RU2712739C1 - Method for production of functional purpose meat cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used as a preventive food product, as well as for baby food starting from preschool age. Method for production of meat cream includes preparation of pate mass of turkey meat, turkey liver, vegetable component, bulb onions, salt, broth with addition of semi-fat into pate mass of pork, butter, pumpkin and parsley. Vegetal component is represented by amaranth seeds which are preliminarily washed, boiled for 30 minutes till a viscous consistence appears, cooled down to room temperature and strained. One uses broth produced after boiling. Quantitative ratio of initial components for preparation of meat cream is selected.

EFFECT: production of a meat cream with anti-inflammatory action, preventive effect in eye diseases, iron-deficiency anemia promoting toxin elimination.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry and can be used as a prophylactic food product, as well as for baby food starting from pre-school age (from 1 year to 3 years).

A known method of producing a paste of poultry meat with vegetable powder (RF patent 2661390, class A23L 13/50 A23L 13/60 A23L 10/19/2018) comprising preparing and frying vegetables, mixing them with chopped liver, to fried vegetables and liver , make chicken meat, mix with bacon, salt, pepper, after the mixture is cooled and the plant component is introduced in the form of beet powder.

The disadvantages of this method is the lack of raw turkey meat and their combination with components of plant origin, which have low allergenic activity and have a preventive effect on the body and are not suitable for baby food.

The closest technical solution, selected as a prototype, is a method of producing meat and vegetable paste from turkey meat (RF patent 2632172, CL A23L 13/50 A23L 13/20 2017) containing turkey meat, turkey heart, turkey skin, turkey fat, cream 10%, seasonings: caraway seeds, turmeric, broth, turkey liver, beans and onions as a plant component.

The disadvantages of this method is the absence of raw chicken and pork pork liver components and their combination with plant components with low allergenic activity and having a preventive effect on the body and not suitable for feeding preschool children.

The technical result is to obtain a product for preschool children with functional properties.

The technical result is achieved by the fact that, in the method for producing meat cream for functional purposes, including the preparation of paste from turkey meat, liver, vegetable component, onion, seasoning, salt, broth, according to the invention, pork, butter, cream, seasoning are added to the paste mass in the form of parsley, pumpkin and amaranth seeds are used as a plant component in the following ratio of components wt. %:

turkey meat 42.0-43.0 turkey liver 18.0-17.0 semi-fat pork 10.0-12.0 bulb onions 6.8-7.0 pumpkin 6.8-7.0 butter 3.0-3.5 parsley 2.0-2.2 salt 1.8-2.0 amaranth seeds 4,5-5,0 bouillon rest,

while the amaranth seeds are pre-washed, boiled for 30 minutes until a viscous consistency appears, cooled to room temperature and filtered, and the broth is used, obtained after cooking the turkey.

The novelty of the proposed proposal is due to the fact that the meat cream for functional purposes has a prophylactic effect in diseases of the organs of vision, iron deficiency anemia, has anti-inflammatory effects, helps to eliminate toxins, and the combination of the components of the formulation has a low allergenic ability, pork, which is a hypoallergenic meat raw material with high food value, turkey meat with dietary, hypoallergenic properties, has a low content of choles terine and a high content of high-grade protein, amaranth seeds, which contain gluten, which reduces the allergenic activity of the component, and the increased content of squalene in amaranth seeds has a preventive effect on the body, due to its ability to bind to oxygen, saturating the body's cells with oxygen, acting as a powerful antioxidant, especially for preschool children (from 1 year to 3 years).

The use of the method for producing functional meat cream in the aggregate of the claimed features from patent, scientific, technical and special literature is not known, which meets the eligibility criterion of "inventive step".

The components that make up the meat cream:

Turkey meat is a dietary, hypoallergenic and healthy product for the child’s body, easily and almost completely absorbed by the child’s body, as it does not contain coarse dietary fiber. The meat is rich in high-grade protein with a set of amino acids necessary for humans; in terms of tryptophan content it wins even in cheese. It contains almost half the daily norm of selenium (based on 1 serving). And the amount of iron in its composition exceeds beef. Other macro and micronutrients in turkey meat: potassium, phosphorus, copper, magnesium and zinc. The product is rich in B vitamins (B3, B6, B2, B9, biotin and choline). Separate attention deserves the content of unsaturated fatty acids, which have numerous beneficial properties. For a balanced human diet, the ratio of omega-6 to omega-3 is extremely important, especially for children.

Bold pork, which has both high nutritional value and low allergenic properties, and today the pathology caused by intolerance to food products, especially their protein components, including for children with beef protein intolerance, has gained a large share in the structure of children's morbidity. Pig meat has a number of valuable properties that contribute to the growth and development of a young body, especially weakened by the disease, contains a large amount of magnesium necessary for bone formation, is rich in B vitamins, especially vitamin B1, which plays an important role in maintaining the normal functioning of the digestive system and nervous system . The lipid composition of pork is characterized by a high content of polyunsaturated fatty acids, which are essential for the children's body. Pork has one of the highest balance coefficients of the fatty acid composition with respect to mature breast milk, which is confirmed by numerous studies of VNIIMP specialists together with the staff of the Research Institute of Nutrition RAMS.

Turkey liver is easily absorbed by the body, as well as a high content of vitamin A and iron, which have a prophylactic effect in diseases of the organs of vision, as well as iron deficiency anemia, respectively.

Amaranth seeds are a rich source of high-quality protein, the content of which ranges from 16 to 18%. By nutritional value, it is equated with breast milk. Amaranth contains all the essential amino acids. The absence of gluten reduces its allergenic activity, and the high content of squalene has a preventive effect on the body. Squalene, combining with oxygen, saturates the body's cells with oxygen, which provides a preventive effect on the body, acts as a powerful antioxidant, and has immunostimulating, bactericidal, detoxifying and anti-inflammatory effects.

The use of pumpkin improves the organoleptic characteristics of meat cream, and also due to the "rich" composition of macro- and micronutrients provides a preventive effect on the body. It includes vitamins A, B2, B1, B3, B9, B6, C and PP. As for micro and macro elements, the pumpkin is very rich in iron, potassium, calcium, magnesium, sodium, sulfur, phosphorus, chlorine, copper, fluorine and zinc.

Butter in combination with the liver also provides a delicate texture, improves the taste of the product.

Parsley contains many vitamins A, Bl, B2, B3, B4, B5, B6, B9, C, E, K, 100 g of green contains up to 300 mg of vitamin C, which is 5 times higher than in citrus, activates digestion , improves metabolism, contains minerals: potassium, calcium, phosphorus, magnesium, sodium, iron, zinc. It contains a large amount of fiber, which helps to eliminate toxins and speed up metabolism, increase hemoglobin, and improve vision. Due to the polyphenols included in the composition, it has an anti-inflammatory effect.

Functional meat cream is prepared according to the following technology.

Boil turkey meat. Bold pork is subjected to boning and venation, then cut into pieces and stewed with parsley until cooked. Turkey’s liver is examined, cleaned from large blood vessels, bile ducts and areas with pathological changes are removed, then washed. The processed onions are fried until golden brown in butter. Prepared liver is fried with onions for 7-8 minutes, stirring occasionally until complete culinary readiness. The pumpkin is cleaned, seeds are removed, boiled, then crushed to a puree state. Amaranth seeds are pre-washed thoroughly, boiled for 30 minutes until a viscous consistency appears, allowed to cool to room temperature and the resulting mixture is filtered. Then they make up the mass for cutting, to the boiled turkey meat add fried onions and liver, pre-stewed pork with parsley, pumpkin, amaranth seeds, salt and broth. Amaranth seeds are added at the final stage of formulation, which ensures a decrease in contact with air, ensuring its microbiological purity. The resulting mass is molded in the form of loaves and cooled.

Example 1. A method of obtaining meat cream functional purpose.

Boiled turkey meat 5,000 kg (43.0 wt.%). Bold pork 1.395 kg (12.0 wt.%) Is subjected to deboning and venation, then cut into pieces and stew with parsley 233 g (2.0 wt.%) Until cooked. Turkey liver 1.976 kg (17.0 wt.%) Is examined, cleaned from large blood vessels, bile ducts and areas with pathological changes are removed, then washed. Processed onions 790 g (6.8 wt.%) Are fried until golden brown in butter 698 g (3.0 wt.%). Prepared liver is fried with onions for 7-8 minutes, stirring occasionally until complete culinary readiness. Pumpkin 790 g (6.8 wt.%) Is peeled, seeds are removed, boiled, then crushed to a puree state. Amaranth seeds 581 g (5.0 wt.%) Are pre-washed thoroughly, boiled for 30 minutes until a viscous consistency appears, allowed to cool to room temperature and the resulting mixture is filtered. Then they make up the mass for cutting, to the boiled turkey meat add fried onions and liver, pre-stewed pork with parsley, pumpkin, amaranth seeds, salt 209 g (1.8 wt.%) And broth (the rest). Amaranth seeds are added at the final stage of formulation, which ensures a decrease in contact with air, ensuring its microbiological purity. The resulting mass is molded in the form of loaves and cooled.

Example 2. The method of obtaining meat cream for functional purposes is carried out according to the same technology as in example 1, taken in the ratio: turkey meat 4,800 kg (42.0 wt.%), Turkey liver 2.148 kg (18.0 wt.%) semi-fat pork 1.190 kg (10.0 wt.%), butter 416 g (3.5 wt.%), amaranth seeds 535 g (4.5 wt.%), parsley 261 g (2.2 wt.%) ), onions 833 g (7.0 wt.%), pumpkin 833 g (7.0 wt.%), salt 214 g (1.8 wt.%), broth (rest). The meat cream is not obtained with an insufficiently paste-like consistency, watery, in comparison with Example 1, which is due to the lower introduction of meat raw materials, and the reduced introduction of amaranth seeds reduces the quality characteristics of the finished product and its functional properties. Adding amaranth seeds in the declared amount of 5% provides the necessary organoleptic properties ( table 1) and nutritional value of meat cream.

Thus, the optimal number of components in the formulation of the product is the formulation shown in example 1.

To confirm the effectiveness of the proposed method, studies were conducted to obtain a comparative assessment of the prototype for satisfaction in basic nutrients for preschoolers (1-3 years), the indicators of which are presented in table 2.

Using the proposed method for producing meat cream from turkey meat with amaranth seeds, in comparison with the prototype, gives the following advantages:

- the use of amaranth seeds in the product allows it to be used for preventive nutrition and children's nutrition, as well as the absence of the introduction of food additives of a chemical nature: sodium nitrite, sodium glutamate, etc. The increased content of squalene in amaranth seeds gives the product useful properties, including acts as an antioxidant, has immunostimulating, bactericidal, detoxifying and anti-inflammatory effects;

- the use of pumpkin improves the organoleptic characteristics of meat cream, and also due to the "rich" composition of macro- and micronutrients provides the body with useful substances;

- has improved organoleptic characteristics due to the introduction of new components into the product;

- the absence of gluten in amaranth seeds, as well as a combination of dietary components in the product, allows it to be used for feeding preschool children;

- amaranth seeds are evenly distributed over the entire volume of the product, forming a viscoplastic texture interspersed with amaranth, which has a piquant taste;

- allows you to expand the range of products of the paste group, intended for mass nutrition, as well as for people with a tendency to food allergies, the product has a preventive effect on the body and can be used to feed children of preschool age, as it is obtained from products of natural origin , without complicating the process, without the additional use of food additives using components of the preventive effect;

- the proposed method is aimed at simplifying the process.

Claims (3)

A method for producing functional meat cream, including the preparation of paste paste from turkey meat, liver, vegetable component, onion, seasoning, salt, broth, characterized in that the paste paste is semi-fat, butter, seasoning in the form of parsley, as the plant component using pumpkin and amaranth seeds in the following ratio of starting components, wt.%: turkey meat                  42.0-43.0 turkey liver      18.0-17.0 semi-fat pork      10.0-12.0 bulb onions                     6.8-7.0 pumpkin                                 6.8-7.0 butter          3.0-3.5 parsley         2.0-2.2 salt                                1.8-2.0 amaranth seeds         4,5-5,0 bouillon                          rest, while the amaranth seeds are pre-washed, boiled for 30 minutes until a viscous consistency appears, cooled to room temperature and filtered, and the broth is used, obtained after boiling the turkey.