UA135506U - COMPOSITION FOR MANUFACTURE OF CANNED MINCED MEAT OR BOILED MEDICINAL SAUSAGE - Google Patents

Abstract

Composition for making canned minced meat or boiled medicinal sausage, containing: skimmed semi-fat pork, skimmed beef of the highest grade, chicken eggs, milk powder, salt, sugar, nutmeg, sodium nitrite in the following ratio.

Description

The useful model belongs to the food industry, to food products made from meat, namely to the production of meat and meat-containing preserves. "Composition for the manufacture of canned minced meat or cooked medicinal sausage" is made from meat raw materials with the addition of kitchen salt and other components according to the recipe, packaged in cans, hermetically sealed and sterilized, and intended for direct consumption.

Cans are produced hermetically sealed, sterilized in a glass, aluminum or continuous tin can or in a prefabricated tin can.

The content of toxic elements in canned goods should not exceed the permissible levels given in the table.

Table 1

Maximum permissible levels of the content of toxic elements

Degradation of the toxic element. what else Chu pre-assembled tin can solid drawn tin can

Lead 0.50 1.00

Cadmium 0.05 010

Mercury 0.03 0.03

Tin - 200.00

As the closest analogue, the composition for the production of canned second dishes, described in (Patent of Ukraine No. 79906, published on 10.07.2007, Byul. No. 11), includes raw meat, onions, oil or fat for frying, bell pepper, pickles or tomatoes, tomato paste 30 95, garlic, wheat flour, table salt, ground black pepper, dill, drinking water.

The disadvantage of the known method is that it does not provide enrichment of canned food with biologically active substances and vitamins.

The basis of the useful model is the task of expanding the assortment of sausage products with increased organoleptic qualities.

The task is solved by the fact that the "Composition for the manufacture of canned minced meat or cooked medicinal sausage" contains: semi-fat deboned pork, high-quality deboned beef, chicken eggs, dry milk, table salt, sugar, nutmeg, sodium nitrite in the following ratio components, mass 9Uo: boneless semi-fat pork 68.4 top grade boneless beef 24.43 chicken eggs 2.94 milk powder 1.95 table salt 2.04 sugar 0.19 nutmeg 0.045 sodium nitrite 0.005.

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

The introduction of de-veined semi-fat pork (meat raw material) in an amount less than 68.3 Fo leads to a deterioration of the organoleptic properties of the product, and more than 68.5 95 to

From an increase in its cost price.

The introduction of deveined beef of the highest grade (meat raw material) in an amount less than 24.38 95 leads to a deterioration of the organoleptic properties of the product, and more than 24.61 95 to an increase in its cost price.

The introduction of chicken eggs less than 2.9 95 and more than 2.95 95 worsens the rheological properties of minced meat.

The introduction of dry milk in the range of 1.93-1.96 95 ensures optimal taste qualities of the product.

The introduction of table salt less than 2.0 956 leads to excessive formation of broth during heat treatment. The introduction of table salt more than 2.04 95 gives an excessively salty taste.

The introduction of sugar less than 0.17 95 does not give the necessary taste properties. The introduction of sugar more than 0.19 95 creates an excessive aftertaste.

The introduction of nutmeg in the range of 0.04-0.045 95 will ensure optimal taste qualities of the product.

The use of sodium nitrite more than 0.00595 is not allowed according to the current TU U 10.1- 32263374-002:2018

Table 2 semi-fat of the highest grade

Table C

Explanation of the examples of implementation of "boiled medicinal plant" has an unusual aftertaste and low carotene content. "boiled medicinal plant" has high organoleptic properties. cooked medicinal" has a delicate consistency and a high product yield. "Composition for making canned minced meat or sausage

Example Mo 4 of boiled medicinal "enriched with vitamins, dietary fibers and microelements. tents Do si nn meu sn

An example of Mo 5 "boiled medicinal" has a tart taste due to the high content of celery and a low amount of nutrients.

As can be seen from the examples given in the table above, the optimal amount of nutmeg is 0.04-0.05 Vol.

These recipe ratios make it possible to enrich the "Composition for the manufacture of canned minced meat or cooked medicinal sausage" with vitamins, dietary fibers, vitamins, trace elements, obtain a high yield of the product, and achieve optimal organoleptic indicators of the quality of the finished product.

Claims (1)

USEFUL MODEL FORMULA A composition for the manufacture of canned minced meat or cooked medicinal sausage, containing: semi-fat deboned pork, high-quality deboned beef, chicken eggs, dry milk, table salt, sugar, nutmeg, sodium nitrite in the following ratio of components, mass . 9: boneless semi-fat pork 68.4 top grade boneless beef 24.43 chicken eggs 2.94 milk powder 1.95 table salt 2.04 sugar 0.19 nutmeg 0.045 sodium nitrite 0.005.