SU1678279A1 - Method for processing fresh blood of slaughter animals into half-product - Google Patents

Abstract

The invention relates to the milling industry, namely to a method for preparing a semifinished product from fresh blood of slaughter animals. The aim of the invention is to improve the quality of the semi-finished product. This goal is achieved by additionally adding to the fresh blood a mixture consisting of dry milk and egg powder, taken in an amount of 2-3% each, as well as wheat flour in an amount of 6.7-7.8% by weight of blood. , and heat treatment is carried out by frying in the presence of pre-ground and roasted lard and onion until a uniform clot forms. 2 hp f-ly.

Description

The invention relates to the milling industry, namely to a method for preparing a semifinished product from fresh blood of slaughter animals.

The aim of the invention is to improve the quality of the semi-finished product.

The method is carried out as follows.

Salt and pepper are introduced into fresh blood, as well as a uniform mixture of powdered milk (2–3%), egg powder (2-3%) and wheat flour (6.7–7.8% by weight of blood), then heat treatment, which is carried out by placing the mixture in pre-ground and roasted lard and onions and then cooking it until a uniform clot is formed, which is ground

per m cutting, while the amount of fat 10-15%. and onions 8-10% to the mass of blood. At the frying stage, spices are added to the mixture - salt (0.5-1.0%), allspice (0.4-0.6%), and chopped nutmeg (0.4-0.6% by weight of the raw set).

PRI me R 1. Prescription-Blood

Pork lard

Onion

Powdered milk

Egg powder

Wheat flour

Salt

Allspice

Nutmeg

g

1520 160 140 20 20 125 5 5. 5

%

76.00 8.00 7.00 1.00 1.00 6.25 0.25 0.25 0.25

ABOUT

h

00

YU

Xj

YU

Take a predetermined amount of dry milk, egg powder and wheat flour, mix until a uniform mixture is obtained, and inject it into fresh blood. Pork lard and onion are crushed and fried until fat is released. Place a mixture of blood and dry ingredients in fried onion and lard and fry until a uniform clot forms. During the frying process, add spices — salt, ground allspice, nutmeg. The resulting clot is crushed in m cut.

The characteristics of the finished semi-finished product: consistency is homogeneous, coarse, viscous, and indicative of separation of liquid. The color is dark brown, characteristic of blood products, without impurities. Taste peculiar to offal with a taste of blood and browned onions. PRI mme R 2. Prescription: g% Blood 1400 70.00

Pork lard200 10.00

Bulb onion160 8.00

Powdered milk 40 2.00

Egg powder40 2.00

Flour wheat 134 6,70

Sol10 0.50

Allspice 80,40

Nutmeg80.40

Characteristics of the finished product: the consistency is homogeneous, moderately dense, krupitchat, smearing with. The color is dark brown, uniform throughout the volume. The smell is a specific, well-pronounced aroma of browned onions and spices. Taste peculiar to offal, taste and smell of blood are missing.

PRI me R 3. Formulation: g% Blood1300 65.00

Pork lard240 12.00

Bulb onion180 9.00

Powdered milk50 2.50

Egg powder50 2.50

Flour wheat 145 7.25

Sol15 0.75

Allspice10 0.50

Nutmeg10 0.50

Characteristics of the finished product: uniform consistency, moderately dense, smearing with. The color is dark brown, uniform throughout the volume. The smell and taste, typical of offal, there is the smell of browned onions, spices. There is no taste and smell of blood. PRI me R 4. Formulation: g% Blood1180 59.00

Pork lard300 15.00

Bulb onion200 10.00

Powdered milk60 3.00

Egg powder60 3.00

Wheat flour 156 7.80

Sol20 1.00

Allspice 12 0.60 Nutmeg12 0.60

Characteristics of the finished product: homogeneous, smearing, compacted consolidation. The color is dark brown, uniform throughout the volume. The smell and taste characteristic of offal with a pronounced smell and flavor of browned onion and spices. The smell and taste of blood 0 are missing.

PRI me R 5. Formulation: g% Blood1050 52.50

Pork lard 350 50.50

Bulb onion 220 11.00

5 Milk powder80 4.00

Egg powder80 4.00

Flour wheaten 165 8.25

Sol25 1.25

Allspice15 0.75

0 Nutmeg15 0.75

Characteristics of the finished product: the consistency is very dense, large. Single slices of onions are found. The color is dark brown, uniform throughout 5 volume. The smell and taste, characteristic of offal, with a sharp smell of onions and a sweet taste. Saturated flavor and smell of spices, taste and smell of blood are missing.

0 Blood proteins of slaughter animals contain an insignificant amount of such essential amino acids as isoleucine and methionine. The introduction of powdered milk into the blood makes it possible to increase the content of the 5 named amino acids and to balance the amino acid composition of the proteins of the resulting semi-finished product. In addition, due to the addition of dry milk in the semi-finished product, the deficiency of such important macro-elements as phosphorus, calcium, magnesium is eliminated, and the iron content is reduced. Thereby, a semi-finished product is balanced by the main mineral elements. The amount of added dry milk 5 (2–3% by weight of the raw set) is necessary and sufficient to achieve this goal. When adding a smaller amount of dry milk, the essential amino acids in the semi-finished proteins are limiting. The addition of a large amount of dry milk leads to an imbalance of mineral substances due to an increase in the content of the product, primarily calcium and phosphorus. 5 The introduction into the fresh blood of slaughter animals of an egg powder and wheat flour aims at binding the entire amount of moisture (more specifically, serum) of blood and obtaining a semi-finished product of a given conifer, ensuring its processability.

When an egg powder is introduced into the blood, its proteins are hydrated, i.e. some of the blood moisture is bound by dissolving and swelling at the same time. Similar processes occur when wheat flour is added to the blood. Dried proteins of flour, contained in it in the form of particles of dried cytoplasm and aleurone grains, when they come into contact with the moisture of the blood, swell, forming a continuous watered jelly. But, besides proteins, a significant part of the blood moisture is adsorbed by starch by wheat flour due to its high hydrophilic ™ (up to 30% of its own weight). The final absorption of the liquid part of the blood and the formation of the structure of the semi-finished product occurs at the stage of heat treatment.

The quantities of egg powder and wheat flour, which are smaller, do not allow all the moisture contained in the blood of animals to bind, resulting in the separation of the liquid in the finished semi-finished products (example 1). Large quantities of egg powder and flour cannot be injected, as the viscosity of the semifinished product rises dramatically, the structure is disturbed and its processability decreases.

Pre-mixing of dry products prior to introduction into the blood ensures their uniform distribution in the blood mass, as a result of which these processes take place simultaneously throughout the whole blood volume, the sequential administration of each of the excipients does not allow for mass homogeneity and disrupts the flow rate and sequence of biochemical processes.

One of the distinguishing features of the proposed method is the preliminary roasting of a mixture of crushed lard and onions prior to the introduction of blood into it with fillers distributed in it.

The following processes occur during roasting. Fat is melted from the pork fat and evenly distributed by the same layer over the entire frying surface. The onion is browned, the particles of which are wrapped in boiled pork fat on all sides, which further contributes to its more uniform distribution throughout the volume of added blood. During browning, a reaction of melanoid formation proceeds, as a result of which aromatic substances (volatile components) are formed, strongly influencing the aroma of the prepared semi-finished product. As a result, it is at this stage that the smell and taste of the final product begins to form. Essential oils contained in onion onions, partially dissolved in fat and better preserved in the preparation of the semi-finished product. Onions soften as a result of partial destruction of its cell walls.

0 These processes necessitate the preliminary roasting of lard and onion before introduction into the blood.

The introduction of lard less than the specified amount leads to too little of the fat being heated, which does not allow for browning of onions. The amount of lard that exceeds the specified limits leads to too much

0 a large volume of melted fat, its separation on the surface of the finished semi-finished product and the violation of the necessary structure of the semi-finished product. A smaller amount of onions does not emit the necessary amount of aromatic substances, and a greater amount of them leads to the accumulation of a harsh smell and a sweetish taste typical of browned onions (Example 5), which adversely affects

0 organoleptic characteristics of the semi-finished product.

At the next stage, a mixture of the blood of slaughter animals and dry ingredients is introduced into the roasted lard and onions, Chips of crushed roasted onions, covered with pork fat on all sides, are distributed evenly throughout the entire injected mixture. With further heat treatment occurs

0 processes of coagulation of proteins of powdered milk, egg powder and flour, in which free moisture of the blood is bound, and coagulation of proteins of the blood, the process of gelatinization of wheat flour starch proceeds,

5 also a binding excess of moisture, the microbial seeding of the mixture is destroyed.

As a result, a clot is formed consisting of blood and other components introduced into it at different stages of the preparation of the semifinished product.

The introduction of spices is carried out with the aim of finally forming the smell and taste of the prepared semi-finished product, the heat treatment significantly reduces the natural taste and smell of animal blood. The compound at this stage of flavor and taste of browned onions, natural smell and taste of blood, reduced heat treatment, and flavor and

taste of spices and forms the final taste and smell of the semi-finished product. At the same time, the taste and smell of raw blood practically disappears (which is very important); a taste and aromatic gamma is formed, reminiscent of the taste and smell of offal.

The introduction of spices at this stage is due to the fact that prior to the formation of a clot, they are evenly distributed in the mass of products. After the clot is formed, it is not possible to evenly distribute the spices by weight of the semi-finished product.

Grinding the resulting clot contributes to the formation of a homogeneous cone of the semi-finished product.

Thus, only the proposed sequence of technological processes and the proposed quantitative limits of individual raw materials make it possible to obtain a fundamentally new semi-finished product from the blood of slaughter animals, make rational use of the nutritional potential of blood and improve the nutritional

Claims (3)

1. A method of producing a semifinished product from fresh blood of slaughter animals, including the introduction of salt and pepper and heat treatment, characterized in that, in order to improve the quality of the semifinished product, before the heat treatment, a mixture consisting of powdered milk and egg powder is added to fresh blood in the amount of 2-3% each, as well as wheat flour in the amount of 6.7-7.8% by weight of blood, and heat treatment is carried out by frying in the presence of pre-ground and roasted lard and onions until a uniform wow bunch. 2. A method according to claim 1. wherein the amount of lard and onion is 10-15 and 8-10%, respectively, of the mass of blood. 3. A method according to claim 1, characterized in that salt and pepper are introduced at the frying stage.