RU2629987C1 - Method of manufacturing cream pate of special purpose - Google Patents

Method of manufacturing cream pate of special purpose Download PDF

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Publication number
RU2629987C1
RU2629987C1 RU2016132725A RU2016132725A RU2629987C1 RU 2629987 C1 RU2629987 C1 RU 2629987C1 RU 2016132725 A RU2016132725 A RU 2016132725A RU 2016132725 A RU2016132725 A RU 2016132725A RU 2629987 C1 RU2629987 C1 RU 2629987C1
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RU
Russia
Prior art keywords
meat
pork
temperature
components
minutes
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RU2016132725A
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Russian (ru)
Inventor
Александра Васильевна Устинова
Екатерина Петровна Лисовицкая
Светлана Владимировна Патиева
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет"
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Priority to RU2016132725A priority Critical patent/RU2629987C1/en
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Publication of RU2629987C1 publication Critical patent/RU2629987C1/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67Reformed meat products other than sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs

Abstract

FIELD: food industry.
SUBSTANCE: method of manufacturing a cream pate of functional purpose envisages preparing the formulation components, blanching and grinding meat raw materials, preparing forcemeat, cutting, packaging, sealing and pasteurization, cooling. As the meat raw material, blanched hearts are used, after 30-40 minutes pork is added, and after 15-20 minutes liver is added, all enriched with nutraceuticals in lifetime and ground consecutively. Simultaneously, onions are ground and sauteed in soy and rapeseed oil with the addition of spices - coriander, nutmeg. Wheat bran, preventive food salt with reduced sodium content, chicken egg white powder, ascorbic acid, lecithin, calcium lactate, pectin are added in the forcemeat. All the formulation components are subjected to cutting for 8-10 minutes at a temperature of 17-24°C until a homogeneous mass is formed, which is packaged and sealed, subjected to pasteurization at a temperature of 68-75°C for 60-90 min, the product is cooled to 20°C, and then, in a refrigerating chamber - to a temperature of 0-5°C.
EFFECT: preserving useful properties of the initial components of the cream pate and manufacturing a meat product intended for the prevention of cardiovascular pathology and thyroid diseases.
1 cl

Description

The invention relates to the food industry and can be used in the manufacture of preventive food products.
The invention is known "Canned meat and vegetable product and method of its production." A method of producing a canned product involves grinding pork or poultry meat by mechanical boning, adding a protein-fat emulsion, onion, salt and spices, mixing the components, packaging, sterilization and cooling. The components are mixed on a cutter in two stages. At the first stage, a protein-fat emulsion is obtained in the cutter by mixing successively loaded textured barley flour, water and melted pork fat with their ratio, respectively (1-1.2) :( 3-3.5) :( 1-1.2) . At the second stage, pork or poultry meat of mechanical deboning, beef liver, onions, carrots, table salt, spices are added to the cutter and chopped until a homogeneous mass is formed at a certain ratio of components (patent RU 2281009, A23L 1/31, 2006 - analogue) .
A disadvantage of the known method for the production of canned meat and vegetable products is a significant loss of nutrients, vitamins, as a result of high-temperature processing (sterilization), in relation to the pasteurization mode, which makes it possible to preserve the necessary useful substances in the finished meat product.
Also known is a method of producing meat paste. The method involves preliminary heat treatment and grinding of raw meat, preparation of minced meat, mixing its components, molding, sterilization and cooling. Before stirring, boiled carrots, passivated onions and food hydrolyzate are additionally added to the minced meat. Food hydrolyzate is obtained from pork skins, subjected to heat treatment, crushed and treated with a solution of the enzyme preparation protolyhetherm. The meat paste is characterized in that it is made from beef or pork blanched liver, boiled beef, butter, boiled carrots, passivated onions, food hydrolyzate, broth, salt and ground black pepper. All components are used in certain proportions (patent RU 2517850, A23L 1/317, 2014 - prototype).
The disadvantage of this method of production of meat paste is the unbalanced mineral and vitamin composition of the product.
The technical result of the invention is to preserve the useful properties of the original components of the cream paste for special purposes and the manufacture of a functional meat product intended for the prevention of cardiovascular pathology and diseases of the thyroid gland.
The technical result is achieved by the fact that in the method of manufacturing a cream paste for special purposes, including the preliminary preparation of the recipe components, blanching and grinding meat raw materials, preparation of minced meat with the addition of herbal ingredients, food additives, chopping, packing, corking and pasteurization, cooling the product, according to the invention chopped heart blanched heart is used as meat raw material, after 30-40 minutes add pork and after 15-20 minutes add peche b, intravitally enriched with nutraceuticals, they chop and pass onion in parallel with soybean and canola oil with spices - coriander, nutmeg, and meat cream contains wheat bran, preventive edible salt with a low sodium content, dry egg white protein, ascorbic acid, lecithin , calcium lactate, pectin; all components of the formulation are cutted for 8-10 minutes at a temperature of 17-24 ° C until a homogeneous mass is formed in the following ratio of components, in kg per 100 kg:
Blanched pork 48.0-60.0
Pork heart 6.0-8.0
Pork liver 4.0-6.0
Wheat bran 2.4-3.6
Soybean oil 2.9-3.1
Rapeseed oil 1.9-2.2
Egg white chicken 2.9-3.1
Sauteed onions 2.9-3.1
Preventive food salt 0.7-0.9
Coriander 0.09-0.11
Nutmeg 0.09-0.11
Lecithin 1.4-1.6
Vitamin C 0.09-0.11
Calcium lactate 0.5-0.7
Pectin 1.4-1.6
Bouillon rest;
then the homogeneous meat mass is packed up and hermetically sealed, pasteurized at a temperature of 68-75 ° C for 60-90 min, the product is cooled to 20 ° C, and then in a refrigerator - to a temperature of 0-5 ° C.
A comparative analysis of the claimed solution with the prototype allows us to conclude that the claimed method of manufacturing a special purpose cream paste is different from the prototype in that:
- the use of heat treatment - pasteurization, makes it possible to preserve the necessary nutrients in the finished meat product. They have juiciness, pleasant taste, contain less salts of heavy metals;
- the use of wheat bran in minced meat provides a healing effect: the deficiency of ballast substances in human nutrition is compensated;
- is a rich source of selenium and iodine, due to the in vivo enriched meat raw materials;
- contains pectin substances that are able to lower cholesterol and blood sugar, prevent the formation of cholesterol plaques in blood vessels.
Therefore, we can conclude that the claimed solutions meet the criteria of "novelty" and "inventive step".
The claimed method of manufacturing a cream paste for special purposes meets the criterion of "industrial applicability", as it can be used at any enterprise for the production of meat and meat and vegetable products.
A method of manufacturing a cream paste for special purposes is as follows.
They carry out preliminary preparation of prescription components, blanching and grinding meat raw materials, preparing minced meat with the addition of vegetable components, food additives, chopping, packing, corking and pasteurization, and cooling the product. As a meat raw material, chopped sequentially blanched hearts are used, pork is added after 30-40 minutes, and liver, enriched with nutraceuticals in vivo, is added after 15-20 minutes, onions in soybean and rapeseed oil are ground and passaged with spices - coriander, nutmeg, and the cream paste also contains wheat bran, prophylactic edible salt with a low sodium content, dried egg white protein, ascorbic acid, lecithin, calcium lactate, pectin; all components of the formulation are cutted for 8-10 minutes. at a temperature of 17-24 ° C until a homogeneous mass is formed, with the following ratio of components, per 100 kg:
Blanched pork 48.0-60.0
Pork heart 6.0-8.0
Pork liver 4.0-6.0
Wheat bran 2.4-3.6
Soybean oil 2.9-3.1
Rapeseed oil 1.9-2.2
Egg white chicken 2.9-3.1
Sauteed onions 2.9-3.1
Preventive food salt 0.7-0.9
Coriander 0.09-0.11
Nutmeg 0.09-0.11
Lecithin 1.4-1.6
Vitamin C 0.09-0.11
Calcium lactate 0.5-0.7
Pectin 1.4-1.6
Bouillon rest;
the homogeneous meat mass is Packed and hermetically sealed, pasteurized at a temperature of 68-75 ° C for 60-90 min, the product is cooled to 20 ° C, and then in a refrigerator - to a temperature of 0-5 ° C.
A special-purpose paste cream made by the claimed method is an important source of protein, macro- and microelements, dietary fiber for the healthy functioning of the human body and has good digestibility, increased nutritional and biological value and can be used in human nutrition for the prevention of cardiovascular diseases and thyroid disease.
An example of a specific implementation of the method of manufacturing a cream paste for special purposes.
Cream paste for special purposes was made with the following optimal amounts of components in kg per 100 kg: blanched pork - 53.0; heart - 7.0 and liver - 5.0; wheat bran - 3.0; soybean oil - 3.0; rapeseed oil - 2.0; egg white protein - 3.0; sauteed onions - 3.0; preventive food salt - 0.8; coriander - 0.1; nutmeg - 0.1; lecithin - 1.5; ascorbic acid - 0.1; calcium lactate - 0.6; pectin - 1.5.
As meat raw materials, blanched hearts pre-crushed on a top in the amount of 7.0 kg are used, after 30-40 minutes pork is added in the amount of 53.0 kg, after 15-20 minutes the liver is added in the amount of 5.0 kg, enriched with nutraceuticals in vivo. If you take in a smaller amount, for example, pork - 48.0 kg, heart - 6.0 kg and liver - 4.0 kg, then the product is obtained with a not quite uniform consistency. The smell and taste are not very pleasant, with a pronounced aroma of spices, and if you take a larger amount, for example pork - 60.0 kg, heart - 8.0 kg and liver - 6.0 kg, then the product is obtained in the form of a uniform creamy mass. Color from gray to brownish gray. Smell - without a special aroma, tasteless. Preliminary blanching of pork and liver ensures the destruction of the vegetative microflora found in meat and liver, which improves pasteurization efficiency by softening meat raw materials. Next, they mix with onion chopped on a vegetable cutter and passaged in soy and rapeseed oil with spices - coriander, nutmeg, and then pass the mixture through a spinning top for the second time. The resulting mass is loaded into a cutter, wheat bran is added in an amount of 3.0 kg. If you take in a smaller amount, for example 2.4 kg, then the product is not quite uniform in structure, a little loose consistency, and if you take a larger amount, for example 3.6 kg, the product turns out to be a dense uniform mass, tasteless. Then add preventive food salt with a low sodium content, dry chicken egg protein, ascorbic acid, lecithin, calcium lactate, pectin in optimal quantities, mix thoroughly and beat for 8-10 minutes at a temperature of 17-24 ° C until a homogeneous mass is formed, with the parameters chosen by us, the quality of the stuffing does not deteriorate. The prepared mixture is Packed in glass or tin containers and hermetically sealed, pasteurized at a temperature of 68-75 ° C for 60-90 min, in this mode, this makes it possible to minimize loss of vitamins and unwanted changes in the taste and appearance of the product, cool the product to 20 ° C, and then in the refrigerator to a temperature of 0-5 ° C.
The best option is a special-purpose paste cream, in the above ratio of components, since by nutritional value and mass fraction of the introduced components it is most suitable for medical and preventive nutrition for special purposes.

Claims (3)

  1. A method of manufacturing a cream paste for special purposes, including the preliminary preparation of the recipe components, blanching and grinding meat raw materials, the preparation of minced meat with the addition of vegetable components, food additives, cuttering, packaging, corking and pasteurization, cooling the product, characterized in that the raw meat is used chopped heart sequentially blanched, after 30-40 minutes add pork and after 15-20 minutes add the liver, intravitally enriched with nutraceuticals, pa at the same time, onion is crushed and passaged in soy and rapeseed oil with spices - coriander, nutmeg, and meat cream contains wheat bran, preventive food salt with a low sodium content, dry egg white protein, ascorbic acid, lecithin, calcium lactate, pectin; all components of the formulation are cutted for 8-10 minutes. at a temperature of 17-24 ° C until a homogeneous mass is formed in the following ratio of components, in kg per 100 kg:
  2. Blanched pork 48.0-60.0 Pork heart 6.0-8.0 Pork liver 4.0-6.0 Wheat bran 2.4-3.6 Soybean oil 2.9-3.1 Rapeseed oil 1.9-2.2 Egg white chicken 2.9-3.1 Sauteed onions 2.9-3.1 Preventive food salt 0.7-0.9 Coriander 0.09-0.11 Nutmeg 0.09-0.11 Lecithin 1.4-1.6 Vitamin C 0.09-0.11 Calcium lactate 0.5-0.7 Pectin 1.4-1.6 Bouillon rest;
  3. then the homogeneous meat mass is packed up and hermetically sealed, pasteurized at a temperature of 68-75 ° C for 60-90 min, the product is cooled to 20 ° C, and then in a refrigerator - to a temperature of 0-5 ° C.
RU2016132725A 2016-08-08 2016-08-08 Method of manufacturing cream pate of special purpose RU2629987C1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2740807C1 (en) * 2020-05-12 2021-01-21 Федеральное государственное бюджетное образовательное учреж-дение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Method for production of boiled sausage product based on vegetable components
RU2740806C1 (en) * 2020-05-12 2021-01-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Method for production of boiled sausage product based on vegetable components

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1692524A1 (en) * 1989-05-26 1991-11-23 Научно-Производственное Объединение "Конструктор" Method for meat paste production
RU2027380C1 (en) * 1987-06-22 1995-01-27 Московский институт прикладной биотехнологии Meat product
RU2160546C1 (en) * 2000-05-16 2000-12-20 Устинова Александра Васильевна Homogenized meat product for infant dietary
RU2575031C2 (en) * 2010-06-16 2016-02-10 Марс Инкорпорейтед Method and device for foamed meat or fish product obtainment

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2027380C1 (en) * 1987-06-22 1995-01-27 Московский институт прикладной биотехнологии Meat product
SU1692524A1 (en) * 1989-05-26 1991-11-23 Научно-Производственное Объединение "Конструктор" Method for meat paste production
RU2160546C1 (en) * 2000-05-16 2000-12-20 Устинова Александра Васильевна Homogenized meat product for infant dietary
RU2575031C2 (en) * 2010-06-16 2016-02-10 Марс Инкорпорейтед Method and device for foamed meat or fish product obtainment

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2740807C1 (en) * 2020-05-12 2021-01-21 Федеральное государственное бюджетное образовательное учреж-дение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Method for production of boiled sausage product based on vegetable components
RU2740806C1 (en) * 2020-05-12 2021-01-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Method for production of boiled sausage product based on vegetable components

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Effective date: 20180809