UA142992U - MEAT CUTTING SEMI-FINISHED SEMI-FINISHED PRODUCT - Google Patents

Abstract

Chopped semi-finished meat contains chicken, fresh onions, ground black pepper, salt. In addition, it contains lean pork, a blend of beef fat with linseed oil, sesame flour, flax flour, sunflower flour, pumpkin flour, animal protein, water, flax flour for breading, melange and carrots.

Description

The useful model belongs to the food industry, namely to the meat industry, and can be used in the production of chopped meat semi-finished products.

Well-known chopped meat semi-finished product | (PU Mo 111296 MPK A231I 1/31 10.11.2016, Bul. Mo 21, 10.11.2016) containing: 25-30 96 pork cutlet meat, 22-26 956 m chicken meat, 5-7 Fo blend of olive oil and linseed oil, 3-4 95 vegetable protein, 6-10 95 broth, 6-7 95 wheat flour bread, 6.0-7.2 95 barley bran, 4.0 -4.6 breadcrumbs, 2.0-2.63 fresh onion, 0.05-0.07 95 ground black pepper, 1.2-1.5 table salt.

The disadvantage of this chopped meat semi-finished product is the limited content of the protein-carbohydrate composition, as well as lower organoleptic indicators.

The basis of a useful model is the task of achieving high organoleptic indicators, achieving high nutritional and biological value, as well as improving its protein-carbohydrate composition.

The task is solved by the fact that the chopped meat semi-finished product contains chicken meat, fresh onions, ground black pepper, and table salt. In addition, it contains lean pork, a mixture of beef fat with linseed oil, sesame flour, flax flour, sunflower flour, pumpkin flour, animal protein, water, flax flour for breading, melange and carrots, with the following ratio of components, weight. 90: lean pork 25-30 chicken meat 25-30 blend of beef fat with linseed oil 5-7 animal protein 1-14 sesame flour 1-1.4 flax flour 1-1.4 sunflower flour 1-1.4 flour pumpkin 1-1.4 water 15-21 flax flour for breading 4.95 melange 2.0 carrot 4.5 fresh onion 2.5 ground black pepper 0.05 kitchen salt 1.0.

The use of a mixture of beef and linseed oils allows to achieve optimal organoleptic indicators of the quality of meat semi-finished products; balance the product according to the fatty acid composition (03: Fb), necessary for the normal functioning of the human body.

The minimum amount of each ingredient of raw meat is selected based on the data of the tasting evaluation of the finished product.

The introduction of meat raw materials of lean pork - less than 2595 worsens organoleptic indicators and the balance of amino acid composition due to a decrease in the percentage of animal proteins in the recipe, and more than 30 95 is impractical from the point of view of cost, chicken - less than 25 95 worsens organoleptic indicators and the balance of amino acid composition due to reducing the percentage of animal proteins in the recipe, and more than 30 95 is impractical from the point of view of cost.

The introduction of animal protein less than 195 leads to deterioration of the balance of the amino acid composition, and the introduction of more than 1.4 95 is impractical from the point of view of cost.

The addition of sesame flour less than 1595 leads to deterioration of structural properties, and the introduction of more than 1.4 95 leads to a decrease in organoleptic indicators.

The addition of flax flour less than 1 95 leads to deterioration of the structural properties of the product, and the introduction of more than 1.4 95 deteriorates the organoleptic properties of the product.

The addition of sunflower flour less than 195 leads to deterioration of the structural properties of the product, and the introduction of more than 1.4 95 deteriorates the organoleptic properties of the product.

The addition of pumpkin flour less than 1595 leads to deterioration of the structural properties of the product, and the introduction of more than 1.4 95 deteriorates the organoleptic properties of the product.

The introduction of water less than 1595 and the introduction of more than 2195 leads to a decrease in the quality of the finished product.

The introduction of linseed flour for breading less than 4.9595 leads to deterioration of the structure of chopped semi-finished meat, and the introduction of more than 4.95 95 worsens the organoleptic properties of the product.

The introduction of melange less than 295 leads to a deterioration of structural indicators, and the introduction of more than 2 95 leads to a decrease in organoleptic indicators.

Adding carrots less than 4.595 leads to deterioration of organoleptic indicators (taste, smell), adding more than 4.595 gives the product a more pronounced taste and smell of carrots.

The introduction of fresh onions less than 2.5 96 leads to the deterioration of organoleptic indicators (taste, smell), the addition of more than 2.5 95 gives the product a more pronounced taste and smell of onions.

Adding salt less than 1 95 and more than 1 95 worsens the taste properties of the finished product.

The recipe composition and quality indicators are given in Tables 1 and 2. As can be seen from the data given in Tables 1 and 2, examples 2, 3, 4 ensure the production of chopped semi-finished products with excellent organoleptic indicators.

Table 1

The dosage of raw materials is 95, in the prescription composition /100 g of the product

Sesame flour | 08 | 10 | 72 | 14 | 16

Boroshnolyosnu.d /-: gg | 08 | 10 | 72 | 14 | 16

Sunflower flour | 08 | 10 | 72 | 14 | 16

Pumpkin flour /-: | 08 | 10 | 72 | 14 | 16

Biloktvarinyny.d 7777777 | 08 | 10 | 72 | 14 | 16

Kupazhyalovychogozhiruzllyan oil | 4 | 5 | 6 | 7 | 8 /

Organoleptic indicators and conclusions

Table 2

Organoleptic indicators and conclusions in the example ---- t - - 1 Shape oval- Insufficiently Pleasant, without Composition of the formulation flattened, dense with extraneous odor | ensures the production of semi-finished products with satisfactory organoleptic, rheological and insufficient protein-carbohydrate composition

The shape is oval- Dense, not Thin and refined | The composition of the recipe is flattened, without brittleness, ensures the production of 4 broken edges, non-sticky, non-sticky, non-deformed semi-finished products with excellent organoleptic, rheological and protein-carbohydrate composition

The shape is oval- Fragile with a pronounced The composition of the recipe is flattened, the edges have a fried taste, with an excessive |ensures that the product is brittle with the content of a kitchen product with a pronounced taste and smell, but a high content of table salt.

Technical result: the proposed formulation of chopped semi-finished meat "Gluten-free" makes it possible to achieve high organoleptic properties, to achieve high nutritional and biological value, and also to improve its protein-carbohydrate composition.

Claims (1)

USEFUL MODEL FORMULA Chopped meat semi-finished product containing chicken meat, fresh onion, ground black pepper, table salt, which is distinguished by the fact that it additionally contains lean pork, blend of beef fat with linseed oil, sesame flour, flax flour, sunflower flour, pumpkin flour, animal protein, water, flax flour for breading, melange and carrots, with the following ratio of components, wt. 90: lean pork 25-30 chicken meat 25-30 mixture of beef fat with linseed oil 5-7 animal protein 1-14 sesame flour 1-14 flax flour 1-14 sunflower flour 1-14 pumpkin flour 1-14 water 15-21 flax flour for breading 4.95 melange 2.0 carrots 4.5 fresh onions 2.5 ground black pepper 0.05 table salt 1.0.