SU1761102A1 - Composition for meat product preparation - Google Patents

Abstract

Use: in the meat industry, in the manufacture of sausages. SUMMARY OF THE INVENTION: The composition for preparing a meat product contains chicken skin without skin, chicken meat boning, chicken skin emulsion, whole dried cow milk, wheat flour in the following ratio of components, May. %: m chicken without skin 32-44; m with chicken deboned 46-52; chicken skin emulsion 7-11; cow's whole milk powder 1-2; wheat flour 2-3.

Description

The invention relates to the meat industry and can be used in the manufacture of sausages.

There is a known method of preparing a meat product from first grade beef, fat pork, chicken mash, chicken liver, egg melange, hydrated sodium kaeeinate.

A disadvantage of the known method of preparing a meat product is an increased caloric content.

There is also known a method of preparing ham from poultry meat, according to which, when making minced meat of an assorted meat, chicken and ascorbate sodium, spices and an emulsion of meat are added to the seasoned salted chicken and duck meat without skin removal. sodium caseinate and process in a device for massaging for 60-90 minutes, filling of the shells is made with minced meat and the sticks are heat treated until the product is ready.

The product obtained by this method has the following disadvantages.

- increased fat content due to the use of duck meat;

- the presence of caseinate, which contributes to giving the product a resilient consistency, not characteristic of a dietary product;

- in the cut of the product, yidna include yellowish-gray skin.

The object of the present invention is to obtain a product of reduced calorific value and balanced in protein and fat, as well as an improvement in its organoleptic characteristics.

This goal is achieved by the fact that the composition contains chicken without skin, chicken with mechanical boning, chicken skin emulsion, whole dry cow milk, wheat flour in the following ratio of components%

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M with chicken without skin 32-44

M from mechanical chicken boning46-52 Chicken skin emulsion7-11 Whole dried cow milk 1-2 Wheat flour 2-3 Using chicken skin emulsion allows rational use of raw materials, gives the finished product flavor and aroma, increases its absorption, so as the connective tissue protein enters a soluble state. The use of wheat flour contributes to an increase in viscosity and moisture-holding capacity of minced meat, as it contains up to 28% gluten.

The combination of chicken meat, meat mechanical deboning of chickens, chicken skin emulsion, whole cow milk, wheat flour contributes to a balanced protein-fat ratio of the product (protein: fat ratio 1: 1). The resulting product has a reduced caloric value, the energy equivalent of 197.7 kccal per 100 g. The use of these components in the ratios proposed in the inventive method allowed us to obtain a product with improved organoleptic and dietary properties.

Example 1. The following components were included in the product formulation,%: M chicken without skin32

 M from mechanical boning

chicken52

Chicken skin emulsion11

Milk, cow, whole 2

Flour wheat 3

In addition to the recipe t input flavoring, May. %:

Cooking salt 1.7

Granulated sugar 0,06

Nutmeg0.06

Black pepper0.08

Fresh garlic0,2

Sodium ascortinate 0.05

For the preparation of the meat composition, salted chicken meat, chicken skin, crushed on a top with holes of 2-3 mm in diameter, and chicken from a mechanical deboning stand 16-36 hours. The lumpy chicken meat kept in salting on a top with a diameter the lattice holes are 16–25 mm, and chicken skin1 is treated in an emulsifier with the addition of water in an amount of 35% by weight of the raw material until an emulsion with a particle size of 0.6 mm is formed. - Stuffing is prepared in the cutter by sequential introduction of the components: first

chicken meat, chicken skin emulsion is loaded, then chicken meat is mechanically deboned, sodium nitrite solution, whole dried cow's milk, phosphates. After a 3-minute treatment, wheat flour, water, sodium ascorbate are added, seasoned and treated for 4 minutes.

The shells are filled with prepared mincemeat and the sticks are heat treated (roasted and boiled) in stationary fryers and cooking chambers until the center of the loaf has a temperature of 72 + 1 ° C.

The product prepared according to the proposed recipe and technology has a pleasant taste with the aroma of spongy, an elastic consistency, minced meat in a light pink cut and contains pieces of chicken meat with a size of 16-25 mm. Bone inclusions from the mechanical deboning agent are not felt. The ratio of protein and fat is close to 1. The product is enriched with calcium mg / 100 g - 162.7 + 5, phosphorus - 181.1 i + 3 and iron - 4.82 ± 0.4.

Example2. The following ingredients are included in the product formulation:%: M from chicken without skin44

M chicken with mechanical deboning46 Chicken skin emulsion7 Dry whole cow milk1 Wheat flour 2 The preparation of the product is as in Example 1. The product has a pleasant taste and aroma, an elastic consistency.

Example The following components are included in the product formulation,%: M with chicken without skin38

M chicken chicken deboned 49 Chicken skin emulsion9 Dry whole cow milk 2 Wheat flour 2 The preparation of the product is similar to Example 1. The product has a pleasant taste and aroma,

Example 4. The following ingredients are included in the product formulation. %: M with chicken without skin26

M with chicken mechanical boning54 Chicken skin emulsion13 Dry whole cow milk 3 Wheat flour 4

Prepare the product as in example 1. The product has low flavor aroma.

Example 5. The recipe includes the following components,%:

M chicken without skin49

M chicken with mechanical deboning43 Chicken skin emulsion6 Dry whole cow milk1 Wheat flour 1 The preparation of the product is as in Example 1. The product has a soft texture.

Comparative data, organoleptic characteristics of the proposed composition and the prototype are shown in the table.

Claims (1)

Invention Formula A composition for preparing a meat product comprising chicken without skin and chicken with mechanical deboning, characterized in that, in order to obtain a product with reduced caloric content and balanced in protein and fat, as well as to improve its organoleptic characteristics, it additionally contains an emulsion chicken skin, whole cow milk powder and wheat flour in the following ratio of components, May. %: M with chicken without skin 32-44 M with chicken deboned 46-52 Chicken skin emulsion7-11 Dry cow milk whole1-2 Flour wheat 2-3. surface, without damage to the casing, floats of minced meat, slips, broth and fat edemas. Consistency Type of minced meat on the cut Taste and smell Elastica Stuffing from light pink to pink, evenly mixed and contains pieces of chicken meat with a size of 16-25 mm The taste is pleasant, mildly characteristic of this lazy, with the aroma of pr - product, nost. Resinist Muscle tissue of indeterminate shape, interlayered fat. Inclusion of skin yellowish-grayish. bel zhi what about 15.7 U, 0 1EM Resinist Muscle tissue of indeterminate shape, with layers of fat. Including yellowish-gray skin. 16.2 17.1 211.3