RU2737402C1 - Meat and vegetable pate production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used during production of pates. Method provides for preliminary heat treatment and milling of chicken offal: chicken blanched liver, chicken heart, preparation of mince from them with addition of broth produced after cooking, sauteed onions, ground black pepper and food salt broth into pate mass. One adds butter, wheat flour, egg melange, avocado, walnuts and spinach to the mass. Quantitative ratio of initial components of the product is selected.

EFFECT: production of a product of high biological and nutritive value, enrichment of the diet of people with body weight deficiency manifested as a result of stresses.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the meat industry and can be used in the production of pates.

Known invention, in which the liver pate contains a fat component, onion, table salt, ground black pepper, blanched chicken liver, additionally introduced into the composition of chicken eggs, skim milk powder, blanched pumpkin and broth. The fat composition includes: chicory inulin, vegetable oil, whey protein concentrate, vegetable extract of Canadian goldenrod and Moldavian snakehead, drinking water with the following ratio of components 20: 18.5: 10: 1.5: 50. The quantitative ratio of the ingredients of the pate has been selected. EFFECT: increased biological and nutritional value of meat-vegetable paste, increased shelf life, imparting prebiotic and preventive properties to the product. (Patent No. 2618323, IPC A23L 1/312).

The disadvantage of this pate is the low nutritional and biological value of the product.

There is also a known method of obtaining a pate from poultry meat for dietary nutrition, including preliminary heat treatment and grinding of chicken by-products: blanched chicken liver, boiled chicken heart, making minced meat from them with the introduction of broth obtained after cooking by-products, browned onions, black pepper into the paste mass ground and food salt (Patent No. 2198560, IPC A23L 1/317, 2003 - prototype).

The disadvantage of this pate is its low calorie content.

The technical result of the invention is to increase the nutritional and biological value of the product, to increase the mass of people suffering from its deficiency due to stress.

The technical result is achieved by the fact that in the method of obtaining meat and vegetable pate, including preliminary heat treatment and grinding of chicken offal: blanched chicken liver, boiled chicken heart, making minced meat from them with the introduction of broth obtained after cooking offal, browned onion, ground black pepper into the paste mass and edible salt, according to the invention, butter, wheat flour, egg melange, avocado, walnut and spinach are added, with the following content of the starting components, wt. %:

Chicken liver thirty Chicken heart thirty Butter 6 Avocado 6-10 Wheat flour 2 Egg melange 3 Sauteed onions 3 Walnut 3-7 Spinach 1-5 Edible salt 3 Ground black pepper 1.5 Broth obtained after cooking offal Rest

The addition of avocados, walnuts and spinach to meat-and-vegetable pate provides a high-calorie product.

Chicken liver is a source of iron-containing proteins. It has a high nutritional value. The liver is unmatched for the variety of nutrients among all slaughter products. It contains a significant amount of protein 17-18%. Moreover, 87-90% falls on the share of complete proteins. Chicken liver is rich in folate (vitamin B ₉ ), which supports the blood and immune systems and improves the central nervous system.

Chicken heart contains vitamins B and A, enriched with zinc, iron, copper, magnesium and other minerals. Chicken hearts contain amino acids - taurine, lysine, isoleucine, leucine, methionine and valine.

Avocado is a very fatty and high-calorie fruit, unlike many other fruits. This is an excellent fruit that allows you to quickly establish high-calorie nutrition for weight gain due to the large amount of healthy fats it contains. In addition, they are very rich in vitamins A, group B, C, E, K. Also, potassium, calcium, magnesium, sodium, sulfur, phosphorus, iron, manganese are present in avocado.

Walnuts are high in calories and also contain fiber and a complex of minerals that help regulate your weight. Nuts are rich in vitamins B, C, E. They also contain omega-3, 6, 9 fatty acids.

Spinach contains the natural anabolic beta-ecdysterone, which has an enhancing effect on muscle growth. Spinach is rich in vitamins A, groups B, C, E, K. It also contains potassium, magnesium, iron, manganese, copper.

The combination of avocado and spinach is very effective. In order for the vitamin A and lutein contained in spinach to significantly affect the state of our body, they need vegetable fats, which are found in avocados. Thanks to their combined use, the work of the digestive system is significantly improved.

Avocados, walnuts, and spinach contain magnesium and folic acid, which can help fight stress.

When stressed, be sure to eat foods containing protein. It is better to choose lean meat. Chicken contains tryptophan, which promotes the production of serotonin.

The method of obtaining meat and vegetable pate is carried out as follows. The first stage is the selection of raw materials and their primary processing. The liver is cut into pieces, freed from the bile ducts, washed in cold water. Then it is boiled in boiling water for 15 to 20 minutes and cooled to a temperature of 6 to 10 ° C. The heart is cut in half, blood clots are removed, washed in cold water, boiled until cooked for 1 hour at boiling temperature, then cooled. Chop walnuts, spinach and avocado until smooth. Onions are washed, chopped and sautéed in butter. The flour is sifted and then sauteed. Next, boiled and blanched raw materials are crushed. Grinding is carried out on tops with a grid hole diameter of 2-3 mm.

The next step is to prepare the minced meat on a cutter mixer. All previously prepared raw materials, as well as the broth obtained after boiling by-products, together with edible salt, black pepper and egg melange, are loaded into the cutter. Raw materials are processed to form a uniform mass.

After this, molding takes place. Chopped and mixed minced meat is tightly placed in aluminum or tinned molds, containing from 1 to 2 kg.

Minced meat in tins is baked in rotary ovens. The pate is baked for 15-20 minutes at a temperature of 75 to 85 ° C. The baking process is considered complete when the temperature reaches 72 ° C in the thickness of the pate.

The final stage in the production of meat and vegetable pates is to cool the product to a temperature of 4 ° C.

The inventive meat-and-vegetable pate allows you to enrich the diet with a product that has a high nutritional and biological value, and also, due to its composition, allows you to deal with stress and gain weight.

To prove the effectiveness of the method for producing meat and vegetable pate, examples 1-3 are given, which show different amounts of components that affect the properties of the pate.

Example 1

The meat-and-vegetable pate obtained by the claimed method contains 30.0 kg of chicken liver, 30.0 kg of chicken heart, 6.0 kg of butter, 6.0 kg of avocado, 2.0 kg of wheat flour, 3.0 kg of egg melange, 3 , 0 kg of browned onions, 3.0 kg of walnuts, 1.0 kg of spinach, 3.0 kg of edible salt, 1.5 kg of ground black pepper, as well as the broth obtained after cooking offal.

The product turns out to be insufficient in calories, due to the low content of avocado, and also not enough to help with stress, due to the low content of spinach and walnuts.

Example 2

Meat paste contains 8.0 kg of avocado, 5.0 kg of walnuts, 3.0 kg of spinach, with a constant amount of the remaining components taken in example 1.

Meat pâté is high in calories and contains adequate amounts of magnesium and folic acid to help fight stress.

Example 3

Meat paste contains 10.0 kg of avocado, 7.0 kg of walnuts, 5.0 kg of spinach, with a constant amount of the remaining components taken in example 1.

Meat pate is also high in calories and contains sufficient amounts of magnesium and folic acid. But the use of more components is not advisable due to the monetary costs of production.

The best option from the above examples 1-3 is a meat-and-vegetable paste obtained according to example 2, since in terms of nutritional value and mass fraction of the introduced components it is more rational and helps in gaining insufficient body weight as a result of stress.

Table 1 shows the organoleptic characteristics of meat and vegetable pate.

Table 2 shows the physicochemical characteristics of meat and vegetable pate.

Claims (2)

A method of obtaining meat and vegetable pate, including preliminary heat treatment and grinding of chicken by-products: blanched chicken liver, boiled chicken heart, making minced meat from them with adding broth obtained after cooking by-products, browned onions, black pepper and edible salt into the paste mass, that add butter, wheat flour, egg melange, avocado, walnut and spinach, with the following content of the starting components, wt. %: Chicken liver thirty Chicken heart thirty Butter 6 Avocado 6-10 Wheat flour 2 Egg melange 3 Sauteed onions 3 Walnut 3-7 Spinach 1-5 Edible salt 3 Ground black pepper 1.5 Broth obtained after cooking offal Rest