned food, pastes.
The method of preparation of the minced system, increasing the efficiency of energy exchange of the body, is illustrated by the following examples.
Example 1 (prototype).
The method of preparation of semi-smoked sausages "Jaegers". Veined beef with a mass of 38.0 g, with a mass fraction of connective and adipose tissue mass of 12%, is ground on a spinning top with a hole diameter of 3 mm; lattice pork fat and non-greasy with a mass of 54.0 g is cut into pieces weighing 6.0 g. Stuffing it is prepared in several stages, at the first stage half of the minced beef grounded with the addition of ice in the amount of 15% of the recipe amount of meat raw material is introduced into the cutter, edible salt weighing 2.5 g, sodium nitrite solution weighing 0.01 g, fresh chopped garlic mass 0.06 g, black pepper ground mass of 0.1 g, allspice, ground mass of 0.09 g, soy protein hydrated with a mass of 10.0 g. Cutting is carried out in cutting mode for 7 minutes, the speed of rotation of the knives of the cutter is set equal to 1800 rpm, the speed of rotation of the bowl of the cutter 15 rpm, the distance between the blade of the knife and the bowl 2 mm. At the second stage, the rest of the chopped beef, the pork veined lean and fat pieces is introduced into the cutter and the cutter is continued in the mixing mode for 3 revolutions of the cutter bowl. In the second stage, in the mixing mode, the cutter blade rotation speed is set to 105 rpm, the cutter bowl rotation speed is 4 rpm and the distance between the knife blade and the bowl is 6 mm.
At the third stage, the minced meat obtained in the cutter is ground on a spinning top with a diameter of 13 mm of the holes of the outlet grill, and then molding is made into a natural shell in the form of bars of sausages 20 cm long and 24 mm in diameter.
Sediment is carried out by hanging bandaged bars on sticks and frames at a temperature of 6 ° C, with holding for 4 hours.
Heat treatment of sausage bars is carried out in a sealed heat chamber by successive heating with hot air at a temperature of 62 ° C, relative humidity of 50% for 14 min, drying with hot air at a temperature of 61 ° C, relative humidity of 18% for 23 min, smoke flue mixture at a temperature of 66 ° C, relative humidity of the drying mode for 14 min and steam cooking at a temperature of 75 ° C, relative humidity of 99%, until the sausages in the thickness of the bars reach a temperature of 69 ° C.
The sausage bars are cooled at a temperature of 20 ° C for 1 hour. The sausage bars are sent to a storage chamber with a temperature of 12 ° C and a relative humidity of 78%. Analyze the finished product, the analysis data are presented in table. 12.
Example 2
The method of preparation of sausages in a natural shell. Mechanical deboned poultry meat with a mass of 19.07 g, breast with a mass of 25.0 g and poultry skin with a mass of 10.7 g are crushed on a spinning top with a grid diameter of 2-3 mm. Then it is mixed in a batch mixer until homogeneous with a paste made from flour of wheat germ “Vitazar” weighing 15.0 g, which is previously subjected to hydration with water with a drinking weight of 25.0 g for 30 minutes at t = 35 ° C. Then, complex food additives - Forward 319 weighing 1.4 g, Combiton weighing 0.95 g, Aromaton weighing 0.24 g, and Milpro 700 whey protein concentrate weighing 1.4 g are added to the resulting mixture , edible salt weighing 1.0 g, chopped garlic weighing 0.24 g. The resulting minced system is thoroughly mixed once more, formed into a natural shell in the form of sausage bars 12 cm long and 24 mm in diameter. Heat treatment of sausage bars is carried out by roasting at a temperature of 150 ° C for 10 minutes and subsequent steam cooking at a temperature of 130 ° C, a relative humidity of 99%, until a temperature of 80 ° C is reached in the thickness of the sausage bars. The resulting finished product is analyzed. The analysis data are presented in table. 12.
Figure 00000001
Figure 00000002
Figure 00000003
As can be seen from the examples and table. 1, 2, the proposed method of preparation of the minced system, increasing the efficiency of energy exchange of the body, makes it possible to reduce technological weight loss during heat treatment, to increase organoleptic characteristics, as well as the nutritional and biological value of the finished products.
A decrease in the flour content of Vitazar wheat germ in the formulation of the minced system below 13.0% leads to a deterioration in organoleptic characteristics, an increase in technological weight loss and a decrease in the biological value of the finished products.
An increase in the content of flour of Vitazar wheat germ in the formulation of the minced system above 16.0% leads to a deterioration in organoleptic characteristics.
The proposed method of preparing a minced system that increases the efficiency of energy exchange of the body, allows you to:
- increase the yield of finished products;
- reduce the cost of raw recruitment recipe;
- increase the nutritional and biological value of finished products;
- expand the assortment of meat and vegetable semi-finished products or minced meat, with a high content of vitamins, essential substances, macro- and microelements intended for general, medical-prophylactic and special nutrition.

Claims (1)

  1. A method of preparing a forcemeat system that increases the energy exchange efficiency of the body, characterized in that for the preparation of the forcemeat system, mechanically deboned poultry meat, breast and poultry skin are ground on a spinning top with a grid diameter of 2-3 mm, mixed with pasta made from Vitazar wheat germ flour ", Which is preliminarily subjected to hydration with drinking water in a ratio of 1: 1.6-2.0, for 15-45 minutes, at t = 35 ± 2 ° C, then complex food additives -" Forward 319 "are added to the resulting mixture, “Combiton”, “Aromato” ", The whey protein concentrate" Molpro 700 ", edible salt, chopped garlic, is thoroughly mixed again, after which it is molded, cooled, frozen and sent for storage or cooking, the mince system is prepared in the following ratio of recipe components, wt.% :
    Mechanical deboned poultry meat 19.07 Poultry breast 25.0 Skin of a bird 10.7 Wheat germ flour “Vitazar” 13.0-16.0 Complex food supplement "Forward 319" 1.4 Complex food supplement "Combiton" 0.95 Complex food supplement "Aromaton" 0.24 Whey Protein Concentrate 1.4 Molpro 700 Edible salt 1,0 Garlic 0.24 Drinking water 24.0-27.0
RU2015126023/13A 2015-07-01 2015-07-01 Method for preparation of mince system, improving efficiency of energy exchange of body RU2603894C1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2142725C1 (en) * 1998-08-24 1999-12-20 Московский государственный университет прикладной биотехнологии Meat product
RU2306708C2 (en) * 2005-04-18 2007-09-27 Закрытое акционерное общество "Кузбасский пищекомбинат" (ЗАО "Кузбасский пищекомбинат") Method for producing of top-grade cooked stuffed sausage
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2142725C1 (en) * 1998-08-24 1999-12-20 Московский государственный университет прикладной биотехнологии Meat product
RU2306708C2 (en) * 2005-04-18 2007-09-27 Закрытое акционерное общество "Кузбасский пищекомбинат" (ЗАО "Кузбасский пищекомбинат") Method for producing of top-grade cooked stuffed sausage
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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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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