RU2704291C1 - Method for preparation of meat semi-product of poultry meat dumplings - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of meat semi-products from poultry meat. Poultry meat fried sausages preparation method involves turkey fillet preparation and milling, mince preparation with introduction of vegetable protein, salt, drinking water, fat and functional ingredients, molding and further cooling or freezing. In the mince one adds poultry mechanical deboning, as a vegetable protein source one uses champignons, onions, parsley greens, as fat – linseed oil, and as functional ingredients – orange fiber Citri – Fi 200, calcium enriching agent, succinic acid and salt with low content of sodium. Finished minced mass is held in freezing chambers for 15–20 minutes at minus 18–22 °C and for fried sausages forming one uses hog casings with diameter of not more than 35 mm. Quantitative ratio of ingredients in fried sausages is selected.

EFFECT: expansion of assortment of meat and meat-and-vegetal semi-products or minces for medical and preventive, dietary, children's and special food is provided.

1 cl, 5 ex

Description

The invention relates to the food industry, in particular the production of semi-finished meat products from poultry meat grown in a small farm. The traditional methods and technologies for the production of such chopped semi-finished products, such as meat, chopped semi-finished products, cutlet mass or minced meat, are widely known.

A known method for the preparation of semi-finished products containing chicken fillet, edible salt, flour paste “Vitazar”, extracts of aromatic and spicy components (SU, patent: No. 25554435, class A23L 1/314 /, 2015).

The disadvantage of this composition is that when adding Vitazar flour, the finished product acquires a sweet aftertaste non-specific for semi-finished meat products.

There is also a known method for the preparation of semi-finished meat dumplings from turkey meat (RF patent No. 2609279, class A23L 13/50, 2017 - prototype), which includes the preparation and grinding of turkey fillet, preparation of minced meat with the introduction of vegetable protein, salt, drinking water, fat and functional ingredients, molding and subsequent cooling or freezing.

A disadvantage of the known technical solution is the insufficient enrichment of food products, which does not allow them to be used for therapeutic purposes.

The technical result of the invention is the expansion of the assortment of meat and meat and vegetable semi-finished products or minced meat for therapeutic, dietary, baby and special nutrition, increasing nutritional and biological value, improving organoleptic characteristics.

The technical result is achieved by the fact that in the method for preparing a semi-finished meat product, poultry meat sausages, including preparation and grinding of turkey fillet, preparation of minced meat with the introduction of vegetable protein, salt, drinking water, fat and functional ingredients, molding and subsequent cooling or freezing, according to The invention adds minced mechanical poultry meat to the minced meat, using champignons, onions, parsley as a source of vegetable protein, linseed oil as fat, and as a function ionalnyh ingredients - orange fiber Citri - Fi 200, a calcium enricher, succinic acid and a salt with a reduced sodium content with the following ratio of the starting components, wt. %:

Turkey fillet 20-26

Meat of a poultry - chicken mechanically deboned 20-25

Champignons 5-9

Onion 2-5

Parsley Greens 0.5-1.5

Citri Orange Fiber - Fi 200 1.2-1.8

Flaxseed oil 0.5-1.0

Mineral calcium fortifier 0.2-0.5

Low sodium salt 0.5-0.7

Succinic acid 0.07-0.1

Drinking water - the rest,

then the prepared minced meat is kept in freezers for 15-20 minutes at a temperature of minus 18-22 ° C and pork casings with a diameter of not more than 35 mm are used for forming kupat.

The set of features contained in the independent claim is not known from the prior art, which indicates the conformity of the claimed technical solution to the patentability criterion of "novelty."

According to the scientific, technical and patent literature, no combination of features has been found that allows us to solve a problem that could not be previously solved by known technical solutions. In the prior art there are no solutions having features that match the distinguishing features of the proposed technical solution, which indicates that the technical solution meets the patentability criterion of "inventive step".

The compliance of the proposed solution to the patentability criterion of "industrial applicability" is due to the fact that the proposed technical solution can be used for the production of such chopped semi-finished products, such as meat, chopped semi-finished products, cutlet mass or minced meat.

Champignons - a low-calorie diet product that quickly causes a feeling of fullness. If the number of mushrooms is taken less than 5%, then the body receives an insufficient amount of essential amino acids that come only from food, not synthesized inside, and if more than 10%, then there will be an excess that negatively affects the body, the optimal amount is 9%.

In poultry meat of mechanical deboning, the proportion of protein reaches 15%, but the fat content in it is close to the minimum values, so it is characterized by low calorie content, because of this it is included in the diet of people who are overweight. If its amount is less than 20%, or more, this entails an imbalance in the composition of the initial product.

Shredded fresh parsley provides the product with B vitamins, folic acid, potassium, magnesium, iron, flavonoids, phytoncides and inulin. If its amount is less than 1% - a lack of vitamins, if more than 2% - an excess, affecting the appearance of the product. The optimal amount of 1.5%.

The presence of Citri-Fi edible orange fiber enhances the nutritional value of the product and firmly binds fat, which gives the product sufficient density. If it is less than 1%, the fat will not bind enough, and the product will be loose, more than 2% - the texture will be too dense. The optimal amount is 1.8%.

The unique chemical composition of flaxseed oil and its low calorie content also give the product useful properties. If it is 0.5%, then this is not enough to obtain all the positive properties, if more than 1.5%, then the product turns out to be bold. The optimal amount is 1%.

Salt with a low sodium content should be consumed primarily by obese people to reduce body weight, improve kidney and heart function, and normalize blood pressure. If it is less than 0.5% - a deficiency, if more than 1% - the product is oversaturated, taste is deteriorated. The optimal amount is 0.7%.

Succinic acid, due to its absorbent properties, has an important effect on metabolic processes and helps cleanse the body of toxins and toxins. If it is less than 0.05%, then there will be insufficient absorption in the body, if more than 0.1%, due to its excess in the body, metabolism is disturbed. The optimal amount is 0.1%.

The method of preparation of meat semi-finished kupat from poultry meat is as follows: the acceptance of raw materials is carried out to determine the quality and quantity. When preparing minced meat for kupat, meat raw materials are chopped in a cutter, champignons are blanched, onions, champignons and greens are chopped. To prepare the minced meat, they also add linseed oil and functional ingredients - orange fiber Citri - Fi 200, calcium fortifier and succinic acid. Water is poured into the minced meat to increase the moisture-binding capacity and the prepared cutlet mass is placed before molding into the freezer for 15-20 minutes at a temperature of minus 18-22 ° C, so that the water binds the minced meat.

For forming kupat use pork belly with a diameter of not more than 35 mm. The formation of kupat in the shell is carried out on a syringe with or without vacuum. Shells with minced meat are twisted in the form of half rings with an inner diameter of not more than 10 cm.

Meat and cereal semi-finished products are put into sale with a temperature in the thickness of the product: chilled - not higher than 4 ° C; frozen - not higher than 10 ° С.

Finished products are packaged in disposable consumer packaging: trays of polymer materials with lids. Frozen semi-finished products are packed in bags made of polymer film materials.

It is recommended that kupaty be packaged chilled in a controlled gas environment to increase the shelf life of the chilled product.

Products intended for sale in frozen form are frozen in freezers - at temperatures from -30 to -35 ° C and sent for storage.

Transportation to the warehouse of finished products and storage. Packaged and labeled products are taken to a finished product warehouse where it is stored refrigerated at a temperature of 0-6 ° C for 12 hours; frozen at a temperature of 10 ° C for 10-30 days.

Examples of specific performance of the method of preparation of meat prefabricated kupat from poultry meat, in which different contents of the components were taken.

Example 1. We take the feedstock at the following content of the starting components, wt. %:

Turkey filet 20

Mechanical deboned poultry meat 20

Champignons 9

Onions 5

Parsley 1.5

Orange fiber 1.5

Flaxseed Oil 0.7

Mineral Calcium Enrichment 0.4

Low sodium salt 0.7

Succinic acid 0.1

Drinking water - the rest

Preliminary acceptance of raw materials is carried out to determine the quality and quantity, it is prepared for processing.

To prepare the finished product, 200 kg of turkey meat, 200 kg of poultry meat of mechanically deboned chicken, 90 kg of mushrooms, 50 kg of onion, 15 kg of parsley, 15 kg of orange fiber, 7 kg of flaxseed oil, 4 kg of calcium mineral fortifier, 7 kg of salt are taken , 1 succinic acid, water - the rest. When preparing minced meat for kupat, meat raw materials are chopped in a cutter, champignons are blanched, onions, champignons and greens are chopped. To prepare the minced meat, flaxseed oil and functional ingredients - dietary fiber, calcium fortifier and succinic acid are also added. Water is poured into the minced meat to increase the moisture-binding capacity and the prepared cutlet mass is placed before molding into the freezer for 15-20 minutes at a temperature of minus 18-22 ° C, so that the water binds the minced meat.

For forming kupatov used pork belly with a diameter of not more than 35 mm. The formation of kupat in the shell is carried out on a syringe with or without vacuum. Shells with minced meat are twisted in the form of half rings with an inner diameter of not more than 10 cm.

Meat and cereal semi-finished products are put into sale with a temperature in the thickness of the product: chilled - not higher than 4 ° C; frozen - not higher than 10 ° С.

The resulting product does not have a meaty taste and is fresh, due to a lack of salt, the color in the context of kupat with small interspersed champignons, the mass is not dense enough and crumbles.

Example 2. The technological process is carried out analogously to example 1, but with the following content of the starting components, wt. %:

Turkey filet 23

Mechanical poultry meat 22

Champignons 7

Onions 3

Parsley 1

Orange fiber 1.5

Flaxseed oil 0.8

Mineral Calcium Enrichment 0.5

Low sodium salt 0.6

Succinic acid 0.1

Drinking water - the rest

To prepare the finished product, 230 kg of turkey meat, 220 kg of poultry meat of mechanically deboned chicken, 70 kg of mushrooms, 30 kg of onion, 10 kg of parsley, 15 kg of orange fiber, 8 kg of flaxseed oil, 5 kg of calcium mineral fortifier, 6 kg of salt are taken , 1 succinic acid, water - the rest.

The resulting product has a meaty taste and is not fresh, the color on the cut is kupata with small interspersed champignons, the mass is not sufficiently dense and elastic after cooling the product.

Example 3. The technological process was carried out analogously to example 1, but with the following content of the starting components, wt. %:

Turkey fillet 26

Mechanical deboned poultry meat 25

Champignons 9

Onions 5

Parsley 1.5

Orange Fiber 1.8

Flaxseed Oil 1.0

Mineral Calcium Enrichment 0.5

Low sodium salt 0.7

Succinic acid 0.1

Drinking water - the rest

To prepare the finished product, take 260 kg of turkey meat, 250 kg of poultry meat mechanically deboned, 90 kg of mushrooms, 50 kg of onion, 15 kg of parsley, 18 kg of orange fiber, 10 kg of flaxseed oil, 5 kg of mineral calcium fortifier, 7 kg of salt , 1 succinic acid, water - the rest.

The resulting product has a rich meat taste, the color of the meat in the cut is pinkish with visible interspersed champignons, the mass is quite dense and elastic. The results obtained fully satisfy the taste needs and meet the desired result.

Example 4. The technological process was carried out analogously to example 1, but with the following content of the starting components, wt. %:

Turkey fillet 26

Mechanical deboned poultry meat 25

Champignons 5

Onion 2

Parsley Greens 0.5

Orange fiber 1.5

Flaxseed Oil 1.0

Mineral Calcium Enrichment 0.5

Low sodium salt 0.7

Succinic acid 0.1

Drinking water - the rest

To prepare the finished product, take 260 kg of turkey meat, 250 kg of poultry meat mechanically deboned, 50 kg of mushrooms, 20 kg of onion, 5 kg of parsley, 15 kg of orange fiber, 10 kg of flaxseed oil, 5 kg of mineral calcium fortifier, 7 kg of salt , 1 succinic acid, water - the rest.

The resulting product has a rich meat taste, the mass is too dense and elastic.

Example 5. The technological process was carried out analogously to example 1, but with the following content of the starting components, wt. %:

Turkey Fillet 24

Meat of poultry - mechanically deboned chicken 24

Champignons 9

Onion 2

Parsley 1.5

Orange Fiber 1.8

Flaxseed Oil 1.0

Mineral Calcium Enrichment 0.5

Low sodium salt 0.7

Succinic acid 0.1

Drinking water - the rest

To prepare the finished product, they take 240 kg of turkey meat, 240 kg of poultry meat mechanically deboned, 90 kg of mushrooms, 20 kg of onion, 15 kg of parsley, 18 kg of orange fiber, 10 kg of flaxseed oil, 5 kg of mineral calcium fortifier, 7 kg of salt , 1 succinic acid, water - the rest.

The resulting product has a rich meat taste, the mass is too dense, elastic. The semi-finished product is too salty, the color of the meat in the section is gray-green, which cannot attract the consumer.

Thus, the most satisfactory organoleptic and physico-chemical indicators is sample No. 3.

The proposed method allows to increase the yield of finished products, expand the assortment of semi-finished meat products or minced meat, which are characterized by high biological value, balanced vitamin and mineral composition, have good organoleptic and physico-chemical parameters and are well absorbed by the human body, while rational use of raw materials occurs, and is strengthened medicinally -prophylactic orientation.

Claims (13)

A method of preparing a semi-finished meat product from poultry meat, including preparation and grinding of turkey fillet, preparation of minced meat with the introduction of vegetable protein, salt, drinking water, fat and functional ingredients, molding and subsequent cooling or freezing, characterized in that the meat is added to the meat mechanically deboned birds, champignons, onions, parsley are used as a source of vegetable protein, linseed oil is used as fat, and orange fiber is used as functional ingredients Citri - Fi 200, a calcium enricher, succinic acid and a salt with a reduced sodium content with the following ratio of the starting components, wt. %: Turkey fillet 20-26 Meat of a poultry - chicken mechanically deboned 20-25 Champignons 5-9 Onion 2-5 Parsley Greens 0.5-1.5 Citri Orange Fiber - Fi 200 1.2-1.8 Flaxseed oil 0.5-1.0 Mineral calcium fortifier 0.2-0.5 Low sodium salt 0.5-0.7 Succinic acid 0.07-0.1 Drinking water - the rest, then the prepared minced meat is kept in freezers for 15-20 minutes at a temperature of minus 18-22 ° C and pork casings with a diameter of not more than 35 mm are used for forming kupat.