UA121254C2 - MEAT-LIVING BREAD "ELIZABETH" - Google Patents

Abstract

The invention relates to meat-containing bread, which contains side lard, wheat flour, musk duck meat, minced silver carp, dry whey, the drug Aprored, vegetable fiber Fibra 110, dry melange.

Description

(57) Abstract:

The invention relates to meat-containing bread, which contains lard, wheat flour, musk duck meat, grouse minced meat, dry whey, Aprored preparation, Fiber 110 vegetable fiber, dry melange.

The invention belongs to the food industry, namely to the production of meat loaves.

There is a well-known recipe for second-grade "Chainy" meatloaf (DSTU 4436:2005. Cooked sausages, sausages, anchovies, meat loaves. General technical conditions), containing the main raw materials, in the following ratio (kg per 100 kg of unsalted raw materials) : beef of 2 grades 70 semi-fat pork 20 solid lard 8 starch or flour 2 wheat table salt 2.5 granulated sugar 01 ground black pepper 01 coriander 0.05 garlic 02 sodium nitrite (in solution) 0.0075 water (ice) 20- 25.

The disadvantage of this meat bread is its high cost and imbalance of nutrients.

The invention is based on the task of developing meat-containing bread using additional sources of proteins of animal origin, namely musk duck meat and fish raw materials, which would ensure the production of a new product with a balanced composition of nutrients.

The task is solved due to the fact that the meat-containing bread, which contains lard, wheat flour, differs in that, according to the method, it contains musk duck meat, additionally contains carp minced meat, dry milk whey, the preparation Aprored (serum albumin ), vegetable fiber Fiber 110, melange dry, with the following ratio of raw components, kg per 100 kg of finished minced meat: duck meat 25-35 flank bacon 8-10 minced carp 40-55 wheat flour 1-3 dry whey 2- th preparation Aprored 2-4 vegetable fiber Fiber 1-3 110 melange dry 2-4.

The cause-and-effect relationship between the set of declared signs and the technical result is as follows:

In the production of meat-containing bread, the meat of the musk duck is used. Muscovy duck meat is one of the types of meat that is useful and balanced in terms of nutrition, the content of microelements and vitamins. Duck meat contains complete protein in the amount of 15.8 96, optimally balanced in terms of amino acid content. Compared to beef, duck meat contains a larger amount of monounsaturated and polyunsaturated fatty acids, which fully corresponds to modern trends in the formation of the human diet. Duck meat also contains 5 times more vitamin A compared to beef. Therefore, the use of duck meat instead of beef increases the content of unsaturated fatty acids and vitamin A in meat products. |)

The introduction of less than 40 96 minced carp into the recipe of meat-containing bread does not ensure optimal organoleptic indicators and consumer properties of meat-containing bread and the high biological value of the product and the content of macro- and microelements. The introduction of minced carp in an amount of more than 5595 leads to the manifestation of the taste characteristic of fish products and

From the aroma in finished products, which worsens the organoleptic indicators and consumer properties of the product.

The introduction of whey powder less than 295 does not have a positive effect on the organoleptic indicators of the product, and more than 795 significantly increases the cost and reduces the level of microbiological stability of the meat-containing product.

The introduction of Aproredu (serum albumin) less than 2 95 does not affect the organoleptic parameters of the product, and the introduction of the drug more than 4 95 worsens the color of the finished meat-containing bread.

The introduction of vegetable fiber Fiber 110 less than 1 95 does not affect the texture of products, and the introduction of vegetable fiber Fiber 110 more than 95 worsens the taste properties of the finished product.

The introduction of dry melange in the amount of less than 2 95 does not improve the organoleptic indicators, and more than 4 95 is impractical from the point of view of cost.

Examples of the implementation of the method and their characteristics are given in the table. 11111111 F|Options ///////// |Option2//// |Option3/7//:

Spikbokovyd HER 77777777711781111171111Ї1111111о111111118сСс1С

Fiber 110

The product is complete. . The product fully meets The product has high organoleptic meets

Conclusions on the organoleptic organoleptic indicators of meat indicators and indicators of meat pd: the texture of tsk bread bread

Technical result

The declared meat-containing bread "Elizavetynskyi" allows you to get a product that has high taste characteristics and a delicate consistency.

Sources of information: 1. Chemical composition of food products/sub. Ed. I.M. Skurikhina, M.N. Volgareva. - M.:

Agropromizdat. - 2nd ed., book 2. - 1987. - P. 198-203.

Claims (1)

FORMULA OF THE INVENTION Meat-based bread containing meat raw materials, lard, wheat flour, which is distinguished by the fact that the meat raw material contains musk duck meat, additionally contains carp minced meat, dry milk whey, Aprored preparation, fiber vegetable Fiber 110, melange dry, with the following ratio of components, kg per 100 kg of finished minced meat: musk duck meat 25-35 flank bacon 8-12 minced carp 40-50 wheat flour 1-3 dry whey 3-7 preparation Aprored 2-4 vegetable fiber Fiber 110 1-3 melange dry 2-4. 00000000 KomputernaverstkaO Ryabko 00000000 77 Ministry of Economic Development, Trade and Agriculture of Ukraine, (00000 M. Hrushevsky St., 12/2, Kyiv, 01008, Ukraine SE "Ukrainian Institute of Intellectual Property", Glazunova St., 1, Kyiv - 42 , 01601