UA147369U - METHOD OF PREPARATION OF MARINADE FOR MEAT BASED ON HONEY - Google Patents

Abstract

The method of preparation of honey-based meat marinade includes the stage of preparation of ingredients, thorough mixing to a homogeneous consistency of the mixture based on oil, black pepper, ground red pepper, dried onion, chopped coriander and ground ginger. In a water bath, heat the honey to a liquid consistency, add sunflower oil in equal amounts. Then add garlic, rosemary and mix thoroughly to a homogeneous consistency with the rest of the ingredients.

Description

The useful model belongs to the food industry, namely to the meat processing industry, and can be used in an assortment of marinades for natural meat marinated semi-finished products with an optimal fatty acid composition.

A well-known analogue (Utility model patent MO 134474, "Marinade based on vegetable oils"), the preparation of which involves the stage of preparation, introduction and mixing of ingredients, namely: rapeseed oil, salt, sugar, sodium ascorbate, turmeric, Roman cumin, red paprika , black pepper, red pepper, fennel, coriander, bay leaf, dried onion, cumin, ginger, yeast extract, bromelain enzyme.

The disadvantage of the analogue is that it requires many technological operations and does not take into account the loss of enzyme activity during storage, is multi-component, and also contains substances of non-natural origin

The task of the marinade production method is to expand the assortment of marinades for natural large-sized semi-finished products using natural honey, which affects the aromatic and taste properties, consistency and shelf life.

An additional task is to create a marinade that will be characterized by only natural components, with natural antioxidant properties and will give the product individual flavor and aroma nuances.

The task is solved by the fact that in the method of preparing a marinade for meat based on honey, which includes the stage of preparation of ingredients, thorough mixing to a uniform consistency of a mixture based on oil, black pepper, ground red pepper, dried onion, chopped coriander and ground ginger, according to a useful model, honey is heated to a liquid consistency in a water bath, oil is added to it in the same amount, after which ground garlic and rosemary are additionally introduced into the mixture and thoroughly mixed to a homogeneous consistency with the rest of the ingredients, in the following ratio, mass. In: honey - 44.5; sunflower oil - 44.5; salt - 1.5; ground black pepper - 0.2; ground red pepper - 0.2; dried onion - 5.3; minced garlic - 0.7; chopped coriander - 2.3; ground ginger - 0.6; rosemary - 0.2.

The cause-and-effect relationship between the set of claimed features and the technical result is as follows: the set of all features of the claimed formulation allows

To obtain a marinade of a special composition, in order to expand the range of marinades for natural meat marinated semi-finished products.

Honey has a bactericidal, immunobiological and stimulating effect, helps to remove toxins from the body. It contains a significant amount of nutrients, namely (mg/100 g of dry product): 85-79 95 of dry matter, about 82 95 of dry matter of fructose and glucose, sucrose no more than 6 95, 0.25-0.64 9U5- squirrels Honey contains components that determine its nutritional and biological value, due to which it is used as a raw material in the food industry, as well as as a biologically active additive to increase the nutritional and biological value of products.

Honey, as a source of minerals, has certain physiological significance for humans.

The marinade is prepared as follows: honey is heated in a water bath when it becomes liquid, oil, salt, black and red ground pepper, dried onion and garlic, chopped coriander, ground ginger and rosemary are added to it. The resulting mixture is thoroughly mixed to a homogeneous consistency.

The introduction of honey and oil in the marinade recipe in the same amount of 44.5 wt. 95 corresponds to the organoleptic indicators and provides an optimal fatty acid and mineral composition.

The amount of honey in the recipe was chosen based on the organoleptic properties of the finished product.

Sunflower oil provides a balanced fatty acid composition and increases the organoleptic indicators of the product.

The addition of salt is less than 1.0 wt. 95 or more than 1.5 wt. 906 deteriorates the taste properties of the finished product.

The addition of ground black pepper is less than 0.1 wt. 95 and more than 0.2 wt. 95 deteriorates the taste properties of the finished product.

Red pepper gives the product a complete taste, sharpness and characteristic piquancy.

It stimulates digestion, improves metabolism, and increases appetite.

Dried onions improve food absorption, increase the body's resistance to infectious diseases. It is used for gastrointestinal disorders accompanied by insufficient motor and secretory activity of the stomach.

Dried garlic contains essential oil, which contains a glycoside, alliin, which, like penicillin, can kill microorganisms. It contains phytoncides and bactericidal substances, so it is often used as a disinfectant. Garlic is rich in vitamin C. Cloves contain carbohydrates, polysaccharides, inulin, phytosterols, vitamin A, B, 0, PP, minerals (iodine, calcium, phosphorus, magnesium), trace elements, organic acids. Dried ground garlic also removes excess cholesterol from the body. Garlic also rids the body of poisoning and can regulate digestive processes.

Ginger contains vitamins of group B, A, C, many amino acids, zinc, potassium, phosphorus, magnesium, iron, calcium. This spice stimulates heat exchange in the body, increases the intensity of metabolism.

The aromatic and taste qualities of coriander are due to the presence of essential oil in it, and it also contains sugar, protein substances, starch, vitamins B, P, C, B-carotene. Coriander stimulates the appetite, promotes food digestion.

Rosemary improves the functioning of all body systems, stimulates digestion, accelerates metabolic processes and removes waste products.

An example of the recipe of the declared marinade is given in the table.

Table

Marinade for meat based on honey

The name of the ingredient by mass. Wow

Honey, 17111445 shsh--

Pmbirmelenyi | 06 same (

The technical result is that this recipe allows you to expand the assortment of marinades for natural meat marinated semi-finished products, 3 with an optimal fatty acid composition.

Claims (1)

USEFUL MODEL FORMULA A method of preparing a marinade for meat based on honey, which includes the stage of preparation of ingredients, thorough mixing to a uniform consistency of a mixture based on oil, black pepper, ground red pepper, dried onion, chopped coriander and ground ginger, which is characterized by that honey is heated to a liquid consistency in a water bath, sunflower oil is added to it in the same amount, after which additional ground garlic and rosemary are added to the mixture and thoroughly mixed to a homogeneous consistency with the rest of the ingredients, in the following ratio, mass. for: honey 44.5 sunflower oil 44.5 salt 1.5 ground black pepper 0.2 ground red pepper 0.2 dried onion 5.3 ground garlic 0.7 chopped coriander 2.3 ground ginger 0.6 rosemary 0. 2. From SE "Ukrainian Institute of Intellectual Property", str. Glazunova, 1, m. Kyiv - 42, 01601