RU2636473C1 - Method for obtaining of meat cream composition of special purpose - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: method involves preparation of formulation ingredients, meat raw materials blanching and chopping, minced meat preparation with addition of plant ingredients, food additives, cuttering, packing, sealing, pasteurization and cooling of the product. As meat raw materials, ground pork is used, previously blanched for 15-20 minutes and lifetime enriched with nutraceuticals, onion is cut and sautered in soybean and rapeseed oil with addition of spices - coriander, nutmeg, also contains pre-germinated wheat germ, salt, with a reduced content of sodium, chicken egg white powder, ascorbic acid, lecithin, calcium lactate, pectin, broth. The formulation components are subjected to chopping for 8-10 minutes at a temperature of 17-24°C until a homogeneous mass is formed, which is packaged, sealed and 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: preservation of useful properties of the initial components of the meat cream; obtaining of a functional meat product intended for cardiovascular disease and thyroid diseases prevention.1 cl

Description

The invention relates to the food industry and can be used in the production 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, sauteed 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 initial components of the meat cream and to obtain a meat product for special purposes, intended for the prevention of cardiovascular pathology and diseases of the thyroid gland.

The technical result is achieved in that in a method for producing a composition of meat cream for special purposes, including preliminary preparation of recipe components, blanching and grinding meat raw materials, preparation of minced meat with the addition of vegetable components, food additives, chopping, packing, corking and pasteurization, cooling the product, according to the invention , minced pork pre-blanched for 15-20 minutes, intravitally enriched with nutraceuticals, is used as meat raw material and, at the same time, onion is crushed and passaged in soybean and rapeseed oil with spices - coriander, nutmeg, and meat cream containing pre-germinated wheat germ, preventive edible salt with low sodium content, dried egg white protein, ascorbic acid, lecithin, lactate calcium, 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, per 100 kg:

Blanched pork 60.0-71.0 Germinated Wheat Germ 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 009-0.11 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 and hermetically sealed, pasteurized at a temperature of 68-75 ° C for 60-90 minutes, 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 obtaining the composition of meat cream for special purposes differs 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 germ 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 intravital 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 obtaining a composition of meat cream 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 obtaining a composition of meat cream 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 raw meat, chopped pork, pre-blanched for 15-20 minutes and intravitally enriched with nutraceuticals, is used, chopped and passivated onion in soybean and rapeseed oil with spices - coriander, nutmeg, and meat cream contains previously germinated wheat germ, prophylactic edible salt with a low sodium content, dry egg white chicken 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 60.0-71.0 Germinated Wheat Germ 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 009-0.11 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 minutes, cool the product to 20 ° C, and then in a refrigerator to a temperature of 0-5 ° C.

The composition of meat cream for special purposes, obtained 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 obtaining a composition of meat cream for special purposes.

The composition of meat cream for special purposes was made with the following optimal amounts of components per 100 kg: blanched pork - 65.0 kg; germinated wheat germ - 3.0 kg; soybean oil - 3.0; rapeseed oil - 2.0; egg white protein - 3.0; sauteed onions - 3.0; preventive food salt with a low sodium content - 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, 65.0 kg of pork, blanched for 15-20 minutes, preliminarily ground on a top, and enriched with nutraceuticals in vivo, are used as meat raw materials. If we take in a smaller amount, for example 60.0 kg, then the product is obtained with a not uniform enough consistency. Pinkish gray. The smell and taste are not very pleasant, with a pronounced aroma of spices, and if you take a larger amount, for example 71.0 kg, the product is obtained in the form of a uniform creamy mass. Color from pinkish gray to brownish gray. Smell - without a special aroma, tasteless. Preliminary blanching of pork for 15-20 minutes ensures the destruction of the vegetative microflora in the meat, and helps to increase the 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 the cutter, pre-germinated wheat germ in the amount of 3.0 kg is added. 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 is in the form of 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 a glass or tin container and hermetically sealed, pasteurized at a temperature of 68-75 ° C for 60-90 minutes, in this mode, this makes it possible to minimize loss of vitamins and unwanted changes in the taste and appearance of products, cool the product up to 20 ° C, and then in the refrigerator to a temperature of 0-5 ° C.

The best option is the composition of meat cream for special purposes in the above ratio of components, as the nutritional value and mass fraction of the introduced components is most suitable for medical and preventive nutrition for special purposes.

Claims (3)

A method of obtaining a composition of meat cream for special purposes, including the preliminary preparation of prescription components, blanching and grinding meat raw materials, preparation of minced meat with the addition of vegetable components, food additives, chopping, packing, corking and pasteurization, cooling the product, characterized in that the meat raw materials used chopped pork blanched for 15-20 minutes, enriched with nutraceuticals in vivo, chopped onion and passively ooy and canola oil with spices - coriander, nutmeg, and meat cream contains pre-germinated wheat germ, preventive edible salt with low sodium content, dried egg white protein, ascorbic acid, lecithin, calcium lactate, pectin, broth; 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, per 100 kg: Blanched pork 60.0-71.0 Germinated Wheat Germ 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 009-0.11 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 and hermetically sealed, pasteurized at a temperature of 68-75 ° C for 60-90 minutes, the product is cooled to 20 ° C, and then in a refrigerator to a temperature of 0-5 ° C.