RU2813793C1 - Meat pate - Google Patents

Abstract

FIELD: food industry; meat production.

SUBSTANCE: following is proposed: meat pate which is made from beef, beef liver, beef lungs, beef broth, lentil flour, crushed gymnosperm pumpkin seeds, salt, black pepper, soy lecithin, granulated sugar, cardamom in the following ratio of initial components, mass. wt.%: 50 of beef; 20 of beef liver; 19 of beef lungs; 5 of lentil flour; 4 of gymnosperm pumpkin seeds; 2 of soy lecithin; 2 of salt; 40 of beef broth; 0.2 of black pepper; 0.2 of granulated sugar; 0.5 of cardamom.

EFFECT: increasing nutritional and biological values, as well as an expanding the range of chopped semi-finished products.

1 cl, 2 tbl

Description

The invention relates to the food industry, namely to meat production.

A known meat pate that contains liver, fat, soybean full-fat flour, onion, red sweet pepper, bone broth, CO ₂ extracts of black hot pepper and nutmeg, salt, beef, pork, chitosan, lycopene and lipid-containing extract of microorganism biomass Pythium insidiosum [RF patent No. 2167556, IPC A23L1/317, A23L1/314, publ. 05/27/2001].

The disadvantage of this invention is the introduction of biomass of microorganisms Pythium insidiosum, which entails production complexity, the requirement of special conditions, as well as energy and resource consumption of procedures. As a result of production, changes occur that do not affect the nutritional and biological value of the product.

A known meat-and-vegetable pate containing liver, pork trimmings, dry protein semi-finished product, powdered milk, lentils, rice, beets, zucchini, onions, CO ₂ extracts of bay leaf, eugenolium basil, dill, table salt, water. The meat and vegetable pate also contains a preparation obtained by sequential extraction of the biomass of the micromycete Mortierella gamsii with a non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with the solid residue. The combination of components in a certain ratio makes it possible to obtain a meat-and-vegetable pate with harmonious organoleptic properties and increased digestibility [RF patent No. 2250709, IPC A23L1/317, A23L1/314, C12P1/02, publ. 04/27/2005].

The disadvantage of this invention is the large number of stages of extraction of Mortierella gamsii, which significantly complicates the production process, and as a result increases the production cycle and costs. And also, when the dose of Mortierella gamsii biomass extract is reduced or increased, it leads to the appearance of a characteristic foreign taste and aroma in the target product, which is assessed negatively during tasting.

The closest technical solution, chosen as a prototype, is a meat pate made from liver, side bacon, broth, salt, nutmeg, black pepper and pumpkin seed powder [RF patent No. 2423882, IPC A23L1/317, A23L1/314, publ. 07/20/2011]. As a herbal supplement, peeled pumpkin seed powder with a crushed particle size of 0.3 mm is used. The addition of peeled pumpkin seed powder is added in an amount of 3-9% to the weight of the minced meat.

The disadvantage of the product is its high calorie content and increased fat content due to the high content of side fat in the pate. Also, with an increase in the content of pumpkin seed powder, the humidity decreases, and this, in turn, can lead to a deterioration in consistency, for example, to the flowability of the product, which is unusual for pates.

The objective of the present invention is to develop a pate recipe using raw materials of animal and plant origin, intended to create a functional food product.

The technical result is an increase in nutritional and biological values, as well as an expansion of the range of pates.

The technical result is achieved by using meat pate, characterized in that it is made from beef, beef liver, light beef, beef broth, lentil flour, crushed gymnosperm pumpkin seeds, salt, black pepper, soy lecithin, granulated sugar, cardamom in the following ratio starting components, wt. h.:

Beef 50 Beef liver 20 Light beef 19 Lentil flour 5 Gymnosperm pumpkin seeds 4 Soy lecithin 2 Salt 2 Beef broth 40 Black pepper 0.2 Granulated sugar 0.2 Cardamom 0.5

Beef meat contains a large number of essential microelements: phosphorus, iron, potassium. Beef has less cholesterol and total fat than, for example, pig meat. Beef liver and lung contain a number of nutrients that support digestive health, including vitamin B12 and choline. In addition, the amino acids contained in organ meats help better absorb nutrients from other foods.

Lentil flour contains a large amount of protein: 24 g per 100 g, as well as 11.5 g of dietary fiber per 100 g of product. By adding lentil flour to pate, the protein and fiber content increases. And since protein is not absorbed if there is a lack of fiber, the introduction of lentil flour into the recipe makes it possible to achieve a balanced composition of the finished product, which is especially acceptable in the diet of consumers with a lack of protein.

Gymnosperm pumpkin seeds contain 24.6 g of protein per 100 g, as well as 4.3 g of fiber per 100 g, as well as a large amount of mineral elements and are one of the available sources of magnesium. Pumpkin seeds are also low in carbohydrates and high in protein, which also increases the nutritional value of the product when used.

In addition, the plant ingredients used (lentil flour and gymnosperm pumpkin seeds) not only increase the biological value of pates, but also suppress the specific taste of offal without using additional chemical additives, which has a very beneficial effect on the taste characteristics of the product, and as a result allows Do not increase the spice content in the recipe. Lentil flour is a kind of binding object in the pate mass; it allows you to achieve the desired structure of the pate and is, to some extent, a moisture-retaining agent. Pumpkin seeds, in turn, give the pate an original pattern and a piquant taste, making the product more aesthetically pleasing.

The recipe contains soy lecithin as a vegetable emulsifier. It allows you to achieve the required consistency in the pate mass, allows you to extend the shelf life of finished pates due to its antioxidant properties, provides better stabilization of the minced meat system - protein: water: fat during heat treatment, which is a prerequisite for the formation of a correct and fine protein structure (network). ) with inclusions of water and fat, which helps prevent the appearance of fatty edema and fatty taste.

The physicochemical characteristics of the claimed meat pate in comparison with the prototype are presented in Table 1.

Table 1

Index Stated meat pate Prototype Mass fraction of protein, mass 18.0 15.51 Mass fraction of fat, mass 12.0 36.68 Mass fraction of magnesium, mass 40.34 34.26 Mass fraction of potassium, mass 65.7 58.81 Energy value, kcal 177.1 374.41 Exit 143 -

The organoleptic characteristics of the claimed meat pate in comparison with the prototype are presented in Table 2.

table 2

Index Stated meat pate Prototype Shape, surface Straight cylindrical loaves with a clean, dry surface Cylindrical bars with a clean, dry surface Structure, consistency Tender, spreadable with inclusions of pumpkin seeds Tender, spreadable Taste Moderately salty, characteristic of this type of product, without any foreign taste Moderately salty, characteristic of this type of product, without any foreign taste Smell Characteristic of this type of product, the smell with a pronounced aroma of spices Characteristic for this type of product Color Gray to pale pink Gray color

Meat pate with the addition of lentil flour, gymnosperm pumpkin seeds and soy lecithin is a balanced product in terms of nutritional value and mineral content. It has high organoleptic properties, namely, it has pleasant plant notes in the taste of lentils and pumpkin seeds, and also has a longer shelf life due to the impermeable shell and the addition of lecithin, which approximately doubles the shelf life.

The preparation of meat pate is carried out in the following way.

First, blanching of raw meat is carried out: beef - 50 kg and offal: beef liver - 20 kg and light beef - 19 kg at a temperature of 100 °C for 20 minutes.

Next, add into the cutter blanched meat raw materials and offal - 89 kg, lentil flour - 5 kg, gymnosperm pumpkin seeds - 4 kg, salt - 2 kg, black pepper - 0.2 kg, granulated sugar - 0.2 kg, cardamom - 0 .5 kg, lecithin - 2 kg, beef broth - 40 kg. Homogenization of the pate mass in the cutter is carried out for 20 minutes at a temperature of 50°C.

Next, the pate mass is filled into polyamide shells on a molding syringe and clipped. The length of the loaves should be 12 cm, diameter 4 cm.

Then the loaves are subjected to heat treatment - cooking in a heat chamber at a temperature of 87 °C for an hour until the temperature in the center of the loaf reaches 72 °C.

The finished loaves are cooled first by showering to 8 °C for 15 minutes, and then in a cooling chamber for 45 minutes to a temperature of 2–6 °C in the center of the loaf. Chilled pates are sent to the packaging and labeling department, a label is affixed, placed in boxes and sent to the finished product storage warehouse until sale. The shelf life of ready-made pates is 15 days at a temperature of 0 to 6 °C.

The result is a product containing natural and healthy components, giving it not only biological value, but also an attractive appearance, an interesting piquant taste, and a delicate texture.

Thus, the use of meat pate containing beef, beef lung, beef liver, crushed gymnosperm pumpkin seeds, broth, salt, black pepper, lentil flour, soy lecithin, granulated sugar, cardamom allows you to increase the nutritional and biological value, as well as expand the range pates.

Claims (4)

Meat pate, characterized by the fact that it is made from beef, beef liver, light beef, beef broth, lentil flour, crushed gymnosperm pumpkin seeds, salt, black pepper, soy lecithin, granulated sugar, cardamom in the following ratio of initial components, mass. h.: Beef 50 Beef liver 20 Light beef 19 Lentil flour 5 Gymnosperm pumpkin seeds 4 Soy lecithin 2 Salt 2 Beef broth 40 Black pepper 0.2 Granulated sugar 0.2 Cardamom 0.5