RU2644958C2 - Method for production of functional meat - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, namely to method for producing meat products of functional purpose. Method includes grinding meat raw materials, keeping it in the salt, cooking ground meat with the addition of starch, salt, sugar, spices, filling casings by ground meat, roasting sausages in stationary chambers, cooking in steam-water chambers, further cooling and storage. Beet powder is inserted into the ground meat in the form of an aqueous solution obtained as a result of IR drying and its grinding to the state of the fine powder. One has selected a quantitative ratio of the ingredients. Beet contains a complex of BAS, among which betaine is especially valuable, which protects the human body from a number of unfavorable factors.

EFFECT: advantage of the product is the absence in the formulation of sodium nitrite, which belongs to the class of general toxic substances.

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Description

The invention relates to the meat industry and can be used in the manufacture of sausages with herbal additives.

Existing technologies for the production of sausages provide for the widespread use of herbal additives containing various biologically active substances in order to give the finished product a functional focus.

Beets are a source of a number of biologically active substances. It includes a variety of macro- and micronutrients. It provides the body with phosphorus, potassium, chlorine and iron, but its special value is that it contains betaine. It is a natural antioxidant that can be used to prevent cancer, it can reduce the level of homocysteine, a toxic decomposition product of amino acids that contributes to the development of atherosclerosis and osteoporosis. In addition, betaine can remove various toxic substances from the body. Beetroot contains 114-297 mg of betaine per 100 g of product, depending on its variety. The average dose of betaine for an adult according to the recommended standards in Russia is 3-5 g per day. To provide the body with betaine, it would be necessary to eat at least 600 g of boiled beets daily, which is almost unrealistic. Using finely divided beetroot powder solves this problem. As a result of experimental studies, it was found that 100 g of finely divided beetroot powder contains an average of 945 mg of betaine / 100 g. That is why manufacturers have recently become interested in creating meat products in which beetroot serves as a herbal supplement.

A known method for the production of sausages (RU 2187949 Method for the production of meat products, declared. 01/19/2001, publ. 08/27/2002), in which beets and carrots are cooked in minced meat [1]. However, after cooking, the amount of biologically active substances in the finished product can be significantly reduced. In our method for the production of sausages, instead of boiled beets, finely dispersed beet powder, with a moisture content of 6-8%, obtained as a result of IR processing and then crushed in a drum roller mill is used, which provides higher shelf life of biologically active substances in comparison with convective heating of vegetables [2]. The powder dissolves well in water, which allows you to evenly distribute it in minced meat. In addition, such powders are able to maintain their beneficial properties for a long time and, as studies have shown, it goes well with minced meat, which contributes to the technological process.

Analogues of the proposed method in patent and other scientific and technical information was not found by us. The objective of the invention is to obtain a new combined meat product containing a complex of biologically active substances and expanding the range of similar products.

The essence of the invention lies in the fact that the inclusion in addition to minced meat powder of IR-dried beets gives the sausages a functional orientation, which protects the human body from harmful substances.

The method is as follows: prepare minced meat in accordance with the current technological instructions [3]. First, bold pork - 51 kg, ground beef of the 1st grade - 41 kg is crushed, table salt - 2.5 kg is added and the meat is kept in the salting for 24 hours at 6-8 ° C in order to ripen it. Then minced meat is prepared in a meat mixer, where starch is added - 4.5 kg, black pepper - 0.1 kg, an aqueous solution of beet powder - 3.5 kg. Next, they stuff the shells, fry them in stationary chambers and cook sausages in steam-water chambers. At the end of cooking, the sausages are cooled and transferred to storage. The amount of water used to dissolve the powder is taken into account when adding water to the stuffing. According to existing recommendations, 30% of the daily rate of betaine was added to the stuffing. Sodium nitrite, as is customary to ensure the product is colored pink, was not added to the minced meat, which is a definite advantage of this method, since sodium nitrite is toxic to the human body. At the same time, the inclusion of the powder in the formulation gave the product a characteristic coloration. Sausages in organoleptic indicators were not inferior to control samples prepared without the addition of powder.

Bibliography

1. RU 2187949 "Method for the production of meat products", declared on 01/19/2001, published on 08/27/2002.

2. Research report of the GNU SibNIIIP “To develop resource-saving technologies for new food products with functional properties based on the use of a set of modern physical methods for processing plant materials”, 2013.

3. Senchenko B.S., Rogov I.A., Zabashta A.G., Bondarenko V.I. Technological collection of sausages and smoked meats recipes. Rostov-on-Don: Ed. Center "Mart", 2001. - 864 p.

Claims (2)

A method for the production of a functional meat product, including grinding meat raw materials, keeping it in the ambassador, cooking minced meat with the addition of starch, table salt, granulated sugar, spices, stuffing the shells with minced meat, frying sausages in stationary chambers, cooking in steam and water chambers , further cooling and storage, characterized in that the beets are additionally introduced into the beef powder, in the form of an aqueous solution, obtained as a result of infrared drying and its grinding to the state of finely divided powder n and the following component ratio, kg: Semi-fat pork 51.0 Veined beef of 1 grade 41.0 Starch 4,5 Beetroot powder 3,5 Edible salt 2.5 Granulated sugar 1,0 Ground black pepper 0.1