RU2716224C1 - Functional purpose cooked sausage product manufacturing method - 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 from 1 to 3 years old. Method of producing cooked sausage product of functional purpose includes preparation of mince of quail meat, half-fat pork, green parsley, salt, sugar, vegetable component and water. 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. Quantitative ratio of initial ingredients in cooked sausage product is selected.EFFECT: obtaining a product having a preventive effect on the body.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).

There is a method of producing a delicious "stuffed" sausage from quail and beef tongues (RF patent 2548887, CL A22C 11/00 A23L 1/314 A23L 1/317 2015) involving the preparation of minced meat made using salted premium beef, salted bacon fat, spices, spices and dried herbs, with pieces of pre-salted and cooked beef tongues, table salt, granulated sugar, sodium nitrite solution, quail meat, followed by manual molding of the sausage loaf.

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 boiled sausage for nutrition of children of high school age (RF patent 2348201, CL A23L 1/317 A23L 1/314 2009) comprising meat components of the formulation in the form of semi-greased pork, spine lard, other components in the form of table salt, sugar, spices and water, quail meat, lentil protein isolate, spices in the form of CO2-extract of black pepper and CO2-extract of allspice, olive oil are added to the meat components fish oil, after cooking the minced meat, it is formed into a shell, subjected to sediment and heat treatment.

The disadvantage of the described method is the insufficiently functional properties of the components of the formulation having a low allergenic activity and having a preventive effect on the body 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 is achieved by the fact that, in a method for the production of cooked sausage products for functional purposes, including the preparation of minced meat from quail meat, semi-fat pork, salt, sugar, a vegetable component and water, according to the invention, parsley is added to the minced meat, and seeds are used as a vegetable component amaranth in the following ratio of components wt. %:

semi-fat pork 45.0-46.0 quail 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 the method of production of cooked sausage products for functional purposes in the totality 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 the cooked sausage products functional purpose:

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.

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 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. 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

next technology.

The pork is boned and vened. 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%. 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 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 ° for 4-6 hours. After, vacuum packed.

The use of a method for the production of cooked sausage products using quail meat and amaranth seeds 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".

Example 1. The method of production of cooked sausage products for functional purposes is as follows: as the main raw materials use bold pork 4,600 kg (46.0 wt.%), Quail meat 2,826 kg (26.0 wt.%) 1st or 2- grade, or natural semi-finished products from quail meat - boned meat, and as plant components - amaranth seeds 869.5 g (8.0 wt.%). Moreover, quail carcasses are deboned with the release of the pulp from the thoracic and femoral parts, small pieces of meat from the pectoral and femoral parts, skin and fat, wings and bones, the yield of the pulp is 70-75%, the semi-fat pork after boning and veining is subjected to grinding the top until the meal is obtained (16-20 mm), then, in the 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 to 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 preparation of cooked sausages for functional purposes is carried out according to the same technology as in example 1, taken in the ratio: semi-fat pork 4,500 kg (45.0 wt.%), Quail meat 2,400 kg (24,0 wt.% ), amaranth seeds 1,000 kg (10.0 wt.%), parsley 1.800 kg (1.8 wt.%), sugar 200 g (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 quail 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 preschoolers (1-3 years), the indicators of which are presented in table 2.

Using the proposed method for the production of cooked sausage products for functional purposes, 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 of 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 an immunostimulating, bactericidal, detoxifying and anti-inflammatory effect;

- 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 for the production of cooked sausage products for functional purposes, including the preparation of minced meat from quail meat, semi-fat pork, salt, sugar, a vegetable component and water, characterized in that parsley is added to the 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 quail 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.