SU1542523A1 - Method of obtaining dry reddy-to-cook broth - Google Patents

Abstract

The invention relates to the food industry, in particular to methods for producing a dry semi-finished broth. The purpose of the invention is to improve the quality of the product. The method involves combining the meat with mechanical deboning of the bird with salt in a ratio of 1: (0.70 - 0.75), mixing the resulting mass with the crushed bird bone at a ratio of bone and meat (885 - 90) :( 10 - 15), holding the mixture at 2-4 ° C for 2-3 hours, drying at 45-55 ° C to a moisture content of 10-12% and grinding to a powder with seasoning, sodium glutamine and so on.

Description

one

(2) 4325011 / 30-13

(22) 11/05/87

(46) 02.15.90. Bul № 6

(71) Kharkov Institute of Public Food

(72) M. I. Belev, G. M. Postnoy, I. A. Pronin and A. V. Yaroslavsky

(53) 664.932.22 (088.8)

(56) USSR Author's Certificate No. 839472, cl. A 23 L 1/39, 1981.

Food broths. OST 49-201-83.

(54) METHOD FOR OBTAINING A DRY COOLET SEMI-FINISHED PRODUCT

(57) The invention relates to the food industry, in particular to methods for producing a dry semi-finished broth. The purpose of the invention is to improve the quality of the product. The method involves combining the meat with mechanical deboning of the bird with salt in a ratio of 1: (0.70-0.75), mixing the resulting mass with the crushed bird bone at a ratio of bone to meat (85-90) :( 10-15), holding the mixture at 2-4 ° C for 2-3 hours, drying at 45-55 ° C until the moisture content of the mixture is 10-12% and grinding to a powder with adding seasoning, sodium glutamate and so on. 1 tab.

FIELD OF THE INVENTION The invention relates to the food industry, in particular to methods for producing a dry semi-finished food broth.

The purpose of the invention is to improve the quality of the product.

The method involves the preparation of a dry mixture of meat component, salt, spice and sodium glutaminate. As a meat component, m from mechanical deboning and shredded bone of an agricultural bird are used. The preparation of the mixture is carried out in the following sequence: m from the mechanical deboning of the bird is combined with salt in the ratio 1: (0.70-0.75), the resulting mass is mixed with the crushed bird bone, with the ratio of bone and meat (85-90) : (10-15), after which the mixture was kept at 2-4 ° C for 2-3 hours, and then dried at 45-55 ° C until the moisture content of the mixture was 10-12% and ground to a powder.

It is necessary to combine mechanical deboning with meat of the bird, since salt penetrates into the cells and helps to preserve the mass during the drying process. Drying temperature is 45-55 ° C, therefore

the duration of the process is 15–16 hours. Without salts from mechanical deboning and the bone fraction of the agricultural bird deteriorates. The ratio of mechanical debonding to salt 1: (0.70-0.75) is necessary for the concentration of salt in the cells to allow the storage of dry semi-finished broth for a long time. A decrease in the amount of salt leads to a reduction in shelf life, and an increase does not give a positive effect, since the salt concentration is set at a certain level and does not increase further.

In order for the salt to enter the cells, a temperature of 2-4 ° C and a duration of 2-3 hours are necessary.

Mixing mechanically deboned meat with bone fraction increases the biological value of the resulting mass, as it is enriched with proteins containing essential amino acids, and the semi-finished product comes with a pronounced taste and odor of poultry.

The use of gentle drying modes (45-55 ° C) allows to obtain a product of a higher quality, since

cn

N3

sl 1C

WITH

Chicken fat and protein do not undergo partial hydrolysis at high temperatures, which contributes to improving the quality of the finished broth.

The fat remains completely dry in the broth. At moderate temperatures, less vitamins are destroyed. Such regimes help to obtain dry semi-finished broth with new properties.

When dried, the salt concentration increases to 20-25%, which contributes to an increase in the shelf life of the product.

After drying, the mixture is ground to a powder. Fine grinding (to a particle size of about 10-20 µm) of the product allows for the subsequent production of broth for 5 minutes of boiling. After grinding, sodium glutamine and / or other seasonings may be added to the product.

Example 1. They took m from the mechanical deboning of agricultural birds in the quantitative bird in the amount of 10 weight. part, combined with salt in a ratio of 1: 0.7, mixed with bone fraction in the amount of 90 parts by weight and kept at 2 ° C for 2 hours, then the mass was dried at 45 ° C to a residual moisture content of 12%, ground, and sodium glutamine added.

Example 2. In Example 1, m was taken from a mechanical deboning in the amount of 12 parts by weight, combined with salt in a ratio of 1: 0.72, mixed with a bone fraction in the amount of ganolypticheskogo tsenka, grade obsession of dry matter,%:

protein

fat

salt

mineral

substances

4.7 + 0.11 5.0 + 0.00 5.0 + 0.00

1.89 0.36 0.48 0.96

0.09

4.20 2.48 0.70 0.90

0.12

4.50 2.57 0.80 1.00

0.13

88 parts by weight, kept at 3 ° C for 2.5 hours. The mass was dried at 50 ° C to a residual moisture content of 11%.

Example 3. In Example 1, m was taken from the mechanical deboning in the amount of 15 parts by weight, combined with salt in the ratio of 1: 0.75, mixed with the bone fraction in the amount of 85 parts by weight, kept at 4 ° C for 3 hours dried at 55 ° C to a residual moisture content of 10%.

The results of the implementation of the method in examples 1-3 are summarized in the table.

Claims (1)

Invention Formula A method of obtaining a dry prefabricated edible broth, which involves preparing a dry mixture of meat, salt, sprites and sodium glutaminate, characterized in that, in order to improve the quality of the product, mechanically deboned meat and crushed agricultural bone are used as meat component. birds, and the preparation of a dry mixture is carried out in the following sequence: m from a mechanical deboning; birds are combined with salt in a ratio of 1: (0.70-0.75); the resulting mass is mixed with crushed bone When the ratio of bone and meat is (85-90): (10-15), after which the mixture is kept at 2-4 ° C for 2-3 hours and then dried at 45- 55 ° C. The moisture content of the mixture is 10-12% and is ground to a powder. 0 5.0 + 0.00 4.50 2.57 0.80 1.00 0.13 5.0 + 0.00 4.60 2.46 0.90 1.10 0.14