RU2710168C1 - Method for production of natural lump semi-product from poultry meat enriched with milk (curd) whey - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of natural lump semi-products as functional food products enriched with amino acids with reduced caloric content. One takes chicken breast meat cut into pieces sized 40 mm in size in amount of 90.0 wt% and bulb onions in amount of 10.0 wt%. One prepares marinade by way of mixing of curd whey with culinary salt, paprika and oregano. Meat cut into pieces at temperature not higher than +4 °C together with marinade in amount of 20.0 % of the weight of unsalted raw material is mixed in a blade mixer for 20 minutes. Marinade consists of 17.5 wt% curd whey cooled to 0–2% °C, 2.0 wt% of culinary salt, 0.4 wt% paprika and 0.1 wt% oregano. Then the semi-finished product is packaged into containers, labeled and packed into transport containers. Milk whey composition ensures the product balance by amino acid composition: threonine, histidine, arginine, lysine, methionine, leucine, tryptophan, milk whey carbohydrate composition is similar to carbohydrate composition of milk – glucose, galactose, a number of micronutrients such as potassium, magnesium, calcium, phosphorus, sodium, vitamins – biotin, thiamine, ascorbic and nicotinic acid, pyridoxine, retinol, tocopherol, riboflavin, choline, cobalamin.

EFFECT: method is proposed for production of semi-product of natural lump from poultry meat enriched with milk (curd) whey.

1 cl, 5 tbl

Description

The invention relates to the food industry, in particular the production of natural lumpy semi-finished products as functional foods enriched with amino acids with reduced calorie content. The product can find application for the organization of healthy nutrition for all groups of a healthy population.

Known natural semi-finished semi-finished products (barbecue) of beef, pork, lamb, poultry with high consumer properties, long shelf life due to the presence of various additives in the marinade.

The main types of additives in marinades are: vinegar, wine materials, kefir, mayonnaise, mineral water.

The disadvantages of using vinegar and wine as additives in marinades are: the softened structure of the muscle fibers of meat, the brightness of the taste of the finished product decreases, a slight sour taste appears.

Disadvantages of using kefir-based marinade - kefir is an aggressive medium, meat fibers in it begin to break down, pieces of meat lose their shape, the shelf life of a semi-finished product decreases, the finished product acquires an acidic flavor.

Disadvantages of using mayonnaise-based marinade - the nutritional and energy value of the semi-finished product increases due to the introduction of mayonnaise with a significant fat content in the marinade.

In the marinade with mustard, an unusually tasty and tender barbecue made from poultry is obtained. Mustard is more aggressive than kefir. Mustard notes in combination with smoke give chicken meat a peculiar mustard taste, which consumers perceive differently; possible manifestation of allergic reactions in certain categories of consumers.

Soy sauce marinade has a spicy, but quite salty and very spicy taste; possible manifestation of allergic reactions in certain categories of consumers.

Soda water based marinade reduces the content of water-soluble substances (proteins, enzymes, vitamins, minerals), which reduces the biological value of the semi-finished product.

The closest in technical essence is a method of producing a semi-finished product of natural lump of poultry meat - barbecue from chicken meat with vinegar-based marinade. Its composition includes skinless chicken meat, onions, vinegar, salt, sugar, spices and spices [1]. The disadvantage of this technical solution is the introduction of vinegar in the recipe, which changes the natural taste of the finished product; destroys the structure of the semi-finished product; It does not balance the amino acid and micronutrient composition recommended by nutritionists.

The objective set by the applicant is a method of producing a semi-finished product of natural lump of poultry meat enriched with milk (cottage cheese) whey, obtained by adding functional ingredients of animal origin to traditional meat raw materials in the recipe in an amount that ensures the prevention or replenishment of the nutrient deficiency in the human body .

The technical result of the claimed technical solution is to improve the organoleptic, physico-chemical quality indicators, technological properties, a high degree of safety. The developed formulation of the product allows to reduce the energy value by more than 30.0% in comparison with analogues. The composition of whey ensures a balanced product in terms of amino acid composition (threonine, histidine, arginine, lysine, methionine, leucine, tryptophan), the carbohydrate composition of whey is similar to the carbohydrate composition of milk (glucose, galactose), a number of micronutrients such as potassium, magnesium, calcium, phosphorus, sodium, vitamins - biotin, thiamine, ascorbic and nicotinic acids, pyridoxine, retinol, tocopherol, riboflavin, choline, cobalamin [2, 4].

The technical result is achieved by the fact that in the recipe for the semi-finished product of natural lumpy poultry meat (barbecue meat of chicken with marinade based on vinegar) (recipe: chicken meat without skin, onions, vinegar, salt, spices and spices) according to the proposed solution, chicken meat without skin replaced with chicken breast, vinegar-based marinade is replaced with milk (curd) whey; spices are added - oregano and paprika in the following ratio of components: chicken breast meat - 90.0%, onion - 10.0%, marinade based on milk (curd) whey (milk (curd) whey - 17.5%, table salt - 2.0%, paprika - 0.4%, oregano - 0.1%).

The choice in the recipe for the semi-finished product of natural lumpy poultry meat enriched with milk (cottage cheese) whey as the main ingredient in chicken breast is based on its high protein content, including all essential amino acids and low fat content. This fact leads to attractive organoleptic characteristics (color, taste, aroma, juiciness, consistency) of the finished product [3].

It is proposed to use milk (curd) whey obtained from the production of cottage cheese as an enriched raw material of animal origin for the development of semi-finished natural lump of poultry meat enriched with milk (cottage cheese) whey. This choice is due to the special taste, unique chemical composition, as well as an adequate and cheap resource of whey available in dairy plants.

The introduction of semi-finished product of natural lump of poultry meat of milk (curd) whey can increase its organoleptic characteristics, physiological value due to enrichment with micronutrients such as potassium, magnesium, calcium, phosphorus, sodium and vitamins (biotin, thiamine, ascorbic and nicotinic acid, pyridoxine, retinol, tocopherol, riboflavin, choline, cobalamin); to give the finished product a delicate milky-nut smell and taste, a beautiful appearance.

The raw materials and spices that make up the semi-finished product: onions, salt, paprika, oregano - have a pronounced preservative effect, provide a beautiful appearance, and the stability of the taste and aromatic characteristics of the finished product. In addition, paprika is characterized by a high level of protein, carotenoids, vitamins of group B, E and K, macro- and microelements, phytosterols, etc.

Thus, the use of all the recipe ingredients stated in the aforementioned mass proportions allows to obtain a product characterized by attractive organoleptic characteristics, increased biological value, low calorie content and improved technological and structural-mechanical properties.

Deviation of the mass fractions of the ingredients in the recipe for the semi-finished product of natural lump of poultry meat enriched with milk (curd) whey, both upward and downward, will lead to an imbalance in the chemical composition, in particular, protein and fat, and a deterioration in the organoleptic characteristics of the finished product and a decrease in the physiological effect of its use.

The technological process for the production of semi-finished natural lumps from poultry meat enriched with milk (cottage cheese) whey is carried out as follows - chilled chicken carcasses are rolled manually, while breast fillet is released; breast meat is cut into pieces with a side size of 40 mm; marinade is prepared in a container with a stirrer - chilled cottage cheese whey (temperature 0 + 2 ° C) is mixed with table salt, paprika and oregano; meat cut into pieces (temperature not higher than + 4 ° C) together with marinade (20.0% by weight of raw materials) is mixed in a paddle mixer for 20 minutes; semi-finished product quality control is carried out according to generally accepted methods; then the semi-finished product is packaged in a container; it is marked; packed in shipping containers. Cooking before use is recommended in the traditional way.

The information below in tables 1-5 characterizes the composition of the product, quality, nutritional and energy value, safety of semi-finished natural lump of poultry meat enriched with milk (cottage cheese) whey.

From table 2 it can be seen that in the prototype the mass fraction of proteins is higher, the fat content is lower.

The content of basic nutrients in the prototype is significantly higher compared to the prototype (table. 3).

The optimal values of the technological parameters of the prototype provide attractive organoleptic characteristics of the finished product.

The culinary pre-production semi-finished product is characterized by attractive organoleptic characteristics: juicy and delicate texture, golden-light brown color, delicate, meaty, with a pleasant touch of milk and aroma of onion, oregano, paprika smell and taste, slightly salted.

The functional effect of eating a semi-finished product of natural lump of poultry meat enriched with milk (cottage cheese) whey is confirmed by its high content of high-grade proteins, micronutrients, low calorie content, by more than 30.0% than that of the prototype.

Sources of information

1. Semi-finished products from poultry meat natural. Specifications TU 10.13.14-036-38826547-2017

2. Pryanishnikov VV, Giro TM, Kolykhalova VV, Ramazanov RA, Glotova IA, Larionova IS Whey in the production of sausages of high biological value as a philosophy of healthy nutrition // Young scientist. - 2014. - No. 20. - S. 209-211.

3. Gushchin V.V., Kulishev B.V., Makoveev I.I., Mitrofanov N.S. T38 Technology of semi-finished products from poultry meat. - M .: Kolos, 2002 .-- 200 s.

4. Iltyakov A.V. Protein components in the technology of meat products / A.V. Iltyakov, V.V. Pryanishnikov, G.I. Kasyanov. - Krasnodar: Ecoinvest, 2011 .-- 152 p.

Claims (1)

A method of manufacturing a semi-finished product of natural lump of poultry meat enriched with curd whey, characterized in that they take chicken breast meat, cut into pieces with a side size of 40 mm, in the amount of 90.0 wt. % and onions in an amount of 10.0 wt. %, marinade is prepared by mixing curd whey with table salt, paprika and oregano, sliced meat with a temperature not higher than + 4 ° С together with marinade in an amount of 20.0% by weight of unsalted raw materials are mixed in a paddle mixer for 20 minutes, at this marinade consists of 17.5 wt. % cottage cheese whey, cooled to a temperature of 0-2 ° C, 2.0 wt. % salt, 0.4 wt. % paprika and 0.1 wt. % oregano, then the semi-finished product is packaged in containers, labeled and packaged in a shipping container