RU2647510C1 - Method for producing meat-and-vegetable enriched chopped semi-finished products - Google Patents

Method for producing meat-and-vegetable enriched chopped semi-finished products Download PDF

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RU2647510C1
RU2647510C1 RU2017106283A RU2017106283A RU2647510C1 RU 2647510 C1 RU2647510 C1 RU 2647510C1 RU 2017106283 A RU2017106283 A RU 2017106283A RU 2017106283 A RU2017106283 A RU 2017106283A RU 2647510 C1 RU2647510 C1 RU 2647510C1
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Prior art keywords
meat
vegetable
finished products
enriched
minced
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RU2017106283A
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Russian (ru)
Inventor
Алла Егоровна Куцова
Надежда Михайловна Ильина
Сергей Иванович Матвиенко
Анатолий Анатольевич Петров
Алина Андреевна Михайленко
Екатерина Григорьевна Антонова
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Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ")
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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
    • A23L13/60Comminuted 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

Abstract

FIELD: food industry.
SUBSTANCE: invention relates to meat industry, in particular to production of functional products containing animal and vegetable origin raw materials. Method for producing meat-and-vegetable enriched chopped semi-finished products comprises preparation of a minced meat mixture, molding, freezing and storage. To prepare the minced meat mixture, minced chilled beef and chilled thigh fillet, wheat germ cake, hydrated curd whey, fresh onions, food salt, black powdered pepper are used. Quantitative ratio of components is selected.
EFFECT: invention provides functional products, balanced by the ratio of the main food components having biological and nutritional value, improved taste, positive physiological effects on the human body due to a combination of beef meat and vegetable components.
1 cl, 1 dwg, 2 ex, 1 tbl

Description

The invention relates to the meat industry, in particular to the production of functional products containing raw materials of animal and vegetable origin.
Known traditional recipe [TU 9213-014-49871775-02 Appetizing cutlets] using bread to improve the structure of minced meat.
Also, a method for the production of semi-finished products, including cereals in the composition of meat and vegetable cutlets and a method for their manufacture [Rogov I.A., Zabashta A.G. Production of semi-finished meat and quick-frozen dishes. - M .: 1997]. The recipe for well-known meat and vegetable cutlets includes, wt.%: Cutlet beef meat 35.75, boiled rice or pearl barley, 25.00 protein, soybean concentrate hydrated 18.00, fresh onion 5.00, ground black or white ground 0.05, melange or eggs 1.00, table salt 1.20, breadcrumbs 4.00, drinking water 9.00. The technological process for the production of well-known meat and vegetable cutlets includes the preparation of minced meat from vein beef and cooking rice or pearl barley. Next, meat, cereals, soybean concentrate hydrated, onions, spices, salt are loaded into a meat mixer in accordance with the recipe, mixed to a homogeneous consistency, then the prepared meat is formed, breaded, frozen, packaged and sent for storage.
In addition, well-known vegetable cutlets [RF patent No. 2322092, decl. November 27, 2007, publ. 04/20/2008], which includes hydrated soy protein product obtained from nonfat or semi-skimmed soy flour, containing, wt.%: Cutlet beef meat 30.0, veined pork fat 16.55, fresh white cabbage 15.00, onion fresh 10.00, chicken or melange 2.20, hydrated soy protein product 16.00, breadcrumbs 4.00, ground black or white ground 0.05, edible salt 1.20, drinking water 5.00.
The closest in technical essence and the achieved effect is a semi-finished meat and vegetable chopped, containing meat raw materials, a source of vegetable protein, as well as fresh onions, breadcrumbs, table salt, drinking water, characterized in that the meat contains pork cutlet meat or beef cutlet meat with the addition of cutlet pork meat, as a source of vegetable protein - flax flour enriched with wheat germ flour “Vitazar”, and additionally includes carrots vezhuyu, allspice, parsley, dill, garlic, with the following component ratio, wt.%: Meat or meat cutlet beef cutlet with meat cutlet 60,0-60,2, flax flour enriched flour "Vitazar" wheatgerm 4.5-6.0, fresh carrots 4.0-6.0, fresh onions, peeled 4.0-4.5, allspice, ground 0.01-0.02, garlic 1.0-1.2, parsley, dill 1.0-1.2, table salt 1.0-1.1, breadcrumbs 3.5-4.0, drinking water the rest.
The disadvantages of these products are the lack of a healing effect on the human body, an imbalance in the chemical composition, low nutritional and biological value. In addition, the use of bread or breadcrumbs as a prescription component increases the rate of oxidative processes of the lipid fraction in the minced system and, as a result, leads to a sharp decrease in the quality and shelf life of products, also a disadvantage of the known recipes of meat and vegetable cutlets is the inclusion of cooked cereals. which have a very limited content of vitamins, essential amino acids, and other biologically active compounds. Also, the presence in the formulation of a relatively expensive soy protein concentrate increases the cost of the finished product.
An object of the invention is to develop a method for the production of meat and vegetable enriched chopped semi-finished products, which allows to obtain functional products, balanced in terms of the ratio of basic food components, with biological and nutritional value, improved taste, with a positive physiological effect on the human body due to the combination of beef and plant components.
The technical problem of the invention is solved in that in a method for the production of meat and vegetable enriched chopped semi-finished products, including the preparation of minced meat, molding, freezing and storage, it is new that for the preparation of the minced meat using raw meat, hydrated oilcake, fresh onion, table salt, ground black pepper, prepared meat and vegetable enriched chopped semi-finished products, in the following ratio of prescription components, kg:
cutlet beef, chilled 190.0
thigh fillet cool 266.67
pork fat 218.0
table salt 5,0
fresh peeled onion (mechanical cleaning) 210.0
wheat germ cake 24.0
curd whey 48.0
spices (ground black pepper) 1,5
The technical result of the invention is to obtain a product of high nutritional and biological value, a balanced composition with an increased yield of the finished product in production.
The invention allows to obtain a food product with high organoleptic characteristics and nutritional value, balanced in chemical composition, enriched with vegetable proteins, carbohydrates, minerals and vitamins contained in oilcake. The products are intended for a wide range of consumers and can be used regularly as part of a normal diet.
A method for the production of meat and vegetable enriched chopped semi-finished products is as follows.
The wheat germ cake is hydrated in curd whey for 2 hours at room temperature in a ratio of 1: 2. Cake absorbs all the curd whey, thereby swelling. After it is added to the stuffing.
Beef and thigh fillets are ground on a top through a wire rack with holes with a diameter of 2-3 mm. The meat mixer, water, salt, hydrated cake of wheat germ, onion, pepper are successively loaded into the meat mixer and mixed for 4-6 minutes until a uniform homogeneous mass is formed. The prepared minced meat is formed into cutlets in the form of oval cakes 2-2.5 cm thick. Formed semi-finished products are placed on trays. Then subjected to semi-cooked, cooled to 0 ... + t 4 ° C or frozen to -24 ° C t, the finished product is sent into storage.
Prepared meat and vegetable enriched chopped semi-finished products, in the following ratio of prescription components, kg:
cutlet beef, chilled 190.0
thigh fillet cool 266.67
pork fat 218.0
table salt 5,0
fresh peeled onion (mechanical cleaning) 210.0
wheat germ cake 24.0
curd whey 48.0
spices (ground black pepper) 1,5
The use of hydrated oilcake in the recipe allows you to increase the nutritional and biological value of the semi-finished product, to balance the product according to amino acid composition. Oilcake is a physiologically functional food ingredient with high biological and nutritional value. This is a secondary raw material resource, which is obtained by cold pressing in the production of the corresponding oil. Cake from wheat germ, formed after extraction of oil from the germ, retains almost completely biologically active substances of the original embryos. In addition, oilcakes are sources of essential fatty acids (ω3, ω6, ω9). Moreover, the digestibility of these substances in the body is much higher than the initial embryo, since, as a result of shear deformation at high pressures, these active and biologically valuable products are in a form more accessible to the body in the wheat germ.
Fiber contained in the cake affects the digestibility of food and is necessary in the human diet. Fiber improves the passage through the intestines of food and in the process absorbs liquid.
 The cake also contains valuable proteins, balanced in amino acid composition - albumin. Water-soluble albumin in most cereals makes up a relatively small fraction of the total amount of protein in the grain. The concentration of albumin in wheat is usually 5-15% of the total amount of protein in the grain.
Cake from wheat germ, formed after extraction of oil from the germ, retains almost completely biologically active substances of the original embryos. Moreover, the digestibility of these substances in the body is much higher than the initial embryo, since, as a result of shear deformation at high pressures, these active and biologically valuable products are in a form more accessible to the body in the wheat germ.
Oilcake is a source of complete protein and biologically active substances, it is characterized by a high content of essential amino acids, unsaturated omega-3,6,9-fatty acids, vitamins A, E, D, B1, B2, B6, PP, pantothenic and folic acids, carotenoids.
The structure of the cake is stiff due to the fiber content. To weaken and soften the cake, you must hydrate.
Hydration was carried out in water, 2% lactic acid and curd whey. Studies have shown that wheat cake is best hydrated in cottage cheese whey (see FIG. 1) in a weight ratio of 1: 2. The optimal duration of hydration was 2 hours, which was judged by the size of the particles.
A method for the production of meat and vegetable enriched minced processed foods is illustrated by the following examples.
Example 1 (prototype)
Semi-finished meat-and-vegetable chopped meal containing meat raw materials, a source of vegetable protein, as well as fresh onions, breadcrumbs, table salt, drinking water, characterized in that the quality of the meat raw material contains pork cutlet meat or beef cutlet meat with the addition of pork cutlet meat, in as a source of vegetable protein - flaxseed flour, fortified with wheat germ flour “Vitazar”, and additionally includes fresh carrots, allspice, parsley, dill, garlic with the following component, wt.%: Pork cutlet meat or beef cutlet meat with the addition of pork cutlet meat 60,0-60,2, linseed flour enriched with wheat germ flour Vitazar 4,5-6,0, fresh carrot 4,0- 6.0, fresh peeled onions 4.0-4.5, ground allspice 0.01-0.02, garlic 1.0-1.2, parsley, dill 1.0-1.2, common salt food 1.0-1.1, breadcrumbs 3.5-4.0, the rest is drinking water.
Example 2
The wheat germ cake is hydrated in curd whey for 2 hours at room temperature in a ratio of 1: 2. Cake absorbs all the curd whey, thereby swelling. After it is added to the stuffing.
Beef and thigh fillets are ground on a top through a wire rack with holes with a diameter of 2-3 mm. The meat mixer, water, salt, hydrated cake of wheat germ, onion, pepper are successively loaded into the meat mixer and mixed for 4-6 minutes until a uniform homogeneous mass is formed. The prepared minced meat is formed into cutlets in the form of oval cakes 2-2.5 cm thick. Formed semi-finished products are placed on trays. Then subjected to semi-cooked, cooled ... t 0 + 4 ° C or freeze t -24 ° C), the finished product is sent into storage.
Prepared meat and vegetable enriched chopped semi-finished products in the following ratio of prescription components, kg:
cutlet beef, chilled 190.0
thigh fillet cool 266.67
pork fat 218.0
table salt 5,0
fresh peeled onion (mechanical cleaning) 210.0
wheat germ cake 24.0
curd whey 48.0
spices (ground black pepper) 1,5
The resulting products were analyzed, the data are presented in table 1.
Table 1
Name of indicator Example data
one 2
Appearance Fried oval products without torn and broken edges, the surface is evenly fried, chilled and frozen products of regular oval without torn and broken edges
Color Light brown to dark brown
Taste and smell Characteristic of this dish
Proteins, g / 100g 8.0 8.0
Fats, g / 100g 23.0 24.0
Carbohydrates, g / 100g 2.0 6.0
Energy value, kcal / kJ 260/1070 270/1110
A method for the production of meat and vegetable enriched chopped semi-finished products allows to obtain functional products, balanced in terms of the ratio of basic food components, having biological and nutritional value, improved taste, having a positive physiological effect on the human body due to the combination of beef and vegetable components in the composition of the recipes.
The given ratio of components is experimentally justified, a change in mass characteristics leads to a deterioration in organoleptic characteristics (dark color and extraneous taste of iron associated with the use of uniform blood elements rich in iron in the formulation).
The given examples of specific performance allow us to determine the optimal ratio of components for the method of production of meat and vegetable enriched chopped semi-finished products and to obtain inexpensive semi-finished products with high organoleptic quality indicators, high biological value, with dietary and functional properties.

Claims (8)

  1. A method for the production of meat and vegetable enriched chopped semi-finished products, including the preparation of minced meat, molding, freezing and storage, characterized in that for the preparation of the minced meat using raw meat, hydrated oilcake, fresh onion, edible salt, ground black pepper, prepare meat and vegetable enriched chopped semi-finished products, in the following ratio of prescription components, kg:
  2. chilled beef 190.0
  3. chilled thigh fillet 266.67
  4. pork fat 218.0 table salt 5,0
  5. fresh peeled onions 210.0
  6. wheat germ cake 24.0
  7. curd whey 48.0
  8. ground black pepper 1,5
RU2017106283A 2017-02-27 2017-02-27 Method for producing meat-and-vegetable enriched chopped semi-finished products RU2647510C1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2266024C1 (en) * 2004-05-24 2005-12-20 Северо-Кавказский государственный технический университет Method for production of supplement for meat foodstuffs
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
CN103689421A (en) * 2013-12-06 2014-04-02 陈瑞 Pork liver and sticky rice wheat germ cake and preparation method thereof
RU2554435C2 (en) * 2013-04-02 2015-06-27 Наталья Сергеевна Родионова Method for preparation of meat-and-vegetal semi-products or minces for cutlets, pates, quenelles, souffle or other products made of chopped mass

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2266024C1 (en) * 2004-05-24 2005-12-20 Северо-Кавказский государственный технический университет Method for production of supplement for meat foodstuffs
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
RU2554435C2 (en) * 2013-04-02 2015-06-27 Наталья Сергеевна Родионова Method for preparation of meat-and-vegetal semi-products or minces for cutlets, pates, quenelles, souffle or other products made of chopped mass
CN103689421A (en) * 2013-12-06 2014-04-02 陈瑞 Pork liver and sticky rice wheat germ cake and preparation method thereof

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