UA118886U - Minced meat for the production of meat and vegetable semi-finished products made from pumpkin puree for school-age children - Google Patents

Abstract

Minced meat for the production of semi-finished pumpkin puree for school-age children contains rabbit meat, fresh onions, parsley, egg melange, bread crumbs, kitchen salt, black pepper and water. Additionally contains pumpkin puree, fennel greens, as vegetable oil contains sunflower oil.

Description

A useful model belongs to the food industry, namely to the production of meat semi-finished products.

The closest analogue to the proposed object is the production of cutlets using potatoes containing rabbit meat, fresh onions, fresh potatoes, white cabbage, egg melange, breadcrumbs, corn oil, parsley, black pepper, water and table salt (patent VO Mo 2525256, "Meat plant semi-finished product for feeding school-age children" IPC A2gZI 1/317, A23I 1/314, application 03/01/2013, published 08/10/2014).

The disadvantage of this recipe is the use of potatoes, which leads to the restriction of the use of such cutlets in food by certain groups of consumers. Potato is a hypoallergenic component. Fresh potato juice is prohibited for people with 3 low acidity of gastric juice due to pronounced alkaline properties. Potato juice is harmful to diabetics and obese people because it contains a large amount of starch. In rare cases, potatoes can cause an exacerbation of urolithiasis, flatulence, and disturbances in the work of the gastrointestinal tract.

The basis of a useful model is the task of developing minced meat for the production of meat and vegetable semi-finished products from pumpkin puree for feeding school-age children, enriched with vitamins and microelements, with increased organoleptic indicators.

The task is solved by the fact that the minced meat contains rabbit meat, fresh onions, parsley, egg melange, breadcrumbs, vegetable oil, table salt, black pepper and water. Additionally contains pumpkin puree, dill greens, as vegetable oil contains sunflower oil, in the specified ratio of components, 90: rabbit meat 53.0-55.0 pumpkin puree 14.0-16.0 fresh onion 4.0-4 ,3 sunflower oil 4.5-5.8 egg melange 3.0-3.5 breadcrumbs 4.1-42 green parsley 0.8-1.1 green crown 0.88-1.19 table salt 1.1 -1.2 black pepper 0.01-0.02 drinking water the rest.

The cause-and-effect relationship between the set of above-listed signs and the expected technical result is as follows.

The introduction of rabbit meat in the amount of 53.0-55.0 95 ensures optimal consistency and organoleptic properties of the product.

The introduction of pumpkin puree in the amount of 14.0-16.0 965 ensures the optimal texture and composition of the product in terms of trace elements.

The introduction of onions in the amount of 4.0-4.3 95 provides the optimal level

From organoleptic indicators.

The use of sunflower oil in the amount of 4.5-5.8 96 provides the optimal level of stabilization of technological characteristics.

The introduction of melange in the amount of 3.0-3.5 96 provides the optimal level of functional indicators.

The introduction of breadcrumbs in the amount of 4.1-4.2 96 allows to increase the technological and functional properties of the product.

The introduction of green parsley and dill in the amount of 0.8-1.195 and 0.88-1.19956 of each component increases the vitamin composition of the product.

The introduction of salt less than 1.1-1.296 leads to a decrease in organoleptic indicators and shelf life. The introduction of salt more than 1.2 95 gives an excessively salty taste.

Keeping black pepper in the amount of 0.01-0.02 95 ensures an increase in the organoleptic indicators of the finished product.

Examples of recipe implementation are given in the table.

Table

Ingredients ed Example Mo 1 | Example Mo 2| An example of Mo Z | Example Mo 4

Pumpkin puree

Fresh onions

Breadcrumbs

Green parsley./ 77771114 171 17108

Vodapytnai 77777771 1111110 17120 | 103 | 80

Black pepper

Explanation of implementation examples

Example number

Example Mo 1 Minced meat has good taste properties, but the required technical result is not achieved due to insufficient amount of vegetable additives

An example of Mo 2? Minced meat has high functional and technological properties and organoleptic parameters, sufficiently enriched with vitamins and trace elements

Example Me Z Minced meat has a high nutritional value, good taste properties and a dense consistency

Example Me 4 Minced meat has a high nutritional value, good taste properties, but an unsatisfactory structure

As can be seen from the data given in the table, the recipe ratio (according to examples 2 and 3) allows you to achieve optimal organoleptic indicators of the quality of the finished product; to get a product with the optimal composition of proteins, fats, carbohydrates; to improve the balance of the amino acid composition of proteins, which is the basis of the protein complex of the product, as well as to enrich the products with trace elements and vitamins.

Claims (1)

USEFUL MODEL FORMULA Ground meat for the production of semi-finished meat and vegetable products from pumpkin puree for school-aged children, containing rabbit meat, fresh onions, parsley, egg melange, breadcrumbs, table salt, black pepper and water, which differs in that it additionally contains pumpkin puree, dill greens, as vegetable oil it contains sunflower oil, in a certain ratio of components, mass. 90: rabbit meat 53.0-55.0 pumpkin puree 14.0-16.0 fresh onion 4.0-4.3 sunflower oil 4.5-5.8 egg melange 3.0-3.5 breadcrumbs 4.1-42 green parsley 0.8-1.1 green dill 0.88-1.19 table salt 1.1-1.2 black pepper 0.01-0.02 drinking water the rest.