UA126470U - BREAKFAST MEAT WITH MILK CHURCH - Google Patents

Abstract

Meat snack with milk cream contains pork bacon, onion, blanched poultry, cream of milk, parsley leaves, black pepper and table salt.

Description

A useful model belongs to the food industry, namely the meat industry.

The well-known recipe for the production of the "Zakuska Selyanska" product contains pork lard, spices and ingredients (kg per 100 kg of raw materials): salt - 4, onion -1, fresh garlic - 0.5-1, black pepper - 1.6 (according to TU U 20611875.10-00). The disadvantage of this product is a relatively short shelf life and low biological value due to the absence of biological components.

The basis of a useful model is the task of developing a recipe for a meat snack with milk cream with a high protein content and pronounced taste qualities.

The task is solved by the fact that the appetizer is meat with milk cream, which includes: pork lard, salt, onion, black pepper, according to a useful model, additionally contains blanched poultry meat, milk cream, parsley leaves, in the following ratio (kg per 100 kg of product): blanched poultry meat 73-80 pork lard 11-14 onions 1.2-2.0. 6.68 - milk cream 8.78 table salt 0.5-0.7 black pepper 0.3-0.5 parsley leaves 0.45-0.55.

This cause-and-effect relationship between the recipe ratio and the raw materials and materials used, and the expected technical result allows to achieve optimal organoleptic quality indicators, to obtain a product with increased nutritional and biological value.

The introduction of lard into the product of less than 1195 worsens the product's taste properties and organoleptic indicators, and the introduction of more than 1495 leads to a significant deterioration of the product's consistency.

The introduction into the product of blanched poultry meat of less than 7395 primarily worsens the organoleptic indicators, as well as the balance of the amino acid composition, and more than 80 95 is impractical to use from the point of view of cost.

When adding milk cream, the product has a uniform consistency, pronounced taste and aroma. With the addition of b 95 milk cream, the product has a good consistency and a pleasant, pronounced taste. When adding more than 8 95 milk cream, the product has a liquid consistency.

Adding black pepper and parsley leaves significantly improves the organoleptic parameters of the finished product.

The introduction of onion into the product less than 1.295 leads to the deterioration of organoleptic indicators, namely smell and taste. Adding more than 2 95 gives the product a more pronounced onion taste and smell.

Parsley leaves are a source of vitamins and minerals, and due to the presence of a large amount of ascorbic acid, they are an antioxidant. The share of vitamins in the composition of parsley leaves (per 100 g): A - 0.95 mg, B1-0.05 mg, B3-16 mg, 85-0.05 mg, Bb-0.2 mg, C - 150 mg, K-1.6 mg. The share of minerals in the composition of parsley leaves (per 100 g): Potassium - 800 mg, Calcium - 245 mg, Phosphorus - 95 mg,

Magnesium - 85 mg.

A meat snack with milk cream saturates the body with protein and valuable, irreplaceable amino acids - lysine, methionine, tryptophan. The blanched poultry meat snack contains a large amount of natural fats and polyunsaturated acids, as well as vitamin A and beta-carotene. In addition, the chemical composition of the snack is enriched with potassium, sodium, phosphorus and iron. A meat snack is not only a tasty product, but also a useful food product, which has a positive effect on diseases of the cardiovascular system, kidneys, improvement of mineral metabolism, and liver diseases.

Examples of recipe implementation are given in the table.

Table

Recipe examples Meat snacks with milk cream

Content, kg per 100 kg of product

Raw product

Example Mo 1 Example Mo 2 Example Mo C Example Mo 4

Poultry meat 74 7 blanched 65 From 85

Pork bacon.o //|777777118 77711137 77111111 11111690

Onions are onion

Milk cream 13.68

Table salt 77707 2 | yush06 yyush | 07 | 05

Black pepper

Parsley leaves

Explanation of composition examples:

Recipe number Explanation

Mo 4 A meat snack with milk cream has low nutritional qualities, and

And liquid consistency.

Mo 2 A meat snack with milk cream has an optimal protein content and

And uniform consistency.

Me Z Meat snack with milk cream has high nutritional qualities,

And nutritional and biological value.

Mo 4 Meat snack with milk cream has a high biological value,

And a thick consistency and unexpressed organoleptic indicators.

The technical result consists in obtaining a meat snack with milk cream with high biological value and pronounced organoleptic indicators.

Claims (1)

USEFUL MODEL FORMULA Meat snack with milk cream, containing pork lard, onion, black pepper, kitchen salt, which is distinguished by the fact that it additionally contains blanched poultry meat, milk cream, parsley leaves, in the following ratio of components (kg per 100 kg of product): blanched poultry meat 73-80 pork lard 11-14 onions 1.2-2.0 milk cream 6b.68-8.78 table salt 0.5-0.7 black pepper 0, 3-0.5 leaves of parsley 0.45-0.55. 0000 Computer technician O. Gergil 00000000 Ministry of Economic Development and Trade of Ukraine, str. M. Hrushevsky, 12/2, m. Kyiv, 01008, Ukraine SE "Ukrainian Institute of Intellectual Property", str. Glazunova, 1, m. Kyiv - 42, 01601