RU2753366C1 - Recipe for minced meat semi-finished product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the production of minced meat semi-finished products. The meat product includes moose cutlet meat, semi-fat veined pork, chicken eggs, raw pork fat, fresh onions, wheat flour bread, beet fiber, table salt, ground black pepper, dihydroquercetin, drinking water. Beet fibers are hydrated in the fiber ratio fibers : water 1:5 for 5-10 minutes at a water temperature of 18±2°C. Dihydroquercetin is dissolved in 1% ethyl alcohol in a ratio of 1:3 at room temperature and introduced in an amount of 0.05% by weight of the raw material. The quantitative ratio of the initial ingredients was selected.

EFFECT: invention ensures the production of a high-quality finished product with high nutritional value while keeping the original properties of the product for a longer period.

1 cl, 4 tbl

Description

The invention relates to the food industry, namely to the production of minced meat semi-finished products.

Currently, various recipes and methods for preparing minced meat products are widely represented.

Known combined meat product - cutlets, which include in its composition (kg per 100 kg of raw materials): beef - 36, turkey - 27.6, chicken egg 10 pcs., Onion - 7.1, table salt - 1.0, pepper ground black - 0.4, white bread - 13.0, beet powder - 2.9, wheat bran - 5.0, drinking water - 5.0 (RU 2612781).

Known recipe for pate, consisting of poultry meat, beef liver, pork fat, onions, carrots, parsley (dry root), black pepper, salt, broth with the addition of vegetable powder from beets in an amount of 0.3% (RU 2661390 C1).

The disadvantages of the formulations described above is the addition of herbal supplements due to partial replacement of the main raw meat. This technique leads to a decrease in the content of the most valuable nutrient in the meat product - complete protein, as well as fat. The use of pure beetroot powder can impart an unnecessarily dark color to the product and a vegetable flavor.

Known recipe for minced meat cutlets containing meat, white bread, garlic, onions, herbs, salt, CO ₂ -extract of black bitter pepper, dried sugar beet pulp, carrots, eggs and water. Then they are breaded in breadcrumbs, fried in butter, packed in containers and poured with sauce. The sauce contains broth, flour, onions, carrots, white roots, salt, sugar, tomato paste, acetic acid, black pepper and cloves. Then the product is sealed and sterilized (RU 2165165).

The disadvantage of this formulation is the multicomponent nature of its composition, which leads to an increase in the duration, and, as a consequence, the complexity of the technological process.

A known recipe for minced meat for semi-finished products, which includes (g per 1000 g): single-grade trimmed beef - 300, fat trimmed pork - 300, mechanically deboned poultry meat - 200, ECOLIGHT native dietary fiber - 200, wheat flour bread - 140 , fresh peeled onions - 50, table salt -11, ground black pepper - 1, drinking water - 200 (RU 2014122282).

The disadvantages of this recipe are the absence of moose meat as a raw material component, that is, the impossibility of involving in the production of nutritious meat raw materials, the resources of which in the Russian Federation are quite large, as a biologically active substance of dihydroquercetin, which acts as an antioxidant that reduces oxidative spoilage of the finished product. , which not only increases the shelf life, but also increases the biological value of the product.

The closest to the technical solution is the recipe for chopped semi-finished products from moose meat (see Shagaeva N.N., Kolobov S.V. Effect of dihydroquercetin on the preservation of chopped semi-finished products from moose meat // Actual problems of commodity science, safety of goods and economics: collection of scientific articles based on the results of the All-Russian scientific and practical conference with international participation (March 23-24, 2018, Kolomna) / edited by A.N. Stolyarova .-- Kolomna: State Social and Humanitarian University, 2018 .-- pp. 451-455 ). The recipe provides for the use (g per 100 g) of elk meat - 28.5, pork meat - 28.5, chicken eggs - 1.0, raw pork fat - 6.0, onion - 2.0, wheat flour bread - 13, table salt - 1.2, ground black pepper - 0.1, dihydroquercetin - 0.03, drinking water - 20.

The disadvantage of this recipe is the lack of a component that allows you to increase the yield of the finished product, reduce weight loss during heat treatment, increase the preventive value of the semi-finished product,

to increase the rational use of plant materials in the form of beet fibers.

The objective of the invention is the development of a new type of minced meat semi-finished product with increased nutritional value.

The technical result consists in increasing the nutritional and biological value, long-term preservation of the original organoleptic and functional and technological properties of the resulting minced meat semi-finished product.

The specified technical result is achieved due to the use of cutlet moose meat as raw material in the product formulation and the introduction into the composition of beet fibers, pre-hydrated in the ratio of fiber: water as 1: 5 for 5-10 minutes at a water temperature of 18 ± 2 ° C and pre-dissolved at room temperature in 1% ethyl alcohol of dihydroquercetin in the ratio of dihydroquercetin: alcohol as 1: 3, with the following ratio of components, wt. %:

Elk cutlet 42.75 Pork trimmed semi-fat 14.25 Chicken eggs 1.0 Pork fat 6.0 Fresh peeled onions 2.0 Wheat flour bread 6.5 Beet fiber 6.5 Edible table salt 1,2 Ground black pepper 0.1 Dihydroquercetin 0.05 Drinking water 19.65

Pre-hydration of beet fibers is necessary, since the introduction of dry fibers leads to dehydration of meat raw materials with the redistribution of a part of the weakly bound moisture from the meat into the capillary system of dietary fibers.

The technology for the production of minced meat semi-finished product does not significantly differ from the traditional production scheme for this type of product, which contributes to the implementation of the idea without additional costs. The method for the production of minced meat semi-finished product is carried out in the following way: meat and fat raw materials chopped on a top, as well as wheat bread, pre-soaked in water, crushed on a top, are placed in a meat mixer, then pre-hydrated beet fibers are added in a fiber: water ratio of 1: 5 in for 5-10 minutes at a water temperature of 18 ± 2 ° C, stir. Then add all the other ingredients, incl. dihydroquercetin, previously dissolved at room temperature in 1% ethyl alcohol in the ratio of dihydroquercetin: alcohol as 1: 3, is stirred. Round-flattened cutlets weighing no more than 100 g are formed from the cutlet mass. Cutlets are frozen in freezers at a temperature not exceeding minus 18 ° C with forced air circulation. Freezing duration - at least 2 hours.

The use of the proposed recipe in the production of chopped semi-finished products from elk meat, in comparison with the existing ones, gives the following advantages:

- the use of elk meat ensures the natural origin of the product;

- has a high nutritional and biological value due to the qualitative composition of the protein component;

- the content of beet fibers, allows to improve the organoleptic, functional and technological properties of the semi-finished product;

- the content of dihydroquercetin allows you to prolong the shelf life of the semi-finished product, without deteriorating the nutritional and consumer properties;

- contributes to the expansion of the range of products.

The increasing indices of water-binding (WSS), water-retaining (VUS) and fat-retaining (LUS) abilities testified to the high functional and technological properties of beet fibers, which have the ability to absorb moisture, increase in size during heat treatment, contributing to the retention of fat and water in the porous structure of the fibers. However, with the addition of more than 50% fiber, a decrease in the growth rates of WCC and VUS is observed; for LUS, such a decrease was noted with the addition of more than 75% of fibers. Adding more than 50% fiber is also undesirable due to changes in organoleptic characteristics.

An increase in the content of beet fibers in the semi-finished product over 6.5 g / per 100 g of the product causes the appearance of an off-taste and odor, which is unacceptable in the production of chopped semi-finished products.

The results of studies of oxidative spoilage of chopped semi-finished products from moose meat with 6.5 g / per 100 g of beet fiber product and 0.05% dihydroquercetin (experiment) indicate a decrease in the intensity of formation of secondary oxidation products in relation to the control (chopped semi-finished product from elk meat with 6.5 g / 100 g of product with beet fiber, no dihydroquercetin added.

With the addition of 0.05% dihydroquercetin by weight of the product, it was possible to increase the shelf life of the chopped semi-finished product from elk meat to 6 months.

Claims (2)

Minced meat semi-finished product made from chopped meat and fat raw materials, pre-chopped and soaked wheat bread, chopped peeled fresh onions, chicken eggs, black pepper, table salt and water, characterized in that it contains cutlet moose meat as raw meat , contains trimmed semi-fat pork and raw pork fat as a fatty raw material, beet fibers are additionally introduced into the resulting minced meat, which are pre-hydrated in the ratio of fiber: water as 1: 5 for 5-10 minutes at a water temperature of 18 ± 2 ° C and dihydroquercetin, previously dissolved at room temperature in 1% ethyl alcohol in the ratio of dihydroquercetin: alcohol as 1: 3, with the following ratio of the starting components, wt%: Elk cutlet 42.75 Pork trimmed semi-fat 14.25 Chicken eggs 1.0 Pork fat 6.0 Fresh peeled onions 2.0 Wheat flour bread 6.5 Beet fiber 6.5 Edible table salt 1,2 Ground black pepper 0.1 Dihydroquercetin 0.05 Drinking water 19.65