RU2804142C1 - Method for preparing cutlets based on minced peas - Google Patents

Abstract

FIELD: food industry and food technology.

SUBSTANCE: invention relates to methods for preparing meatballs using components of plant origin under industrial conditions. A method for preparing cutlets based on minced peas is proposed including cutting, minced meat preparation, moulding cutlets and breading the finished product, which involves adding food additive E 461, vegetable oil, Chicken flavouring and ice water to the cutter, followed by cutting for 3-4 minutes until a homogeneous consistency with obtaining a semi-finished product in the form of an emulsion, cutting pea texturate on a cutter to fractions of 1-2 mm and hydrating it with a mixture of water and ice for 1-2 minutes, then adding the resulting emulsion and spices to the hydrated texturate - Unifresh 10 preservative, garlic, pepper, Chicken flavouring - and kneading minced meat, preparing the filling for cutlets by adding spices in the form of turmeric, ground white pepper, ground black pepper, paprika, dried parsley, dill and garlic, as well as salt to melted coconut oil, then mixing, pouring the filling into rectangular moulds 7 grams and 1.5× 5 cm in size and freezing, manually rolling minced meat weighing 120 grams, first into the shape of a ball, then into the shape of a circle with a diameter of 15 cm, adding the filling in the form of two frozen rectangles laid in a row with an overlap one on top of the other, with the long side of the rectangles parallel to the planned long side of the cutlet oval, and forming an oval-shaped cutlet with pointed ends, breading the cutlet in flour, then in liaison, then in breadcrumbs and freezing to -18°C.

EFFECT: development of a method for preparing cutlets based on minced peas, balanced in terms of constituent food ingredients and having improved organoleptic characteristics, while being suitable for use by both the general public and vegetarians.

1 cl, 1 dwg, 1 tbl, 1 ex

Description

The technical solution claimed as an invention relates to the food industry and food technologies, namely to methods for preparing cutlets using components of plant origin, and is intended for use mainly in industrial conditions.

The peculiarity and novelty of the proposed method of preparing cutlets based on minced peas is the use of a number of solutions regarding the replacement of the main traditional meat raw materials in the production of food products. Currently, replacing meat raw materials is a very popular and nutritionally sound topic in the food industry, especially in the preparation of semi-finished products. The most common use is soy texture. However, peas, which are low glycemic, hypoallergenic, and loaded with vitamins, minerals and amino acids, are a preferable substitute.

The inventive method includes obtaining a semi-finished product - an emulsion, adding emulsion and spices to the hydrated pea texture, kneading minced meat, preparing the filling, manually rolling it into a circle shape, adding the filling for cutlets in the form of frozen rectangles and forming an oval cutlet with pointed ends, breading in flour, then in lezone, then in breadcrumbs and frozen. Nutritional value (average values) per 100 grams of product: protein 10g, fat 8g, carbohydrates 5g. Energy value (average values) per 100 grams of product: 132 kcal / 552 kJ.

There is a known method for the production of meat-and-vegetable cutlets with ostrich meat (prototype) according to Russian patent for invention No. 2678118 dated March 19, 2018, IPC: A23L 13/50, published on January 23, 2019, which involves grinding meat, fresh onions, fresh potatoes on a grinder, cutting with the simultaneous introduction of melange and drinking water, CO2 extract of black allspice, table salt, oil and herbs, molding, breading of finished products in breadcrumbs and canning, characterized in that zucchini, Manchurian nut kernel, CO2 extract are added to the minced meat rosemary and linseed oil, with the following ratio of the initial components of minced meat, wt. %:

Ostrich meat 46.0-48.0 Fresh potatoes 6.0-8.0 Fresh zucchini 7.0-9.0 Fresh onions 3.8-4.2 Melange 5.0-5.4 Manchurian walnut kernel 5.0 Flaxseed oil 5.7-6.5 Parsley 1.39-1.59 Table salt 1.1-1.3 CO ₂ - allspice black pepper extract 0.008-0.012 Rosemary _CO2 Extract 0.02 Drinking water rest,

At the same time, Vitazar wheat germ flour is added to the breadcrumbs in a 1:1 ratio, and the finished product is packaged cooled in a vacuum.

Common features with the claimed technical solution are: cutting, preparation of minced meat, molding of cutlets, breading of finished products in breadcrumbs and packaging, using ingredients from vegetable raw materials, vegetable oil, parsley, black pepper, table salt and water in the minced meat.

The differences between the prototype and the proposed technical solution are due to the peculiarities of the technology and the use of a different principle for making cutlets. In the prototype, the result of a balanced ratio of proteins, fats and carbohydrates was achieved, and therefore the emphasis was placed on the use of ostrich meat raw materials.

The differences between the proposed technical solution and the prototype are as follows: the use of pea texture, turmeric, wheat flour, paprika, white pepper, dill, dried garlic, lezon, “Chicken” flavoring, preservative Unifresh 10 in minced meat.

The disadvantage of the prototype is that the method for producing meat-and-vegetable cutlets with ostrich meat according to Russian patent for invention No. 2678118, although it achieves the goal of improving organoleptic characteristics, the use of raw meat does not make the product obtained by the prototype method fully dietary, which is especially important both for vegetarians and for people for whom the consumption of meat products is prohibited for medical reasons and at the same time recommended to eat a balanced protein diet.

The purpose of the proposed technical solution is to develop a method for preparing cutlets based on minced peas, balanced in their constituent food ingredients and having improved organoleptic characteristics.

The technical task is to create a technical solution that will lead to the production of a high-quality food product suitable for use by both the general public and vegetarians and people with medical conditions. To do this, in the process of preparing cutlets, it is necessary to ensure that instead of minced meat, a more dietaryly adapted product is used. This problem is solved by using pea texture, and when adding the Chicken flavoring, the organoleptic properties of the finished product are not lost, the aroma of meat is present.

In the process of preparing cutlets, it is necessary to ensure that instead of minced meat, a more dietaryly adapted product is used. This problem is solved by using pea texture, and when adding the Chicken flavoring, the organoleptic properties of the finished product are not lost, the aroma of meat is present.

The technical result is an expansion of the operational capabilities of making cutlets with an increase in energy and nutritional value with a balanced ratio of proteins, fats and carbohydrates, as well as without loss of organoleptic properties compared to similar cutlets prepared using raw meat.

The essence of the proposed technical solution is that the method of preparing cutlets based on minced peas using ingredients from vegetable raw materials in the minced meat involves cutting, preparing minced meat, forming cutlets, breading of finished products and packaging, and the method includes: adding food additive E to the cutter 461, vegetable oil, flavoring and water with ice with further cutting for 3-4 minutes until a homogeneous consistency is obtained to obtain a semi-finished emulsion; chopping the pea texture on a cutter to fractions of 1-2 mm and hydrating it with a mixture of water and ice 50/50% for 1-2 minutes, then adding the resulting emulsion and spices to the hydrated texture - Unifresh 10 preservative, garlic, pepper, flavoring - and mixing minced meat; preparing the filling for the cutlets by adding spices according to the recipe to the melted coconut oil (dried parsley, dill and garlic, turmeric, ground white pepper, ground black pepper, paprika, salt), stirring, pouring the filling into rectangular molds of 7 grams 1.5x5 cm and freezing; manually rolling out minced meat weighing 120 grams, first into the shape of a ball, then into a circle shape with a diameter of 15 cm, adding the filling in the form of two frozen rectangles, placed in a row with a slight overlap, one on top of the other, with the long side parallel to the planned long side of the oval cutlet and shaping the cutlet into an oval shape with pointed ends, bread the cutlet in flour, then in leisonné, then in breadcrumbs and freezing to -18C.

Technological methods and substances used.

An example of a specific implementation of the proposed method

When making cutlets, a QS-620A cutter (775x710x940 mm, 1.1 kW, 380 V) is used; the cutter chops and mixes the raw materials by rotating the knives and rotating the bowl.

Forming cutlets is completely manual.

For the successful application of the proposed method, strict adherence to the recipe is necessary.

As an example, we chose the preparation of cutlets like traditional Kiev cutlets.

It should be noted that over time, changes were made to the traditional recipe for Kiev cutlets, the production of cutlets became more widespread and, in connection with this, recipe variations are currently allowed. In particular, in cooking it is allowed to make these cutlets both from a whole piece of chicken fillet and from rolled minced meat, and for this purpose in production special equipment for sculpting such cutlets can be used. Therefore, replacing chicken meat with pea texture with the addition of chicken flavoring, while preserving the remaining components of the cutlet, seems quite normative.

In the claimed method, the similarity with Kiev cutlet consists in the use of coconut oil, dried herbs and herbs as part of the filling and the making of the cutlet in the form of Kiev cutlets, namely an elongated oval with pointed ends.

Chicken Kiev PeakLab,
tray 300 g | 2 pcs. Name of raw materials, spices and materials in GRAMS E 461 4.6 Drinking water 92.8 Sunflower oil 9.3 E 461 3.5 Pea texture 60% 55.9 Drinking water 55.9 Preservative Unifresh 10 1.6 Dried granulated garlic 3.2 Chicken flavor MAN 4.8 Black pepper 0.3 Yellow breadcrumbs (Time and K) 13.9 Liezon "Vegatime Tempura" (Time and K) 4.9 Drinking water 15.1 Coconut oil (100ing) 23.2 Dried Garlic Granulated (100ing) 0.2 Dried parsley 0.5 Dill dry. 0.5 Turmeric (100ing) 0.2 White pepper 0.7 Black pepper 0.7 Paprika 120 Astra (100ing) 0.5 Salt 0.7 Premium wheat flour 8.1

The essence of the method of preparing a cutlet based on minced peas is illustrated by the photograph of Fig. 1, which shows the location of two bars of filling when forming a cutlet.

The inventive method for preparing cutlets based on minced peas can be applied using standard equipment; all ingredients are available for industrial production.

From the scientific and technical literature and patent documentation, a similar method of preparing cutlets based on minced peas is not known, which has versatility taking into account the dietary preferences of society, with the help of which they produce a product in demand by consumers, cutlets.

Consequently, the claimed technical solution meets the criteria of “novelty”, “inventive step” and “industrial applicability”.

Claims (1)

A method for preparing a cutlet based on minced peas, including cutting, preparing the minced meat, molding the cutlet and breading the finished product, characterized in that it involves adding food additive E 461, vegetable oil, Chicken flavoring and water with ice to the cutter with further cutting during 3-4 minutes until a homogeneous consistency is obtained, obtaining a semi-finished product in the form of an emulsion, chopping the pea texture on a cutter to fractions of 1-2 mm and hydrating it with a mixture of water and ice for 1-2 minutes, then adding the resulting emulsion and spices - preservative - to the hydrated texture Unifresh 10, garlic, pepper, Chicken flavoring - and mixing the minced meat, preparing the filling for the cutlets by adding spices in the form of turmeric, ground white pepper, ground black pepper, paprika, dried parsley, dill and garlic to the melted coconut oil, as well as salt, then mixing, pouring the filling into 7 gram rectangular molds measuring 1.5 x 5 cm and freezing, manually rolling out minced meat weighing 120 grams, first into a ball shape, then into a circle shape with a diameter of 15 cm, adding the filling in the form of two frozen rectangles, placed in a row with an overlap one on top of the other, the long side of the rectangles parallel to the planned long side of the cutlet oval, and forming an oval-shaped cutlet with pointed ends, breading the cutlet in flour, then in lezone, then in breadcrumbs and freezing to -18 ° C.