UA148029U - METHOD OF PRODUCTION OF CUT MEAT SEMI-FINISHED PRODUCTS - Google Patents

Abstract

The method of production of minced meat semi-finished products involves the preparation of minced turkey meat, lard, breadcrumbs, fried dry onions, drinking water, salt. Pre-hydrated psyllium fiber and chia seed meal are additionally added to the stuffing.

Description

The useful model belongs to the food industry, namely, to the meat industry, and can be used in the production of products for general nutrition.

The closest in terms of technical essence and the achieved result are semi-finished meat products containing 7095 minced turkey meat, 1595 lard, 1.3 95 breadcrumbs, 295 fried dry onions and a mixture to improve the structure and taste (recipe "Turkey Cutlets" TU In 10.1-34485173-009:2013 "Semi-finished products from poultry meat, rabbit meat, offal with decorative mixtures of spices and in marinades" (Registration number of SE "Ukrmetrteststandart" 02568182/038013/12 dated 08.05.19).

The disadvantages of the closest analogue include: - low viscoplastic properties; - use of mixtures of a combined composition to improve the structure of the product; - lack of adequate amount of vitamins and plant fibers.

The basis of a useful model is the task of creating a method for the production of chopped meat semi-finished products with natural structure formers.

The task is solved in the method of production of chopped meat semi-finished products, which involves the preparation of minced meat from turkey meat, lard, breadcrumbs, fried dry onions, kitchen salt, drinking water. According to a useful model, pre-hydrated psyllium fiber and chia seed meal are additionally introduced into the minced meat, with the following ratio of components, wt. 9: turkey meat 61-66 lard 12-14 breadcrumbs 10-12 fried dry onion 2-3.5 psyllium fiber 0.5-2 table salt 1-41 chia seed meal 0.4-0.7 drinking water 5.7-11.2.

The cause-and-effect relationship between the proposed features and the technical result is as follows: the introduction of minced meat semi-finished products as an additive of psyllium fiber (flour from plantain bran) allows to increase the rheological properties: effective viscosity, ultimate shear stress, emulsifying ability, emulsion stability. Psyllium has almost no taste of its own and consists of 80-85% fiber. Most of it (up to 71 95) is soluble fiber. The addition of psyllium makes it possible to ensure a stable structure of ready-made chopped meat semi-finished products.

Chia seeds, among other nutrients, contain mucilage, which consists of polysaccharides. It is in three layers that form a scale and can be easily removed after hydration. Mucilage obtained from seeds is a potential source of hydrocolloids from

With functional and technological properties, such as moisture-retaining and emulsifying abilities, solubility in cold and hot water.

The introduction of the proposed new ingredients into semi-finished meat cuts leads to an increase in emulsifying capacity, emulsion stability, effective viscosity and ultimate shear stress compared to the control. The introduction of chia seed meal allows you to enrich the product with vitamins and microelements, which are necessary for the normal functioning of the body.

The introduction of meat raw materials less than 61 95 worsens the balance of the amino acid composition due to the reduction of animal proteins in the recipe. The introduction of meat raw materials more than 66 95 is impractical from the point of view of the cost of the product.

The introduction of psyllium fiber more than 295 leads to deterioration of the organoleptic indicators and consistency of the product. The introduction of less than 0.595 does not give the desired result in terms of rheological characteristics.

Increasing the amount of chia seed meal in semi-finished products by more than 0.7 95 is impractical in view of the deterioration of the organoleptic indicators of the finished products: a specific aftertaste appears.

The introduction of fried and dried onions less than 2 95 leads to deterioration of organoleptic indicators (taste, smell). Adding more than 4 95 also worsens the organoleptic properties of finished products.

Adding salt less than 1 95 and more than 1.1 95 worsens the taste properties of the product.

Examples of the implementation of a useful model and their characteristics are given in the table.

Table

Components: Examples of the ratio of recipe components, 90 11111112 13 1 4 1 5

Turkey meat

Uhar crackers! 10 10 11 11 12 fried breadcrumbs

Tsibu 2 2 Z 3.5 3.5 dried

Fiber: 0.5 0.5 1 1.5 2 psyllium

Kitchen salt

Germseed 04 | 04 | 05 | 06 | 07

The water is drinkable. . Consistency | Consistence

Consistency |Consistency . . and loose elastic Consistency | juicy, good excessively that t, elastic, good organoleptic dense

Conclusions are low, satisfactory, rhubar dense, .

I AND organoleptic indicators, impaired organoleptic) organoleptic. And indicators. balanced)! organoleptic indicators. Indexes. chemical composition of memes.| Indexes.

Analyzing the data in the table, it can be concluded that the stated recipe ratios make it possible to obtain a product with a uniform, plastic consistency, without delamination of components during freezing and storage.

The technical result is as follows. The use of psyllium fiber and chia seed meal as structure formers makes it possible to create semi-finished meat products with high rheological properties.

Claims (1)

USEFUL MODEL FORMULA The method of production of chopped meat semi-finished products, which involves the preparation of minced meat from turkey meat, lard, breadcrumbs, fried dry onions, drinking water, kitchen salt, which differs in that pre-hydrated psyllium fiber and chia seed meal are additionally introduced into the minced meat, with the following ratio of components, wt. Pho: turkey meat 61-66 lard 12-14 breadcrumbs 10-12 fried dry onion 2-3.5 psyllium fiber 0.5-2 table salt 1-11 chia seed meal 0.4-0.7 drinking water 5, 7-11,2.