UA127624U - MEAT CONTENT BREAD "ELIZAVETINSKY" - Google Patents

Abstract

Meat-containing bread containing spikelets (solid, semi-solid), wheat flour. As a source of protein of animal origin contains duck meat of musk and fish raw (mincemeat silver carp), whey powder, Aprored (serum albumin albumin), soluble fiber preparation Fiber, melange dry, with a subsequent ratio of raw materials 100 kg, minced meat: duck meat 25-35spy (solid, semi-solid) 8-12 minced meat of a silver carp 40-55 wheat flour 1-3Dry whey 3-7Approach 2-4Fat vegetable (Fiber 110) 1-3Melange dry 2-4.

Description

A useful model 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.), which contains 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 basis of a useful model is 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 meat-containing bread, which contains hard lard, wheat flour, according to the method, contains musk duck meat, raw fish (minced carp), dry milk whey, Aprored (serum albumin), drug of soluble fiber ХВ Rireg, melange dry, with the following ratio of raw components, kg per 100 kg of finished minced meat: duck meat 25-35 lard (hard, semi-hard) 8-10 minced carp 40-55 wheat flour 1-3 dry whey 3-7

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. (11

The introduction of less than 4095 fish minced meat into the sausage recipe does not ensure optimal organoleptic indicators and consumer properties of meat-containing bread and high biological value of the product and the content of macro- and microelements. The introduction of minced fish in more quantities

Зо 60 95 leads to the manifestation of the taste and aroma characteristic of fish products 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 7 95 significantly increases the cost and reduces the level of microbiological stability of the meat-containing product.

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

The introduction of the preparation of soluble plant fibers ХВ Рибег less than 1 95 does not affect the texture of the products, and the introduction of the preparation of soluble plant fibers ХВ Rireg more than 3 95 worsens the taste properties of the finished product.

The introduction of melange dry in the amount of less than 2 95 does not improve 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. 00110 Shpykbokovviiii/ | 7777/8777 Ї77111111о1 Ї1111118сСс1СС

Black ground | unit | 0777777 Ї7717171717171h1 11111 ukr ІЇ 7777777170111111111 17111110 1111111од1

The product is completely The product has high answers : The product has low

Conclusions organoleptic organoleptic organoleptic indicators of meat indicators and indicators and texture id. texture of breads

Technical result

This method of production of 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)

USEFUL MODEL FORMULA Meat-based bread, which contains lard (solid, semi-solid), wheat flour, which differs in that as a source of animal protein it contains musk duck meat and raw fish (minced carp), whey powder, Aprored ( serum albumin), soluble fiber preparation KhV Ribegh, melange dry, with the following ratio of raw components, kg per 100 kg of finished minced meat: duck meat 25-35 lard (solid, semi-solid) 8-12 minced carp 40-55 wheat flour 1-3 dry whey 3-7 Aprored 2-4 vegetable fiber (Fiber 110). 1-3 melange dry 2-4.