SU1479056A1 - Method of producing minced meet food - Google Patents

Abstract

The invention relates to sausage production, in particular to methods for the preparation of meat pate. The purpose of the invention is to improve the quality, biological value and lengthen the shelf life of the product. The method involves preparing the raw material, chopping meat slices, co-heat processing of blood and fat at 140-160 ° C in a ratio of 1: 2-1: 3 with the addition of onions for 15-30 minutes with constant stirring, 15-20 ° C with broth from cooking meat for cutting, making minced meat with spices, cutting, forming into a casing and heat treatment. m sleep trim 17-38, pork fat melted 15-20, broth 4-12, spends onions 2-3. 1 tab.

Description

The invention relates to sausage production, in particular, to methods for preparing meat pastes.

The purpose of the invention is to improve the quality, biological value and lengthen the shelf life of the product.

The method is carried out as follows.

First, sodium caseinate is hydrated with broth obtained after cooking meat trimmings in a ratio of 1: 4 at 15–20 ° C, then washed and trimmed at open oats in open boilers for 2–3 hours in relation to the bottom 1: 2.5 and crushed on a top with a diameter of 2-3 mm grating holes, washed and peeled the onion, chopped it on a top with a diameter of 12-16 mm grating, pasted it in fat or immediately after grinding, joint processing of pork fat , whole blood or its formed elements in the ratio of components 1: 2- 1: 3 at 140-160 ° C for 15-30 minutes with constant stirring. Minced meat is prepared in a cutter, in which hydrated sodium caseinate, a mixture of fat with blood and onions, pre-chopped boiled meat slices, spices and broth are added. To obtain a more homogeneous mass, the obtained minced meat is allowed to pass through the thin-U machine

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grinding, for example, colloid mills. Then, the mass is packed into a shell of the type visible, saran, etc., and sent to the steam chambers, where the heat treatment is carried out to a temperature in the thickness of the product 72-75 ° C. The finished product is cooled to 0-10 ° C, packaged, labeled and sent for sale.

The problem of rational use of blood for nutritional purposes is given much attention, but the use of whole blood is very limited.

Traditional treatment of blood at 80-100 ° C results in finished products with specific organoleptic characteristics characteristic of blood.

/ (l of improving the taste and aroma of my blood pate with blood, we used preliminary heat treatment of the raw material. To do this, boiled lard fat warmed to 150-180 ° C was successively put chopped onions, and then whole blood or its shaped elements in the amounts prescribed by the formulation, and kept at 140-160 ° C and constant stirring for 15-30 minutes.

The temperature of the melted fat (1 50-1 80 ° G) provides good heat transfer conditions, while a thin layer of fat between the product and the bottom of the equipment contributes to the uniform heating of the product and prevents it from burning.

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Combined heat treatment of fat, blood or its components and onions occurs at 140-160 ° C, with constant stirring for 15-30 minutes. As a result of this treatment, the fat does not have time to undergo significant physical and chemical changes. Carrying out the process at higher temperatures increases the rate of hydrolytic cleavage, polymerization and fat oxidation. At the same time, the content of unsaturated fatty acids decreases in fat. If the processing temperature is lower than that proposed in this method, the formation of flavor compounds that are formed as a result of complex physicochemical transformations under the influence of high (140-160 ° C) temperatures will not occur.

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If the processing time exceeds 30 minutes, the fat can burn and form carcinogenic substances.

When reducing the processing time (5-10 min) in the frying process, complete denaturation of proteins with the formation of flavoring substances does not occur, and blood sterilization is not necessary, since heat-resistant coccal forms and spore microorganisms do not die.

On the recommendation of the Institute of Nutrition of the USSR Academy of Medical Sciences, the optimal ratio of fat to protein in food is 2: 1. The blood contains 20% protein, so our fat to blood ratio of 1: 2-3 in terms of protein corresponds to a ratio of 2: 0.8 to 1.2, which is within the recommended limits.

The meat product obtained as a result of this method has a low total microbial contamination, since all the raw materials used are processed to high temperatures, which allows to increase the shelf life of the finished product.

Processing blood at high temperatures in fat along with onions allows to obtain a product with good taste characteristics, high sanitary indicators, as well as rational use of whole blood.

In order to improve the consistency of the pastes using blood, as well as increasing the biological value of the finished product and obtaining an amino acid-balanced meat product, sodium caseinate containing a significant amount of isoleucine and methionine, which are limiting amino acids for blood proteins, is added to the paste mass.

Sodium caseinate is hydrated with broth obtained after cooking meat trimmings in a 1: 4 ratio. This ratio can be explained by the fact that the content of proteins in sodium caseinate is about 86% and its dilution 4 times approximates the composition of this additive in protein to meat products.

Sodium caseinate hydration occurs at 15–20 ° C5 for 5 minutes. Hydrated sodium caseinate, minced meat pruning, fat with blood (1: 2.66) and onion, spices and Oulon are successively introduced into the cutter. This broth is not part of the recipe, its use in cutting instead of steaming is due to the fact that when cooking meat they have acquired a significant amount of broth, which is not completely spent on the hydration of sodium caseinate. Broth helps to reduce losses during heat treatment.

After the cutters, the paste mass is treated in a colloid mill until a uniform consistency is formed. Then it is extruded into a Guvi- den shell with a mass of loaves less than 1 kg. Heat treatment is carried out in heavy-duty chambers according to the mode of liver sausages. Chilled over the finished product is carried out to T 0GS. The resulting pate is packaged in boxes, labeled, and sent for sale. The term of realization of pies is 72-96 hours. The finished product had good quality indicators. Overall organoleptic score - 7.5 (on a 9-point scale).

Example 2. The following formulation is used to make the meat pate,%:

The blood is whole M sleep sleep pruned

Pork fat melted

Sodium Caseinate Hydration Broth

Browned onion

45 17

20 3

12

Prepared hydrated sodium caseinate is prepared, for which broth (1: 4 ratio), obtained after cooking meat slices in an amount of 12 kg at 20CC, is added to 3 kg of milk protein. The hydration is carried out simultaneously with the grinding of the obtained gel on the cutter for 3 minutes. Then cook a trim for 3 hours at 100 ° C in open steam boilers and grind it on the top with a hole diameter of 12 mm. Onions are clean, washed, crushed. Then co-heat the onion, fat and

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blood at bs () (, and stirred for 40 minutes. Prepare the minced meat on the cutter for 5 min, where successively add hydrated sodium caseinate, meat shredded, fat with blood (ratio 1: 2.22) and onions, spices and broth. The pate is processed in a colloid mill until it has a uniform consistency. It is then syringe into a visible shell with a mass of loaves less than 1 kg. The heat treatment is carried out in a steam boiler under the mode of liver sausages. Cooling the finished product is carried out to 10 ° C. Received The paste is packaged in boxes, labeled and sent for sale. The implementation term of the pies is 72-96 h. The finished product has good quality characteristics. The overall organoleptic score is 7.4 (on a 9-point scale).

Example 3. To produce a paste, the following formulation is used,%:

Blood whole 42.5 m sleep trim

warren 27.5

Pork lard fat1, 5 Sodium caseinate 2 Hydration broth8 Onions browned 2, 5 Prepare hydrated sodium caseinate, for which broth (1: 4 ratio) is added to 2 kg of milk protein, obtained after cooking meat trimmings in an amount of 8 kg at 17 , 5 ° C. The hydration is carried out simultaneously with the grinding of the obtained gel on the cutter for 3 minutes. Then cook a trim for 2.5 hours at 100CC in open steam boilers and crush it on the top with a 2 mm diameter grid opening. Onions are washed, cleaned, crushed on the top with a hole diameter of 12 mm. Then, a joint heat treatment of onion, fat and blood is carried out at 150 ° C and stirred for 22.5 minutes. Prepare the minced meat on the cutter for 5 minutes, into which successively sodium hydrated caseinate, meat trimming, fat with blood (1: 2.5 ratio) and onions are added,

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Ov; u T below llachlnnoy, (Functional properties of the protein will not fully manifest. When hydrated sodium kaineate at temperatures above 20 ° C. is thick, the adhesive glue, the processing of which leads to a decrease in the quality of the products.

The technological advantages of the method lie in the fact that this technical solution facilitates the technology for producing dense pate.

Compared with the current technology, when packing pastes in metal cans or natural shells (as in the prototype), the method is more economical and promising. The shaping of the paste can be carried out in an artificial casing in an automatic mode with the overlapping of clips, which saves the scarce metal (tin, aluminum), and also eliminates manual labor on the operations of preparing the natural casing and stuffing the pies into the casing.

The amount of shelter introduced into the pate (40-45%) will make the most efficient use of the secondary raw materials of the meat industry for food purposes, while the blood content in products less than 40% increases the fat-protein ratio to a value of 1: 1.6, which negatively affects biological value of food. A blood content of more than 45% in meat products is associated with a deterioration in the organoleptic characteristics — the appearance of a specific taste and a change in the color of the finished product — the appearance of a brownish tint. I

The use of meat trimming in the production of pastes allows the use of raw materials, a significant amount of which is not processed in enterprises. When using trimming in an amount of less than 17%, the resulting product has a fluid consistency, not typical for pastes, and the taste of blood begins to predominate in the product.

The use of trimming in an amount of more than 38% results in a stiffer consistency, which degrades the quality, while the total protein content in the product increases, which leads to an imbalance in all its constituent parts.

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The use of browned or fried onions in an amount of less than 2% does not allow improving the flavor of the products obtained, and an increase in its

 amounts (3% or more) leads to a sharper odor that begins to prevail over the smell of meat.

The incorporation of sodium caseinate into the meat product increases the biological value of the pastes, since sodium caseinate contains significant amounts of isoleucine and

 methionine. The high functional properties of sodium caseinate improve the structure formation of the product, while the use of less than 1% caseinate does not lead to the desired effect, and using it in an amount of more than 3% does not allow to obtain a product with good quality characteristics, as in the preparation of minced meat containing

g amount of sodium caseinate, a dense structure is formed, which results in finished products of rubbery consistency.

Example 1. The following is used to make a fine pate.

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40 38

15 1

The blood is whole M sleep sleep pruned

5 Pork fat fat

Sodium Caseinate Casein Hydration Broth 0a4

Onion browned 2 Prepare hydrated sodium caseinate, for which broth (5: 1: 4 ratio), obtained after cooking meat slices in an amount of 4 kg at 15 ° C, is added to 1 kg of milk protein. The hydration is carried out simultaneously with the grinding of the obtained gel on the cutter for 3 minutes. Then, a cut-off at 100 ° C in open steam boilers for 2 hours and grind it on a top with a grid opening of 2 mm. Onions are washed, cleaned, crushed 5 on the top with a hole diameter

12 mm. Then co-heat the onion, fat and blood at 140 ° C and mix for 5 minutes. Cooked minced meat on the cutter

spices n broth. The pate is treated in a colloid mill until a uniform consistency is formed. Then it is syringe into a visible shell with a mass of loaves less than 1 kg. The heat treatment is carried out in a steamer chambers according to the mode of liver sausages. The cooling of the finished product is carried out up to 5 ° C. The resulting paste is packed in boxes, labeled and sent for sale. Duration of pies 72

96 h. The finished product has good quality characteristics. The overall organoleptic grade is 7.7 (on a 9-point scale).

Morning pate (lime method) and Tagansky pate (new method) were developed from one type of raw material.

The table shows the performance of pies made according to the known and proposed methods.

The known method (pate

Morning) 3.5 A new way (Tagan pate) 4.0 4.1 4.5 4.0 4.2 730 870 96 c 3.64

3.6 3.1 3.8 4.1 2800 38720 12 h 3.34

Morning pate - according to TU 49 RSFSR 42/69 (dated 04.15.69) Tagansky pate - in accordance with the description (Example 3).

Claims (1)

Invention Formula A method for producing meat paste, which includes preparing the raw material, cooking and grinding the meat component, preparing minced meat with the addition of blood, fat component, onion and spices, mincing meat, forming into a casing and heat treatment, characterized in that values and lengthening the shelf life of the product, the meat component is used as the meat component trimmings, pork fat rendered as a fat component, sodium caseinate is additionally introduced into mincemeat, hydrated broth from cooking meat trimmings at a temperature of 15-20 ° C and the blood is mixed with fat in the ratio 1: 2-1 before introduction: 3 with the addition of onions for 15-30 minutes at 140-160 ° C, and the components of the paste taken in the following ratio, wt.%: Blood is whole Caseinate sodium sleep M trimming Pork fat melted Broth Onion bulb