RU2064277C1 - Meat semi-finished product manufacture method - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves introducing protein-fat-plant dispersed emulsion system into by-product. Receipt mixture contains following components used in the ratio of, % by weight: boiled meat of pork or beef head portions 35.0-41.4; lung 13.0-18.0; heart 14.0-19.6; boiled carrot 26.0-31.0; salt 1.0-1.5; pepper 0.1. EFFECT: increased biological value of product and increased economy by using by-products. 3 tbl

Description

 The invention relates to the food industry and can be used in mass nutrition, namely, the preparation of meat products to the direction of expanding the use of by-products of raw materials, increasing the biological value of products, creating a cheaper product compared to using meat of 1 or 2 categories.

 Currently, mass catering enterprises have adopted technologies for the production of chopped products from natural and cutlet mass.

There is a method of preparing natural ruble products, where cutlet meat cut into pieces is combined with raw fat, minced in a meat grinder, water (or milk), salt, pepper are added, mixed, and then semi-finished products are molded [1]
In the formulations, only the type of meat, the liquid content, the ratio between types of meat and raw fat, shpig or water and milk change. From plant materials, only onions raw from 2 to 4 are used
Closest to the invention is a method for the production of semi-finished meat products, comprising grinding offal on a spinning top with a lattice of 2 3 mm, mixing with salt and pepper to obtain a paste mass and its molding (SU, ed. St. N 1122291, class A 23 L 1 / 317).

 The disadvantage of this method is that it uses expensive scarce raw materials (liver, shpig, butter), a narrow scope of its application.

 The aim of the invention is to improve the quality of meat products, their digestibility, a significant reduction in the cost of semi-finished products and finished products.

 This goal is achieved by introducing into the product a protein-fat-vegetable dispersed emulsified system (DEL) when using components in the following mixture in the formulation mixture. boiled pork or beef meat 35 41.4; lungs 13.0 18; heart 14 - 19.6; boiled carrots 26.0 31.0; salt 1.0 1.5 and pepper 0.1.

The preparation of protein-fat-and-vegetable ICE consists of the following operations: boiling peeled carrots and meat of pork or beef heads; then grinding, passing in two stages; in the first stage, boiled carrots and head (with a temperature of 40 50 ^o C) are passed through a spinning top with a paste grid 2 3 mm. In the second stage, the mass is subjected to finer grinding for 6 to 8 minutes to a particle size of not more than 300 500 microns by means of chopping. In this case, the particle mass should be no more than 0.5 mg Then the mass is kept for 1 2 hours at 15 16 ^o C and combined with minced meat (light, heart), salt and pepper, crushed on a top with a paste grid (2 3 mm) and chopped for another 2 3 minutes.

Next, the mass is Packed and cooled to 0 5 ^o C. At the catering enterprises, the mass is used to prepare meatballs, meatballs, dumplings and other culinary products.

The progressive elements in the protected method are:
the use of cheap biologically valuable raw materials (table 1);
creating a homogeneous, lush and juicy consistency by introducing protein-fat-vegetable DES;
reduction of losses during heat treatment.

 In the table. Figure 1 shows the general chemical composition, which indicates that the created product is of high nutritional and biological value, since the combination of meat products and vegetables allows one to obtain compositions containing all the most important nutrients: proteins, carbohydrates, organic acids, mineral elements, vitamins, polyfibrous substances, etc. .

 The addition of DES to meat and meat products contributes to the production of chopped mass with predetermined rheological parameters, which provide it with excellent forming properties. Preliminary heat treatment of carrots and heads promotes the transition of protopectin to soluble pectin and the disaggregation of collagen from pork head to glutin.

 The resulting product during cooling forms jellies. The change in collagen during heat treatment plays a positive role, since denatured collagen is better digested, glutin, transition to an aqueous solution, forms a nutrient broth, stiffens when cooled, binding a significant amount of water.

 Due to the hydrolysis of collagen, the tenderness of muscle tissue increases, and the water-holding ability of meat products increases. The pulp of the head contains fat 4 times its content in meat of the 1st category of the table. 1. It is located in fatty capsule shells, which consist of overgrown connective tissue.

 Disaggregation of the collagen fibers of the connective tissue contributes to the release of fat, which under the influence of heat treatment and water changes its state, hydrolyzes and forms a glutin-fatty jelly, which, under the influence of the above temperatures and grinding, ultimately presented a dispersed system consisting of 50% emulsified fat .

 The nutritional value of the developed product is shown in table 2.

 Pectins contribute to the increase in the strength of jellies, which, when the chopped masses are cooled, give stiffening glutin-pectin fat systems, which have a significant effect on the consistency of finished products.

 As you know, the absorption of vitamin A and cardboard in the intestine requires the presence of fats. Grinding products, cooking them, making mashed potatoes with the addition of fats increases the absorption of cardboard.

From our research it was found that 5 carotene is assimilated from coarsely chopped carrots, 20 from carrot, when added to carrot puree 60
By exploratory studies, the authors found that the addition of raw carrots, minced meat products is not acceptable, because vegetables with any degree of grinding by the time the product reaches the center of the product 80 85 ^o C, sufficient to inactivate the vegetative microflora, are not sufficiently softened, semi-finished vegetables give the products a crisp consistency. In addition, the introduction of raw vegetables into the minced meat is obviously not safe in sanitary and hygienic terms, since with possible poor-quality primary processing of vegetables completely undesirable microorganisms can get into the minced meat. Thus, in order to improve organoleptic and sanitary-hygienic indicators, vegetables must be cooked before being introduced into the minced meat.

 The effect obtained allows to fully achieve the purpose of the invention.

 We give examples of the implementation of the methods of obtaining the product.

PRI me R 1. For the preparation of the product take carrots peeled 31.0 meat of pork or beef heads boiled 40.4 with a total weight of 71.4 and prepare a vegetable-fat-vegetable dispersed emulsified mixture. To do this, head meat and carrots at 40 50 ^o C are passed through a top with a paste lattice 2 3 mm (1st grinding), then the mass is subjected to finer grinding (2nd grinding) to a particle size of 300 microns by means of chopping, while the mass of particles should be no more than 0.5 mg, the duration of the chopping of at least 8 minutes Then the mass is aged for 1 2 hours at 15 16 ^o C and combined with grinded on a top with a pate lattice 2 3 mm meat raw material: light 13 and heart 14 with salt 1.5 pepper 0.1 and chopped for another 2 3 min. Next, the mass is molded and cooled to a temperature of 0 5 ^o C. For the preparation of meatballs, chops, dumplings and other culinary products, minced meat is used in public catering establishments.

 PRI me R 2. The same as in example 1, however, the components are taken in the following quantities, wt. boiled peeled carrots 26.0; boiled beef or pork heads 35.0 (total weight 61.0); lung 18.0; heart 19.6; salt 1.3; pepper 0.1. The second stage of grinding is carried out up to 500 μm for a duration of 6 minutes

 PRI me R 3. The same as in example 1, however, the components are taken in the following quantities, wt. boiled peeled carrots 28.0; boiled beef or pork heads 37.9 (total weight 65.9); lung 15.0; heart 18.0; salt 1.0; pepper 0.1. The second stage of grinding is carried out up to 400 microns; duration 7 minutes The research data of the finished product are listed in table. 3.

Claims (4)

 1. Method for the production of semi-finished meat products, comprising grinding offal on a spinning top with a lattice of 2 3 mm, mixing with salt and pepper to obtain a paste mass and its molding, characterized in that the lung and heart are used as sub-products for preparing the paste mass, while before by molding the paste mass is combined, and then co-cutted for 2-3 minutes with a protein-fat-dispersing dispersed emulsified mixture, for the preparation of which they take boiled carrots and meat of pork or beef heads and under Yergali doubling their comminution initially to a particle size 2 to 3 mm, and then up to 300 500 m. 2. The method according to claim 1, characterized in that the grinding of carrots and meat of the heads is carried out at 40 50 ^o C. 3. The method according to claim 1, characterized in that after grinding the emulsified mixture is incubated for 1-2 hours at a temperature of 15 16 ^o C.  4. The method according to claim 1, characterized in that the components for the preparation of semi-finished products are taken in the following quantities, wt. Meat of pork and beef heads Z5.0 41.4
Boiled carrots 26 31
Easy 13 18
Heart 14.0 19.6
Salt 1.0 1.5
Pepper 0.1

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