RU2716049C1 - Method for production of functional 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 pre-preschool age. For functional purpose meat product preparation one prepares pate mass of quail meat, vegetable component and salt. One adds semi-fat pork, chicken liver, bulb onions, pumpkin, parsley leaves and broth into the pate mass. Vegetal component is represented by amaranth seeds preliminarily washed, boiled for 30 minutes till viscous consistency is achieved, cooled to room temperature and strained. Broth produced after quail meat cooking is used. For production of meat cream the following ratio of initial components, wt% is introduced: quail meat – 42.0–43.0; chicken liver–16.0–17.0; semi-fat pork – 10.0–12.0; bulb onions – 6.8–7.0; pumpkin – 6.8–7.0; butter – 3.0–3.5; green parsley – 2.0–2.2; salt – 1.8–2.0; amaranth seeds – 4.5–5.0; broth – balance.

EFFECT: obtained product has antioxidant, immunostimulating, bactericidal, detoxicant and anti-inflammatory action, improved organoleptic indices; product is easily digestible and has a pungent taste; invention extends the range of products of the pate group, which is applicable both for mass alimentation and for people suffering from food allergies.

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 absence of raw materials of quail meat and their combination with components of plant origin with low allergenic activity and having a preventive effect on the body and not suitable for baby food.

The closest technical solution, selected as a prototype, is to obtain canned meat and vegetable preserves for baby food (RF patent 2312524, 2312525, class A23L 1/314 A23L 3/00 2007) containing pre-blanched quail meat, vegetable oil, protein-containing animal feed origin, plant component, cereals, salt, flavoring and water.

The disadvantages of this method is the lack of raw components of the liver of chicken and pork bold and their combination with plant components with low allergenic activity and having a preventive effect on the body.

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 of obtaining a functional meat cream, including the preparation of a paste from quail meat, vegetable component, salt, according to the invention, pork, bacon, chicken liver, onion, pumpkin, parsley, broth are added to the paste; as a plant component use amaranth seeds in the following ratio of components wt. %:

quail meat 42.0-43.0 chicken liver 16.0-17.0 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 quail meat.

The novelty of the proposed proposal is due to the fact that a functional meat cream has a prophylactic effect in diseases of the organs of vision, iron deficiency anemia, has anti-inflammatory effects, promotes the elimination of toxins, and the combination of components of the formulation has a low allergenic ability, pork, which is a hypoallergenic meat raw material with high nutritional value , quail meat, which has dietary and hypoallergenic properties, has low cholesterol and with a high content of high-grade protein, amaranth seeds, in which gluten is absent, 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 children of preschool age (from 1 year to 3 years).

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

The components that make up a functional meat cream:

Quail meat is valued for its high protein content; it is most balanced in amino acid composition. There is no limiting amino acid in the composition of meat, it is equated to a standard. It is a dietary raw meat, has a low allergenic activity, which allows it to be used for feeding children. The composition of quail meat contains a significant amount of potassium, which is responsible for the work of the brain, has an arrhythmic and hypotensive effect, and the presence of sulfur and phosphorus are necessary for the normalization of metabolism. In quails, the threshold and susceptibility to various infectious diseases is reduced, which naturally determines the environmental safety of meat.

Pork, which has both high nutritional value and low allergenic properties, and today in the structure of children's morbidity, pathology caused by intolerance to food products, especially their protein components, including for children with beef protein intolerance, has gained a large share. 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.

Chicken liver is easily absorbed by the body, as well as a high content of vitamin A and iron, which have a preventive 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 cells of the body with oxygen, which provides a preventive effect on the body, acts as a powerful 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 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, B1, 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 fruits, 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. Thawed quail carcasses of the 1st or 2nd grade are cut according to the generally accepted technology with the isolation of fillet, lumpy meat from the thoracic and femoral parts, small pieces of meat from the thoracic and femoral parts, skin and fat, wings and bones. Boning is carried out manually. Lump and small lump meat obtained by manual boning are used for the production of meat cream. The yield of meat from the carcass is approximately 70-75%. Boil the quail meat. Bold pork is subjected to boning and venation, then cut into pieces and stewed with parsley until cooked. Chicken 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 quail 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 a functional meat cream.

Quail meat is boiled 4,300 kg (43.0 wt.%). Bold pork 1,395 kg (12.0 wt.%) Is subjected to boning and venation, then cut into pieces and stew with parsley 233 g (2.0 wt.%) Until cooked. Chicken liver 1,976 kg (17.0 wt.%) Are 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 quail 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 functional meat cream is carried out according to the same technology as in example 1, taken in the ratio: quail meat 4,200 kg (42.0 wt.%), Chicken liver 2.148 kg (18.0 wt.%) Pork bold 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 obtaining functional meat cream in comparison with the prototype, gives the following advantages:

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

- the use of chicken liver allows the product to be easily absorbed by the body, as well as a high content of vitamin A and iron, has a prophylactic effect in diseases of the organs of vision, as well as iron deficiency anemia, respectively;

- 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 of producing meat cream for functional purposes, including the preparation of paste mass from quail meat, a vegetable component, salt, characterized in that the paste paste is bold, chicken liver, onion, pumpkin, parsley, broth, broth, butter, as vegetable component use amaranth seeds in the following ratio of starting components, wt.%: quail meat 42.0-43.0 chicken liver 16.0-17.0 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 obtained after cooking the quail meat is used.