RU2716051C1 - Method for production of functional cooked sausage product - 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. Method of production of sausage product of functional cooked sausage product includes preparation of mince of rabbit meat, parsley leaves, salt, vegetal component and water. According to the invention mince pork and sugar are added to mince, and amaranth seeds are used as vegetal components. Amaranth seeds are preliminarily washed, boiled for 30 minutes till viscous consistence is obtained, cooled down to room temperature and additionally washed. To produce functional cooked sausage product the following ratio of initial components is used, wt%: semi-fat pork – 45.0–46.0; rabbit meat – 24.0–26.0; amaranth seeds – 8.0–10.0; salt – 1.8–2.0; parsley greens – 1.8–2.0; sugar – 0.2–0.3; water – balance. Invention allows to manufacture a product possessing immunostimulating, bactericidal, detoxicating and anti-inflammatory action. Disclosed article is applicable for persons prone to food allergies.

EFFECT: product has improved organoleptic properties with a pungent taste and expands range of sausage product production; method is aimed at simplification of technological process.

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 for the production of cooked sausage from rabbit meat enriched with organic iodine (RF patent 2581732, class A22C 11/00 A23L 13/40 A23L 13/60 2016) involving the use of rabbit meat, flavoring additive obtained from hydrated chickpea extrudate enriched with organic iodine, pork fat, sodium nitrite, common salt, nutmeg, allspice, fermented rice, sugar, phosphates, water / ice.

The disadvantage of this method is not sufficiently functional properties of the components of the formulation and is not suitable for baby food, especially for children of preschool age.

The closest technical solution, selected as a prototype, is a method for producing meat and vegetable semi-finished products for school children (RF patent 2531609, class A23L 1/317 A23L 1/314 2014) comprising rabbit meat, fresh potatoes, fresh carrots, onions fresh, corn oil, egg melange, parsley, dill and CO2 pepper black extract, common salt, drinking water and breadcrumbs.

The disadvantage of the described method is the insufficiently functional properties of the components of the formulation having low allergenic activity and is not suitable for children of preschool age.

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

The technical result of the invention is a method for the production of functional cooked sausage products, including the preparation of minced meat from rabbit meat, parsley, salt, a vegetable component and water, according to the invention, pork, sugar is added to the minced meat, and amaranth seeds are used as a vegetable component in the following ratio of components wt. %:

semi-fat pork 45.0-46.0 rabbit meat 24.0-26.0 amaranth seeds 8.0-10.0 salt 1.8-2.0 parsley 1.8-2.0 sugar 0.2-0.3 water rest,

while the amaranth seeds are pre-washed, boiled for 30 minutes until a viscous consistency appears, cooled to room temperature and washed additionally.

The novelty of the proposed proposal lies in the fact that due to the combination of the components of the formulation having a low allergenic ability, as well as a preventive effect on the body, the resulting product has the functional properties necessary for children aged 1 year to 3 years.

The use of a method for the production of cooked sausage products using bold pork and amaranth seeds in the aggregate of the claimed features from the patent, scientific, technical and specialized literature is not known, which meets the eligibility criterion of "inventive step".

The components that make up a functional cooked sausage product:

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 fatty acid composition relative to mature breast milk, which is confirmed by numerous studies by VNIIMP specialists together with employees of the Research Institute of Nutrition RAMS.

Rabbit meat is valued for its high protein content of up to 21%, has dietary properties and low allergenic activity. The digestibility of meat is 95%, which is significantly higher than that of beef (62%). Minerals in meat can reach 1.5% of the mass. The vitamin composition of rabbit meat is also rich: A, C, E, PP, B vitamins (B1, B2, B3, B4, B9, B12). Iron, folate, copper, vitamin B12, which are part of the meat, provide normal blood formation. There is very little cholesterol in rabbit meat. Rabbit fat is more easily absorbed by the child's body than beef and pork.

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. Amaranth seeds have a high content of polyunsaturated fatty acids (about 70%), as well as an increased lysine content which contributes to better absorption of proteins in the human body.

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 cooked sausage is prepared according to the following technology.

The pork is boned and vened. The lump and small lump rabbit meat obtained by manual boning is used for the production of meat cream. The raw meat is subjected to grinding in a spinning top until a meal is obtained (16-20 mm), then, in a mixer, the meat is mixed with salt and sent to the ambassador for 24 hours at 4 ± 2 ° C in stainless steel tanks.

After salting, the meat is sent for secondary grinding in a cutter. At the same time, cold water, parsley and pre-boiled amaranth are added to it. Moreover, the amaranth seeds are pre-washed thoroughly, boiled for 30 minutes until a viscous consistency appears, allowed to cool to room temperature and washed.

After cooking the meat, it is formed into a shell (natural pork belly). Receive products with a diameter of not more than 30 mm, a length of not more than 300 mm. After packing, they are precipitated for 2-4 hours at a temperature of 12 ° C, then they are fried at 44-90 ° C for 30-120 minutes. Then boil in steam or in water at 75-85 ° C for 15 to 35 minutes. to a temperature inside loaves of 68 ° C. The welded products are cooled for 15-20 minutes. in a shower with cold water or indoors at 10-12 ° for 4-6 hours. After, vacuum packed.

Example 1. A method of manufacturing a functional cooked sausage product is carried out as follows: as the main raw materials use bold pork 4,600 kg (46.0 wt.%), Rabbit meat 2,826 kg (26.0 wt.%), And as vegetable components amaranth seeds 869.5 g (8.0 wt.%), semi-fat pork after boning and veining is subjected to grinding in a top to obtain meal (16-20 mm), then, in a mixer, the meat is mixed with salt 195.6 g (1, 8 wt.%), Sugar 21.7 g (0.2 wt.%) And sent to the ambassador for 24 hours at 4 ± 2 ° C in stainless steel tanks . After salting, the meat is sent for secondary grinding in a cutter. At the same time, cold water of 1.739 kg (16.0 wt.%), Parsley 217.4 g (2.0 wt.%) And pre-cooked amaranth are added to it. Moreover, the amaranth seeds are pre-washed thoroughly, boiled for 30 minutes until a viscous consistency appears, allowed to cool to room temperature and washed. After cooking the minced meat, it is formed into a shell (natural pork belly). Receive products with a diameter of not more than 30 mm, a length of not more than 300 mm. After packing, they are precipitated for 2-4 hours at a temperature of 12 ° C, then they are fried at 44-90 ° C for 30-120 minutes. Then boil in steam or in water at 75-85 ° C for 15 to 35 minutes. to a temperature inside loaves of 68 ° C. The welded products are cooled for 15-20 minutes. in a shower with cold water or indoors at 10-12 ° C for 4-6 hours. After, vacuum packed.

Example 2. The method of production of functional cooked sausage is carried out according to the same technology as in example 1, taken in the ratio: bold pork how much 4,500 kg (45.0 wt.%), Rabbit meat 2,600 kg (24.0 wt.% ), amaranth seeds 1.020 kg (10.0 wt.%), parsley (1.8 wt.%), sugar (0.2 wt.%), salt (1.8 wt.%), water (rest) . Obtained sausage products of insufficiently elastic consistency than in example 1, which is due to the lower introduction of meat raw materials, and the increased introduction of amaranth seeds reduces the quality characteristics of the finished product. The addition of amaranth seeds in the claimed amount of 8.0% provides the necessary organoleptic properties (table 1) and nutritional value of cooked sausage products using rabbit meat and amaranth seeds.

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 pre-school children (1-3 years), the indicators of which are presented in table 2.

Table 2 - Comparative assessment of satisfaction in basic nutrients in 100 g of the finished product

Using the proposed method for the production of functional cooked sausage, 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 in the prescription composition of components with a reduced allergenic ability, allows the product to be used for people prone to food allergies;

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

- amaranth seeds are evenly distributed over the entire volume of the product, give the product a piquant taste;

- allows you to expand the range of products of the sausage group, intended both for mass nutrition and 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 manufacturing a functional cooked sausage product, including the preparation of minced meat from rabbit meat, parsley, salt, a vegetable component and water, characterized in that bacon, pork, sugar are added to the minced meat, and amaranth seeds are used as a vegetable component in the following ratio of initial components, wt.%: semi-fat pork 45.0-46.0 minced rabbit meat 24.0-26.0 amaranth seeds 8.0-10.0 salt 1.8-2.0 parsley 1.8-2.0 sugar 0.2-0.3 water rest, while the amaranth seeds are pre-washed, boiled for 30 minutes until a viscous consistency appears, cooled to room temperature and washed additionally.