RU2795164C1 - Method for obtaining semi-finished minced meat and fish products - Google Patents

Abstract

FIELD: semi-finished food products.

SUBSTANCE: meat and fish raw materials after preliminary defrosting are crushed on a top with a lattice hole diameter of 2-3 mm, then minced semi-finished products are prepared with stirring for 2-6 minutes, mixing recipe components and spices, molded, breaded, packaged in portions, cooled and frozen. Paddlefish meat, semi-fat pork, browned onions, potatoes, wheat bread, pasteurized cow's milk, chicken eggs, table salt, ground allspice, breadcrumbs, at a certain ratio are used as recipe components.

EFFECT: invention allows to expand the range of chopped semi-finished products.

1 cl, 1 dwg, 2 tbl

Description

The invention relates to the food industry, namely the production of high nutritional value products intended for healthy, rational and functional nutrition.

A method for the production of a functional food product is known, which involves grinding on a top solid prescription components, including minced fish, wheat bread, sautéed onions, ground bitter pepper and table salt. The resulting mixture is cut with the simultaneous introduction of liquid fats and a suspension consisting of fish broth or water and powder obtained from Jerusalem artichoke tubers. After cutting, cutlets are formed and breaded. All components are used at a certain ratio [RU 2504249, MCP A23L 1/325, publ. 01/20/2014].

The disadvantages of this method include the use in the production of ready-made frozen minced fish, which is subjected to secondary restructuring and freezing, as a result of which biologically active and extractive substances, nitrogenous substances, macro- and micronutrients are lost. Additionally, during cutting, minced meat is saturated with atmospheric oxygen, which leads to the development of oxidation processes during storage and the reproduction of aerobic microflora.

A method is known for the production of minced fish products of increased nutritional value, including minced fish, an additive and edible salt in certain proportions as components. As an additive, hydrated Jerusalem artichoke flour is used, obtained by mixing Jerusalem artichoke flour with water at a ratio of 1: 2-1: 6 and heating to a temperature of 65-70 ° C for 30-50 minutes, followed by cooling to room temperature [RU 2505195, MCP A23L 1/325, publ. 27.01.2014].

The disadvantages of this method include unexpressed organoleptic characteristics of the finished product, depleted flavor range and its gray color, which makes it unattractive for the consumer, as well as multi-operation and additional energy consumption in the preparation of the additive.

A known method of producing a fish product for school meals [EN 2310346, MCP A23L 1/325 publ. November 20, 2007], which includes the preparation of fish raw materials and components, grinding of fish raw materials and prescription components, mixing of fish raw materials and components, fine grinding of the resulting mixture, minced meat preparation, semi-finished product molding, breading, freezing, packaging, labeling, transportation and storage, moreover, as one of the components, a structure-forming additive is additionally used.

The disadvantages of this method include: low quality of the finished product, significant loss of fish tissue juice and, as a result, loss of valuable water-soluble proteins and vitamins (the fish fillet is first thawed, then crushed twice), the complexity of the technological process and prescription composition, short shelf life , the presence in the formulation of saturated fats of animal origin.

Classical recipes and technology for the production of chopped semi-finished products are widely known: meat, meat and vegetable, meat and fish and complex combined minced meat.

Chopped semi-finished products are made on the basis of beef, pork, lamb, horse meat, venison, poultry or fish meat, using cereals and other vegetable raw materials, in a chilled or frozen state. Chopped semi-finished products include cutlets (homemade, Moscow, Kiev, peasant, Krasnodar, meat-and-cabbage, meat-potato, in Belarusian, meat-vegetable, meat-fish, Nyurba, Yakut, Trans-Baikal, Buryat, etc.); schnitzels; steaks; rump steaks; minced meat; meatballs; meat croquettes, as well as other products [see Rogov I.A. etc. Manufacture of meat semi-finished products and quick-frozen dishes. - M.: Kolos, 1997, p.220-232]. These meat products have good consumer properties, are convenient and easy to prepare, and are traditional in the diet of Russians.

The main disadvantages of the above semi-finished products are low functional and technological properties, nutritional and biological value.

The invention solves the problem of increasing the nutritional and biological value of the chopped semi-finished product, reducing technological losses due to the introduction of meat, fish, dairy and vegetable components into the formulation.

The technical problem posed is solved by the fact that a method is proposed for obtaining a minced meat and fish semi-finished product, characterized in that meat and fish raw materials, after preliminary defrosting, are crushed on a top with a lattice hole diameter of 2-3 mm, then minced semi-finished products are prepared with stirring for 2-6 minutes, mixing prescription components and spices, then it is molded, breaded, packaged in portions, cooled and frozen, chopped semi-finished products are prepared with the following ratio of prescription components, kg:

paddlefish meat 17.5 Pork bold 37.5 Sauteed onion 6.8 Potato 20.5 wheat bread 10.0 Pasteurized cow's milk 3.0 Chicken egg 4.7 Salt 0.4 Ground allspice 0.1 Breadcrumbs 4.8

The method of obtaining meat and fish chopped semi-finished products is carried out as follows.

In FIG. 1 shows the technological scheme for the production of semi-finished minced meat and fish products.

Frozen half-carcasses of pork are preliminarily thawed to a temperature in the thickness of the thigh up to -1 ° C; chilled pork half-carcasses are subjected to cutting, deboning and trimming.

Frozen fish is thawed, chilled fish is cut and washed.

Then meat and fish raw materials are crushed with a hole diameter of 2-3 mm.

Vegetable raw materials are cleaned, washed, crushed and passivated.

Then all prescription components are mixed for 2-6 minutes until a uniform minced meat is obtained.

The resulting minced meat is molded, breaded, packed in portions and frozen to a temperature of -8°C for 2.5-3 hours.

Chopped semi-finished products are prepared with the following ratio of prescription components, kg:

paddlefish meat 17.5 Pork bold 37.5 Sauteed onion 6.8 Potato 20.5 wheat bread 10.0 Pasteurized cow's milk 3.0 Chicken egg 4.7 Salt 0.4 Ground allspice 0.1 Breadcrumbs 4.8

The results of calculations of the biological value of chopped meat and fish semi-finished products are presented in table 1, table 2 shows the characteristics of the developed semi-finished products.

Table 1 - Calculation of the biological value of semi-finished products

Sample name CRAS, % BC, % AK utility factor Comparability factor Meat and fish cutlets "Fishing" 18,880 81.12 0.806 0.3437

Table 2 - Characteristics of organoleptic and physico-chemical indicators of semi-finished products

Indicators Characteristic Appearance Round, oval or cylindrical product Cut color Dark gray to light gray Smell Specific to this type of product Consistency Chilled - homogeneous, soft, not crumbly.
Frozen - hard Mass fraction of moisture, % no more 69 Mass fraction of fat, % no more 17 Mass fraction of table salt, % no more 1.5

The developed products contain a complete set of essential amino acids, the amino acid score difference coefficient, indicating an excess amount of essential amino acids not used for plastic purposes, is minimal.

The implementation of the proposed method will expand the range of produced chopped semi-finished products and obtain a product of increased biological and nutritional value, reduce technological losses.

Claims (2)

A method for producing meat and fish chopped semi-finished product, characterized in that, after preliminary defrosting, meat and fish raw materials are ground on a top with a lattice hole diameter of 2-3 mm, then minced semi-finished products are prepared with stirring for 2-6 minutes, mixing prescription components and spices, then it molded, breaded, packaged in portions, cooled and frozen, chopped semi-finished products are prepared with the following ratio of prescription components, kg: paddlefish meat 17.5 Pork bold 37.5 Sauteed onion 6.8 Potato 20.5 wheat bread 10.0 Pasteurized cow's milk 3.0 Chicken egg 4.7 Salt 0.4 Ground allspice 0.1 Breadcrumbs 4.8

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