RU2716109C1 - Method for production of functional meat souffle - 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 for production of a meat souffle of functional purpose includes preparation of mince of quail meat with addition of quail eggs, a vegetable component, salt, parsley greens, broth, cream sauce and semolina taken in ratio 1:1. Vegetal component is represented by amaranth seeds which are preliminarily washed, boiled for 30 minutes till viscous consistence is obtained, cooled to room temperature and washed additionally. One uses broth produced after quail cooking. Quantitative ratio of initial components in meat souffle is selected.

EFFECT: obtaining a product having antibacterial, anti-tumor and immunomodulatory properties, normalizing fat metabolism, pressure and sugar content in blood.

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 meat-containing souffle for diet food for people with gastroenterological diseases (RF patent 2645924, class A23L 13/60 A23L 3/00, 2017) including heat treatment and grinding of chicken meat, preparation of minced meat in a paste mass from it with vegetables , chicken, add chicken eggs, sauce, mix, fill in tin forms, bake in a heat chamber, cool and add blanched spinach to the mass as a vegetable.

The disadvantage of the described method is the absence of quail meat as the main raw material and the insufficient combination of the components of the prescription composition, ensuring the functional properties of the product.

A known method for the production of culinary products from quail meat (RF patent 2676138, CL A23L 13/50 A23L 5/10 A23L 19/12 A23L 13/60 2018) comprising compiling minced meat using quail meat, quail eggs, molding the product and subsequent heat treatment.

The disadvantage of this method is the absence in the prescription composition of plant components that have low allergenic activity and which have a preventive effect and are not suitable for baby food.

The closest technical solution, selected as a prototype, is a method of obtaining a culinary product from quail meat (RF patent 2596666, class A23L 13/50 A23L 13/60 2016), including the preparation of minced meat from quail meat using quail eggs, vegetable component in the form of blueberries, the formation of the product and its heat treatment.

The disadvantage of this method of manufacturing a culinary product from quail meat 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 technical result is to obtain a product for preschool children with functional properties.

The technical result of the invention is a method for producing a functional meat souffle, including the preparation of minced meat from quail meat with the addition of quail eggs, herbs, salt, broth, vegetable component and sauce, according to the invention, parsley, cream and semolina sauce, taken in the ratio 1: 1 and a plant component, which is used as amaranth seeds in the following ratio of components wt. %:

quail meat 50.0-53.0 quail egg 13.0-14.0 sauce 21.0-22.0 amaranth 4,5-5 parsley 1.8-2.0 salt 1.8-2.0

bouillon rest,

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

The novelty of the proposed proposal is due to the fact that the functional meat souffle has antibacterial, antitumor and immunomodulating properties, normalizes fat metabolism, pressure, sugar content, increases working capacity and immunity, due to the fact that it is a combination of quail meat with dietary properties and low allergenic activity , amaranth seeds, in which gluten is absent, which reduces the allergenic activity of the component, as well as an increased content of sk valena 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, parsley greens containing anti-inflammatory polyphenols, quail eggs, which are used for treatment and prevention, various diseases of adults and children of preschool age (from 1 year to 3 years).

The use of a method of obtaining a functional meat souffle 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 a functional meat souffle:

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.

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 to breast milk, therefore, abroad, amaranth seeds are used as complementary foods for young children. 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 content of lysine, which contributes to better absorption of proteins in the human body.

Amaranth seeds are prepared in the following way: amaranth seeds are thoroughly washed beforehand, boiled for 30 minutes until a viscous consistency appears, allowed to cool to room temperature and washed.

Parsley greens containing polyphenols that have anti-inflammatory effects on the body.

Quail eggs containing easily digestible protein, fats, vitamins, amino acids, as well as the use of quail eggs in the prescription composition can normalize metabolism and blood circulation, increase immunity, have a beneficial effect on the gastrointestinal tract, and promote cholesterol excretion.

Functional meat soufflé is prepared according to the following technology: quail meat is used as the main raw material. To prepare soufflé, quail meat is cooked, the resulting broth is used when added to the stuffing. The sauce is prepared as follows: cream is heated with the addition of semolina in them in a ratio of 1: 1 and welded to a thick consistency. Boiled quail meat is ground on a top with a diameter of lattice holes of 8-12 mm. Grind parsley. Amaranth seeds are pre-washed thoroughly, boiled for 30 minutes until a viscous texture appears, allowed to cool to room temperature, washed. From prepared raw materials make stuffing for soufflé. The ingredients according to the recipe are laid in a cutter in the following sequence: quail meat, sauce, egg, parsley and amaranth seeds. Stirring is carried out for 3-5 minutes. Ready stuffed fill the form. Forms with minced meat are subjected to heat treatment in heat chambers at 90 ° C for 0.3-1.0 hours until the temperature reaches 72 ° C in the center of the mold, then cooled.

Example 1. A method of obtaining a functional meat souffle. To prepare soufflé, quail meat is cooked 5,000 kg (50.0 wt.%), The resulting broth 520 g (5.2 wt.%) Is used when added to the stuffing. Sauce 2,200 kg (22.0 wt.%) Is prepared as follows: cream is heated with the addition of semolina in the ratio 1: 1 and welded to a thick consistency. Boiled quail meat is ground on a top with a diameter of lattice holes of 8-12 mm. Grind parsley 200 g (2.0 wt.%). Amaranth seeds 500 g (5.0 wt.%) Are pre-washed thoroughly, boiled for 30 minutes until a viscous texture appears, allowed to cool to room temperature, washed. From prepared raw materials make stuffing for soufflé. The components according to the recipe are laid in a cutter in the following sequence: quail meat, sauce, salt 180 g (1.8 wt.%), Egg 1,400 kg (14.0 wt.%), Parsley and amaranth seeds. Stirring is carried out for 3-5 minutes. Ready stuffed fill the form. Forms with minced meat are subjected to heat treatment in heat chambers at 90 ° ↓ С for 0.3-1.0 hours until the temperature reaches 72 ° С in the center of the mold, then it is cooled. Receive a souffle of delicate texture, with a pleasant taste.

Example 2. A method of obtaining a functional meat souffle is carried out according to the same technology as in example 1, taken in the ratio: quail meat 5.300 kg (53.0 wt.%), Quail eggs 1.226 kg (13.0 wt.%), sauce 1.981 kg (21.0 wt.%), amaranth seeds 424 g (4.5 wt.%), parsley 188 g (2.0 wt.%), salt 169 g (1.8 wt.%), broth (rest). A soufflé is obtained with a drier consistency than in Example 1, which is due to a higher introduction of quail meat and a decrease (wt.%) Of other components. The addition of amaranth seeds in an amount of 5.0% provides the necessary organoleptic properties of soufflé, and also provides the functional properties of the product. Souffle prepared according to example 1, has the best organoleptic characteristics (table 1) and functional properties.

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 a functional meat souffle in comparison with the prototype, gives the following advantages:

- 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;

- 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;

- 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 meat products 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 (4)

A method of obtaining a functional meat souffle, including the preparation of minced meat from quail meat with the addition of quail eggs, a vegetable component, salt, characterized in that parsley, broth, cream and semolina sauce taken in a 1: 1 ratio, and vegetable are added to the minced meat component, which is used as amaranth seeds, in the following ratio of starting components, wt. %: quail meat 50.0-53.0 quail egg 13.0-14.0 sauce 21.0-22.0 amaranth 4,5-5,0 parsley 1.8-2.0 salt 1.8-2.0 bouillon rest, while the amaranth seeds are pre-washed, boiled for 30 minutes until a viscous consistency appears, cooled to room temperature and additionally washed, and the broth is used, obtained after cooking the quail.