SU1316643A1 - Composition for preparing meat product for childrenъs nutrition - Google Patents

Abstract

The invention relates to the meat industry and can be used in the manufacture of sausages. The purpose of the invention is to obtain the target product, balanced in mineral composition, "improving organoleptic characteristics. The dryness of the invention lies in the fact that the composition for the preparation of meat product for baby food contains, in wt.%: Beef 25-35; fatty pork 20-30%; m with chicken deboned 15-25; Melange 4-6%, hydrated sodium caseinate 4-6. with Ci 05 4 WITH

Description

The invention relates to the meat industry, namely to compositions for the preparation of a meat product for baby food.

The aim of the invention is to obtain the desired product, balanced in mineral composition, and the improvement of organoleptic parameters.

The composition for the preparation of infant baby food product contains 1st grade bovine, fatty pork meat, meat-boned chicken meat, chicken or beef liver, melangeous and hydrated sodium caseinate, in the following ratio of components, wt.%:

Govdina 1 grade 25-35

Pork fat 20-30

M with chicken

mechanical deboning15-25

Chicken liver or

beef shit) 10-20

Melange icny4- 6

Sodium caseinate

hydrated4-6

The presence of raw chicken or beef liver in the composition significantly enriches it with hemine gland, giving it a delicate taste and juiciness. The use of chicken meat mechanical deboning leads to a more rational use of raw materials without degrading the quality of the product. The use of a combination of raw chicken liver or beef meat with chicken mechanical deboning gives a balanced protein and fat content close to unity, and the fat content in the proposed composition is 20-28% lower than in the known ones. Excessive amount of fat in the product can lead to the fact that fatty acids formed during the digestion of fats in significant amounts can bind calcium to form insoluble salts. Thus, excess fat impedes calcium absorption. The product made according to the proposed recipe contains calcium 20 times more, iron 2 times more than the product made according to the known. In addition, a close to optimal (, 1: 1) ratio of calcium and phosphorus is obtained, at which the absorption of calcium and other mineral substances necessary for a growing children's organism takes place. Analysis of the fatty acid composition showed that the proposed product is also higher than the known content of polyunine-fatty acids important for the normal functioning of the body. Thus, the combination of chicken meat mechanically deboned and raw chicken or beef liver contributes to the enrichment of the mineral composition, the balance of protein-fat components and an increase in the proportion of polyunsaturated fatty acids.

Use of sodium caseinate containing up to 80% protein and easily digestible

compound of phosphorus and calcium, leads to an increase in water binding and emulsifying capacity of minced meat and improving the structure of the finished product. Example 1. A composition is prepared for the preparation of a meat product of the following composition, wt%;

Gov dyne 1 grade30

Pork fat 25

, M with chicken

mechanical deboning20

Cookies (cheese) 15 Melange ic5

Hydrated caseinate sodium 5

In addition, the recipe includes t flavors, wt.%: Common salt 1.25; granulated sugar 0,18; ascorbic acid sodium 0.05; sodium nitrite 0.003; ground black pepper 0.07.

For cooking meat product 0, beef, pork and chicken liver are separately ground on a top with a 3 mm diameter grill opening. Then, these are raw materials and mechanically deboned salt with dry salt. Salted raw materials are kept for 6 hours. Stuffing is prepared in a cutter by sequential introduction of the recipe components. Hydrated sodium caseinate, salted beef, salted raw liver, a solution of sodium nitrite, water or snow in an amount of 0–18% by weight of meat raw material are loaded into the bowl of the cutter and treated for 2 minutes. Then add salted pork and chicken with mechanical deboning, melange, spices. Total minced meat cutout duration 6 min. Shells of intestinal or artificial 32 mm in diameter are filled with prepared mincemeat. Sausages of length (9 + 2) cm are tied up and subjected to heat treatment (roasting and boiling) in stationary roasting and cooking chambers or combined heat chambers. Roasting is performed at 90 ° C for 30 minutes until the temperature inside the bar reaches below 55 ° C. Fried sausages are cooked at 80 ° C for 40 minutes until the temperature at the center reaches (91 ± 1) ° C. Sausages are cooled to a temperature in the center of the bar not higher than 15 ° С and not lower than 0 ° С and are sold in the trading network. Sausages prepared according to the specified recipe and technology have a pleasant taste, an elastic consistency, bone inclusions from the mash of the deboned meat are not felt. The overall organoleptic evaluation of the product according to the tiball system is 4.25 points. The ratio of protein and fat is close to 1. Indicators of the biological value of the product are the following: protein efficiency ratio, 49 dollars of true protein utilization 5 ka 72.9%, calcium content, mg / 100 g - 141.5 ±: 6, phosphorus 171 ± 5 and iron - 4,49 ± 0,2.

Example 2. Composition for the preparation of baby food

prepared according to the recipe and technology of Example 1, replacing raw chicken liver with raw liver with beef. The resulting product has a good taste, delicate texture. The overall rating of the product according to the tiballus system is 4.28 points. The coefficient of net protein efficiency, 08 (m ± 0.41); true protein utilization is 66.5%; the calcium content, mg / 100 g - 149 ± 3.1, phosphorus - 199 ± 4.2 and iron - 3.92 + 0.10.

Example 3. Preparing a composition of the following composition, wt.%:

Gov dyne 1 grade25

Pork fatty 30

M with chicken

mechanical deboning25

Kurin liver (cheese) 10 Melanzh ichny, 4

Hydrated caseinate sodium 6

Additionally, flavoring agents are introduced in an amount, wt.%: Salt 1.20; granulated sugar 0.15; sodium ascorbic acid 0.05, sodium nitrite 0.003; ground black pepper 0.07.

To prepare the product, finely ground beef, pork and liver, as well as chicken filler, are bonded with dry salt and kept for B for 24 hours. The minced meat is cooked in a cutter by sequential loading of the recipe components. First, a hydrated sodium caseinate, salted beef, salted raw liver, a solution of sodium nitrite, water or snow in an amount of 22% by weight of the raw material, are added to the bowl of the cutter and treated for 3 minutes. Then add salted pork and chicken with mechanical deboning, melange, spices. The total duration of minced meat cutout is 10 minutes.

The meat obtained is filled with intestinal or artificial membranes with a diameter of 44 mm. Bars of length (9 ± 2) cm are tied up and sent for heat treatment (roasting and boiling) into stationary frying and cooking chambers or combined heat chambers. Roasting is performed at 100 ° C for 50 minutes until the temperature inside the bar is at least 55 ° C. Fried sausages are cooked at a temperature of 85 ° C for 50 minutes until the temperature at the center of the bar is (71 ± 1) ° C.

Sausages are cooled to a temperature in the center of the bar not higher than 15 ° С and not lower than 0 ° С and are sold in the trading network. The resulting sausages are fragrant, juicy, have a taste peculiar to boiled sausages without the addition of liver. Overall organoleptic grade 4.00 points. Protein efficiency ratio, 20; true protein utilization is 70.10; calcium content, mg / 100 g - 146; phosphorus - 185 and iron - 3.68.

f. Liver beef cheese Melange ichny

Example 4. A baby food composition is prepared according to the method of Example 1 or 3, using the following quantitative ratios of the main components, wt%:

Gov dyne 1 grade35

Pork fat 20

M with chicken

mechanical deboning15

20 6

Hydrated Caseinate

rub 4

and additional components of example 1. The resulting sausages are homogeneous, juicy, 5 in the cut is porous. Overall organoleptic grade 4.1 points. Protein efficiency ratio, 11; 68% true protein utilization; calcium content, mg / 100 g 130; phosphorus - 178 and iron - 4.5.

 Example 5. The composition of the product for baby food is prepared according to the technology of Example 1 or 3, using the following quantitative ratios of the main components of the formulation, in wt%: 5 Govdina 1 grade 40

Pork fat 15

M with chicken

mechanical deboning30

Chicken liver (cheese) 5

Melange icny7

0 Hydrated Caseinate

rub 3

and additional components of example 1.

The resulting product has a low taste, grainy consistency. Overall organoleptic grade 3.0 points. 5 Protein efficiency ratio of 3.6; true protein utilization is 58%; calcium content, mg / 100 g - 151; phosphorus - 188 and iron - 2.91.

Example 6. The composition is prepared according to the technology of Example 1 or 3, using the following main components, wt%:

Gov dyne 1 grade 20

Pork fat 35

M with chicken

mechanical deboning10

5 Kurin liver (cheese) 25

Melange icny3

Hydrated Caseinate

iatri 7

and additional components of example 1.

0 The resulting sausages have a liver flavor, smearing consistency, unusual for sausage m. Total organoleptic grade 2.5 points. The protein efficiency ratio is 4.1; 70% true protein utilization; calcium content

5 mg / 100 g - 122; phosphorus - 192 and iron - 5.24.

Thus, the proposed composition allows to obtain a product for baby food that meets modern copper 1316643.

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to the biological requirements of the product, which is mineral-balanced for baby food, and to improve organoleptic By introducing it into the diet of children’s indicators, it additionally satisfies 50% of the child’s age in the gland, ki and liver of chicken or beef, while

The best technological effect can-as protein supplements introduced caseinate

but to be achieved when using the liver in sodium, hydrated and used in its lateral form, which contributes to the formation of pro-con fat in the following ratio,

Products with high organoleptic components, wt.%:

tstvami.Gov dyna 1 grade 25-35

 About Pork fat 20-30

Claims (1)

The formula of the invention M with chicken mechanical deboning15-25 Composition for preparation of sno-liver kurin or baby food product containing 10-20 Zhusha govdin 1 grade, pork, melange Melanzh ichny 4 6 egg and protein supplement, distinguished by sodium K. azate so that, in order to get the target hydrated 4 6