RU2732033C1 - Functional purpose meat paste preparation method - Google Patents

Abstract

FIELD: meat and poultry-processing industry.

SUBSTANCE: invention relates to meat and poultry-processing industry and can be used in production of functional food products. Method provides for use as meat raw material of blanched broiler chicken meat produced after manual and mechanical deboning, as fat raw material – fried fat and blanched broiler chicken skin, as vegetable raw material – bulb onions sauteed in sunflower oil, as additional raw material – broth and complex food additive. Complex food additive contains micro- and nano-encapsulated cholecalciferol, Filipendula extract, ginger and black pepper extract, as well as paprika, food fibers in the form of wheat fiber, modified starch, emulsifiers – dry defatted milk, mono- and diglycerides of fatty acids. Pate mass is prepared by successively milling into the cutter ingredients with temperature of not more than 12 °C, at that, first, skin is milled, then introduced and chopped broiler chicken meat after manual and mechanical deboning, added complex food additive, then broth, fried broiler chicken broth, sauteed bulb onions are added, and milling is carried out for 5–7 minutes until homogeneous consistency of mince formation. Homogeneous meat mass is packed and hermetically sealed, pasteurized at temperature 85–90 °C to temperature in center of product 75 °C, then cooled to temperature in the center of product 0–4 °C.

EFFECT: rational use of raw materials, preservation of useful properties of initial components and manufacture of a meat product with improved organoleptic indices and consistence, intended for prevention of oncological diseases, deficiency of cholecalciferol and flavonoids.

1 cl, 4 tbl, 1 ex

Description

The invention relates to the meat and poultry processing industry and can be used in the production of preventive food products.

Meat products, including pate, are highly nutritious foods. Pates are snack foods that are convenient to eat cold. Paste minced meat is a homogeneous finely ground mass of pasty consistency with a spice aroma.

There is a known method of obtaining poultry pâté for dietary nutrition (Patent RU No. 2198560, IPC A23L 1/317, A23L 1/315, A23L 1/312, priority date 03/26/2001, publication date 02/20/2003), providing for preliminary heat treatment and grinding chicken by-products - blanched chicken liver, boiled chicken hearts, boiled chicken stomachs, making minced meat from them with adding chicken broth, gheed chicken fat and spices to the paste mass according to the recipe, mixing the components of the minced meat, filling the shells, cooking and cooling. Additionally, mechanically deboned chicken meat, boiled carrots, onions and food hydrolyzate obtained from the heads and legs of poultry, subjected to heat treatment at 110-120 ° C and 10 ⁵ Pa for 2-3 hours, chopped to a size of 2- 3 mm and subjected to treatment with a solution of an enzyme preparation of proteolytic action with collagenase with a concentration of 0.048-0.05 g / g protein at 37-40 ° C, pH 6.8-7.0, hydromodule 1: 1 for 120-130 min at certain the ratio of the components.

The disadvantage of this method is the use of food hydrolyzate, which increases the cost of the finished product by increasing energy consumption for its production, and the enzyme preparation of collagenase, the lack of functional properties in the pate and micro- and nano-encapsulated spice extracts in its composition.

части шпика, обжаривание печени говяжьей с морковью и пассерованным луком, добавление к обжаренным овощам отваренного мяса кур, оставшегося шпика, соли поваренной пищевой, перца черного, охлаждение, измельчение всех компонентов на мясорубке с диаметром отверстий решетки 3 мм, добавление в паштетную массу сухого корня петрушки и растительного порошка из свеклы размером от 0,3 до 0,5 мм, проведение дополнительного измельчения на блендере, формование в виде батонов и охлаждение.There is a known method for the production of poultry pate with vegetable powder (Patent RU No. 2661390, IPC A23L 13/50, A23L 13/60, A23L 19/10, priority date 09/29/2017, publication date 07/16/2018), providing for the preliminary preparation of the components of the pate , boiling chicken meat until cooked, sautéing onions in

parts of bacon, frying beef liver with carrots and browned onions, adding boiled chicken meat, remaining bacon, table salt, black pepper to the fried vegetables, cooling, grinding all components in a meat grinder with a grill hole diameter of 3 mm, adding dry root to the paste parsley and vegetable powder from beets with a size of 0.3 to 0.5 mm, additional grinding on a blender, molding into loaves and cooling.

The disadvantages of the invention are the absence of heat treatment after molding the paste mass into a shell, which reduces the shelf life of the finished product, as well as the lack of functional properties of the paste and micro- and nano-encapsulated spice extracts in its composition.

The closest in technical essence and the achieved result to the proposed invention is a method of making special-purpose cream pate (Patent RU No. 2629987, IPC A23L 13/60, A23L 13/20, A23L 3/00, priority date 08.08.2016, publication date 05.09 .2017), providing for the preparation of recipe components, blanching and grinding of meat raw materials, preparation of minced meat, cutting, packaging, sealing, pasteurization and cooling. Chopped and sequentially blanched hearts are used as raw meat, after 30-40 minutes pork is added and after 15-20 minutes the liver, enriched with nutraceuticals, is added. At the same time, onion is chopped and sautéed in soybean and rapeseed oil with the addition of spices - coriander, nutmeg. Wheat bran, food prophylactic salt with low sodium content, dry chicken egg white, ascorbic acid, lecithin, calcium lactate, pectin are added to the minced meat. It ensures the preservation of the beneficial properties of the original components of the cream paste and the production of a meat product intended for the prevention of cardiovascular pathology and thyroid diseases.

The disadvantages of the prototype are the absence of prophylactic properties in the pate in terms of oncological diseases, lack of cholecalciferol and flavonoids, as well as the absence of micro- and nano-encapsulation of biologically active substances and spice extracts, which allows the maximum preservation of biologically active substances after heat treatment, improve the taste and aroma of the finished product.

The problem solved by this invention is to preserve the beneficial properties of the original components of the pate and the manufacture of a meat product intended for the prevention of cancer, lack of cholecalciferol and flavonoids.

The technical result achieved by the implementation of the developed invention consists in the rational use of raw materials, and obtaining a product with improved organoleptic characteristics in terms of taste and aroma, as well as texture.

часть рецептурного количества бульона. Массу куттеруют до однородной консистенции, затем добавляют обжаренный жир цыплят-бройлеров, лук репчатый пассерованный, оставшийся бульон. Измельчение производят до образования однородной консистенции фарша в течение 5-7 мин, далее мясную однородную массу фасуют и герметично укупоривают, пастеризуют при температуре 85-90С до температуры центре продукта 75°С, охлаждают до температуры в центре продукта 0-4°С.The technical result is achieved by the fact that pre-blanched skin, broiler chicken meat obtained after manual and mechanical deboning are used in the method of making meat pâté. Fat of broiler chickens is fried at a heating surface temperature of 100 ° C until cooked. Onions are finely chopped and sautéed in sunflower oil in the traditional way until they acquire a golden color. After blanching and roasting, raw materials with a temperature not exceeding 12 ° C are sent to the cutter. The preparation of the paste mass is carried out by successive grinding in a cutter of the prepared ingredients according to the recipe: first, the skin is crushed, then the meat of broilers is added and crushed after manual and mechanical deboning, a complex food additive is added in the mixing mode, then

part of the recipe amount of broth. The mass is cut to a homogeneous consistency, then the fried fat of broiler chickens, browned onions, the remaining broth are added. Grinding is carried out until a homogeneous mince consistency is formed for 5-7 minutes, then the homogeneous meat mass is packed and hermetically sealed, pasteurized at a temperature of 85-90C to a temperature of the center of the product of 75 ° C, cooled to a temperature in the center of the product of 0-4 ° C.

The recipe for the developed functional meat pate is presented in Table 1.

The choice of components that make up functional meat pate is due to their biological value and ability to meet the daily need of the human body for vitamins, minerals and other useful components contained in these products.

Broiler chicken meat is characterized by high nutritional and biological value and is now widely used in the production of dietary products. It contains up to 22% of complete proteins, is high in vitamins and minerals.

Mechanically deboned broiler chicken meat has a finely ground structure, enriched with fat and bone marrow vitamins, minerals. The biological value of mechanically deboned broiler chicken meat proteins corresponds to the value of manually deboned meat. The mass fraction of calcium in mechanically deboned meat is 0.016-0.024%, which is 4% more than in manually deboned meat. However, the presence of unstable phospholipid compounds significantly reduces the stability of mechanically deboned meat during storage. In the production of functional meat products, only fresh mechanically deboned meat is used.

The skin of broiler chickens contains a significant amount of easily hydrolyzable collagen, which is a good emulsifier and stabilizer, easily emulsifiable and assimilable lipids, therefore its introduction stabilizes the functional and technological properties and reduces the cost of the finished product.

Adding broth obtained after blanching broiler chicken meat to the paste mass improves its rheological properties. The product cooled after heat treatment is monolithic and retains its shape well. The broth contains water-soluble substances, proteins (in the form of polypeptides, free amino acids, water-soluble vitamins), which increase the nutritional value of the product.

The fat of broiler chickens with a low melting point has a high emulsifying ability, easily lends itself to the active action of digestive lipase, better absorbed, which makes it possible to positively evaluate its biological, functional and technological properties.

The introduction of sautéed onion into the meat paste allows to partially balance the product in terms of carbohydrates, which increases the nutritional value of the pate. In addition, the aromatic substances formed as a result of the melanoidin formation reaction during the heat treatment of onions are involved in the formation of the taste and aroma of the product.

The introduction of a complex food supplement containing micro- and nanoencapsulated cholecalciferol, meadowsweet extract, extracts of ginger and black pepper, as well as paprika, dietary fiber in the form of wheat fiber, modified starch, emulsifiers - skimmed milk powder, mono- and diglycerides of fatty acids, makes it possible to predict organoleptic properties and consistency of the finished product, and also use it for the prevention of cancer, lack of cholecalciferol and flavonoids.

Micro- and nanoencapsulation makes it possible to create particles with sizes from 300 μm to 70 nm, respectively, in a thin shell of a film-forming food material, which contributes to the maximum preservation of the taste and aroma of ginger and black pepper extracts during storage of the dry mixture, and is one of the promising directions in the production of meat products ...

The use of free-flowing capsules allows the ingredients to be homogeneously distributed throughout the product. With further mincing, the food shell of the capsules dissolves and the flavoring and aroma-forming extracts of ginger and black pepper are completely released in the volume of production.

Micro- and nanocapsules with cholecalciferol and meadowsweet extract, which is a source of flavonoids, withstand pasteurization temperature and dissolve in the human gastrointestinal tract, which maximizes the preservation of biologically active substances.

Comparative analysis of the claimed solution with the prototype allows us to conclude that the claimed method for the production of functional meat pate differs from the prototype in that it contains a complex food additive containing:

- dietary fiber in the form of wheat fiber, modified starch, emulsifiers - skimmed milk powder, mono- and diglycerides of fatty acids, which stabilize the consistency of the finished product;

- paprika, which improves the organoleptic characteristics of the finished product in terms of color;

- micro- and nano-encapsulated extracts of ginger and black pepper, which improve the organoleptic characteristics of the finished product in terms of taste and aroma;

- micro- and nano-encapsulated meadowsweet extract, rich in flavonoids, in an amount that provides a preventive effect in terms of oncological diseases;

- micro- and nano-encapsulated cholecalciferol, in an amount that provides a preventive effect in terms of cholecalciferol deficiency.

The method for the production of functional meat pate is carried out as follows. Chilled or thawed carcasses of broiler chickens of grades 1 and 2 are cut by hand according to the generally accepted technology with the separation of large and small pieces of meat from the breast and thigh, skin and fat, wings and bones. Lumpy and small lumpy meat obtained by hand deboning is used for the production of pate. With the correct manual deboning, the trimming is not carried out. Frames, necks, wings obtained by manual deboning are used to obtain mechanically deboned meat.

After manual and mechanical deboning of broiler chickens, skin and meat are blanched in boilers to a center temperature of 72 ° C. Pre-blanching of raw materials ensures the destruction of vegetative microflora and increases the efficiency of pasteurization.

Fat of broiler chickens is fried at a heating surface temperature of 100 ° C until cooked.

Peel the onions, remove the rotten and defective bulbs, then wash in cold water, finely chop and sauté in sunflower oil until golden brown.

часть рецептурного количества бульона. Фарш куттеруют, затем добавляют обжаренный жир цыплят-бройлеров, лук репчатый пассерованный, оставшийся бульон. Измельчение производят до образования однородной консистенции фарша в течение 5-7 мин, далее его фасуют в ламистерную тару и герметично укупоривают, пастеризуют при температуре 85-90°С до температуры центре продукта 75°С, охлаждают до температуры в центре продукта 0-4°С.After blanching and roasting, the raw materials cooled to a temperature not exceeding 12 ° C are sent to the cutter. Compilation of the paste mass is carried out by successive grinding in a cutter of ingredients according to the recipe: first, the skin is crushed, then the meat of broilers is added and crushed after manual and mechanical deboning, a complex food additive is added in the mixing mode of the cutter, then

part of the recipe amount of broth. Minced meat is cut, then fried broiler fat, sautéed onion and the remaining broth are added. Grinding is carried out until the formation of a homogeneous minced meat consistency for 5-7 minutes, then it is packed in a lamister container and hermetically sealed, pasteurized at a temperature of 85-90 ° C to a temperature of the center of the product 75 ° C, cooled to a temperature in the center of the product 0-4 ° FROM.

The recipe for the developed functional meat pâté is presented in Table 2.

Functional meat pate made by the claimed method has improved organoleptic characteristics in terms of taste and aroma, consistency, high nutritional and biological value, can be used in human nutrition for the prevention of cancer, lack of cholecalciferol and flavonoids.

An example of the implementation of the method for the production of functional meat pâté.

Chilled or thawed carcasses of broiler chickens of grades 1 and 2 are cut by hand according to the generally accepted technology with the isolation of fillets, lumpy meat from the breast and thigh parts, small pieces of meat from the breast and thigh parts, skin and fat, wings and bones. Lumpy and small lumpy meat obtained by hand deboning is used for the production of pate. With proper deboning, the trimming is not carried out. Frames, necks, wings obtained by manual deboning are used to obtain mechanically deboned meat.

After manual and mechanical deboning of broiler chickens, skin and meat are blanched in boilers to a center temperature of 72 ° C. Pre-blanching of raw materials ensures the destruction of vegetative microflora and increases the efficiency of pasteurization.

Fat of broiler chickens is fried at a heating surface temperature of 100 ° C until cooked.

Peel the onions, remove rotten and defective bulbs, then wash in cold water, finely chop and sauté in sunflower oil until golden brown.

After blanching and roasting, the raw materials cooled to a temperature not exceeding 12 ° C are sent to the cutter. The compilation of the paste mass is carried out by sequential grinding in a cutter of the prepared ingredients according to the recipe: first, the skin is ground in an amount of 25.0 kg, then the meat of broilers after manual and mechanical deboning in the amount of 42.1 and 5.0 kg, respectively, is added to in the mixing mode, a complex food additive in an amount of 7.9 kg, then broth in an amount of 3.0 kg. Minced meat is cutted, fried broiler chicken fat in the amount of 8.0 kg, browned onion in the amount of 6.0 kg, and the remaining broth are added. Grinding is carried out until the formation of a homogeneous minced meat consistency for 5-7 minutes, then it is packed in a lamister container and hermetically sealed, pasteurized at a temperature of 85-90 ° C to a temperature of the center of the product 75 ° C, cooled to a temperature in the center of the product 0-4 ° FROM.

The organoleptic characteristics of meat pâté are presented in table 3.

Physicochemical parameters of meat paste are presented in table 4.

Analysis of physical and chemical indicators shows that meat paste has a high nutritional value.

The shelf life of meat pâté is 12 days, provided that the storage conditions are observed: the air temperature should be from 0 to 6 ° C, the relative humidity should not exceed 75%.

The results of the study of safety indicators for meat pate in accordance with the Technical Regulations of the Customs Union "On the Safety of Meat and Meat Products" (TP TS 034/2013) do not exceed the permissible levels, which guarantees its microbiological safety. The declared meat paste was tested in laboratory conditions of the international scientific center "Biotechnology of the Third Millennium" of ITMO University, as evidenced by the results of the study presented in tables 1-4.

Claims (3)

A method for the production of meat pâté, characterized by the fact that blanched broiler chicken meat obtained after manual and mechanical deboning is used as raw meat, fried fat and blanched skin of broiler chickens are used as raw materials, and broiler onions are used as raw vegetables. sunflower oil, as an additional raw material - broth and a complex food additive, while the complex food additive contains micro- and nano-encapsulated cholecalciferol, meadowsweet extract, ginger and black pepper extract, as well as paprika, dietary fiber in the form of wheat fiber, modified starch, emulsifiers - skimmed milk powder, mono- and diglycerides of fatty acids, the paste is compiled by successive grinding in a cutter of ingredients with a temperature not exceeding 12 ° C, while first the skin is ground, then the meat of broiler chickens is added and ground after manual and mechanical deboning, add complex nutritional additive, then add broth, fried fat of broiler chickens, sautéed onion, and grinding is carried out for 5-7 minutes until a homogeneous minced meat consistency is formed with the following ratio of initial ingredients, kg per 100 kg: Blanched broiler meat 35.0-43.0 Mechanically deboned broiler meat, blanched 5.0-6.0 Blanched broiler skin 23.0-27.0 Roasted broiler chicken fat 6.0-9.0 Sauteed onions 5.0-6.0 Complex food supplement 7.5-8.0 Bouillon 18.5-1.0, then the homogeneous meat mass is packaged and hermetically sealed, pasteurized at a temperature of 85-90 ° C to a temperature in the center of the product of 75 ° C, and then cooled to a temperature in the center of the product of 0-4 ° C.