RU2750338C2 - Method for production of meat mince with products of vegetable origin - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to production of mince meat products. Method comprises making, mixing to homogeneous mass at 180–200 rpm of recipe components, including mutton and beef meat, as well as butter, bread, fresh cabbages, black ground pepper, salt and water, then moulding the prepared mince, flouring, freezing, packing and storage. Quantitative ratio of initial components of mince is selected.

EFFECT: higher food and biological value of product, use for dietary meals.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the meat industry, in particular to the production of minced meat products.

The production of minced meat products is carried out by mixing until homogeneous mass at 180-200 rpm of recipe components, including lamb and beef meat, as well as butter, bread, cabbage, fresh ground black pepper, salt and water, then the finished minced meat is molded, breaded, frozen, packed and sent for storage, manufacturing is carried out with the following ratio of components, wt. %: beef 27.4; lamb 27.4; wheat bread 11.5; butter 2.7; fresh cabbage 13.6; edible salt 0.7; ground black pepper 0.1; water 16.6.

For the development of minced meat product:

- studied nutritional value in comparison with traditional structure-formers;

- a recipe composition for the enrichment of meat and vegetable semi-finished products has been developed, taking into account their minimum cost;

- the amino acid composition of the finished product was determined.

The development of recipes was carried out at the public catering company "Kurs", Moscow. The tests were carried out at the testing center of the Federal Research Center for Food Systems named after V.M. Gorbatov ”RAS.

A known method for the production of minced meat products (cutlets, meatballs, schnitzels), which consists in the fact that the crushed meat raw materials are combined with wheat bread soaked in water, salt, pepper, passed through a meat grinder and thoroughly mixed. From the minced meat obtained, semi-finished products are prepared, which are subjected to heat treatment by frying (Collection of recipes for dishes and culinary products for public catering establishments. M: Khlebprodinform, 1996. Recipe No. 416).

The well-known minced meat products are traditional in production at public catering establishments, but are poor in the content of minerals, vitamins, and dietary fiber.

Known including cereal composition of meat and vegetable cutlets and a method of their manufacture (Rogov I.A., Zabashta A.G. Production of semi-finished meat products and frozen meals. - M .: 1997). The recipe for known meat and vegetable cutlets includes, by weight. %: beef cutlet meat 35.75, boiled rice or pearl barley 25.00, hydrated soy protein concentrate 18.00, fresh onion 5.00, ground black or white pepper 0.05, chicken melange or eggs 1.00, table salt 1.20, bread crumbs 4.00, drinking water 9.00.

The technological process for the production of known meat and vegetable cutlets includes the preparation of minced meat cutlet from trimmed beef and cooking rice or pearl barley. Next, meat, cereals, hydrated soy concentrate, onions, spices, salt are loaded into a meat mixer in accordance with the recipe, mixed until a homogeneous consistency, then the finished minced meat is molded, breaded, frozen, packed and sent for storage.

A significant disadvantage of the known meat and vegetable cutlets is the inclusion in their composition of boiled cereals, which have a very limited content of vitamins, essential amino acids, and other biologically active compounds, as well as the multicomponent nature of the technological process due to the need to introduce a large amount of fillers into the product.

The technical objective of the invention is to expand the range of minced meat products, increase the nutritional and biological value.

The resulting meat system has a good water and fat-retaining ability, which leads to a decrease in the loss of water and water-soluble substances during the heat treatment of the semi-finished product.

When vegetable components are added to the minced meat system, the proportion of free moisture decreases due to the formation of protein-polysaccharide complexes between meat proteins and polysaccharides of vegetable raw materials. After heat treatment, the first place is the binding of moisture not by protein fractions of meat, but by dietary fibers and gelatinized starch of plant raw materials.

With a partial replacement of meat with vegetable raw materials of 25% and more, the water-holding capacity of the cutlet mass decreases, the organoleptic characteristics of the finished products deteriorate: cracks form on the surface, the consistency becomes greasy, and the taste of oat flakes appears.

As a result of manufacturing, the biological effectiveness, nutritional and biological values of lamb and beef meat were studied in comparison with traditional types of meat and the following were identified:

- beef meat has a high content of methionine + cystine (3.74 / 100 g of protein) and a low content of tryptophan (1.117 g / 100 g of protein).

- lamb contains more macro and microelements than beef and pork, such as sodium, phosphorus, chlorine, cobalt, copper and fluorine.

The multicomponent meat product with vegetable ingredients is intended for feeding schoolchildren from 7 to 11 years old, and therefore, the modeling was carried out taking into account the requirements for the specified age group.

Table 1 presents the complex indicators of the developed minced meat product with an optimized component composition.

Example 1

The production of minced meat products is carried out by mixing until homogeneous mass at 180-200 rpm of recipe components, including lamb and beef meat, as well as butter, bread, freshly ground black pepper, salt and water, then the finished minced meat is molded, breaded, frozen, packed and sent for storage, manufacturing is carried out with the following ratio of components, wt. %: beef 27.4; lamb 27.4; wheat bread 11.5; butter 2.7; fresh cabbage 13.6; edible salt 0.7; ground black pepper 0.1; water 16.6.

Example 2

The production of minced meat products is carried out by mixing until homogeneous mass at 180-200 rpm of recipe components, including lamb and beef meat, as well as butter, bread, boiled black pepper, salt and water, then the finished minced meat is molded, breaded, frozen, packed and sent for storage, manufacturing is carried out with the following ratio of components, wt. %: beef 27.4; lamb 27.4; wheat bread 11.5; butter 2.7; cabbage 13.6; edible salt 0.7; ground black pepper 0.1; water 16.6.

Example 3

The production of minced meat products is carried out by mixing until homogeneous mass at 180-200 rpm of recipe components, including lamb and beef meat, as well as butter, bread, boiled black pepper, salt and water, then the finished minced meat is molded, breaded, frozen, packed and sent for storage, manufacturing is carried out with the following ratio of components, wt. %: beef 34.0; lamb 20.0; wheat bread 11.5; butter 2.7; cabbage 13.6; edible salt 0.7; ground black pepper 0.1; water 16.6.

Claims (1)

A method of making minced meat product, characterized in that mixing is carried out to a homogeneous mass at 180-200 rpm of prescription components, including lamb and beef meat, as well as butter, bread, fresh cabbage, ground black pepper, salt and water, then the finished minced meat is molded, breaded, frozen, packed and sent for storage, the minced meat is produced with the following ratio of the initial components, wt. %: beef 27.4; lamb 27.4; wheat bread 11.5; butter 2.7; fresh cabbage 13.6; edible salt 0.7; ground black pepper 0.1; water 16.6.