RU2793432C1 - Baked turkey product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: development of prescription compositions for the preparation of baked whole-muscle products. A baked turkey food product is proposed, which is made from turkey fillet salted using a brine containing whey, nitrite salt, table salt, food phosphate, succinic acid and cranberry powder, with a sprinkling consisting of white sesame, black sesame and chickpea extrudate from whole-grain chickpea flour, taken in equal mass ratios - 1:1:1, followed by baking at the following ratio of initial components, by weight percent: turkey fillet 100; whey 10; nitrite salt 0.6; common salt 0.3; food phosphate 0.2; succinic acid 0.015; cranberry powder 0.15; topping of white sesame, black sesame and chickpea extrudate 10.

EFFECT: increasing the nutritional and biological value of the product, increasing the yield of the finished product and expanding the range of baked products.

1 cl, 2 tbl

Description

The invention relates to the food industry, namely the development of prescription compositions for the preparation of baked whole-muscle products.

Known composition of a universal multifunctional food additive for injecting deli whole-muscle meat products or offal, milk brine for injection in the production of boiled pork, carbonate and other meat products [patent RU 2208987, IPC A23L1/318, A23L1/315, A23L1/314, publ. 2002.06.07]. The food additive composition includes the following components: ascorbic acid, citric acid, potassium citrate, sodium acetate, sodium erythorbate, monosodium glutamate, carrageenan, table salt, modified food starch, glucose, essential oils and oleoresins of aromatic plants, food phosphate.

As disadvantages of using the technology for the production of this additive in the production of whole muscle products, one can note the insufficient nutritional and biological value of the additive, and the impossibility of increasing the content of animal or vegetable proteins in the finished product.

A known composition for salting meat in the production of baked ham products [patent RU 2315482, IPC A23B 4/023, A23L 1/31, publ. 2006.05.02]. Composition for salting meat, including edible salt, granulated sugar, carrageenan, phosphate, sodium nitrite and dry animal protein from blood plasma, erythorborate, whey.

The following points can be noted as disadvantages. The presence of sugar in the specified formulation somewhat reduces the dietary properties of the product, while its function to stabilize the color of the product can be performed by biologically active substances and natural components (extracts, organic acids, etc.) that are absent in the specified composition, which allows not only to increase the nutritional value finished products without the use of sucrose, but also to exclude erythorborate, animal protein from blood plasma, etc. from the formulation. And also increase the shelf life of the product by optimizing the pH values of the product throughout the entire technological cycle.

A known method for the production of delicacy whole-muscle baked products [patent RU 2612816, IPC A23L 13/00, A23L 13/70, publ. 2015.10.12], containing raw meat from the hip part of beef/pork half carcasses in the form of oblong pieces, brine from electroactivated blood plasma, table salt, sugar, Biofos 90, carrageenan GPI, sodium nitrite, sodium erythorbate, water.

The following points can be noted as disadvantages: the use of carrageenan, sugar, sodium erythroborate. The exclusion of sugar and carrageenan from the recipe will help increase the nutritional value of the finished product. Stabilization and fixation of color can be achieved by using biologically active substances and natural components (extracts, organic acids, etc.), which also makes it possible to exclude sodium erythorborate from the formulation, and, among other things, increase shelf life by optimizing the pH values of the product throughout the entire technological process. cycle.

Known technology for the production of poultry meat, including baked chicken carcasses [TU 49274; Handbook of the sausage production technologist / С74 I. A. Rogov, A. G. Zabashta, B. E. Gutnik and others - M.: Kolos, 1993. - 431 p.: ill. ISBN 5–10–001912–3.]. According to the recipe, the brine for injection includes per 100 kg of unsalted raw materials: table salt 4000 g, granulated sugar - 500 g.

The disadvantages of this technology include the low nutritional value of the finished product and low yields, as well as a narrow range of organoleptic indicators.

The closest is the recipe for turkey fillet in a marinade with herbs [Photo recipe, Turkey fillet in a marinade with herbs: site. – URL: http://fotorecept.com/review_354035.html ; date of access: 03/10/2022], which contains the following ingredients: turkey fillet, frozen cranberries, honey, sesame seeds, breadcrumbs, herbs, salt, vegetable oil for frying.

The following points can be noted as disadvantages. The use of the salting stage by immersion in the production of this product does not have a significant effect on the structural and mechanical properties of the product (in particular, on the consistency), but contributes to an increase in the total bacterial contamination, as a result, to a decrease in the shelf life. The use of breadcrumbs and honey in the recipe reduces the nutritional value of the finished product, since they contain a significant amount of simple carbohydrates that have a high glycemic index, which reduce the dietary properties of the product. In addition, the use of vegetable oil and frying can contribute to the accumulation of toxic substances in the product. For the processing of frozen cranberries, additional pieces of equipment and labor costs are required, which will increase the time of the technological cycle of production. The proposed amount of breadcrumbs and sesame in the recipe as a breading does not solve the problem of increasing the shelf life of the product, since the final product has high moisture on the surface due to the use of both components in the marinade.

Immersion in the marinade of the product (instead of injection) also reduces the yield of the product and provides for significant losses of high-cost ingredients (frozen cranberries, honey) during technological processing.

The objective of the invention is to improve the quality and biological value of manufactured products by improving their organoleptic properties while increasing the efficiency of the salting process, reducing the amount of sodium nitrite used, reducing the duration of the processing cycle, prolonging the shelf life, enriching with various nutrients, and also increasing the yield of the manufactured product.

The technical result is an increase in the nutritional and biological value of the product, an increase in the yield of the finished product and an expansion of the range of baked products.

The technical result is achieved through the use of a baked turkey food product, characterized in that it is made from turkey fillet, salted using a brine containing whey, nitrite salt, table salt, food phosphate, succinic acid and cranberry powder, with sprinkling consisting from white sesame, black sesame and chickpea extrudate from whole grain chickpea flour, taken in equal mass ratios - 1:1:1, followed by baking at the following ratio of initial components, mass. hours:

turkey fillet 100 milk serum 10 nitrite salt 0.6 salt 0.3 phosphate food 0.2 succinic acid 0.015 cranberry powder 0.15 topping of white sesame, black sesame and chickpea extrudate 10

The brine is based on milk whey, pasteurized, with a solids content of 5.9%, titratable acidity 63 ° T (acidity in terms of lactic acid 0.67%), pH 5.25. The expediency of using whey in the basis of the brine is explained by the fact that the value of the active acidity of the whey exceeds the values characteristic of raw meat, resulting in a shift in the pH value. In an acidic environment, the process of converting collagen to glutin is accelerated, which leads to an increase in the water-retaining capacity (WRC) of muscle tissue. With the use of whey in raw meat, swelling and an increase in the diameter of collagen fibers occur. The total surface of interaction in the process of grinding increases, moisture passes from free to surface-bound. There is an increase in moisture-binding capacity (WCC), this is due to the fact that when collagen is modified, its destructive changes occur, while whey molecules additionally interact with the protein, newly formed intermolecular bonds. Whey contains albumin (whey protein) and lactose (milk sugar). The use of whey in brine formulations for injecting meat products has a positive effect on organoleptic characteristics and increases the nutritional and biological value of finished products. A more intense color formation reaction was also noted when using serum.

The use of nitrite salt prevents the development of pathogenic microflora, helps to increase the shelf life, improve the organoleptic characteristics of the finished product.

Also used phosphate food brand "ABASTOL 305" of the following composition: sodium triphosphate 5-substituted (E 451i; P ₂ O ₅ 56%); manufacturer: "Chemische FABRIK Budenheim Kg" Germany. Its use helps to increase the yield of the finished product and maintain the pH at the proper level.

The use of cranberry powder in the recipe has a great beneficial technological impact. Cranberry powder is an extract from cranberries that has all the beneficial properties of the plant itself. Used cranberry powder 100% dry, trademark "Spirulinafood". In addition to being a powerful immunostimulant and natural antibiotic, cranberry has a multivitamin composition and medicinal properties, it can be used as a color former due to bright natural phytonutrients: oligomeric proanthocyanidins, anthocyanidin flavonoids, which give cranberries a bright red color.

The presence of an organic acid in the brine, such as succinic acid (food additive E363), affects the softening of meat before heat treatment. Its presence creates a more acidic environment with pH values well below the isoelectric point of the product proteins. This leads to an increase in the rate of conversion of collagen to glutin, resulting in a reduction in the duration of the heat treatment. In addition, acidification of the medium contributes to obtaining a more juicy finished product due to some increase in the water-holding capacity of muscle proteins and less deformation of collagen fibers. The high concentration of hydrogen ions, which is created by the introduction of food organic acids into meat raw materials during curing in salting, is one of the factors that not only cause protein denaturation, but also facilitate attack by proteolytic enzymes. The improvement in attackability is explained by the fact that in the native protein, peptide and many functional (reactive) bonds are shielded by the outer hydration shell and are located inside the protein globule, i.e., they are protected from external influences.

Sprinkling is used as an additional food ingredient that can improve the organoleptic characteristics of the product. It gives the product an attractive appearance, taste and aroma. The optimized composition of the sprinkling, combining black sesame, white sesame and chickpea extrudate, can significantly reduce the moisture on the surface of the product, mainly due to its high hygroscopic properties of chickpea extrudate, which increases the shelf life and yield of the finished product. Sesame seeds used for sprinkling must meet the following requirements: they must have a color and smell characteristic of normal sesame seeds (without musty, moldy and other foreign odors); humidity no more than 9%.

Sesame is characterized by high protein content. The share of easily digestible vegetable protein accounts for about 19%. Sesame is a source of essential and non-essential amino acids, as well as dietary fiber, which, in turn, help to remove toxins from the body, bind fat molecules and improve the motility of the gastrointestinal tract. Sesame seeds in their composition have a high content of fatty acids, especially a lot of polyunsaturated omega-6 fatty acids (namely, linoleic acid). At the same time, sesame seeds are also rich in monounsaturated omega-9 fatty acid, which protects blood vessels from the formation of cholesterol plaques and is the prevention of atherosclerosis, which indicates the use of a sample with this sprinkling as a dietary product, including a gerodietic one. Sesame has antioxidant properties. Having in its composition lecithin, sesamin and squalene, it protects tissues from environmental influences. Also, these substances stimulate the growth of collagen and elastin fibers. Sesame seeds have beneficial properties due to the high content of vitamins from groups A, B, C and E, important minerals. It is in the composition of sesame that calcium is best absorbed. All these trace elements provide a high benefit of sesame for the body.

The inclusion of chickpea extrudate in the composition of the sprinkle (moisture content - 5.7-6.0%) ensures the enrichment of the product with a more complete protein, also the chickpea extrudate does not contain gluten, which has a high degree of allergenic activity. Proteins of plant origin with high nutritional value make it possible to supplement animal proteins in human nutrition. It contains approximately 60% high quality carbohydrates, about 5% minerals and various vitamins such as A, K, B1, B2, B4, B6, B9, E. Chickpeas contain nicotinic and ascorbic acids.

The process of extrusion of whole grain chickpea flour is carried out in an extruder at a temperature of 160°C and under a pressure of 50 atm. Extrusion allows minimizing the specific smell of legumes and inactivating anti-nutrients. Also, under the influence of pressure and high temperature, pathogenic microflora is destroyed and protein digestibility increases. Chickpea extrudate has a very high moisture-binding capacity (WBC), which in turn leads to an increase in fat-holding capacity (FHR). Also, the use of chickpea extrudate from whole grain chickpea flour as part of the breading mixture allows it to be used in meat products, reduces losses during heat treatment.

During the preparation of the product and its storage, lipid oxidation and the development of undesirable microorganisms occur, which leads to a change in the quality of the product. Due to the low resistance of poultry meat lipids to oxidation, the meat acquires the smell of rancidity and salting. The use of nitrite salt, succinic acid, cranberry extract, which have antioxidant and preservative properties, prevents oxidation and microbial spoilage of poultry meat products, thereby ensuring good organoleptic properties of the final product and increasing its shelf life. The use of organic biologically active acids in the composition of the brine, which have preservative properties, have a beneficial effect on the processes of color formation in meat, and suppress the development of undesirable microflora during storage.

At the same time, during heat treatment, when collagen is exposed to organic acids, an excess positive charge arises in it, and the structure of collagen loosens. Water enters the expanded area of the structure and swelling occurs, which also leads to an increase in the tenderness of the meat. The swollen, loosened collagen becomes more accessible to digestive enzymes. Thus, the achieved increased water-retaining and moisture-binding ability of the proteins of the meat system increases the yield of the finished product.

Ambassador of raw meat by injection has a positive effect on the yield of the finished product. As a result, the meat has an increased moisture-binding capacity, which significantly improves the consumer properties of the finished product. Massaging the raw materials speeds up the curing process and contributes to the uniform distribution of the curing ingredients after initiation, which makes it possible to obtain a more delicate texture of poultry meat, that is, to improve its texture.

The claimed product has high organoleptic and physico-chemical properties, increased nutritional value and dietary properties. The protein content is increased to 26%, the energy value does not exceed 127 kcal / 100 g, and the structural-mechanical and functional-technological properties of meat raw materials are improved, which makes it possible to increase the product yield up to 110%; The composition of vegetable sprinkling allows you to enrich the finished product with succinic acid, essential and non-essential amino acids, lysine, dietary fiber, vitamins A, B, C and E and minerals, so calcium is well absorbed in the composition of sesame. Chickpea, having in its composition about 28% of protein (in terms of dry matter) allows you to enrich the finished product with it. Also, a reduction in the fat content of the sprinkle mixture is achieved by using chickpea flour in the form of an extrudate.

The claimed composition allows to increase the shelf life of the finished product up to 10 days due to the composition of the injection brine and the presence of sprinkles. The product has a high content of antioxidants, which allows you to slow down the rate of oxidative processes and, accordingly, reduce the amount of oxidation products. At the same time, the likelihood of active development of bacteria due to the lack of moisture is reduced due to the hygroscopic properties of the sprinkling on the surface of the product.

Organoleptic characteristics of the baked turkey product, in comparison with the prototype, are presented in table 1.

Table 1

Name of indicator According to the claimed invention Prototype consistency Dense. The meat is tender and easy to cut. Dense. The meat is cut with force. appearance The shape is characteristic of a part of the carcass. The surface is clean, without mucus, mold, with a uniform sprinkling of black, white sesame and chickpea extrudate. The shape is characteristic of a part of the carcass. The surface is clean, without mucus, mold. There are traces of sesame seeds on the surface. color and cut Uniformly stained light pink muscle tissue Uniformly stained light pink muscle tissue smell and taste characteristic of this type of product, without foreign taste and smell, slightly nutty taste, moderately salty with a slight aroma of legumes characteristic of this type of product,
without foreign taste and smell, slightly spicy, moderately salty, with a pronounced aroma of spices output, %, not less 110 95

Physical and chemical indicators and energy value of the finished product are presented in table 2.

table 2

Index According to the claimed method Prototype Content protein, % not less 26 22 fat, % no more 1.6 1.1 table salt, %, no more 3.0 3.0 sodium nitrite, %, no more 0.003 - energy value, kcal/100 g, no more 127 102 moisture-binding capacity, (VSS), % 78.0 -

The baked turkey product is prepared as follows.

Turkey fillet in the amount of 100 kg is used as the main meat raw material. To prepare a baked turkey product with vegetable sprinkling, the components are used in the following ratio: turkey fillet - 100.0 kg; brine - 10.0 kg; sprinkling - 10 kg.

For injection of 100 kg of raw meat, 10 kg of pre-prepared brine will be required.

A brine is preliminarily prepared, in a container for preparing brines in whey (curd) - 10 kg at a temperature not exceeding 24 ° C, food phosphate is dissolved in an amount of 0.2 kg. The mixture is stirred until complete dissolution of the phosphate. After that, the remaining ingredients are added: nitrite salt - 0.6 kg, table salt - 0.3 kg, succinic acid - 0.015 kg and cranberry powder - 0.15 kg, everything is thoroughly mixed until all components are completely dissolved, up to 20 minutes. Then the brine is cooled to a temperature not exceeding 4°C and used for salting.

Next, the main meat raw material - 100 kg, 10 kg of pre-prepared brine based on whey is injected. When injecting, the brine is injected into the thickness of the muscle tissue with single-needle or multi-needle syringes at a temperature in the thickness of the isolated meat and a temperature of the curing brine at the exit from the holes of the needles, equal to each other and equal to 2°C. In the process, part of the brine is released back.

Then carry out massaging. Our salted main raw meat is loaded into the tumbler. The brine released during injection is also loaded into the massager. Modes of massaging the main meat raw materials with a masseur load factor of 0.6-0.7, a vacuum depth of 65% to 75%, a masseur container rotation speed of 16 rpm, massaging mode: rotation in one direction - 5 min, rest - 5 min. Massaging time - 30 min. Massaging is carried out with ensuring the temperature of meat raw materials from 6°C to 8°C and is carried out at a temperature in the zone of location of the vacuum massager 2-4°C. After carrying out a full cycle of massaging, the squeezed main raw meat is kept in a vacuum massager for no more than 30 minutes.

As a sprinkling, 10 kg of a mixture consisting of white sesame, black sesame and chickpea extrudate from whole grain chickpea flour is used in the following ratio of white sesame:black sesame:chickpea extrudate - 1:1:1.

After sprinkling, heat treatment is carried out - baking in electric ovens at a temperature of 250-280 ° C for 40-60 hours. When the temperature in the center of the product reaches 70-72 ° C, the product is considered ready.

After baking, the product is cooled until a temperature of 4-6°C is reached in the thickness of the product, after which it is packaged.

The finished baked turkey product is labeled and sent for storage and sale. Storage is carried out at t from 0 to +6°C and humidity 70-80% up to 10 days.

Thus, the use of a baked turkey product consisting of a turkey fillet with a sprinkle containing white sesame, black sesame and chickpea extrudate, additionally containing a whey-based brine containing nitrite salt, common salt, food phosphate, succinic acid and cranberry powder, allows increase the nutritional and biological value of the product, increase the yield of the finished product and expand the range of baked products.

Claims (2)

Baked turkey food product, characterized in that it is made from turkey fillet salted using a brine containing whey, nitrite salt, common salt, food phosphate, succinic acid and cranberry powder, with a sprinkling consisting of white sesame, black sesame and chickpea extrudate from whole grain chickpea flour, taken in equal mass ratios - 1:1:1, followed by baking at the following ratio of initial components, wt. hours: turkey fillet 100 milk serum 10 nitrite salt 0.6 salt 0.3 phosphate food 0.2 succinic acid 0.015 cranberry powder 0.15 topping of white sesame, black sesame and chickpea extrudate 10