SU1660669A1 - Method of production cherry of plum filling - Google Patents

Abstract

The invention relates to the canning industry. The goal is to improve the quality of minced meat by improving the consistency. The method consists in that the prepared fruits are incised to the stone, salt is added in the amount of 1-1.5% by weight of the fruits and kept at 4-6 ° C for 3-4 hours, after which the mass is subjected to centrifugation to separate the stones from m koti. Ossicles are used to manufacture feed additives. Prepared cherry (plum) mass is mixed with sugar, rice flour, bulk powder in the ratio of 74-79%, 11-12%, 7-9%, 3-5%, respectively, to the total weight of the raw material, packaged in an airtight container and subjected to heat treatment when vacuuming at 85-90 ° C. The minced meat can be widely used both in public catering and at home cooking culinary products. 1 tab.

Description

The invention relates to the canning industry.

Cherry and plum refer to the stone fruits. The structure of the fruit they have almost the same. It consists of the skin, skin and bone in which the core is located. Peel can be (depending on the grade) of different thickness, density, color, M k it is juicy, mealy and gristling. Stone can be easily and difficult to separate, have different size and structure. This is taken into account to determine the yield of the feed during processing and is a varietal and species trait.

The chemical composition of the cherry and plum are also close to each other.

The most preferred varieties for the production of cherry or plum mince are: cherries - Vladimir, Podvielska, Shpanka; plums - Hungarian ordinary, Hungarian ital nska.

The aim of the invention is to improve the quality of minced meat by improving the consistency.

Method for the production of cherry or plum meat includes the following stages.

In the first stage of the process, cherries and plums are cut to the bone. At the same time, the contact surface of the bone and pulp decreases, the forces binding the bone and pulp are partially disturbed, which leads later (by centrifuging the fruit) to an easier separation of the bone from the pulp.

After cutting the fruit down to the bone, table salt is added to it in an amount of 1-1.5% and kept at 4-6 ° C for 3-4 hours. Table effect of salt

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product multilateral. It gives the product a certain taste (salty taste). In addition, it has some preservative effect, although the development of most microorganisms is delayed only at relatively high concentrations of table salt (5-7%). Cooking salt causes changes in the colloidal system of plant tissue, plasmolysis of plant cells occurs, as a result of plasmolysis, the juice contained in the cells is extracted.

The diffusion of salt is much less than the diffusivity of water (juice), which makes it possible to develop regimes in which a certain mass of water (juice) transferred corresponds to the accumulation of salt only in the boundary layer of the product. This boundary layer protects the inner layers from organoleptic and chemical changes. To achieve this goal, table salt is used in the amount of 1-1.5% by weight of the fruit. This is its optimal amount. Increasing the amount of salt (more than 1.5%) contributes to a more complete extraction of cell sap from the product (from its inner layers), which leads to a lot of valuable nutrients. In addition, exposure of the product to high concentrations of table salt adversely affects the taste of the product. If, however, salt is less than the optimal amount (less than 1%), the cell sap from the surface layers is not completely extracted, which further leads (during heat treatment) to undesirable loss of valuable nutrients.

But the most important purpose of salt in the method is as follows. When treating cherries and plums (notched) in nutrients contained in nutrients, they break the intermolecular bonds: salt bridges, hydrogen bonds, hydration bonds. Cooking salt as a strong electrolyte causes the deposition of glycoproteins, proteins, esters. This leads to disruption of the structure of the elements and reduction of the forces binding the cat and bone. In order for all these processes to proceed, it is necessary to extract the cherry (plum) mass with sodium chloride at 4-6 ° C for 3-4 hours. Keeping the prepared fruit at higher temperatures and for a longer time causes, firstly, the acceleration of diffusion processes, which significantly impairs the organoleptic properties of the product, and, secondly, contributes to the appearance of undesirable microbiological processes.

Keeping the cherry (plum) mass with sodium chloride at lower temperatures and for a shorter time is not enough to accomplish the goal.

The treated mass of cherries (plums) is then subjected to centrifugation. At 0, under the action of centrifugal force, the fruits of the cherries (plums) are divided into pulp and bone. There is also a bit of juice. Juice mint is used to make cherry (plum) minced meat. Stone 5 after treatment is used as a food additive.

To improve the consistency and increase the biological value of the product, a mixture of rice flour and bulk powder in a ratio of 74-79% is introduced into the prepared cherry (plum) mass; 7-9%: 3 5%, respectively, to the total mass of raw materials. The apple powder, due to its high pectin content, has a significant effect on the starching of the fruit mass with sugar. But making it more than 5% adversely affects the taste of the product, it becomes unpleasant stickiness, and it becomes dull. Rice flour, due to the very high starch content of 73.7% (more than in all other types of flour), is a very good and inexpensive thickener. In addition, the addition of rice flour to the fruit mass makes it possible to increase the content of valuable nutrients, namely, proteins, minerals, vitamins.

After mixing the cherry (plum) mass with sugar, rice flour and barley powder, it is packaged in an airtight container, vacuumized and cooked. At the same time, the proteins of the protoplasm coagulate, the cytoplasmic membrane is damaged, the osmotic effect causing the hardness of the fetus decreases, and the fruits of the cherries (plums) soften, releasing the cell sap, insoluble protopectin passes into a soluble form - pectin, which also contributes to softening of fruits, pectin substances of fruits and pectin introduced additionally with block powder in the presence of sugar and acid provide the gelatinous state of the product. Product 5 is a pectin fibril bundle, the gaps between them are filled with sugar syrup. The gelatinization of rice flour starch occurs, the processes of swelling, hydration and destruction of the inner

structure of starch grains, viscosity increases, which also contributes to improving the consistency of minced meat. In addition, the biological value of the product is increased by introducing rice flour into the fruit mass.

Below are examples of the implementation of the method and organoleptic evaluation of minced meat.

EXAMPLE 1. Cherries (plums) are washed, the stalk is removed, cut down to the stone, salt is added in an amount of 0.5% by weight of the fruit and kept at 3 ° C for 2 hours, after which the mass centrifuged to separate the bone from the pulp. Prepared cherry (plum) mass is mixed with sugar, rice flour and bulk powder, packaged in an airtight container and subjected to heat treatment under vacuum at 85-90 ° C (pasteurization).

The components are taken in the following ratios,%:

Cherries (plums) 71

Sugar13

Rice flour10

Apple powder6

The resulting minced meat has a slightly sour sweet taste, the smell of cherries (plums), a very thick, sticky texture, the color characteristic of the original raw materials.

PRI mme R 2. Similarly, only salt is added in an amount of 1% by weight of the fruit and kept at 4 ° C for 3 hours.

The components are taken in the following ratios,%:

Cherries (plums) 74

Sugar12

Rice flour9

Apple powder6

The resulting stuffing has a sweet-sour taste, the smell of cherries (plums), a stuffed, dense consistency, a little sticky, the color characteristic of the original raw materials.

PRI me R 3. However, only sodium chloride is added in an amount of 1.3% by weight of the fruit and kept at 5 ° C for 3.5 hours.

The components are taken in the following ratios,%:

Cherries (plums) 76.5

Sugar11,5

Rice flour8

Apple powder4

The minced meat has a sweet-sour taste, the smell of cherries (plums), a stuffed soft consistency, the color characteristic of the raw materials.

EXAMPLE 4. Same, only table salt is added in an amount of 1.5% by weight of the fruit and kept at 6 ° C for 4 hours.

5 Components taken in the following ratios,%:

Cherries (plums) 79

Sugar11

Rice flour7

10 Apple powder3

The resulting mince has a sweet and sour

taste and slightly noticeable salty taste

smell of cherries (plums), stuffed soft

consistency, color, characteristic of the original raw material.

PRI me R 5. Similarly, only sodium chloride is added in the amount of 2% by weight of the fruit and kept at 7 ° C for 5 hours,

0 Components taken in the following ratios,%:

Cherries (plums) 81

Sugar10,5

Risova flour6,5

5 Apple powder2

The minced meat is sour-salty.

taste, the smell of cherries (plums) and slightly noticeable

odor of alcoholic fermentation is not enough

color consistency

0 raw materials.

PRI me R 6 (known method). Stems and bones are removed from the cherry. M kot cherry sprinkled with sugar and heated to. Then, with continuous stirring, semolina is introduced and the mince is heated for no more than 30 minutes at 90-95 ° C.

The components are taken in the following ratios,%:

Cherries (plums) 81

0Sahar19

Manna croup7

The resulting stuffing has a sweet taste with tangible grains of semolina, color and smell characteristic of the original raw materials, 5 stuffed consistency.

The data of the organoleptic evaluation and the summary data of the modes are given in the table.

0

Claims (1)

Claims method of producing cherry or plum mince, including preparing fruits, mixing them with sugar and heat treatment, characterized in that, in order to improve quality by improving the consistency, before mixing fruits with sugar, they are cut to a point, salt is added in the amount of 1-1.5% by weight of the fruit and kept at 4-6 ° C for 3-4 hours, after which the mass is centrifuged to separate the seeds from the mash, during the mixing with the sugar into the mass added Yut rice flour and bloch . The first powder with the following ratio of components, wt%: Cherry or plum mass 74-79 Sugar11-12 Rice flour7-9 Apple powder3-5 after that, the resulting mass is packaged in an airtight container, and the heat treatment is carried out under vacuum at 85-90 ° C. Note. It is established that the addition of salt compared to other food additives such as sugar, contributes to the deepest and widest effects on proteins, glycoproteins, cherry fruit esters (plums), which leads to the disruption of the structure of elements.