RU2738354C1 - Composition of meat chopped semi-products for functional alimentation - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used for production of meat or meat products for preventive alimentation. Composition of chopped semi-products of functional purpose includes chicken meat, pheasant meat, oat bran, soaked in milk, allspice, onions and carrots, sauteed in butter, amaranth flour, green parsley and dill, edible preventive salt with low content of sodium, and vegetal additive contains parsnip. Quantitative ratio of initial components of the semi-finished product is selected.EFFECT: invention ensures preservation of useful properties of initial components of meat and vegetal raw materials and production of a functional-purpose meat semi-product.1 cl, 5 ex

Description

The invention relates to the food industry and can be used in the production of meat or meat and vegetable products for preventive nutrition.

Known cutlets with a vegetable additive, the composition of which includes: meat, onions, potatoes, eggs, salt, pepper, vegetable additive - sea buckthorn, bread crumbs, (patent RU 2626733, A23L 13/60, 2016 - analogue).

Chopped semi-finished poultry meat products are also known. Their composition is: chicken meat, salt, pepper, oat bran, water, (patent RU 2619988, A23L 13/50, A23L 13/40, 2016 - prototype).

The disadvantage of this product is the lack of a functional orientation due to the unbalanced mineral and vitamin composition of the product.

The technical result is to preserve the beneficial properties of the original components of meat and vegetable raw materials and to obtain a meat semi-finished product of a functional orientation.

The technical result is achieved by the fact that the composition of minced meat semi-finished products for functional purposes includes the following recipe components: chicken meat, oat bran, pepper, water, characterized in that pheasant meat, onions and carrots, sautéed in butter, amaranth flour, parsley are additionally introduced and dill, food prophylactic salt with a low sodium content, parsnips and oat bran soaked in milk, all components are used in the following ratio of components, wt. %:

pheasant meat 30.0-47.0 chicken's meat 20.0-24.0 butter 0.1-0.3 parsnip 10.0-16.0 bulb onions 5.0-7.5 carrot 4.0-7.0 parsley, dill 0.8-1.3 amaranth flour 3.0-6.0 oat bran soaked in milk 1.0-4.0 allspice 0.06-0.3 prophylactic food salt with low sodium content 0.6-1.4 drinking water - the rest

The novelty of the claimed product lies in the preservation of the beneficial properties of the initial components of the minced meat semi-finished product due to the introduction of such herbal additives that guarantee the production of a functional meat product intended for dietary and preventive nutrition.

Components of minced meat semi-finished products for functional nutrition.

Pheasant meat, which is rich in easily digestible protein, valuable B vitamins, which increase the general resistance of the body to viruses and bacteria, this meat contains a large amount of iron, which helps to increase the number of red blood cells, increases blood supply to all organs and is a good prevention of anemic conditions. and also contains iodine, which is necessary for people suffering from thyroid disease.

Chicken meat, containing little fat and a large amount of protein, easily assimilated by the human body, chicken meat contains linoleic acid, which stimulates the immune system, vitamins A, B1, B2, niacin and many minerals, it helps to regulate blood sugar, cholesterol , maintaining the activity of the heart, chicken meat helps in the treatment of gout, polyarthritis, diabetes and peptic ulcer disease, in the prevention of atherosclerosis, heart disease, hypertension, stroke.

Parsnips contain a high concentration of sulfur and silicon, which helps to protect nails from brittleness, phosphorus, which is good for the respiratory tract, potassium, which is quite important and valuable for the brain, parsnips are distinguished by a high concentration of essential oils that provoke the active secretion of digestive enzymes and gastric juice, which promotes an increase in the rate of digestion of food, therefore, eating this vegetable does not affect weight in any way, a high concentration of ascorbic acid and carotene, which are part of the chemical composition of the vegetable, have a positive effect on immunity and reduce the risk of colds.

Onions are rich in vitamins C, A, B1, B2, B9, E, PP, essential oils, flavonoids, it also contains sulfur, fluoride, iron, magnesium and calcium. All these substances make onions a biologically active product, help to strengthen human immunity.

Carrots contain a lot of sugars, the predominant among which is glucose, as well as starch, pectin substances, a lot of fiber, lecithin and other phosphatides. Of the mineral salts, potassium salts prevail. Especially valuable is the high content of carotene, B vitamins: pyridoxine, nicotinic acid, folic acid, vitamin D. Carrots are useful for a variety of diseases: anemia, bronchitis, some skin, cardiovascular diseases, for wound healing and especially for the eyes.

Parsley and dill greens contain vitamins: A, C, D, E, K, B1, B2, B3, B6, B9, pantothenic acid, choline, betanin, minerals: sodium potassium, calcium magnesium, phosphorus, iron. Due to its composition, parsley and dill greens help reduce blood pressure, blood sugar levels, strengthen vision, and are also used to prevent gastrointestinal diseases.

Amaranth flour contains a large amount of protein and fiber, while reducing the calorie content of food (phytonutrients and fibers prevent the body from absorbing excess cholesterol along with fatty foods), does not contain gluten, is rich in amino acids (lysine and methionine), and reduces blood sugar levels.

Oat bran contains vitamins B, A, C, D, K, E, PP, H, beta-carotene, organic compounds lutein and lycopene, they are essential for the health of skin, hair, nails, eyes, musculoskeletal system and nervous system , mineral substances such as: potassium, magnesium, calcium, iodine, zinc, iron, phosphorus, which are involved in the construction of all tissues and internal organs of a person;

Allspice contains essential oils consisting of tannins, resins, fatty oils, it contains vitamins of group B, vitamin C, minerals: potassium, calcium, zinc, iron, and sodium. Allspice improves salt metabolism, brain activity and digestion.

Prophylactic food salt with a low sodium content contains potassium and magnesium salts, the use of magnesium salts helps to prevent compaction of blood vessels, and potassium salts affect the contractility of the myocardium.

The claimed technical solution is a natural product that has a positive effect on all systems of the human body.

Comparative analysis of the claimed solution with the prototype allows us to conclude that the composition of minced meat semi-finished products for functional nutrition differs from the prototype in that:

- the pheasant and chicken meat used is distinguished by a large amount of easily digestible protein and the lowest cholesterol content;

- the use of parsnips in minced meat improves metabolism and the work of the endocrine glands, the intake of the product promotes the production of hormones and some enzymes, the content of ascorbic acid and carotene has a beneficial effect on the immune system, this spicy vegetable contains minerals: Na, Ca, S, F, Cl and Si, but most of all potassium. Parsnips also contain many B vitamins, vitamins C, PP, aromatic essential oils;

- the use of onions rich in vitamins, as well as flavonoids and the plant hormone glukinin, which is a natural remedy for lowering blood sugar, helps to accelerate metabolism, hematopoiesis, stimulates digestion, removes excess fluid from the body. The quercitin found in onions is cancer-fighting.

- the use of carrots helps to strengthen the walls of blood vessels and heart muscle, eliminates cholesterol, prevents stroke, atherosclerosis, varicose veins, helps to cope with night blindness, blurred vision, retinal pathologies, since it contains a large amount of vital macro- and microelements, as well as vitamins: A, B, D, E, PP, C, K;

- the use of parsley, dill contains essential oils that are found in dill, parsley and other greens have strong antimicrobial and anti-inflammatory effects. Greens are rich in the presence of minerals and vitamins that lower blood pressure and sugar levels, also, it strengthens the immune system, helps with hypertension;

- the peculiarity of the use of amaranth flour is that it contains a large amount of protein and fiber, while reducing the calorie content of food (phytonutrients and fibers do not allow the body to absorb excess cholesterol along with fatty foods), does not contain gluten, is rich in amino acids (lysine and methionine), reduces blood sugar levels;

- oat bran contains almost all vitamins of group B, vitamins A, C, D, K, E, PP, H, beta-carotene, organic compounds lutein and lycopene, necessary for the health of skin, hair, nails, vision, musculoskeletal system and the nervous system, minerals such as potassium, magnesium, calcium, iodine, zinc, iron, phosphorus, which are involved in the construction of all tissues and internal organs of a person, oat bran is considered one of the most useful foods in the fight against high cholesterol levels, because fiber "binds" excess cholesterol in the body and prevents it from entering the blood;

- the use of allspice allows you to balance salt metabolism in the body and improve brain activity; fight flatulence, improve and normalize the work of the digestive system, allspice has antiseptic properties and thereby protects against the penetration of pathogenic microbes into the body, since it is rich in vitamins C, B and A, essential oils, including fats, tannins, resins, cineols , eugenols, caryophyllenes, fellandrens, minerals and trace elements important for the human body;

- the use of food prophylactic salt with a low sodium content, and containing the necessary potassium and magnesium salts, allowing to stimulate the work of the heart muscle, instead of ordinary food salt, which retains water in the body.

Therefore, it can be concluded that the claimed solution meets the criterion of "inventive step".

The claimed composition of minced meat semi-finished products for functional nutrition meets the criterion of "industrial applicability", since it can be used at any enterprise for the production of meat and meat products.

This composition is an important source of protein, macro- and microelements, vitamins for the healthy functioning of the human body.

The main components in the claimed composition are pheasant and chicken meat, parsnips, amaranth flour, oat bran, food prophylactic salt, which in examples 1-5 are taken in the following ratios: pheasant meat - 30%, 35%, 40%, 45%, 47 %, chicken meat - 20%, 21%, 22%, 23%, 24%, butter - 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, parsnip - 10%, 12%, 14%, 15%, 16%, onions - 5.0%, 6.0%, 6.5%, 7.0%, 7.5%, carrots - 4.0%, 5.0%, 6.0%, 6.5%, 7.0%, parsley, dill - 0.8%, 1.0%, 1.1%, 1.2%, 1.3%, amaranth flour - 3.0%, 4.0%, 5.0%, 5.5%, 6.0%, oat bran - 1.0%, 2.0%, 3.0%, 3.5% , 4.0%, allspice - 0.06%, 0.1%, 0.2%, 0.25%, 0.3%, food prophylactic salt with a low sodium content - 0.6%, 1.0 %, 1.2%, 1.3%, 1.4%.

Example 1. Composition of minced meat semi-finished products for functional nutrition, which contains pheasant meat - 30%, chicken meat - 20%, butter - 0.1%, parsnip - 10.0%, onion - 5.0%, carrots - 4.0%, parsley, dill - 0.8%, amaranth flour - 3.0%, oat bran - 1.0%, allspice - 0.06%, prophylactic food salt with low sodium content - 0.6 %, the rest is water

Pheasant meat - 30% and chicken meat - 20% are used as raw meat. Next, add spices to the crushed meat raw materials - allspice - 0.06%, prophylactic food salt with a low sodium content - 0.6%, grind and sauté onion in an amount of 5.0% and carrots - 4.0% on butter oil, and also contains chopped parsnips in an amount of 10.0% and parsley, dill - 0.8%, amaranth flour - 3.0%, oat bran pre-soaked in milk for 10 minutes - 1.0%, then all the components are mixed and sent for finer grinding and whipping for 7-10 minutes at a temperature of 20-22 ° C, the resulting mass is formed in the form of a round shape weighing 70-85 g, subjected to heat treatment in a double boiler for 20-30 minutes, cooled to minus 6 ° С and sent for storage.

The product is obtained with an insufficiently uniform consistency. Light cream color. The smell and taste are not very pleasant.

Example 2. Composition of minced meat semi-finished products for functional nutrition, which contains pheasant meat - 35%, chicken meat - 21%, butter - 0.15%, parsnips - 12%, onions - 6.0%, fresh carrots - 5 , 0%, parsley, dill - 1.0%, amaranth flour -4.0%, oat bran - 2.0%, allspice - 0.1%, food prophylactic salt with low sodium content - 1.0% , the rest is water

The composition of minced meat semi-finished products for functional nutrition does not have a delicate consistency. Light cream or light gray. The smell is aromatic, tasty enough.

Example 3. Composition of minced meat semi-finished products for functional nutrition, which contains pheasant meat - 40%, chicken meat - 22%, butter - 0.2%, parsnip - 14%, onion - 6.5%, fresh carrots - 6 , 0%, parsley, dill - 1.1%, amaranth flour - 5.0%, oat bran - 3.0%, allspice - 0.2%, prophylactic food salt with low sodium content - 1.2% , the rest is water

The composition of minced meat semi-finished products for functional nutrition consists of a homogeneous finely ground cream-colored mass. The smell and taste are pleasant, characteristic of this type of product with aromas of spices, without foreign smell and taste. Has a smudging, very delicate texture.

Example 4. Composition of minced meat semi-finished products for functional nutrition, which contains pheasant meat - 45%, chicken meat - 23%, butter - 0.25%, parsnip - 15.0%, onion - 7.0%, carrots - 6.5%, parsley, dill - 1.2%, amaranth flour - 5.5%, oat bran - 3.5%, allspice - 0.25%, food prophylactic salt with low sodium content - 1.3 %, the rest is water

The composition of minced meat semi-finished products for functional nutrition consists of a homogeneous finely chopped mass. Color from light cream to cream. The smell is pleasant, but not aromatic enough. Possesses a spreadable consistency.

Example 5. Composition of minced meat semi-finished products for functional nutrition, which contains pheasant meat - 47%, chicken meat - 24%, butter - 0.3%, parsnips - 16%, onions - 7.5%, fresh carrots - 7 , 0%, parsley, dill - 1.3%, amaranth flour -6.0%, oat bran - 4.0%, allspice - 0.3%, food prophylactic salt with low sodium content - 1.4% , the rest is water

The composition of minced meat semi-finished products for functional nutrition consists of a homogeneous spreading mass of light gray color. Smell with a stronger aroma.

The best option from the above examples 1-5 is the composition of minced meat semi-finished products for functional nutrition, obtained according to example 3, since in terms of nutritional value and mass fraction of the components introduced, it is most suitable for dietary and preventive nutrition.

Claims (2)

A composition of minced meat semi-finished products for functional purposes including: chicken meat, oat bran, pepper, water, characterized in that pheasant meat, onion and carrots, sautéed in butter, amaranth flour, parsley and dill, food preventive salt with a reduced content sodium, parsnip and oat bran soaked in milk, with the following ratio of starting components, wt. %: pheasant meat 30.0-47.0 chicken's meat 20.0-24.0 butter 0.1-0.3 parsnip 10.0-16.0 bulb onions 5.0-7.5 carrot 4.0-7.0 parsley, dill 0.8-1.3 amaranth flour 3.0-6.0 oat bran soaked in milk 1.0-4.0 allspice 0.06-0.3 prophylactic food salt with low sodium content 0.6-1.4 drinking water - the rest