RU2692910C1 - Meat bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used for production of minced meat products, in particular, meat breads. Method envisages meat raw material preparation, milling, salting, maintenance, chopping recipe components, introduction of taste ingredients, molding, baking and cooling. At chopping stage one introduces hydrated chufa flour. Quantitative ratio of initial components of the product is selected.

EFFECT: provides for enhancement of food and biological value of the ready product, increase of its output, expansion of meat breads range.

1 cl, 1 ex

Description

The invention relates to the meat industry and can be used for the production of minced meat products, in particular meat breads.

A known method for the production of meat breads, which involves the preparation of raw meat, grinding, salting, aging, cutting with the addition of water or ice, mixing the resulting meat with chopped bacon and the introduction of flavoring ingredients, molding, baking and cooling. At the cutting stage, the plant component is introduced, which is represented by starch of potato crockery or wheat flour [Collection of sausage and sausage recipes. Compiled by K.P. Yukhnevich, with. 193-195, title from eran http://bookre.org/reader?file=475692&pg=3].

The disadvantage of this method is that the finished product is not balanced in chemical composition, in consequence of which it has low nutritional and biological value, in addition, the process of preparation of the semi-finished product is energy-intensive.

An object of the invention is to develop a method for the production of meat bread, which makes it possible to enrich the finished product with amino and fatty acids, increase its nutritional value, improve its organoleptic and functional-technological parameters, reduce its cost and make rational use of products of vegetable raw materials.

To solve the technical problem of the invention, a method for the production of meat bread is proposed. meat bread in the following ratio of initial components:

Beef trimmed 1 s, kg 45.0 Pork trimmed bold, kg 40.0 Chufa flour hydrated, kg 10.0 Whole cow's milk, kg 3.0 Eggs, kg 2.0

Spices and materials, g per 100 kg of unsalted raw materials:

Salt niso 2479.7 Protein-Uni Economy 1000.0

The proposed method for the production of meat bread as follows.

For the production of meat bread using beef trimmed 1 grade and pork trimmed bold.

Preparation of raw meat is the acceptance, cleaning, cutting of beef and pork sides, boning and trimming; acceptance and defrosting block meat in case of its use.

Before salting, raw materials are crushed on tops, 2-3 mm in size. For salting, minced meat is mixed with 2.0 kg of salt, 5.0 g of sodium nitrite per 100 kg of raw meat. Maturation of salted meat is carried out for a duration of 6-12 hours.

In parallel with the process of salting the raw material, hydration of chufa flour is carried out. For this purpose, chufa flour is mixed with warm water at a temperature of 45 ° C at a water ratio of 1: 3 and held for 30 minutes.

Stuffing on the cutter when adding ice in the amount of 30% by weight of raw materials, make hydrated flour chufa, spices and spices. First, beef is treated with the addition of small amounts of ice. The temperature of the stuffing does not exceed 10 °. In the second stage of cutting, the trimmed pork is added. The duration of grinding is 8-10 minutes.

Next, fill the stuffing with a form of stainless metal, pre-lubricated with pig fat, using universal syringes, preventing the presence of pores and air voids.

Sausage loaves in forms are baked in rotary ovens at the following temperature conditions: Stage 1 - 150 ° C for 80 minutes .; Stage 2 - 110 ° C for 70 minutes. The finished product is laid out from the forms.

Meat breads are placed in one row on the tables and cooled at a temperature of 4 ° C and a humidity of 95% to a temperature in the thickness of bread 8-15 ° C. The cooled meat breads are wrapped in cellophane, parchment and placed in recycled containers.

Prepare a clear bread with the following ratio of prescription components:

Beef trimmed 1 s, kg 45.0 Pork trimmed bold, kg 40.0 Chufa flour hydrated, kg 10.0 Whole cow's milk, kg 3.0 Eggs, kg 2.0

Spices and materials, g per 100 kg of unsalted raw materials:

Salt niso 2479.7 Protein-Uni Economy 1000.0

The technical result is the production of meat bread, which allows to enrich the finished product with amino-and fatty acids, increase its nutritional value, improve organoleptic and functional-technological indicators, reduce costs and efficiently use the products of processing of vegetable raw materials.

Chufa flour is a valuable component, as it contains many essential amino and fatty acids. In addition to high calorie, chufa boasts a set of very important trace elements: iodine, sodium, potassium, copper, selenium, zinc. In addition, chufa flour does not contain gluten, therefore products with a gluten intolerance can easily eat products made from it.

The method of production of meat bread is illustrated by the following example.

Example.

For the production of meat bread using beef trimmed 1 grade and pork trimmed bold.

Preparation of raw meat is the acceptance, cleaning, cutting of beef and pork sides, boning and trimming; acceptance and defrosting block meat in case of its use.

Before the salting, the raw materials are crushed on tops, 2-3 mm in size. For salting, minced meat is mixed with 2.0 kg of salt, 5.0 g of sodium nitrite per 100 kg of raw meat. Maturation of salted meat is carried out for a duration of 6-12 hours.

In parallel with the process of salting the raw material, hydration of chufa flour is carried out. For this purpose, chufa flour is mixed with warm water at a temperature of 45 ° C at a water ratio of 1: 3 and held for 30 minutes.

Stuffing on the cutter when adding ice in the amount of 30% by weight of raw materials, make hydrated flour chufa, spices and spices. First, beef is treated with the addition of small amounts of ice. The temperature of the stuffing does not exceed 10 °. In the second stage of cutting, the trimmed pork is added. The duration of grinding is 8-10 minutes.

Next, fill the stuffing with a form of stainless metal, pre-lubricated with pig fat, using universal syringes, preventing the presence of pores and air voids.

Sausage loaves in forms are baked in rotary ovens at the following temperature conditions: Stage 1 - 150 ° C for 80 minutes; Stage 2 - 110 ° C for 70 minutes. The finished product is laid out from the forms.

Meat breads are placed in one row on the tables and cooled at a temperature of 4 ° C and a humidity of 95% to a temperature in the breadth of 8-15 ° C. The cooled meat breads are wrapped in cellophane, parchment and placed in recycled containers.

Prepare a clear bread with the following ratio of prescription components:

Beef trimmed 1 s, kg 45.0 Pork trimmed bold, kg 40.0 Chufa flour hydrated, kg 10.0 Whole cow's milk, kg 3.0 Eggs, kg 2.0

Spices and materials, g per 100 kg of unsalted raw materials:

Salt niso 2479.7 Protein-Uni Economy 1000.0

The ratio of prescription components was obtained experimentally, a change in their number will lead to a deterioration of the functional, technological and organoleptic properties, as well as a decrease in nutritional and biological value.

The proposed method for the production of meat bread allows you to:

- to increase the nutritional and biological value of the finished product;

- to increase the yield of the finished product;

- reduce the cost of the finished product;

- expand the range of meat loaves.

Claims (2)

Method for the production of meat bread, involving the preparation of raw meat, grinding, salting, aging, cutting recipe components, the introduction of flavor ingredients, molding, baking and cooling, characterized in that at the stage of cutting introduce chyufa flour, the meat is prepared with the following ratio of initial components , kg per 100 kg of unsalted raw materials: Beef trimmed 1 s 45.0 Pork trimmed bold 40.0 Chufa flour hydrated 10.0 Whole cow milk 3.0 Chicken eggs 2.0 Spices and materials, g per 100 kg of unsalted raw materials Salt niso 2479.7 Protein-Uni Economy 1000.0