UA79303C2 - Ingredients composition for meat broth jelly - Google Patents

Abstract

The invention relates to food industry, in particular to ingredients composition for meat broth jelly. A composition contains such components, wt. %: citric acid 0.6-1.0 sorbic acid 0.06-0.1 sodium benzoate 0.3-0.6 table salt 0.8-0.9 onion 0.05-0.1 garlic 0.09-0.12 flavor additive 0.02-0.04 spicily-aromatic additive 0.02-0.04 carrot 0.05-0.1 meat of porky and beef heads 9.4-9.6 by-products 40.0-48.0 water rest The composition contains a pepper black or pepper red or pepper white as taste addition. As spice-aromatic additive it contains powderedcinnamon or clove or aromatic pepper. The product made with the use of the composition keeps the properties during 2 weeks.

Description

Description of the invention

The invention relates to the food industry, in particular to the composition of meat jelly ingredients. 2 The composition of the ingredients described in the description of the patent is the closest to the claimed invention

of the Russian Federation Mo 2165164 dated 04/20/2001

The known composition contains the following components, 90: food gelatin 3.5; table salt 3.5; food emulsifier 0.02; sodium acetate 2.0; glucose 10.0; citric acid 1.0; essential oil 1.5 kg (per 10 liters of water); garlic O,4; the meat of the pig's heads and the rest of the broth.

The composition of this composition is chosen as a prototype.

The prototype coincides with the claimed invention in the presence of common components: - table salt; - spicy and aromatic additive; - citric acid; - meat of pig heads; c - garlic; oh - water

But the indicated composition of ingredients has significant drawbacks. First of all, the narrow spectrum of preservative action of the ingredients included in the composition. In particular, citric acid suppresses only spore-bearing microorganisms, such as Siovigidipt zrogodepez, Siovigidipt repthipdepe. It does not affect molds, fungi and yeast. As a result, the product has a short shelf life. Secondly, the product obtained using the known composition has insufficient quality organoleptic indicators. This is due to the fact that the preservative gives it a specific aroma, which significantly limits its use. me)

The invention is based on the task of developing a composition of ingredients for meat jelly, in which, by introducing additional preservative components, flavoring and spicy-aromatic additives and changing

From the amount of each component in the composition, ensure an increase in the shelf life and improvement of the organoleptic indicators of the product.

The set task is solved by the composition of ingredients for meat jelly, which contains meat, table salt, citric acid, spicy and aromatic additive, garlic and broth in that it additionally contains by-products, "sorbic acid, sodium benzoate, onion, flavor additive and carrots, and as a spicy-aromatic additive, the composition contains cinnamon or cloves, or ground allspice, with the following ratio of the indicated Z c components, mass. 90: - "» citric acid 0.6-1.0; sorbic acid 0.06-0.1; sodium benzoate 0.3-0.6; - and table salt 0.8-0.9;

Ge) onion 0.05-0.1; garlic 0.09-0.12; o flavor additive 0.02-0.04; av | 20 spicy-aromatic additive 0.02-0.04; carrot 0.05-0.1; byu" meat of pork and beef heads. /9.4-9.6; offal 40.0-48.0; the rest is water. o As a flavor additive, the composition contains black pepper, red pepper, or white pepper.

The cause-and-effect relationship between the set of signs and the achievement of the stated result can be explained as follows.

In the production of meat jerky, the following were used separately: 60 - citric acid; - sodium benzoate; - sorbic acid.

The storage period did not exceed 6 days. This happened due to the fact that each component affects a certain type of microflora, and at the same time, proteolytic enzymes of other microflora break down proteins into amino acids, which leads to putrefactive spoilage of the product.

For example: -D-

sorbic acid - on mold, mushrooms and yeast; citric acid - on spore-bearing microorganisms, such as Siovigidicht zrogodepevz, Siovigidicht rephipdepv; sodium benzoate - for coccal microorganisms (primarily this is airborne microflora, that is, the additive works with repeated contamination from the air).

These components cover the entire range of test microflora and ensure product safety.

When three ingredients - citric and sorbic acids and sodium benzoate - are used in the composition at the same time, the shelf life of the product is extended to 14 days. At the same time, the microbiological and physicochemical indicators remained at a satisfactory level. 70 The results are shown in fig. 1-control; 2- citric acid at a concentration of 1.095;

Z-sorbic acid at a concentration of 0.190; Sodium 4-benzoate at a concentration of 0.690; 5-DSTU for the storage period of dredges (36 hours); b-complex supplement.

Thus, the introduction into the composition of citric and sorbic acids and sodium benzoate in the declared amount made it possible to ensure the value of the "barrier" technology (namely, a complex of preservative additives, oxidation-reduction potential, value of active acidity), which allowed for the minimum use of 2о Chemical substances (therefore, make it safe) to maximize the shelf life of the product, using its original properties.

In addition, the use of the listed substances does not affect the organoleptic indicators of the product, that is, the organoleptic properties do not change.

Meat jelly is prepared in this way. high school

Benign products, as well as veins and cartilage obtained during deboning and sinewing of meat, muscle and connective tissue from cooking bones, pork skin, are disassembled before cooking, removing bruises, thoroughly cleaned and) of impurities and washed.

Offal in the amount of 3.84 kg is poured with 5-7 liters of water and boiled until softened in closed or open cauldrons. Each type of raw material is cooked separately or grouped by name depending on its physical structure and the content of coarse connective tissue in it.

Meat in the amount of 0.96 kg is poured with 1.5-2 liters of water and boiled until done. at

At the end of cooking, fat is removed from the surface of the broth. co

Raw materials, except for by-products, are crushed into small pieces through a mesh with holes with a diameter of 16-20 mm, and by-products - with holes with a diameter of 2-Zmm. Me

Chopped boiled by-products are mixed in a cauldron with broth in the amount of 4.9 kg obtained from boiling M of of-products, pork skin and veins, salt in the amount of 0.09 kg, spices (cinnamon, cloves in the amount of 0.004 kg, black or white pepper - 0.004 kg ). Carrots in the amount of 0.01 kg are also added to this mass, cooked with whole root crops.

The resulting mass is brought to a slow boil and cooked for 50-60 minutes at a temperature of 90 degrees Celsius. "

Peeled onions in the amount of 0.01 kg and garlic - 0.012 kg are chopped and placed in the cauldron 15-20 minutes before the end of cooking the jelly. Additive consisting of citric acid - 0.1 kg, sodium benzoate - 0.06 kg, sorbic acid - 0.01 i? kg, added 15-20 minutes before the end of cooking.

The jelly prepared in this way (10 kg) is poured out of the boiler and poured hot into molds in a layer of no more than 50 mm. -i After cooling, the meat jelly is suitable for eating.

Example 1 o Meat jelly was prepared as described above. The components were taken in this ratio, mass. 9b: (95) citric acid 1.0; ("in sorbic acid 0.1; se" sodium benzoate 0.6; table salt 0.9; onion 0.1; garlic 0.12; black pepper 0.04;

F) cinnamon 0.04; ke carrot 01; meat of pork and beef heads 9.6; in offal (beef lips, ears, corner joints of pork shanks and hocks, veins and cartilage, cooked tripe) 38.4; water 49.0.

The resulting meat jelly was stored for 14 days, after which the quality of the product was checked. The cooler met the requirements for this product. 65 Example 2

Meat jelly was prepared as described above. The components were taken in this ratio, mass. 9b:

citric acid 0.6; sorbic acid 0.06; sodium benzoate 0.3; table salt 0.8; onion 0.05; garlic 0.09; black pepper 0.02; cinnamon 0.02; carrot 0.05; meat of pork and beef heads 9.4; offal (beef lips, ears, corner joints of pork shanks and pork knuckles, veins and cartilage, cooked tripe) 38.0; water 50.61.

Store the obtained meat jelly for 14 days, after which the quality of the product was checked. The cooler met the requirements for this product.

Example C

Meat jelly was prepared as described above. The components were taken in this ratio, mass. 9b: citric acid 0.8; sorbic acid 0.09; sodium benzoate 0.4; table salt 0.85; onion 0.08; o garlic 01; black pepper 0.03; cinnamon 0.03; carrot 0.08; so meat of pork and beef heads 9.5; offal (beef lips, ears, corner joints of pork shanks and pork knuckles, veins and cartilage, cooked tripe) 43.0; o water AB, OA. co

The resulting meat jelly was stored for 14 days, after which the quality of the product was checked. The cooler met (2) requirements for this product. what

Claims (2)

The formula of the invention " 1. The composition of ingredients for meat jelly, containing meat, table salt, citric acid, a spicy-aromatic additive, garlic and water, which is distinguished by the fact that it additionally contains by-products, c sorbic acid, sodium benzoate, onion, flavor additive and carrot, and as a spicy and aromatic additive: with" the composition contains cinnamon or cloves, or allspice ground at the following ratio of the specified components, mass. 90: citric acid 0.6-1.0 -i sorbic acid 0.06-0.1 i«e) sodium benzoate 0.3-0.6 si kitchen salt 0.8-0.9 onion 0.05 -0.1 (ав) 50 garlic 0.09-0.12 "Fo" flavor additive 0.02-0.04 spicy-aromatic additive 0.02-0.04 carrot 0.05-0.1 meat pork and beef heads 94-96 offal 40.0-48.0 (F) water the rest. name) ho . - 2. The composition according to claim 1, which differs in that it contains ground pepper or red pepper or white pepper as a flavor additive. because b5