RU2816718C1 - Method for production of semi-finished milk cheese cutlet - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of dairy semi-product of functional purpose. Proposed is a method for the production of a semi-finished product of a cheese milk cutlet, in which a base mixture of cheese grains with size of 0.1–25 mm is prepared from milk, salt and additional flavour components, and it is mixed, produced mixture is formed into round or oval cutlets, after which they are placed on a separator panel, which provides retention of used cheese grains with size of 0.1–25 mm, and then immersed in water with addition of salt, heated to temperature of 70–100 °C, moulds are held in it for 5 to 1,200 seconds, after which they are removed and cooled. Base mixture is prepared using additional flavouring components in the form of soya sauce, sun-dried tomatoes and basil at the following ratio of initial components, wt.%: cheese grain with size of 0.1–25 mm from milk 88–91; soya sauce 2.0–5.0; salt 0.1–0.5; sun-dried tomatoes 3.0–6.0; basil 0.1–0.5. Base mixture is prepared using additional flavouring components in the form of soya sauce and dill at the following ratio of initial components, wt.%: cheese grain with size of 0.1–25 mm from milk 89.5–90; soya sauce – 4.5–5.0; salt 0.1–0.5%; dill 4.5–5.0. Base mixture is prepared using additional flavouring components in the form of soya sauce, olives and dill at the following ratio of initial components, wt.%: cheese grain with size of 0.1–25 mm from milk 82.5–90.0; soya sauce 0.1–5.0; salt 0.1–0.5; olives 2.0–7.0; dill 2.0–5.0. Moulds are cooled to temperature of 4±2 °C, or cooling of moulds is carried out at freezing to temperature of -18…-45 °C. Base mixture is prepared using additional flavouring components in the form of soya sauce, dill and mushrooms at the following ratio of initial components, wt.%: cheese grain with size of 0.1–25 mm from milk 70.0–90.0; soya sauce 0.1–5.0; salt 0.1–0.5; dill 2.0–5.0, mushrooms 7–20.

EFFECT: invention provides simplification of the production process, expansion of the range of methods for production of products, expansion of the field of application of the products produced by the new method – cutlets due to the possibility of their consumption by a wide range of consumers, expanded range of obtained products due to possibility of producing cheese milk cutlets.

7 cl, 1 tbl, 1 ex

Description

Field of technology

The invention relates to the food industry, namely to the production of functional semi-finished milk products.

State of the art

There is a known method of preparing minced meat products, including mixing chopped meat with vegetable filler, egg or melange, salt and water, forcing and heat treatment at a temperature of 100-120 ° C for 30-40 minutes (SU 1200881 A1, priority date 10.20.1983 G).

The disadvantage of this method is associated with the use of meat as the main component, which in the modern world cannot satisfy the needs of all consumer groups, for example, such as vegetarians who deny the consumption of meat products; pregnant women who may develop intolerance to meat consumption; athletes who prefer to quickly replenish the protein content in the body, without resorting to long-term heat treatment; people suffering from gastrointestinal problems, in particular pancreatitis, in which it is difficult for the human body to digest meat fibers.

There is a known method of preparing potato cutlets, which includes preparing mashed potatoes, mixing it with potato flakes, wheat flour, egg powder, dry milk and table salt into a minced mass, forming cutlets (croquettes) and their further processing, additionally introducing pre-hydrated (reconstituted) dried and boiled-dried food and flavoring additives in the amount of 22.0-27.5% by weight of cutlets (croquettes), while the components of the dried and boiled-dried additives are crushed to a size of no more than 1.5 mm and restored to water at a ratio of mass parts of 1:(2-7), respectively, and a temperature of about 100°C for 5-22 minutes with constant stirring, dried hydrated vegetables are additionally fried in vegetable oil, and molding is carried out on a machine with replaceable molding plates. (RU 96103416 A, priority date 02/21/1996).

The disadvantage of this known method is the low ability of the product obtained with its help to replenish the required amount of protein in the human body.

The closest in technical essence - the prototype - is a method for the production of fish cutlets, which involves grinding solid recipe components on a grinder, including minced fish, wheat bread, sautéed onions, table salt, solid fats and egg powder, cutting with the simultaneous introduction of liquid recipe components, including liquid fats and fish broth or water, forming cutlets and breading them; the solid recipe components additionally use semolina, milk powder, chickpea flour, beets, cherry plum, sugar and a preparation obtained by sequential extraction of microbial biomass 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, and as part of the liquid formulation components, gas-liquid extracts of black pepper, allspice, red hot pepper, nutmeg and cloves are additionally used, which are previously emulsify in water or fish broth (RU 2212177 C2, priority date 09/24/2001).

The disadvantages of this known method are its complexity, due to both the large number of ingredients and the number of operations, as well as the presence of a specific taste and smell in the product obtained with its help, which limits the range of consumers.

Disclosure of the invention

The objective of the invention is to create a method for producing a product that provides the ability to replenish the required amount of protein in the consumer’s body, without the use of meat ingredients, in particular minced meat.

The technical result is the simplification of the production process, expansion of the arsenal of methods for producing products, expansion of the scope of application of products obtained in a new way - cutlets due to the possibility of their consumption by a wide range of consumers, expansion of the range of products obtained due to the possibility of producing cheese milk cutlets.

This result is achieved by the fact that in the method for producing a semi-finished cheese milk cutlet, which includes molding cutlets, a base mixture is prepared, mixed, the resulting mixture is formed into round or oval shapes with a height of at least 1.0 cm, and then the resulting forms are placed on a separator panel, ensuring the retention of grains measuring 0.1-25 mm, and immerse them in a saline solution prepared at the rate of 2.5% salt content per volume of water and heated to a temperature of 70-100 ° C, hold the forms in the specified solution for 5 seconds up to 20 minutes, after which they are removed and cooled.

In addition, - the base mixture is prepared using components in the following mass% ratio: cheese grain size 0.1-25 mm from milk 70-90%; salt 0.1-0.5%;

- the base mixture is prepared using components in the following mass% ratio: cheese grain size 0.1-25 mm from milk 70-90%; soy sauce 0.1-5.0%; salt 0.1-0.5%;

- the base mixture is prepared using components in the following mass% ratio: cheese grain size 0.1-25 mm from milk 70-91%; soy sauce 0.1-5.0%; salt 0.1-0.5%; sun-dried tomatoes 2.0-6.0%; basil 0.1-0.5%;

- the base mixture is prepared using components in the following mass% ratio: cheese grain size 0.1-25 mm from milk 70-90%; soy sauce 0.1-5.0%; salt 0.1-0.5%; dill 2.0-5.0%;

- the base mixture is prepared using components in the following mass% ratio: cheese grain size 0.1-25 mm from milk 70-90%; soy sauce 0.1-5.0%; salt 0.1-0.5%; olives 2.0-7.0%; dill 2.0-5.0%;

- cooling of the molds is carried out to room temperature,

- cooling of the forms is carried out before they are frozen.

The method for producing a semi-finished cheese milk cutlet is a method for producing a product that is similar in biological value and shape to a cutlet, but produced without the use of meat.

The method for producing a semi-finished cheese milk cutlet involves the use of crushed or minced cheese grains from milk, mixing them with salt and flavoring ingredients, for example, soy sauce, olives, etc., with further shaping of the resulting mixture into cutlets, immersing them in hot salted water using a separator panel made in the form of a membrane, mesh, or other devices that allow you to hold grains of 0.1-25 mm in size and further cool or freeze them.

When choosing the main component of the raw material, it was determined that it was cheese grain that could serve as an alternative to meat, since it is not inferior in protein content to optimally support the vital functions of the human body; has better digestibility compared to meat products; has a complete protein composition and high biological value; Due to its high calcium content, it is an alternative source of macronutrients.

Proteins are an essential part of the human diet. Consumed proteins are broken down into simpler compounds in the digestive system and liver. These compounds are transported to the body's cells, where they are used as building materials for the body's own proteins. The amino acid composition, or more precisely the ratio of essential amino acids, or the protein aminogram, is determined by a chemical method and is currently quite well studied.

Eight amino acids are considered essential, essential for an adult: valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, tryptophan. For infants, histidine, arginine, and cystine are also necessary. Optimal ratios of essential amino acids are usually calculated from the amino acid composition of proteins with high biological value (whole chicken egg white, human milk protein), or found empirically. The results of comparison of the amino acid composition of casein and whey proteins with the optimal composition give grounds to consider them proteins of high biological value.

It is known that human protein deficiency causes a number of diseases - cystinuria, histidinemia, “kwashiocor”, as well as phenylketonuria (PKU), associated with a violation of the conversion of phenylalanine to tyrosine. PKU is an inherited disease of children and adults. As a result of PKU disease, the concentration of phenylalanine in the blood increases by 20...30 times, and in the urine by 100...300 times compared to the norm. This disease leads to disruption of the mental and physical development of children and adults.

There are also groups of people with a special diet, whose diet must satisfy the need for energy, depending on the degree of physical activity.

Cheese grain is a high-protein product. The protein fraction of the cheese grain contains more than 80% casein, which is the most digestible compared to meat protein. For comparison, protein from chicken meat can be absorbed only 60-80%, egg white up to 95%, milk up to 95%.

The cheese grain refers to the compacted particles of the curd formed after its cutting, whey separation and further processing (GOST 27599-88 Cheese industry. Terms and definitions).

For the base mixture, cheese grains measuring 1-25 mm with a soft, elastic consistency, acidity 5.0-7.0 pH units, containing a fat mass fraction of 0.0-30.0%, a protein mass fraction of 5.0-35, are used. 0%, obtained by cutting the curd, produced by rennet coagulation of a normalized mixture. Cheese grains are made from milk.

Milk hereinafter means milk that is reproduced by cows and has undergone preliminary technological processing to ensure its suitability for the creation of cheese grains.

Due to the use in the production of cheese grains only rennet of microbial origin and the absence of the so-called drying stage of the cheese grain, it makes it possible to obtain a tender, moist cheese grain, which gives juiciness to the cheese milk cutlet.

The cutlets are formed into a round or oval-flattened shape manually or using a mold or other forming devices.

Cooling is carried out by cooling the cutlets in a refrigerator at a temperature of 4±2°C or in a freezing chamber at a temperature of -18...-45°C.

Cooling, including freezing, ensures the production of semi-finished cutlets from the produced cutlets, allowing them to be eaten after baking or frying.

The resulting cheese milk cutlets are stored chilled in a refrigerator or freezer.

The product obtained as a result of the implementation of the production method, a cheese milk cutlet, is similar in appearance to a cutlet and does not contain specific odors and tastes that repel consumers, which helps to expand its scope of application. In addition, in terms of its composition, the resulting product can be an alternative to a meat cutlet due to the content of a large amount of digestible protein.

Preparation of the base mixture, mixing its components, forming round or oval shapes from the resulting mixture, placing the resulting shapes on a separator panel that ensures retention of grains measuring 0.1-25 mm, immersing them in water heated to a temperature of 70-100 ° C / without the addition of salt, with the forms held in it for 5 to 20 minutes, their extraction and cooling, in total, provide simplification of the production process, expansion of the arsenal of methods for producing products, expansion of the scope of application of products obtained in a new way - cutlets due to the possibility of their use by a wide range consumers, expanding the range of products obtained due to the possibility of producing a new product - cheese milk cutlets without the use of meat.

The simplicity of the method is due to the presence of simple operations that do not require complex equipment, as well as the availability of ingredients.

The method for producing a semi-finished cheese milk cutlet makes it possible to obtain a product with high nutritional value and uniqueness due to the use of cheese grains as the main component, which can satisfy the needs of a wide variety of people, including vegetarians, pregnant and lactating women, children, athletes, people those with meat intolerance or gastrointestinal problems. The invention ensures the production of cheese and milk cutlets without the use of meat, capable of replenishing the required amount of protein in the human body, and, accordingly, being an alternative to meat cutlets.

The cutlet obtained using the method of producing a semi-finished cheese milk cutlet ensures the replenishment of the required amount of protein in the human body without resorting to eating meat.

Implementation

An example implementation of a method for producing a semi-finished cheese milk cutlet includes the following operations.

Raw materials are prepared by grinding and chopping cheese grains.

A mixture (minced meat) is prepared from cheese grains, salt and additional flavoring ingredients, including soy sauce.

The use of soy sauce as one of the components provides additional benefits for the human body, as it contains B vitamins, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium. Soy sauce is rich in antioxidants, helps the body stay young longer, has a beneficial effect on the functioning of blood vessels, and does not contain harmful cholesterol.

Olives, dill, basil, sun-dried tomatoes, mushrooms (champignons), etc. can be used as other additional components.

The olive fruit consists of water, fats, sugar, protein, fiber and various minerals. Olive protein consists of amino acids, many of which are essential, that is, those that are not produced in our body. These include arginine, valine, histidine, isoleucine, leucine, lysine, methionine, threonine and phenylalanine.

Olives are also rich in vitamins A, C, E, PP, B1, B2, B4, sodium, calcium, magnesium, phosphorus, copper, iron, zinc and selenium.

Dill contains a large amount of vitamin C 85 mg/100, thereby being 1.5-2 times higher than citrus fruits (lemon, orange). Dill contains vitamin PP (nicotinic acid), B1 (thiamine), B2 (riboflavin), a number of flavonoids, and a complex of mineral salts.

The benefits of sun-dried tomatoes are due to the fact that vegetables prepared in this way retain almost all the beneficial substances necessary for the human body. The beneficial properties of sun-dried tomatoes include their low calorie content, which makes it possible to use this snack during diets. Among other things, sun-dried tomatoes are used in the treatment of diabetes. The use of this product allows you to reduce cholesterol in the blood, stabilize the functioning of the heart, and also remove excess fluid from the body.

Dried basil is not only an aromatic seasoning that gives dishes a unique taste, but also contains a large amount of active substances that have beneficial properties for the body. They contain essential oils, tannins, resins, organic acids, enzymes, vitamins and minerals. Vitamins found in basil: B2, PP, ascorbic acid, rutin, carotene. Basil has antioxidant activity.

Champignon mushrooms contain high levels of selenium, copper, phosphorus, zinc and potassium in their composition. 100 grams of champignons contain up to half the daily requirement of copper. And this element is necessary for the production of blood cells (hematopoiesis), brain processes and as an oxidizing agent for certain enzymes in our body. 100 grams of champignons also contain about 50% of the daily value of selenium. Selenium is an additional nutrient for the antioxidant enzyme glutathione peroxidase and plays an important role in liver and heart tissue health. Champignons are very rich in the element cobalt. It is important for the body primarily because it helps the flow of many internal processes in cells, participates in the synthesis of a large number of enzymes and is important for the full functioning of the liver and nervous system. Champignons, like other mushrooms, contain active polysaccharides, one of which is a soluble fiber called beta-glucan. This compound activates the immune system and those immune cells called killer cells and macrophages, which increases the body's ability to fight infection

Dill contains a large amount of vitamin C (85 mg/100), thereby being 1.5-2 times higher than citrus fruits (lemon, orange). Dill contains vitamin PP (nicotinic acid), B1 (thiamine), B2 (riboflavin), a number of flavonoids, and a complex of mineral salts.

The table shows examples of the ratio of the components of the base mixture.

Mix the components until smooth.

Heat the water to a temperature of 70-100°C with or without adding salt.

Cutlets are formed into round or oval-flattened shapes, manually or using a mold.

The formed cutlets, either independently or using a mold, are placed in a sieve or any other device with a pore size of less than 0.5 centimeters. The sieve is immersed in hot water for 5-1200 seconds. After the time has passed, take out the sieve and place the cutlets on a baking sheet. Cool the resulting product.

Storage of finished cutlets is carried out in a refrigerator at a temperature of 4±2°C or in a freezing chamber at a temperature of -18...-45°C.

The resulting product is a semi-finished product that can be used as food after baking or frying.

An example of baking a chilled product in an oven involves placing the cutlets on a baking sheet greased with vegetable oil, which is placed for 5 minutes, the frozen product for 5 to 8 minutes in an oven preheated to a temperature of 200°C. After 5 minutes, remove the pan. The cutlets are ready to eat.

An example of pan frying involves placing a pre-oiled pan on the stove to heat. For example, an induction cooker with a heating temperature of 160°C can be used as a stove. Place the cutlets in a heated frying pan and fry for 1.5 minutes on each side until golden brown. After frying, the cutlets are ready to eat.

After baking or frying, the cutlets retain their juiciness and organoleptic properties.

Cutlets produced using the method of producing semi-finished cheese milk cutlets can be a substitute for meat cutlets in terms of their biological value.

The method for producing a semi-finished cheese milk cutlet can be implemented from dairy and other known products using standard equipment.

Thus, the method for producing a semi-finished cheese milk cutlet is characterized by a simple production process, ensures an expansion of the arsenal of methods for producing products, ensures an expansion of the scope of application of products obtained by a new method - cutlets due to the possibility of their consumption by a wide range of consumers who do not eat meat and fish, as well as the expansion range of products obtained due to the possibility of producing cheese milk cutlets.

Claims (7)

1. A method for producing a semi-finished cheese milk cutlet, characterized by preparing a base mixture of cheese grains measuring 0.1-25 mm from milk, salt and additional flavoring components, mixing it, forming round or oval cutlets from the resulting mixture, then then they are placed on a separator panel that ensures the retention of the used cheese grain of 0.1-25 mm in size, and then they are immersed in water with the addition of salt, heated to a temperature of 70-100 ° C, the molds are held in it for 5 to 1200 seconds, after why they are removed and cooled. 2. The method according to claim 1, characterized in that the base mixture is prepared using additional flavoring components in the form of soy sauce, sun-dried tomatoes and basil in the following ratio of the initial components, wt.%: cheese grain size 0.1-25 mm from milk 88-91; soy sauce 2.0-5.0; salt 0.1-0.5; sun-dried tomatoes 3.0-6.0; basil 0.1-0.5. 3. The method according to claim 1, characterized in that the base mixture is prepared using additional flavoring components in the form of soy sauce and dill with the following ratio of the initial components, wt.%: cheese grain 0.1-25 mm in size from milk 89.5 -90; soy sauce - 4.5-5.0 salt 0.1-0.5; dill 4.5-5.0. 4. The method according to claim 1, characterized in that the base mixture is prepared using additional flavoring components in the form of soy sauce, olives and dill with the following ratio of the initial components, wt.%: cheese grain 0.1-25 mm in size from milk 82 .5-90.0; soy sauce 0.1-5.0; salt 0.1-0.5; olives 2.0-7.0; dill 2.0-5.0. 5. The method according to claim 1, characterized in that the molds are cooled to a temperature of 4±2°C. 6. The method according to claim 1, characterized in that the molds are cooled by freezing to a temperature of -18...-45°C. 7. The method according to claim 1, characterized in that the base mixture is prepared using additional flavoring components in the form of soy sauce, dill and mushrooms in the following ratio of the initial components, wt.%: cheese grain size 0.1-25 mm from milk 70 .0-90.0; soy sauce 0.1-5.0; salt 0.1-0.5; dill 2.0-5.0, mushrooms 7-20.