RU2619988C1 - Minced poultry semi-product manufacturing method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preparation of poultry raw material including poultry carcass defrosting at a temperature of 5-15°C during 2-4 hours, preparation of eviscerated birds: pin feather removal, elimination of processing defects, washing, cutting-up, grinding at a mincer with hole diameter of 2-3 mm, preparation of mince mass, mixing to homogeneous mass, forming of cakes, crumbing, freezing at a temperature of -25…-35°C to product internal temperature of maximum -8°C and packing. The mince mass is additionally enriched with oat bran which shall be pre-swollen in water at the ratio oat bran:water equal to 1:3.2 during 60 minutes at the water temperature of 73-75°C. Quantitative ratio of the ingredients is selected.

EFFECT: provided are consumption of dietary fibers in the amount of 15-22,5% of the required daily consumption, increased output of finished products and improvement of organoleptic properties: sappines, texture.

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Description

The invention relates to the meat industry, in particular the production of chopped semi-finished products from poultry meat, and can be used in meat processing and catering.

Classical recipes and the production technology of chopped semi-finished products are widely known: meat, meat and vegetable and minced meat.

Chopped semi-finished products are made on the basis of beef, pork, lamb, horse meat, venison, poultry, using cereals and other plant materials, in a chilled or frozen state. Chopped semi-finished products include cutlets (homemade, Moscow, Kiev, peasant, Krasnodar, meat and cabbage, meat and potato, Belarusian, meat and vegetable, Nyurba, Yakut, Transbaikal, Buryat, etc.); Schnitzels steaks; rump steaks; minced meat; meatballs; meat croquettes, as well as other products (see Rogov I.A. et al. Production of semi-finished meat products and quick-frozen dishes: - M., Kolos, 1997, p. 220-232).

These meat products have good consumer properties, are convenient and easy to prepare, are traditional in the diet of Russians.

There is a method of obtaining a functional product from chicken with common dash (Aegopodium Podagraria), the raw materials for which are: chicken flesh together with internal fat, milk, bread, ground pepper, salt, according to the solid recipe components, fresh and frozen leaves of ordinary daisy are additionally used in 5% (see RF patent No. 2415612, IPC A23L 1/315, publ. 04/10/2011).

In the production of this semi-finished product, difficulties may arise due to the fact that chicks are not produced on an industrial scale, as well as its chemical composition and functional and technological properties are not well understood.

The closest in technical essence and the achieved result to the proposed invention is a method for producing a semi-finished meat and vegetable chopped diet, enriched with a low fat content, containing raw meat, soy protein, fresh onion, spices, breading, table salt, drinking water. As raw meat, poultry meat or poultry meat with the addition of cutlet pork meat, or beef cutlet meat with the addition of cutlet pork meat is used; as soy protein, soy protein isolate; as table salt - therapeutic and prophylactic salt; bran - as a breading, as spices - allspice, dill, parsley, garlic; at the same time, it additionally contains cabbage or zucchini or pumpkin, oatmeal or buckwheat flour, iodine casein or sea kale, soy protein fiber or wheat fiber, soybean or linseed oil, Carotino oil, ascorbic acid, yantavit, phospholipid concentrate, mineral calcium calcium chickpeas (see RF patent No. 2338396, IPC A23L 1/31, A23L 1/314, publ. 20.11.2008).

The disadvantages of this method are the multicomponent formulations, the introduction of each of the additives in the product formulation carries its own functional properties, as a result of which the taste characteristics of the product may be violated and the preparation laborious. Another significant drawback is the increase in the cost of the product due to the need to use all kinds of components of the formulation. In addition, bran is used as a breading product that during heat treatment gives a darker color of the product.

The technical task of the invention is to develop technology and formulations of new functional products - chopped semi-finished products from poultry meat with the content of dietary fiber.

The technical result of the invention is to obtain a functional product for dietary fiber with high functional and technological properties through the use of a functional ingredient that helps to increase water retention capacity, improve organoleptic characteristics (juiciness of the product), increase the yield of the finished product, in addition, expand the range of chopped semi-finished products.

The technical result is achieved in that in a method for the production of chopped semi-finished products from poultry meat, which involves preparing meat raw materials, including thawing carcasses at a temperature of 5-15 ° C for 2-4 hours, preparing gutted carcasses: removing hemp, eliminating processing defects, washing , boning carcasses, grinding on a top with holes in the grill with a diameter of 2-3 mm, making minced meat, mixing to a homogeneous mass, forming cutlets, breading, freezing at a temperature of -25 ... -35 ° C to a temperature the thickness of the product is not higher than -8 ° C and the packaging according to the invention, oat bran is additionally introduced into the forcemeat, which is previously left to swell in water in the ratio of oat bran: water 1: 3.2, for 60 minutes at a water temperature of 73-75 ° C, and introduced into the formulation in the following ratio of components of minced meat, wt.%:

Poultry meat 50.8-70.5 Water 6.1 Internal fat 2,3 Breadcrumbs 7.7 Oat bran 3.0-7.7 Water for swelling oat bran 9.6-24.6 Salt pepper rest

The novelty of the proposed method for the production of chopped semi-finished products from poultry meat is the introduction as a component of the formulation - oat bran, which underwent a swelling process in the ratio of oat bran: water 1: 3.2 for 60 minutes at a water temperature of 73-75 ° C.

The hydraulic module was established on the basis of experimental studies, the ability of oat bran to bind water in the range from 1 to 10 g was studied. As a result, the optimal ratio of oat bran: water was obtained, which is 1: 3.2, i.e. one gram of bran is able to bind 3.2 g of water. The use of bread in classical recipes gives 1: 1 moisture binding, thus, the use of oat bran in the formulations of the method for producing chopped semi-finished products from poultry meat gives the product a juiciness and increases the yield of the finished product.

The swelling process was studied at different liquid temperatures in the range of 14-100 ° C. It was found that with increasing temperature of the liquid (milk or water), the speed of the process increases. So, at 14 ° C the swelling rate is 0.073 g / min, and at 75 ° C - 0.142 g / min, the acceleration is 195%. At the selected temperature, the optimal swelling time is 60 minutes, since it was found that after this time the process speed decreases and practically stops.

The use of oat bran in the production of chopped semi-finished products from poultry meat will ensure the consumption of dietary fiber in an amount of 15 to 22.5% of the required daily intake. Deficiency of dietary fiber in the diet of the population of Russia reaches 60%, which is assessed as a risk factor for a number of diseases - endocrine, cardiovascular, gastrointestinal tract. One of the ways to eliminate the deficiency of dietary fiber in the nutrition of the population is the development of new products with obvious health benefits and high organoleptic characteristics.

The rational ratio of poultry, liquid and oat bran in the proposed method is established experimentally based on the functional and technological properties of minced meat and organoleptic characteristics of the finished product. It has been established that a rational dose of introducing oat bran is 3.0-7.7% by weight of minced meat, which will preserve the traditional taste, color and smell of minced meat products, increase the functional and technological parameters of minced meat and increase the yield of finished products. The introduction of more than 7.7% of oat bran into the meat system does not provide the traditional taste, color and texture of minced meat, which requires the production technology of chopped semi-finished products from poultry meat. Introduction to the meat system of less than 3.0% does not give the intended effect.

From the scientific and technical literature and patent documentation, analogues with the use of oat bran in the production of chopped semi-finished products from poultry meat to obtain a high-quality product, a source of dietary fiber were not found by the authors.

The inventive method for the production of chopped semi-finished products from poultry meat is as follows.

The technological process begins with the preparation of raw meat and oat bran. Poultry meat is used as raw meat, for example, carcasses of chickens, chickens, broiler chickens, turkeys, turkeys and quails. The technology can be used raw materials in chilled or frozen state. The preparation of meat raw materials is carried out as follows: carcasses are thawed at a temperature of 5-15 ° C for 2-4 hours, gutted carcasses are prepared: hemp is removed, technological processing defects are eliminated, carcasses are deboned, carcasses are deboned, ground in a grinder with holes in the grill with a diameter of 2-3 mm. In parallel with the preparation of meat raw materials, oat bran is being prepared in the amount of 3.0-7.7 wt.% Producer of the Scientific and Production Association Compass Health LLC, which are mixed with water in the amount of 9.6-24.6 wt.%, Having temperature 73-75 ° C in the ratio oat bran: water 1: 3.2, mix thoroughly and leave to swell for 60 minutes. As a result, we obtain hydrated oat bran in the amount of 12.6-32.3 wt.%.

Then, the minced meat is prepared on a meat mixer in two stages: at the first stage, chopped poultry meat and internal fat in the amount of 53.1-72.8 wt.%, Hydrated oat bran in the amount of 12.6-32.3 wt.% Are loaded into the bowl of the meat mixer. mix for 1-3 minutes Then add water in an amount of 6.1 wt.%, Spices according to the recipe: table salt in an amount of 0.7 wt.%, Black pepper in an amount of 0.1 wt.%, Mix the components of minced meat for 2-5 minutes until a homogeneous mass is formed . Then, cutlets weighing 125 ± 3 g of a flat-oval shape with a thickness of 2.0-2.5 cm are molded from the resulting minced meat and breadcrumbs are prepared in breadcrumbs in the amount of 7.7 wt.%, After which the molded convenience foods are frozen at a temperature of minus 25 to minus 35 ° C, for 10-15 minutes, followed by their packaging.

The proposed method for the production of chopped semi-finished products from poultry meat is illustrated by examples.

Example 1

Defrozen chicken carcasses are thawed at a temperature of 5-15 ° C, for 2-4 hours, prepared: hemp is removed, defects in the processing are eliminated, washing is performed, carcasses are deboned, crushed on a top with holes in the grill with a diameter of 2-3 mm.

Oat bran is left to swell for 60 minutes, at a water temperature of 73 ° C in the ratio of oat bran: water 1: 3,2. We get hydrated oat bran in the amount of 12.6 wt.%.

Forcemeat is prepared on a meat mixer in two stages: at the first stage, minced chicken meat with internal fat and hydrated oat bran are mixed into a bowl of a meat mixer with a diameter of 3 mm grid holes and mixed for 1-3 minutes. Add drinking water and spices according to the recipe: table salt, black pepper, mix the components of minced meat for 2-5 minutes until a homogeneous mass is formed. Next, from the resulting stuffing produce the formation of cutlets, breading, freezing and packaging in the following ratio of components of the stuffing, wt.%: Chicken fillet 70.5; oat bran 3.0; water for swelling oat bran 9.6; internal fat 2.3; 6.1 water and spices: table salt 0.7; black pepper 0.1; breadcrumbs for breading 7.7.

The resulting semi-finished products have the following organoleptic, physico-chemical and technological properties: the minced meat is evenly mixed in the cut, has pleasant tastes and aromas inherent in this type of product, the minced meat is moderately salty, without the taste and smell of oat bran. The water-binding capacity (BCC) of raw minced meat is 91.2%, the water-holding capacity (HCL) is 65.2%, and the acidity (pH) is 6.54. Losses during heat treatment amounted to 14.4%.

Example 2

Defrozen chicken carcasses are thawed at a temperature of 5-15 ° C, for 2-4 hours, prepared: hemp is removed, defects in the processing are eliminated, washing is performed, carcasses are deboned, crushed on a top with holes in the grill with a diameter of 2-3 mm.

Oat bran is hydrated in the ratio of oat bran: water 1: 3.2 at a water temperature of 74 ° C and left to swell for 60 minutes. We get hydrated oat bran in an amount of 32.3 wt.%.

Forcemeat is prepared on a meat mixer in two stages: at the first stage, minced meat minced with a top with a diameter of 3 mm grating holes is loaded into a meat mixer bowl and chicken meat with internal fat and oat bran hydrated in water are mixed for 1-3 minutes. Add drinking water and spices according to the recipe: table salt, black pepper, mix the components of minced meat for 2-5 minutes until a homogeneous mass is formed. Next, from the obtained forcemeat, they produce the molding of cutlets, breading, freezing and packaging in the following ratio of components of the forcemeat, wt.%: Chicken fillet 50.8; oat bran 7.7; water for swelling oat bran 24.6; internal fat 2.3; 6.1 water and spices: table salt 0.7; black pepper 0.1; breadcrumbs for breading 7.7.

The resulting semi-finished products have the following characteristics: the minced meat in the cut is evenly mixed and has small white inclusions of oat bran that do not impair the color of the product, the minced meat is moderately salty, without extraneous taste and odor. The water-binding capacity (BCC) of raw minced meat is 95.03%, the water-holding capacity (WC) - 68.8, the acidity index (pH) - 6.58. Losses during heat treatment amounted to 12.0%.

Example 3

Defrozen chicken carcasses are thawed at a temperature of 5-15 ° C, for 2-4 hours, prepared: hemp is removed, defects in the processing are eliminated, washing is performed, carcasses are deboned, crushed on a top with holes in the grill with a diameter of 2-3 mm.

Oat bran is left to swell for 60 minutes, at a water temperature of 75 ° C in the ratio of oat bran: water 1: 3.2. We get hydrated oat bran in the amount of 22.6 wt.%.

Forcemeat is prepared on a meat mixer in two stages: at the first stage, minced chicken meat with internal fat and hydrated oat bran are mixed into a bowl of a meat mixer with a diameter of 3 mm grid holes and mixed for 1-3 minutes. Add drinking water and spices according to the recipe: table salt, black pepper, mix the components of minced meat for 2-5 minutes until a homogeneous mass is formed. Next, from the resulting stuffing produce the formation of cutlets, breading, freezing and packaging in the following ratio of components of the stuffing, wt.%: Chicken fillet 60.5; oat bran 5.4; water for swelling oat bran 17.2; internal fat 2.3; 6.1 water and spices: table salt 0.7; black pepper 0.1; breadcrumbs for breading 7.7.

The resulting semi-finished products have the following organoleptic, physico-chemical and technological properties: the minced meat is evenly mixed on the cut and has small inclusions of oat bran that do not impair the color of the product, has a pleasant taste and aroma characteristic of this type of product, the minced meat is juicy, moderately salty, without smack and the smell of oat bran. The water-binding capacity (BCC) of raw minced meat is 92.21%, the water-holding capacity (HCL) is 66.2%, and the acidity (pH) is 6.57. Losses during heat treatment amounted to 13.6%.

Assessing the functional and technological properties, it is clear that the introduction of oat bran changes the active reaction of the stuffing medium by 0.03-0.04 units. to the alkaline side. Changes in the pH of the medium to the alkaline side entail changes in moisture-binding and water-holding ability. Thus, an increase in the content of dietary fiber has a positive effect on the functional and technological properties of semi-finished products from poultry meat.

The proposed method for the production of chopped semi-finished products from poultry meat compared to the prototype (see RF patent No. 2338396, IPC A23L 1/31, A23L 1/314, publ. 20.11.2008) has the following advantages:

- the product being developed relates to a semi-finished meat product of category B, which contains high-grade protein;

- the product contains 3.0-7.7% dietary fiber, which is from 15 to 22.5% of the required daily intake;

- the use of oat bran will increase the yield of the finished product and improve organoleptic characteristics: juiciness, consistency, since dietary fiber is able to bind and retain water;

- A new formulation and technology for the production of chopped semi-finished products from poultry meat was obtained, which allows us to expand the range of high-quality meat products.

The proposed method for the production of chopped semi-finished products from poultry meat can be used in the meat and poultry industry in the production of products from chopped poultry meat.

Claims (2)

A method for the production of chopped semi-finished products from poultry meat, which involves preparing meat raw materials, including thawing carcasses at a temperature of 5-15 ° C for 2-4 hours, preparing gutted carcasses: removing hemp, eliminating processing defects, washing, deboning carcasses, grinding in a top with holes in the grill with a diameter of 2-3 mm, preparation of minced meat, mixing to a homogeneous mass, molding of cutlets, breading, freezing at a temperature of -25 ... -35 ° C to a temperature in the thickness of the product not higher than -8 ° C and packaging, in the headlights additionally, oat bran is introduced, which is previously left to swell in water in the ratio of oat bran: water 1: 3.2 for 60 minutes at a water temperature of 73-75 ° C and introduced into the formulation in the following ratio of minced meat components, wt.%: Poultry meat 50.8-70.5 Water 6.1 Internal fat 2,3 Breadcrumbs 7.7 Oat bran 3.0-7.7 Oat bran swelling water 9.6-24.6 Salt pepper Rest