RU2796352C1 - Method for production of chopped semi-finished product from poultry meat for functional nutrition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used for preparation of functional nutrition. A method for production of chopped semi-finished product from poultry meat is proposed, which involves grinding poultry meat in form of chicken fillet and muscovy duck fillet, enriched while alive with a probiotic containing lacto- and propionic bacteria, on a top with a lattice hole diameter of 2-3 mm, additionally white cabbage, onions, dill are chopped are sauteed in vegetable oil, after which mixing is carried out on a cutter, for this, chicken fillet and muscovy duck fillet are loaded first, enriched while alive with a probiotic containing lacto- and propionic bacteria, then white cabbage, onions sauteed in vegetable oil, amaranth flour, bread made from wheat flour, pre-soaked in milk 3.2% at a temperature of 4-6°C for 10 minutes, chicken egg, dill, orange peel, low-sodium salt, ground black pepper and water are loaded, everything is mixed until smooth for 7-10 minutes, moulded into an oval shape, sent for breading with gluten-free breadcrumbs, after breading, the semi-finished product is sent for freezing at a temperature of -25 to -35°C so that the temperature in the thickness of the product is not higher than -8°C and then packaged. The following ratio of initial components is used, in % by weight: muscovy duck fillet 30-32; chicken fillet 17-19; white cabbage 4-6; wheat flour bread 5-7; vegetable oil 3.8-4.1; amaranth flour 4.0-4.3; chicken egg 1-3; milk 3.2% 1.8-2.0; low-sodium salt 0.09-1.1; ground black pepper 0.08-0.1; onion 3.0-3.5; dill 0.1-0.3; orange peel 0.08-0.15; gluten-free breadcrumbs 2-4; the rest is water.

EFFECT: invention allows expanding the range of chopped semi-finished poultry products for functional nutrition while maintaining the useful properties of the original components.

1 cl, 1 tbl

Description

The invention relates to the food industry, and can also be used as a functional food.

A known technological process for the manufacture of semi-finished chopped meat and vegetable products, which includes the preparation of meat raw materials, grinding, preparation of curing ingredients and spices, fillers (vegetables, flakes from sprouted grains), preparation of a protein-fat emulsion, preparation of minced meat, breading, packaging, cooling / freezing, storage , transportation, implementation. The semi-finished product contains as meat raw materials - poultry meat, table salt, fresh peeled onion, dill, pepper, characterized in that fresh potatoes are used as vegetable raw materials, in addition, it additionally contains hydrated flakes from germinated rye or germinated wheat, protein-fat emulsion from rice flour and vegetable oil, chicken or melange eggs, concentrated milk whey or hydrated whey protein concentrate, spices in the form of ground black pepper, dried dill and basil, breading talkan (RF patent 2562531, class A23L 1 / 314 A23L 1/317 2014 - analogue).

The disadvantage of this method is the insufficient enrichment of this product with vitamins and minerals, which does not allow them to be used for functional nutrition.

The closest is the method for the production of chopped semi-finished products from poultry meat, including defrosting carcasses at a temperature of 5-15 ° C for 2-4 hours, preparing gutted carcasses: removing stumps, eliminating processing defects, washing, deboning carcasses, grinding on a top with a diameter grid holes 2-3 mm, preparation of minced meat, mixing to a homogeneous mass, forming cutlets, breading, freezing at a temperature of -25 ... -35 ° C to a temperature in the thickness of the product not higher than -8 ° C and packaging. Oat bran is additionally introduced into the minced meat, which is previously left to swell in water at a ratio of oat bran: water 1:3.2 for 60 minutes at a water temperature of 73-75°C. The selected quantitative ratio of components ensures the consumption of dietary fiber in an amount of 15 to 22.5% of the required daily intake, an increase in the yield of the finished product and an improvement in organoleptic indicators: juiciness, consistency (RF 2619988, class A23L 13/50 A23L 13/40 2016 . - prototype).

The disadvantage of this method is the insufficient nutritional value of the product, in addition, oat bran contains gluten, which can cause allergic reactions.

The technical result of the invention is to preserve the useful properties of the original components and to obtain a product for functional nutrition.

The technical result is achieved by the fact that, a method for the production of chopped semi-finished product from poultry meat, characterized in that it involves grinding poultry meat in the form of chicken fillet and muscovy duck fillet, enriched in vivo with a probiotic containing lacto- and propionic bacteria, on a top with a lattice hole diameter of 2 -3 mm, white cabbage, onion, dill are also chopped and onion is sautéed in vegetable oil, after which mixing is carried out on a cutter, for this, chicken fillet and muscovy duck fillet are first loaded, enriched in vivo with a probiotic containing lacto- and propionic bacteria, then cabbage white cabbage, onion browned in vegetable oil, amaranth flour, wheat flour bread, pre-soaked in milk 3.2% at a temperature of 4-6 ° C for 10 minutes, chicken egg, dill, orange peel, food prophylactic salt with a reduced content sodium, ground black pepper and water, everything is mixed until smooth for 7-10 minutes, shaped into an oval shape, sent for breading with gluten-free breadcrumbs, after breading, the semi-finished product is sent for freezing at a temperature of -25 to -35 ° C, to a temperature in the thickness of the product is not higher than -8°C and packaging, while using the following ratio of the starting components, wt. %:

Muscovy duck fillet 30-32 Chicken fillet 17-19 White cabbage 4-6 Bread made from wheat flour 5-7 Vegetable oil 3.8-4.1 Amaranth flour 4.0-4.3 Chicken egg 1-3 Milk 3.2% 1.8-2.0 Food prophylactic salt with reduced sodium content 0.09-1.1 Ground black pepper 0.08-0.1 Onion 3.0-3.5 Dill 0.1-0.3 orange peel 0.08-0.15 Breadcrumbs gluten-free 2-4 Water rest.

The novelty of the proposed proposal lies in the preservation of the useful properties of the initial components of the minced semi-finished meat product and the introduction of such herbal additives that guarantee the receipt of a meat product of a functional orientation.

The proposed method for the production of chopped semi-finished poultry meat for functional nutrition in comparison with the prototype is characterized in that:

- used as the main meat raw material - fillet of muscovy duck enriched in vivo with probiotics containing lacto- and propionic bacteria, muscovy duck is rich in protein and contains a small amount of fat, in addition, this meat has a positive effect on metabolism, and also helps to eliminate carcinogenic substances;

- chicken fillet is additionally introduced, containing easily digestible protein, suitable for nutrition of all age groups of the population, it has a high content of B vitamins, especially it contains a lot of vitamin B ₂ , this meat is also rich in iron, which helps to maintain a high level of hemoglobin in the blood, in addition it contains a large amount of zinc, selenium, phosphorus.

- white cabbage is used as a plant component, which is rich in vitamins and minerals, it contains rare vitamin U, fructose, folic and pantothenic acids, cabbage has anti-inflammatory properties, also improves the body's metabolic processes;

- they use amaranth flour, which strengthens the immune system and cleanses the human body of toxins and toxins, in addition, it helps prevent diseases of the digestive system, amaranth flour contains substances that normalize the acidity of gastric juice and enhance the secretory function of the stomach and intestines;

- instead of table salt, food prophylactic salt with a low sodium content is introduced, which improves the functioning of the heart muscle, helps to reduce swelling, normalizes blood pressure, improves kidney function, and also helps to reduce body weight;

- additionally introduced orange peel, which contains a large amount of vitamin C, which helps to strengthen the immune system, improve the functioning of the cardiovascular system, as well as remove bad cholesterol from the body;

- as a breading for semi-finished products, gluten-free breadcrumbs are used, which are recommended for the prevention and treatment of food allergies;

- allows you to expand the range of chopped semi-finished products from poultry meat for functional nutrition;

Therefore, we can conclude that the claimed solution meets the criterion of "inventive step".

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

The method for the production of chopped semi-finished poultry meat for functional nutrition is carried out as follows: poultry meat in the form of chicken fillet and muscovy duck fillet, enriched in vivo with a probiotic containing lacto- and propionic bacteria, is crushed on a top with a lattice hole diameter of 2-3 mm, white cabbage is also crushed. cabbage, onion, dill and sauté onions in vegetable oil, after which mixing is carried out on a cutter, for this, first chicken fillet and muscovy duck fillet enriched in vivo with a probiotic containing lacto- and propionic bacteria are loaded, then white cabbage, onions sautéed in vegetable oil , amaranth flour, bread made from wheat flour, pre-soaked in milk 3.2% at a temperature of 4-6 ° C for 10 minutes, chicken egg, dill, orange peel, prophylactic food salt with a reduced sodium content, ground black pepper and water , everything is mixed until a homogeneous mass for 7-10 minutes, molded into an oval shape, sent for breading with gluten-free breadcrumbs, after breading, the semi-finished product is sent for freezing at a temperature of -25 to -35 ° C, to a temperature in the thickness of the product not higher than -8 °C and packaging.

To confirm the effectiveness of the proposed method, production experiments were carried out to determine the organoleptic evaluation of the finished product, which are presented in the table.

In terms of safety, chopped semi-finished products from poultry meat obtained by the claimed method comply with sanitary rules, norms and hygienic standards or technical regulations.

Claims (2)

A method for the production of a chopped semi-finished product from poultry meat, characterized in that it involves grinding poultry meat in the form of chicken fillet and muscovy duck fillet, enriched in vivo with a probiotic containing lacto- and propionic bacteria, on a top with a lattice hole diameter of 2-3 mm, white cabbage is also chopped cabbage, onions, dill and sauté onions in vegetable oil, after which mixing is carried out on a cutter, for this, chicken fillet and muscovy duck fillet are first loaded, enriched in vivo with a probiotic containing lacto- and propionic bacteria, then white cabbage, onions sautéed on vegetable oil, amaranth flour, bread made from wheat flour, pre-soaked in milk 3.2% at a temperature of 4-6 ° C for 10 minutes, chicken egg, dill, orange peel, prophylactic food salt with a reduced sodium content, ground black pepper and water, everything is mixed until a homogeneous mass for 7-10 minutes, shaped into an oval shape, sent for breading with gluten-free breadcrumbs, after breading the semi-finished product is sent for freezing at a temperature of -25 to -35 ° C to a temperature in the thickness of the product not higher than -8 °C and packaging, while using the following ratio of the starting components, wt.%: Muscovy duck fillet 30-32 Chicken fillet 17-19 White cabbage 4-6 Bread made from wheat flour 5-7 Vegetable oil 3.8-4.1 Amaranth flour 4.0-4.3 Chicken egg 1-3 Milk 3.2% 1.8-2.0 Food prophylactic salt low sodium 0.09-1.1 Ground black pepper 0.08-0.1 Onion 3.0-3.5 Dill 0.1-0.3 orange peel 0.08-0.15 Breadcrumbs gluten-free 2-4 Water Rest