RU2797920C1 - Method for producing chopped semi-finished products from poultry meat - Google Patents

Abstract

FIELD: meat industry.

SUBSTANCE: invention is related to production of chopped semi-finished products (cutlets) on an industrial scale. The proposed method for production of chopped semi-finished poultry meat in form of a cutlet includes preparation of a meat component, preparation of vegetable components, such as chickpea flour and psyllium dietary fibre, by hydration, the preparation of minced meat using a meat mixer, moulding, breading and cooling, while the components are taken in the following amount, g: hand-boned poultry meat - 18.0; mechanically deboned poultry meat - 58.0; hydrated chickpea flour - 10.0; hydrated dietary fibre of psyllium - 3.0; fresh onion - 5.0; edible salt - 1.4; mixture of spices "Vremya Mix Gurman 1955" - 0.6; breadcrumbs - 4.0. The hydration of chickpea flour and psyllium dietary fibres is carried out with drinking water at a temperature of 22±1°C to a hydration level of 1:3 and 1:5, respectively.

EFFECT: invention ensures production of chopped semi-finished products from poultry meat with high organoleptic characteristics, increased nutritional value and reduced caloric content along with a simplified production recipe.

2 cl, 3 tbl

Description

The present invention relates to the meat industry, namely the production of chopped semi-finished products - cutlets on an industrial scale.

Consumption of poultry meat and poultry meat products is increasing worldwide. The production of a wide range of poultry meat products has contributed to an increase in the amount of raw material obtained from both cutting and manual deboning. This raw material is characterized by a sufficiently high content of residual meat on the bone, which can be used for the production of mechanically deboned meat.

Advantages of Mechanically Deboned Poultry Meat (MPMP) include low cost and high production volumes. The composition of MPMO contains proteins, fats, minerals, including large amounts of calcium, phosphorus, and heme iron. This allows the use of this raw material in the technology of many meat products. [1]

One of the important and vital nutrients for the body are dietary fiber. The value of dietary fiber lies in the fact that they are not digested in the human gastrointestinal tract, but are only partially broken down in the large intestine under the influence of the intestinal microflora. Dietary fiber can be divided into two types: water-insoluble and soluble. Insoluble dietary fiber promotes good digestion. Soluble dietary fiber limits intestinal absorption, in particular of fats, and thus reduces the risk of atherosclerosis. The daily norm of dietary fiber is 25-35 g per day, or 10-15 g per 1000 kcal of diet. At least half of them should be coarse dietary fibers (cellulose, hemicellulose, lignin), and the second half of the daily allowance should come in the form of soft dietary fibers (pectins, gums, mucus) [2].

Deficiency of dietary fiber in the diet is one of the important risk factors for the development of a number of diseases, including gallstone disease, obesity, constipation, type 2 diabetes, etc. Dietary fiber is best used as part of natural products. You can enrich the diet and through the use of dietary fiber preparations.

A method is known for the production of a molded meat product from cutlet meat of beef, involving the use of a mixture of dietary wheat bran and pectin in the ratio of 3:1, taken in an amount of 2 to 8% of the mass of minced meat, as fillers in the formulation. The disadvantage of this method is the complexity of the preparation of wheat bran, including grinding, hydration with water at a temperature of 80 to 98°C and cooling. [3]

A well-known recipe for meat chopped semi-finished product, including single-grade beef, fatty pork and mechanically deboned poultry meat using a preparation of beet fibers. The disadvantage of this formulation is the use of a significant amount (30%) of livestock meat with a high fat content (fatty pork), and not poultry meat, nutritionally valuable meat raw materials, the resources of which are significant in the Russian Federation, as well as a high level of introduction of dietary fiber preparation - 20 % by weight of raw materials. [4]

Closest to the claimed invention is a method for the production of chopped semi-finished products from chicken and pheasant meat, in the recipe, which, as a source of dietary fiber, uses vegetable raw materials such as carrots, parsnips, onions, parsley, oat bran. The disadvantage of this formulation is the multicomponent composition, which leads to an increase in the complexity of the technological process [5].

The objective of the invention is the production of chopped semi-finished products from poultry meat with high organoleptic characteristics and nutritional value, as well as reduced (reduced) energy value.

The problem is solved in the following way. The method for the production of chopped semi-finished products from poultry meat includes the preparation of meat raw materials and vegetable components, the preparation of minced meat from meat raw materials and vegetable components on a meat mixer, molding, breading and cooling. At the same time, raw meat and vegetable components are taken in the following quantity, g per 100 g:

Poultry meat hand deboned 18.0 Mechanically deboned poultry meat 58.0 Hydrated chickpea flour 10.0 Hydrated dietary fiber "Psyllium" 3.0 fresh onion 5.0 Food salt 1.4 Mix of spices "Time mix Gurman 1955" 0.6 Breadcrumbs 4.0

The choice of chickpea flour for use in the formulation of chopped poultry semi-finished products is due to the high protein content (from 23 to 35% protein), which is close to animal proteins in terms of amino acid composition, and surpasses not only cereals, but also other legumes in terms of the number of essential amino acids. . Carbohydrates, which are part of chickpea flour, consist of 15% water-insoluble fiber [6].

The preparation "Psyllium" is a source of soluble dietary fiber, the content of which in the preparation is 81.28%. At the same time, most of the dietary fiber is soluble fiber - 73.38%), and the remaining 7.91% is insoluble. [7]

Chopped semi-finished products from poultry meat in the form of cutlets were made according to the recipe presented in table 1. The level of replacement of mechanically deboned poultry meat with hydrated chickpea flour and psyllium was, respectively, 10% and 3% by weight of raw materials.

The method for the production of chopped semi-finished products from poultry meat includes the preparation of meat raw materials and vegetable components, the preparation of minced meat from raw meat and vegetable components on a meat mixer, the formation of semi-finished products in the form of cutlets, breading and cooling.

The preparation of chickpea flour and psyllium consists in their hydration with drinking water at a temperature of 22±1°C. The hydration level of chickpea flour was 1:3, psyllium - 1:5.

Formed cutlets after frying were cooled and subjected to tasting analysis. The results of the organoleptic evaluation of cutlets on a five-point scale are shown in Table 2.

Thus, it has been established that the replacement of mechanically deboned poultry meat with 10% hydrated chickpea flour and 3% hydrated psyllium does not lead to a change in organoleptic properties in any of the indicators, as evidenced by the assignment of the maximum rating to this sample. Cutlets prepared according to the proposed method, after heat treatment, retain their shape very well, have a uniform golden crust on the surface and a pronounced meat flavor.

For chopped semi-finished products from poultry meat obtained by the proposed method, the chemical composition of the product and nutritional value were established, the values of the indicators are presented in table 3.

As follows from the data presented in table 3, the protein content is almost the same for the control and proposed recipes for chopped semi-finished products from poultry meat. The replacement of MPMO with vegetable raw materials contributed to a decrease in the mass fraction of fat in semi-finished products. A larger mass fraction of moisture is characterized by prototypes (according to the proposed method) - 73.0%, while according to the tasting assessment, these samples had a denser consistency. This is due to the fact that MPMO proteins, forming a complex with chickpea protein, psyllium and water, contribute to the formation of a dense structure of the product.

The nutritional value of semi-finished products according to the proposed method is 160.1 kcal.

Thus, the presented experimental data confirm the expediency of replacing mechanically deboned poultry meat with hydrated chickpea and psyllium flour in the technology for the production of chopped semi-finished poultry meat products in order to increase the nutritional value and reduce the calorie content of finished products through the use of plant components - a source of dietary fiber.

The technical result of the claimed method is the development of a method for the production of chopped poultry semi-finished products with high organoleptic characteristics, increased nutritional value and reduced caloric content along with a simplified production recipe.

Literary sources:

1 Mielnik, M.V. Quality of comminuted sausages formulated from mechanically deboned poultry meat /M.B. Mielnik, K. Aaby, K. Rolfsen, M.R. Ellekjasr and A. Nilsson // Meat Sci.- 2002.-vol. 61.-pp. 73-84

2 Bronovets, I.N. Dietary fiber is an important component of a balanced healthy diet / I.N. Bronovets //Medical news. - 2015. - No. 10. - S. 46-48.

3 Pat. 2309618 IPC A23L 1/31 (2006.01) A23L 1/314 (2006.01) A23L 1/31 (2006.01) / Shamkova N.T., Zaiko G.M., Kolesnikova N.G. Method for the production of a molded meat product for school meals. Published: 11/10/2007 Bull. #31

4 Application 2014122282 IPC А22С 11/00 (2006.01) / Antipova L.V., Voronkova Yu.V. Method for preparing meat products. Published: 01/10/2016 Bull. #1

5 Pat. 2738356 IPC A23L 13/50 (2016.01) A23L 13/40 (2016.01) / Shatalova A.V., Sarbatova N.Yu., Lisovitskaya E.P., Dedov K.V. Method for the production of meat chopped semi-finished products for functional nutrition. Published: 11.12.2020 Bull. #35

6 Zhigunov, D.A. Investigation of technological and biochemical indicators of the quality of flour from various grain crops / D.A. Zhigunov // Grain products and animal feed. - 2015. - Vol. 1. - No. 4 (60). - pp. 19-24

7 Mehta, N. Development and quality evaluation of chicken patties incorporated with psyllium husk. / N. Mehta, S.R. Ahlawat, D. Sharma, S. Yadav, D. Arora, // Haryana Veterinarian. - 2013. - vol. 52.-pp. 6-11.

Claims (3)

1. A method for the production of chopped semi-finished poultry meat in the form of a cutlet, including preparation of a meat component, preparation of vegetable components, such as chickpea flour and psyllium dietary fibers, by hydrating them, preparing minced meat on a meat mixer, shaping, breading and cooling, while the components are taken in the following quantity, g: Poultry meat hand deboned 18.0 Mechanically deboned poultry meat 58.0 Hydrated chickpea flour 10.0 Hydrated Psyllium Fiber 3.0 fresh onion 5.0 Food salt 1.4 Mix of spices "Time mix Gurman 1955" 0.6 Breadcrumbs 4.0 2. A method for the production of chopped semi-finished poultry meat in the form of a cutlet according to claim 1, characterized in that the hydration of chickpea flour and psyllium dietary fiber is carried out with drinking water at a temperature of 22 ± 1 ° C to a hydration level of 1:3 and 1:5, respectively.